Popiah Cake

Popiah Cake Recipes -

Ingredients

Filling (A)

* 1 bowl belly pork (3 layer pork) (boiled for 5 minutes, cooled and shredded finely)
* 1 bowl shelled prawns (cut into small pieces)
* 1 bowl turnip (cut into fine slivers just thicker than a toothpick)
* 1 bowl french beans (cut into fine slivers just thicker than a toothpick)
* 1 bowl carrot (cut into fine slivers just thicker than a toothpick)
* 1/2 bowl cabbage (cut into fine slivers just thicker than a toothpick)
* 1 bowl firm bean curd (cut into fine slivers just thicker than a toothpick and deep fried)
* 1 bowl bamboo shoot (cut into fine slivers just thicker than a toothpick)
* 1/2 bowl shallots (cut finely)
* 1/4 bowl garlic (cut finely)
* 5 tablespoons oil

Seasoning (B)

* Salt to taste
* Sugar to taste
* 1 teaspoon white pepper powder
* 4 tablespoons light soya sauce
* 2 tablespoons brandy

In(C)

* 4 large eggs ,fried thinly omelette-style in non-stick pan and cut into thin shreds)
* 1 cup bean sprouts (tailed and blanched)
* 1 cup finely shredded cucumber
* 1 cup pork loin (boiled till cooked, allow to cool and shred finely using fingers)
* Lettuce and chinese celery
* 1 cup peanut sugar (toast peanut in wok till brown, remove peanut skin, ground it till almost fine and mix with sugar on 1 peanut:1/2 sugar ratio)
* Sweet flour sauce
* Chilli spread (optional. Blend red chilli with garlic)
* Popiah skin

Method

• Separate the following into 5 equal portions:- pork belly, prawns, shallots, garlic and cooking oil.
• Heat 1st portion of oil in wok and fry 1st portion of shallots and garlic till aromatic. Add pork belly and prawns and stir well for 2 minutes. Add turnips and stir till turnips slightly limp. Remove from wok and place in a big pot.
• Cook the rest of the ingredients (french beans, carrot, cabbage and bamboo shoots) one by one just like how the turnips were cooked above and layer them in the pot.
• After the 5 main ingredients were cooked and layered in the pot, heat up the pot and add the fried bean curd. Add seasoning and mix the ingredients thoroughly. Cover and simmer for 30 minutes. Turn off the heat and keep the ingredients warm till required.
• To serve the Popiah, place a piece of Popiah skin on a flat round plate. Spread a teaspoon of sweet flour sauce (and chilli spread if desired) in the centre of the skin and sprinkle some peanut sugar on the sauce. Tear a piece of lettuce and place over the peanut sugar. Using a tablespoon and fork, place 2 to 3 spoonfuls of filling ingredients (A) on top of the lettuce after squeezing out excess gravy. Arrange the ingredients like a sausage / roll. Top with a little fried egg, bean sprouts, cucumber, pork loin and chinese celery. Fold the sides, tuck in firmly then roll up tightly.

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Bak Chang Cake

Bak Chang Cake Recipes -

Ingredients

* 1 kg glutinous rice (washed, pre-soaked for 4 to 6 hours and drained)
* 1 kg pork (lean pork from the fore thigh, cut into small cubes not more than 1cm sides)
* 300 grammes dried winter melon (cut into small cubes not more than 1cm sides)
* 250 grammes dried prawns (rinsed and pounded)
* 15 pieces chinese dried mushroom (pre-soaked till soft and cut into cubes not more than 1 cm sides)
* 8 shallots (sliced thinly)
* 1 bulb garlic (chopped)
* 60 pieces Bak Chang bamboo leaves (washed thoroughly and boiled for 15 minutes to soften)
* 5 tablespoons cooking oil
* 10 pieces pandan leaves (knotted)
* Reed or Banana stem reed to tie

Seasoning

* 2 teaspoons salt
* 3 tablespoons dark soya sauce
* 4 tablespoons coriander powder (ketumbar)
* Liberal dashes of white pepper powder

Method

• Heat 2 tablespoons cooking oil in wok and fry 1/2 the garlic and shallots till aromatic. Add glutinous rice, 1 tablespoon of dark soya sauce, 1 tablespoon of ketumbar and 1/2 teaspoon of white pepper powder. Stir well. Remove and leave to cool
• Heat up 3 tablespoons of cooking oil in wok and fry the other half of garlic and shallots till aromatic. Add dried prawns and stir till aromatic. Next, add mushrooms and pork. Stir well followed by adding of winter melon and seasoning to taste. Stir till even and pork is cooked. Set aside to cool.
• Wrap the Bak Changs. Bring to boil a large pot of water and throw in the pandan leaves. Boil Bak Chang for 3 hours completely submerged and covered. For best results, use a charcoal stove. For quick cooking, use a pressure cooker and boil for approximately 45 minutes on pressure and 15 minutes standing.

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Thai Fish Cakes

Fish Cakes from thailand Recipe -

Cooking and preparation

* Preparations time: 30 minutes
* Cooking time: less than 10 minutes

Ingredients

* 300g/10½ oz fish (such as salmon, haddock, cod, gurnard or whiting)
* sea salt
* 1 tbsp olive oil, for drizzling
* 4 tbsp vegetable oil or olive oil, for frying
* flour, for dredging
* For the Thai flavouring ingredients
* 3-4 lime leaves
* 1 large red chilli
* 4cm/1½ in piece fresh root ginger
* 2 garlic cloves
* 2 stalks lemongrass
* 200g/7oz potatoes, cooked, mashed and cooled (about two medium potatoes)
* 2 tsp fish sauce, or to taste
* small handful fresh coriander, root included
* 1 lime, juice only, or to taste
* fresh lime wedges
* ready-made sweet chilli sauce, for dipping


Method

• Preheat the oven to 200C/400F/Gas 6. Skin the fish and remove any bones.
• Place the fish in a roasting tray and season with sea salt and drizzle with olive oil. Roast for 7-8 minutes, then remove from the oven and cool.
• While the fish is roasting, prepare the flavouring ingredients. Finely chop the lime leaves.
• Slice the chilli in half and remove the seeds. Finely chop.
• Peel the ginger and finely chop.
• Lightly crush the garlic cloves with the flat side of a knife blade, then peel and finely chop.
• Bruise the lemongrass stalks with a heavy knife. Trim off the root end and discard the tough outer leaves. Finely chop.
• Chop the lime leaves, chilli, ginger and lemongrass on a chopping board until all ingredients are very finely chopped.
• Place the finely chopped ingredients in a large mixing bowl. Add the mashed potato and a dash of fish sauce.
• Break up the cooled fish and add it to the bowl. Mix the ingredients together well.
• Finely chop the coriander and add to the bowl with a squeeze of lime juice. Mix thoroughly.
• Heat the vegetable oil or olive oil in a non-stick frying pan. Form the fish mixture into small cakes about 6cm-8cm/2.5in-3in wide.
• Dredge the fishcakes in the flour to coat, shaking off the excess. Fry the fishcakes in the hot oil for 3-4 minutes on each side until lightly browned.
• Serve the fishcakes with a squeeze of fresh lime and some sweet chilli sauce for dipping.

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Cake Kuih Koci

Cake Kuih Koci  (Indonesian) Recipes -

Ingredients

Filling:

* 50g roasted peanuts, grind coarsely
* 100g grated white coconut
* 60g brown sugar
* 1/4 tsp salt
* 300g glutinous rice flour, sifted

(A):

* 1 1/4 cup coconut milk
* 1/2 tbsp sugar
* 1/4 tsp salt
* 2 tbsp oil

Preparation of banana leaves:

Cut into 20 pieces of 10cm diameter rounds. Scald in hot water, wipe dry and brush lightly with oil.
Method
Put peanuts and the rest of the filling ingredients in a kuali and stir-fry lightly over a low fire for about 10 minutes. Dish out and cool.

Put glutinous rice flour into a mixing bowl. Add in (A) and knead well to form a soft dough. Divide the dough equally into 20 portions. Form each into round balls and flatten each piece with your palm. Add about 1 teaspoon of filling in the centre. Gather up the edges to seal the filling inside. Fold a piece of banana leaf into a cone. Put in the filled dough and wrap and tuck in the ends neatly.

Arrange kuih on a steamer and steam over rapidly boiling water for 15 minutes.

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Birthday Cake

Birthday Cake Recipe -

INGREDIENTS For the cake

* 8 egg yolks
* 3/4 cup (150g) sugar
* 1 cup (130g) cocoa powder
* 1 tablespoon instant coffee powder
* 2 teaspoons baking powder
* pinch of bicarbonate of soda
* 1/2 cup walnuts, chopped
* 8 egg whites
* 1/4 cup (50g) sugar

INGREDIENTS For the vanilla and caramel cream

* 3 egg yolks
* 3 tablespoons sugar
* 3 tablespoons cornstarch
* 3 cups (750ml) warm milk
* 3 tablespoons (21g) plain powdered gelatine
* 500g dulce de leche (creamy caramel)
* 2 teaspoons vanilla essence
* 1 1/3 cups (335ml) cream, double

INGREDIENTS For the frosting

* 3 egg whites
* 3 tablespoons caster sugar

INGREDIENTS For the chocolate coating

* 200g couverture chocolate
* 2/3 cups (170ml) cream, double

INGREDIENTS For the chocolate decorations

* 150g white chocolate
* 150g dark chocolate

PREPARATIÓN

Cake
Beat egg yolks and ¾ cup sugar for about 15 minutes, until light and thick.
Sift together cocoa, instant coffee, baking powder and bicarbonate.

Fold in chopped walnuts.
Fold gently into egg mixture.
In another bowl, whisk egg whites and ¼ cup sugar until stiff.

Fold into mixture.
Pour the mixture into a 28cm round tin, greased on the sides and lined with nonstick baking paper at the base.

Bake in a cool oven for about 40 minutes or until cooked when tested with a skewer. Remove from the oven and cool over a wire rack.

Vanilla and caramel cream
Soak powdered gelatine in ½ cup of milk. Set aside for 10 minutes.
Place egg yolks, sugar and cornstarch inside a saucepan.
Stir in 3 cups of milk in a thin stream until well mixed.

Fold in soaked gelatine.
Cook over a medium heat, stirring constantly, until mixture thickens.
Remove from heat. Fold in dulce de leche (creamy caramel which can be obtained by cooking condensed milk until it is a rich caramel colour) and vanilla essence.

Cool completely outside the fridge, until gelatine is half set.
Whip cream until stiff and fold it into the caramel custard.
Beat egg whites and caster sugar until firm and fold gently into mixture.

Place cake in a 28cm round tin with a removable base.
Pour vanilla and caramel cream onto it and refrigerate overnight until well set.

Chocolate coating
Place cream inside a small saucepan and warm up over a low heat.
Stir in chopped chocolate, until completely melted.
Remove cake from fridge and tin and place it on a serving dish.

Pour coating over the cake in a thin stream, allowing it to spread over the cake without covering the sides completely.
Refrigerate again.

Chocolate decorations
Melt dark chocolate and white chocolate in two different double boilers.
Using small paper or nylon piping bags, pipe swirls, crisscrosses or web patterns of dark chocolate on nonstick baking paper sheets.

Repeat procedure with white chocolate.
Set aside and allow to set.
Remove chocolate decorations from paper sheets and top cake with them, arranging them as we desire.

Besides being delicious and looking spectacular, this birthday cake is cool and freshening, ideal for a spring or summer day.

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Apple Cake Desserts

Ingredients:

• 4 Apples (peeled, cored and sliced)
• 1 tbsp Baking Powder
•  2 cups White Sugar
• 4 Eggs
• 2 tsp Cinnamon (ground)
• 3 cups All-Purpose Flour
• 5 tbsp White Sugar
• 5 tbsp Brown Sugar
• 1 cup Vegetable Oil

How to make Apple Cake:

• Mix flour and baking powder in a large bowl.
• Take a different bowl and put vegetable oil, sugar (2 cups) and eggs into it. Beat the mixture well.
• Now, blend the egg mixture and flour mixture until smooth.
• Take a small bowl and mix brown sugar, white sugar and cinnamon in it.
• Pour half of the oil-egg batter into a pan. Add 2 apples followed by half of the cinnamon-sugar mixture to the pan.
• Repeat the last step.
• Bake the mixture in a preheated oven for about 50-70 minutes.
• Let the cake cool. Invert the pan over a plate. •Apple Cake is ready to serve.

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Hazelnut Cake With Chocolate Chips

Hazelnut Cake With Chocolate Chips Recipes

INGREDIENTS

* 100g butter, at room temperature
* 3/4 cup (150g) sugar
* 3 eggs
* 2 cups (240g) flour
* 3 teaspoons baking powder
* 100g hazelnuts, chopped
* 100g chocolate chips
* 3 drops almond essence

PREPARATION

Beat butter and sugar with a wooden spoon until creamy.
Fold in slightly beaten eggs.

Stir in almond essence.
Sift together flour and baking powder and mix with chopped hazelnuts.
Fold into the butter mixture until well blended.

Fold in chocolate chips.
Pour batter into a well greased and floured 20x25cm rectangular tin and bake in a moderate oven until tested with a skewer.

Cool for some minutes before turning out.

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