Apam Bakar

Ingredients:

2 cups rice flour

1/3 cup granulated sugar (to taste)

a pinch of salt

1 tsp instant yeast  

1/2 tsp black pepper powder

i bulb of shallot (sliced)

1/2 inch ginger (sliced)

200 ml water

4  pisang emas

4  piece of fermented tapioca (tapai ubi kayu) mashed

100 g fresh grated coconut (Steamed)

Methods 

1.   Mashed the banana and the fermented tapioca. Add in shallots and ginger, salt, sugar and rice flour.

2.    Add in water part by part until suitable thickness.  ( I used 200 ml).  Add in black pepper powder.

3.  rest the mixture for 4 - 5 hours until tiny bubbles are seen and it is light when stir slowly.

4.  Heat up a non stick pan, wipe a layer of oil in the pan.

5.  Put in one scoop of the mixture, let it flow to form a round shape. cover the pan.  When bubbles are seen breaking at the surface, overturn the apam. Cook till brown.

6.  Serve with grated coconut.

Homemade braised pig trotters 家常紅燒豬腳

Ingredients:

700 g pig trotter

2 flowers of star anise

10 g ginger slices

25 g scallion 

25 g garlic cloves

120 ml water

100 ml thick soya sauce

30 ml chinese cooking wine

1 tbs rock sugar

5 spices powder to taste

Method:

1. Wash clean a pig trotter, boil for 3 minutes.  clean away remaining hair.

2. In a wok, heat up 3 tbs of cooking oil, fried garlic, ginger slices star anise and scallion until fragrance.

3.  Put in the trotter, fry for another 5 minutes.

4. Add soya sauce, cooking wind, rock sugar and 5 spices powder and water.

5.  Cook on medium fire with lid closed until boil.

6.  Cook on big fire with lid open for another 30 minutes

7. Close the lid, and cook on small fire for to minutes.

8.  Serve.

Note:

1.  I use sio tu chiu.

2.  I use gula melaka

3.  I do add white pepper to taste.

Gulai Darat Kelantan (Ikan Kering)

Ingredients:

Salted fish (kurau/cencaru, I used talang), Cut into pieces if needed.
1 medium size pineapple (half ripened)
1 medium size cucumber. Diced
Santan from 1 coconut
10 dried chilies (soaked in hot water)*
5 bulbs of shallots*
3 piese of garlics*
1 cm of galangal*
1 cm or fresh tumeric*
3 large chilies
salt to taste
sugar to taste

 Methods

1.  Peel and cut pineapple into cubes, boil till soften, toss dry.
2.  Blend the ingredients with *
3.  In a wok, mix the blended ingredients with  santan, salted fish, large chilies, pineapple and cucumber.
4.  Add water to cover all ingredients.
5.  Medium fire cook till fragrance can be smelled. (about 20 minutes)
6.  Add salt and sugar if needed.  ( I did not.)

Chicken Alfredo Stuffed Shells

·         INGREDIENTS:

          230 g jumbo pasta shells 
    140 g shredded chicken
    140 g ricotta
     35 g shredded mozzarella 
     35 g. grated Parmesan
     5 g. freshly chopped parsley, plus more for garnish
     Kosher salt
     Freshly ground black pepper
     70 g  butter
     3 cloves garlic, minced 
     60 g cream cheese, softened
     240 ml of milk

   Method:

1.    Preheat oven to 180ºC. In a large pot of salted boiling water, cook jumbo pasta shells according to package directions until al dente. Drain and return to pot.

2.    In a large bowl, combine shredded chicken, ricotta, 35 g mozzarella, 35 g Parmesan, and parsley and season with salt and pepper.

3.    Make sauce: In a skillet over medium heat, melt butter. Add garlic and cook until fragrant, 2 minutes, then add cream cheese and whisk until completely combined. Stir in milk, remaining mozzarella and Parmesan, and bring to a simmer. Season with more salt and pepper. Let thicken over low heat, 3 to 5 minutes.

4.    In a baking dish, spread a layer of sauce. Stuff shells with chicken-ricotta mixture and place in baking dish. Spoon more sauce all over shells.

5.    Bake until warmed through and bubbly, 15 minutes.

6.    Garnish with parsley and serve.

 

Jade Flakes Greean Peas Cookies

Ingredients

• 500 g Green pea powder
• 210 g Icing sugar
• 1 tsp Salt
• 500 g all purpose flour
• about 330 g peanut oil 
• 1 egg  + ½ tsp water for glazing

Instructions

1. Sift flour with the salt and sift in the icing sugar. Add in the pea powder and mix all the ingredients thoroughly. Add oil sparingly and slowly mix till the dough does not stick to the hands.
2. Let dough rest for 15 minutes, covered.
3. Roll dough into small balls (about 10-12 g each) and arrange them on a parchment lined baking tray. Apply egg glaze.
4. Bake in a preheated oven at 180^oC (360^oF)
5. Allow cookies to cool on tray for about 10 minutes before removing them onto a wire rack to cool completely before storing into an airtight container.

Tip:

Use a chopstick or a straw to make an indentation on top of each dough for the iconic mark of the green pea cookies.

Peanut Butter Chocolate Cookies

Ingredients

• 370 g all purpose flour
• 2 tablespoons unsweetened cocoa powder
• ½ teaspoon baking soda
• 200 g cold unsalted butter
• 210 g castor sugar
• 200 g chuncky peanut butter
• 2 eggs
• 200g dark chocolate (chopped)
• 4 tablespoons chopped roasted peanuts

Directions

1. Preheat the oven to 180C. Line a baking sheet with parchment or a nonstick baking sheet.
2. Sift together the flour, cocoa powder, baking soda, and salt into a medium-sized bowl.
3. Melt butter and half of the chocolate over simmering water. Put into a mixing bowl
4. Add the peanut butter and mix to combine.
5. Add the eggs, one at a time, and mix to combine. 
6. Slowly add the flour mixture in (2) until fully incorporated. 
7. Fold in the half the remaining dark chocolate.
8. Add half the amount of roasted peanuts. mix well.
9. Using a spoon, scoop cookie dough into small balls and put on the prepared sheet.
10. Use a spoon to dent the balls, add the remaining dark chocolate and peanuts on top of each dent.
11. Transfer cookies to the oven and bake for 15 minutes.
12. Remove from the oven and allow to cool before serving.

Broccoli in Butter Sauce

Ingredients

• 1 medium size fresh broccoli, cut into bite size pieces
• 75 g butter
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce
• 2 teaspoons white vinegar
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/3 cup chopped salted cashews

1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.