Josephine Teo CL

Kuih Kapit 4 large eggs 160 gm rice flour 1 tsp tapioca flour 250 ml coconut milk 150 gm castor sugar 1. Whisk the egg and sugar together until sugar dissolved 2. Shift in the flour mixture and coconut milk and mix well. 3. Pre heat the clipper first then pour the batter and burn it for few second or until light brown

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Kuih Rose 3 eggs 250 gm rice flour 7 tbsp all purpose flour 400 ml coconut milk 1 tsp salt 1 tsp tapioca flour 150 gm castor sugar 1.Whisk the eggs and sugar. 2. Mix in the flour [ shifted together] and coconut milk . Mix well and sieve  through to avoid lumps. 3. Heat up oil and place the mould into the oil for preheating.  4. Dip the mould into the batter not covering the top side. Then deep fry it.

RENDANG   MUTTON Ingredient : 1 kg mutton [ preferably with bone] 1 grated coconut [ take a portion 1/3 for kerisik] and the rest as coconut milk 1 packet of mixed rendang spices [ paste or powdered foam for a kg of mutton] 2-3 stalk of lemongrass 1-2 pandan leaves cut into smaller pieces 1-2 daun kunyit 3-4 daun limau perut [ cut into strips]  Blend ingredients 3 stalks of lemongrass lengkuas kunyit garlic onion ginger Blend into paste Method : Heat up the pressure cooker and fry the blended ingredients till fragrants with cooking oil. Add in the rendang spice paste continue to fry and lemongrass, daun limau [ 1/2 portion] daun kunyit [ 1/2 portion] daun pandan [ a few pieces] fry till fragrant.  Then add in the mutton continue to stir until all well mixed and a pour in the santan .  Set to 10 minutes in the pressure cooker.  Open only when the pressure is fully released on it's own.  { do not release th...

Stewed Duck / Loh Ark Stewed Duck / Loh Ark Ingredients :  1 duck 5 spice powder sugar water soya sauce black soya sauce Method : Rub the duck with 5 spice powder, salt and black soya sauce. Fry the duck with oil for few minutes or some light brown in colour Take 2-3 tbsp of 5 spice powder and mix with water thoroughly Heat up the wok and put in the sugar to do caramel , then pour in the mix spice powder solution and 5-6 bowls of water enough to cover the duck. Stew the duck in medium low heat . You may add in black sauce if preferred to be darkened. Stew until the duck is soft in texture . You may also add in 1 piece of rock sugar shinning purpose. Posted by  JOSEPHINE TCL   at  7:55 PM  

Chun Quen / Spring Roll Chun Quen / Spring Roll  Ingredient s: 500 gm mince pork 500 gm chopped prawn meat 200 gm chopped waterchestnuts  diced carrots  chopped spring onions  chopped small onions 1 egg corn flour  pig stomach net [ chu mong yau ]  pepper  salt  soya sauce  flour [ flour, 1 tbsp rice flour, 1 tbsp tapioca flour]mix thoroughly  Method :   Mix in the ingredients . Rolled out the netting , sprinkle some flour mixture then put in 2-3 tbsp of the mixture and rollled up . Dust some flour on top after rolling. Deep fry with low heat till cooked. Posted by  JOSEPHINE TCL   at  8:12 PM  

GINGER DUCK STEW 1 whole duck or 1/2 duck  chopped into pieces 5-6 old ginger or young ginger [ if want more spicy, old ginger is better]  slice into pieces garlic soya sauce black soya sauce 2 tbsp Shaoshing wine salt sugar Method.  Heat the pot with oil and fry the chopped duck for few minutes.  Dish out the duck and put in the ginger and garlic .  Fry till fragrant until the ginger slight brown .  Pour in the duck and fry thoroughly and put in soya sauce and black sauce. Put some water slightly enough to cover the duck. [ Not too much water]  Cover the lid and pressure for 5 minutes.  After cooling down from the pressure cooker , unlock and add in the salt and sugar to taste . Add in corn solution to thicken the sauce.

Fushion Grill Chicken 2 chicken whole leg Kimchi paste Korean BBQ sauce Master Food  Mustard , Honey and Herb Sauce Oyster Sauce Honey Red Wine sugar Black Pepper Sauce Method : Marinade the chicken whole leg with all the sauce for few hours. Preferably overnight. Turn on Primada Rotating Oven and grill under Chicken for 10 minutes. Brush the skin with the sauce and turn over and grill for another 7 minutes. Flip back and brush the skin with the sauce and grill on higher degree [ beef] for another 5 minutes. Serve with green leaf vegetables. To grill the potatoes, Cut the potatoes into half .  Prick the potatoes with fork . Grill the potatoes under the rack first for 20 minutes.  Then you may add the chicken on  top of the rack and continue grilling as the above method.

Dumpling { Bak Chang } 2 kg Glutinuos Rice 1 kg Pork [ preferably with some fat ] Chestnut mushrooms salty egg yolk 500 gm Split pea or Yellow Pea Bamboo leaves Bamboo strings garlic 5 spice powder pepper salt oyster sauce black sauce Pre soak Overnight {preferably} Glutinous Rice Mushroom Split Pea Bamboo Leaves Marinade overnight Pork { cut into cubes } Oyster sauce Black sauce salt 5 spice powder  pepper Cleaning the chestnut: Boil the chestnut  for few minutes and clean the reddish part out of the chestnut Method:   Discard the water { all the soaked ingredients}  Pour boiling hot water into the leaves and strings then soak again for few minutes Season the soaked peas with salt , sugar and pepper Fry the marinade ingredients with garlic and oil. Add in the slice mushroom . Salt and pepper to taste, Fry the glutinous rice with chopped garlic , oil  then add in black sauce, pepper and 5 spice powder. Cut the egg yolks into 1/4 parts. Fill the ingredient into t...

Nyonya Dumpling 500 gm minced pork coriander seeds candied winter melon chopped and diced mushrooms { dice } Pandan leaves cut into small pieces 1-2" length garlic Glutinuos Rice soaked overnight Bamboo Leaves Bamboo Strings Method: Fry the coriander seeds till fragrant.  Blend into powder form { shift out the powder after blending} Fry the glutinous rice with garlic and add in salt and pepper { If you want to have indigo colour , use the bunga telang syrup and add into a small potion of the glutinous rice separately. Mix well } Fry the garlic and a spoonful of beanpaste ,  Add  in the pork then add  pepper , salt and the coriander seeds powder. Fry till fragrant.  Do not add water.  The texture should be dry. Wrap the cooked ingredient with glutinous rice{ white } and a spoon of blue glutinous rice { optional if got} a piece pandan and the pork ingredient. Topping with the white glutinous rice and wrapped up. Pressure for 30 - 35 minutes.