ROAST TURKEY
3.5 kg Turkey
60 gm butter
1 stick celery, finely sliced n cubes
1 small onion, finely chopped
2 small green apples, peeled and grated
500 ml fresh nread crumbs
12.5 ml parsley, finely chopped
1 egg, Salt n pepper to taste
( grated rind of lemon fry with salt n pepper) Prepare this for rubbing the cavity of turkey n skin (A)
METHOD
1. Clean and pat dry turkey with paper towel. Rub turkey with (A) n 3 Tbp brandy with a little
black sauce and a little honey. Leave aside.
2. Melt butter , add onion, celery, apple, brandy, parsley and egg and seasoning.
3. Add bread crumbs. Mix well. Set aside to let it cool before stuffing into the neck and cavity.
4. Sew up the turkey . Secure the legs with string.
5. Butter foil thoroughly and wrap up turkey. Make sure the fold is on top of the breast for easy to
open to brown after 2 hours of baking in foil.
6. Set oven @ 200 C bake for 20 mins the reduce to 170 C and bake 2 1/2 hours then open the
foil to brown and baste
BASTE
1/4 cup orange juice
1/4 cup butter. a little dark soy sauce to give colour.
GRAVY
4 Tbp white wine
1/2 Tbp Dijon mustard
450 ml (3/4 pt) hot chicken stock
1 oz butter mixed with } use finger to mix till like
1 oz plain flour } bread crumbs
Cook over very low heat.
Serve with cranberry sauce and pineapple. cut into 12 pieces and grill.
MEE HOON SOUP WITH MUSTARD GREEN
2 pkts Mee hoon - boil n drain mix with fried shallots n oil
1/2 cabbage, Salted vegetable - shredded
2 black mushrooms - soak n slice
2 wood ears - soak and slice (optional)
1 small green mustard - wash, shred and add 1 tsp chilli powder
500 gm shredded pork/ chicken marinate with
(A) for 20 mins
1 1/2 Tbsp soy sauce
1 1/2 tsp rice wine
5 Tbsp water
1 Tbsp cornflour
(
B) mix together
1 Tbsp black soy sauce, 1/2 tsp salt
1 Tbsp soy sauce 1/2 cube pati ayam
1/2 tsp sugar 1/4 tsp black pepper
1/2 tsp sesame oil
1 cup water 2 Tbsp cornflour
3 cups oil
SOUP
10 cups water
4 - 5 Tbsp light soy sauce
2 Tbsp chicken stock, ( 1 tsp MSG optional)
1/4 tsp black pepper
1 tsp sesame oil, salt to taste.
METHOD
1. Mix shredded pork with (A) for 20 mins
2. Fry pork with oil till colour changes, remove and drain.
3. Fry shallots and dish out including oil, set aside for mixing with mee hoon.
4. Fry ginger till fragrant , add 1 tsp rice wine, mustard green, salted vegetable and cabbage
5. Add pork and (B)
SERVE (10 - 12 persons)
Spring onions cut into 5 " in length
Divide mee hoon into portions and place in a bowl with spring onion
divide cooked meat accordingly place on top of mee hoon
pour soup over it.
Koo Loo Yoke
600 gm pork loin cut into cubes
1/2 tsp bicarbonate soda } marinate pork before } roll on tapioca flour
1 tsp level sugar } adding cornflour } before deep frying
1 tsp level salt } leave 15 mins
2 Tbsp water }then add egg yolk and
cornflour
1 egg york
3 Tbsp level cornflour
SAUCE - mixed together and heat up on slow fire to get the shine add 1/2 t oil.
3 Tbsp water
3 Tbsp sugar
3 Tbsp vinegar
3 Tbsp tomato sauce
1/3 tsp salt.
1 1/2 tsp cornstarch
2 tsp water.
GARNISHING - shred and marinate these with 1 Tbsp salt for 1 hour.
1 cucumber, 1 fresh red chili 1 small carrot n 1 small raddish
Then rinse with water and drain. Soak for 4 hour hours in
1/2 cup vinegar
1/2 cup sugar.
Press out the liquid and garnish the koo loo yoke.
STEAM PAI KUT
500gm soft rib bones - ( 1 tsp salt to rub and then rinse)
Ingredients to chop (A)
4 cloves garlic, 1/2" ginger
1/2 fresh red chili
1 1/2 tsp plum sauce
1 tsp minced tau chiew
1 tsp rice wine
1 Tbsp cornflour
Method:
1. Marinate ribs with plum sauce, tau chiew and rice wine.
2. Add cornflour to mix.
3. Place the marinated ribs in a plate and spread (A) on top, chili last. And sprinkle a little bit of pepper
4. Steam 40 mins.
CHICKEN RICE (Steam method)
1.5 kg Kampong chicken - cleaned
1 tsp salt rub into whole chicken.
Pound garlic and ginger, squeeze out the juice, rub the chicken with it .
Stuff the residue of garlic and ginger into cavity of chicken.
Steam for 1/2 an hour.
use liquid to cook rice.
Sauce (A)
6-8 fresh chili, 1 clove garlic, ( pounded)
Juice of kasturi. sugar n salt to taste Add a little chicken stock to mix.
Sauce (B)
1/2 cup oyster sauce,
a few drop sesame oil
a pinch of sugar, a little water to dilute.
Fry garlic with oil pour into the sauce then add some hot water to dilute.
MEE REBUS (for 12 persons)
Ingredients:
1 kg tau gey (bean sprout) blanched
2 kg mee blanched
Ingredients for sauce..
Pound together: 18 dried chilly, 1 1/2 cup shallots (200 gm) , 1 1/2 piece lengkuas.
Add to 2 Tbsp grounded ketumbar.
2 tsp jintan puteh
2 tsp jintan manis
1 tsp kunit.
1 kg sweet potatoes. (boiled and smashed)
1/2 cup cooking oil
1 cup thick tamarind juice. (1 cup tamarind add a little water to squeeze out 1 cup of juice)
10 cups water. 3 chicken cubes stork
2 cups finely grounded roasted peanuts.
3 - 4 tsp sugar and salt to taste.
GARNISH
3 green fresh chili. 4 red fresh chili sliced thinly
8 pieces tau kuar sliced
1 cup fried shallots. 6 hard boiled eggs sliced
4 - 6 limes . sliced (kasturi)
Method :
1. Heat oil, fry spices till fragrant.
2. Add tamarind juice and water, when boiling add chicken cubes..
3. Add sweet potatoes, peanuts, salt and sugar.
4. Blanched tau gey and mee.
Put a portion of mee and tau gey and garnishing and pour the gravy on it.
TAU YEW BAK
600 gm Tui Bak - cut into big sizes, wash n season with:
1 tsp 5 spice (ngo hian hoon)
1 Tbsp light soy sauce
1 Tbsp dark soy sauce
2 Tbsp sugar
1 tsp salt
2 whole garlic with skin.
6 pieces Tau kuar cut into 2 ( fry till light brown)
Method:
Put the seasoned pork in a pot over slow fire without puting in any oil.
Stir till it turn dark brown and the oil oozes out.
Add garlic.
Add water and boil for about 1 hr.
Add tau kuar just before it is completely cook.
Bah Hong
1/2 kg Pork (muscle or neck bone)
1/2 kg chicken -cut into bite size.
Ingrediants to be pounded
8 shallots - 200 gm
4 cloves garlic.
1 " ginger
5 Pek Kak huai (40 petals) bunga lawang lightly pounded.
1 1/2 level Tbsp pepper - pounded
2 Tbsp Tau chiew "
2 level Tbsp gula Melaka. "
salt to taste.
Method.
1. Fry pounded shallots, garlic, bunga lawang and pepper till fragrant.
2. Add Tau chiew and gula Melaka.
3. Add pork and water to cover the meat for 25 mins then add chicken.
4. Simmer until quite dry.
SHREDDED PORK LOIN WITH SWEET BEAN PASTE
350gm pork loin - shreded
Marinade (A)
1 Tbsp soy sauce.
1 tsp rice wine
3 Tbsp water
2 Tbsp cornstarch.
Marinade (B)
1 1/2 Tbsp sweet bean paste
1/2 Tbsp rice wine
1 Tbsp soy sauce
2 tsp sugar.
Method
1. Remove any fat shred pork.
2. Marinate shreded pork with (A) for 20 mins.
3. Heat oil, deep fry pork over medium heat until colour changes, remove and drain oil.
4. Reheat and add (B) stir fry until fragrant , then add pork, add 1 T oil and toss lightly to mix.
CRAB OR SHI
2 kg Crabs with roe ( 3 crabs medium size) Get ready a small kettle of boiling water.
1/2 cup oil
Blend together (A)
5 fresh chili (red), 1 tsp chilly boh, 1 tsp belachan,
6 - 8 shallots, 5 pips garlic, 1/2" fresh kunit.
(B)
2 Tbspoonful Tau chiew.
Mixed together..(C)
3 Tbsp apple cider vinegar, 2 Tbsp sugar.
Mixed together..(D)
2 level Tbsp cornstarch & 1/2 bowl water.
Method:
1. Clean crabs, cut into half first. Remove entrails and sac from shell. Then cut in half again.
2. Fry (A) in 1/2 cup oil till fragrant .
3. Add (B) and stir well.
4. Add crabs and stir well and add boiling water, (make sure the water cover the crab.)
5. Cover n let crab cook until 3/4 of the gravy is left.
6. Add (C) stir well.
7. Add (D) stir well.
CHOCOLATE BROWNIES
CATEGORY A
250 gm butter
125 gm cocoa powder {imported)
40 gm imported cooking chocolate
Melt butter and chocolate in a double boiler, then add cocoa powder sieved, and stir as you do,
until all the cocoa powder is finished.
Or melt butter and chocolate in microwave oven - place chocolate on top of butter in pyrex dish
cover and cook for 2 3 mins. Then add sieved cocoa powder and stir as you do so, until all the cocoa powder is finished.
CATEGORY B
400 gm castor sugar
125 gm walnut {crush walnut)
125 gm chopped raisin.
Mix altogether in a mixing bowl.
CATEGORY C
250 gm plain flour
2 1/4 tsp baking powder
5 grade A eggs ) lightly beaten, till fluffy use no. 4 speed
1 1/2 tsp vanilla } using whisk
PREPARATION:
Line 9" x 9" square tin. Butter first, then butter on lining.
PROCEDURE:
1. Melt category A in double boiler/micrewave oven. Cool it.
2. Add Category A to Category B. Then, mix well - use whisk at no. 4 speed.
3. Pour in egg & vanilla. Beat. Use whisk at no. 4 speed.
4. Fold in flour and baking powder by hand and the last bit use whisk at no. 1 speed.
5. Preheat oven at 150 C
6. Bake at middle level {2nd from bottom, if riston oven} for 25mins.
7. Lower to 125 C and bake for about 30 - 45 mins.
8. Test, using skewer to see that it sticks a little bit on skwer - you want it moist.
9. Cool and place in fridge. Serve cold
CARROT CAKE
155g carrots - shreded finely and chopped
80g raisins - chopped
60g walnuts - chopped
120g brown sugar
250 ml corn oil
2 eggs
185g flour, }
1/2 tsp baking powder }
1 tsp sodium bi-carbonate } sieve together
1/2 tsp cinnamon }
1/2 tsp mixed spice } (A)
1/2 tsp salt }
1) Sieve (A)
2) Mix oil n sugar. Add walnuts, raisins, carrots.
3) Use fork to beat the eggs in a bowl before adding in ( 2)
4) Add in flour, do not over stir, pour into
Greased n lined 8" cake pan.
5) Bake at 170 C for 40-45 minutes.
CHAR KOAY TEOW
1 kg Koay teow ( divide into 6 portions)
1/2 kg tow geh (divide into 6 portions)
1/2 kg medium size prawns ( divide into 6 portions)
2 lap cheong , sliced fish balls.
6 eggs
Koo chai (chive)
8 tbsp grounded chilly paste
10 gloves garlic - smashed
Gravy mixture
4 Tbsp oyster sauce }
4 Tbsp fish sauce }
1/2 tsp dark soya sauce }
4 Tbsp sugar (level) } mix together
4 Tbsp light soya sauce }
Method
1) Heat non stick black kuali with oil and add in a little garlic to brown.
2) Add sliced fish balls and prawns.
3) Add in 2 Tbsp chili paste and stir well.
4) Add in a portion of koay teow and stir with chili paste.
5) Add in 2 Tbsp of gravy mixture n stir well.
6) When the oil starts to bubble, push koay teow to one side of the pan.
7) Break an egg into the kuali, lightly break the yoke and sprinkle a drop of light soya sauce. When
the egg is half done, stir in koay teow.
8) Lastly put in a portion of tow geh and mix. Dish out immediately
FRIED DORY FISH
1 kg (3 big pieces) Dory fillet - cut to rquired sizes.
1/2 tsp salt. Pepper to marinate.
1 egg.
Mixed together (A)
1Tbsp plain flour
2 Tbsp cornflour
6 Tbsp or more golden bread crumbs.
Method:
1) Marinate dory fish with salt and pepper. Then just before frying break an egg into the
marinated fish.
2) Dredge the fish pieces in (A)
3) Deep fry in oil - using big kuali and cover .
Sauce to go with
3Tbsp mayonaise }
2Tbsp olive oil } Whisk with fork
1/2 lemon juice
1/4 tsp Dijorn mustard power
1/4 tsp pepper
1tsp mixed herbs
Pinch of salt
1-2 celery diced.
CHICKEN STEW
Ingredients
(
A)
4 - 6 Drumsticks - cut into desired size
1 carrot - cut
2 potatoes - cut
2 sticks celery - cut 1 " to add last
5 cloves
1 cinnamon stick
Ingredients (B)
1/2 tsp dark soya sos
2 Tps light soy
pepper and salt to taste
2 Tsp wine
1/2 pati ayam
For thickening:-
1Tbsp butter {Fry butter with chopped garlic and add in
1Tbsp flour and 3/4 cup of water)
Method:
Fry (A) dish out.
Add oil, Fry chicken add (B)
Add 2 1/2 cup water when almost cook add Thickening.
YOGHURT CHICKEN
30 g butter
3 Tbp oil
8 drumsticks cut in halves
2 large onions cut into thin half slices
2 cloves garlic, finely chopped
2 Tbsp ginger, finely chopped
salt and pepper
1/2 cup chicken stock or water ( can use 1/2 chicken cube + 1/2 cup water)
2 Tbsp finely chopped coriander stalks
1 cup yoghurt
1 1/2 Tbsp level flour
1/4 cup corriander leaves, chopped
1 tsp mint leaves chopped
Method:
Heat half the butter and oil and saute the chicken portions, turning until golden on all sides.
Remove. Add the onions, garlic and ginger with the rest of the butter and oil and let them stew gently until soft . Return the chicken , season well, Add chicken stock and coriander stalks. cover and
cook gently for about 25 mins or until the chicken is tender.
In a bowl mix the yoghurt with flour, coriander and some of the liquid from around the chicken.
Pour this back over the chicken and turn onto the lowest heat until thickened. Add the mint last
and serve with a side dish of chopped fresh mango, chopped mint and a little chili
CHICKEN STEAMED WITH WHITE LILY BUDS
Ingredients
350 g chicken - chopped into bite- sized pieces
Marinade (A)
1/2 tsp salt, 3/4 tsp sugar, 1/4 tsp pepper
1/2 tsp oyster sauce, 1tsp sesame oil
1/2 tsp rice wine /Shao Hsing Hua Tiau
Dried ingredients(B)
20 pieces dried lily buds, soaked, trimmed and knotted
4 red dates seeded and sliced thinly
1 Tbsp kei chi
1 piece ton sum, cut into slanting pieces and soaked
1/2 cup chicken stock
method:
Season chicken with (A) for 20 - 25 mins in a heat proof dish.
Arrange ingredients (B) over chicken and steam over rapidly boiling water for 15 -20 mins
until meat ts tender.
Serve immediately with spinkling of chopped spring onions.
