Tuesday, February 12, 2013

Tom Yum Goong

This is my family favourit soup of all time - Tom Yum.


1 cup       Evaporate Milk
4 cups     Chicken Stock
8 sliced    Galangal
4              Kaffir Lime Leaves ( Tear from centre)
2 stalks    Lemongrass, bruised
500g        Prawns
100g        Oyster Mushroom, Halved
10            Green and Red Chilli Padi, Bruised
3              Coriander roots, bruised
3 bunches Fresh Coriander Leaves
5 pieces    Garlic ( bruised with skin on)
5 pieces    Shallots (bruised with skin on)
3 tbsp       Tom Yum paste
3 tbsp       Lime juice
2 tbsp       Fish sauce


1.  Bring the stock to the boil.
2.  Add galangal, kaffir lime leave, coriander roots, lemongrass, garlic, shallots.
3.  Quick boil over medium heat for abt 5 mins.
4.  Add tom yum paste, oyster mushroom and prawn.
5.  Boil for a few mins.
6.  Add the evaporate milk and simmer for 3 mins.
7.  Add fish sauce, lime juce, chillies and test.
8.  Garnish with coriander leave.( optional)

Saturday, February 2, 2013

Pineapple Tarts

Open Pineapple Tarts

Close-Up Pineapple Tarts
500g   Butter
100g   Milk Powder
100g   Castor Sugar
700g   Plain Flour ( can use Hong Kong Flour or Cake Flour)
3         Egg Yolk
1         Egg White
1.  Mix butter and sugar and beat till white.
2.  Add in milk powder, eggs and flour. Mix well.
3.  Take a small piece dough, flatten it.
4.  Put in pineapple paste and wrap it.
5.  Egg Wash.
6.  Bake at 160 degrees celcius till golden brown.
Egg Wash -  2 eggs + 1 white to egg wash.
    The process of making the pineapple fillings
Pineapple Filling
 6 nos  Pineapple
600g  Rock Sugar
1/4 tsp Cloves
1 Cinnamon Stick
1/2 lemon juice
1. Grate the pineapple and drain the juice.
2. Cook the pineapple till dry then add in sugar.
3. Cook over low fire till all the water evaporates and the pineapple does not stick to the side of the

Friday, February 1, 2013

Kuih Lapis

Kuih Lapis

Ingredients (A)

500g Semi Hard Butter
280g Condensed Milk
3 tsp Rum
150g Plaing Flour
1 tsp Mixed Spice
20     Egg Yolks
200g Sugar
2 tsp SP

Ingredients (B)

10 Egg Whites
40g Sugar
1/4 tsp Cream of tar tar


1.  Preheat Oven to 200 degrees celcius. Warm up a 9 inches baking tins before greasing and lining
     paper only at the bottom of the tin.
2.  Cream butter, condensed milk and rum at maximum heat till creamy.
3.  Add in the sifted flour and mixed spice. Mix well and set aside.
4.  Whisk egg yolks, sugar and SP at maximum speed until thick and add in the butter mixture.
5.  Whisk egg whites, sugar and cream of tartar at maxium speed until stiff.
6.  Fold the egg white into the egg yolk mixture until the the two mixtures are well mixed.
7.  Spread a small amount of batter abt 100g on the warmed baking tray and bake until golden brown.
8.  Increased the oven temp. to 240 degrees celcius at top heat only to bake the second layer of cake
     onwards. Continue baking the cake by the layers until the batter uses up.