Chai Choy/Vegetarian Delight

This would be my vegetable dish when i ran out of greens. The only fresh ingredients are the Nappa Cabbage or ordinary cabbage and carrots, the rest are dried. There are many ingredients involved but even with a few ingredients less, this dish will be very flavorful especially if the sauce is right. This is a classic to the vegetarian and it can be a meal by itself for there are so many nutricious ingredients involved. Although this is a vegetable dish, dried oysters can be added for flavor and oysters are acceptable and considered vegetarian.

Ingredients:
4 tbsps cooking oil
2 pieces fermented beancurd(preferably the red type which is called 'nam yee'

1/2 cup dried oysters - soaked(optional)
8 dried shitake mushrooms, soaked and halved
1 lb Nappa cabbage, sliced
1 carrot, sliced

6 - 8 pieces Fried tofu (tofu pok) - halves

3 long pieces dried bean curd (foo chook) - soaked and break into small pieces

1/2 cup black fungus - Wan yee - soaked

1/2 cup lily bulbs - soaked and tied into knots

1 small bundle glass noodles - soaked

Seasonings:

1/2 tsp white pepper

1 cup water

2 tbsp oyster sauce

1 tbsp soya sauce

1 tsp sugar

2 tbsp sesame oil

Method:

In a wok, heat oil and stir-fry fermented beancurd until fragrant. Add oysters (if using),mushrooms, cabbage and carrot. Stir-fry until cooked through.

Add in the rest of the ingredients except the soaked glass noodles and the seasonings

Bring to the boil, add the seasonings, then reduce heat, cover with lid and simmer.

Add in the glass noodles and continue to simmer, you might have to add in more water/stock if the sauce has thickened too much. Do no be afraid to add more water/stock as the glass noodle will swell and soak up all the goodness.

Simmer until sauce has thickened.

Dish up and sprinkle with sesame oil.

Serve hot.

Serves

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Steamed Salted Fish With Pork

This dish is one of many homestyle recipes in the Cantonese repertoire. I remember my mom hand chopping the pork with a chinese cleaver to make this dish or any steamed pork. The hand chopping creates a more al-dente texture and it is worth the effort. However, this dish is still as delicious if made with ground pork. The salted fish of choise is the soft type as the hard type does not marry or blend well.

Ingredients:

8 ozs of ground/minced or hand chopped pork

2 tbsp of soya sauce

1 tsp of sugar

1/2 tsp pepper

1 tbsp of tapioca flour

a pinch of msg(optional)

1 tbsp of sesame

1 piece "mui heong' salted fishoil

2 tbsp of julienned ginger

Method:

Mix pork with all the seasonings, then place the salted fish on top and spread the julienned ginger on top of prepared dish.

Steam until cooked in a steamer or put on top of the rice before rice cooker's function turns to 'keep warm'.

Enjoy with white rice.


Serves

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Lepat Ubi Kayu/Cassava Wrap

This is a very traditional malay kuih in Malaysia which is served for breakfast or afternoon tea. I cannot have enough of eating this tuber and love everything that is made from it too. My mother and many of her generation, who had gone through the Japanese Occupation will not eat tapioca, perhaps it brings back bad memories of that era where they had nothing eat and had to depend on this tuber. I was trying to find out more of this tuber but ended reading about the Japanese Occupation in Malaysia and i now i can understand why my mother's generation has no craze for it.

Ingredients:

The recipe is the same as the bottom layer of Talam Ubi Kayu

Banana leaves - washed, boiled and cut into 4 inch x 8 inch pieces.

Method:

Wrap the cassava batter with prepared banana leaves.

Steam for 10 minutes and enjoy

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Ground Pork With Salted Eggs

This is a traditional home-style dish. mostly passed on within families, and my paternal hokkien grandma used to serve this style which is very firm unlke the soft version. Trust me, it is VERY good as it is intentionally made to taste salty, so it goes well with white rice. Salted eggs are made with duck eggs but i will make with chicken eggs which are less expensive - there are 2 ways to make Homemade Salted eggs, i prefer this method better - Homemade Salted Eggs II.

Ingredients:

2 salted duck eggs, separated

1 pounds ground pork
2 eggs
1 tbsp soya sauce

1 tsp shaoxing wine
1/2 tsp white sugar
1 tsp white pepper

2 tbsp garlic fragrant oil

1 tsp sesame oil

Method:

Separate the white of the salted egg from the yolk. Divide the yolk into four pieces and mix the whites to the eggs. Beat the eggs lightly.

Mix in the ground pork and the seasonings. Lastly arrange the salted egg-yolks on top.

Drizzle with garlic fragrant oil and put to steam on low-medium heat until cooked.

Remove from steamer and drizzle with sesame oil.

Serve hot.

Serves

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Sandwich Bread

I used to own a couple of sandwich bread pans which were custom maded in Malaysia and thought that these type of pan which is called - Pullman Pan" will be readily available here, so did not bring them with me. Yes, they are available but not readily, they are available online and so, so expensive that i for one, cannot afford to own one. If one wish hard enough, your wish will be granted, they are sold in Malaysia and so, so inexpensive. My daughter Sharon bought me one and it made the best sandwish bread according to Renee, who loves bread. Since she loves bread, i will try and make the bread as nutricious as possible. I will add in pumpkin, squash, sweet potatoes and zuchini and this is how i get her to eat vegetables.



Ingredients:

1 cup mashed/puree cooked pumpkin/sweet potatoes/squash/zuchini

1 egg

2 tbsp sugar

1 1/4 tsp salt

2 tbsp oil

2 tbsp milk powder

3 cups bread flour(you can replace a cup with whole wheat flour)

1 1/4 tsp instant yeast

1/2 - 1 cup of milk(depending on how wet the vegetable is)

Method:

Put the ingredients according to the order as typed above in the bread-machine bowl.

Start the bread-machine using the dough function.

Add water enough to make dough into a ball.

When dough has finished cycle, remove and punch down.

Grease bread-pan and scale dough - 1 lb 4 ozs dough for 8 inch x 4inch x 4 inch.(dough should be 1/3 of the bread pan), and fold to fit the bread pan.. Cover with the lid but leave 1/2 inch gap so that you can see that the dough rising.

Let the bread proof until cover with a warm towel. When the dough has reached the top about 1/2 inch away from the lid. Close the lid tightly and turn on the oven 350F. When oven is preheated, put bread to bake for 30 minutes. Remove lid and continue to bake for another 15 - 20 minutes(depending on how brown a crust is desired).

Leave to cool for 10 minutes before removing bread from bread pan.

Cool bread totally before slicing.


Serves

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Ban Jian Kuih III

My friends did not like Ban Jian Kuih II as they said that it tasted too much of alkali. So, have to search and tweak again. I came to realised that there is an Indonesian Cake called 'Terang Bulan' which is quite similar, only the filling is different. So, here i go again, making it this time with an egg and less alkali solution. It turned out pretty good for now, cos i am still trying to figure how to make it more chewy.

Ingredients:

1 Egg
225 ml water
1 1/3 cup all purpose flour
2 tbsp sugar
1 tbsp milk powder
1/2 salt
2 tbsp vegetable oil
1/2 tsps baking soda

Filling: Peanut , Sesame seeds, sugar, butter/margarine.

Method:

Whisk the eggs, pour the water and keep stirring until it makes bubble.

Fold in flour, sugar, milk powder and salt until the ingredients are combined.- Stir in vegetable oil.

Leave to rest for 1/2 - 1 hr.

Heat fry pan on medium heat.

Add in baking soda and whisk well to combine.

Pour batter into fry pan which has already been warmed.

Using the base of the ladle to swirl the batter in a circular motion so that the sides of fry pan has a thin coating of batter. (This thin coating will be crispy when Ban Jian Kuih is ready).

Cover the fry-pan with a fitting lid.

Cook it until the surface has pores.

Dust it with sugar , peanuts and sesame seeds.

Cover the pan again until well done.

Lastly drop some butter or margarine.

Fold in half and remove to cake rack to cool before slicing and serve.

Serves

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Boxing Enche Kabin

Boxing Chicken is a well-known finger-food for Cocktail Parties and instead of the usual marinate, the Enche Kabin flavor is used. Enche Kabin or Inche Kabin is a nyonya style fried chicken, which is so delicious that it needs no introduction.

Ingredients:

12 chicken drummettes or 6 chicken wings.
Oil for deep-frying

Marinade:
3 tbsp meat curry powder
1tbsp chilli powder(optional)
1 tsp grated ginger
1/2 tsp salt
5 tbsp concentrated coconut cream

Dipping Sauce Ingredients:
(to be mixed together)

1 tsp mustard or mustard powder
3 tbsp Worcestershire or HP sauce
2 tsp sugar
2 tsp lime juice
1 tsp light soy sauce
2 red chilies, de-seed and cut into small slices
2 shallots, peeled and sliced

Method:

Remove the tips if using chicken wings and cut the remaining into 2 parts.

Loosen the meat from the joint of drummettes and middle wing and push down to form a 'fist' shape. Remove the smaller bone from the centre part of the middle wing.

Marinade with the seasonings for at least 6 hours or preferably overnight, covered, in the refrigerator.

Pan-fry in a wok, stirring all the time until quite dry. Leave to cool.

Heat oil till smoking hot, put in the chicken pieces and fry until sizzling subsides.

Remove chicken pieces and allow the oil to heat up again.

Fry again another two more times until crispy and golden brown.

Serve hot with the sauce

Serves
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Sweet And Sour Pork/Gu Lo Yoke

This dish must be older than i am. This will be the first dish that we, as children, will vote for everytime we ate out. Somehow, the craze faded as we grew as there were more choices in the menu. Now, if anyone said to order this dish, we would be scolded and said that this dish is only for 'Kway Lohs". There are endless variations of this quintessential chinese dish but it is always tastes best homemade. This dish is very easy to prepare and the sauce can be adjusted to your taste., unlike what you will get from the chinese restaurants in America where Ping-pong ball-sized pork are laced with red food coloring and the sauce overly sweet.


Ingredients:

1 lb pork butt/shoulder, trimmed of fat and cut into 1-inch cubes

3 tbsp self-raising flour
1 tsp Shaoxing rice wine or dry sherry
1/2 tsp salt
1/4 tsp pepper
1 egg, lightly beaten

2 cups vegetable oil,

1 medium carrot, peeled and cut thinly on the diagonal
1 small cucumber - seeds removed and cut diagonally into 1/2 inch pieces
1 medium yellow onion, cut into 8 wedges and separated
One 8-ounce can pineapple chunks, well drained (about 1 cup)
1 clove garlic, minced

Sauce:

1/2 cup water
3 tbsp tomato ketchup
2 tbsp sugar
1 tbsp cornstarch
1 tsp soya sauce
3 tbsp distilled white vinegar

Method:

In a medium bowl, mix the pork together with the flour, rice wine, salt, pepper, and egg, making sure to coat each piece of pork well. Marinate in the refrigerator for at least 2 hours.

Bring marinated pork to room temperature before cooking.

Line a plate with paper towels.

In a large wok, heat oil over high heat until it reaches 350 F, drop the pork a few pieces at a time into the hot oil, ensuring the pieces don’t stick together. Fry in batches, 7 to 8 pieces at a time, until golden brown and crispy. When done, remove the pork, shaking off excess oil, and drain on paper towels.

Use a wire mesh strainer to remove any debris from the oil and bring oil temperature up to 350 degrees F before frying the next batch. Repeat with remaining pork.

Drain the remaining oil and wipe down the wok with a paper towel.

Heat 2 tablespoons of fresh oil over medium-high heat. Fry the garlic until fragrant.

Toss in the onions and carrots and stir for about a minute. Add the cucumbers and stir-fry until tender-crisp. (If you prefer softer carrots, cook ahead by microwaving or steaming.)
Add the pineapple, give everything a quick stir, remove and leave aside.

Mix the sauce ingredients together and put into wok, bring to a boil over medium heat, stirring continuously. Once the sauce starts to bubble and thicken, reduce the heat to low.

Add the cooked pork nuggets and the cooked vegetable , toss to coat. Dish out and serve immediately with white rice.

Note:

You may deep-fry pork the nuggets ahead of time. Refrigerate or freeze until needed. Then re-heat with a quick dip in hot oil or in the oven. Don’t forget to bring the meat to room temperature first.

Serves




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Cucumber Kimchi

I have just borrowed 'Eating Korean' by Cecilia Hae-Jin Lee as i wanted to read about Korean culture so that i can pass them to my grandchildren and incidently on the same day, i received this email from Michael Geary-

"Hi Lily,
I hope all is well. I wanted to briefly share with you a new interview with Korean chef and cookbook writer, Cecilia Hae-Jin Lee, being featured on Guideposts.com. Lee discusses her parents, her immigration to America, and what lead her to writing a cookbook. The interview is available here, and I thought you and your readers might find what Lee has to say really interesting.
Let me know if you have any questions or if you're able to post about the video.
Thanks so much for your time,
Mike"

Whenever i make Cabbage Kimchi, i will make more Kimchi Sauce so that i can make Cucumber Kimchi. Cucumber Kimchi is the favorite in our household, there is no chance for fermention as they will be gone as soon as they served.


Ingredients:

1/4 cup salt

10 Asian pickling cucumbers

3 tbsp Kimchi Sauce
1 tsp sugar

Method:

Mix salt with 1 cup warm water and stir to dissolve.

Wash and slit cucumbers into 4 but do not cut through at one end.

Put in a large mixing bowl, add the salt solution and enough water to cover the cucumbers.

Soak cucumbers in salt water for 30 minutes.

Remove cucumbers, rince and drain dry.

Using your fingers, separate the cucumber quarters and stuff a teaspoon of kimchi sauce into the cucumber.

Press stuffed cucumbers into clean jar, pressing cucumbers down firmly into jars.

Stir 1 teaspoon sugar with 1/3 cup water until sugar dissolves, add into the cucumbers.

Let sit 1 day before serving.

Refrigerate after opening.

Serves

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Sharon's Little Wok Apong/Appam

Apong/Appam ready to eat

Pour batter onto lightly greased heated wok, pour in a scoop of batter and swirl it around to coat the sides. The remaining batter will flow down into the center and create the hump. Use very low fire.

Cover with a lid to cook the hump faster.

Cook until the edges are golden brown and the hump is cooked. Scrape the sides to loosen the apong/appam

Fold the 2 sides in to cover the hump while it is still warm in the wok - it cools fast and becomes too crispy to fold.

Remove from wok and cool on a cake rack

The night markets (Pasar Malam) in Petaling Jaya, are always very pleasant to go to, as it is not so hot, when the sun is down.

Designated roads will be closed and hawkers will put up the tables and display their wares, they sell anything under the 'stars'. It's very nice to walk along all the stalls in search for something, anything you fancy. One of my all time favorites is this coconut wafer pancakes. I really missed these pancakes and when my other daughter, Sharon, sent me the tiny wok, i hastily went into action and made some. They were so good but, like any utensil, the virgin run's result will often go to the culinary god. Thanks, Sharon, these pancakes are for you, drool only - sorry.


Ingredients:

1/2 cup + 2 tbsp rice flour

3 tbsp all-purpose flour

1/2 tbsp cornstarch

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 tbsp fine granulated sugar

2 eggs

100 ml thick coconut cream

50 ml water

Method:

Sieve the dry ingredients into a mixing bowl and add in the rest of the ingredients and mix well until sugar is dissolved and there are no more lumps in the batter.

Let batter sit for 30 minutes.

Heat the tiny wok on low heat and grease light with oil.

Pour in a scoop of batter(

Cover with a lid to fasilitate cooking.

When the edges are golden brown, scrape the sides and fold in the sides to cover the hump.

Remove on to a cake rack to cool.

Make more apong/appam with the rest of the batter.

Apong/appam is ready.

Enjoy


Serves

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Cottage Cheese Pound Cake

I wanted to make a cake which is rich and buttery with a lovely golden brown crust, and, it is the Pound Cake of course. and having made so many sponge cakes lately, which are light and airy, this cake seemed so heavy when held, felt like a ton, perhaps it's the cottage cheese. Most cheesecakes are made from Cream Cheese which is similar to Cottage Cheese but is higher in fat content, cottage cheese being made from skim or nonfat milk is a healthier alternative. This cake tasted better when kept, the crust will be softened and the texture of the cake is richer.

Ingredients:

3 cups all-purpose flour

1/4 tsp baking soda

1 cup/8 ozs butter softened

1 cup cottage cheese, pass through a sieve

1 1/2 cups sugar

6 large eggs, separated

1tsp grated orange rind

1 tsp vanilla extract

Method:

Preheat oven to 300 f (1 use convection 325f)

Grease a 9-inch bundt pan.

Sift flour and baking soda onto wax paper.

Using an electric mixer, beat butter and cottage cheese until smooth and creamy.

Slowly beat in 1 1/2 cups sugar until fluffy.

Beat in egg yolks, one at a time.

Beat in orange rind, vanilla and flour mixture until well blended.

In a separate bowl, beat egg whites until stiff but not dry.

Gently fold the beaten whites into cake batter.

Spoon batter into prepared pan, smoothing top evenly.

Bake for 1 1/2 hours (the cake was done in 1 hr. 5 mins) or until top springs back when pressed lightly.

Cool in pan on wire rack 10 minutes.

Turn out onto rack and cool completely.

Serves

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Deep-fried Stuffed Chicken Wings

When i visited my daughter before i moved here, we had lunch and she ordered this Stuffed Chicken Wings. She reminded me about this dish as she has not eaten this since the Vietnamese restaurant in downtown Denver went out of business. I guess that this dish would be Thai, if the stuffing is different but i made my stuffing which is quite similar to the Vietnamese Egg Rolls, so should my version be Vietnamese??. Thai or Vietnamese, this dish is so finger-licking good.


Ingredients:

8 chicken wings

Stuffing:

8 oz minced pork

2 tbsp fish sauce

2 spring onions (scallions), finely chopped

1 tsp sugar

1/2 tsp black pepper

1 small bundle 'tang hoon'/mung bean vermicelli - soaked and cut into 1 inch

1 tbsp chopped carrot

2 tbsp 'wood ear mushroom'/mook yee - soaked and chopped fine

2 dried shitake mushrooms - soaked and chopped fine

1 egg yolk

1 tbsp sesame oil

rice flour or all-purpose flour for coating

oil for frying

Method:

Mix all the stuffing ingredients together and leave in the fridge for 30 minutes.

Cut the chicken wings in two pieces and save the top joint of the chicken for another dish. For this recipe you need just the middle joint and the wing tip.

With a small, pointed knife remove bones from mid-joint. Run the knife around the top of each bone, push the flesh down to expose the bone and carefully twist each bone out.

Fill each chicken wing with mixture but do not overfill or they will burst when steamed. Place the wings on heatproof plates and steam over boiling water for about 7 minutes or until cooked. Leave to cool.

Roll in rice flour or wheat flour and dust off excess. Heat oil in a wok and deep-fry the wings until they are golden brown.

Drain on paper towels and serve with a dipping sauce of choice.

Serves

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Banh Beo

" Hi!, I have compiled a list of the top Asian Food blogs, and yours was included! check it out atThe Daily Reviewer." This message came from ted@thedailyreviewer.com and i thank him for recognizing this blog to be in his list of the top Asian Food blogs. Thanks Ted and i hope my readers will be interested to know who the other top Asian Food blogs are. One of them is Andrea Nguyen - Viet World Kitchen from where i learned how to make these Banh Beo. This time i had the proper mould for the thin pancake and it was so much easier to make when the utensil is right. The only thing i added was some Annato seed oil to the shrimp, to give it a better looking orangy color.

Ingredients:

and

Method:

Follow recipe from Mini Woon Chai Koh/Rice Pancake/Banh Beo

Serves

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Cendol

Cendol, a Malaysian Sweet Dessert, is a very interesting concoction. The dessert's basic ingredients consist of shaved ice, coconut cream, green noodles, and gula melaka/palm sugar. Sweetened red beans and Glutinous rice are optional additions. I liked watching how a big block of ice, held with a towel and shaved on a wooden stand with a blade which looked like the mandoline but a motorized device took over and it was not so fun watching anymore but, you get your bowl of cendol very much faster though.

Ingredients:

1 cup rice flour

2 tbsp mung bean starch
1/3 cup tapioca/cornstarch/potato flour
525 ml water

1 tsp kan sui

1 tsp pandan paste

1/4 tsp salt

Brown sugar syrup:

1/2 lb gula melaka/gula jawa,

1/4 cup sugar,

2 tbsp corn syrup,

boil together with 1/2 cup water until it dissolves.

Strain and set aside.

500 ml coconut cream

1/2 tsp salt

boil and set aside to cool.

Method:

How to make Cendol:

Mix rice flour, tapioca/cornstarch/potato starch and kan sui, then mix it with some of the water.
Microwave the rest of the water, green pandan paste and salt for 2 mins.

Put the flour mixtures into the boiled water. Stir well and cook in the microwave, 1 minute at a time, until it is cooked and thickened.

Fill the potato riser with the hot mixture and squeeze the cendol out onto a bowl of iced water. Shake Riser so that cendol will drop and make shorter strands.

Cendol will be solid in the iced water, drain and mix cendol with the cooled coconut milk.

How to serve:

Shave ice on to a bowl or tall glass, then scoop cendol coconut milk mixture and brown sugar syrup on top of shaved ice.

Enjoy

Serves

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Kuih Bahulu

I would like to thank Helen Ong, Bee Ling's mom who bought this mould and Bee Ling for bringing it back to me all the way from Penang. Without their kind gesture, making this kuih and keeping up with traditional kuih, will not be possible. Thank you.

Kuih Bahulu is traditionally Malaysian, it will be served during the Hari Raya and Chinese New Year. The moulds were made from cast-iron with a lid, of which lighted charcoal will be on it. Baking is done by putting the mould over charcoal. Thank goodness for the oven, otherwise the younger generation will not be introduced to these cookies. BTW, should this kuih be a cookie or a cake?

Ingredients:

2 large eggs

3 tbsp sugar

1/3 cup all-purpose flour + 1 tbsp(for friends in Denver)

1/2 tbsp cornstarch/cornflour

1/2 tsp vanilla extract

1/8 tsp baking powder

1 tbsp oil(optional)
Oil for greasing the moulds


Method:

For friends at sea-level where humidity is high, dry fry the all-purpose flour in a wok over the stove or put in a parchment paper lined microwave safe bowl and microwave - time depends on the amount of flour. Cool before using.

Arrange oven racks to the lower rung of the oven. Turn on oven to 425f.

Put the moulds in the oven while it is preheating, it should be about 10 minutes.

Grease the moulds and leave in the oven while you prepare the batter.

Sieve flour, cornstarch and baking powder 3 times and leave aside.

Heat an inch of water in a small saucepan of which the mixing bowl can sit on. Mixing bowl must not touch the water.

Bring the water to the boil and then lower fire so that water is only simmering.

Put in sugar into the mixing bowl and then the eggs - these 2 should only be put together, only when the water is simmering.

Place mixing bowl over simmering water and whisk until the egg mixture is warm to the touch - about 105 - 115f.

Remove from the saucepan and beginning whisking on high until mixture has cooled and doubled and reached the ribbon stage.

Add in the vanilla extract and then the flour. Fold in gently, do not overmix.

Fill the heated moulds 3/4 full of batter and put in to bake for 10 minutes.

Remove from oven and leave to cool for awhile before removing kuihs from mould.

Cool and keep in airtight container.

This recipe should be enough to make 24 kuih bahulus so it will help if you have 2 moulds which have 12 holes.

Serves

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Rojak/Fruit Salad

"Rojak" is a Malay term for mixture, and, Malaysia, with its multi-ethnic society, used this word as a colloquial expression for this eclectic mix. This salad uses various fresh fruits and vegetables, of which pineapple, jicama and cucumber are a must. The rich flavor comes from the special, spicy, sweet sticky, peanut laden sauce and the fruits of various textures and colors truly represent Malaysia. To bring this dish to another level, add some crispy crackers or chinese yau char kway. I did not either, so i added some corn chips and it went well.


Ingredients:

Pineapple - cut into big chunks

Jicama - cut into big chunks

Cucumber - cut into big chunks

Grannysmith Apples - peeled, cored and cut into big chunks

Blanched Bean sprouts (optional)

Blanched Kangkung(water convolvulus(optional)

Corn Tortilla Chips

Sauce:

2 tbsp Hae Koh/Dark Prawn Paste/Petis Udang(see pic)

1 tbsp roasted belacan

2 - 3 tbsp sugar

3 tbsp thick tamarind juice

1 - 2 tbsp sambal olek (more if you like extra spicy)

1/2 cup hoisin sauce

1 cup chopped roasted peanuts

2 tbsp roasted sesame seeds


Method:

In a large mixing bowl, put in hae koh, roasted belacan and sugar and mix well to combine.

Add in sugar and the rest of the sauce ingredients. Stir to mix well, adjust taste.

Add the fruits and vegetables and toss.

Top with chopped roasted peanuts and roasted seame seeds.

Serve immediately with corn tortilla chips/crispy crackers.

Like any salad, this dish does not keep, it has to be served immediately. If leave to sit too long, the fruit and vegetable juices will dilute the sauce and it will not be good eats.

Serves

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Three's A Company

I don't know what this kuih is called and looking at the main ingredients which are only Three(3), thought it will be fun to call it so. I love this sitcom - Three's A Company and it has never failed to lift my spirit.

I am still in contact with my classmates, who went to school with me from the day we started until we left school and they are my dearest friends. Nancy, who is still staying in Temiang, and when we chatted lately, the both of us were reminicsing and i wanted to know if that handsome Philippino boy who used to sell kuihs, is still around. This banana, tapioca kuih was one of the many kuihs which he used to sell and i made it although i did not have the proper banana - pisang tanduk(horns).

Ingredients:

1 lb frozen grated cassava - thaw and drain
1/2 cup tapioca starch
3/4 cup sugar
2 cups water(use 400 ml if cassava is not drained)

Pandan paste

3 - 4 bananas(not too ripe and nos. depend on size)

1 cup grated coconut - white only

1/4 tsp salt


Method:

Steam grated coconut with salt for 5 - 8 minutes and leave aside for coating.

Put water, pandan paste, sugar, tapioca starch and drained cassava in a microwave-safe bowl and stir well to combine.

Microwave on high one minute at a time, stirring after every one minute. Cook until mixture has thickened and almost cooked.

Spoon enough cassava onto a greased cling wrap and flatten it to the length and width of the banana. Wrap banana totally with cassava and wrapped tightly.

Repeat with the rest of cassava and banana. When done, steam the parcels for 10 - 15 minutes to complete cooking the cassava.

Leave to cool, then remove the cling wrap and drop cassava onto steamed coconut.

Cut into bite-size and enjoy


Serves

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Handmade Loh See Fun and Lai Fun

ALEXANDER'S LUNCH - Loh See Fun with shredded chicken and soup.

This was the result of the first batch of dough i made to make 'Putu Mayam'. Since i did not have the correct template for 'Putu Mayam' but i do have bigger holes template, Viola, the dough was pressed and steamed and became 'Lai Fun'.

These 'Loh See Fun' was hand-rolled. Pinch a tiny pea-size dough and rub it between your palms, the dough will form into a strip with both ends pointed. You might have to dust your palms with tapioca starch. When done, steam until cooked and serve them in soups of choice or 'kon loh' with fragrant oil, black thick soya sauce and c ooked ground pork. In Malaysia, we call this 'Loh Shi Fun' and in Hong Kong it is called 'Silver Needle Noodles' but it is made with 'wheat starch a.k.a. Tung Mein Fun'.

Recipe for dough, use the same ingredients and method as in Putu Mayam. Ground Pork Sauce goes very well with soup or 'kon loh'.

Serves

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Putu Mayam/String Hoppers

BEFORE

AFTER

Putu Mayam is one of my favorites when i was a child which is a long long time ago. During that time, hawkers come to your doorstep, they will promptly be at your street, the same time everyday, some on bicycles, push carts and some on foot. Recalling some of these friendly hawkers who had become friends from our frequent beckonings, bring fond memories especially the Kacang Putih man, who will call me LULU. The Kacang Putih man and the Putu Mayam man were Indian, so, i have always assoicated Putu Mayam as an Indian Cuisine and indeed it is - a Sri Lankan Delight. I only realised that this light and satisfying snack was called 'String Hoppers" when i was able to read.

Making Putu Mayam was fun while it lasted, my arm muscles had improved from all the pressing - the texture of the dough had to be just right to fasilitate easy flow of noodles.

Putu Mayam has to be fluffy and dry, the strands of noodles, be the fineness ever and to achieved this, one has to have the proper size template to be used in a 'muruku mould'. I made a template out of a plastic jar cover and pricked very tiny holes in it. My first batch of Putu Mayam turned out to be thick beehoon and loh see fun, luckily the template worked and i succeeded making a batch of Putu Mayam to satisfy me.

Ingredients:

2 cups rice flour

2 tbsp tapioca starch
550 ml boiling water
1-2 tsp salt
1 cup grated coconut - white only - steam with 1/4 tsp salt

1/2 cup dark brown sugar

Parchment papers - perforated to make steam holes

A Muruku Press with a very fine template/Putu Mayam Press

Method:

Line basket for steaming with a clean napkin, put in the dry rice flour, steam for about 1 hour.

Put the rice flour and tapioca starch in a bowl. Pour boiling water, add salt all at once onto the flour, stirring with the handle of a wooden spoon until the flour is moistened. When cool enough, gather it together with the hand and ensure there are no pockets of dry flour by kneading lightly.

Fill Muruku/Putu Mayam Press with enough dough, squeeze dough through the fine holes in the Press at the same time moving the Press over each parchment paper, so that the fine strings fall in two circles.

Repeat making noodles and when done, put the noodles to steam over fast boiling water for 5 - 8 minutes or until noodles are cooked and translucent.

Remove from steamer, allow to cool slightly, then gently peel the putu mayam off the parchment paper away.

Serve with steamed coconut and brown sugar.

Enjoy

Serves

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