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.