FINANCIERS WITH STRAWBERRIES N BLUEBERRIES

Ingredients :
(Recipe adapted from here)

• 150 g / 5 1/2 oz / 1 1/2 cups ground almonds
• 90 g / 3 1/4 oz / unbleached plain flour or white spelt flour or gluten free
• 220 g / 8 oz unrefined icing sugar / or unrefined light soft brown sugar (I used brown sugar and reduced sugar to 150g)
• 1 teaspoon baking powder
• 1 teaspoon vanilla essence or zest of half a lemon, optional
• 280 ml / 9 3/4 fl oz / about 8free range egg whites
• 200 g / 7 oz unsalted butter, melted
• 6 strawberries, hulled and halved (I also used some blueberries)

Method :
Preheat the oven to 190°C (375°F / Gas 5). Lightly grease a standard 12-hole muffin tin with butter.
Put the ground almonds, flour, icing sugar and baking powder into a large mixing bowl. Add the egg whites, a little at a time, whisking well after each addition. Pour in the melted butter and flavouring, if using, and whisk through until just combined.
Spoon the mixture into the holes in the prepared tin until they are almost full. Gently place a strawberry half into the top of each financier. Bake in the oven for about 30 minutes, or until they are golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin for about 5 minutes, otherwise they will collapse! Turn out onto a wire rack to cool completely and serve.

KUIH BAHULU

Ingredients :

(Recipe adapted from here)

3 eggs (A size) , 56g-57g per egg

120g caster sugar

35g cake flour

70g self-raising flour

1tsp homemadepandan paste, optional (I replaced with vanilla extract)

Corn oil, for greasing 

Method :

1. Pre-heat oven to 200C, grease the Bahulu mould with oil, pre-heat for 5mins.
2. Sift cake flour and self-raising flour together, set aside.
3. Remove eggs from the fridge, add into the mixing bowl, add in caster sugar, immediately beat it till pale, thick and fluffy (I use hand electric mixer, 4mins at high speed 4, 11mins at speed 2, 1min at speed 1, total time 13mins ).
4. At the slowest speed, add in flour in 3 batches, add in pandan paste ,roughly combine. Then gently fold with a spatula till well combined.
5. Remove Bahulu mould from the oven, spoon mixture into mould and fill 100% full (so you can have nice bump on top).
6. Bake for 12mins (no fan) at middle rack or until golden brown.
7. Remove mould from oven and put on wire rack, use a toothpick or bamboo skewer, prick cake with skewer and lift out. Cool on wire rack or bamboo basket. Store in air-tight container once cooled.
8. Grease warm mould again before use and put into oven to re-heat for 5mins. Continue to bake until all mixture finished.
9. Store cool kuih Bahulu in air-tight container, consume within 2 days, otherwise store in the fridge for later consume.

THAI-STYLE CURRY CRAB PAU

Ingredients :
(Recipe adapted from The Straits Times)
100ml coconut milk
2 Tbs water
3 eggs
A pinch of ground black pepper
1 tsp fish sauce

For the crab:
2 large live Sri Lankan crabs, approximately 1kg each
30g salted butter
3 Tbs vegetable oil, more if needed
12 candlenuts, finely chopped
4 Tbs dried shrimps, finely chopped
15 shallots, peeled and chopped into chunks
15 cloves garlic, peeled and chopped into chunks
8 Tbs Indian seafood curry paste, which can be bought from any goods stores in wet markets
Salt to taste
2 large red onions, peeled and chopped into quarters
1.5 large tomatoes, cut into quarters
5 large red chillies, seeded and chopped into quarters
5 large green chillies, seeded and chopped into quarters
Leaves from 5 stalks of Thai basil
200ml hot water

For garnish :
3 stalks spring onions, cut into 6cm-long pieces


Method:

1. Stir the coconut milk with the water and set aside.
2. Beat the eggs with black pepper and fish sauce.  Set aside.
3. Remove the carapace of the crabs and wash the insides.  Remove the grey strips on the body and rinse crabs under running water.  Chop off the pincers and chop the bodies in half.  Lightly crack the pincers so that the sauce can infuse the meat during cooking.
4. Set a large wok over medium heat.  Melt the butter together with the vegetable oil.
5. When the butter has melted, add in the candlenut and dried shrimps and try till golden brown and fragrant.  Constantly stir the mixture to ensure that the ingredients do not burn.
6. Turn the heat down to low and add the shallots and garlic (above).  Stir fry for about 3mins, or until fragrant.
7. Add the curry paste. If it sticks to the wok, add in a bit more oil.  Stir fry until aromatic.
8. Add in half the coconut milk mixture and stir.  Add salt to taste.
9. Add the crabs, onion, tomatoes, red and green chillies and Thai basil leaves.  Turn the heat up to medium and stir fry for 2mins
10. Add the hot water and put a lid on the wok.  Allow to simmer for 3mins.
11. Remove from heat and set on a serving plate.  Garnish with spring onions.

Serves 4 to 6

(Changes : I adjusted the ingredients slightly to achieve a dry version of curry crab and used it as a filling for the pau)

MALAY POTATO PATTIES (Bergedil)

Ingredients :
(Recipe adapted from here)

Bergedil / Pegedil Kentang ( Malay Potato Patties ) 马来土豆饼 

4 potatoes (400g), peel the skin, cut into small pieces

1tbsp dried shrimps, soak in water till soften, chopped roughly (I used bacon)

1tbsp fried shallots

1tbsp chopped parsley leaves

1/2tsp fine salt or to taste

White pepper powder

1 egg, lightly beaten

1/2  yellow onions (I added this)

Method :

1. Deep fry potatoes till golden brown and cooked. Drained. (I boiled potatoes till soft as frying will result in oily potatoes)
2. Using a food processor, to mash the potatoes.
3. Put the mashed potato in a mixing bowl, mixing in chopped dried shrimps bacon, fried shallots, chopped parsley leaves, salt and pepper, mix well. Shape into patties.
4. Coat the patties with egg, deep fry over medium heat till golden brown on both sides. 

HOMEMADE FISHBALLS

Ingredients :
(Recipe adapted from here with step by step instructions)


600g spanish mackerel (kau yu) (I used yellowtail fish)
1 tsp salt
Dash of white pepper powder
1 tbsp constarch
water (iced or tap water) for mixing the paste

Method :

1. Use spanish mackerel fish (ikan tenggiri or kau yu, 鲛鱼）. For beginner, try to get a small size fish (approx 600g) as it is easy to handle. Choose one with some dots on the skin.

Remove head and all the internal organs. Clean the fish and pat dry. Slice both side of the fish. Retain the fish bone to make fish stock in future.

2. Use a spoon to scrape the flesh (include those flesh on the bones).

3. Prepare 1 tsp salt

4. Sprinkle 2/3 tsp salt and dash of white pepper powder on the flesh

5. Add water to the remaining 1/3 tsp salt

6. Use the back of the knife to chop the flesh evenly. If you notice any fish bones, remove it from the flesh.

7. Add the salted water during the chopping process. A little bit at a time. You will find that the flesh will become sticky and make the chopping getting harder. Continue to add the salted water as and when required.

8. When the fish paste is evenly chopped, wet your hands, make a ball and start “throwing” the whole fish paste on the chopping board. “Throwing” is the most critical part in achiving a “springy” fish paste.

9. Add 1 tbsp cornstarch and some water into the paste and knead until well combined.

10. If you wet your hands and apply a layer of water on the paste, you will see that the texture is shiny, moisture, soft.

Other useful tips to note:
-Add enough water to reach the consistency and softness you want. Fresh fish needs more water.

Ingredients:
600g spanish mackerel (kau yu)
1 tsp salt
Dash of white pepper powder
1 tbsp constarch
water (iced or tap water) for mixing the paste
Other useful tips to note:
-Make sure the chopping board is not used for ginger before hand.
-It is better to chop the fish paste on the floor with some newspaper underneath.
-Add enough water to reach the consistency and softness you want. Fresh fish needs more water.
- See more at: http://food-4tots.com/2008/10/29/how-to-make-smooth-springy-fish-paste/#sthash.1WmeSsVx.dpuf

Ingredients:
600g spanish mackerel (kau yu)
1 tsp salt
Dash of white pepper powder
1 tbsp constarch
water (iced or tap water) for mixing the paste
Other useful tips to note:
-Make sure the chopping board is not used for ginger before hand.
-It is better to chop the fish paste on the floor with some newspaper underneath.
-Add enough water to reach the consistency and softness you want. Fresh fish needs more water.
- See more at: http://food-4tots.com/2008/10/29/how-to-make-smooth-springy-fish-paste/#sthash.1WmeSsVx.dpuf

Ingredients:
600g spanish mackerel (kau yu)
1 tsp salt
Dash of white pepper powder
1 tbsp constarch
water (iced or tap water) for mixing the paste
Other useful tips to note:
-Make sure the chopping board is not used for ginger before hand.
-It is better to chop the fish paste on the floor with some newspaper underneath.
-Add enough water to reach the consistency and softness you want. Fresh fish needs more water.
- See more at: http://food-4tots.com/2008/10/29/how-to-make-smooth-springy-fish-paste/#sthash.1WmeSsVx.dpuf

NAAN FLATBREAD

Ingredients :
(Recipe adapted from here)

Makes 6 to 7 naan

NOTES: These are the ingredients for dough and then you can flavor your naan with all kinds of herbs, including cumin naan, garlic naan, butter naan and some topped with cilantro greens. So have fun with this!

2 cups all purpose flour or wheat flour
1/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 Tbsp sugar
1/2 cup warm milk
1/2 cup yogurt
1/2 Tbsp canola or vegetable oil

Mix all the dry ingredients together and make a well of flour. Now mix milk and yogurt together. Pour half of yogurt mixture and the oil into the well and slowly combine. There isn't an exact amount of liquid that should be added to make a perfect dough. So just add liquid slowly and combine it all together slowly until a soft dough is made. The dough should be soft enough for you to be able to dig your finger into it without applying any pressure. If dough sticks to hand too much then use little bit of oil on hand and then punch into the dough. Cover with damp cloth and let it sit in a warm place for at least 2 hours.

After a few hours, dust your working board with flour, take out the dough and knead it about 2 to 3 minutes. Divide the dough into smaller balls (you should get about 6 or 7 balls to make naans). Flour the board again and flatten [I used a combination of rolling and pulling] the balls to make bread which is a little thick and elongated [about 7 to 8 inches long]. If desired, sprinkle one side of the bread with a flavor of your choosing (such as cumin, minced garlic, or chopped cilantro). Brush the other side with water.

Heat a thick bottom skillet or a wok or any heavy bottom pan with a lid. Once its nicely hot, place the naan wet side down which would stick and cover it with a lid. Let it cook for about 30 seconds or until you see bubbles on top. Now cook the other side of the naan over the direct flame of a burner with the help of tongs (be careful!). When you see some charred brown spots then you know that the naan is done. Spread some butter over the bubbly side and enjoy!

PISTACHIO - COCOA NIB MACARONS WITH BITTER CHOCOLATE GANACHE

Ingredients :
(Recipe adapted from here)

For the shells:
200 gr powdered sugar
55 gr almonds (slivered, blanched, sliced, whatever you like)
55 gr pistachios (roasted, unsalted)
90 gr egg whites (use egg whites that have been preferably left 3-4 days in the fridge)
25 gr granulated sugar
1/2 cup cocoa nibs

For the buttercream:
(I omitted this and replaced buttercream with bitter chocolate ganache. Refer to recipe here)
3 egg yolks
1/2 cup sugar
1/4 cup water
1 1/2 sticks unsalted butter, at room temperature
2-3 tablespoons Bourbon

Prepare the macarons:
Place the powdered sugar, almonds and pistachios in a food processor and give them a good pulse until the nuts are finely ground. Sift if desired.
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.
Add the nuts and powdered sugar to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds onto parchment paper or silicone mats lined baking sheets. Sprinkle with cocoa nibs. Let the macarons sit out for 30 minutes to an hour to harden their shells.
When you are ready to bake, preheat the oven to 280F.
Bake the macarons for 15 to 20 minutes, depending on their size. Let cool.
Once baked and if you are not using them right away, store the shells in an airtight container out of the fridge for a couple of days or in the freezer for up to 2 weeks (longer and the sugar starts to seep out which makes them sticky).

Prepare the buttercream:
(I omitted this and replaced buttercream with bitter chocolate ganache. Refer to recipe here)
Place the yolks in a stand mixer, fitted with the whisk attachment.
Bring the sugar and water to 238F in a medium saucepan set over high heat. Slowly pour the hot syrup over the egg yolks and continue to whisk until cold. Change to the paddle attachment and beat in the butter, one tablespoon at a time. Add the bourbon to the buttercream. Continue to beat for a few seconds until completely smooth.

Assemble the macarons:
Fill the macarons with the buttercream (pipe or spoon about 1 tablespoon per macaron) and store in the fridge for at least 48 hours before eating (the shell should be crisp without shattering in your hands and the center soft without being too mushy).

LEMON CHIFFON

Ingredients :
(Recipe adapted from here) - I modified the recipe by replacing lemons for oranges

(Makes one 21 cm cake) - I made half the recipe
60 g egg yolks
50 g castor sugar (I added another 15g of sugar) 80 g corn oil
65 g lemon juice (I used Meyer Lemon)
100 g cake flour
¾ tsp baking powder

sift with cake flour

¼ tsp salt
15 g finely grated lemon zest

180 g egg whites
⅓ tsp cream of tartar
50 g castor sugar

Measure and prep ingredients as detailed above. Preheat oven to 200°C. (I preheat at 180C)

Whisk egg yolks and 50 g castor sugar till thick and pale. Add corn oil. Whisk till thick again, like mayonnaise. Add orange juice. Whisk till evenly mixed. Re-sift sifted cake flour and baking powder into bowl. Add salt and lemon zest. Mix till just even. Set aside. Thoroughly wash whisk. 

Whisk egg whites till very frothy. Add cream of tartar. Keep whisking till egg whites are thick. Gradually add 50 g castor sugar whilst continuing to whisk. Keep whisking till egg whites reach firm peak stage. Add to yolk mixture in 3 batches. Mix with whisk till almost even after each  addition. Scrape down thoroughly with spatula. Fold till just evenly mixed. Bang bowl against  worktop 2-3 times to remove big air bubbles in batter.

Pour batter into 21 cm  loose-bottomed chiffon pan that's not non-stick, slowly so that  big air bubbles burst as they flow out of bowl. Level batter with  spatula. Run chopstick around sides of pan and knock pan 2-3 times against worktop to get rid of more big air bubbles.

Place cake in bottom of oven. Reduce temperature to 180°C. Bake till cake is level with pan and slightly golden brown, about 20 minutes. Place baking tray in top of oven to block heat from top of oven. Continue baking till cake is brown and slightly springy when pressed, another 20-25 minutes, rotating as necessary so that cake browns evenly.
.
Remove cake from oven. Invert and rest cake elevated from worktop. Leave till cool. Unmould by cutting cake out of pan. Slice and serve.

LEMON TARTS

Ingredients :
(Recipe adapted from here)

-Crème d’Amandes  
50g  Butter  
50g  Icing sugar  
1 Egg  
50g Almond powder
5g  Cake flour

-Pâte Sablée  
175g  All purpose flour
25g  Almond powder  
70g  Icing sugar
A pinch of salt 90g  Butter 35g  Egg

-Crème Citron
Zest from half of the lemon  
100g  Lemon juice (I used Meyer Lemon)
100g  Sugar
3 Eggs  
50g Butter (soft, cut into pieces)

-Meringue Italienne (I omitted this)  
50g  Egg whites  
25g  Granulated sugar  
50g Granulated sugar  
20g  Water
 

Make Pâte Sablée:

Mix the flour, almond powder, icing sugar and salt together.
Rub the butter into the flour and almond powder mixture until resemble coarse crumbs.
Pour the egg into the bowl and stir to moisten all the crumb, take out of the bowl and knead (by pressing the dough until smooth).
Warp with plastic warp and refrigerate for 30 minutes.

Make Crème d’Amandes:

Beat the butter and icing sugar until light, beat in the egg, flour and almond powder  until combine.
Put the batter into the piping bag until required.
Preheat the oven to 180°C
Roll the Pâte Sablée 3mm thick, cut into 9cm round and place into the tin, cut to fit the tin.

Pipe the Crème d’Amandes over the pastry and bake for 15-20 minutes or until golden brown. Let the pastry cool on a wire rack. 

Make Crème Citron:

Mix all the ingredients except the butter together and whisk to combine.
Pour the mixture pass a fine sieve into a heat resistance bowl.
Put the water into a pan and bring to simmer and place the bowl of lemon mixture on top of it.
Heat until thicken, about 15 minutes you need to stir all the time.

Take off the heat and stir in the butter, then place the plastic warp directly over the surface of the curd and let it cool completely.

Make the Italian meringue: (I omitted this)

In a sauce pan, put the 50g of sugar and water and bring to boil over medium low heat.
When the syrup reaches 100°C, start whisking the egg whites with 25g of sugar.

The syrup is ready when it reaches 117°C; pour it over the egg whites and continue whisking until cold. Put the meringue into a piping bag with open star tip.

Assemble:

Pipe the Crème Citron over the pastry (using 1.5cm round tip), then pipe the Italian meringue over the top of each pastry and using blowtorch to brown the meringue.
Refrigerate until ready to serve.

before piping in creme citron