Tumeric Kerisik Dried Curry Mane Mushroom (non spicy)

Tumeric Kerisik Dried Curry Mane Mushroom

Marinade:

Coriander powder 1/2 tsp

Fennel powder 1/4 tsp

Cumin powder 1/4 tsp

Tumeric powder 1/2 tsp7

Sugar 1/2 TB

Salt pinch

Topping:

• Fresh shredded coconut 100g fry till brown color to make kerisik (use half to fry with rempeh and balance half as topping)

Rempeh (blend all spices):

• ½ inch fresh tumeric

• 1 inch ginger

• 1 inch galangal

• 2 stalks of lemon grass

• 5 pcs candle nuts

• 1 pc fresh chilies (this recipe is non spicy. Increase to 5 if you like yours to be spicy or even use chilli padi)

Seasoning:

• 2 to 3 cups of coconut milk

• 1 cup water

• Salt to taste

• Sugar (optional)

Other Ingredients:

• 300g mane mushrooms

Steps:

1. Fry fresh shredded coconut without oil till brown colour. Put aside or can keep in fridge for 1 week or freezer for a month.

2. Marinate mane mushrooms with the marinade.

3. Heat wok with 3 tbsp. of cooking oil. Add blended rempeh ingredients and and stir fry until fragrant.

4. Add marinated mane mushrooms. Continue to stir fry until all the minced ingredients mixed well with the mushrooms.

5. Add coconut milk and water then bring to boil.

6. Continue to cook until the sauce reduce to half. Stir occasionally to prevent burning.

7. Add salt and sugar (optional) to taste. Stir until all combine and continue to cook until the sauces reduce further and thicken.

8. Then add balance kerisik as topping before serving.

Vegan Green Peas Black Sesame Cookies

Ingredients:
Cake flour 480g
Plain Flour 1320g
Green Pea Powder 1590g
Black sesame powder 210g
Oil 1250g
Icing Sugar 900g
Salt 1.5 tsp
Vanilla (tsp) 2

Temp (degree) 175
Time (mins) 20

Steps:
1. Blend oil, salt and icing sugar.
2. Add sifted flour and green peas and mix to form soft pliable dough.
3. Add more oil if too dry and knead with hands to make sure the oil is evenly distributed.
4. Preheat oven to 175C.
5. Roll and cut dough.
6. Bake for about 20 minutes.
7.

Remove from oven and cool completely before storing in airtight containers.

Vegan Walnut Almond Cookies

Make 400 pcs

Ingredients:
HK Flour 2420g
Baking Powder 4 tsp
Baking Soda 4 tsp
Ammonia 4 tsp
Walnut Powder 825g
Almond Powder 825g

Oil 550g
Soften Butter 1320g

Sugar 990g
Salt 6 tsp
Vanilla 4 tsp

Custard Powder 11 TBSP
Water 22 TBSP

Temp (degree) 160 or 175
Time (mins) 10 to 15

Steps:
1. Cut soften butter into cubes.
2. Toast walnut and blend into powder form.
3. Cream butter and sugar.
4. Add custard powder with water and vanilla essence n mix well.
5. Add oil and mix well.
6. Fold in all dry ingredients and both almond and walnut powder.
7. Knead well to form dough.
8. Roll each ball into 10 to 12g. Slowly flatten each dough.
9. Bake for 15 to 20 mins and allow cookies to cool before transferring to rack to cool completely.

Lychee Almond Cookies

Ingredients:
Plain flour x 250g
Soften butter x 227g
Powdered sugar x 50g
Salt x 1/4 tsp
Dried lychee x 85g
Chopped Almond x 90g
1/4 tsp salt
Lychee essence 1/2 tsp

Steps:
1. Preheat oven to 160 degree.
2. Blend soften butter with icing sugar.
3. Mix lychee essence into butter mixture..
4. Fold in plain flour gently.
5. Fold in dried lychee and almond d bits.
6. Bake 160 deg (fan mode) for 10 to 20 mins until the base turn brown.

Notes: These cookies should be v light cream color thus place an aluminium foil above the cookies in between baking to prevent them from turning brown.

Open Pineapple Tart

Make about 90 crusts (x5 =450)

Ingredients:
Plain flour 380g (2kg)
Icing sugar 60g (300g)
Cold butter 270g (1350g)
Egg yolk 1 or 20g (5 or 100g)
Vanilla Essence 1 teaspoon (5 tsp)

Steps:
1. Sieve flour and icing sugar.
2. Rub butter into flour and icing sugar.
3. Add vanilla essence into egg yolk.
4. Fold in the egg yolk mixture into butter and flour mixture and knead gently into dough.
5. Cut pastry with mould.
6.Preheat oven to 180 degree (fan mode).
7. Bake crusts for 10 to 12 mins and let them cool on rack
8. Glaze each baked crust with egg yolk and then top with pineapple ball (10g to 12g).
9. Bake for another 10mins to 12mins till crust is golden brown.
10. Store baked tarts after they are cooled.

Eggless Closed Pineapple Tart

Make (60pcs)

Crust @12g Filling @9g

Ingredients:
Plain flour 360g to 440g
Icing sugar 60g
Cold unsalted butter 300g
Vanilla essence 1 teaspoon
Yellow food colouring 1/4 teaspoon


Steps:
1. Rub cold butter into plain flour and icing sugar to form soft dough.

2. Add more flour untill dough is not sticky to hand.

3. Mix colouring with vanilla essence.

4. Pour and mix vanilla essence into dough.

5. Roll dough (@12g) and pineapple jam (@9) into balls.

6. Wrap each dough with pineapple jam ball and then seal it.

7. Mould each balls.

8. Bake pineapple tart for 15 mins at 160 to 170 degree (fan mode) or untill brown.

9. Cool before storing.

Rendang Mane Mushroom

Serves 9 pax

Marinade:
Chili powder 1/2 TB
Coriander powder 1/2 tsp
Fennel powder 1/4 tsp
Cumin powder 1/4 tsp
Tumeric powder 1/2 tsp7
Sugar 1/2 TB
Salt pinch

Topping:
• Fresh shredded coconut 100g fry till brown color to make kerisik (use half to fry with rempeh and balance half as topping)
• 4 pcs kaffir lime leaf (cut into thin strips)
• 2 pcs turmeric leaf, cut into thin strips (optional)

Rempeh (blend all spices):
• ½ inch fresh tumeric
• 1 inch ginger
• 1 inch galangal
• 2 stalks of lemon grass
• 5 pcs candle nuts
• 1 pc fresh chilies (this recipe is non spicy. Increase to 5 if you like yours to be spicy or even use chilli padi)

Seasoning:
• 2 to 3 cups of coconut milk
• 1 cup water
• 1 pc asam keping (or assam paste 1 teaspn)
• ½ to 1 tbsp. palm sugar (or 1 TB)
• Salt to taste


Other Ingredients:
• 300g mane mushrooms

Notes:
1. Play around with and without Masala curry powder and/or coconut milk for different flavours.
2. May add kaffir leaves as topping instead of cooking with the rempeh.
3. 250g coconut yield 200g kerisik
4. 100g kerisik for 300g mock meat 

Steps:
1. Fry fresh shredded coconut without oil till brown colour. Put aside or can keep in fridge for 1 week or freezer for a month.

2. Marinate mane mushrooms with the marinade.

3. Heat wok with 3 tbsp. of cooking oil. Add blended rempeh ingredients and and stir fry until fragrant.

4. Add marinated mane mushrooms. Continue to stir fry until all the minced ingredients mixed well with the mushrooms.

5. Add kerisik, masala curry powder (optional), kaffir lime leave and asam keping water followed by coconut milk and water then bring to boil.

6. Continue to cook until the sauce reduce to half. Stir occasionally to prevent burning.

7. Add salt and gula Melaka to taste. Stir until all combine and continue to cook until the sauces reduce further and thicken.

8. Then add the turmeric leaf and/or kaffir leave and balance kerisik as topping before serving.