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.

Hainanese Chicken Rice

http://copycakekitchen.blogspot.com/2015/03/hainanese-chicken-rice.html

Hainanese Chicken Rice 海南鸡饭

Ingredients

2 Chicken thigh
2 cups of rice
1 tsp chicken stock
3 cloves garlic
1 Shallot
1 inch ginger
2 pandan leaves
1.5 cup water
1 tsp Butter
A pinch of salt

To prepare chicken

2 tbsp Ginger juice
2 tbsp Chinese rice wine/shaoxing wine
Pepper and salt to taste

• Marinate chicken with all the ingredient for 30 minute.

To prepare chicken rice

• Heat up a pot with butter, saute garlic, shallot, ginger until fragrant.
• Add in drained rice into pot, stir fry till rice grain start to look translucent. 
• Add in water, chicken stock, salt, pandan leaves and marinated chicken.  (Alternatively, you can transfer and cook them with an electrical rice cooker)
• Cover lip and cook for 15-18 minutes.

Caramel Apple Pie

http://copycakekitchen.blogspot.com/2014/09/caramel-apple-pie.html

Caramel Apple Pie (焦糖苹果派)

(Makes : 1 x 9 inch & 1 x 6 inch round pie)

I) Pie Pastry (Easy version)

160g Low protein flour

10g Castor sugar

1/4 Salt

100g Unsalted butter, cutted 

70g cold water

Method

1. Mix flour, sugar & salt in a medium bowl, cut in the unsalted butter (cold from fridge) with pastry blender until mixture resembles breadcrumb.
2. Sprinkle with water, blend until mixture holds together (don't overwork the dough).
3. Flatten the dough into a rectangle , cover it with plastic wrap and refrigerate for at least 1 hour.

II) Filling

1 green/red apple (peel and cut into 0.3cm thick slices)

1tbsp Lemon juice

10g Brown sugar (二砂糖-黄砂糖）

15g Unsalted butter

1 egg 

Method

1. Toss apple slices in a bowl with lemon juice, set aside.
2. Roll out dough disk on floured surface to a 21cm round. Transfer to baking tray or pie pan. Fold edge and brush the dough with lightly beaten egg. Use a fork to prick the dough thoroughly.
3. Arrange the apple slices in overlapping, concentric circles, working from the outside in until all slices have been used. 
4. Dot the apples with the unsalted butter and sprinkle with the brown sugar.
5. Bake at preheat oven at 200-220C for 20-25 minutes.

(Recipe adapted and translated from 孟老师的甜派与咸派 P.46)

Palmier

http://copycakekitchen.blogspot.com/2015/05/palmier.html

Palmiers

(Recipe adapted from : My Happy Apron with slightly changes)

Ingredients

 

1 sheet puff pastry (I use 4 pieces of Kawan brand puff pastry square)   

 

1/4 cup castor sugar (50g)

 

3 Tbsp melted butter (15-20g)

 

Method

1. Sprinkle some of the sugar over your workstation. Lay out the puff pastry sheet over the sugar and gently press on it to let the sugar stick on to the bottom. (I use rolling pin to roll out the pastry)
2. Lightly brush melted butter on the pastry and sprinkle some of the sugar over it.
3. Fold one edge of the pastry towards the centre (about 1/4 of the sheet), and repeat for the opposite end. Fold over both ends again so that they meet in the middle. 
4. Lastly, fold the two sides together and press gently. Chill the pastry in the fridge for 30 mins.
5. Remove the pastry from the fridge and using a sharp knife, cut it into strips of about 1.25cm wide. Lightly brush melted butter on both sides and sprinkle a little sugar over them. 
6. Bake at 200C for 12-15 mins or until the pastry has puffed up and turn golden brown, then flip them over with a spatula and bake for another 3-5 minutes (keep a watchful eye so that they don't get burnt!). Transfer to a baking rack to cool.

Cranberry Orange Cookies

http://www.culinaryconcoctionsbypeabody.com/2007/04/09/195/

Cranberry Orange Cookies

Orange Sugar

1/3 cup sugar
1 tsp freshly grated orange peel

Cookies
1 cup sugar
¾ cup butter, room temperature
1 egg
2 cups all purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
½ cup sweetened dried cranberries, chopped
½ cup pistachio nuts
1 TBSP freshly grated orange peel

Heat oven to 350F.
Combine all orange sugar ingredients in a small bowl; stir until well mixed. Set aside.
Combine 1 cup sugar, butter and egg in a large bowl; beat at medium speed until creamy. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Add all remaining ingredients. Continue beating just until mixed.
Shape dough into 1-inch balls; roll balls in orange sugar. Place 2 inches apart onto ungreased cookie sheets. Flatten with bottom of glass to 1 ½-inch circles.
Bake for 7 to 11 minutes or until edges are lightly browned.(DO NOT OVERBAKE). Cool 1 minutes; remove from cookie sheets.

Source: Adapted from Land O’Lakes Holiday Cookies  2005

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.

Chocolate Tart with Salted Caramel

Tart Crust:

3/4 of Cream Crackers packet

1/2 bar of salted butter 

Salted Caramel:

1 cup sugar

1/4 cup water

1/2 cup heavy cream

1 teaspoon Sea Salt

Chocolate Ganache:

1 cup heavy cream

1/2 cup Milo® 

1/4 cooking chocolate, cut to pieces.

Directions

1. For the Tart Crust, crushed the cream crackers and combine with butter. 
2. Press into 4-inch tart pan / cupcakes. Freeze 30 - 60 minutes 
3. 
   
4. For the Salted Caramel, mix sugar and water in medium saucepan. Bring to boil on medium-high heat. Continue boiling 5 to 6 minutes or until golden brown, swirling pan occasionally for even cooking. Remove from heat. Add cream, 1/3 at a time, whisking until well mixed after each addition. Add sea salt; whisk until dissolved. Let the caramel cool down and is firm. Then, Divide caramel among tart shells. You may freeze it again for 15 minutes (optional)
5. 
   
6. For the Chocolate Ganache, bring cream just to boil in medium saucepan on medium heat. Remove from heat. Add Milo; whisk until dissolved. Add chocolate; stir until chocolate is dissolved and mixture is smooth. Spoon ganache over caramel in tart shells. Refrigerate 3 hours or until ganache is firm. NOTE: it;s not so firm, and is always runny.