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Ingredients:

1 cup glutinous rice flour
1/2 cup water
2 tbsp hot water

Fillings:
2 tbsp chopped peanut
1 tsp white sugar

Soup:
4 cups water
1/2 piece brown sugar
1 piece old ginger
1 pandan leaf

Method:
1. Prepare the fillings:
a) Chop peanuts finely and mix with some sugar. Put aside



2. Prepare the Dough:
a) Mix 1 tablespoon flour with hot water. Mix the mixture into the remaining flour with enough water.
b) Knead the dough until soft and smooth.
c) Divide the dough into small balls. Fill each dough with peanut fillings.


3. Prepare the soup:
a) Boil 4 cups of water and mix with some white sugar, brown sugar, pandan leaf and smashed old ginger into the water.
4. Boil a pot of water. When it boils, put in the glutinous rice balls. The glutinous rice balls will float when they are cooked.
5. Place the cooked glutinous rice balls into the prepared ginger soup.
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This is a Chinese traditional desserts. In Chinese it is known as 'tangyuan' It is made from glutinous rice flour which is then cooked and served in sugar syrup (white or brown sugar). Soy bean water can be cooked with the glutinous rice flour balls. For the fillings, sesame seeds and chopped peanut with sugar or red bean paste can be used. The traditional type do not have any fillings. It is served with plain sugar syrup or sometimes  ginger with brown sugar is added.




Ingredients:
1 cup glutinous rice flour
1/2 cup water
2 tbsp hot water
4 cups soy bean water

Fillings:
2 tbsp chopped peanut
1 tsp sugar

Method:
1. Prepare the fillings:
a) Chop peanuts finely and mix with some sugar. Put aside.

2. Prepare the Dough:
a) Mix 1 tablespoon flour with hot water. Mix the mixture into the remaining flour with enough water.
b) Knead the dough until soft and smooth.
c) Divide the dough into small balls. Fill each dough with peanut fillings.


3. Prepare the gravy:
a) Boil 4 cups of water and mix with some sugar. If you use brown sugar, add some old ginger into the water. If you use soy bean water you can used ready-made ones sold in the shops.

4. Boil a pot of water . When it boils,  put in the glutinous rice balls. The glutinous rice balls will float when they are cooked.

5. Place the cooked glutinous rice balls in the prepared gravy. The gravy can be made from sugar syrup, brown sugar syrup  or soy bean water.
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This is a peranakan dish usually cooked during celebrations like Chinese New Year or family gatherings. It is liked by many people because of it's sweet,sour and salty taste.

Ingredients:










1 small ripe pineapple
2 Sepat fish (salted)
5 red chillies
5 small onions
3 buah keras (candle nut)
1 small piece belacan (shrimp paste)
1 tbsp kunyit powder (tumeric)
2 serai (lemon grass)
1 kunyit leaf
1 cup santan (coconut cream)
1/2 cup water
1 tsp salt

Method:
1. Cut pinapple into square pieces.

2. Clean and cut Sepat fish into halves.

3. Pound chillies, onions, buah keras, belacan and kunyit together.
4. Pound the serai slightly.
5. Heat up 3 tbsp oil and fry the pounded ingredients with serai and daun kunyit until fragrant
6. Add in the cut pinapples,Sepat fish water and santan. Add some salt to taste.
7. Simmer for about 20 minutes.
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This is a very simple dish to cook when you do not have a lot of time. It is appetizing and yet delicious.

Ingredients:

1 piece chicken thigh
2 pieces salted fish

Method:
1. Wash and chop a piece of chicken thigh into small pieces.

2. Wash and cut salted fish into small pieces.

3. Arrange the chicken pieces and salted fish in a deep plate.
4. Steam the chicken for about 20 minutes.
5. Serve hot with rice.
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Ingredients:



500 g three layered pork
1 piece cinnamon stick
2 pieces star anise
2 cloves garlic
2 tbsp sesame oil
1 tbsp dark sauce
1 tbsp light sauce
1 tbsp sugar
2 cups water
1 tsp cornflour

Method:

1. Slice the pork into thin slices. Heat 2 tablespoons of oil in a wok. Stir fry the garlic, cinnamon stick and star anise until fragrant for about 1-2 minutes. Stir in the three layered pork.

2. Add in the dark and light soy sauce. Add in sugar and  mix well.

3. Add in water and cook for 3 minutes over high heat.

4. Reduce the heat to low and simmer for about 2 hours.

5. Thicken the gravy with cornflour. Once thicken, take out the pork and serve on a plate.
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Ingredients:


500 g pork ribs
100 g  ginger
2 cloves garlic
2 tbsp sesame oil
2 tbsp black vinegar
1 tbsp dark sauce
1 tbsp light sauce
1 tsp salt
2 tbsp brown sugar
2 cups water

Method:
1. Slice ginger and garlic thinly. Chop the pork ribs into thin slices. Heat 2 tablespoons of oil in a wok. Stir fry the garlic and ginger until fragrant for 2-3 minutes. Stir in the pork ribs. 

2. Add in the dark and light soy sauce, black vinegar, salt and sugar. Mix well.

3. Add in water and cook for 3 minutes over high heat.

4. Reduce the heat to low and simmer for about two hours or until the pork ribs are tender.

5.Serve with rice.
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Vadai is an Indian snack.There are two types of vadai.The first type is like doughnut. Instead of using flour in the usual doughnut, we use black gram dal. The other type is circular in shape without any holes.

Ingredients for the doughnut vadai :

1 cup black gram dal /urad dal (de-husked)
 3 onions (sliced)
1tsp salt
oil for deep frying

Method:
1. Wash and soak dal for about 4 hours.
2. Grind the dal into a fine paste. Add sliced onions and salt.
3. Let the mixture rest for about 2 hours.
4. Heat up a wok for deep frying. Take some dal mixture and put on a wet plastic. Make a hole in the center.

5. With a wet hand, flip over the paste in the hot oil.
6. Fry for a few minutes till it turns golden brown.
7. Serve on a plate.

Note: For the vadai with no holes, yellow dal is used instead of black dal.
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Ingredients for Puff Pastry :
200 g pastry margarine
200 g plain flour
100 ml cold water
1/2 tsp salt
1tsp lemon juice

Method:
Preparing the puff pastry:
1. Put the flour in a mixing bowl. Mix water, salt and lemon juice together. Mix well and knead into a smooth ball. Rest for 20 minutes.






2. Roll the dough into rectangular shape. Place the pastry margarine in the centre of the dough, Wrap the dough till all the sides are covered.










3. Flour the work surface and roll out the pastry into about 30cm x 10cm rectangle. Fold it into three



4. Make a quarter-turn. Roll the block of pastry again into about 30cm x 10cm rectangle as before and fold it into three again.


5. Wrap the block in cling film and refrigerate it for at least 30 minutes.

6. Give the chilled pastry another two turns, rolling and folding as before. This makes a total of four turns, and the pastry is now ready.


Preparing the Filling:
100 g potatoes
50 g chicken meat
1tbsp curry powder
6 onions
a pinch of salt
2tbsp oil

Method:
1. Cut the potatoes into small cubes. Cut chicken meat into small cubes.
2. Heat up a wok with some oil. Fry all the ingredients together till cooked. Season with some salt. Cool it on a plate.

To make the pie:
1. Roll out the dough thinly about 1 mm thick, Cut the dough with a round cutter and place then into patty tins with paper cups. Put some filings into them and cover another pastry on top. Brush with some beaten eggs. Bake for about 15 minutes. 




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Vegetable puff is quite similar to curry puff. The difference is the fillings are made from vegetables and serve with chili sauce.

Ingredients for the fillings:
1 small turnip
1 carrot
1 tbsp soy bean paste
2 cloves garlic

Ingredients for the pastry:
2 cups flour
1 cup hot water
2 tbsp butter
1 tsp salt

Method:
1. Wash and shred the turnip and carrot thinly. Scald the bean sprout.

2.Preparing the fillings:
a) Pound garlic and soy bean paste together. Heat oil in a wok and fry until it is fragrant. Then add the turnip, carrot and cook until it is soft. Stir until they are blended and season with soy sauce, salt and sugar. Set aside and leave to cool.

3. Preparing the pastry:
a) Put flour in a bowl with salt.
b) Rub in butter until it looks like bread crumbs. Add in hot water and knead until smooth and soft. Leave aside to rest about half an hour. 

4. Making the vegetable puff:
a) Roll out the pastry and make into small balls. Roll out the pastry thinly and place it on a mould. Put some fillings  and wrap the fillings using the mould. If you do not have the mould, just roll out the pastry thinly and cut into round shapes. Place some fillings and close the pastry.

b) Heat up a wok and fry the puff till golden brown.
c) Serve on a plate.
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Fresh shrimps can be fried into a delicious crispy dish. Fresh shrimps are not always available. They are sold in the markets and also along the road side when in season. The shrimps can be made into 'cincaluk' or preserved shrimp and also 'belacan' or shrimp paste.

Ingredients:
1 bowl shrimps
6 small onions
1 stalk spring onion
1 red chili
1 small piece ginger
3 tbsp rice flour
3 tbsp cornflour
1 egg
1tsp salt
oil for deep frying
1 tsp pepper

Method:
1. Wash the shrimps and drain the water in a strainer.
2. Clean and slice smalls onions, spring onions, chili and ginger

3. Mix all the ingredients into the shrimps.

4, Beat an egg and add to the mixture. Mix thoroughly.
5. Heat up a wok and pour some oil for deep frying. When the oil is hot, take a spoonful of the mixture and deep fry till golden brown.
6. Serve on a plate.

Note:
The fried shrimps should be taken when it is hot. When it is cold, it is not as nice and crispy.
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There are two types of fresh spring rolls. The first type is the Chinese version whereby the skin is made from flour, salt and water. The second type is the Nyonya version whereby the skin is made from flour, eggs, salt and water. Both of the spring rolls skin are paper thin.



Ingredients:
1 medium size turnip
1 carrot
2 pieces fried tofu
1 tbsp preserved soy bean
1 tbsp light soy sauce
100 g small prawns
3 eggs
6 shallots
10 pieces spring roll skin
1cup bean sprout
1 stalk lettuce leaves
some sweet sauce, garlic and chili paste
some oil

Method:
1. Beat the eggs. Heat a little oil in a non stick pan, and fry beaten eggs into a thin omelet. When cooked, cut the omelet into half and set aside.

2. Wash and shred the turnip and carrot thinly. Scald the bean sprouts.





3.For the fillings, pound  garlic and soya bean paste together to make a paste. Heat oil in a wok and fry this paste until it is fragrant. Then add the prawns, turnip, carrot, fried tofu and cook until it is soft. Stir until the flavours are blended and season with soya sauce, salt and sugar. Set aside  and leave to cool. Fry some shallots till fragrant and set aside.

4.To serve, place the popiah skin on a flat surface and spread half of the fried omelet, a little sweet sauce, garlic paste and chili paste. Lay a lettuce leaf on top, put some of the cooked fillings, bean sprouts, and fried shallots. Fold in the sides, roll up and serve immediately.