Pie Tee Shells aka Nyonya Top Hats

Many years ago, I bought a Pie Tee mold, but it has been sitting comfortably in my pantry all these while.  I came across many recipes for it, but then again I don't have the urge to start making them.  Finally, before the year 2021 ends, I get to try it out.  It is indeed effortless to eat but not so easy to make the pai tee shells, as frying these shells are time consuming, and it requires a lot of patience and time to do it.  I made the shells a day ahead, storing them in air tight container.

Ingredients:

180 g. plain flour (sifted)

2 tbsp. rice flour (sifted)

1/2 tsp. salt

2 eggs

1 1/2 cups water

Methods:

1. In a mixing bowl, add in sifted plain flour, rice flour and salt.
2. Add in eggs and water gradually.  Combine everything together and mix until smooth.
3. Strain the batter into a big bowl and set aside.
4. Heat up enough oil in wok or pan deep enough to cover the pie tee mold.
5. Using medium heat, dip the mold into the heated oil until it's just hot (but not too hot).
6. Shake off excess oil and dip the mold into the batter until it's coated up to about 95% level (almost to the edge) making sure it's well coated on the sides and bottom.
7. Lift the pie tee mold up and let the excess batter drip off before dipping it into the hot oil.
8. To separate the batter from the mold, jiggle the mold lightly and use a wooden skewer/chopstick to separate shell from the mold.  Once it's off the mold, deep fry in the oil until it turns light golden brown in color.
9. Transfer it onto the plate lined with paper towels to soak up excess oil from the pie tee shells.
10. Repeat the same with the rest of the batter.  Then, quickly store in an airtight container until needed.

Stir Fry Savory Turnip Fillings

Ingredients:

400 g. turnip/yam bean - choose small one (peeled and julienned)

50 g. carrot (peeled and julienned)

2 cloves garlic (peeled and finely chopped)

1 1/2 tbsp. dried prawns (washed, soaked in hot water, drained and chopped)

1 tbsp. cooking oil, to stir fry fillings

Seasonings:

1/2 tsp. chicken stock granules

3/4 tbsp. oyster sauce

1/4 tsp. Chinese five spice powder

Dashes of ground white pepper

1/4 tbsp. light soy sauce

1 tsp. sugar (adjust to taste)

Dash of salt (adjust to taste)

Methods:

1. In a wok, heat up oil, saute garlic till fragrant.
2. Add chopped dried prawns and fry until golden brown.
3. Next, add in turnips, light soy sauce, oyster sauce, and stir-fry until aromatic.
4. Add in Chinese five spice powder and continue to stir fry till heated through.
5. Add in carrot, sugar and continue to stir fry until the turnips and carrot is cooked.
6. Then add in the rest of the seasonings, ground white pepper, chicken stock granules, and salt (to taste).  Mix until well combined and adjust seasoning if necessary.
7. Dish up and transfer to a casserole, and when cooled, put in the fridge until needed.

It's time to indulge this Nyonya delight, drizzled with home-made chili sauce.

This recipe is adaped from 'Huang Kitchen' with slight adjustments to suit my cooking preference.

Easy Egg Tart

Ingredients:

(A) Custard Filling

100 ml. hot water

20 g. caster sugar

120 ml. whipping cream

2 eggs

Methods:

1. Combine sugar and hot water until fully dissolve.
2. Whisk in whipping cream and eggs.
3. Sift the custard filling into another bowl (no bubbles).  Set aside.

(B)  Pastry Dough

200 g. plain flour (sifted)

120 g. unsalted butter (softened)

20 g. caster sugar

10 g. brown sugar

1 egg

Methods:

1. Beat butter and sugar until pale and creamy.
2. Gradually, add in egg and mix well.
3. Mix in flour in 3 batches.  Mix with a spatula until well combined.
4. Form and wrap pastry dough into a disc shape. (don't press too hard).
5. Refrigerate for 30 minutes.
6. To make tart shells, pinch a portion of dough, press into tart shell, use a knife to slice off any excess.  Place on a baking tray.  Repeat until all is done.
   
7. Use a fork to prick on the bottom of each tart shell dough.
8. Bake in a preheated oven of 170 degree Celsius, (at second lower rack) for 10 minutes, then take out from the oven, add the custard filling into it.
9. Lower the temperature to 160 degree Celsius and bake for another 15 minutes.  Then lower temperature to 140 degree Celsius and bake for another 15 minutes.
10. After end of baking, leave the oven door slightly open (a small space will do) for 10 minutes.
11. Remove from oven and let tart cool on a wire rack and remove the mold after it has cooled down.

I adapted this recipe from Youtube with a slight adjustment to suit my baking preference.

Chinese Style Roast Chicken

 

Ingredients:

1 chicken

1 tbsp. grated ginger

1 tbsp. sugar

1 tbsp. Shaoxing wine

1/2 tbsp. dark soy sauce

2 pieces red fermented bean curd

1 tbsp. red bean curd juice

Methods:

1. Cut open the chicken from the breast, clean well and wipe dry with kitchen paper.
2. In a bowl, mix all the other ingredients.
3. Place the chicken into a large zip lock bag.
4. Pour marinade ingredients over chicken. Squish bag and marinate overnight in the fridge.  In between marination, I will squish the bag, turn the chicken to ensure even marination.
5. Place chicken in room temperature for 1 hour before roasting.
6. Place chicken, skin side up on a rack over a roasting pan.  Pour leftover marinade chicken sauce into a bowl.
7. Roast at 180 degree Celsius for 50 minutes to 1 hour.  Adjust time according to size of chicken.
8. Take chicken out from oven, brush marinade chicken sauce while roasting, repeat 2-3 times.  No need to turn over the chicken.
9. Finally, apply honey over the chicken and bake for another 5 minutes.
10. Check doneness of chicken by using a knife to pierce on the thickest part of the chicken leg, if no blood flows out, it's done.
11. Remove chicken from oven and let it rest for a while before carving/cutting.

I use this marinade ingredients for Chicken Wings, and it turn out yummylicious and looking so good.

This recipe is adapted from Youtube,'Karen Ling's Kitchen.'

Nagoya Fried Chicken Wings

Ingredients: (serves 2)

400 g. chicken wings (cut into 2 sections)

Cooking oil (for deep frying)

1/4 cup cornflour/potato starch

Toasted white sesame seeds (to sprinkle)

Sauce:

1/4 cup Japanese soy sauce

3 tbsp. mirin

2 tbsp. Shaoxing wine

1 tbsp. caster sugar

1/2 tbsp. finely grated ginger

1 garlic cloves (finely grated)

Methods:

1. For the sauce, combine all the ingredients in a small saucepan over medium heat.  Cook, stirring, until mixture comes to a simmer and sugar has dissolved.  Reduce heat to low.  Simmer until reduced and thickened (but not sticky).  The mixture will continue to thicken as it cools.  Set aside to cool.
2. Pat dry the chicken pieces with kitchen paper.  Pour enough oil to come  one-third up the side of a wok.  Heat until oil is hot enough, which is when a wooden spoon handle dipped into the oil forms small bubbles.
3. Dust the wings in the cornflour and carefully add to the oil.  Cook until chicken is light golden.  Use a slotted spoon to transfer to a rack placed over a tray.  Set aside for 10 minutes to drain and cool slightly.  You need to fry the chicken wings in batches.
4. Reheat the oil to high heat, again frying them in batches, cook the chicken for a further 5 minutes or until golden and cooked through.  Transfer to the rack, arrange the chicken wings top side up.
5. Use a pastry brush to brush each chicken wings with the glaze.  Transfer to a platter. Sprinkle with sesame seeds and serve.

I adapted this recipe from 'Marion's Kitchen' with slight adjustments to suit my cooking preference.

Almond Black Sesame Cookies

 

Ingredients:

180 g. unsalted butter (softened)

80 g. icing sugar (sifted)

250 g. plain flour (sifted)

1 1/2 tsp. baking powder (sifted)

30 g. ground almond

2 tbsp. black sesame powder

Methods:

1. In a bowl, add sifted flour and baking powder, followed by ground almond and black sesame powder.  Mix well and set aside.
2. Beat butter and icing sugar together until light and fluffy.
3. Scrape bowl with a rubber spatula, and at low speed, gradually add flour mixture.  Mix until a soft dough is formed.
4. Roll dough into small balls (sizes according to your preference), and place on lined baking tray.  Dip fork with some flour and gently press on to each dough balls.
5. Bake in a preheated oven of 170 degree Celsius for 15-18 minutes.
6. Allow cookies to cool before storing in airtight container.

This recipe is adapted from 'www.anncoojournal.com' with a slight adjustment to suit my baking preference.

Soft Fluffy Hainanese Bread aka Roti Benggali

 

Ingredients:

350 g. bread flour (sifted)

15 g. milk powder

10 g. granulated sugar

1 tsp. instant yeast

1/4 tsp. salt

225 ml. cold water

30 g. unsalted butter (softened)

Methods:

1. In a mixer bowl, add all ingredients, except for butter.  Knead on lowest speed about 5 minutes to get a rough dough.  Add butter and then increase speed to medium and knead until dough is smooth and elastic, and when you stretch it thin, it won't break, known as window pane stage.  This takes about roughly 10 minutes.
2. Oil palms and remove the dough from the bowl and shape it into a round dough ball.  Let proof about 1 hour, or when the dough has doubled in size, in a warm place.
3. Line loaf pan with parchment paper for easier release later.
4. Once the dough has doubled in size, transfer to a pastry mat.  Knead a few times to punch out air bubbles and divide into 3 equal size dough balls.  Cover and rest them for 10 minutes.
5. Work with one dough at a time, roll it out into a rectangle, and then fold two sides in (the long sides) and then Swiss roll it up, repeat with the other two dough balls.
6. Put the shaped dough into the loaf pan.  Loosely cover and put in a warm place again and let them proof until they reach near the top rim of the pan, about 45 minutes to 1 hour.  10 minutes before the end of proofing time, preheat the oven to 180 degree Celsius.
7. Put the loaf pan in the second lower rack and bake for 50 minutes.  If the top of the bread gets too brown, you can tent it with a foil (sunny side up).  If you use a dark color pan, you may want to check on the loaf at 40 minutes as a dark color pan cooks faster.
8. Remove from the oven and then lift it out of the pan or turn it out of the pan onto a cooling rack to let it cool down completely.  Don't leave the bread in the pan or the bottom of the bread will get soggy.
9. Slice and enjoy....

Soft and fluffy!

I love this bread, soft and fluffy, and spread it with butter and kaya and have it with a cup of home brewed coffee, kaw-kaw; wow! it is as good a feeling like having our breakfast in a Hainan Coffeeshop ~ smile ~

I bake it again the following week; trying it out in a whole loaf and bake it using a Pullman Bread Pan.  Another beautiful loaf of Hainanese Bread, from my kitchen to the dining table.  Breakfast is served with a smile.

I adapted this great recipe from 'What to Cook Today.'

Matcha Almond Cookies

 

Ingredients:

113 g. unsalted butter (room temperature)

1/3 cup icing sugar (sifted)

1 cup plain flour (sifted)

1 tbsp. Matcha powder 

1/8 tsp. salt

1/3 cup (sliced almond, lightly chopped)

Methods:

1. In a bowl add the sifted flour, matcha and salt.  Mix with a spoon to combine.
2. Cream butter and icing sugar until fluffy at medium speed.
3. Lower the mixer speed.  Add in dry ingredients, 1 tablespoon at a time until dough is formed.
4. Add in chopped almonds in 3 batches, and stop the mixer immediately once all is combined.
5. Divide dough into 2 portions.  Roll a portion of the dough into a log (size depends on your preference).  Wrap the log with plastic wrap and freeze for 30 minutes.  Repeat with the other portion.
6. Remove dough from freezer.  Use a sharp knife and cut the dough about 1/4" thick each.  Arrange the cookies on a lined baking sheet.
7. Bake in a preheated oven of 162 degree Celsius for 15 to 17 minutes on middle rack.  Remove cookies to wire rack to cool completely before storing in air tight container.

The logs are ready to be freeze

This recipe is adapted from 'rasamalaysia.com' with slight adjustment to suit my baking preference.