Blueberry Cheese Tarts

Cute...cute....

Yields 16 cute medium size delicious tarts

Ingredients : 

Pastry

250g  plain flour

15g  milk powder (full cream)

55g castor sugar

170g  butter (cut into small cubes)

40g  egg (lightly beaten)

Cream Cheese Filling :

25g  butter

250g  cream cheese

60g  icing sugar

1  egg

2tbs  lemon juice (to taste/optional)

150g  blueberry jam

Pastry Making:

1.  Mix in flour , milk powder ,butter and sugar.  Rub with finger tips till like breadcrumbs.

2.  Add in eggs gradually.

3.  Knead to form dough.

4.  Wrap dough with plastic and refrigerate for 30 mins

5.  Roll out dough to about 1/4cm thickness and cut it with a round cutter.

6.  Fit cut dough into the mould.

How to make the cheese filling

1.  Cream sugar, butter and cream cheese till fluffy. 

2.  Add in egg and lemon juice.

Methods :

1.  Spoon a lit bit of blueberry jam into the pastry tarts.

2.  Fill them up with cheese filling (till the brim)

3.  For deco :  spoon out some filling and mix with some desired colourings.

     Decorate according to your artistic skills.

4.  Bake tarts at 180 C for 10 mins.

Egg Custard Filling :

4 large egg yolks

1 large whole egg

1 Tbs icing sugar

3/4 cup whole/evaporated milk

 

Raisins Bread





My first try in bread making. The recipe below was adapted from 'Agnes Chang I Can Bake'

Ingredients :

(A)

200g high protein flour (sifted)

50g low protein flour (sifted)

5g milk powder

1/2 tsp salt

1/2 tsp instant yeast

50g castor sugar

1/2 egg

110ml water
200g raisins

(B)

35g butter/margarine

Glazing:
1 egg, lightly beaten with 1/8tsp salt
50g melted butter

Methods:

1.  Put (A) except raisins into a bowl and knead into smooth, elastic dough.

2.  Add (B),  knead till gluten developed . Add raisins and knead till well mix (2-3 mins)
3. Cover dough with a piece of damp cloth and leave it to rise until double in sbulk.

4. Lightly punch down the dough and knead about 3 mins until smooth again. Rest for 10 mins.

5. Divide dough into desired portions and shapes.

6. Cover with damp cloth and leave to rise until it doubles in bulk.  Glaze with beaten egg.
7.  Bake in pre-heated oven at 200C for about 25-30 mins till cooked and golden brown.
8.  remove from oven and brush top with melted butter.

My Yummy Mashed Potatoes



Ingredients

• 2 large US potatoes
• 1 cube Knorr chicken stock
•  2 tablespoon soya sauce
• White pepper
• Pinch of salt
• 150 ml water

Methods:

1. Peel clean the potatoes and cut into smaller pieces.
2. Steam the potatoes for 20 minutes.
3. Let cool and mash the potatoes with a masher.
4. Boil water in a pot. Turn down the heat.
5. Add in the chicken stock cube, salt, pepper and soya sauce
6. Heat till boil.
7. Stir in the mashed potatoes.

d'Pengly Cream of Mushroom Soup

This creamy soup is eazy to make and it's delicious too..

Ingredients

• 2 packets of  cream of mushroom soup powder.
• 300ml water
• 4 tbsp Coffeemate creamer
• White pepper to taste
• 3 large button mushrooms (diced)
• Pinch of salt

Methods:

1. Pour soup powder into a pot.
2. Add 300 ml of water.
3. Turn down the fire and stir till  powder dissolved.
4. Add in diced the button mushrooms.
5. Add a pinch of salt.
6. Add pepper (to taste)
7. Add 4 table spoons of creamer.
8. Simmer with low fire.

Pain à l'ail de Pengly

Delicious, aromatic and crunchy, when goes with a bowl of  cream of mushroom soup.....perfect for breakfast or tea !

Ingredients

• 1 baguette
• 3 table spoon of soft margarine
• 1 large clove of garlic, mashed and chopped
• A pinch of salt
• black pepper (to taste)

Methods:

1.      Peel and chop garlic.

2.      Add chopped garlic into the soft margarine.

3.      Add black pepper.

4.      Mix well

5.      Cut baguette into pieces of 1 cm thick.

6.      Spread the garlic margarine mix on each piece.

7.      Toast it in an oven at 120^oC for 15 minutes.
8.       Served hot with cream of mushroom soup.

Taiping Famous BBQ Calamari

This is a secret recipe exposed !

Ingredients:

5  whole squids

25 g   Baba’s fish curry powder.

1  big yellow onion

cooking oil

salt

soya sauce

Methods:

1. Cut squids in 2 cm pieces.
2. Marinate with curry powder and a pinch of salt.
3. Cut onion into strips.
4. Heat up one table spoon of cooking oil in a non stick pan.
5. Saute the squid with the onion, add a teaspoon of soya sauce.
6. Saute until dry.

Tips:


1. Marinate the squids overnite in a fridge.

Kaya Puff

This is my version of kaya puff.  The simplest way to make it.

Ingredients :


Ready made puff pastry
Kota Bharu White House Cafe's kaya


Method:


1.  Spoon 2 tablespoons of kaya  onto a piece of puff pastry.
2.  Fold the pastry to the desired shape.
3.  Seal the sides by pressing with a fork.
4.  Glaze with egg.
5.  Bake at 190*C for 25 minutes or until golden brown.

Puff Pastry Curry Puff

This is the yummy filling.

Ingredients:

3          U.S potatoes

1          big yellow onion

1          chicken’s breast meat

50 g     Baba’s meat curry powder (for chicken)

3 pcs    chicken eggs

Salt

Soya sauce

White pepper powder

15 pcs  puff pastry (ready made)

Method:

1. Dice the chicken’s breast meat.  Marinate with 20 g of curry powder.
2. Peel and dice the potatoes and the onion.
3. Heat up 4 table spoons of cooking oil.
4. Fry the diced chicken meat, add in 30 g of curry powder. Salt to taste.
5. Add 300 ml of water. Add in potatoes and onion.
6. Simmer until soft.
7. Hard boil 2 chicken eggs
8. Peel and cut egg into equal pieces
9. Another egg is use for glazing( yolk), and glueing (white)
10. Use a piece of puff pastry to wrap up 2 tablespoon of the paste and a piece of hard boiled egg.
11. Bake in 180^oC for 25 minutes or until golden brown.

Potato Dragon （藩薯龙）

Traditional Chinese bread.  Not bad for a first timer.

Recipes :

400 g bread flour
200 g sweet potato
70g sugar
70 ml corn oil
200 ml water
1 tbsp yeast


Methods
1.   Steamed sweet potatoes till cooked and mashed them
2.   Proof  yeast with sugar & water in a mixing bowl. 
3.   Add yeast to flour
4.   Knead at least 15 minutes until the dough is smooth.
5.   Add in oil and knead till well combined.
6.   Remove dough from mixing bowl, shape into a smooth ball and put into a greased bowl.
7.   Cover with wet cloth.
9.   Leave aside to proof  till double in bulk. (Place in warm place to speed up the proving process)
10. To test whether the dough is ready or not - press dough with finger, the depression should stay.
11. Punch down, add mashed potatoes and knead again till smooth.
12. Shape the dough into desired shapes (bun or pleated) 
13. Put the shaped doughs on pieces of parchment papers. Leave aside to rest for 15 minutes and let it          double in bulk for the second time.
14. Steam in a steamer for 15 minutes. 



Japanese sweet potatoes can be used to produce nice purple potato dragons

Cempedak Cake

This is probably one of my most successful recipe.  There has been lots of alterations, modifications and improvisations from the original recipe

My mom's home-growned cempedak

...juicy , succulent and the best part is... they're seedless !

Ingredients :

250 g  butter

150 g  sugar

250 g  self raising flour

4  eggs

300 g cempedak (cut into tiny pieces)

cheese for topping (optional)

Methods:

1.    Cream sugar and butter until fluffy.

2.    Add eggs and flour alternately.

3.    Mix in the cempedak.

4.    Pour into a tray, top with cheese.

5.    Bake at 180*C for 45 minutes.