Friday, August 21, 2015

Naan by Mou Samadder


Ingredients

All purpose flour (maida) -2 cup
Dry yeast1 tbsp
Sugar1 tbsp
Salt1 tsp
Water1/4cup, warm
Curd1/4cup
Milk 1/4 cup
Baking soda 1/4 tsp
Butter or ghee 1 tbps


Method

To Make Naan Dough

In a bowl take lukewarm water and mix dry yeast, sugar..Stir till dissolves the yeast & wait for 5 min , if it is active then add salt.
In another bowl take plain flour (maida) and add yogurt, 1/2 of milk and activated yeast water.
Mix well using spoon or hand and knead into dough. Add more milk while kneading if required.
Cover the naan dough with a moist kitchen towel and keep aside in a warm place to rest for 1 to 1.5 hour.
The dough will doubles as the yeast activates. Once ready divide the naan dough into roughly equal size dumplings.

To Make Naan On Tawa

Take each naan dumplings on a dusted board and roll into naan using rolling pin.
Alternatively you can make naan with hand stretching the dough in naan shape.
Turn on the gas and keep tawa to preheat.
Turn the naan to other side and apply water using hand.
Place the naan on hot tawa wet side down .Gently press using hand to stick in on tawa.
Cook for 1 min on high flame.
Turn the tawa upside down on gas flame .
Move the tawa carefully on flame to cook naan evenly.
Take the naan in a serving plate and smear some butter.
Cook remaining naan dumplings using above steps.
Serve naan hot with any curries you like... Enjoy !!!



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Soft fluffy plain milk loaf by CookingMama MickeyPiggy


Ingredients

300g high protein flour
20g caster sugar
6g salt
1tbsp milk powder
4g yeast
190ml cold water
25g butter


Method

1. Mix (flour, sugar, salt, milk powder, yeast) until well. Add cold water and mix until dough forms. Add butter and blend until the dough elastic and shine.
2. Cover the dough and rest for 50mins or until double the size.
3. Divide the dough into the portion that you prefer then roll the dough up. Put into greased baking tin and let it rise for 45mins or until 80% full and cover up.
4. Bake in preheated oven 210c for 40mins then remove the bread from the tin.



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Fried Laksa chicken Mee Tai Bak by Esther Tho

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4 Servings

Ingredients

1/2 bottle Ayam brand Laksa paste
2 pkts Kang Kang MeeTai Bak
1 pkt Kara coconut milk (65ml)
1/3 cup Evaporated milk
1 cup hot water (adjust to your preference for semi wet)
1 box Taupok (cut)
Fish cake (slice)
300g chicken (cut to pcs or strips) / Prawn (if you prefered)
Veg / bean sprout (your preference)
3 eggs for plain omelette
1 tsp mince garlic
Laksa leaves (chopped)
sugar & salt to taste

Method

1. Pre-wash MeeTai Bak with hot water, drain and set aside.(this is to get rid of the excess oil)
2. Fried chicken/prawns, veg and sliced fish cake with mince garlic.
3. Put in the Laksa paste and Taupok, stir fry together with the rest a min.
4. Pour in hot water and coconut milk, let it boil till the Taupok is soaked.
5. Once Taupok is soak, add in the Meetai Bak. Stir well and let cook for 5-8 mins with lid on. (medium low heat)
6. Off heat, stir again. Cover lid back and wait for another 3-5 mins.
Serve with chopped Laksa leave.
Done.



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Chicken chop by Christine Tan


2 pcs of Boneless thigh meat (skin on)
Slice the chicken meat with a sharp knife to allow the seasoning to absorb evenly
DUNNN slice the whole pc of chicken hoh…just a few cut on the top of the meat will do.

Marinate with the below for 1hr:
1/3 teaspoon garlic salt
1/3 teaspoon pepper
1/2 teaspoon sugar
1/3 teaspoon five spice powder
1 tablespoon sesame oil

Scoop 3 tablespoon of rice flour and 1 tablespoon of KFC flour
Add a little sea salt into the flour mixture..mix well all these 3 ingredients

Pan fry both side to golden brown and serve hot
U may use a spatula to gently press the meat so that the frying would be more even
Enjoy!



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Teriyaki Seafood Udon by Christine Tan‎

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Ingredients

3/4 pkt Udon
4 Prawns
Garlic (minced) Spring onion (chopped)
1 handful of thinly sliced cabbage
1 tspn Marumiya aka rice seasoning
1 tbspn Sweet sauce
1 tspn Dark soy sauce
1 tspn light soy sauce
Dash of pepper
1 tspn mirin
1 tspn sesame oil

Method

Heat pan..add oil and garlic..fry to fragrance
Add some water to boil udon and prawns
Once prawns are cooked (bring it up and put them in a bowl of ice water to remain it's QQ texture)
Add the cabbage into the wok and mix well with the udon
Add the sauces and let it cook till done
Off the stove and add in spring onions and mix well
Garnish with the pre cooked prawns and marumiya
Enjoy!



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Strawberry and peach tart by Zann Teo

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For the sweet tart base

100 gram icing sugar
170 gram butter
Pinch of salt
60 gram egg
170 gram cake flour
Sift cake flour and icing sugar tgt then pinch of salt mix well . Add in cold butter. Rub till look like breadcrumbs. Last add in egg . And form a dough . Keep it chill in refergertor for abt half hour to 1 hour .

Remove and bake in baking tin for tarts .roll nicely in the tin . Poke it with fork at the base . Put aluminium foil over then put green bean to bake for 20 to 25 at 170 degrees or till light brown .

For the creme

400 ml milk
1 teaspoon vanilla essence
4 egg yolk
60 gram sugar
26 gram plain flour
26 gram cornflour
Boil milk with vanilla essence till bubbles off it . Leave aside
Beat egg yolk with sugar using hand whisk till pale yellow . Add in both flour sifted and Beat till smooth Add in the warm milk slowly . And keep whisking at the same time .till smooth .
Bring the mixture back to boil . Keep whisking over the small fire . Till it curdle .
Done .
Spread over the bake tart . Add in yr preferred fruits!



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Tofu minced pork by Kelly Pang

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Ingredients

1 block of tofu (cubes)
1 pack of minced pork
2 cloves chopped garlic
1 stalk chopped spring onions
1 tbsp 豆瓣酱 (can use spicy one)
Oyster sauce
Dash of cooking wine
Little Sugar

* Additional ingredients: button mushroom, dice prawns

Marinade for pork

1 tbsp Light soya sauce
1 tsp Cornflour
Few drops sesame oil
Little sugar
2 tbsp water
Little pepper

To cook

1. Marinate minced pork for at least 15mins.
2. Fry garlic. Add minced pork. Break up the meat.
3. Add 豆瓣酱，oyster sauce, sugar. Mix well. Follow by a cup of water.
4. Once it's boiled, add tofu cubes & prawns. Simmer for few minutes. Add a dash of cooking wine.
5. Mix 2 tsp of cornflour with little water. Pour over wok to thicken sauce on high fire.
6. Garnish with spring onion & parsley. Serve on rice or as a dish.

* I used non spicy 豆瓣酱.



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Dhal by Lena Lai

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Soak for 2 hr, drain n wash till clean. Add water n cook till soft, about 30mins

Randomly mash the lentils.


Add in these.


In another pan, sauté 1 tbsp of mustard seeds, then add in curry leaves, onions, garlic, ginger n dried chillies till fragrant.

Add into the pot of dhal n vege, boil the vege till soft.

Add in 2 tbsp of sambar powder n stir till mix. Done.

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Steamed Thread Fin with Spinach by Helga Soo


Ingredients

600g Thread Fin (cut)
Some Spinach Leaves
2 tablespoons of Chicken Stock
1 teaspoon of Samsui Ginger Sauce

Sauce

3 tablespoons of Chicken Stock
1 teaspoon of Sesame Oil
1 tablespoon of Hua Teow Wine

Marinade Thread Fin for at least 1 hr
2 tablespoons of Light Soy Sauce
Dashes of Salt & Pepper

Method

Add 2 tablespoons of Chicken Stock into a 18cm Cast Iron Pot, place Spinach Leaves and follows by marinated Thread Fin. Pour Sauce over and add a little Ginger Paste on top of each piece of Thread Fin.

On High flame and when it is boiling, lower flame to Medium. Cover lid and 'hell' steam for 15 mins. Off flame and let it rest for 15 mins.



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