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Ingredients:
500g minced pork
2 egg yolks
1 tbsp finely chopped ginger
5 water chestnuts, coarsely chopped
1 stalk spring onions, chopped
Seasoning:
1 tsp sesame oil
1 tsp light soya sauce
1 tsp sugar
1 tsp cornflour
salt and pepper to taste
2 tbsp water
Method:
1. Mix all the ingredients together, add seasoning and mix well.
2. Shape into bite-sized balls and dust with cornstarch.
3. Heat wok with cooking oil. Deep fry the pork balls until they are brown and cooked.
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January 26th, 2007
Posted by
rose |
Desserts and Snacks |
no comments
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Ingredients:
1 kg tapioca, grated
6 egg yolks
3 whites
340g castor sugar
400ml thick coconut milk
200ml evaporated milk
60g melted butter
1 tsp vanilla essence
Method:
1. Grate tapioca and drain off yellow liquid. Mix with all other ingredients and blend well.
2. Pour into a 10-inch square tin. Bake in a preheated oven at 180 deg C for 30-35 minutes or until done.
Topping:
200ml evaporated milk
150ml thick coconut milk
1 tbsp sugar
1 tbsp plain flour
1 egg yolk, slightly beaten
Method:
1. Put the coconut milk, evaporated milk, sugar and flour into a saucepan. Bring to a boil, stirring constantly to prevent mixture being burnt.
2. When thicken, add in slightly beaten egg yolk. Cook for 2 minutes.
3. Spread on top of the baked tapioca cake and broil at 180 deg C for 10 minutes or until golden brown.
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January 26th, 2007
Posted by
rose |
Desserts and Snacks |
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Ingredients:
225g butter
180g castor sugar
340g plain flour
1 tsp bicarbonate of soda
2 tsp vanilla essence
Method:
1. Put butter in a saucepan and place over low heat until butter browns. Pour into a large bowl and cool until beginning to set. Stir in sugar and vanilla essence and beat well.
2. Sift flour with bicarbonate of soda and slowly add to the butter mixture, mixing until a smooth dough is formed.
3. Chill dough in fridge for 1 hour. Roll rounded teaspoonfuls of dough between palms of hands to shape into balls of about 2 cm in diameter.
4. Place on a lightly greased baking tray and bake in a moderate oven for 10-15 minutes. Cookies should be firm and light golden brown. Do not overbake cookies or they become very hard.
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January 26th, 2007
Posted by
rose |
Cookies |
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Ingredients:
1 kg fresh squid
200ml oil
300ml water
Ingredients to grind:
400g shallots
100g garlic
2 tbsp chilli paste
4 slices lengkuas
4 slices tumeric
1 stalk serai
Seasoning:
4 tbsp tomato sauce
5 tbsp sugar
11/2 tsp salt
2 tbsp assam + 4 tbsp water
Method:
1. Wash squids, remove black matter and cut into thick rings.
2. Heat oil and saute ground ingredients till fragrant. Add in seasoning and stir well.
3. Add water and bring to a boil, add in squids and stir till sauce is quite dry. Finally add in the tamarind juice and stir well. Dish up and serve.
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January 26th, 2007
Posted by
rose |
Seafood |
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Ingredients:
600g big prawns
1500ml oil for deep frying
Seasoning:
1 tsp salt
1/2 tsp sugar
1 tsp sesame oil
Dash of pepper
1 tbsp cornflour
1/2 tbsp egg white
1/2 tbsp oil
Batter:
1 rice bowl plain flour (113g)
6 tbsp glutinuous rice flour
2 tsp baking powder
2 tsp salt
1 tsp sugar
dash of pepper
2 tbsp oil
about 150ml water
Method:
1. Shell prawns, leaving each with the tail portion. Cut them from the back, remove intestines and wash well. Pat dry.
2. Season prawns with seasoning and leave aside for 30 minutes.
3. Put batter ingredients into a bowl and mix well. Add in water slowly and stir gently until a smooth batter is formed. Lastly add in the 2 tbsp oil and stir thoroughly. Keep in fridge for 4 hours. Half an hour before using remove from fridge.
4. Heat up the 5 rice bowls of oil. Held prawn by the tail and dip into batter to coat prawn, deep-fry until golden brown. The frying time is about 3 minutes. Dish up and drain well.
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January 26th, 2007
Posted by
rose |
Seafood |
7 comments