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Butter Milk Buns- 奶油包

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Butter Milk Buns are very popular in Malaysia and Brunei. When I tried to look for it in Perth, I could find any. I guessed this must be another Malaysian creation. This is my 2nd attempt with the fillings. The first filling recipes which I copied from a US website was totally useless and a failure. This time I used the recipe from a Brunei friend. It was a success. The Bun dough recipe was from Kuala Terengganu, a specialty over there. The Bun was very soft even after it cooled down. The butter milk was very nice as well. Two of the fillings in my buns burst during baking but that was because I did not cover up the dough well and it leaked out. Rest of the Buns were perfect. *makes 11pcs of medium size Buns Gelatinised dough 50g bread flour 35ml hot boiling water 1. Place Bread 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 f
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How to make Chinese rice wine ( no mi jiu 糯米酒 - sarawak style)

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For more detail info visit my website Making Chinese wine Chinese rice wine 糯米酒 are mainly used during confinement and general cooking of wine chicken dishes like "Ka chang ma" and "Ginger wine chicken". There are various methods to make Chinese wine. Traditional recipes are mostly "agak agak" or just rough estimates. sometimes they are successful and sometimes not. This lead to a lot of Pantang and taboos. For example, you cannot make wine on certain days of the month or when a woman is having her period. The recipe that I now use have been tested by myself and I have also given them to a few friends to try. They have all reported success even on their first attempt without any taboos. The recipe can be ratio and would suggest you to try using one kilo first until you are more confident. Ingredients : (This may be reduced according to ratio) 6 Kilo Glutinous Rice 18 pcs small wine biscuit ** ( see below) 3 bottles Chinese white wine.(
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Chinese egg noodles / Mee kolok ( Sarawak)

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Please see updated version - Making chinese noodles on my website I have tried numerous times but I simply just could not get the right taste of the noodles back in Sarawak. It was either too soft or too hard. This time I think I finally got it correct. I used 4 tbsp of corn starch this time instead of tapioca flour because I ran out of tapioca starch. Corn starch and tapioca flour or starch may be used interchangeably. Tapioca flour would give a more smooth and starchy and chewy taste. Egg noodles 4 cups plain flours 4 tablespoon of Tapioca flour 1egg 1tsp salt 1 cup water 1 tsp  alkaline water (kansui) optional Few drops of rice vinegar (after cooked) Method Beat eggs until light and add in all ingredients. Mix well and knead to make a very stiff dough. Cover with a cloth or plastic and allow it to rest for 20 minutes. The resting time allows the flour to absorb water uniformly and make the dough more pliable and easier to handle. Roll out on floured boa
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