Agnes chang recipes

HONEY MELON AND SAGO DESSERT

HONEY MELON AND SAGO DESSERT

Recipe adapted from Agnes Chang’s Book-Tasty Temptations. This is a very common dessert served at most Chinese restaurants
Hakka Bamboo Dumplings/ Soon Pan

Hakka Bamboo Dumplings/ Soon Pan

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~I am sending this post to Test with Skewer hosted by Shaz for Muhibbah Malaysian Monday #13 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Recipe (adapted from Agnes Chang)Filling 4 tablespoon of oil1 chopped garlic75g of fresh prawns - deveined, shelled and chopped1/2 tablespoon of miso paste200g chicken breast - finely chopped8 pieces of chinese dried mushrooms - soaked and diced300 g of bamboo shoots- finely chopped1 tablespoon of light soy1 tablespoon of oyster sauce1 chicken stock cubewhite pepper250ml waterDough for Skin600g yam -steam and mashed300g tapioca floursaltsome boiling water to mix (if necessary)Prepare the steamer
自制煎蕊 ~ Homemade Cendol

自制煎蕊 ~ Homemade Cendol

Agnes Chang. 自制的煎蕊没放色素,卫生又好吃。最重要是可以吃很多很多碗啊!. 煎蕊. 粉团材料. 100g 粟粉. 20g Hoen Kwe 粉. 20g 澄面粉. 4 1/2杯 水. 2 滴青色素 ( 我没放 )
Radish Cake

Radish Cake

 I am posting this to Muhibbah Malaysian Monday #11 hosted by Sharon of Test with SkewerRecipe (adapted from Agnes Chang)500-600g of radish- shred finely2 garlic - chopped3 tablespoon of dried prawns - soaked and chopped120g of chicken breast - dicedsalt and white pepper for seasoning1/2 teaspoon of Chinese Five Spice300g rice flour75g tapioca flour4 cups of water (including water from cooking radish)For garnishing ~ chopped chillies, thinly sliced spring onions, golden fried shallotsChilli Sauce to servePlace the shredded radish in a medium size pot with 1 cup of water, boil until the radish is soft and tender
煎网糕 + 咖喱杂菜~ Roti Jala + Mixed Vegetables Curry

煎网糕 + 咖喱杂菜~ Roti Jala + Mixed Vegetables Curry

食谱取自 : AGNES CHANG 蓝赛珍. 食谱取自 : AGNES CHANG 蓝赛珍. 咖喱杂菜. 材料 : 250g 包菜 ( 洗净,切块) 150g 长豆 ( 洗净,切3cm长段 )150g 羊角豆 ( 洗净,切去头部 , 切长段 )1条 茄子 ( 洗净,切块 ) 10粒 豆腐卜 ( 切半 ) 2000ml 水 200ml 浓椰浆 ( 我用淡奶 )咖哩料 : 100g 葱头仔 ( 打烂 ) 4支 香茅 ( 打烂 ) 2大匙 咖哩叶 100g 红辣椒 ( 打烂 ) 1小匙 马来栈 ( 炒香 ) 4大匙 咖哩粉 3大匙 辣椒糊 调味料 : 1大匙 生抽 1小匙 盐 做法 :
STEAMED MEAT PAUS [SANG YOKE PAUS]

STEAMED MEAT PAUS [SANG YOKE PAUS]

This is another Sang Yoke Pau which I made using Agnes Chang’s recipe for the filling. Recipe adapted from Agnes’s book – Let’s Eat [slightly modified]
Forelle Pear Pie

Forelle Pear Pie

and slightly modified from Agnes Chang's Tasty Temptations, French Apple Pie. Pin It Now. I. baked this pie for several times