A Time To Share

Our God is a God of Nations:
"He so love the WORLD ... He gave His one and only son..."

Wednesday, 20 June 2018

PORK MEAT BALLS

Meat Balls


The method and ingredients used to make these meat balls 
by the various cooks
are almost the same.

In order that the meat balls are nice and bouncy,
make sure that the meat is processed until it is gluey and comes together.

Minced ginger is recommended
because it adds flavour and crunch!

Ingredients:
500g minced pork, chilled

1/2 Tbsp sugar
1/2 Tbsp sesame oil
2 Tbsp corn flour
1 Tbsp minced ginger
2 ice cubes
Flavoring - either a shake of aromat or 1 Tbsp fish sauce 
1/2 tsp salt
1/2 tsp pepper
1 tsp baking powder (optional)

1. all ingredients into the food processor to beat until gluey and comes together




2. take a handful of the batter, squeeze it out through the thumb and the index finger
3. scoop out the ball of meat paste and drop into the boiling water
4. once the meat ball floats, it is cooked.

Meat Balls in thick soya sauce


Meat Balls in Baked Rice

Thursday, 24 May 2018

DATE SQUARES

Date Squares
 are shortbread with filling of dates.




I wish to express special thanks to Kenneth Goh.
I have adapted this recipe from his
Pineapple Jam Slice.

Since dates are in season now 
for Hari Raya Celebration,
I have used it to encourage more people to taste it.

Recent research shows that 
Dates are rich in vitamins, minerals
and high in fibre.
Are these what we are looking for in our daily food?

Dates,
having the skin peeled and the seeds removed

Date Squares
150g dates, skin & seeds removed
250g plain flour, sifted and mixed with 1/4 tsp salt
125g cold butter
1 egg white

egg wash: egg yolk+2 drops of water

1. using your finger tips, rub in method of cold butter into the flour until crumbly
2. add in beaten egg white to combine
3. transfer dough to a lined baking tray 20cmx20cm, press evenly 
4. use a fork to prick some holes on the pastry
5. bake in preheated oven 180'C for 12min
6. take out the short crust pastry & arrange the pitted dates closely together
    on top of 1/2 of the pastry
7. scrape out the pastry from the other 1/2 & crumble it
8. sprinkle these on top of the dates evenly, press to compact it
9. egg wash the pastry & bake for another 15-20min until golden brown
10. cut into squares when cooled.

Wednesday, 23 May 2018

SALTED FISH PORK BELLY

Salted Fish Pork Belly
is an appetizing dish to go with steamed rice.

The dark gravy is thick, 
flavorful and slightly spicy with the cut chili added.

Salted fish is the focus of the dish.
It contributes to its unique flavour.
Whereas, the pork belly, having absorbed the flavour from the gravy
simply taste delicious!

Salted Fish
has been used in various Oriental dishes
like fried rice, fried bean sprouts, Nonya achar etc.

The popular salted fish used in Chinese Cooking is 'Danau'
which is from Kuantan.
It is a fillet from big white fish, salted & dried.
It can be quite expensive!

Salted Fish Pork Belly
1 piece 1"x3" danau salted fish, soak in water to soften, cut into 1/2 cm thick slices 
150g thinly sliced pork belly, cut into 1" squares
1/2 medium size onion, shredded
3 red chillies, cut into chunks
5 slices old ginger
2 garlic, smashed
oil for cooking

Seasoning
2 tsp dark soya sauce
2 tsp soya sauce
1 tsp oyster sauce
1 tsp sugar
salt & pepper to taste

Thickening: 1 tsp corn flour + 2 tsp water

1) heat up enough oil (2-3 Tbsp) in the kuali, put in the salted fish and leave to fry
2) turn the other side over when it is done. Avoid turning too often.
3) remove the salted fish when it is done.
4) to the hot oil, add garlic, ginger, onions and chili, fry until fragrant
5) add pork belly and salted fish, stir fry until the pork changes colour
6) add 1/2 bowl water & allow to simmer until the flavour comes out from the salted fish
7) add seasoning and thickener.
8) enjoy with white rice.

Monday, 21 May 2018

GREEN TEA BUTTER COOKIES


This green tea  Butter Cookies recipe

is from

Green tea Butter Cookies 
63g butter
32g sugar
15g milk
63g all purpose flour
30g rice flour
1 tsp green tea (sifted together with flours)

1. cream butter and sugar until fluffy (about 2min)
2. add sifted flours and milk and mix until just combined
3. pipe out desired shapes onto a baking sheet
4. bake in preheated oven 160'C for 20min
5. cool completely before storing in air tight containers.

APPLE WALNUT CAKE


Apple Walnut Cake

This is a flavourful Cake.
It is light, spongy and moist.

The aroma of cinnamon fills the house while baking.

Apple Walnut Cake
140g coconut oil
140g caster sugar
2 large eggs
150g self-raising flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg powder
1/8 tsp salt
150g apple, shredded finely
30g toasted walnut, chopped

1. sift together flour, baking soda, cinnamon and nutmeg powder.
2. mix in salt & walnuts, and leave aside until required
3. whisk together oil and sugar
4. whisk in eggs, one at a time, until well combined
5. add apple & mix well
6. gently fold in dry ingredients, Do not over mix!
7. pour into a parchment lined 17cm round pan
8. bake in preheated oven 180'C for 45min, until skewer inserted comes out clean
9. leave to cool

SHREDDED PORK WITH BUNS


In Putien Restaurants, Singapore,
this dish is known as
Shredded Pork with Sesame Buns.

The buns are soft & fluffy
while the pork is tender and tasty,
a very good combination.

If you like the buns to be fried,
heat up enough oil over medium heat,
drop the buns in to fry until golden.

Sometimes, mantou is used in place of these half moon buns.

The methods are straight forward
and the ingredients are simple.

To make the Buns:

Bun
175g pau flour
1/2 tsp double action baking powder
1/2 tsp instant yeast
20g sugar
5g shortening
100g milk

1. all ingredients into the bread machine, knead for 15min until smooth
    and leave to proof for 15min after that.
2. divide dough into 13 portions of 25g each & form into balls
3. roll ball flat into oblong, oil 1/2 the surface of the oblong with corn oil 
    & fold into 1/2 before placing onto an oiled steaming pan.


4. leave bun in the steamer to proof for 20min
5. steam bun from cold water for 15min
6. when done, leave bun in steamer for another 2-3min before opening the cover
    to allow the buns to slowly cool down.

Filling:
150g thinly sliced pork belly, cut into strips
1 large or 2 medium size onion, shredded
2 Tbsp oil for cooking

Seasoning:
combine in a small bowl
1 tsp dark soya sauce
1 tsp light soya sauce
1/2 tsp sesame oil
1/2 tsp chinese cooking wine
1 tsp oyster sauce
1/2 tsp sugar
2-3 Tbsp water
salt & pepper to taste

Thickener: 1 tsp corn starch + 2 tsp water

\

1. heat up oil in a wok & fry onions until soft
2. push the onions to the sides of pan & add shredded pork belly in the centre
3. turn the pork belly over when almost dry and cook for another minute
4. turn in the onions and fry together, add the bowl of seasoning
5. when done, add thickener 
6. serve hot with steamed buns

CLOUD CHIFFON

Cloud Chiffon
is initiated by Susanne Ng
who has generously shared her recipe with us.
Many baking enthusiasts were excited with her sharing.

Jeannie Tay of Bake The Talk group
has created an event
#BTTBakealong45
to encourage more people to try.

I have participated in the above event,
and presenting to you my 'holey' Cloud Chiffon.


I have tapped the pan a few times on the counter top
before sending it into the oven,
but the holes are still there.
Next time I better tap after every layer of batter added.

Cloud Chiffon,
besides  its appearance,
it actually feels like floating clouds,
and is very very light!

It stands tall without any rising agent,
only with well beaten egg whites!

The following recipe is adapted from Susanne Ng's:

Egg yolk batter
1 whole egg
27g caster sugar
53g corn oil
51g + 2g water
7g vanilla extract
80g cake flour, sifted
8g blue pea flower extract (made by steeping 40 blue pea flowers for 30min)
light blue colour gel, optional

Meringue
5 egg whites
1/4 tsp cream of tartar
60g caster sugar

1. whisk egg with sugar until light, add oil, water & vanilla extract, mix well.
    whisk in flour & mix until smooth.
2. whisk egg white with cream of tartar until frothy, add sugar in 3 additions
    and whisk until firm peaks.
3. gently fold the meringue into the egg yolk batter
4 divide the batter into 2 portions, 3/4 and 1/4 of the total volume
5. add blue pea extract or blue colouring to the larger 3/4 portion
6. add 2g water to the 1/4 portion.
7. deposit spoonfuls of plain batter randomly around the base of a 18cm pan
    to create cloud like shapes.
8. fill the spaces with blue batter & gently cover the 'clouds' before starting the next layer
9. repeat steps 7 & 8 until the batter is 2cm from the rim of the pan
10. bake in preheated 160'C for 15min,
 then 140'C for 40min until the skewer inserted comes out clean
11. invert pan on a wire rack once out of the oven

Wednesday, 16 May 2018

CARROT CAKE



Carrot Cake

This carrot cake is light and spongy.

The large amount of finely shredded carrots 
contributes to its moist texture.

By replacing some of the sugar with brown sugar,
it has enhanced
 the aroma of cinnamon,
and 
also giving the cake a slightly darker colour.

This darker shade definitely contributes to its yummy look!

If you are interested,
I have this recipe to share with you.

Carrot Cake
140g coconut oil
50g brown sugar
100g caster sugar
2 large egg
150g self-raising flour
1 tsp baking soda
1 tsp cinnamon powder
1/8 tsp salt
150g carrot, shredded finely

1. sift together flour, baking soda, cinnamon powder and salt. leave aside
2. whisk together oil and sugars
3. whisk in eggs, one at a time, until well combined
4. add carrots, mix well
5. gently fold in dry ingredients, taking care not to over mix!
6. pour into a lined 7” round pan
7. bake in preheated oven @180'C for 45min, until skewer inserted comes out clean
8. leave to cool
9. wrap up & refrigerate until ready to frost.

Cream Cheese Frosting
(this is just enough for a 7” cake)
35g butter, at room temperature
140g cream cheese, at room temperature
35g icing sugar
1-2 tsp fresh lemon juice

Toasted walnuts for decoration, optional

1. cream together cream cheese and butter until light & fluffy
2. add icing sugar and lemon juice, and you are ready to frost
3. slice the cake horizontally 1/2
4. apply a thin layer of icing in between the 2 layers, stack up
5. apply a layer of frosting on top of the cake & decorate with walnuts
6. refrigerate if not serving soon. Thaw before serving

Notes:
1. Only serve the cake at room temperature so that the texture is soft & spongy
2. The design on the cake is by tapping the icing with the back of a spoon.

Sunday, 13 May 2018

HOMEMADE PEANUT BUTTER


Homemade Peanut Butter

I wish to express special thanks to
Goh Kai Eng 
for sharing her recipe.

To many of us,
Peanut Butter is one of the most sort after spread for toast.

It is in fact my hubby's favourite spread.
He has tasted many brands
 but he has not come to settle on any particular brand yet.

According to him,
besides the variation in taste and texture,
the price also counts!

When he saw me peeling the skin off the peanuts,
he told me that I could forget about making it again, oh dear!

Ingredients:
100g peanuts
2.5 tsp sugar
21g melted butter
1/8 tsp salt

1. nuts must be toasted until crispy & fragrant @ 100'C for about an hour
2. remove the skin from nuts
3. pulse sugar
4. add nuts & blend 
5. add salt & melted butter, blend until smooth & fine
6. can spread when ready
7. keep refrigerated, can last 3-4 weeks

PURPLE SWEET POTATO COCONUT CHIFFON


Purple Sweet Potato Coconut Chiffon
is soft and spongy.

It is surprisingly moist with the added purple sweet potato puree.

Besides this,
it has a strong aroma of coconut.

This is simply delicious!

According to Sy Yong, the author of the recipe,
the colour in the purple sweet potato reacts with acid and turns red.
As such, 2 tsp of lemon juice 
has been added to the sweet potato puree 
to get the purple colour.

No baking powder or soda should be added,
as the puree will react with alkali and turn bluish grey!


Ingredients:
100g purple sweet potato puree
2 tsp lemon juice
60g coconut milk
4 egg yolks
40g sugar
1/3 tsp salt
50g cooking oil
75g cake flour
2 Tbsp milk, adjust consistency

5 egg white
50g caster sugar
1/4 tsp cream of tartar

1. steam potato till soft, mash through a strainer to get 100g puree
2. add lemon juice & mix well for deep red colour
3. add coconut milk & mix
4. in another bowl, beat egg yolks, salt & sugar till light, add oil
5. add in the potato puree in batches, whisk till all dissolved
6. fold in sifted flour gently. If the mixture is lumpy, add milk to adjust. Set aside
7. beat egg white till frothy, add cream of tartar.
8. continue beating, add sugar in 3 batches. beat until stiff peaks.
9. carefully fold into egg yolk mixture in 3 batches, mix evenly
10. pour into a 7" square pan
11. bake in preheated oven 170'C for 50min until skewer comes out clean
12. invert to cool