Mini Glutinous Rice Dumplings

This is my last post for the year 2012.  Wishing all the bloggers, my friends and followers a very Happy New Year 2013!!!

Today I am making a savoury kuih dumpling which is  different  from my earlier post -colourful kuih dumpling which I used red bean paste for the filling. This time I give it a change, I used pork, chai po , mushroom, dried shrimps for the filling .The dough is springy (Q texture) and the fillings is perfect for the taste. 

Recipe:

Ingredients:

A) 300 g  glutinous rice flour

     1 tablespoon   plain flour

     1 tablespoon   fine sugar

     2 tablespoon   corn oil or sun flower seed oil

     160 cc  or more boiling water

B) 20 pcs  bamboo leaves (soak, clean and pat dry)

     20 ps x 35 cm length cotton strings

Filling: 

2  shallots (diced)

250 g pork belly, cut into thin strips or mince

1 tablespoon diced cai po (菜脯碎）-Preserved Radish

1 tablespoon dried shrimps, soak, drain and dice

2 Chinese mushrooms, soak, clean and  diced

1/4 teaspoon salt

1/4 teaspoon light soya sauce

dash of  pepper.

Method:

1)  Place ingredients  A) into a big mixing bowl. If the dough is too dry add more water if too wet add little more plain flour. Knead till forms a smooth dough. Scale the dough into 20 g each and shape into balls..

2)  Heat some oil in the wok, fry the filling ingredients till fragrant and the pork is cooked.. Dish up and divide into 20 equal portions (about 11 g to 12 g).

3)  Flatten the round dough, wrap in filling and seal up properly. Lightly oil your palms and  into balls. Fold 1 piece of bamboo leaf into a cone, place the greased ball inside. Wrap and tighten with string. Repeat the same to the rest.

4) Steam over high hear for 10 minutes, turn to moderate heat and  continue to steam for 10 minutes.

 TIPS:  TO PREVENT THE FINISHED PRODUCT FROM STICKING TO THE LEAF, GREASE THE INSIDE OF THE LEAF.  THIS IS ALSO GIVES THE PRODUCT A SHINING LOOK.

A Foodie Encounter

I was window shopping at Empire Shopping Mall in KL when a distinctive hair style caught the corner of my eyes. Immediately it rang a bell in my memory. Isn't that... the blogger for QuayPo cooks? I ventured closer to take a better look and yes, I wouldn't be wrong, it is indeed Veronica from Quay Po cooks!

I was nervous because I have never met up with any food bloggers/followers before but it was just too coincidental. A warm and friendly smile she returned when I introduced myself. "Oh yes!!" she replied as her eyes lit up with happiness. I also felt honoured she remembers my humble blog. And the above, a picture for safekeeping, the euphoria felt when recognising a familiar place in a foreign land was almost like bumping into an idol.

Thank you Quay Po, for the sincere chat and your amiable smile. Hopefully in future, there will be more opportunities to bump into fellow food bloggers... ;)

(You can follow Veronica here)

Marmite Chicken - 妈蜜鸡

From infancy till now, my youngest son never liked to eat Marmite. I remembered when he was a toddler I fed him marmite mixed in porridge, he spitted out and used his hand to cover his mouth to show me he did not want to eat . As he grew older, I tried to give him the same thing, only for him to show me the same reaction. The reason given to me was Marmite does not smell appetizing. Well..   ... well until last week we had a dinner at K.Lumpur and ordered Marmite Chicken, out of my surprise he ate the Marmite chicken and  even commented that the chicken was good. ?????? I was stunned with my jaw dropped.

So today I got the chance to try on this Marmite Chicken recipe. His comment was," the chickens were fragrantly fried and the marmite is not overpowering, I like."

:)

Recipe:

Ingredients:
~  500 chicken, cut into pieces

Seasoning:-
~  1 teaspoon light soya sauce
~  1/2 teaspoon salt
~  1/2 teaspoon pepper
~  1 tablespoon corn flour

Sauce:
~  1 tablespoon Marmite yeast extract
~  1/2 tablespoon maltose
~  1/2  tablespoon honey
~  1/2 tablespoon light soya sauce
~  50 ml water

Method:
1) Mix chicken with seasoning for 1 hour.  Deep fry until cooked.  Dish and drain.
2) Leave one tablespoon of oil in wok, pour in sauce and cook at moderate heat until thick.  Put in fried  chicken and mix well. Serve .

材料：
500 克   鸡肉，切小块

腌料：
1 小匙        生抽
1/2 小匙     盐
1/2 小匙    胡椒粉
1 大匙       黍粉

汁料：
1 大匙      妈蜜酵母精华
1/2 大匙   麦牙糖
1/2 大匙   蜜糖
1/2 大匙   生抽
50 毫升  水
少许 胡椒粉

方法：
1）将鸡肉块加入腌料腌1小时，然后放进热油中炸至熟。盛起及沥干油。
2）留1大匙油，倒入汁料用中火煮至浓，马上加入鸡肉炒拌均匀便可上碟享用。

Assam Curry Pork -亚叁咖哩猪肉片

It  is really awesome. I strongly recommend this dish if you like spicy, sour food you can't give it a miss.  It is tangy, spicy and fragrance, this makes you drooling for more and more rice to eat along. So if you gain weight please do not put into my account. lol. It is so easy to prepare give it a try.

Recipe: QUICK & EASY  HAWKER FARE by Chef Alan Kok

Ingredients:
300g sliced pork
100 ml water
100 ml thick coconut milk (I used Kara brand)
1 tbsp assam paste- mix with 100 ml water and squeeze out juice , discard seeds
2 tablespoon cooking oil

Curry  Spices:
4 tbsp chopped shallots
2 stalks lemongrass- bruised
2 tablespoon curry leaves (about 4 twigs)
1 tablespoon curry powder
3 tablespoon chilli paste
3 pieces dried assam slice (assam keping)

Seasoning:
1 teaspoon salt
1/2 tablespoon  sugar
1 tablespoon light soy sauce

Method:

1) Heat up 2 tbsp oil and saute curry spices until fragrant.

2)  Add in pork and stir well. Add in coconut milk, assam juice, seasoning and bring to boil.  Cook until meat is tender.  Dish and serve hot.

ENJOY!

Food Review:  I find this dish is abit too sour. In my next cooking, I will only put 1 piece of dried assam slice.

Peach shaped Teochew Kuih-潮州桃粿粄

Few days ago I received a phone call from my nephew's wife asking for a favour from me whether I could make the steamed meat sponge cake as the offering to my sister (her mother-in-law). Of course I very much agreed and pleased to do it..  And I also made this "teochew glutinous rice kuih as one of the offerings.

The rice kuihs were not neatly done however the feedback I received was that they tasted good.“我很丑但是我很可口” he..he... not bad ya, it rhymes.

Recipe: makes 20 pieces

Ingredients:

(A)

For the dough (skin):

240 g rice flour  ) mixed together

1/2 tsp salt        )

400 ml  water

(B)

3 tbsp oil

3 tbsp tapioca flour

3 tbsp tangmin flour (wheat starch)

some red colouring

For the filling:

(A)

300 g glutinous rice

60 g  precooked peanuts (I used canned braised peanuts)

(B)

4 mushrooms (soaked, drained)

50 g dried shrimps (soaked, drained)

little minced chai poh 

3 shallots (chopped)

3 pips garlic (chopped)

Seasoning:

1.1/2 tsp pepper

1 tsp soy sauce

1/2 tsp white granulated sugar

For coating:

some rice four and some cooked oil

Utensil needed:

1 peach shaped kuih mould (80 g nett weight)

Method: For the filling:

1)  Soak glutinous rice  for 4 hours,drain well. Steam rice for 30 minutes, top in 220 ml water.  Continue steaming  process for 20 minutes.  Set aside to cool.

2)  Heat some oil to to saute shallots of filling (B) until fragrant. Add in chai poh, dried shrimps, garlic, mushrooms and fry till fragrant.

3)  Add in no.(1) ,stir-fry for few minutes. Lastly add in seasoning make sure they are well mixed. Scale at 40 g per portion.

4) For the skin: Place the rice flour and salt into a big bowl. Bring 400 ml water to a boil.  Pour the boiling water into the rice flour and quickly stir and mix thoroughly till dough becomes cooked. Now add in skin ingredients (B), knead till dough becomes smooth.  Scale at 40 g each portion.

5)  Flatten the dough (step no.4) and then place a filling in the centre and enclose. Place kuih into the mould and press. Knock lightly to dislodge kuih. Coat surface with some rice flour and glaze with oil.

6) Place into a steamer.  Steam for 10-12 minutes.

Source:  from CALDO Recipes by Mrs. Woon (Shirley Chong)

Steamed pork belly with fermented bean paste

One day, my eldest son asked me:
My son:    " Mom,  where is your post of steamed pork with fermented bean paste?"
Me           :" ah? you want the recipe? It has no recipe. It is all agak-agak*. You mean you don't know how to cook?"
My son:     " Ya, please post it otherwise I don't know how to cook when you are not 'available'."

This is a very common home-cooked dish. This dish is simple and fast to prepare and yet can be eaten along so well with alot of rice and porridge.  This dish can be alternately steamed with pork ribs too.

So my dear son, this is my agak agak recipe specially for you:

Ingredients: (serves 4 - 5 persons)
400 g pork belly ,cut into thin pieces or pork ribs cut into small pieces
2 chilli padi, diced
6 pcs gingers- cut into thin slices
1 teaspoon fine sugar
1 tablespoon white vinegar
1 to 1.1/2 tablespoon minced fermented  yellow bean paste
1 tablespoon cornflour
2 limes

Method:
1)  Mix all the above ingredients and steam over high heat for 25 minutes ( Steam for 45 minutes to 1 hour for pork ribs).
2) Squeeze some lime juice to your liking. Serve.

*agak-agak: estimate

Fried Prawns with Tomato Sauce - 茄汁煎虾碌

In the year of 1960s, they were four Heavenly Culinary Kings, They were the late Mr Tham Yui Kai （谭锐佳）, Mr Hooi Kok Wai  （许国威）,  Lau Yoke Pin （刘育培) and Mr Sin  Leong (冼良)..   The late Mr Tham Yui Kai who was also one of the founders of Lai Wah Restaurant (丽华）now located at Bendemeer Road is run by the descendants of the late founder Mr Wong Kok Lum - Mr Wong Kah Onn, the eldest son and his wife.

Mr Tham was a master of the Cantonese cusine and he is an author of a cook book. I have a copy of this book and I am cooking this "fried prawns with tomato sauce". It is really awesome. I bet it is so yummy and tastes better than any restaurants.

Recipe: 

Ingredients:
900g big prawns (I recommend deep sea prawns than cultivated prawns it give better texture)
1 clove garlic, chopped
3 slice ginger, chopped

Sauce: Mix well
6 tablespoons  water
1.1/2 teaspoon or to taste - fine salt
1 tablespoon or to taste -sugar
2 teaspoon light soy sauce
2 tablespoon tomato sauce
1 teaspoon sesame oil
pepper
I added 1/2 tablespoon oyster sauce and 1 tsp dark soy sauce to enhance the flavour

Method:
1) Cut and clean the prawns, Remove the veins. Pat dry with kitchen towel or paper.
2) Heat oil in a wok, pan fried the prawns until both sides are golden and 80% cooked. Dish up.
3) Pour some oil in the wok and saute the chopped garlic and ginger till fragrant , add sauce and cook for a while. Stir and pour prawns into the sauce, continue to cook for few minutes (with a covered lid).
4) Once the prawns are cooked, thicken the sauce with some cornstarch water. Garnish with spring onions and red chillies.

Colourful Marble Butter Cake

Recipe: Adapted from " I Love Butter Cake Too 2" by Kevin Chai

Ingredients: 

300g butter (room temperature)

250g caster sugar

250g plain flour      

5g baking powder

20g milk powder

4 eggs

100 ml fresh milk

12 teaspoon  pandan essence

1/4 teaspoon strawberry emulco

15g cocoa powder

Method:

1)  Preheat oven to 160 degree C, grease and line a 18 cm (7 inches) square baking pan.

2)  Beat butter and sugar till soft and creamy.

3)  Add in eggs, one at a time, beating well after each addition.

4) Sift together the flour, baking powder and milk powder. Fold into (3),  alternately  fold in fresh milk. Mix until well combined.

5)  Divide batter into 3 portions.  Stir in pandan essence and strawberry emulco respectively.  The other retains the original flavour.

6)  Spoon and spread batter alternately into prepared pan, sprinkle cocoa powder through a sieve on each layer, repeat the steps until done.

7)  Bake in oven for 50-60 minutes or until cooked.

Food review: Looks colourful and tastes more confusing than it looks! In my opinion, the flavours clash with one another and the cake ends up too sweet. Next time, I will try to only add colouring without the flavours, and reduce sugar content at the same time.

Assam Pedas Ikan (sour fish curry)

From Debbie Teoh's recipe

A few days ago my relative gave us a Malay Cuisine treat at one of the popular Malay Restaurants in Johor Baru. We had their signature dish Assam Pedas Ikan. The taste was not bad but I found that it lacks of something, I just can't put a pen to what it was. I will say it did not have the "kick" factor. In order to satisfy my craving of the sourness and spiciness of this curry, so today I gathered all my ingredients and tried my hands at dishing it by myself.  For comparison's sake, I cooked 2 different recipes, one is adapted from Ms Debbie Teoh and the second  from a magazine. Both tastes good and surprisingly similar, with the former slightly more sour.

Recipes for the above click here. The original recipe called for stingray (ikan pari), I replaced with red snapper.

Recipe adapted from a magazine

Ingredients:

800g stingray or ikan  kembong

3 tablespoon tamarind pulp/assam jawa (mixed with 400ml water, strained and discard)

10 belimbing buloh (cut into pieces) - optional

2-3 sprigs laksa leaves/daun kesom

200g ladies fingers/okra (steamed)

5 tablespoon oil

Seasoning:

1 teaspoon salt or to taste

1/2 tablespoon sugar or to taste

Grind or blend ingredients:

10 shallts,

6 fresh red chillies

5 dried red chillies (soaked , and drained)

A small knod of fresh tumeric/kunyit basah

3 slices galangal

1/2 inch toasted belacan

Method:

1) In a wok or frying pan, heat oil over medium heat, saute ground spices paste until fragrant, stirring continuously to prevent burning. Add in the belimbing and continue cooking.

2) Once spice paste is fragrant, add in assam water and daun kesom.

3) Simmer over low heat for 10 to 15 minutes.

4) Add fish, salt and sugar to taste. Cook for 8 - 10 minutes until fish is cooked.  Add in ladies fingers and cook for 1 minute.

5) Turn off heat. Serve .... Enjoy. Get ready some milk to quench the spiciness... heh heh.

Durian Mousse Crepe

what do you do if you feel like eating crepe? Yet do not want to make your own pancakes?. The answer is - ready to eat crepe, by "Master Chef" . What I did was to prepare my own durian mousse and just spread on each layer of crepe and place one on top of the other to make layers. Later, I set them in the  fridge.  Simple and quick way to satisfy my craving.  Trust me, the durian mousse crepe tastes as good as the ones you get from the confectionery.

Recipe:

You need: 2 packets Master Chef Crepe and use sharp knife to cut 8" round
                 8" round loose bottom or spring-form baking pan

Ingredients:

120 g  fresh durian puree
50 g sugar
4 sheets gelatin leaf or 40 g gelatine powder
4 tablespoon hot water
500 g fresh cream

Method:
1) In a small pot, cook the durian puree, keep stirring until just boiled.
2) Dissolve gelatine and sugar in hot water.
3) Add (1) into (2), mix well.
4) Whisk fresh cream till thick and fluffy, and add into durian mixture, mix till smooth.
5) Place one piece of crepe onto the cake pan  base, spread 3 to 4 tablespoons of durian mousse on top of the layer. Repeat the same till all done.
6) Chill in the fridge till well set.

Enjoy!!

Available at NTUC, Shop-n-Save, Sheng Shiong supermarket. 

Fig Butter Cake- 无花果奶油蛋糕

Recipe:

Ingredients:

A) 220g salted butter

     20g sugar

     6 egg yolks

B)   * 50g dried fig )  *use electric blender to blend till fine

       * 50 ml water  )

C)  6 egg whites

      120g sugar

D) 260g flour

     1 teaspoon baking powder

     50g fig, chopped.

Method:

1)  Cream butter and sugar till light. Beat eggs one at a time.Beating well after each addition.

2)  Add B ingredients into  the above mixture and mix till well blended.

3)  In another big and clean mixing bowl, beat C ingredients till stiff.  Add to the above batter and mix well combined.

4)  Fold in sifted flour and baking powder and mix well incorporated.

5)  Add D, mix well.

6)  Pour batter into an 8" x 8" lined and greased baking pan.  Bake at 180 degree C for 50-60 minutes or skewer inserts into the cake comes our clean.

7) Cut and serve.

I bought this packet of dried figs in Turkey on my recent trip to Greece and Turkey.

Aromatic Chicken Masala

Hi there!
Today is Deepavali. I would like to wish all who celebrate the festival of Lights a very Happy Deepavali Day.

In my older post , I mentioned my family and I like Northern Indian food. The other day I chanced upon this link (love2cook-malaysia.com), I saw this recipe and it inspired me to cook this dish for a special festive - Deepavali day.


Recipe:from love2cook-malaysia.com

Ingredients:
~1 whole chicken
~ 3 tablespoon ginger - garlic paste
~ 2 large onions - slliced
~ 3 green chilies - sliced
~ 2 - 3 tablespoon chili powder
~ 1 teaspoon  turmeric powder
~1/2 teaspoon coriander powder
~ 1/2 teaspoon garam masala
~ 1/4 teaspoon cumin seeds (jintan putih)
~ 1/4 teaspoon fennel seeds  ( biji Adas)
~  1/4 teaspoon fenugreek seeds (halba)
~  some coriander leaves for garnishing
~ 2 tablespoons coconout paste (kerisik)
~ salt to taste
~  cooking oil
~ little water (I used 1/2 cup of water)

Method:
1) Clean and pat dry the chicken. Cut into medium  size.  Marinate the chicken with chili powder, turmeric powder, corriander powder, gram masala powder and salt for 15 minutes.
2) Heat up oil in wok, saute cumin seeds, fennel seeds and fenugreek seeds until fragrant.  Add  in sliced onions and green chilies, stir -fry for 1 minute.  Add in the ginger-garlic paste, stir-fry for for another 1 minute.
3) Pour marinated chicken , stir and cook covered for 15 minutes. Stir occasionally until the chicken is cooked.. Add some water if it is too dry.
4)  Add salt to taste.  Keep stirring for another 5 minutes or so, to make it drier.
5)  Finally add in the kerisik. Mix well.
6)  Garnish with corriander leaves and serve.

Light Carrot Cake Wtih Cheese Frosting

Recipe:

Ingredients:
180g       caster sugar
185g       extra light olive oil
3 large    eggs
225g      plain flour
1 teaspoon  baking powder
1 teaspoon  bicarbonate of soda
250g      carrots, grated
50g        chopped almonds
50g        sultanas/raisins, chopped
50g        cranberries, chopped

Cream Cheese frosting:
280g cream cheese (room temperature)
3 tablespoon icing sugar

Method:
1)  Preheate oven to 180 degree C.  Meanwhile place sugar and olive oil in a mixing bowl.  Beat with electric beater until well mixed, about 3 minutes.

2)  Add eggs one at a time, beating well each addition.

3)  Sift flour, baking powder and  bicarbonate of soda together. Gradually fold the dry mixture into the sugar and egg mixture.

4)  Fold carrots, almonds, sultanas and cranberries into the mixture.. Do this in batches so that everything is well folded.. Pour batter into an 8" x 8" greased and lined baking pan.

5)  Bake in the oven for 40 - 50 minutes and until cooked.

6) Meanwhile, prepare frosting.
    Beat cream cheese with an electric mixer until smooth, about 4 - 5 minutes. Add icing sugar and beat well.

7) Once the cake is cooled, about 20 minutes.  Spread the cream cheese frosting over and leave in the fridge to set.

ENJOY!
 

Poppy Seeds And Pandan Butter cake - 罂栗班兰牛油蛋糕

Recipe: Adapted from I love Butter Cake too (2) by Kelvin Chai

Ingredients:
250g          butter
200g          caster sugar
4                eggs
250g          plain flour
5g              baking powder
100ml        fresh milk
50g            poppy seeds
1/4 tsp       pandan essence

Method:
1) Preheat oven to 160 degree C, grease and line a 18cm or 7 inches baking pan (I used 8 inches ).
2) Beat butter and sugar until creamy.  Add in eggs, one at a time, beating well after each addition.
3) Fold in sifted flour and baking powder, then stir in fresh milk,  mix well.
4) Divide batter into 2 equal portions, add in poppy seeds and pandan essence respectively, mix well.
5).Spread poppy seeds batter into the prepared pan, follow with pandan batter.  Bake in oven for 50 -60 minutes or until cooked.

Poppy Seeds Cupcakes - 罂栗籽杯蛋糕

Recipe:

Ingredients: (yields 9 cupcakes)

150 g      self raising-flour
150 g      unsalted butter ( room temperature)
100 g      castor sugar
1  tablespoon grated lemon zest
3 beaten eggs
1 teaspoon vanilla essence
2 tablespoon poppy seeds

Optional glazing:
40 ml lemon juice
1 tablespoon castor sugar
"hundreds and thousands" candy bits garnish

Method:
1) Preheat oven to 180 degree C。
2)  Beat butter until soft.  Mix in castor sugar, beat until creamy.  Add beaten eggs gradually and mix well.
3)  Add vanilla essence, lemon zest and sifted self raising-flour, mix well. Mix in poppy seeds.
4)  Pour the batter into cupcake tins.  Bake for 15-18 minutes until done.  Set aside to let cool.
5)  Heat lemon juice and castor sugar until the sugar dissolves.  Brush the syrup on top of the cakes.  Sprinkle candy bits on top. Serve.

材料：（可做9个）

自发面粉    150 克             
无盐牛油（室温)  150 克
幼砂糖   100 克               
柠檬皮茸     1 汤匙
鸡蛋（打散）  3 个
云呢拿香油   1 茶匙
 罂栗籽    2 汤匙

涂面层：随意
柠檬汁         40 毫升
幼砂糖         1 汤匙
七彩糖珠     适量

做法：
1）烘炉预热至180度C约15分钟。
2）自发粉筛匀备用。
3）牛油打发至软，加入幼砂糖及柠檬皮茸 搅拌至淇淋状，再分次加入蛋汁拌匀。
4）加入云呢拿香油，下面粉料搅拌均匀，再拌入 罂栗籽 。
5）把面糊倒入纸杯中至7分满（3/4），烘约15-18分钟至熟透，即可取出。
6）柠檬汁， 幼砂糖加热拌至糖溶解，涂在蛋糕面，撒糖珠装饰，即可食用。

The cutest and amazing cupcakes

Sharing with you the cutest and amazing cupcakes I've ever seen. Hope you will like it.

Steamed Chicken With Mushrooms

Add caption

Recipe：

Ingredients：
1/2        chicken, cut into pieces
25 g      wolfberry （枸杞）
5 -6 pieces of dang gui (Chinese Angelica), soaked in 2 tbsp of hot water （当归）
50 g      seedless red dates （红枣）
4   mushrooms, soaked

Seasoning:
1 tbsp light soy sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon corn flour/tapioca flour
dash of pepper
1/2 teaspoon sesame oi1
1/2 tablespoon shredded ginger
spring onion - optional

Method:
1) Soak wolfberry and red dates for 15 minutes.  Remove mushrooms stems, boil with salt and oil for 10 minutes. Cut into pieces.
2)  Marinade chicken with light soy sauce, salt, pepper, sugar, dang gui, follow by corn flour, sesame oil, ginger and spring onions. Mix well, transfer them on a plate. Leave aside  for at least 15 minutes.
3) Spread mushrooms, red dates and wolfberry on top of chicken.
4)  Steam for 25 minutes over high heat.
5) Serve hot with rice.  Enjoy!

Simple Drunken Chicken Rolls-醉鸡卷

Recipe: 

Ingredients:

4 whole chicken legs , deboned

2 teaspoon salt

1 stalk spring onion

few thin slices of ginger

3 tablespoon Shaoxing wine (Chinese cooking wine, try o get the premium grade)

Method:

1)  Rub boneless chicken legs with salt.

2)  Roll up and tie with cotton strings.

3)  Place  the rolled chicken on a plate with ginger and spring onion. Steam over medium heat for 15 - 20 minutes or until cooked.

 4) When cool, discard spring onions and ginger, transfer chicken rolls and together with the steaming sauce into a container, add  in Shaoxing wine.  Make sure the chicken rolls are immersed in the sauce. Chill in the fridge for a day. 

6)  Remove cotton strings,  cut into pieces and serve. Enjoy.

Yam Mousse Cake

It is really awesome The mousse is so creamy and fragrant.  After the first bite you will definitely ask for more. Give it a try, I am very sure you will  love it if you are a yam lover.

Recipe:  

Ingredients:

A)  For a 10"Sponge cake:

      4 egg yolks

      50 ml concentrated coconut milk

      60 ml corn oil

      purple colouring

B)  110 g optima flour

      55 g softasilk flour

      12 teaspoon vanilla essence

       pinch of salt

      35 g grated yam (steamed)

C)  4 egg whites

      60 g sugar

      1/2 teaspoon  cream of tartar

Method:

1)  Mix all the A ingredients with B ingredients.

2)  In another clean and dry mixing bowl, beat C ingredients till peak form.

3)  Mix 1 and 2 together, mix well.

4)  Bake in preheated oven at 165 degree C for 25 - 30 minutes.

5)  When cooled, slice the cake horizontally into 2 layers.  Leave aside. 

Mousse:

250g  fresh cream, whipped

220 ml concentrated coconut milk

300g grated yam (steamed and mashed)

3 egg yolks

70g sugar

20g gelatine powder , mix with some hot water

2 tablespoon condensed milk

A few drops of purple colouring

Method:

1) Heat up concentrated coconut milk with grated yam. Blend the mixture until very smooth and free of lumps. (double boiling method)

2)  Add in sugar, cook till dissolved. Add in egg, mix well, remove from heat. Add in gelatine powder, mix well.

3)  Add condensed milk, mix well.

4) Mix the above mixture with whipped fresh cream.

5) Place a layer of sponge cake into the cake tin (spring form or removable base cake tin), spread 1/2 of the mousse mixture over the cake. Then place  the 2nd layer of sponge cake on top before spreading the remaining mousse mixture over the cake (alternate cake and mousse layers). Chill in the fridge until the mousse has set.

6)  Cut and serve. Enjoy!

Four Colour Tubers Kuih-四色薯泥层糕

I like the natural colours of the potatoes. They are  really beautiful. This kuih was made in yesterday afternoon. After that I went out the whole day with my friends.  By the time I reached home was already in the dark. Thought of taking the pictures and posting immediately, but my husband said taking pictures at night would not be a good idea.  So, I put the kuih in the fridge till this morning., I noticed the colour of the purple sweet potato has become dull and slightly faded, the colour was not as bright as yesterday before I put them in the fridge.

This recipe called for four types of potatoes, as I only had 3 types, so I omitted the Tapioca part, I replaced with  flour batter. If I had added green colouring, the kuih would look more attractive and beautiful.

Recipe: Adapted from"Old-Fashioned Kuih-Muih" by Wong Sip Moi

Ingredients:

For YAM layer A:

100g    yam (nett weight, steamed and mashed whilst hot)

40g      Rice flour

30g      Sago Flour

100ml  concentrated coconut milk

50ml     water

A drop of yam colouring  (optional)

For YAM layer B:

70g            caster sugar

125ml        water

1/8  teaspoon salt

2 pandan leaves (knotted)

Method:

1)  Combine all A ingredients.

2)  Cook B ingredients B till boiling point, discard pandan leaves, and pour into (1), mix well.  Strain and leave for use later.

For ORANGE  sweet potato layer C:

100g       orange sweet potatoes (nett weight, steamed and mashed)

40g          rice flour

30g         sago flour

100ml     concentrated coconut milk

50ml       water

For ORANGE potato layer D:

60g      caster sugar

100ml   water

1/8 tsp  salt

2 pandan leaves (knotted)

Method:

1)  Combine all C ingredients.

2)  Cook D ingredients till boiling, discard pandan leaves, and pour into (1), mix well.  Strain and leave for use later.

For TAPIOCA layer E:                                   OR  My FLOUR batter layer:

140g   grated tapioca (do not  need to steam)      30g    rice flour

30g    sago flour                                                  40g    tapioca flour

100ml  concentrated coconut milk                       75m  l pandan juice

50 ml   water                                                      100m  l thick coconut milk

For TAPIOCA layer F:                                     For Flour batter F:

70g        caster sugar                                         70g   sugar

100ml     water                                                 100ml   water

1/8 tsp.   salt                                                     1/8 tsp  salt

2     pandan leaves (knotted)                             2  pandan leaves 

                                                                       Green colouring

Method:                                                          (optional)

1)  Combine E ingredients together.

2)  Cook F till boiling, discard pandan leaves.  Pour mixture into (1), mix well.  Strain and leave for use later.

For PURPLE Sweet potato layer G:

100g      purple sweet potato   (nett weight, steamed and mashed)

40g        rice flour

30g        tapioca flour

100ml    concentrated coconut milk

50ml      water

For PURPLE Sweet potato layer H:

60g        caster sugar

100ml    water

1/8 tsp.  salt

2           pandan leaves (knotted)

Method: 

1)  Combine G ingredients together.

2)   Cook H ingredients till boiling, discard pandan leaves.  Pour mixture into (1),  mix well.  Strain and leave for use later.

Come to the final stage:

Method:

1) Grease and line a 7" x 7" square mould with plastic sheet.  Pour  YAM mixture into the mould and steam for 4 minutes and using your finger, test firm to the touch.

2) Pour in ORANGE Sweet potato mixture on top of  (1). Steam for 4 minutes and using your finger, test firm to the touch.

3)  Pour in Tapioca OR Flour Batter on top of (2), steam for 4 minutes and using your finger, test firm to the touch,

4)  Lastly pour in the PURPLE Sweet potato mixture on top of (3),  Steam  for 20 to 25 minutes.

5)  Leave to cool for at least 4 hours.  Cut into desired shapes with a plastic knife and serve.

Fried Prawns and Petai with instant Sambal Paste 香-炒叁巴臭豆虾

During my trip to Cameron Highlands, I bought one bunch of petai from the road side stall. They were very cheap! It cost me only RM10.00. I managed to get 300g of  beans after opening up the pods.  That is enough for me too cook 3 times. They are worth buying.

I am supposed to make my sambal chilli paste today but I am just too lazy to do it. So the lazy me,  got a small bottle of instant one from the market.  To my pleasant surprise,  the ABC brand Sambal Chilli paste is not bad at all!

Recipe:

Ingredients:
300g shelled medium prawns (deveined)
1 big onion, sliced
100g petai
2 lime leaves, shredded
1 tablespoon of tamerind juice (optional)
1 red chilli
2 to 3 tablespoons of ABC brand sambal chilli paste

Method:
1) Heat up wok with 2 tablespoon of oil, fry big onion till fragrant, add sambal paste and stir fry for 5 minutes.
2)  Pour in prawns and lime leaves and fry till cooked. Add in tamerind water, fry for few seconds. Dish up on a serving plate.
3)  Serve with plain rice. Enjoy.


Petai:
Parkia speciosa (bitter bean, twisted cluster bean, or stink bean) is a plant of the genus Parkia in the family Fabaceae. It bears long, flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell, characterised by some as being similar to natural gas.

For more information click here.