簡易擠花曲奇Spritz Cookie

Highly addictive as it melts in your mouth.  

Adapted from

http://www.dodocook.com/recipe/63120

Ingredients 

無鹽牛油(切小粒及室温放軟) 　 100g

Unsalted butter 

高筋粉 　          72g

Bread flour

粟粉(玉米粉) 　 28g

Corn flour

糖霜              　 30g

Icing sugar

牛奶 　             2Tbs

Milk

鹽 　                 A pinch

Salt 

Vanilla essence 1tsp

Directions

1. Mixed the bread flour with corn flour. 

2. In a separate bowl, cream the softened butter and sifted icing sugar with mixer

3. Add the flour  to the butter mixture, mixed it with a spatula. 

4. Add the milk, continue to mix till no lumps

5. Transfer cookie batter into a small piping bag

6. Pipe the cookie batter on baking paper

7. Chill in refrigerator for 30min

8. Preheat oven 160 degree Celsius 

9. Bake cookies for 20 min, and leave it in the oven additional 10min after baking

10. Cool it and serve

Sambal Stingray - 三峇魔鬼鱼

This is one of my favorite eat out dish. We tried to make this many times but it was never close. The reasons were many: it was too watery, not fragrant, chilli taste different, etc.

 This is the first time I start from scratch and it really taste like the hawker stall ones!!! The choking chilli smell sent us coughing just like in hawker centre... The burnt banana leaves add to the feel... Overall, very pleased with this new dish I learnt from 'the meat men'. 

#thankyoufor sharing

Definitely a keeper!

Adopted from http://themeatmen.sg/sambal-stingray/

Ingredients:

Sambal

1. 20g dried chillies
2. 20g belacan
3. 80g red chillies
4. 150g shallots
5. 60g garlic
6. 40g lemongrass
7. 25g ginger
8. 40g palm sugar
9. 2 tbsp tamarind mixed with 3 tbsp hot water
10. 1 tsp salt
11. 100ml oil

 

Stingray

1. 1 stingray wing around 500g
2. 1 tsp salt
3. 2 A4 size banana leaf
4. 3 tbsp oil

Instructions

1. Soak 20g dried chillies hot water for 30 mins
2. Dry-fry 20g belacan
3. Slice 40g lemongrass
4. Add 80g red chilli, soak dried chillies, 150g shallots, 60g garlic, sliced lemongrass, 25g ginger, toasted belacan, 40g palm sugar, and 2 tbsp tamarind mixed with 3 tbsp of hot water to food processor
5. Blend into smooth paste
6. Add 100ml oil to pan
7. Add sambal paste
8. Add 1 tsp salt and stir fry sambal til oil starts to split
9. Dry wipe a 500g stingray wing & cut slits on both sides
10. Sprinkle with 1 tsp salt, and add 3 tsp oil to pan
11. Place an A4 size banana leaf on top
12. Spread sambal paste to cover one side of the stingray wing
13. Add stingray wing to pan sambal side down
14. Cover and cook for 5-6 mins
15. Spread sambal on the other side of the wing
16. Place back into the pan on the flip side with a new banana leaf
17. Cover and cook for another 5-6 mins

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Golden Sotong (Salted egg squid)

I learnt this for a seafood theme potluck gathering in the neighborhood 

Adopted from http://www.foodforlifetv.sg/video-cookbook/video/salted-egg-squids-0

Ingredients

500

 

grams

 

Squid

 

, cleaned and cut into bite-sized rings 

Vegetable Oil

 

, for deep-frying 

1

 

teaspoon

 

Chicken Stock Powder

1 

teaspoon

 

Sugar

1/2

 

teaspoon

 

Salt

2

 

tablespoons

 

Self-Raising Flour

3

 

tablespoons

 

Water

4

 

tablespoons

 

Plain Flour

2

 

tablespoons

 

Potato Starch

 

, (or substitute with corn flour) 

1

 

tablespoon

 

Rice Flour

1

 

teaspoon

 

Curry Powder

 

, (optional) 

1/4

 

teaspoon

 

Salt

3

 

Salted Duck's Egg Yolk

 

, boiled and mashed with a fork 

1/2

 

tablespoon

 

Oil

1

 

tablespoon

 

Butter

2

 

cloves

 

Garlic

 

, chopped 

3-4

 

Bird's Eye Chillies

 

, thinly sliced 

2

 

sprigs

 

Curry Leaves

1/2

 

teaspoon

 

Chicken Stock Powder

Salt, Sugar and Pepper

 

, to taste 

1

 

tablespoon

 

Milk

 

, (optional) 

Directions

1) Combine squid with chicken stock, salt, sugar and mix well. Set aside for 10 minutes.

2) mix self raising flour with water  and pour over the squids.

3) in a seperate bowl, Mix potato starch, rice flour, curry powder, salt, water, plain flour and whisk together. Pour this mixture all over the squid and mix well to ensure they are evenly coated.

4)Heat up pan with oil and fry squid for 2-3 minutes until golden brown and crispy.

5)Remove and transfer to a plate lined with kitchen paper. Set aside.

6) In a clean wok, heat up oil add garlic, chicken stock, chilli padi and curry leaves. Fry for 1-2 minutes until fragrant.

7)Stir in the mashed egg yolk swirl it around the wok until it turns foamy.

8)Add milk and bring to a boil. 

9)Season with salt, sugar and pepper.

10)Add the squid and briskly toss in the sauce until evenly coated. Dish out immediately and serve hot with steamed white rice.