五香肉捲Homemade Penang Lor Bak

Ingredients:
  1 kg             Minced Meat
1/2 kg            Fish Paste
1/2 pc            Carrots                   - dice in small pieces
   1 pc            Small Turnip          - dice in small pieces
  1 big            Onions                    - minced it
  3 cloves      Garlic                      -  minced it
  2 tbsp         Five spice powder (Pok Aun Thong)
1/2 tsp          White Pepper Powder
  2 tbsp        Corn Flour
  1 nos         Egg 

To taste:
   2 tbsp      Light Soy Sauce
1/2 tbsp      Sugar 
   4 tbsp      Fermented Red Bean Curd Sauce only

2 pcs of Salty Bean Curd Skins for wrapping the Lobak Penang (Tau Pueh) (make around 20 pcs)

1.  Mix all the ingredients together and marinade for at least 24 hours.
2.  Cut the bean curd skins into 8”x6”.
3.  Take around 4 table spoons of the mixed ingredients and put on to the bean curd skin and make into rolls. You can use corn flour glue (corn flour mixed with boiling water) to stick the edges so that the bean curd skins will stay in place.
4.  Bake in oven for 10 minutes for both side of the spring roll.(You can made more to freezer it. Defrost & deep fry it whenever you want)
5.  Heat oil & deep fry the "Lor Bak" rolls in hot oil until golden brown.

蜂蜜全麦面包 Honey Wholemeal Buns

Ingredients (原料)：
460 g             Bread Flour (高粉)
 60 g              Wholemeal Flour (全麦粉)
230 g             Cake flour (低粉)
  8 g               Instant Yeast (酵母)
 70 g              Sugar ( 糖)
  8 g               Salt (盐克)
280 g             Fresh Milk (牛奶克)
150 g             Egg (蛋液)- 3 nos AAA
110 g             Honey (蜂蜜)
 50 g              Butter (黄油)
Garnish:
 1 tsp          Honey (蜂蜜)
 1 tsp          Extra Virgin Olive Oil (橄榄油)
 1 tsp          Water 水

Method (做法)：
1)  Mix yeast, milk, egg, sugar, salt & honey then pour in bread flour, wholemeal flour and cake flour to knead.
      After form a dough add in melted butter continue to knead till elastic.
  将酵母，牛奶，蛋液，糖，盐和蜂蜜混合均匀，倒入高粉，全麦粉和低粉，揉成光滑面团，加入软化的黄油，继续  揉至面筋扩展。
2)  Place dough in a bowl and cover with damn cloth, rise for 1 hour or double in size.
  收圆入盆做基础发酵至两倍大，用手指戳入，不快速反弹，也不凹陷。
3)  Take out punch the dough to let out the air, divide to 9 portions.
    Shape it to round ball and to rest for 15 minutes.(55 g each)
   取出面团，排气，分割成9个，滚圆，中间发酵15分钟。(55 g 一个)
4)  Take a round dough roll to long shape, then flatten it.
      Roll the dough to from center to out for both side.
   取一个面团，揉搓成长条，按扁，由中间开始分别向两头擀开擀薄，底边压薄。
5)  Fold or roll the dough from one side to another side.
      Cut center of the dough to divide into two and cut side face down to the baking tray.   
   由上而下卷起，收口捏紧，从中间一切为二，切面朝下间隔排入刷了油的烤盘里。
6)  Rise again for 1 hour or till double in size.
   进行最后一次发酵至两倍大。
7)  Well mix honey, olive oil and water.  Set aside.
     将蜂蜜，橄榄油和水调和均匀成蜂蜜水。
8)  Bake in a preheat oven at 170 C for 15 minutes then apply honey mixture & bake till golden brown.
      170度，烤至上色后，再拿出来刷蜂蜜水，再烤至上色均匀即可，约15分钟。

晚餐 Dinner

 烤鲑鱼片面包屑 Baked Salmon With Bread Crumbs Topping

 奶油蘑菇酱意大利面 Pasta with Creamy Mushroom Sauce

 蔬菜沙拉 Green Salad

姜葱冬菇鸡烩饭 Mushroom & Ginger Chicken Rice

Ingredients:

1 pc                Chicken Breast  (wash, pat dry & cut in pieces)
1 pkt               Fresh Shitake Mushroom
4 stalks          Scallions (cut into 2-inch sections)
2 inches         Fresh Ginger (sliced it)
3 tbsp            Grapeseed oil (one tablespoon for marinating chicken)
1/2 tbsp         Potato Flour or Corn Flour
1/8 tsp           Sesame Oil
1/4 tsp           Sugar
2 tbsp            Oyster Sauce (I replace with mushroom sauce)
1/2 tbsp         Shaoxing cooking wine
1 dash of white pepper powder
1/4 cup water
Salt to taste

Method:
Marinate the chicken with potato flour or corn flour and add one tablespoon of oil to seal in the juice of the chicken. Set aside for 15-20 minutes.

Heat up your wok and pour the remaining cooking oil into the wok. When the wok gets very hot and begins to smoke, add in the ginger & scallions to stir for a few seconds, then add the shitake mushroom and stir until thoroughly hot.

Add in the chicken and continue to stir well. Add some water & cover to cook for minutes.

When the chicken cook, add in the oyster sauce (I replace with mushroom sauce), sesame oil, cooking wine, white pepper, sugar, and toss the wok a few times.

Remove from heat and serve hot with steamed white rice.

西米椰糖 Sago Gula Melaka

Ingredients:
 200 g              Sago (1 1/2 cup)
200 g               Palm Sugar, chopped
250 g               Coconut Milk (can use packet ones)
    3 pcs            Pandan Leaves
700 ml             Water(3 cup)
    3 tbsp          Water for melting palm sugar
A pinch of Salt

Method:
1)  In a pot, cook sago and water on low fire.
2)  With a whisk, keep stirring so that the pearls do not clump.
3)  Cook until sago becomes translucent.(about 15 minutes)
4)  Pour sago into a strainer and wash off excess starch in running cold water.
5)  Pour into small dessert bowls or muffin tray.(oiled the bowls or muffin tray with vegetable oil, for easy removal.)
6)  Then, put into the fridge to set and chill for an hour.
7)  In a saucepan, bring to boil coconut milk, pandan leaves and salt in low fire until it bubbles.
      Stir constantly. Set aside to cool.
8)  In another pot, melt palm sugar with three tablespoon of water on low fire.(about 5 minutes)
9)  Serve pudding with palm sugar syrup and coconut milk.

蛋黄酱的巧克力蛋糕 Chocolate Mayonnaise Cake

Ingredients:

Cake: 
2 1/4 cups      All-Purpose Flour 
   3/4 cup        Unsweetened Cocoa Powder 
1 3/4 tsp         Baking Powder 
   1/4 tsp         Baking Soda 
   1/2 tsp         Salt 
       3 nos        Large Eggs (50 g each) 
1 1/3 cups      Brown Sugar 
1 1/2 cups      Lukewarm Water 
1 1/4 cups      Mayonnaise (not low-fat) 
       1 tbsp       Vanilla Extract

Frosting and assembly: 
3 cups          Heavy or Whipping Cream
5 tbsp           Confectioners Sugar
1 1/2 tsp       Vanilla Extract

Method:
1)   Preheat oven to 325°. Lightly coat cake pans with nonstick spray and line bottoms with parchment paper; spray again. 
2)  Whisk flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. 
3)  Using an electric mixer on high speed, beat eggs and sugar until pale, about 4 minutes. 
4)  Add mayonnaise and vanilla and beat until just combined.
5)  In low speed, add dry ingredients in 3 additions, alternating with 1⅓ cups lukewarm water in 2 additions, beginning and ending with dry ingredients. 
6)  Bake cakes, rotating halfway through, until a tester inserted into the centers comes out clean, 25-30 minutes. 
7)  Transfer pans to wire racks and let cool 20 minutes before turning out onto racks. Let cool completely.
8)  Beat heavy or whipping cream, sugar & vanilla extract as frosting and assembly the cake.

椰子全麦面包 Coconut Wholemeal Buns

Ingredients (原料)：
460 g             Bread Flour (高粉)
 60 g             Wholemeal Flour (全麦粉)
230 g             Cake flour (低粉)
  8 g             Instant Yeast (酵母)
 70 g             Sugar ( 糖)
  8 g             Salt (盐克)
280 g             Fresh Milk (牛奶克)
150 g             Egg (蛋液)- 3 nos AAA
110 g             Honey (蜂蜜)
 50 g             Butter (黄油)
Garnish:
 1 tsp          Honey (蜂蜜)
 1 tsp          Extra Virgin Olive Oil (橄榄油)
 1 tsp          Water 水
Method (做法)：
1)  Mix yeast, milk, egg, sugar, salt & honey then pour in bread flour, wholemeal flour and cake flour to knead.
      After form a dough add in melted butter continue to knead till elastic.
  将酵母，牛奶，蛋液，糖，盐和蜂蜜混合均匀，倒入高粉，全麦粉和低粉，揉成光滑面团，加入软化的黄油，继续  揉至面筋扩展。
2)  Place dough in a bowl and cover with damn cloth, rise for 1 hour or double in size.
  收圆入盆做基础发酵至两倍大，用手指戳入，不快速反弹，也不凹陷。
3)  Take out punch the dough to let out the air, divide to 9 portions.
    Shape it to round ball and to rest for 15 minutes.(55 g each)
   取出面团，排气，分割成9个，滚圆，中间发酵15分钟。(55 g 一个)
4)  Take a round dough roll to long shape, then flatten it.
      Roll the dough to from center to out for both side.
   取一个面团，揉搓成长条，按扁，由中间开始分别向两头擀开擀薄，底边压薄。
5)  Fold or roll the dough from one side to another side.
      Cut center of the dough to divide into two and cut side face down to the baking tray.  
   由上而下卷起，收口捏紧，从中间一切为二，切面朝下间隔排入刷了油的烤盘里。
6)  Rise again for 1 hour or till double in size.
   进行最后一次发酵至两倍大。
7)  Well mix honey, olive oil and water.  Set aside.
     将蜂蜜，橄榄油和水调和均匀成蜂蜜水。
8)  Bake in a preheat oven at 170 C for 15 minutes then apply honey mixture & bake till golden brown.
      170度，烤至上色后，再拿出来刷蜂蜜水，再烤至上色均匀即可，约15分钟。

南瓜派 Pumpkin Pie

2 X 8寸的圆模 - Use 2 X 8" Pie Tray

Filling Ingredients (派馅材料):
270 g          Mashed Pumpkin(南瓜泥) 
1/4 tsp        Cinnamon Powder (肉桂粉)
1/4 tsp        Salt(盐 )
 90 g           Brown Sugar(糖) 
   2 no         Egg(鸡蛋) - 50 g each
175 ml        Milk(牛奶) 
  12 g          Low Protein Flour(低筋面粉) 

Filling(馅料):
1.  Well mix all the ingredients in a electric mixer.
      将所有的材料放入食物料理机搅打均匀成为糊状。
2.  Set aside for 1/2 hour.
      把打好的馅料静置半个小时。

Pie Crust(派皮):
  60 g              Butter(牛油) 
  30 g              Fine Sugar(幼糖) 
150 g              Low Protein Flour(低筋面粉) 
  50 g              Egg(蛋液) 
  10 g              Water(水) 

Pie Crust(派皮):
1.  Use hand to mix melted butter, flour and sugar and rub evenly.(Don't knead)
2  Add in egg and water continue to mix till combine.(Don't knead), set aside for 30 minutes.
3.  Divide the dough into 2 equal portion and roll into thin layer.
4.  Place the dough into pie tray and use finger to press close fitting to the pie tray.
5.  With the rod surface stick in the pan on roll over.  Cut & Remove ther excess dough.
6.  Use fork to pop small hole onto the pie dough, bake at preheat oven at 150 C for 5-10 min.
7.  Take out from oven, let cool it down.
8.  Pour the pie filling into the pie crust and bake at temp 180 C for 10 min, then reduce to temp 150 C for another 25 min or till the filling set.

Dinner

 烤黑胡椒猪肉里脊 Baked Black Pepper Pork Tenderloin

Ingredients
   1 kg            Pork Tenderloins
   1 tbsp        Black Pepper Powder
1/2 tbsp       Salt
    1 tbsp       Garlic Powder     
    2 tbsp       Grapeseed Oil
Method:
1)  Heat oven to 425 degrees F (220 degrees C).
2)  Trim tenderloin of any silver skin and pat pork dry with paper towels.
3)  Then, roll in seasoning blend/rub.
4)  Heat a tablespoon of oil in a frying pan over medium heat.
5)  Add the pork tenderloins and cook, turning occasionally, until evenly browned all over. This should take about 2 minutes per side.
6)  Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F (63 and 65 degrees C).
7)  Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
8)  Slice the pork tenderloin and serve with desire sauce.

土豆和鸡蛋沙拉Potatoes And Eggs Salad

 Ingredients:

   1 kg       Potatoes, peeled & cut into chunk size
1/4 cup      Mayonnaise
   1 tbsp    Yellow Mustard
   2 tbsp    Extra Virgin Olive Oil
1/2 cup     Red Onion, finely chopped
1/3 cup     Chopped Chinese Parsley
   3 nos     Hard Boiled Eggs, peeled and chopped
Salt and freshly ground black pepper, to taste

Method:

1)  Put potatoes into large pot then cover with 1 1/2 inches of water.
2)  Season with salt, bring water to a boil then reduce to a low simmer.
3)  Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork.
4)  While cook potatoes, boil 3 nos hard boiled eggs.
5)  Once potatoes cooked add into ice water.
6)  Once cooled, drain it and well mix with chopped hard boiled eggs,
     chopped onion, chopped parsley, mayonnaise, yellow mustard,
     E.V.O.O, salt & ground black pepper.
7)  Gently stir to combine. (Try not to mash the potatoes).
8)  Refrigerate at least 30 minutes before serving.

浓汁的意大利面Spaghetti with Carbonara Sauce

INGREDIENTS:

3      pkt.                 Pasta

2      no                   Big Onion

5      cloves            Garlic

4      pcs                 Bay Leaves

2      tbsp               Olive oil

2      can                 Mushroom Sauce

2      can                 Button Mushroom

1/4  lit.                    Chicken Broth or water

1      lt.                     Low-fat milk

1     can                  Ideal Milk

To taste :Kosher salt, Freshly ground black pepper (Chicken Stock Powder - Optional)

1)   Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions (6 to 7 minutes).

2)   Meanwhile, mince the onion and garlic; finely chop the button mushroom.

3)    Heat the oil in a large saucepan over medium heat.  Add the shallot, garlic, bay leaves & black pepper; cook for 3 minutes or till the fragrant come out.  Then put in button mushroom.   Add in mushroom sauce & well mixed.   Pour in chicken broth, milk and ideal milk.  Reduce the heat to medium-low & keep stirring frequently, until the sauce is slightly thickened.  Season with salt and pepper to taste; keep warm on the lowest setting. 

4)   Drain the pasta and add to the sauce & served it.

泰国咖喱鱼 SIAMESE CURRY FISH

Ingredients A:

Shrimp Paste

Galangal

Lemon Grass

Turmeric

Garlic

Small Onion

Red Chili

1)         Blend the ingredient A & fry it.

Coconut Milk

Tamarind - Assam piece

Lime Leaves

Fish

Salt

Ladyfinger & Eggplant – Fry it, set aside

2)         Add in coconut milk, tamarind, lime leaves & fish.

3)         Put in salt to taste, lastly add in fried ladyfinger & eggplant.

桂花南瓜湯圆 Pumpkin Dumplings with Black Sesame Filling

Ingredients:
200 gm        Pumpkin Puree
120 gm        Glutinous Rice Powder
50 gm           Black Sesame Paste
3 cups           Water
90 gm           Brown Sugar
10 gm           Osmanthus
Method:
  1)  Heat up the pumpkin puree in microwave for 2 to 3 minutes. Set aside.
  2)  Mix in the glutinous rice flour & hot pumpkin puree and use your clean hand to knead into a dough, until not sticky and not wet any more.
  3)  Divide the dough into 10 g each portion.
  4)  Wrap black sesame paste with each dough portion.
  5)  Knead it into a small ball. Repeat this step with the remaining dough.
  6)  Bring the 3 cups of water into a boil.  Add brown sugar and cook until it dissolves.
  7)  Add in osmanthus into the brown sugar water, let boil for another 5 minutes.
  8)   Bring another large pot of water to boil and carefully place the dumplings into the pot.
  9)  Cook over medium-high heat, until the dumplings float onto the surface of water.
10)  Transfer them into the brown sugar & osmanthus water.
11)  Serve immediately.