Yam - 1.5 kg
Salt - 1 tsp
Sugar - 150gm
Coconut milk - 120 gm ( fresh packing type)
Steam yam for 20 mins
Half way add in salt, sugar & coconut milk.
Put aside , after 20 mins , mash & mix well. Leave to cool.
For the skin paste - ingredient
Shortening - 100gm
Water (ice cold water) - 210 gm. Can put in drop of food coloring if you want to have other favor of skin (eg yam, pandan, orange etc).
Kou fen - 220 gm (can buy from poon huat)
Icing sugar - 220 gm
Mix altogether and knead to form a dough.
Knead for awhile to give qq texture.
For mini mould is about 20 gm skin n 20 gm paste
Wrap yam paste with the snow skin and sieve some koi fen on the mould . Press down the mound to eject the moon cake from the mould. Can consume at room temperature or put in fridge to chill.
Tuesday, April 19, 2016
|1 whole Chicken (washed & cut into pieces)|
|6 dried red chilli||
|1 tsp black peppercorn|
|1 tsp fennel|
|1 tsp cumin|
|2 bulb onion (Peeled n cut into pieces)|
|Ginger 1 finger length approx 7 cm(peeled n slice into pieces)|
|1.5 - 2 bulb Garlic (Peeled)|
|1 small cinnammon stick|
|1/2 - 1/4 cup water|
|4 Tbsp Oil for frying|
|2 tbsp meat curry powder|
|1.5 tbsp chilli powder|
|1 big onion (sliced)|
|1 small packet premix spice(1 bay leaves + 1 star alis + 1.5 stick cinnamon stick + 1 cardamon + 5 cloves)|
|1 tomatoe (sliced)|
|2 potatoes (cubed) * optional to precook or raw|
|1 stalk curry leaves|
|1 pc pandan leaf|
|1 lemongrass stalk (smashed)|
|1/2 cup water|
|3 tbsp oil|
|1/2 tbsp salt|
|Method for Curry paste|
|1||) Heat up wok|
|2) Add in Oil to stir fry dried Chilli, once colour changed removed from wok|
|3||)Add all the remainder Ingredient A to fry|
|4)||Once Onion turned brownish removed from wok|
|5||) Blend fried Ingredient A with 1/2 - 1/4 cup water|
|Curry making Method|
|1)||Place oil in pot|
|2||) Stir fry premix spice, till the Cinnamon stick give out fragrant|
|3||3) Add curry leaf, onion, lemongrass stalk & pandan leaf and fry till onion turn brownish|
|4||4) Add in Chicken, water, blended curry paste, curry powders, chilli powders, potatoes & tomatoes|
|(add hot water to own preference for gravy texture)|
|5||) finally add salt to taste and cook for 20 - 25 mins using medium fire|
|6||) Once cooked ready to serve with rice or bread|
|Happy Cooking !
Saturday, March 28, 2015
This recipe was good for those people who likes the texture crispy on the outside and soft inside.
As for the filling is really up to you what you like to pull in. Personally I love chive or green spring onion.
Self raising flour
Rice flour (to produce crispness)
Slash of Pepper
Green spring onion
Mix all items in batter. The consistency of batter should not be too liquid but lumpy.
I made three round fritters with four tablespoon of self raising flour, 1 teaspoon of rice flour, less than half teaspoon of salt/sugar, pepper and water to mix to lumpy consistency of batter.
Put in the chopped green spring onion and mix well.
On the wok, heat the oil. Coup two tablespoon of batter on to heated metal spatula. Place two prawns on top of the batter. Lift the metal spatula down to heated oil. Left it on until fritterself release from spatula. Let the fritter cook until lightly brown and turn to the other side until brown.