The Great Chef

I really really love to eat doughnuts eventhough it might sound fattening to indulge to this snack.    Whenever I passed by the bakery shops, I would usually take a glimpse at their doughnuts, whether it is the normal traditional hole in the center doughnuts or the mini balls doughnuts. It do really look very tempting at those bakery shops but one thing is I'm not into those with heavy coated chocolate or strawberry topping.....it look so overly sweet to me.  I'm the those old fashioned type....just love the traditional icing or caster sugar coated doughnut is the one for me.  FLOWER DOUGHNUTS Recipe inspired from Donna Hay (Spiced Snowflake Doughnuts) Ingredients 125ml lukewarm milk 1½ tablespoons lukewarm water 1 tablespoons caster sugar 2 teaspoons active dry yeast 335g plain flour or all purpose flour 1 tablespoons caster sugar 50g melted butter 2 eggs, lightly beaten vegetable oil, for deep-frying For Dusting 55g icing (confectioner’s sugar, sifted ½ tea...

I believe most of you all love this Deep Fried Sesame Balls (or Jin Dui).  But wasn't keen to make it at home because of the deep frying and later have to clean up the kitchen stove etc.  And while we can easily buy this delicious yummy Sesame balls at the night market with just less than a dollar for a standard size. I have tried making Deep Fried Sesame Balls   two years back.  Though everything seem to be perfect while frying the Sesame Balls but some burst out the filling and make a mess in the hot oil. Last week I accidentally stumbled upon this site while searching for some other recipes and after watching her video, I just got to try it out myself. DEEP FRIED SESAME BALLS ~ JIN DUI Recipe sourced from  China Sichuan Food   Ingredients 1 ½ cups glutinous rice flour (I weight it this 1 ½ cups is equivalent to 190 grams ) ** 80 grams caster sugar or granulated sugar 100ml water + 10ml (please adjust accordingly) ½ tsp baking powder (you can add this or...

"Kai Dan Koh or Ji Dan Gao" is a cake that I grew up eating during my childhood times.  I love the spongy soft texture of the cake.  "Ji Dan Gao" is just more or less like a sponge cake. I have tried searching for the recipe previously in the internet but most of the Kai Dan Koh was those steamed cake or of that "Ma Lai Koh".  Until one day as I was going through some of my cookbooks, I found this Baked Chinese Cake which is very similar to the "Ji Dan Gao" which Ive been looking for. BAKED CHINESE CAKE / "Ji Dan Gao 鸡蛋糕" Ingredients 3 large eggs (cold) 140g caster sugar / granulated sugar 1 tbsp honey 3 tbsp water 1 tsp vanilla extract 70ml vegetable cooking oil  160g plain flour 1 tbsp corn flour 1 tsp baking powder Method Preheat oven to 180 celcius.   Grease and lightly flour 10 baking moulds (the mould about 4" diameter x 1.5" height). Sift the plain flour, corn flour and baking powder together.  Set aside. In an electric...

Wow.... it has been months I have not updated my blog.  I guess I wasn't as active like before and I know some of you have long forgotten who is Mel of Through The Kitchen Door already. It is not that I have not done any new recipes to try out, it just I haven't found myself up to do anything else and some failure in my try out recipes which resulted making me feeling down .... see I don't even know what am I talking about here... ! Well, my post for December 2015, is Pumpkin Xi Pan.  This is my 2nd time try out as the 1st time the dough is too  wet resulting too difficult to handle to shape it round at all.  So this time I make sure I won't over steamed the pumpkin.     Pumpkin Steamed Buns (Xi Pan / Hee Pan) Recipe adapted from My Little Favourite DIY Ingredients:   Sponge dough :   80g plain flour   1 tsp instant yeast   75ml water 120g pumpkin 60g glutinous rice flour   30g plain flour 1/4 tsp baking powder   50g...

Two days away and we will be celebrating the Mid-Autumn Festival;  and here I am trying out another new type of Mooncake this time.  What intrigue me when I saw Sonia posted her Hydrandea Mooncake as it look so pretty and gorgeous looking.  I'm sure you will totally awe too looking at this unique flower mooncake! Hydrangea Mooncake  Recipe adapted from Sonia of Nasi Lemak Lover makes 6 Water dough 63g plain flour 25g unsalted butter 8g caster sugar 25g water Oil dough 62g cake flour 35g unsalted butter Filling 150g red bean paste   (or any of your favourite filling paste) Egg wash- 1 egg yolk + ½ tbsp milk Method For water dough :   In a mixing bowl, place the plain flour, butter and sugar in and rub till resembles crumbs, add in water then combine well, do not over mix. Wrap the dough with cling film and rest for 20 mins. Divide into 6 equal portions and shape it round. For Oil Dough : Rub cake flour with butter, slowly combine till soft dough. Wrap the...

I've never ever thought of making "Tau Foo Fah" (Soy milk custard pudding) at home because it is so easily can get it at the local market here.    But it is always fun to make it at home. Its all because of my girlfriend "J" .... after having the fragrant tau foo fah at our classmate friend's house in Kampar, she was so determine to do it at her home too.  And from there on, it has inspired me to follow suit.... You can always buy the Soya Milk at the shop but just to make sure that the soya milk is of concentrated and not too diluted type.  But if you are more hard working type, you can always make your own soya milk at home; but hopefully someone with strong hands to help you to squeeze out the milk ...  "TAU FOO FAH" (SOY MILK CUSTARD PUDDING) Recipe adapted from  Lena of Frozen Wings Soymilk ingredients:   300gms soya beans, soaked overnight 1.8L water 4-5 shredded & knotted pandan leaves Method 1. In 4 portions, blend the soya beans wi...

I was on holiday back to my hometown Kampar and Ipoh Perak two weeks ago meeting few of my secondary friends whom I have not met for over 30 years!  Time flies.... but it was really good to see them again. We were all on food hunting trip in Kampar and Ipoh, patronizing restaurant and cafe right one after another;  in a way like taste testing the food instead of having a hearty meal at each restaurant.  Kind of fun too. Of course every savoury meal we have tried out, we can't miss out to go for sweet dessert too.  We were at this 100% Natural Cafe in Ipoh to try out their dessert ("tong sui").  So we order each bowl of different dessert from the menu;  one dessert caught my friend's eye and she ordered this Pumpkin Sago dessert.  I never had anything like this before.  Just one mouthful of this dessert, I immediately fell in love with it.  It was so delicious and yummy. Pumpkin Sago Dessert Recipe sourced from  My Humble Kitchen   ...