Cantonese styled kuey teow with beef stir fry with ginger

i had this for dinner when i ate at a bistro last week. now, when i feel like eating something chinese, i will make this.

100g kuey teow
50g cooked beef, sliced thinly
1 pip of garlic,sliced
1 slice of ginger, sliced
some veggies
beef or chicken stock
1 tb of cornflour
1 tb of sesame oil
some oyster sauce
some soya sauce

heat the oil in a wok and saute the the garlic with ginger. pour in some soya sauce and oyster sauce, then add in the kuey teow. add in the veggie as well. stir until the veggies are cooked. then pour in the stock and the beef. add in the seasoning, then cornflour. voila!

Cream Puffs

i've always adored the small dainty pastries. they are, i think, one of the best baked goods to be served during tea, especially a traditional english tea (along with scones and jam). the first time i made these cuties were more than 5 years ago.

since i have leftover non-dairy whipping cream, i thought it best to make cream puffs (aka profiteroles). my sister was going back to kl and announced that my niece syahirah loves her cream puffs with custard filling and not cream filling. okay, so i obliged her wish.

cream puffs and chocolate eclairs are made from choux pastry. it requires you to boil water and butter, and to add flour until it's not sticky. eggs are added later on.

choux pastry

1/4 litre cold water
125g flour with a pinch of salt
100g butter
3 eggs
1/2 teaspoon castor sugar

boil water, butter and sugar. on low heat, add the flour and fold with a wooden spoon until the mixture no longer sticks to the pan. remove the mixture from the pan and put it in another bowl and let it cool down for 15 mins. beat in one egg at a time until it is well-blended and looks glossy.

use a pastry bag and a star nozzle to pipe the pastry onto a greased pan. bake in 200 C for 20 mins. slice the puffs and fill them with custard filling or cream

custard filling (pastry cream)

1/2 liter warmed milk
1 egg
1 egg yolk
30g cornflour
25g custard flour
100g castor sugar
1/2 teaspoon vanilla

beat the eggs, the flours, sugar and vanilla essence. pour in the milk and mix them well. cook on a medium fire until the custard boils and thickens. cool before using.