Chicken Meatball with Polygonum Leaves (Daun Kesum)

250g minced chicken
3tbsp corn flour
5tbsp breadcrumbs
1/2 tsp salt
A handful of Polygonum Leaves, finely chopped
1tbsp cajun powder
1 large egg
Oil for deep frying
1tsp Chili Powder

1. Mix all ingredient together.
2. You can add some additional flour if its hard to combine.
3. Make a small ball, about 4cm diameter
4. Deep fry for about 3 to 5 minutes with medium heat fire

All the best!

Black Sesame Noodle with Fishcake Dumpling & Onion Broth

Black Sesame Noodle

1 cup wheat flour
2/3 cup water
4 tbsp black sesame powder
1 large egg
Pinch of salt

For cooking the noodle:
Water
1/2 tsp salt
1 tbsp vegetable oil

1. Mix all the ingredient until a soft dough formed and rest it for 30 minutes. 
2. Use a rolling pin and flatten the dough until really thin. 
3. Loosely fold it and use a very sharp knife to thinly cut the flatten dough into noodle strips. 
4. Boil water in sauce pan, add  salt and oil.
5. Bring the the noodle strips into boiling water.
6. It shall ready between 6 to 10 minutes. Depends on the thickness of your noodle. 
7. Once it ready, drain it and pour cold water onto the noodle. 
8. Ready to be served. 

Fish Cake Dumpling

Dumpling Skin

1 cup flour

Pinch of salt

2/3 cups water

1. Mix all ingredient until a soft dough formed and rest it for 30 minutes.
2. Use a rolling pin to flatten the dough, about 4 inch diameter. 
3. Then it is ready to be assembled with the filling.

Dumpling Filling

2 big fishcakes, chopped

1 handful scallion, chopped

2 cm ginger, chopped

6 dash of sesame oil

Salt & pepper

1 tbsp vegetable oil

1 medium potato, boiled and mashed

1 large red chili, chop

1. Heat your cooking pan.
2. Add the vegetable oil, and saute the ginger, garlic and chili.
3. Then add chopped fishcake, scallion and dash the sesame oil.
4. Add salt and pepper. Taste it. 
5. If your filling is too dry, splash some water to the mixture. 
6. Then its ready to be assemble with the dumpling skin. 

Assembling the Dumpling Skin and the Filling

1. Get the dumpling skin.
2. A tablespoon on filling at centre.
3. Fold the skin into half.
4. Flip the edge of the left and right of the skin to middle top of the skin and make it like a pouch. 
5. You can steam it for 10 minutes or boil it with water. 

Onion Broth (for the soup)

1 jar of water for the soup

1 Knorr Chicken  Cube/stock

200g Kailan, roughly chopped the leave and thinly strip the stem

1 large onion, cut into 4

Salt & pepper to taste

1. Very easy. Bring all ingredient to boil together (Except the Kailan).
2. Add the Kailan into the soup before you want to assemble the noodle and dumpling. 
3. I add slices of fishcake for my additional garnishing.

My Sickmeal: Rice Porridge with Black Sesame Powder

1 cup rice
4 cups water
4 cm young ginger, finely chopped
1 Knorr Chicken Cube/Stock
4 tbsp black sesame powder
Salt & Pepper

Garnishing:
A handful of cilantro leave
1 hard boiled egg

1. Wash your rice grain and add 4 cups of water, ginger and Chicken  stock/cube into your porridge pot. Bring it to boil. 
2. You can add the black sesame powder and stir it well with the porridge
3. You can add water if you want it more watery.
4. Add salt and pepper for taste.
5. Serve it in a bowl, and garnish with chopper cilantro leave and halves of hard boiled egg. 

High Calsium Black Sesame Loaf

2 cups of flour
1 tsp instant yeast
1 tsp salt
1 tbsp sugar
2 tbsp butter
6 tbsp black sesame powder
1.5 cups of water
1.5 tbsp vinegar
1 cup blended instant oat

1. Mix all the above ingredient one by one.
2. The dough should be a bit sticky.
3. Cover the dough with kitchen  towel and rest if for 40 minutes.
4. Then, punch the dough to remove the air.
5. Rest the dough again for another 40 minutes or until its rice 2 times from current size. 
6. Make a loaf form and place it on sprayed baking tray & rest it for awhile
7. Heat your oven at 220c for at least 20 minutes
8. Then bake your bread loaf for 20 to 25 minutes
9. You can turn off the upper fire if its too brownish

Black Sesame Powder Cookies

I was sick and can't just lay down on my bed. So I made this cookies and I think it is just nice to have it with hot cappuccino or hot chocolate. So, you guys should try this roll and press kind of easy cookies at home. 

1 cup brown sugar

1/2 cup butter

1 tsp vanilla essence

1 large egg

1/2 tsp baking powder

2 tbsp black sesame powder

1/2 tsp salt

2 cups of wheat flour

1. Heat your oven at 180c
2. Mix the brown sugar, butter, vanilla essence and the egg until fluffy
3. Add baking powder, black sesame powder and salt. Mix it well.
4. Gradually add flour into the mixture until you can form a smooth non-sticky dough.
5. You may add some extra flour if its too sticky. 
6. Then make a small dough ball with diameter about 2 cm and place it on your sprayed baking tray.
7. Then slowly press the dough ball on the tray to make it flatten. Each cookies should be flat with diameter size about 3cm to 4cm. 
8. Bake in oven with for 8 to 10 minutes.
9. Cooling it off before keeping it into a air tight container.

Good luck!

How to make Red bean Filling by using rice cooker?

1 cup white sugar
1 cup brown sugar
1 large palm sugar
500g red bean, boiled till it ready
6 tbsp corn flour
2 tbsp coconut oil
Pinch of salt
Some pandan leaves
Some water

1. Use blender to blend the red bean, smoothly.
2. Mix all ingredient into your rice cooker.
3. Add some water and press the cook button.
4. When it turn to 'warm', stir it well and press cook again.
5. I normally do this overnight and the water will get dry when I wake up in the morning. It won't get burn. No worries.
6. I think to leave it for 5 hours warm in your rice cooker can turn the filling awesome for your pau or bread.

Lets have a good try okay

My Dummy Version of Red Bean Flower Bun

I get inspired by below recipe to make this Red Bean Flower Bun. But since I don't have bread flour and fresh milk at home, I use my regular whole wheat bread recipe for this batch. Its a bit hard but still nice for me. But for next time, I will use the below shared recipe by Sugar & Everything Nice. 

143g fresh milk (I used HL low-fat fresh milk)
35g egg (about 1/2 an egg)
25g caster sugar
1/4 tsp salt
250g bread flour
4g instant yeast
38g butter (unsalted)

For the Filing: 

1. Place milk, egg, followed by caster sugar, salt, bread flour and yeast into a large mixing bowl. Using a dough hook knead the mixture for about 12 to 15 minutes on number 2 of your KA. If the dough is still moist, sprinkle with a little bit more bread flour. The dough should be kneaded until it forms a ball and is no longer sticking to the side of the mixing bowl.
2. Lightly oil a separate bowl. Remove dough from the mixing bowl and place in th oiled dough. Coat the dough with the oil and then cover the bowl with cling wrap. Let proof for 60 mins.
3. Remove dough and punch out the gas.
4. Divide dough into 60g pieces and shape into balls. Let the doughs rest and relax for 20 mins. (this ‘relaxing’ time is needed so that the dough will be easier to roll out and shaped). Lightly cover with cling wrap.
5. On a lightly floured surface, flatten one dough into a round disk. Place 35g of red bean paste (rolled into a ball) in the middle of the disk and wrap the filing with the dough. Pinch the joints to ensure that each dough ball is sealed completed.
6. Again, flatten the ball down using a rolling pin. Using a very sharp knife, make deep cuts all the way down around the dough. This will give the bread the flower shape.
7. Brush the top of the bread with a little egg wash and then sprinkle with sesame seeds. Bake in a pre-heated oven of 190C for about 18 - 25 minutes.

Chicken Patties in Tomato Sauce and Herbs

Last night I made Chick Pea and Chicken Patties and this morning I make this tomato sauce to eat with the patties. As much as I can, I would like to avoid from having process foods and have everything fresh. So, here we go, my tomato sauce from scratch.

3 large tomato, roughly chopped
3 large garlic, minced
Salt and pepper for taste
A handful chopped rosemary
A handful chopped thyme
Half cup of water
2 tbsp oil

1. Heat your sauce pan and at the oil
2. Add the garlic until a slight brown and add the tomato
3. Add water and use wood spatula to stir the tomato
4. Add the rosemarry and thyme, you may substitute this with other dried herbs too
5. Once the sauce has already form, add the patties and mix it well
6. Add salt, pepper and taste it

Chick Pea & Chicken Patties

200g minced chicken
200g chopped chick pea, boiled it to cook first
1 handful of chopped scallion
3 tbsp flour
1 large egg
1 tsp blackpepper
1 tsp salt

1. Add all ingredient together
2. Divide the mixture into 6 portions and form your patties.
3. Spray you baking tray and arrange the patties
4. Pre-heat your oven at 190c
5. Bake your patties for 20 minutes
6. Optionally, you can grill it or cook it with oil.

Cucumber Sambal with Chicken

200g chicken breast, roughly sliced/chopped
1 large cucumber, cut into 4, deseeded and thinly slice.
6 tbsp dried chili paste
1 cup of water
4 tbsp tamarind juice
4 tbsp sugar
1 large onion, chopped
3 garlic, chopped
2 tbsp oil

1. Heat your non stick pan and add the oil.
2. Add the garlic and onion until golden brown.
3. Add the chili paste, stir and add water.
4. Stir until the chili cooked and add the chicken.
5. Once the chicken ready cooked, add sugar and tamarind juice.
6. Add the cucumber and stir it well.
7. Add pinch of salt and taste.
8. You may add sugar if its too spicy and add more water if its too thick.
9. You may decide on the sweetness, thickness and saltiness of this sambal cooking.