Ingredients: 10g castor sugar, 45g egg yolks, 105g egg wgite, 45g full cream milk, 50g corn oil, 1/4 tsp baking powder, 50g cake flour, green paste, 1/6 tsp salt, 120g coconut milk, 35g kun kwee flour, bunch of pandan leave.
Method: Cake
1) 10g castor sugar, 45g egg yolks mix well until sugar dissolved. Add 50g corn oil and mix until combined. Add 45g full cream milk, 8 drops pandan paste and mix. Add 1/4 tsp baking powder and 50g cake flour (sieved). Add 1/6 tsp salt and mix until no powder drop.
2) Beat 105g egg white for 2minutes. Add 1/8 tsp cream of tartar and whisk. Add 40g castor sugar (divided 3 times) and whisk until peak. Divided 3 times mix with (1).
3) Place 2 layers paper and greased. Pour mixture into pan and shake (make sure bubble left in mixture). Bake 160'c for 40-45minutes, bottom shelf. (different oven different temperature and time, adjust according to the surface color). Let it cool till 30'c and unmould then cut 3 layers.
Kaya
1) Bunch of pandan leave (50g) + 30g water. Blend and take 40g pandan juice.
2) 120g coconut milk + 35g kun kwee flour - mix. Set aside
3) 300ml water + 1/2 tsp agar powder + 25g butter, 40g sugar + (1) + 1/8tsp salt - heat until all dissolved. Off heat, and add (2). Stir well. Add drops of green paste (desired color intensity). Turn heat on to medium and cook till thick (when mixture coats on pot wall). Off heat and stir continuously until cool. (Kaya not too thick, it will affect caking resemble)
Cake resemble
1) Put the top layer of cake as bottom base. Pour kaya onto cake and swirl evenly. Rest for 1 minute.
2) Put another layer of cake and pour 140g kaya. Continue until all finishes.
3) Put in freeze for hours.
Friday, 12 September 2014
Saturday, 6 September 2014
Egg tarts
Ingredients: Pastry: butter dough:1 cup all purpose flour, 3/4 cup + 2 tbsp cold butter. water dough:1 cup all purpose flour, 2 yolks, 1/4 cup cold water. Filling: 1/3 cup sugar, enough water to dissolve sugar, 2-3 eggs + reserved egg white from dough preparation, 1 cup milk, 2 tsp evaporated milk.
Method: Preheat oven 200'c. Mix butter dough and store in freeze for 20min or until it is workable state (Finger press it has a nice smooth shiny pressed mark, won't easily break apart while rolling). Mix water dough. Roll water dough for few times. Wrap butter dough and use 3-4-4 technique rolling. Fold 3 (left and right). Plastic wrap rectangle shape and freeze 15minutes. Roll and fold 4 (fold like a book). Plastic wrap rectangle shape and freeze 15minutes. Last, roll and fold 4 (fold like a book). Plastic wrap rectangle shape and freeze 15minutes. Measure about 30-40g of dough (depend on pastry pan size and desired thickness). Roll flat and spread some flour. Put in pastry pan and gently push the pastry by using thumb to cover whole pan. The edge should be a little higher than the pan (tin). Use folk to make some holes at bottom. Filling: heat water and dissolve sugar. Off heat and add milk. Mix evaporated milk, vanilla and mixed eggs. Mix with milk in pot. Filter the mixture. Fill to pastry about 80% full and bake immediately 200'C 20 minutes, bottom. When it is done leave oven door open for 5minutes. After that, take out the tarts.
Method: Preheat oven 200'c. Mix butter dough and store in freeze for 20min or until it is workable state (Finger press it has a nice smooth shiny pressed mark, won't easily break apart while rolling). Mix water dough. Roll water dough for few times. Wrap butter dough and use 3-4-4 technique rolling. Fold 3 (left and right). Plastic wrap rectangle shape and freeze 15minutes. Roll and fold 4 (fold like a book). Plastic wrap rectangle shape and freeze 15minutes. Last, roll and fold 4 (fold like a book). Plastic wrap rectangle shape and freeze 15minutes. Measure about 30-40g of dough (depend on pastry pan size and desired thickness). Roll flat and spread some flour. Put in pastry pan and gently push the pastry by using thumb to cover whole pan. The edge should be a little higher than the pan (tin). Use folk to make some holes at bottom. Filling: heat water and dissolve sugar. Off heat and add milk. Mix evaporated milk, vanilla and mixed eggs. Mix with milk in pot. Filter the mixture. Fill to pastry about 80% full and bake immediately 200'C 20 minutes, bottom. When it is done leave oven door open for 5minutes. After that, take out the tarts.
Pickled cucumber
- 1 telegraph cucumber
- 125ml rice wine vinegar
- 1 ½ tbs caster sugar
- ¼ tsp salt
- 1 tsp black peppercorns
- 1 star anise
Pan fried red fish with tomato and lemongrass broth.
Ingredients: Pink snapper fillets (skin on), 20g butter, 1 tbsp olive oil, Fish stock: 2 liter water, 5kg fish racks and prawn heads, 1 sliced leek, 1 sliced medium carrot, 2 chopped garlic, 2 bay leaves, 5 black peppercorns, pinch of salt. Broth: 1 l fish stock (early prepared), 1 stick chopped and bruised lemongrass, 2 chopped and skin ripped tomatoes, 1 chopped garlic, 1 tbsp fish sauce, 1 chopped red chilli, 1 tsp brown sugar, bunch of coriander (all part), 1 sliced spring onion. Vegetable: 2 slided garlic, 2 tsp olive oil, 1 bunch of bok choy.
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Method: Stock: put all stock ingredients listed in pot and bring to simmer for 20 minutes. Let it cool for 10minutes. Strain through sieve and return to pot and simmer until reduced to 1 liter. Broth: put all ingredients listed in pot and bring to simmer for 20minutes. Strain through sieve. Fish: Use sharp knife and lightly score the fish skin (so fish wont constrict when cooking). When season with salts and black peppers. Heat up frying pan, add oil and butter over medium heat. Pan fry fish with skin side down for 3 minutes or until crispy and golden. Turn another side and cook for another 2minutes. Vegetable: Stir fry pok choy by heating up oil and garlic. Fry until tender.
*Credit: Mkr
*Credit: Mkr
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