Char Siew Crisp

Ingredients for filling:
400g Char Siew dice
4 onions dice
some oil


Seasoning:
1 tbsp tomato sauce
2 tbsp oyster sauce
1 tbsp sesame oil
1 1/2 tbsp light soya sauce
1/4 tsp pepper
2 tbsp sugar
2 tbsp corn flour
120ml water

Heat oil and fry onions. Add in seasoning. Let mixture boil, place char siew in. Mix well.

Ingredients for crispy pantry:
200g Top flour
120ml Crisco

Knead into dough

Ingredients for pastry:
300g flour    sieve flour and make a hole in the middle
120 ml veg oil  Add in sugar, water and oil
150ml water     Slowly knead mixture into dough
2 tbsp water     Allow ferment for 30 minutes. Store in plastic.

Preheat oven 180 deg c 15 mins.
1. Cut both pastry into required shape.
2. Roll out pastry. Place crispy pantry dough in ball form and fold. Roll up the pastry together then flatten them. Repeat this.
3. Roll the pastry into flat circles. Add in filling and wrap. Glaze with egg yolk , scatter some sesame seeds and bake at 180 deg c for 15-20 minutes until golden brown.

Green Onion Pies

Ingredients:
420g Plain Flour
260ml Boiling Water
100ml water room temp
8 tbsp onion oil
5 tbsp diced spring onions
4 tsp salt

Onion oil: Fry onion in oil for 7-10 minutes. Set aside.

1. Sieve the flour and pour in the boiling water. Mix well. After a while, add in little water and knead into a dough until it doesn't stick to the hand. Place dough in a plastic. Let dough ferment for 30 minutes.


2. Cut dough into required size. Roll dough flat, brush onion oil, add spring onions, sprinkle salt. Roll dough and join the ends together. Twist dough and flatten it by pressing with the hand.

3. Heat 2 tbsp of oil in flat wok. Fry for 2 minutes constantly flip until golden brown.

Coconut Juice Cake

500g Thick Coconut Milk

2-3 pieces Pandan Leaves

125 Soft Butter (Thaw half an hour)

15 Egg Yolks

250g Sugar

230g Plain Flour (Sieve)

 Pan flavouring/ Green Colouring

1. Preheat oven to 160 deg c.
Grease and line 10 inch square baking tin with paper.

2. Boil coconut milk, pandan leaves and butter. Add a few drops of colouring/ essence.
*Cannot over boil*

3. Whisk egg yolks and sugar at maximum speed for about 6 minutes until thick.

4. Add hot coconut mixture into egg yolk mixture.

5. Fold in shifted flour and mix well.

6. Pour into baking tray and bake for 35-40 minutes. Turn cake out on wire rack to cool.

Crispy! Oat Cookies

Ingredients:

150g Soft Butter (Thaw for 1 hour)

2 tbsp Golden Syrup (Lyles Golden syrup)

2 tbsp Hot water

1 1/2 tsp soda bi-carbonate

100g Rolled oat

100g Dessicated Coconut

150g Plain Flour (No sieving needed)

130g sugar

Serves 30-40 pieces

Preheat oven to 160 deg c.

1. Boil butter and syrup until ingredients melt. Leave aside.

2. Stir baking soda into hot water to dissolve.

3. Combine sugar, flour, oat and coconut. Mix well.

4. Pour into dry mixture. add soda and water.

5. Stir mixture for not more than 5 minutes.

6. Pinch portion on a greased baking tray and bake for about 18-20 minutes or until golden brown.

Leave cookies to cool before pack into air tight continer.

Finish within 1 week.

Banana Muffin

260g Ripe Banana (w/o skin)
300-360g sugar
3 eggs
90g Sour cream  (Bulla Brand)
120ml corn oil/vegetable oil
100ml milk (Any brand)
1/2 tsp Banana flavouring, optional
320g Self-raising flour
100g Walnuts, toasted and chopped at 160 deg c for 10 minutes

Serves : 15 pax

Method:
Preheat oven to 200deg c.
Grease 15 muffin moulds with oil or simply line with paper cups.

1. Beat banana and sugar at low speed first followed by fast speed until mashed. about 2 minutes.
2. Add eggs, mix a little. milk and sour cream. Mix well.
3. Add in corn oil, banana flavour. Mix slow speed. Add in flour and walnut.

Mixture has bubbles and is fluffy.
*After adding flour do not mix too much*
Excess beating removes air spaces and cake turns out compact.

4. Spoon batter into oiled or paper-lined muffin moulds. Bake for 30 minutes. Depending on oven size and heat intensity. Center Rack. Serve.

Red Bean Pan Cake

Ingredient for pastry:
400g Hong Kong flour/Top flour/Plain flour
240ml water
Butter 50g
Custard Powder


1.sieve flour on a tray, make a hole in the middle.
2.Add remaining ingredients and knead into dough.
3.Leave aside ferment for 30 minutes.


Ingredients for oil pastry :  (Mix together and knead into a dough)
200g Hong Kong Flour
100g Crisco

Filling: 500g red bean paste

4.Mix flour and crisco in pan until dough. Rest 30 minutes.
5.Separate 50g pastry and 30g oil pastry (ball form)
6.Roll out pastry and place oil pastry , fold in to form a ball.
7.Roll into rectangle pieces. Add flatten red bean and fold sides in.
8. Fry till golden brown.

Steam Fun Cheong With Prawns

Ingredients: (Mix and leave aside)
450g flour
3tbsp tang flour
3bsp tapioca flour
1500ml water room temp
2tbsp oil
2tsp salt

Ingredients for sauce (Mix in a bowl)
2 tbsp dark soya sauce
4tbsp light soya sauce
4 tsp sesame oil
3 tsp sugar
2 tbsp oil
4tbsp hot water

Ingredients for filling:
300g roasted pork (sliced)
300g prawns (dice)
2 garlics (chop)
20 shallots (cut and fry)
Oil for frying


Seasoning: (Mix together)
2 tsp light soya sauce  1 tsp sugar
1 tbsp corn flour  2 tsp sesame oil
100ml water
2 tbsp oyster sauce
1 tsp salt

Making the flour mix:
1. Mix all Ingredients in pot. Stir well and leave aside for 20 minutes.
2. Grease tray with oil and place plastic(heat resistance) on pan . Alternative: cotton cloth
3. Pour in sufficient flour mixture approx one ladle. Steam with a big flame for 3-5minutes. Remove tray and put filling. Roll up, coat with oil(fried with garlic) and serve with sauce.

Filling:
1.Heat oil and garlic 5 minutes. Place one side.
2.Use a little of remaining oil. Mix seasoning followed by corn flour. Simmer for 2 minutes before adding fillings. Fry for 1 minute. Ready to serve.