Foodie

Thursday, December 28, 2006

Braised Belly Pork with Mui Choy

There are two types of 'mui choy'. One is preserved with salt and the other is darker in color which is termed 'teem' - sweet. The sweet type is more 'mui' which is soft in cantonese, the softer the better, it will melt in the mouth. This dish could be presented in a fancier manner but for homecooked meals this is good eats.

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Ingredients:

600g belly pork
200g garlic (chopped)
4 tbsp light soya sauce
400g pickled vegetable (teem mui choy)
2 tbsp dark soya sauce
a dash of sesame oil
1/2 tsp sugar
5 tbsp cooking wine (wong chau/shao xing/hua tiau)
3 tbsp oil

Method:

Remove leaves of mui choy from stem, wash and steep in water to remove excessive salt. Cut into 1 inch lengths.

Cut belly pork into 1 inch cube and sprinkle with salt and pepper.

Using the pressure cooker, heat 3 tbsp oil and fry the pork until slightly brown, then add the garlic and mui choy. Stir fry until fragrant, add the light soya sauce and enough water to cover the pork and mui choy.

Close the lid and pressurized for 15 minutes(from hissing). Release pressure by putting the pot under cold running water.(to prevent cooking any further)

Return pot to heat and cook down the sauce.(sauce should not be too runny). Add in the dark soya sauce , sesame oil, cooking wine and adjust taste with sugar.

Serves
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Friday, December 22, 2006

Breadfast Nasi Lemak

When we had this for breakfast, my daughter commented that she felt like she was in Malaysia. What made it so familiar with the breakfast nasi lemak of malaysia is the sambal. This sambal was straight from the bottle and it tasted like the 'macik's' , unlike my sambal which tends to be slightly sweet. This bottle of asian meals sambal tumis sauce was sponsored by http:/mytasteofasia.com. Thank you, Ray, this is one sambal i would recommend to have in the pantry.

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Ingredients:
and
Method:

Refer here http://lilyng2000.blogspot.com/2005/06/nasi-lemak.html . The best part is you do not have to cook the sambal.

Serves
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XO Sauce Winnie

I have always eyed the bottled of XO sauce on the shelf which is so tiny and costed an arm and a leg. My dear friend, Winnie, gave me this recipe and i tried it and liked it so much that i had to post and share with everyone. Thank you, Winnie

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Ingredients:
Dried scallops
Dried shrimp
Smithfield country ham (or any dried cured ham)
Fresh red chili (I used red jalapenos)
Red chili powder (I use sweet paprika for color)
Shallots
Sake (Japanese rice wine)
Kosher salt
Canola oil for cooking (some people use olive oil, i used soyabean cooking oil)


Method:

1. Rinse dried scallops and shrimp. Coarsely dice shrimp and break up scallops.

2. Cover scallops and shrimp with sake. Microwave one minute to cook and soften the mixture . (do not boil). Let the sea foods cool off and leave in refrigerator for up to 1 week before making the sauce.

3. Finely chop the country ham in the food proccessor, set aside.

4. Drain liquid from the scallops and shrimp if there’s any left, they should absorbed all the sake by now. Using a food proccessor, chop the scallops and shrimp into smaller pieces .

5. Slightly cut up fresh chili and shallots. Put the vegetables and salt into a food processor and pulse few times to chop up the vegetables.

6. Heat a wok with lots of oil and stir fry the ham and chili mixture until fragrant.

7. Add seafood mixture and red chilli pepper or paprika into the wok, add more oil if needed, and stir fry at medium low until the sauce bubbles. Add kosher salt for taste. Keep cooking for a minute or two. Remove from heat and let the sauce cool off.

Optional: Add soy sauce and oyster sauce to the mixture if you wish, but the xo sauce will be a brown color instead of red.


Winnie's Note:

I did not give any measurement for the ingredients because I never measured when I cook; I just “eye ball” them. This is like making hot chili sauce, how much of each ingredient one puts into the sauce is personal preference.

Serves
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Thursday, December 07, 2006

Snowy Mountains

This cake was a craze in the 70's and it needed special plastic moulds for steaming. The moulds were not available in Malaysia then, i have to beg a singaporean friend to get me some. The name of this recipe is Apam Sri Ayu but Renee has named it Snowy Mountains. She told me to look out my bedroom window to look at the snowcapped mountain and that these cakes look like them. I have managed to buy these moulds when i was back in Malaysia and also found my old recipe book which has this recipe. This recipe calls for freshly grated coconut and i was able to grate coconut in great speed with the coconut grater shown below. A friend was in India and he came home with one for me, knowing that i will treasure it.

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Ingredients:

Cake Batter

3 large eggs
1 egg yolk
½ cup coconut milk
½ tsp soda bicarbonate
¼ cup milk
A pinch of salt
2 cups cake flour
1 cup sugar
1/2 tsp ovallette
1/2 tsp pandan paste
green coloring

Topping:

1 cup grated coconut
2 tbsp water/coconut milk
1/4 tsp salt
1 tsp tapioca/corn flour

Mix coconut and water/coconut milk and microwave on high for 30 seconds.

Add in salt and tapioca/corn flour and mix well.

Grease moulds lightly and press some coconut into the base of a mould. Use another mould to push the coconut into the mould and press hard on it.

Repeat process for the rest of the moulds

Method:

Whisk all the ingredients for cake batter until thick and fluffy.

Spoon mixture into prepared moulds and steam on very high heat for 8-10 mins.

Serves
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Sunday, December 03, 2006

Bak Kut Teh

This is a soup but the hokkien has named it 'tea' probably because of the herbs. I will always cook this soup everytime it snows. it perfumes the house with it's fragrance of herbs snd how comforting it is to have a bowl of hot soup after being in the cold. Bak Kut Teh is always requested after a skiing trip without fail. I would not be able to cook this soup if http://mytasteofasia.com had not send me a packet of Claypot brand to sample. Thanks. The herbs and spices are not too overpowering and it will enlighten anyone's palate be it asian or caucasian.
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Ingredients:

2 - 3 lbs pork spareribs
10 chinese dried mushrooms - soaked
10 - 12 pieces Tofu Pok - cut into small pieces
2 whole bulb garlic
2 1/2 liters water
4 tbsp of soya sauce
1 pkt of 'Claypot' Herbs and Spices Mix
salt and pepper to taste

Method:

Put spareribs in the pressure cooker and pour in enough water to cover the meat. Bring to the boil and cook until there is no more red blood oozing out of bones.

Pour away the water and clean the bones thoroughly with cold water.

Put back the cleaned spareribs, mushrooms, tofu pok, garlic, soya sauce, the herbs and spices mix bags and water.

Cover the pressure cooker and cook for 15 minutes (at point of hissing).

Release pressure by running pot under running cold water. Open lid and remove the oil from soup using a gravy separator.

Add salt and pepper to taste and serve hot.
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Monday, November 13, 2006

Hum Cheem Paeng

sAfter many attempts, I think i am satisfied with the result of this recipe , it is sweet enongh and the saltiness is just right. The recipe is for plain with 5 spice powder but a filling of red bean paste is also good eats.


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Ingredients:

A:
600 g flour
312 ml water
225 g sugar
1/2 tsp soda bicarbonate/baking soda
1 tsp ammonia
3 tsp salt
2 tbsp melted margarine
100 g yeast dough

1 tsp five spice powder
sesame seeds
cooking oil

For yeast dough
100 g flour
100 ml water
1/2 tsp yeast

Method:

For yeast dough:

Mix 100 g flour with 100 ml water and 1/2 tsp yeast and mix into a dough. Leave to ferment for two(2) hours.

Mix all the ingredients in A. and knead into a smooth dough.

Roll out the dough 25mm thick.

Rub five spice powder and sprinkle some water on top of rolled out dough.

Roll the dought to resemble a swiss roll.

Cut it into 12.5 mm thick pieces.

Roll each into a flat round, brush with a little water and sprinkle with sesame seeds.

Heat cooking oil for deep frying.

As soon as the dough floats to the top, it has to be turned and flipped until it bloats.

Fry until brown.

Serves
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Thursday, November 09, 2006

Loh Mai Kai

Eating this brings me back to my childhood where if you want to have the best Loh Mai Kai in Seremban, my dad will remind us the night before, to wake up before 6.00 am so that we can be in the Dim Sum Restaurant Toong Chan as early as possible otherwise all the Loh Mai Kai will be sold out. Now, i have this anytime i wish, they are frozen and can be heated in the microwave in a jiffy.

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Ingredients:
250g glutinous rice
2 cups water/chicken stock
100g chicken meat
100g Char Siew(bbq pork) - slice
1 Chinese sausage (lap cheong), slice
10g black Chinese mushrooms, soaked and cut into thin slices

Seasoning (A):
1 tsp light soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1 tsp ginger juice
1 tsp sugar
1/4 tsp pepper
1/4 tsp salt
1/2 tsp Shao Hsing Hua Tiau wine
1 tsp oil
1 tsp tapioca flour

Seasoning (B):
1 1/2 tsp light soy sauce
1 tsp pepper
1 tsp sugar
1/2 tsp salt
2 Tbsp oil
1 tsp sesame oil
1 tsp dark soy sauce
1/2 tsp Chinese five spice powder

Method:

Wash glutinous rice, then soak it for two to three hours.

Steam it for 30 minutes.

Cut chicken into slices. Marinate with seasoning (A) for about one to two hours.

Heat oil in big glass bowl and microwave for 2 minutes. Add the chicken and mushrooms, microwave on high for 2 minutes , stir and cook for another 1 minute more.

Mix cooked glutinous rice and seasoning (B)

Grease six small-size rice bowls.

Arrange mushroom slices, a few slices of Chinese sausages ,chicken and bbq pork slices.

Top up with glutinous rice and press down with a ladle.

Fill the bowls with water/chicken stock, make sure the water level is above the rice.

Steam for 30-40 minutes. Alternatively, wrap the bowls with plastic wrap , poke the wrap and microwave on high , 3 bowls at a time for 20 25 minutes. Repeat with the other 3 bowls.

Turn over the rice bowl onto a plate and serve or leave to cool before wrapping tightly with wrap and then foil, leave in the freezer. When you need to eat them, remove the foil and microwave until heated through.

Loh Mai Kai can be eaten with chilli sauce.

Serves
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Saturday, November 04, 2006

Sambal Lengkong

Thank you Vin , my bibik from Florida for reminding me that i have not made this since my mother-in-law passed away in 1991. Sambal Lengkong calls for Ikan Parang(Wolf Herring) but any meaty fish will do , in fact fillet would save you alot of time and for the spices I have gone very short cut. Lately i have to cook like the Iron Chefs, have food on the table as fast as i can as Alexander is 15 months and he is as curious as Curious George, chasing him around takes up all the time.

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Ingredients:

2 pieces of fish fillet(i used Whiting)
300 ml thick coconut milk
1/4 tsp salt
2 tbsp sugar
1 heaped tablespoon Thai Red Curry Paste
1/2 tsp roasted belacan powder

Method:

Steam the fish fillets until cooked. Flake them when they are warm and they should be flaked very finely.(use a pestle and mortar if available).

Mix the red curry paste, belacan, salt and sugar with the coconut milk in a large microwable bowl until well combined.

Add in the liquid from steaming of fish fillets.

Add in the flaked fish and microwave on high for 2 minutes. Stir thoroughly. Cook further, 1 or 2 minutes(depending on how wet it is) and stir, The result should be very crispy and dried.

Sambal Lengkong is enjoyed like Pork Floss or Sambal Hae Bee


Serves
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Curry Chicken Nyonya

It was already 6.00 pm by the time we got home from The Recreation Center where Renee has her swimming lesson and i have to get dinner fast as we are all famished after the swim and hot tub. Luckily, http://mytasteofasia.com has asked me to test out sme of their products and this is the most appropriate time to cook one of them, as the curry will be ready when my rice is cooked and i have dinner on the table. The curry is flavorful and lemon grass is greatly present and this is what makes the curry NYONYA.

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Ingredients:

3 pieces of leg quarters - cut into bite size
salt and pepper for seasoning the chicken
1 tbsp oil
3 tomatoes - cut into wedges
1/2 big onion - cut into thin slices
1 pkt Instant Curry Chicken Nyonya Mix (ChanHong)
1 pkt Coconut Cream Powder (Kelapa) + 150 ml warm water
salt to taste

Method:

Season the chicken pieces with salt and pepper and when oil is hot, sear all sides of chicken until brown. Remove and leave aside.

Add sliced onions into the oil and stir until the onions are wilted.

Add in the pkt of instant curry chicken nyonya mix and saute until combine, then add in the 1/2 cooked chicken pieces. Stir well.

Add in 1/2 of the tomatoe wedges and then cover for 2 minutes for chicken to cook through.

Add in the coconut powder mixture, stir and cook until chicken is totally cooked and the sauce has thickened.

Add salt to taste and the rest of the tomatoes.

Serve hot.






Serves
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Wednesday, November 01, 2006

Curry Laksa

For the 6 years that i have been here, Halloween night had been very cold and last night was no different, it was freezing. I had to cook fast and without fuss so that we can eat before the door bell rings like crazy. It took me less than 30 minutes to prepare this delicious laksa and i am giving this product a thumb up not because this is sponsored by http://mytasteofasia.com. but because it did taste like our malaysian curry laksa minus the cockle though. I think the dried prawns in the ingredients did the trick. Every busy mom, students etc who missed curry laksa should have this product in their pantry.



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Ingredients:

250 gm rice vermicelli (Wai Wai Brand)
100 gm bean sprouts
8 ozs fish/meat balls of your choice
6 - 8 pieces fried bean curd(taufu pok) - cut into small pieces
1 packet Tean's Gourmet Curry Laksa
1 can 400 ml coconut milk
1 tsp chicken granules
Salt to taste

Method:

Boil a small pot of hot water and when it comes to the boil, pour it over the rice vermicelli and leave to soak until it is cooked. Drain. If using other than this brand, the rice vermicelli should be soaked first and then boil for a few minutes until cooked.

Put bean sprouts in a bowl and microwave for 30 seconds on high.

In a big pot, put 1500 ml water, the curry paste , chicken granules and the fried bean curds. Bring to the boil and cook on medium heat until the bean curds are soft.

Add in the fish/meat balls and when the balls are heated through, add in the coconut milk. Stir and do not allow the soup to boil. Turn off heat.

To serve, put a handful of cooked rice vermicelli and bean sprouts into a large bowl and scoop hot soup together with fish/meat balls and bean curds.

Sambal belacan can be served at the side.

Serves
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Monday, October 30, 2006

Pork/chicken Floss

There were several attempts using pork, chicken and turkey but they did not turn out like the store bought ones which are like floss and my results are more like bits. My discovery for a better result was when i had to make nutritious soups for my elder daughter during her confinement. i used chicken breasts and cooked the soup in a slow cooker for at least 3 hours and throwing the meat away was so wasteful so i cooked floss with the meat by skipping the cooking process. The meat was so tender and could be broken up by just using the fingers. The result was superb and i reaslised that the meat has to be extremely tender then the result will be light and flossy like although it is still not like the store bought ones. The flavor will be what sort of soup the meat is cooked in.


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Ingredients:

2 cups of shredded cooked chicken/pork
1 tbsp dark soya sauce(optional)
1 tsp light soya sauce
2 tbsp sugar
1/2 - 1 tsp white pepper
1/4 cup of soup(the one which the meat was cooked)

Method:

Mix the rest of the ingredients except the meat and microwave for 30 seconds on high, stir to dissolve the sugar.

In an heated wok fry the meat on medium heat, stirring and pressing meat with the wok spatula to loosen the meat that are clustered until all the meat are loosen and light.

Sprinkle the seasoning, a little at a time, fry on medium low heat. Continue sprinkling with the rest of seasoning and taste to adjust to the right sweetness and saltiness.

Fry continuously until meat is dry and flossy.


Serves
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Friday, October 27, 2006

Mein Fun koh

This dish however you call it, is the real comfort food that is closest to home.It has been called, Mein Fun Koh, Mee Hoon Kuih, Pan Mein, Country style flat egg noodles, etc. This dish used to be poor man's diet in the good old days when you can buy a handful of ikan bilis for 10 cents and harvest the sayur manis from the backyard. The most important part of this dish is that the dough has to be torn and drop into the soup that is why it is called 'koh' instead of 'mein' for noodles.

There is no need to starve when you crave for this, get the instant one, INA Pan Mee from http://mytasteofasia.com/., they are on sale now.

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Ingredients:

Dough:
300 gm all purpose flour
1/2 tsp salt
2 eggs
160 ml(2/3 cup) water

Soup:
100g dried anchovies, washed and drained
400g chicken/pork meat, sliced and mix with 3 tsp soya sauce , 1 tsp tapioca flour and a dash of pepper
100g dried mushroom, soak to soften, shred
300g choy sum
4 litres water
1 cube/1 tsp granules of ikan bilis stock

Garnishing:
Shallot and garlic crisps
Fried Ikan Bilis
Chilli Padi with salt, sugar and vinegar

Method:

Put all the ingredients for the dough in the food processor, pulse until dough is formed. Remove and leave in a ziploc bag to rest for at least 1 hour..

Put anchovies in a dish and mix with 3 tsp oil. Microwave on high, 2 minutes , stir well , repeat 2 minutes more and if still not golden and crispy, microwave 1 more minute
.
Bring water to a boil, add in half of the crispy ikan bilis , ikan bilis stock and shredded mushrooms. Cook for 8-10 minutes.

Take a small piece of dough and rub with a little cooking oil, tear the dough into small and very thin pieces and drop them into the soup. As soon as the dough pieces float to the top, fish them up and leave aside. Repeat with the rest of the dough.

Add the chicken/pork and bring back to the boil.

When the meat is cooked, add choy sum, then put back the cooked dough pieces.

Season with salt to taste.

To serve:
Scoop into individual bowls .Add a dash of sesame oil and top with garnishings.

Serves
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Tau Sar/Red Bean Paste Bun

Of all my ventures in bread making, i feel most satisfied with this as i have managed to bake something that Renee will eat. She thinks the tau sar is chocolate and will eat at least 2 especially when they are freshly baked. There are several interesting shapes which are pretty and fun to make but she will only eat these round ones, what is in their mind, who knows??????. I have posted just one basic sweet bread recipe here but i found that i do achieve success in any sweet bread recipes too .


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Ingredients:

480g High protein flour, non-sifted
70g castor sugar
20g soya flour
6-7g bread improver (optional)
5g salt
10g instant yeast
25g butter/margarine
1 large egg
220ml water

Red Bean Sweet Paste(follow the recipe from here http://lilyng2000.blogspot.com/2007/08/mooncakes.html

Method:

In the bowl of a stand mixer with the whisk attachment, whisk whole egg, water, sugar and butter until well mixed.

Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined.

Remove the whisk attachment and replace with a dough hook.

Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky.

Knead on low speed 5 minutes more or until the dough clears the sides of the bowl.

Turn the dough out onto a lightly floured work surface(use the remaining flour); knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Once the dough has risen, turn out onto a lightly floured surface.

Portion the dough into 50 gm pieces; roll each piece into a ball and rest them for 5 minutes before going on to shaping.

On a lightly floured surface, use a rolling pin to roll out a dough.

Spread some red bean paste on it. Join the edges to form a ball. Roll the ball lightly to smoothen the surface.

Place the dough on a baking tray for second rising by covering the dough first with plastic wrap then with a damp tea towel and and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the bread. Close the oven and let the bread rise until slightly puffy looking, 20 to 30 minutes. Once the bread has risen, remove it and the shallow pan of water from the oven. (Alternatively, cover with plastic wrap and place in the refrigerator overnight or up to 16 hours. Remove the bread from the refrigerator and follow the second rising in the oven.)

Brush the tops of the buns with egg wash (1 egg+1 tsp water) and sprinkle buns with some sesame seeds.

Preheat the oven to 350 degrees F.

Once the oven is ready, place the bread on the middle rack and bake until slightly golden on top, approximately 12 to 15 minutes.

When done, leave the buns on a wire rack to cool .
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Wednesday, October 25, 2006

Yau Yee Maifun

This is another Seremban classic and it used to be one of my favorite breakfast during my schooling years I wonder if this is still available in Seremban. It is easy to prepare if the dried Yau Yee is already reconstituted but very laborious for me here in the States where i would have to start from scratch.

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Ingredients:

1 packet maifun(wai wai brand) - soak in cold water and drained dry
1 huge size reconstituted Yau Yee( dried squid)
1 lb belly pork - cut into 2 inch strips
10 cloves garlic
1 lb Choy Sum - wash and cut into 2 inches in length
Fried garlic
Chopped spring onions
Red Chilly Sauce
Vegetable oil(for frying maifun and belly pork)

Seasonings:

1 tsp of 5 spiced powder
1 tsp white pepper
2 tbsp soya sauce
2 tbsp Hua Tiau wine

Gravy:

8 cups Homemade Pork stock
1/2 cup cornflour mix with 1/2 cup water


Method:

Marinate belly pork with seasonings.

Heat 3 tbsp oil in the pressure cooker and then sear the belly pork until brown.

Add in the stock and garlic(whole) and cook on high for 10 minutes. Release the pressure by putting the cooker under running cold water. Remove cover and check belly pork for tenderness(it must be still firm but tender).

Remove the strips of pork to cool and then cut into slices.

Return pressure cooker to the stove and bring the stock to the boil. Thicken gravy with the cornflour mixture and make sure that gravy has to come back to the boil. Season with salt or light soya sauce to taste. Keep gravy warm until ready to serve.

Heat the wok until very hot, then add in 1 tsp oil. Put in the drained maifun(a handful) into the hot wok and add in another tsp of oil. When maifun is brown on one side turn it over. Remove and keep warm. Repeat until all the maifun is done.

Bring a pot of water to the boil and blanch the Yau Yee. Slice the Yau Yee to bite size.

Using the same water, bring it back to the boil and blanch the choy sum.

To serve:

Place some maifun on a plate, top with Yau Yee, belly pork, choy sum, spring onions and fried garlic. Pour in the gravy before serving.

Enjoy with red chilly sauce


Serves
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Monday, October 23, 2006

Mock Seaweed/seasoned laver

Whenever i have 'kai lan' or chinese broccoli, i would use the older leaves to make this delightful dish. There is no wastage, even if the leaves have gone slightly yellow, they can be used too. I did not post this earlier although this dish is cooked practically everytime we have a 'kai lan' stirfry until my friend winnie told me that she learnt something new and i saw her picture, it was so beautifully done. Thank you winnie for reminding me. Although she used green cabbage, she told me that collard greens can be used too and i told her that i have seen Iron Chef - Kenichi , fry Shanghai Siew Pak choy in one of the battles.

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Ingredients:

10 leaves of Kai Lan/Chinese Broccoli
1 tsp sugar
1/4 tsp salt
1 tsp
toasted sesame seeds
oil for frying
Method:
To make long strips (called "chiffonade"), commonly used for basil and mint, y
Remove the main stem from the leaves.

Give them a spin or two in the salad spinner to dry or alternatively dry using kitchen towels.

'Chiffonade' the leaves by stacking individual leaves on top of each other, then roll up the leaves. Cut thin slices off the leaf roll to make long, thin strips.

Heat oil and fry the thin strip of leaves until crispy. Remove with a strainer and when well drained, put them onto kitchen towel and sprinkle with sugar and salt. Mix thoroughly.
(I do not fry with alot of oil, i will only use 1/4 cup and fry the leaves by batches - this way, i do not end up with a huge pot of green colored oil)

Sprinkle with toasted sesame seeds before serving.




Serves
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Saturday, October 21, 2006

Kuih Dadar

I made more than enough batter for french crepes so have to transform it by adding in a few drops of pandan paste to make kuih dadar. Viola, the task was easy as i have cooked coconut filling in the freezer.

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Ingredients

For the crepe:

1/2 cup of all purpose flour
2 large eggs
1 cup of milk
1 tbsp of melted butter
1 tsp sugar
pinch of salt

For the Filling:

A:
3 tbsp sugar
10 oz grated palm sugar(gula melaka)
3 tbsp water

B:
20 oz grated coconut - white only
1 tbsp cornflour mixed with 2 tbsps water

Method:

For the crepe:

Mix the flour, sugar and salt in a large bowl.

Make a 'well' in the center of the flour mixture and add eggs, melted butter and half of the milk.

With a shisk or wooden spoon, gradually stir the flour into the liquid mixture.

While stirring gradually add more milk until the consistency is that of cream.

When all milk is added, beat or whisk to remove all lumps.(sieve if you must)

Pour 1/4 cup of the crepe batter into preheated pan. Cook both sides on low heat until cooked (do not cook until brown)

Put 2 tbsp of coconut filling and roll like you would the spring roll.

For the filling:

Boil A to dissolve sugar. Add coconut, lower heat, stirring till almost dry.

Add the cornflour mixture and cook for 5 minutes.

Cool.

Serves
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French Crepes

As soon as i discovered that there is a malaysian girl in town and on her own, i had to invite her to visit and have lunch with us. We persuaded her to night stop and the next morning had to introduce her to our family american breakfast of crepes, sausages, scrambled eggs, maple syrup, strawberries and whipped cream. Poh Jee, hoped you have enjoyed the weekend with us. This recipe is so good and it is at the back of the crepe pan which is always there when i needed to make crepes.

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Ingredients:

1/2 cup of all purpose flour
2 large eggs
1 cup of milk
1 tbsp of melted butter
1 tsp sugar
pinch of salt

Method:

Mix the flour, sugar and salt in a large bowl.

Make a 'well' in the center of the flour mixture and add eggs, melted butter and half of the milk.

With a shisk or wooden spoon, gradually stir the flour into the liquid mixture. While stirring gradually add more milk until the consistency is that of cream.

When all milk is added, beat or whisk to remove all lumps.(sieve if you must)

Pour 1/4 cup of the crepe batter into preheated pan.

Cook both sides on low heat until lightly browned.

Serves
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Wednesday, October 11, 2006

Mua Chee

There are many ways to dish out this most craved pasar malam delight and cooking it using the microwave will only take you 2 minutes to cook. If you have glutinous rice flour and peanut brittles, this will be done in juffy.

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Ingredients:

1 cup glutinous rice flour
2 tsp sugar
2 tbsp thick coconut milk
1 tbsp cooking oil
150 ml water

2 tbsp fragrant oil(oil fried with shallots)

Coating:

1/2 cup of chopped toasted peanuts
1/4 cup of fine granulated sugar
1 tsp toasted sesame seeds

or

Chop or pound peanut brittles


Method:

Mix glutinous rice flour, sugar, coconut milk, oil and water in a microwable bowl and microwave on high for 1 minute. Stir well and cook on high for another minute. Stir well, it should be cooked but if you are having a lower wattage microwave you might have to cook another minute more.

Add in the 2 tbsp of fragrant oil(cooking oil straight from the bottle will do - only no fragrance)

Let the dough cool.

Add the peanut, sesame seeds and sugar mixture to the dough and using an oiled scissor, snip into smaller pieces and coat well with peanuts. (if not serving the whole portion, remove a small piece enough to eat, and put into the coating, then snip from there. Remove the coated dough for serving and leave the coating for the rest of the dough).

Enjoy!!



Serves
Read More......

Sunday, October 01, 2006

Mango Sago Pudding

This is a very good marriage of sago , agar-agar and fruits of your choice. Be creative with this recipe. use coloring to enhance appearance or just do without, it is just as appealing. Mould in anyway you wish.

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Ingredients:

1/2 cup sago
4 cups water
1/2 oz agar agar strips soak in water for 1/2 hour. drain
1 cup sugar
1/4 cup evaporated milk
1 cup mango - cut into paper thin slices 1/2 inch in length


Method:

Heat 4 cups water until boiling, slowly add sago while stirring constantly to prevent sticking. Cook 5 - 6 minutes over moderate heat. Drain sago, put sago under running water to rid of starch and then place in cold water to cool. Then drain.

Bring 6 cups of water to the boil and add in agar agar. Cook until agar agar is completely dissolved, remove from heat and add in sugar and evaporated milk. Cook until sugar is totally dissolved. Add in sago and mango.

Pour into a 8 x 12 inch pan or small jelly moulds. Let cool and refrigerate until firm.

Notes:

agar agar strips can be substitute with gelatin or agar agar powder and follow instructions on package.
Serves
Read More......

Friday, September 29, 2006

Pebbles Snacks

It is time to clean the pantry and i found a pack of PEBBLES and miniature marshmallows. So a hunting i go and found this recipe at Kraftfoods.com and found this recipe. Only 3 ingredients and papercups are needed. How easy can it be?

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Ingredients:

1/4 cup (1/2 stick) butter or margarine
1 pkg. (10-1/2 oz.) Miniature Marshmallows
1 pkg. (13 oz.) PEBBLES Cereal



Method:

MICROWAVE butter in 4-qt. microwaveable bowl on HIGH 45 sec. or until melted.

Add marshmallows; toss to coat.

Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.

Stir in cereal.

SHAPE cereal mixture into tiny square shapes using moistened or greased hands. Place on paper cups or press into a foil lined square cake pan, cut into squares then place on paper cups.

Serves
Read More......

Wednesday, September 27, 2006

Snow Bunnies

This is a very cute pastry but my bunnies look more like mice. Anyway, however they looked, they tasted delicious and fun to make.

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Ingredients:

Water Dough:
40 g margarine
160 g all purpose flour
20 g sugar
40 ml water

Fat Dough:

60 g margarine
120 g all purpose flour

Filling:

180 g lotus paste - divide into 18 of 10 gm each
Pinch of black sesame seeds
Egg yolk for egg wash

Method:

Prepare water and fat dough separately.

Divide each dough into 18 equal portions.

Wrap fat dough with water dough.

Flatten individual portions and roll up like a swiss roll.

Flatten slightly and roll dough to form a bun.

Mould bun into bowl shape.

Put lotus filling into the bowl shape dough and seal opening

Mould into an oval shape.

Snip V-shapes at one end for ears and other for tail.

Brush with egg wash and use black sesame seeds for eyes.

Bake at preheated oven 400f for 10 - 15 minutes

Put
Serves
Read More......

Sunday, September 17, 2006

Banana Muffins

I have been going crazy trying to keep up with the overriped bananas. Lately the Lord and Princess decided they did not like bananas that much and the fridge is packed with bananas and they have to go fast and how else than to make muffins. This recipe is so simple and easy and the muffins are simply delicious.

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Ingredients:

75g/3oz vegetable oil
250g/9oz self-raising flour or 250 g all-purpose flour + 3 tsp baking powder
1 tsp baking powder
½ tsp bicarbonate of soda
pinch of salt
½ tsp ground cinnamon(optional)
½ tsp ground nutmeg (optional)
115g/4oz caster sugar
1 tsp vanilla extract
1/8 tsp banana essence
2 large, ripe bananas
2 large eggs
125ml/4fl oz milk
10 walnut kernels (optional)

Method:

1. Heat the oven to 190C/375F/Gas 5.

2. Mash the bananas well. Sift flour, baking powder, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through.

3.With a fork, beat together the eggs, vanilla extract, banana essence, oil and milk in a second bowl. Add the mashed banana and stir through.

4.Make a well in the centre of the dry ingredients and add the egg mixture, fold in with a biggest spatula (don't over mix) until it is a lumpy paste.

5. Set paper cases into the moulds, or grease the moulds well with a little extra oil or butter and using an icecream scoop, spoon in the mixture until almost full. Top each one with a walnut kernel if you like.

6.Bake for 20 to 25 minutes or until the muffins come away from the side of the pan when touched. Rest the muffin tray on a wire rack for five minutes then remove the muffins and leave on the rack for another five minutes before serving.

Serves
Read More......

Saturday, September 16, 2006

Durian Cake

When my cousin's family from Malaysia came for a visit, he bought 2 huge Thai Durians of which one was so delicious and the other is not quite. So, in the freezer it went for recycling. Made this cake ahead of the party and it froze very well. Picture was taken after it came out of oven and forgot to take a picture of the one that has been defrosted and drizzled with melted chocolate. The flavor was fine and ok for guests who have not tasted or do not like durian but for those who love durian, will suggest using the best delicious durian.

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Ingredients:

120 g margarine
125 g sugar
1/4 tsp salt
160 g durian flesh
3 large eggs
20 ml milk/coconut milk
150 g all purpose flour )
1/4 tsp baking powder )Sieve together
1 tsp custard powder )

Method:

Preheat oven to 350f. Grease the bundt pan and dust with flour.

Cream margarine, sugar and salt until fluffy.

Add durian and mix well to combine.

Beat in eggs one at a time, followed by milk.

Fold in sieved flour.

Check for dropping consistency, if too stiff, add a tbsp of milk.

Pour mixture into prepared bundt pan and bake for about 45 minutes.

Test for doneness.

Cool in bundt pan and using the hot towel method, remove cake and let cool on rack.

Serves
Read More......

Boiled Peanuts/Lum Far Sung

This is a wonderful snack and easy to cook but not so easy to get the correct type of raw peanuts in their shell to achieve those 'lum'/soft texture. To my experience, if the peanut is bigger and has red skin, they are better for roasting or frying. For boiling, the peanut has to be smaller and with white skin. But, when the crave is there and you have no choice, any type will do.

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Ingredients:

1 lb dried raw peanuts
1 tsp tumeric powder
3 tbs salt
1/2 cup sugar(Only add sugar when the peanuts are tender)


Method:

Soak in water overnight.

Rinse the peanuts and using the pressure cooker, boil with salt and tumeric powder until tender (about 1/2 hr)

Once tender, add the sugar and simmer for another 10 mins.

Drain and enjoy

Serves
Read More......

Thursday, September 14, 2006

Taro Fragrant Rice

Taro is one of my favorite root vegetable and whenever i find a recipe that has taro, i will definitely give it a try. This dish will be on the table if i have taro and taro cake(woo tau koh) will be the next. When you run out of idea of what dishes to serve for dinner, this one pot meal is the best.

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Ingredients:

2 cups rice, washed and drained
250g taro, cubed and sprinkled with 1 pinch of 5 spice powder
3 to 4 tbsp oil
4 shallots, sliced
3 dried mushrooms, soaked and finely chopped
25g dried prawns, washed and drained
150 g chicken/pork, diced.

Seasoning:
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tbsp sesame oil
1/2 cube chicken stock
1/2 tsp sugar or to taste
3 cups water


Garnishings:

Chopped spring onions and coriander
.
Method:

Heat oil in a wok and lightly brown the shallots. Remove the shallot crisps and drain well. Leave aside.

Add dried prawns and saute until fragrant. Add in chicken/pork and cook until chicken/pork is no more pink.

Then add in taro and mushrooms. Add rice and seasoning. Stir-fry well.

Dish rice mixture into an electric rice cooker. Add water and cook rice as usual. Stand rice in cooker for 10 to 15 minutes before dishing out to serve.

Serve rice with a sprinkling of shallot crisps, chopped spring onions and coriander

Serves
Read More......

Sunday, September 10, 2006

TienTsin Pau

This recipe has been in my recipe collection for a long long time and since pau flour is not readily available here, have not made pau from scratch. I gave this recipe to a dear friend to try and she liked it. So, i decided to have a go at it .


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Ingredients:

For the pau

A:
400 gm bleached all-purpose flour(remove 4 tbsp and replace with 4 tbsp of Wheat starch - tung mein fun)
240 ml water
1 ½ tsp instant yeast.

B:
100 gm bleached all-purpose flour( remove 1 tbsp and replace with 1 tbsp of Wheat starch - tung mein fun)
50 gm sugar
10 gm shortening
1 ¼ tsp double action baking powder

FILLING:

300 gm pork
2 stalks of spring onion
10 gm young ginger
20 gm shallots(sliced and fried till golden)

Seasoning:

1/2 tsp salt
1 tbsp sesame oil
1 tbsp soya sauce
1 tsp sugar
1/4 tsp msg
50 cc stock

Method:

For pau:

Mix ingredients A together.

Knead until smooth and elastic.

Let it rise for 40 mins

Mix dough from method 1 with ingredients B. and knead until well blended.

Cut into equal portions and roll all the portions into a very thin circle before wrapping in filling. Wrap the first circle and so forth.

Let it rise for 20 minutes.

Steam for 15 minutes.

For Filling:

Chop pork till fine.

Chop spring onions and ginger until fine.

Mix ingredients for seasoning with pork.

Use the cake mixer and with the paddle beat pork until elastic.

Add in stock, spring onions and ginger.

Serves


I have found that pau with thinner skin do not steam up pretty and also do steam paus with medium high. Read More......

Teddy Bear Birthday Cakes

Alexander's First Birthday was 2 months ago and his cake is not even posted yet. Well, finally get to post it. Since he is not old enough to request, had to take the opportunity of making an esay way out kind of cake. The cake was baked in the Teddy Bear mould and frosted with the sos buttercream. Renee, on the other hand, had her request - Cheer Bear from her Care Bears Collection.
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Ingredients:
and
Method:

Refer to http://lilyng2000.blogspot.com/2006/03/renees-birthday-cakes.html


Serves
Read More......

Monday, September 04, 2006

Taro/Sweet Potato Fatt Koh

I have to thank Lucy for posting this recipe. I could not make good rice flour fatt koh and have more or less given up. Renee is very sweet, she told me not to give up - she said ' Po Po, you can do it' So, i decided to try Lucy's recipe which is made with flour and had better results. In fact, for the taro, i am still wondering whether i have used the correct taro. I bought this vietnamese taro which is already mashed or grated????. Luckily it worked. The mashed sweet potato smiled better as i think i have found the correct cups and the amount of batter. The recipe has been altered.

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Ingredients:


Yeast Dough:

2 tsp Instant Yeast
150 gm. coconut water or water (the coconut water is inside the coconut itself)
50 gm. Plain flour

Mix the instant yeast with the coconut water and let it stand until it is frothy.

Mix in the plain flour and stir till smooth. Rest for 30 mins.

Batter:

500 gm. Yam or Orange colour sweet potatoes (steamed and mashed)
400 gm. all purpose flour(remove 3 tbsp and replace with 3 tbsp of cornflour)
4 tsp double action baking powder
150 gm. Thick coconut milk
375 gm. sugar (200 gm boil with coconut milk and 175 whisk with eggs)
2 nos. large eggs
1/4 tsp. Vanillin
a drop of purple colouring (for orange sweet potatoes, no colouring or essence is required as they have a nice orangy - natural colour)

Method:

(1) Microwave the thick coconut milk and sugar for 1 minute. Warm will do, just to dissolve the sugar. Let it cool completely.

(2) Using the plunger blender, blend the boiled coconut milk with mashed yam or sweet potatoes and the whisked eggs. Sieve it. It will be thick but press through the sieve.

(3) Add in flour and stir till well mixed.

(4) Add in the fermented yeast dough and stir till well mixed.

(5) Rest batter for 2 to 3 hours covered with cling wrap and a wet cloth until it has doubled in volume and frothy.

(6) Steam 4 small greased moulds, then using an ice cream Scoop, scoop in the batter till almost to the rim of cup. about 8/10.

(7) Bring to a high boil as much water as the steamer can hold and add in 2 tbsp of vinegar. Steam on the highest heat available for about 15 mins with a cloth covered lid till cooked.

(8) Repeat until all the batter is finished.


If the koh does not smile or split open, Lucy's suggestion is to dip a spatula into a small bowl of cornoil and then make a cross on top.

Serves



Read More......

Lai Wong Har/Buttered Prawns

My preference of prawns with heads-on for this recipe is desirable as it is will enhance the flavor as well as better presentation . Cooking this dish was at impluse and found prawns without heads in the freezer. If only i had red pepper for garnishing, then this picture would be more appealing. Anyway, with or without the red pepper, this dish is delicious. Winnie and Tricia, hope the both of you like this version.



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Ingredients:

2 lbs prawns with heads-on
6 ozs margarine
4 ozs evaporated milk
6 - 8 chilly padi(small thai bird chilly) chopped
a handful of kari leaves(daun curry)
1 cup of dessicated coconut or 8 egg yolks
1/2 tsp salt
1/2 tsp pepper
1/2 tsp sugar
Oil for Frying


Method:

Dress the prawns by snipping off the shape points from the head and remove the sacs and intestines from the back.

Heat enough oil to fry the prawns until 3/4 cooked.

Heat margarine, add in coconut/egg yolk, then chilly padi and curry leaves. Fry until fragrant.

Add in the prawns and seasonings.

Lastly, add in the evaporated milk and fry for another minute or so.

Garnish and serve hot.

Serves
Read More......

Friday, September 01, 2006

Char Kway Teow

How can i miss posting this classic of all classics hawker food in Malaysia. The best Char Kway Teow is the old fashion ones which is darker and only egg added besides the other necessary ingredients. My preference would be fried without the egg cos when egg is added, the temperature of the noodles drops and i like the noodles to be piping hot and with 'sung hum(uncooked cockles). This luxury of cockles is not possible here, i have seen frozen ones but i certainly will not buy them. The Penang style is what the hawkers are dishing out and more acceptable as the ingredients of chinese Lap Cheong and Prawns are added. Crab meat can also be added of which a store in Penang does and became the store that served the best Char Kway Teow. To me, best is fried with lard and a huge spoonful of goody that is the reminence of the fried lard. it might not be too healthy but once in a while???????


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Ingredients:


1/2 lb kway teow
1 tsp chopped garlic
3 tbsp cooking oil
3 - 5 prawns,
3 - 5 thinly sliced Chinese sausage
150g cockles, scalded and shelled (if available fresh then this is a must)
a handful of beansprouts
3 sprigs of chives, cut into 2 inch lengths

1 egg

Seasoning:
1 tbsp Chilli paste(sambal olek)
1 tbsp light soya sauce
Pepper to taste
A little dark soya sauce for colour
A little water

Method:

Heat wok with 3 tbsp oil until hot and fry Chinese sausages until fragrant, then add l tsp chopped garlic . Add about prawns and fry until cooked.

Push all the fried ingredients to one side and add in kway teow. Stir-fry the kway teow and add seasoning and sprinkle with a little water to mix.

Spread all the ingredients around the kuali and create an empty space in the centre, then crack an egg into it and add a little more oil. Cover the egg with all the ingredients and stir-fry evenly. Add cockles if desired and mix in a handful of beansprouts and the chives. Do not overcook.

Remove the dish to a plate and serve hot.

Serves

Read More......

Sunday, August 27, 2006

Empress Roll

I had to rename these rolls as i made them for all the empresses who attended the asian ladies high tea. It was out of the theme as The Host Empress, Sumi had prepared a complete menu for an English high tea with jams and clotted cream to go with the scones, several platters of sandwiches and 5 pots of different types of tea to choose from. The table was set with Royal Dolton fitted for the Queen of England. Thank you Your Highness, Sumi for being such a gracious host.

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Ingredients:

150 gm cake flour - steam for 30 minutes, cool then sieve
150 gm koh fun
300 gm powdered sugar
8 - 10 tbsp water
4 tbsp wheat starch(tung mein fun), mix with 4 tbsp very hot boiling water
2 tbsp oil/shortening
1/4 tsp banana essence or essence of your choice
400 gm of red bean paste


Method:

Mix all the above except the red bean paste and knead to a smooth dough. Leave to rest.

Divide dough and red bean paste into 4 portions.

Using plastic wrap, roll one portion of the red bean paste out to 1/8 inch thick rectangle and roll dough to the same size and thickness as the red bean paste.

Top the red bean paste rectangle with the dough rectangle and roll up both ends to meet.

Chill before slicing.



Serves
Read More......

Sunday, August 20, 2006

Mini Cream Cheese Cupcakes

This recipe is from JoDeliBakery and the cupcakes were so good that Renee, who normally does not eat well, ate 6 at one go. Thanks Jo for sharing. The cupcakes freeze well and i could make them way ahead. I will thaw them the night before the party and decorate them with icing on the party day.

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Ingredients:

130g cake flour
½ tsp baking soda
½ tsp baking powder
125g cream cheese, at room temperature
135g butter, at room temperature
145g castor sugar
1 tsp grated lemon rind
2 nos. medium (Grade B) eggs, at room temperature
1 tbsp lemon juice

40 mini paper cups

Method:

Line muffin pan with paper cups.

Sift cake flour, baking soda and baking powder into a mixing bowl. Set aside.

Cream butter and cream cheese until light and creamy for 8-10 minutes. Add castor sugar and continue to mix until light and fluffy.

Beat in eggs, one at a time. Stir in lemon rind and lemon juice.

Finally, fold in sifted flour.

Fill a big piping bag with plain nozzle, pipe batter into paper cups.

Bake in preheated oven at 350f convection for 15 minutes

Remove the pan from the oven.

Rest for 10 minutes before removing the cupcakes from the pan .

Cool on wire rack.

Decorate as you wish and serve chilled.

These minis can be frozened and thawed before decorating.




Serves
Read More......

Kuih Bengka Beras

This kuih is called 'Fei Chee Yau Koh' in cantonese and translated is 'lard' as the appearance resembles it. This kuih should be bouncy and flexible when a piece is held, therefore to achieve this, this kuih should be baked in 8 inch cake tin with a height of 2 1/2 inch. Slice thinly for serving.

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Ingredients:

100g green bean flour blend with 200 ml water and soak for 30 minutes

2 x 400ml cans of coconut milk mixed with enough water to obtain 1050ml

1/4 tsp salt

150g rice flour

1 tbsp cornflour/tapioca flour


For the syrup

325g castor sugar

300ml water

3–4 pandan leaves,

For Glazing

2 tbsp of thick coconut cream

Method:

To prepare the syrup

In a pot, combine sugar, water and pandan leaves . Bring to a boil to dissolve the sugar and cool the syrup then discard the pandan leaves.

Put sifted flour into a large mixing bowl. Stir in coconut milk into soaked green bean flour mixture and sifted rice flour. Add the cooled syrup and salt and mix into a batter.

Strain batter into a large microwable bowl and cook on high 1 minute at a time until it thickens and bubbles. Stir with a whisk after every minute.

Pour cooked custard into a 8 inch square tin lined with softened banana leaf.

Spread and smooth the surface with a spatula.

Bake in preheated oven at 400 f for 30 minutes until the topping is lightly brown.

Glaze with coconut cream and broil/grill until top is brown.

Cool thoroughly before cutting


Serves
Read More......

Friday, August 18, 2006

Spiral Curry Puffs

These curry puffs are party favorite for the guests as well as for me because i can make them ahead of time and freeze them. The pastry in this recipe is crispy even when puffs are cold.

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Ingredients:

Outer layer:

400 g flour
50 g margarine
1/3 tsp salt
1/2 egg
170 ml water

Inner Layer:

120 g flour
60 g lard/shortening

Filling:

150 g chicken meat
150 g onions
500 g potatoes
50 g shallots
2 tbsp oil
2 1/2 tbsp curry powder
1 1/2 tbsp freshly ground chilly (paste)
1/2 tsp salt
2 tsp sugar
3/4 cup coconut milk


Method:

For Wrapping:

Outer layer:

1. Boil margarine, water and salt. Pour into the flour. Add in egg. Knead well. Let dough rest for a while. Divide into 8 portions.

Inner layer:

2. Mix flour and lard/shortening together. Knead well and divide into 8 portions.

3. Wrap inner layer with outer layer. Flatten it and then roll it up like a swiss roll. Repeat twice and then divide into 2 portions.

4. With cut side on the table, roll dough into a circle and fill with a spoonful of curry filling. Wet the outer rim of circle and fold into half, seal the edges.

5. Puffs can be left to freeze and packed in ziploc bag when frozen until needed.

6. To fry frozen curry puffs, start them in cold oil. Remove several ladles of hot oil as the puffs are slightly brown, turn heat on to the highest and fry puffs until brown. This way will ensure that the puffs will not be soggy.

7. To fry the second batch, add in the slightly cool oil and put in the frozen puffs, frying the same way as no.6.

8. Put fried puffs in 250f oven to keep warm.

For the filling:

Cube the chicken. potatoes and onions

slice shallors.

Boil the potaoes till soft.

Heat oil ,sweat the shallots and add in ground chilly(paste). Fry until fragrant then add curry powder.

Add in the cubed chicken, then onions. When chicken is no more pink add in coconut milk.

Simmer until filling thickens, season with salt and sugar.

Leave to cool.



Read More......

Friday, August 04, 2006

Banana Bundt Cake

Overriped bananas and fruits piled up fast in the fridge. Like the chinese saying goes 'ngan foud tho chak' - the eye is bigger than the stomach, I will buy in abundance and can't catch up with the eating. So....., being as frugal as i am, will have to turn them into something delicious.


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Ingredients:


12 1/2 ounces cake flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
1 cup sugar
1/2 cup vegetable oil
1 egg and 1 egg yolk
1 cup yogurt/sour cream
a tiny drop of banana essence
1 1/2 cups mashed bananas and sieved plup of 2 ripe peaches
1/2 cup dessicated coconut
1/2 cup chopped roasted walnuts

Method:

Grease the bundt pan with shortening and dust with flour.

Preheat oven to 325 degrees F convection.

In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.

In another large bowl, whisk together the sugar, oil, egg, egg yolk, mashed banana and peaches and yogurt/sour cream .

Add the dry ingredients that is the sieved flour. .

Stir mixture for a count of 10. Add coconut and walnuts to mixture and stir 3 more times.

Pour batter into prepared bundt pan and place into the oven .

Bake for 50 to 55 minutes, test for doneness.

Remove from oven and cool for 15 minutes. Turn cake onto rack and then wrap a very hot towel over the cake pan. Leave it on for 5 minutes and cake will dislodged.

Cool completely before serving.

Serve immediately or store in airtight container for 2 to 3 days or wrapped tightly with cling wrap and aluminium foil and leave in freezer. Thaw in fridge or countertop before serving.

Serves

Read More......

Wednesday, August 02, 2006

Sweet and Sour Layer Cake

Renee likes to eat haw flakes and calls them 'apple' but one day she says she don't like them anymore and i am landed with a pantry full of them. Found this recipe at http://jodelibakery.netfirms.com/ and since i have all the ingredients, i gave this recipe a try and viola, it is so delicious. Thank you jo for sharing.

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Ingredients:

330g cream crackers
350g butter/margarine
400g condensed milk
10 large eggs, separated
100g fine granulated sugar
120-180g large Haw Flakes ( Weight of Haw Flakes depends on size of Haw Flakes used and how close they are placed in the cake.)



Method:


Prepare a 8-inch cake tin. Lightly grease with butter/margarine.

Crush cream crackers until they resemble breadcrumbs. in the food processor or alternatively, use a large ziploc bag, close and crush with rolling pin.

Beat butter and condensed milk until creamy. Add egg yolks one at a time and beat until well incorporated.

Beat egg whites and sugar until fluffy ( Egg whites need not be beaten till stiff peaks form.)


Add crushed crackers into mixture of Step 3. Mix well. Fold egg whites into batter.

Bring water in a steamer to boil. Place prepared cake tin into steamer and using a 4 oz ladle, scope batter into tin. Level batter with a small offset spatula. Top batter with Haw Flakes and steam for 5 minutes.

Repeat layering of batter and haw flakes, and steaming until all batter is used up. Increase steaming time as the cake becomes thicker.


When all batter is finished, steam cake for further 30 minutes.


Let cake cool completely before turning it out from the cake tin.

Note:


If you are using normal plain crackers (not cream crackers), weight of butter/margarine can be brought up to 400g.

Serves
Read More......

Thursday, July 20, 2006

Lam Yee Spareribs

Lam yee is the variety of preserved bean curd which is made with fermented red rice and its nickname is "Chinese cheese."as it has a pungent aroma similar to strong cheese. To me, cos i am chinese, finds this pungent aroma not offensive compared to strong cheese but the taste is very salty and has to be used for marinating or making sauces.



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Ingredients:

1 lb of pork spareribs
1 tbsp cooking wine
oil for frying

Marinate:

3 pieces of lam yee
1 tbsp sugar
1/2 tsp 5 spice powder
1/2 tsp pepper
1 tsp garlic powder
1 tbsp soya sauce
1 tbsp shaoxing hua tiau
1 tsp tapioca starch




Method:

Parboil spareribs in boiling water with 1 tablespoon of wine for 10 minutes, remove and pat dry.

Mix the marinate and pour into the spareribs. Leave in fridge to marinade for at least 1 hour.

Heat enough oil for deep frying. Deep fry the spareribs in moderately hot oil until ribs are crispy and brown.

Drain spareribs on baking rack and then on kitchen towel then serve

Serves
Read More......

Monday, July 17, 2006

Sweetened Bean Curd, Barley and Gingko Nuts Soup

This is one of the classic of sweetened soup. Pearl/Sweet Barley is supposed to be cooling and it has many good properties that do your body good. When you have bladder problem, drinking plain barley water will help bladder improvement fast. This sweetened soup is cooked when the summer is hot, hot like right now. Denver was 103 f yesterday. Gingko nuts are optional as they are readily available here. I use the canned gingko nuts which is very convenient as the raw nuts need thorough preparation.

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Ingredients:

1 sheet of dried bean curd (the folded variety)
1/2 can of gingko nuts(optional)
2 ozs of pearl barley
2 sheaths of pandan leaves(if available otherwise omit)
1.35 liters or 48 fl ozs water
4 ozs rock sugar or granulated sugar(adjust to your own taste)
1 egg or egg white only


Method:

Soak dried bean curd sheet in cold water for a while. It should be very soft and if the sheet is not soft, add a pinch(yes, a very tiny pinch of bicarbonate of soda to the cold water) and leave it to soften the bean curd. Drain.

Rinse pearl barley and put in pressure cooker together with bean curd sheet and 1 liter of water. Bring the pressure to high, lower the heat and pressurised for 10 minutes. Turn off heat and leave until pressure is done before opening lid.( If not using the pressure cooker, cook the barley and bean curd sheet with all the water, uncovered until high boil. Lower the heat, cover and simmer until barley is soft.)

Bring back soup to the boil, add the rest of the water, gingko nuts and sugar. When sugar dissolves, turn off heat as soon as the soup comes to high boil. Stir in the egg/egg white and keep stirring until it is cooked.


Serves
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Thursday, July 13, 2006

Wu Xi Spareribs

Thank you Jolibakery for sharing this recipe. This recipe is easy and very delicious. I used the pressure cooker which cuts the cooking time by a quarter and added more wine for the marinate.

Photobucket - Video and Image Hosting

Ingredients:

1 slab spareribs about 1 1/2 lbs

(A) Marinate:

1 tbsp sugar
1 tbsp dark soy sauce
1 tbsp Shaoxing wine


(B) Seasoning:

1 tbsp oil
5 slices of ginger
½ onion, sliced
2 stalks spring onion
6 cloves garlic
2 tbsp sugar
1 tbsp dark soy sauce
1 tsp Shaoxing wine
2 whole star anise
2cm cinnamon stick
1-2 tsp light soy sauce
1 tbsp tomato sauce
2 cups water
Salt & ground black pepper to taste



Method:

Marinate the spareribs with ingredients (A) for 2 hours.

Heat oil in a pressure cooker. Fry ginger, spring onion and garlic until fragrant. Add spareribs and the remaining seasoning. Close the lid of the pressure cooker and bring pressure to high.
Reduce heat and pressurise for about 15 minutes. Turn of heat and release the pressure before opening lid. The meat should be tender. Cook meat uncovered until gravy is thick, almost dries up..

Sprinkle chopped spring onions on spareribs and serve
Serves
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Roast Chicken

The most dependable dish when i have unexpected guests for dinner. It is elegant and presentable and easily dished out especially when time is not with you. If the guests are asians, i would love to cook 'Hainanese Chicken Rice' to go with it otherwise baked/mashed potatoes delight other guests. Having the correct oven saved my repertoire for a perfect roast, just click AUTOROAST.


Photobucket - Video and Image Hosting5 SPICE POWDER RUB Photobucket - Video and Image Hosting MONTREAL STEAK RUB

Ingredients:


5 - 6 LBS roasting chicken
3 tbsp margarine/butter - softened
1 clove garlic - minced
lemon juice for rubbing
5 spice powder/montreal steak/whatever rub you prefer
salt and pepper

Method:

Salt and pepper the inside of chicken and sprinkle with spice rub.

Cream together margarine/butter and garlic.

Turn chicken breast side up and work your fingers under the skin at the openings on each side of the breast. Continue into thigh and leg and make the skin as smooth as possible. Using fingers, spread margarine/butter mixture evenly under skin.

Rub the skin with lemon juice and sprinkle with more spice rub.

Place chicken, breast side up on rack and truss the legs.

Now comes the best part. Follow directions in AUTO ROAST and when oven beeps Chicken is ready.



Serves
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