Cream Puff

Fresh Cream Fillings

100gm castor sugar

2tbsp flour & 2tbsp corn flour

3 egg yolks

400ml milk (either low fat or full cream)

1tbsp butter

1tsp of vanilla essence

Methods

Combine sugar, flour, corn flour. egg yolks with 2tbsp of milk into a paste.

Warm the remaining milk and pour over the paste.

Stir over low fire until cook to a custard as can be seen in the picture above.

Remove from fire, add in butter andd vanilla essence.

When cool, keep in the fridge.

**Fresh cream fillings can be prepared a day before.

Puff

200ml water

80gm butter

a pinch of salt

100gm self raising flour

4 eggs (size C) or 3 eggs (size A or AA) beaten

Methods

Bring water, butter and salt to boil.

Lower the fire, pour in all the flour and stir to get a cooked dough.

Leave to cool for 3 to 5 minutes.

Add in the beaten eggs slowly to get a thick batter.

Lay baking tin with foil paper and grease it.

Scope 1 tbsp of batter for each puff and bake at 180 degree celcius for 20 minutes.

Slit the top with a sharp knife and cool it on a wire rack.

Fill the puff with 1tbsp of fresh cream and YUMMY YUMMY YUMMY

Thermo Cooker

Today I am going to introduce my thermo cooker, which is also my magic saver cooker. This wonderful cooker is so magic that it saves your time and gas. The inner cassorole with glass lid can be served beautifully on the table. It is also very convenient for pot luck, cooking all soups and tong sui, cooking curry chicken, stew, porridge and etc.....etc.....

I am so glad because it saves me half of my COOKING TIME!!!!!!!!!

A good investment if you happen to come across one so pretty like mine...Happy Cooking!!!

Stir Fry Bitter Gourd with Black Bean Fish

Ingredients

1 tin of Gulong Black Bean Fish

1/2 Bitter Gourd (removed seeds and cut into slant pieces or any of your favourite pattern)

1 Bombay Onion (thin slices)

1 Red Chilli (cut into big pieces)

Methods

Use oil from the Black Bean Fish, stir fry onion till fragrance

Add in chilli and bitter gourd, stir fry for a minute or two

Add in the fish

Sprinkle enough water as you stir fry till bitter gourd is just tender.

Season with 1/2 tsp of sugar.

MI SOYA IN BLACK FUNGUS CHICKEN

I had some left over black fungus chicken and I thought maybe I can have a nice bowl of ginger wine mi soya soup. WOW! it sure turn out good. It cost me RM12 a bowl of wong chow kai misuah to eat at the famous Jalan Alor, Bkt Bintang. Anyway, do try it out if you have any left over ginger chicken or herbal chicken or salted chicken and etc..etc...

Ingredients

Misoya or Misuah or Mee (any of your favourite)
Left over chicken
A bowl of water
Some ginger slice or ginger strips
1/2 tsp salt
1 tbsp soya sauce
1 tbsp of shaoxing wine
Some spring onions.

Methods

Bring the water to boil, add in chicken, ginger, salt, and soya sauce.
Put in your favourite noodles to cook.
Lastly add in the shaoxing wine and spring onion.

Its simply delicious..........

Wholemeal Bread

My hubby and me loves wholemeal bread, a cup of coffee and sometimes half boil eggs and sausages. We love the thickness of bread to be 1/2 inch, so I failed many times baking loaves, so far this one is my Best. I don't used bread softener and improver, so its best kept in the freezer freshly baked and defrost as and when you want to enjoy, the texture remain as soft.

INGREDIENTS

430gm HP Flour

120 gm Wholemeal Flour

40 gm brown sugar

1.5 tsp salt

11 gm instant yeast

330ml cold water

30 gm butter

METHODS

Combine all ingredients except butter in the dough beater, knead approximately for 5mins, then add in the butter.

Knead further about 15 mins to 20 mins till you get a smooth dough, to test, take a small piece and try to spread open like roti channai or bubble gum.

Cover with towel and leave it to prove for about 1 hr.

Punch down the air and shape it into a loaf or pleat it like a pony tail and put into a grease loaf tin of 11" by 5"

Cover with towel and prove it again till 70% high (approximately 35 mins to 40 mins)

Brush with milk or egg wash and bake at 180 degree celsius for 30 mins.

Turn out immediately into a wire rack to cool.

Slice it into your desire thickness and pack into plastic bags and remember to freeze it to keep fresh.

BE THE BEST COOK

I grew up in a kampung and love to play masak masak by myself. In school I took up the subject home science and love it so much but scored the lowest marks because I love to reduce ingredients according to my taste. At home, dad used to cook not by measurement,"agak agak". He always say to cook a good dish its Passion and Patience and Playing with spices. That means everybody CAN COOK. Enjoy yourself, play around with spices, Recipes is a good guide but you have your own GOOD taste. ENJOY COOKING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Fried Fettuccine Hokkien Style

Try this, its YUMMY!YUMMY! This is my mistake of buying Fettuccine instead of Spaggetti.

Ingredients

1/3 packet of Fettuccine (boil for approx. 20mins in water with oil and salt)

1/2 tin of luncheon meat (cut into small pieces and deep fried until crispy)

100gm prawns

1 medium size big onion

1/2 carrot strips

1/2 red capsicum strips and 1/2 yellow capsicum strips

1 small floret of cauliflower

6 pcs lettuce for garnishing

3 tbsp oil (taste good if you used the oil from frying the luncheon meat)

Sauces

2 tabsp of vegetarian oyster sauce (Lee Shun Hin brand is my choice)

1 tabsp of dark soya sauce

3 tabsp of light soya sauce

1/2 tsp of sugar

3/4 tsp of pepper

2 tbsp of hot water

**combine and mix well sauces ingredients in a bowl.

Method

Heat up oil, add in onions and fry till fragrance.

Add in the carrot and cauliflower, stir fry for a minute or two.

Add in the prawns and capsicums, stir fry for a minute or two.

Add in noodles and the bowl of well mix sauce.

Stir fry for a minute or two, lastly add in the luncheon meat and mix well,

That's it..........so easy and simply delicious.........

Apple Celery & Onion Salad

Ingredients

4 medium size red rose apple/6ps small size apples

3 stalks of celery

1 small onions

1 ps lemon

Sauce

3 tbsp of red wine vinegar

1 tbsp of french mustard

2 tbsp of concentrated apple juice (optional)

3-4 tbsp of brown sugar

3 tbsp sunflower oil

1/2 tsp of salt and 1/2 tsp of pepper

Method

Squeeze the lemon into a bowl of water. Cut apples into bit size and soak in lemon water.

Peel celery and cut in small cubes.

Peel onions cut into half and slice into thin strips

Mix all the sauce ingredients in a mixing bowl until well blended. Try to your taste.

Add in all the apple, celery and onions and mix well.

Keep in the fridge and serve cold.

Fried Kai Lan With Bacon Chips

Ingredients

6pcs bacon chips
1pc red chillie
6 cloves of garlic (cut into slices)
2 bundle of kai lan
1 - 2 tbsp oil (use less oil if bacon chips are fatty)

Seasoning

1/4 tsp of sugar
1/2 tsp of salt
1 tbsp of shaoxing wine

Method

Heat up oil, put in the bacon chips, fry for a minute.
Add in the garlic, fry till fragrance. add in the chillie.
With high fire, put in the kai lan, add in the sugar and salt, stir fry for 2 minutes.
Lastly, add in the shaoxing wine and off the fire.

Beer Chicken

Ingredients

1/2 kampong chciken or 2 full chicken thigh (Cut into bit size)

7-8 pips garlic

6pcs ginger slice

3 heads of spring onions

2-3pcs dried chillies (remove seeds)

1 tsp of black peppercorns

3 inchs length of cinimmon bark

6-7pcs rock sugar

1 can of beer

3 tbsp of oil

Seasoning

1 tbsp of dark soya sauce

2 tbsp of light soya sauce

1/2 tsp salt 1/2tsp pepper

Methods

Deep fried chickens pcs in oil for about 10 mins

Heat up 3tbsp of oil, put in the prepared plate ingredients except beer. fried till fragrance.

Add in the fried chicken and seasoning, fried for a minute.

Add in the can of beer, braised in med fire till gravy thickens.