Skinny Chocolate & Cranberries Muffins

Recipes → Skinny Chocolate & Cranberry Muffins

These gorgeous muffins are great for when you’ve got the girls coming over for a catch-up. Get your ingredients mixed, weighed and measured and the over on so you can serve them warm, as they should be, although they reheat well too.

Ingredients :

250g self-raising flour

1 tablespoon cocoa powder

1 teaspoon baking powder

1 teaspoon cinnamon

85g light muscovado sugar

85g dried cranberries

25g dark chocolate, chopped

125g low-fat yogurt

125ml skimmed milk

3 tablespoons sunflower oil

1 egg, lightly beaten

To Prepare :

Heat oven to 180C. line a 12-hole muffin tin with paper cases. Sift the flour, cocoa, baking powder and cinnamon into a bowl. Stir in the sugar and cranberries.

Microwave the chocolate on medium for 1-1½ minutes, stir, then set aside.

Mix the yogurt and milk with the oil and egg. Make a well in centre of the dry mix and gently stir in the liquid. Drizzle half the chocolate over the mix, gently fold in until swirled, then repeat with the remaining chocolate. Take care not to over-mix. Spoon the mix into the muffin cases and bake for 1520 minutes until risen and firm to the touch.

Tia Maria & Chocolate Creams

Recipes → Tia Maria & Chocolate Creams

Just a few spoonfuls of this rich and creamy desert are all you need to end the meal with a flourish without overdoing it. they can be made and chilled several hours ahead. If you don’t have Tia Maria, use another liquer such as Cointreau, Grand Marnier or Kahlua.

Ingredients :

50g dark chocolate, 70% cocoa, broken into squares

150ml double cream

2 tablespoons Tia Maria

Cocoa powder, for dusting

Amaretti biscuit, to serve

To Prepare :

Put the chocolate into a bowl. Mix the cream with the Tia Maria, reserve 2 tablespoons, then tip the rest into a saucepan and bring just to the boil. Remove from the heat and tip straight over the chocolate, stirring until the chocolate melts. Divide between 2 small glasses and allow to cool slightly thickened, then spoon over the cooled chocolate mix. Chill for at least 1 hour to set. While you’re waiting, cut a heart shape from a piece of thick card.

When ready to serve, set the card over the glass and sift over a dusting of cocoa powder. Lift off carefully and do the same with the other glass. Serve with biscuit on the side.

Malaysia Hawker Food - Popiah

Recipes → Popiah

Ingredient :

1kg sweet turnip, shredded

300g prawn, shredded

300g pork, shredded

6 pieces bean curd, shredded

1 tablespoon chopped garlic

4 tablespoons oil

Seasoning :

½ teaspoon salt

1 tablespoon grounded preserve soya bean

¼ teaspoon pepper

1/8 teaspoon chicken stock granules

½ cup water

Other Ingredients :

3 eggs, add ¼ teaspoon salt, beaten, made into omelette, shredded

300g bean sprout, tailed, scalded

1 pair Chinese sausage, shredded and fried lightly

1 cucumber, shredded, 2 plants lettuce, washed, drained

1/3 cup fried shallots, *600g popiah skin

5 tablespoon sweet sauce, 2 tablespoon chilly sauce, optional

To Prepare :

Filling : Heat up oil in wok, fried the bean sprout until light brown. Dish and drain

With the remaining oil, stir-fry chopped garlic and preserve soya bean until fragrant. Add prawn and pork and stir-fry for a while. Mix in sweet turnip and all the seasoning. Use low fire to cook until sweet turnip is soft and almost dry. Add in bean curd, continue to cook until try. Taste.

To make popiah : place 1 piece of pipah skin on a board, take ½ piece lettuce leaf and put on the popiah skin. Brush a little sweet sauce and chilly sauce on the lettuce leaf, dish 1 tablespoon filling onto leaf, then add some bean sprout, cucumber, Chinese sausage, omelette and fried shallots on top of filling.

Roll up tightly, cut into pieces and serve on plate.

Note : You can deep fry the popiah before serve too.

Popiah Skin Prepare :

500g flour, sifted, 2 cups of water, 1 teaspoon salt, 1 tablespoon oil

To Prepare :

Mix all ingredients to form a soft dough. Sprinkle a little water on top and let it rest for 3-4 hours, or over-night in the fridge.

Use ‘K’ beater and beat the mixture until it leaves the side of bowl.

Heat up pan and make into thin round sheet.

Cool the cooked popiah skin on absorbent paper before storing up.

Malaysia Hawker Food - Vegetable Dumpling

Recipes → Vegetable Dumpling

Skin :

150g wheat starch

150g starch powder

1/2 teaspoon salt

400-450ml boiling water

2 tablespoons shortening

Filling :

2 tablespoons oil

1 tablespoon chopped garlic and shallots

3 tablespoons dried prawns, soaked and diced

3 dried mushrooms, soaked and diced

500g sweet turnip, peeled and diced into small cubes

Seasoning :

2 tablespoons light soya sauce

1½ tablespoon oyster sauce

1½ teaspoon pepper

½ teaspoon sesame oil

1½ teaspoon chicken stock granules

1 teaspoon cornflour and 1 tablespoon water, for thickening

To Prepare :

Skin : Put wheat starch, starch powder, salt into mixing bowl, pour in boiling water and stir quickly. Cover and leave aside for 15 minutes. Add shortening and knead to form into a pliable dough.

Filling : Heat up oil, sauté chopped garlic and shallots till fragrant. Add dried prawn and stir-fry till fragrant. Mix in mushrooms, sweet turnip, seasoning and cook till sweet turnip is soft. Thicken with cornflour water. Taste and dish up. Leave to cool before using.

Roll dough into a long cylinder and divide into 35-40 pieces. Shape each piece into a ball.

Flatten one ball of dough with a rolling pin to make a 7½cm round. Place one portion of filling in the centre of each round, pleating one side and seal to form into the shape of dumpling.

Steam with high heat for 8-10 minutes till dumplings are translucent. Remove from heat and brush a layer of cooked oil over dumpling immediately.

Serve dumplings hot or cold with chilly sauce.

Malaysia Hawker Food - Oyster Omelette

Recipes → Oyster Omelette

Ingredients :

250g fresh oyster, washed, drained

3 tablespoons oil

3 pips garlic, chopped

Batter (Mixed) :

3 tablespoons tapioca flour

1½ tablespoons rice flour

180ml water

½ teaspoon chicken stock granules

4 eggs, lightly beaten

Seasoning :

1 tablespoon light soya sauce

1 tablespoon Chinese cooking wine

Dash of pepper

To Prepare :

Heat up a large heavy frying pan until very hot. Add 1 tablespoon oil and spread evenly.

Pour in half of the batter, swirl to make a thin round sheet before adding half of the beaten eggs.

When the egg are almost set, make a hole in the centre, add ½ tablespoon oil and fry half of garlic until fragrant, mix then season with ½ tablespoon soya sauce.

Add half of oyster, stir and cook just long enough to heat through. Dish onto serving plate.

Repeat the same for the other half of the mixture.

Sprinkle some fresh coriander leaves on top as garnishing. Serve hot with sambal or chilly sauce.

Malaysia Hawker Food - Cuttlefish and KangKung Salad

Recipes → Cuttlefish and KangKung Salad
Ingredients :

1 pre-prepared dried cuttlefish

200g kangkung, plucked tender parts, washed

1 teaspoon salt

1 tablespoon oil

Sauce (Mixed) :

3 tablespoons hoi sin sauce

1 tablespoon preserved prawn paste

2 tablespoon sugar

1 teaspoon toasted belacan, grinded

4 red chillies, pounded

3 chili padi, pounded

2 tablespoons asam jawa (tamarind), add in 1 cup water and squeezed asam juice

5 tablespoons toasted peanuts, pounded coarsely

1 tablespoon toasted sesame seeds

To Prepare :

Cut pre-prepared dried cuttlefish into 4cm long strips

Bring half a pot of water to boil, add 1 teaspoon salt and 1 tablespoon oil, blanch dried cuttlefish strips in boiling water for 1 minutes. Dish and drain. Arrange onto a serving platter.

Blanch kangkung in the same boiling water for 1 minutes. Dish and drain. Dish onto the same serving platter, side by side.

Put sauce ingredients into a pot, mix and bring to boil. Taste

Pour sauce over cuttlefish and kangkung just before serving. Sprinkle more peanuts on top as garnishing.

Malaysia Hawker Food - Loh Bak

Good day all, this few days I would like to introduce some Malaysia Best Hawker Food. I hope you all will like it.

Recipes → Aromatic Loh Bak

Ingredients :

1 piece bean curd skin

600g pork, minced finely

300g prawns, minced finely

2 bombay onions, chopped

10 waterchestnuts, chopped

1 egg

8 cups oil for deep-frying

Seasoning:

1 teaspoon salt

1/4 teaspoon chicken stock granule

1 tablespoon light soya sauce

1/2 teaspoon sesame oil

1/2 teaspoon five-spice powder

1/4 teaspoon pepper

Dipping Sauce (Mixed & Bring To Boil) :

4 tablespoons dark soya sauce

2 tablespoons light soya sauce

3 tablespoon sugar

1/4 tablespoon five-spice powder

2 tablespoon water, mixed with 1/2 tablespoons cornflour

To Prepare :

In a big mixing bowl, mix minced pork, prawns and salt till sticky. Add chopped Bombay onions, water-chestnuts, egg and all the other seasoning into the meat mixture. Mix thoroughly.

Wipe bean curd skin with a clean damp cloth, cut into 4 pieces 8”x6”

Place 1 part of meat mixture onto 1 piece of bean curd skin and form into a long roll. Roll up tightly.

Deep-fry rolls with medium heat. Cut into slices and serve with chilly sauce.