Egg Tarts

Pastry:
Butter 140g
Egg half
Icing sugar 70g
Plain flour 210g

Egg filling:
Sugar 140g
Water 300ml
Eggs 4
Full cream evaporated milk 80ml

Making Dumpling with Noodle Maker~饺子

Remember to eat, but forgotten to take picture when cooked. :p

Plain flour 500g, makes 65 dumplings.
Filling:
Pork minced meat 300g
Chives (韭菜) 200g
Salt
Light soya sauce
Sesame oil
White pepper
Some water
Mixed well and ready to use.

粽子~Rice dumpling

今年做的粽子有差。可能用的芫荽粉的牌子不一样, 不香。

材料:
三层肉 2kg
粽叶 一包 (240个)
糯米 3.5kg
芫荽粉 25g (加入肉里面炒到香,原食谱没加)
(包130小粒)

原食谱请看这Annielicious

Belgian waffles

- Recipe adapted from Cookpad

Rice Dumpling

- Pressure cooker 30 minutes.
- Recipe adapted from Annielicious

Easy Otah

Steam egg ingredients:
2 eggs lightly beaten
177ml water/clear stock
1/2 huatiao wine
1/2 light soya sauce
1/2 sesame oil
Dashes of white pepper
Some chopped spring onion (optional)

Method:
1. Gently combine eggs, do not over mix. Strain mixture.
2. Arrange otah in thin layer in a dish. Pour the strained mixture over otah and top with chopped spring onion.
3. Cover the dish with cling wrap or aluminium foil for preventing water for dripping into the dish during steaming.
4. Steam it over high heat for 15 minutes.


Otah recipe adapted from Me+Food = Love for Family

Chicken Wrap

Ingredients:

Wraps

Chicken/left over chicken or any meat. (shredded)

2 eggs (beaten)

Lettuce (shredded)

1 Tomatoes (diced) 

Green pepper (diced)

Mozzarella Cheese

Mayonnaise 

Bought the chicken from Cold Storage. 

1. Chicken grill at 175 degree for 30 minutes. Once cool, shred the meat. 1 whole chicken breast is enough for 3 wraps.

2. Heat pan add some oil and fry omelette. Slice into shredded.

3. Heat wrap in pan for 1 minute for both side. Sprinkle some mozzarella cheese, then the rest of the ingredients. Top with more cheese and mayonnaise. 

4. Fold half and cook till cheese melted and cut half. Serve hot.

I have make some changes to the recipe.
-Recipe adapted from Me+Food = Love for Family

Hotdog and Cheese Prata

Ingredients:

Prata

Slice cheddar cheese

Hotdog

*You may replace with other ingredient like ham.

Roll it when prata start to thaw. Place it in the air fryer for 12 minutes, 160 degree. You may adjust to your own temperature and timing.

Slice it and serve.

Singapore Style Fried Oyster Egg ~ 蚝煎

Ingredients:
8 pcs frozen large oysters (defreeze them and set aside 100ml water)
2 stalks spring onions, cut into 5cm length
4 tbsp cooking oil
2 tbsp chinese cooking wine
3 eggs, beaten until foamy, add in 2 tbsp fish sauce

Batter:
2 tbsp tapioca flour
1 tbsp rice flour
1 tbsp fish sauce
100ml water (from the frozen oyster water)
(mix well the batter)

Garnish:
Coriander leaves/Spring onions

Steps:
1. Put frying pan in high heat and pour in oil. When oil is hot, pour in half batter to make a thin layer. Cook till brown and crispy.
2. Add in eggs and let it set for awhile then turn it over to cook the other side. Cut it up into smaller pieces and add some oil.
3. Pour in the rest of your batter over the omelette and toss around.
4. Add in the raw oysters and toss until at least half cooked. Add in spring onions the last few seconds before serve.

Honey BBQ Baon

Recipe adapted from FB Ginny Chan

Kueh Pie Tee

懒人的 Kueh Pie Tee。买现成的 Kueh Pie Tee cups 在煮材料就行了。

材料：

沙葛 

荷兰豆 150克

红萝卜 1条

豆干 1块

（全部切丝）。

做法：

1. 炸豆干丝到金黄色。

2. 放进其他的材料，调味料。（酱青，盐，味精或鸡精粉）炒到均匀。

3. 放一些水焖到软。不停搅拌。（别让底干。干了再加水）

4. 可以放些蛋，虾， 芫茜，香肠在上面。

咸鱼肉包 ~ Meat Bun

Ingredients:

Hong Kong Flour 300g

Instant yeast 5g (I put 1t + 1/4t)

Baking powder 5g (1t)

Sugar 70g

Water 120ml

Shortening 25g

Filling:

Minced pork 300g

Salted fish 15g (pan-fried until brown, chopped finely)

Ginger juice 1T

Small onion 1T (chopped)

Light soya sauce 3t

Some pepper

Sesame oil 3t

Hua tiao jiu 2t

 Method:

1. Combine the dough ingredients, knead dough till smooth.

2. Roll dough into long strip, divide into 20g each, roll out to a flat sheet, thick at middle and thin at sides.

3. Wrap in 18g filling and seal it well. Leave to rise for 30 minutes.

4. Steam over high heat for 5 mins.

- Recipe adopted from 包好吃，第56页。食谱更改了许多。

Pancake

 材料：
（A）
3粒 鸡蛋
70g 幼糖

（B）
3大匙 蜜糖 (我用golden syrup)
3大匙 牛奶
4大匙 水
1大匙 粟米油

（C）

（一起过筛）
1茶匙 苏打粉
180g 低筋面粉


做法：
1.把鸡蛋和幼糖打至浓发。
2.加入（B）拌匀。
3.（C）粉2-3次加入（2）中拌匀，把面糊冷藏1个小时，备用。

4.烧热不粘平底锅，舀一至二汤匙的面糊用小火煎， 煎至表面出现很多小孔时将它翻面，翻面后煎片刻，即可取出，抹上自己喜欢果酱享用。

小孔, 翻面。

-食谱取之Step Wong Kitchen

小白兔包~Bunny Bun

明天外婆生日，做了超过50粒的包子。祝她，身体建康！天天开心！

 这迷你size我做团10克，陷6克。

 Before steam and after!

手痒痒，剪出了hedgehog！^^

- 食谱可以参考这!

- 520g (52 x 10)

Bunny & Hotdog Bun

Ingredients:
Hong Kong Flour 300g

Instant yeast 5g (1t + 1/2t)

Baking powder 5g (1t)

Sugar 70g

Water 120ml

Shortening 25g

 Method:

1. Combine the dough ingredients, knead dough till smooth.

2. Roll dough into long strip, divide into 25g each, roll out to a flat sheet, thick at middle and thin at sides.

3. Wrap in 20g filling and seal it well. (I fill red bean paste)

4. Use both hands to shape it higher, make it's head a little sharp, into cone shape.

5. Then use scissors to shape it's ears and tail.

6. Lastly use a wet tooth-pick, stick black sesame seeds onto the bun. When water boils, steam over high heat for 5 minutes.

Method:
1. Halve the hotdog.
2. Roll dough into long strip, divide into 22g each, roll out to a long strip and roll over the hotdog.

- Recipe adapted from Chinese Buns page 47.

- 8 x 25g bunny buns
- 14 x 22g hotdog buns.

Tips:
I rise inside the steamer for 15 minutes before I steam.

糯米饭~Glutinous Rice

剩了一些糯米，今天就试蒸糯米饭。我的第一次哦。

材料：

400g糯米（洗净，浸过夜），150g三层肉（切薄，小块），香菇2朵（浸水到软，切薄片），1+1/2虾米（浸水，切粗粒），50g花生（浸热水）

糯米调味料：

1+1/2小匙盐，1/2小匙糖，1+1/2小匙生抽，1小匙麻油，胡椒粉少许，1+1/2小匙黑酱油，1大匙油

腌肉料：

1/2小匙盐，1/2小匙糖，1/2小匙生抽，1/2小匙麻油，胡椒粉少许，黑酱油少许，1小匙绍兴酒，1小匙粟米粉

 

做法：

将糯米沥干，加入调味料。搅拌均匀，待用。

将三层肉和腌料腌半小时。

2大匙油放锅热，放入虾米爆香，然后加入香菇和花生。翻炒。

最后，加入糯米大概炒7分钟。（如果锅干，可以加1大匙水。我加了两次）

准备蒸摸，将炒好的糯米放入摸中。压好，倒入170ml水。

隔水蒸约1小时10分钟，即可。

还不错！重口味的人可以加多一些调味料在糯米。

小帖士：

可以用aluminium foil包上整个摸，如果是活底摸。

可以用aluminium foil 盖上面。以免滴水。

芋头糕 (在来米粉)~Yam Cake

浆料：
在来米粉250g，木薯粉50g, 碱水1/2小匙, 水1000ml ~ 搅匀，过滤

材料:
芋头500g去皮，(切粗丁及炸香），虾米3汤匙（浸软，切碎），香菇3朵(浸软, 切薄), 五香粉1/2小匙，蒜头2（切碎），油3汤匙

调味料：盐1+1/2小匙，胡椒粉1/2小匙，鸡精块1/2块

做法：烧热油，爆香蒜米，加入虾米爆香，加入香菇翻炒2分钟, 再加入芋头及五香粉炒至香。倒入米浆料，调味料搅煮至米浆呈半熟。将混合料倒入蒸盆内，用大火蒸45分钟至熟。取出，待冷，洒上装饰料。

装饰：炸葱片及葱头油, 白芝麻 (适量)

-食谱取之 FB Kathrine Kwa