A Time To Share

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

Tuesday, 30 September 2014

AVOCADO YOGHURT DRINK




A Smooth and Healthy Drink
At 
Any time of the Day


1/2 avocado
1 green apple, juiced
1 Tbsp yoghurt
honey to taste
cold water

Method:
Blend all ingredients together

Thank you Ann for the idea

Sunday, 28 September 2014

SIMPLE FRENCH ONION SOUP



French Onion Soup is liked by many

Ingredients are few 
and
easy to prepare

The only draw back is the long cooking time
about 2 hours


1000g big onions, sliced
1000ml stock, beef, chicken or vegetable
1/2 Tbsp butter
1 Thsp cooking oil
Freshly ground pepper & salt to taste

Method:
1) melt butter in a skillet, add cooking oil
2) add onions, sprinkle salt & pepper
3) cover & cook at medium heat 
4) stirring occasionally until onion caramelized (abt 45min)
5) when onions reach a dark brown colour, pour in the stock
6) when the broth boils, lower heat & simmer for at least 1/2 hour


Cooking in the skillet
colour gets darker


Notes:
1) Star anise or cinnamon can be added to enhance the flavour
     if beef stock is used
2) Wine or Brandy can be added to chicken stock to increase the flavour



Monday, 22 September 2014

AGAR AGAR CENGDOL




A simple dessert liked by many
especially on a hot day

The lines on top is drizzled with thick Gula Melaka syrup


10g agar agar powder
800g water
90g sugar
2 pandan leaves
200g santan
250g cengdol

Method:
1) boil water, pandan leaves, sugar & agar agar powder until dissolved
2) discard pandan leaves, add santan & cengdol
3) strain and pour into moulds
4) leave in fridge to cool
5) serve cold


STEAMED SAGO KELAPA





This is the easiest Nonyo Kuih

If you like sago
you will like this dessert


250g sago, soaked 1 hour, drained
200g grated coconut
120g sugar
30g santan

1) combine all 4 ingredients and divide into 3 portions
2) steam the 1st portion in a geased 7" pan for 10min
3) add 2 drops of colouring & 1/4 tsp salt to 2nd portion
    (can use pandan juice for colour & flavour but the colour is not as bright)
4) pour over bottom layer & steam 10min
5) 3rd portion remain white to give contrast in colour
6) when 2nd layer is ready, pour 3rd layer on top & steam 10min to cook
7) leave to cool completely before cutting


NONYA KUIH TALAM CENGDOL




This is another typical Nonya Kuih
made with santan and gula melaka

The texture is like Kuih Talam
but it has a stronger taste 
of Gula Melaka

Bottom Layer:
100g Gula Melaka
50g caster sugar
350g water & 2 knotted pandan leaves
60g rice flour
25g green pea flour
1.5 Tbsp tapioca flour
100g thick coconut milk
1/4 tsp lye water (kan sui)

Top Layer:
1.5 Tbsp tapioca flour
30g rice flour
15g green pea flour
150g thick coconut milk (sieved)
200g water
2 Tbsp sugar
1/2 tsp salt
200g cengdol, drained

Method:
For bottom layer
1) cook sugar, gula melaka, water & pandan leaves until sugar dissolves, strain the syrup into a pot
2) combine the rest of the dry ingredients & sieve into the pot
3) cook over low heat until mixture thickens slightly
4) pour into a greased 8" pan, steam over boiling water 15min

For Top Layer
1) sieve flours into the mixture of water & coconut milk
2) add sugar & salt
3) cook over low heat until sugar dissolves & mixture thickens
4) off heat & add cengdol, do not stir too vigorously or else cengdol will break
5) pour over brown layer & steam another 15min
6) remove & cool for 5 hours before cutting
    I cut mine too early so did not get a nice cut!

Recipe adapted from:'hungrygowhere.com'



Sunday, 7 September 2014

QQ KUIH




QQ is the texture
Not too soft
Just nice to hold in your fingers


150g glutinous flour
40g wheat flour
15g tapioca flour
125g sugar
200g water (from water boiled in pandan leaves)

1/2 tsp strawberry paste (for flavour)+some water

50g soya bean, toasted & ground to powder for dusting

Method:
1) sift flours into a bowl, and add sugar, mix well
2) pour water into the dry ingredients, stir to form a thick batter
3) pour batter into a 9" grease tray
4) steam for 15min
5) once removed from heat, brush with the strawberry paste
6) let cool 10min before rolling up into a cylinder
7) dust with soya bean powder & cut into bit size pieces

Special thanks to Ann
for sharing the recipe


FOOCHOW TANG YUAN ( SI YANG)







' SI YANG ' in Foochow dialect is 'Tang Yuan'
These are prepared during 'Deong Zai',
to mark the beginning of winter season.

Tang Yuan or Si Yang are little round balls
which signifies complete & togetherness
as such these are cooked in occasions like Weddings or New Year Re-union

My mom
is among the older generation 
who believes that
it is a way of showing filial piety by giving the parents 
these little glutinous balls
called Si Yang

Instead of serving these glutinous rice ball in sweet ginger/pandan syrup,
Foochow people like to serve them DRY

Soya bean is first fried and then ground into powder
with sugar being added to give sweetness
This is used as a dusting powder for the glutinous rice balls
to prevent them from sticking together


Soya Bean powder (SI HOON) Recipe
200g soya bean fried in a kuali
                           or baked in oven for 30min @150'C turning at least twice
When the beans are cooled, ground to powder
& kept in an airtight container to be used later
Sugar is then added to give sweetness

SI YANG Recipe
100g glutinous flour
90g water

1) make a well in the flour
2) slowly mix in water to form a soft dough, not sticky dough!
3) form into a ball, cover & left aside for 2 hours or refrigerate overnight
4) roll into small balls
5) cook in boiling water until the SI YANG floats
6) mix 10 Tbsp soya bean flour & 10 Tbsp castor sugar
7) drain the glutinous ball & pour into the soya bean mixture to coat
8) serve hot



SUPER SOFT OVERNIGHT DOUGH BUN




Some like it plain
Some like it with filling
Some like it with cheese toppings


Whichever type you like
You will surely like its supersoft texture


Ingredients:
230g milk
50g whisked egg + some for egg wash
50g sugar
5g salt
13g milk powder
300g bread flour
40g superfine flour
5g instant yeast
35g butter

Method:
1) put all ingredients into bread machine, bread dough cycle 1:30 hrs
2) knead to form a ball and refrigerate 12-16 hours
3) divide into 50g balls, let rise until double
4) brush with egg wash
5) bake in  preheated oven 175'C for 15-20min

Variation:
1) if you like it with filling: 
    please refer to : christines's bacon and cheese bun

2) if you like it with cheese topping:
    just roll the dough into a square & cut into 1" strips
    & sprinkle cheese on top



Tuesday, 2 September 2014

CROISSANT




Main Dough
440g all purpose flour
1&1/2 tsp salt
280g milk (can replace 1/2 with water)
55g sugar
1 Tbsp instant yeast
30g butter

Other Ingredients:250g butter, cold & sliced for laminating (I used 150g)
egg wash, 1 egg yolk+1 tsp water

Method:
Day 1) 1) combine all ingredients in main dough, knead 3min
            2) shape into a disc & wrap with cling film, refrigerate overnight
Day2   3) slice butter & arrange in a square 17X17cm on a parchment 
            4) place another sheet of parchment on top, refrigerate the butter sheet
            5) remove dough from fridge, press &  & roll flat into a sheet 26X26cm
6) put butter sheet on the dough, bring in the 4 sides as if an envelope, press with palm of hands
7) carefully roll dough out from centre to 4 sides
8) fold in 3rds, as if a letter & refrigerate 1 hour 
9) take out from fridge & repeat the folding, refrigerate 1 hour
10) repeat proceedure for 3-4 times
Day 3 11) roll out dough to 20 X110cm. if dough resists, leave in fridge again
           12) divide dough to triangles, make a slit at base
           13) roll up from base & make a slight bend at the ends 
           14) apply egg wash, and allow to rise for 2 hours
           15) when ready to bake, egg wash the 2nd time
           16) bake in preheated oven 200'C for 20-25min


My Second batch
dated 02 Sept 2015




MINI MOONCAKES





Mooncake Skin
200g golden syrup
50g peanut oil
1/2 Tbsp alkali water
300g superfine flour

Egg wash: 1 egg yolk beaten with 1 tsp water

Method:1) mix all 3 liquids
2) pour liquid into flour, mix well & leave for about 4 hours
3) divide dough into 22g each & wrap fillings
4) press into moulds and knock out
5) arrange on lined trays
6) bake for 5-8min
7) remove, spray with water
8) brush with egg wash & bake @175'C for another 10min

3 types of filling as follows:




Filling:
1) 160g red bean paste
     20g melon seed, toasted
     2 egg yolk, washed & steamed & cut into 8 pieces

2) 100g lotus seed paste
     50g toasted seeds e.g. melon, sunflower, pumpkin seed
            & coarsely chopped walnut

3)  120g lotus seed paste
        50g dried pork or bak kwa, cut into small pieces

Method:
1) mix fillings separately & divide into 20g each, form into balls

Monday, 1 September 2014

CRUNCHY HONEY BEARS





110g cake flour
20g potato starch
pinch of salt
40g syrup
10g honey
30g vegetable oil

Method:
1) preheat oven to 160'C
2) combine liquid ingredients and dry ingredients separately
3) pour wet ingredients into dry ingredients and mix well
4) roll dough between parchment paper
5) cut into bear shapes
6) arrange on lined baking tray
7) draw face & let bear hold an almond nut tightly
8) use left over dough to make tails 
9) bake for 10min
10) reduce heat to 150'C and bake another 10min