Printable Recipes

Chinese Claypot Chicken Rice

2013-05-19T21:14:00.003-07:00

Ingredients for Claypot Chicken Rice With Salted Fish:

2 cups of Jasmine rice - rinsed in cold water 2-3 times and drained
2 cups of chicken stock or water
2 pieces of chicken sausage - sliced thinly
some salted Mackeral fish - sliced into tiny pieces
150 g leafy green - bok choy, chye sim or kai lan
2 tbsp vegetable oil
3 cloves of garlic, minced
2 inch piece of ginger, peeled and julienned
10 pieces dried shiitake mushrooms - rinsed, soak them in hot water till softened, remove stems from the soaked mushrooms, sliced thinly (optional)
1 tsp sesame oil
1 tbsp dark soy sauce
1 tsp light soy sauce
dash of white pepper
spring onions - thinly chopped for garnishing
fried shallots - for garnishing (optional)

Marinate for Chicken:

1/2 chicken or boneless chicken (500 g) - wash, cut into 2-3 inch chunks
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
1 tspn corn flour
1 bowl of water

Method:

Prepare the chicken marinate first: In a large bowl, combine chicken marinate in a bowl, whisk the mixture then add in the chicken pieces, mixing well to coat. Brine the chicken in a fridge for at least 30 minutes - preferably 2 hours.
Start heating the oil in a wok, then add the garlic and ginger, fry until fragrant. Add the marinated chicken and stir. When the meat is semi-cooked, throw in the sliced mushrooms and chicken sausage, pepper and give it a good stir.
In the meantime, place claypot on a hob and turn the heat to low. Add 1 tbsp of oil in the clay pot. Add salted fish bits and fry until golden brown. Turn off the heat and take out salted fish, leaving behind the oil in the claypot.
Add the washed rice to the wok and turn to high heat. Using a wooden spatula, mix and allow the rice to fully incorporate the flavour with other ingredients. Add the light soy sauce and sesame oil to the wok and keep stirring and mixing for another 2 minutes.
Switch off the heat and transfer the contents of the wok to the claypot. Pour in the chicken stock, then cover and turn the heat to medium low.
Let it cook for about 45 minutes, checking-in every 15 minutes and giving the rice a stir or two.
After about 45 minutes, add the vegetables and the salted fish, cover the lid, allowing the contents of the claypot to keep warm and slow cook on their own for another 10-15 minutes.
Drizzle in the thick dark soy sauce and sesame oil over the rice and vegetables. Top with chopped spring onions and fried shallots. Serve immediately. Give the rice a stir first and dig up some of the crusted rice at the bottom if you prefer.

Recipe credit - http://singaporelocalfavourites.com/

Miso Soup w/Shiitake Mushrooms

2013-05-19T21:09:00.002-07:00

Ingredients for Japanese Miso Soup w/Daikon Radish and Tofu:

1 litre dashi (homemade or instant)
1 daikon radish - trimmed, washed and julienned or cut into matchsticks (optional)
130 g shiitake nushrooms, soaked in water for 20 minutes, drained, trimmed and cut into quaters or slice thinly
2 tbsp white miso paste
2 spring onions, trimmed and finely sliced

Method:

Reserve roughly 120 ml dashi and pour the rest into a pot.
Bring to the boil, add radish. Cook for 3 minutes.
Reduce heat, add shiitake mushrooms. Stir for 2-3 minutes.
In a bowl, beat miso with reserved dashi until smooth, then stir into soup.
Simmer for 2-3 minutes until soup is thoroughly combined, then stir in most of the spring onions.
Ladle soup and daikon radish into bowls and garnish with remaining spring onions.
Serve hot.

More Recipes @ http://www.singaporelocalfavourites.com/

Kueh Bugis

2012-06-19T21:21:00.002-07:00

Ingredients for Lipat Bugis:

1/2 cup water
250g. gula melaka (crushed)
1 1/2 grated white coconut
pinch of salt
500g. pulut flour
some banana leaves (scalded & cut into 8 x 6 in. / 20 x 15cm. pieces)
toothpicks or wooden skewers

Method:

To prepare filling. Stir water, gula melaka and 1/2 grated coconut over low heat till sugar dissolves and mixture thickens. Set aside.
Squeeze santan from the other 1 grated coconut. Put 1/2 santan aside.
Warm the other 1/2 santan (do not allow to boil) and salt over low heat for a short while.
Pour it into pulut flour and knead to a smooth dough.
Shape dough into small balls the size of marbles.
Make a hole with fingers in each ball, put in some filling and seal up.
Place one ball on each piece of banana leaf. Add 1-2 tbsp santan to it. Fold up to make a neat parcel and secure with toothpicks or wooden skewers.
Steam Lipat Bugis 15-20 mins. till cooked. Cool and serve.

Recipe Submitted by Reena
Recipe Credit : Halal cakes & Kueh

Mini Tiramisu Cupcakes

2012-05-27T21:44:00.000-07:00

Ingredients for Tiramisu Cupcakes:

Cake:

1 box White Cake Mix - sifted
2 egg whites
1 egg
1/3 cup oil
3/4 cup buttermilk
3/4 cup sour cream
2 teaspoons vanilla extract
1/4 cup strong coffee

Filling:

8 oz mascarpone cheese
1 tablespoon strong coffee (or espresso)
1/2 cup powdered sugar

Whipped Topping:

8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 pint heavy whipping cream

Method:

Preheat oven to 350 degrees and line pan with cupcake liners.
Sift cake mix into a small bowl and set aside.
In a large bowl, gently whisk egg whites, egg, oil, buttermilk, sour cream and vanilla.
Stir cake mix into wet ingredients.
Using half of the batter, fill cupcake liners about 1/3 full.
With the remaining cake batter, add the strong coffee and mix. (You may need to add 1 or 2 tablespoons of flour to thicken the batter.)
Scoop the coffee cake batter over the regular batter so that each cupcake liner is filled about 3/4. (So you have one layer of vanilla cake and a top layer of coffee cake.)
Bake for 16-20 minutes or until an inserted knife comes out clean.
Filling: Combine all ingredients in a small bowl using a spoon.
Topping: Using a whisk attachment on your stand mixer, beat cream cheese and powdered sugar until smooth. Add vanilla. Slowly add in heavy cream and beat until stiff peaks form.
To assemble, cut a cone shaped piece of cake out the top of each cupcake (make sure cakes are cooled). Generously spoon in your filling. Pipe your whipped topping over the hole with the filling and top with chocolate shavings and cocoa powder.

Notes *For strong coffee, mixed about 1/3 cup boiling water with 4-5 teaspoons instant coffee. Then measure your coffee from that. Adjust recipe using more or less coffee depending on how much you like the flavour of it.

Recipe Credit - Your Cup of Cake

Mini Chocolate Éclair

2012-05-14T21:10:00.000-07:00

Ingredients for Mini Mini Éclair:
Ingredients (A):

1/4 cup fresh milk
1/4 cup water
1/4 of whole butter
1 tsp fine sugar
1/2 cup wheat flour
2 eggs
1/2 tsp vanilla essence

Ingredients (B) - Custard Filling:

550 ml. fresh milk
90g sugar
60g custard powder
1 tbsp butter

Ingredients (C) - For Chocolate Icing:

100g dark chocolate
30g butter

How to make Mini Éclair:

(A) In a medium saucepan, combine milk, water, butter and sugar, cook on a very small fire till sugar is dissolved and all mixed well with a wooden spoon.
When mixture is boiling, add in wheat flour and keep on stirring. Remove from fire stirring the mixture until well blended.
Add in vanilla essence, add eggs, one at a time, beating well until texture is smooth to incorporate completely after each addition.
With a pastry bag fitted with a No. 10, or larger, tip, pipe dough onto cookie sheet in 1 1/4" strips.
Bake in a moderately hot oven for about 30 mins at 450°F or until golden brown, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
For the Custard Filling (B), combine 550ml. fresh milk, 90g sugar, 60g custard powder and cook over a small fire and stir well till it thickens. Add in 1 tbsp butter. Mix well. Let cool.
Insert plain pastry tube into pastry bag and fill with custard filling.
Cut tops off of cooled pastry shells with a sharp knife. Fill shells with custard mixture and replace tops.
For the icing (C), melt the dark chocolate and 2 tablespoons butter in a medium saucepan over low heat or double boil. Remove from heat, cool slightly.
Drizzle or dip the custard filled eclairs on the chocolate icing. Refrigerate until serving.

Credit - Halal Cakes and Kueh Recipes

Fudge Frosting

2012-05-08T21:17:00.001-07:00

Ingredients for Fudge Frosting:

2 cups sugar
2 tbsp golden syrup
3 tbsp (or less) cocoa
1/2 cup evaporated milk (undiluted)
Pinch of salt
1/2 tsp baking powder
2 tbsp butter
1 tsp vanilla essence

How to make Fudge Frosting:

Cook sugar, golden syrup, cocoa, milk and salt on a very small fire till sugar is dissolved, stirring a little now and then to prevent burning.
When sugar is dissolved and mixture is boiling, increase heat, stirring all the time.
When mixture begins to thicken, place a drop or two in a cup of cold water and if it forms a soft ball in your fingers, add butter, baking powder and vanilla essence, and stir well.
Remove pan from fire. Cool until lukewarm.
Beat until creamy and of right consistency to spread over cake.

Credit - Halal Cakes and Kueh Recipe

How to make Fudge

2012-05-08T20:48:00.002-07:00

Ingredients for Fudge:

3 cups sugar
3 dessertspoons cocoa (more if you like a darker fudge)
3 dessertspoons golden syrup
1 cup evaporated milk (undiluted)
2 dessertspoons butter
Pinch of salt
1 tsp vanilla essence
1/4 tsp baking powder
1 cup chopped walnuts and/or 1/4 cup chopped preserved ginger

How to make Fudge:

Put in a deep pan sugar, cocoa, golden syrup, milk and salt.
Stir well with a wooden spoon and place pan on a very small fire. Do not stir before sugar is dissolved, but with the spoon gently move sugar at the bottom of the pan once in a while to prevent burning.
When mixture begins to boil, stir, add butter and keep on stirring.
Increase flame a little till mixture thickens. When tiny bubbles appear on edge of spoon and the bottom of pan as you stir, test drops of fudge in a cup of cold water, and if they form soft balls in your fingers, add vanilla essence and baking powder.
Remove pan from fire. After five mins. of cooling, beat mixture till it begins to harden.
Add walnuts and/or pickled ginger and quickly pour on to greased square tin.
When cool cut into squares, and desired size.

Credit - Halal Cakes and Kueh Recipe

Chicken Vindaloo

2012-05-07T23:31:00.001-07:00

Ingredients for Vindaloo:

1 chicken (1 1/2 lbs.) - cut into pieces
12 small red onions, sliced
3-4 dessertspoons vegetable oil
4-5 dessertspoons vinegar
Sugar to taste
Salt to taste
Ingredients to be ground separately (a), (b), (c), & (d)

Ingredients to be ground separately:

(a) 3 dessertspoons jintan puteh
20 dried chillies (seeded - do not seed if a hotter curry is wanted)
1 small piece tumeric
(b) 4 cloves garlic
(c) 1 1/2 tsp fresh ginger
(d) 1 tsp mustard seeds - coarsely

Method:

Put oil in pan.
Fry ground garlic (b) till slghtly brown.
Fry sliced onions.
Fry ground ingredients (a).
Add ground ginger (c) and mustard seeds (d).
Add chicken and salt. Fry for a few mins., add a little water, and cover pan.
When chicken is almost cooked, add vinegar and sugar, according to taste.
Simmer chicken till chicken is tender. (This is a dry curry).
Serve with hot white rice.

Credit - Singapore Local Favourites

Banana Crunch

2012-05-07T04:35:00.000-07:00

Ingredients for Banana Crunch Cookie:

6 oz. (185 g.) butter
4 oz. (125 g.) castor sugar
2 eggs
a few drops of banana essence
3 cups mixed cereal

Method:

Melt butter in a saucepan. Cool.
Add sugar and beat well.
Beat eggs and banana essence.
Stir in mixed cereal.
Drop teaspoonfuls onto lightly greased baking trays.
Bake in a preheated oven at 350F for 12 mins. till lightly browned.
Cool and serve in airtight containers.

Credit - Halal Cakes and Kueh Recipes

Pengat Pisang (Banana Sweet Dessert)

2012-05-07T04:31:00.001-07:00

Ingredients for Pengat Pisang:

4 bananas - pisang raja or any suitable type
1/2 grated coconut to get 140 ml thick coconut milk and 420 ml thin coconut milk
4 tbsp pearl sago - washed and drained
60 g. chopped palm sugar
90 g. sugar to taste
2 pandan leaves - knotted
a pinch of salt

Method:

Cut bananas to a desired shape.
Boil thin coconut milk with sugar, palm sugar and salt.
When it boils, add pearl sago.
Add bananas and pandan leaves. Lower fire and simmer till soft. Stir now and then.
Add thick coconut milk.
When it boils again, turn off fire. Taste. Remove pandan leaves.
Serve hot or cold.

Credit - Halal Cakes and Kueh Recipes

Banana Pancakes

2012-05-07T01:04:00.003-07:00

Ingredients for Banana Pancakes:

1 cup self-raising flour or 1 cup flour sifted with 1 tsp. baking powder
1/2 cup water or milk
2 eggs
6 bananas - pisang rajah - mashed
2 dessertspoons sugar
Pinch of salt
Oil for frying

Method:

Beat eggs till light, add milk or water, and stir into flour till smooth. Add mashed banana and sugar and salt.
Pan fry in hot oil, not deep, turning pancakes when one side browns. When golden brown, remove, drain on paper.
Place on platter, sprinkle sugar and a few drops of lime juice on pancakes.

Recipe Credit - Halal Cakes and Kueh Recipes

Pineapple Tarts

2012-05-03T20:22:00.003-07:00

Pineapple Tarts Pastry Ingredients:

8 oz. (250g.) flour + pinch of salt - (sifted together)
4 oz. (125g.) butter
1 egg (lightly beaten)
2 Tbs. cold water

Pineapple Tarts Filling Ingredients:

1 large ripe pineapples (peeled & grated; squeeze gently)
6 oz. (185g.) granulated sugar
3 cloves

Method:

To prepare filling. Stir all ingredients over low heat till sugar melts and mixture thickens. Remove from heat and set aside; discard cloves.
To prepare pastry. Rub butter lightly with flour with fingertips till mixture resembles breadcrumbs.
Add eggs and cold water and knead very lightly till smooth.
Turn out onto lightly floured surface and roll out thinly.
Cut with special tart-cutter and pinch frill round edges or cut with fancy cookie cutter.
Fill each piece of pastry with some pineapple filling. Decorate top with any remaining pastry cut into strips or leaves if desired.
Bake in preheated oven at 350°F for 15 minutes till lightly browned.
Cool and serve or store Pineapple Tarts in airtight tins.

Credit - Halal Cakes and Kueh Recipes

Kuih Talam Ubi Kayu

2012-05-03T20:16:00.000-07:00

Ingredients for Kueh Talam Ubi Kayu (Steamed Tapioca Cake):

1 grated coconut
3 oz. (90g.) cornflour
1 1/2 tsp. salt

Tapioca Layer Ingredients:

2 cups grated tapioca (drained of excess liquid)
1/2 cups sugar
1 cup gula melaka (chopped)
1/2 teaspoon salt

Method:

Add some water to grated coconut and squeeze out 19oz. (570ml.) santan/coconut milk.
Mix well all tapioca tapioca layer ingredients with 7 oz. (210ml.) santan.
Turn into a greased square tray and steam 30-40 mins. till set.
To prepare santan layer. Blend remaining santan with cornflour and salt.
Pour over brown layer and continue steaming, about 15 mins. till set.
Cool well before cutting into squares to serve.

Recipe Credit - Halal Cakes and Kueh Recipes

Kuih Apam

2012-05-03T20:11:00.000-07:00

Ingredients for Kuih Apam (Steamed Small Cup Sponge):

1 egg
1 tsp vanilla essence
90g / 3 oz. castor sugar
90g / 3 oz. wheat flour (tepung beras)
70 ml / 1/8 ice cream soda
colouring

Method:

Line patty tin with cake cups.
Sift flour.
Whisk egg till fluffy.
Add sugar and vanilla essence. Whisk till thick and fluffy.
Sift in flour, half quantity at a time and fold in evenly with a metal spoon.
Divide mixture into 3 portions.
Add colouring and 1/3 ice cream soda to one portion of mixture. Fold in evenly.
Fold in remaining ice cream soda into remaining 2 portions.
Fill plain mixture into cups till 2/3 full.
Add coloured mixture on top till nearly full.
Steam spongr for 15 mins till cooked, risen and cracked on surface.
Remove from steamer. Leave for two mins before cooling on rack.

Recipe Credit - Halal Cakes and Kueh Recipe

Putri Salat

2012-05-03T20:02:00.000-07:00

Ingredients for Pulut Seri Muka/Kuih Salat:

1 1/2 grated coconut
2 cups pulut rice (soaked overnight)
1/2 tsp. salt
4 eggs (lightly beaten)
6 Tbs. sugar
a few drops green or yellow colouring
2 tsp. custard powder

Method:

Squeeze out 5 oz. (150ml.) first santan from grated coconuts.
Add a little water to grated coconut and squeeze out 10 oz. (300ml.) second santan.
Drain pulut rice and mix with salt and second santan.
Put in a shallow square tray.
Steam 25 mins. Sprinkle 2-3 tablespoon of first santan over rice and steam another 5 minutes.
Mix eggs with sugar, green colouring, custard powder and rest of first santan till smooth.
Press down rice layer to make it compact. Pour egg mixture over rice.
Steam about 25 minutes till topping sets.
Cool well before cutting into desired shapes to serve.

Recipe credit - Halal Cakes and Kueh

Homemade Crab Claws

2012-03-21T20:00:00.002-07:00

Ingredients for Crab Claws:

12 Frozen crab claws, thawed
300g (11 oz.) Prawns (shrimps) peeled, devein and minced
1 tsp Salt
6 Tbsp Ice water
1/4 tsp freshly ground black pepper
1 1/2 tsp Cornflour (cornstarch)
1 egg, lightly beaten
8 Tbsp Breadcrumbs, (or mix 4 Tbsp breadcrumbs with 4 Tbsp sesame seeds - optional)
Cooking oil for deep frying

Method:

Steam crab claws and remove meat. Flake meat. Keep shells intact and reserve.
In a mixing bowl, mix minced prawns with salt, ice water, pepper and cornflour. Add crab meat and mix well to combine. Divide mixture into 12 equal portions.
Stuff each portion into and around a reserved crab claw. Pat into shape. Dip in beaten egg and coat with breadcrumbs.
Heat oil and deep fry crab claws until golden brown. Garnish as desired. Serve with a spicy chilli sauce.

Credit: How to make Crab Claws (with sesame seeds)

Kueh Keria

2012-03-05T23:11:00.000-08:00

Ingredients for Kuih Keria:
For Sweet Potato Dough:

300 g. / 10 oz. sweet potatoes with yellow flesh
2 dsp or more wheat flour

For Sugar Coating:

2 tbsp sugar
1 tbsp water

Other Ingredients:

1 large bowl oil for deep frying

Method:
To Make Dough:

Scrub and wash sweet potatoes.
Boil sweet potatoes in their jackets for 20-30 mins. till cooked.
Remove potato skin. Mash potatoes till fine.
Sift enough flour onto mashed potatoes. Mix into a pliable dough that does not stick to fingers. If dough is too dry, add a little water.

To Make Doughnut:

Shape dough into a sausage roll of about 4 cm. / 1 1/2 " in diameter.
Divide dough into 8-10 equal pieces.
Shape each piece into a smooth, flat round piece of about 2 cm. / 3/4" thick.
Make a hole in the centre of the flat round piece like a doughnut. Smoothen the surface.
Repeat till all the pieces are done.
Heat oil.
Deep fry the sweet potato doughnuts till golden brown. Drain well.
Drain oil from frying pan / wok.
Put in sugar and water. Allow to boil till sugar dissolves to get a very thick syrup. Lower fire.
Put in the doughnuts and toss lightly so that they are well-coated with the thick syrup. Continue to stir until syrup crystalises.
Cool dough befoe serving.

Credit: Kueh Keria (Sweet Potato Doughnuts)

Sago Pudding

2012-03-05T22:13:00.000-08:00

Ingredients for Pearl Sago Pudding:

180g. / 6 oz. pearl sago (sagu rumbia)

For sauce:

1/2 grated coconut to get 140 ml / 1/4 pt thick coconut
pinch of salt

For Syrup:

60 g. / 2 oz. / 2 tbsp chopped palm sugar
60 g. / 2 oz. / 2 tbsp sugar
2 pandan leaves - knotted
70 ml / 1/8 pt water

Method:
To cook Pearl Sago:

Wash and soak pearl sago for 15 mins. Strain.
Boil water in a pot.
When water boils, add pearl sago. Stir till pearl sago turns clear and transparent.
Pour pearl sago into a sieve and wash under the tap to remove the extra starch.
Allow pearl sago to set in rinsed moulds and keep in refrigerator.

To Cook Syrup:

Boil sugar and palm sugar in water till sugar dissolves.
Add pandan leaves and simmer for three mins.
Strain syrup into a sauce boat or suitable container.
Mix thick coconut milk with salt and strain into a sauce boat or suitable container.
Remove sago pudding from moulds.
Serve with syrup and coconut milk separately.

Credit: Pearl Sago Pudding With Palm Sugar Syrup

Vegetarian Puffs

2012-03-05T21:05:00.000-08:00

Ingredients for Vegetarian Puffs:
For Pastry:

120g. / 4 oz. wheat flour
1/4 tsp salt
60g. / 2 oz. margarine
2-3 dsp ice water

For Filling:

1 potato
1 onion
1/2 carrot
1 slice ginger
1 sprig curry leaf
1 tsp mustard seeds (biji bijan)
1 tbsp curry powder or to taste
70 ml / 1/8 pt water or coconut milk
1/2 tsp salt
2 tbsp oil

Other Ingredients:

1 large bowl oil for deep fat frying

Method:
To Make Filling:

Wash and wipe dry curry leaves and mustard seeds.
Shred curry leaves finely
Slice shallots finely.
Dice potato finely and soak in water.
Blend curry powder to a paste with 1-2 tbsp water or coconut milk.
Heat oil. Lower fire. Saute shallots till there is nice aroma. Add curry leaves, mustard seeds and ginger. Fry till there is nice aroma.
Add curry powder paste. Fry till there is nice aroma and oil appears.
Add in drained potato, onion, carrot and salt. Fry for a short while.
Add remaining water or coconut milk. Simmer till vegetables are cooked and moist. Taste.
Dish out to cool.

To Make Pastry:

Follow basic recipe in this section.

To Make Vegetarian Puffs:

Prepare a piece of grease proof paper 7 1/2 cm. / 3" square.
After rolling out pastry, use the square piece of grease proof paper as a guide to cut out square pieces of pastry with a palette knife.
Cover square pieces of pastry with a damp cloth.
Spoon enough filling on one half of the triangular section.
Wet two edges. Enclose the filling with the other half of the triangle and seal the edges tightly.
Use fork to press lines at the edge of the pastry to form a pattern.
Deep fry or bake vegetarian puffs.

Credit: Vegetarian Puffs

Hot and Spicy Curried Crab

2012-03-05T20:26:00.000-08:00

Ingredients for curried crab:

2 kg fresh meaty crab - cleaned and halved
Salt to taste
4 sprigs curry leaves
4 dried chillies, broken up
Cucumber slices to serve with crab - optional
1 tsp halba seeds
1 tbsp mustard seeds
6 tbsp oil
20 twin shallots, sliced
4 cm piece cinnamon stick
2 limes
1/4 litre thick coconut milk extracted from 1/2 scrapped coconut

Spices to grind:

1 tbsp black peppercorns
20 dried chillies
10 ripe chilli padi
1 clove garlic
3 cm piece turmeric
1 tbsp jintan manis

Method:

Heat oil in saucepan. Fry firstly the shallots till golden brown, adding dried chilli, mustard seeds and halba, cinnamon and curry leaves.
Meanwhile mix thoroughly the ground spices with coconut milk and salt, pouring this into the saucepan, stirring well.
Add the crab and cook quickly over high heat till crab is cooked and dry.
Lift from heat and squeeze limes over.

Credit: Curry crab

Shark's Fin Soup

2012-03-05T20:20:00.000-08:00

Ingredients for Shark's Fin Soup:

300 g shark's fin
6 pairs of chicken feet
1 chicken breast - shredded
5 cups water
Salt to taste
200 g crab meat
1 1/2 tsp cornflour mixed with 1 tbsp water
1 egg white - beat lightly
black vinegar
ground pepper

Method:

Wash shark's fin in warm water and strain. Keep aside.
Bring chicken feet and chicken breast to boil over high flame for 5 minutes, reduce flame to low and simmer for 20 mins. Strain the stock.
Bring chicken stock to boil with salt, add shark's fin, shredded chicken meat and crab meat. Simmer for 3 mins, thicken with cornflour.
Lastly add in egg white. Remove and serve with black vinegar and pepper.

Credit: How to make Shark's Fin Soup

Ikan Pepes

2012-03-05T20:17:00.000-08:00

Ingredients for Ikan Pepes:

4 medium sized fish (horsemackerel)
10 dried chillies (soaked in water)
6 shallots
3 garlic
1 thumb-sized turmeric
1 slice ginger
1 lemon grass
1 thumb-sized galangal (lengkuas)
1/2 grated coconut
1 tsp salt
banana leaves

Method:

Wash and clean fish. Drain.
In a mortar, pound chillies, shallots, garlic, turmeric, ginger, lemon grass, galangal to a fine paste. Keep aside.
In a medium bowl, combine pounded ingredients, grated coconut and salt. Mix well and coat each fish with the mixture. Wrap each fish in banana leaf. Place in oven and bake (or grill over a charcoal fire) for 30 minutes, turning over once or twice during baking.
Enjoy!

Credit: How to make Ikan Pepes

Butter Rice

2012-03-05T20:07:00.000-08:00

Ingredients for Butter Rice:

2 cups rice - washed and drained
3 cups water or chicken stock
4 dessertspoons butter
1 dessertspoons chopped onions
A small piece of cinnamon and 2 cloves or 1/4 teaspoon of powdered cinnamon
1/4 to 1 cup raisins

Method:

Put butter in pan and fry chopped onions till golden brown.
Add rice and fry for about 2 minutes.
Add water or stock, cover and cook on steady fire till water is absorbed.
Lower flame and allow rice to cook slowly in its own steam. When rice is cooked, add salt, raisins, cinnamon and cloves. Add more butter if desired.
Leave pan of rice on slow flame for about 10 minutes before serving.
To serve, place butter rice on platter and decorate top with fried onions, blanched almonds - fried brown in butter.

Credit: SingaporeLocalFavourites

Kueh Lompang

2012-03-04T20:37:00.001-08:00

Ingredients for Kueh Lompang:
For Batter:

120g. / 4 oz. / 4 tbsp dry rice flour
1/4 tsp salt

Syrup to be used as liquid:

4 tbsp sugar
140 ml / 1/4 pt water
2 screwpine leaves - knotted
colouring as desired
1/4 tsp alkali water

For Cake Topping:

2 tbsp grated white coconut mixed with 1/4 tsp salt or desiccated coconut without salt

Utensil:

small Chinese wine cups / kuih lompang moulds

Method:
To Make Syrup:

Boil water with sugar and screwpine leaves
Stir till sugar dissolves.
Remove screwpine leaves.
Cool syrup.

To Make Batter:

Follow basic recipe of Thin Batter Using Dry Rice in this section.
If quantity is not enough, add water to make up the 560 ml / 1 pt batter.

To Cook Rice Cake:

Place wine cups in a tray.
Heat up in steamer.
Add alkali water to batter.
Add a few drops of colouring to whole quantity of batter. Or you may also divide batter into desired portions and add a different colour to each portion.
Stir thoroughly and spoon batter into cups.
Steam batter for 10-15 mins. till cooked.
Remove cups from tray. Cool cakes thoroughly before removing from cups.
Spoon grated coconut on top of cake and serve.

Variation:

Use 2 tbsp chopped palm sugar (gula melaka) and 2 tbsp sugar for syrup but leave out colouring.

Credit: Kueh Lompang Recipe

Kuih Kasturi (Fried Mug Bean Balls)

2012-02-29T23:49:00.001-08:00

Ingredients for Kuih Kasturi:
Green Bean Mixture:

90g. / 3 oz. / 3 tbsp green beans - soak for at least 4 hours
420 ml / 3/4 pt water
1/4 tsp salt
1 1/2 tbsp palm sugar
1 1/2 tbsp sugar
2 pandan leaves - knotted

Coating for Green Bean Mixture:

2 tbsp dry rice flour
1/8 tsp salt
4-6 tbsp water
1/8 tsp slake lime (kapur)

Other Ingredients:

1 large bowl oil for deep fat frying

Method:
To cook Green Beans:

Strain beans.
Boil beans till soft.
Lower fire and simmer till almost dry.
Stir to prevent beans from sticking to pan / wok.
Add sugar, salt and pandan leaves. Stir until mixture is thick but not too dry.
Remove pandan leaves and cool mixture.

To Make Green Bean Balls:

Make dough into balls of about 4cm. / 1 1/2" in diameter.
Flatten balls desired.

To prepare Coating Batter:

Sift rice flour and salt.
Add enough water and mix evenly to get a thick batter.
Add slake lime. Mix well.

To Cook Green BeanBalls:

Coat balls / rounds of green bean mixture with batter.
Straight away deep fry balls in heated oil till golden brown.
Use low fire to fry. Drain and serve.

Credit: Cakes-Kueh