Durian Cream Gateau

3 eggs-separated
3 ozs fresh milk
3 ozs oil
4 ozs optima flour
2 ozs softasilk flour
1/2  tsp soda
1/2  tsp tartar
3 ozs sugar
Filling  :

1 pkt agar-agar
25g sugar
200g fresh milk
100g fresh durian
3 egg white
1/2  tsp tartar

Topping :

500g whipped cream
200g fresh milk
3 tbsp sugar
2 tbsp custard powder
100g durian flesh
1/2  tsp yellow colouring

Method  :

1.  Place egg yolks, milk, oil, optima and flour together.  Mix well.

2.  Whisk egg white with tartar for 5 minutes.  Add sugar until well mixed.  Fold in the egg yolk mixture
      and bake at 400 degree F for 20 minutes.

3.  Boil agar-agar with the sugar and milk and add the durian flesh.

4.  Whisk egg white with tartar until stiff.  Add the durian agar-agar.   
      Pour the mixture onto the sponge cake with a ring mould.  Place in the refrigerator until set.

5.  Take out the ring mould, decorate with whipped cream.

6.  Boil milk, sugar and custard together and when boiling add the durian flesh and colouring.
     Leave to cool, pipe the durian custard on the whipped cream.

Durian Cake

Ingredients  :

180g butter
180g castor sugar
5 eggs
250g plain flour
1 tsp baking powder

130g durian meat....mashed

Method  :

Grease a baking tin and sprinkle with flour.

Preheat the oven to moderately hot, 375F

Beat the butter and sugar until pale and creamy, then add eggs one at a time.

Sift the flour and baking powder  together , then fold into the mixture together with the
mashed durian meat.

 Place the mixture in the baking tin, smooth over the top and bake for 1 and 1/4hrs .

Cover with foil if the cake turns too brown.

Turn out on a wire rack to cool.

Cinnamon Butter Cookie with Chocolate

Thanksgiving Day is just around the corner!  And Christmas toooo....:)

Ingredients  :

450 g plain flour
450g melted butter
1/4  tsp  vanilla
1/2  tsp  cinnamon powder
1/2  pkt chocolate- melted

Method  :

1.  Mix melted butter with vanilla  and cinnamon powder till white and fluffy. Add flour
and knead dough until soft.

2.  Shape dough into a long or round shape.   Bake for 15 - 20 mins.

3.  When cool, decorate with piped melted chocolate.

Strawberry Cream Pancakes

Ingredients:

For the pancakes:

120g plain flour, sifted
1 tbsp caster sugar
1 egg plus 1 yolk
2 tbsp melted butter
230 c c milk
pinch of salt
For the filling:

fresh strawberries
whipping cream

Method:

1.  Sift (the already sifted) flour again together with salt and sugar into a bowl.

Make a well in the centre and add the egg, the yolk and a little milk.  Stir well, gradually in the flour

 and adding in enough milk to make a thick cream.

2.  Add melted butter , mix well , and add remaining milk.  Set aside in refrigerator for one hour to 'rest'.

3.  Heat a small thick omelette pan, wipe over with oil and pour in sufficient batter to coat the base
   of the pan thinly.  It is important to roll the pan around off the flame to distribute the batter evenly.  When the base of the pancake is brown, turn and cook for a further minute on the second side.

Alternative method:

Break egg into base of blender, add yolk and half the milk.  Sift in the flour, sugar and salt, and blend well until mixture is thick and creamy.  Short bursts in the blender are better at first until mixture is moving.  Then add in the melted butter and remaining milk .  Rest as before.

Note  :

Pancake making is an art.  Don't be discouraged if you cannot get them thin and light at the start...it will come.  It is far better to practise pancake making for a while before you attempt a recipe that calls for them.

.....extracted from  'Cakes and Desserts' ...compiled by MPH Publishing House...hope they will republish these recipes again because my present book is already old and torn.

Black Forest Cake

5 eggs
125g sugar
125g flour
30g cocoa powder
60g melted butter


Filling

1 tin blackberries
2 oz sugar
1 tbsp corn flour
whipped cream
chocolate rices

Method  :

1.  Beat eggs and sugar together till thick.  Fold in the flour and cocoa powder.
     Add the melted butter.

2.  Bake at 450F for 45 minutes.

3.  Boil cherries to a syrup with sugar and corn flour , keep stirring until mixture thickens.

4.  Slice the cake into 3 layers.  Spread cherries through the cake(every layer)

5.  Cover top and side of cake with whipped cream.

6.  Cover the side with chocolate rices and decorate as desired.



(a recipe compiled by MPH)

German Yule Drops

1 cup butter, softened
3/4  cup powdered sugar
2 cups sifted all-purpose flour
Dash salt
1 tbsp. cream
1 tbsp. vanilla extract
1  1/2  cups ground walnuts
1/2  cup powdered sugar


Method

Beat butter with electric beater until fluffy.
In separate bowl, sift together  3/4  cup powdered sugar, sifted flour and salt.

Add  1/2  of dry ingredients to creamed butter, mix thoroughly.

Gradually stir in rest of flour and cream.  Mix well.

Blend in vanilla and walnuts and stir well.

Knead well on floured surface, approximately 15 minutes.

Roll small amounts of dough into tiny balls and place on ungreased baking sheet.

Bake in preheated oven 300F  oven 30 minutes.

Remove from oven and dust cookies while still hot with sifted powdered sugar.

Makes about 6 dozen cookies.

Nice Ices

Good for a hot afternoon!

 

Especially for Croissant Lovers

This old recipe is still useful. 

 

 
 

Butter Cookies

This recipe was given to me by a special friend, a 'spritely' 70 plus old woman of Persian descent, having a beautiful name of Sharifah.  The cookies she made were the best I ever tasted, and every Hari Raya I would look forward to her open house.  Unfortunately she left this world in 2008 and since then , I would miss her alot especailly on Hari Raya . 


The method is the same as for making all cookies, generally.  Therefore, I shall just share the ingredients and a brief note on what to do, just as what she had written on a small piece of paper she tore from a thick book where she had recorded in her own handwriting all the recipes she had collected, tested and improved over the years.


Ingredients:


1 bar of butter
2 cups flour
1  1/2 cups sago flour
1 teasp baking powder
2 heaped tablespoon custard powder
3 cups castor sugar(to be made a bit finer) by pounding with a pestle or grinding
1 egg
Slightly beat butter and sugar.  Add scrambled egg, then add flour.


These were the instructions written by her.  She said the ingredients are important to achieve the goodness of her cookies.  Happy trying!

Steamed Butter Raisin Cake (Amy Beh's)

Ingredients:


225g butter
185g soft brown sugar
half tsp vanilla essence
4 eggs
275g self raising flour, sifted
3 tbsp evaporated milk
50g raisins


Method:


Grease and line a 20cm round cake pan.
Beat butter, sugar and essence until light and fluffy.  Add eggs one at a time, beating well after each addition.
Add shifted flour and stir in milk to mix.  Stir in raisins lightly to combine.  Transfer batter to prepared cake pan.
Steam for 45 minutes or until cooked through when a skewer inserted into the centre of the cake comes out clean.
Transfer cake to a wire rack to cool it for 10 - 15 minutes before removing it out from the tin.

Parn Mee Noodles(Amy Beh's)

Ingredients  :


600g plain flour
1 small egg
half tsp salt
240 ml hot water


Method:


Sift flour into a large mixing bowl.  Add egg, salt and water to mix.  Knead into a smooth dough.  Divide the
dough into small equal portions and shape each into a round ball.
Flatten it with the palm of your hand and wrap each piece with cling film.  Leave aside to rest for 4-8 hours.


To use the dough:
Press out each piece of dough with the palm of your hands.  Tear off a small piece of dough and pull it like a torn piece of paper-thin dough.  Drop the torn piece of paper thin dough into boiling water. Cook until they start to float and are cooked through.  Remove with a slotted spoon and drop them into a basin of iced water for a short while until cool.  Drain and use in your soup base.

Five Spice Twisty Crackers

100g soft beancurd
1 cube preserved fermented red beancurd(nam yee)
1  and 1/2 tsp five spice powder (ng heong fun)
1 tsp salt or to taste
1 and 1/4 tsp water
350g plain flour
1 tsp baking powder
100g castor sugar
1 egg
2 and 1/2 tbsp sesame seeds


Mash soft  beancurd through a metal sieve until it turns a fine paste.
Combine this paste with the preserved fermented red beancurd, five spice powder , salt and water.
Add flour, baking powder, sugar, egg and sesame seeds.  Mix and knead into a smooth dough.  Cover the dough and leave to rest for an hour.
Roll out the dough thinly.  Use a sharp knife to cut the dough into 1 cm x 4 cm strips.  Place 2 peices together , then make a small slit in the centre with a pair of sharp scissors.  Take one end and slip it through the slit.  Pull out lightly to make a twist.
Deep fry the pieces of twisted pastry dough in hot oil over medium heat until they turn golden.
Remove immediately from the oil and drain on several layers of kitchen paper.  Store them in airtight containers when cooled.

Sambal Belachan

Ingredients:


10 red chillies
4 cm-piece belachan, roast till fragrant
Pinch of salt
1 limau kasturi


Method:


Pound chillies until rather coarse in texture.  Break up roasted belachan and add into chilli mixture gradually.
Continue to pound until texture is neither too smooth nor too coarse.  Add pinch of salt.  Remove sambal into a bowl.  Squeeze lime juice in and mix well.  Serve sambal as an accompanying side dish.

Ah Ngoh's Food Ideas: 4) Black Dates Tea (Amy Beh's)

Ah Ngoh's Food Ideas: 4) Black Dates Tea (Amy Beh's): After giving birth, the new mother is believed to have a lot of 'wind' in the stomach.  To avoid getting more wind, and to help to get rid ...

4) Black Dates Tea (Amy Beh's)

After giving birth, the new mother is believed to have a lot of 'wind' in the stomach.  To avoid getting more wind, and to help to get rid of this, a special drink can be made for her to drink instead of always drinking plain hot water.  It is not advisable to drink anything cold during this time.


Black Dates Tea:


Ingredients-


12 red dates , pitted
15 black dates
15g dried longan flesh
20g tong sam
1.5g litres water


Method


Combine all ingredients in a slow cooker and boil on slow heat, preferably overnight.  Serve the tea warm as a drink to the new mother.

3) Stir-fried Kale and Snow Peas(Amy Beh's)

Ingredients:


150 g kale (Hong Kong kai lan)
100g sweet snow peas
100g carrot, cut into desired shapes
200g deboned chicken meat, cubed
2 thin slices old ginger
1 tbsp sesame oil
half tbsp oil


Seasoning (A)


half tsp salt
half tsp sugar
1/8 tsp pepper
half tsp sesame oil


Seasoning (B)
half tsp salt
half tsp sugar
half tsp light soy sauce


Method:


Marinate chicken with seasoning (A).
Slice off fibrous parts of the kale stem and cut slantwise into thick slices.
Blanch snow peas and carrots in hot boiling water.
Add a pinch of salt and sugar.  Remove, put into cold running tap water.  Drain dry.
Heat oil and sesame oil in a wok .  Fry ginger till fragrant.
Put in marinated chicken meat and stir fry for two minutes.  Add kale , snow peas, carrots and seasoning (B).  Fry briskly for 1 to 2 minutes.  Dish out and serve hot.

2) Black Bean Herbal Soup(Amy Beh's)

Ingredients :


1 black chicken (600g)
50g black beans, pan-fried without oil


Herbs:


15g wai san
15g kei chee
15g tong sum
15g pak kay


10g dried longan flesh
6 red dates, pitted
600ml hot water


Seasoning
1 tsp salt (optional)




Method:


Rinse all the herbs , longans and dates, and then drain them dry.  Gut chicken and wash thoroughly. Cut into four pieces.
Rinse and drain away the water.  Put all the ingredients into a double-boiler pot.  Add the hot water.
Cover and double-boil for  two and a half to three hours.  Add salt , if preferred, and serve the soup hot.

Stewed Ginger Chicken(Amy Beh's)

Today I am going to post 4 kinds of recipes cooked for new mothers during the confinement period.
For Chinese mothers who had just given birth to babies, the confinement period is an important affair and they will be cooked food that will help to get rid of the 'wind' from their bodies.  If they do not take care during this period, it is believed that they will suffer all kinds of aches and pains later on in their lives.  Some will experience aches and pains long before they even get into old  age!

1)  STEWED GINGER CHICKEN

Ingredients

500g or half a chicken
10g cloud ear fungus (wan yee) , soaked and cut into bite-size pieces
25g dried lily buds (kam cham) , soaked and knotted
16g tong sum
8 red dates, pitted
7g (two thick slices ) old ginger
2 tbsp sesame oil
2 cups hot water

Seasoning (A)
1 tsp salt
1 tsp sugar
1 tsp light soy sauce
1 tbsp ginger juice
1 tbsp rice wine
1 tbsp cornflour
1 tsp sesame oil

Seasoning (B)
half tsp salt
1 tsp sugar
1/4  tsp pepper

Method:

Gut the chicken and wash thoroughly.  Scald in hot water for 1 to 2 minutes.  Rinse , then drain.  Marinate chicken with seasoning (A).
Heat sesame oil in a deep saucepan and fry ginger slices till fragrant.  Add tong sum, cloud ear fungus and rede dates.  Stir fry briskly.
Add marinated chicken and fry well.  Add hot water and seasoning (B).  Bring to a simmering boil-covered-for 10 minutes.  Lower the heat and cook over a gentle heat for 20 minutes.
Add the lily buds during the last five minutes of cooking.  Dish out and serve hot.

Ah Ngoh's Food Ideas: Steamed Pumpkin-Yam Kuih (Amy Beh's)

Ah Ngoh's Food Ideas: Steamed Pumpkin-Yam Kuih (Amy Beh's): 300g rice flour 25g sago flour/tapioca flour/corn flour 950ml water 4-5 tbsp sesame oil 2 tbsp dried shrimps, soaked and chopped 50g be...

Steamed Pumpkin-Yam Kuih (Amy Beh's)

300g rice flour
25g sago flour/tapioca flour/corn flour
950ml water
4-5 tbsp sesame oil
2 tbsp dried shrimps, soaked and chopped
50g belly pork, diced
50g diced Chinese sausage
2 dried Chinese mushroom, soaked and diced
250g yam, diced
250g pumpkin, diced


Seasoning :  half tsp salt/ half tsp pepper/ half tsp chicken stock granules


Garnish:  1 tbsp chopped spring onions
               and red chiilies
               Some fried shallot crisps
                1 tbsp fried dried shrimps


Combine rice flour, sago flour(or tapioca or corn)  and water in a mixing bowl.  Stir well then leave aside
to soak for 20 minutes. 
Heat sesame oil and fry dried shrimps, belly pork, mushrooms and sausage until aromatic.  Add yam and continue to fry well.
Mix in rice batter and seasoning.  Lastly, put in the pumpkin and fry vigorously until mixture starts to thicken.
Transfer semi-cooked mixture to a 23cm greased container.  Steam for 40-45 minutes or until kuih is cooked through. 
Sprinkle with garnishing and cut into serving sizes.

Tapioca and Sweet Potato Kuih (Amy Beh's)

A good treat for tea.  Sweetness to be adjusted according to preference.


335g grated tapioca
75g grated sweet potato, rinsed
and well drained.
100g sago
150ml thick coconut milk
165g castor sugar
10g custard powder


Topping :    125g grated coconut/ a quarter teaspoon salt


Prepare the topping first.  Mix grated coconut with salt and steam for 10 minutes.  Leave aside to cool.


Soak sago for 10 minutes , then drain well.  Combine sago, tapioca and sweet potato in a large mixing bowl.
Add sugar, custard powder and coconut milk and stir well to mix.


Transfer the combined mixture to a 15cm square tray.  Level the surface evenly.


Steam over high heat for 30-35 minutes or until cooked through.


Leave the kuih to cool then cut into slices and coat with the prepared grated coconut.