Creamy Curry Chicken Recipe

Ingredients:
600gm chicken
1tsp salt
60g shallots
10g garlic
1/4 cup oil
2 lemon grass , few curry leaves
50g chicken curry powder
200ml thick coconut milk
400g potatoes

Methods:
1. Chop chicken in small pieces, marinate with 1 tsp salt for 30 mins.
2. Chop shallots and garlic finely.
3. Heat wok with oil and put in garlic and shallots, fry till fragrant / golden.
4. Put in curry powder fry till fragrant, add in lemon grass and curry leaves.
5. Put in chicken and and cook until skin looks cooked. Put in 3 tbsp coconut cream and cook until milky color disappears. Put in water to cover the chicken. Cover bring to boil.
6. Put in potatoes, cook till potatoes soften.
7. Put in remaining coconut milk, bring to boil, season with salt to taste.

credit:wendyinkk.blogspot.my

Pineapple Tart

(photo:rasamalaysia)

Ingredients:

400 g salted butter, at room temperature
114 g condensed milk
2 egg yolks + 1 tablespoon egg whites
582 g all-purpose flour
30g corn starch
1 tbs of vanilla extract

Pineapple filling:
2 large Morris pineapple (1.6kg each fruit before peeling / 900gm each peeled)
2 cups sugar (400gm)
1 small cinnamon stick

• Peel pineapple and cut into chunks.
• Cook blended pineapple in a wok - medium low heat.
• Add sugar when it's almost pasty.
• Cook until sticky golden color.

Pineapple Filling ~ weigh out 8g and roll into balls.
Prepare egg wash in a bowl. Mix with some oil for more shine.

• Cream the butter, salt and condensed milk together until light and creamy. 
• Add in the egg yolks and vanilla extract and beat until well combined.
• Next add the sifted flour & corn starch and mix on low speed until a dough forms. The dough is ready when it no longer sticks to your hands.
• Use a presser to press out strips of dough, add a piece of pineapple jam and roll up.
• Apply egg wash and bake at 160C for 20-30 minutes or until golden.

Version 2 (by wendyinkk.blogspot.my):
250gm butter (salted)
75gm caster sugar
170gm cream (dairy)
50gm cream cheese
3 egg yolks
400gm cake flour
30gm corn starch

• Cream butter, sugar and cream cheese.
• Pour in cream and whip for 10 minutes.
• Beat in egg yolks for 1 minute.
• Sift both flours and pour half of it into buttery mixture, mix, pour another half. Do not over mix.
• Let dough sit for 10 minutes before wrapping jam in. 
• Apply egg wash and bake at 160C for 20-30 minutes or until golden.

Angku Recipe

Angku Recipe

Green Bean Filling

Ingredients:

300g Split Green Bean (Washed and soaked for 6 hours)
200g Fine Sugar
4Tbsp Oil

Method:

• Steam green bean over boiling water for 30-40 minutes till soft.
• Blend or mashed green bean till become a paste.
• In a wok, combine green bean paste, sugar and oil. Stir on low medium heat till thick and do not stick to your hands.
• Cool it and shaped into 30 balls of about 20g. ( The size of filling will depend on the size of your mould).

Angku skin

Ingredients:

1/8 tsp Wilton orange coloring
200g Wheat starch ( Tung Mein Fun)
150g Water

500g Boiling Water
4Tbsp Sugar
500g Glutinous Rice Flour
100g Mashed Orange Color Sweet Potato
250g Water
120g oil

Method:

• Mix coloring, wheat starch and water. Stir till blended.
• Add in boiling water and mix till smooth and become translucent.
• Add in sugar, glutinous rice flour, sweet potatoes and water gradually. Knead till combined.
• Slowly add in oil and keep on kneading till smooth and do not stick onto your hands.

To Make Angku

1 banana leaf, cut into rectangle to fit the angku mould
3 Tbsp oil

Method:

• Lightly grease the cut banana leaves with oil.
• Divide skin dough into 30 pieces. Flatten each dough into 1/4 inch thick and wrap the filling inside. Roll into a ball.
• Lightly dust the Angku mould with glutinous rice flour. Press the dough ball into the mould and lightly knock it out.
• Place Angku on the banana leaf.
• Steam over boiling water for 10 minutes.
• Brush the surface of the cooked Angku with oil to give it a glossy look.

Read more at http://rasamalaysia.com/angku-kuih-red-tortoise-cake/2/#bOplA5JZCjKhiXJv.99

Coffee Jelly Recipe

My favorite jelly recipe from japanese cooking 101 dot com.

Ingredients

• 15g gelatin (about 1 1/2Tbsp)
• 3 Tbsp water
• 60g sugar
• 480 ml hot strong coffee
• 100 ml heavy cream 
• 2 Tbsp sugar

Instructions

1. In a medium bowl, soak the gelatin in 3 Tbsp water for a couple of minutes. Add 60g sugar and hot coffee, then stir very well to melt the gelatin completely. Cool to room temperature. 
2. Pour into a shallow pan, up to about 1" deep, and refrigerate for at least 4 hours. Cut into 1" cubes and put them in a serving bowl. 
3. Whip the heavy cream and sugar until thick but still runny. Pour over jelly.

Note: If you are using agar agar strips or powder 15g ratio to 1 liter of water. 

Beehive Sweet Buns by Holly

Ingredients
2 cups all purpose flour
2 teaspoons instant yeast
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup lukewarm milk
2 tablespoons vegetable oil
2 tablespoon honey
4 oz cream cheese
toasted sesame seeds
For the Honey Syrup
3/4 cup sugar
2 tablespoons honey
1/2 cup water

Instructions

1. In a large mixing bowl, combine milk, oil, honey, and yeast; mix well.
2. Sift flour, baking powder, and salt together and add to the wet ingredients. Mix with a spoon, then knead the dough for 5-8 minutes until it becomes elastic. You can add a little more flour if your dough seems too sticky. Cover the dough with a towel and let it rise for 1 hour or until it becomes double in volume.
3. Turn the dough onto a wooden board dusted with a little amount of flour. Bring the dough together and knead a few times. Divide the dough into 20 balls.
4. Flatten each ball and stuff with a teaspoonful of cream cheese. Pull up the sides of the ball and wrap around the filling, pinching it closed at top. Arrange the balls in a greased 9 or 10-inch oven proof skillet or round cake pan in honeycomb pattern. Cover and let them rise again for about 40 minutes.
5. Preheat the oven to 180˚C
6. Brush the top with egg yolk wash and bake the buns for 25 minutes.
7. To make the syrup, combine sugar, honey, and water and bring to a boil, reduce the heat and simmer for 3-4 minutes or until the syrup starts to reduce a little bit. Set aside until needed.
8. When the buns come out of the oven, pour the syrup over the hot buns, and sprinkle with toasted sesame seeds on top. Cover the buns with a piece of foil and wait for 10 minutes. Serve warm or at a room temperature.

Recipe from beyondkimchee.com by Holly

Teriyaki Chicken Recipe by Holly

Prep Time: 10 minutes
Cook Time: 20 minutes
Serving Size: 2-3

Ingredients
2 lbs (900g) chicken drumsticks or bone-in thighs, preferably skin removed
2 cloves garlic, minced
1/4" ginger, minced (half the amount of garlic)
4 tablespoon low sodium soy sauce
4 tablespoon pineapple juice
2-3 tablespoon light brown sugar *
1 tablespoon rice wine, optional
1 teaspoon sesame oil
dashes of black pepper

* Adjust the amount of sugar depends on your preference.

Directions

1. Place chicken in a non-stick surfaced skillet.
2. In a small mixing bowl combine the rest ingredients except the sesame seeds to make sauce, drizzle the sauce over chicken.
3. Cover the skillet with a lid or foil and bring to boil over medium-high heat. Reduce the heat to medium-low and cook for 7-8 minutes. Turn your meat to the other side and continue to cook for another 7 minutes.
4. Remove the cover, raise the heat to medium-high. The sauce will start to boil rapidly.
5. Continue to thicken the sauce; the sugar in the sauce will be caramelized and the sauce will turn into a thick glaze. Toss the chicken occasionally to coat evenly as you thicken the glaze.
6. Be careful not to burn the glaze. You might need to reduce the heat at the last minutes.
7. When you see the most glaze sticks to chicken and become slightly dry to the bottom of skillet, they are done. Remove the skillet form the heat and sprinkle sesame seeds over chicken.

Recipe from beyondkimchee.com (Holly).

Chinese Soup Pictures Recipes

If you enjoy soup, you may find below picture recipes helpful. It's so easy to cook just throw all the ingredients into a pot with water covering all the ingredients (of course after cleaning it and cut into appropriate size) for one to two hours, salt to taste, even better with slow cooker. So nutritious and yummy. Those recipes are from a facebook shared page, sorry I didn't remembered the page title.