Special Compilation of Cookies and Biscuits (曲奇及饼干特别汇编)

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INTRODUCTION

This is a special compilation of the biscuits and cookies recipes that were issued by the blog. For recipe, please click on the pictures or the blue colour link to go individual posts. At least half of the cookies and biscuits are suitable for festivals such as Chinese New Year, Hari Raya Aidilfitri, Diwali or Christmas. It is hope that this simple compilation of cookies will help the readers to look for the relevant cookies.


Plum Blossom Cookies – A cream cheese thumbprint  cookies with strawberry jam (featured by Asian Food Channel)

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Pineapple Tarts – A type of short crust pastry enclosed tarts with pineapple jam

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Open Faced Pineapple Tarts (凤梨挞)

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Kueh Bankgit – A coconut flavoured light starch cookies

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Mung Bean Cookies or Kuih Koya (绿豆糕)

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Macadamia Russian Tea Cakes – A buttery cookies that are with mouthful of macadamia nuts

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Spicy Shrimp Floss Cookies – A savoury cookie that is spicy and full of dried shrimp floss.

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Kaasstengels – A savoury cheesy cookie made of Edam Cheese and Cheddar cheese

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Kueh Momo – A melt in the mouth buttery cookie made with only ghee and flour dusted with sugar powder

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Traditional short bread biscuits – A buttery biscuit dusted with rose petals making it stands out in a tray of cookies

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Almond sugee cookies – Made from ghee/butter together with semolina flour. Another melt in the mouth cookie.

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Melting moments – It is like Danish butter cookies made from butter and sugar.

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Daisy Biscuits, Biskuit Semperit, Biskuit Dahlia, 挤花饼干

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ANZAC biscuits (澳纽燕麦饼干) – though this biscuit is rather big, one can prepare in a smaller version and it will be another nice biscuit in a tray of cookies.

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Baby Cereal Oatmeal Biscuits 

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Famous Amos Copycat Chocolate Chips Cookies (山寨版之Famous Amos 巧克力曲奇)

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Red Velvet White Chocolate Chips Cookies (天然红色天鹅绒饼干)

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Yin Yang Chocolate Macadamia Biscuits

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Orange Butter Cookies (香橙牛油饼干)

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Plain Tea Biscuits (家居自制基本茶饼)

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Saltine Crackers

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Graham Biscuit (全麦饼干)

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Miso Tofu Cookies (味噌豆腐饼干 or 味噌豆腐ビスケット)

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  Coconut Delights – A three ingredients simple snacks good for small gatherings during Chinese New Year.

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Microwave Cookies

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Cheesy Biscuit Bites (芝士小饼干)

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Wang Zhai Little Mantou, Tamago Boro (旺仔小馒头)

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Gingerbread Man Biscuits

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Cranberry Orange Christmas Star Cookies

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Pistachio and Almond Biscotti (开心果及杏仁饼干)

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Italian Breadsticks (意大利面包条)Thumbs up

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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After Red Dragon Fruit Pie Bar, Shall We Have A Red Dragon Fruit Cheese Cake?

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INTRODUCTION

Life as a food blogger has his/her fair share of pressures. He/she will have to design a dish, prepare the dish, decorate the dish and take picture for the blog. A poorly taken picture may ruin all his efforts putting in for the dish he or she prepared.

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All bloggers will have its own strengths and weaknesses and some of my weaknesses are cake cutting, decoration and photographing. I am especially wary of cutting an 9” inch diameter cakes. I am not fully satisfy with the images in this post and I shall improve on it.

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Though I do not really like the colour of red dragon fruit, however, I am amazed by the visual presentation that it can create for cakes and pastry. I have blogged about red dragon fruit pie bars yesterday and have another half a red dragon fruit left. I thought it would be a good idea to use it for some cheese cakes. I looked up my favourite dessert cookbook “The Essential Dessert Cookbook” published by Murdock Books 2007 and found this Raspberry Swirl Cheesecake that I have always wanted to try but do not have the opportunity as it is not a seasonal fruit in Singapore and Malaysia. Prices of raspberry were rather costly and readers may not have a chance to prepare the cake if I blogged about it. So I have decided to use red dragon fruits for the cake.

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WHAT IS REQUIRED

For Biscuit Crust

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  • 150 grams of plain sweet biscuits

  • 50 grams of melted unsalted butter

For Fillings

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  • 500 grams cream cheese (at room temperature)

  • 125 grams caster sugar

  • 80 ml (1/3 cup) lemon juice

  • 315 ml (1 1/4 cups) of creamed (whipped)

  • 250 grams of red dragon fruit (meshed and become puree)

  • <font face="Microsoft PhagsPa"3 tablespoons of gelatine

  • 1/3 cup of water

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STEPS OF PREPARATION

Preparation of biscuit crust

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  • Blend the biscuits in a food processor. Add the melted butter to the biscuit crust and mix well.

  • Have a 9” diameter spring form baking tin, spoon the crushed biscuits and press firmly against the base of the baking tin. Chilled in the refrigerator for at least half an hour or until firm. Lightly grease the sides of the baking tin with butter.

For biscuits, it can be any type of biscuits. In fact I have used some biscuits that have some meringue on top and therefore you can see some coloured meringues in my biscuit crusts.

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Melting the gelatine and preparation of red dragon fruit purees

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  • Have a metal bowl, put in 1/4 cup of water and sprinkled the gelatine on top of the cold water as evenly as possible. Use a tablespoon to lightly stir the gelatine powder solution and ensure all the gelatine absorb the water.

  • Bring a pot of water to boil in a stove. Turn off the heat. Place the metal bowl with gelatine on top of hot water, stir until all the gelatines are dissolved without signs of gelatine powder. Leave the metal bowl floating in the hot water for later use.

  • Put the dragon fruits in the food processor and blend it until it become puree form. Add in half of the gelatine and set aside for later use.

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  • In a standing mixer, whipped the cream until firm peak form and set aside for later use.

  • Using the same mixing bowl, put sugar and softened cream cheese.

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  • Beat until light and smooth. Scrap bottom of the mixing bowl and ensure there are no deposit of cheese at the bottom of mixing bowl.

  • Add in half of the gelatine, lemon juice and whipped cream, use the slowest speed of the mixer to whisk until well mixed as indicated in the fourth images.

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  • Take out the spring form tin from the refrigerator and place some whipped cream cheese on top of the biscuit crust.

  • Place two to three tablespoons of dragon fruit puree on top of the whipped creamed and followed by another level of whipped cream cheese.

  • Perform the same procedures alternating between whipped cream cheese and dragon fruit puree until all was done. Use a knife to lightly swirl through the cheesecake.

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  • Lightly tap or shake your baking tin and you will see patterns start to evolve.

  • Chilled in the refrigerator for at least 4 hours before serving. Top with whipped cream or additional red dragon fruit or other topping as you wished.

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CONCLUSION

Not as difficult as one thinks to make this cake, The visual effect, in my humble opinion is astonishing. While in my red dragon fruit pie bars, the red dragon fruit appeared to be red in colour. However, in this cake, it appeared to be purplish colour which shocked me!

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It is a big cake, a 9” inches diameter cheese cake, I am now thinking how I can finish the whole cake!  Haha. If you are interested on cheese cakes, you may want to check out my other two cheese cakes –  Durian Cheese Cake , Ferraro Rocher Ice Cream Cheese Cake not forgetting the peanut flavour cream cheese ice – cream.

Hope you like the post today. Cheers and have a nice day.

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Let Try Something New–Red Dragon Fruits Pie Bar And Blueberry Pie Bar

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UPDATED POST ON 5-12-2014

Saw some blueberry in the supermarket and I have decided to update this post with some new pictures. Decided to prepare blueberry pie pars.. I have always loved pie bars especially its crumbly top.. Unlike normal pie, pie bars have more short crust pastry than its fillings. If you like short crust pastry of any sort, you shall try this..No major changes in the recipe, just torn down the sugar content to suit Asian taste buds..Changes are highlighted in red.

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INTRODUCTION

I have been challenged that most of my recipes that I have written are very “colourful”. If you think that I like permitted food colouring, that is not entirely true. You may have seen a few post that uses food colouring, but that essentially was because I am doing it more for illustration and picture taking purposes. If you read my post on Rainbow Loaf, you will understand how I justified the usage of permitted food colouring and struggling whether such a post should be issued. While I don’t encourage the use of food colouring, but we have to be realistic in our daily lives. I strongly believed the usage of permitted food colouring are all over the food outlets. What about Angkukueh? Do you think all mango puddings are consistently as yellow as what you saw every time your bought it? How about various type of tapioca pearls, milk teas, pasta sauces or even moon cakes? Well that is up to individual and I tend to choose to believe that NOT all the green colour in the Pandan Kaya or Kueh Srimuka/Salat that are sold in eating outlets  are all from the Pandanus leaves….

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This post is  using a natural colour. A colour that I am very hesitant to touch. I even hate it when it stained my cloth! It is one of the very strong natural colour – Purplish Red dragon fruits. There is an influx of purplish red dragon fruits in Singapore supermarkets in current year. Though I do not really like to touch the colour by itself, but I do believed it will help to create a visual effect in pastry’s presentation.

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In last week’s marketing, these dragon fruits were on sale and I managed to get 2 big red dragon fruits for S$2.50.. I think that it is a deal and I think I should made use of its natural colour to make some pastries. Then it reminded me of some blueberries pie bar that I read while browsing the internet. therefore, I have decided to use these dragon fruits to prepare some dragon fruits pie bars..

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Pie bar is a type of short crust pastry usually loaded with seasonal fruits and served as desserts. Fruits that are usually used include strawberries, blueberries and blackberries.

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WHAT IS NEEDED

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Pie Pastry for crust and toppings

  • 400 grams of plain flour

  • 330 grams of butter (cold and cut into cubes)

  • 300200) grams of sugar

  • Pinches of salt

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Dragon Fruit Fillings

  • 4 eggs (about 200 grams)

  • 400 (250 ) grams of sugar

  • 100 grams of plain flour

  • 150 grams of sour cream or whipped cream

  • Pinches of salt

  • 200 grams of dragon fruit (meshed) or mashed blueberries

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STEPS OF PREPARATION

Meshing Of Dragon Fruits

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  • Use some kitchen utensils or sharp objects such as forks or knifes or potatoes mashers to mesh the dragon fruits.

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Preparing the short crust pastry

  • Get ready a baking tray of 12” x 15” baking tray.

  • Preheat the oven to 180 degree Celsius

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  • In the big mixing bowl, put cold cut butter, flour and sugar. Use finger tips to rub the butter and flours mixtures together until resemble some crumbs.

  • Divide the crumbs into two portion, one for the bottom layer and another portion for the toppings.

  • Press half of the pastry against the bottoms of the baking tray. Use a fork to make a few holes in the pastry and set aside for later use. 

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Preparing the fillings

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  • In another mixing bowl, beat eggs, sugar, and cream together. Add flour and followed by mesh dragon fruits and mixed well.


Assembling And Baking The Pastry

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  • Pour the dragon fruits fillings on top of the pastry. Sprinkle the remaining flour mixture evenly over the fillings.

  • Bake in the oven for about 45 minutes at 180 degree Celsius.

  • Cool at least one hour before cutting your desired sizes.

  • Best served with some whipped creams, ice creams, additional fresh fruits or on its own.

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CONCLUSION

  • It is a dessert that is not that tough to prepare. I believed it is still relatively uncommon in Singapore and Malaysia. For a person with sweet tooth like me, I definitely wouldn’t object such a treat. The crispy and crunchy toppings resembles a bit of the biscuits with some mild fruity flavour of the red dragon fruits.

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  • I have hold up this post for one day as I am unsure about the colour combination and the acceptability of this desserts in this area of the world. When I posted up to one international communities in Google Plus, I was being encourage to proceed with the post as the pie bars looks appetizing.. Thanks to those members who have encouraged me to have this post.

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  • I have quite a number of posts in the past one month, this is due to the assistance from my mother in law who is visiting me and able to help me to “nag” my kids performs some household chores. In addition, Singapore was having a school holiday last week.  In the next few days, as my mother in law will be back to her home town, I will have to slow down my posting as I need my energies to nag and cooked for normal household meals. She has been a great helper in the house and I really appreciate and thankful for her presence and I know I am going to miss her like her grandsons and grand daughters…

Hope you like the post today. Cheers and have a nice day.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 26 November 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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Soft Chewy or Crispy,You Choose Yourself! – Baby Cereal Oatmeal Cranberry Biscuits (麦片饼干)

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UPDATED POST ON 2-10-2014

A biscuit that I like very much but went unnoticed because I did not like the initial pictures taken.. Since I have some cereal at home, I decided to prepare this for my relatives as a hand gift. Nothing change except that I substitute the oats portion with instant cereal since I do not have it at home. In addition, instead of cranberry, I have used raisin instead. It is crispy outside and chewy in the middle. You can make it totally crispy if you make it a smaller size and extend the baking time at a lower temperature. A rather addictive cookie and I really love the cereal flavouring.

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INTRODUCTION

One number baking ratio now extends it to biscuit and of course it had to be slightly amended. In this recipe, one portion of milk was being substituted by a portion of flour to make it a cookie liked structure.  This biscuits can be a soft chewy type of biscuit that is crispy on the outside but slightly soft in the middle. It can also be a crispy type of biscuits it you prefer it to be crunchy.

This is not the first time I prepared these biscuits. I prepared these biscuits a few months back. I loved it for its chewy texture and the baby cereal fragrance.

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WHAT WILL HAPPEN WHEN INSTANT OATS “MEET” QUAKER OATS

I like to blend my instant Quaker Oats with the Nestum Baby Cereals and make it into a breakfast cereal drink. I usually put 50% of instant oats and 50% of baby cereals and use a food processor to blend these two items. The breakfast cereal drinks will have instant oats “stickiness” but with baby cereals fragrance. I usually sweetened it by some condensed milk and if it was too “sticky”, I will add in some fresh milk. Bananas and nuts were added when I craved for it. May be I shall have another post on this wonderful breakfast drinks and you wouldn’t be disappointed with this cereal drink..

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WHAT IS REQUIRED

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  • 100 grams of butter

  • 100 grams of plain flour

  • 50 grams of instant oat

  • 50 grams of instant baby cereals

  • 100 grams of sugar

  • 100 grams of eggs

  • 50 grams of cranberry (optional and substitutable with raisins or other dry fruits)

  • 1 teaspoon of baking powder

  • 0.5 teaspoon of baking soda

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STEPS OF PREPARATION

Preparing the instant oat baby cereal mixture

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  • Blend 50 grams of instant oats and instant baby cereal each using a food processor until your desired textures.


Preparation

  • Get ready 2 baking trays lined with parchment paper or baking paper.

  • Pre-heat oven to 180 degree Celsius.

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Preparation the batter and baking

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  • Cream the butter and sugar. Add the eggs and followed by the mixture of oats/baby cereals. Stir and mix well.

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  • Add in the sifted flour, baking powder and baking soda, mix until just combined. Stir in cranberries or raisins and mix well.

  • Place one teaspoon/tablespoon full of soft dough (depending on the size you want) on the parchment or baking paper.  Give adequate space for the dough to expand when cooked.

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  • Bake in the oven at 180 degree Celsius for 15-20 minutes or until the colour starts to turn golden brown on the edges but still soft in the centre.

  • Cooled completely in a rack before store in an air tight container.

  • Best served with hot tea and coffee and as a snack.

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VARIATIONS

  • If you preferred the crunchy version, after the 20 minutes baking at 180 degree Celsius, reduce your temperature to 150 degree Celsius and continue baking for another 10 minutes. Note that the cookies will not be hardened until you take it out from the oven. Let it cool and see if that is your desired texture. In the event you prefer to be even crispier, put back to the oven and baked for another 5 minutes. The longer you baked, the more moisture will be lost making it to be crispier. However, do watch out for the colour of cookies. If it is too brown, you can turn off the top heat and use the bottom heat to continue the baking.


CONCLUSION

From preparing the biscuits until I finished this posting, it took me about 2 hours. Therefore, readers should comprehend how easy this biscuit was. If you like baby cereal like I do, you will like it. If you like soft chewy type of biscuits where the edges are crispy and soft in the inside, you will like it. Take a step to make this, tailor to your family taste buds, it definitely wouldn’t disappoint yourself and your family members.

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Join me to have some of these cookies as breakfast and of course, not forgetting a cup of hot Earl Grey tea.

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Cheers and have a nice day!

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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Traditional Batik Cake or Hedgehog Cake

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Updated post on 10-10-2014

Have not prepare this cake for one year. A sudden craving made me wanted to prepare this rich and sinful cake to curb the sugar cravings. However, I have added 3 eggs to the recipe and using the boiling method.

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The simplified method are:

  • Melt the butter, add in condensed milk, beaten eggs and milo, cooked under medium heat until it starts to thicken. Transfer the mixture to the baking tin lined with Marie biscuits. Cover the base layer of Marie biscuits with the mixture. Put another layer of Marie biscuit on top and follow by another year of mixture. 

The shape is better and it wouldn’t melt in the hot weather. Of course, it will not be that creamy like the chilled version since it had been cooked. Happy trying.

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INTRODUCTION

Don’t bombard me this controversial version of batik cake or “hedgehog” cake. It is simplified by Guaishushu as he had omitted the cooking steps.

Guaishushu like traditional cakes for its simple to follow ratio. Due to lack of precise measuring equipment in the early days, most household cakes recipes are simple such as pound cakes.

Today, Guaishushu is not promoting the one number baking ratio. Instead, he is making a cake that truly reflects the lifestyles of the people living in Malaysia in the early 70’s to 80’s. This cake is a simple cake that Guaishushu’s have made a long long time ago, may be 30 years back. Then, there was no oven in the house and his family just have a very simple fridge.

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This was one of the easiest cake that he can make because it required no oven, no mixer and just need a fork and a spoon. In addition, the ingredients were household common breakfast items such as Milo beverage drink and Marie biscuits. There was no internet then and most recipes were by words of mouth. He can’t recall which relative gave him the recipe, what he could remember very clearly was the nice pattern in the cake.

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In Malaysia, the cake was called BATIK CAKE. Batik is a cloth that is traditionally made using a manual wax-resist dyeing technique. It is a beautiful cloth and usually wore by Malay in the Malay Peninsular.

(Source: http://en.wikipedia.org/wiki/Batik)

Guaishushu had long wanted to make the cake but he did not have the recipe. He had in fact bought the Marie biscuits but did not have the time to search for a recipe. Coincidentally, one of the members in a Google Plus communities disclosed that her week end adventure was preparing a batik cake, Guaishushu immediately felt extremely happy and asked her for the recipe. The member was very kind to share her recipe and uploaded a picture. Guaishushu showed his wife the picture and his wife concurred that she have missed the cake too as she had not eaten this for ages.. With her recipe, Guaishushu started his preparation and within one hour, everything was done and send to the fridge for chilling.

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This recipe is a bit different from the original recipe in that Guaishushu do not cook the mixture. No cooking is actually required because all the ingredients are cooked ingredients. He opted just to mix and chilled to simplify the preparation. Of course, without cooking, the texture will be much softer and it can be treated as a type of chocolate sauce.

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The cooked version will have  a better shape but the texture is slightly chewy . Non cooked version will have a totally different texture, soft and smooth and rich in chocolate flavour.

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WHAT IS REQUIRED

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  • 1 can of condensed milk (385 grams)
  • 385 grams of milo (breakfast beverage drink)
  • 385 grams of melted butter
  • 1 packet of Marie biscuits (about 250 grams) – a bit more or less is okay.
  • 3 eggs (optional) – If eggs are added, you will have to use the cooked version.

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STEPS OF PREPARATION

There are two methods of preparation. Either you melt the butter, milo, eggs  and condensed milk in a sauce pan and cooked under low heat until it thickens. In this case, you cake will be chewy and more shapely (Please refer to the update post for procedures)  For better presentation, it is advised that you follow this method such that it had a nicely cut cake. But for taste wise, it is advise that you follow the second method below.

The second method is as in this illustration where no cooking is required, therefore, you final products will become very creamy, soft as if you are having some rich chocolate sauce with biscuits.

Chilled Version

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  • In a big mixing bowl, place melted butter and condensed milk together, use hand or machine whisk until texture is consistent.

  • Add in milo powder and mix until it is well mix.

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  • Arrange your Marie biscuits in the tin and pour some chocolate sauce over the biscuits. Add another layer and repeat the same procedures until all biscuits and batter are used up.

  • Freeze it in the freezer for 1 hour or until temporary set. Cut into the desired size and served immediately out from the fridge. The sauce will gradually melt in the room temperature and therefore you shouldn’t put in the serving plate too early especially in hot weather like Malaysia and Singapore.

  • Best serve cold as a form of dessert.

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Cooked Version

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  • Melt the butter, add in condensed milk, beaten eggs and milo, cooked under medium heat until it starts to thicken. Transfer the mixture to the baking tin lined with Marie biscuits. Cover the base layer of Marie biscuits with the mixture. Put another layer of Marie biscuit on top and follow by another year of mixture. 

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CONCLUSIONS

This is a twist of the traditional Batik Cake. I have purposely not to cook the batter since all ingredients are cooked ingredients. The texture and the level of enjoyment is totally different. While the traditional method of cooking the batter will provide you with better shaping but to me, its texture is compromised. I would prefer something soft, silky, rich and creamy full of chocolaty flavour to go with this simple plain biscuit. Whether or not this can still called a batik cake is irrelevant to me. The texture and taste will definitely a better alternative for me.

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The cake is made with simple ingredients, no complicating beating using expensive equipment, why not making one today and try. You can add nuts if you want to, can add some Nescafé if you prefer, change to some other types of biscuits if this suit your taste buds.  Remember, boiling method can give you a better shape but the texture is slightly harder. Chilling method is very creamy but a bit messy. If you asked me which do I prefer? For small gathering at home, chilling method. As gift or buffet style, boiling method…. Last but not least, I forgot to say that this taste like Asian Kit Kat.. Ha-ha.

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Cheers and have a nice day.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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Re-Creating My Homesick Snack–Citrus Zested Kite Mooncake (风吹饼,风筝饼, 烘吹饼)

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UPDATED POST – on 14 August 2014

Last year, I have prepared this mooncake but I cut it in square shape and I have put sesame seeds in the crust. It doesn’t look that authentic and this year, I have decided to prepare again in the traditional shape which is round and without any sesame seeds. The recipe is in the post proper itself.

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This is how it was being packaged and sold in Kuching Teochew Cake House. Picture courtesy from Mr. Tan Sia Hong who take the trouble and go around taking picture for me.

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ORIGINAL POST


INTRODUCTION

I am a rather sentimental person. I am always homesick of the snacks that I have eaten when I was young.I have a detailed post on the unique Sarawak Butter Buns (砂朥越牛油面包) (http://wp.me/p3u8jH-vg) and a fusion of famous Sarawak Tomato Noodles with West Malaysia Yee Min on (茄汁伊面)(http://wp.me/p3u8jH-ud)。

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Mid-autumn festival is approaching and I am now homesick of this special pancake (and some dialects group) treat it as moon cake. I am not really fancy about current type snow skin moon cake or the traditional Cantonese moon cake but I have the inclination to like the Teochew style of moon cakes with the flaky skins. I never fancy lotus paste (should be the most expensive) filling and I usually opt for the white mung bean filling (白豆沙)。But this just suddenly came across my mind that it is another type of moon cake that I missed.

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CITRUS ZEST CHINESE PANCAKE

This special pancake can be found in East Malaysia rather easily. I have to be very frankly I do not know how to translate this traditional Chinese delicacy. Literally, it was translated as the Kite Pancake. The origins have yet to be traced but I seriously believed that it is a type of Zhaoan or Teochew sweets. This is because I can get it in Singapore during moon cake festivals from the famous Teochew cake house called “Yang Hua Teochew Cake House) (荣华饼家).

Apparently, there are not many bloggers who blog about this special sweets and in fact you will have a hard time to search for a recipe on the net. I managed to get a recipe from HERE and immediately I just bookmarked it and today, I have recreated it but modified to include sesame seeds. This blogger is also from the State of Sarawak, Malaysia.

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As I did not manage to get Maltose (麦芽糖), I have substituted with home made golden syrup . Overall, the results are satisfactory especially for those who craved for this snacks. As there are very limited or only one recipe available, I have difficulty to compare between recipes but overall, I will think that it is 90% resemble those who sold in Kuching market and definitely something that I would do in the near future.

I have purposely do it a rectangular shape because it is easier for me to cut for serving.

The snack shall be a bit crunchy on the crust and the inside a bit chewy and sticky full of citrus flavours.I missed this pancake.   It goes well with a cup of hot tea or coffee.

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The preparation of the pancake will involve:

Part A – “Crystalizing” the Sugar

Part B – Preparing the Skins

Part C – Preparing the Fillings

Part D – Wrapping, Rolling and Pan Frying

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PART A – “CRYSTALIZING” (反沙)THE SUGAR

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What is required

  • 300 gram of castor sugar

  • 50 gram of water

Steps of preparation

  • Have a sauce pan, add water and sugar.

  • Heat the sugar and water over “MEDIUM HEAT” and constantly stir it until it melts.

  • Let it boil until it re-crystalized.

Special notes required

  • Please avoid using non stick pan as I have a hard time to get it crystallized.

  • If you use high heat, instead of re-crystalizing, your sugar will become caramelized and you will have a hard time to “break” the sugar.

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PART B – PREPARING THE SKINS

What is required

  • 300 grams of plain flour

  • 100 grams of vegetable shortening

  • 100 grams of hot water

  • 1 big tablespoons of icing sugar

  • 1 big tablespoons of maltose/golden syrup

Steps of preparation

  • In a big mixing bowl, add vegetable shortening, plain flour, golden syrup/maltose, icing sugar and hot water.
  • Slightly mix using a tablespoon. Knead until it form a soft dough. Set aside of later use.

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PART C –  PREPARING THE FILLINGS

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What is required

  • 1 big table spoon of orange zests or dried Chinese Oranges (桔饼)

  • 20-30 grams of candied winter melon (冬瓜条) – diced in very small pieces (optional)

  • 75 grams of cooked glutinous rice powder (糕粉)

  • 150 grams of plain flour (普通面粉)

  • 300 grams of crystalized sugar (as from PART A)

  • 100 grams of sesame seeds (optional)

  • 1 big tablespoons of golden syrup or maltose (maltose preferred)

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  • In a bowl, put golden syrups/maltose together with crystalized sugar. Add 50 grams of water and let it slightly dissolve.

  • In a big mixing bowl, add plain flour, cooked glutinous rice flours, orange zests.

  • Make a hole in the centre of the flour mixture, pour the liquid mixture and knead until smooth.

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PART D – WRAPPING, ROLLING AND PAN FRYING

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  • Divide the dough and the fillings into 4 equal portions.

  • Slightly flatten the rough dough and wrapped the fillings with the dough.

  • Use a roller pin to roll it in a round shape with a height of about 5mm thick.

  • Sprinkles additional sesame seeds on both side and pan fry using the lowest heat until the dough is cooked and turned golden brown in colour.

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  • For servings, cut into your desired shapes and sizes.

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CONCLUSIONS

I have tried to re-create pancake based on the only recipe that I have. I have decided to post in the blog as I want to introduce this to my international readers.  Do give it a try and see if it suit your taste bud.

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Hope you like the post today and cheers.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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One, Two, Three…….Let’s Start Making Traditional Short Bread Biscuits (英式传统牛油饼干)

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INTRODUCTION

I have mentioned before that my family members like buttery biscuits or cakes. Butter cake without any flavour will definitely top my list of cakes whereas short bread will be my preferred choice of biscuits. Short bread is crumbly in textures and full of buttery aroma and it is addictive as long as I started the first bite.

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When I was searching for short crust pastry for my “short crust pastry moon cake” post, I remember wrongly and instead I searched for short bread. When I read the definition of Wikipedia, it immediately caught my attention.

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Per Wikipedia, it was written that

Shortbread is a type of biscuit (“cookie” in American English) which is traditionally made from one part white sugar, two parts butter, and three parts flour (by weight). The use of plain white (wheat) flour is common today, and other ingredients like ground rice or corn flour are sometimes added to alter the texture. Also, modern recipes often deviate from the pure three ingredients by splitting the sugar portion into equal parts granulated sugar and powdered sugar and many further add a portion of salt. (Source: http://en.wikipedia.org/wiki/Shortbread)

I was amazed by the simple ratio of one part white sugar, two parts butter and three parts of flour. I did not look around for any further recipe and based on these three figures, I prepared my traditional style short bread.

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This is my first attempt and I am generally happy with the results though the shaping still needs improvement. I may try out other recipes in the net and compared the actual differences and what other special ingredients that were added to alter the texture.

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WHAT IS REQUIRED

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  • 50 g of icing sugar

  • 100 g of butter

  • 150 g of plain flour

  • 1 teaspoon of vanilla essence

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STEPS OF PREAPRATION

Preparation

  • Preheat your oven to 180  165 degree Celsius.

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  • In a big mixing bowl, place cut butters, vanilla essence, icing sugar, plain flours. Mix and knead until it form a dough.

  • Use a rolling pin to roll the dough into a flat sheet of about 1 cm thick.

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  • Shape it into a rectangular shape and use a sharp knife to cut the dough into 1 cm x 4 cm sizes

  • Transfer to the baking tray with a sheet of baking paper. Place the short breads with adequate space to expand.

  • Use a fork or something sharp to make some holes on top of the short breads.

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  • Baked in the oven for 15 – 20 minutes until the colour start to turn golden yellow.

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Additional notes

You can chill the dough in the fridge for 15 minutes before your baking starts. This will help to fix the shape of short bread! This illustration did not include the chilling. Due to the hot temperature in Singapore, The butter melts rather easily therefore chilling will hep to keep the biscuit in shape when you send for baking.

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CONCLUSION

A very short and straight forward post. I like this for its simple easy to remember recipe. This recipe is simply based on the traditional ratio of 1 sugar, 2 butter and 3 flour without additions of texture altering ingredients. The taste and texture is awesome except the shape is not as regular as what we bought from the stores.  It will be an ideal gift for your friends during festive occasions such as Christmas.

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Overall, I am still very pleased with this adventure. It is so simple yet we pay so much for these biscuits in the supermarkets.

Try and you will know how easy it is. Hope you like the post today and have a nice day ahead. Cheers.


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Second batch of short bread made for the celebration of Teacher’s day 2013.

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Updated on 8 – January 2014

Baking this special batch of rose decorated shortbread biscuits. Recipe is the same except I cut it in difference shape and dust it with dried rose petals.

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This recipe was included in Page 18 and Page 19 of the following E-book. 

For more Chinese New Year related cookies, snack and steamed cake recipes, you can have a copy of Easy Chinese New Year Recipes – A step by step guide” that was packed with 30 recipes, 60 pages at a reasonable convenience fee of USD3.50. The recipes covered various recipes from auspicious radish cake to nian gao to traditional kuih bangkit to trendy London almond cookies. Of course not forgetting both type of pineapple tarts. You can purchase by clicking the link above. You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at kengls@singnet.com.sg and separate arrangement can be made.

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Can I Have A Moon Cake That Is Not Round? Hmmm.. Try Short Crust Pastry Moon Cake

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Chinese Mooncake Festival or Mid Autumn Festival is arriving soon on 19-9-2013 (or Chinese Lunar Calendar August 15) and I think most bloggers will blog about moon cakes. There are many many moon cake recipes in the internet and there is no way for me to blog something that I am rather unfamiliar due to my poor shaping skills of moon cakes .

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This year I have a few attempts to shape the moon cake but not really successful. It cracked terribly and I have told members in my Facebook Group“Food Bloggers and Foodies United” that I am not going to issue a post on moon cake I totally do not have any confidence to share with readers about the making of moon cakes.

The next day after I issued the post, one of my relatives gave us a pack of moon cake from Kluang, Johor Malaysia. In the box, it was written clearly Shanghai Moon Cake, and what shocked me is that the shape is elongated and some called it a mouse shape.

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Sorry for my limited knowledge, I never seen Shanghai moon cake in this shape. I posted in my timeline and asked my friends what is that. Surprisingly a number of friends from Southern Peninsular Malaysia knew about this shop and ever tasted this special moon cake before.

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The next day, I cut it and ate a slice, I felt that the taste was very familiar. It resembles the short crust biscuits with the normal moon cake fillings. Therefore, I told my friends that I wanted to pursue another baking adventure based on what I tasted and I wanted to try to “reproduce” the moon cake that I received.

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That morning, there is no body in my house except myself. I just simply pick a short crust pastry recipe and start my adventures. Actually, the short crust pastry resembles the pineapples tart pastry. However, in this illustration, I made a mistake by including sodium bicarbonate (baking soda) in the dough. I shouldn’t need to include this as the fillings will expand when heated and the baking soda make the crack bigger that I do not want to see.

Putting that aside,  I would say that this pastry, or pardon me formally called it “SHORT CRUST PASTRY MOONCAKE” , is definitely worth trying. The soft filling blends extremely well with the melt in the mouth pastry wrapping it. Unlike other moon cake,  it is buttery in flavour and that make me wanted to share with readers this “funny” pastry aims at those who are adventurous to try out new ideas.

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But I have to highlight that, it is just like any pastry, it can’t keep for long. It is best to consume it within two to three days of making it. The wet fillings will make the short crust slightly soggy if you do not consume on time. Well, that is my frankest opinion and I do hope that readers have some confidences on me by baking this short crust pastry moon cake and share with me if it is up to your expectations.


WHAT IS REQUIRED

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  • 80 grams of salted butter, cut into cubes and keep in fridge waiting for later use.

  • 2 eggs lightly beaten

  • 400 grams of self raising flour (sifted)

  • 80 grams of sugar powder

  • 600 grams of moon cake fillings of your choice (in this illustration, I have used both the green tea paste and red bean paste).

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STEPS OF PREPARATION

Pre Preparation

  • Pre-heat the oven to 180 degree.

  • Get ready a baking tray with a piece of baking sheet.

  • Divide the moon cake fillings into 3 portions and roll it into an cylindrical shape of about 6 inches long.

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  • In a big mixing bowl, put in your sifted self raising flour, sugar powder. Add the butter cubes from the fridge. Use finger tips to lightly rub the butter until butter and flour are well mixed resembling crumbs. Rubbing should be light and fast. This resembles the preparation of scones and your can refer HERE.

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  • Make a whole in the centre put in the beaten eggs.

  • Use a fork or a knife to slightly mix the batter. Once the eggs and the flour have form a dough, transfer the dough to a table and knead for 1-2 minutes to ensure it is well mixed.

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  • Divide the dough into 3 portions. In my illustration, my dough weighed about 220 grams per portion.

  • Use a rolling pin to roll the dough in a floured surface into rectangular shape of about 10 inches x 5 inches.

  • Place your moon cake filling on top of the pastry, close the longer ends and roll follow the shape of the fillings.

  • Close the other two ends and ensure the edges are closed.

  • You can reshape to any shape that you want. However, I have opted to use the shape as shown above. Alternative shape is round shape. However, round shape is difficult for serving. So I opted for the oblong shape.

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  • Place the dough in the baking tray. Use a sharp knife to lightly cut lines on top of the dough.

  • Have the first egg wash and send to the oven and bake for 15 minutes.

  • After 15 minutes, take out and have a second egg wash. Baked for another minutes 10 and the moon cake is done.

  • For egg wash, hand beaten 1 egg yolks and add 2 big table spoons of water and 2 drops of oil. Sift and put in a container. Use a brush to lightly brush the dough.

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CONCLUSION

This is another way of serving the moon cake though traditionally, moon cake must be round resemble the moon. Whether this can be called moon cake or other name is up the discretion of the readers.

This moon cake was prepared using short crust pastries and the buttery taste of the pastry is totally different from traditional moon cake but it blends well with the traditional moon cake fillings. It is good to be served as a tea time snack item.

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I hope you enjoy my baking adventures for making this special shape moon cake inspired from the famous Kluang moon cake shop in Malaysia.

This recipe was included in Page 15-17 of the “Easy Mooncake Recipes E-book”. For more mooncake recipes, you can have a copy of Easy mooncake recipes  – A step by step guide” that was packed with 20 recipes, 45 pages at a reasonable convenience fee of USD4.00. The recipes covered various recipes from durian mooncake, traditional baked mooncake and also the less common Teochew mooncake . You can purchase by clicking the link above.You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at kengls@singnet.com.sg and separate arrangement can be made.

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Hope you like the post today and do join me in the baking adventures. Bake one for yourself and tell me if it suits your taste buds. Have a nice day and cheers


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King of Fruits + Cream Cheese = Durian Cheesecakes, Game to Try?

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INTRODUCTION

Imagine a bite of cream cheese and another bite of durian flesh, that will be what you are going to get from these cheese cake, soft, smooth, creamy and sweet.

A rather simple chilled cheese cake to make without baking, therefore the natural aroma of the durian are maintained in the cake even days after it was prepared. For this recipe, it is rather flexible except one step that I am rather insistent-handling of the durian flesh. Mastering this step will give you a cheese cake that will impressed your guest. For this step, I beg to disagreed  with any shortcut method(no blending), other than that, you can use your common sense to proceed with the making of the cheesecake.

Steps in preparing the durian cheesecake will involve (preferably in this order to smoothen your flows of preparation):

  • Preparing the biscuit crust
  • Preparation of gelatine
  • Beating the cream
  • Sifting the durian flesh
  • Making the cream cheese fillings
  • Decorating and serving the cake

Though it looks like the step are many, however the times taken are very short. So, don’t be frightened by the steps  mentioned here.

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WHAT IS DURIAN….

To start the post,  it is only fair that I have some introduction on durian as a number of my overseas friends apparently never seen durian before. As usual, per Wikipedia:

“The durian /ˈdjʊriən/ is the fruit of several tree species belonging to the genus Durio and the family Malvaceae. Regarded by many people in southeast Asia as the “king of fruits”, the durian is distinctive for its large size, strong odour, and formidable thorn-covered husk. The fruit can grow as large as 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb.). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species.

The edible flesh emits a distinctive odour that is strong and penetrating even when the husk is intact. Some people regard the durian as pleasantly fragrant; others find the aroma overpowering and revolting. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as almonds, rotten onions, turpentine, raw sewage. The persistence of its odour has led to the fruit’s banishment from certain hotels and public transportation in southeast Asia.”

picture source: https://upload.wikimedia.org/



WHAT IS REQUIRED

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  • 350 g of assorted biscuits.You can use biscuits of any type and I have used 2 types of biscuits some sugar crackers and some Fox chocolate crunch biscuits. I have chosen to use these 2 types of biscuits as there are slightly sweeten and have been sitting in my kitchen cabinets for quite a while.
  • 150 g of melted butter.
  • 350 g cream cheese at room temperature
  • 750 g of fresh durian flesh (with seeds)

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  • 90 g of granulated sugar or sugar powder
  • 1 cup of whipping cream
  • 6 large teaspoons of gelatine powder 
  • 1/2 cups of plain water
  • 8 inches spring form cake tin or detachable base cake tin. You can refer here for more explanation on the cake tin selection.

For decoration of the cake

  • 10 large teaspoons of gelatine powder 
  • 1 cup of plain water
  • 200 gram of flesh durian tear into smaller pieces.

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STEPS OF PREPARATION

Preparing the biscuit crust….

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  • Microwave heat your butter for 1 minutes and set aside for later use.
  • In a food processor, place your assorted biscuits and blend your biscuits until very fine pieces. The finer it is, the easier it is for you to make the crust . However, if you want to have something to munch in your mouth, you can have your biscuit pieces coarser.
  • Transfer the chopped biscuits into a mixing ball. Gradually add in the melted butter. Stir until well mixed.

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  • Transfer the chopped biscuits into the spring form baking tin. Use a spoon to press firmly against the bottom and against the side such that it is equally spread out. Put in the freezer and refrigerate until later use.

 


Preparation of gelatine…..

This step can be used for both the cream cheese filling and decoration of the cheesecake.

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  • Put the water in a small metal bowl, sprinkle the gelatine in an even layer over the surface and leave to go spongy.
  • Take another bigger metal bowl, put some water and heat it using the smallest heat. Place the first bowl on top of the hot water, stir until all the gelatine are dissolved.
  • Take out, let it cool at room temperature and set aside for later use.

Beating of Cream…

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  • Either hand whisk or using a machine beat the cream until firm peak. Note that your mixing bowl must be dry and free of any oils. Otherwise , it is hard to beat the cream until firm peak. Don’t over whipped your cream. When you over whipped your creams, your can add a bit of fresh cream to make the cream looked fresh again. Shall I refer to you to some links from www.finecooking.com’s video that I have posted in Guaishushu’s Facebook Page here.
  • Scoop out your whipped cream and put it in a fridge.


Sifting of Durian Flesh…

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  • Get hold of 750g of fresh durians. De-seed the durian and put it in a sift. Use a metal spoon to rub against the sift until all the flesh become some meshed durian. Weigh 350 g and keep the leftover in the fridge for making of “durian ice cream” if you want.
  • Put your sifted durian in the fridge as it can oxidize rather quickly. Alternatively, you can just add one scoop of fresh cream that you have whipped and mixed with the sifted durian, it will reduce the tendency to get oxidize. Oxidize will render your colour darker and therefore would have less appeal to your guest.

Note:

There is no compromise to this step. As I am making a chilled creamy cheese cake, I do not wish to have any durian fibres in the cake. It should be as smooth as the cream cheese. No blending and other short cut. Eating a cheesecake with strains for durian fibres will irk your guest.

It is rather difficult to estimate the exact quantity of the raw durian you need as the recovery rates can varies. The durian that you seen in the picture is of rather good quality, yellowish colour, sweet and soft but comparatively small compared to other better quality ones. You don’t need top grade durians as too strong the smell will mask cream cheese flavour. Probably you just need the least expensive durian and your guest will be equally impressive with your final cheesecake. For Singapore and Malaysian readers, I have bought about 1.5 kg of raw durians for about SGD20. You should be able to judge the quality. It is a good buy as I only managed to use half of the durians.

Another side tip. Add equivalent amount of cream to your meshed durian, stir well, freeze it and you will get the durian ice cream. Try it and you will know that only homemade durian ice cream can be that luxurious.. thick and aromatic. Alternatively, pump into a choux pastry and it will become durian puff and if wrapped in a crepe will become durian crepe… 

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Making the Cream Cheese Fillings

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  • Use the same mixing bowl that you beat your cream, put in the cream cheese and the sugar, beat until well mixed and smooth. It will be rather fast and 2-3 minutes will do.
  • Add in the sifted durian flesh and beat at low speed until well mixed.

Note:

Some readers are telling me that they don’t have a sweet tooth and concerned about the sweetness. The sugar content in this recipe is very low considering 90g in the entire cake of about 900g, representing only about 10% of the ingredients. However, if you are still concern about the sweetness, change the granulated sugar to icing sugar powder, start with half of the volume and take a small tablespoon and taste the cream cheese durian mixture, if it is too sweet, just add in the remaining sugar powder in stages until it suit your taste buds.

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  • Take out the cooled gelatine, fold in the durian cream cheese mixture with a spatula or big metal or wood spoon. Ensure that it is well mix and followed by folding in the whipped cream. Stir until well mixed.

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  • Take out the baking tin, pour the mixture and use a spoon to flatten the top and chilled it over night.

Note:

While it is best that you chilled it overnight. However, if you run short of time , you can consider to put it in the freezer for about 1 hour when the mixture start to set or becoming firm and proceed with the next steps of decoration.

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Decorating and serving  the Cheesecake

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The decoration below is for your reference only. As durian and cheese are rather yellowish in colour,  therefore the colour of the cheesecake is quite monotonous. I have topped the cheesecakes with additional tear durian flesh. When it is set, I have made some more gelatine (about 10 big teaspoons of gelatine with 1 cup of water) and put on top of durian flesh. In this manner, the gelatine will help to preserve the durian flesh flavour and avoid it to oxidize.

For the serving, I have cut slices of fresh mango to go with it. The fresh mango will negate the creaminess of the cheesecake and just an excellent combo that I have never thought of before.

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CONCLUSIONS

  • This is not a difficult cake to make but if you are a durian and cheesecake lover, you will definitely like the cake. The cake is very creamy with natural durian fragrance even days after the cake is make. It is smooth and soft as the durian flesh have been sifted to get rid of the fibre.
  • Understand how to make this cake will also give you numerous alternatives of dessert preparation. The addition of cream to sifted durian flesh will be ideal for your durian cream puff using the choux pastry or durian crepes when wrapped it in a crepe.
  • The recipe here is definitely for homemade purposes where the usage of ingredients are rather “hard core” for durian lovers. With the same proportion of raw ingredients I mentioned in this post, this cake will be very costly if you buy it in restaurants or cafe. However, with  a fraction  of restaurant price, you can comfortably have a much better cheesecakes than in other eating outlets.
  • All steps here are rather flexible except sifted  durian flesh which I am quite insistent as the cake should be smooth and  non – fibrous. If you can’t finish the cake, try store it in a freezer, take a portion out, when you crave for it, defrost and tell me what is it like. You would not be disappointed.

Thanks for reading the post and hope you have a nice day. Cheers.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 10th February 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1500 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.

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Hey, This is not Italian Meat Rolls, It Is Chinese Meat Rolls Called Ngoh Hiang

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INTRODUCTION

This post is sharing the Chinese version of meat rolls or Ngoh Hiang. It is different from the meat roll in Western cuisines such as the Italian meat rolls. Usually, minced meat (usually pork) and prawns were used and wrapped in a dry bean curd sheet.

Meat roll is an extremely popular dish for Malaysian and Singaporean Chinese households. The number of recipes available are the same with the numbers of Chinese grandmothers meaning every household have their unique recipe and all claims that theirs is the best. Depending on the dialect groups, meat rolls can be also be called ngoh hiang (five spices or 五香) or lok bak (卤肉)or hay g’ng (虾卷)

This recipe of mine, again is based on my recollection of what my late mother have prepared and the various meat rolls that I have tasted throughout the years.  I have purposely prepared this  meat roll for the noodle dish Lor Mee, a common Hokkien dish in Penang.

Usually, we prepared more meat rolls than required and stored in the refrigerators. When we wanted to serve the meat rolls, we will re-heat it.  Chinese meat rolls traditionally are commonly prepared for religious ceremonies or important house gatherings. The process  of preparation can be slightly laborious and usually ladies in the house were called to help with the preparation.

 


MEAT ROLLS OR NGOH HIANG DEFINED

As per Wikipedia: 

Ngo hiang (Chinese: 五香; pinyin: wǔxiāng; Pe̍h-ōe-jī: ngó͘-hiong), also known as heh gerng (Chinese: 虾卷; pinyin: xiājuàn; Pe̍h-ōe-jī: hê-kǹg) or lor bak (Chinese: 五香滷肉; Pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) is a unique Hokkien and Teochew dish served in many of Indonesia, Malaysia and Singapore’s hawker centres and in Cebú in the Philippines, in addition to its place of origin in eastern China. In parts of Malaysia the dish is known as loh bak or lor bak.

It is essentially a composition of various meats and vegetables and other ingredients, such as a sausage-esque roll consisting of minced pork and prawn (or fish) seasoned with five-spice powder (Hokkien: 五香粉, ngó͘-hiong-hún) after which it is named, rolled inside a beancurd skin and deep-fried, lup cheong, cucumber, century egg, ginger, deep-fried egg, deep-fried beancurd, fishball and many others. It is usually served with chili sauce and a house-special sweet sauce. Many stalls in Singaporean food courts and hawker centres sell fried bee hoon with ngo hiang; this combination is common for breakfast and lunch. In Indonesia, people enjoy ngo hiang with sambal sauce. (Source: http://en.wikipedia.org/wiki/Ngo_hiang)

 


WHAT IS REQUIRED

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  • 1 kg of minced meat – In this illustration, I have used minced pork. However, minced chicken breast can also be used.
  • 250 g of prawns cut into small chunks – you can also mince the prawns. I have opted to use chunked prawns instead of minced prawns as  I would like to have some prawns being seen in my meat rolls.
  • 200 g of fish paste (optional). I have used this to enhance the seafood fragrance and improve the binding properties of all materials inside the meat rolls.
  • 4-5 spring onions chopped into small pieces
  • 1 big onion chopped into small pieces
  • 10 water chestnuts peeled and cut into small pieces. The purpose of water chestnuts is to let the meat rolls have some feel of crunchiness when eaten.

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  • half cup of corn flour – purpose is to enhance the springiness of the meat roll;
  • 1 cup of wheat flour – purpose is to enhance the stickiness of the ingredients. Without wheat flour, the meat rolls can be rather loose.
  • 1 egg – purpose to increase the stickiness and fragrance of the meat rolls.
  • 1 tablespoon of salt 
  • 3 tablespoons of light soya sauce to taste
  • 2 teaspoons of five spices powder (optional). Though the name is called Ngoh Hiang (five spices), my family seldom put these spices as our family members do not really like the aroma. However, most of the meat rolls that I have tasted do put these spices.
  • 2 tablespoons of sesame oils
  • 5 teaspoons of white pepper
  • 5 tablespoons of granulated sugar
  • 12 sheets of bean curd sheets of 6 inches x 6 inches big

 


STEPS OF PREPARATION

Mixing the ingredients…….

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  • In a big mixing bowl, place all ingredients together. Use a big spoon to stir until all ingredients are well mixed. As some of the ingredients can be very fine (such as five spice powders, white peppers and etc.), you can also add the ingredients in stages if you find that it is difficult to mix well by putting all the ingredients all at once.
  • The final picture is the well mixed minced meats and it is considered as well mixed when the colour is even and consistent. The minced meat can be rather sticky due to the addition of egg and wheat flour.

 


Rolling the minced meats…

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  • In a flat surface, place a dried bean curd sheet. Use a wet hand to lightly pat the bean curd sheets. The purpose is to make it more flexible as too dry the bean curd sheets can be easily broken.
  • Placed about 150 grams of minced meats on top of the dry bean curd sheets.
  • Make a small roll, fold in the sides, used some of the minced meats or water to apply to the sides and corners of the bean curd sheets. Roll the minced meat until the end of the bean curd sheets. With the minced meat or water at the sides, it will help to  bind the bean curd sheets together.
  • If you runs out of bean curd sheets, you can shape the remaining into a ball and deep frying it. Please refer to the section below “When you runs of bean curd sheets”.

 


Steaming the meat rolls….


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  • In a steamer, place some water and bring to boil.
  • Transfer the meat rolls to the steamer and steamed for 15 minutes. Use a skewer/toothpick to penetrate one of the rolls and ensure that the skewer/toothpick  comes out clean.

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Deep frying the meat rolls……..

This step will involve frying the meat rolls. However, if you do not want the meat roll to be deep fried, you can also served it after steaming by cutting into small slices. Traditional ways of preparation will require the meat rolls to be deep fried such that the bean curd sheets will become crispy and golden brown.

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  • In a deep pot, have some oil until smoking hot. As a test of whether the oil is adequately hot for frying, place a wooden chopstick into the hot oil. If bubbles start to come out, it means that oil is ready for frying.
  • Place the meat rolls into the hot oil and deep fried until golden brown. Note that as the whole roll is already cooked, therefore the purpose of this step is just to ensure that bean curd sheets are crispy and the color is golden brown, therefore, the timing of the deep frying is rather fast usually less than  5 minutes.
  • Take out the meat rolls and place it in a plate with an oil absorbing paper on the plate.
  • Cut into small pieces when serving. Condiments can include sweet chilli sauce or plum sauce.

 


 

 

 

 

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What would happens if you runs out of bean curd sheets….

It is rather difficult to estimate the exact quantity of bean curd sheets that you need. At times, you may run of bean curd sheets as not all rolls are of the same sizes. In that case, you can shape the minced meats into small balls and roll it in the biscuit crumbs before deep frying (steps as above).

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  • Have some biscuits and grind it as fine as possible. Add some corn flour to the biscuit crumbs.
  • Shaped the minced meats into small balls and roll the balls in the biscuit crumbs.
  • Placed in the hot oil until the skin of the balls turns golden brown. Take out and place in an oil absorbing paper.

 


CONCLUSIONS

Meat rolls are a common household dish among Malaysian and Singaporean Chinese.  There are many recipes and each family will claim their is the best. Making meat rolls can be laborious but the moment you put it in your mouth, the taste is worth every efforts preparing it. Meat rolls are usually prepared for religious ceremonies and is served in restaurants as one of the cold dish. It is also used for noodle dishes such as lor mee. A detail post on the preparation of lor mee will be released soon. Preparation of lor mee will require  the use of these meat rolls  and meat balls as the ingredients.

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Hope you LIKE the post to day. Have a nice day and cheers.

 

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