TAU SAR PIAH

TAU SAR PIAH

Pastry Ingredients

Oil Dough Ingredients:

115gm Plain flour

50gm peanut oil

Water Dough Ingredients:

230gm Plain Flour

100gm peanut oil

90g water

1/2 tsp vinegar

Egg yolk for glazing

Some sesame seeds for decorations

Fillings Ingredients:

300gm split green beans (same type use for Tau Suan)

150gm sugar

1-1/2 tsp salt

1-1/2 tsp white pepper

90gm peanut oil

10 shallots (thinly sliced)

Method for fillings:

1) Soak split green beans for 2 hours, steam and mash

2) Mixed mashed green bean with sugar, salt and pepper evenly

3) Heat oil, stir fry shallots till golden and fragrant, dish out

4) Add green beans mixture, fry till dry, cool

5) Divide fillings into 16gm and shape to form a ball

Method for Pastry:

1) Mixed ingredients for oil dough together, leave to rest for 30 mins, shaped into 4gm ball size

2) Mixed ingredients for water dough together, leave to rest for 30 mins, shaped into 12gm ball size

3) Wrap water dough round oil dough, flatten and roll it up. Repeat one more time

4) Roll out and wrap fillings in it

5) Brush with egg wash, top with sesame seeds

6) Bake at 180 degrees celcius for 25 mins till golden.

ANG KU KUEH

ANG KU KUEH

Ingredients

Skin:

Ingredients A

250gm glutinuous rice flour

35gm fine sugar

3 tablespoon peanut oil

5 tablespoon water (Not boiling)

Ingredients B

150ml boiling hot water

6 drops of red coloring

Peanuts Fillings:

Ingredients C

100gm ground peanuts

60gm fine sugar

Banana Leaf cut into square and grease

Method:

1) Mixed Ingredients C well and set aside for use later

2) Mixed Ingredient A in a large mixing bowl

3) Mixed red coloring into boiling water and add into ready mixed Ingredients A, knead to form a soft smooth dough.

4) Divide dough and roll into balls

5) Flatten ball dough and put Ingredients C (peanuts and fine sugar mix) in the centre, seal up and place into "Ang Ku Kueh" mould, press lightly to form ang ku print.

6) Lightly knock out and put on grease banana leaf

7) Steam over high heat for 5 mins, open lid and steam for another 2 mins, remove, and brush with some oil.

PS: To keep "Ang Ku Kueh" soft, always keep it covered, prevent it from exposing to wind blow, otherwise, may turn hard. If this happened, just steam for 2 mins again.

This portion makes about 12 "Ang Ku Kueh".

STEAM CHICKEN WITH CHINESE SAUSAGE AND MUSHROOM

STEAM CHICKEN WITH CHINESE SAUSAGE AND MUSHROOM

Ingredient

1 pc of chicken thigh (about 200gm)

1 string of chinese sausage

3 pcs of chinese mushroom (Soak)

Seasoning

2 tsp light soya sauce

1 tsp sesame oil

1/4 tsp pepper

1 tsp corn flour

Method

1) Wash, drain and cut chicken thigh into small pieces

2) Marinate cut chicken thigh with the seasoning for 30 mins

3) Slice chinese sausage and mushroom thinly

4) Spread seasoned chicken thigh in a plate, arrange chinese sausage and mushroom on top

5) Steam over medium high heat for 10 mins

PS: This dish may be steam in rice cooker while cooking the rice

EASY BREAD PIZZA

EASY BREAD PIZZA

Ingredients

Dough

250gm Bread Flour + more for kneading
1 tbsp sugar
1/4 tsp salt
1 pkt (11gm) instant yeast
250ml warm water
30ml olive oil

Topping (Adjust to preference)

1/2 cup canned pineapple (Slice into small pcs)
150gm honey bake ham (Slice into small pcs)
15 pieces button mushroom (Slice)
100gm mushroom/tomato pasta sauce
1 cup shredded cheddar cheese (or any type according
to preference)

Method

1) Mix bread flour, sugar, salt, instant yeast together in a large bowl
2) Add water, mix well
3) Add olive oil and knead to form a smooth dough
4) Return dough to the bowl, cover with a plate and let it prove in a warm place for 45 mins to 1 hour or double in size.
5) Knock back dough and knead again till smooth
6) Divide dough into 3 portions and roll out to form a round circle, pinch edges to form rim
7) Place on cookie sheet and let it prove for 30 mins, and prick with a fork
8) Spread pasta sauce on base
9) Arrange topping - ham, pineapple and button mushroom on pizza base, top with cheese and bake at 180 degree celsius for 25 to 30 mins till edges turn brown

CHELSEA BUNS

CHELSEA BUNS

Ingredients A

300gm bread flour
½ tsp salt
1 pkt (11gm) instant yeast
60gm castor sugar

Ingredients B

100ml chilled fresh milk
50ml cold water
1 egg
40gm melted butter

Ingredients C

30gm butter
50gm sugar
60gm raisins
½ tsp mixed spices

Method


1) Mixed ingredients B together
2) Mixed ingredients A in a large bowl
3) Dig a well in the center, pour mixed ingredients B
inside, mixed to form a soft sticky dough
4) Knead dough on a lightly floured board till smooth and
platable
6) Leave bowl in a warm place to prove for 1 – 1-1/2 hrs,
or till dough double in size
7) “Knock back” the dough, and knead it once again on
floured board
8) When dough is smooth, roll it out to a 5 cm thick
rectangle
9) Spread ingredient C as follows:
i) Spread butter on dough
ii) Mixed raisins, sugar and mixed spices and sprinkle
over butter

10) Roll up like Swiss roll and cut into 2 cm thick slices
11) Place them close to each other in a greased shallow pan
12) Prove for 30 mins
13) Glaze with plain syrup (sugar melted in some water)
14) Bake at 180 degree Celsius for 20 mins till golden

LUNCHEON MEAT CURRY PUFFS

LUNCHEON MEAT CURRY PUFFS

Ingredients

Puff fillings:
500gm potatoes (diced)
250gm luncheon meat (diced)
2 cloves garlic (chopped)
3 pcs shallot (chopped)
3 tablespoon curry powder (mixed with 4 tablespoon water
to form paste)
1/2 cup water
1 teaspoon salt

3 hard boiled eggs (cut into 1/4)


Short Crust Pastry:
250gm plain flour
1/2 teaspoon salt
125gm butter
90 ml water

Oil for deep frying


Method

Fillings

1) Heat up oil, fry onion and garlic till fragrant
2) Add diced potatoes and fry for 3 mins
3) Add diced luncheon meat and fry for another 2 mins
4) Spread potatoes and luncheon meat to the side of wok
5) Fry curry paste in the centre of wok for 1 mins
6) Stir potatoes and luncheon meat together with curry
paste and mixed evenly
7) Add 1/2 cup water and salt, simmer over low heat till
dry and potatoes is cooked, leave to cool

Pastry

1) Sieve plain flour and salt together into a large bowl
2) Cut butter into small cubes and rub into flour to form
bread crumbs
3) Dig a well in the centre and add water gradually to form
a soft dough, stand for 10 mins
4) Sprinkle some flour on table top, knead soft dough on
table top
5) Roll pastry to 3 mm thickness, cut pastry into rounds
6) Put in fillings, and 1/4 of eggs, cover to form semi-circle,
press at the side and knead some pattern at the edges,
leaves to stand for 10 mins in the fridge
7) Heat up oil and deep fry puffs till golden, drain on kitchen
paper towel

CHEESE STRAW

CHEESE STRAW

Ingredients

150gm plain flour
40gm corn flour
50gm butter
50gm grated cheddar cheese
pinch of salt and pepper
50gm beaten egg
20gm water
eggs for glazing

Method

1) Mix plain flour, corn flour, salt and pepper together
2) Cut butter into small cubes and rub into the flour
mixture to form bread crumbs
3) Add grated cheddar cheese, mix well
4) Make a well in the centre, add beaten eggs and water,
mixed well to form soft dough
5) Roll out soft dough on a floured board to 3 mm thickness
6) Cut pastry into long strips and place on grease proof paper
7) Brush with egg yolk and baked at 180 degrees Celsius for 25
to 30 mins till golden brown, remove, cool before storing in
air-tight container