Free Online Recipes

Ingredients A:
225g rice flour
200g tapioca flour
40g wheat starch
100g corn flour
1350 ml water

Ingredients B:
450g yam (cut into cubes)
6 shallots (chopped)
6 garlic (minced)
75g dried shrimps (soaked for 10 minutes, drained then chopped)
Chinese sausage (cut into cubes)
1 ½ tsp MSG
2 tbsp sugar
2 ½ tsp salt
¾ tsp pepper
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Ingredients:
400g radish
60g Chinese sausage
40g dried shrimps
200g rice flour
50g wheat starch
400ml water

Seasoning:
900ml water
¾ tbsp sesame oil
1tsp MSG
1tbsp sugar
2tsp salt
Pinch of pepper

Sauce:
4 shallots (sliced)
100ml water
1tsp dark soy sauce
1tbsp light soy sauce
1tsp sugar
½ tsp MSG
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Ingredients:

1 kg grated tapioca
300 gm castor sugar
1 tbsp tapioca flour
40 gm melted butter
1 tsp vanilla essence
¼ tsp of salt
2 eggs slightly beaten
300 ml of thick coconut milk
100 ml of thin coconut milk

Methods:

1. Line a 9×9 inch baking tray with aluminium foil and lightly greased all sides and bottom of tray.
2. Dissolve castor sugar with 100 ml of thin coconut milk. Sift and set aside.
3. Mix all other ingredients into a mixing bowl. Pour the sifted sugar mixture in and mix well. Pour it into the prepared tin.
4. Bake it in a pre-heated oven at 190ºC for about 1 hr to 1 hr 15 minutes until the top is brown. Use top and bottom fire.

Ingredients :
150g rice flour
1 ½ tbsp wheat starch flour
2 tbsp corn flour
1 tbsp oil
2 cups water
½ tsp salt

Method :
1. Sift dry ingredients together.
2. Slowly add the water, mixing as you add.
3. Lastly add the oil and salt and mix thoroughly. Set batter aside for at least an hour.
4. Prepare your steamer. Grease a swiss roll pan or any aluminium tray with oil and pour the batter directly on the pan and steam for 5 mins.
5. After steaming, using a plastic scrapper roll the Chee Cheong Fun up. If you are using ingredients like char siew or prawns, you can sprinkle it over the steamed Chee Cheong Fun and then proceed to roll it up.
6. Place in a plate brushed with a little oil. Continue with the rest of the batter.

Sauce
Ingredients:
1 tbsp oil
2 tbsp sugar
a few slices of ginger
½ cup water
4 tbsp mushroom flavoured soy sauce or normal light soy sauce
½ to 1 tbsp dark soy sauce

1. Place ginger with oil and sugar in a pot. Cook over small fire until sugar turns brown.
2. When sugar is brown, add in the rest of the ingredients. Cook over medium fire for about 5 mins. Taste the sauce and adjust taste accordingly. If you find the sauce too sweet, you can add in a bit of salt.

Ingredients:
250g plain flour
1tsp baking powder
¾ tsp baking soda
90g icing sugar
50g almond (baked for 5 – 10 minutes then pounded)
¼ tsp salt
165ml corn oil
¼ tsp almond essence
Some almond for topping

Blaze:
1 egg yolk (mixed with ½ egg white)

Method:
1. Sift plain flour, baking powder, baking soda and icing sugar onto the table top. Add in pounded almond. Make a well at the center and add salt, corn oil and almond essence. Mix well.
2. Knead into small balls and form into shapes, glaze with egg wash and arrange nuts on top. Place in the oven to bake for 150 °C for 20 minutes till golden brown.

Tips:
Brush the cookies with egg wash halfway through baking for a more glossy finish.

Ingredients A:
3 eggs
165g sugar

Ingredient B:
350g coconut milk (from 1 coconut)

Ingredients C:
100g rice flour
50g plain flour
25g starch flour

Method:
1. Beat eggs and sugar till sugar dissolves.
2. Add coconuts milk and mix well.
3. Add Ingredients C and mix well. Strain.
4. Heat oil in wok. Place beehive mould in heated oil and heat
mould till hot. Remove and dip into mixture. Return mould to
hot oil and deep-fry till golden brown.

Tips:
Before using the bee-hive mould, rub the mould with assam, set asside for
10 minutes before rinsing water and then wiping it dry.

The mould have to be hot enough for mixture to cling on them.

Filling:
Ingredients A:
1 no onion (remove skin, diced)
200g chicken meat(diced)
2 nos potatoes (boiled, remove skin, diced)

Ingredients B:
3tbsp curry powder
1tsp chilli powder
½ tsp turmeric powder

Ingredients C:
1cup coconut milk

Method
1) Heat pan with oil, fry onion till fragrant.
2) Add in chicken, stir fry.
3) Add in Ingredients B, stir fry till fragrant.
4) Add in potatoes, stir fry.
5) Pour in coconut milk, stir fry till dry, leave to cool.

Skin
Ingredients A:
270g plain flour
20g rice flour
10g corn flour

Ingredients B:
120g shortening / butter

Ingredients C: (mix well)
75g water
¼ tsp salt

Method:
1) Rub in Ingredients B into Ingredients A to form bread crumbs.
2) Add in Ingredients C, knead into a smooth dough,
cover with cloth and leave aside to rest for 30mins
3) Flatten the dough, roll to 2mm thickness, use round
cutter to cut the shape.
4) Wrap the filling, fold into semi circle and seal the sides.
Pleat the edges to form flower design or any design.
5) Heat oil, deep fry curry puffs in medium hot oil till
golden brown, drain on kitchen paper towel.

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Ingredients A:
Butter : 250g
Fine sugar : 200g

Ingredients B:
Egg : 6

Ingredients C:
Cake flour : 250g

Ingredients D:
Cocoa powder: 20g
Hot water : 60g

Method
1) Sift Ingredients C.
2) Dissolve Ingredients D with hot water to form a mix paste, set aside.
3) Blend Ingredients A evenly in the mixing bowl at medium speed till pale coloured.
4) Add eggs one at a time, combine well before adding 2nd eggs.
5) Reduce speed, add Ingredients C to the batter in three additions.
6) Spoon 1/3 of the mixture into a bowl and add in the cocoa mix paste.
7) Pour the batter into the a lined 20cm baking tin by alternating spoons of plain batter and cocoa batter. Bake in a pre-heated oven at 180°C for 45-50mins, remove from oven.
9)Transfer cake to a wire rack, leave to cool.