Homemade Prawn Crackers 自制虾饼 

400g small white prawns, only flesh, drained dry

400g tapioca flour 

10g fine salt or to taste

1tsp white ground pepper ( I use Sarawak white pepper)

1tsp sugar

1/4tsp msg, optional  

Method

1. Put prawn in a food processor, add in all the seasonings, process till fine paste.
2. Transfer prawn paste in a mixing bowl, slowly add in tapioca flour, and mix until mixture come together and form into soft dough.
3. Taste the raw dough, add more salt if less salty. As after frying, it will taste less salty.
4. Shape the dough into two equal long rolls, pressing and slapping the rolls as to eliminate air bubbles.
5. Place rolls on a steaming tray (leave some gap in between), steam over medium high heat for 100mins (make sure steam them for long hours as the dough must cooked well then only can turn into crackers ).
6. When the rolls are cool, place in a plastic container, and store in fridge overnight to firm up.
7. Use a sharp knife, slice into thin slices, neither not too thin nor too thick.
8. Lay them on metal tray, and dry directly in the sun. It takes 1-2 days of drying. To test whether they are ready or not, just take few pieces and deep fry them.
9. Deep fry the prawn crackers in hot oil till they expand. Store in air-tight container.

Recipe learnt from my niece, by Sonia ak.a. Nasi Lemak Lover

Daifuku 草莓大福 (Strawberry with red bean paste and mochi) 

100g glutinous rice flour

40g caster sugar

160g water 

200g red bean paste, store-bought or homemade (refer recipe here)

6 strawberries, rinse, dry and remove the hull

potato starch for dusting 

Method

1. Add glutinous rice flour and sugar in a mixing bowl, slowly pour in water then stir to mix well.
2. Pour batter in a glass bowl, steam over boiling water over high heat for 15mins.
3. While steaming the mochi, wrap the strawberries with red bean paste. Set aside.
4. Prepare a big tray, sift potato starch on the tray, transfer warm mochi from steaming bowl to the tray. Dust more potato starch on top, then use a silicone scraper, equally divide into 6 portions.
5. Apply some potato starch on your hands and flatten and expand each mochi into round shape. Put more potato starch on your hand if you feel mochi is sticky to be handled. Once ready, wipe off excess potato starch.
6. Place red bean paste covered strawberry on top of it, with the tip facing down. Covering the strawberry with mochi from all sides, twist and seal, to form into nice round shape. Repeat the rest.
7. Store in a container and keep inside the fridge before enjoy within 2 days.

Recipe source: adapted from Just One Cookbook with minor changes, by Sonia a.k.a Nasi Lemak Lover

Cheesy Pineapple Tarts 芝士黄梨饼 

175g butter

50g condensed milk or sweetened creamer (I use F&N full cream condensed milk)

235g plain flour / all purpose flour

1 egg yolk (A size or large)

25g Parmesan cheese powder

1 egg yolk +1tsp milk, for egg wash

~300g Pineapple filling (homemade or store-bought)

2 pineapple tarts moulds-large and small

Method

1. Cream butter and condensed milk till light.

2. Add in egg yolk, and beat until combine.

3. Mix in flour and cheese powder, mix till become a soft and not sticky dough.

4. Roll pineapple filling into ball (6g for large mould, 3g for small mould) and roll dough into ball (9g for large mould, 7g for small mould).

5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal.

6. Place dough inside the mould, flatten dough to conform to shape of mould. Remove pineapple tarts from the mould.

7. Apply egg wash on the pineapple tarts. Bake in preheated oven at 170C for 20-25mins or until golden brown.

8. Cool completely before storing. 

Inspired by Bakeling, by Sonia a.k.a Nasi Lemak Lover

Fig and Pumpkin seed cookies 无花果南瓜子饼干

*makes 30pcs 

80g butter, room temp

40g icing sugar

1 egg yolk (large)

125g cake flour

1/2tsp baking powder

1/8tsp baking soda

40g dried fig, chopped

20g pumpkin seeds, toasted

Method

1. Sift cake flour, baking powder and baking soda together, set aside.
2. Cream butter and icing sugar till light.
3. Add in egg yolk, mix well.
4. Add in flour, combine well. Then add in chopped fried fig and pumpkin seeds, mix well to a soft dough.
5. To weight the dough into 10g each, lightly roll into ball shape, place on a lined baking tray.
6. Use a meat pounder / spoon /fork to lightly press on each of the cookie dough.
7. Bake at a pre-heated oven at 170C for 15-20mins.

Recipe by Sonia aka Nasi Lemak Lover

Mango Pineapple Tarts with White Chocolate 白巧克力芒果黄梨饼

*makes 35pcs

 

Pastry

175g butter

50g condensed milk or sweetened creamer

255g plain flour / all-purpose flour

1 egg yolk (A size or large) 

 

Filling

150g fresh mango puree

100g pineapple jam (homemade or store-bought) 

35g melted white chocolate

1 egg yolk +1tsp milk, for egg wash

1 heart shape cookie cutter 

 

Method

 

 

1. For the mango and pineapple jam, mix mango puree and pineapple jam together and cook over low heat until dry, set aside to cool.

2. Cream butter and condensed milk till light. Add in egg yolk, and beat until combine.

3. Fold in flour, mix till become a soft and not sticky dough.

4. Shape mango pineapple jam into small heart shape.

5. To weight dough into 10g each, then place dough inside the mould, flatten dough to conform to shape of mould. Remove pineapple tarts from the mould.

6. Brush egg wash on top, then place mango pineapple jam on each of the pineapple tarts.

Bake in preheated oven at 170C for 15-20mins or until golden brown, leave to cool.

       7.Drizzle white chocolate on top of the tarts and leave aside for the chocolate to set  

Filling recipe and white chocolate method inspired from SCS 8 pineapple tarts recipe, pastry by Sonia a.k.a Nasi Lemak Lover

Cut pineapple into small pieces (after peeled and remove the core).

Process pineapple pieces in a food processor in few batches till fine grainy paste.

After 5mins of cooking, you started to see pineapple paste boiling and created some foam on top.
Don’t need to stir at all time since at this stage the pineapple paste still contains water.

About 20mins later, you can see the pineapple paste volume is reduced and turned slightly thick.

About 45mins, pineapple paste almost turned dry, taste it and add more sugar if needed. Change to low heat and continue stirring once in a while, keep an eye on it.

Homemade pineapple jam 自制黄梨酱 

1.8kg pineapple flesh, from 4 medium Morris pineapples (slightly ripe)

300g coarse sugar 

Method

1. Cut pineapple into small pieces (after peeled and remove the core).
2. Process pineapple pieces in a food processor in few batches till fine grainy paste.
3. Pour pineapple flesh (together with juices) into a wok (I use stainless steel wok), cook on medium heat. Don’t need to stir at all time since at this stage the pineapple paste still contains water.
4. After 5mins of cooking, you started to see pineapple paste boiling and created some foam on top.
5. About 20mins later, you can see the pineapple paste volume is reduced and turned slightly thick.
6. After 30mins of cooking, pineapple paste has reduced almost to half and become thick. Now you can start to add in sugar and it will turn watery again, stir to combine well.
7. About 45mins, pineapple paste almost turned dry, taste it and add more sugar if needed. Change to low heat and continue stirring once in a while, keep an eye on it.
8. After cooked about 70mins, pineapple jam is ready with deeper golden colour.
9. Once pineapple jam is completely cool down, keep in container and store in the fridge before use.

Recipe by Sonia a.k.a Nasi Lemak Lover

Chinese Tea Smoked Fish 烟熏鱼 

1 Black pomfret, ~430g

3/4tsp salt

Few spring onions, halved 

For tea smoked

2tbsp coarse sugar

2tbsp tea leaves ( I use Long jian tea leaves 龙井茶叶or your preference of tea leaves)

aluminium foil 

Method

1. Slant cut the fish into few slices.
2. Pat dry the fish with kitchen paper, then sprinkle salt on both sides.
3. Arrange spring onions on a baking tray, arrange fish slices top.
4. Bake at pre-heated oven at 180C for 15mins.
5. Remove from the oven, transfer to a steaming tray.
6. Cover the bottom of a wok with aluminium foil and spread the tea leaves and sugar over.
7. Place the steaming tray and cover the wok, heat up the wok over medium heat.
8. It will take few minutes to create the smoke. Smoke for a further few minutes then turn off the heat and allow the fish to sit for a further couple of minutes.
9. Brush some cooked oil on the fish, arrange fish slices on serving plate, enjoy!

Recipe by Sonia a.k.a Nasi Lemak Lover

Longjing Tea Shrimps 龙井虾仁 

170g white shrimps, shell removed, devein, halve if the size is big

1/8tsp fine salt

A pinch of MSG, optional

3/4tbsp egg white

1/4tsp tapioca starch 

2g Longjing tea leaves龙井茶

2tbsp hot water

Method

1. Soak Longjing tea leaves with hot water for half an hour. Separate tea leaves and tea water, set aside.
2. Rinse shrimps in water several times until clean. Pat dry with kitchen paper towel.
3. Add in salt, MSG and egg white, mix with hand until sticky, add in tapioca flour, mix to combine well.
4. Heat cooking oil in a wok over medium heat till 50% hot, add in shrimps, quickly use a chopstick to separate the shrimps, cook less than an minute, drain the shrimps, set aside.
5. In the same wok, remove the cooking oil, add in 1tbsp tea, cook over high heat, add in shrimps, mix well, cook less than an minute to avoid overcook the shrimps. Add in little tea leaves before dish out. Serve hot.

Recipe reference: refer here, by Sonia aka Nasi Lemak Lover



 

 

 

Lemon Almond Meringue Cookies 杏仁柠檬蛋白霜脆饼

*makes 100pcs 

88g aged egg white (2 eggs), remove from the fridge, returned to room temperature

40g almond meal or flour

1tbsp corn flour

50g caster sugar

1/2tsp lemon juices

1tsp lemon zest 

1/2cup almond flakes

Method

1. Bake almond meal in a pre-heated oven at 120C for 10mins, set aside to cool.
2. Mix roasted almond meal with corn flour, sifted together.
3. Add egg white with lemon juices, beat over high speed till foamy.
4. Gradually add in sugar and beat till stiff peaks (take about 4- 5mins).
5. Add lemon zest and almond meal, use a silicone spatula, slowly and gently mix well with meringues, do not over mix.
6. Fill meringues in a piping bag, pipe meringues on a baking tray lined with parchment paper.
7. Sprinkle few almond flakes on top. Bake at a pre-heated oven at 120C (fan forced) for 60mins, prefer one tray at a time.
8. Remove pan from oven, not more than 1min (don’t wait too long otherwise it will become sticky), quickly peel off the cookies and immediately put into an air-tight container and close tightly (use Milo tin or milk tin is the best storage container).

Reference-recipe published in a newspaper, Recipe by Sonia aka Nasi Lemak Lover

Marble Butter Cake 云石奶油蛋糕

*for a 8” cake 

250g butter (salted)

180g caster sugar

4 eggs (large or A)

1tsp vanilla extra

230g cake flour, sifted

1 and 1/2tsp baking powder, sifted

4tbsp milk

1tbsp cocoa powder + 1/2tsp coffee powder + 2tbsp milk – mix together 

Method

1. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy.
2. Add one egg at a time, beating well after each addition. After well combine, slightly increase speed and beat for 1min till fluffy.
3. Add the flour and baking powder (sifted together) and beat well to combine, fold milk alternately and combine well.
4. Remove 250g of plain batter and place in another clean mixing bowl, mix well with cocoa mixture.
5. Spoon the two batters, plain and chocolate batter, alternately into the cake tin (lined base and sides). Using a butter knife, gently swirl it around the mixture in the tin a few times to create a marbled effect. Tap the tin to remove any air bubbles.
6.  Bake at preheated oven at 170c for 50-55mins or until a skewer insert and come out clean. 

Recipe by Sonia a.k.a Nasi Lemak Lover

Egg Pancake Roll with Sausage and Chicken floss  香肠肉松蛋饼

*makes 3 pancake rolls

For the egg pancake

100g plain flour

200g water

A pinch of salt

1 stalk of spring onion, chopped

2 eggs, lightly beaten

40g chicken floss or pork floss

6 sausages, pan fry

Mayonnaise

Toasted sesame seeds

Cooking oil

Method

1. In a mixing bowl, whisk together the flour and salt. Gradually add water, stirring to combine. Add the chopped spring onions, beat until smooth.
2. Grease a non-stick pan (8”) over medium heat, pour or scoop (using a soup ladle) the batter onto the pan. When the batter slightly cooked, scoop egg on top of the pancake, and try to coat the surface evenly.
3. Cook the crepe for about 1-2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
4. Place some chicken floss on the pancake, then top 2 sausages and drizzle with mayonnaise.
5. Roll the pancake then slice into serving pieces, sprinkle with sesame seeds, enjoy!

Recipe by Sonia a.k.a Nasi Lemak Lover

Red dates and Goji berries Muffin 红枣枸杞玛芬

*makes 6 muffin

40g red dates ( seedless and slices into small pieces)

10g goji berries

150g water

80g sunflower oil or corn oil

2 eggs ( large or A size)

40g caster sugar

100g cake flour

1/2tsp baking powder

A pinch of fine salt

40g sunflower seeds, toasted

Method

1. Mix red dates, goji berries and water in a saucepan, cook over low heat until soft and water evaporated, take about 10-15mins. Set aside to cool.
2. In a blender, add in cooked red dates and goji berries and sunflower oil, blend till fine. Set aside.
3. In a mixing bowl, stir eggs and sugar with a hand whisk till sugar dissolved. Add in blended red dates mixture, mix well.
4. Sift in cake flour, baking powder and salt into batter, stir to combine well. Add in sunflower seeds, mix to combine.
5. Fill prepared muffin pan or paper liners with batter, bake at pre-heated oven at 170C for 25mins or until a skewer inserted came out clean.

Recipe by Sonia a.k.a Nasi Lemak Lover

Quail Egg Croquettes 鹌鹑蛋可乐饼

300g of peeled potatoes, sliced

50g ham, diced

30g onion, chopped

1/2tsp fine salt

White pepper powder

1/2 egg yolk

Cooking oil

15 quail eggs, cooked and removed shell

Coating batter-1 egg (lightly beaten), flour , bread crumbs

Method

1.  Steam the sliced potatoes till fork tendered (about 15mins), mashed the potatoes once they are cooled.

2. Heat oil in a frying pan, fry onions till aroma then add in ham, cook till browned. Add cooked ham and onions into mashed potatoes, then add in salt, white pepper and egg yolks, combine well to form a soft dough.

3.  Wrap a quail egg with mashed potato and roll into a small ball, repeat the same for the rest.

4. Coat the potato ball with flour, then dip with egg, and coated with bread crumbs.

5. Heat cooking oil, deep fry potato balls till golden brown(1-2mins). Drain on paper towels. Serve while hot. You can enjoy by dipping it with mayonnaise, okonomi sauce and etc.

Recipe by Sonia a.k.a Nasi Lemak Lover

Kuih Puteri Ayu (steamed pandan sponge cake) 蒸班兰小蛋糕

*makes 10 small cakes

1 egg ( large or A size)

50g caster sugar

75g self raising flour

60ml pandan coconut milk (blend 3pcs pandan leaves with coconut milk and strained)

Topping

30g fresh shredded coconut (from young coconut)

A pinch of fine salt

1/2tsp corn flour

Method

1. Mix the topping ingredients together and keep aside.

2. Brush the steaming moulds with some cooking oil, fill bottom of the mould with shredded coconut.

3. Stack 2 moulds together and press till shredded coconut is firmed.

4. Beat sugar and egg till thick and fluffy (about 4-5mins at medium speed with a handheld electric mixer).

5. Using the same handheld electric mixer, add in coconut milk, mix at low speed for 1sec.

6. Add in flour in two batches, mix over low speed till well combine.

7. Fill the sponge cake moulds with batter till full.

8. Prepare steamer, when water boil put in the mini sponge cake, steam for 15mins over high heat.

9. When cake turned slightly cool, remove the cake from the moulds. 

Recipe by Sonia a.k.a Nasi Lemak Lover

Muah Chee 麻芝

Dough

150g glutinous rice flour

225g water

2tsp caster sugar

A pinch of salt

1tbsp shallot oil (fry 3 shallots with cooking oil)

Topping

75g ground roasted peanuts

30g caster sugar

Fried shallot

Method

1. Add glutinous rice flour , sugar and salt in a mixing bowl, pour in water and shallot oil then stir to mix well.
2. Pour batter in a glass bowl, steam over boiling water over high heat for 15mins.
3. While steaming, prepare the topping by mix ground roasted peanuts and sugar on a big tray.
4. Once muah chee dough is done and slightly cool, use a silicone scraper to transfer the dough on the peanuts mixture.
5. Use a sharp scissor, cut muah chee into small bite size pieces and coat with peanuts mixture.
6. Top with fried shallots and enjoy!

Reference: Sunflower Food Galore, recipe by Sonia aka Nasi Lemak Lover

Steamed savoury Yam Cake with minced meat 肉燥芋头糕

*makes 2 x 8" round yam cake

To make minced meat 

450g minced pork

8 shallots, chopped

2 cloves garlic, chopped

1tbsp light soy sauce

1/2tbsp rice wine

2tsp sugar

1tsp salt or to taste

A pinch of white pepper

A pinch of Chinese five spices powder

Method

1. Heat some cooking oil in a wok, sauté chopped shallots and garlic till aroma.
2. Add in minced pork, stir fry till colour changed.
3. Add in all seasonings and adjust the taste accordingly, stir fry till dry. Set aside to cool.

 To make yam cake

800g yam, small cubed

900g rice flour

70g tapioca flour

1600ml water

30g dried shrimps, soaked and chopped coarsely

6 shallots, slices

1 & 1/2tsp salt or to taste

2tsp sugar

1tsp chicken stock powder

White pepper

Method

1. Mix all seasonings with rice flour, tapioca flour and water by hand whisk till a watery batter.

2. Heat oil in a wok, sauté shallots till golden brown, add in dried shrimps and stir fry till fragrant.

3. Add in yam cubes and stir fry for 1min. Pour in the watery batter and cook mixture for 1-2mins over low heat, stirring all the time, until the mixture turns to a thick paste.

4. Pour the paste into a greased cake tin, smoothen the surface with a spatula then place cooked minced pork on top. Place it in the steamer and steam over high heat for 45 minutes.

5. Remove the cake and allow it to cool thoroughly before cutting into slices.

6. Garnish with shrimp/shallot mixture, chopped spring onion and red chilli on top.

7. Enjoy with chili sauce.

Recipe source: minced meat topping inspired by Cass , yam cake recipe by Sonia a.k.a Nasi Lemak Lover

Kuih Cara Berlauk 马来小咸糕

* makes ~ 18pcs

For the batter

75g all purpose flour or plain flour

1 egg (large or A )

165ml coconut milk

1tbsp corn oil

A pinch of salt

1/8tsp turmeric powder or yellow food colouring

For the filling

100g minced chicken

4 shallots, chopped

2 garlic, chopped

1 and 1/2tsp curry powder (meat type)

1/4tsp red chili powder

1tsp Malay sweet soy sauce (kicap manis), or you may replace with dark soy sauce and sugar

1/4tsp salt or to taste

Chopped spring onion and red chili

Method

1. For the batter, mix all ingredients in a mixing bowl, strain the batter. Set aside to rest.
2. For the filling, heat 1tbsp cooking oil in a non-stick pan, sauté chopped shallots and garlic till aroma. Add in minced chicken, stir fry till colour changed.
3. Add in curry powder, chili powder, soy sauce and salt, stir fry to mix well and continue to stir fry till cooked. Set aside.
4. Heat up the Kuih Bahulu mould over low heat on a gas stove.
5. When the mould is hot, grease the cavity with cooking oil.
6. Spoon batter into each cavity almost 90% full (about 1tbsp), cook till the sides turned slightly harden, then spoon cooked minced chicken at the centre of each batter.
7. Top with chopped spring onion and red chili, close with a lid, cook till golden brown (take about 3-4mins, and no more seen uncooked (white) batter).
8. Remove the kuih with a skewer, serve warm or cold.

Reference: Dapur Tanpa Sempadan, recipe by Sonia a.k.a Nasi Lemak Lover