Potato Egg Salad

Welcome To The Tiny-Tots Cooking Classes Family Recipes For Success

Teaching children to be independent are the best-laid plans. It is a pity many kids of today pursue computer games so much or become a couch potato, grabbing a quick meal watching TV for the whole day. What happens when they leave home and the comfort zone to study abroad? Can they manage to cook for themselves a decent meal?

Many parents were happy to start off their young ones with cookery classes under expert help from Datuk Lim Bian Yam. This is a good holiday scheme, enriching the children's leisure. It helps to build their self-confidence and teaches everyone what teamwork is. Getting children involved in preparing recipes for a meal can instil a sense of discipline in them and promote ideas of sharing.


Many hands make work light, the potato egg salad is ready.











Ingredients:
1 kg potatoes
3 cooked eggs (shelled, diced)
1 cucumber (sliced)
1 bowl carrot pieces (blanched in hot water)

Seasoning:
1/2 tsp salt
1 tsp sugar
30 ml red wine vinegar
Some mayonnaise and fresh milk

Method:
1. Place potatoes in a wok. Add in tap water, turn on the heat to cooked through. Remove skins whilst hot. Diced into small pieces.
2. Add in seasoning. Keep it for 15 minutes.
3. Mix in eggs, cucumber slices and carrot pieces. Mix well, keep chilled.

(Y3K Cookbook Vol.10-Lim Bian Yam's Favourite Recipes On International Cooking)
Copyright of Y Three K Publisher. All rights reserved.

Home-made Hamburger

Welcome To The Tiny-Tots Cooking Classes Family Recipes For Success

Teaching children to be independent are the best-laid plans. It is a pity many kids of today pursue computer games so much or become a couch potato, grabbing a quick meal watching TV for the whole day. What happens when they leave home and the comfort zone to study abroad? Can they manage to cook for themselves a decent meal?

Many parents were happy to start off their young ones with cookery classes under expert help from Datuk Lim Bian Yam. This is a good holiday scheme, enriching the children's leisure. It helps to build their self-confidence and teaches everyone what teamwork is. Getting children involved in preparing recipes for a meal can instil a sense of discipline in them and promote ideas of sharing.


Happy Meals Are Here!











Ingredients:
1 kg minced beef/ pork/ chicken
2 pips garlic (pounded)
2 eggs (beaten)
45g fresh bread (blended)
Seasoning:
1 tsp salt
1 tsp black pepper (only for minced beef) or 1 tsp white pepper (only for minced pork
or chicken)
1 tsp MSG
1 tsp tarragon

Method:
1. In a big bowl, add in minced meat, seasoning and garlic. Stir in one direction with a wooden spatula.
2. Add in eggs, stir-well and later, add in blended bread pieces. Shape it into 60g rounds, flatten it slightly or shape it with a hamburger rounded mould.
3. Heat up a flat frying pan with two tablespoons of oil. Fry patties till well cooked. Serve hot with paste as according to the note printed.

Note: Hamburger means beef grilled in the Hamburg style. It was originally introduced into the U.S. by German immigrants. It is usually sandwiched in a round bread roll.


(Y3K Cookbook Vol.10-Lim Bian Yam's Favourite Recipes On International Cooking)
Copyright of Y Three K Publisher. All rights reserved.

Mini Doughnuts

Welcome To The Tiny-Tots Cooking Classes Family Recipes For Success

Teaching children to be independent are the best-laid plans. It is a pity many kids of today pursue computer games so much or become a couch potato, grabbing a quick meal watching TV for the whole day. What happens when they leave home and the comfort zone to study abroad? Can they manage to cook for themselves a decent meal?

Many parents were happy to start off their young ones with cookery classes under expert help from Datuk Lim Bian Yam. This is a good holiday scheme, enriching the children's leisure. It helps to build their self-confidence and teaches everyone what teamwork is. Getting children involved in preparing recipes for a meal can instil a sense of discipline in them and promote ideas of sharing.


Fruitful holiday cooking classes for the young ones.


Making sweet doughnuts is not too difficult after all.















Ingredients for Choux Pastry: (pronounced as Shoo Pastry)

120g butter
300 ml water
180g low-protein flour
4 eggs (lightly beaten)

For coating:
Some caster sugar

Method:
1. Boil butter and water together on low heat. Once butter starts to melt, turn to high heat and bring water to a quick boil.
2. Stir in flour and turn off heat. Keep on stirring paste in one direction to partially cook flour. Turn on to low heat again. Stir paste vigorously and turn off heat. Leave it to cool for 15 minutes.
3. Add in beaten eggs, in a slow stream into no.(2). Use a hand beater to beat mixture on low speed.
4. When eggs are fully incorporated, turn beater to high speed. Beat mixture for one minute.
5. With the aid of two metal dessert spoons, shape mixture into rounds. Release them into a wok of cold oil.
6. Turn on low heat and deep-fry the balls till golden. Remove, drain and coat them with sugar.

Tips:
1. Releasing choux pastry balls into cold oil will prevent them from drying out and sticking together.
2. Low heat helps to cook them both on the outside and inside.
3. No need to stir when deep-frying as it is light bodied and floats all round. Interesting for kids.

(Y3K Cookbook Vol.10-Lim Bian Yam's Favourite Recipes On International Cooking)
Copyright of Y Three K Publisher. All rights reserved.

Pandan Strips Jelly

Y3K COOKBOOK - MY SECRET RECIPES SERIES - VOL. NO.5 (FANCY CAKES AND JELLIES - page 61)











(A) Jelly strips:
800ml water
1 1/2 tbsps agar-agar powder
100g caster sugar
3 pandan leaves (knotted)
Few drops green colouring

Method:
1. Boil ingredients and keep on stirring till it comes to a quick boil. Discard pandan leaves.
2. Pour no.(1) into a jelly mould to set. Cut into strips and place them in an 8 inches square tray, keep chilled.

(B) Ingredients:
1000 ml diluted coconut milk (expressed from 1 grated coconut and topped in water)
2 tbsps agar-agar powder
120g caster sugar

Method:
Boil ingredients and stir often till it boils. Pour it into the tray of pandan jelly strips and leave it to set. Serve chilled, sliced into pieces.

To view contents of Y3K Cookbook Vol. no.5 "FANCY CAKES AND JELLIES"
http://y3kcookbooks.blogspot.com/2007/07/vol5-fancy-cakes-jellies.html

Steamed Chocolate Dotted Cake

Y3K COOKBOOK - MY SECRET RECIPES SERIES - VOL. NO.5
(FANCY CAKES AND JELLIES - page 23)











Ingredients:
A) 500g butter, 140g caster sugar
B) 10 eggs (grade A)
C) 1 can sweetened condensed milk (388g)
D) 170g low-protein flour (sieved)
E) 80g cooking chocolate (melted), 1 tbsp cocoa powder
F) 200g white cooking chocolate (melted), 1/2 tsp each of pink, green, yellow, purple colouring
Method:
1. Beat ingredient (A) till light and fluffy.
2. Add in eggs, one at a time. Beat well after each addition.
3. Add in ingredient (C). It is better if you alternate eggs and condensed milk to prevent mixture from curdling.
4. Fold in ingredient (D) in small batches. Combine flour well.
5. Scoop out 500g of no.(4) and add in ingredient (E). Grease and line a 10 inches square baking tin. Pour in chocolate cake mixture to steam for 20 minutes. Cool cake before dicing it into thin cubes.
6. Divide remaining cake mixture into five portions. Leave one portion natural and colour the
other four portion each with a different colouring from ingredient (F).
7. Grease and line an 8 inches square baking tin.
8. Steam each layer till cooked as follow:
1st layer-green mixture & cubes of no.(5)
2nd layer-purple mixture & cubes of no.(5)
3rd layer-natural coloured mixture & no.(5)
4th layer-pink mixture & cubes of no.(5)
5th layer-yellow mixture & cubes of no.(5)
Cool steamed cake well.

To view contents of Y3K Cookbook Vol. no.5 "FANCY CAKES AND JELLIES"
http://y3kcookbooks.blogspot.com/2007/07/vol5-fancy-cakes-jellies.html