Banana Cake

Recipe:

• 12 oz Margerine or butter
• 12 oz sugar
• 4 eggs
• 2Ts milk
• 2 ts lime juice
• 1lb flour
• 2 cups mashed banana
• 1ts baking poweder
• 1ts baking soda
• Walnut
  

Method:

Cream the butter and sugar. Add beaten egg one at a time and stir. Then add mashed bananas, milk and lime juice. Lastly add flour and mix well. Bake at 170oC/330F for 45min - 1hr.

Croissant

Recipe:

8oz All purpose flour

1Ts yeast (10g)

1/2 cup water/milk (120ml)

4oz butter (125g)

3 Ts sugar (35g)

1ts salt

Bake ~ 375F for 15-18min

* the recipe make about 8 small croissant.

Sambal Prawn

1. Prepare the chilli paste:
- Dry red chilli + 6 shallots + 3 gloves of Garlic + 2 stalks of lemon grass + 1 small cube of
Prawn Paste
- Grind in blender

2. Heat up cooking with ~ 5 Ts cooking oil, add in the grind chilli paste, stir fragrant for 2-3 min. Add in cut tomato, cut red anion and okra. Add 1/2 cup of water and cook at low heat until okra is soften. Add sugar and salt to taste. Before turn off the heat, add 1/4 cups of milk.

Corn Flakes Cookies

Ingredient:

• 8oz butter
• 6oz sugar
• 1 egg
• 1ts vanilla essence
• 10oz Self Raising Flour (SRF)
• conflakes

Note: Self Raising Flour = All Purpose Flour (APF)+ Salt + Baking Powder

10 oz SRF = 2 cups APF +3 ts b.p + 1 ts salt

Method:

• Cream butter and sugar, add the beaten egg and vanilla. Add in flour and mix to a smooth dough.
• Kneat into small smooth and coated evenly with cornflake.
• Bake at 350F for 15-20min.
  

Apom Balik (Ban Chang Kuih)

Batter mix:

• 200g All Purpose Flour
• 60g Rice Flour
• 1 Ts baking powder
• 1/2 Ts Baking Soda
• 1/2 Ts salt
• 240ml Milk with 1Ts of Apple Cedar Vinegar (can be replaced with coconut milk)
• 80ml Carbonated Water/normal water
• 80g sugar

Filling:

• Roasted Ground peanut
• Brown Sugar
• Melted Butter
• Cream Corn

Method:

Combine the batter mixture and leave aside cover for 30min.

Stir fry Mix Vegetable

Last Sunday, Oct 25 2009. Ck and me drove to San Ramon to buy Soya bean milk from 中华豆腐. We both like their soya bean milk cos it's not too sweet. On our way home, we missed the exit to highway I680 and by chance we saw there is a small fruit stall at the crossroad selling lots of pumpkin. ohh.. it's halloween next week (Oct 30)... so we stopped by the fruit stall and joined the crowd to see what the stall is selling. We saw this special in purple color cauliflower selling at $0.99/each... labeled crunchy sweet cauliflower. I had never seen purple cauliflower before and we decided to give it a try... we stir fry with brocolli, mushroom/shitake, carrot and celery... hmm.. it taste really good and it was really crunchy and sweet... I am sure this plate of colorful vegan make up full range of healthy nutricient that will definitely boost your energy!

Sausage Bun

Sweet Potatoe Bun (番薯包)

Ingredients (for ~ 25 buns):

• Sweet potatoes 300g
• 1 carrot
• Bread Flour 1kg
• Baking Powder 1Ts
• Instant Yeast 1Ts
• Lard (白油) or replace with Cooking oil 50g
• Sugar 250g
• Water 400ml

Boil sweet potatoes and carrot in water until soft. Smash or blend it in blender/chopper until smooth. Let it cool to room temperature. Add smash sweet potatoes to the rest of flour mixture and kneat the dough evenly and until not sticky to your hand. Divide the dough into small pieces (~ 100g) each small dough and cover with wet cloth or plastic wrap until the dough rise to ~ 1.5x or 2x bigger. Steam for 10 min.

Penang Prawn Mee (Hokkien Mee)

Ingredient for Stock:
1. Boil prawn shell for 30min at medium to low heat.
2. Boil pork ribs in 8 cups of water for 1 hr (till the ribs get tender).
3. Add prawn stock to pork stock and at low heat continue to cook for 30min.

To prepare the chilli paste:
1. Dry chilli
2. 5-6 clove of garlic
3. 8 shallot
4. blend 1-3 become chilli paste and saute it with 5 Ts cooking oil until frangrant.
5. Pour half of the chilli paste to the stock together with the chilli oil

To garnish:
De-shelf hard boil egg and slice it
Bean sprout, kangkong
Rice noodle (bee-hoon) and yellow noodle.

Chicken Chop with Black Pepper souce

Chicken Cabonara

Ingredients:

(A)

2 teaspoons olive oil
4 ounces thinly sliced pancetta/bacon, chopped
2 teaspoons minced garlic

4 cups coarsely shredded chicken (from 1 roasted/steam chicken)

(B) Prepare the cream mixture:
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt 1 pound spaghetti boil in Salt water for 8-10 min
Freshly ground black pepper
1/2 cup chopped walnuts/Pecan (pre-bake for crispiness)

Directions:
Saute(A) in frying pot until bacon become crispy, add the shreded chicken.
Whisk (B) in large mixing bowl.
Add the spaghetti to the frying pot, add the cream mixture and toss over medium low heat, mix until the cream coated spaghetti. Sprinkle some chopped walnut and pepper. Chicken cabonara is ready to serve.

Steam Fish (老虎斑)

Oct 4, 2009, Sunday. As usual ck and me went to do grocery shopping for the week at Ranch 99.

We spotted this fish known as (老虎斑), ck was thrilled when he saw this fish cos it's very rare and expensive fish in our hometown and he was excited because of the price we pay for the fish is much cheaper in U.S (~ 2.99/lb). The fish weighted 3.5lb (~USD10). It can cost > RM80 per fish in M'sia. So we give it a try to steam this fish for our dinner. Surprisingly the fish turned out to be quite fresh and tasty.. haa.. now it's time to show off to ck's father as this is father favourite fish....

Crispy Fried Chicken

Fried Flat Rice Noodle (Fried Kuay Teow)

Homemade Bagel

Bagel in California is common for breakfast . I like its chewing bread texture, and it usually served with cream cheese, peanut butter or a more dedicate combination is with eggwich+sausage+bacon or tuna/chicken cheese melt. There are many varieties of bagel. It has cinnamon raisin, jalapeno, cheddar cheese, sesami seed, garlic, anion,poppy seed, wheat. The bagel i am making here is with raisin, sesami seed and cheddar cheese. It's my first time making bagel.. whoo.. a lot of first time.. it turns out pretty good although the shape is a bit small/uneven, but the texture and taste is satisfying. I will try to improve it next time by properly measuring each dough to make sure the bagel turns out all to be equal size :)

Recipe 1:

4 cups bread flour/Wheat Flour
1 Tbls sugar
1 1/2 tsps salt
1 Tbls vegetable oil
2 tsps instant yeast
1-1/4- 1-1/2 cups of warm water.

or

Recipe 2:

2 lbs bread flour
5 tsp ground cinnamon
1.5 tsp salt
560 ml lukewarm water
2 g active dry yeast
6 g. malt powder/Honey/Sugar
2/3 cup raisins

Method:
Mix all the ingredients in a bowl. Transfer the dough to countertop and knead for about ten minutes, or until the dough is uniform and smooth. Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes Pre heat your oven to 425.

Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around.

Boil for about a minute, turn them over, and boil for another minute. Take them out and you may coat the bagel with either sesami seed, cheese, garlic/anion. Let dry for a minute and then place them on your oiled baking tray. Bake at 425F for 20-25 min.

Deep Fry Cod Fish in light Soy Souce

1 piece of cut Cod Fish, sprinkle some salt and pepper then coated with corn flour to dep fry

2 Ts Soy souce, 1 ts sweet ABC dark souce

Ginger shreded, garlic chopped

2 Ts Sesame oil

Chopped Cilantro to garnish

Malaysian Style Curry Chicken

Curry chicken is popular dish in Malaysia. It can go with rice, dip with roti pratha, naan or french toast bread (like the one served in Old Town Cafe). Ingredient is simple and the leftover can keep in refrigerator for 2-3 days, especially for working group people who have no time to cook but prefer to eat home cook food. All you need is to re-heat the curry chicken in the microwave oven or the traditional way heating in a pot, you will be able to taste your delicious home cook curry chicken like you are at home.

Ingredients:

• half cut chicken/6 drumsticks
• 3 Ts curry power
• 1Ts red chilli power
• 1 stalk curry leave (optional)
• 2 cinammon sticks, 3 cloves of cardamon, star anise, fennel & cumin
• (you can find the mix spices in the Indian groceries store)
• 1-2 bigAnion cut in ring size
• 3 loves garlic, ginger blend
• 1 big tomato
• 2-3 big potatoes

Method:

Heat 300ml of oil in wok. Then add all the spices and fry for 1 min. Add anion rings, curry leave, tomato, potatoes and stir it for 1 min. Add chicken, blend garlic and ginger and stir for 1 min then pour 900ml water and add salt to taste, cook covered for 10 mins. Add the curry chicken and chilli power and cook covered for 15 min or until potatoes start to get soft. To get to thicker gravy, you can add half cup of milk or coconut milk (optional).

Mua Chee

Ingredients:

• 340g Glutinious Rice Flour
• 300ml water
• 2 ts sugar
• 3 ts pati coconut
  

Groundnut mixtures:

• Toast peanuts, pounded
• Toast sesami seeds
• Granulated sugar (add to taste)
• Shallot crisps
  

Method:

Mix all ingredients gradually until smooth. Form a small soft dough and boil in the water until soft and light, the dough will float when cooked. Transfer to a mixing bowl and add 3-4 ts oil and mix well until smooth. Cut out the Mua Chee and coated with peanut mixture. Cut into small pieces and sprinkle top with crispy shallot.

Indian Curry Fish Head

Ingredients:

• 1 medium size fish head
• Brinjal
• egg plant
• 2-3 Tomato
• Red/Green Fresh Chilli
• Anion
• 1 Ts mix fenugreek seed, cumin seed, coriander seed

Curry Paste:

• 3-4 Ts fish curry power
• 1Ts Chilli powder
• 2 Ts tamarind pulp/Lemon juice
• 1/2 cup coconut milk (optional)
• sugar and salt to taste

Mee Rebus/Mee Jawa

Ingredients:

1. 1 pack Yellow noodle
2. beef/pork/prawn stock
3. 4 small potatoes, peeled, cooked and mashed
4. 3 tbsp vegetable/cooking oil
5. Salt and sugar to taste
6. 2 Ts Tamarind to make to juice

Ground paste:
10 dry chillies, 2-3 fresh red chillie

20 shallots

1 inch fresh galangal (南姜)

1/2 inch fresh ginger

1 Ts fry/bake belachan (shrimp paste)

Garnishing:
10 shallots, thinly sliced and fried golden brown
4 pre-fried tofu, cut into small cubes
4 cups bean sprouts, briefly blanched
3-4 hard boiled eggs, cut in wedges (optional)
2 potatoes, peeled boiled, sliced
Ground peanut

4-6 prawn fritters or crackers, fried and broken into small pieces
4 fresh red Serrano chilies, thinly sliced [optional]
Lime/lemon slice, to sequence in before eating

Methods:

Boil the pork/beef/shrimp shell stock, add in smash potatoes.

At separate pan, heat up 2 Ts cooking oil, pan fragrant the ground paste, add into the stock.

Add tamarind juice, salt and sugar to taste.