Bean Thread Vermicelli with Vegetables Pancake

 

Ingredients

1 cup of shredded cabbage

1/2 cup shredded carrot

1 bundle of bean thread vermicelli

1/2 piece dried seaweed - tear into small pieces

3 tbsp of dried shrimp shell

dash of white pepper

1 tsp salt

2 small eggs - beaten

few tbsp vegetable oil

 

Method

1. Add 1 tsp salt into shredded cabbage and carrot.  Let it sit for 15 minutes.
2. Squeeze out water and place in a big bowl.
3. Blanch bean thread vermicelli in boiling water for 1 to 2 minutes till soften.
4. Drain away the water, roughly cut them up and place in the same bowl.
5. Add seaweed, shrimp shell, pepper and eggs.
6. Mix throughly.
7. Heat up 1 tbsp oil in pan.  Place one ladle of mixture onto the pan.
8. Pan fry for a few minutes until lightly brown.  
9. Flip over and pan fry the other side as well.
10. Repeat for the rest of the pancake batter.
11. Serve warm. 
    

Italian Plum Torte

 

Ingredients

1 cup all purpose flour

1 stick (1/2 cup) unsalted butter - softened to room temperature

3/4 to 1 cup or more granulated sugar

1 tsp baking powder

pinch of salt

2 large eggs

20 or more prunes (small plums), halved and pitted

1 tbsp sugar

1/2 tsp or more cinnamon powder

Method

1. Preheat oven to 350 degrees F.  Brush some butter on a 9 inch baking pan.
2. Cream butter and sugar in a large bowl until light in colour.
3. Add salt, baking powder and eggs and beat well.
4. Add flour gradually and mix till combined.
5. Pour batter into the pan.
6. Cover the top of the batter with plum halves, skin side up.
7. Mix sugar and the cinnamon powder.  Sprinkle sugar and cinnamon mixture.
8. Bake the plum torte until the cake is golden and cooked, about 40 to 50 minutes.
9. Let the cake cool slightly and cut into pieces and serve.

Sticky Pork Rib with Steamed Bun

 

Ingredients

refer to here

shredded green onion

julienned daikon

toasted peanuts, lightly crushed

 

Method

1. Debone the braised pork.
2. Steam the leaf buns for 10 minutes.
3. Place all ingredients in the steam bun and enjoy every tasty bite! 

Baked Cinnamon Raisin Roll

 

Ingredients

1 packet puff pastry -comes attached with parchment paper

2 tbsp melted butter

1/3 cup raw chopped walnuts

1/3 cup raisins

1/3 cup brown sugar

1 to 2 tbsp cinnamon powder

 

Method

1. Preheat oven to 350 degrees F.
2. Roll out dough and parchment paper on a working space
   
3. Brush melted butter on the dough, leaving some space on the edges.
   
4. In a small bowl, mix sugar and cinnamon powder and sprinkle over the dough   
   
5. Sprinkle raisins and chopped walnuts over the dough.
6. Roll the shorter side of the dough upwards.  Use a sharp knife and cut into 8 pieces. 
7. Lightly brush muffin tray with melted butter.  Place each roll in a muffin tin.
   
8. Bake for 15 to 20 minutes or until golden brown.
9. Enjoy these tasty treats!

Baked Curry Puff Pastry

Ingredients

2 potatoes - peeled and cut into small cubes

1/2 small onion - peeled and sliced

handful of frozen green peas

1 tbsp curry paste

1 tsp turmeric powder

1 puff pastry - puff pastry comes with attached parchment paper

egg wash

 

Method

1. Boil a pot of water. Cook potatoes till tender but not mushy. Drain and set aside.
   
2. Heat up oil in pan.  Fry diced onion till aromatic and translucent.
   
3. Add potatoes and green peas.  
4. Add curry paste and turmeric powder and fry to mix. 
5. Season with some salt. Set aside and let mixture cool.
6. Preheat oven to 400 degrees F.
7. Roll out dough on a large baking pan. 
8. Roll out puff pastry. Cut into squares.  Place 1 to 2 tablespoon of curry potatoes in the centre of the square.
9. Fold over and seal the edges.  Crimp the edges with a fork.
10. Use a knife and make a few slits on the top.
11. Brush with egg wash.
12. Place curry puff in the oven and bake for 20 minutes or till golden brown.
13. Enjoy the delicious curry puff!
    

 

Baked Sardine Puff

 

Ingredients 

2 cans sardines in olive oil - drained olive oil   

1/2 small onion - peeled and sliced

1 red chilli - seeds removed and cut into small pieces

1 puff pastry - puff pastry comes with attached parchment paper

egg wash

 

Method

1. Add drained olive oil in a pan over medium heat.
2. Fry diced onion till translucent.
3. Add sardines and cut chilli and fry to mix. Set aside and let mixture cool.
4. Preheat oven to 400 degrees F.
5. Roll out dough on a large baking pan. 
6. Roll out puff pastry. Cut into squares.  Place 1 to 2 tablespoon of sardine in the centre of the square.
7. Fold over and seal the edges.  Crimp the edges with a fork.
8. Use a knife and make a few slits on the top.
9. Brush with egg wash.
10. Place puff in the oven and bake for 20 minutes or till golden brown.

Soon Kueh

 

littlebellevuekitchen.blogspot.com

littlebellevuekitchen.blogspot.com

 

Ingredients

For dough

300g rice flour

100g tapioca starch

1 tsp salt

600ml boiling water

2 tbsp vegetable oil

 

For filling

2 tbsp vegetable oil

4 tbsp dried prawn - soaked and drained

1 large piece dried fungus - soaked till softened, drained and sliced

1 small turnip - peeled and shredded 

4 cloves garlic - peeled and chopped

pinch of salt

dash of pepper 

2 tbsp light soy sauce 

 

Condiments

Kecap Manis/Sweet Soy Sauce

Chilli

 

Method

1. Mix rice flour, tapioca starch and salt in a large bowl.
2. Pour boiling water over mixture and do a quick stir till well mixed.
3. Add salt and small portions of tapioca flour during the process of kneading in order to get a smooth and pliable dough.
4. Cover and let the dough rest for one hour or more.
5. Heat oil in a pan.  Fry dried prawns till aromatic.  Add chopped garlic and fry for a while.  Add black fungus and continue to fry for another minute.
6. Add shredded jicama and fry till soften but not too mushy.
7. Add light soy sauce and continue to fry over high heat.  Sprinkle salt and pepper and mix well. Set aside and let the mixture cool before wrapping.
8. Remove rested dough from the bowl.  Dust some tapioca starch on work surface.  Knead to form a smooth dough. Divide dough into 16 pieces.
9. Shape each small dough into a round shape.  Flatten the dough and roll into a circle shape.
10. Spoon 1 to 2 tbsp of fillings onto the centre of the dough.
11. Fold bottom half of dough up and seal the edges.
12. Repeat for the rest of the dough.
13. Heat up steamer.  Brush some oil on a metal plate,  Place wrapped soon kueh onto the oiled plate.
14. Steam for 15 minutes over high heat.
15. Remove from heat and enjoy the delicious kueh!
16. Pan fry kueh the following day and enjoy another round of tasty pan fried kueh.
17. Most importantly, do not forget the sweet soy sauce and chilli before you dig in!
    

Baked Apple Pie using Puff Pastry

 some of our pickings this year: apples, yellow plums, hollywood plums and blueberries!

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Ingredients

2 tbsp butter

2 apples, peeled, cored and chopped

1/4 cup packed brown sugar

1 tsp cinnamon

1/4 tsp salt

1 tsp lemon juice

1 sheet puff pastry, comes attached with parchment paper

egg wash for glazing

cinnamon sugar mix for sprinkling

 

Method

1. Melt butter in a pot over medium heat.
2. Add apples, sugar, cinnamon, salt and lemon juice.
3. Bring to a simmer and cook until apples are slightly soft.  Cool mixture.
4. Preheat oven to 400 degrees F.
   
5. Roll out dough on a large baking pan.  Roll out puff pastry.
6. Cut into squares. Place 1 tbsp apples on the cut square.
7. Fold over and seal the edges. Crimp the edges with a fork.
8. Use a knife and make a few slits on the top.
9. Brush with egg wash and sprinkle with cinnamon sugar mix.
10. Place pies in the oven and bake for 20 to 25 minutes or until the pies are golden brown.
11. Enjoy the piping hot apple pies!

Chwee Kueh

Wash and rinse the preserved radish several times..  In a pan, heat up oil and fry chopped shallot and garlic till lightly aromatic.  Add in chopped radish and cook at low heat for about 5 to 10 minutes.  Add seasonings and fry for a while.  Add sugar to taste. Let radish mixture cool.

 

 

                    In a large bowl, add in all the flour, salt and room temperature water.  Whisk 

                    to mix well.  Add boiling water and whisk again to prevent lumps.  Transfer to a                        jug with a beak so that it is easier to pour them into the moulds.

                     Steam over rapid boiling water for 15 to 20 minutes.  Remove from                                         steamer and allow to cool before unmoulding.  Use a butter knife brushed with a                      little oil to run around the inside edges of the mould.

                    Garnish with desired amount of chai poh on top of each kueh and serve with a                        dollop of home made sambal chilli and enjoy!

Recipe adapted from here

Ingredients for rice batter

150 g rice flour (about 1 1/4 cup)

12g wheat flour (about 2 tbsp)

12g corn flour (about 2 tbsp)

1 tsp salt

1 tsp oil

400ml room temperature water

400ml boiling water 

Ingredients for Toppings 

150g chopped sweet chopped chai poh (菜脯, 

4 cloves garlic - minced

2 shallots -minced

2 tbsp light soy sauce

1 tbsp dark soy sauce

4 tbsp vegetable oil

sugar to taste 

sambal chilli