Makes 10 cupcakes
50 gm butter (melted)
90 gm sugar
1 tsp vanilla essence
130 gm flour
1 tsp baking powder
½ tsp baking soda
¼ cup milk
1 banana, mashed
¼ cup chocolate chip
...the redneck eats well, here are some of our favourite tried and tested recipes.
A fudge that is rich and creamy. If you have a sweet tooth, you will like this treat. I normally double the recipe. Great as a Christmas gift.
Makes about 36 pieces
3½ cup white sugar
3 Tbsp golden syrup
½ tsp salt
200g sweetened condensed milk (½ a standard can)
2 tsp vanilla essence
1. Place all ingredients except the vanilla in a medium-heavy saucepan.
2. Warm over a gentle heat until the sugar has dissolved.
3. Bring to a gentle boil and cook for 15-20 minutes until it reaches the soft-ball stage* (120C)
4. Remove from the heat and add the vanilla
5. Beat (I use a electric mixer) until the fudge is creamy and thick and has lost its gloss.
6. Pour into a greased 20cm cake tin (I use a tray).
I have already posted the recipe earlier this year but have recently spliced together a short 1:45 minute video on the making of this Italian flat bread. Crank up the volume to enjoy the music of Duel by Bond.
We disagree as to which dish is best so one day we will cook both sauces and do a ‘taste test’. I hope the people who commented on Sinner's recipe will also try my version. As with all sauces the cook should taste and tweak to suit prior to serving. If it is not lemony enough add more zest or if it is too thick add more water.
6 pcs drumstick
1 Tbsp chinese cooking wine
1½ Tbsp light soya sauce
100 gm cornflour
50 gm rice flour
I like these pinwheel biscuits because they are hard and crunchy. Good for teething babies too ! If you like to dunk your biscuits in coffee, then this is it.
The dough of these pinwheels can be kept in the fridge for up to a week or in the freezer for 4 weeks. The biscuit dough can be shaped into rectangles, rounds or squares.
175 gm butter
80-125 gm sugar
75-100 gm brown sugar
1 tsp vanilla essence
350 gm flour
2 tsp baking powder
1 Tbsp cocoa
1. Cream butter and sugar until light and fluffy. Add egg and vanilla slowly and beat well.
2. Fold in sieved flour and baking powder.
3. Divide the dough into half. Add 1 Tbsp cocoa to one portion. Mix well. Cover the doughs and refrigerate for ½ hour to firm up the dough (a firmer dough is easier to roll)
4. Roll each dough into 3mm thick on a sheet of baking paper. I find it easier to work with half quantity of each dough.
5. Flip the plain dough onto the chocolate layer (fig 3).
I love the gravy of this prawn curry. It is spicy, slighly sour which makes me want to eat heaps of rice to soak up the gravy. If you prefer it hotter add more chilli.
350gm raw prawns
1 Tbsp tamarind paste
1½ cup water
1 - 2 Tbsp oil
½ tsp white or black mustard seeds
1 stalk lemon grass, bruised
1/8 tsp salt (to taste)
3/4 tsp sugar
1 spring curry leaf
1 tomato (optional)
Spice Paste (grind together)
2 Tbsp ground coriander
1 Tbsp ground cumin
½ tsp ground fennel
½ tsp chilli powder or chilli paste
1 Tbsp chopped ginger
½ small onion
1 clove garlic
Louise Cake is a kiwi favourite. It has a cake base with raspberry jam in the middle and a crusty coconut topping. The slice is quite sweet and is best eaten with a hot cup of coffee or tea.
Makes 30-40 slices
230 gm flour
2 tsp baking powder
approx 1 cup plum or raspberry jam
1 cup coconut
1 cup sugar
330 ml water
1 egg white (40gm)
1 egg (55 gm)
600 gm high grade/bread flour
1 Tbsp sugar
1 tsp salt
2½ tsp surebake yeast
1 Tbsp butter
1. Breadmaker setting : Dough
2. Place all the ingredients into the bread pan in the order according to your breadmaker instructions and press start.
3. Cover the breadpan with plastic wrap and refrigerate overnight or leave in a warm place to rise until dough double in bulk. (I prefer to let refrigerate overnight where it still rise slowly).
4. Next morning remove breadpan from fridge and punch down the dough. Cover and leave to double in volume again.
5. The shaping of the kaiser bun is the tricky bit. Use either the spoke-wheel or rope-knot method (see below). I find the rope-knot method retains its petal shape better.
6. Lightly mist the buns with a light spray of water from a height of 12".
7. Preheat oven to 230C. Create steam by placing an old pan with hot water in the oven. Just before putting the buns in, mist the oven walls with a water sprayer (do not spray the light bulb). Lower the oven to 200C. Bake for 12-15 minutes or until golden. Three minutes into the baking spray the oven wall again, avoiding the buns.
1. Total weight of egg white and egg = 95gm (weight without egg shell).
2. The buns freezes well. To defrost we nuke it in the microwave and pop it on top of the toaster to crispen up the exterior.
3. I have a fan oven which seems to bake the buns faster than the recommended time of 20 minutes.
Leaving the dough to overnight and prove in the fridge is a real time saver and ensures you will have plenty of time to get the bread ready by lunch time. The bread is suppose to taste better with the overnight proving in the fridge.
Shaping the Kaiser Rolls
As kids I remember my mother brewing this for us whenever we were studying for our exams. Nowadays whenever I feel lethargic or have trouble getting a good night sleep I cook this to boost my energy levels.
This is chicken essence in its purest form with no added water. When I first cooked this, Mr Redneck did not believe I could get a bowlful of soup with just placing some chicken on top of a bowl. Trust me...at the end of 3 hours you will end up with a bowl of very nutritional soup.
Yield : 1 rice bowl
1 small skinny chicken or chicken pieces (1.2kg)
chinese soup pot (fig 1)
rice bowl (fig 1)
metal rack or dish cloth
big stock pot
1. Remove skin and all fat from the chicken. Cut the chicken into big chunks.
2. Lightly crush each chicken piece with a pestle or the back of a chopper (make sure you crush the bones as well).
3. Invert a rice bowl in the chinese soup pot (fig 2).
4. Place the crushed chicken on top of the rice bowl (fig 3). Cover with the lid.
I was really looking forward to eating this har meen. The trick to a good prawn noodle is to have a very tasty and flavoursome prawn stock. It took me months of religiously collecting every bit of prawn heads and its shells to make the base.
For me this har mee recipe is an easier version as I used my homemade red curry paste which I have a ready supply in my freezer to spice up the dish . Instead of yellow fresh mee, I substituted with dried noodles as it is more readily available.
Yield : 2 bowls
1 tsp homemade red curry paste
2 cup prawn stock
1 chicken drumstick
12 raw prawns
¼ tsp salt
1 tsp soy sauce
fresh yellow noodle or dried noodle
handful ngah choy (bean sprout)
chives or spring onions
Seremban, a town in Malaysia is famous for its siu pau . Seremban siu pau is a popular dim sum dish. The pau has a filling of barbecued pork wrapped in a pastry made up of an oil and water dough . The siew pau skin in this recipe is light and crispy with many flaky layers. However, don't look too closely at my pleating as I stink at it.
Makes 9 paus
60g all purpose flour
60g bread/high grade flour
40g cooking oil
½ tsp golden syrup
60g water (minus 1 Tbsp)
62g all purpose flour
This is my favourite filling for steamed or baked savoury siew pau (buns). I always have a ready stock of barbecue pork in my freezer and can whip a small batch of this in a jiffy whenever I feel the urge to make some seremban siu pau or char siu pau .
125 gm char siew (bbq pork) (chopped into small pieces)
5 Tbsp frozen peas
chives or spring onions (optional)
2 tsp oil
3 Tbsp water
¼ tsp sesame oil
1½ tsp oyster sauce
2 tsp sugar
I use to buy ready made red curry paste but by following this recipe have found it quite easy to make it yourself. Then you know that it is fresh and has not been sitting on a shelf in the shop for years. I have made this paste using easily available ingredients from my pantry and garden.
Yield : 4 Tablespoons
3 stalk fresh lemongrass (use the bottom white part only, slice thinly)
1 Tbsp galangal
5 clove garlic
2 tsp chilli paste
½ tsp shrimp paste (belacan)
1 tsp cumin
1 tsp coriander
5 tsp red paprika