Homemade Chinese egg noodles 全蛋面/ 油面

*make about 800g noodles 

400g plain flour

1/2tsp fine salt

4 large eggs (~220g) 

Method

1. Mix flour with salt together, add in eggs, then knead till smooth, cover and set aside to rest for 1hour.
2. Divide the dough into two portions. Roll the dough out into a long shape to fit into the pasta machine. Dust with flour to keep the dough from sticking. On the machine, turn the knob to 1 for the first roll. Fold the dough back on itself and put the dough through the pasta machine again. Repeat the process for two times.
3. Turn the knob to 2, dust flour on the sheet and put the sheet through the pasta machine, fold the dough back on itself, repeat the process for two times. Then change the knob to 3, repeat the same process of rolling.
4. Then change to small strand cutter, divide dough sheet into 1 foot in length, put the sheet through the cutter and make small strand noodles. Sprinkle with some flour to avoid sticking.
5. Immediately add the fresh noodles into hot boiling water, blanch in hot water for few seconds (when you see noodles are floating). Strain the noodles and pour in a big bowl, add some cooking oil to prevent from sticking.
6. For storing, keep noodles in a plastic bag then wrap with old newspaper. Keep in the refrigerator if you intend to use it within few days times otherwise store in the freezer, thawed before used.

Recipe by Sonia aka Nasi Lemak Lover

Chocolate Marble Chiffon Cake 大理石巧克力戚风蛋糕

*makes 2 x 6” cake 

5 egg yolks (large)

20g caster sugar

50g corn oil

70g milk

90g self-raising flour 

For chocolate-10g cocoa powder + 1/2tbsp milk

For vanilla – 10g self-raising flour + 1/2tsp vanilla extract 

5 egg white (large)

70g caster sugar

1tsp lemon juices 

Method

1.     Whisk egg yolks with sugar till light.

2.     Add in corn oil, mix well. Then add in milk, combine well.

3.     Add in flour, stir to mix well.

4.     Divide batter into two equal portions. One portion to add with cocoa powder and milk, stir to mix well. Another portion too add with flour and vanilla extract, stir to mix well.

5.     Add lemon juices into egg white, beat till foamy. Gradually add in sugar, beat till soft peak formed.

6.     Equal divide meringue into two portions. Gently fold in one portion of meringue with cocoa batter, mix well. Then gently fold in another portion of meringue with vanilla batter, mix well.

7.     Alternate the two batters into the chiffon pan until all batter is used up. To swirl the batter with a spatula or chopstick to create marble effect.

8.     Bake at 150C (fan forced ) for 35mins (if you only bake one 8” chiffon pan, then bake at 170C for 45mins). Once done, remove from oven and immediately invert the cake pan, cool completely before removing from the pan. Store in room temperature. 

               Recipe by Sonia aka Nasi Lemak Lover

Roasted Chicken stuffed with tomato rice 烤鸡酿番茄饭 

1 bird chicken ( I use kampong chicken ~1.2kg)

1 1/2tsp sea salt

1/2tbsp dark soy sauce 

to prepare tomato rice

1/2tbs butter

1tbsp olive oil

½ onion, chopped

1 cup Basmati rice

1/2cup tomato puree

1/2cup water

1/2tsp salt

3 sausages, sliced ( I use with chili flavoured)

Butter (salted), for brushing

Method

1. Marinate chicken with salt and dark soy sauce for several hours or prefer overnight in the fridge (uncover as to dry the skin).
2. To cook tomato rice, heat butter and olive oil in a pot, add in onion, sauté till aroma.
3. Add in rice, stir to mix well, add in water and tomato puree, season with salt.
4. Cook over low heat till all water evaporated, stir from time to time. Add in sausages, mix well. Dish out, set aside to cool.
5. Stuff cooked tomato rice into chicken’s cavity, pressing down to fill. Secure cavity with a skewer or toothpicks. Place in a large baking pan. Bake for 25mins at 190C.
6. Remove chicken from oven, brush the whole chicken with butter, return to oven and continue to bake for 10mins or until juices run clear when a skewer is inserted into the thickest part of the chicken. 

Recipe by Sonia a.k.a Nasi Lemak Lover

 

Two ingredients Pizza Dough 简易比萨饼 

 

2 cup self raising flour (300g)

1 cup of Greek or natural yoghurt (250g)

extra flour, polenta or corn meal for dusting the board 

Method:

1. In a mixer (the dough is sticky hence advise to use mixer or bread machine), combine the flour and yoghurt and bring together to form a dough (about 10mins).
2. Turn onto a floured surface, lightly dust flour on the dough, divide the dough into portions, shape into round pizza.
3. Place on a lined baking pan, add toppings as desired, bake at 200C for 15mins. 

Recipe source: from Instagram friend sherynntay

Banana Caramel Cream Cheese Butter Cake 香蕉焦糖乳酪奶油蛋糕

*makes 2 x loaf pan 

To make caramel

60g coarse sugar

90g dairy whipping cream 

For the cake

190g unsalted butter, room temperature

150g cream cheese, room temperature

75g caster sugar

5 egg yolks (A size or large)

50g sour cream

300g self-raising flour

1/2tsp double action baking powder or 3/4tsp baking powder 

5 egg white (A size or large )

65g caster sugar

140g banana, cut into cubes

90g cream cheese, cut into cubes 

To prepare caramel

1) Add sugar in a saucepot over heat over medium heat, do not stir sugar. When the syrup turn into amber color, remove from heat immediately.

2) Stir in whipping cream, return to low heat, stir till thick paste, set aside. 

To prepare cake batter

1) Preheat the oven to 180C. Line baking paper on the cake pan.

2) Using an electric mixer, beat butter, cream cheese and sugar until the mixture turns pale and fluffy.

3) Continue beat the mixture, add in egg yolks one by one. With each addition, whip until the batter just combine. Add in flour and sour cream alternately, mix till a thick batter, set aside.

4) In a separate bowl, beat egg whites until foamy, gradually add in sugar in 3 batches, beat till stiff peak forms.

5) Using a rubber spatula, stir in 1/3 of egg white into cream cheese mixture, stir  until combine.

6) Fold remaining egg white in 2 additions, stir quickly and scraping down the bottom of the bowl, making sure that the batter is well combined.

7) Lastly, stir in banana pieces.  Scrape the batter into the baking pan, then drizzle caramel on the batter alternately (do not stir caramel to completely combine with batter as to create marble pattern). Last scatter with cream cheese cubes and banana cubes on top.

8) Bake in pre-heated oven for 50 minutes, or until a skewer inserted in the center of the cake turns out clean. 

Recipe adapted from Piggy’s cookingjournal with changes, by Sonia aka Nasi Lemak Lover

Purple Sweet Potato Hot Cross Buns 紫薯面包 

For the bread

75g mashed purple sweet potato

250g High protein flour or bread flour

30g caster sugar

25g sweetened condensed milk

1tsp instant yeast

120g milk

1/4tsp fine salt

25 unsalted butter 

For topping

40g high protein flour

55g milk

10g caster sugar 

Method

1. Mix all bread ingredients in a mixing bowl except butter, mix till smooth.
2. Add in butter, knead till elastic and shining dough. Set aside to rise for 1hr.
3. Equally divide into 9 portions, roll into round ball, baking on baking tray (9"x9"). Set aside to rise about 30mins.
4. Mix topping ingredients till smooth paste, fill in a piping bag, draw lines on top of the bread.
5. Bake at pre-heated oven 180C for 20mins.

Recipe by Sonia a.k.a Nasi Lemak Lover

Steamed Pumpkin Meat Bao 南瓜鲜肉包子

*makes 9 buns 

For the Bao

150g cake flour

100g mashed pumpkin

3/4tsp instant yeast

1/4tsp salt

30g caster sugar

30g corn oil

1/2tbsp water or adjust accordingly depend on the water content of mashed pumpkin

For the meat filling

200g minced pork

½ onion, chopped

1 spring onion, chopped

1tsp sugar

3/4tsp salt

1tsp light soy sauce

1/2tsp sesame oil

1/2tp rice wine

1tsp corn flour or tapioca flour

2tsp water 

Method

1. Mix all bao ingredients in a mixing bowl, combine well and knead till smooth dough.Cover with damp cloth and rest for 60mins.
2. Mix all meat filling ingredients till sticky paste, keep in the fridge before use.
3. Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.
4. Equal divide the dough into 9 portions (~35g), roughly shape into a ball and rest for 10mins.
5. Equal divide the meat filling into 9 portions (~30g).
6. Fatten and roll out the dough into a circle. Place meat filling onto the center, wrap and pleat up the sides and seal.
7. Place the pumpkin buns (pleat area face down) onto a piece of greaseproof paper, on the rack for steaming. Cover with a piece of damp cloth and let rise for another 10-15 mins.
8. Steam the buns under rapidly boiling water on high heat for about 20-25mins.

Recipe by Sonia aka Nasi Lemak Lover

Pumpkin stuffed with Chicken 南瓜醸鸡 

1 pumpkin (~1.5kg) 

400g chicken thigh, cubed

½ onion, wedges

2 clove garlic, chopped

Seasonings

1tsp Chu Hou Sauce

1tsp Hoisin Sauce

1/2tsp sesame oil

1tsp dark soy sauce

1tsp light soy sauce

1/2tsp Chinese wine

1/2tsp sugar

Salt to taste

pepper

corn flour plus water, for thickening 

Method

 1. Wash and pat dry the pumpkin. Cut a "lid" in the top, slice off the seedy part, so that you're left with a clean lid or hat. Set aside.

 2. Scoop out the seeds and "guts" of the pumpkin. Save seeds to roast, or discard.

 3. Steam pumpkin over hot boiling water for 30mins. Once done, discard excess water.

 4. While steaming the pumpkin, prepare the chicken filling.

 5. Heat 2tbsp oil in a wok, sauté onion and garlic till aroma, add in chicken, stir till change colour.

 6. Add in seasonings, stir fry till chicken is cooked.

 7. Spoon chicken filling into steamed pumpkin, cover with lid. Steam again for 20mins or until pumpkin tendered.

 8. If you notice the gravy is watery, add in corn flour (mix with water) , steam for few minutes to let gravy turned thick.

 9. Serve hot with steamed rice. 

Recipe by Sonia a.k.a Nasi Lemak Lover

Rose Sauce and Bacon Spaghetti 培根薔薇醬義大利麵

*serve 4 pax 

300g spaghetti 

5 slices of streaky bacon, sliced

1 large fresh tomato, small cubes 

1tbsp butter

½ onion, chopped

20g carrot, chopped

2 cloves garlic, chopped 

1cup dairy cream

1/2cup milk

3tbsp tomato puree

3/4tsp salt or to taste

Freshly ground black pepper 

Method

1. Cook spaghetti according to package instruction (Usually I add olive oil and salt in boiling water, cook spaghetti about 7-8 mins).
2. Pan fry bacon in a non-stick frying pan till brown and aroma. Add in fresh tomatoes cubes, stir fry till fragrance and dry. Dish out and set aside.
3. In another clean frying pan, add butter, sauté onion, carrot and garlic till aroma. Add in tomato puree, mix well.
4. Add in cream and milk, cook till sauce turn thick. Seasoning with salt and pepper.
5. Add tomato and bacon paste (No2) into the sauce, mix well and dish out.
6. Pour the rose sauce on the cooked spaghetti, enjoy!

Recipe reference: Café Brunch cookbook, by Sonia aka Nasi Lemak Lover

 

Pumpkin and Chayote Pork Ribs Soup 南瓜和佛手瓜排骨汤 

500g pork ribs 

1 Chayote (~450g) , with skin on, cut big chunk pieces

250g pumpkin, cut big chunk pieces

1 medium carrot, cut bite-size pieces

1 large potato, cut big chunk pieces 

2.5lt water

Salt to taste

Method

1. Boil water in a deep stock pot. Once water has boiled, scoop hot water to blanch the pork ribs.
2. Add in chayote, carrot and potato, lower the heat, boil soup for an hour. Add in pumpkin 20mins before the soup is done as pumpkin is easily cooked.
3. Serve hot or warm.

Recipe by Sonia aka Nasi Lemak Lover

Bubur Cha Cha 摩摩喳喳 

300g sweet potato (orange), small cubed

200g yam, small cubed

6 pandan leaves, knotted

2lt water

200g sugar

1/2tsp salt 

To make Tapioca jelly

100g tapioca flour

65ml hot boiling water

A drop of red food colouring

1tsp caster sugar, and more tapioca flour for dusting 

1 cup coconut milk 

Method

1. To make tapioca jelly, mix tapioca flour and sugar in a mixing bowl, drop red food colouring into hot boiling water, slowly add into tapioca flour, using a pair of chopstick or spoon to mix well.
2. When it turn slightly warm, use hand to combine and knead till smooth.
3. Dust worktop with tapioca flour, use a rolling pin to roll dough into flatten, cut into small square cubes. Set aside.
4. Bring water to boil, add in sweet potato cubes and pandan leaves, boil about 5mins, then add in yam cubes, continue to boil for another 5-10mins or until tendered.
5. Add in tapioca jelly, cook until they float on the top.
6. Add in coconut milk, sugar and salt to taste. Bring to boil for few minutes.
7. Serve warm or cold.

Recipe by Sonia a.k.a Nasi Lemak Lover

 

Marble Pumpkin Talam / Kuih 大理石南瓜糕

*makes a 7” round cake 

 To make pumpkin layer

 450ml water

 50g Hoen kwe flour or green bean flour

 150g mashed pumpkin

 100g caster sugar 

 To make coconut layer

 175ml coconut milk

 135ml water

 25g Hoen kwe flour or green bean flour

 40g caster sugar

 ½ tsp fine salt

 4 pandan leaves (screwpine leaves), knotted 

Method

1.     To make pumpkin layer. Combine all pumpkin ingredients (A) into a sauce pan and simmer over medium low till the mixture became thick. Stir from time to time as not to burnt the bottom.

2.     Transfer pumpkin mixture into the prepared tray, set aside.

3.     To make coconut layer. Combine coconut ingredients into a sauce pan and simmer over medium low heat till the mixture became thick. Stir from time to time as not to burnt the bottom.

4.     Remove the pandan leaves then transfer the coconut mixture to the pumpkin mixture, stir the mixture to make the swirl effect. Do not over stir otherwise you will not get marble effect.

5.     Steam the mixture for 30mins over medium low heat. Don’t worry if you see the kuih still runny.

6.     Cool the kuih completely and store in the fridge before slice it. 

Recipe adapted from My Little Space, with minor changes

Pumpkin Rose Buns 南瓜玫瑰形馒头

*makes 10 buns 

90g mashed pumpkin

25g fresh milk

1/2tsp instant yeast

200g plain flour

35g sugar (reduce to 25g if you prefer less sweet)

20g corn oil 

Method

1. Add all ingredients in a mixing bowl then combine well and knead till smooth. Set aside to rest for 15mins.
2. Weight the dough into 15g each and roll into ball. Roll out 5 pieces into round thin shape, and roll a small piece of dough like a small log (two ends smaller).
3. Layer the rolled out pieces of dough so that they overlap each other. Place a chopstick in the middle and press down lightly over the layered circles of dough, to secure in place. Put the log-shaped piece of dough at the end of circle of dough.
4. Roll up the pieces by holding at the middle of dough, then halve the dough using a knife.
5. Place the wrapped dough cut side down on a paper. Repeat for the rest of the dough.
6. Put the rose shaped buns in a steamer, and leave to rise for 20mins.
7. Bring water to a boil in a steamer. Steam the rose buns over high heat for 15 minutes.

 Recipe by Sonia a.k.a Nasi Lemak Lover

Roast Pumpkin and Chorizo Pizza 南瓜西班牙香肠比萨

*makes 2 pizzas 

Pizza dough

250g bread flour

1tsp instant yeast

10ml olive oil

1tsp sugar

3/4tsp salt

140ml water 

Toppings

100g Chorizo, sliced

120g pumpkin, peeled and cut into 1cm cubes

160g coarsely grated mozzarella

80g tomato paste (add a pinch of salt and mix well)

Sweet basil leaves, optional 

Method

1.     For the pizza dough, combine the bread flour, sugar, yeast and salt in a mixing bowl and combine.

2.     Add water and olive oil, mix to combine, knead till smooth. Add dough in another clean and greased large bowl, cover the bowl and put in warm area to let it proof to double in size, about 1hour.

3.     Preheat oven to 200°C. Place the pumpkin on a lined baking tray. Drizzle with olive oil, salt and cayenne pepper to season. Toss to combine. Roast for 10 minutes or until almost tender.

4.     Turn the pizza dough out onto a worktop and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

5.     Sprinkle a baking sheet with cornmeal or course polenta (omit if you don’t have), roll dough into a round circle on prepared baking sheet.

6.     Spread tomato sauce evenly over dough, top with chorizo slices, roasted pumpkin cubes, sweet basil leaves and sprinkle with cheese.

7.     Bake at 180C on middle rack (fan forced) for 15-17 minutes or until crust is golden. 

Reference: here, Recipe by Sonia a.k.a Nasi Lemak Lover

Pumpkin 南瓜Ondeh-ondeh 

150g glutinous rice flour

20g tapioca flour

100g mashed pumpkin

80g water 

70g palm sugar, chopped 

70g grated coconut

1/4tsp fine salt 

Method 

 1. Combine the glutinous rice flour, tapioca flour and mashed pumpkin in a mixing bowl, slowly add in water and knead till smooth.

 2. Steam grated coconut with salt for about 3mins, set aside to cool.

 3. Bring a pot of water to boil. Pinch a small piece of dough (15g each) and flatten lightly. Fill in palm sugar in the center and seal it and lightly roll them into a ball.

 4. Cook the balls in the boiling water, when the rice balls float to the surface, continue to cook for another 1-2mins.

 5. Remove them and coat with grated coconut. 

Recipe by Sonia aka Nasi Lemak Lover

Pumpkin Churros with Gula Melaka (Palm sugar) caramel dipping sauce 南瓜西式油条 

To make pumpkin churros

65g milk

65g water

65g butter (salted)

50g mashed pumpkin

80g plain flour

100g egg 

Method

 1. Boil together milk, water, butter and mashed pumpkin in a saucepan over medium high flame.

 2. Once boiled, remove from heat, using a wooden spoon, quickly stir in flour until combined and mixture comes together into a ball. Return to low heat and cook, stirring constantly until the mixture leaves the sides of the saucepan and film forms on the bottom of the pan.

 3. Transfer the dough to a clean mixing bowl and stir the dough till reach room temperature (no steam).

 4. Gradually add in egg mixture and stir to incorporate (you may use wooden spatula to stir or use a mixer with paddle attachement to beat). Mix thoroughly until desired texture.

 5. Heat up cooking oil over medium low, fill batter in a piping bag with star nozzle and squeeze out the dough directly into hot oil, deep fry till golden brown.

 6. You can toss with sugar and cinnamon powder or serve with your choice of sauce.

 

To prepare gula Melaka caramel dipping sauce 

30g gula Melaka / palm sugar, chopped

1/2tbsp water

1 and 1/2tbsp dairy whipping cream or UHT whipping cream 

Method

1.     Add sugar and water in a saucepot over heat over medium heat, do not stir sugar. When it turn into syrup and slightly thick, remove from heat.

2.     Stir in whipping cream, return to low heat, stir till thick paste, set aside to cool down and it will further thicken up.

                   Recipe by Sonia aka Nasi Lemak Lover

Pumpkin Gnocchi with Sage and browned butter sauce and baked beef balls 南瓜義式麵疙瘩 

*serves for 3 pax

To make pumpkin gnocchi

180g mashed pumpkin (roasted)

150g plain flour or cake flour

1 small egg (~50g)

a pinch of salt 

Method

1.Pre-heat oven to 180C.

2.Bake pumpkin (cut into thin slices) for about 5mins or till tender.

3.Mash the pumpkin, add cake flour, egg and salt. Mix until all well combined (the dough is sticky).

4. Lightly dust the dough with flour and dust worktop with more flour, pinch a small dough and roll them into classic gnocchi shape with the special board otherwise you can use fork to roll them. Place them on a large sheet which dust with flour. 

To cook crisped sage and brown butter sauce

A small bunch of fresh sage leaves

2tbsp unsalted butter 

Method

1. Bring a large pot water to a boil; add 1tsp salt. Add in the gnocchi; when they rise to the top (about 1min), continue to cook until tender for few more seconds. Drain the gnocchi and set aside.
2. Heat up a frying pan, add the butter when pan is hot. Let butter sit undisturbed until almost all melted and outside edges have begun to caramelize. Quickly swirl the skillet and add minced sage. Let cook for 30 seconds longer, season with salt and pepper to taste and add gnocchi to skillet to toss with sauce and rewarm if necessary. Serve immediately. 

Baked Beef balls

200g minced beef

2tbsp chopped yellow onion

1/2tsp salt

Freshly ground black pepper

1/2tsp parmesan cheese powder

 A pinch of dried oregano and parsley

3tbsp fresh milk

2tbsp bread crumbs

1/2tbsp natural yogurt

Method

1. Add all ingredients in a mixing bowl, mix well. Divide the mixture into 15 portions and shape into round balls. Place them on a baking sheet.
2. Bake at 180C for 15mins (no fan), then increase to 210C (fan forced) to further brown the beef balls for 5mins.

Recipe by Sonia aka Nasi Lemak Lover

Pumpkin Brownie 南瓜布朗尼

*makes 6 small brownies or a 6” cake pan

 

150g dark chocolate ( I use 100g 85% dark cocoa and 50g milk chocolate)

70g unsalted butter

70g light brown sugar

40g fresh milk

30g UHT whipping cream

1 egg (large)

50g cake flour

12g cocoa powder

1/2tsp baking powder

35g roasted pumpkin cubes (pre-baked at 180C for 10mins)

Pecan nuts 

Method

1. Mix milk, cream and egg in a small mixing bowl, set aside.
2. Melt dark chocolate and butter over hot simmering water, add in brown sugar, slightly mix well.
3. Slowly pour in the milk mixture (no1) into chocolate mixture, combine well. Add in roasted pumpkin cubes.
4. Sift in flour, cocoa powder and baking powder, stir to well combine.
5. Pour batter in prepared cake pan, top with pecan nuts. Bake at 170C for 30mins (if using small brownie pan ) or 35-40mins (if using 6” cake pan).
6. Serve warm brownie with vanilla ice-cream and pour with chocolate sauce ( melted 40g chocolate with 40g cream).

Recipe source: adapted from Sunday Café brunch cookbook, with minor changes, by Sonia aka Nasi Lemak Lover

Pumpkin muffins with Reese’s mini peanut butter cups 南瓜马芬

*makes 6 

110g self-raising flour

45 corn oil

20g natural yogurt

30g caster sugar

1 small egg

70g mashed pumpkin

1/4tsp baking soda

12 Reese’s mini peanut butter cups, frozen it in the freezer before use 

Method

1. Mix flour, sugar and baking soda in a mixing bowl.
2. Mix corn oil, egg and yogurt together, slowly pour into dry ingredients, stir to mix well. Add in mashed pumpkin, combine well.
3. Scoop the batter into prepared lined muffin pan, top with two Reese’ s mini peanut butter cups, try to push it inside the batter.
4. Bake at 180C for 25mins.

Recipe by Sonia aka Nasi Lemak Lover

Pumpkin Walnut Loaf 南瓜核桃面包

*for a 11cmx20cm (internal), non-stick Pullman tin   

350g High protein flour or bread flour

100g mashed pumpkin

25g sugar

3/4tsp fine salt

1tsp instant dry yeast

20g unsalted butter

150g fresh milk (cold milk from fridge)

30g walnut, chopped

Some organic rolled oats, optional

 

Method

 1.Mix bread flour, mashed pumpkin, sugar, salt and yeast in the mixing bowl, mix well.

 2.Slowly pour in milk, mix dough using low speed, then knead it into a smooth texture.

 3.Add in butter, then knead it using medium speed until it forms dough that shinny and smooth ( I use KA mixer, took about 20mins).

 4.Proof the dough until double the size. (Final dough weight around 600g).

 5.Divide dough into 3 equal balls, then add in 10g walnut into each dough, allow to rest for another 10 minutes.

 6.Roll the dough into round ball, place it in a Pullman tin (if using ) or baking tray, go for final proofing for about 60-90mins. Let it rise till about 90% full. Brush with egg white and sprinkle rolled oats on top (if using).

 7.Bake uncover in a preheated oven at 170C (fan forced ) for 30mins, cover with foil when you see top turned brown. 

Recipe by Sonia aka Nasi Lemak Lover