糯米夹粽

My all time favourite :) but cannot eat too much as very 'full' .. 

   

https://www.youtube.com/watch?v=Hsk-mSBQwPg&list=PLoG7DKzmawqDZh07Rec5kfk3GuTcjBOPv&index=8&t=0s

材料：

高粉125克 (1 cup + 1.5 tbsp)

中粉175克(1 cup + 4 tbsp)

酵母1.5小匙，

幼糖65克(8 tbsp)，

水175ML,

盐1/2小匙，

油1大匙，

苏打粉1/2小匙

糯米团：

糯米200克-1 cup（浸4小时），糖35克 (4.5 tbsp)，盐1茶匙，水浸过糯米

糯米做法：

混合全部材料，蒸30分钟，等到微热，把糯米饭铺在保鲜纸，然后卷成条状备用。

面团做法：

1. 除了油，全部材料放进SKG面包机开启imix功能设定30min，5分钟后才加油，继续25分钟至完毕之后开发酵烘焙待发30分钟。
   **没有面包机的可以用搅拌机搅拌或手搓面哦
   
   
2. 面团拿出擀平，放入已蒸熟的糯米条和面团卷成条状，然后切成一片一片。
   
   
3. 休面10分钟，预热油，小火炸至金黄色即可

Pandan Jelly Cake

This is my mother's 'Mother's Day Cake' for all time, every year. My eldest sister will order this from our hometown, Taiping on Mother's Day. Well, this is the 7th year after she passed away, and it's has been quite sometime I have not taste this cake. Going through the youtube during this COVID lockdown time... to pass my bored time.. and accidentally found this. And copied down the recipe for future reference, thinking to bake it this coming weekend. Well, I will update the post with the pictures once I bake it.

Every meal/dish always bring back some good memories for us, reminding us to someone 'special' to you. Hopefully I can master this cake and bake it every year on Mother's day to remember my dearest mother in the heaven. 每个人都有他们自己特别的食物，带领着我们走入内心的美好记忆。。

https://www.youtube.com/watch?v=HpdgY4LkYvs&feature=youtu.be&fbclid=IwAR0im0u0Vz8A3y3UKGoYMRXDlIb6NV1vumiHxcuhXYHFIzX4oO4xvQ0UkKk

Ingredients 蛋糕材料:
4 egg yolks  (粒蛋黄)
40g (5 tbsp) caster sugar  (幼糖)
80g corn oil (粟米油)
80ml pandan juice (班兰汁)
120g (10.5 tbsp) plain flour (面粉)
1/2 tsp baking powder  (小匙发粉)
4 egg whites (粒蛋白)
1/8 tsp cream of tartar (小匙塔塔粉）
80g (1/3 cups) caster sugar (幼糖)    

Filling 班兰咖椰材料:
500ml coconut milk (浓椰浆)
1 pack of hoen kwe flour (85g-7.5 tbsp) (包白色印尼綠豆粉(85g))
1/2 tsp salt (小匙盐)
170g (2/3 cups) caster sugar (幼糖) 
4 tsp agar - agar powder  (小匙燕菜粉)
4 tsp instant jelly powder  (小匙即溶遮哩粉)
600ml pandan juice (班兰汁)

中空模 Tubepan size is 20cm(8")

Pandan Chiffon Cake

I had tried few recipe before but turned out not so good. A friend of mine gave me 2 'aluminium mold' medium size ... so trying out with this recipe that i found from youtube... Apron, a very good channel for simple and easy instructions, which turned up to be the best trial I had before.

p/s: This recipe works well, since my 'cake mold' is bigger, I had re-calculate the measurement to cater for bigger mold. The small disposable mold seriously not enough for my 'chiffon cake fans' 's kids   ^_^'

https://www.youtube.com/watch?v=-xWzT4QKvOI&t=377s

Ingredients:

Instructions:

1. Get ready for the pandan juice (i am using the ready drops from asian groceries)
2. Mix the Egg yolk batter
• Separate 3 egg yolks and whites
• Add Caster Sugar ( 1 1/2 tbsp) and mix
• Add Oil (coconut or etc) 20 ml
• Add coconut milk 50 ml (~3 tbsp)
• Add pandan juice 30 ml and mix all
• Shift 5 tablespoon of cake flour
3. Egg white batter
• Electric mixer -> egg white
• Add cream of tartar 1/8 teaspoon
• Add caster sugar 5,1/2 tbsp and mix until stiff peaks
4. Mix some of the Egg white batter into yolk batter
5. Mix all the yolk batter into the egg white batter
6. Quick mix and put into oven to bake 150 celcious for 45-50 (bigger portion will be 1 hr)

============================================================

Bigger version

https://mykitchen101en.com/pandan-sponge-cake/

Ingredients:
-  4 egg yolks (grade A/size: L, room temperature)
-  60 g (1/4 cup + 2 tsps) fine sugar
-  50 g (1/4 cup) corn oil (or other vegetable oil)
-  60 ml (1/4 cup) pandan juice*
-  120 g (1 1/4 cups) low protein flour (cake flour)
-  1 tsp baking powder

Ingredients for meringue:
- 4 egg whites (grade A/size: L, room temperature)
- 1/4 tsp cream of tartar
- 60 g (1/4 cup + 2 tsps) fine sugar

Directions:
1 Grease and line 9-inch (23-cm) round baking pan with parchment paper.

Mee Rebus

Friend sent me this recipe.. just wanna keep it first, This is my favourite noodle back in my hometown.. I will try 1 day to cook this...

This recipe will make a big pot, you can just do 1/2 of the ingredients. Adding some peanut into the soup will make it more tastier too.

MEE REBUS
汤头：
橙色番薯 4-5个
马铃薯 6个
番茄 2-3粒
江鱼仔高汤 3公升

调味：
Maggie 番茄酱 6大匙
Maggie 辣椒酱 6大匙
糖 2 大匙 (我用冰糖)
盐 1 茶匙
BEBAS 辣椒粉 (agar-agar个人喜欢的份量。主要让汤颜色更好看和有点辣味)

做法：
1) 把江鱼放入水里熬煮至出味。
2) 番薯和马铃薯去皮，切块与番茄放入江鱼仔汤里继续煮至软。
3) 取出番薯，马铃薯和番茄，用搅拌机捣烂成泥，捞出江鱼仔，把烂成泥的材料倒回汤里拌均继续煮，加入调味料，试味

Pizza base - quick w/o yeast version

COVID-19 Stay at home... Trying to make food with whatever we have... try to reduce the no. of time going out for groceries.. Here found 1 recipe from my friends fb post.

I need to x 2 the ingredient as need to make 2 pizzas to feed the hungry kids :)

DRY INGREDIENTS:
1 1/3 cups bread flour ( x 2 = 2  2/3 cups)
2 tsp baking powder (x2 = 4 tsp)
3/4 tsp salt (x2 = 1  1/2 tsp)
3/4 tsp sugar (x2 1  1/2 tsp)

WET INGREDIENTS:
2 tsp olive oil (x2 = 4 tsp)
1/2 cup water (cold tap water x 2 = 1 cup)

OTHER
1 tbsp Extra Flour , for dusting
2 tsp vegetable oil (optional) , for brushing crust (or canola or other neutral oil) (Note 3)

Instructions
- Preheat oven to 250°C / 480°F (230°C fan) (Note 4.) Place shelf in the top quarter of the oven.
- Spray pizza pan or baking tray lightly with oil.
- Prepare pizza sauce and toppings. Keep shredded mozzarella in the fridge (Note 5).

Bread Machine

Just put all in and set for Dough function

ROLLING OUT DOUGH:

1. Dough should be soft and elastic, and not stick to your hands. It will not be completely smooth like yeast dough (video 38 sec)(Note 6).
2. Shape dough into a ball. Roll out into a 30cm/12" round.
3. Transfer to pizza pan, preferably with holes (for crispier base), or a baking tray (Note 7 pizza stone). Use your fingers to pull from the centre to fill the pan to the edge - avoid pinching the edges (to ensure puffy crust!).

TOP & BAKE:

1. Top with 1/4 cup pizza sauce and toppings of choice.
2. Brush the crust edge (just exposed edge with no toppings on it) with oil.
3. Bake 12 minutes, until the edges are crispy and golden. Cut and serve immediately!

Mang Zhang Kueh 曼煎糕

又一个我们‘巴刹‘的食物。。早餐。。点心。。什么时候都可以吃。。嘻嘻。。通常都会在’早市‘ 里找到。。

这边天气冷，很难发。。第一次做效果没那么好。。但孩子们（除了老三）都一上碟就吃完了。。说明还是不错。。快快把食谱写下。。

Youtube reference:
https://www.youtube.com/watch?v=tADmevpjW2Y&list=PLoG7DKzmawqDZh07Rec5kfk3GuTcjBOPv&index=2&t=0s

曼煎糕
材料：
220克面粉 (1.5 cup + 3 tbsp Flour)
1/2茶匙苏打粉 (1/2 tsp Baking powder)
50克糖 (4 tbsp Sugar)
3/4茶匙干酵母 (3/4 tsp yeast)
2粒鸡蛋 (2 eggs)
310毫升水 (310 ml water)

馅料：
120克花生，烤好，去皮及搅碎。(I used ready made peanut powder - not that tasty)
一些幼砂糖
一些cream style 罐头玉米/玉蜀黍
一些牛油

做法：
1. 把面粉过筛入一个大碗 。
2.加入酵母，糖和苏打粉拌均，
3.加入水和鸡蛋，搅拌至所有材料充分混合。用保鲜纸包着让混合物休息30分钟。面糊会在烹煮之前出现一些小泡沫。
4.热平底锅。搽上一层薄薄的牛油（这个步骤只需要做一次）。倒入适量面糊，把表面涂抹平均厚度。盖上锅盖 大约五分钟。当表面出先小洞，表示就快熟透了。这时候可以放入馅料，折半切块，可以上桌了！

虾肠粉

First time making this... and yes! Kids love it and i am sure I will do it again next time, but this really time consuming as I only use 1 square pan for the steaming as others pans seems not suitable .. will get another steaming pan so it will make the whole process faster.

I am refering to this youtube ...
https://www.youtube.com/watch?v=H6H4bS33TfA&list=PLoG7DKzmawqDZh07Rec5kfk3GuTcjBOPv&index=4&t=0s

and I convert it to my own measurement as I don't normally use measurement machine for the grams.. I prefer to use cup and spoons measurement.

I had increased the amount to suit for my family of 5,which turned up just nice.. I made 11 pieces with 6 medium prawn each.

Here my measurement for 11 pieces.

Ingredients:
Shrimp (medium 6 x 11 pieces)
Spring onion (chopped)

Batter:
Rice flour(1 cup)
Tapioco starch / Corn starch (nearly 0.4 cup)
water( 2 cups )

Marinated (prawn):
Oil,salt,white pepper, cooking wine.

Sauce:
Soy sauce( 20ml)
Sugar(5gr)
Water (20ml)
Sesame oil (1ml)

Steam 2 minutes then put shrimps in and spring onion, and steam for another 2 minutes.