Steamed Carrot and Radish cake

http://copycakekitchen.blogspot.com/2013/02/steamed-carrot-and-radish-cake.html

Steamed Carrot and Radish cake (红白萝卜糕)

(Recipe adapted from : Steamed cake & kuih muih cookbook)

Ingredients:
100g carrot (peeled, shredded)
100g radish (peeled, shredded)
80g canned luncheon meat with ham (shredded)
75g dried shrimps (chopped)
8 shallots (chopped)

Batter:
150g rice flour,
1/2 tbsp wheat starch
1/2 corn flour
1/2 tsp salt
1/2 tsp sugar
400 ml water

Seasoning:
1/2 tsp pepper
1/2 tsp chicken stock granule

Topping:
1/2 tbsp chopped red chillies
1/2 tbsp chopped spring onions

Method:
1.  Mix batter ingredients until well combined,sift and keep aside.
2.  Prepare filling, heat up 2 tbsp oil in the hot wok, to fragrant the chopped shallots,  
     dried shrimps and shredded luncheon meat, stir-fry briskly until aromatic. Reserve 100g for 
     topping.
3.  Add in shredded carrot, radish and seasoning into filling, toss well.
4.  Gradually add in batter mixture, cook until thicken. Remove, pour into a greased 7" round 
     steaming tin immediately.
5.  Steam in the preheated steamer at high heat for 30-45 minutes until cooked though, dish out, 
     sprinkle with retained filling and the topping.
6.  Leave to cook and cut into pieces, serve.

Curry Samosa

http://copycakekitchen.blogspot.com/2015/08/curry-samosa.html

Mini Curry Samosa 迷你咖喱角
Makes : 30 pieces

A. Potato Filling
1 Medium size potato, chopped 
1 Yellow onion, chopped
1/2 pcs Chicken breast, minced
1/2 tsp Brown sugar
1/2 pack TGM curry paste
3 tbsp Fresh milk or coconut milk
8 tbsp Water 

Method: 

1. Heat up pan with 1 tbsp oil, add in curry paste, saute until fragrant. 
2. Add in onion, chicken breast and potato, stir well and cook for 2 mins.
3. Add in fresh milk/coconut milk and water. Cover with lip and simmer for 10 mins or until potato become soft. Set aside to cool.

B. 10 Spring roll pastry (190mm x 190mm)
C. 1 egg white 

Method :

1. Cut spring roll pastry sheet to 3 equal sized strips.
2. Spoon a tsp of the prepared potato filling in each strip, over the top.
3. Fold into triangle shape as shown in the picture below. 
4. Towards the end, brush with egg white and seal it.
5. Once everything is folded, heat oil and deep fry over medium heat until golden brown on both sides.

Pandan Nasi Lemak

http://copycakekitchen.blogspot.com/2013/09/pandan-nasi-lemak-with-deep-fried.html

Pandan Nasi Lemak 
(Recipe adapted from Joceline aka Butter. Flour & Me)

Ingredients 
1 1/2 cups Basmati rice
400g water
100g pandan juice 
100g coconut milk
1/2 tsp salt
3 pcs pandan leaf, knotted
1 stalk lemongrass, smashed
3 slices ginger, chopped
2 shallots, chopped

Side dishes :
Deep-fried curried chicken
Deep-fried ikan billls
Sweet sambal tumbis
Boiled eggs
Cucumber, sliced

Method:

1. Wash rice and soak in water for 15mins, drain.
2. Heat up oil, add in shallot, ginger & lemongrass stir fry till fragrant.
3. Mix all the liquid and add in salt, stir well.
4. Pour the liquid and fried shallot, ginger  & lemongrass over the rice, mix well.
5. Cook rice in rice cooker and keep warm before serve.

Deep-Fired Curried Chicken 
(Recipe adapted from Agnes Chang (蓝赛珍)Yum Yum Magazine #84 新新饮食双月刊  page 25)

Ingredients
1 1/2kg chicken, cleaned and cut into pieces

Marinade
1 1/2 tbsp curry powder
1 tbsp garlic juice 
1 tbsp shallot juice
1 tbsp ginger juice
1 1/4tbsp salt 1/2 tbsp sugar
3 tbsp corn flour
5 cups oil for deep-frying

Method:

1. Mix chicken pieces with marinade and marinate for at least 3 hours. (I marinate them overnight)
2. Heat up oil for deep-frying, sprinkle corn flour onto the chicken pieces and mix well, add  chicken pieces into hot oil and deep-frying till cooked and lightly brown. Dish and drain.
3. Reheat the oil till hot again, deep-fry the chicken pieces for second time till golden brown. Dish and drain.
4. Serve hot with rice.

My note : I chopped my garlic and shallot instead of blend them into juice.

Sweet Sambal Tumis

(recipe adapted from Sonia aka Nasi Lemak Lover)
Ingredients
100g dried chilies
100g fresh red chilies
10g bird's eye chilies
250g Rose shallots
1 big onion
10g ginger
15g galangal (blue ginger)
30g garlic
15g belacan (Shrimp paste)

2 cups of cooking oil
40g tamarind pulp (assam jawa), add 1/4 cup water to become assam water, discard the seeds 
50g gula melaka (I added extra 2 tsp brown sugar)
1 tsp salt

Method 

1. Use a scissor to discard dried chili's head and cut into 2-3pcs and boil in hot water for 5 mins. Drain and discard the chili seeds.
2. Toast belacan in a frying pan, chopping and break it up till powdery and aromatic.
3. Bleand dried chili, fresh chili, shallots, big onion, ginger, galangal and toasted belacan with 1/4 cup of water till smooth paste.
4. Pour chili paste into a big wok, stir fry for 5-10mins over medium low heat until slightly dried paste (By not adding oil at this time as to avoid oil spill).
5. Now add in cooking oil, continue stirring (tumis) over low heat for 30-40 mins. The chili paste will turn darker, light and oil separated after long stirring.
6. Add in assam water, salt and sugar, continue stirring (tumis) for 5-10mins.
7. Leave to cool before storing in the fridge or freeze in small containers for later use.

Pepperoni Sausage Blanket Wrap

Ingredients:
1 package of sausage
6 slices of pepperoni
1/2 cup light brown sugar
1 tsp dry mustard

Directions:

Preheat oven to 425F degrees.

Line baking sheet with parchment paper.

Lining your sheet with parchment paper will really help with clean up later.

In a small bowl, combine brown sugar with dry mustard.

Cut up each sausage into three pieces .

Wrap each sausage slice with a slice of pepperoni.

Cover each sausage wrapped blanket with the brown sugar mixture. Then place on baking sheet and continue with the rest of them.

Bake the blankets for 25-30 minutes, until sausage is crispy.

To serve, just insert toothpicks in each one.