Durian Puffs

 

Ingredients - Puff

60g Butter

150g Water

1/2 tsp sugar 

1/4 tap salt

90g Flour

2 eggs 

Ingredients- Durian Cream

150g milk

20g sugar

25g corn flour

20g milk powder 

20g butter

100-150g fresh durian (blend)

Method

Prepare the puff pastry. 

1. Melt the butter on low fire. Add in the water and slowly add in the flour , salt & sugar keep stirring with a spatula on low fire till all set . Off the fire mixed well set aside to let it cold. 

Prepare the durian cream.

1. Used double boil method on low fire. add in sugar and milk to resolve the sugar. Add in the milk powder and corn flour with a spatula till set. Add in the butter & mixed in the durian paste. Done & ready to use later once the puffs done and cold .

Now back to prepare the puff pastry.

2. Transfer to a bowl and slowly add in the eggs & whisk till blend well and the pastry should not drop from spatula when you put upside down. 

3. Preheat to oven to 180c. 

4. Put into a piping bag and pipe out one but one till all done. 

5. Bring to bake for 30 minutes and let it complete cold before pipe in the durian cream inside. Served cold

Homemade Fish Balls

Recipe

500g  fresh fish meat ( Tau fu fish)

500g of cold water 

1 1/4 tbsp salt 

Keep aside 150g of cold water 

1/2 tsp  pepper 

Bit Dry mandarin orange skin or spring onion  (optional)

Method

1. Blend fish meat with cold water on slow - mediums speed. 

2. Add water batch by batch till water finish take about 5-7 minutes till fish paste turn pale look like this.

3. Stop blend and now add 150g of cold water slowly bit by bit (spring onion & dry mandarin skin & salt & water)  by using hand to whisk till the texture firm at till the stage is ready to make fishballs. 

4. Prepared some cold water add some salt in it for the fishball u shape .Repeat till all balls done or you may keep some for Yee wat. Best to keep in fridge and consume after 2-3 hours.

5. Keep the balls in fridge & prepare the soup

6. Use a pot and add in some oil to deep fried the fish bone & head till golden brown.

7. Add in water 3-4 slice of ginger & bring to boils for 25 -30 minutes. Drain the bone/ head. 

8. Add in salted vegetable , white beancuard , tomato into the clear soup and bring to boil for another 20 minutes. Soup is ready to use.

9. Take the fish balls bring to boil till we’ll cook and ready to serve with noodles or just fish balls

 

Butter Cookies ( Green Tea/Cocoa & Original Flavour)

Ingredients 

250g pure butter ( room temperature)

100g icing sugar 

250g Potatoes Flour 

180g Pain Flour

4g green tea powder 

4g chocolate malt powder ( 2 tsp )

1. Place the butter + sugar mixed at medium slow speed till creamy. Blend on speed 3 about 5 minutes.

2. Look creamy

3. Add shifted potatoes and plain flours and  use a spatula slowly mixed well. 

4. Divided 3 portion. One for original flavour, One portion add the green  tea powder and the last portion add with chocolate malt  powder . 

5. Put in the fridge to chill for 15-20 minutes 

6. Reheat the oven to 160C. Roll into round shape till all done. 

 7. Put in the oven to bake for 25 minutes.

Homemade Char Siew

Ingredients 

~500-600g pork (pork shoulder with some fat works best)

~ 3-4 tbsp sugar 

~ 5-7 cup water

~ 2-3 tbsp cooking oil

~2 tbsp cooking wine 

~1 tsp soya sauce 

~5 tbsp lemon sauce 

~1 cube red beancurd  

~3-4 glove garlic (chop fine)

~ 1tsp sesames oil

~ 1 tsp five spice powder 

Marinate few hours for the pork with all ingredients except the sugar , water and cooking oil. 

1.Heat up a pan. Add in cooking oil & add in the sugar cook on high heat . Stir till turn brown colour (become sugar caramel). Slow add in the  water bring to boil.

2. Put in the marinaded pork and shimmer till the water dry up in caramel form on medium fire. 

3. Take the pork up and place in the over grilled for 8-10 minutes on 230C. Keep the sauce aside as dipping sauce with white

Snowflake Crisp cookies

 

Ingredients 

40g Butter

155g marshmallow 

40g milk powder 

50g Dry cranberries

30g Almond or walnut 

180g crackers 

1.Melt butter in a large non stick pan over medium low heat.

2.Add marshmallows and stir until they melt and become smooth. Off the fire.

3.Stir in dry milk powder.

4.Stir in cranberries, nuts, crackers & mix until they are evenly coated with the marshmallow 

5.Transfer everything to the big plastic bag and press down until it's firm. 

6.Let it cool completely before cutting into bite size, dust with more milk powder and enjoy!

Butter cookies ( soft)

 

INGREDIENTS 

250 g butter 

65 g icing sugar sifted 

65g plain flour

 125g wheat flour or top flour 

65g corn flour 

INSTRUCTIONS 

1.Preheat oven to 180 degree celsius.

 2.Cream butter and gradually add in the sifted icing sugar and beat till pale and fluffy. High speed for 5-6 minutes 

3. Sift plain flour, wheat flour and corn flour twice. 

4.Fold the ingredients together with a spatula until it is well incorporated. (Divided 3 portions to mix well at one time)

Tips- Do not beat or over mix as you will not achieve the airy texture. 

5.Put the dough into a piping bag with star dip nozzle. Pipe the cookies onto the baking tray lined with baking paper. 

Tips Leave 1 cm in between cookies as they will expand a little during baking. 

6.Bake for 15-20 minutes or until the cookies turn light golden brown. 

7.Leave it to cool on a cooling rack before storing them in air-tight container.

Recipe Credit to Miss Tam Chiak: https://www.misstamchiak.com/recipe-ultimate-butter-