Roast Belly Pork

Ingredients:

500g belly pork with rind
2 bamboo skewers
1 tsp salt
1 tbsp oil
1 tbsp vinegar

Scalder:

2 cups water
2 tbsp vinegar

Marinade:

1 tsp salt
1 tsp sugar
1 tsp garlic powder
1 tsp five spice powder
1 tsp black pepper

Method:

Skew the belly pork strip.

In a pan, boil 2 cups of water with 2 tbsp vinegar to scald the rind only (rind side down) for 1 minute.

Wipe dry.

Score the rind as well as the surface of the lean meat.

Mix salt, sugar, garlic powder, five spice powder and pepper in a bowl.

Rub the marinade mixture evenly onto all sides of meat.

With rind side up, rub the rind with 1 tsp salt and leave uncovered in refrigerator overnight to dry out the rind.

Rub the rind with oil, and bake the marinated belly pork with rind side up in preheated oven at 220 degrees C for 20 minutes.

Remove from oven.

Brush the rind with vinegar and return to oven at 250 degrees C for another 20 minutes or until pop-up bubbles are evenly appeared on rind.

Cool before cutting into bite size for serving.

Tambun Biscuits (Tau Sar Peng)

Ingredients:

Filling:

1 1/2 cups mung beans
1 cup sugar
3/4 tsp salt
1 tsp while pepper
2 1/2 tbsp sesame oil
5 tbsp deep fried shallot crisps

Pastry:

Water Dough
1 1/2 cups plain flour (tipo o)
1 tbsp icing sugar
1/2 tsp salt
3/8 cup vegetable oil
1/2 cup water
1 tbsp vinegar

Oil Dough
5/8 cup plain flour (tipo o)
3/8 cup shortening / margarine

Egg Glaze
1 egg yolk
1 tbsp water
1/4 tsp salt

Method:

Filling:

Soak the beans for few hours, drained.

Pour in a steam-able bowl with water level slightly above the beans, steam until soft and cooked through then mashed.

Add sugar, salt and white pepper to the mashed beans.

Heat oil in a non-stick wok, add-in the ready-fried shallot crisps, follow by the beans mixture.

Fry the mixture till dry and powdery.

Remove from heat and leave to cool completely.

Water Dough:

Mix flour, sugar, salt, oil in a large bowl.

Combine water and vinegar and pour into the flour mixture.

Mix well to blend and knead till dough is smooth.

Leave to rest for 30 minutes.

Oil Dough:

Mix flour and shortening / margarine and knead till dough is smooth.

Leave to rest for 30 minutes.

Assembly:

Roll out both water dough and oil dough into long sausage shape and divide each into 36 pieces.

Roll out a piece of water dough, fill-in a piece of oil dough and wrapped.

Roll out flat and roll up into a swiss roll.

Repeat the rolling and flattening process for three times.

Flatten and add a heaped teaspoon of filling.

Gather up the sides and roll into a ball.

Repeat the assembly process for the rest of doughs' pieces.

Place each ball on a lightly greased tray.

Brush the surface with egg glaze and bake in preheated oven at 160 degrees C for 20 minutes or till biscuits became golden brown.

Yellow Split Peas Cake with Ricotta Cheese Frosting

,
















Ingredients:

1/2 stick butter
1 cup sugar
3 egg yolks
3 egg whites
2 cups yellow split peas, soaked for several hours, drained and finely blended
1 cup cake flour (Tipo 00)
1 teaspoon vanilla extract

Ricotta Cheese Frosting:

250g ricotta cheese
1 cup icing sugar
1 teaspoon vanilla extract
1/2 cup chopped sweetened-roasted peanuts (optional)

Method:

Preheat oven to 180 degrees C.

Grease a 1.2 L baking pan.

In a large bowl, cream the butter and mix-well with sugar and egg yolks.

Stir-in finely blended yellow split peas.

In a separate bowl, beat the egg whites until a stiff peak formed and add to the mixture little by little.

Add the flour and vanilla extract then mix-well all ingredients together with spoon.

Pour into prepared pan.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool completely.

To Make Frosting:

Place all frosting ingredients together and mix until smooth.

Prepare in advance, keep in refrigerator and frost the cooled cake later.

Sprinkle the chopped sweetened-roasted peanut over the frosted cake.

Carrot - Peanut Butter Cake

Ingredients:

4 egg yolks
4 egg whites
1 cup white sugar
1 cup brown sugar
1 cup vegetable oil
1 cup peanut butter
2 cups cake flour (Tipo 00)
1 teaspoons baking soda
3 teaspoons baking powder
1/2 teaspoon salt
3 cups grated carrots

Whipped Cream Frosting:

200mL whip cream
1/4 cups icing sugar
1 teaspoon vanilla extract

Method:

Preheat oven to 180 degrees C.

Grease a 26 cm cake pan.

In a large bowl, beat egg yolks, white sugar and brown sugar until light and fluffy then stir-in oil and peanut butter and mix-well.

In a separate bowl, beat the egg whites until a stiff peak formed.

Mix-in flour, baking soda, baking powder and salt into the egg yolks mixture.

Stir-in carrots.

Fold-in stiffed egg whites.

Pour into prepared pan.

Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting:

Begin with thoroughly chilled cream and beater.

Whip the cream on medium speed until slightly thickens.

Add-in sugar and vanilla extract or any flavoring and continue whipping the cream until soft peaks formed (The peak should bend over at the top of the whisk).

Frost the cooled cake.