ABC Soup

Yummy’s Mama Version of Chinese ABC Soup

Ingredients:

2 yellow onion

2 med size carrots, peeled and chopped into 1 inch pieces

3 med size sweet potatoes, peeled and chopped

2 white potatoes, peeled

2 tomatoes

¾ pumpkin

5-8 red dates

1 small whole chicken or 1 chicken breast (skinned to lessen fat)

Salt and pepper to taste


Method:

1.     Boil about 10-12 cups of water in a large soup pot.

2.     Do not fill the water to the top as when you put in the ingredients, obviously the water will overflow.

3.     Add in all the carrots, sweet potatoes, potatoes, pumpkin, yellow onion and tomatoes once the water boils. 00=

4.     Add in the chicken. Bring to a boil again.

5.     Now turn the heat down to low and let it simmer for about 2-3 hours.

6.     Add salt and pepper to taste. Serve hot.

Curry Puff

curry puff :) one of my favorite.. Yummy! :)

A. Filling
1. 150g chicken chunks - marinate with some salt and curry powder
2. 200g diced potato
3. 20g chopped carrot
4. 30g diced tomato
5. 250g minced shallot
5. 1 stalk lemon grass - crushed
6. 5~6 curry leaves
6. 2tbsp spoon curry powder - mix with some water
7. Some sugar and salt to taste
8. Some water
9. 2~3 tbsp coconut milk

B. Water Dough
1. 350g all purpose flour
2. 40g margarine
3. 180ml water
4. 1/3 tsp salt

C. Oil Dough
1. 120g all purpose flour
2. 60g margarine

Steps :
A. Filling
1. Heat up the pan with some oil, stir in the minced shallot, cook until fragrant.
2. Add in lemon grass, curry leaves and curry powder, stir for 2 minutes.
3. Add in potato dices, carrot and tomato, stir and cook for another 5 minutes or until potato slightly tender. Slowly add some water for better cooking.
4. Add the chicken chunks and cook until they are done.
5. Sugar and salt to taste.
6. Stir in coconut milk, cook for another minute or two.
7. Remove from heat and set aside.

B. Water Dough
1. Melt the margarine, salt in the broiled water.
2. Make a well in the middle of flour, pour in the margarine salt water.
3. Mix well and knead to form a smooth dough. Let it rest for 15 minutes. If it is too dry to handle, rub your hands with some water to work on it.
4. Divide the dough to 8 portion.

C. Oil Dough
1. Rub margarine into flour until they mixed well, divide to 8 portion.

D. Wrapping (for 2" diameter curry puff mold)

1. Wrap the oil dough with water dough.
2. Flatten it to a 4" X 6" piece sheet
3. Roll it up lengthwise like Swiss roll
4. Repeat the step #2 and # 3.
5. Cut the roll into 6 portions.
6. With the cutting edge facing down on your work surface, roll it to a 2.5~3" circle skin.
7. Place the skin on the mold, fill up with the curry filling, fold the mold and trim the extra skin.
8. Remember to keep the sealing edge clean and oil free, or your curry puff will "break" when you fry it.
9. Fry the curry puffs until golden brown.

Sambal Prawn

Sambal Prawn
A.
12 medium to large size prawn/shrimp, cleaned and deviened (you can also deshelled)
1/2-1 onion, sliced about 1/2cm wide

B. Spice Blend:
4 cloves garlic
6 shallots
8 dried chilli, soak in hot water discard seeds
2 cm ginger
2 cm tumeric root
2 cm belacan, toasted
1 lemongrass bulb, chopped coarsely
1 large onion, sliced into rings
1 cup (250 ml) tamarind juice
2 tomatoes, quartered / 1 small can tomato paste/puree
Salt to taste
Sugar to taste
Cooking oil

1. Grind all ingredients in B.

2. Heat up the oil in the wok (med high) and put the B ingredients in. Keep stirring for about 10min.

3. Add water, tomato paste, tamarind powder/juice, salt and sugar. Continue stirring for another 4-5min. Taste and add salt/sugar if necessary.

4. Add in the sliced onion and prawn, stir a little bit, cover and simmer for 2-3min.

5. Uncover, stir and taste. Let it set for another 3-4min and serve.

Chocolate Chip Cupcakes

Chocolate Chip Cupcakes
from Martha Stewart

3 1/4 cups sifted cake flour (not self-rising)
1 1/2 tablespoons baking powder
1/4 teaspoon salt
7 ounces (1 3/4 sticks) unsalted butter, softened
1 3/4 cups sugar
1 cup plus 2 tablespoons milk
1 tablespoon pure vanilla extract
5 large egg whites, room temperature
2 cups semisweet chocolate chips

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners.

Whisk dry ingredients in a large bowl. Add vanilla to milk and stir lightly.

In the bowl of an electric mixer, cream butter and sugar with a mixer until light and fluffy.

Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with milk/vanilla mix and ending with dry. Scrape sides of bowl.


Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips.


Divide batter among muffin cups, filling each 2/3 full.

Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.