CHAR SIU SHREDDED PORK

                  Char Siu shredded Pork

                     500 g Pork loin
2 Tbs Soy Sauce
1 Tb Char Siu Sauce
2 tsp Sugar
3 Tbs water
3 tsp cornflour
1 Cup oil to fry

Method
Cut pork into shreds
Season pork  with the above ingredients
Fry pork over medium heat till colour changes or cooked. Don't over fry the pork.

CREAM PUFF

                                                        CREAM PUFF

PASTRY:

1 1/2 CUP WATER
4 TABLESPOONS BUTTER    (3  OZS)
1 1/2 CUPS FLOUR                   (8  OZS)
2 TEASPOONS BAKING POWDER
4 EGGS 

FILLING :

3 CUPS WATER
1 1/2 CUP SUGAR 
3 TABLESPOONS CONDENSED MILK
3/4 CUP  BIRD CUSTARD POWDER
1/2  TEASPOON VANILLA ESSENCE

METHOD:

HEAT WATER  AND BUTTER WHEN MELTED, ADD IN FLOUR AND BAKING POWDER. TURN OFF THE HEAT.  STIR  THOROUGHLY TILL IT BECOME A DOUGH.
LET IT COOL BEFORE ADDING IN EGGS, ONE AT A TIME. USE  KENWOOD  HOOK DOUGH MIXER TILL TURN SMOOTH THEN ADD IN THE SECOND EGG. REPEAT THE PROCESS TILL DONE.
GREASE THE PAN. USE 2 TABLESPOONS  TO SHAPE THE DOUGH. BAKE @ 200C  FOR 25 MINS.

(2)   
ADD SUGAR INTO WATER AND STIR. ADD CUSTARD POWDER AND MILK.
STIR OVER FIRE UNTIL IT BOILS  AND THICKENS AND IMMEDIATELY FILL INTO  THE SLIT OF THE PUFF.  BEST TO WEAR GLOVES TO PROTECT YOUR FINGERS.

SALMON PARCELS

                  
                                                      SALMON PARCELS

12 Pieces thick salmon slices

3 Tbsp sunflower oil                                 }   
3 cm piece ginger, shredded                      }     (A)

3 Tbsp Seasoned soy sauce for sea food,    }
2 Tbsp water  and 1 Tbsp sugar. Stir.         }     (B)

1 Large carrot, shred
4 Stalks spring onions, slice  thinly.
3 tsp Sesame oil.
1 Lemon cut in wedges 
METHOD

Microwave (A) on high for 3 mins. Pour into (B) and stir. Keep aside till cool.

1) Clean salmon slices and drain dry. 
2) Marinate with 6 Tbsp Teriyaki Marinade Thick Sauce for 2 hours
3) Preheat oven at 180 C . Meanwhile, lay 12 pieces baking paper (30 X 30 cm square) on 
    table top.  Place a salmon piece in centre of each paper.
4) Drizzle 1 Tbsp (A+B) mixture oil over the salmon.  Put some shredded carrot and
    Spring onions on top of salmon.
5) Wrap up fish pieces in baking papers to form  neat secure parcels.
6) Place parcels seam side up in a shallow baking tray and bake in a preheated oven
    for 20 mins.  Serve hot with : -

Garlic bread
Lemons wedges.
Grilled pineapple
Butter head, Coleslaw, cucumber
Cauliflower (lightly boil in hot water for 2 mins)
Soup Campbell's or home make clear soup or both for choices.






    

CHAR SIU

                                             CHAR SIU


   500 g    Sliced Pork
   1 Tbsp Shoaxing rice wine
   1  tsp Sesame oil
   1  tsp red food colouring fluid
   1  tsp  five spice powder
   5  grated garlic
   2"  grated ginger
   2  Tbsp red fermented  tofu
   1  Tbsp light soy sauce 
   1  Tbsp Hoisin sauce
   2  Tbsp honey
   1  Tbsp dark soy sauce.

        METHOD :-

    Mixed the above together.   Use only 3/4 of the sauce to marinate the pork slices 
    for 6 hours.
    Hang pork over and above the rectangle foil plate and bake @ 150c for 15 mins.
    Turn over,  and remove the foil-plate and bake for another 15 mins,
    Apply the 1/3 sauce in the last 5 mins.
    

TUNA FISH CURRY

                        TUNA FISH CURRY - to go with nasi dagang

1 Tuna fish - cut to 1" slices
1 Tbsp salt rub into fish slices
3 Cups water ( when boiling put in fish slices and assam                 glugor.)
5  pieces Assam glugor.
   When the fish is cooked and almost dry, drain off the excess
   water.

Ingredients to be blended
10 dried chillies + 8 friesh chillies
12 shallots cups
2 serai   smashed
4 slices lengkuas
4 buah keras
1" kunit
1" belacan

Method:
Oil to fry the ingredients
1 Tbsp assam Jawa water
1/2  coconut (3 cups water to get milk)
Fry the blended ingredients, add  coconut milk
Add fish tuna fish.
Optional:
Add 1  cucumber and 2 fresh whole green chillies.
Cut cucumber into 2" in length and cut into halves.

NASI DAGANG

                             NASI  DAGANG

4 cupak or 4.4 kg  nasi dagang soak overnight ( for 20 persons)
3 1/2  kati scraped coconut 
20 shallots finely sliced                ]
2" young ginger finely sliced      ]  (A)
4  tsp  halebah                              ]

4 level Tbsp salt                            ]
8 level Tbsp sugar                        ]  (B)

The steaming of dagang rice will take 2 hours .
METHOD
Soak dagang rice 6 hours
Squeeze coconut to get thick milk only . Divide into 2 bowls Put  (A)   in one bowl and (B) in another bowl.
Drain and rinse dagang rice and steam for 1/2 hr.  Bring it out to stir with second squeezed of coconut. Steam for 1/2 hr again.
Bring it out again to add (A) stir and steam for 1/2 hr. 
Bring it out again to add (B) stir and steam the final 1/2 hr. 

       CURRY TO SERVE WITH NASI DAGANG
1 chicken chopped
  Blend together:
12  shallots.                     2 Tbsp curry powder
4 buah keras                   4 buah pelarga
1 Tbsp ketumbar             1" piece fresh kunit
1/2" piece ginger             15 dried chillies
1 tsp belacan granules

1/3 scraped coconut fry and pound (kelisik)
1 coconut milk.
Method:
Fry blended ingredients, add chicken, a little water , diluted santan, and then thick coconut milk and lastly add kelisik.
salt to taste.




      

PANDAN CHEESE CAKE

                                 PANDAN CHEESE CAKE

Ingredients    (A)
250 g cream cheese            ]   double boil first then add
80 g unsalted butter         ]   butter  mixed well ,  
100 g fresh milk = 1/2 cup ]   when smooth and cool add 
10  whisked egg yolks  stir  thoroughly add  (B) in three stages

Ingredients    (B)
80 g plain flour            ] sieve together 3 times
50 g cornflour              ]
1/4 tsp pandan paste

Ingredients   (C)  Whisk in a separate bowl
10 egg whites   use speed no.3 till thickened
1/2 tsp cream of tartar    ]
200 g caster sugar           ]  sieve together
a pinch of salt                   ]
1/4 pandan paste

CHEESE FILLING  - add santan last
400 g unsalted butter               ]   beat till creamy 
200 g softened cream cheese    ]  using  K  beater
200 g icing sugar  - sieve          ]  
8 Tbsp thick santan, a drop of  vanilla essence and a few drops
of  freshly squeeze lemon juice.

METHOD
1.  Double boil the ingredients (A) stir till melted                        remove from heat and add milk when cool add egg 
 yolks and then add  
 ingredients  (B) and mix well, then add
 Ingredient (C)
2.  spoon 1/3 of egg white mixture at a time and mix                   with cheese  mixture.  Don't over stir.
3.  Pour batter into 2 low square trays.  10" by 10"                     trays lined with greased paper.
4.  Bake @ 170 C for 19 - 20 mins. each tray.
5.  when  cool spread the cheese icing  in between and all        
over.                                      

CHRISTMAS STEAM CAKE

Christmas Steam Cake

500g butter

600g flour

300g caster sugar

160g sugar to made syrup

7 eggs (medium size)

275g  mixed fruits mixed with brandy                  

1 orange peel scraped n juice 5 Tbsp

3tbsp brandy

3 tsp bicarbonate of soda   }

1/2 tsp cream of tartar       }  sieve with flour 3 times

1 tsp nutmeg powder          }

1 tsp baking powder           }

2 tsp vanilla essence           

2 tsp orange essence   

Method:

Cream butter and sugar 9 mins @ speed 4

Add in eggs 3 at a time

Add in essence

Add in flour alternate with mixed fruits.

Add in syrup and stir thoroughly.

Pour into 3 containers 8"

Cover with foil 

Steam 3 1/2 hours.  Remove the foil immediately.

       

TAPIOCA CAKE

                                        TAPIOCA CAKE

Ingredients

1)   3 katies of tapioca or 5 cups of grated tapioca

2)   1 coconut scraped

3)   2.5 cups sugar

4)    a pinch of salt

5)   1.5 oz of butter

6)   2 tsp vanilla essence (optional)   

METHOD

1)  Grate tapioca and squeeze out whatever liquid as much as   possible by hand.  Discard liquid.
2)   Add water to coconut and squeeze out 3 cups of santan.
3)   Melt the butter slightly and grease the baking tray.
4)   Mix the tapioca, sugar, santan and salt and vanilla essence
      thoroughly and pour into tray.
5)   Spread out the melted butter evenly on top.
6)   Bake in the oven at high heat for 2 hours.  (200.c)
7)   When top of the cake turn golden brown, then the cake can         
      be removed from the oven and left to cool.
8)   Cut cake when cake has cooled and hardened.

PANCAKES

                             PANCAKES   make 6 

     
A  [ 1 1/2  cups flour              ] sieve  together twice
     [ 2 tsp baking powder        ]
     [1/2 bicarbonate of soda    ]

B  [1 1/4 cups milk H & L
     [ 1  1/2  tsp salt
     [  1 Tbsp sugar

      3 Tbsp melted butter
      2 egg yolks 
      2  egg  white

      METHOD

1.  Beat egg yolks with a fork and add to  [B] 
2   Pour  [B] to [A]  and stir till smooth.
     Add melted butter and stir.
3.  Beat egg white  till stiff,  add to the ready batter . Do not   
        over stir

     Note :  use a small non stick pan.


      

WAFFLES

                                Waffles 

A   [ 9 ozs /  1 3/4 cups plain flour
      [ 2 tsp  double acting B Powder
      [ 1/2 tsp salt
      [ 1 Tbsp sugar

B   [ Beat well, 3 egg yolks add to cool melted  butter.
      [  7 Tbsp melted butter.  (over low heat, must not let it turn     
      [   into oil)
      [ 1 1/2 cups milk {H L)
      
C   [ Beat till stiff  3 egg white.
   
Method:

Make in the centre of [A]
Pour  B into A.  stir till smooth.
Fold in C.  Don't over do it.

KUEH LAPIS

                                KUEH LAPIS

2 coconut milk add water to make 6 cups or or 48 ozs
 14 ozs rice flour 
13  ozs sugar
1 1/2 tsp salt
1/4 tsp vanilla essence
6 pandan leaves
1 tsp green pea flour or 60 gm
METHOD;
1.  Divide the coconut milk into 2 parts ie 3 cups each part.
2.  Dilute  the rice and green pea flour with one part of the coconut milk. 
3.Boil the second part milk with sugar, salt, vanilla and pandan        
 leaves.  
4.   Pour No. 3 into No 2  and stir.
5. divide into 2 portions.
6.  Add 1 tsp red colouring to one portion and leave the other white.
7.  Pour  4 ozs white batter into the big rouind pyrex clear ware
and steam for 8 mins and then pour 4 ozs red batter and steam for 8 mins. Continue till the final layer add slightly extra red colouring, and steam for 15 mins.

Note : Must use fresh coconut milk not from the box.