POPPY SEED LEMON CAKES
A.200g butter
3 egg
220 g castor sugars
1 tsb lemon rind
1 tsb lemon essence
1tsb lemon juice
180ml milk
B.300g self raising flour
1tsp bicarbonate of soda
50g poppy seed
**beat ingredients A until are combined, then Add ingredients B beat on medium speed until mixture is smooth.
pour mixture in prepared pan bake in 180'c about 1hour.
stand 10 minutes before turning onto wire rack to cool.
SHRIMP CAKE
(THAI FOOD)
Ingredients :
-600gr frozen shrimps-1/2tsps salt / 1tsb fumet fish sauce
Seasoning:
-12g caltrop starch
-10g sugar
-ground white pepper
-1tbsp sesame oil
-2egg white
Crust:
-Flour
-egg wash
-breadcrumbs
Dipping sauce:
-20g garlic
-150g sugar
-200g white vinegar
-1tsp salt
*Preparation:-Remove shrimp shells, cut the back and devein. rub salt to clean thoroughly. Rinse under the tap water for 10 minuts. Use towel to absorb excessive water from shrimps. cover shrimps inside towel, keep refrigerated. Cook the dipping sauce until thicken.
**Methode:-Pat shrimps on chopping board with the side of cleaver, Mix Shrimps paste, salt, together in a bowl. Whip the mix to become sticky.
-Add caltrop starch to the mix, follow with other seasoning, Put egg whites and sesame oil at last, Mix in one direction.
-Shape the shrimp cakes with hand, Brush oil on lightly, coat with flour, egg wash and breadcrumbs.
-Shape the shrimp cakes with hand, Brush oil on lightly, coat with flour, egg wash and breadcrumbs.
-Deep fry in oil at 160'c-180'c for 2minutes or until both sides turn golden, serve with dipping sauce.
***Tips to Chewy Shrimp Cake
-Use frozen shrimp for making shrimp paste, which works better than fresh shrimp
-Absorb water from shrimp before making shrimp paste, salt can help enhance stickiness.
-Pat shrimp with the flat side of cleaver, shrimp paste has to be whipped become chewy.
LAYER LUNAR NEW YEAR CAKE
(CHINESE)
Ingredients:
90gr water chestnut starch
3cups water
1/2can condensed milk
90gr glutinous rice flour
half cup beaten egg
62gr wheat starch
1cup coconut milk
62gr rice flour
250gr sugar
1/2 red teaspoon coloring (can use the color according to taste)
Metode:
*Soak the water chestnut starch and wheat starch in 2 cups of the water, sift in the rice flour and glutinous rice flour and stir until evenly mixed to form a batter.
*Bring the remaining 1cup of water to the boil in saucepan,Add the sugar and simmer until dissolved.Leave to cool,the pour into the batter and mix thoroughly.
*Grease a cake tin and place it on the upper of a steamer. pour 1 scoop of batter into the cake tin, cover the steamer with a lid steam for 8minutes. Remove the lid and pour another scoop of batter into the cake tin and steam again, covered, for another 8 minutes, Repeat scoop by scoop until the batter is used up. The last layer of batter should be steamed for 20 minutes. Remove and leave to cool.
*To served hot: Sliced the cake into small pieces, then dip each slice in the beaten egg shallow-fry in a greased pan until both sides are golden. *_*
MARTABAK
(INDONESIAN)
- FILLING:
-300gr minced beef
-200gr minced lamb
-4 cloves garlic,peeled and sliced
-1medium onion,halved and sliced
-1small leek,halved lengthwise and sliced
-2red chili,seed es and sliced
-2tablespoons chopped Chinese celery leaves
-1tablespoon curry powder
-4egg
-1spring onion,finely sliced ,salt and white pepper to taste
- DOUGH
-3tablespons oil
-3/4cup water
-pinch of salt
**Prepare the dough first by combining all ingredients kneading them into an oily elastic dough.
Cover and leave at room temperature for 2hours.Divide into four roll each pieces into a ball.
Pull out with lightly oiled hands on an oiled marble surface to make a large thin circle.
While dough is resting,make the filling heat oil and saute garlic for a few Seconds.add minced meat and saute
over high heat until the meet changes color.add onions,leek,chili and celery leaf and continue sauteing for another 2minutes. add curry powder,mix well and cook a further 3minuts,set aside to cook
To finalise the martabak.divide the cooked filling between four bowls.add 1egg little spring onion.salt,and pepper to each and mix well.heat a heavy frying pan or griddle.when it is hot,fill the centre of each circle of dough with the mixture,fold in the sides and ends to completely enclose the filling envelope fashion.
Fry on the griddle until golden brown on one side,turn and fry the other side.Cut into peaces and server,if liked with vegetable pickles and sliced Chillies.
~~ Happy Try me ^_^ he he he ~~
CHICKEN PIE
(WESTERN)
FILLING:-3 chicken breast fillets, cut into thin strips
-50 Grams of baby green beans
-1 onion thinly sliced
-salt and pepper
-masroom thinly sliced
PASTRY:
-200g (61/2oz) plain flour
-large pince of salt
-70g (21/4oz)unsalted butter
-80g((23/4oz)caster sugar
-1egg,lightly beaten
-1-2 drop vanila extrac or essence
In large bowl,sift together the flour and salt.cut the butter into 1cm(1/2inc) cubes and place in the flour.
rub the butter into the flour using your fingertrips until the mixture resembles fine breadcrums.
Stir in the sugar and make a well in the centre.pour in the combined egg and vanilla and slowly work the mixture together using a palette knife or pastry scaper.
if the dough is too dry,sprinkle it with a little water until it just holds together.
Remove the dough from the bowl onto a lightly floured surface.using the palm of your hand,smear the dough away from you until it is smooth.
Gather the dough into a ball in flatten it slightly.wrap in plastic wrap and place inthe refrigerator to chill for 20 minuts before using.
**20 minutes later ..... roll dough to form a circle, prepare a baking sheet and inputs that have been on roll dough, put the filling into the pan, roll the dough again as a lid. taste variations can be made......^_^
bake for 30 minuts prehate the oven 190'c or until the brownish color.
