Yummilicious Homemade Pizza Recipe

It 's chewy, it's juicy and with extra cheese and extra fillings.  That's what you get when you can make your own pizza at home. Enjoy !

Chua Homemade Pizza

Ingredients

Pizza dough
250g. Flour
1 teasppon salt
1 ½ teaspoon yeast
2 tablespoon oil
2/3 cup water

Filling

3 tablespoon tomato sauce
2 tomatoes (sliced)
1 big onion (sliced)
chicken hot dog (sliced)
2 slices pineapple ( cut into smalll pieces)
Mozarella chees 200 g

Methods

1 Mix all the ingredients for the dough.  Let it prove for 40 minutes or till double in size.

2  Flatten the dough and roll into a round shape.  For a thinner base,  divide the dough into two parts.  Line a round cake tin with the dough.

3  Brush the top surface with tomato sauce.  Put the tomato, big onion, chicken  hot dog and pineapple on top of tomato sauce, Lastly cover with mozarella cheese.

4  Bake in the oven with 170 °C for 30 minutes till golden brown on top.

Peanut Butter Bun Recipe

If you have a breadmaker, this recipe is easy to follow and you don't have to go to the bakery to buy the buns any more. 

If you don't have a breadmaker, it is alright. I have also written down the recipe using bare hands. 

See the two methods below. Enjoy ! 
Ingredients

1 cup water
3 ¼   cups bread flour
¼ cup sugar
1 egg
1 teaspoon salt
2 tablespoon butter
1 tablespoon yeast
Peanut butter, kaya, 1 egg yolk.

These buns can be made by using bread maker machine for the first mixing and proofing.

Recipe Using bread maker machine

1  Put all the ingredients listed above, except peanut butter, kaya and egg, in order listed with 1 cup water first, into the bread maker machine.

2  Start the cycle with mixing and proving.

3  When the cycle complete, remove the dough onto a floured surface, press down and form into small rounds.

4  Fill each small dough with peanut butter or kaya.  Shape onto smalll round balls.  Brush with beaten egg yolk and place on a greased baking pan.

5  Bake in the oven with 190 °C for 12 – 15 minutes.

Recipe Using hand (without Breadmaker)

1  Mix bread flour, sugar, salt and yeast together.

2  Add in water and egg and knead to form a dough.

3  Add in butter and knead to form a smooth dough.

4  Let the mixture prove for 45 minutes or till it double in size.

5  Flatten the dough and divide into small rounds.

6  Fill each ball with peanut butter or kaya.  Shape into small round balls.  Brush with beaten egg yolk and place on a greased baking pan.  Leave to prove for 30 minutes or till double in size.

7  Bake in the oven with 190 °C for 12- 15 minutes.

Delicious Moci Recipe

 .... now you can make it !  Moci is such a popular delicacy in Taiwan and Japan. I am glad to share with you my recipe of making moci.  It is yummy !

Ingredients

Pastry:

100g glutenous rice flour
30 g wheat starch
2 tablespoon corn oil
¾ cup of water
60 g of sugar

Filling:  200 g roasted peanuts ( grind )
            100 g sugar

coating:  100 g. glutenous rice flour
               ( fry in a pan with low fire )

Method

1. Grease a cake tin
2. Mix all the ingredients for pastry and pour in the greased cake tin.
3. Steam for 10 minutes till mixture is cooked cooled.
4. Mix the filling together well.
5. Divide the cooled pastry into two parts.
6. Roll the first part of pastry into a long roll,  cut into small pieces size of ping pong ball.  Make a hole in each piece, fill with peanut mixture.  Close and roll into a round ball, drop into the coating glutenous flour and ensure that it is coated well with the flour.  Do the same with the rest of pastry and serve.
7. For the second part of pastry, cut into small pieces and drop into the peanut mixture coat well and serve.

Tips : Using coating glutenous flour to prevent the pastry from sticking.

My Family Favourite Homemade Lemon Meringue Pie Recipe

Mdm Chua Recipe - Lemon Meringue Pie

This is my family's favourite pie.  There are three procedures taken, that is making the pastry, cooking the custard and whisking the meringue.   To save the long hour of preparing this pie, you can cook the lemon custard a day ahead and keep in the refrigerator for use on the next day.

Pastry

200 gm plain flour, pinch of salt.

100 gm margarine

3 Tablespoon cold water

Lemon filling:

1 big lemon or 2 medium lemon.

1 cup sugar ( less 1 tablespoon )

1 cup water

3 eggs ( medium size ) separate egg yolk from egg white

¾ cup of corn flour

2 to 3 tablespoon of cold water

Meringue:

3 egg white

3 tablespoon sasator sugar

Method of making pastry of lemon pie:

Put plain flour and salt into a mixing bowl.

Add in margarine and mix with a fork or hand till mixture resembles fine breadcrumbs.  Make a well in the centre , add water and mix to a firm dough.

Roll out pastry ½ cm thick to line a 20 cm pyrex or flan tin.  Prick base and side with a fork to prevent from rising when baking.

Bake pastry in a hot oven of 200°C for 30 minutes till the pastry looks golden brown in colour.

Method of making lemon custard:

cook 1 cup ( less ) sugar and 1 cup water in a non-stick pot till sugar is dissolved.

Mix corn flour with enough water to form a smooth thickening.

Add corn flour mixture to the syrup and stir with a wooden spoon using low heat till mixture is smooth.

Beat egg yolk and add to corn flour mixture and stir till mixture is smooth.

Grate the lemon to obtain the rind. Squeeze the lemon juice.  Add to the cornflour and egg yolk mixture.  Mix well to form smooth texture.

Remove pastry case from oven.  Spread lemond filling over the base.

Whisk egg white till thick, then add in 3 tablespoon castor sugar.  Whisk till mixture is thick.

Spread meringue over the lemon filling.  Bake in a slow oven of 120°C for 10 minutes till the top is lightly brown.

Sieve flour and salt into a mixing bowl finely and mix well.

Add in margarine and mix with a fork or knead with fingers untill mixture resembles fine breadcrumbs. 

Make a well in the centre , add water and mix to a firm dough.

Roll out pastry ½ cm thick to line a 20 cm pyrex or flan tin.

Roll out pastry ½ cm thick to line a 20 cm pyrex or flan tin.

Cook 1 cup ( or less ) sugar and 1 cup water in a non-stick pot till sugar is dissolved.  Bring to boil.

Add in liquid corn flour or corn starch to the boiling ingredients.

Mix corn flour with enough water and stir with low fire to form a smooth thickening.

Grate the lemon to obtain the rind. 

  

Squeeze the lemon juice and add into mixture of corn starch.

Beat egg yolk and pour into the mixture of corn starch after truning off the heat.

Now, add in the lemon juice to corn flour mixture.
Stir until the mixture of corn flour and egg yolk is smooth.

Whisk egg white till thick, then add in 3 tablespoon castor sugar.  Whisk till mixture is thick.

Spread meringue over the lemon filling.  Bake in a slow oven of 120°C for 10 minutes till the top is lightly brown.

From the Oven ...... Lemon Pie

The lemon meringue pie  is ready.  It is best serve hot with tea or coffee during breakfast or in the  afternoon tea time or any time when you feel like having it. It is delicious and nutritions.  My brothers and sister from all over the world come home just to enjoy our traditional mummy's made lemon pie.  It has past down from one generation to another.  A receipe first started by my mummy whose cooking and baking is famous in our city, Kuching.  Friends and relatives try to learn from her.  This is our family secret pie.

Will you dare to try ? Let me know your results in the comment below.

Eggless, Oil-free Horlick Cup Cake Recipe

If you are a Horlick lover, this recipe will come handy to you. The fragrance of Horlick can be felt as you give it the first bite. First bite of Horlick indulgence...

Ingredients

1 cup plain flour
½ cup sugar
¼ cup horlick
1 teaspoon bicarbonate of soda
½ teaspoon of salt
½ cup corn oil
1 teaspoon vanila
1 teaspoon vinegar
1 cup water

Method

Mix flour, sugar, horlick, bicarbonate soda and salt together in a mixing bowl

Mix corn oil, vanila, vinegar and water together in another bowl.

Add the dary ingredients to the liguid ingredients, mix well with a whisk.

Grease a tin 11 x 21 cm.

Pour the mixture into the greased tin.

Bake in a preheated oven 170°C for 35 minutes.

Leave the cake in the tin for 10 minutes then remove and serve warm.

Additional Note / innovation :   

1) Chocolate or milo can replace with horlick

2)  Pour the mixture to small paper cups and you can get small Horlick cupcakes. Decorate with whipped cream/icing and some almond chip on top.

3)  It is best to serve within one day for best flavour and texture.

Carrot Walnut Raisin Cake Recipe

An all time favourite among my family and friends, this nutrient-rich Carrot Walnut Raisin cake
comes with lot of ingredients such as walnut , many kinds of raisins of  green, yellow, and black colour as well as Vitamin-A-riched carrot.  If you are thinking of losing weight, think twice before trying this recipe. If you want to impress your family or friends, you have come to the write page. Try it out and let me know how it goes.

Ingredients :

Butter 300 g.
sugar 120 g.
eggs 5
Flour 280 g.
baking powder 1 teaspoon
carrot 280 g.  ( grated)
walnut 100 g.  ( pound coarsely )
Raisins 100 g.

Method :

1. Cream butter and sugar till creamy
2. Add in egg one by one and keep on beating
3. Stop beating and fold in flour and baking powder lightly.
4. Lastly add in grated carrot, walnut and raisins. Mix well.
5. Bake in an oven of 180°C for 50 minutes.
6. Poke a chopstick into the middle of the cake, if no mixture sticks to the stick, the cake is cooked and ready to be served.
7. Leave the cake in the baking tin in room temperature for 10 minutes, then remove the cake from the cake tin. (This will maintain the cake structure.)
8. Serve best with tea or coffee during afternoon tea break.

Yam Puff Recipe

Yam Puffs

A traditional chinese recipe, not easy to make but not too hard to make also. This recipe contains a lot of patients and determination. The Yam puffs can keep in a air tight container before deep frying. It can last up to a month or more. Only selected yam are suitable for this cooking, the “pinang” yam is used to

Yam Puff

make the yam's skin and only this type of “pinang” yam can make delicious yam puffs. This pinang yam can be found in South east Asia such as Malaysia, Singapore, Thailand, and Indonesia, most of the tropical climate region. This yam cannot be found in cold country like New Zealand or Australia which depend on imported to fullfill the markets need.

Yam Pastry

600 gm yam

1 tablespoon sugar

½ teaspoon salt

1 tablespoon tapioca flour

1 tablespoon plain flour

1 teaspoon five spice powder

1 tablespoon cooking oil

oil for deep fastfrying

Filling: (A) 100gm chicken

60 gm fresh prawns

2 tablespoon mixed vegetables

( carrots, peas, sweet corns)

(B) ½ teaspoon sugar

½ teaspoon salt

½ teaspoon light soya sauce

½ teaspoon oyster sauce

2 tablespoon water

1 teaspoon cornflour

(C) 1 spring coriander leaves

1 stalk spring onion

2 cloves garlic

2 dried chinese mushrooms ( soaked)

1 tablespoon oil

1 Peel, cubed or sliced half inch think and steam yam for 25 minutes until soft. While steaming prepare the filling.

2 Cut chicken and prawns into small pieces or cubed

3 Mix ingredients ( B ) together

4 Chop coriander leaves and spring onions

5 Chop the garlic

6 Dice dried chinese mushroom which have been soaked till soft

7 Heat 1 tablespoon oil in Kuali or frying pan

8 Lightly brown garlic, add mushroom and stir fry

9 Put in prawns and chickens and fry for a minute

10 Add mixed vegetables and fry for a minute, then add in ( B ) ingredients

11 Mix in coriander leaves and spring onions

12 Remove and cool in a plate

13 When the yam is cooked, remove from steamer and place in big bowl, while hot, mash till free from lumps

14 Add in sugar, salt, tapioca flour, plain flour, five spice powder and oil. Knead till smooth and shape into balls of golf ball size

15 with lightly floured hands, flatten each ball into round. Put a teaspoon of filling in centre, draw in and seal edge. Heat oil in Kuali, deep fry in medium hot oil till golden brown.

Note: 1 Use only 'pinang' yam to get a crispy puff.

2 Shape yam pastry into 1 cm thick, can shape into samller round or oval balls

3 When frying puff, use medium heat oil so not to burn the outside yam pastry. When almost golden brown, turn on high heat, quickly stir the yam puff for few seconds, remove and drain on kitchen paper

4 If you don't want to fry all the puffs, keep some of them, dust with tapiocaflour, put in a container and keep in ice-box less than a week. If keep in freezer can last for a month. So these yam puffs can be prepared many days ahead for special occasion. Though it is not an easy receipe, the result earns praise from everyone , and want to eat more and more.

Best serve with tea or coffee during breakfast or dinner. Both likes by adults and childrens.

Banana Chips Recipe

My family old time favourite during Chinese New Year is this banana chips.  It is crispy and fragrant. The kids just cannot stop putting them into their mouths !

2 long green "Tanduk" bananas  ( pisang tanduk )
sugar
oil for deep frying

Banana Chips

1. Line 2 big cake tins with kitchen papers.

2. Prepare a kuali of cooking oil for deep frying.

3. Grind the sugar to  powderly form.

4. Peel off the skin of green banana

5. Heat up the oil, when the oil is hot, using slicer slice the green banana into the hot oil, use a perforator to stir until the banana slices are crispy.

6. Remove and drain on prepared cake tin lined with kitchen paper.

7. Sprinkle with sugar, when cooled, keep in air tight container.

Banana chips

Pisang Tanduk (about 1 foot long, or slightly more than 1 foot long)

If you like this recipe, please share or tweet it with your family and friends in facebook by clicking the share or tweet button below. Thank you ! :)

Purple Ang Gu Kuih Recipe

It's purple, and healthy purple !! No artificial colouring is used.  The natural purple colour comes from the purple sweet potato. See the secret of how to make this unique and delicious purple angku kueh below. It is my special recipe. I hope you will like it.

Ingredients A ( skin )

200 g glutenous rice flour
30 g sugar
80 g steamed purple sweet potato ( mashed )
½ tablespoon cooking oil
½ tbspoon wheat starch
1 tbsp. Ginger juice
130 ml water

Ingredients B ( filling )

140 g split green pea
30 g sugar
¼ tsp. salt
½ tsp. salt


Method

1.  Filling:

Soak green pea for 2 hours.  Drain and put on a steaming tray.  Sprinkle ½ cup water oven the peas and steam for 30 minutes till soft.  Mash while hot into paste.

2.  Combine all the ingredients of B , mix well and stir fry over low heat till dry.  Cool.

3.  skin:
Mix all ingredients for skin, use enough water to form into a soft dough.  Knead till smooth.  Roll into a long roll, cut into small pieces.  Flatten to round shape,  wrap with filling prepared earlier, shape into balls and press into Ang Ku Kueh mould, tap and unmould.

4.  Place Ang Ku Kueh on cut out banana leaves.

5.  Steam over medium heat for 10 minutes.

6.  Cool and serve.

If you like this recipe, please share or tweet it with your family and friends in facebook by clicking the share or tweet button below. Thank you ! :)

Fried Nian Gao Recipe (Chinese New Year Steamed Cake)

Here is one of my favourite family recipe : Fried Nian Gao Recipe

Easy to make, perfect for breakfast and afternoon tea with friends and family. It will definite satisfy your sweet tooth or teeth ! 

Ingredients:

Half bowl steamed hardened Nian Kau

2 eggs

100 gm plain flour

Olive oil or cooking oil

Methods:

1 Slice Nian kau into thin pieces of half centimetre thick.

2 Beat eggs with a whisk or fork.

3 Sieve the flour and add to the beaten egg.  Mix till smooth and thick consistency.

4 Add in the sliced Nian Kau, coat well.

5 Heat a stainless steel frying pan or non-stick frying pan.  Pour in one ( 1 ) tablespoon olive oil, lower the flame, place into the pan pieces of coated Nian Kau.  Fry both sides until light golden brown.

6 Serve while warm with a cup of coffee or tea in the morning breakfast or tea break.

If you like this recipe, please share or tweet it with your family and friends in facebook by clicking the share or tweet button below. Thank you ! :)

Homemade Nian Gao Recipe

Nian Gau Recipe

Low sugar steamed Glutenous Rice flour Cake “ Nian gao”

This traditional Nian Gao (Chinese cake) is a 'must have' during Chinese New Year in every Chinese family.  Nian means 'year', "gao" means top, high achievement, promotion in whatever you do throughout the year.  Chinese people believe that eating nian gao during New Year will attract lots of money coming into their business,  their children will grow healthy and wiser, and the women will become wealthier.

This homemade Nian gao contains less sugar.  It can last for many months if store in the refrigerator.  It can be served plain or coated with bater and pan fry, or sandwich 2 pieces of nian gao with yam ( taro ), sweet potatoes or beet root , coat with batter and deep fry.  It is best to eat while still warm.  Not only during Chinese New Year it has been our family's favourite breackfast and afternoon teatime through out the year.

Ingredients

Glutenous Rice Flour 500 gm

Cold water 500 ml

White sugar 500g ( divide into 2 parts, 300 gm and 200 gm)

 4 chinese rice bowl 12 cm wide

Methods

1 Put 300 gm of white sugar into a small pot, with small flame , cook till sugar melt and turn golden colour, stirring all the time using a wooden spoon

2 Off fire, pour in slowly, bit by bit cold water stiring with wooden spoon till syrup is formed without any lump sugar left.  If sugar lumps is seen, cook over small flame till sugar is fully dissolved.  Place the pot of syrup in a basin of cold water to cool down the syrup.

3  In a mixing bowl, put in glutenous rice flour and the remaining 200 gm of white sugar.  Pour in the cooled syrup and using a whisk, stir the mixture slowly till smooth.  Sieve the mixture.

4 Grease the 4 chinese rice bowl to prevent the sticky nian gao from sticking to the bowl and for ease of removing from the bowl later.

5 Pour in the sieved nian gao mixture to three quarter full.  Cover the bowl with aluminum foil to prevent water from dripping onto the mixture while steaming.  Water droplet will make the surface of nian gao rough, and you will not get a smooth appearance of nian gao.

6 Prepare the steamer with enough water that can boil for fourty five minutes.

7 Place the prepared bowls of mixture in the steamer tray, tightly cover and steam for fourty-five minutes with high flame.

8  When the nian gao is cooked, either remove from the steam or leave to cool in the steamer till the next day.  Put in the refrigerator to harden for easy cutting.

Note:  Bowls for steaming nian gao can be of any size.

If you like to have the Fried Nian Gao recipe, click here.

Fried Nian Kau Recipe

If you like this recipe, please share or tweet it with your family and friends in facebook by clicking the share or tweet button below. Thank you ! :)

Authentic Homecooked Hakka Pork Leg Stew Recipe

Hakka Pork Leg Stew

Ingredients

1 pork leg (1 kg/ 1 Ib 10 oz ) cut into small pieces
10 pips garlic
2 big or 10 small mushrooms
1000 ml water / black soya sauce
1 tablespoon white sugar
1 tablespoon Chinese cooking wine
1 tablespoon black vinegar

Methods

1 Soak the dried mushrooms for 15 minutes until they are soft.

2 Wash the pieces of pork leg and scrub the skin.  Remove excess fat.

3 Peel off the outer skin of a whole garlic and the garlic pips.

4 Cut the softened dried mushroom into half.  For the small mushrooms just leave them whole.  Remove the stalks of the mushrooms.

5 In a Kuali, heat up one tablespoon of cooking oil, add in pips of garlic and the pork leg, using high heat ( so as to get the gravy out of the pork ) keep on turning to avoid burning until the pork shrink.  Add in 1 tablespoon of dark soya sauce, mix till all the pork pieces is coated.

6 Transfer the pork to a saucepan, add in 2 whole garlic and mushrooms.


7  Add in 1000 ml of cold water.  Bring to a boil, then lower the heat to small flame and stew till the pork is almost tender.  Occasionally turn over the pork for cooking evenly,  especially towards the end of cooking, to prevent pork pieces getting stuck to the bottom of pan, and get burnt.  Add on 1 tablespoon of white sugar, continue cooking till pork is tender with little sauce left.  This cooking time takes about an hour.

8  Add in 1 tablespoon of Chinese cooking wine, 1 tablespoon chinese black vinegar and mix well before serving.

9 Serve with plain rice


Useful Tips :
1 Buy only the front pig's leg which is more tender than the hind leg.

2 Rock sugar can be replaced with white sugar

3 For darker gravy, use darker and thicker soya sauce.

4 The cooked pork leg can be stored in an air tight container in the freezer for one month or more.  So you can prepare it many days ahead before you need to serve it for certain occasion.