Shoonyin's Recipes

After watching Dr Leslie Tay video on how flip a Roti Canai  and some practice myself for 3 days, I finally managed to flip a decent Roti Canai. LOL. The technique is actually quite simple if you have a few pointers shown to you. 1. You lift the dough with your right hand and pull with your left hand. 2. After each flip, take another section or corner of the dough and repeat the same process. Initially I thought that just the flipping will stretch the dough and got it all wrong. After watch the video again and again, then I realized we need to pull as well while flipping. Stretching bed sheet method. The 2nd method of stretching is even more simple. It is very similar to laying a bed sheet. You take one corner of the bed sheet and pull and stretch to straighten it out. (at the same time  you trap some air underneath.) Then you repeat it with another corner. For housewives, I think this is not a problem but for men you may like to try practise laying your bed sheets first.

Made some oreo cup cakes for children birthday yesterday including a cup cake stand. The cup cake stand was made from recycle card boxes but the decoration I left it to the children themselves. Not too bad for 6 years old children. Ingredients: 235 gm. Self-raising flour 100 gm. Oreo Biscuits - chopped 40 gm. Raisins 230 gm. Unsalted Butter 125 gm. castor sugar 4 eggs 1/4 tsp. salt Method: (1) Beat butter, salt and sugar till slightly creamy, add in eggs and and flour and mix till combined, then beat at higher speed until smooth and pale, about 2 to 3 minutes. (2) Stir in chopped Oreo biscuits and raisins (3) Spoon into muffins paper cups. (4) Bake for 25 mins at 175 º C or until cooked. (5) Remove from oven and cool on cooling rack. # If you use salted butter, omit the salt. For more info please also visit my website Oreo raisin cup cakes

Traditionally, making kaya need about 1- 2 hours of steaming in a double boiler. I decided to make some kaya using a microwave instead. I read about using this method but have not actually tried it until today. 3 large eggs (lightly beaten) 250g caster sugar Add sugar into beaten eggs, Use a hand whisk to stir mixture until sugar dissolves 350ml coconut milk 2 tsp Pandan paste. Few drops of brown coloring to enhance a darker green color 1) Measure out your sugar and put it into a micro wave mixing bowl 2) Put eggs into the mixing bowl with the sugar and use a whisk to mix them up 3) Add in coconut milk and mix well. 4) Tie a knot into your pandan leaf and add that into the mixing bowl. 5) Put the mix into the microwave, and microwave on HIGH for 2 minutes. 6) After 2 minutes, take it out of the microwave and mix it up with the whisk. The mixture will rise up but as you mix it it settles back down. Then put it back in the microwave a

For more detail info please visit my website Ham Chin Peng Yesterday I made some Ham chim Peng. This was one of my popular orders of all time. The last time I made these Ham Chim Peng for my Church Fund Raising, it was sold out within an hour even before the mass services was finished. As usual, I used the gelantinized method to make the Ham Chim Peng so it would stayed soft all the time. . (A) Gelatinised dough 120g plain flour 85ml hot boiling water 1. Place flour in a mixing bowl. 2. .Add hot boiling water and mix with wooden spoon to form a rough dough.. 3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour (B) Ingredients (main dough) 380g plain flour 220g warm water 80gm sugar 50g condensed Milk 20g milk powder 30gm shortening (C) Ingredient (yeast paste starter) 1 tsp instant yeast 1 tbp flour 1 tbp sugar 2 tbp warm water Filling : 2 tsp five spices powder 2 tsp salt A little water. Mehod. 1.. Mix ingredien

Wrapping a triangle chinese dumpling or Bak Zhang can be tricky. However there a few pointers that you need to watch out for and you will get a perfect wrap easily

If you ever been to Shanghai or Beijing, I am sure you have eaten these Chinese dumpling pouch enclosing a soupy stuffing. The first time I tasted it, I have been fascinated by how did they enclosed so much juice inside the dumplings. The secret is actually gelatin. In the old days, gelatin has to be prepared from boiling pig skin for about 7- 8 hours. Fortunately we now have processed powder gelatin readily available in the market. Next is the wrapper skin which was mainly plain flour and water without any leavening agent. If you understand plain flour, then making Xiao Loong bao(s) is not be difficult. The technique is very much similar to making Lamen, Chinese noodles , Roti Canai or Pot Sticker 锅贴 . The trick is after mixing the flour with water, you just rest the knead and rest the dough as long as possible so as to break down the gluten and to have a soft and pliable dough. The first few dumplings which I made, the skin was a bit thick which I later adjusted and the dump

Today is good Friday, it is also a holy day of obligation and abstinence for Christians. This means that we cannot eat meat today and so I made some Chee Cheong Fun kosong for breakfast. This is the first time I make Chee cheong Fun and it turns out okay, just like the ones in Miri. The recipe is adapted from my cooking escapades blog with slight modifications. I made it plain without any fillings. Ingredients: 150g Rice Flour 1-1/2 Tbsp Wheat starch flour (Tang Fen) 2 Tbsp Cornflour 1 Tbsp Oil 2 cups Water 1/2 tsp Salt Method: 1. Sift dry ingredients together. 2. Slowly add the water, mixing as you add. Strain to remove lumps. 3. Lastly add the oil and salt and mix thoroughly. Set batter aside for at least an hour. 4. Prepare your steamer and place an oiled stainless steel plate inside. Oiled 2 or 3 steaming tray (for rotation to speed up the steaming process). Heat up the pan in the steamer for a minute. 5. When water is boiling, ladle and spread batter onto the

Yes, This is a cake not a kuih. This is the 2nd time I make this cake. The 1st time when I introduces this cake to my church cell group members, many are surprised that cassava can also be used to make cake. The cake was finished within minutes. They wanted more ! Ingredients 300g well drained grated cassava (grate finely and squeezed dry) 130gm butter, room temperature 160gm caster sugar 3 large eggs ½ tsp vanilla extract ½ cup thick coconut milk or substitute with evaporated milk 140gm self-raising flour (or substitute with 140gm cake flour + ½ tablespoon baking powder) 1/4 tsp salt 1/3 cup of freshly grated coconut (optional) Method 1. Greased and line a 8” or 9” square cake tin. 2. Beat butter and sugar till creamy and light. 3. Add in egg one at a time, well combine. 4. Add in vanilla extract, salt and coconut milk, combine well 5. Add in flour, grated cassava and grated coconut, fold well. 6. Pour into the baking pan and bake at 175ºC ( 155ºC fan oven)

Chiffon cake is a very light cake with lots of volume. Usually, it comes in just plain or with pandan favour but can we add in banana to it. I saw this recipe in Kelvin Chai cook book. and here it is a Banana Chiffon cake. The Banana taste is not so distinct as the normal banana cake. I do only half of this recipe and so the cake is quite small. This is my 2nd attempt, my 1st attempt, I was in a hurry and did not whisk the egg yolk and fold in the egg whites well. This time I was more careful and it came out perfect. Ingredients: Egg yolk batter 6 egg yolks 1/4tsp salt 60ml corn oil 170g banana mashed puree 50g caster sugar 110g plain flour * ( see below) 1/4tsp bicarbonate of soda 1/2tsp of banana essence and yellow colourings (optional) * for a more moist cake change to 70g plain flour plus 40g rice flour. The rice flour will retain the moisture to create a moist and soft cake. Egg white foam 6 egg whites 1/2tsp cream of tartar 100g caster sugar Metho