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Sunday, July 31, 2011

Fish Head Curry

             Wao Fish Head Curry is one dish that alot of ppl love.  This is something very easy to prepare and, as many ppl would say, curries somehow taste better the next day :)


              1.5 kg                 Fish Head
                 7                      young Ladies Fingers
                 2                      Tomatoes
                 5 stalks             Long Beans
                 2                       round Brinjals
                 2 sprigs             Curry Leaves
               10                       Tau Foo Pok

                 1 Tabsp             Cumin Powder
                 3 Tabsp             Chilli Powder
                 5 Tabsp             Fish Curry Powder
                1/2 Tabsp           Coriander Powder/Ketumbar
                1/2 teasp             Kunyit Powder
                 6 Tabsp              Water

                   1 teasp             Halba/Fenugreek seeds
                   1 teasp             Biji Sawi/Mustard Seeds

                   3 pips               Garlic
                   3                       small Onions/Shallot
                                            A few slices young Ginger
                   2                       Serai/Lemon Grass, smash
                   5                       Green Chillies, slit

              250 ml                   Santan
                  4 Tabsp             Oil

                                            Handful Tamarind mix in 1 cup water

  1. Make a paste with the Fish Curry Powder, Chilli Powder, Coriander Powder, Cumin Powder and Tumeric Powder with 6 Tabsp Water.
  2. Heat oil in a pot add the Fenugreek and mustard seeds.  When the mustard seeds splutter, add in the sliced shallots, garlic, ginger and curry leave [crush the curry leaves just before throwing in as it then releases more aroma] and fry till onions are golden brown.
  3. Add in the paste stir fry for 2 - 3 minutes then add the brinjals and tomatoes & stir fry short while.
  4. Add in the Tamarind juice, salt to taste & water [water should be slightly higher than the level of the brinjals.  Cover pot & cook till brinjals half cooked.
  5. Add in the long beans, tau foo pok & cook till vegetables are done.
  6. Lastly add in the fish head, Ladies Fingers, green chillies & the Santan.  Cover the pot & cook for 5 minutes as fish cooks very fast.
  7. Check for taste.
                     Till my next post, xoxo, Ophelia

Saturday, July 30, 2011

Fried Prawns with Salted Egg Yolks

                  I love this dish and this dish was not something I learnt.  I ate this dish at a get together at a Church function and I tried to replicate same and having learnt how to make Mooncakes long time ago, I incorporated how to "treat" the Salted Egg Yolks to take the dish to a notch higher and I was glad my first attempt to cook it was not bad and yes, I cant believe that it was a year ago; so much time has passed and it is a sin that I havent made it again.  Well I have bought the Salted Eggs and the Prawns; have to do it real soooon. 

              Finally I made this again for tonite's dinner.


          700 gm                     Prawns
            1/2 teasp                 Black Pepper powder
            1/4 teasp                 Salt
            A little                     Corn Flour
               4 Tablesp             Oil


               2 Tablesp             Butter
               5 pips                   Garlic, chopped
               2 sprigs                 Curry Leaves
             12                           Chilli Padi
               5                           Salted Egg YOLKS
               1 Tablesp              Water.

  1. Preheat oven at 170 degrees Centrigrade for 15 minutes.
  2. Remove the salted egg Yolks.  Use a paper towel & blot off any excess egg whites.  Toss them with 1/2 teasp Sesame Oil.  Place them on a lightly greased baking tray & bake them at Preheated oven at 170 degrees Centrigrade For 5 Minutes Only. Remove from oven & mash them with a fork.
  3. Make a slit on the side of the prawns and devein and trim the feelers and shells; leave the shells & head intact.  Wash & dry them well with paper towels. Sprinkle 1/4 teasp of Salt on the prawns.
  4. Heat 4 Tablesp Oil in a frying pan.  JUST before throwing the prawns in the hot oil, sprinkle some cornflour & Black Pepper; mix them well & toss the prawns into the hot oil.  Stir fry the prawns until they change colour - about 5 minutes [Do not over cook the prawns and enjoy the aroma :)] dish them out.  The oil that is left in the pan; well use that for frying the veg for the nite's dinner as they have so much flavour in it.
  5. Remove the oil from the frying pan and add in 2 Tabsp of Butter. Once butter starts to melt add in the garlic, chilli padi & curry leaves [squash the curry leaves just before adding to the frying pan in order to release the aroma from the leaves] & stir fry for 2 - 3 minutes.
  6. Add in the mashed Egg Yolks & 1 Tablesp of water; stir fry for a minute then add in the pre fried prawns & stir fry for another minute.  Check for seasoning; you may need to add a little salt.  Dish out and enjoy.

                          Just take note that butter burns easily.  If you like you can add a wee bit of oil, from the oil that you fried the prawns, together with the 2 Tabsp of Butter.

                      Till my next post, xoxo, Ophelia.

Friday, July 29, 2011

Homemade Barbique Sauce

             A good baking friend told me sometime back, after seeing pictures of my adventures in the kitchen on my fb, that I must be perpetually in the kitchen!!!  Haha, not 24/7 but definitely alot of my time is spent there, baking or cooking something that I have learnt but of late, I am more towards the trend of jazzing something that I have learnt in order to come up with something that I can call my own.  Of course this involves quite a bit of juggling and tinkling around in the kitchen and esp in baking I like pairing the correct liqueur with fruits etc, etc

           Another good baking friend gave me her recipe to make a barbique sauce which you can find in my blog titled, "A complete meal" under the lable, "Cooking with Ophelia" which I have cooked many times without any changes made to her recipe but this time, I couldnt control the itch; I needed to make a few changes in the hopes that it would sway from her recipe and also because I didnt have Cider Vinegar and Mustard so I thought I would use instead Orange and Lime juice in substitution of the Cider Vinegar and Coarse Chilly Flakes for the Mustard and then I decided to go a notch higher, I heated up a little oil and put in some orange zest and lime zest just for extra flavour and aroma and last but, certainly, not the least I added a tablespoon of Grand Marnier to bring out the flavour and taste of the Orange [as Grand Marnier works wonders with Orange].  I made the sauce a day before so that the Grand Marnier can slowly infuse with the sauce in the fridge of course.  Then I marinaded the meat for 6 hours.   

            I let you see for yourself the marinated Pork Chops.  I will only know after tonite's dinner whether this recipe is going to be a keeper as it will then save me the trouble of going out to buy same.

                         Till my next post, xoxo, Ophelia

Friday, July 15, 2011

Wu Tau Koh

         I like anything yam; be it savoury or sweet and this post is dedicated to you Elaine and as this was something that an old aunty gave I dont have the exact measurement of the oil; just 3/4 rice bowl and it is the rice bowl that the Chinese like to eat rice with.  When I made it :) I forgot to measure the oil :(

          Those who are new to my blog, welcome and thank you for dropping bye.  All spoons and cups mentioned in my blog are cake measuring spoons and cups.

                     3/4 rice bowl         Oil
                250 gm                      *Rice Flour
                590 ml                       Water [for mixing with the Rice Flour]
                590 ml                        Water [to cook the Yam]

                     1.2 kg                       Yam [net weight]
                        5                             Shallots/small Onions
                        1 teasp                   Garlic, minced
                        2 Tabsp                   Dried Prawns, wash, soak then mince finely
                        2 Tabsp                   Tai Tau Choy [soak tai tau choy in water for 30 minutes
                                                        then minced (Dont want the leaves only stem)
                                                        Tai Tau Choy gives the umpph but make sure
                                                        you soak as it is salty


                         1 teasp                  5 Spice Powder
                         1 teasp                  White Pepper powder
                         2 teasp                  Castor Sugar
                      1 1/2 teasp               Salt
                         1/4 teasp               Ajinomoto, opt

                    1.2 kg yam fits a 12"/26cm pan

                    GARNISH - fried Shallots/small Onions; Spring Onions, Red Chili, Chili Padi & 3 Tabsp Dried Prawns. 


  1. Grease the pan lightly with oil.
  2. Fry 5 Tabsp of Dried Prawns.  Separate 2 Tablesp for cooking the yam and 3 Tablesp for the Garnish.
  3. In a bowl mix 590 ml Water with the Rice Flour.
  4. Use back the same oil, as fragrant after frying the Dried Prawns, when oil is hot saute the minced Shallots for 2 - 3 minutes then add in the minced Garlic and chopped Tai Tau Choy & fry till aromatic.
  5. Put in the cubed Yam & stir 2 - 3 minutes to allow yam to infuse.
  7. Then add in 590 ml Water; stir then add in the Seasoning and cook till yam turns colour.
  8. Stir the Water & Yam mixture before adding it to No.5.  Keep on stirring till it thickens
  9. Pour into greased tin & steam for 45 minutes +- on medium heat.

              (a)  Once yam is ready straight away sprinkle the Fried dried prawns and fried shallots as once yam is cold these Cannot stick;

              (b)  As this is quite a big portion; it would be a good idea to put aside aside some and ONLY sprinkle the sliced red chilli, chili padi, spring onions on the portion to be eaten same day as these are wet and will encourage wu tau koh to be "busok" for lack of an English word :), the next day.

             (c) The fire to steam the yam should be medium if fire is too big, the level of the wu tau koh may not be straight.

                         Till my next post, xoxo, Ophelia

Rice Fatt Koh

                 I remember my childhood days I loved eating these Rice Fatt Koh [you know the pink coloured ones that Chinese ppl will put offer up for prayers] aaah sorry not only my childhood days, I still love to eat them so when I saw that this was one of the 10 kuih that our Chef was teaching; I quickly registered for the class and even though it cost almost $160.00, it didnt matter as long as I get to learn the Kuih Talam, Ang Ku and Rice Fatt Koh, I consider that it was value for money. 

              If you are new to my Blog, welcome and thanks for visiting.  All recipes in my Blog using spoons and cups are the Cake measuring spoons and cups unless specified otherwise.


                   1 (10 gm)                        *Chao Peng
               400 gm                                  cooked Rice, cool


               600 gm                                   Rice Flour [the brand he used is, "Teratai"]
               300 gm                                   Sugar
               800 ml                                    Water
               100                                        *Tapai

                    2 level Tablespoon               Eno
                    2 level teaspoon                  Double Action Baking Powder

  1. Grind the Chao Peng ["Chinese Wine Biscuit"] with a rolling pin till very fine.  Mix the cooled cooked Rice and the Chao Peng together.  Cover it and leave it at Room Temperature in order for it to ferment and This would be the *Tapai.
  2. Put the Sugar & Rice Flour in a Big bowl & mix it till it incorporates.
  3. Measure 100 gm Tapai & put it in a Food Processor & some of the water and process short while.  Then add in the balance of the water & the Sugar & Rice Flour & stir with a whisk & leave it a clean, dry container for 15 - 18 hours.  Final consistency: quite watery & smooth.
  4. Boil water in a steamer.
  5. Then add Eno & Double Action Baking Powder to No.3 above.
  6. Divide mixture into 3 portion.  Leave one portion "White" [the White portion should be more than the coloured portion] and colour the other two portions; Yellow & Pink.
  7. Put 2 paper casing together; this will give support when it is being filled.
  8. Fill the casing half full with the White portion. 
  9. Use a spoon make a Yellow horizontal line & a Pink vertical line.  The casing should be 3/4 full.
  10. Steam it for 20 - 30 minutes on medium fire ie the fire Should NOT be high otherwise your kuih might be like a mountain and valley.
  11. Immediately the kuih is cooked, Remove from the steamer.

             (a)  The balance Tapai can be kept in a bottle, lable the bottom and the date, in the fridge for a month;  When you want to use thaw it.  I suggest to make measure 100 ml Tapai and store in individual containers and give them to friends for them to try OR half the recipe;

             (b)  The rice recommended by the Chef is "Beras Siam biasaDo NOT use "Beras Siam Wangi" and the rice should be cooked as normal and not soft rice;

             (c)  Cannot steam on 2 racks; steam on single rack;

             (d)  This kuih cannot kept well.  The last time I made it, I made it at 8.30 am; next morning at 8 am I found it slightly wet on top and smelly.  When I mentioned this to my cooking buddies, they told me that even when they buy this kuih, it does not keep well.

             (e)  THERE are 2 kinds of Chao Peng; one is sweet type and one has "liquer".  When you buy the same from the Chinese Medicine shop tell them you want to make Rice Fatt Ko and they will give you the correct one.  You only need 10 gm of Chao Peng for this recipe.

                    Till my next post, xoxo, Ophelia

Tuesday, July 12, 2011


         When I uploaded my last post, "Another Pork Chop recipe" I mentioned about blogging more on Sauce.  I had the opportunity to learn from a Chef on an "Introduction to the Basic Art of Cooking" ten years ago and he touched on many subjects and it has improved so much on my cooking and not only that I practise what I have been taught by not only him but by other Chefs too so that some of the things I learnt; I know it like the back of my hand and I would like to share my knowledge. I am thankful that I had the opportunity to learn from him as it has broaden my horizon and I learnt alot from him both in Baking and Cooking and today I want to touch on the subject of "Sauces".

          Sauces serve a particular function in a composition of a dish:-

          (a)  They introduce complementary or counterpoint flavourings ie it complements the essential flavour of the dish and help to intensify the meat flavour & and you would have to agree that we also "eat" with our eyes;

          (b)  At the sametime Sauces also adds moisture & succulence especially in respect of lean food such as poultry or fish, which tends to have a drying effect when either grilling or sauteing/searing;

           (c)  Sauces add visual interest by enhancing a dish by its appearance and colour; adding luster & sheen;

           (d)  They help adjust flavours.  At times sauces will complement the food by bringing out the flavour from the food for example; if the sauce you make is flavoured with the herb, "Tarragon" it will bring out the mild sweetness of poultry as Tarragon goes hand in glove with poultry and fish;

           (d)  At the sametime it adds texture example a Mushroom Sauce; a Black Pepper Sauce where your palate can feel the slight grainess of the ground Black Pepper.

             Grand Sauces is also known as Mother Sauces.  There are generally five [5] types of Grand Sauces/Mother Sauces:-

              (1)  Demi Glace  - a highly flavoured glossy sauce made from bones of meat eg Black Pepper Sauce;

              (2)  Veloute - [prounounce as "Wooloteh"] A white sauce made by thickening a White Stock with an appropriate amount of pale roux [*A "roux" is a thickening agent made with Equal portion of Fats ie Butter to Plain Flour].  If you add stock, whipping cream, veg & seafood to a Veloute you can get a seafood chowder.

              (3)  Bechamel - A white sauce made by thickening  Milk with White Roux & then simmer with *Oignon Pique [see below for explanation]; and when we add Whipping Cream we can get our very own Supreme Sauce OR if we were to add a Mild Curry Powder [brand of the imported Mild Curry Powder is "Watch" brand] it then becomes a Curry Sauce;

              (4)  Tomato Sauce - Made, of course with Tomatoes [and if I am not wrong, I have already uploaded this recipe in my Blog] most of us are so spoilt for choice.  If we need a Tomato Sauce, we just go to a Supermarket and buy same but making your own Tomato Sauce adds a whole new dimension to your cooking; and when we make our own Tomato Sauce, we can then divert and make your own Pizza or Spagetti Sauce from scratch;

              (5) Finally, a Hollandaise Sauce - This is an emulsion sauce formed when one substance is suspended in another and in this case, Clarified Butter is suspended in partially cooked egg yolks and if you add Mango Puree; it becomes a Mango Bernaise Sauce Or you can add Tarragon to it, to eat with poached Fish but of all the Sauces; the hardest to make is the Hollandaise as there is an art to doing same and sad to say I have only tried doing this Hollandaise Sauce once as it is a little tricky to get a smooth texture as if you dont do it right; the clarified butter will split :(

                 Comments.  Just for addition information:-

                 (a)  "Oignon Pique is made by halving a big Onion.  Then you make a slash on the halved Onion & fasten a Bay Leaf & pricking 6 whole Cloves into the halved Onion and is used for flavouring a Bechamel Sauce;

                  (b) As mentioned in No.2 above, a Roux is a thickening agent and it is made by heating equal amount of Butter to equal amount of Plain Flour & cooking over medium fire and there are 3 types of Roux:-

                     (i) White Roux cooking the Clarified Butter & Plain Flour over medium fire for 3 - 5 minutes;

                    (ii)  Pale Roux cooking .................................................................. for 6 - 8 minutes; and

                    (iii)  Blonde Roux cooking ............................................................ for 10 - 12 minutes;

               so if you want to darken your White Stock, you choose either (i) - (iii).  Next time when I have the time I will touch on the subject of Stock; a very important subject.

                    I am eternally grateful to you Derrick, you rocked my world with your Cooking and Baking expertise and the two year visavis the constant week end classes for 2 short years that I was lucky to learn from you as you opened the "playing field" as I always believe that Food is the glue that keeps family together. God Bless.  Till my next post, xoxo, Ophelia

Monday, July 11, 2011

Another Pork Chop recipe, non halal

             Thank you Wonda for dropping by.  I hope you like the outcome.  Do post yr comments. Ophelia :)

            This Pork Chop recipe was initially given to me by a very good friend, which was plain with no sauce on pork chop then I gave it my own twist to make it personalised.  First, I added a little garlic and ginger to the marinade as I believe that ginger juice will, not only tenderise the meat but add zing to the flavour; Second, I made a sauce for the pork chop; I added some *pork stock to the little marinade left behind and poured this into the *fond, threw in a little frozen veg [I thawed the frozen veg first] boiled it then I thicken the sauce with a little corn starch and water & poured this on the pork chops. For more general knowledge on Sauce; see my forth coming post.


                500 gm                    Kar Mui Yoke Or Yoke Aun


                 Blend the following into a fine paste:-

                       6                  medium size Shallots/small Onions
                       1                  medium size Garlic
                       1/2"              young Ginger


                      1 teasp         Lee & Perrin Sauce
                    1/2 Tabsp        Oyster Sauce [too much is salty]
                       1 Tabsp        Maggi Concentrate Chicken Stock

                Garnish with fried potato wedges Or Salad

  1. Ask the butcher to cut the meat into thin long slivers.
  2. Be gentle when washing the meat as it is very delicate being thin and breaks easily.  Give a gentle squeeze to remove the water then marinade the meat with both "B" and "C"; cling wrap & marinade in the fridge for at least 4 hours or overnite in order to let the marinade do its magic :)
  3. Remove from fridge and let it thaw.
  4. Shallow fry the meat in batches in some oil for 2 - 3 minutes on each side.  Remove to plate.
  5. To make the sauce:-
            (a)  Remove excess oil from the frying pan; leaving just a wee bit as the oil has been flavoured with tons of taste and you can see there are some black remains on the frying pan.  This is called "Fond" ie the stuck on caramalised bits of meat left on the frying pan; making sure that the Fond is not totalling black as may have some burnt odour.  What I sometimes do is when I finished frying half of the meat; I wash the frying pan and start afresh; this way it is not totally black.

            (b)  As I made a pork knuckle stew/soup at the same time, I used a little of the stew/soup as stock for the sauce and needless to say using this stock adds depth to the sauce.  Just take a little of the stew/soup and pour it into the container that you marinaded the pork.  [If you dont have stew/stock; use water then you have to add a little salt, Maggi Chicken Concentrated Stock].

           (c)  Next you deglaze the Fond by adding "(b)" at the sametime throw in some thawed Frozen Vegetable, which adds colour and dimension to the sauce & bring it to a boil [dont over boil] then add a little cornstarch water solution & thicken the sauce;

              To assemble the individual pork chop; place some on platter then scope a little of the oil that is left behind on the plate that you set the cooked pork chop earlier as again this adds umpp to the pork chops; add your sauce on the pork chop & garnish with either fried potatoes or some salad; tarda "hubby dinner is ready".  Please note that the 500 gm of meat could only serve for 2 pax as not much.

                        Till my next post, xoxo, Ophelia

Wednesday, July 6, 2011

Mei Tau & Tapioca Porridge

                When I attended a cooking class, this was a bonus recipe that the Chef gave us; a Chef after my own heart as he is very generous in terms of the food he prepared for us to eat and in sharing his expertise and I am a sweet porridge person probably due to the fact that back in the old days when we didnt have much street food stalls or cafes :( or probably, our pockets were not as flushed as the young kids/students of present time.  Our supply of desserts were made either by our granny or our mum; our humble thanks to them but one thing for sure, we were satisfied with what we were given even the fact we didnt have much toys back then; we were never short of fun as we played more field games; we made use of stones, sticks, rubber bands, etc, etc in our games and we had such great fun; games that the present generation probably have not played.  Again, my humble apologies for being side tracked from the subject matter but I do think that regalling some "stories" makes it more interesting than just typing a recipe that is, if I am a reader in someone's blog of food :)


                600 gm            Mei Tau/Black Eye Beans, wash & discard the floating beans
                400 gm            Tapioca
                    5 Litres        Water
                300 - 400 ml     *Santan
                    2                   Pandan Leaves
                    1"                  Young Ginger, smashed
                                         Gula Melaka
                                         Pinch of Salt
               Thickening agent - Rice Flour + Water

  1. Bring the 5 litres of water to boil.  When water starts to boil, add in the Black Eye Bean, Gula Melaka & smashed Ginger.
  2. When the Black Eye Bean is 3/4 cooked, add in the Tapioca.
  3. When both are cooked, add in the Santan, the amount depending on your personal liking.
  4. Then thicken the porridge with rice flour solution.

                 You can also add:-

                    (a)  Sago;
                    (b)  1 egg [whisk the egg.  Add the whisked egg gradually;
                    (c)  Pisang Raja - Slice then caramalise the sliced bananas with 2 Tablesp sugar
                          short while till bananas are semi transparent then add into the porridge before
                          adding the rice flour solution.

                               Enjoy, till my next post, xoxo, Ophelia


Monday, July 4, 2011

Seafood Pie

                   Made this for dinner one nite together with the Potato Topping and I was very happy with the Shortcrust Pastry; to me, the texture of the pastry was crunchy and lovely :) Let's start by doing the Filling first; as you need to cool the filling.

                  For all the recipes in my Blog, the spoons are cake measuring spoons.  Thank you.

        Step 1   Ingredients for filling

     100 gm             Butter
         5 pips           Garlic, chopped
       80 gm             Plain Flour, sieved
     250 ml              UHT Milk
     100 ml              Whipping Cream [brands like, "Anchor, Emborg, Shani"]
         1 cube           Fish stock mixed in 250 ml hot water [RESERVE 100 ml of this stock]

     [600 gm            Sole fish fillet, cubed + 200 gm Prawns marinate both with:-
                                 2 teasp         Salt
                                 1 teasp         Sugar
                               1/2 teasp        ground White Pepper
                                 1 teasp         Corn Flour in 2 teasp Water]

      150 gm             frozen Mixed Vegetables, thaw same
          5                   Dried Mushrooms, soak then cubed
          1 stick           Celery, cubed
        40 gm              grated Parmesan Cheese OR 60 gm Cheddar Cheese, grated
      1/2 teasp           ground Black Pepper
         2 Tablesp        Parsley/Yin Sai, chopped [opt]

            Method for Filling

  1. Melt *Butter [be careful as *Butter burns easily] add in the Garlic.  When aromatic add in the sieved flour & stir till mixture bubbles.  REMOVE from heat.  Stir in the Milk, Cream & 150 ml of Fish Stock; stir till mixture is smooth.
  2. Return it to LOW Heat; stir till mixture boils & thickens.
  3. Add vegetables, fish, prawns & 100 ml fish stockStir, gently, for 1 minute, until fish is cooked [when cooked fish should look opaque].  REMOVE from heat; Gently stir in the Cheese, Pepper & Yin Sai.  COOL completely then cling wrap as you dont want the filling to dry up while doing the Topping.
              Step 2  Ingredient for Topping

               800 gm            Potatoes
                 60 gm            Butter, melted
                 60 ml             hot UHT Milk for melting the Cheese
                   2                  Egg YOLKS, whisk with a fork
               120 gm            Cheddar Cheese, finely grated

                 Method for TOPPING
  1. Place Potatoes in pot & boil till cooked.  Remove skin straight away [easier to remove when potatoes are still hot] & mash till fine.
  2. Add melted Butter, hot Milk, [boil Milk & when there are quite a bit of bubbles on the side of pot, milk is hot enough as 1. Milk will curdle when boiled too long 2.  YOLKS will curdle when mixed with HOT milk] & Cheese & stir short while [to cool slightly before the Yolks are added], then add in the beated YOLKS.
  3. Mix until mixture is smooth.  If mixture is very stiff, add a little more milk.  The mixture has to be firm enough to retain its shape when piped.
  4. Spoon mixture into a disposal piping bag fitted with a nozzle of your choice.  SET ASIDE.
              Step 3   Ingredients for Shortcrust Pastry

                500 gm               Plain Flour, sieved
                  20 gm               Corn Flour, sieved
                1/4 teasp            Salt
               250 gm                 *Butter, thaw butter for 15 minutes
                   *2 "A"              Eggs, lightly beaten manually [total weight of eggs, without shell, 110 ml]
               100 ml                  Cold Water from fridge

                     Method for Shortcrust Pastry
  1. *After Butter has thawed, slice into long stripes then cubed, Preferably cling wrap the butter & put in the fridge till ready for use esp when you are rubbing in the butter to the flour manually, the butter should be cold as our hands radiate heat which would melt butter faster.
  2. Sieve Plain Flour & Corn Flour into a big mixing bowl.  Add in the Salt & stir with whisk to incorporate same.
  3. Rub in butter manually OR mix with dough beater of electri mixer on lowest speed until mixture resembles breadcrumbs.
  4. Add in the lightly beaten Egss & Cold Water & mix till it clings together [DO NOT over work the dough] straight away remove from mixing bowl & pat into a smooth ball. 
  5. Put back dough into mixing bowl, cling wrap & refrigerate for 30 minutes.
  6. After 30 minutes place dough in between 2 *large plastic sheets & roll into two (2) deep 10"/25 cm pie dish. [*large plastic sheets is the one that our hawkers use to wrap our fried noodles and you can buy these at most wet markets]
  7. Once the dough has been rolled, place your pie dish on pastry to see whether pastry fits, remove the top plastic sheet, use the large rolling pin & roll the pastry on the rolling pin.  Carry the rolling pin & unmould to the pie dish [TAKE NOTE No need to grease the pie dish] You are bound to have a little bit of tear :) just do damage control, no big deal :)
  8. Use a fork & poke many holes on base & side of dough.  Refrigerate till dough is firm approximately 20 - 30 minutes.
  9. Meanwhile PREHEAT oven at 200 degrees Centigrade for 20 minutes. Very important to make sure that you preheat as mentioned.
  10. REMOVE dough from fridge, place an empty 10" round tin on yr pie dish [to prevent the pastry from ballooning up] & STRAIGHT AWAY BAKE BLIND ON LOWEST RACK FOR 10 MINUTES (SO THAT BOTTOM GETS BAKED.
  12. Remove from oven & put your Fish filling then PIPE your Potato Topping with a Star Noozle; drizzle some Paprika or Red Chilling Powder for colour effect.
               Just a point to let the overseas visitors to my blog know, the eggs here we indentify as "AA", "A", "B", "C", "D" and I have indicated the volume of the 2A eggs minus the egg shells.

                                           Till my next post, xoxo, Ophelia

Friday, July 1, 2011

Thai style minced pork wrapped in Lettuce

           This is a lovely and simple dish that I learnt 6 years.  It is so easy to prepare as an additional dish for dinner and you eat it with the Lettuce.  When I last did this for dinner quite sometime ago, I kept half of it in the fridge as I had a BEC gathering the next day. The next day I fried some Choy Sum with just garlic and I then used this meat as a garnish on top of the Choy Sum and needless to say, the ladies were stomping me for the recipe and thanked me for giving them 2 additional ideas for dinner.  Well ladies you are all welcome.  Long time ago I used to just follow a recipe per se but after 25 years, I decided that it was high time that I think of other ways to jazz my dinner table. 


         150 gm               Dried Prawns


         600 gm               minced Pork [For my Muslim friends, use minced Beef]

           100 gm             small Onions/Shallots
               1 whole        pod of Garlic
               2                  Serai


             15                  fresh Red Chillies, remove seeds but dont remove the *sac holding the seeds
             15                  Dried Chillies, remove some of the seeds then soak in hot water


               1                 Tomato, dice


                3 teasp       Salt
                4 Tabsp       Fish Sauce
                1/2 Tabsp    *Brown Sugar

                                      Lettuce to eat with the dish

  1. Wash & soak the Dried Prawns in hot water for 10 minutes.  Pound/blend it finely.
  2. Pound/Blend "C" till fine.
  3. Pound/Blend "D" till fine.
  4. Heat the Dried Prawns in sufficient oil [as you will then flavour the oil and will be using the flavoured oil to cook the rest of the ingredient].  As soon as you see the Dried Prawns "jumping", remove the dried prawns into a small bowl and set aside.
  5. Fry the pounded "C" till you can see oil emerging in small wells.
  6. Add in "D" and fry till fragrant & oil emerging in small wells [my Mother in law likes to say to fry the rempah till minyak pecah.   If there is not enough oil when frying Steps 5 & 6, add a little bit more].
  7. Add in "B" i.e. the minced meat & stir for 5 minutes, making sure that there is sufficient oil.
  8. Add in "E" i.e. the diced Tomato & continue to stir fry for 3 minutes +-
  9. Add in the pre fried Dried Prawns & the Seasoning & cook till meat is cooked.  Check for taste.
  10. Serve with Lettuce.

                (a)  *Sac of the chilli is the membrane that holds the chilli seeds.  The chilli seeds and this sacs is what makes the Chilli hot.  So remove the chilli seeds but use retain the sac;

                (b)  Some of you may be thinking why we have to separate pounding/blending "C" & "D".  The Chef who I have learnt from told us that whenever we cook any rempah,  it is always best to separate and to pound/blend the small Onions, Shallot, Serai, Belacan, Fresh Kunyit, Lengkuas, Buah Keras, Green Chilli padi and he calls this "White Rempah" and then to pound/blend separately Fresh Chillies, Dried Chillies, Red Chilli Padi and he calls this "Red Rempah" so when we fry the Rempah to always fry the White Rempah first followed by the Red Rempah :)

                (c)  He also likes to use Brown Sugar in some of his cooking as it is less sweet.

                          Till my next post, xoxo, Ophelia

Apple Crumble with Walnuts

                    Do make this and eat it with Ice Cream.


               6                   Granny Smith Apples
           3 - 4 Tablesp     Castor Sugar
           1/2 teasp           ground Cinnamon or Ginger Bread Spice


             40 gm              Walnuts, chopped
           150 gm               Plain Flour, sieved
           1/8 teasp            *Salt, [use three quarters of the 1/8 teasp the first time and if you find
                                                  the salt is NOT enuf, next round use ALL the 1/8 teasp]
             4                       [level] Tablespoon  Castor Sugar
         100 gm                  COLD Butter [remove from fridge.  Thaw for 15 minutes
                                                 then slice into long stripes]

  1. PREHEAT oven at 160 degrees Centrigrade for 15 minutes.
  2. Grease the baking dish/individual baking dish.
  3. Roughly chop walnuts.
  4. Place sliced apples in a big bowl.  Sprinkle in the sugar & Cinnamon, toss well.
  5. Arrange apples in layers into a large heatproof dish OR small individual containers; filling it at least 3 cm deep as the apples will cook down in the oven.
  6. Mix the chopped walnuts with the sieved flour, salt & sugar & rub in the cold butter with your fingertips until crumbly.  Sprinkle this over the apples and bake in preheated oven [160 degrees Centigrade] for 30 - 40 minuts or till the top is golden brown.
  7. Serve warm with Vanilla Ice Cream.

        I can't emphase enough that everyone should know their own oven well.  When I first learnt this, the oven temperature recommended was 170 degrees Centigrade for 30 - 40 minutes but I found 160 degrees Centigrade works well for me :) so be the judge of your oven. Set the timer at 30 minutes first.

               Till my next post, xoxo, Ophelia