Sunday, June 21, 2015
This is a revised post. This bread is so good and tasty that I must once again share it with you. I like the fine texture of the bread, its cheesy taste and the sweetness and sourness of the blueberry jam. They are a perfect match.
The recipe is here.
Wednesday, June 10, 2015
Let me tell you, it is not easy at all. How many different recipes can you possibly conjure up? Sometimes, I just run out of ideas and resort to simple dishes. The above - steamed minced pork with lotus root, is one example. My first time putting lotus root and minced pork together, I had come across a similar dish at a food court recently.
Not only is it easy to prepare, this dish is healthy as little oil and sugar are used. In fact, you only need about ten to minutes to prepare the ingredients, and let the rice cooker/steamer do the rest of the job.
The usual lotus roots you find are dark brown and coated in mud. However, I used white lotus root here as I find that the crunch adds variety to the minced pork. Choose the younger (smaller and lighter in colour) ones for added crispiness.
(A)- 300 g minced pork
- 1 teaspoon salt
- 1 teaspoon light soy sauce
- 1 tablespoon water
- 2 teaspoon corn flour
- white pepper powder
(B) - 100 g lotus slices (cleaned and peeled skin and then sliced thinly)
(C) - 2 tablespoon or more of cooked water (adjust to taste)
- 1 teaspoon light soy sauce
- 1/4 teaspoon dark soy sauce (for colouring, optional)
- 1/2 teaspoon sugar
1) Combine ingredients (A) and mix well. Use a pair of chopsticks to stir at one direction until the water is fully absorbed by the meat. Once completed the meat becomes gooey, and the texture is smooth. Add in lotus slices, gently crush the lotus root into rough pieces as you blend them together with the minced pork.
2) Steam the minced pork mixture for 15 to 20 minutes.
3) Once done, drain the sauce from the plate. Mix ingredient C into the sauce and pour back into the dish. Garnish with spring onion and serve with plain rice.
Sunday, June 7, 2015
Have been cooking Nasi Lemak for N times but realised that my recipe has never been recorded in my blog.
The essence of nasi lemak is in the coconut rice and the belacan chilli. If you get these two ingredients right, you will have dished out a Nasi Lemak as good as, if not better, than those commercial outlets. Enjoy!
Warning: Please cook more rice. :)
Ingredients for Sambal Chilli paste :
- 100 g dried chillies, soaked in hot water for 30 minutes, drained
- 25 g belacan, wrap in a kitchen tissue paper and toast in microwave for 1 to 2 minutes, crushed into powder
- 1 big onion, peeled and sliced
- 10 small onions, peeled
- 3 pip garlic
- 1 tablespoon assam keping, mixed with 1 bowl of plain water to get assam water
- 1 chicken cube or ikan billis cube
- cooking oil for cooking
- half bowl or more pre-fried ikan billis
1) Grind dried chillies, garlic, big onion, shallots and belacan into fine paste. (if you do not want to toast your belacan in microwave).
2) Heat up a wok, put adequate oil to cook the ground chilli paste. Stir constantly and cook till the oil separates from the paste. At this time the colour of the paste is darker.
3) Add in chicken cube, assam water (adjust your sourness to adapt to your taste bud), sugar, salt to your taste. Dish up.
To Make Nasi lemak sambal chilli:
1) Fry 1 big onion (sliced) till fragrant. Put 2 tablespoon chilli paste, 2 tablespoon assam water, 1/2 bowl water, and sugar to taste. Then add in ikan bilis to toss for a while. Here only a guideline for you - adjust the amount of spicyness and the amount to prepare for number of guests. The remaining chilli paste can be kept in the fridge/freezer for future use.
Ingredients for Coconut rice:
4 cups rice
3 pandan leaves
2 cm piece ginger, scliced
1 lemon grass, lightly smashed
5 cups santan (coconut milk) from 1 coconut (or l packet 200g Kara coconut milk add water to get 4.5 cups or 5 cups of water)
1 teaspoon salt
Wash rice and drain. Boil together with the above ingredients till the rice is cooked through. Let it stand for 20 minutes. Stir to loosen rice grains before serving.
With this simple and humble basic belacan chilli paste, you can prepare other dishes such as:
300 g beehoon, soaked for 30 mnutes, drained
30 g dried shrimps, soaked for 10 minutes, drained and diced.
2 small (bean-curd) tofou, cut into small cubes, deep fried till crispy.
2 tablespoon fermented beancurd (bean paste)
2 tablespoon basic belacan sambal chilli paste
sugar, assam water to taste
1/2 bowl of chive, cut into lengths
30 cents bean sprouts
2 eggs, beaten and fry, cut into strips
2 shallots, 1 pip garlic, chopped
1) Heat up oil in a wok, fry dried shrimps, garlic and onions till fragrant. Add in fermented bean, chilli paste, paste, sugar, salt and bee hoon. Stir fry for few minutes.
2) Add assam water, cover , and let it cook over low heat for 5 minutes or the beehoon is softened.
3) Add in bean sprouts and continue to cook for 1 minutes. Pour in chives, toss and mix well.
Dish up and serve with bean curd pieces and egg.
Thursday, May 28, 2015
Recipe: serves 4
200 g glutinous rice (soaked in water for 30 minutes)
2 to 3 pcs of Pandn leaves
1 cup coconut milk
2 to 3 tablespoon sugar
1/2 teaspoon salt
(C) 1 mango, sliced (I like rainbow mango from Thailand)
1) Mix topping and cook over low flame, keep stirring till just boil.
2) With microwave cooking method: Drain rice and transfer to a casserole, add water just above the rice. Place pandan leaves on top. Cover and cook on high heat for 10 to 15 minutes in microwave oven. Check the doneness. Add 1/2 portion of Topping into rice and mix well. Cover and stand for another 15 to 20 minutes.
3) Transfer the rice pudding on a serving plate with mango slices and drizzle with the remaining topping.
Note: You can steam the glutinous rice in a steamer over high flame for 30 minutes.
Tuesday, May 26, 2015
I would like to share with you this simple and tasty Chinese steamed cake. I made it today. The Chinese steamed cake turned out to be springy and fragrant. Give it a try if you are a fan of baitanggao (白糖糕）。
1 teaspoon instant dried yeast
2 tablespoon warm coconut milk (below 38 deg C)
Method: Mix well and rest for 20 minutes.
B) Main batter:
i) 280 g rice flour
300 ml water
ii) 140 g sugar
200 ml water
100 ml coconut milk
1) In a big bowl, mix well ingredients i) till smooth.
2) Boil ingredients ii) till the sugar dissolves and the syrup just comes up to a boil.
3) Pour the hot syrup into rice flour mixture. Whisking constantly, and let the batter cool to room temperature.
4) Add yeast stater into cool cooked batter. Cover and leave for 2 hours at room temperature.
5) Grease a 20 cm round cake pan and place it in the steamer to preheat for 5 minutes. Then uncover, pour the batter into the hot pan, cover the steamer tightly and steam for 25 - 30 minutes until risen and springy -firm.
Friday, May 22, 2015
What do I do with mung beans?
Initially I was preparing them for tao suan (a type of Chinese dessert) but changed my mind because none of my children fancy it. So I ground the mung beans into paste as ang ku kueh fillings.
I have made purple, green and yellow ones (link here) and my mood today convinced me to make ang ku kueh with red skin. The skin dough is made up of sweet potato and glutinous rice flour. The sweet potato used was yellow and after adding a little bit of red colouring, the appearance of the dough turned into a lovely rosy cheek colour . They are lovely and sweet.
Monday, May 18, 2015
Its tastes so good. The outside is crispy and inside is moist and soft. This croquetts is suitable for tea-time and even dinner time served on the table with chilli sauce or mayonnaise.
3 medium sized potatoes
1 large onion, peeled and chopped
350 g sardine (in tomato sauce, drained)
salt and pepper to taste
1 tablespoon of lime juice
1 egg, lightly beaten
2 cups breadcrumbs
Oil for deep-frying
1) Boil potatoes. Peel skin off and mash. Heat 1 tablespoon oil, stir-fry onion until fragrant, then add sardines. Mix in mashed potatoes. Add salt and pepper to taste. Remove from heat. Allow to cool slightly.
2) Add lime juice to the sardine mixture. Shape the sardine mixture into oval or round shapes.
3) Coat with egg, then breadcrumbs. Place on a tray and chill in the fridge for at least 30 minutes.
4) Heat oil in a pan or wok until hot. Deep-fry croquetts until golden brown and crispy. Drain, and serve with your desired sauce.