COLD TAU HUEH (SOYA BEAN MILK DESSERT)

 

 

 

INGREDIENTS:

 

700 ml of ready make soya milk (sweeten/unsweeten)

30gm sugar (adjust to individual preference and depending on the type of soya milk used)

1/2 teaspoon agar agar powder

1-1/4 teaspoon gelatine

50g powder form coffee creamer

 

METHOD:

 

1) Mix agar agar powder, gelatine and sugar together till well combined

 

2) Place soya milk in a small pot, bring to boil and add sugar mixture, stirring constantly till sugar and gelatine dissolved

 

3) Switch off fire, stir in creamer

 

4) Strain soya milk into bowl or container, chill in the fridge for an hour to solidify and turn to tau hueh.

 

 

 

 



PRAWN IN THE NET

Ingredients:

15 pieces of large grey prawn
1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon Ground Chilli
1 teaspoon Parmesan Cheese
3 pieces of Cheddar Cheese Slice

Method:

1) Trim feedlers, leg of prawn, wash clean.

2) Use a pair of scissors, cut back of prawn shell, use a knife to slit back of prawn, deveined, cut deeper so that prawn can open up with shell, head and tail still intact.

3) Arrange prawn nicely on a baking tray, sprinkle with salt, black pepper, ground chilli and parmesan cheese powder.

4) Cut cheese slices into strips, insert strips of cheese into slit back of prawn.

5) Arrange balance strips of cheese on top of prawn to form a net design

6) Bake in 180 degrees celsius pre-heated oven till cooked and slightly brown, serve

CRISPY PUFFY BATTER

Ingredients:

120 gm plain flour
20 gm potato flour
20 gm corn flour
10gm baking powder
100gm of water
3 pieces of large ice cubes
1 tablespoon cooking oil


Method:

1) Sieve plain flour, potato flour, corn flour and baking powder together into a deep bowl
2) Dig a well in the centre, add water and ice cube
3) Stir continuously till flour is well mixed and ice cube dissolved
4) Add 1 tablespoon of oil and stir till well combined
5) Batter is ready for coating with fish or prawn
6) Sprinkle some corn flour onto fish or prawn coating with batter, deep fry coated fish or prawn in hot oil till lightly brown, dish up
7) Just before serving, re-fry again to golden brown.

ORANGE PEEL GUAVA SALAD

Ingredients

Orange Peel (Seasoned)
Guava


Method:

1) Chop seasoned orange peel into tiny bits
2) Washed and cleaned guava
3) Slice guava thinly but not too thin
4) Place guava in a container or bowl, toss in cutted orange peel bits, stir mix or shake guava in container so that orange peel coat onto guava, chill in the fridge and guava is ready for serving anytime.

CARAMEL POPCORN

Ingredients:

100gm raw corn kernels
50gm butter
1 cup brown sugar
1 tablespoon honey


Method:

1) Use a non-stick cover/lid tight large wok, put raw corn kernel into it, covered, turn on medium flame and listen to the corn pop, when the popping sound stop, switch off flame, open cover, remove popped corn from wok

2) Melt butter over low flame in non-stick wok, add brown sugar and honey

3) Using a wooden spoon, stir continuously till sugar melted

4) Leave to sizzle for a minute without stirring, turn off flame, caramel is formed

5) Pour pre-popped corn into it, quickly stir to coat corn with caramel, remove and leaves to cool, break into pieces when cooled and store in air-tight container

SESAME OIL CHICKEN

Ingredients

500 gm chicken mid wing or chicken parts

40gm ginger (scrap skin, wash and shred thinly)

1 small can of button mushroom (optional)

3 tablespoon sesame oil

1 teaspoon dark soya sauce (for color)

water enough to cover chicken

Marinade

1 tablespoon light soya sauce

1 teaspoon ground white pepper

1 teaspoon ground ginger

1 teaspoon sugar

1 tablespoon sesame oil

1 tablespoon chinese cooking wine

Method:

1) Wash chicken part clean, drained dry, season with marinade for an hour or longer

2) Heat up 3 tablespoon sesame oil, saute shredded ginger till golden, drop in marinated chicken, stir fry till half cooked

3) Add button mushroom if using at this stage

4) Pour in enough water to cover chicken, add dark soya sauce, bring to a boil, switch to low flame, simmer chicken for 20 minutes till cooked and tender, serve hot.

STUFFED GLUTINUOS RICE HERBAL CHICKEN

Ingredients

1 bird of chicken [about 1 kg] (remove head and tail, washed and drained)

150gm glutinuous rice (washed, soaked for 2 hours, drained)
20gm dried shrimp (rinsed)

100gm golden needle mushroom (removed root portion, washed)

1 clove garlic (chopped)

1 clove shallot (chopped)

2 tablespoon cooking oil

50ml water

Marinade

1 teaspoon light soya sauce

1/2 teaspoon ground pepper

1/2 teaspoon ground ginger

2 tablespoon oyster sauce

1 tablespoon sesame oil

1 tablespoon chinese cooking wine

Herbs (refer to picture)

15 pieces of pitted red dates

15 pieces of dang gui slice

15 pieces of chuan gong

2 tablespoon of wolf berries

Method:

1) Marinate chicken with the marinade for at least 2 hours or longer, set aside

2) Heat up oil, saute chopped garlic, shallot and dried shrimp till fragrant

3) Add golden needle mushroom, stir fry for 1 minute

4) Add pre-soaked glutinuos rice, stir fry for 2 minutes, add water, stir till well mixed, scope up, leave to cool

5) When cooled, add 1/3 of herbs to the rice, mixed well

6) Stuffed glutinous rice to the stomach of pre-marinated chicken

7) Take a large piece of plastic wrap, lay balance half of herbs at the bottom, put stuffed chicken on top, top with balance herbs, pour balance marinade over chicken, wrap up tightly

8) Take another piece of aluminium foil, wrap over plastic wrapped stuffed chicken, transfer to a bowl

9) Steam over rapidly boiling water for 1 hour and 20 minutes till cooked, remove, open foil, cut open chicken stomach and serve hot