BAK KWA

Ingredients :
(Recipe adapted from here)
Makes about 16 Bakkwa (5cm x 5cm)  
450g Minced Pork(半肥瘦豬肉碎)  
30g White Raw Sugar  
25g Honey  
6g Fish Sauce (I reduced to 3g)  
1.5tbsp Shao Shing Cooking Wine  
1tbsp Light Soy Sauce
1tbsp Oyster Sauce  
1/2tsp Salt  
1/8tsp Five Spice Powder
White Pepper to taste
1/8 tsp Black Soya Sauce (I added this)

Method :
1.  Place all ingredients in a big bowl. Use chopstick to mix till it becomes gluey. 

2.  Preheat oven at 160C(fan forced). Line non-stick baking paper on a 31.5cm x 31.5cm
     baking tray. Remove the meat from the fridge.

3.  Use your bare hand to spread the meat on the tray to an even, thin layer. You can pat the  
     meat if necessary.  

4. Cook in the oven for 20 minutes. Change the position of the baking tray in half time for even 
     baking. Remove the tray & let it to cool. Increase the oven to 220C.

5. Once the meat is cool enough to handle, cut them into the size/shape you want.Back to oven
     to cook for about 2 minutes. Change the position of the tray again and continue to cook for 
     not more than 2 minutes.

6. Remove the tray and flip over the meat. Change the position of the meat if necessary (the
    burnt ones to be moved to the middle of the tray)& continue to cook for 2 minutes. Change 
    the position of the tray for the final time & bake not more than 2 minutes or until the edges are
    slightly burnt.

7. Rest the Bak Kwa on a wire rack to cool completely.

8. Store in an air-tight container.If necessary, re-heat in the microwave/grill before serving.

SATAY

Ingredients for satay:
(Recipe adapted from here)
2 – 2 1/2 pounds chicken thigh cut into 2.5cm x 2.5cm pieces
1 tsp salt
2 tbsp brown sugar
2 tbsp honey
½ tsp dark soy sauce
2 tablespoons cooking oil
wooden skewers – soak in water for an hour 

To blend :   
3 shallots
2 candlenuts (buah keras)
2 cloves of garlic
3 cm fresh turmeric or 2 tsp turmeric powder
2 cm ginger
2 lemongrass
2 cm galangal (lengkuas)
1 tbsp coriander seed
1 tsp fennel seed (jintan manis) - dry roast over low heat till fragrant
1 teaspoon cummin seed (jintan putih) - dry roast over low heat till fragrant
 
1. Mix sugar, honey, cooking oil and salt into the blended ingredients to form a paste.
2. Rub paste mixture into the chicken cubes and let it marinate in the refrigerator for at least 3 hours 3. Thread seasoned meat onto the wooden skewers.
4. Grill over char- coal fire or under hot grill. You can lightly base the meat with some oil while grilling to avoid drying out.
5. Serve with peanut sauce, cucumbers and onion cut into wedges and press rice. 

Ingredients for Peanut Sauce: 350 gram ground roasted peanuts
6 shallots
10 dried red chilies – soaked in hot water until soft
2 lemongrass – smash
1 tsp coriander seeds
½ tsp cumin seeds
5 tbsp brown sugar
½ cup coconut milk
1 tbsp tamarind paste
3 cups water
Salt to taste 

Method:
1. Ground the chilies, shallots, and cumin and coriander seeds into paste. Set it aside.
2. In a medium size pot, add in about ½ cup of vegetable oil. Add in the ground paste, stir fry until fragrant and paste turns into darker color.
3. Add in the lemongrass, tamarind paste, coconut milk, water, sugar, salt and ground peanuts. Bring it up to boil and turn down the heat.
4. Let it simmer until sauce thickens or to the consistency of your likings. Check seasonings and see if it needs extra sugar.
5. Serve with satay. 
 

CHAPATI

 Ingredients :
 (Recipe adapted from here)

Makes 4 Rotis.

• 1/2 cup whole-wheat flour (atta flour/chapati flour)
• 1/8 teaspoon salt
• 1/4 cup lukewarm water (Use as needed)

Also needed

• 2 teaspoons ghee (clear butter)
• 1/4 cup whole-wheat flour for rolling

Method :

1. Mix flour, salt, and water to make soft dough, adding water as needed. Knead the dough for about one minute on a lightly greased surface to make it smooth and pliable. Cover the dough with a damp cloth and set aside at least ten minutes.
2. Divide the dough into four equal parts. Make smooth balls and press flat.
3. Before  rolling the roti press both sides of the ball on a dry floured surface to make them easy to roll.
4. Roll to form a six-inch-diameter circle. Use just enough dry flour to roll the roti, as too much flour will make them dry. If the dough sticks to the rolling pin or rolling surface, lightly dust the rotis with dry flour.
5. Heat an iron or heavy skillet on medium high heat. To test, sprinkle a few drops of water on the skillet. If the water sizzles right away, the skillet is ready.
6. Place the one roti into the skillet. When the roti start to change color and start puffing flip it over. There will be some golden brown spots.
7. Flip again after a few seconds. Using a flat spatula, press lightly on the puffed parts of the roti. This will help the roti puff up. Flip the roti again, until it has light golden-brown spots on both sides.
8. Repeat the same process for remaining roties. Butter the roti, the side that is facing the skillet.
9. Place the rotis in a container lined with a paper towel. Cover the container after each roti.
10. Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use, roti can be refrigerated for 5-6 days. Re-heat in a skillet. 

I wrapped satay in chapati. Refer here for satay recipe

FLUFFY PANCAKE

Ingredients :
(Recipe adapted from here)

• 3/4 cup milk
• 2 tablespoons white vinegar (I used 1 tbsp of apple ciders)
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted
• cooking spray (omitted)
• 
  

Method:

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

PANDAN CHIFFON CAKE 2

Ingredients
(Refer to recipe here. I followed kiamnianwong's recipe. This recipe produces a more moist texture which tastes nicer)
6 egg yolks

100g caster sugar (I reduced to 85g)

115ml corn oil

140ml coconut milk

200g cake flour (I used top flour)

2 tsp baking powder

¼ tsp salt

2 tbsp pandan juice (I used 3 tbsp)

2 tsp vanilla essence

1 tsp pandan essence

Meringue:

9 egg whites

100g caster sugar

1 tsp cream of tartar

Cake tin 25” (I used 5 mini  cake tines)

Baking time (170C) for 55 mins (I baked at 180C till golden brown)

Method:

Please follow the method here

 

MUSHROOM PUFF PASTRY

Ingredient:
puff pastry (pls refer to the recipe here)
mushroom
garlic
whipping cream
milk
butter

Method:
1. prepare puff pastry and cut into shape.  Bake at 200C till golden brown
2. fried garlic with butter 
3. add in mushroom
4. add in whipping cream
5. add in milk
6. fill the puff pastry with fried mushroom

HOMEMADE UDON

 Ingredients :
(Recipe adapted from here)
3 1/4 cups of bread flour
1/2 cup tapioca flour
4 teaspoons salt (I reduced salt to 2 teaspoonS)
1- 1 1/4 cup warm water

Method :
- With mixer: Firstly, measure out the two flours in the bowl of an electric mixer fitted with a dough hook. You can do the whole thing in the mixer bowl or if you don’t have a mixer, your feet will help out! Add the salt to the water and dissolve and set mixer to knead for about five minutes until you get an elastic dough. Wrap in cling film and allow to rest for four hours

- With feet: If you’re doing it by hand or more correctly by foot, measure out the flours in a large bowl and then dissolve the salt in the water. Knead this by hand in the bowl for about five minutes. Then take it out of the bowl and put it in a large ziplock bag. Wrap it in a towel and use your feet-the front and the heel to massage the dough. Keep stepping on the dough with both feet until you get an elastic texture. Wrap back up in the bag and allow to rest for four hours
- Put a large pot of water onto boil and I also put a kettle full of water to boil too to top it up. Generously flour a clean surface with flour and divide the dough in two. Roll out one ball and flour the top and fold it over like a book into thirds. Using a sharp knife, cut the noodles into thin pieces-the thinner the better and they will expand slightly. But if you like your noodles chunky and thick that’s fine too. Carefully separate them as you go and flour them lightly to stop them from sticking

- When I’ve done half of the first ball, I add the noodles to the boiling water and use chopsticks to make sure that they are completely separated. Cook for about six minutes or so until done – take a thick piece and taste for doneness. Refresh in plenty of cold water. You can now serve these with soup or stir fry them to make stir fried noodles