CHAR BING (DEEP FRIED VEGETABLE)

THIS IS MY FAMILY'S FAVOURITE DISH.

WAH KUEH (CHINESE RICE BOWL PUDDING)

INGREDIENTS:

KUEH
300GM RICE FLOUR
50GM WHEAT STARCH
1/2 TEASPOON SALT
1/2 TEASPOON PEPPER
1.5 LITRES HOT WATER

TOPPINGS
1 CUP CHOPPED PRESERVED RADISH (CHA POR)
5 DRIED MUSHROOMS, SOCKED AND THINLY SLICED
1 TABLESPOON DRIED SHRIMPS
1 TEASPOON DARK SOYA SAUCE
1 TEASPOON SUGAR

GARNISHING
FRIED SHALLOTS
CHOPPED SPRING ONIONS
CUT CHILLIS

METHODS:

1/ PLACE RICE FLOUR, WHEAT STARCH, SALT AND PEPPER TOGETHER IN A LARGE MIXING BOWL.
2/ POUR IN THE HOT WATER AND MIX UNTIL WELL BLENDED AND SMOOTH.
3/ SCOPE MIXTURE INTO BOWLS (ABOUT 3/4 FULL).
4/ STREAM OVER HIGH HEAT FOR 25 MINUTES.
5/ WHILE STREAMING, FRY PRESERVED RADISH, MUSHROOMS, DRIED SHRIMPS TOGETHER UNTIL FRAGRANT.
6/ ADD IN DARK SOYA SAUCE AND SUGAR.
7/ AFTER STREAMING THE KUEH FOR 25 MINUTES, PLACE SPOONFULS OF THE TOPPING ON TOP OF THE KUEH.
8/ COVER AND STREAM FOR ANOTHER FIVE MINUTES.
9/ GARNISH THE BOWL OF KUEH WITH FRIED SHALLOTS, CHOPPED ONIONS AND CUT FRESH CHILLIS.

BNETO #3

WENT SWIMMING ONE SUNDAY AND PREPARE THESE BENTOS.

CHICKEN RICE WITH CHICKEN WINGS JOINTS AND BOILED MIXED VEGETABLE.

MELTING MOMENTS

ONE OF THE COOKIES WHICH I BAKED FOR CHINESE NEW YEAR.

I DON'T LIKE THE TASTE COS I FIND IT NOT SWEET ENOUGH, BUT MY HUBBY LIKE IT.


INGREDIENTS:
225G PLAIN FLOUR
75G CORN FLOUR
250G SALTED BUTTER, SOFTENED
60G ICING SUGAR
1 TEASPOON VANILLA ESSENCE


METHOD:
1) SIFT TOGETHER THE PLAIN AND CORN FLOURS AND SET ASIDE
2) SIFT THE ICING SUGAR IN A LARGE MIXING BOWL.
3) ADD IN THE BUTTER AND SALT TO THE SUGAR AND BEAT THE MIXTURE UNTIL LIGHT AND FLUFFY.
4) ADD IN THE VANILLA ESSENCE AND MIX WELL.
5) STIR IN THE SIFTED FLOURS UNTIL COMBINED.
6) ROLL THE MIXTURE INTO A BALL AND PLACE ONTO THE LINED BAKING TRAY.
7) USE A FORK TO PRESS THE BALL DOWN.
8) BAKE IN A PREPHEATED OVEN OF 180 DEG C FOR 15 MINUTES OR UNTIL GOLDEN BROWN.
9) COOL IT BEFORE STORING IN CONTAINERS.

CHOCOLATE COATED CORN FLAKES

ONE OF THE COOKIES WHICH I BAKED FOR CHINESE NEW YEAR.

THE LEAST INGREDIENT AND ALSO THE EASIEST AMONG ALL COOKIES I BAKED THIS YEAR.


INGREDIENTS:
1 CHOCOLATE BLOCK
20G BUTTER
1 BIG BOX CORN FLAKES
RAINBOW RICE


METHOD:
1) BOIL A POT OF WATER.
2) BREAK THE CHOCOLATE AND ADD BUTTER INTO ANOTHER SMALLER POT.
3) MELT THE BUTTER AND CHOCOLATE IN THE POT BY PUTTING IT ON THE POT OF BOILING WATER.
4) STIR WELL TILL THEY BECOME SMOOTH.
5) REMOVE FROM THE POT OF WATER.
6) POUR THE CORN FLAKES IN AND COAT WELL WITH CHOCOLATE.
7) PLACE CORN FLAKES ON PAPER CUP.
8) SPRINKLER RAINBOW RICE OVER.
9) LEFT THEM TO COOL AND SOLIDIFY BEFORE STORING IN CONTAINERS.


NOTES:-
1) IF YOU FIND YOUR MELTED CHOCOLATE TOO THICK, ADD MORE BUTTER.

KUEH BANGKIT

ONE OF THE COOKIES WHICH I BAKED FOR CHINESE NEW YEAR.

THE PRODUCT CAME OUT NOT SUCCESSFUL. IT'S NOT COOKED ON THE INSIDE AND I HAVE TO PUT INTO THE OVEN FOR BAKE FOR VERY LONG. AND WHEN IT'S FINALLY COOKED, IT'S DAMN HARD TO BITE.


INGREDIENTS:
500G TAPIOCA FLOUR (FRIED)
220G SUGAR
250G COCONUT MILK
3 EGG YOLKS
PANDAN LEAVES - CUT INTO PIECES AND DRY IT


METHOD:
1) DRY FRY THE TAPIOCA FLOUR WITH PANDAN LEAVES FOR ABOUT 10 MINS OVER LOW HEAT.
2) SIEVE AND REMOVE PANDAN LEAVES AND LEAVE TO COOL OVERNIGHT. (THIS CAN BE PREPARED A FEW DAYS AHEAD)
3) WARM UP THE COCONUT MILK THEN ADD IN THE SUGAR AND STIR TILL THE SUGAR MELTED AND LEAVE ASIDE TO COOL.
4) ADD IN EGG YOLKS AND STIR TILL WELL BLENDED.
5) POUR COCONUT MIXTURE INTO TAPIOCA FLOUR AND MIX INTO A PLIABLE DOUGH. DOUGH SHOULD BE ABLE TO STAND ON ITS OWN AND DOES NOT HAVE A SHINY LOOK.
6) ROLL OUT DOUGH AND CUT WITH A COOKIE CUTTER.
7) BAKE IN A PREHEATED OVEN OF 160 DEG C FOR ABOUT 20-25 MINS.
8) COOKIES SHOULD BE WHITISH IN COLOUR AND NOT GOLDEN BROWN.
9) COOL BEFORE STORING IN CONTAINERS.


NOTE:
1) IF DOUGH IS TOO SOFT, ADD IN ADDITIONAL FLOUR AND IF DOUGH IS TOO DRY, ADD IN SOME COCONUT MILK AND EGG YOLKS.

ALMOND COOKIES

ONE OF THE COOKIES WHICH I BAKED FOR CHINESE NEW YEAR.


INGREDIENTS:
150G. GROUND ALMONDS
230G. PLAIN FLOUR
150G. CASTER SUGAR
1/4 TEASPOON SALT
1 TEASPOON BAKING POWDER
1 TEASPOON BAKING SODA
150ML CORN OIL
1 EGG YOLK FOR GLAZING


METHOD:
1) COMBINE ALL THE INGREDIENTS TOGETHER IN A MIXING BOWL AND MIX INTO A DOUGH.
2) ROLL SMALL BALL OF ABOUT 7G EACH AND ARRANGE ON LINED BAKING TRAY.
3) BRUSH WITH EGG YOLKS AND BAKE AT A PREHEATED OVEN OF 175 DEG C FOR ABOUT 15 TO 20 MINUTES OR TILL LIGHTLY GOLDEN BROWN.
4) COOL WELL BEFORE STORING INTO THE CONTAINERS.