Yin n Yang cupcakes

Yin and yang cupcake

Yield 8 cupcakes ( diameter 8 cm cupcake holder) for Bahasa klik SINI
White Batter: A
60 g unsalted butter
50 g icing sugar
1/2 tsp pure Vanilla
50 g egg ( about 1 whole egg)
65 g all purpose flour
5 g potato starch
1/2 tsp baking powder
50 ml fresh milk, I use "Pura"


Brown colour batter

Brown butter :B60 g butter
65 g icing sugar
50 g egg ( about 1 whole egg)
50 g all purpose flour
20 g cocoa powder
1/2 tsp baking soda
50 ml milk

Method:
1. Preheat the oven to 180 Celsius.


Beated butter with icing sugar

2. Cream the butter, add in icing sugar and vanilla, beat until light and creamy, add in the egg, beat until well combine.


Beated butter, icing sugar and egg

3. Mix the dry ingredients, flour, potato starch and baking powder, shift 1/2 part into the batter, and fold in.
4. fold in 1/2 part of milk (25ml), fold the remains 25 ml of milk, follow by the remains of flour mixture, fold until just combine, don't over fold.

white batter inside cupcakes holders

5. pour the batter equally  into 8 cupcakes holders

Brown butter pour into  piping bag

6. prepare the brown colour batter. Cream the butter, add in icing sugar, beat until light and creamy, add in the egg, beat until well combine.

use a cup to hold the piping bag, if you do it by yourself

7.  Mix the dry ingredients, flour, cocoa powder and baking soda, shift 1/2 part into the batter, and fold in.
8. fold in 1/2 part of milk (25ml), fold the remains 25 ml of milk, follow by the remains of flour mixture, fold until just combine, don't over fold.


Kee-seal piping bag

9. scoop the batter into a 12 inch disposable piping bag, I use "kee-seal", cut the end of the bag n dip the opening inside the white batter, and squeeze in the brown (B) batter until it reach 2/3 of the cupcakes holder, stop and continue with the rest of the cupcakes.

Fill the pipingwith all brown batter

dip the piping bag inside the white batter and squeeze

white n brown batter, ready to put into oven for baking

 10. Bake for 18 minutes, the first 10 minutes on the middle shelf and remains 8 minutes on the buttom shelf or until a skewer comes out clean when inserted in the centre of the cupcakes. Transfer to a colling grid to cool.

freshly bake Yin and Yang cupcakes

Tembro

This is a deep fried finger food, original recipe  should be call Combro as the filling is contain of "oncom" I think :D , But since there is no Oncom in Singapore,  I use tempe instead. So let's call it Tembro. Bahasa klik SINI

 Yield 20 pcs

Dough
400 g Cassava, chop finely in a chopper, squeeze out about 50g of the juice.
100 g grated coconut
1/4 tsp fine salt

Filling:
finely chopped ingredients:
30 g shallot
10 g garlic
1/4 tsp salt
2 tbsp oil

200 g Tempe, finely cut
1 tbsp dried prawn powder
7 pcs green chilly, finely cut
1 red  big chilly, finely cut
100 ml water

500 ml oil for deep fried

Method:
Prepare dough - Mix Cassava, coconut n salt, set aside

Prepare the filling
1. Heat up the wok at medium heat, pour in 2 tbsp oil ,  saute finely chopped ingredients.
2. Add in Tempe, dried prawn powder and chillies ans toss evenly. Add in water, stir-fry for 20 minutes . Remove, divided into 20 equal portions
3. Divided the dough into 20 portions
4. flatten into round wrappers, about 8 cm in diameter
5. put 1 portion of filling into each wrapper
6. fold wrapper n seal into oval shape, or any shape that suit you.
7. heat up 500 ml oil, using medium heat, low down a wooden shopstick, if bubble come out from the wooden chopstick, it means the oil is ready to be used.8. deep fried the 'tembro'  under medium heat  until golden brown , serve hot.

Tau Huay ( Almond tofu dessert)豆腐花

Bahasa KLIK SINI
Tau huay is one of my daughters favourite dessert. It can be easily found in Singapore.Traditionally  Gypsum powder or shi gao is added into it.  Gypsum has been having some bad rep for being the cause of kidney stones.
By making it yourself, you can decided what ingredients you wanna put it. I use agar-agar as a setting agent.
Yield 8 small cups





























Ingredients :
100 g dry soyabean, soak overnight, take out the thin skin.
50 g almond
1 litre of water
120 g sugar, if you like sweeter you may add up to 150 g
2 g  agar2 powder, white colour. I use 'swallow globe' brand

Methods:
1. pour into a blender soaked soyabean, almond and water. Puree over high speed for 3-5 minutes.

































2. Using a muslin cloth ,strain the puree  into a pan.
3. add sugar and agar-agar, bring to the boil, stir occasionally.

4. let it cool for 10 minutes, in the meantime, spoon out any bubble or skin that might appeal.
5. slowly lower to the serving bowl. Leave it for 10 minutes. Put into the refrigerator for 1 hour. Ready to serve cold
 

Lontong

Lontong is another type of rice to be eaten with satay, gado2, soto etc.  it's not difficult to prepare  actually.












ingredients:
200 g rice
430 ml water
banana leaves for wrapping
Tooth pick for sealing  

















Method :
1. wash the rice once only, I use Royal Umbrella Thai jasmine rice
2. add in 430 ml water and cook it at medium heat until all the water evapourated, set aside let it cool.














3.  using a pestle,  mash the half cooked rice















4. scoop one big spoon and arrange it on top of banana leaf.














5. roll it














6. keep rolling














7. keep rolling






8. sealed both ends with a toothpick, and put inside a cover pan full of water, boil for 90 minutes. take it out , and sit it vertical to allowed all the water drain out. Let it overnight.  The lontong is best to be consume the next day

Full moon egg

Prepare :
5 eggs at room temperature

200 g prawn meat, minced
20 g spring onion, chopped
5 g lemongrass, chopped
1 tbsp tapioca flour
1 tsp sesame oil
white pepper
Caviar
2 tbsp light soya sauce

Method:
1. prepare a pan in which the 5 eggs can sit snugly in a single layer, add in water and 1 tsp of salt, then boil it for 10 minutes, turn off the stove .When the eggs have cooled, tap them gently with the back of a teaspoon to crack the shells. Peel them carefully.








Cut lengthwise. Gently remove yolks with a spoon, set the egg white aside to be use later.

2. Heat a wok, add in 1 tbsp of oil, stir fry the chopped spring onion and chopped lemongrass until fragrant, turn the heat off, let it cool











3. Skinned  the prawn , add in 1 tbsp of salt, mix well and rinse with water for 3 times, to wash away the salty taste.









4.Take kitchen towel, pat the prawn meat dry.








5. Using the meat tenderizer, minced the prawn meat.

6.Blend well minced prawn meat, lemongrass, spring onion, sesame oil, white pepper and tapioca flour. divided into 10 equal portions. put into the cut egg white, top with caviar, put inside a porcelain plate, pour light soya sauce on the plate and steam for 8 minutes. serve  hot.

BURGO

BURGO!!!!
Born in Sumatra, YES this one of my favourite  childhood delicacy
Bahasa Indonesia klik SINI

You need :
1 pack of Chi Chong fun, cut into 1.5 cm thickness, steam for 5 minutes.


The coconut gravy:
into a chopper, finely chopped:
50 g shallots
20 g garlic
30 g candle nuts
1/2 tsp prawn paste (balacan)
1/2 tsp salt
1/2 tsp sugar
2 tbsp water


3 pcs Indonesia bay leaves (daun salam)
1 pcs of lemongrass
1 cm of galangal/ blue ginger
3 cups (720 ml) water

200 g mackerel fish, steam , deskinned, deboned, by using a spoon press the cooked fish meat until it become very fine.

200 ml/1 box of kara coconut cream
salt to taste

fried onion for garnishing

Method :
1. bring to boil the finely chopped ingredients with  bay leaves, lemongrass, galangal and 750 ml water.
2. add in fine cooked mackerel fish
3. add in  Kara coconut cream, lower the heat to medium, stir constantly until it simmering, add salt to taste.
4.put the cut chi chong fun in the bowl, pour in the coconut gravy, garnish with fried onion, serve hot.

Mango sticky rice

Thai delicacy, a must have dessert if you are visiting Thailand
Bahasa Indonesia Klik SINI





200 g glutinous rice
240 ml water
30 g sugar
20 ml coconut milk
3 pandan leaves
80 ml coconut milk
1 tsp granulated sugar
2 Thai honey mango

Method :
1. soak the glutinous rice for at least 4 hours



2. boil  the soaked glutinous rice with, 30 g sugar, 240 ml water, 20 ml coconut cream, 3 pandan leaves, stir it until all the water absorbed. let it cool
3. in another pan with lid, boil the water,  place a bowl with half cooked sticky rice and steam it for another 20 minutes, or until  the rice is translucent.
4. using medium heat, simmer  80 ml of coconut milk wirh 1 tsp of sugar, stir constantly.
5. cut the honey mango, serve with sticky rice and spoon some coconut milk on top of it.