PRAWNS & PINEAPPLES IN CURRY (UDANG MASAK LEMAK NENAS)

Blend ingredients:

8 Dried Chilies, soaked till soften
80gm Shallots
2 cloves Garlics
3 Candlenuts,
1" fresh Turmeric
1” Blue Ginger (galangal)
2 stalks Lemongrass
2tbsp Lime Juice
1tbsp Cooking Oil

Blend the above into paste

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Ingredients:

- 1/2 kg Large Prawns
- 1 Fresh Pineapple  - remove skin - and cut into big chunk
- 100ml Water
- 200ml  Coconut Milk
- 1 Piece Tamarind Peel.
- Few Pieces of Kaffir Lime Leaf and few pieces of curry leaves
- 2tsp Raw Sugar
Salt to taste


Methods:

1. Heat up a wok to fry the rempah/pounded ingredients until fragrant.
2. Add in cut pineapple, cook for few minutes then add in tamarind peel.
3. Pour in water to simmer. Add in prawns and kaffir lime leaf/curry leaves, cook on high heat.
4. Lastly add in coconut milk, raw sugar and seasoning to taste.
5. Dish up once gravy is slightly thickened. Serve hot with rice.

PRAWNS & PINEAPPLES IN CURRY (UDANG MASAK LEMAK NENAS)

Prawns with Pineapples in Curry

Blend ingredients:

8 Dried Chilies, soaked till soften
80gm Shallots
2 cloves Garlics
3 Candlenuts,
1" fresh Turmeric
1” Blue Ginger (galangal)
2 stalks Lemongrass
2tbsp Lime Juice
1tbsp Cooking Oil

Blend the above into paste

____


Ingredients:

- 1/2 kg Large Prawns
- 1 Fresh Pineapple  - remove skin - and cut into big chunk
- 100ml Water
- 200ml Ayam Brand Trim Coconut Milk
- 1 Piece Tamarind Peel.
- Few Pieces of Kaffir Lime Leaf and few pieces of curry leaves
- 2tsp Raw Sugar
Salt to taste


Methods:

1. Heat up a wok to fry the rempah/pounded ingredients until fragrant.
2. Add in cut pineapple, cook for few minutes then add in tamarind peel.
3. Pour in water to simmer. Add in prawns and kaffir lime leaf/curry leaves, cook on high heat.
4. Lastly add in ayam brand trim coconut milk, raw sugar and seasoning to taste.
5. Dish up once gravy is slightly thickened. Serve hot with rice.

Enjoy 🍊🍊

HUAT KUEH 发糕

HUAT KUEH 发糕

Ingredients:

Syrup ingredients 

200gm Gula Melaka
50ml water
6 pieces pandan leaves - wash and tie knot
** Boil all the above together and leave aside to cool.


300gm self raising flour

250ml Ayam Brand Coconut Cream
1tbsp butter
Pinch of salt


Method:

1. Sieve flour and salt together.

2. Add ayam brand coconut cream into gula melaka syrup and mix well.
3. Add flour into gula melaka syrup, whisk till smooth with no crumbs then add in butter and mix into a smooth batter.
Prepare a pot of boiling water. Pour mixture into moulds, filled to almost the top and put to steam.
4.I used small mould and steamed on high fire for 18 to 20mins.

5. HUAT HUAT !!!!

CHICKEN FISH MAW IN HUIJI WAIST TONIC 汇集鸡肉魚鰾汤

Ingredients:

30ml Huiji Waist Tonic
1 no Fresh Chicken (1k)
150gm  Fish Maw
6 to8 pcs Dried Mushrooms - soaked in water until soften
15pcs Red Dates
1 handful Wolfberry
3 Slices of Ginger
2 Litres Water
Salt to taste
4 pcs Fresh Abalone  - optional

Method:
1. Wash and clean chicken.
2. In a wok, bring some water to a boil. Add a few slices of ginger  and 1 stalk of spring onion. When water starts to boil, add in the dried fish maw. Cut the fish maw into smaller pieces for easy cooking. Allow it to cook for 5 to 10 minutes to remove the layer of oil and soften. Drain and set aside.
3. Bring 2 litres of water to boil,  once boiling, add in the whole chicken, soaked mushrooms,  red dates and 3 slices of ginger. Bring all to a boil, then lower the fire to a simmer.
4. Simmer for a good 15 minutes then add in the fish maw and wolfberry.
5. Cook the soup for 45 minutes to an hour.
6. The soup has cooked and all the ingredients has already released its flavour, fish maw has soften and soaked up the goodness from the ingredients.
7. At this point, you can add in the abalone (optional) and 30ml of huiji waist tonic. Simmer for 2 to 3 minutes.
8. Serve hot and enjoy

NGOH HIANG (五香)

Ingredients:

* 500gm Pork collar/Pork shoulder - minced
* 500gm prawns - remove shell, cut to small pieces
* 1 big carrot - chopped
* 20pcs water chestnuts - peel and chopped
* 1 big onion - peel and chopped
* 2 stalks spring onion - cut small pieces
* 2 piece Beancurd Skin
_

Seasoning:
* 1tsp Salt
 *1tsp Five Spice Powder
Dash of Pepper
* 2 Eggs
* 1tbsp Plain Flour


Method:

1. In a mixing bowl, add in minced pork, chopped carrots, chopped water chestnuts, whole prawns, chopped onion and cut spring onion.

2. Add all the seasoning ingredients into the chopped ingredients. Mix well to combine.

3. Using a slightly damp cloth, wipe both sides of the beancurd sheet to remove any salt/dirt.

4. Cut the beancurd sheet according to your preference.

5. Place a beancurd sheet on a clean dry surface, spoon the meat filling in a roll on the skin. Fold the corner of the skin facing you over the filling, then fold the left and right hand corners over it and roll.
Continue to make rolls with the remaining ingredients.

6. In a wok, boil some water,  steam the wrapped ngoh hiang for about 6 to 7 minutes on medium fire. (3/4 cooked), remove from fire. Leave it to cool.

7. Once cool, heat up a small pot with oil, once oil is hot, slowly drop the ngoh hiang into the hot oil, deep fry until golden brown on medium fire.

8. Slice the ngoh hiang and serve warm with dipping sauce.

Enjoy!

LEMONCURD FRUITS FLAN

Tart Shell Pastry

- 125gm Butter
- 200gm Top Flour
- 15gm Icing Sugar
- 1 Egg Yolk

Method :

1. Cream butter and icing sugar till light then add in egg yolk.
2. Sieve in flour to mix well. Once it is well mixed,  press the mixture together and form a dough. Wrap in plastic wrap and chill for at least 2 hours until firm.
3. Knead the pastry dough on a lightly floured surface to soften enough that it can be easily rolled. Dust the pastry a little and roll it out to just over 6 inches in dia and just under a ¼-inch thick removable-bottom fluted tart pan and trim the edges. Chill the pastry for 15 to 20 minutes in the fridge.
4. Dock the bottom of the pastry shell with a fork and bake it for  20 minutes, until just the edges are golden brown and the centre of the shell is dry looking.
5. Allow to cool completely before adding filling.


Lemoncurd recipe:

- 3 eggs (i used 60g each with shell on)
- 90 gm Salted Butter
- 120 gm Lemon Juice
- 120 gm Fine Sugar
- Zest from 2 lemons

Method:

1. In a heatproof bowl, whisk eggs, sugar, lemon juice, zest until well. Place the bowl over a saucepan of simmering water and cook. (Double boiling method)
2. Once is almost thickened, remove immediately.
3.  Add in butter and and stir until is smooth and even.
4. Pour the lemoncurd mixture into the cooled tart shell.
5. Let it chill in the fridge for 6 to 8 hours until lemoncurd set.
6. Display your own desire fruits and serve chill.

Enjoy