Shoonyin's Recipes

Today it is raining here in Perth and I decide to make one simple cake using Optima premix flour. I remember I still have one packet of this premix flour, leftover from making Pandan kaya cake about four months ago. Ingredients 4 large eggs at room temperature 250g optima flour 50 ml water 65g butter, melted some almond flakes Cocoa mixture 4 tsp cocoa powder 6 tsp hot water 2 tsp chocolate emulco Method 1. Preheat oven to 180 C and grease cake pan 2. Mix cocoa powder and chocolate emulco with hot water, stir till dissolved and put the mixture aside 2. Beat eggs and water at high speed till creamy 3. Add flour slowly into the mixture and continue beating at high for about 10-15 mins or until the batter turns pale 4. Pour melted butter and mix it at slow speed till well combined 5. Divide the batter into 2 equal portion and fold in cocoa mixture into one of the portion 6. Using normal tablespoon, scoop 3 tbsp of plain batter into the centr...

I bought a packet of wholemeal flour from Coles (coles smart buy) yesterday because I wanted to try out the wholemeal bread recipe using my bread machine. Although the bread turn out well, regrettably it  does not taste as good . The texture is not flaky like sweet buns or Hokkaido or Asian bread. It is very dense and heavy just like western bread. I think it would nice if taken with sausages or bacon  for a full meal but not with butter or jam for breakfast. Ingredients: 260ml water 4 tsp vegetable oil 1 teaspoons salt 40g brown sugar 340g whole meal flour 2 tablespoons nonfat dry milk 1 ½ teaspoons active dry yeast Preparation: Place ingredients in bread pan. When adding the yeast last, make a small well with your finger to place the yeast. This will insure the proper timing of the yeast reaction. Use Whole Wheat or Timed Cycle, or according to manufacturer's directions. (I use the basic settings)

This is one my very popular dish. Every time, someone would sure to ask me to cook this special dish again and again. The taste is sweet sour and yet spicy because of the pineapple and Kesom leaves. Try it and you will surprise your friends with no regrets! Ingredient 600g chicken cut into pieces Blend together 6 fresh red chillies, seeded 3 dried red chillies, soaked 1cm fresh turmeric root (kunyit) 1 tbsp sliced lemon grass ( serai) 4 slices galangale (lengkuas) 12 shallots 6 cloves garlic 1 tbsp ground coriander (ketumbar) ½ tsp belacan ( shrimp paste powder) ½ pinapple cut and sliced 1 wild ginger bud (bunga kantan), cut into halves 2 stalks Vietnamese Coriander ( daun kesom) - Do not omit this Tamarind juice (from 30g tamarind mixed with 1 litre water) ( Daun kesum ) Seasoning 1 tsp salt or to tast 1 tsp sugar 1 tsp ikan bilis stock granules Garnishing Wild ginger bud ( bunga kantan), finely sliced Method: Heat 2-3 tbsp oil and fry blended sp...

See more detail description at my website Chinese Red wine (Foo chow Sarawak) This is a recipe given to me by a foo chow friend from Sibu many years ago. I have not actually tested it and so I do not know how good it is. The process looks very similar to making chinese rice wine except red rice barn is added. Here is the recipe because many friends have requested for it. Ingredients 1.5 kg glutinous rice 2-3 wine biscuits 800gm -1 litre filter water 300 gm red rice bran Method 1.Cook approximately 1.5 kg of glutinous rice with water in normal rice cooker. Once cooked, take it out and set aside to cool overnight 2. Once the glutinous rice is properly cooled, take in lumps and coat with blended red rice bran . 3. Place inside a clean jar. And add some crushed wine biscuits. Apply some wine biscuits on every layers . 4 Pour in approximately 800 gm to 1 litre of filtered water. Less if you like your Ang Chew really concentrated and more vice versa. 5.Cover w...

Have some left over grinded coconut after make Kueh Mangit so decided to make some Kuih Dadar instead of throwing away the coconut Ingredients Batter for the skin: (A): · 200ml pati santan · 100ml general santan · 1/4 tsp salt · 6-7 pandan leaves · 1 egg Mix: · 150g flour · 1 tbsp sago flour Filling: (A): · 100g gula melaka, grated · 50g sugar · 3 pandan leaves · 125ml water · 300 grated coconut, white part only (B) combine: · 1 tbsp sago flour · 1 1/2 tbsp water Method To make skin/wrapper: Wash and cut pandan leaves into small pieces of 1cm to 2cm in length. Pound or liquidise, then add two tablespoons water and squeeze to extract juice for colouring and flavour; strain. Sift flour and salt in a mixing bowl. Add the egg and mix in (A) and pandan juice. Use a hand whisk to mix well and form a batter. Add a little more water if the batter is too thick. Heat a nonstick pan over medium flame. Pour in enough batte...

Mantou is actually Chinese steam plain buns. It is eaten usually with Jujiao or pork leg 猪脚. Older generations tend to love for Jujiao more than the younger ones. (makes 10 large or 15 to 18 small buns) Gelatinised dough 90g plain flour 60ml 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 A Ingredients: 1 tsp dry yeast * 2 Tbsp water -mix all together. * If instant yeast is used, reduced the yeast by 20% and add extra tsp of sugar to avoid the yeast smell of over fermentation. B Ingredients: 260g plain flour 1 tsp double-action baking powder 30g fine sugar 250 ml water* 1 Tbsp shortening (Crisco) or veg oil *If you use 250 ml and you are kneading by hand, add 200 ml first and knead in the remainder slowly, 10 to 15 ml each time, so that the dough is no...

I am reposting this recipe due to some requests for a special curry to go with my Roti Canai post. This special curry is most suitable as a sauce for dipping with roti canai. INGREDIENTS 1.8 kg chicken ( cut into pieces) 500g potatoes ( peel and diced) 1500ml water 200ml thick coconut milk Marinade : 2 tbsp plain flour plus 2 tbsp light soy sauce plus 1 tbsp sugar Spices: 200 shallot peel and pounded 100g red chilies, pounded 5 stalks lemon grass 2tbsp curry leaves plus 3 tbsp chili paste 1 tsp Belacan 3 tbsp curry powder (Adabi Kari Ayam and Daging) 2 tbsp currry powder (watch brand) Seasoning: 2 tbsp light soy sauce 1tsp salt 1tsp chick stock granules DIRECTIONS 1. Mix Chicken with marinade 2. Heat up oil for deep frying, put in potatoes and deep fry until golden brown. Dish and drain. 3. Then deep fry chicken in the same hot oil until half cooked. Dish and drain. 4. Heat up 5 tbsp oil and saute pounded shallot until fragrant. 5. ...

Again I am reposting this recipe for Margaret. Sarawak Achar is very unique and very different from West Malaysian so call Achar. Sarawak Achar is kind of sour sweet taste and the main ingredients is cucumber. Ingredients ( *1kati about 600 gms) 10 kati cucumber ½ kati (308gms) peanuts (dry fried and pounded roughly) ½ kati (308 gms) garlic (sliced/fried/dry) 2 kati sugar 1 yellow ginger (pound/fried 10 Chilli/sliced a piece blechan (pound/fried) 4tah (154gms) dried prawns (pound/fried) 1cabbage- 2 kati ( optional if desire) 2bottle vinegar ginger (sliced/fried) Method Boil vinegar and sugar over low fire until a bit sticky (about 50 minutes) Off fire . Put in cabbage (optional, if used) when vinegar cooked. The rest of the ingredients only when vinegar is cooled. *cabbage (optional if used, I omit this)- wash, wipe dry and tear in big pieces cucumber – slice,marinate with salt for a while, squeeze out water, dry for a while under the sun For more info please vis...

I am re- posting this recipe for my friend Margaret. She says she lose her original recipe. Sarawak kueh sepit is very different from the west Malaysian kueh sepit or also known as love letters. The Sarawak kueh sepit uses the pure santan or coconut milk which gives it a more lemak favour and taste. Once you have tasted or eaten this home made kueh sepit, you will never buy the commercial ones again. Ingredients 1/2 kg wheat flour 3 cup coconut milk (Santan) 1/2 kg granulated sugar 3 egg A little oil Method : 1. Beat the egg till light and fluffy 2. Add a little coconut milk, sugar and flour a little at a time .Make sure blend not too thick or liquid. 3. Rub oil over cookie mould clamp over medium heat. Do this once only at the beginning. 4. Pre-Heat the mold to the operating temperature before putting in the mixture to prevent the mixture from sticking to the mold . 5. Put 1-2 spoonful of mixture onto the mold and continue to heat over a slow fire. When the k...

Mee Sua is very similar to Bee Hoon or Rice Vermicell. Normally it is cooked in a soup form. It is very popular in Sibu cooked with red wine and chicken. In order to fried Mee Sua it must be deep fried first in oil before it can be fried. The taste of the Mee Sua is very close to Bee Hoon you can hardly tell the difference I think. INGREDIENTS: 300g Mee Suah 2 Eggs 4 cloves Garlic - chopped 1-2 Red Chili - sliced 1/2 Chicken Breast - chopped Some Fish Balls Some Shrimps 1-2 tbsp Chili Paste 2 tbsp Oyster Sauce 3 tbsp Soy Sauce 1 bunch Mustard Leaves Salt & Pepper METHOD: 1. Prepare 2 wok, side by side. Fill one with water & boiled. Fill the other one with oil for deep fry. 2. Deep fry Mee Sua till goldern brown & blanched in the boiling water until soft. Drain the Mee Sua. 3. Heat up 2 tbsp oil & break in eggs + pepper & scramble. Dish out. 4. Heat up few tbsp oil & stir fry garlic until fragrant. Add in fish balls, chicken, shrim...

This is another one of the kueh that the white Aussie like. Every time I make for our church fund raising activities, most of my customers buying are the white Aussies. This is quite a easy kueh to make, normally it should consists of nine layers hence the name.(九层糕) Ingredients 1 coconut 18oz water 7 oz rice flour 9oz sugar 1 tsp salt 1 tsp vanilla essence 3 pandan leaves Method 1. Mix the coconut and squeeze out the milk. Divide into 2 equal quantities. 2. Mix flour with one portion of the milk and put aside. 3. Cook the other portion of milk with the sugar, salt vanilla essence and pandan leaves. After it is boiled, pour it over the milk and flour mixture. Divide into 2 equal quantities. 4. Add red coloring to one portion and leave the other portion uncolored. 5. Pour a little of the red colour batter onto a tray and steam. Then pour a layer of uncolored batter onto the tray and steam. Continue to steam one layer at a time until all t...

This one of the kueh that the white Aussie like. Every time I made one tray, it was finished easily without any left over. Ingredients (8" x 8"): Bottom Layer 450g Glutinous Rice, soaked for 4 hours and drained 300ml Thin Coconut Milk ¼ tsp Salt Top Layer 2 Eggs 150g Castor Sugar 100ml Pandan Water (Blend about 10 pandan leaves with 120ml water) 400ml Coconut Milk 120g All-purpose Flour 3 tbsp (25gm) Tapioca Flour ¼ tsp salt Green Colouring (optional) Methods: Bottom Layer : Steam glutinous rice with coconut milk and salt for 30 minutes. Rest for about 10 minutes, then transfer and press steamed rice onto a bottom of a 8" square pan. Top Layer: Beat eggs with sugar until sugar is dissolved. Add in pandan water, coconut milk, salt and green colouring. Mix well. Sift in flours and whisk till well combined. Strain the mixture and rest for 10 minutes. Pour the mixture in the pan with pressed glutinous rice (1) and steam over medium ...

See also detail description at my website How to make Lao shu Fen Making Lao Shu Fen (Yin Zhen Fen ,老鼠粉) Ingredients 2 cups rice flour 1/4 cup tapioca flour (about 4 tablespoon) 1/4 cup Potato starch 200 ml boiling water 175 ml water (room temperature) 2 tbsp oil *Improvised coconut strainer available from Ikea store but need to change the cup . Cup is actually a plastic container bought separately, just drill or make some holes at the bottom. Also available at spotlight stores (Australia) sold as potato ricer but more expensive with three sizes of disc. Method 1. Mix rice flour , tapioca flour and potatoes starch together into a big bowl. 2. Add in boiling water. Mix well. Keep on stirring till it becomes a paste. 3. Add in normal water to cool down the paste. 4. Add in oil and knead to a smooth paste. 5. Boil water in a pot. Place a grater or an improvised coconut strainer or a potato ricer as picture above on top. 6. Pour the rice paste on to the...

Traditional lemang is made by stuffing glutinous rice inside a bamboo stick and cook over a open fire for a few hours until cooked. When we are aboard this is not possible. This is a short cut method in making lemang fast and easy. Whenever I cook some curry, I would made some using some of the leftover coconut juice. Ingredients. 230g glutinous rice, soaked for 2-3 hours ½ tsp salt 250ml thin coconut milk (from ½ grated coconut) Banana leaf Aluminum Method Steam glutinous rice for15 minutes. Sprinkle rice with the coconut milk every five minutes, using a fork to mix it in properly. Place a piece of banana leaf on a top of large sheet of aluminum foil. Spoon rice on banana leaf and press rice tightly together Roll up rice with the banana leaf and foil into a cylindrical roll. Grill in oven for 10 minutes and serve with rending or serunding. For more info please also visit my website Easy Lemang

I think this is my 3rd time making this recipe. This recipe is a bit tricky. The Oil must be hot enough in order to get the spiral skin feature and also there must enough oil to cover the moon cake when ducking the cake in the oil. Ingredients Water dough 75g plain flour 20g shortening 10g (fine) sugar 35g water + 2-3 drops white vinegar Oil Dough 65g plain flour 40g shortening Method 1. Water dough . Rub shortening with flour until it looks like bread crumbs. . Add in water and sugar and mix together to form a smooth dough. Cover and rest for 30 mins. . Divide dough into 2 pieces. 2. Oil Dough . Rub shortening gradually into the flour to form a soft dough. Cover to rest for 30 minutes. . Divide dough into 2 pieces. 3. Wrap oil dough into water dough and flatten. 4. Roll out into a longish flat thin piece. Roll up like a swiss roll. 5. Turn 90deg and repeat step 4. 6. Cut each roll into 3 equal pieces with a sharp knife. 7. With the...

Yesterday was Malaysia Day and some of my friends came and visited me and asked me to make some curry puff for them just like the ones in Miri. This was one of my favorites recipe and I had make it umpteen times. This time round, I made both with curry filling and custard. Ingredients For water dough: 400g plain flour 225ml water mix with 1/4 tsp salt 2 tbsp shortening or margarine For oil dough: 200g plain flour 150g margarine or shortening For filling: 400g potatoes, cubed and cooked till soft 200g big onions, cubed 3 tbsp curry powder 1 tbsp chilli powder 2 sprigs curry leaves 1 tbsp vegetarian oyster sauce Salt and sugar to taste A dash of pepper Method To make water dough: Place flour in a mixing bowl. Rub in shortening and add in the water. Knead into a smooth dough.leave aside to rest for 10 minutes. Divide into 24 equal portions. To make oil dough: Rub shortening or margarine into the flour to form an oily dough. Divide into...