Homemade Noodle aka Chicken Noodle

Recipe : @shirleyliem

*Noodle Ingredients
250 gr  High protein flour / Bread flour
1/4 tsp  Salt
95 ml   (1no egg + water) ## ( I used Spinach Phuay Leng )

## Other alternative :
For vegetarian, you may just omit the egg and replace with water.
For vegetable noodle, you may replace the total fluid amount to juice chye sym/juice carrot/juice spinach/juice tomato

Other sauce ingredients for Noodle:
3 Tbsp Sesame Oil
1 Tbsp Soya sauce 
1/8 tsp Salt

1 Mixed all the noodle ingredients, roll the dough using rolling pin until smooth and flat until approximate 25 cm long with the thickness +/- 0.2cm. Left part of the dough for cracker (optional)
2 Boil the water and add in the noodle, cook until it tender.
3 Put the cooked noodle to a big bowl with other sauce ingredients in it. Mix until well incorporated.
4 For cracker : Make as per preference and fried it until cook or golden colour.

*Chicken in Dark Sauce Ingredients:
250 gr  Chicken meat (sliced in cubes)
2 Tbsp Oil
2 cloves Garlic, minced
3 nos    Shallots, minced
1/4tsp pepper powder
1/4tsp salt
3 Tbsp Dark Soya sauce (kecap manis)

Stir fry garlic and shallots in hot oil until fragrant, add in chicken meat and pepper, cook until chicken change colour (white). Add in dark sauce, then salt, with low heat, cook until seasoning is absorbed and chicken is cooked. Ready to use.

*Soup Ingredients:
Chicken bones from 1 no. chicken
2 Tbsp Oil
2 cloves Garlic, bruised
1/4 tsp  Pepper powder
2 litre   Water (Boil) ( I only used 1 litre )

Stir fry garlic with hot oil until fragrant, add chicken bones. Cook until the chicken chicken change colour, add pepper, stir fry for a while, add boiling water and cook until the bones cook. Add salt for the taste.

Traditional Mooncakes II

Recipe : @liangoenawan

SYRUP Ingredients: (OPTIONAL or can buy ready made Golden Syrup)
300 gr Sugar
200 g Water
1 no Lemon
½ tbsp Maltose
¼ tsp Salt

- Cook all the ingredients in a pot for 1.5 – 2 hours or until thickened
- Set it cool and ready to use. It can be stored up to 1 year.

Glazing Ingredients:
2 Egg Yolks
1 Egg
Lightly beaten and filtered

SKIN Ingredients:
- 180 gr Low Protein Flour / Top Flour
125 gr Syrup ( I used ready buy Golden Syrup )
45 gr Groundnut Oil
½ tbsp Alkaline Water / Air abu
1/8 no lemon water

Filling : Lotus paste, Chicken Floss, Assorted nuts, Salted eggs (optional)

- Combined ingredients B to A, mix well. Let it set minimum 5 hours, or more in closed container.
- Scale as per your mould, or about 60 gr with filling of 100 gr lotus paste, with 1 egg yolk, wrap it.
- Dust mooncake with flour, tap out excess flour. Place in a mooncake mould, press gently. Knock out and dislodge imprinted mooncake.
- Bake for 12 minutes in preheated oven of 175C (depend on individual oven), remove and let it cool 2 mins, then glaze surfaces with egg yolks. Rebake for another 10 minutes. Remove can glaze with salad oil (optional).
Cool mooncakes, best served after a keep of 2-3 days.

Bread Cake

Recipe : @lysa_tangkulung

BREAD Ingredients:
125 gr Bread flour
25 gr Plain flour
25 gr Butter
20 gr Castor sugar
1 sdm Milk powder
1 sdt Yeast
2 gr Salt
1 btr Egg yolks
15 gr Condensed milk
70 ml Milk
50 gr Raisin / Cranberry

Method :
- Mix and knead all the ingredients, except yeast. After 10 minutes add in yeast and knead until smooth.
- Roll flat the bread dough as big as the bread tin (see attached picture), then add raisin / cranberry on it,
- Roll from the bottom and press it while you roll until the last part of the dough, and then seal it by pinching the dough. Please grease the bread tin or use greaseproof paper if you are not using non-stick tin.
-  Put the dough into baking tin ( W12,5 cm x H 12 cm x L 23 cm)  and put the pinching part facing below and let it proof until twice the size or about 1 hour 15 minutes
- After 1 hour, please start to make cake batter.


Egg yolks Ingredients:
3       Egg yolks
20     gr Castor sugar
30     ml Milk
30     ml Olive oil / vegetable oil
55     gr Plain flour
1       tsp Pandan paste

Method :
Beat the egg yolks and sugar until pale add milk, oil and flour. Mix until incorporated, set aside.

Egg whites Ingredients:
3       Egg whites
1/4    tsp Cream of Tartar
30     gr Castor sugar

Method :
- Whisk the egg white and cream of tartar until foamy, gradually add in sugar. Beat on high speed until frothy and medium peaks form.
- Gently fold into egg yolks and egg whites with spatula, mix until well blended.
- pour on top of the proved bread dough.
- bake in preheated 180C oven for about 40-55 minutes or depending on individual oven.

Ayam Kodok (Frog Chicken - Deboned and Stuffed Chicken)

Source : Endang JTT via @nirmawidi

•             1 whole Kampong Chicken
•             500 gr chicken mince from the deboned chicken meat
•             4 no steamed egg, remove shells
•             300 gr beef mince ( I change to prawn )
•             6 slices bread loaf ( I omit this )
•             200 ml fresh milk ( I omit this )
•             2 no eggs, lightly whisk

•             1-1/2 tsp pepper powder
•             1/2 nutmeg
•             8 cloves of garlic
•             8 cloves of shallot

Other seasoning:
•             2 tbsp light soya sauce
•             1 tbsp oyster sauce
•             1-1/2 tsp chicken powder
•             1/2 tsp salt

Glazing sauce when BBQ the chicken:
•             2 tbsp black sweet sauce (eg. kecap ABC)
•             1 tbsp light soya sauce
•             1 tbsp vegetable oil or melted margarine/butter

Brown sauce:
•             1 tbsp butter/margarine
•             1 no onion, finely dice
•             4 cloves garlic, finely dice
•             1-1/2 tsp black peppercorn
•             1/2 nutmeg, grind
•             1/4 tsp pepper powder
•             2 tsp oyster sauce
•             3 tbsp black sweet sauce
•             1-1/2 tbsp light soya sauce
•             1/2 tsp chicken powder
•             500 ml broth
•             2 tbsp corn flour, dilute with 2 tbsp water

Skin removed preparation

1. Place chicken on flat surface. Rub whole chicken with coarse salt. Rub until clean. Rinse under running water. Now chicken texture will be rough and shiny.
2. Prepare pairing knife or any small sharp knife. Now we will remove the skin from the whole chicken.
3. Start removing skin from bottom opening of the chicken ( the chicken buttock)  Note: do not tear the skin. Handle with extreme care slow and steady. Now you can insert your fingers in between the skin and flesh.
4. Carefully remove the tissues underneath the skin. If knife is difficult for you, use scissors.
5. Remove skin from 2 directions. Option A: top “chicken buttock” opening . Option B: Bottom “chicken buttock” opening. This step enhance your fingers reaching middle.  Do the same for thighs slightly cut the thigh joint so it doesn’t “clip on” but not detaching from the whole chicken. Lift the thigh skin up. Pull up thigh skin so you can Insert your fingers in until you touch the joint end. Cut the thigh flesh which is close to the joint end. Use chopper or hammer to break it ( I choose stone pestle)
6. Now the skin shouldn’t be attached to flesh at all.
7. Lay the skin flat now.
8. Now stitch whole chicken skin up to make a sack. Note: stitch it tightly. Leave the “neck area” opening for fillings insert later part.
9. DONE! Cover the skin to prevent dehydration. 

Here is the video link that I found out quite useful on how to deboned chicken skin

Remove the chicken meat from the bones, and will be collected about 500 grams of meat. Minced meat with a sharp knife and insert into a food processor and process until blended
Soak bread in milk, knead until the bread is soften. Add milk / water if the bread is not soggy. Set aside

Prepare a bowl, put chopped chicken meat, minced beef, scrambled eggs, spices and bread. Stir well. Add the soy sauce, oyster sauce, broth and salt , mix well. Try it (by cooking a tbsp. of it), if less salty, soy sauce added to it.

Fill in the filling batter to the chicken skin:

Lay the chicken skin flat on the chopping board, make sure the skin is nicely laid (pic. 10). Enter half the filling batter by piping into the skin of the chicken, press and push so it become fully filled and firm. Insert two hard-boiled eggs in the left and right sides of chicken (pic. 12), reinsert the remaining filling up to the thigh and chicken breast section, make sure it fully filled-up. Insert another 2 hard-boiled eggs in the bottom part, left and right.

Press and push the filling batter until fully filled. Compress the filling batter and pull the skin to close, using a sewing needle and thread to seal.  Turn the chicken, get it  shaped.

Put the chicken in the pan steamer, steam over medium heat for 35-45menit or until chicken is cooked

Too long steaming chicken will make the skin becomes broken and damaged.

Check the water used to steam the chicken, take as much as 500 ml from the remaining boiled water (pic.15). It is part of water dripping from the chicken broth, we'll use to make brown sauce.
Brush the chicken with glacing sauce, spread thoroughly to the chicken surface with a brush, flatten to cover the entire surface of the chicken (pic. 16) Bake the chicken in the oven with a temperature of 170C for 15 minutes or until the surface of the chicken becomes golden brown and looks shiny. Remove the chicken, spread again with the glazing sauce once again and bake for 5 minutes. Remove the chicken, transfer to a serving dish. 

Brown Sauce Method :
Heat margarine in the saucepan until melted and hot, saute the onions and garlic until fragrant and browned. Pour the rest of steaming chicken broth 500 ml, and cook until boiling.
Enter the soy sauce, oyster sauce, soy sauce, black pepper, bouillon powder and pepper powder. Stir well. Pour the cornstarch solution to it. Stir until thickened solution, taste great, lift.

Dish presentation
Cut chicken lengthwise from the middle of the neck to the back end. Thinly slice each piece so that the egg can be nicely sliced as well. Place on a serving plate and pour the brown sauce

Choux Pastry with craquelin

Host : @anysuprianto

Recipe : Choux Book – Hannah Miles

Choux - Ingredients:
65 gr Plain Flour ( Used High Protein/Bread flour to get a firm result )
50 gr Butter, cut into cubes
75ml Milk + 75ml water or only 150 ml water ( I used water only )
1 tsp Caster sugar
a pinch of salt
2 Eggs ( approx. 100 gr)

1. Shift the flour twice to remove any lumps
2. Heat a butter in a saucepan with milk & water, sugar and salt until the butter is melted. As soon as butter is melted remove the pan from the heat (don't let it boil too long as the batter will turn out dry)
3. Quickly shoot the sifted flour in all at one go. Stir the mixture very hard with a wooden spoon or whisk until the dough forms a ball and no longer sticks to the sides of the pan. You may notice the dough seems wet, not to worry after few minutes the flour absorbs the water. Pour in to separate bowl to cool down +/- about 5 minutes.
4. Preheat the oven to 200C
5. Whisk the eggs in a separate bowl and beat a small amount at a time into the pastry using a wooden spoon or a balloon whisk, beat until well incorporated.
6. Pour in to the piping bag with the nozzle as preference.
7. Bake for 20-25 mins. 
** Don't try to open your oven door if your choux is not ready/golden brown or until the batter form
** Make sure bake in grease paper or normal baking paper/muffin tray grease with butter
Yield : 12 pcs

Cream Pastry with modification
1 egg yolk
12 gr corn flour
30 gr Caster sugar
a pinch of salt
125 ml milk
10 gr butter
1/2 tsp Vanilla extract 

100gr Whipping Cream
1. Whisk the eggs, sugar, salt and corn flour until thick and pale in colour.
2. Place the cream and the milk in a saucepan and bring to boil.
3. Pour small part of milk over the egg mixture, whisking all the time. Then pour the whole mixture back to the milk in a saucepan and whisk over a gentle heat until the mixture becomes thick and boiling. Keep out from heat, keep stirring. Wait for a few minutes, add in butter and vanilla. Stir until it well incorporated with the cream. While cooling, cover it with the plastic clingwrap to avoid the cream turn dry.
4. Whip the cream until stiff, then add in the cooling cream pastry, whip until incorporated.
5. Chill in the refrigerator until needed.
Note : Separate the cream pastry, and pipe it only when are ready to be served.


Craquelin - Recipe : Sonia-Nasi Lemak Lover

50 gr Butter
50 gr Brown sugar
60 gr All purpose Flour, sifted

- Beat butter and sugar till light and creamy, add in sifted flour, mix to combine.
- Keep the fridge to harden.
- Place dough in between two sheets, roll thinly
- Cut into small square and place on top of the choux pastry (see above picture)

Rainbow Legit and Lapis Surabaya

Thanks for Alice - ILove.ICook.IBake for the inspiration, please see her version here. :)
Here are my combination Lapis Legit and Lapis Surabaya Cake. 

Lapis Legit - Half recipe from what I normally baked

100 gr Butter
75 gr Margarine
1 tbsp Condense milk
1 tbsp Rum

12 Egg yolks
2 Egg white
85 gm. Caster sugar

25 gr Plain flour
5 gr Milk powder

Colouring (optional)

- Preheat 200C
- Cream butter till creamy and pale in colour. Add in condense milk and rum, mix well.
- Whisk ‘B’ until thick & double in volume, then add ‘A’, whisk until mix well.
- Fold in ‘C’, mix well using spatula.
- Prepare 8 inch (20x20cm) tray, lined at the bottom.
- Bake the first layer with top-bottom heat.
- Then bake the next layer until the last layer using top heat. Try to bake it each layer not more than 5 minutes or else, the cake will turn hard.
- Use back spoon to press lightly to flatten each layer while you mixed the batter into the tray.

Lapis Surabaya  -  recipe from NCC (Natural Cooking Club)

Ingredients : One  recipe : yields  2 layers
20 egg yolks
200 g sugar
250g butter, beat till soft and white
100g plain flour

- Beat egg yolks and sugar till ribbon stage. Off mixer
- Add in beaten butter and fold in using rubber spatula
- Fold in sifted flour, also using rubber spatula
- Divide batter into two, and pour on two 20cm square pan and bake in preheated oven of 180C for 25 minutes or till the tester skewer comes out clean
- Remove from oven, let cool for 5 minutes in the pan before transferring to cooling rack

Put the lapis legit cake in between two layers of Lapis Surabaya and spread with your favourite jam or buttercream. Cut the sides for presentation

Leopard Butter Cake

Host : @juw1t4_ling

Recipe : @charlie_ynj with modification

8 Egg yolks
4 Egg whites
250 gr Butter
175 gr Plain Flour
225 gr Caster sugar (original 275gr)

Cocoa paste: 15 gr Cocoa powder + 30 gr Hot water

- Preheat oven at 160C. Lightly grease the base of a 8" square or round cake pan and line the bottom of the pan with parchment paper.
- Cream butter and sugar until light and fluffy
- Add egg yolks one at a time, beating well after each addition.
- Fold in the flour mixture in 2 or 3 batches.
- In a separate bowl, whisk the egg whites until stiff peak. Fold white eggs mixture  partially into butter batter, Do not over fold or the egg will deflate.
- If you would like to make leopard effect, get 1/3 portions of the batter. After that divide into 2 portions, (Lighter version) 2/3 mix with ½ portion of cocoa paste and  (Darker version) 1/3 mix with ½ portion of the cocoa powder mixture, fill in to the piping bag.
- To make the leopard pattern : Put the plain batter as the base, then pipe the dark brown batter and make it lines around the baking pan, take your light brown batter and pipe on the top of the dark brown batter lines. Pipe dark brown batter again on top of you light brown batter, finally cover with the plain batter, and continue to the pattern.
- Bake for 45-50 mins or until a skewer inserted in the center of the cake turns out clean. (Cover up with aluminium foil if you see the cake turns brown too quickly and continue bake until cook)
 - Remove cake from oven and let it cool for 5-10 minutes before inverting onto a cooling rack.

Very good tutorial video, credit to : CookiesCupcakesandCardio: