Agar-agar (Jelly)

This recipe was given by Junaidah, our Shaklee member who always bring this refreshing agar-agar or jelly during Shaklee potluck.

Ingredients:-
2 packets Agar-agar strips
2400ml water
4 eggs
400g Gula Melaka (palm sugar)
1 cup of castor sugar
400ml coconut milk










METHOD
1. Cook the agar-agar strips with 2000ml of water till dissolve completely

2. Cook the 400g of gula Melaka and 1 cup of castor sugar with 400ml water and sieve them

3. Mix the 4 eggs with the coconut milk and sieve them and set aside.
















4. Mix the sieved sugar syrup into the cooked agar-agar and off the flame and let cool for 5 mins

5. Pour the coconut and eggs mixture into the agar-agar mixture and stir constantly and bring to boil
















6. Pour the mixture into 2 trays and set aside to cool then put in the fridge for 1hr or ovenight

7. Remove jelly from tray and using the "zig-zag" jelly knife to cut before serving

Red bean kuih

This red bean paste kuih is very easy to prepare.

500g red bean paste
250g castor sugar
250g "Rabbit" tapioca flour

Mix all the ingredient in a mixing bowl and pour the batter into a lightly greased square tin. Steam over rapid boiling water for 20 minutes till cook.

Remove kuih from the steamer. Leave aside to cool completely in the tin. Turn out kuih and cut into bite-sized pieces.












Have fun and be happy! ♥

Thai Salad

We were treated to this dish at China Press Canteen. The cook told me how to prepare this simple salad to go with any fritter or fried rice.

Slice cucumber, mango and carrot. Cut onion into thin slices. Mix them with Thai chili sauce and lemon powder. Bravo..there you are the Thai salad to go with fried fish balls.

Cuttlefish Groundnuts Porridge "Yau Yee Fah Sang Chook"

We volunteered to cook "Yau Yee Fah Sang Chook" (cuttlefish groundnuts porridge) for Nalanda Food Fair on 22 August 2010. The last food fair we cooked "Tong Sui" such as red bean, green pea with barley and the popular demand "bobo chacha". During the Bazaar Sale Fund Raising Campaign at "Ah Pak San" we cooked this porridge for fund raising for the Sze Chuan Earthquate (China) and Myanmar Cyclone Nargis . This portion is for 100 bowls and above.

■ 2 kg rice, washed and soaked overnight
■ 1½kg "tai tau choy" (preserved salted radish), wash and soaked for 10 minutes. Cut into thin
slices.
■ 200g "yau yee see" (cuttlefish slices), washed
■ 250g "mak yee" (squid), washed.
■ 2kg groundnuts, boiled groundnuts with just enough of water for 25 minutes over slow fire.
wash groundnuts thoroughly and drained. Cooked them in pressure cooker till soft.


Bring water to boil in a large pot, add in rice, "tai tau choy" and "mak yee" and cook over a gentle flame for 1½ hours until rice turn into congee. If congee is too thick, add in more water. Keep stirring the congee to prevent it from being burnt on the bottom of the pot. Lastly add in the cooked groundnuts, "yau yee see" and enough of salt to taste. Dash some pepper just before serving.

Have fun and be happy! ♥

Chicken Salads

Went to Cameron Highland to deliver Shaklee products to Soo Yin's cousin. We had breakfast at the Sg. Palas Boh Teh Plantation. We had scones, sandwiches, strawberry tarts, nasi lemak and the famous Cameronian Tea. The scones are really good especially taken in that enviroment overlooking the tea plantation. Mama J♥ shared with us this chicken salad recipe which can be made into sandwiches too.

2 Tbsp Olive oil
2 Tbsp Lemon juice
4-6 Tbsp Mayonnaise
Shredded Chicken meat
Mango slices
Mini Tomato (slice)
Lettuce (cut into pieces)


Mix the olive oil, lemon juice and mayonnaise in a salad bowl. Add in the shredded chicken meat, mango slice, mini tomato slices and the coral lettuce.

Breadsticks

Our Gunung Benom trip have been postponed to 2nd week of July so do my Wholemeal English Muffins . On the 1st week of July we plan to go to Cemerong Waterfall again. (refer to trekking blog) During this trip I planned to bake some breadsticks for our lunch during trekking. Will coat the breadsticks with salt because we really need them. These breadsticks are light to carry.

200ml Water
350g Bread Flour
3 tbsp Olive oil
1½ tsp salt
1½ tsp Yeast

poppy seeds/sesame for coating

Mix all the ingredients using a dough hook. Knead dough for 3-5 minutes till dough are elastic.

To shape breadstick, roll the dough to a rectangle (8"x9") about ½" thick. Cut into three 8" long strips. Cut each strip width ways into ten. Roll and stretch each piece to 12" length. Roll in poppy seed and leave them to prove for 10 minutes. Brush lightly with olive oil and bake them for 15-20 minutes at 200°C. Transfer to a wire rack to cool and store them in a airtight container.




By the way, need to break the breadstick into 2 for storing purposes!

Have fun and be happy!♥

Scone with Tea

Last week we went to Cameron Highland with Soo Yin, BH Gan and Mama J♥. Soo Yin was once a local there since 16 years ago. On a previous trip a group of more than 30 of us went there to climb Gunung Irau (refer to blog trekking). We have been to Cameron Highland many times but have not eaten the famous scones. Our friend BH Gan had suggested to have scones this trip but unfortunately we did not make it due to time constrain. I told him I will make some scone and serve him when we are back in KL. Search on the net and found many recipe on scone. This is the simplest recipe and easy and fast to prepare.

230g Red Rose Flour
10g baking powder
40g Cold unsalted butter, cut into cubes
½ cup milk





Combine both the dried ingredients and cut in the cubes butter using a pastry cutter until mixture look like coarse crumbs. Add the milk into the flour mixture. Knead it into smooth dough and shape into round shape and bite size. Preheat the oven 200°C and bake them for 20 minutes.





Best eaten while it it still warm and serve with lots of jam or butter. Having scones served with hot tea overlooking the tea valley in Cameron Highland definitely will taste better anytime.

Yummy! Yummy! Soo Yin always said that whenever she tasted delicious food. Yet to let BH Gan taste them!

Have fun and be happy!♥

Wholemeal English Muffins

I have thought of making this wholemeal English Muffins for our coming trip to Gunung Benom in June. So have to test them out first!

Ingredients

350ml Milk
225g Bread Flour
225g Wholemeal Bread Flour
1 tsp caster sugar
1½tsp salt
15g butter
1½tsp Instant yeast
Rice Flour for dusting


1. Using a dough mixer, mix all the dry ingredients and add in the milk and lastly the butter.
Continue kneading the dough for 5 minutes.

2. Place the ready dough on a floured surface (Rice Flour) and knock it back gently. Roll out the dough until it is about 1cm thick. Using a floured 3 inch plain cutter, cut out 14 muffins. Cover the muffins and let it rise until double in size.


3. Heat a griddle over a medium heat. Cook the muffins slowly for about 5 minutes on each side. Serve warm. Cut it apart and spread thickly with butter.


Have fun and be happy! ♥

Pancakes

These thick, succulent pancakes are often served during American breakfast in the hotel. Served them with maple syrup and butter or your favorite jam.

Ingredients:

2 eggs
280ml milk
15g Butter (melted)
225g Bread Flour
1 tsp salt
1 tbsp sugar
1 tsp Instant yeast


1. Separate one egg and set the white aside.

2. In a large mixing bowl, whisk the 1 whole egg plus the reminder egg yolk and milk. Mix in all the dry ingredients together, breaking up any lumps. Blend in the melted butter. Whisk the reserved egg white and fold into the batter.


3. Heat up the griddle and place over a medium heat. Using a ladle to pour the batter, letting it spread out to form a pancake about 8cm wide.

4. Cook until bubbly, a little dry around the edges and lightly brown on the bottom, turn and brown the other side.


When your children are bored with the bread, try making these pancakes and you will know how easy it is. These pancakes are delicious when served warm. The butter will melt and maple syrup soaked into them, yummy! yummy! My youngest son can take 8 pcs at one time.



Have fun and be happy! ♥

Honeydew Sago Desserts

This sago dessert can be served either hot or cold. Both taste very good!


Ingredients:
200g Sago (washed and drained)
1500ml water
200g Creamer
200g Castor sugar
2 pcs Pandan Leaves
200g-300g Honeydew (cut into cubes)

Method:

1. Bring half pot of water to boiling, add in the sago and cook for 10 minutes. Stir occasionally to avoid sticking to the bottom. Remove from heat, cover and allow to stand for another 10 minutes or until sago becomes translucent. Rinse sago in running cold water, drain and set aside.




2. Cook 1500ml water with pandan leaves till you get the aroma. Add in creamer, castor sugar, honeydew and lastly add in the cooked sago. Once it boil, remove from heat and discard pandan leaves.



This sago dessert can be eaten immediately or cool them and keep them chilled.


Have fun and be happy! ♥

Chinese Steam Bun or PAU

Got this vegetarian pau recipe from Mdm Foong from Broga Fruit Land. She sell this vegetarian pau for RM1 each. Simple to make and delicious too.

You can cook the vegetarian filling overnight and store them in the refrigerator. Cut turnip into thick slices and fry them in a wok with oil. Add in thick soya sauce, pepper and vegetarian stock. Add enough of water and simmer till soft. Set aside to cool.


Ingredients:

500g Pau Flour
6g Instant Yeast
100g Castor Sugar
50g Corn Oil
230g Water

1. Mix all the above ingredients in a mixing bowl. Using the electric dough mixer and knead the dough for 10 to 15 minutes or until the dough becomes smooth and elastic.



2. Scale the dough at 60g each, round it and leave it to rest for 10 minutes (15 pcs).

3. Flatten the dough and leave the center thick.


4. Place the filling and wrap by folding the edges of the dough.


5. Place each dough on a small piece of square grease proof paper. Allow the pau doughs to rest for approximately 35 minutes or double.


7. Place the dough with filling in a steamer and steam for 10 minutes over high heat.


Here are the home made pau for my children breakfast!

Have fun and be happy! ♥

Chelsea Buns

For this Chelsea Buns I used the (click for more details) Sweet Buns dough method. Once the final dough is ready, cut out 1000g and the balance 800g I used for sausage buns.

FILLING

Melted butter
1 tsp mixed spice
1 tsp cinnamon
3 tbsp brown sugar
3 cups raisins

Glaze

1 tbsp apricot jam
1-2 tbsp water

Roll the dough into 18" x 10". Spread the melted butter on the flatten dough. Sprinkle mixed spice, cinnamon, brown sugar and lastly the raisins. Roll up the dough like swiss roll and cut into pieces and put them into square baking dish. Proof till double and bake for 10 minutes. Take out from oven and brush with the apricot jam mixture.

Hurray! Here is the freshly baked Chelsea Buns!




Have fun and be happy! ♥

Fruits Salad

This lovely fruits salad recipe was given by Mama J♥. I have served them a couple of times during my children birthday party. This special fruits salad sauce can be prepared and refrigerated for later use. This fruit salad is a very elegant and lovely dessert to be served during party.



To prepare the sauce, squeeze 1 lemon juice and measure the content. In a sauce pan cook the 1 portion of lemon juice with one portion of water, 2 portion of brown sugar, 5 Star Anise pods and 5 Cadamon pods (seeds only). Cook over low heat for approximately 20 minutes or till you get the aroma. Sieve the sauce and set aside to cool.





With so many fruits to choose from, the possibilities really are endless when it comes to putting together a fruit salad. I uses Honey Melon, Mango, Kiwi, Grapes, Pear and Apple in this fruit salad recipe. Other than fruits, do not forget the mint leaves. Otherwise you will not get the minty and fruity taste.


Cut all the fruits into cubes and refrigerate them. Just before serving, combine all the fruits in a large mixing bowl. Lastly add in mint leaves and lemon cadamon sauce. Toss well and serve them in an ice cream cup.


Have fun and be happy! ♥

Sweet Potato Kuih

Sweet potatoes are commonly use for kuih in Malaysia. It can be boiled, steamed, fried or baked. During my camping trip I will just steamed the sweet potatoes and distribute it to our members to be eaten during our lunch stops.


This is a very simple and delicious dessert snack. Instead of sweet potato you can replace it with yam or pumpkin.

550g sweet potato
250g Tapioca Flour (Rabbit Brand)
250g Castor sugar
350ml coconut milk




1. Steamed sweet potatoes and blend them to get a smooth paste.




2. Dissolve the sugar in the coconut milk. If the sweet potatoes are sweet, just less 50g of sugar.
Mix tapioca flour into the coconut mixture. Add the mixture into the blended sweet potato paste and mix them using the blender.




3. Steam the mixture in a 9" square tray for 30 minutes till cook. Leave it to cool completely before cutting them into diamond shape for serving.




Have fun and be Happy! ♥