SINGLE PROOF WINDSOR BREAD

Just wonder why the Taiwanese call this Windsor Bread.

I like to call it Single Proof Soft Bread

as it is super easy 

and 

fast to make.

In less than 2 hours

you will have 2 rolls of soft and fluffy bread on the table!

As the original name is Windsor,

I have decided to keep the name Windsor

to give credit to the owner of the recipe.

The ingredients are readily available in most of our pantry!

Single Proof Windsor Bread

450g bread flour

50g cake flour

8g milk powder (optional)

2 egg yolk (about 40g)

50g sugar

300g water or milk

1 tsp salt

1.5 tsp instant yeast

50g butter

1. all ingredients into the bread machine, bread dough cycle about 25min

2. allow the dough to relax for 10min

3. divide dough into 12 portions and form into balls

4. roll each ball into oblong, then roll up as a swissroll

5. knead to seal the joint

6. place on a parchment lined baking tray to proof for 40min

7. when ready to bake, shake some flour on top

7. bake in preheated oven 180'C for 15min until brown

YAKITORI SALMON

YAKITORI SALMON

Many do not like salmon because of its fishy smell.

This is a way you may overcome its fishy smell

        with added flavour from YAKITORI Sauce.

I love my Salmon cooked

 but 

not over cooked!

To achieve this, remember to cover the fish while frying.

Here is the recipe if you are interested...

Yakitori Salmon

1 large piece of salmon fillet, cleaned and halved

Salt and pepper

Some corn flour to coat

Oil for pan frying

Sauce- mixed together

1 Tbsp Yakitori sauce 

3 Tbsp boiled water

1/4 tsp sugar 

Method:

1) marinate salmon with a little salt and pepper

2) heat up some oil in the frying pan 

3) coat the salmon fillet with corn flour

4) fry salmon skin side on the pan, cover and allow to cook

5) when brown, turn the salmon over and cook the other side. Cover too

6) when done, turn off heat and pour away the oil, leaving the fish in the pan

7) drizzle the sauce over the fish and dish up to serve.

CHINESE WATERCRESS SOUP

Chinese Watercress Soup
西洋菜汤

Can be cooked in many ways.

You can cook it sweet and refreshing

With only 2 simple ingredients, watercress & honey dates.

It Can be served as a dessert

A more elaborate and thick soup

With pork ribs, dried cutle fish and red dates

Here, I am cooking a simple and light soup

With 3 ingredients.

Do not be discouraged when you see only 3 ingredients,

namely watercress, pork ribs and red dates.

They are sufficient for an appetising and refreshing soup.

Of course, old ginger may be added too
if you like its gingery taste.

As for the watercress

Some like to have the whole bunch inside the soup, thick stem and young shoots.

Whereas I like mine, tender and nice

So that I can finish eating the whole lot! Yummy

Chinese Watercress Soup
1/2 kg pork ribs
1/2 kg watercress
8 red dates, slit and pit removed
Salt to taste, optional (I do not add)
1" old ginger, smashed (optional)

1) heat up 1/2 pot of water
2) add everything in and bring it to a boil
3) Allow to simmer for an hour or two (best 2 hours)
4) serve hot

DOUBLE BOILED FOOCHOW RICE WINE CHICKEN SOUP

Double Boiled Foochow Rice Wine Chicken Soup

best served hot.

I love it because the soup is clear and flavourful

and 

the chicken is tender.

Foochow Rice Wine is made from Glutinous rice,

so it may be cooling, 

as such ginger slices are added when cooking with Foochow Rice Wine.

With slices of ginger added

it helps to expel wind from the body too.

This is recommended 

for ladies during confinement.

Of course,

you can remove the skin from the chicken

so that it is not so oily.

If you are interested,

this is the recipe:

You will need:

1/4 kampong chicken cut into bite size

few slices of old ginger

1/4 cup rice wine

1.5 cup water

1) all ingredients into the double boiler and steam for 2 hours until chicken is tender

2) serve hot

YEASTED BAGELS

Bagels

I love its chewy and yet soft and spongy texture!

I have made it with Sourdough before,
and
this one I use instant yeast
following Sy Yong"s  recipe

Yeasted Bagels

250g bread flour

3/4 tsp instant yeast

12g sugar

140g water

1/2 tsp salt

1 tsp olive oil

1) all ingredients into the bread machine, bread dough cycle.

     The dough is quite dry, allow to proof for 40min

2) divide dough into 7 balls of 60g each

3) poke into the centre of the ball with your finger & swirl the dough round your finger.

    you may like to flour your fingers while doing so.

4) when the hole is big enough and the ring is even, place it on a parchment lined tray

5) allow to proof for 30min

6) heat up water in a pan with 2 Tbsp sugar added.

7) Do not boil, but wait until the bottom is covered with bubbles

8) drop bagel into the water.

9) at the count of 20, turn the bagel over, and count another 20

10) remove bagel quickly and place on a rack to drain

11) while it is still wet, turn the bagel onto a plate of seeds, nuts or flaky salt to coat the top

12) place on parchment lined tray before sending into the oven and bake at 220'C for 20min

13) when done, allow to cool on rack

FOOCHOW ZHING DONG PIANG

福州征東餅
Foochow Zhing Dong Piang

In Sitiawan
there are 2 types of common traditional Foochow Biscuits,
namely: Kompiang and Zhing Dong Piang

Kompiang is salty and chewy
whereas
Zhing Dong Piang is sweet and soft.

Both these biscuits
have a hole in the centre of the biscuits.

Those days in Fuzhou, China,
during the World War II
these biscuits were baked in a large earthen ware.

They were then strung together
for the soldiers to bring to the battle field,
by hanging on the neck.

Hence its name, Zhing Dong Piang (War of the East)

If you like to try, here is the recipe....

Zhing Dong Piang

150g water

250g bread flour

3/4 tsp instant yeast

20g sugar

1/2 tsp salt

1 tsp cooking oil

1) all ingredients into the bread machine, bread dough cycle

     and allow to proof until double, about 50min

2) the dough should be quite sticky. Divide dough into 4 balls

3) poke your finger into the centre of the ball and swirl with your finger inside the hole

4) place the dough on the parchment lined baking tray to proof for another 50min

5) bake in preheated oven 200'C for 20min

6) allow to cool on rack when done

ROTI JALA

Roti Jala

actually means net bread, 

bread that looks like folded net!

The beautiful yellow colour is derived from Turmeric powder.

Do not have a roti jala dispenser?

No worries!

I used a 500ml mineral water bottle and punch 3-4 holes in the cap.

(learnt from you tube)

The net may not be as even,

but it does the work beautifully too.

These roti jala remain soft even on the next day.

It is best served with curry...

Roti Jala

1 cup plain flour

1 cup water (I replaced with some santan)

1 large egg

3/4 tsp salt

1/2 to 3/4 tsp turmeric powder

1) combine all ingredients in a bowl, mix well 

2) strain the batter to remove the lumps, if any

3) add more water if necessary to get a slow flowing consistency

4) pour batter into the dispenser or bottle & screw tight

5) heat up a non stick pan

6) squeeze out the batter gently onto the hot pan, creating the net effect

7) cook over medium low heat until cooked

8) when done, flip over to a plate & fold top side up

9) enjoy with curry chicken 

FOOCHOW ANGCHOW JIAN BIANG

福州煎饼

FOOCHOW JIAN BIANG

Recently when I was in Kuala Lumpur

my Brother in Law, Doa Ming

brought us to a Foochow Coffee Shop for breakfast.

It was there that I tasted 

a Foochow Bao 

made of angchow chicken.

I love it so much that I started experimenting,

trying to come out with a better version,

hence this

Foochow Angchow Jian Biang.

It is crispy on the outside,

flavourful on the inside.

I love it.

The filling is juicy and delicious.

Here is the recipe if you are keen.

I started by cooking the filling first.

Filling

(A) 1 Tbsp plain flour

       100ml water

(B) 300g chicken meat, cut into cubes

      100g mengkuang, sliced thinly

      1 Tbsp old ginger, minced

      1 plant Chinese Celery

      2-3 Tbsp cooking oil

      1/2 tsp sesame oil

      2 tsp sugar

      2 tsp angchow

      1 tsp salt

      pepper to taste

Method

1) combine plain flour & water & cook to thicken.

     leave aside until required

2) heat up cooking oil, add ginger & fry until fragrant

3) add sesame oil and mengkuang, continue frying

4) add chicken

5) add angchow and the rest of the seasoning and continue cooking

6) some water may be added if it is too dry

7) when chicken is cooked, add the flour sauce to thicken

8) let cool until required

Bread Dough

150g bread flour

40g cake flour

1/2 tsp salt

30g sugar

1/2 tsp dry yeast

30g water

40g fresh milk

10g cream

40g egg

20g butter

1) all ingredients into the bread machine, bread dough cycle 1.5 hours

2) divide dough into 6-8 balls

3) press flat and wrap the filling

4) place on a parchment to proof until double, about an hour

5) heat up a pan at low heat, and place the buns into the pan, cover it

     Make sure the heat is low so that it will not burn. 

6) when the buns turn golden brown, flip over to cook the other side, cover again.

7) serve warm if you want it crispy

PANETTONE II

Panettone

If you love sweet loaf with dried fruits,

you will love its

super soft,

mildly sweet shredded crumbs!

I love its colour too.

The original Panettone takes days to make.

This one takes 2 days.

I wish to express my thanks to

Ng Mee Teng 

for sharing this easy recipe.

Panettone

(enough dough for 3 x 13cm mould
or 5 x 11cm mould)

(A) Sponge Dough

185g bread flour

1/2 tsp instant dry yeast

115g water

(B) Fruits

180g sultanas or raisins

40g rum or orange juice

100g mixed peel

(C) Main Dough

500g bread flour

1&1/2 tsp salt

115g sugar

1&1/4 tsp instant dry yeast

zest from 2 oranges

1&1/2 tsp orange juice

1&1/2 tsp pure vanilla extract

140g egg yolks (about 7 Nos)

120g water

115g butter, softened

Method

1) To prepare sponge dough 

     - mix all ingredients to form a dough

     - place in a bowl, cover & leave at room temperature min. 8 hours or overnight

2) To prepare fruits

     - mix all and toss to coat

     - cover & leave overnight

3) Next day, into the bread maker 

     - add main dough ingredients and sponge dough

     - bread dough cycle 1.30 hours including proofing time

     - last 2 min, add soaked fruits 

     - remove dough and place in an oiled large bowl, cover & leave for 45min

     - after 45min, fold the dough onto itself from 4 corners (twice)

     - leave to proof a second time for 30min

4) transfer dough to a lightly floured surface and divide dough into 3 portions

5) shape into a boule and place into a panettone mould

6) cover & leave to proof for 2 hours

7) cut a cross on the top of the risen panettone 

8) bake in preheated oven 170'C for 50-60min. Tent bread if brown too quickly

9) remove panettone from oven and brush its top with melted butter.

10) leave to cool and enjoy

PAN FRIED DIMSUM BAO

Pan Fried Dimsum Bao

are crispy when served warm.

In Dimsum Restaurants,

these baos either have char siu or

shrimps and chicken as filling.

When my daughter, Serene sent me the link from You Tube, 'SWEET THE MI',

the next day I made it!

I halved the ingredients in her recipe

(I want to make 6 baos only)
and
I put all ingredients into the bread machine instead of using my hands to knead.

The result?
Crispy crust and soft crumbs!
Love them.

Pan Fried Dimsum Bao

Filling:

150g roasted pork/char siu, cubed

1 big onions, chopped

2 tsp sesame seed

Seasoning

2-3 Tbsp gravy from char siu

or

if you do not have, mix your own:

1 Tbsp char siu or BBQ sauce

1 tsp sugar

1/2 tsp oyster sauce

1/2 tsp red yeast residue, optional

1/2 tsp corn flour

salt & pepper to taste

Method:

1) heat up 1 Tbsp oil and fry onions until fragrant

2) add char siu & seasoning

3) fry until dry, add sesame seed and dish up

4) leave to cool, divide into 6 portions

Bread Dough

150g bread flour

40g cake flour

1/2 tsp salt

30g sugar

1/2 tsp dry yeast

30g water

40g fresh milk

10g cream

40g egg

20g butter

1) all ingredients into the bread machine, bread dough cycle 1.5 hours

2) divide dough into 6 balls

3) press flat and wrap the filling

4) place on a parchment to proof until double

5) heat up a pan at low heat, and place the buns into the pan, cover it

     Make sure the heat is low so that it will not burn. 

6) when the buns turn golden brown, flip over to cook the other side, cover again.

7) serve warm if you want it crispy

SEA CUCUMBER DESSERT

Sea Cucumber
has long been used in Chinese Cooking,

Sea Cucumbers are expensive
and
it takes long time to prepare,
so they are mainly used in expensive dishes,
like braised sea cucumber,
sweet and sour sea cucumber
and
the famous Foochow Delicacy,
'Buddha Jump Over The Wall'

Recent discovery
is that Sea Cucumber is a good source of collagen.
so it has been introduced in many dishes.

Johanna Wong
recently introduced to us a tub of Sea Cucumber Tong Sui
which she bought from the local market!

It looks nice
and here I am with this simple recipe.

Sea Cucumber Tong Sui

1 small sea cucumber, soaked, softened and cleaned (cut into small pieces)

some wolfberries

some red dates

some dried longan

some white fungus (optional)

Method:

1) all ingredients into a double boiler, add enough water

2) double boil for 1-2 hours 

3) add rock sugar to taste

4) enjoy your collagen dessert

Note:

If you do not like the fishy smell of sea cucumber

you may like to add a few slices of old ginger 

MADELEINE

Madeleine
is a good snack because it is in small portion.

You can have it with or without
icing sugar on it!

It looks so much better with 'snow flakes', haha!

Sister Ding Mee Ling,
I would like to thank you
for the various sharing and guidance
starting from the time I know you through Facebook.

I have never tasted,
not to mention baking the Madeleine.

This is a easy recipe shared by Sis Ding Mee Ling
(Author:Shiokman Eddie)
and
the beauty of it
 is that I can make the batter 2 days ahead!

I was so anxious to try out the recipe,
so I baked it anyhow,
without the proper pans
using my little cup cake pans!

Madeleine

3 eggs

100g sugar

10g orange zest

5g lemon zest

120g self-raising flour

1/4 tsp salt

62.5g butter, melted

Method:

1) beat eggs and sugar until it turns pale 

2) add grated zest and salt, mix well

3) mix in flour and melted butter, until well combined

4) refrigerate the batter for at least 1 hour (up to 2 days)

5) lightly oil pan, and scoop in the batter

6) bake in preheated oven 180'C for 10-15 min until golden brown

7) cool madeleine slightly before removing from the pan

8) once cooled down, dust with icing sugar

SOFT SOFT SWEET LOAF

Soft Soft Sweet Loaf

is made with

Unbleached Bread Flour and Unbleached Wholemeal Wheat Flour.

To make it soft and springy,

I have added 1 egg and fresh milk as liquid.

If you wish to try, this is the recipe:

Soft Soft Sweet Loaf

140g fresh milk

1 egg

40g butter

60g unbleached wholemeal wheat flour

240g unbleached bread flour

60g sugar

1 tsp yeast

3/4 tsp salt

1) all ingredients put into the bread machine, according to the list starting with liquid

2) bread dough cycle 1.5 hours 

3) divide and shape a preferred, and leave in the bread pan to proof until double 60min

4) bake in preheated oven 175'C for 35min

RICE TEA

Fried Rice Tea

is brewed in a flask 
by simply pouring boiling water

over the fried rice grains, 
and let steep in the flask for 10min before drinking. 

It is cheap and easy to prepare.

Many elderly, my mom is one of them, 
drank this Tea during Confinement after childbirth.

They believe that fried rice tea

does wonders to the body.  

It helps to keep the womb warm, 
improve the immune system, 
wash off body fats, 
quench thirst 
and 
drain body fluid.

As drinking plain water is not advised during confinement, 
Rice tea is a good alternative
 to red dates drink
 which can be quite monotonous at times.

A good remedy to ward off chills in the body. 
For coughs having white bubbly saliva, 
try this rice tea.

Toasted Ginger slices may be added to enhance its effectiveness.

It is easy to prepare.

You need only

1 cup white rice or unpolished rice grains

Method

1. rinse rice grains under running water, shake off excess water.
2. Fry at low heat in a hot pan or kuali until dry.
3. After frying 10min or so, the grains turn golden and it is ready.
4. Let cool before storing in a glass bottle until required.

Note: 

If Ginger is preferred, fry the shredded old ginger until quite dry, 

add the strained rice and fry until the rice grains turn slightly brown

CRUMBLY DIMSUM BAO

Crumbly Dimsum Bao

sold in Dimsum Restaurants

either has roasted meat (char siu) or

a mixture of fresh shrimps and chicken as filling.

I have used Curry filling instead, hope you like the change.

Crumbly DimSum Bao

Filling

1 egg, hard boiled & cut into 6 wedges

75g potato, cubed and Steamed until soft

50g pork or chicken, minced

1/2 Tbsp curry powder

3 shallots, sliced

some curry leaves

1/4 Tbsp sugar

1/4 tsp salt

chicken powder to taste, optional

1 Tbsp cooking oil

1. heat up oil in a wok, add shallots to fry until fragrant

2. add curry leaves and minced meat, continue frying

3. add curry powder and the rest of the seasoning

4. lastly stir in the steamed potato, cook until dry

5. remove & allow to cool

Pastry

100g self raising flour, sifted

50g chilled butter, cut into cubes

25g beaten egg

10g sugar

1/4 tsp salt

Egg Wash

remaining beaten egg

Method:

1) combine flour and sugar in a mixing bowl

2) add butter, using fingertips to rub butter into the flour until it resembles crumbs

3) add beaten eggs and mix to form a pliable dough, divide into 6 balls

4) lightly flatten each ball, wrap in 1 Tbsp of filling & 1 egg wedge

5) seal and place on parchment paper

6) egg wash and bake in preheated oven 175'C for 25-30min 

BRAISED PORK AND EGG

Braised Pork Belly and Egg

is one of my favourite.

It is easy to prepare

and nice to eat with steamed rice.

The following are the ingredients required:

Pork belly, cut into chunks

few hard boiled eggs

garlic, whole

dried chillies

star anis

and 

cinnamon stick

 IF in a hurry, I just dump everything & some water into the clay pot and stew.

It may be more fragrant if I heat up the pot,
add a little oil to fry the above,
follow by the pork belly.

Sufficient water is added to cover the pork
and bring to a boil.

Once boiled, turn down the heat and let it simmer until tender

Add hard boiled eggs and seasoning:
dark soya sauce, soy sauce, sugar and pepper to taste.

Cover and leave aside.

Heat up again when ready to serve.

SPIRAL CURRY PUFF

Spiral Curry Puff

has a perfect crispy crust when deep fried!

I choose to bake them

so the colour is not golden brown.

I need to egg wash it to get the darker shade.

However, the egg wash tend to stick the layers together

and

 I cannot see the layers in the pastry clearly.

Oh dear!

If you want to get that golden brown

simply deep fry it.

Filling

1 egg, hard boiled & cut into 6 wedges

150g potato, cubes and Steamed until soft

100g pork or chicken, minced

1 Tbsp curry powder

5 shallots, sliced

some curry leaves

1/2 Tbsp sugar

1/2 tsp salt

chicken powder to taste, optional

2 Tbsp cooking oil

1. heat up oil in a wok, add shallots to fry until fragrant

2. add curry leaves and minced meat, continue frying

3. add curry powder and the rest of the seasoning

4. lastly stir in the steamed potato, cook until dry

5. remove & allow to cool

Pastry

Oil Dough

80g plain flour

40g shortening

1. combine all ingredients & knead to form a dough, allow to rest

Water Dough

120g plain flour

1/2 tsp salt

4 tsp  sugar

20g cooking oil

60g water

1. combine all ingredients & knead to form a dough, set aside to rest

Method:

1. divide both oil dough and water dough into 4 balls each

2. press water dough flat to wrap an oil dough inside, you will have 4 balls

3. roll a ball lengthwise as shown in the photo below

4. roll up like a swiss roll

5. then, roll out again lengthwise a 2nd time to create more layers

6. roll up again as a swiss roll, cut into half as shown in the photo below,
    you will have total 8 rolled rolls like this.

7. press down each roll half, and roll into rounds

8. wrap fillings and seal the edges

9. place a a parchment paper if you want to bake

10. egg wash and bake in preheated oven 175'C for 25-30min

Note:

If you prefer deep fried, go ahead

LIGHT NEW YORK CHEESECAKE

New York Cheesecake
is extremely rich!

I love Cheesecake.
I prefer a lighter one but it must
 maintain the flavourful cheese flavour!

This recipe from bakingmom80.blogspot.com
is just right for me,
not too heavy and sweet.

Ingredients

1) for 5" round cake tin with removable base

2) baked in water bath @ 160'C for 60min

(A) Base

100g digestive biscuits, crushed

50g melted butter

(B) Cake

250g cream cheese, soften to room temperature

75g sugar

2 eggs

15g corn flour, sifted

10ml lemon juice

80ml milk

Method:

1. mix (A) and press the mixture into 5" tin, set aside in fridge

2. beat cream cheese and sugar till pale and smooth

3. add eggs, one at a time, mix well after each addition

4. sift in corn flour and mix well

5. mix in lemon juice and milk gradually

6. tap on table top to remove trapped air bubbles

7. pour the cheese mixture into the prepared cake tin

8. bake in water bath for 60min in preheated oven @160'C

9. when done, leave the cake in the oven with oven door slightly ajar (for 30min)

10. cool at room temperature for another 30min before chilling in the fridge overnight.

TEOCHEW SPIRAL YAM MOONCAKE

Mooncake Festival
is just round the corner.

This time Kenneth Goh's
Teochew Spiral Yam Mooncake
has attracted me,
and I have made it with slight modifications.

Teochew Spiral Yam Mooncake

This recipe yields 6 mooncakes.

Filling Ingredients:

250g yam, peeled and sliced 

75g caster sugar

40g cooking oil, fried with sliced shallots for extra umph!

5-10g wheat starch 澄 粉 (optional, depend on the texture of yam after blending)

6 salted egg yolks, steam until cooked

1. steam yam until soft and tender

2. while yam is still hot, mash together with sugar & 1/2 of the oil 

    (Mash as fine as possible) can use a food processor to do the job.

3. if necessary, add wheat starch

4. in a wok, heat up the other 1/2 of the oil 

5. add yam paste to fry @ low to medium heat until it dries up and comes together in a ball

6. remove & set aside to cool 

Pastry:

Oil Dough

90g plain flour

50g  shortening

1) combine all ingredients and knead till well mixed, set aside to rest

Water Dough

100g plain flour

25g cooking oil

15g caster sugar

50g water

1/4 tsp vinegar

1) combine all ingredients and knead till well mixed, set aside to rest

Method:

1. divide yam paste into 6 portions, wrap the egg yolks and set aside

2. divide both the oil dough and water dough into 3 portions each

3. press flat the water dough, and wrap one portion of oil dough in each.

    You should have 3 balls of dough now.

4. take one ball and roll lengthwise as in the photo

5. then roll up as a swiss roll.

6. roll lengthwise a second time to create more layers, roll up again

7. use the spatula, cut the rolled dough in half, total you get 6 rolled dough 

8. press the roll dough down, and roll into a round

9. wrap a ball of filling into the rolled dough, seal the edges

10. place on a small pieces of parchment paper & continue with the rest

11. bake in preheated oven 170'C for 25min until slightly brown

12. leave to cool on wire rack

Note:

Originally, these spiral mooncakes were deep fried until golden brown 

to get that crispy outer skin. For health reasons, many have opt to baking them instead.

HOME REMEDY FOR FLU AND COUGH

Orange for Flu and Cough?

Sounds incredible!

Well. that's what I heard ....

Once I attended a home party, whole oranges were served.

I was then told that oranges could come in handy 

when you were down with flu!

However, it tastes good when served warm as a dessert, haha!

1) wash the orange, whole

2) slice off the top 2cm of the orange, and keep as a cover

3) rest the orange on a small bowl to fit

4) use a chopstick to poke the flesh of the orange

5) sprinkle 1/4 - 1/2 tsp of salt, onto the opening of the orange

6) put back the cover of the orange and steam over medium heat for 15-20min

7) serve warm, eat the flesh and drink the juice

8) enjoy 

LIGHT CHOCOLATE EGG CAKE

Light Chocolate Egg Cake

Traditional Ji Dan Gao was steamed plain.

This recipe shared by Ann Low
is baked Ji Dan Gao
but it is very light.

It is chocolate flavoured
because part of the flour has been replaced with cocoa powder.

Light Chocolate Egg Cake

2 large eggs

1/2 tsp vanilla extract

3 Tbsp caster sugar

2 Tbsp cake flour sifted with

1/2 Tbsp Hershey's cocoa powder

1. beat eggs, vanilla extract and sugar at high speed until thick and fluffy

2. sift the flours a 2nd time into the egg mixture in 2 batches, fold in with a spatula

3. scoop batter into paper lined cupcake pan

4. before sending into the oven, knock the pans to release trapped air bubbles

5. bake in preheated oven 180'C for 30min

6. once out of the oven, drop the cupcake pan onto table top to prevent too much shrinking

7. leave to cool 

STEAMED GLUTINOUS RICE

Steamed Glutinous Rice

is said to be well cooked

if the rice grains are nice and spongy, not soft and stick together!

I would like to express my thanks 

to Har Yean Cheng's mom

for this yummy and right texture recipe.

Steamed Glutinous Rice

300g glutinous rice, soaked overnight & drained

2 Tbsp oil

3 shallots, sliced

few slices old ginger

1 Chinese sausage, remove skin & sliced

3-4 dried mushroom, washed & soaked till soft, sliced

2-3 Tbsp dried shrimp, washed & soaked till soft

1/2 cup water gathered from soaking dried shrimps and mushroom

Seasoning

soya sauce

dark soya sauce

salt & pepper to taste

chicken powder (optional)

Garnish

char siew or braised pork, sliced

fried egg, sliced

spring onions, chopped

fried shallots

fried peanuts (if you prefer some crunch)

1. fry shallots and ginger in oil until fragrant

2. add dried shrimps, mushroom and Chinese sausage

3. add glutinous rice and fry together

4. add seasoning to taste

5. transfer to a steaming pan, add 1/2 cup water

6. steam for 25-30min on high heat until cooked

7. garnish before serving

IKAN BILIS POWDER

Ikan Bilis 

is a good source of Calcium for Bones.

The normal pratice is to boil the Ikan Bilis,

discard them afterwards

and use the water to cook porridge for the little ones.

I prefer to grind them into powder

and add to the porridge.

The steps may be long

but you are feeding the baby the whole fish without bones and head!

If you are interested,

here is the recipe:

Ikan Bilis Powder

300g ikan bilis

Method:

1. remove the head of the ikan bilis, split open and discard the centre bones & stomach

2. rinse the ikan bilis in a sieve, under running water, drained

3. using the kitchen towel to soak up as much water as possible

4. spread out on the baking sheet

5. bake in preheated oven 80-100'C for 1 hour, until dry and crispy

    - turning the ikan bilis a few times while baking.

6. let cool & blend until VERY VERY fine!

7. keep in a bottle & refrigerate until required.

GINGER MILK PUDDING

Ginger Milk Pudding

is a Hong Kong Delicacies

fondly called 

Hong Kong Style Ginger Crush Milk Curd. 

If the porcelain spoon

can stay on top of the milk, you have succeeded.

Thank you Ah Chee
for your recipe and your detailed explanation.

It is indeed an easy and wonderful recipe.

Ginger Milk Pudding

1 cup full cream fresh milk (240g)

1.5-2 LARGE PORCELAIN SPOON old ginger juice (Bentong) 

1-2 tsp sugar

1. put ginger juice in a bowl

2. heat up milk and sugar in a small pot, until bubbles appear at the sides of pot,

    make sure that it must be hot enough but not to let the milk boil!

3. Then, pour the milk into the ginger juice bowls

4. Do not stir. Let sit for few minutes to set.

    Test with a spoon. If the spoon stays on top, you have succeeded!