I am sharing this more diabetic friendly recipe as it calls for less flour and sugar. Baking too is different as this recipe is steamed baked with a lower oven temperature too. To obtain a very fine texture, this cake has to rise above the cake pan and then .............
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Although my previous recipe Kuih Talam is ok but my need to tweak more for a better texture has been on my mind for the longest ever. I think i have found what i tweaked is to my satisfaction and i have to post it, not for my own reference but for everyone or anyone who will be interested to make a perfect kuih talam...........
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I would like to share this new method of heating up the liquid and mixing it to the dry ingredients while it is hot. Also the sugar is sieved with the flour, salt and baking powder. It does give a finer crumb and improved the texture. i too find that there is no need to add the sugar slowly while whisking the egg whites. It makes no difference,..........
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Kaya is a food spread/curd or custard made from coconut milk,eggs,and sugar. It is wildly popular in Malaysia and in the malay language the word kaya means rich, hence represents the texture. To acquire perfect texture, requires patience and slow cooking under low heat
is the way to go. Knowing me, the most impatient side of me, must find ways and means to achieve with the least amount of effort.............
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Is it coincidence or what? When my daughter, Sharon asked me to have a look at the pineapple tarts she just made, i could not believe my eyes, the both of us used the same pineapple tart mold!!!! We had a good laugh.
When i was asked what i am grateful for, i will not hesitate and mentioned that the internet is what i am most grateful for............
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The weather is much cooler nowadays especially in the mornings, I don't have to go out for my walks at 6.00 am , could do it at 7.30 am and still feel comfortable. Then you know that summer is over and autumn is upon us soon. This summer has been a busy and fruitful...............
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Yan Yat Yee Sang - this must sound like a tongue twister, that's how chinese sounds when you do not speak or know how to, Alexander will ask - What did you say? and mumble whatever came out of his mouth. The Chinese Lunar New year is celebrated for 15 days, read about how these 15 days are celebrated. The chinese has their humour in a funny way - 12th day is The Diarrhea Day - ha ha. Today is the seventh day and It is known as "人日" Rénrì in mandarin or Yan Yat in cantonese or Everyone's Birthday, the day when everyone grows one year older. In West Malaysia and Singapore, Yu Sheng/Yee Sang, raw slivers of fish are tossed together with various pickles and vegeatble into a Salad. As they toss the salad, they raise the salad high with their chopsticks and say auspicious words...........
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Gula melaka a.k.a. Palm Sugar or 'Malacca Sugar'. Why Melaka/Malacca,? I have no idea and hope that you readers can enlighten me. Gula melaka is made by first extracting the sap from the flower bud of a coconut tree. Several slits are cut into the bud and a pot is tied underneath the bud to collect the sap. Then, the sap is boiled until it thickens after which, in the traditional way, it is poured into bamboo tubes between 3-5 inches in length, and left to solidify to form cylindrical cake blocks.....
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What type of sambal do you like best? But before you can answer, you would have to know what Sambal is. Sambal is a chili based sauce which is popular in South East Asia and normally used as a condiment...........
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Shallots are called bawang merah kecil (small red onions) in Malay. Do not confuse shallots with green onions or scallions. Shallots tend to be more expensive than onions but their sweeter, milder, more complex flavor are worth it, no wonder they are much favored by chefs. I am quite lucky that shallots are not that expensive and affordable unlike Down Under, i was told that they are cost double digits $$.
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How can anyone eat Hainanese Chicken Rice without the Gingery Chilli Sauce?!! You are missing one of the essences of eating Chicken Rice. The most important part of a successful and delicious chicken rice meal, is not on the chicken or the rice, but the chili sauce. The chili sauce has a fresh taste of ginger, chili, garlic and calamansi juice which gives a flavorful “kick”to the meal. I am very particular about the ingredients used - ginger : it has to be young ginger, ginger which are like my age will not do. Chillies have to be fresh red and a few fresh red Chilly padi. Calamansi juice is a must but sometimes, like the hokkien saying goes - Boh hu hae pun ho - if fish is not available, shrimp will do, then lime juice will be ok. The proportion of ingredients do not have to be specific - if you like it more gingery, use more ginger and likewise.
Ingredients:
Fresh red chillies
Fresh red chilly padi
Young ginger
Garlic
Calamansi juice/lime juice
Salt and sugar to taste
Method:
Seed the fresh red chillies.
Remove the skin off the young ginger and garlic.
Put all the ingredients except the calamansi/lime juice, in the food processor and process until it becomes a paste.
Remove into a microwave-safe bowl and microwave on high for 1 minute.
Add in salt and sugar and let it cool, then add in calamansi/lime juice.
Pour into a sterilized jar/bottle and keep in the fridge.
Before serving, a little rendered chicken fat and sesame oil can be added.
Serves
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