Matcha Agar-Agar (Jelly)

Easy recipe for matcha lover, recipe from Asian Food Channel. 

Ingredients
1 tbsp matcha powder (green tea powder)
2 tbsp hot water
400ml milk
300ml water
8g agar agar powder (gelatine)120g caster sugar
120g caster sugar

Method:

1. Prepare matcha paste, mix with 2 tbsp hot water.
2. Boil the milk and water with agar agar powder for 2 minutes, after boil mix in caster sugar.
3. Then add in matcha paste.
4. Pour to mould
5. Chill at least 4 hours
6. Cut and serve chill
7. Serve with red bean paste

Homemade Wok Char Siew 叉燒

Ingredients
1kg (2.2lb) pork shoulder/ belly/ collar
1 teaspoon salt
1 teaspoon sesame oil
1 teaspoon dark soy sauce
1 teaspoon white pepper
2 tablespoons honey
2 tablespoons sugar / Maltose / Honey
2 tablespoons oyster sauce, or Hoi sin sauce
1 tablespoon Chinese (Shaoxing) wine, or rose wine
2 cups (480ml) water
plus+ extra ingredients:
1 tsp five-spice powder
2 cloves garlic, minced

To finish
2-3 tablespoons oil for searing
2-3 tablespoons honey


Instructions

1. Start with your preferred cut of meat. If you like your char siew to be more fatty, use the belly. If you prefer it to be leaner, use pork shoulder. I have also seen folks using pork collar - I think I shall give that a try the next time I make this. For today's char siew, I used pork shoulder.
2. To make the marinade, place all the ingredients in a bowl. Whisk to combine.
3. Pour the marinade over the pork.
4. Place this in an air tight container then into the fridge to marinate for at least 4 hours, but preferable over night.
5. When you are ready to cook, transfer the meat and all the marinade into the wok.
6. Cook, on medium heat for about 45 minutes to an hour, depending on how tender you like the meat to be. Turn the meat at (roughly) 10-minute intervals, and add more water if necessary.
7. Once the meat is near the tenderness that you like, continue cooking until the liquid has reduced. If there is too much liquid, you can remove some. Turn off the heat, and transfer the meat into a bowl.
8. Use a ladle to remove most of the liquid.
9. Place the liquid in a small heavy-bottom saucepan. Boil the liquid until a thick, syrupy char siew sauce remains. You can serve this with the char siew later.
10. Turn the heat to medium high. Add a little oil to the wok. Place the meat back into the wok.
11. Drizzle honey on the pork.
12. Flip the meat and sear it. You can adjust the amount of honey and how much char marks you want according to your preference.
13. Once both sides have been seared, the char siew is done.

Link here & here

Bossam (Boiled Pork Wraps)

Ingredients
For cabbage
1 pound napa cabbage leaves, washed and drained
¼ cup sugar
¼ cup white vinegar
1 tablespoon salt
3/4 cup water

For the meat
2 whole fresh pork belly about 3-inch wide cut (about 2.5 pounds)
1/2 medium onion
2 - 3 white parts of large scallions
7 - 8 plump garlic cloves
1 inch ginger piece, sliced
1 teaspoon whole black peppers
1-1/2 tablespoons doenjang (fermented soybean paste)
1 teaspoon instant coffee (or a cup of brewed coffee)
1 teaspoon salt
2 bay leaves
10 cups water

Instructions

1. Bring the water and all the brine ingredients to a boil over medium high heat, and continue to boil for 5 minutes.
2. Add the pork belly and boil for 20 minutes, uncovered. Reduce the heat to medium low, and cook, covered, until the meat is very tender, 40 to 50 minutes. Turn the heat off, and cool the meat in the cooking liquid. This will keep the meat moist.
3. Thinly slice the meat and serve with the salted cabbage (or lettuce), saewujeot, and musaengchae.

For cabbage

1. Combine sugar, vinegar, salt, and water in a large bowl. Mix well until it turns into a clear pickle brine.
2. Add the cabbage and mix well by hand.
3. Let it sit for 15 minutes, then mix well and turn it over so the leaves pickle evenly. Repeat this every 10 to 15 minutes for 1 to 2 hours until the cabbage gets soft and withered.
4. Squeeze out the excess water and refrigerate until ready to serve.

Notes
Keep any leftover meat in the cooking liquid. Boil the meat in the liquid to reheat. This prevents the meat from drying out.

Soure here

Baked Sweet Potato Chips

Prep time: 10 mins
Cook time: 30 mins
Yield: 2 to 3 serves

Ingredients: 
360 gm gold sweet potato
1 Tbsp raw sugar
1/4 tsp ginger powder
1/4 tsp ground paprika
1/4 tsp sea salt
1 Tbsp vegetable oil

Method: 

1. Place a baking tray on the middle rack of oven. Preheat the oven at 220C/428F.
2. Peel the sweet potato, or keep the skin if you like. Cut into strips, about 2 to 2½cm in thickness. Transfer into a large bowl. Add sugar, ginger powder, paprika, salt and oil. Mix well and coat the sweet potato evenly.
3. Remove the preheated tray from the oven. Quickly arrange the sweet potato onto it. Put it back into the oven and bake for about 30 minutes. After the first 15 minutes, take the tray out and turn the sweet potato to the other side. Continue to bake until cooked through and evenly brown.

Notes：

• I didn’t rinse the sweet potato. If you’d like to rinse the sweet potato, make sure to wait until it dries completely before moving onto cooking. Otherwise, the sweet potato chips would become mushy.
• Pre-heating the empty baking tray will help the surface of sweet potato chips turn brown and crispy.
• The raw sugar will help add a caramelized flavour to the sweet potato after baking. You might skip it if you want.
• Ground paprika is not hot after all, just help enrich the taste of the sweet potato.
• The ginger powder goes so well with the sweet potato. You might adjust the amount to your liking.

Source here

Mung Bean Filling (For Mooncakes)

Prep time: 10 mins （plus soaking time）
Cook time: 60 mins
Yield: about 600 grams

Ingredients:
200 gm peeled split mung beans
100 gm caster sugar
80 ml coconut milk
70 ml vegetable oil
1/8 tsp salt
1½ Tbsp wheat starch

Method: 

1. Rinse mung beans. Soak over night or at least 4 hours.
2. Transfer the mung beans into a large shallow pan. Cover the mung beans with boiling water with 1cm depth. (Note: The beans will continue to absorb as much as water along the way of cooking.) Steam in a wok over medium high heat, about 25 to 30 minutes, or until it’s easily smashed with your finger tips.
3. Drain beans out and discard excess water. Use a large spoon to press through a fine sieve. You’ll get very smooth mung bean puree.
4. Transfer the puree into a non-stick frypan. Add sugar, coconut milk, oil and salt. Combine well. Cook over medium high heat until moisture is reduced by two-thirds. Sift in wheat flour in batches and stir to combine well between each addition. Reduce heat to low and simmer until thickened, stirring constantly, about 30 to 35 minutes. Transfer into a large bowl and let it cool down completely. Follow instructions of mooncake recipe to divide into portions, then shape into ball shapes. You can make mung bean filling one or two days ahead. Wrap it in plastic film and store in fridge.

Notes:

• How can you tell if the mung beans are steamed enough? If it’s easily smashed with your finger tips, it’s softened enough.
• The best mung bean filling is not too dry or not too wet. The texture should be like smooth dough, easily pulled away from pan (as shown in right bottom picture). Practice makes things perfect. You’ll get the hang of things after one or two trials.

Source here

Pandan Snow Skin Mooncakes with Coconut Mung Bean Filling

Prep time: 15 mins
Cook time: 60 mins
Yield: 16 mini mooncakes (50 grams each. Sized diameter 4.5cm, depth 4.5cm)

Ingredients:
55 gm glutinous rice flour
45 gm rice flour
25 gm wheat flour / wheat starch
60 gm caster sugar
190 ml milk
30 ml condensed milk
25 ml vegetable oil (such as sunflower oil or canola oil)
40 ml pandan juice
2 to 3 drops of pandan paste / pandan essence, optional
320 gm mung bean filling (To make the filling, refer to this recipe.)
2 Tbsp cooked glutinous rice flour, for coating


Method: 

1. In a large mixing bowl, combine glutinous rice flour, rice flour, wheat flour and sugar well.
2. Mix milk, condensed milk, pandan juice and oil together. Pour into the flour mixture and stir to combine. Drain through a fine sieve into a large and shallow pan.
3. Steam the batter in a wok over medium-high heat, for about 15 to 20 minutes. Try a bit of the dough. If it doesn’t have any raw flour taste, it’s cooked through. Remove from wok and let it cool down. Scrape the dough out onto a plastic board or a kitchen benchtop lined with plastic film. Lightly knead by hand until smooth. Cut dough into 16 portions, 30 grams of each.
4. Divide mung bean filling into 16 portions, 20 grams of each. Roll each into a round shape.
5. Wrap each filling ball with a dough portion. Roll with your palms and lightly coat with cooked glutinous rice flour. Shake off any excess flour. Place into a mooncake mould. Press to print the pattern. Repeat this step until finish all the dough and fillings. Store the mooncakes into an air-tight container. Put kitchen paper on top to prevent any condensed water dropped on the mooncake surface. Refrigerate overnight. Enjoy.

How to make pandan juice：

1. Rinse 4 pieces of pandan leaves and wipe dry. Roughly cut into smaller sections. Use an electric food processor to process the leaves with 4 tablespoons of water until finely cut.
2. Transfer to a filter paper. Squeeze out the pandan juice. Then measure out the amount yielded by the recipe. The rest of the pandan juice can be stored in fridge with cover for up to a few days.

Notes:

1. How to prepare cooked glutinous rice flour: Simply cook the flour in a frypan without any oil over medium-low heat, stirring occasionally. When smoke releases and the flour turns light yellow, it’s cooked. Remove from the heat and let it cool down completely. Then you can use it to coat your mooncakes.
2. If you don’t have a mooncake mould, you can use a jelly mould or any other mould that comes in handy to you.
3. If pandan leaves are not available, you can replace it with milk. 
4. Add more pandan paste if you like a deeper colour.
5. When the dough is still hot, it seems to be quite oily. Don't worry. It won't be greasy at all, when it cools down completely.
6. The snow skin mooncakes can be stored in freezer up to a few weeks. Before serving, just transfer the mooncakes to fridge for about 3 hours, until they become soften a bit.

Source here

Beef Brisket in Clear Broth

Prep time: 15 mins
Cook time: 135 mins
Yield: 4 to 6 serves

Ingredients:
820 gm beef brisket
4 to 5 slices ginger
4 to 5 cloves garlic, crushed
1 Tbsp white rice wine
3 cups salt-reduced chicken stock
1 cup water
1 star anise
3 pieces bay leaves
20 white peppercorns
10 gm rock sugar, about thumb-sized
500 gm radish, peeled and roughly chopped
salt, to taste

Method: 

1. Blanch the beef brisket in boiling water to remove the blood. Drain well. Cut into chunks. Trim away the fat if needed. Set aside.
2. Heat oil in a wok or large pot over high heat. Saute ginger and garlic until aromatic. Add the beef brisket. Sprinkle wine and stir to combine. Pour in stock and water. Add star anise, bay leaves, white peppercorns and rock sugar.
3. Cover and bring it to boil. Cook for about 30 minutes. Turn off the heat. Don’t remove the lid. Let the beef cook with the residue heat inside the pot for about 15 minutes. Repeat this step until the beef starts to turn soft.
4. Use another wok or frying pan. Heat oil and sauté the radish. Transfer and cook with the beef until the radish is softened and beef brisket is tender over medium-low heat. Replenish some boiling water if necessary. Season with salt. Serve hot.

Notes：

1. Beef brisket needs longer cooking time. To save energy, I turned off the stove and made use of the residue heat inside the wok/pot to cook the beef. (Remark: I often used this method to make the classic stewed Beef Brisket in Chu Hou sauce.)
2. By adding a bit of rock sugar, not only it makes the beef brisket taste pleasant, but also it helps the meat turn soft more quickly.
3. Chicken stock works perfectly as a clear soup base. You might use beef stock anyway.

Source here

Crepes Recipe

Basic Pancakes

Makes 12 (20cm)/15 (15cm)

60g plain flour
2 tsp caster sugar
pinch of salt
250ml milk
2 medium eggs
60g butter, melted
1 tsp vanilla extract

Place all the ingredients in a mixing bowl and whisk together until well incorporated and free of lumps. Cover and leave for 10 minutes.

Heat a non-stick frying pan and add oil, wiping off excess. Pour 2-3 tablespoons of batter into the pan and swirl evenly over the base. Cook over medium heat until the underside is golden, about 30 seconds. Turn pancake with a spatula or fish slice and cook the other side. Transfer to a plate and repeat with the rest of the batter, stacking them.

Pancakes will keep well in the refrigerator covered tightly with cling film for 2-3 days, or in the freezer sealed in a plastic bag for a month.

Lemon and sugar
Caster sugar
Fresh lemon juice

Place a pancake on a plate, sprinkle with ¼ tsp caster sugar and a squeeze of lemon juice. Fold the pancake in half and half again to form a quarter circle.

Cheese Blintz

120g cream cheese, softened
30g butter, softened
30g sugar (or to taste)
pinch of salt
1 egg yolk
½ tsp vanilla extract

Beat together cream cheese, butter, sugar and salt until smooth. Beat in a little egg yolk so the mixture is lighter; you may not need to add the whole yolk. Fold in the vanilla. This makes about a cup of filling

Scoop 1½-2 tablespoons of filling onto the centre of a pancake. Fold the bottom edge over the filling, then the two sides and roll up the blintz into a parcel. Make more parcels this way.

Heat up a little oil in a pan and fly the blintzes until lightly browned. Serve with chocolate sauce, jam, or fresh fruit.
Vanilla pastry cream

Makes about 2¼ cups. Use as a filling; not suitable for frosting

Crepe Cake

30g custard powder
pinch of salt
100g caster sugar, divided
200ml whipping cream
200ml milk
seeds from half a vanilla pod or ½ tsp vanilla extract

Whisk together the custard powder, salt and 50g of sugar in a mixing bowl.

Put the cream, milk, the remaining 50g of sugar and the vanilla seeds or extract in a saucepan over medium heat. When tiny bubbles begin to form on the edges, remove from heat and add gradually to the dry ingredients, whisking continuously until smooth. Pour this back into the saucepan and return to the heat. Keep stirring until the mixture thickens, about 2 minutes. Transfer custard to a bowl and place cling wrap directly on the surface. Refrigerate for at least 2 hours; it will become firmer.

Before using, whisk to soft peaks.

Assemble the crêpe cake: Place a pancake on a serving platter. Spread with 1-1½ tablespoons of pastry cream. Keep layering until you run out of pancakes or pastry cream, whichever comes first. The centre will start to dome; press down lightly to even out the filling.

Cover with cling film and refrigerate for about an hour for the filling to become slightly firm. Dust the top with icing sugar, if desired. Cut into wedges to serve.

Source here

Shrimp Gyoza

Makes 20 | Prep Time: 20 Minutes | Cook Time: 5 Minutes

Ingredients:

12 oz peeled and deveined shrimp, cut into small pieces
1/2 teaspoon grated ginger, optional
1/2 cup shredded cabbage
1 tablespoon chopped scallion
1 teaspoon Japanese cooking sake
1 teaspoon mirin
1/2 teaspoon salt
1 teaspoon sesame oil
20 gyoza wrappers
1 tablespoons oil, for pan-frying
1/2 cup water
Ponzu sauce, for dipping
White sesame, for garnishing

Method:

Combine the shrimp, ginger (if using), cabbage, scallion, sake, mirin, salt and sesame oil in a bowl, stir and mix well to form a sticky filling.
Place a piece of gyoza wrapper on your palm and spoon about 1 heaping teaspoon of the filling onto the wrapper. Do not overfill. Dip your index finger into a small bowl of water and circle around the outer edges of the gyoza wrapper. Fold the gyoza over to form a half moon shape and pleat and pinch the folds, as pictured above. Finish by pressing the edges with your thumb and index finger to ensure that the dumpling is sealed tightly and there is no leakage. Place the gyoza on a floured surface or baking sheet.

Using a non-stick skillet (preferred) to pan-fry the shrimp gyoza. Add 1 tablespoon of oil on medium-low heat, then arrange all the gyoza on the skillet. Pan fry the gyoza until the bottom turns golden brown and crispy. Add the water and cover it with the lid. Steam the gyoza until the water completely evaporates. Serve the gyoza warm with the Ponzu sauce.

Read more at http://rasamalaysia.com/shrimp-gyoza/2/#yITMRvXAYkXZHz5b.99

Japanese Meat and Potato Stew (Nikujaga)

Serves 2-3 | Prep Time: 10 Mins | Cook Time: 20 Mins

Ingredients:

1 tablespoon oil
2 oz onion, quartered
8 oz thinly sliced pork or beef
2 oz carrots
6 oz potatoes, cut into pieces
2 cups water or dashi (preferred)
2 tablespoons soy sauce
2 tablespoons cooking sake
2 tablespoons mirin (Japanese sweet wine seasoning)
2 teaspoons sugar
4 oz Shirataki noodles or Konnyaku noodles, optional
Salt, to taste
1 stalk scallion, cut into 2-inch strips

Method:

Heat up a small soup pot on medium heat and add the oil. When the oil is heated, add the onion, stirring a few times before adding the meat. Stirring and cooking, then add the carrots and potatoes. Stir to combine well with the meat.

Add the water and bring it to boil. Add the soy sauce, sake, mirin and sugar. Lower the heat, cover the pot and simmer until the carrots and potatoes are cooked through and the sauce reduces. Add the Shirataki noodles, cook for 1 minute. Add salt and the scallions. Turn off heat and serve immediately.


Read more at http://rasamalaysia.com/japanese-meat-and-potato-stew/2/#19pTQ6Jf14uQ1sZT.99

Honey Lime Salmon

Serves 1 | Prep Time: 5 Minutes | Cook Time: 12 Minutes

Ingredients:
1 lb salmon
Salt
Ground black pepper
3 tablespoons honey
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon olive oil
Lime wedges
Chopped parsley

Method:

Preheat the oven to 375F.

Season the salmon with salt and black pepper. Mix the honey, soy sauce and lime juice together, stir to combine well.

Heat up a skillet with the olive oil. When it’s heated, add the salmon and cook for a couple of minutes. Add the honey mixture into the skillet, spooning the honey lime sauce on the salmon. Finish it off by roasting the salmon in the oven for 10 minute or until the fish is cooked through. Remove from the oven, garnish with chopped parsley and serve immediately.


Read more at http://rasamalaysia.com/honey-lime-salmon/2/#QkO0iB6hpY8gVmGV.99

Skinny Beef & Broccoli Noodles

TOTAL TIME: 0:35
PREP: 0:15
LEVEL: EASY
SERVES: 4

INGREDIENTS
1 lb. wide rice noodles or udon noodles
1/3 c. low-sodium soy sauce
3 cloves garlic, minced
Juice of 2 limes
1 tbsp. Sriracha hot sauce
1 tsp. honey
3 tbsp. sesame oil
1 tbsp. cornstarch
3/4 lb. flank steak, thinly sliced against the grain
1 large head broccoli, cut into florets
8 oz. baby bella mushrooms, sliced
Lime wedges, for serving

DIRECTIONS

1. In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain.
2. In a small bowl, whisk together soy sauce, garlic, lime juice, Sriracha, honey, and 2 tablespoons sesame oil. Whisk in cornstarch and set aside.
3. In a large skillet over medium-high heat, heat remaining tablespoon sesame oil. Add steak and cook 3 to 5 minutes.
4. Add broccoli and mushrooms and 2 tablespoons water and stir, cooking until tender, about 6 minutes more. Reduce heat to low and add cooked noodles and reserved sauce to skillet. 
5. Toss until fully coated and warmed through. Serve with lime wedges.

Source: http://www.delish.com/cooking/recipe-ideas/recipes/a45477/beef-and-broccoli-noodles-recipe/ 

Homemade Burger Juicy Tender Patties

INGREDIENTS

Vegetable oil

1 Spanish onion, julienned

Salt and pepper, to taste

2 (4 oz each) ground beef patties, flattened until thin

2 slices American cheese

1 Martin’s potato hamburger bun

½ cup romaine, thinly shredded

1 thick slice of beefsteak tomato

Sauce:

½ cup ketchup

½ cup mayo

1 pickle, minced

1 Tbsp lemon juice

1 tsp paprika

1 tsp cayenne

1 Tbsp parsley

Salt and pepper, to taste

LET'S GET COOKING...

In a skillet, heat vegetable oil on high and caramelize the onions. 

Season with salt and pepper; cook until dark in color. Remove cooked onions when finished, set aside. DON’T clean skillet.

Prepare the sauce. In a medium bowl, combine all sauce ingredients, mix well, and set aside.

Using the same skillet that you cooked the onions in, over high heat add a little oil and place flattened meat patties in skillet. Season with salt and pepper while in the pan.

Cook on each side for 1 minute, flipping twice. While finishing the cook time on the second flip, add 1 slice of American cheese on each patty. Cut heat on skillet and let meat rest in pan until cheese is melted.

Assemble burger in this order: bottom bun, burger sauce, lettuce, caramelized onions, tomato, stacked cheesy patties, top bun.

Recipe for Patties

Ready in 35minutes  

8 servings 288 cals

Ingredients

2 pounds ground beef

1 egg, beaten

3/4 cup dry bread crumbs 

3 tablespoons evaporated milk

2 tablespoons Worcestershire sauce

1 tbsp garlic powder 

1 tbsp onion powder

Salt and pepper to taste

1 tbsp olive oil / mayo / butter

1/8 teaspoon cayenne pepper

 2 cloves garlic, minced

Note: 1 tbs each of Olive Oil & Worcestershire per pound of ground beef

Directions

Preheat grill for high heat.

In a large bowl, mix the ground beef, and all ingredients using your hands. 

Form the mixture into 8 hamburger patties.

Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

Tip:

Aluminium foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Homemade French Fry Seasoning Blend

SERVINGS: 5-15

YIELD: 1/2 cup

UNITS: US

INGREDIENTS

1⁄4 cup smoked paprika

3 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon seasoning salt (made using 2tsp kosher salt and 1tsp celery salt.)

1 pinch celery salt

3 teaspoons kosher salt

2 teaspoons sugar

1 teaspoon cayenne pepper

1 tbsp parsley chopped

DIRECTIONS

Combine all of the ingredients together in a small bowl. Store in an airtight container.

To use on frozen fries: Combine frozen French fries with a 2 tbsp olive oil and a generous sprinkling of seasoning. Toss to coat. Bake the French fries per package instructions.

To use on fresh fries: If using a two-step frying process, combine the fries with a generous sprinkling of seasoning after the first fry. Finish frying until they are crisp and golden brown. 

OR Sprinkle the seasoning blend over the French fries immediately after they come out of the oil.

Creamy Garlic Parmesan Fettuccine Recipe

Serves 3 | Prep Time: 15 Mins | Cook Time: 5 Mins

Ingredients:
12 oz fettuccine
1 tablespoon olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1 cup chicken broth
1/3 cup heavy whipping cream
1/4 teaspoon salt or to taste
3 dashes ground black pepper
1 teaspoon chopped parsley
1/4 cup shredded Parmesan cheese
Lemon wedges

Method:
Cook the fettuccine according to instructions. Drain the fettuccine once cooked.

Heat up a skillet with the olive oil and butter. Saute the garlic until aromatic or slightly browned, then add the chicken broth and heavy whipping cream. Stir to blend well. Add the salt and ground black pepper. Lower the heat and reduce the sauce a little bit before adding the fettuccine. Stir to combine well. Top the pasta with parsley and Parmesan cheese. Squeeze some lemon juice on the pasta before serving.

Source: http://rasamalaysia.com/creamy-garlic-parmesan-fettuccine/2/#9zfmSpguSlc4tBmA.99

Banana Cake Recipe

Bahan bahan:
4 biji pisang emas - lecek (saya guna 5 biji)
1 cwn gula kaster
1 cwn minyak jagung
4 biji telur gred A (saya guna gred B)

Bahan ayak:
1 1/2 cwn tepung gandum
1 sk soda bicarbonat
1 sk baking powder

Bahan lain:
1 sb jus limau nipis (tak letak)
1sk esen vanila (guna vanilla extract)

Cara cara:

Panaskan oven pada suhu 170C. Lengser mentega pada loyang. Ketepikan. 

Putar gula, telur dan minyak dlm anggaran 3-5min @ hingga putih. Masukkan pisang dan kacau rata. 

Masukkan pula tepung yang telah diayak sedikit demi sedikit. Kacau sebati dengan menggunakan spatula. 

Masukkan esen vanila, jus limau dan gaul sebati. Tuang dalam loyang dan bakar selama 40 -60 minit atau sehingga masak. 

Nota:

Apabila permukaan atas telah perang, saya kurangkan suhu ke 150C. Saya bakar selama 1 jam. 

Source: http://aziejaya.blogspot.my/2013/09/kek-pisang-yang-sangat-lembab.html

Ayam Masak Madu

Bahan-Bahan
1/2 ekor ayam
3 ulas bawang putih - dikisar
bawang besar - dipotong bulat
bawang merah - dikisar
1 inci halia
2 sudu besar cili kisar
2 sudu besar sos cili
2 sudu besar sos tomato
3 sudu besar madu
tomato - dibelah 4
kulit kayu manis
air - ikut nak kuah banyak atau tak
garam secukup rasa

Method

#1: basuh dan potong ayam sesuka hati kemudian ayam digaram kunyitkan. selepas tu ayam digoreng separuh masak angkat dan toskan dan ketepikan.

#2: tumis bahan kisar tadi sampai naik bau kemudian masukan kulit kayu manis dan bila dah nampa garing masukan air, sos cili, sos tomato, dan madu.

#3: masukan ayam dan biarkan ayam masak sepenuhnya dan perasakan dengan sedikit garam.

#4: akhir sekali masukan tomato dan bawang besar dan bila dah empuk angkat dan ayam siap dihidangkan.

Source: http://www.blogopsi.com/2015/12/resepi-ayam-masak-madu.html

Ayam Masak Merah

Bahan bahan:
1 ekor ayam - lumur garam + kunyit & goreng separuh masak.
2 kuntum bunga lawang
1 batang kulit kayu manis
2 sudu besar sos cili
60 ml santan
250 ml air
3 biji tomato - belah 4
Garam secukup rasa
Gula secukup rasa - saya tambah
Minyak utk menumis
Kacang peas - opsyenal

Bahan bahan kisar halus:
4 biji bawang besar
5 ulas bawang merah
5 ulas bawang putih
2 cm halia
15 - 20 tangkai cili kering - rebus sebentar dan kisar

Bahan bahan hiris:
3 biji bawang besar - lagi sedap bwg holland
5 ulas bawang putih
2 cm halia - hiris jadi 3 keping

Cara cara:

Panaskan minyak dalam kuali dan tumis bahan hirisan sampai layu. Kemudian masukkan bahan kisar dan gaul rata.

Lepas tu masukkan cili kering yang dikisar dan sos cili. Tumis sampai pecah minyak. 

Bila dah pecah minyak, masukkan ayam yang digoreng separuh masak tadi. Jika digoreng garing, ayam akan menjadi liat. Dikacau rata dan biarkan seketika.

Kemudian masukkan air mengikut banyak mana kuah yang disukai. Lepas tu masukkan santan untuk memekatkan kuah mengikut yang disukai.

Masukkan buah tomato dan garam. Masak sehingga pecah minyak. Taburkan sedikit gula, jika suka. Bila rasa dah sebati, dan warnapun dah cantik, bolehlah ditutup api.

Jika suka, boleh masukkan kacang peas, sebelum ditutup api dan sedia untuk dihidangkan bersama nasi minyak, nasi briyani atau nasi tomato.

Source: http://aziejaya.blogspot.my/2014/08/ayam-masak-merah-yang-paling-best.html

Chai Siu Pork Recipe

Recipe 1

Serves 2 | Prep Time: 15 Minutes | Cook Time: 30 Minutes
Recipe Source: Pooi Sam’s Facebook

Ingredients:
1 lb (450 g) skinless pork belly, cut into 2 long strips
2 tablespoons finely chopped garlic

Char Siu Sauce:
2 pieces Chinese fermented red bean curd
1 tablespoon maltose or honey
1 tablespoon Chinese Shaoxing wine
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon dark and thick soy sauce
1 teaspoon five-spice powder
1/4 teaspoon white pepper powder
3 1/2 oz (100 g) sugar, or 8 1/2 tablespoons

Method:

1. Get a big bowl, mix all the Char Siu Sauce ingredients, add the garlic and pork belly and marinate overnight in the fridge.
2. The next day, heat the oven to 400 degrees F (200 degrees C).
3. Place the pork belly on a wire rack and bake for 15 minutes.
4. Removed from oven and turn the pork belly over, brush the remaining char siu sauce over and place the pork belly back in the oven for another 15 minutes or until cooked. The char siu will look dark in color, it’s normal.
5. Slice the char siu into thin and bite-size pieces, serve immediately with steamed white rice.

Cook’s Notes:
You can heat up the the remaining Char Siu Sauce until it bubbles and thickens. Drizzle it on the Char Siu before serving. For the dark and thick soy sauce, you can use either kecap (kicap) manis, or regular dark/black soy sauce. If you are in Malaysia, just use the regular dark soy sauce.


Read more at http://rasamalaysia.com/char-siu/#SgXFbjGMAPtJuGjy.99

Recipe 2

Ingredients
2 pork tenderloins
1/2 cup soy sauce
1/3 cup honey
1/3 cup ketchup
1/3 cup brown sugar
1/4 cup Chinese rice wine
2 tablespoons hoisin sauce
2 tablespoons red food coloring
1 teaspoon Chinese five-spice powder (optional)

Prep 15 m
Cook 1 h 25 m
Ready In 3 h 40 m

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
• Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring, and Chinese five-spice powder together in a saucepan over medium-low heat; cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
• Marinate pork in refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
• Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Strawberry Cream Pudding Recipe

Ingredients:
1 carton yoghurt - 175g, strawberry
1 box of jelly
250ml cream or Evaporated milk

Method:
Make jelly (as per box) and allow it to half set
Whip the cream to create soft peaks (not too stiff)
Whisk in yoghurt
Add to jelly and combine
Place in fridge until completely set 

Source: http://www.hmmyum.co.za/jellied-yoghurt.html