CHAKOAY 油条

CHAKOAY

油条 

Adapted from 萨姐YouTube 

SERVING 

about 8-9 standard sized you too

INGREDIENTS 

Plain flour 300g

Baking soda 2g 

Baking powder 6g

Salt 3g

Small egg 1pc

Vegetable oil 15g

Cold water 150g

STEPS 

1. Mix all the ingredients into a soft dough. Coat the dough ball with a layer of oil and kept aside covered with a lid for about half an hour (for gluten to relax and easy to manage the dough before frying).
2. Heat up oil. When hand is above the oil, you should feel the heat and this timing is right to put in the youtiao.
3. Dust some flour on dough to prevent over-stickiness. Flatten up dough into an oblong shape with about half inch thick. 
4. Measure 2 fingers apart and cut up the dough. 
5. Use a chopstick to dip in water and make a marking at the middle of the dough strip. Put another dough strip on top of it. Then, with a dry surface chopstick, make a middle marking line between the two dough strips. You tiao shape is formed. 
6. Pull 2 ends and elongate the dough strips. Put in the heated oil. 
7. IMPORTANT: After putting it in, count for about 7 seconds before you turn and fry the other side. I noticed this way will help the youtiao to expand to its fullest. Do not immediately turn front and back quickly after you put in the dough. 
8. When it's golden brown, carry it up and let it cool before serving. 

Easy to make. Can be made a night earlier but make sure dough is thawed to room temperature completely before shaping and frying. Cold dough strips don't fry well. They won't expand. 

Taro Balls ( 芋圆 )

Taro Balls ( 芋圆 ) 

Original recipe taken from https://youtube.com/shorts/VOQKXeCtkTI?si=bUXY-R5ipO7cWDd5

INGREDIENTS & STEPS

1）100克番薯（蒸熟）+ 35克 木薯粉 

【搅拌絮状】

2）25克木薯粉+30克滚烫烧水【一个碗内】

3）【混合1&2】

4）整形，剪大小，撒木薯粉防粘

5）冷冻/即煮

我做大份量拿来冷冻。

做好了芋圆，+冷牛奶 +龙眼和一点糖水（不要也可以）+无糖仙草cincau 

家庭版的blackball

Poolish Method: Milk Loaf

Poolish Method: Milk Loaf 

SERVING : 2 loaves

INGREDIENTS

For one 450g loaf

☘️Main Dough

Bakers flour 420g

Milk 140ml

Milk powder 30g

Dry yeast 6g

Caster sugar 80g (I usually use 40g) 

Salt 4g

Egg(with shell) 110g (2 eggs) 

Poolish 200g

Unsalted Butter (softened) 50g

☘️Making Poolish

Bakers flour 100g

Water 100ml

Dry yeast 2g

............................... 

SERVING : 1 loaf

INGREDIENTS
For one 450g loaf
Times 2 for 2 loaves

☘️Main Dough
Bakers flour 210g
Milk 70ml
Milk powder 15g
Dry yeast 3g
Caster sugar 40g
Salt 2g
Egg(with shell) 55g
Poolish  100g
Unsalted Butter (softened) 25g

☘️Making Poolish
Bakers flour  50g
Water 50ml
Dry yeast  1g

https://youtu.be/j2RR-vcwG0I?si=m1W0EQMNE6r8ZoJb

STEPS

1. Just mix all the ingredients and knead into dough. 
2. Let ferment for one hour till doubles. 
3. Deflat and divide into 3 smaller doughs to be shaped and inserted into buttered loaf tin. 
4. Let ferment another 1 more hour till dough has risen  almost 90% of the tin. 
5. Bake in oven 170°C for 23 minutes, fan on, lowest rack (without pre heating). 
6. Remove loaf from tin immediately after baking. 
7. Slice only after it has cooled down completely. 

Poolish

Purple Sweet Potato Xi Ban

 Purple Sweet Potato Xi Ban

Serving : 2 full tray of bamboo steamers (about 1 big Tupperware full) 

INGREDIENTS 

200g purple sweet potato puree

320 -360g water 

220g sugar 

Pandan leaves 

Banana leaf 

2 teaspoon yeast 

260g all purpose flour 

260g glutinous rice flour 

4 tablespoons cooking oil

STEPS

1. Boil water, sugar and pandan leaves. Remove pandan leaves after sugar has melted. Let cool. 
2. Add in flour and yeast. Mix well. Soft and wet dough will be formed. 
3. Use oil to apply on hands before shaping into round xiban on round banana leaf. 
4. Let ferment for 45 min to 1 hour. 
5. Steam for 13 minutes. 

NOTES 

• This recipe is reduced sugar version. 

The sugar cannot reduce further. It won't be cukup rasa. Now, it's just nice. Not very sweet. 

Homemade Jam

 Homemade Jam 

Original recipe taken from https://preppykitchen.com/strawberry-jam/

INGREDIENTS 

900g mixed berries 

250g brown sugar 

2 tbspn (30ml) lemon juice 

STEPS

1. Boil all the ingredients above in a stainless steel pot on medium fire. Cook and stir from time to time till thickens. Takes about 40 minutes.
2. Once cooled, store in a steriled glass containers and refrigerate. 

NOTES

• I used frozen berries. It's quite sour with only 250g sugar used. Luckily, children still love it. 

Chicken Meatballs

Chicken Meatballs 

Original recipe is taken from Facebook video

SERVING

40-50 bite sized meatballs 

INGREDIENTS

800g chicken breast meat (diced and kept partially frozen) 

60g water + 1 small onion + 1 inch ginger (blend to extract its juice only) 

1 egg white 

Seasoning: 

10g salt

8g sugar 

6g fish seasoning powder

3g white pepper powder

3g baking soda 

25g tapioca flour 

STEPS :

1. Remove fats and skin on chicken. 
2. Dice the two types of meat and keep in the freezer for about 2 hours till partially frozen but still "breakable". You should feel at least 50% stiffness when you press the meat. 
3. Mix in all the seasoning and ingredients. 
4. Blend everything altogether using food processor/chopper. 
5. Shape meatballs using a wet spoon for a good round shape. 
6. Place meatballs in a pot of water with some salt added as soup base. Put on low fire until all meatballs are thoroughly cooked.

NOTES:

1. The texture is soft as though there's fats but there isn't any. Also, it's bouncy, juicy and flavourful. Simply wonderful recipe for many years. 
2.  Cooked chicken meatballs colour is white.
3. Store cooked chicken meatballs in fridge up to 3 days maximum. 

Mix all the seasonings together. 

Cook meatballs with low-medium fire. 

Do this test to check readiness : Scoop the meat paste with a spoon. 

If it doesn't fall when you overturn it, then it's gonna be a great success after cooking.

 

Chicken - Prawn Siumai

CHICKEN PRAWN SIUMAI 

* Adapted from Facebook chicken meatball recipe

SERVING

1 pack of square wantan skin (bought from Lotus) 

~ approximately 30-50 pieces

INGREDIENTS

250g prawn flesh (500g with shell on) 

550g chicken breast meat (diced and kept partially frozen) 

60g iced cold water 

1 egg white 

Seasoning: 

12g salt

30g sugar 

6g fish seasoning powder

3g white pepper powder

3g baking soda 

25g tapioca flour 

2 rounds of sesame oil drizzle (after finish blending)

STEPS :

1. Remove fats and skin on chicken. Remove shells on prawns.
2. Dice the two types of meat and keep in the freezer for about 2 hours till partially frozen but still "breakable". You should feel at least 50% stiffness when you press the meat. 
3. Mix in all the seasoning and ingredients. 
4. Blend everything altogether using food processor/chopper. 
5. Drizzle 2 rounds of sesame oil after everything is done. 
6. Wrap siumai with store-bought wantan square wrapper.
7. Steam / keep frozen for later. 

NOTES:

1. Place wrapped siumai with some gap in between each other when kept frozen. Once frozen, you can put everything into a plastic bag to save storage. 
2. Steam with some gap apart between each siumai as it will expand a little but goes back to its original size once cooled, for about 15 minutes/till cooked through (comes out with clean with a fork test).
3. I didn't dice the prawns. Just the chicken breast meat. 
4. The texture is soft as though there's fats but there isn't any. Also, it's bouncy, juicy and flavourful. Simply wonderful recipe for many years.