Debbie Teoh's Favourite Recipes

Debbie Teoh

Description

Debbie Teoh's Favourite Recipes is a delightful collection of 42 mouth-watering recipes, each with a theme of hidden taste sensations from one of Malaysia's most well-loved Peranakan chefs. Classic items such as pot stickers, samosas and Vietnamese rice paper rolls, and Peranakan favourites such as pulut inti, sweet potato kuih ku and Nyonya lepat kacang, are included, while popular treats such as five-spice rolls, baked pau, rice dumplings and steamed meat dumplings are reinterpreted to offer exciting new variations. Uncover the gems in this book and draw inspiration to come up with your own creations with Chef Debbie Teoh.

Sujets

• Cooking
• Asia

Informations

• Publié par: Marshall Cavendish International
• Date de parution: 20 septembre 2014
• Nombre de lectures: 0
• EAN13: 9789814561945
• Langue: English
• Poids de l'ouvrage: 4 Mo

Extrait

debbie teoh s
FAVOURITE RECIPES
This book contains previously published material from Under Wraps!
The publisher wishes to thank Parkson Grand Sdn Bhd for the loan and use of their tableware during the photography session.
Photographer: Rory Daniels
Copyright © 2014 Marshall Cavendish International (Asia) Private Limited
Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International
All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Request for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: [phone], fax: [phone]. E-mail: [e-mail] Online bookstore: http://www.marshallcavendish.com/genref
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages.
Other Marshall Cavendish Offices
Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia
Marshall Cavendish is a trademark of Times Publishing Limited
National Library Board, Singapore Cataloguing-in-Publication Data
Teoh, Debbie. Debbie Teoh s favourite recipes. - Singapore : Marshall Cavendish Cuisine, [2014] pages cm ISBN : 978-981-4561-56-3 (paperback) eISBN: 978-981-4561-94-5
1. Stuffed foods (Cooking) 2. International cooking. I. Title.
TX836 641.8 -- dc23
OCN 884538707
Printed in Singapore by Craft Print International Ltd
CONTENTS
Dedication Acknowledgements Introduction Meat and Poultry Seafood Vegetables Rice and Noodles Sweets Traditional Kuih Wrapping Techniques Weights and Measures
4 4 5 7 29 39 49 65 83 103 107
dedication
I would like to dedicate this book to my dear mom, Madam Esther Teng, who turned 79 this year and who remains my pillar of strength. Thank you mom for everything. Also, to the two steely ladies, Madam Annie Lim and the late Madam Tan Ah Nya who helped me discover and seal my passion for cooking and baking. Without them, I would not be here today.
acknowledgements
To the photographer, Rory, the food stylist, Lynn, and editor, Selina, thanks for going through the bad haze and weather during the photo shoot. To my family and friends who have supported me. You know who you are. Thank you from the bottom of my heart.
As always, cook from the heart.
INTRODUCTION
Debbie Teoh s Favourite Recipes aims to give a little something to everyone. The recipes in this book were inspired by many cultures, both Eastern and Western, and the diversity of flavours they encompass is marvellous and remarkable.
The culinary possibilities that follow from different types of wrappers, some edible and others not, are near infinite with some imagination-from coconut, banana and lotus leaves to phyllo pastry, spring roll skins, seaweed sheets and chapati.
I hope that my favourite recipes will inspire and spur you to interpret these recipes for your loved ones, and also help develop your culinary talent. Express your love for your loved ones by serving them endless gifts and delight in their pleasure every time. Be happy, cook from your heart and the food should be nothing less than fabulous!

Meat and Poultry
Baked Chicken Char Siu Pau Pot Stickers Chicken Pepper Leaf Parcels Five-spice Chicken Rolls Pandan Chicken Quail s Eggs Siu Mai Fried Vietnamese Spring Rolls Chicken Seaweed Rolls Crystal Skin Dumplings Chapati Chicken Rolls
8 11 12 14 16 19 20 22 25 26
8
Baked Chicken Char Siu Pau
INGREDIENTS
Egg 1, lightly beaten Sesame seeds for garnishing
Filling
Chicken fillet 400 g (13 oz), cut into small cubes
Cooking oil 2 Tbsp Garlic 1 clove, peeled and chopped Sugar 50 g (2 oz) or to taste Green peas 100 g (3 oz) Onions 2, large, peeled and cubed Salt tsp or to taste
Tapioca (cassava) flour 2 Tbsp, mixed with 2 Tbsp water
Sesame seeds 2 Tbsp
Seasoning
Oyster sauce 1 Tbsp Dark soy sauce 1 tsp Sesame oil 1 tsp Chinese five-spice powder 1 tsp Chicken stock granules 1 tsp
Water Dough
Plain (all-purpose) flour 250 g (9 oz) Baking powder 1 tsp Castor (superfine) sugar 100 g (3 oz) Vegetable shortening 60 g (2 oz)
Lime ( limau nipis ) juice 1 Tbsp, or 1 tsp vinegar
Water 100 ml (3 fl oz)
Oil Dough
Plain (all-purpose) flour 250 g (9 oz) Vegetable shortening 120 g (4 oz) Salt tsp
Prepare filling. Mix together chicken fillet and combined seasoning ingredients. Refrigerate for 20 minutes.
Heat oil in a wok and sauté garlic until fragrant. Add chicken and sauté for 10 seconds, then add sugar, green peas and onions. Stir-fry to mix. Season to taste with salt and stir in tapioca flour solution to thicken. Turn off heat, sprinkle sesame seeds over and mix well. Set aside.
Prepare water dough. Combine all ingredients, except water, in an electric mixer or mixing bowl. Gradually mix in sufficient water to form a smooth dough; you may not need all of the water. Leave to rest in the mixing bowl for 1 hour, covered with a clean tea towel.
Prepare oil dough. Combine ingredients in an electric mixer or mixing bowl and blend until a soft dough forms. Divide into 30 equal portions.
Divide rested water dough into 30 equal portions and roll out each portion into a round with a rolling pin.
Place a ball of oil dough on top of a round of water dough. Gather up edges to enclose oil dough, seal and reshape into a ball.
Flatten combined dough with a rolling pin into a round roughly 6 cm (2 in) in diameter.
Roll up the round Swiss-roll style, then flatten resulting log into a rectangle with a rolling pin.
Roll up rectangle from the short side into a log. Place log on its side or make it stand vertically, then flatten into a round with a rolling pin.
Place 1 rounded tsp filling onto the centre of the round, gather edges above the filling and twist to seal.
Place each prepared pau (bun) on a square sheet of baking paper, brush with beaten egg to glaze and sprinkle sesame seeds on top.
Bake prepared pau in a preheated oven at 180°C (350°F) for 30 minutes or until golden brown. Serve warm.
Note : Char siu is a traditional Chinese dish of barbecued pork. In some parts of Asia, especially where there are significant Muslim populations, char siu is made from chicken. Ready-made chicken char siu or barbecued chicken, if available, may be used to save time. If doing so, replace 400 g (14 oz) chicken fillet with the same amount of chicken char siu and omit the seasoning ingredients.

11
Pot Stickers
INGREDIENTS
Plain (all-purpose) flour 250 g (8 oz)
Hot water 125 ml (4 fl oz / cup)
Tapioca (cassava) flour for dusting
Filling
Chicken meat 125 g (4 oz), chopped
Prawn (shrimp) meat 90 g (3 oz), chopped
Scallops 50 g (2 oz), chopped
Light soy sauce 1 Tbsp
Cooking oil 2 Tbsp and more for pan-frying
Sesame oil 1 tsp
Chicken stock granules 1 tsp
Spring onions (scallions) 20 g ( oz), sliced
Chinese chives ( ku cai ) 20 g ( oz), sliced
Ground white pepper tsp or to taste
Salt to taste
Vinegar Dipping Sauce
Black vinegar 3 Tbsp
Light soy sauce 1 Tbsp
Garlic 1 clove, peeled and chopped
Chopped coriander leaves (cilantro) Tbsp
Sesame oil 1 tsp
Prepare filling. Combine chicken, prawn meat, scallops, light soy sauce, cooking oil, sesame oil and chicken stock granules in a bowl. Mix well.
Add spring onions, chives and pepper. Season to taste with salt. Refrigerate until required.
Prepare pot sticker skins. Combine plain flour and hot water in a mixing bowl. Mix using a spatula. When dough is cool enough to handle, knead until soft and pliable.
Leave dough in the mixing bowl and cover with a damp tea towel. Set aside for 45 minutes to 1 hour for dough to rest.
Meanwhile, prepare dipping sauce. Combine all ingredients in a small bowl and set aside until needed.
To assemble, divide dough into 25 equal balls, then flatten and roll out into thin, 8-cm (3-in) rounds using a rolling pin.
Place 1 rounded tsp filling onto the centre of each round and fold in half to make a crescent-shaped dumpling. Tuck in left and right corners and press edges to seal.
Heat sufficient cooking oil for pan-frying in a non-stick pan. Fry dumplings over medium to high heat for about 1 minute or until cooked. Dumplings should be golden brown at parts and crisp on all sides.
Serve immediately with dipping sauce.
Note: The name pot stickers is a literal translation of the Mandarin name for these dumplings -guo tie.
12
Chicken Pepper Leaf Parcels
INGREDIENTS
Minced chicken 200 g (7 oz), or beef tenderloin
Tapioca (cassava) flour 1 Tbsp
Salt to taste
Pointed pepper leaves ( daun kaduk ) 30-35
Bamboo skewers or cocktail sticks
Cooking oil for brushing
Marinade
Garlic 1 clove, peeled and sliced
Lemon grass ( serai ) 2 stalks, sliced
Shallots 2, peeled and sliced
Red chilli 1, sliced
Fish sauce 1 tsp
Honey 1 Tbsp
Cooking oil 1 Tbsp
Dipping Sauce
Bird s eye chillies ( cili padi ) 3, thinly sliced
Garlic