Deep-Fried Shrimp Wantan/Wontan/Wonton/云吞

Ingredients:

Shrimps Filling:

1 cup (200 g) shrimps, shelled and diced
1 tbsp finely chopped carrot
1 tbsp finely chopped spring onion
1 tbsp chopped beansprout

Seasoning:

1/2 tbsp light soy sauce
1/4 tbsp oyster sauce
1/4 tsp salt or to taste
1/4 tsp sugar or to taste
1/4 tsp white pepper or to taste
1/2 tsp sesame oil
1/2 tsp corn flour

enough wantan wrappers
water to brushing (to seal)
oil for deep-frying/shallow-frying

Method:

In a bowl, combine together all the filling ingredients.

Add-in seasoning ingredient, stir well to incorporate; set aside.

Place about 1 teaspoon of the filling mixture in the middle of wantan wrapper (cover the unused wantan wrapper with damp kitchen towel to prevent dry out and become hard sheet).

Brush a bit water on all edges.

Fold-up edges and pick to seal.

Heat enough oil in pot/wok/deep pan over medium high heat.

Drop-in filled wantan in batches (single layer) and deep fry till golden brown and crispy.

Remove crispy wantan from oil and drain well on paper towels.

Best serve with Thai chili sauce, sweet and sour sauce, ketchup or mayonnaise.

Bean Curd/Tofu/Tauhu/Tokwa//Tahu/豆腐

Ingredients:

25o mL homemade soy milk (unsweetened) or from 1/2 cup soy bean and 380 mL water
3 egg whites
1/2 tsp salt or to taste
1 tbsp dried prawn, soaked and finely chopped

Method:

Grease 12 muffin tins; set aside.

In a bowl, combine soy milk, egg whites and salt, gently whisk to mix (minimize as much froth as possible).

Spoon/divide the batter into the prepared muffin tins, spread-in enough dried prawn and steam over high heat for about 12 minutes or till set and cook thoroughly.

Egg Whites Butter Cake

Ingredients:

3 egg whites
2/3 cup sugar
3/4 cup cake flour
1/2 tbsp corn flour
1/2 tsp baking powder
50 g butter, melted

Method:

Preheat oven to 180 °C.

Lightly grease a 11 x 25 cm loaf tin, dust bottom and side of pan with bread crumbs and tapping out excess; set aside.

In a deep bowl, whisk egg whites with 2 tbsp of sugar till pale, thick and foamy; set aside.

In another bowl, combine flour, corn flour, baking powder and the remaining sugar.

Fold flour mixture into egg whites mixture, gently stir to incorporate.

Gradually, pour-in butter and stir to homogeneous batter.

Pour batter into the prepared tin.

Bake in the preheated for 40 minutes or till a toothpick inserted into the middle of cake comes out clean.

Remove cake from oven, let cake cool in tin for 10 minutes.

Run a thin flexible knife or spatula around the tin to loosen the cake, transfer cake onto a plate to cool completely.

Lemon Cream Strippers

Ingredients:

Lemon Cream Filling:

250 mL milk
1 ½ tsp lemon zest (from half lemon)
5 egg yolks
2/3 cup sugar
1/2 cup cake flour

Dough:

1 ⅓ cups all-purpose flour
2 tbsp cornstarch
1/4 tsp baking powder
1/4 tsp salt
1/3 cup granulated/caster sugar
5 tbsp butter
1 large egg white

Chocolate Glaze:

30 g bittersweet/dark chocolate
1 ½ tbsp milk

Method:

To prepare the filling:

In a saucepan or small pot, bring milk together with lemon zest to boil over medium heat.

Meanwhile in a bowl, whisk egg yolks with sugar till pale and glossy, stir-in flour.

Pour-in hot boiling milk mixture, and stir to incorporate.

Return mixture to heat, simmer with consistent stirring for another 15 minutes or till thicken.

Remove from heat and set aside to cool completely.

To prepare the dough:

Preheat oven to 190 °C.

Line a big baking tray with parchment paper; set aside.

In a bowl, combine flour, cornstarch, baking powder and salt; set aside.

In a large bowl, cream butter with sugar till pale and glossy.

Add-in egg white and whisk well.

Add-in flours mixture, knead to smooth and stiff dough.

Over lightly floured surface, divide dough into 2 portions.

Roll each portions to long log.

Transfer logs onto the prepared tray.

Create about 1/2 inch deep indentation lengthwise over the center of each logs with finger or spoon.

Fill-in enough lemon cream and bake in the preheated oven for 30 minutes or till lightly browned.

Meanwhile, melt chocolate over double boiler, pour-in milk and stir to homogeneous paste; set aside (keep warm).

Remove strippers from oven, immediately drizzle-on chocolate glaze, slice logs diagonally and leave on tray to stand for 10 minutes.

Transfer strippers to wire rack and let cool completely.

Yield 18 strippers.

Chicken Rendang (Chicken in Thick Coconut Milk Curry)

Ingredients:

500 g - 1 kg chicken, cut to bite sizes

10 shallots/ 3 onions, peeled and chopped
4 cloves garlic, peeled and chopped
2 stalk lemongrass, chopped (white part only)
1 knob ginger, peeled and chopped
2 tbsp chili paste

1/2 tsp turmeric powder
few curry leaves
1 cup coconut milk
1 tsp salt or to taste
1 tsp sugar or to taste
1 tsp white pepper or taste
4 tbsp cooking oil
1/2 cup toasted dessicated coconut/fresh shredded coconut

Method:

With blender, blend together onion, garlic, lemongrass, ginger and chili paste to smooth paste; set aside.

Heat oil in wok or pot over medium high heat, saute the blended paste till fragrant (about 5 minutes).

Add-in chicken and stir fry for another 5 minutes.

Reduce heat to medium. add-in turmeric powder, curry leaves and coconut milk, leave to simmer for about 35 minutes or till chicken is almost tender (add more coconut milk if necessary to remain the juicy of gravy).

Seasons with salt, sugar and pepper.

Stir-in dessicated coconut and continue simmer for another 10 minutes or till chicken is tender.

Dish-up and serve hot with steamed rice.

Kerabu Mangga (Nyonya's Style Mango Salad)

Ingredients:

1 large green mango, peeled and sliced into slim slivers
1 green apple, sliced into slim silvers
5 shallots, thinly sliced
2 bird's eye chili, thinly sliced
2 tbsp dried prawn, toasted

Dressing:

3 tbsp lime juice
2 tbsp fish sauce
1 tsp plum sugar/white sugar (omit it if mango and apple are sweet)

Sprinkle:

3 tbsp toasted peanut, coarsely pounded

Method:

In a large bowl, mix together all the salad ingredients; set aside.

In a small bowl, mix well all the dressing ingredients; set aside.

Right before serving, pour the prepared dressing sauce over the salad mix, stir well to incorporate.

Sprinkle-on coarse peanut powder and serve cold or at room temperature.

Char Siew (Chinese BBQ Pork)

Ingredients:

300 - 500 g skinless pork belly or marbled pork, cut into about 1 ½ inches wide strips.

Marinade:

2 tbsp hoisin sauce
1 tsp garlic powder
1 ½ tsp light soy sauce
4 tbsp sugar
1 tbsp Shen Yuan Hua Diao wine or any cooking wine
1/2 tsp Chinese five spice powder
1/2 tsp black pepper powder
1/4 tsp salt

Glaze:

1 tbsp dark soy sauce
1 tbsp honey
1 tbsp oil

Method:

In a bowl, mix together all the marinade ingredients.

Marinate pork for at least 2 hours or overnight in refrigerator.

Preheat oven to 220 °C.

Wrap pork together with marinade gravy with aluminium foil, transfer onto a baking tray and bake for about 15 minutes.

Remove pork from oven, uncover the pork and broil pork till gravy thicken (turn pork from time to time for even coating).

Alternately, pan-fry pork over medium heat by continuous stirring till gravy thicken and well-coated (pan-fry approach is easier!).

In a bowl, mix together glaze ingredients.

Pour glaze mixture onto pork and return pork to oven or continue pan-frying for short while till just well polished with glaze.