Salted Tau Sar Piah

Filling: 38 pcs @11g/12g
Mung Bean 227g
Sugar 50g
Shallot Oil 60g
Salt 4g
Pepper 1/2 tsp

Water Dough (recipe 1):
Plain Flour 180g
Icing Sugar 35g
Water 65g
Shortening 70g

Oil Dough (recipe 1):
Plain Flour 120g
Shortening 60g

Glaze (recipe 1):
1 egg yolk + 1 drop of water
1/8 tsp salt

Water Dough (recipe 2):
Plain Flour 200g
Sugar 30g (mix into water to form syrup)
Water 95g
Oil 45g

Oil Dough (recipe 2):
Plain Flour 110g
Oil 45g


Temp 185 degree 15 to 20 mins.

Steps (Filling):
1. Soak mung bean overnight.
2. Steam mung bean with pandan leaves (optional to add pandan leaves).
3. While is hot, blend it into smooth paste.
4. Mix the seasoning to the paste.
5. Fry the seasoned paste over low fire until the paste does not stick to the wok n can form into dough.

Steps (Pastry):
1. Water dough: Rub shortening into dry ingredients then add in liquid and knead to form dough. Rest dough for 15 mins.

2. Oil dough: Knead shortening/oil with flour to form dough and rest 15 mins.

3. Cut both water and oil doughs into equal individual portions.

4. Flatten water dough and wrap with oil dough. Seal up and rest for at least 15 mins.

5. Flatten dough and roll it and turn 90 degree nd then roll it again. Rest the final rolled dough for 30 mins.

6. Wrap the rest rolled dough with filling. Glazing as optional.

7. Bake in 180 to 185 degree until base is golden brown.

Notes:
1) Make sure dough is covered during resting time.
2) The filling suppose to make 16pcs of 20g but find the filling too big and change it to 38pcs of ~11g.
3) Recipe 1 suppose to make 24pcs (big) and Recipe suppose to make 16pcs (big). I used half of each recipe to make 19pcs minis from each recipe (but the skin is abit thin).
4) Recipe 1 turn out to be softer than recipe 2. Recipe 2 keeps it crunch for 1st day and also turn soft the next day.

Pesto Sauce 素青酱

Ingredients:

(make approximately 500g)

Cashew Nuts 100g (roasted and blend but not too fine)

Thai Basil 160g

Baby Spinach 160g (those for salad type)

Olive Oil 130g to 140g (I substitute 10g with avocado oil)

Salt 1 to 1/2 tsp

Black Pepper 1.5 tsp
Lemon 1/3 extract juice (about 1 tbsp)
Lemon zest from 3/4 lemon

Steps:

1. Blend Thai Basil and Baby Spinach to paste form.

2. Mix rest of ingredients and adjust to individual preference.

3. Store in fridge or into ice cube tray to freeze. Keep in fridge for 3 weeks and longer in freezer.

Note:

This sauce is very versatile and can be used as spread for sourdough, salad, pasta and baked salmon.

Bibimbah

Carrot 红萝卜 x 3 small
Zuchinni 夏南瓜 x 1
Fresh Mushroom 鲜菇 x 1 packet
Spinach 菠菜 x 1 packet

Steps:
1. Fry shredded carrots with sesame oil (more) mix with normal oil till start to soften before seasoning with sugar (3/4 tsp) and salt (1/4 tsp). Off fire when sugar starts to cameralize.

2. Fry shredded zuchinni with sesame oil (lesser) mix with normal oil. When soft, add white pepper generously and salt.

3. Fry mushroom with sesame oil (more) mix with normal oil till soft then season with white pepper, black pepper and black bean sauce or vegetarian oyster sauce.

4. Blanch spinach in hot water then rise with tap water. Mix sesame oil with light soy sauce and add in chopped raw garlic (substitute with fried shredded ginger for vegetarian version). Mix the seasoning to blanched spinach.

5. Place rice in bowl top with fried egg (substitute with pan fried tofu) and decorate as preference.

Eggless Banana with Date and Walnut Cake

(A)
180g cake flour or 1 1/2 cup
(optional: Substitute 5g with cinnamon powder)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

(B)
3 ripe bananas mashed

(C)
20g brown sugar
30g to 40g sugar (depending on how ripe is the banana)
75g oil 1/3 cup
60g yoghurt 1/4 cup
1 tsp vanilla essence or rum

Others:
Filling: 65g walnuts and 60g dates
Extra walnuts to decorate the top

1. Whisk (C) until well mixed.
2. Mix in (B).
3. Gently fold in (A) - Do not overmix.
4. Add in the dates and walnuts just before well mixed.
5. Preheat 180 degree
6. Bake lined cake tin for 50 to 55 mins.
7. Leave it on rack to cool before slicing.

Apple Crumble

Make 4 minis

Crumble Ingredients:
Plain flour x 85g (use 93g if omit cocoa powder)
Cocao Powder x 8g
Cold Butter x 50g
Brown sugar x 25g

Apple Filling Ingredients:
Fuji apple 1 or 2 Granny Smith apple
Cinnamon powder
Brown sugar
Lemon juice
Lemon zest

Cooking Apple Filling:
1. Cut apples into cube 0.7cm bit size.
2. Mix in cinnamon powder, lemon juice and brown sugar. Adjust to individual preference.
3. Cook over medium heat until apple is half cooked.
4. Add in lemon zest and off fire.

Make the Crumbles:
1. Rub butter into flour and brown sugar.
2. Once flour and sugar is blend into crumbs but DON'T rub into dough. They have to be crumbs form.

Baking:
1. Lay container with crumbles and top with apple filling before topping with more crumbles.
2. Bake at 180 or 185 degree for 15 to 20mins until the crumbs are golden brown (I did turn on the fan for last few mins).

Vegetarian Kimchi

Ingredients:
Chinese Cabbage (大白菜) x 1/2
Carrot (红萝卜) x 1 to 2
Sugar (糖) x 22g
Glutinous Rice Flour (糯米粉) x 22g
Mushroom and Kombu Water (香菇昆布)x 200ml
Grated Ginger (姜) x 13g
Sesame Oil (麻油) x 22g
Korean Red Pepper Powder (韩国辣椒粉) x 45g to 60g
Korean Pear (韩国梨) x 1/2

Steps:
1. Prepare the cabbage and carrot.
1a. Cut cabbage in lengthwise and wash.
1b. Cut carrot into strips.
1c. Marinate both cabbage and carrot with salt to remove excess water for minimum 3 hours.
1d. After 3 hours, rinse and pat dry both cabbage and carrot.
1e. Sprinkle some sugar in carrot.

2. Prepare the kimchi sauce.
2a. Wash and blanch 10 small mushroom.
2b. Boil mushroom with 300ml water and add 1 small kombu (cut into strips).
2c. Off fire and let it simmer for 1 hour.
2d. When the mushroom and kombu water is cold, add glutinous rice flour and mix well.
2e. Grate ginger and Korea pear.
2f. Add grated ginger, sesame oil, sugar and chilli powder and the grated korea pear last before mixing them evenly.

3. Making the kimchi.
3a. Spread the kimchi paste on each leaves and carrot.
3b. Add in the shredded kombu.
3c. Roll marinated cabbage and put them in a sterilised glass container together with the carrot and kombu.
3d. Let it rest in room temperature before storing in fridge the next day.

Black Fungus Cucumber Salad

Ingredients:

Japanese Cucumber 日本黄瓜 x 1

Unripe Mango 生芒果 x 1 small

Small Black Fungus 干小黑木耳 x 1 bundle

Ginger Flower 姜花 x 1

Sauce: 

Vietnamese Lemongrass Sauce 越南香茅酱 1 to 2 tablespoons 

Alternate Flavour :

Plum Sauce (酸梅酱) or Yuzu Jam (柚子果酱) with lime (酸杆)

Steps:

1. Cut cucumber into cubes or chunks.

2. Shred unripe mango.

3. Soak dried black fungus and then blanch in hot water.

4. Cut blanched black fungus to about same size as cucumber. 

5. Cut ginger Flower into strips.

6. Mix all ingredients with the sauce. Adjust flavour and may add pinch of sugar or honey if find it too sour.

7. Chill in fridge for an hour before serving.