Top 5 My Favourite Recipe #kathrinekwabakingtutorial #top5

这是我的 top 5 喜欢的食谱，希望你们会喜欢

Check out some of my awesome recipe, here is my top5 Favourite Recipe, hope you guys enjoy watching


0:00  Glutinous Peanut Balls 糯米糍
10:16 Teochew Yam Paste Mooncakes 潮州芋泥月饼
23:59 Butter Cake 牛油蛋糕
30:05 Chinese Egg Sponge 烤小鸡蛋糕
34:52 Coconut Milk Cookies 番婆饼

Homemade Pork Jerky (Bak Qua) 冢庭式肉干/自制猪肉干

Ingredients 材料:

1kg pork (minced) 猪肉 （绞碎或剁碎）

Seasoning 调味:

220g sugar (白砂糖)
2 tbsp light soya sauce (大匙生抽)
1 tbsp fish sauce （大匙鱼露）
1tbsp oyster sauce （大匙蚝油）
1 tsp pepper （小匙胡椒粉）
2 tbsp Chinese rose wine （玫瑰露）
1 tsp salt （小匙盐）

Method ：
1. Put minced meat into mixing bowl, add all seasoning and mix well. Marinate for 2 - 3 hours.

2. Spread the mixture on a large tray. Place  under the sun for 3 - 4 hours. Cut into 6 inches square pieces.

3. Grill meat pieces till both sides are cooked

Mooncake Syrup Making 糖青/月饼糖浆煮法

Ingredients 材料:

1kg sugar  （白砂糖）
750ml water （水）
1 lemon,cut into slices （柠檬 切成片）


Method:
1. Put all ingredients into a pot and cook until sugar has dissolved.Lower the heat and simmer until the syrup turn into golden brown.

2. Let the mooncake syrup stands for 2 weeks before using.

Pickled Ginger 醃泡酸姜

Ingredients 材料:

1 kg young ginger (子姜)
1 tbsp salt  (大匙盐)
630ml  white vinegar (白醋)
450g sugar (白砂糖)
300ml water (水)

1. Cut the young ginger into thinly slices, mix with salt. Marinate for 30 minutes.

2. Bring the sugar and water to a boil. Cook until the sugar is completely dissolves, add in rice vinegar. Remove from heat and set aside until cool. Then, add in ginger slices, covered and marinate overnight. Ready to serve.

Chill in the fridge can kept for 6 months.

Fried Kueh Teow 家庭式炒粿条面

Ingredients for seasoning 调味料:

2 tbsp caster sugar (大匙幼糖)
3 tbsp fish sauce (大匙鱼酱)
2 tbsp light soya sauce (大匙生抽 )
1 tbsp dark soya sauce (大匙黑酱油)
2 tbsp oyster sauce (大匙蚝油)
1 tsp salt (小匙盐)
1 tsp pepper (小匙胡椒粉)
1/2 cup (125ml)hot water (半杯热开水)

The recipe can be fried into 5 - 6 plates. It is best to fry plate by plate.
本食谱可做 5- 6 碗分量

Mung Bean Paste/Mung Bean Filling 绿豆沙馅

Ingredients 材料:

350g split green peas  (绿豆片)
150g sugar (白砂糖)
70g oil  (葱油或油)
2 tsp salt (小匙盐 (喜欢甜味豆沙，可以不加）)

鸡丝豆蓉酥
Mung Bean Paste Chicken Floss Pastry 
https://youtu.be/nDFsO08sgTI

豆沙饼 Tao Sah Piah :
https://youtu.be/mvJBF2DCaCs

Taiyaki 紅豆鯛魚焼 ~ 自制红豆馅

Ingredients 材料:

120g plain flour (面粉)

1/2 tsp baking powder (发粉)

100g fresh milk (鮮奶)

1 egg (鸡蛋)

1 tbsp caster sugar (幼糖)

1 tbsp corn oil (粟米油)

【Filling 馅料】

500g red bean (紅豆洗净)

5 cups water (清水)

300g caster sugar (幼糖)

2 pieces pandan leaf (香兰叶)

Homemade Cendol 自制煎蕊/煎哆

Ingredients 材料 ：

13 pcs pandan leaves (cut into short strips) (香兰叶/斑兰叶 (剪小段))
1000ml Water (清水)
1/4 tsp alkaline water (小匙 碱水)
1 tsp salt (小匙 盐)
120 g green pea flour / hoen kwe flour (绿豆淀粉)
80 g tapioca flour (木薯粉)

500g thick coconut milk mixed with 1 tsp salt，2 pieces pandan leaves (knotted) (浓椰浆 + 1小匙 盐 拌匀+2 片香兰叶，打结
200g gula melaka(chopped) cooked with 100ml water (椰糖 (切碎) + 100ml 清水 [一起煮至糖溶])

Caramel Kaya 焦糖咖椰

Ingredients 材料 : 

5 eggs (5粒鸡蛋)
250g sugar (250g白砂糖)
250g thick coconut milk (250g 浓椰浆)
3 pandan leaves (3片 香兰叶)