1. Season chicken with tumeric and salt.
2. Blend the above ingredient and add thick coconut milk to it
3. Cook till thickens
4.Baked chicken till half cooked, take out.
5. Put chicken on foil, pour cooked ingredient on it, wrap and baked.
6. If don't want to bake, then BBQ .
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A
- 300 g flour
- 100 g oil
- 10 g castor sugar
- 110 ml water
B
- 200 g flour
- 180 g shortening
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- chicken - cut into pieces
- garlic
- mushroom
1. Season chicken with oyster sauce, soya sauce and dark soya sauce .
2. Fry garlic, then add mushroom, fry till fragant
3. Add water to boil, then only add seasoned chicken
4. Put into claypot to simmer till cooked.
5. Thicken with cornflour.
6. serve
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- 1 1/2 tbsp salt
- 2 tbsp oyster sauce
- 4 tbsp soya sauce
- 2 tbsp dark soya sauce
- 2 tsp five spice powder
1. Season the duck with the above ingredients.
- 10 shallots
- 1 clove garlic
- ginger
- 2 slices lengkuas
Blend to get juice.
1. Deep fry the duck till golden
2. fry 3 tbsp sugar till golden, add water, juice and seasoning, lengkuas
3. Put the duck in it., cook with low fire till the duck is cooked.
- 600 g bread flour
- 80 g sugar
- 3 tbsp milk powder
- 350 ml warm water
- 1 tsp salt
- 1 egg
- 11 g instant yeast
- 50 g butter
1.Mix all ingredient except butter.
2. When dough is even, add butter, knead till elastic
3. Divide dough into 2, cover and let rise for 10 mins
4. Divide dough into smaller portions
5. Let rice for 1 hour, brush with butter, bake 200 C
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- 1 cup tapioca flour
- 1 cup Tan Mei Fun ( Wheat Starch)
- 1 cup boiling water
- 2 tbsp oil
- Extra water (est 1 cup)
- rice flour for dusting
1. Add boiling water to tan mei fun, mix well
2. Add oil, add tapioca flour slowly
3. Add extra water till sticky, knead.
4.Use rice flour for dusting, wrap like curry puff
5 steam.when cooked rub oil on surface.
- 500 g High Protein Flour
- 1 pkt ( 11 g ) instant yeast
- pinch of salt
- 100 g sugar
- 50 g shortening
- 1 1/4 cup (270 g ) water
1. Mix flour with yeast, dissolve salt and sugar in water
2. Add to flour and shortening, Mix into dough
3. Knead and let it rise till double.
4. Knead and divide into 18 pieces, roll into balls
5. let the dough rest for 10 mins, put filling and seal.
6. Let rise for another 1 hour
7. brush with egg wash, Bake
- 600 g flour
- pinch of salt
- 300 g butter
- 50 g cornflour
- 25 g milk powder
- 50 g sugar
- 2 eggs
- water
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A
- 300 g flour
- 3 1/2 tbsp shortening
- 1/4 tsp salt
- 3/4 cup water
B
- 180 g flour
- 6 tbsp shortening
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- ginger slices
- onions
- dried chillies
- oyster sauce
- sugar
- black soya sauce
1. Season crayfish with salt, pepper, tapioca flour, rice flour and eggs, deep fry.
2. Put oil in kuali, add ginger, onion and dry chillies, fry for a while.
3.Add oyster sauce, sugar, black soya sauce and water, then only add crayfish
4. stir well.
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- 150 g soya bean - soaked overnight
- 250 g rice flour
- 1 cup water
- salt,pepper
1. Blend the beans with the water
2. Add the rice flour, salt and pepper.
3.Use a flat laddle, heat up oil
4. Put mixture on laddle and deep fry.
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1. Season cut squid with salt, pepper, tapioca flour, rice flour,
eggs, oyster sauce and a little baking powder, Deep fry.
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- 5 kg fish
- 3 1/2 kg tapioca flour
- waer, salt
- 1 cup sago flour
1. Scrap out the fish flesh, chopped it finely
2. Mix with other ingredients till the dough not sticky
3. shape and steam
4. let it cool, slice thinly and dried it under the sun.
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A
- 11 g instant yeast
- 1 tsp sugar
- 3 tbsp warm water
Leave to ferment
B
- 1 1/2 tbsp margarine
- 1 egg
- 200 ml water
- 100 g gula melaka (brown sugar)
C
- 250 g flour
- 1 tsp baking powder
1.Put B in blender and blend till fine, add A and C
2.Leave to proof for 1 hour
3 Put into small cups and steam for 20 mins
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A
- ketumbar
- cinnamon stick
- dried chillies
- garlic - chopped
1. Blend the above ingredients
2. Season the chicken with tumeric and salt,overnight if possible
3. Fry A till fragrant, add chicken, dark soy sauce, daun kari, chili powder till dry
4. add curry powder, serve.
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- 300 g flour - sifted
- 1 tsp baking powder
- ¼ tsp ammonia powder
- ½ tsp salt
- ½ tbsp pounded garlic
- 1 pc Nam Yee ( fermented beancurd )
- 1 small egg - lightly beaten
- 30 g maltose
- 60 g sesame seed
- 100 g melon strips ( tung kwa ) - finely chopped
- a dash of pepper
- ½ tsp five spice powder
- 30 g cooking oil
1. Mix all ingredient into soft dough
2. Make into small balls, flatten until very thin
3. Bake.
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- 1 cup coconut milk
- 1 cup eggs
- 2 cups sugar
1. Mix all ingredient, cooked over low fire till it thickens and change to caramel color
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- 1 cup rice flour
- 3 cups water
- shallots - fry till fragrant
- shrimp - chopped and fry
1. Mix flour, water and salt
2. Stir over fire till half cooked
3. Pour into mould and steam at high heat
4. Top with shallots and shrimp, serve
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- 500 g rice flour
- 2 tbsp cornflour
- 1 tbsp salt
- 10 bowls water
- 1 tbsp oil
- 1 tbsp ten min fun
1. Mix all, stir over fire till half cooked
2. Pour into mould, steam.
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- 225 g rice flour
- 70 g flour
- 30 g cornflour
- 2 eggs
- 200 g sugar
- ½ tsp salt
- 200 ml water
- 300 ml thick coconut milk
1. Combine all the flours,salt and sugar.
2. Add eggs and water to form smooth batter
3.Stir in coconut milk
4. Heat up oil, dip mould into hot oil
5. Remove mould and dip into batter to get a thin coating
6. Deep fry.
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- 220 g flour
- 250 g sugar
- 3 cups coconut milk
- pinch of salt
- 60 g rice flour
- 5 eggs
1.Whisk eggs and sugar.
2. Add flour and rice flour
3. Add coconut milk, mix well.
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- 4 eggs
- 2 cups tapioca flour
- 1 cup flour
1. Mix all till even.
2. Heat a non stick pan, grease with little oil
3. Pour a scoop of batter to form a thin pancake
4. Remove and roll like swiss roll, let cool
5. Cut into strips.
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- 500 g pow flour
- 250 g water
- 11 g instant yeast
- 50 g sugar
- 1 tbsp milk powder
- 50 g shortening/corn oil
1. Dissolve sugar in water
2. Mix all ingredient and knead till smooth and elastic
3. Divide into 2
4. Add 1 tsp of chocolate emulco to 1 part, knead till even
5. Roll plain and chocolate dough into rectangle
6. Place chocolate dough on top of plain dough and
roll like swiss roll
7. Cut and let it proof, steam for 30 - 40 mins
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- 6 kati glutinous rice flour
- 1 kati plain rice flour
- 10 kati yam
- 7 kati sugar
- 1 kati pork
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- 450 g flour
- 150 g butter
- 1 egg
- 35 g custard
- 200 g water
- ½ tsp salt
- 25 g shortening
- 20 g icing sugar
1. Mix all ingredient till even
2. Roll thinly and cut into small rectangles
3. Put a piece of nien kao and wrap it.
4. Deep fry
* Can also use tau sar
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- 1 kg hong kong flour
- 80 g sugar
- 1 tbsp baking powder
- 11 g instant yeast
- 3 tbsp cooking oil
- 600 g water
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- 2 kg prawn (with shell) - blend
- 1 kg tapioca flour
- 2 tbsp salt
- 1 tbsp baking powder
- 3 - 4 cubes of ice
1. Mix all and knead
2. Knead till dough forms, take out ice.
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- 500 g pau flour
- 11 g Instant yeast
- 100 g sugar
- 50 g shortening/corn oil
- 350 g sweet potato - boiled and mashed, retain juice
- 250 g sweet potato juice
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A
- 1 egg
- 200 g flour
- 200 g sweet potato
- 140 g sugar
- 100 g santan + 50 g water
Mix all ingredient
B
- 75 ml warm water
- 1 tbsp instant yeast
- 3 tbsp flour
- 1 tbsp sugar
Mix and let stand for 10 mins
p.s. get flour and sugar from A
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A
- 225 g sweet potato - steamed and mashed
- 175 g water
Mix well
B
- 50 g flour
- 2 tsp instant yeast
- 1 tsp sugar
- 60 ml water
1. Mix and let it stand for 10-15 mins
- 2 small eggs
- 150 g sugar
- 200 g flour + 1 tsp baking powder - sift
1. Whisk egg and sugar till light & fluffy
3. Add B
4. Spoon to cup and let rise for 1 hour, Steam
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A
- 125 ml luke warm water
- 1 tbsp sugar
- 1 tsp instant yeast
1. Mix and let stand for 10 mins
B
- 300 g rice flour
- 250 ml water
1. Combine to form dough
2. Remove a piece of dough ( the size of a fist)
3. Add 125 ml water to the piece of dough
4. Cook over low fire, cool.
5. Add to the main dough, mix well
C
- 200 g sugar
- 375ml water
- 1 pandan leaf
1. Boil to dissolve sugar, cool.
1. Add dough B to A. let it stand for 1 - 1½ hours
2. Combine the paste with the sugar syrup, leave aside for 10 -15 mins
3. Grease a pan, pour mixture and steam for 15 - 20 mins.
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- 300 g sweet potato - steamed and mashed
- 150 g sugar
- 100 ml santan
- 250 ml water
- 150 g tapioca flour
Mix well and steam for 10 mins.
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- 5 cups of tapioca - grated finely
- 2½ cups sugar
- 4 cups santan
1. Mix well , cook over low fire till half cooked
2. Pour into greased tray, bake
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- 300 g soya bean - soaked overnight
- 11 cups of water
- 45 g cornflour
- 1 tsp sekko powder
1. Blend soya bean with the 11 cups of water
2. Strained the blended soya bean
3. Take 1 cup of soya milk and boil first, cool
4. Boil the rest of soya milk
5. Mix sekko powder and cornflour to the cooled 1 cup soya milk
6. When the soya milk is boiling, pour into the mixed soya milk
7. DO not stir, leave to set.
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A
B
- 460 g flour
- 250 g oil
- 180 g water
- 1 sp vinegar
Filling
- 180 g oil
- 10-15 shallots
- 300 g sugar
- 3 tsp salt
- 600 g split green bean - soaked for at least 2 hours, steamed and mashed
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- 120 g margarine
- 120 g teng min fun
- pinch of ammonia powder - optional
- 300 g yam - steamed, mashed
1. Mix all ingredient till even
2. Wrap filling inside
3. Deep fry
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1. Blend onion and garlic, fry till fragrant
2. Add star anise, fry, add tau cheong
3. Add palm sugar, fry till fragrant
4. Add chicken/pork till cooked
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Pastry
- 20 oz flour
- 16 oz golden syrup
- 6 oz oil
- 1 tsp alkaline water
1. Sieve flour to tray
2. Combine golden syrup, oil and alkaline water together
3. Add 2 - 3 tbsp flour to thicken it
4. Slowly add this mixture to flour
5. Mix together by kneading a little bit
6. Leave it for 10 mins
Filling
- 1 kati lotus
- 500 - 600 g oil
- 400 - 500 gm sugar
- 2 tbsp golden syrup
1. Boil and blend until fine
2. Fry till ready ( can form a ball)
Golden Syrup
- 600 g sugar
- 1 3/4 cup water
- juice of 1/2 lemon
1. boil all till it change colour.
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