The Great Chef

Today post is my first post for 2019 😊😊. How sweet could it be posting my first post is sweet jelly candies. Hopefully for the rest of the year my life would be sweet sweet. Dried Agar Agar candies .... I once tasted this dried agar agar is when Im a teenager time going visiting a Malay friend during Hari Raya. My first bite of this candy and Im absolutely love it. When I asked my friend how it was made, she told me that the agar agar had to be sundried for days.  What??? For days?? Oh not me, Im not going to do this ridiculous hardwork to sundried these candies for days before I can eat it!! And after 30 over years, here I am making this sweet candies to enjoy 😁😁. Dried Agar Agar Candy Recipe adapted from  Table for 2 .... or more Ingredients 100gm agar-agar strips (you can use scissor to snip it shorter) 3 litre water (12 cups) 800gm rock sugar 600gm caster sugar 2 tsp of rose flavouring & few drop of red or pink colouring 2 tsp lychee flavour (no colouring required)

Kumquat is one of my favourite fruits for baking desserts. I love their tangy fragrant sweet taste after they are cooked in sugar syrup.  You can blend it to become jam or make kumquat juice.  The jam are good on toast. Today I am posting again my Kumquat Almond teacakes. The first time I bake d this teacakes is in 2012 and eversince then I will bake this every year once I could get hold the kumquats at the supermarkets. KUMQUAT ALMOND TEACAKES   Ingredients  35gm all purpose flour 50gm ground almond 1/2 tsp baking powder  60g butter 50gm caster sugar 2 eggs (Grade B) 60gm kumquat puree (refer recipe below) 18 pcs poached kumquat halves (refer recipe below). Prepare 18 2 inch tart tins or 12 3 inch tins. Grease the tins with butter. Preheat oven at 150(fan)/170C. Sift flour and baking powder. Mix with ground almond, set aside. Cream butter and sugar until light and fluffy.  Beat in eggs one by one, beating well after each addition.   Add in the almond flour mixture Put in 2 additions

Seriously I think being a food blogger is not easy but I do admire and salute those bloggers (including myself 😂) for their time painstakingly .... prepare, cooked, taking pictures, editing and post to the blog.  And now, you would have to rewrite your own recipe as some food bloggers or editors wouldn't allowed you to copy and paste the exact same word by word of their recipe!  This few days I have been hardworking posting my food recipes ... well these few posting are my favourite food which I have been cooking and baking for umpteenth times.  Instead of scrolling looking thru my handphone gallery for the recipes, I thought I should post and update it to my blog for my convenient search in the future. Today, this Steamed Tofu with mince meat is an easy and homey comfort dish.  I have cooked this for .... countless times. STEAMED TOFU WITH MINCE MEAT  Ingredients 1 pack silky smooth tofu (300gm) 100gm mince meat 2 medium size dried mushroom (soaked and chopped into small sizes) 1

I have some left over black sesame powder and I just can't figure out what I should use it for.  So I thought why not try to incorporate some into the short crust pastry and make egg tarts. And here is my version of black sesame pastry egg tarts! BLACK SESAME PASTRY EGG TARTS (Makes 6 ) Ingredients Pastry 75g butter 1 tbsp Icing Sugar  120g plain flour or all purpose flour  20g black sesame powder 1 egg yolk  1/2 egg white  Filling   60g castor sugar or fine sugar  75g hot water  2 whole eggs  125ml fresh milk   pinch of fine salt  Method (for Pastry) With your electric hand held mixer, cream the butter, icing sugar, egg yolks and egg white till smooth. Fold in the black sesame powder and flour and mix till well combined. Once it is well mixed, using hand, press the mixture together and form a dough. (If the dough is too wet texture add in some flour and lightly knead till well combined).  Wrap the dough in a clingwrap and refrigerate for 20 minutes.  Take the

Sesame Ginger Chicken is my all time favourite dish as this is a fast and easy way to prepare and cook. I remember I learnt to cook Ginger Wine Chicken way back when Im just in my early teen. Sesame Ginger Chicken Ingredients 400-500gm chicken pieces (drumsticks & wings)  60g ginger, sliced into long thin strips  2  tbsp sesame oil  2 tbsp soy sauce 2 tbsp Shaoxing Wine  125ml or 1/2 cup water Method Heat a wok over high heat and add in the sesame oil.  When the oil heated in smoking hot, add the ginger strips and fry till fragrant and aromatic; about 10-12 minutes. Add in the chicken pieces and stir fry  for about 1 minute.  Add in the soy sauce and shaoxing wine.  L astly,  pour in the half cup of the water and bring the liquid to a boil, cover the wok, and simmer over low heat for about  20 minutes, until the chicken is cooked and the sauce has thicken.  (Do make sure to stir occasionally, and add a little more water if you like extra sauce.)

Wonton noodles or sometimes it was called wanton mee or wantan mee is a Cantonese noodle dish which is popular in Hong Kong, Guangzhou, Malaysia, Singapore and even in Thailand. In Malaysia, a bowl of wanton noodles cost only RM$5.50 which is considered very cheap (and some food stalls serve it with wantons, fish balls and a big piece of tofu too).  So we don't really need to painstakingly cook this at home when you can just go to the food stalls to have this delicious noodles. But when you are in another side of the world, ordering a bowl of w o nton noodles could cost you more than $10.00; and the noodle might not suit to your palate or full of msg in it. Today I'm sharing with you this flavourful Wonton Noodles which we have cooked it for ... oh I have lost count how many times we have cooked this . WONTON NOODLES (WANTAN MEE) (Serves 4) Recipes adapted from To Food With Love Ingredients: 400g fresh wonton noodles /egg noodles 1/2 bunch choy sum or more, washed and cut into