ABALONE WITH JELLYFISH

 

18 pcs Frozen Shell Abalone (thawed)

150gm Season Jellyfish (store bought from don don donki)

1tsp Sesame Oil 

1tbsp Light Soy Sauce 

Thai Chilli Sauce 

Chopped Parsley 

Method:

Removed abalone shell and discard the gizzard. 

Wash thoroughly the abalone to remove any dirt in-between. 

Pad dry abalone and marinate with light soy sauce and sesame oil. 

Heat up a wok with water, put the abalone to steam for 10mins. Off the fire and allow the abalone to cool. 

On a serving plate, put the seasoned Jellyfish on the plate and top with the cooked abalone. 

Drizzle chilli sauce and chopped parsley. 

Serve cold.

BUBUR CHA-CHA

 Ingredients:

120gm Orange Sweet Potato 

120gm Purple Sweet Potato 

120gm Yellow Sweet Potato 

180gm Tapioca Crystal Coloured Cubes

500ml Fresh Coconut Milk

2.5Lit Water

80gm Equal Monk Fruit Natural Sugar

5pcs Pandan Leaves 

1/2tsp Salt 

Method:

1. Wash, peel and cut all sweet potatoes into cubes.

2. Put to steam for 10mins. Set aside. 

3. Bring a small pot of water to boil, once boiled, put the coloured tapioca crystal cubes to cook until translucent and soft, drain.

4. Put 2.5lit water to boil, add coconut milk, salt and pandan leaves. Boil over low fire for 10mins.

5. Add equal monk fruit natural sugar to taste.

6. To serve, spoon the desire amount of cooked sweet potato and cooked tapioca crystal cubes into a bowl, scoop the coconut milk into it and serve hot.

Enjoy.

MINI MANGO NO-BAKE CHEESECAKE

 Biscuit Base:

100gm Digestive Biscuits - finely crushed

60gm Melted Butter

Combine the above together in a bowl and spoon into the mould firmly. Chill in the fridge for later use.

Filling:

250gm Cream Cheese 

50gm Fine Sugar 

200gm Mango Puree

3tsp Gelatin Powder 

60ml Warm Water

150gm Bulla Thickened Cream 

1. Sprinkle gelatin powder with warm water and set aside. 

2. Whisk cream cheese and sugar together until smooth. 

3. Add in gelatin mixture and thickened cream until fully incorporated.

4. Add mango purée into the mixture and mix well. 

5. Spoon mixture into the prepared biscuits mould/pan. Chill in the fridge for 4 to 6 hours.

Topping:

200ml Bulla Double Cream 

1tbsp Icing Sugar 

Whisk double cream and icing sugar until firm peak. 

Transfer into a piping bag, pipe onto the chilled cheesecake.

TRADITIONAL BAKED MOONCAKE

INGREDIENTS

120gm Top Flour 

70gm Golden Syrup

30gm Peanut Oil

3/4tsp Alkaline Water 

Fillings:

PANDAN MUNG BEAN PASTE 

. 300gm Split Mung Beans (soak for 5hours)

.1lit water

.160gm Fine Sugar 

.100gm Corn Oil/cooking oil 

.30gm Glutinous Rice Flour 

.150ml Pandan Juice/Extract 

30pcs Pandan leaves 

450ml Water

(Blend pandan leaves with water & extract juice)

Method Cooking Mung Bean Paste:

. Wash and rinse mung beans, put aside to soak for 5 hours.

. After 5 hours, drain mung beans. 

. Bring mung beans to boil with 1litre of water on low fire until soften, about 20mins.

. Allow to cool a little, use a hand blender, blend the mung beans until smooth. 

. Transfer into a non-stick pan.  

. Add glutinous rice flour into the 150ml pandan juice to mix well, pour into the mung bean puree and follow by oil, sugar and a little salt.

. Cook the puree on low fire until smooth paste, stir constantly. This may take about 30 to 35mins.

* (Pandan mung bean paste recipe adapted from Kitchen 101) i made some changes. 

Dough Method:

1. Mix golden syrup, oil and alkaline water in a bowl, stir till well to combine.

2. Sieve flour in a large bowl, make a well in the center, pour in mixed syrup,  combine the mixture with a spatula until it forms a soft dough, do not over mix.

3. Wrap with cling wrap to rest the dough for 2 hours or more.

ASSEMBLING:

Mould size : 50g Plunger

Divide dough into 20gm ball each. 

This recipe you will get 11 pieces.

Filling - 35gm per ball 

. Place 1 piece of dough ball in the middle between a plastic bag, lightly use your palm to press down. Remove, wrap the flattened dough around the filling and shape it into a ball. Ensure that there are no exposed filling.

. Lightly Flour the ball and mould. Place the mooncake ball on table, take mould plunger over it and press hard downwards so that the impression can be properly made. 

. Release the plunger and gently place moonies onto baking tray lined with baking paper. 

REMEMBER to spray some water on the mooncakes (Spray water on mooncakes is to prevent from cracking during baking)

. Bake at preheated oven at 165 degree C for 5 mins. 

. Brush the top with egg wash. (1egg yolk + 1tsp water)

. Return to oven and continue to bake for another 5mins

. Remove from oven, 2nd egg wash and back to oven for 10mins or until golden brown. 

 IMPORTANT NOTE:

Please check on the 10mins, subsequently bake to ensure the mooncakes are not over browned. 

Allow mooncakes to completely cool before store in air tight containers. Wait for 2 ~ 3 days for the mooncakes to 回油 (for the skin to soften) before serving.

PORK SATAY

 Marinate seasoning:

500gm Pork Shoulder 

10 shallots 

2 Garlic cloves

2 Stalk Lemongrass (bottom white portion)

2 Ginger Slices 

1tsp Turmeric Powder 

11/2tbsp Coriander Powder 

1tsp Cumin Powder 

1tsp Salt 

1tbsp Lime Juice 

5tbsp Raw Sugar

3tbsp Cooking Oil 

Blend the above into a smooth paste. 

Cut pork shoulder into small pieces, use the back of the knife to chop the pork pieces slightly to tenderise it.

Marinate the pork well the with the paste for 6 hours or more. 

Soak the bamboo skewers in hot water for 30mins.

Thread the pork into the bamboo skewers.

Mix 2tbsp of honey with 1tbsp oil, set aside. 

Preheat oven at 200degs, place pork skewers onto a baking tray with parchment paper. 

Brush the honey onto the pork skewers 

Grill the satay for 10 to 15mins until slightly brown/charred then flip over and grill until slightly charred and cooked.

Peanuts Sauce

300gm Roasted Peanuts 

2 Lemongrass (bottom white)

1 small thumbsize Galangal 

2 Garlic Gloves 

2 Shallots 

6 Dried Chilli 

50gm Brown Sugar

30 Tamarind Paste, dilute with 1cup water

1/2tsp Salt

350ml Water

3tbsp Cooking Oil 

Ground the roasted peanuts and set aside. 

Blend the spices ingredients. 

Heat up oil, fry the ingredients slightly aromatic then add in the water, brown sugar, tamarind juice, salt and ground peanuts,

Simmer for 15mins.

PANDAN SWISS ROLL WITH GULA MELAKA COCONUT

 INGREDIENTS:

5 Eggs Yolks 

10gm Fine Sugar 

90gm Cake flour

50gm Corn Oil 

45ml Pandan Juice 

40ml Coconut Milk 

1/8tsp Salt

5 Egg White 

60gm Fine Sugar

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GULA MELAKA COCONUT FILLING:

180gm Gula Melaka 

200gm Fresh White Coconut 

50ml Water

- Melt the gula melaka with 50ml water, sieve.

- Add in fresh coconut,  combine and cook until almost dry. 

- Dish up and set aside.

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WHIPPING CREAM FILLING:

180gm Whipping Cream 

** Whisk until stiff peak - set aside in the fridge.

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METHOD:

1. In a bowl, hand whisk egg yolks, add in corn oil, coconut milk, pandan juice and slowly fold in flour and whisk till smooth, do not over mix.

2. In a separate clean bowl, use a electric whisk, whisk egg white until foamy and slowly add in sugar little by little in 3 addition. Continue to whisk till stiff peak.

3. Fold egg white mixture into egg yolk mixture until incorporated.

4. Pour the mixture into a 10" x 10" prepared baking tin line with parchment. Smooth the top and tap against the table top a few times and bake in a preheated oven temp 150deg for 20mins then adjust temp to 180deg and bake for 15mins until top slightly brown.

5. Once baked, remove cake from oven, loosen four corners of the parchment paper and allow to cool on wire rack. 

6. Once cool, lay a piece of parchment paper over the cake and flip over  and slowly peel off the earlier piece of paper. Spread the filling over the cake and roll the cake up slowly.

9. Chill in the fridge for an hour before serving

OTAk OTAK

Rempah:

25gm Dried Chillies - soak & de-seed

2 pcs Red Chillies - remove seeds 

180gm Shallots 

2 stalks Lemongrass  - (bottom white part)

4pcs Candlenuts 

1 small thumbsize Galangal 

2pcs Kaffir Lime Leaf 

1tbsp Oil

* blend the above in a food processor into a smooth paste.

Otah Paste:

300gm to 350gm White Cod (any other fish)

100gm Med Prawns 

70ml Coconut Cream

1pc Large Egg

1tbsp Raw Sugar 

1tsp Salt

2tbsp Rice Flour 

Banana Leaves 

Oil - brush on banana leaf

Method:

1. Heat up 2tbsp oil in a pan, fry the blended rempah mixture over low fire until aromatic and oil separate from the paste.

2. Chopped or cut the fish into big chuck as well as for prawns. 

3. In a big mixing bowl, add the fried rempah, fish pieces, chopped prawns, egg, coconut milk, sugar, salt, mix all together.

4. Blanch banana leaves for 2 mins. Cut into your desired length/size. Brush a thin layer of oil, scoop the mixture onto the banana leaf and fold the sides.

5. Bake in a preheated oven temp 180deg for 10 to 15mins.

*𝐈𝐌𝐏𝐎𝐑𝐓𝐀𝐍𝐓 **

𝐏𝐥𝐞𝐚𝐬𝐞 𝐚𝐥𝐥𝐨𝐰 𝐭𝐡𝐞 𝐛𝐚𝐤𝐞𝐝 𝐨𝐭𝐚𝐡 𝐭𝐨 𝐬𝐞𝐭  𝐟𝐨𝐫 𝐟𝐞𝐰 𝐡𝐨𝐮𝐫𝐬 𝐛𝐞𝐟𝐨𝐫𝐞 𝐬𝐞𝐫𝐯𝐢𝐧𝐠.