- 110g glutinous rice flour
- 15g tapioca flour
- 1/2 tsp salt
- 45g shredded cheddar cheese /20g roast black sesame seed
- 1 large egg beaten
- 35g melted butter / melted coconut oil
- 60ml whole milk
- Whisk dry ingredients in a mixing bowl.
- Whisk wet ingredients in another mixing bowl.
- Fold all ingredients until you can form a sticky dough.
- Preheat oven to 350 F.
- Divide the dough to 12 ball.
- Place on the baking tray with at least 1-inch apart.
- Spray some water on top of the ball and place in the oven for about 20 minutes until the bread is crusty outside, but soft and dry inside.
- Remove from the oven, cool and serve fresh.
Baking tin (suggest non-removable base tin) – spray oil and cover with baking paper
Remark: Foil bottom of baking tin with large aluminium foil if use removable base tin. Double foil or seal 2 piece of aluminium foil well to create a large piece of foil if aluminium foil not large enough to avoid the water go in to the tin.
- 4 Egg whites- refrigerated
- 100g Castle sugar
- 1 tsp Lemon Juice
- Place egg whites in a large clean bowl free of oil and water. Use an electric mixer to beat the egg whites until bubbled, then add half sugar and lemon juice and blend with medium speed by turning the bowl. Pour all sugar in the egg whites when more bubble and blend with high speed until very stiff peaks form.
- 170g Milk
- 200g Cream cheese –diced
- 60g Butter- unsalted
- 30g Castle sugar
Egg yolk batter:
- 50g Milk
- 20g Corn flour
- 50g Standard flour or low gluten flour
- 4 egg yolk
- Prepare the cheese batter first. Heat the cream cheese with milk in a pot, stir until well melted, remove from the heat. Add in the butter and sugar while hot, stir until melted.
- Prepare the egg yolk batter. Mix milk with egg yolk and sugar. Sift in flour and mix well.
- Mix well egg yolk batter and cheese batter(best temp 40-45C for best texture).
- Fold in half of meringue into cream cheese mixture gently with a rubber spatula, fold in another half meringue until well mixed.
- Pour the mixture into baking tin. Knock off large bubble. Place the baking tin on a large baking tray. Add boiled hot water in the tray as much as possible.
- Bake in preheated oven 180C for 15 minutes to colour. Adjust the heat to 100-120C for about 50 to 60 minutes. Test with a needle or skewer that comes out clean.
- Remove from the oven and remove from the baking tin. Flip it on a wire rack, tear off the baking paper and cool completely. Brush jam on top as prefer. Chill in a fridge for about 3 hours. Enjoy!
- 400g Chicken, cut into thin 1 inch strips
- 1 tbsp brown sugar
- 1 tbsp turmeric powder
- 2 tsp ground fennel
- 2 tsp ground cumin
- 1 tsp ground coriander
- 10 shallots, blend
- 6 cloves garlic, blend
- 1 tsp belacan granules
- Bamboo skewers soaked in water to prevent burning
- Blend garlic and shallots. Add all other ingredients.
- Marinade the meat at least 2 hours or overnight in the fridge.
- Skewer the meat onto the bamboo skewers evenly.
- Cook this over a charcoal grill for best flavor or grill in oven or on a griddle pan.
- Braise the satay with a stalk of lemongrass with oil create the authentic flavor.
Beef Satay – Adapted from former Malaysian Masterchef contestant Poh Ling Yeow
- Bamboo skewers soaked in water to prevent burning
- 1kg Beef, cut into thin 1 inch strips and then into 1inch long pieces, which makes it easier for skewereing. You can use any of the more tender cuts of meat like feather, rump or sirloin. Don’t use stewing or chuck steak as that will be too tough.
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 5 small shallots or one medium spanish onion chopped
- 2 cloves garlic sliced
- 1 tsp ground turmeric or 2 cm fresh, chopped
- 4 stalks lemongrass, sliced finely (pale part only and remove any dry outer layers)
- 1 cm galangal chopped
- 4 tablespoons brown sugar
- 1½ teaspoon salt
- ½ teaspoon dark sweet soy
- 4 tablespoons oil
- Blend lemongrass, shallots, galangal and garlic in a food processor until fine paste. Stir well to combine with other ingredients.
- Marinate the meat overnight.
- Skewer the meat and barbeque or grill until the meat just cooked.
Homemade Satay Sauce – makes double the amount of sauce required but freezes well
- 15 small shallots or 2 medium spanish onions, chopped
- 15 dried red chillies (don’t use fresh and make sure the dried ones are large chillies as the smaller finger size ones are too hot), stalks discarded, seeded, soaked in boiling water until soft and drained
- 8 cloves garlic
- 2 cm piece galangal, chopped
- 2 stalks lemongrass (pale part only and remove any dry outer layers)
- 1 – 2 tablespoons tamarind paste (from jar or you can use extract from pulp)
- ⅔ cup brown sugar
- 1 teaspoons salt
- 150ml vegetable oil
- 1 cup water
- 2 tablespoons lime juice
- 500g salted, roasted, crushed peanuts
- Blend shallots, garlic, galangal, rehydrated chillies and lemongrass with food processor and blitz to form a fine paste. Don’t be tempted to add water as this will make the paste difficult to caramelise. You can also use a mortar and pestle but you must add only small amounts of the ingredients at a time, ensuring you have a fine paste before you add more ingredients. Set aside.
- Heat oil in a saucepan or wok over medium heat, add in paste, fry and stirring until caramelised and fragrant.
- Add water and bring to boil. Add tamarind, lime, sugar, salt and half the peanuts. Bring to boil again, and simmer until thickened. remove from heat and set aside till required. When you’re ready to serve, re-heat and stir through the remaining peanuts.