Snacks

Churros

Ingredients:

• 250ml Water
• 1/4 teaspoon Salt
• 125g All-Purpose Flour, sifted
• 250ml Oil
• Icing Sugar or Cinnamon Sugar for dusting

How to do it:

1. Put flour in a heatproof bowl and set aside.
2. Combine water and salt in a saucepan.
3. Bring it to a boil.
4. Pour it over the flour.
5. Stir till a smooth dough is formed and it separates from the sides of the bowl.
6. Spoon the dough into a pastry bag with a large tip.
7. Pipe into hot oil.
8. Alternatively, pipe on greased and floured baking paper.
9. Deep fry till golden yellow.
10. Drain on paper towels.
11. Dust with icing sugar.

Note:
It's too soft to pick up the piped dough. So pipe directly to the hot oil will be easier. Or you can piped it on a floured baking paper then slip it to the hot oil.

Home-made Cereal Bars

Ingredients:

• 40g Unsalted Butter
• 25g Sugar
• 30g Cereals
• *aluminium foil

How to do it:

1. Melt butter in pan.
2. Add in the cereals.
3. Quickly mix well till all are coated with butter.
4. Add in the sugar.
5. Mix well and stir till sugar are melted and well coated with the cereals.
6. Pour the cereals onto the aluminum foil and pack them flat like a chocolate bar.
7. Press slightly to make them stick together.
8. Wrap the foil tightly and refrigerate.
9. Remove when the pack is cooled and cereals have stick together (no longer loose)
10. Use a knife to chop them into smaller pieces.

Note:

• You can use instant oats too.
• Add raisins and/or chop nuts if you like.

  Sesame Seed Toast

  Ingredients:
  
• 1/2 tube Egg Tofu
• 70g Fish Paste
• Bread of you choice, trimmed
• Sesame Seeds
• Oil for Fry

How to do it:

1. Mashed tofu and mix well with fish paste.
2. Spread on the bread
3. Press sesame seeds on the paste.
4. Deep fry with paste facing down for 3 minutes or till cooked.
5. Remove and drain on paper towel.
6. Serve with tomato or chilli sauce.

   Chive Rolls

   
   Ingredients:
7. 70g Garlic Chive aka 韭菜, diced
8. 100g Lean Meat, minced
9. 1 teaspoon Light Soy Sauce
10. 1 teaspoon Chinese Cooking Wine
11. 1 teaspoon Sesame Seed Oil
12. 1/3 teaspoon Salt
13. Wanton Skin (I used Shanghai Shuijiao Skin 上海水饺皮)
14. 1/2 tablespoon Oil for pan frying

Condiment (to be mixed together):

• 2 tablespoon Vinegar
• 1 tablespoon Garlic, minced to paste
• 1 teaspoon Garlic Chive, minced to paste
• Extra Vinegar (in a dish)

How to do:

1. Mix all ingredients, except wonton skin, together.
2. Put 2 - 3 teaspoon of mixture on wonton skin.
3. Roll the wonton skin up so it looks like a 'love letter' (鸡蛋卷).
4. Seal the edge with a dab of water.
5. Pan fried on medium fire till the skin is slightly brown on all sides.
6. Serve with condiment.

Note:

• You can use the usual shredded ginger with vinegar instead of my suggested condiment.
• Add the condiment to extra vinegar if do not prefer a strong taste of garlic (just like adding wasabi to soyu)
• 上海水饺皮 is thinner and 'blander' compared to the normal wanton skin.

  Cheesy Prawns

  Ingredients:
  
• Medium to Large Prawns, shells removed leaving the tails on
• Beancurd Skin, rinsed with water briefly and water squeezed out
• Cheese
• Cornflour
• Oil for frying

How to do it:

1. Put a skewer through the prawns so they are all straighten.
2. Blanch till they are almost cook.
3. Remove skewers, dab dry prawns and set aside.
4. Cut beancurd skin to size. It should double the length of the prawn and able to roll over the prawn a few times.
5. Lay 1/2 slice of cheese at the end of the beancurd skin.
6. Lay a prawn over the cheese.
7. Fold the beancurd skin up, covering the prawn.
8. Roll the prawn several time till the beancurd skin all rolled up the prawn.
9. Spread some cornflour on the edge of the beancurd skin.
10. Dust cornflour on the prawn with wrapped beancurd skin to dry it before frying.
11. Deep fry briefly in hot oil.
12. Remove, drain and serve hot.

Note:

• Blanching the prawn with a skewer first prevent the prawn from curling when frying and also 'bursting' the oil.
• If you prefer more beancurd, you can add a few extra folds.
• Use Cheddar Cheese if you prefer a strong cheese.
• You don't have to fry it too long as the prawn is almost cooked. Fry just to get the skin crispy.
• You have to rinsed the beancurd skin otherwise it will be too salty. Wiping with damp cloth is still to salty for me. It will be so soft after the rinse that squeezing it won't tear it.
• Use a tong to hold the prawn while frying. It will be easier.

  Ham with Veggie Spring Roll

  
  Ingredients:
  
  
• Spring Roll Skin
• Ham
• Tomato, cut into wedge
• Ladies' Finger, top removed and blanched
• Baby corn, blanched
• Egg for sealing
• Oil for frying

How to do it:

1. Place a slice of ham on the corner of the spring roll.
2. Place tomato, ladies' finger and baby corn on the ham.
3. Wrap like you do a usual spring roll.
4. Dab some egg on the edge of the spring roll to seal it.
5. Deep fry till golden brown.
6. Serve with mayonnaise and chili sauce.

   Samosa

   
   Ingredients:
7. Curry, leftovers worked fine
8. Spring roll skin, I'm using Spring Home （第一家） brand, cut into 6 cm by 21 cm strips
9. 1 egg, to seal the samosa
10. Oil for frying

How to do it:

1. Mash the ingredients in your curry to very small bits if yours are in chunk.
2. Scoop 1 tablespoon of curry and place it on the end of the spring roll, leaving some space for folding.
3. Fold the end over the curry like a triangle. (see instructions below)
4. Continue folding over. Stop at the last fold.
5. Spread some egg mixture on the remaining spring roll.
6. Fold over to seal the samosa.
7. Deep fry the samosa.
8. Remove, drain and serve.

Note:

• It works better if your curry is paste-like. So drain away excess sauce before you start.
• Alternatively, you can remove the ingredients from your curry to mash them then add curry sauce gradually to get the right texture.
• Trim away the last part of the spring roll skin to make the samosa look nice. I didn't do it - too lazy. LOL

  Chocolate coated Corn Flakes

  Ingredients:
  
• 1 bar of chocolate, I'm using 70g Milk Chocolate (see below)
• 10g butter
• 1 small box Corn Flakes

How to do it:

1. Boil a pot of water.
2. Break the chocolate and add butter into another smaller pot.
3. Melt the butter and chocolate in the pot by putting it on the pot of boiling water.
4. Stir well till they become smooth.
5. Remove from the pot of water.
6. Pour the corn flakes in and coat well with chocolate.
7. Place corn flakes on wax paper or paper cup.
8. Chill them. Best eaten when it's cold!

Note:

• If you find your melted chocolate too thick, add more butter. The amount of melted chocolate here is enough for 1 1/2 small boxes of corn flakes.
• You can coat bananas, strawberries, marshmallows, etc too! Just make sure your fruits are not wet otherwise the chocolate won't stick to them.
  

  Mini Muffins

  Ingredients:
  
  
• 250g Plain Flour
• 100g Sugar
• 1/2 teaspoon Salt
• 1 teaspoon Vanilla Essence
• 2 teaspoon Baking Powder
• 250ml Milk
• 2 Eggs
• 50g Coloured Candy Rice (optional)
• 50g Chocolate Chips (optional)

How to do it:

1. Shift flour and baking powder.
2. Add in salt and sugar.
3. Mix ingredients well.
4. Whisk milk, butter, eggs and vanilla essence until it is smooth.
5. Make a well in the dry ingredients.
6. Pour the mixture into the well of the dry ingredients
7. Mix well.
8. Separate the mixture into half.
9. Add Coloured candy rice in one and Chocolate Chips in another and mix well.
10. Pour some mixture in paper cups and bake.

Note:
I do not know the temperature and timing required to bake the muffin as I'm using a muffin maker. Mine just need about 7 minutes and it's done.

Kueh Dadar

Ingredients:

• 100g Plain flour, shifted
• 1 egg
• 1 tablespoon Pandan juice
• 150ml Water
• Gula melaka (plam sugar)
• Grated coconut
• Salt
• Pandan juice

How to do it:

1. Boil gula melaka with water till it melt.
2. Add in the grated coconut with a pinch of salt.
3. Cook till the mixture is fairly dry.
4. Set aside to cool.
5. Mix flour, water, egg, pandan juice and a pinch of salt till you get a smooth batter.
6. Using a non-stick pan, pour in some batter.
7. Let the batter spread into a thin pancake.
8. Turn it over and remove when both sides are cooked.
9. Remove and set aside to cool.
10. Put some coconut on the pancake.
11. Roll up like a spring roll.
12. Serve.

Note:

You can use green food colouring instead of pandan juice. I would encourage you to use pandan juice because it will look and taste better

Tri-colour Roll

Ingredients:

• 100g Plain flour, shifted
• 2 eggs
• 150ml Water
• Ham, sliced in strips
• 1 tablespoon Pandan Juice (depending how thick your juice is)
• Salt to taste

How to do it:

1. Stir in water to flour slowly.
2. Add in 1 egg.
3. Add pandan juice to make the batter green.
4. Add a pinch of salt.
5. Using a non-stick pan, pour in some batter.
6. Let the batter spread into a thin pancake.
7. Turn it over and remove when both sides are cooked.
8. Using the same pan, slowly pour in ½ beaten egg.
9. Let the egg mixture spreed into a thin egg 'skin'
10. Turn it over and remove when both sides are cooked.
11. Place the egg on the cooked batter (pancake).
12. Put ham strips on one side and roll both egg and pancake together.
13. Cut into smaller pieces and serve.

Note:
I prefer the pancake and the egg to be thin so it’s easier to roll and eat. If you prefer thicker ones, add more batter. If you have older kids, you can try adding cooked chicken strips instead of ham. If you don't want to use pandan juice, you can use green food colouring instead.