MILO RAISINS COOKIES

MILO RAISINS COOKIES


Ingredients:

125gm butter
1 cup brown sugar
1-1/2 cup self raising flour (Sieved)
1/2 cup Milo
1/2 cup raisins
1 egg


Method:

1) Cream butter and sugar till light and creamy
2) Add egg and continue to beat
3) Mix in Milo
4) Fold flour into batter and add raisins
5) Drop teaspoon of mixture on lightly

greased baking tray and bake at 180 degree

celsius for 20 mins till golden

BLUEBERRY CHOCOLATE RICE MUFFIN

Ingredients:

1/4 cup corn oil

1/2 cup fresh milk

1 egg

1/2 teaspoon salt

2 teaspoon double action baking powder

1/2 cup castor sugar

1-3/4 cup cake flour

1/2 cup blueberry pie fillings

chocolate rice for topping

Method:

1) Mix corn oil, fresh milk and egg together in a small bowl

2) In another bigger bowl, sieved cake flour, baking powder and salt together.

3) Add sugar to dry mixture

4) Pour wet mixture to dry mixture and mixed quickly

5) Add blueberry pie fillings to mixture and give a quick stir

6) Spoon mixture into muffin cups, top with chocolate rice and bake at 180 degree celsius for 20 mins

CHOCOLATE RICE CUP CAKES

Chocolate Rice Cup Cakes

Ingredients:

Ingredients A: (Sieved together)

130 cake flour

5 gm double action baking powder

Ingredients B:

90gm butter

90gm fine sugar

100gm eggs

1/2 tsp vanilla oil

Ingredient C:

50gm chocolate rice (+ more for topping)

Method:

1) Cream Sugar and butter till light and fluffy

2) Add eggs gradually and beat till well combined

3) Add vanilla oil and mixed well

4) Add ingredients A (cake flour and baking powder mixture), add chocolate rice, mixed well

5) Spoon mixture into pre-lined muffin tins or cup cakes cups, till 3/4 full, top with more chocolate rice.

6) Bake at 180 degree celsius for 20 mins till golden and cooked.

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