I am being tagged for this meme, not by one but two of my best net pals. Little Corner of Mine
and Play With My Food. I was so busy the last 2 months that i could not find time to update my blog. Anyway, Ching and TT, i will try to accommodate and see what i eat. It would be easier to know what i don't like than what i like as I live to eat, so to do that, have to cook and bake, not only the foods i like but foods that friends and family like especially when you are far away from Malaysia, land of all my favorites.
In the previous meme, the foods mentioned are old favorites and as time passes by, tastes and choice change but not far from base. With all the travelling around the world and experiencing new cuisine, the palate is still tune to home base - rice.
I love RICE, plain or flavored no matter. I would be very satiated with just plain hot rice with salt fish or salted eggs and even a piece of 'fu yee' with a tinge of sugar, lime juice and sesame oil.
A different version of rice - CONGEE of all the chinese dialects and i think i like Teochew the best.
SOY is another stable. My seventh heaven would be in the Land of Tofu. I love cooking with all forms of tofu and enjoy eating them.
SOUPs, the asian type which is simmered for hours. I depend on the pressure cooker to do the work. The Soup of the Day for me would be 'Choy Khon'.
NOODLES - Since i am a rice lover, therefore i crave for kway teow and meehoon. When i have a choice of the type of noodle, i would order meehoon for my curry, kway teow for my fish balls soup and my favorite is the Ipoh Sar Hor Fun.
I am crazy for NYONYA KUIHS and any TONG SUI - SWEETENED SOUPS are not far behind.Give me a bowl of 'Sweet potatoes in ginger syrup' to chase my blues away
There is no end to what i like, so i better pass it on before i bore my friends who visit my blog.
Jan's" Kitchen
Precious Moments
Foodcrazee
It's up to you three now.
Thursday, December 29, 2005
Friday, December 9, 2005
Lemon Orange Chiffon
Originally, i wanted to make an orange chiffon but the orange juice was not tangy at all. So, I added lemon juice therefore have to call it Lemon Orange.
Ingredients:
5 eggs - separate yoke from white
150g castor sugar
125g cake flour
1 tsp baking powder
1/4 tsp salt
Grated rind of one orange
Grated rind of one lemon
2 tbsp corn oil
Combine to make 2/3 cup liquid (Orange juice and Lemon juice)
1/2 tsp cream of tartar
Method:
Preheat oven to 375°f.
Whisk egg whites,cream of tartar amd half portion of sugar in an electric mixer until just stiff and mixture holds its shape.
Whisk egg yolks and sugar until light and creamy. Add grated orange and lemon rind. Add orange and lemon juice and stir well. Sift in cake flour , baking powder and salt and fold gently . Stir in corn oil.
Add 1/3 of the egg white to the egg yolk mixture and combine thoroughly.
Pour the rest egg white mixture into egg yolk mixture. Carefully and gently mix with a spatula until batter is even.
Pour mixture into a 20cm ungreased tube pan.
Bake in preheated oven for 40 minutes or until cake is well browned on the surface.
Remove cake from the oven and invert mould immediately. Leave aside to cool completely before removing from the mould.
Note
To remove the cake from the mould, run a knife around the sides of the mould and the base as well.
Serves
Ingredients:
5 eggs - separate yoke from white
150g castor sugar
125g cake flour
1 tsp baking powder
1/4 tsp salt
Grated rind of one orange
Grated rind of one lemon
2 tbsp corn oil
Combine to make 2/3 cup liquid (Orange juice and Lemon juice)
1/2 tsp cream of tartar
Method:
Preheat oven to 375°f.
Whisk egg whites,cream of tartar amd half portion of sugar in an electric mixer until just stiff and mixture holds its shape.
Whisk egg yolks and sugar until light and creamy. Add grated orange and lemon rind. Add orange and lemon juice and stir well. Sift in cake flour , baking powder and salt and fold gently . Stir in corn oil.
Add 1/3 of the egg white to the egg yolk mixture and combine thoroughly.
Pour the rest egg white mixture into egg yolk mixture. Carefully and gently mix with a spatula until batter is even.
Pour mixture into a 20cm ungreased tube pan.
Bake in preheated oven for 40 minutes or until cake is well browned on the surface.
Remove cake from the oven and invert mould immediately. Leave aside to cool completely before removing from the mould.
Note
To remove the cake from the mould, run a knife around the sides of the mould and the base as well.
Serves
Wednesday, December 7, 2005
Kuih Kodok
Kodok in malay means toad and i guessed the finished product is so ugly that the name is self explanatory. The only failure in making this recipe is that you might end up with burnt kuih. If this batter is baked in muffin tins then it will be called 'Banana muffins'. There is only one type of bananas that are readily available in the supermarkets here and this kuih is made only when i have overriped bananas in hand.
Ingredients:
3 large overriped banana- mashed
1 Tbsp caster sugar
pinch of salt
1/2 tsp bicarbonate soda
1/2 cup dessicated coconut
1/4 cup chopped nuts(optional)
100g plain flour
oil for deep frying
Method:
Mix all the ingredients except the oil.
Using an ice cream scoop, slowly drop in batter into moderately hot oil. (Do not over crowd. The kuih kodok would float up when it is cooked)
Remove from oil on to cake rack to cool.
Serves
Ingredients:
3 large overriped banana- mashed
1 Tbsp caster sugar
pinch of salt
1/2 tsp bicarbonate soda
1/2 cup dessicated coconut
1/4 cup chopped nuts(optional)
100g plain flour
oil for deep frying
Method:
Mix all the ingredients except the oil.
Using an ice cream scoop, slowly drop in batter into moderately hot oil. (Do not over crowd. The kuih kodok would float up when it is cooked)
Remove from oil on to cake rack to cool.
Serves
Sunday, December 4, 2005
Swiss Roll
Making swiss roll is so easy now that i have a dear friend, Lena who so graciously arranged a big box of cake emulsifier. I had shy away from using this as years ago when i used it, it gave an aftertaste to the cake. After discussing with the younger bakers who said that there is no aftertaste, decided to give it a try again. True it has no aftertaste.
Ingredients:
3 egg yolks
6 egg whites
50 gm ice water
150 gm sugar
1 tbsp cake emulsifier
1 tsp baking powder
100 gm cake flour
60 gm cornflour
1 tsp vanilla
75 gm melted butter
Filling:
Raspberry jam(or whatever jam desired)
Method:
Preheat oven at 400 f.
Grease and Line a swiss roll pan 10" x 15" with greased proof paper.
Whisk all the ingredients except the melted butter until double and stiff.
Add in melted butter and whisk to mix.
Pour into prepared pan and put to bake for 10 to 12 minutes or until top is brown(do not overbake)
On a slightly damp kitchen towel, dust with confectioner's sugar.
Overturn pan on to kitchen towel and leave to cool.
When cooled, remove pan and greased proof paper.
Trim edges, spread with jam and roll tightly using the towel to aid the rolling.
Serves
Ingredients:
3 egg yolks
6 egg whites
50 gm ice water
150 gm sugar
1 tbsp cake emulsifier
1 tsp baking powder
100 gm cake flour
60 gm cornflour
1 tsp vanilla
75 gm melted butter
Filling:
Raspberry jam(or whatever jam desired)
Method:
Preheat oven at 400 f.
Grease and Line a swiss roll pan 10" x 15" with greased proof paper.
Whisk all the ingredients except the melted butter until double and stiff.
Add in melted butter and whisk to mix.
Pour into prepared pan and put to bake for 10 to 12 minutes or until top is brown(do not overbake)
On a slightly damp kitchen towel, dust with confectioner's sugar.
Overturn pan on to kitchen towel and leave to cool.
When cooled, remove pan and greased proof paper.
Trim edges, spread with jam and roll tightly using the towel to aid the rolling.
Serves
Kuih Lompang
This is steamed rice cakes with grated coconut topping. For better and more interesting presentation, gula melaka or coloring can be added to the batter mixture.
Ingredients:
140 gm rice flour
1 heaped tbsp tapioca flour
285 gm coarse sugar
1/2 tsp potassium carbonate & sodium bi-carbonate solution
1/2 tsp pandan paste
green coloring
18 fl oz/485ml water
455 gm coarsely grated coconut, mixed with a pinch of table salt
Method:
Mix the rice and tapioca flour in 3 fl oz/75 ml water. Stir well.
Boil sugar with 15 fl oz/425 ml water until sugar dissolves.
Pour the syrup gradually through a strainer into the flour mixture, stirring all the time.
Add in potassium carbonate & sodium bi-carbonate solution(kan sui) and the pandan paste , mix well, add green coloring to enhanse the green.
Place small chinese tea cups in a steamer over rapidly boiling water to heat for 5 minutes.
Fill cups with flour mixture and steam for 10 minutes.
Remove cups and allow cakes to cool for about 20 minutes before removing with a blunt knife.
Top the cake with the grated coconut.
Serves
Ingredients:
140 gm rice flour
1 heaped tbsp tapioca flour
285 gm coarse sugar
1/2 tsp potassium carbonate & sodium bi-carbonate solution
1/2 tsp pandan paste
green coloring
18 fl oz/485ml water
455 gm coarsely grated coconut, mixed with a pinch of table salt
Method:
Mix the rice and tapioca flour in 3 fl oz/75 ml water. Stir well.
Boil sugar with 15 fl oz/425 ml water until sugar dissolves.
Pour the syrup gradually through a strainer into the flour mixture, stirring all the time.
Add in potassium carbonate & sodium bi-carbonate solution(kan sui) and the pandan paste , mix well, add green coloring to enhanse the green.
Place small chinese tea cups in a steamer over rapidly boiling water to heat for 5 minutes.
Fill cups with flour mixture and steam for 10 minutes.
Remove cups and allow cakes to cool for about 20 minutes before removing with a blunt knife.
Top the cake with the grated coconut.
Serves
Sweetened Red Bean Soup
Sweetened soups are a stable with the chinese and it is served as a dessert. This is one of the classic which is just red beans sweetened with sugar but addition of dried longan, sago pearl, pak hup or thick coconut milk is quite common. The method of cooking over a chacoal stove until the beans are soft is the traditional way which will take hours, but a ceramic soup spoon in the soup helps the beans break up faster. Nowadays, the slow cooker or the pressure cooker does a good and fast job.The red beans from Tianjin, China is recommended.
Ingredients:
225 gm red beans
1/2 tsp bicarbonate of soda
1.35 L water
15 gm dried tangerine peel
1/2 cup sugaraccording to taste)
a handful of pak hup
Method:
Soak the tangerine peel, when soft, remove the pith.
Soak pak hup
.
Wash and soak red beans in cold water with the bicarbonate of soda for 2 hours. Drain.
Bring enough water to cover the red beans to a boil, let red beans boil for 5 mins. Drain.
In the pressure cooker, put the red beans, water and tangerine peel, cook for 1/2 hour. When pressure is released, remove lid and bring back to the boil.
Add the pak hup and cook until it is soft.
Add sugar and cook until sugar dissolves.
Serve hot or cold
Serves
Ingredients:
225 gm red beans
1/2 tsp bicarbonate of soda
1.35 L water
15 gm dried tangerine peel
1/2 cup sugaraccording to taste)
a handful of pak hup
Method:
Soak the tangerine peel, when soft, remove the pith.
Soak pak hup
.
Wash and soak red beans in cold water with the bicarbonate of soda for 2 hours. Drain.
Bring enough water to cover the red beans to a boil, let red beans boil for 5 mins. Drain.
In the pressure cooker, put the red beans, water and tangerine peel, cook for 1/2 hour. When pressure is released, remove lid and bring back to the boil.
Add the pak hup and cook until it is soft.
Add sugar and cook until sugar dissolves.
Serve hot or cold
Serves
Saturday, December 3, 2005
Serimuka
Serimuka aka Kuih Sarlat has been one of the favorites of the nyonya kuihs. The egg custard layer will be green if pandan flavor is desired, otherwise it can be of a golden egg custard. There is a requisite for nyonya kuih, the height, the color, the sweetness and richness will all determine a good kuih. For Serimuka the rice layer has to be slightly higher and a tinge of saltiness to bring out the coconut flavor. The top layer has to be sweet enough and of a jade color.
Ingredients:
Rice Layer
300g glutinous rice, wash and soak in water for 4 hours, drain
180ml coconut milk
1 tsp salt
1 tbsp sugar
Egg Custard Layer
3 large eggs
4 tbsp flour
4 tbsp rice flour
350ml coconut milk
150g castor sugar
1/2 tsp pandan paste
1/4 tsp salt
Green coloring
Method:
1. Drain rice and steam on 22cm tray for 20 minutes.
2. Remove from heat, fluff up the rice and pour in the coconut milk, sugar and salt. Mix well. Steam for another 20-25 minutes or till cooked.
3. Using a spoon or spatula,press cooked glutinous rice firmly and use another tray to level pressed rice.
4. Sieve the 2 flours mixture and add them to lightly beaten eggs. Strain mixture. Add coconut milk, pandan paste, green color,salt and sugar.
5 . Cook on high in the microwave, 1 min at a time until mixture is slightly thicken.
6. Pour 1/2 of this egg custard over the steamed glutinous rice and steam for 10 - 15 minutes until cooked. Use a fork and scatch surface, then pour in the balance of the custard, steam further another 10 - 15 minutes until cooked. (steaming time varies depending on the heat of steamer)
7. Cut kueh into serving slices when cooled.
Serves
Ingredients:
Rice Layer
300g glutinous rice, wash and soak in water for 4 hours, drain
180ml coconut milk
1 tsp salt
1 tbsp sugar
Egg Custard Layer
3 large eggs
4 tbsp flour
4 tbsp rice flour
350ml coconut milk
150g castor sugar
1/2 tsp pandan paste
1/4 tsp salt
Green coloring
Method:
1. Drain rice and steam on 22cm tray for 20 minutes.
2. Remove from heat, fluff up the rice and pour in the coconut milk, sugar and salt. Mix well. Steam for another 20-25 minutes or till cooked.
3. Using a spoon or spatula,press cooked glutinous rice firmly and use another tray to level pressed rice.
4. Sieve the 2 flours mixture and add them to lightly beaten eggs. Strain mixture. Add coconut milk, pandan paste, green color,salt and sugar.
5 . Cook on high in the microwave, 1 min at a time until mixture is slightly thicken.
6. Pour 1/2 of this egg custard over the steamed glutinous rice and steam for 10 - 15 minutes until cooked. Use a fork and scatch surface, then pour in the balance of the custard, steam further another 10 - 15 minutes until cooked. (steaming time varies depending on the heat of steamer)
7. Cut kueh into serving slices when cooled.
Serves
Wednesday, November 9, 2005
Kahlua Cheesecake
As Ching said, it looks as though i am the official birthday cake baker. Yes, Ching, self appointed. This is our dear friend, Kevin's birthday cake. He requested for cheesecake and since he loves wine, i decided to add liqueur and coffee to the Cotton Soft Japanese Cheesecake recipe and making it marbled.
Ingredients:
225g cream cheese
50g butter
50ml milk mixed with 2 tsp instant coffee
50ml Kahlua
60g superfine flour
20g cornflour
6 egg yolks
¼ tsp salt
70 gm sugar
6 egg whites
¼ tsp cream of tartar
70g fine granulated sugar
Frosting:
1 pkt Dream Whip
1/2 cup chilled milk
50 ml Kahlua
Method:
1. Preheat oven at 300 F and bring a kettle of water to a boil.
2. Lightly grease and line the bottom and sides which should be 1 1/2 " above the rim of a 8" pan with greaseproof paper.
3. Melt cream cheese, butter and milk in a double boiler.
4. Cool the mixture. over iced bath.
5. Fold in the flours, egg yolks, sugar and Kahlua and mix well.
6. Whisk egg white until foamy, then add in cream of tartar and whisk on the highest speed.
7. Add in the sugar gradually and whisk until soft peaks form.(if lifted with the whisk, the white should have a curve tip)
8. Add 1/3 of the whisked egg white into the cream cheese mixture in 5. Mix it really well with the biggest spatula available.
9. Fold in the rest of the egg white and then FOLD in, from the center to the sides and not forgeting the bottom of bowl. Do not overmix.
10. Pour into a 8” round cake pan(Using the method of pouring in the Zebra Cake
and adding 1/2 tsp of coffee emulco for the colored portion).
Line a roasting pan with a kitchen cloth at the bottom and place cake pan on the cloth. Place roasting pan in the preheated oven and pour boiling water into the roasting pan. Water level should be half way of cake pan.
11 Bake cheese cake for 1 hrs 30 mins or until set or golden brown.
12. Leave in the oven with door ajar for an hour until cake cools.
13. Take it out of oven and turn cake out of cake pan. Wrap with aluminium foil and leave in the fridge.
Frosting:
1. Whisked the Dream Whip with the chilled milk in the highest speed until stiff. Add in the Kahlua.
2. Iced the cheesecake with the whipped cream and decorate cake.
3. Chilled cake and ENJOY
Serves
Ingredients:
225g cream cheese
50g butter
50ml milk mixed with 2 tsp instant coffee
50ml Kahlua
60g superfine flour
20g cornflour
6 egg yolks
¼ tsp salt
70 gm sugar
6 egg whites
¼ tsp cream of tartar
70g fine granulated sugar
Frosting:
1 pkt Dream Whip
1/2 cup chilled milk
50 ml Kahlua
Method:
1. Preheat oven at 300 F and bring a kettle of water to a boil.
2. Lightly grease and line the bottom and sides which should be 1 1/2 " above the rim of a 8" pan with greaseproof paper.
3. Melt cream cheese, butter and milk in a double boiler.
4. Cool the mixture. over iced bath.
5. Fold in the flours, egg yolks, sugar and Kahlua and mix well.
6. Whisk egg white until foamy, then add in cream of tartar and whisk on the highest speed.
7. Add in the sugar gradually and whisk until soft peaks form.(if lifted with the whisk, the white should have a curve tip)
8. Add 1/3 of the whisked egg white into the cream cheese mixture in 5. Mix it really well with the biggest spatula available.
9. Fold in the rest of the egg white and then FOLD in, from the center to the sides and not forgeting the bottom of bowl. Do not overmix.
10. Pour into a 8” round cake pan(Using the method of pouring in the Zebra Cake
and adding 1/2 tsp of coffee emulco for the colored portion).
Line a roasting pan with a kitchen cloth at the bottom and place cake pan on the cloth. Place roasting pan in the preheated oven and pour boiling water into the roasting pan. Water level should be half way of cake pan.
11 Bake cheese cake for 1 hrs 30 mins or until set or golden brown.
12. Leave in the oven with door ajar for an hour until cake cools.
13. Take it out of oven and turn cake out of cake pan. Wrap with aluminium foil and leave in the fridge.
Frosting:
1. Whisked the Dream Whip with the chilled milk in the highest speed until stiff. Add in the Kahlua.
2. Iced the cheesecake with the whipped cream and decorate cake.
3. Chilled cake and ENJOY
Serves
Wednesday, November 2, 2005
Wat Than Hor
Back in Malaysia, fresh Hor fun or rather koay teow(hokkien) is so readily available. There used to be only one type and the size determines whether it is meant for frying or for soup. But, nowadays, the ones for soup, although the size is still smaller is made specially for soup. The best ones are found in Ipoh. Here in Denver, you will be lucky if you can find them not so frozen and who knows how long they have been on the shelves. There is a brand which is 'Southern California' which i managed to get from the Korean store that i frequent, but they did not replenish when stock went out. They have at the moment hor fun made in Denver, which is more rough. There is no choice but to go for the dried ones. Surprisingly, if it is steeped properly and being able to recognize the texture when frying, a delicious plate of noodles can be dished out.
Ingredients:
1 1/2 lbs hor fun(frying type)
4 tbsp oil
2 tsp soya sauce
2 tsp dark soya sauce
Gravy:
4 ozs prawns - shelled and deveined - marinated with a pinch of salt, sugar and pepper
4 ozs calamari
8 ozs lean pork/chicken
8 ozs choy sum - washed and cut into bit size
2 cloves garlic chopped
2 tbsp oil
2 tbsp cornflour(heaped) mixed with 1/2 cup water
28 fl ozs stock
1 tbsp soya sauce
2 eggs
pepper and salt to taste
Method:
Loosen the fresh hor fun. (i would have to steam the hor fun before i could loosen it as it is quite stiff refrigerated.) (For the dried ones, steep in cold water)
Heat wok until very hot, add in enough oil to grease the wok, over hot fire, fry a handful of the the hor fun . Add light and dark soya sauces and stir fry briskly. Allow noodles to burn a little at the edges to obtain a smaky taste. Put aside on a platter. Repeat with the rest of the hor fun.
Heat 1 tbsp oil and fry prawns and calamari until cooked. Dished out.
Add 1 tbsp oil and fry the pork until it is cooked. Add in garlic and fry until fragrant.
Pour in the stock and bring to the boil. Let simmer for 5 minutes.
Add in the choy sum and when gravy comes to a boil, add in the cornflour mixture. Bring gravy back to a hard boil to cook the cornflour.
Add in the cooked prawns and calamari. Season to taste.
Turn off heat and crack in the 2 eggs, stir to cook the eggs.
Dish gravy onto the fried hor fun.
Serves
Ingredients:
1 1/2 lbs hor fun(frying type)
4 tbsp oil
2 tsp soya sauce
2 tsp dark soya sauce
Gravy:
4 ozs prawns - shelled and deveined - marinated with a pinch of salt, sugar and pepper
4 ozs calamari
8 ozs lean pork/chicken
8 ozs choy sum - washed and cut into bit size
2 cloves garlic chopped
2 tbsp oil
2 tbsp cornflour(heaped) mixed with 1/2 cup water
28 fl ozs stock
1 tbsp soya sauce
2 eggs
pepper and salt to taste
Method:
Loosen the fresh hor fun. (i would have to steam the hor fun before i could loosen it as it is quite stiff refrigerated.) (For the dried ones, steep in cold water)
Heat wok until very hot, add in enough oil to grease the wok, over hot fire, fry a handful of the the hor fun . Add light and dark soya sauces and stir fry briskly. Allow noodles to burn a little at the edges to obtain a smaky taste. Put aside on a platter. Repeat with the rest of the hor fun.
Heat 1 tbsp oil and fry prawns and calamari until cooked. Dished out.
Add 1 tbsp oil and fry the pork until it is cooked. Add in garlic and fry until fragrant.
Pour in the stock and bring to the boil. Let simmer for 5 minutes.
Add in the choy sum and when gravy comes to a boil, add in the cornflour mixture. Bring gravy back to a hard boil to cook the cornflour.
Add in the cooked prawns and calamari. Season to taste.
Turn off heat and crack in the 2 eggs, stir to cook the eggs.
Dish gravy onto the fried hor fun.
Serves
Monday, October 31, 2005
Roast Belly Pork
I have to buy belly pork with skin from the Vietnamese Store and most of the time is very lean and don't look very fresh. The Korean Store's belly pork is the best but it is in strips and a block is not available. Bought a pack and decided to try out 2 strips. The strips are about 1 inch - 2 inch wide and i figured that when roasted it might curl like a shrimp. So, l skewered the pork strip and keep my fingers cross. It turned out pretty good and i prefer the strip because it cooks faster.
Ingredients:
2 strips of belly pork with rind preferably 2 inches wide x 8 inches length
4 bamboo skewers
1 tsp salt
1 tsp sugar
1 tsp garlic powder
1 tsp five spice powder
1 tsp black pepper
1 tbsp oil
2 cups water + 2 tbsp vinegar(for scalding the rind)
Method:
Skewer the belly pork strip.
Bring 2 cups of water + 2 tbsp vinegar to a boil in a wok. Scald the rind only.
Wipe dry.
In a dry wok, fry salt, garlic powder, 5 spice powder and pepper for a few minutes to marry the flavor. Mix in the sugar and rub this mixture onto the meat.
Leave uncovered, rind side up in the refrigerator overnight to dry out the rind.
Turn on oven to 450 f, rub the rind with oil, and bake for 20 minutes rind side up.
By now the meat should be cooked and the rind is soft enough. Use a carving fork and poke into the soft rind as much as possible.
Turn on the grill and broil the rind at least 4 inches away from the elements. It will take at least 20 - 30 minutes before the rind will be crackling ready. Check now and then and turn meat around for even broiling. Lastly sprinkle some salt on the crackling and continue to broil another 5 minutes.
Let the roast rest for 10 minutes before serving.
Serves
Ingredients:
2 strips of belly pork with rind preferably 2 inches wide x 8 inches length
4 bamboo skewers
1 tsp salt
1 tsp sugar
1 tsp garlic powder
1 tsp five spice powder
1 tsp black pepper
1 tbsp oil
2 cups water + 2 tbsp vinegar(for scalding the rind)
Method:
Skewer the belly pork strip.
Bring 2 cups of water + 2 tbsp vinegar to a boil in a wok. Scald the rind only.
Wipe dry.
In a dry wok, fry salt, garlic powder, 5 spice powder and pepper for a few minutes to marry the flavor. Mix in the sugar and rub this mixture onto the meat.
Leave uncovered, rind side up in the refrigerator overnight to dry out the rind.
Turn on oven to 450 f, rub the rind with oil, and bake for 20 minutes rind side up.
By now the meat should be cooked and the rind is soft enough. Use a carving fork and poke into the soft rind as much as possible.
Turn on the grill and broil the rind at least 4 inches away from the elements. It will take at least 20 - 30 minutes before the rind will be crackling ready. Check now and then and turn meat around for even broiling. Lastly sprinkle some salt on the crackling and continue to broil another 5 minutes.
Let the roast rest for 10 minutes before serving.
Serves
Saturday, October 29, 2005
Fried Wonton
Fried wonton using the 'all eggs sang mein' dough does not remain crispy but they are fabulous in soup. If you are planning them to be an appetizer, eaten with chilly sauce, then i would suggest using these Wonton Wrappers.
Ingredients:
40–45 pieces wontonn wrappers
Enough oil for deep-frying
Filling
100g shelled prawns, minced(make sure that prawns are wiped really dry)
200g shoulder pork, minced
50g water chestnuts, chopped finely
1 tbsp finely chopped carrot
1 tbsp chopped spring onion
1 egg yolk
Seasoning:
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1/4 tsp salt
1/4 tsp sugar
Pinch of pepper
1/2 tsp ground dried sole
1/2 tsp sesame oil
1 tsp corn flour
Dipping sauce (combine):
3 tbsp chilli sauce
2 tbsp tomato sauce
1 tbsp plum sauce
1 tbsp sugar
1 tbsp lemon juice
1 tbsp toasted sesame seeds (optional)
Method:
Mix all the ingredients for the filling together with the seasonings until well combined and leave in the fridge for 1/2 - 1 hr.
Place one teaspoon of the filling in the centre of each wonton wrapper.
Seal the edges of each wrapper with a bit of water
Fold into a triangle. Wet one end of the longest side of triangle and let the other end meet. Pinch to seal.
Repeat until all wrappers are done.
Heat enough oil in a wok until just hot.
Put in wonton in batches and deep-fry until golden brown in colour.
Remove and drain on paper towels.
Serve the crispy wonton with the dipping sauce or mayonnaise.
To prepare the sauce:
Ccombine all the ingredients for the sauce and mix well.
This sauce is also ideal for any other deep-fried foods.
Serve the crispy wonton in soup of your choice.
Serves
Ingredients:
40–45 pieces wontonn wrappers
Enough oil for deep-frying
Filling
100g shelled prawns, minced(make sure that prawns are wiped really dry)
200g shoulder pork, minced
50g water chestnuts, chopped finely
1 tbsp finely chopped carrot
1 tbsp chopped spring onion
1 egg yolk
Seasoning:
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1/4 tsp salt
1/4 tsp sugar
Pinch of pepper
1/2 tsp ground dried sole
1/2 tsp sesame oil
1 tsp corn flour
Dipping sauce (combine):
3 tbsp chilli sauce
2 tbsp tomato sauce
1 tbsp plum sauce
1 tbsp sugar
1 tbsp lemon juice
1 tbsp toasted sesame seeds (optional)
Method:
Mix all the ingredients for the filling together with the seasonings until well combined and leave in the fridge for 1/2 - 1 hr.
Place one teaspoon of the filling in the centre of each wonton wrapper.
Seal the edges of each wrapper with a bit of water
Fold into a triangle. Wet one end of the longest side of triangle and let the other end meet. Pinch to seal.
Repeat until all wrappers are done.
Heat enough oil in a wok until just hot.
Put in wonton in batches and deep-fry until golden brown in colour.
Remove and drain on paper towels.
Serve the crispy wonton with the dipping sauce or mayonnaise.
To prepare the sauce:
Ccombine all the ingredients for the sauce and mix well.
This sauce is also ideal for any other deep-fried foods.
Serve the crispy wonton in soup of your choice.
Serves
Steamed Egg Custard
Patience again has the major role here, steam on medium low heat to achieve success. For richness in flavor, reduce the sugar and substitue with 1 tbsp of condensed milk.This custard is good according to the chinese - it will soothe a sore throat , 'yoon' the lungs and the ginger digests. Have this as an after meal dessert and have it piping hot.
Ingredients:
6 large Eggs
2 1/2 cups Water
3 - 4 ozs rock sugar
2 inch knob ginger(grate and squeeze)
Method:
1. Dissolve rock sugar in the water, cool a little.
2. Beat egg lightly,stir in syrup and ginger juice.
3. Transfer egg mixture to containers.
4. Steam over medium low heat for 6 minutes until set.(Time may vary to different containers).
Ingredients:
6 large Eggs
2 1/2 cups Water
3 - 4 ozs rock sugar
2 inch knob ginger(grate and squeeze)
Method:
1. Dissolve rock sugar in the water, cool a little.
2. Beat egg lightly,stir in syrup and ginger juice.
3. Transfer egg mixture to containers.
4. Steam over medium low heat for 6 minutes until set.(Time may vary to different containers).
Friday, October 28, 2005
Cocoa Brownies
I promised my dear friend Lena that i will try this recipe by Alton Brown from Food Network and give her a review. This recipe is a keeper for me. It is like a moist chocolate cake, not too sweet and the best part is, it is so easy to make. Kosher salt is less salty, so use less if fine table salt is used. Like the recipe suggested. do not attempt to cut before it is cooled. Renee could not wait to eat and i have to use a big pizza cutter to cut when it is still slightly warm.
Ingredients:
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Method:
Preheat the oven to 300 degrees F.
Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow.
Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes.
Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean.
When it's done, remove to a rack to cool.
Resist the temptation to cut into it until it's mostly cool.
Serves
Ingredients:
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Method:
Preheat the oven to 300 degrees F.
Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow.
Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes.
Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean.
When it's done, remove to a rack to cool.
Resist the temptation to cut into it until it's mostly cool.
Serves
Thursday, October 27, 2005
Kon Loh Mein
What better ways to eat sang mein than kon loh. Just garlic oil and soya sauce will do but for those who are not health concious, lard is the essence in kon loh. It will be better if you can get hold of some roast pork fat and i can assure you of good eats. Lena, please save your pork fat the next time you make your roast pork. Suggestion of favarite accompaniments with mein would be Braised mushrooms and fried chicken feet, Char Siew, Wantan, Braised Beef(ngau lam), White Chicken, Roast Duck etc.
Ingredients:
150 gm sang mein
Seasonings:
1 tsp soya sauce
1 tbsp lard/garlic oil
1 tsp sesame
1 tsp black soya sauce/1 tbsp premium oyster sauce/1 tbsp abalone sauce
a dash of white pepper
Green leafy vegetables like choy sum/shanghai siew pak choy
Method:
Heat a 8 quart pot with 3/4 full of water and bring to high boil.
Drop in mein and swirl it around. If cooking the very thin ones, it will only take a short while, the flat mein takes slightly longer.
Remove with spider strainer and 'kor lang hor' - put hot mein into a big pot of very cold water(to stop the cooking).
When the water comes hack to a boil, put back the mein to heat it up.
Remove and drain, then mix with the seasoning.
Put in the vegetable to cook in the water that was used to cook the mein. Vegetables will remain green as the mein is made with potassium carbonate & sodium bi-carbonate solution. Do not cook too long, otherwise the vegetables will be too soft, then it will not be good eats.
Serves
1 person
Ingredients:
150 gm sang mein
Seasonings:
1 tsp soya sauce
1 tbsp lard/garlic oil
1 tsp sesame
1 tsp black soya sauce/1 tbsp premium oyster sauce/1 tbsp abalone sauce
a dash of white pepper
Green leafy vegetables like choy sum/shanghai siew pak choy
Method:
Heat a 8 quart pot with 3/4 full of water and bring to high boil.
Drop in mein and swirl it around. If cooking the very thin ones, it will only take a short while, the flat mein takes slightly longer.
Remove with spider strainer and 'kor lang hor' - put hot mein into a big pot of very cold water(to stop the cooking).
When the water comes hack to a boil, put back the mein to heat it up.
Remove and drain, then mix with the seasoning.
Put in the vegetable to cook in the water that was used to cook the mein. Vegetables will remain green as the mein is made with potassium carbonate & sodium bi-carbonate solution. Do not cook too long, otherwise the vegetables will be too soft, then it will not be good eats.
Serves
1 person
All Eggs Sang Mein
Mein can be made eggless and this recipe is totally the opposite. I do not use water, the liquid is all eggs. So, this noodle can be considered enriched. To obtain al dente, cooking the mein in the largest pot is important, as large quantity of water is needed and the mein is to 'koh lang hor' - pass through cold water. The mein can be kept in the freezer. It can be deep fried and the mein is then called 'yee mein'.
Ingredients:
2 1/2 - 3 cups bread flour
4 eggs
1 tbsp potassium carbonate & sodium bi-carbonate solution
Method:
Sift 2 1/2 cups flour into food processor(use the plastic blade) and add potassium carbonate & sodium bi-carbonate solution and eggs.
Pulse a few times, as soon as dough is in pea size crumble, the dough is ready(Add more flour if it is too wet).
Remove from food processor and press crumble into a dough , then leave to rest in a sealed ziploc bag for at least 30 mins.
Knead dough and roll out into rectangular shape, then cut into four equal pieces.
Dust each piece with tapioca flour lightly to prevent sticking.
Cover the pieces with a clean dry tea towel.
Prepare your noodle machine by adjusting the knob with the rollers to the widest setting.
Insert dough and turn the rollers slowly. Keep rolling the dough through the noodle machine until you get to the thinnest.
Next, set the machine for shredding then shredd the dough.
Repeat this procedure with the rest of the dough.
Toss the noodles lightly in tapioca flour to prevent them from sticking together.
The mein is ready for cooking or pack into ziplog freezer bag and keep in freezer.
Serves
Ingredients:
2 1/2 - 3 cups bread flour
4 eggs
1 tbsp potassium carbonate & sodium bi-carbonate solution
Method:
Sift 2 1/2 cups flour into food processor(use the plastic blade) and add potassium carbonate & sodium bi-carbonate solution and eggs.
Pulse a few times, as soon as dough is in pea size crumble, the dough is ready(Add more flour if it is too wet).
Remove from food processor and press crumble into a dough , then leave to rest in a sealed ziploc bag for at least 30 mins.
Knead dough and roll out into rectangular shape, then cut into four equal pieces.
Dust each piece with tapioca flour lightly to prevent sticking.
Cover the pieces with a clean dry tea towel.
Prepare your noodle machine by adjusting the knob with the rollers to the widest setting.
Insert dough and turn the rollers slowly. Keep rolling the dough through the noodle machine until you get to the thinnest.
Next, set the machine for shredding then shredd the dough.
Repeat this procedure with the rest of the dough.
Toss the noodles lightly in tapioca flour to prevent them from sticking together.
The mein is ready for cooking or pack into ziplog freezer bag and keep in freezer.
Serves
Saturday, October 22, 2005
Peanuts, Mussels and Pork Congee
A bowl of hot congee on a cold winter day is so comforting. Congee must be eaten very hot and slurpping cannot be avoided. Strangely, congee is eaten on very hot days too. Every chinese dialect has their own version and this recipe is very cantonese.
Ingredients:
150g rice, washed.
30 g glutinous rice washed.
5 cups water
50g peanuts, wash and soak in water with a tsp potassium carbonate & sodium bi-carbonate solution for an hour (remove skin if necessary)
100 g dried mussels - washed and soak in warm water, then cut into small pieces
200 g lean pork
Seasoning:
1 tsp salt
1 tsp sugar
1 tsp oil
Garnishing:
50g tai tau choy (preserved salted radish), wash and soak for 15 minutes; chopped fine
50 g young ginger, julienne fine
50 g of beehoon, fried in hot oil until puffy
50 g spring onions chopped fine
Sesame oil and pepper to taste
Method:
Put peanuts in a pressure cooker and boil in just enough water for 30 minutes.
Bring water to a boil, add in rice, pork, mussels ,peanuts and the seasonings.
Continue to cook and stir frequently with a large whisk. Add more water if required and cook until rice is soft, puffy and liquidfied.
Remove the pork and shred. Return shred to Congee and season to taste.
Dish out and serve hot congee with garnishes.
Serves
Ingredients:
150g rice, washed.
30 g glutinous rice washed.
5 cups water
50g peanuts, wash and soak in water with a tsp potassium carbonate & sodium bi-carbonate solution for an hour (remove skin if necessary)
100 g dried mussels - washed and soak in warm water, then cut into small pieces
200 g lean pork
Seasoning:
1 tsp salt
1 tsp sugar
1 tsp oil
Garnishing:
50g tai tau choy (preserved salted radish), wash and soak for 15 minutes; chopped fine
50 g young ginger, julienne fine
50 g of beehoon, fried in hot oil until puffy
50 g spring onions chopped fine
Sesame oil and pepper to taste
Method:
Put peanuts in a pressure cooker and boil in just enough water for 30 minutes.
Bring water to a boil, add in rice, pork, mussels ,peanuts and the seasonings.
Continue to cook and stir frequently with a large whisk. Add more water if required and cook until rice is soft, puffy and liquidfied.
Remove the pork and shred. Return shred to Congee and season to taste.
Dish out and serve hot congee with garnishes.
Serves
Friday, October 21, 2005
Souffle Cheesecake
Thank you Rabiit sim for posting this recipe. Indeed this recipe is fluffier becauce the amount of egg yolks are considerably much more than the Cotton Soft Japanese Cheesecake. The absence of superfine/cake flour which is low in gluten does make a difference. I have reduced the cream cheese to 8 ozs (225 gm), making it more friendly user and added 1 tbsp of lemon juice for flavor. Both recipes are a keeper. Thanks again.
Ingredients:
8" round cake tin
A.
Plain cream cheese 225g,
fresh cream 50ml,
milk 100ml,
butter 80g,
B.
Cornflour 25g,
milk 30ml
lemon juice 1 tbsp
C.
Egg white 150g,
cornflour 10g,
sugar 100g
D.
Egg yolks 138g,
butter and plain flour (for buttering the mould).
Method:
1. Melt A. over a pan of simmering water until the mixture liquefies (stir every 3 minutes), use spatula to stir the mixture well.
2. Mix B. until cornflour dissolves and pours into 1, stir until well-combined. Add in beaten yolks and strain the mixture.
3. Preheat oven to 150°C/300°F. Line bottom of mould with baking parchment paper. Butter the sides of the mould and coat it with plain flour, remove excess flour. If using loose bottom cake tin, cover the outside of the tin with 2 layers of aluminium foil.
4. In a clean bowl (make sure oil less and waterless), beat the egg whites till foamy and add in sugar and cornflour in 3 batches and beat until soft peak.
5. Take 1/3 egg white and stir into the cream cheese mixture to loosen the batter. Pour the remaining egg whites and using cut and fold method quickly fold in the egg whites, do not over fold or else the air in the egg whites will escape.
6. Pour batter into cake tin. Sit the tin in a bigger mould or baking tray. Bake in a bain-marie (water-bath). Water must be boiling hot when poured into the baking tray or bigger mould. Water level should come up to ¾ of the height of the cake tin, at least half if you cannot manage ¾.
7. Put in oven and bake for about 25 minutes or when top is brown, reduce the heat to 125°C/260°F, continue to bake for another 1 hour or until a cake skewer comes out clean. Let the cake cool in the cake tin and remove from tin when cooled and refrigerate (it’s ok to leave the cake in the tin and refrigerate).
Serves
Ingredients:
8" round cake tin
A.
Plain cream cheese 225g,
fresh cream 50ml,
milk 100ml,
butter 80g,
B.
Cornflour 25g,
milk 30ml
lemon juice 1 tbsp
C.
Egg white 150g,
cornflour 10g,
sugar 100g
D.
Egg yolks 138g,
butter and plain flour (for buttering the mould).
Method:
1. Melt A. over a pan of simmering water until the mixture liquefies (stir every 3 minutes), use spatula to stir the mixture well.
2. Mix B. until cornflour dissolves and pours into 1, stir until well-combined. Add in beaten yolks and strain the mixture.
3. Preheat oven to 150°C/300°F. Line bottom of mould with baking parchment paper. Butter the sides of the mould and coat it with plain flour, remove excess flour. If using loose bottom cake tin, cover the outside of the tin with 2 layers of aluminium foil.
4. In a clean bowl (make sure oil less and waterless), beat the egg whites till foamy and add in sugar and cornflour in 3 batches and beat until soft peak.
5. Take 1/3 egg white and stir into the cream cheese mixture to loosen the batter. Pour the remaining egg whites and using cut and fold method quickly fold in the egg whites, do not over fold or else the air in the egg whites will escape.
6. Pour batter into cake tin. Sit the tin in a bigger mould or baking tray. Bake in a bain-marie (water-bath). Water must be boiling hot when poured into the baking tray or bigger mould. Water level should come up to ¾ of the height of the cake tin, at least half if you cannot manage ¾.
7. Put in oven and bake for about 25 minutes or when top is brown, reduce the heat to 125°C/260°F, continue to bake for another 1 hour or until a cake skewer comes out clean. Let the cake cool in the cake tin and remove from tin when cooled and refrigerate (it’s ok to leave the cake in the tin and refrigerate).
Serves
Monday, October 17, 2005
Seremban Beef Noodle
This style of beef noodle can only be found in seremban, malaysia. The Mccoy is long gone and the present seller has managed to create one similar and is laughing all the way to the bank. I have my own creation and it is for home cooking. I do not have the whole cow in my recipe as the family does not fancy them and this is a set back to making the gravy as it requires the best broth that the whole cow can produce.
Ingredients:
1 lb new york strip steak
1 lb sirlion(to make dried style - ngau yook kone)
1 pkt of Lai Fun(thick vermicelli)
Marinate for ngau yook kone:
2 tbsp soya sauce
1/4 cup sherry/chinese rice wine
1/4 cup sugar
1 tsp black pepper
1/2 tsp 5 spice powder
1 tsp dark soya sauce
1/2 cup oil for frying of ngau yook kone
Garnishings
Fried peanuts
Toasted sesame seeds
Chopped pickled mustard(hum choy)
Chopped chinese celery
Fried chopped garlic
Black soya sauce
Sesame oil
Red vinegar
Chilly sauce
Ingredients for Gravy:
4 cans of beef broth(make your own with roasted beef bones, brisket, flank, tendons, tripe , roasted onion, a piece of cinnnamon bark and black pepper corns)
2 tbsp of Instant Paste for Beef Soup(Na Pho)( beef granules or cubes, even brovil can be used)
2 tbsp of flour
3 tbsp oil
salt and pepper to taste
Method:
Cook 'lai fun' according to package instruction.
To make ngau yook kone
Cut the sirlion steak into strips of 1 1/2 inches.
Marinate with seasonings, the longer the better.
Heat oil and fry the beef strips in batches, do not crowd. Fry until cooked and sort of crispy on the outside. Leave to cool before slicing into thin slices.
To prepare New York Strip Steak
Ingredients:
1 lb new york strip steak
1 lb sirlion(to make dried style - ngau yook kone)
1 pkt of Lai Fun(thick vermicelli)
Marinate for ngau yook kone:
2 tbsp soya sauce
1/4 cup sherry/chinese rice wine
1/4 cup sugar
1 tsp black pepper
1/2 tsp 5 spice powder
1 tsp dark soya sauce
1/2 cup oil for frying of ngau yook kone
Garnishings
Fried peanuts
Toasted sesame seeds
Chopped pickled mustard(hum choy)
Chopped chinese celery
Fried chopped garlic
Black soya sauce
Sesame oil
Red vinegar
Chilly sauce
Ingredients for Gravy:
4 cans of beef broth(make your own with roasted beef bones, brisket, flank, tendons, tripe , roasted onion, a piece of cinnnamon bark and black pepper corns)
2 tbsp of Instant Paste for Beef Soup(Na Pho)( beef granules or cubes, even brovil can be used)
2 tbsp of flour
3 tbsp oil
salt and pepper to taste
Method:
Cook 'lai fun' according to package instruction.
To make ngau yook kone
Cut the sirlion steak into strips of 1 1/2 inches.
Marinate with seasonings, the longer the better.
Heat oil and fry the beef strips in batches, do not crowd. Fry until cooked and sort of crispy on the outside. Leave to cool before slicing into thin slices.
To prepare New York Strip Steak
Season steak with salt and pepper.
Pan fry the steak on a heated pan with 1 tsp of oil, 4 mins on one side, flip and fry another 3 mins on the other side(this will be medium rare).
Let it rest for 15 mins(tent with aluminium foil) before slicing.
To prepare gravy
Heat oil and make a roux with flour.
Using a whisk, add in the beef broth and keep on stirring until thicken
Add in the instant paste, dark soya sauce and salt and pepper to taste.
Keep gravy on the lowest heat to keep warm.
To serve:
Put warm 'lai fun' in a soup bowl.
Pour in enough of gravy(about 1 cup).
Top with sliced meat and the rest of the garnishings.
Vinegar and chilly sauce is optional
Serves
Sunday, October 16, 2005
MeMe
Sorry folks, MeMe is not a dish, so, no recipe. The baton was passed on to me by Foodcrazee to continue. Where should i start because childhood was so............ long ago as anyone who has read my profile knows that I turned sixty this year. All you young bloggers who read my MeMe would have to refer to your parents. uncles, aunties and some grandparents for the matter, to get them to verify mine to their childhood memories and enjoy some bonding time.
The fondest memory is at dawn,standing in front of the stove with the enamel cup waiting for the kopi tiam's boss to fill with Kopi 'O' and a big slab of margarine together with kaya will be on the tiny plate that i have brought. Home I go, as by now hungry 6(brothers and sisters) will be waiting with the sliced white hainanese bread. In a moment, we will have 7 funny expressions on our faces - the bread was sour.
We would opt for 10 cents from MOM and head to school, where we would stop by the Loh See Fun stall and enjoy a bowl. I still prepare this Loh See Fun Seremban Stylefor my children and friends. My siblings although we are all over the world but when we are back in malaysia, seremban is our pilgrimage.
Or we could go to the Chee Cheong Fun man's house which is way to the back, down the road of our home and get some of his most delicious Chee Cheong Fun and Woo Tau Koh. He served them with Teem Cheong(red type) and chilly sauce and the best of all, the Tau Kok Sueen(pickled long beans).
Around lunch time, Hoong Mien, our Yeong Tau Foo man would be coming. He was called so because his face was always flushed. His ware was really special as I have never seen them being sold any where. He had the regular tofu white or fried, fish balls and the specials were - long beans twirled together and a slab of fish meat on top. He did that too for Kangkong(oong choy) and Sawi(choy sum).
Wait and we can hear the Kacang Putih man calling. He will have his table on his turbaned head and we will shout - "Put down quick quick." His table had sections of fried peanuts, muruku, chickpea and vadai. The best part was he did not mind when we took a handful for tasting as the one we paid for came in the longest and slimmest cone which housed only about 10 peanuts. He insisted that my name is LULU and once during my adult life, did manage to meet him and he recognised me - he called me LULU.
There are many more and when we have the opportunity to gather, my brothers and sisters and I will talk and laugh at all the things that happened and what we ate during our childhood. If any of my siblings are reading this, remember the early morning Yum Cha in Toong Chan with Dad where we have to peel the skin of the paus? What about the Chew Chow Chook with the best Hum Choy. Hey, what about the Cheap Matinee in Cathay and the must have - black kua chee and the kanna.
I think i have better pass the baton on before everyone falls asleep reading this grandmother's stories.
Passing the baton over to:
Little Corner of Mine
Precious Moments
Do What I like
ilit Kitchen
Rabbit Sim's Paradise
The fondest memory is at dawn,standing in front of the stove with the enamel cup waiting for the kopi tiam's boss to fill with Kopi 'O' and a big slab of margarine together with kaya will be on the tiny plate that i have brought. Home I go, as by now hungry 6(brothers and sisters) will be waiting with the sliced white hainanese bread. In a moment, we will have 7 funny expressions on our faces - the bread was sour.
We would opt for 10 cents from MOM and head to school, where we would stop by the Loh See Fun stall and enjoy a bowl. I still prepare this Loh See Fun Seremban Stylefor my children and friends. My siblings although we are all over the world but when we are back in malaysia, seremban is our pilgrimage.
Or we could go to the Chee Cheong Fun man's house which is way to the back, down the road of our home and get some of his most delicious Chee Cheong Fun and Woo Tau Koh. He served them with Teem Cheong(red type) and chilly sauce and the best of all, the Tau Kok Sueen(pickled long beans).
Around lunch time, Hoong Mien, our Yeong Tau Foo man would be coming. He was called so because his face was always flushed. His ware was really special as I have never seen them being sold any where. He had the regular tofu white or fried, fish balls and the specials were - long beans twirled together and a slab of fish meat on top. He did that too for Kangkong(oong choy) and Sawi(choy sum).
Wait and we can hear the Kacang Putih man calling. He will have his table on his turbaned head and we will shout - "Put down quick quick." His table had sections of fried peanuts, muruku, chickpea and vadai. The best part was he did not mind when we took a handful for tasting as the one we paid for came in the longest and slimmest cone which housed only about 10 peanuts. He insisted that my name is LULU and once during my adult life, did manage to meet him and he recognised me - he called me LULU.
There are many more and when we have the opportunity to gather, my brothers and sisters and I will talk and laugh at all the things that happened and what we ate during our childhood. If any of my siblings are reading this, remember the early morning Yum Cha in Toong Chan with Dad where we have to peel the skin of the paus? What about the Chew Chow Chook with the best Hum Choy. Hey, what about the Cheap Matinee in Cathay and the must have - black kua chee and the kanna.
I think i have better pass the baton on before everyone falls asleep reading this grandmother's stories.
Passing the baton over to:
Little Corner of Mine
Precious Moments
Do What I like
ilit Kitchen
Rabbit Sim's Paradise
Thursday, October 13, 2005
Woon Chai Koh
Fond memories of childhood days when a vendor would come to our home doorsteps with a full basket of bowls. She would use a bamboo stick(lidi), scrape the side and bottom to loosen the koh, then divides it, overturns it onto our plate and then tops with sweet or savory toppings of our choice. It marveled me to see how efficient she was with the stick as she had a group of eager children wanting to be served first.
Ingredients:
(A)
140 g rice flour
1 heaped tbsp sago/tapioca flour
565 ml water
2 tbsp oil
1/2 tsp salt
1/4 tsp alkaline water (for further info - http://www.stomp.com.sg/stfoodiesclub/askthefoodie/16/index.html)
Topping:(1)
6 tbsp oil
2 cloves garlic, lightly bashed
115 g chopped, preserved slated radish
1/4 cup water
Seasoning:
1 tsp sugar
1/4 tsp pepper
1/2 tsp light soy sauce
1/2 tsp sesame oil
Garnishing:
Fried chopped garlic
Chilly sauce
Topping (2)
Garlic oil
soya sauce
Golden/maple/pancake syrup
Chopped fried garlic
Method:
Mix ingredients (A) and blend into a batter. Strain into a large glass bowl.
Microwave on high, 1/2 min at a time until mixture thickens but still runny.
Place lightly greased bowls in a steamer to heat them up.
Fill with the batter and steam over rapidly boiling water for 15 to 20 minutes(depends on how much batter) or until cooked.
Cool the rice cakes well, then remove from cups and scatter topping ingredients over.
Garnish and serve with chilli sauce.
For the topping(1):
Heat oil and saute garlic until fragrant. Add radish and stir-fry, add water and cook over low heat for 1/2 hour. Stir occasionally to prevent burning. Add seasoning and blend well.
Dish out and use as a topping.
For the topping(2)
No cooking is needed, unless you have to make chopped fried garlic
Notes:
In the third picture which has the savory topping, this is not the radish topping that is in the recipe. I had leftover Mui choy with Pork and since i made half recipe, i was lazy to make the radish topping. In fact, i prefer to eat mine sweet.
Serves
Ingredients:
(A)
140 g rice flour
1 heaped tbsp sago/tapioca flour
565 ml water
2 tbsp oil
1/2 tsp salt
1/4 tsp alkaline water (for further info - http://www.stomp.com.sg/stfoodiesclub/askthefoodie/16/index.html)
Topping:(1)
6 tbsp oil
2 cloves garlic, lightly bashed
115 g chopped, preserved slated radish
1/4 cup water
Seasoning:
1 tsp sugar
1/4 tsp pepper
1/2 tsp light soy sauce
1/2 tsp sesame oil
Garnishing:
Fried chopped garlic
Chilly sauce
Topping (2)
Garlic oil
soya sauce
Golden/maple/pancake syrup
Chopped fried garlic
Method:
Mix ingredients (A) and blend into a batter. Strain into a large glass bowl.
Microwave on high, 1/2 min at a time until mixture thickens but still runny.
Place lightly greased bowls in a steamer to heat them up.
Fill with the batter and steam over rapidly boiling water for 15 to 20 minutes(depends on how much batter) or until cooked.
Cool the rice cakes well, then remove from cups and scatter topping ingredients over.
Garnish and serve with chilli sauce.
For the topping(1):
Heat oil and saute garlic until fragrant. Add radish and stir-fry, add water and cook over low heat for 1/2 hour. Stir occasionally to prevent burning. Add seasoning and blend well.
Dish out and use as a topping.
For the topping(2)
No cooking is needed, unless you have to make chopped fried garlic
Notes:
In the third picture which has the savory topping, this is not the radish topping that is in the recipe. I had leftover Mui choy with Pork and since i made half recipe, i was lazy to make the radish topping. In fact, i prefer to eat mine sweet.
Serves
Wednesday, October 12, 2005
Onde Onde
I have given up hope of eating a good onde onde. it is the grated coconut which has to be grated fresh that gives the onde onde its character. I have tried all sorts of grated coconut and have not found one that is suitable. My search for one has ended. I have found the utensil which grates a fresh coconut to perfection.
Ingredients:
270 g glutinous rice flour
55 g tapioca flour
Pinch of salt
200 ml water
1 tbsp oil
1/2 tsp pandan paste
A few drops green colouring (if desired)
1/2 grated coconut, mixed with a pinch of salt
Filling (combine):
100g gula Melaka or palm sugar
1 tbsp soft brown sugar
Method
Boil together the tapioca flour, oil and 200 ml water over low heat. Keep stirring till only 3/4 cooked. Allow mixture to turn transparent.
Pour the tapioca mixture immediately into the glutinous rice flour in a large bowl. Stir till well absorbed and gradually add in the pandan paste, salt and green food coloring.
Stir well and knead to form a firm smooth dough. If dough is too soft , add a little glutinous flour.
Divide dough into small pieces and form 1 inch size balls. Flatten each piece, put half a teaspoon of filling in the centre and roll into onde-onde balls.
Drop the onde-onde into boiling water. Reduce heat to medium. When the balls are cooked they will float. Continue to cook for another 2 mins to dissolve the sugar and make it syrupy.
Scoop up the onde-onde with a perforated ladle, dab ladle over dry cloth and then toss onde onde in grated coconut.
Repeat with the rest of the dough.
Serves
Ingredients:
270 g glutinous rice flour
55 g tapioca flour
Pinch of salt
200 ml water
1 tbsp oil
1/2 tsp pandan paste
A few drops green colouring (if desired)
1/2 grated coconut, mixed with a pinch of salt
Filling (combine):
100g gula Melaka or palm sugar
1 tbsp soft brown sugar
Method
Boil together the tapioca flour, oil and 200 ml water over low heat. Keep stirring till only 3/4 cooked. Allow mixture to turn transparent.
Pour the tapioca mixture immediately into the glutinous rice flour in a large bowl. Stir till well absorbed and gradually add in the pandan paste, salt and green food coloring.
Stir well and knead to form a firm smooth dough. If dough is too soft , add a little glutinous flour.
Divide dough into small pieces and form 1 inch size balls. Flatten each piece, put half a teaspoon of filling in the centre and roll into onde-onde balls.
Drop the onde-onde into boiling water. Reduce heat to medium. When the balls are cooked they will float. Continue to cook for another 2 mins to dissolve the sugar and make it syrupy.
Scoop up the onde-onde with a perforated ladle, dab ladle over dry cloth and then toss onde onde in grated coconut.
Repeat with the rest of the dough.
Serves
Sunday, October 9, 2005
Taro Cake - Woo Tau Koh
Homemade is always so much better as the ones bought for breakfast or tea are often inferior in taste. Years ago there was a lady who sells the kind that i like best in Taman Selera, Old Town, Petaling Jaya. I have sort of replicated the recipe to the best i think it should be. This cake aka koh has many variations and the toppings too have no limitiations. I have eaten a version without toppings but it is served with a minced meat sauce. There is one which cooked black eye peas is added and that is quite pleasant as the peas behave the same as a mashed taro. Some of the toppings are lap yoke, dried prawns, peanuts, choy poh, fried shallots, fresh red chillies and chopped spring onions and i like only dried prawns, fried shallots and spring onions. Would love to have fresh red chillies, only i can get them.
Ingredients:
250g yam, diced and coat with 1 tsp 5 spice powder
1 cup water
(B) Mix together and sieve:
125g rice flour
20g tapioca flour
1 cup water
1/4 tsp potassium carbonate & sodium bi-carbonate solution(optional)
150 g yam, sliced thin, steam then mashed
Seasoning:
1 tbsp chicken stock granules
1 tsp soya sauce
1 tsp salt
1 tsp sesame oil
Dash of pepper
1 tsp sugar
For garnishing:
100 dried prawns, soaked and chopped coarsely - use the food processor
4 shallots, sliced and mix with 1 tsp oil, microwave on high until crispy
2 stalks spring onions, chopped
2 red chillies, chopped
Chilli sauce :
10 red chillies, (chop or blend in the food processor)
2 tbsp tomato ketchup
1 tbsp sugar
2 tsp salt
2 tbsp lemon/lime juice (can be substitue with vinegar)
Method:
Heat 4 tbsp oil and saute dried prawns till fragrant. Remove 3/4 and set aside for garnishing.
Add 2 tbsp oil to the remaining oil in the wok, add diced yam and stir fry well. Mix in water and bring to a boil.
Add in (B) and seasoning and cook till batter is fairly thick.
Pour thick batter into a well-greased 25cm round tray.
Steam till kuih is set and cooked through. Spread the garnishing on top and press lightly. Leave aside to cool.
Serve yam cake with chilli sauce.
Serves
Ingredients:
250g yam, diced and coat with 1 tsp 5 spice powder
1 cup water
(B) Mix together and sieve:
125g rice flour
20g tapioca flour
1 cup water
1/4 tsp potassium carbonate & sodium bi-carbonate solution(optional)
150 g yam, sliced thin, steam then mashed
Seasoning:
1 tbsp chicken stock granules
1 tsp soya sauce
1 tsp salt
1 tsp sesame oil
Dash of pepper
1 tsp sugar
For garnishing:
100 dried prawns, soaked and chopped coarsely - use the food processor
4 shallots, sliced and mix with 1 tsp oil, microwave on high until crispy
2 stalks spring onions, chopped
2 red chillies, chopped
Chilli sauce :
10 red chillies, (chop or blend in the food processor)
2 tbsp tomato ketchup
1 tbsp sugar
2 tsp salt
2 tbsp lemon/lime juice (can be substitue with vinegar)
Method:
Heat 4 tbsp oil and saute dried prawns till fragrant. Remove 3/4 and set aside for garnishing.
Add 2 tbsp oil to the remaining oil in the wok, add diced yam and stir fry well. Mix in water and bring to a boil.
Add in (B) and seasoning and cook till batter is fairly thick.
Pour thick batter into a well-greased 25cm round tray.
Steam till kuih is set and cooked through. Spread the garnishing on top and press lightly. Leave aside to cool.
Serve yam cake with chilli sauce.
Serves
Saturday, October 8, 2005
Steamed Eggs
The ingredients are simple, just egg, water and seasoning but the crucial part is in the steaming. A slow simmer is needed as the result should be soft and smooth. Turn on the heat higher with impatience and you will get disaster - overcooked. You could substitute water with soya bean milk and stock/broth si delicious too.
Ingredients:
2 eggs
200 ml water
1 tsp sherry
1/2 tsp salt
a dash of white pepper
a tsp of sesame oil
1 tsp of soya sauce
chopped spring onions for garnishing
Method:
Bring water to boil in a steamer and turn down heat to low simmer.
Beat eggs, water, sherry and salt with a fork or a pair of chopsticks(a whisk creates too much foam). Sieve into a 6 inch deep dish and put to steam.
The time it takes to cook depends on heat of the water. Have patience and the eggs will be done when it is no more runny when a knife is inserted in the center or from experience, shake the dish and it will jiggle but will be firm.
Remove and sprinkle will sesame oil, soya sauce and spring onions.
Serve while it is hot.
Serves
Ingredients:
2 eggs
200 ml water
1 tsp sherry
1/2 tsp salt
a dash of white pepper
a tsp of sesame oil
1 tsp of soya sauce
chopped spring onions for garnishing
Method:
Bring water to boil in a steamer and turn down heat to low simmer.
Beat eggs, water, sherry and salt with a fork or a pair of chopsticks(a whisk creates too much foam). Sieve into a 6 inch deep dish and put to steam.
The time it takes to cook depends on heat of the water. Have patience and the eggs will be done when it is no more runny when a knife is inserted in the center or from experience, shake the dish and it will jiggle but will be firm.
Remove and sprinkle will sesame oil, soya sauce and spring onions.
Serve while it is hot.
Serves
Friday, October 7, 2005
Acar
This dish is quite laborious but the time taken is well spent as it goes well as an accompaniment to any spicy meal or eaten by itself. Use it as a dip with prawn crackers which is one of the favorites of The Chinese New Year. The vegetables i used are must have but other vegetables like cauliflower, french beans, fresh red and green chillies, whole shallots are good additions.
Ingredients:
Vegetables:
400g cucumber(kirby, japanese or english)
200g cabbage
200g carrot
100g long beans
Vinegar mixture for blanching the vegetables:
300ml vinegar
500ml water
3 tbsp sugar
1 tbsp salt
Ground spices :(Blend until it becomes a paste)
8 shallots
4 cloves garlic
2cm piece fresh turmeric root
2cm piece galangal
3 candlenuts
20 dried chillies (soak in hot water)
2 stalks lemon grass
1 tsp roasted belacan
10・5 tbsp roasted pounded peanuts
3 tbsp roasted sesame seeds
4 tbsp oil
Seasoning :
2 tbsp of tamarind(soak with 4 tbsp water and sieved)
5 tbsp sugar
2 tbsp vinegar
salt to taste
Method:
Quarter the cucumber lengthwise without peeling them. Remove its core and cut into1 inch long strips.
Cut long beans into 1 inch length.
Remove the center stem of cabbage and cut them into 1 inch pieces. Tear the leaves into 2 inch squares.
Julienne carrots into fine strips of 1 inch in length.
Bring water, vinegar, sugar and salt to a boil.
Scald the vegetables following the this order:
1. long beans
2. Cucumber
3. Carrots
4. Cabbage
Remove and drain.
The cucumber and cabbage have to be squeezed to rid of as much excess liquid as possible.
Heat the 4 tablespoons oil in a wok and saute the ground spices until aromatic.
Add seasoning and bring to a quick boil, turn off the heat and allow to cool completely.
Add in all the prepared vegetables. Stir to mix and bottle the acar.
Allow the acar to pickle for a day.
Just before serving mix in sesame seeds and roasted pounded ground peanuts
Serves
Ingredients:
Vegetables:
400g cucumber(kirby, japanese or english)
200g cabbage
200g carrot
100g long beans
Vinegar mixture for blanching the vegetables:
300ml vinegar
500ml water
3 tbsp sugar
1 tbsp salt
Ground spices :(Blend until it becomes a paste)
8 shallots
4 cloves garlic
2cm piece fresh turmeric root
2cm piece galangal
3 candlenuts
20 dried chillies (soak in hot water)
2 stalks lemon grass
1 tsp roasted belacan
10・5 tbsp roasted pounded peanuts
3 tbsp roasted sesame seeds
4 tbsp oil
Seasoning :
2 tbsp of tamarind(soak with 4 tbsp water and sieved)
5 tbsp sugar
2 tbsp vinegar
salt to taste
Method:
Quarter the cucumber lengthwise without peeling them. Remove its core and cut into1 inch long strips.
Cut long beans into 1 inch length.
Remove the center stem of cabbage and cut them into 1 inch pieces. Tear the leaves into 2 inch squares.
Julienne carrots into fine strips of 1 inch in length.
Bring water, vinegar, sugar and salt to a boil.
Scald the vegetables following the this order:
1. long beans
2. Cucumber
3. Carrots
4. Cabbage
Remove and drain.
The cucumber and cabbage have to be squeezed to rid of as much excess liquid as possible.
Heat the 4 tablespoons oil in a wok and saute the ground spices until aromatic.
Add seasoning and bring to a quick boil, turn off the heat and allow to cool completely.
Add in all the prepared vegetables. Stir to mix and bottle the acar.
Allow the acar to pickle for a day.
Just before serving mix in sesame seeds and roasted pounded ground peanuts
Serves
Thursday, October 6, 2005
Bouncy Beef Balls
These beef balls are crunchy and bouncy but somehow i prefer the pork balls which are tastier. It could be the cuts of beef that determines the flavor. Any how, i do not have to buy those frozen beef balls which are pretty expensive. For information, here is a picture of Accord and according to the literature at the back of the pack 'Accord is a blend of special phosphates which bind and emulsify comminuted meat. Hence it can retain moisture, flavor and juiciness of the meat protein. When cooked, Accord makes the meat emulsion softer with better adhesion and less tendency to render out Accord is suitable for making sausages, meat balls and meat loaves.' Ingredients: Pyrophosphate and Potassium Phosphate.
Ingredients:
2 lbs lean beef
4 tbsp fish sauce
1 tsp salt
1 tbsp sugar
1 tbsp oil
4 tbsp cornflour
2 1/2 tsp baking powder
1/2 tsp Accord
1/3 cup water
1 tsp white pepper freshly grind
Method:
1. Wash and pat dry meat, cut to smaller pieces.
2. Mince in a food processor till it becomes a paste. Add a tablespoon of water at a time, to ensure smooth blend (not to much) If food processor is not heavy duty, try divide it in 2 portion.
3. Mix other ingredients together to liquid (except pepper).
4. Transfer meat paste to cake mixer and using paddle, beat at high speed.
5. Pour liquid mixture to mince meat and beat till well blended.
6. Cover meat with clink wrapand leave in the frezzer for 30 minutes.
7. Boil lots of water in deep pot or wok. Take out meat from freezer, add pepper, stir well.
8. When the water comes to a boil, turn off the heat.
9. Use one hand to hold some meat , form balls by pushing through thumb and index finger. Use a wet spoon to scoop and drop it in the hot water Continue until almost full in pot/wok (leave enough room forballs to float).(Balance of meat is to be put back into freezer until ready to make into balls)
10. Turn on the fire and simmer slowly. When the balls start to float, let them cook further for few more second (cooked balls should not be pink inside). Remove and let them cool in cold water.
10. Bring the water back to the boil and repeat with the remaining meat.
Serves
Ingredients:
2 lbs lean beef
4 tbsp fish sauce
1 tsp salt
1 tbsp sugar
1 tbsp oil
4 tbsp cornflour
2 1/2 tsp baking powder
1/2 tsp Accord
1/3 cup water
1 tsp white pepper freshly grind
Method:
1. Wash and pat dry meat, cut to smaller pieces.
2. Mince in a food processor till it becomes a paste. Add a tablespoon of water at a time, to ensure smooth blend (not to much) If food processor is not heavy duty, try divide it in 2 portion.
3. Mix other ingredients together to liquid (except pepper).
4. Transfer meat paste to cake mixer and using paddle, beat at high speed.
5. Pour liquid mixture to mince meat and beat till well blended.
6. Cover meat with clink wrapand leave in the frezzer for 30 minutes.
7. Boil lots of water in deep pot or wok. Take out meat from freezer, add pepper, stir well.
8. When the water comes to a boil, turn off the heat.
9. Use one hand to hold some meat , form balls by pushing through thumb and index finger. Use a wet spoon to scoop and drop it in the hot water Continue until almost full in pot/wok (leave enough room forballs to float).(Balance of meat is to be put back into freezer until ready to make into balls)
10. Turn on the fire and simmer slowly. When the balls start to float, let them cook further for few more second (cooked balls should not be pink inside). Remove and let them cool in cold water.
10. Bring the water back to the boil and repeat with the remaining meat.
Serves
Sunday, October 2, 2005
Asam Laksa
The ingredients for the ground spices are not readily available here, so i make my asam laksa using Hup Loong Asam Laksa and for the fish, canned sardines and tuna. If I am back in Malaysia i will certainly cook asam laksa following the recipe below.
Ingredients:
A)
Ground spice ingredients
15 fresh red chillies
15 dried red chillies
150g shallots
10 cloves garlic
40g galangal (lengkuas)
2cm knob fresh turmeric root
1 tsp belacan stock granules
(B)
4 tbsp tamarind paste (asam jawa), mixed and strained to obtain tamarind juice
300ml water
10 sprigs polygonum leaves (daun kesom)
3 pieces dried tamarind skin (asam keping)
3 stalks lemon grass, lightly smashed
1.8 litres water
(C)
1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned
1 cup water
1 kg fresh laksa noodles
Seasoning
2 tbsp sugar or to taste
Salt to taste
Garnishing
1 wild ginger bud (bunga kantan), halved and finely shredded
1 cucumber shredded
1/2 pineapple, sliced and shredded
1 onion, finely sliced.
2 red chillies, seeded and sliced
A few sprigs mint leaves (daun pudina)
Prawn paste (har koe), diluted with water to a drizzle consistency
Method:
Boil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish and set the fish aside.
Put tamarind juice, ground ingredients (A), water and fish stock in a pot.
Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10 minutes.
Add the flaked fish and seasoning to taste.
Continue to simmer for an extra 10 minutes.
To serve, put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute.
Drain and put into a bowl.
Pour a ladleful of laksa soup or gravy over the noodles and garnish with a little of each garnish.
Drizzle a little prawn paste over and serve immediately. You can also serve the prawn paste separately.
The easy way out to Asam Laksa
cook according to instructions, add sardines and adjust taste. Must be sour, sweet and salty.
ENJOY
Serves
Ingredients:
A)
Ground spice ingredients
15 fresh red chillies
15 dried red chillies
150g shallots
10 cloves garlic
40g galangal (lengkuas)
2cm knob fresh turmeric root
1 tsp belacan stock granules
(B)
4 tbsp tamarind paste (asam jawa), mixed and strained to obtain tamarind juice
300ml water
10 sprigs polygonum leaves (daun kesom)
3 pieces dried tamarind skin (asam keping)
3 stalks lemon grass, lightly smashed
1.8 litres water
(C)
1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned
1 cup water
1 kg fresh laksa noodles
Seasoning
2 tbsp sugar or to taste
Salt to taste
Garnishing
1 wild ginger bud (bunga kantan), halved and finely shredded
1 cucumber shredded
1/2 pineapple, sliced and shredded
1 onion, finely sliced.
2 red chillies, seeded and sliced
A few sprigs mint leaves (daun pudina)
Prawn paste (har koe), diluted with water to a drizzle consistency
Method:
Boil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish and set the fish aside.
Put tamarind juice, ground ingredients (A), water and fish stock in a pot.
Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10 minutes.
Add the flaked fish and seasoning to taste.
Continue to simmer for an extra 10 minutes.
To serve, put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute.
Drain and put into a bowl.
Pour a ladleful of laksa soup or gravy over the noodles and garnish with a little of each garnish.
Drizzle a little prawn paste over and serve immediately. You can also serve the prawn paste separately.
The easy way out to Asam Laksa
cook according to instructions, add sardines and adjust taste. Must be sour, sweet and salty.
ENJOY
Serves
Kim Possible Birthday Cake
I made this birthday cake for Raven's seventh birthday and her favorite cartoon character is Kim Possible. You should see the delight in her face when the cake was presented and i am glad she recognized the character despite of my non-professional skill in icing the cake. I had to homemake piping gel and this buttercream recipe has not failed everytime i make it. I have to resolve using a boxed cake as all of you know that i have a handful or rather 2 laptops.
Ingredients:
Cake:
Follow the instructions of any boxed cake and bake in 13" x 9" cake pan.
Frosting:
2 cups Crisco Shortening(butter flavor)
1 stick (8 tablespoons) butter , slightly soft but not mushy
1/4 to 1/2 cup heavy whipping cream
2 tsp. vanilla
2 pounds (8 cups) powdered sugar, sifted (measure, then sift)
Method:
In your mixer bowl, beat the shortening until it's smooth, add the butter and beat together until smooth and light and fluffy. Add smaller amount of the heavy cream indicated in the recipe and the vanilla and mix well. Add half the powdered sugar and mix for 5 minutes on low-med. speed. Add remaining sugar and mix well. Add more cream or powdered sugar if necessary to adjust the consistency.
Homemade Piping gel:
1 envelopes (2 tablespoons) Knox unflavored gelatin
1 tablespoons cold water
2 cups light Karo syrup
1. Sprinkle the gelatin over the cold water in a small saucepan and let set for about 5 minutes. Heat on low until the gelatin has become clear/dissolved - DO NOT BOIL.
2. Add the syrup and heat thoroughly.
3. Cool and store, refrigerated, for up to 2 months.
To Color: Add coloring paste/gel or food coloring drops to get desired color.
To Use: Put in icing bag, plastic squeeze bottle and decorate.
Iced the cake with the buttercream and pipe in the outline design for cartoon character, Kim Possible and then fill in design with colored piping gel.
Note for buttercream:
For warm weather: As a general rule, buttercream does not hold-up well in warm, humid weather. Tami's Buttercream(from baking911.com) will hold up better if you use all shortening instead of butter. (Substitute the butter in the recipe with shortening and in addition, add in the shortening called for in the recipe). Also, substitute 1/4 cup powdered sugar with meringue powder.
Serves
Ingredients:
Cake:
Follow the instructions of any boxed cake and bake in 13" x 9" cake pan.
Frosting:
2 cups Crisco Shortening(butter flavor)
1 stick (8 tablespoons) butter , slightly soft but not mushy
1/4 to 1/2 cup heavy whipping cream
2 tsp. vanilla
2 pounds (8 cups) powdered sugar, sifted (measure, then sift)
Method:
In your mixer bowl, beat the shortening until it's smooth, add the butter and beat together until smooth and light and fluffy. Add smaller amount of the heavy cream indicated in the recipe and the vanilla and mix well. Add half the powdered sugar and mix for 5 minutes on low-med. speed. Add remaining sugar and mix well. Add more cream or powdered sugar if necessary to adjust the consistency.
Homemade Piping gel:
1 envelopes (2 tablespoons) Knox unflavored gelatin
1 tablespoons cold water
2 cups light Karo syrup
1. Sprinkle the gelatin over the cold water in a small saucepan and let set for about 5 minutes. Heat on low until the gelatin has become clear/dissolved - DO NOT BOIL.
2. Add the syrup and heat thoroughly.
3. Cool and store, refrigerated, for up to 2 months.
To Color: Add coloring paste/gel or food coloring drops to get desired color.
To Use: Put in icing bag, plastic squeeze bottle and decorate.
Iced the cake with the buttercream and pipe in the outline design for cartoon character, Kim Possible and then fill in design with colored piping gel.
Note for buttercream:
For warm weather: As a general rule, buttercream does not hold-up well in warm, humid weather. Tami's Buttercream(from baking911.com) will hold up better if you use all shortening instead of butter. (Substitute the butter in the recipe with shortening and in addition, add in the shortening called for in the recipe). Also, substitute 1/4 cup powdered sugar with meringue powder.
Serves
Saturday, October 1, 2005
Cotton Soft Japanese Cheesecake
I have to thank Edith for posting this recipe. I have changed the fresh milk to fresh heavy whipping cream and the method of preparation. I use whatever brand of cream cheese that is on sale. The cheesecake turned out very well and i have dressed with fresh whipped cream and a strawberry topping. I made the cheesecake a day ahead and dressed it the next day when we had guests from Las Vegas visiting. I wonder if the texture is fluffy when eaten fresh as mine cuts beautifully for it was slightly densed.
Ingredients:
250g cream cheese
50g butter
100ml heavy whipping cream
60g superfine flour
20g cornflour
6 egg yolks
1 tbsp lemon juice
1 tsp of lemon zest
¼ tsp salt
6 egg whites
¼ tsp cream of tartar
140g fine granulated sugar(divide into 2, one half for the egg yolk mixture and the other for the egg whites)
Frosting:
2 cups heavy whipping cream
2 tbsp sugar
Topping:
1 cup of frozen strawberry
2 tbsp sugar
1 pkt of gelatin
1 tbsp water
Method:
1. Preheat oven at 300 F and bring a kettle of water to a boil.
2. Lightly grease and line the bottom and sides which should be 1 1/2 " above the rim of a 8" pan with greaseproof paper.
3. Melt cream cheese, butter and heavy whipping cream in a double boiler.
43. Cool the mixture. over iced bath.
5. Fold in the flours, egg yolks, sugar,lemon juice, salt and zest and mix well.
6. Whisk egg white until foamy, then add in cream of tartar and whisk on the highest speed.
7. Add in the sugar gradually and whisk until soft peaks form.(if lifted with the whisk, the white should have a curve tip)
8. Add 1/3 of the whisked egg white into the cream cheese mixture in 4. Mix it really well with the biggest spatula available.
9. Fold in the rest of the egg white and then FOLD in, from the center to the sides and not forgeting the bottom of bowl. Do not overmix.
10. Pour into a 8” round cake pan . Line a roasting pan with a kitchen cloth at the bottom and place cake pan on the cloth. Place roasting pan in the preheated oven and pour boiling water into the roasting pan. Water level should be half way of cake pan.
11 Bake cheese cake for 1 hrs 30 mins or until set or golden brown.
12. Leave in the oven with door ajar for an hour until cake cools.
13. Take it out of oven and turn cake out of cake pan. Wrap with aluminium foil and leave in the fridge.
For the Topping:
1. Thaw the strawberries and then pass through the sieve.
2. Bloom the gelatin with water.
3. Cook the strained strawberries with the sugar and when mixture boils, turn fire to low and add in gelatin. Cook until gelatin melts. (cool mixture in iced water before using)
Frosting:
1. Whisked the heavy whipping cream in the highest speed until soft peak(do not overwhipped, under whipped would be desirable, finish whipping by hand, whipped cream will turn to butter if overwhipped). Add in sugar.
2. Iced the cheesecake with the whipped cream and pour the cooled strawberry gelatin mixture on the top of cake. ENJOY
Serves
Ingredients:
250g cream cheese
50g butter
100ml heavy whipping cream
60g superfine flour
20g cornflour
6 egg yolks
1 tbsp lemon juice
1 tsp of lemon zest
¼ tsp salt
6 egg whites
¼ tsp cream of tartar
140g fine granulated sugar(divide into 2, one half for the egg yolk mixture and the other for the egg whites)
Frosting:
2 cups heavy whipping cream
2 tbsp sugar
Topping:
1 cup of frozen strawberry
2 tbsp sugar
1 pkt of gelatin
1 tbsp water
Method:
1. Preheat oven at 300 F and bring a kettle of water to a boil.
2. Lightly grease and line the bottom and sides which should be 1 1/2 " above the rim of a 8" pan with greaseproof paper.
3. Melt cream cheese, butter and heavy whipping cream in a double boiler.
43. Cool the mixture. over iced bath.
5. Fold in the flours, egg yolks, sugar,lemon juice, salt and zest and mix well.
6. Whisk egg white until foamy, then add in cream of tartar and whisk on the highest speed.
7. Add in the sugar gradually and whisk until soft peaks form.(if lifted with the whisk, the white should have a curve tip)
8. Add 1/3 of the whisked egg white into the cream cheese mixture in 4. Mix it really well with the biggest spatula available.
9. Fold in the rest of the egg white and then FOLD in, from the center to the sides and not forgeting the bottom of bowl. Do not overmix.
10. Pour into a 8” round cake pan . Line a roasting pan with a kitchen cloth at the bottom and place cake pan on the cloth. Place roasting pan in the preheated oven and pour boiling water into the roasting pan. Water level should be half way of cake pan.
11 Bake cheese cake for 1 hrs 30 mins or until set or golden brown.
12. Leave in the oven with door ajar for an hour until cake cools.
13. Take it out of oven and turn cake out of cake pan. Wrap with aluminium foil and leave in the fridge.
For the Topping:
1. Thaw the strawberries and then pass through the sieve.
2. Bloom the gelatin with water.
3. Cook the strained strawberries with the sugar and when mixture boils, turn fire to low and add in gelatin. Cook until gelatin melts. (cool mixture in iced water before using)
Frosting:
1. Whisked the heavy whipping cream in the highest speed until soft peak(do not overwhipped, under whipped would be desirable, finish whipping by hand, whipped cream will turn to butter if overwhipped). Add in sugar.
2. Iced the cheesecake with the whipped cream and pour the cooled strawberry gelatin mixture on the top of cake. ENJOY
Serves
Thursday, September 22, 2005
Jelly R & K
R & K stand for Raymond and Karina who graciously brought the powder from Singapore. This jelly will not be possible if not for them. Renee loves this type of jelly which is Konnyaku.
Ingredients:
10 gm Konnyaku powder
210 gm sugar
Juice from the tin of lychee + water = 950 ml
1/4 tsp Citric Acid
lychee, pineapple and glazed cherries
coloring
Method:
Mix the konnyaku powder and sugar together and mix them well.
Pour the mixture into the liquid gradually and stir till it comes to the boil and turn off the fire.
Keep stirring for 5 minutes till the bubbles disappear.
Add citric acid and coloring and stir well.
Put pieces of fruits in the moulds and fill the moulds with jelly.
Chill the jelly in the refrigerator before serving
Serves
Ingredients:
10 gm Konnyaku powder
210 gm sugar
Juice from the tin of lychee + water = 950 ml
1/4 tsp Citric Acid
lychee, pineapple and glazed cherries
coloring
Method:
Mix the konnyaku powder and sugar together and mix them well.
Pour the mixture into the liquid gradually and stir till it comes to the boil and turn off the fire.
Keep stirring for 5 minutes till the bubbles disappear.
Add citric acid and coloring and stir well.
Put pieces of fruits in the moulds and fill the moulds with jelly.
Chill the jelly in the refrigerator before serving
Serves
Wednesday, September 21, 2005
Rotiboy
Years ago this bun is known as the Mexican bun. When a friend asked if i know how to make rotiboy, i had to look it up and found that rotiboy is mexican bun.The rotiboy consists of three parts: the filling, topping, and sweet dough. The filling and topping can be prepared beforehand and kept in the refrigerator until ready for use. The ingredients and instructions for preparing each of the three parts are given as follows. Please don't be put off by all the steps, it is very detailed. The aroma fills your home while the buns are baking and i would suggest eating them fresh when they come out of the oven.
Ingredients:
Filling
170g unsalted butter, softened
1/2 teaspoon salt
Topping
100g butter, softened
100g confectioner's sugar(powder sugar), sifted
1 large egg + 1 egg yolk, lightly beaten
1 tsp coffee emulco + 1 tablespoons instant coffee powder dissolved in 1 tbsp warm water
(a pinch ground cinnamon can be added)
100 g all purpose flour
Sweet dough
480 g bread flour
20 g soya bean flour
20 g powdered milk
70 g sugar
6 g salt
8 g instant yeast
1 large egg slightly beaten
270 g water
25g butter
6 g bread improver
Method:
For Filling:
Beat butter in electric mixer on medium speed with the paddle attachment for three minutes.
Blend in salt and refrigerate until firm.
Divide mixture into 10 g portion into ball. Keep refrigerated until ready to use.
For Topping:
Beat butter and icing sugar in electric mixer with the paddle attachment on medium speed for five minute until mixture is light and fluffy.
Gradually beat in eggs.
Mix in coffee mixture.
Sift in flour and mix on low speed until combined.
Refrigerate until ready to use.
For Sweet Dough:
Mix 1/2 of the flour, soya bean flour,castor sugar, yeast and salt in electric mixer with paddle on low speed for one minute.
Add egg and water and mix on low speed for another minute.
Mix in butter.
Mix on medium speed for eight minutes until dough forms like spider web.
Change to dough hook and add the rest of the flour slowly.
Mix five minutes more on medium speed until soft, smooth and elastic(but not sticky) dough forms.
Remove dough from mixture and shape into a ball.
Divide the dough into 55 g portions(should get 17 portions).
Roll each portion into a ball. Cover the balls of dough and leave to rest for 10 minute
To shape the buns:
Flatten a ball of dough with the palm of your hand.
Place a ball of filling in the centre of the dough.
Gather the edge and pinch to seal. (Be sure to seal well or the filling will leak out during baking.)
Pat into shape and place on a greased baking tray.
Repeat with remaining portions of dough.
Place each bun about 7.5 cm apart on the baking trays.
Prove for 45 min in a warm place.
Pipe the topping on the buns in a spiral, starting from the centre. (Use a ziplog bag and cut 1/8 inch hole at one corner, pipe until half way down the bun)
Bake in preheated oven at 400 deg f for 12 mins, turn off oven and let the bun continue to brown.
Serves
Ingredients:
Filling
170g unsalted butter, softened
1/2 teaspoon salt
Topping
100g butter, softened
100g confectioner's sugar(powder sugar), sifted
1 large egg + 1 egg yolk, lightly beaten
1 tsp coffee emulco + 1 tablespoons instant coffee powder dissolved in 1 tbsp warm water
(a pinch ground cinnamon can be added)
100 g all purpose flour
Sweet dough
480 g bread flour
20 g soya bean flour
20 g powdered milk
70 g sugar
6 g salt
8 g instant yeast
1 large egg slightly beaten
270 g water
25g butter
6 g bread improver
Method:
For Filling:
Beat butter in electric mixer on medium speed with the paddle attachment for three minutes.
Blend in salt and refrigerate until firm.
Divide mixture into 10 g portion into ball. Keep refrigerated until ready to use.
For Topping:
Beat butter and icing sugar in electric mixer with the paddle attachment on medium speed for five minute until mixture is light and fluffy.
Gradually beat in eggs.
Mix in coffee mixture.
Sift in flour and mix on low speed until combined.
Refrigerate until ready to use.
For Sweet Dough:
Mix 1/2 of the flour, soya bean flour,castor sugar, yeast and salt in electric mixer with paddle on low speed for one minute.
Add egg and water and mix on low speed for another minute.
Mix in butter.
Mix on medium speed for eight minutes until dough forms like spider web.
Change to dough hook and add the rest of the flour slowly.
Mix five minutes more on medium speed until soft, smooth and elastic(but not sticky) dough forms.
Remove dough from mixture and shape into a ball.
Divide the dough into 55 g portions(should get 17 portions).
Roll each portion into a ball. Cover the balls of dough and leave to rest for 10 minute
To shape the buns:
Flatten a ball of dough with the palm of your hand.
Place a ball of filling in the centre of the dough.
Gather the edge and pinch to seal. (Be sure to seal well or the filling will leak out during baking.)
Pat into shape and place on a greased baking tray.
Repeat with remaining portions of dough.
Place each bun about 7.5 cm apart on the baking trays.
Prove for 45 min in a warm place.
Pipe the topping on the buns in a spiral, starting from the centre. (Use a ziplog bag and cut 1/8 inch hole at one corner, pipe until half way down the bun)
Bake in preheated oven at 400 deg f for 12 mins, turn off oven and let the bun continue to brown.
Serves
Carrot Cake
We had a neigborhood block party and had to make something that is a pleaser as our neighbors are mostly caucasian. This is a moist and not so densed cake but the frosting is too sweet for me , anyway i guessed it should be sweet otherwise it will not be a frosting.
Ingredients:
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans/walnuts
Frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans /walnuts
Method:
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.
Mix in flour, baking soda, baking powder, salt and cinnamon.
Stir in carrots.
Fold in pecans/walnuts.
Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting:
In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla.
Beat until the mixture is smooth and creamy.
Stir in chopped pecans/walnuts.
Frost the cooled cake.
Serves
Ingredients:
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans/walnuts
Frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans /walnuts
Method:
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.
Mix in flour, baking soda, baking powder, salt and cinnamon.
Stir in carrots.
Fold in pecans/walnuts.
Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting:
In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla.
Beat until the mixture is smooth and creamy.
Stir in chopped pecans/walnuts.
Frost the cooled cake.
Serves
Sunday, September 18, 2005
Spicy Crabs
Eating this dish is best eaten at home where fingers can be licked and a mess made with the shells. The sauce is good for toasted bread but my family loves plain white rice.
Ingredients:
2 dungeness crabs(2 kg), remove the shells and cut into pieces, toss lightly with tapioca flour, then deep fry. Remove brain from shells and leave aside for the sauce
(A):
2 tbsp chopped ginger
2 tbsp chopped shallots
2 tbsp chopped garlic
2 tbsp chilli black bean paste
Seasoning:
2 tbsp chilli sauce
2 tbsp orange marmalade or apricot jam
2 tbsp worcestershire sauce
2 tbsp hua tiau(chinese wine)
2 tbsp sugar to taste
Salt to taste
A dash of pepper
1/2 cup water
Method:
Saute ingredients (A) in two to three tbsp oil until aromatic.
Mix in seasoning and the brain of crabs, bring to a boil(sauce should thicken).
Add the crab pieces and stir-fry well. Then allow to simmer till sauce is slightly thick.
Serve with garnishing.
Serves
Ingredients:
2 dungeness crabs(2 kg), remove the shells and cut into pieces, toss lightly with tapioca flour, then deep fry. Remove brain from shells and leave aside for the sauce
(A):
2 tbsp chopped ginger
2 tbsp chopped shallots
2 tbsp chopped garlic
2 tbsp chilli black bean paste
Seasoning:
2 tbsp chilli sauce
2 tbsp orange marmalade or apricot jam
2 tbsp worcestershire sauce
2 tbsp hua tiau(chinese wine)
2 tbsp sugar to taste
Salt to taste
A dash of pepper
1/2 cup water
Method:
Saute ingredients (A) in two to three tbsp oil until aromatic.
Mix in seasoning and the brain of crabs, bring to a boil(sauce should thicken).
Add the crab pieces and stir-fry well. Then allow to simmer till sauce is slightly thick.
Serve with garnishing.
Serves
Saturday, September 10, 2005
Chee Kiok Choa
Black Vinegar purifies the blood, Old Ginger drives out wind, and Brown Sugar puts a check on "dampness". Pig's Trotters are said to provide collagen which is good for strengthening joints & lumbar. Sesame Seed Oil is also to promote blood circulation and the eggs for nourishment. This is a dish cooked for postnatal moms and in my case the mom did not like it and I ended eating most of it.
Ingredients:
2 Pig's Trotters
1 kg Old Ginger, skinned & smashed lightly
4 Tbsp Sesame Seed Oil
1 bottle (~4cups) Black Vinegar
300g Brown Sugar
300 g Gula Melaka/Gula Kabung
4 Hard Boiled Eggs, shelled
9 cups water
Method:
Clean & pluck off the hair from the pig's trotters.
Cut into big pieces.
Heat Sesame Seed Oil and fry ginger until golden brown & fragrant.
Use a BIG corningware casserole, add fried ginger,vinegar, water, and brown sugar. Bring to a boil and leave to simmer for 1/2 an hour until ginger becomes soft.
Add pig's trotters and continue to simmer until soft & tender (approx. 2hrs)
Add shelled hard-boiled eggs 1/2 and hour before serving.
This dish tastes better upon standing for days!
Serves
Ingredients:
2 Pig's Trotters
1 kg Old Ginger, skinned & smashed lightly
4 Tbsp Sesame Seed Oil
1 bottle (~4cups) Black Vinegar
300g Brown Sugar
300 g Gula Melaka/Gula Kabung
4 Hard Boiled Eggs, shelled
9 cups water
Method:
Clean & pluck off the hair from the pig's trotters.
Cut into big pieces.
Heat Sesame Seed Oil and fry ginger until golden brown & fragrant.
Use a BIG corningware casserole, add fried ginger,vinegar, water, and brown sugar. Bring to a boil and leave to simmer for 1/2 an hour until ginger becomes soft.
Add pig's trotters and continue to simmer until soft & tender (approx. 2hrs)
Add shelled hard-boiled eggs 1/2 and hour before serving.
This dish tastes better upon standing for days!
Serves
Chicken with Stone's Ginger Wine
For Cantonese, this is traditionally cooked for distributing to relatives on the 12th day after delivery to inform them of the new addition to the family. New mothers are encouraged to drink this Chicken Wine to promote blood circulation & invigorate major organs in the body. The wine is good for warming the lower body, "mok yee(wood fungus)" has the property to cleanse the uterus and peanuts are good for promoting milk.
Ingredients:
200g Chicken pieces
10g "Mok Yee" (wood fungus), soaked & shredded
50g raw peanuts, soaked overnight & drained
1 cup Stone's Ginger Wine
2 cups hot water
1 tsp sesame seed oil
4 slices old ginger, shredded
Method:
Marinate Chicken (use: 1 tsp sugar, 1 tsp soy, 1 tsp oil) for 5mins.
Heat sesame seed oil. Fry ginger until fragrant.
Add Wood Fungus, peanuts, & chicken. Stir fry well for a minute or two.
Pour in 2 cups hot water and bring to a boil and cook until chicken is cooked.
Finally add in the Stone's Ginger Wine and bring back to the boil.
Serve hot with plain rice
Ingredients:
200g Chicken pieces
10g "Mok Yee" (wood fungus), soaked & shredded
50g raw peanuts, soaked overnight & drained
1 cup Stone's Ginger Wine
2 cups hot water
1 tsp sesame seed oil
4 slices old ginger, shredded
Method:
Marinate Chicken (use: 1 tsp sugar, 1 tsp soy, 1 tsp oil) for 5mins.
Heat sesame seed oil. Fry ginger until fragrant.
Add Wood Fungus, peanuts, & chicken. Stir fry well for a minute or two.
Pour in 2 cups hot water and bring to a boil and cook until chicken is cooked.
Finally add in the Stone's Ginger Wine and bring back to the boil.
Serve hot with plain rice
Ang Koo Ah Mah Chew
I had to make ang koo for Alexander's full moon party and i have made them before for Renee's one year old party which was 3 1/2 yrs ago. This time the koo looked good but was not as soft. It was a pleasure to have Ah Mah Chew and family at the party. Ah Mah Chew was visiting from Malaysia and before she left for home, graciously taught me how to make ang koo, hokkien style. As all good cooks of yesteryears are, she does not have weigh and spoons and i have to document this recipe when i tried making them. Thank you Ah Mah Chew, the ang koo is nice and soft.
Ingredients:
A):
200g glutinous rice flour - sifted
2 tbsp sugar
2 tbsp oil
4 tbsp water
(B):
150g boiling water
1/8 tsp orange-red colouring
Banana leaves - cut into small circles and greased
Oil for glazing
Filling:
200g split and skinned green peas - washed and soaked overnight; drain well
150g sugar
1-2 tbsp oil
2 pandan leaves
Method:
Mix (A) in a large bowl
Add coloring to hot water from (b). Add to (A) and mix well. Knead to form a smooth but not sticky dough.
Divide dough into equal portions and roll into balls.
Flatten each portion slightly, add a small ball of filling.
Pinch and seal the edges.
Lightly dust ang koo mould with glutinous rice flour.
Press each ball of dough into the mould.
Knock mould lightly against table and the ang koo will slide out.
Place each ang koo on greased, cut-out banana leaves.
Steam ang koo over boiling water for four minutes, then open the lid and continue steaming for six more minutes or till cooked. This will ensure that the pattern comes out sharp and clear after cooking.
Remove ang koo from steamer and brush lightly with oil to prevent them from sticking to one anotherand also to get the sheen.
To make the filling:
Steam green peas in a steamer for 20-30 minutes or till soft.
Pulse the steamed green peas in the food processor.
Pour into a big microwable glass bowl, add in all filling ingredients and cook in the microwave on high till mixture is almost dry.
Remove the pandan leaves and leave aside to cool.
Roll green pea paste into small balls and set aside to be used as filling.
Serves
Makes 18 to 20 small ang koo
Ingredients:
A):
200g glutinous rice flour - sifted
2 tbsp sugar
2 tbsp oil
4 tbsp water
(B):
150g boiling water
1/8 tsp orange-red colouring
Banana leaves - cut into small circles and greased
Oil for glazing
Filling:
200g split and skinned green peas - washed and soaked overnight; drain well
150g sugar
1-2 tbsp oil
2 pandan leaves
Method:
Mix (A) in a large bowl
Add coloring to hot water from (b). Add to (A) and mix well. Knead to form a smooth but not sticky dough.
Divide dough into equal portions and roll into balls.
Flatten each portion slightly, add a small ball of filling.
Pinch and seal the edges.
Lightly dust ang koo mould with glutinous rice flour.
Press each ball of dough into the mould.
Knock mould lightly against table and the ang koo will slide out.
Place each ang koo on greased, cut-out banana leaves.
Steam ang koo over boiling water for four minutes, then open the lid and continue steaming for six more minutes or till cooked. This will ensure that the pattern comes out sharp and clear after cooking.
Remove ang koo from steamer and brush lightly with oil to prevent them from sticking to one anotherand also to get the sheen.
To make the filling:
Steam green peas in a steamer for 20-30 minutes or till soft.
Pulse the steamed green peas in the food processor.
Pour into a big microwable glass bowl, add in all filling ingredients and cook in the microwave on high till mixture is almost dry.
Remove the pandan leaves and leave aside to cool.
Roll green pea paste into small balls and set aside to be used as filling.
Serves
Makes 18 to 20 small ang koo
Char Tan aka Tea Eggs
The fragrance of herbs in the air while making this dish brings back fond memory of the fragrance you get when you come near to the chinese medicine shop at a mall in malaysia which sells these eggs.
Ingredients:
30 eggs
Seasoning:
2 tbsp salt
30 g black tea leaves
3 star anise
3 x 2cm piece cinnamon stick
3 thick slice tong kwai
3 tbsp sugar
3 tbsp soya sauce
6 pieces kum cho
2 pieces tangerine peel
1 tbsp pepper
Method:
Put eggs and enough water to cover the eggs(have these at room temperature), bring to a boil.
Lower heat and allow to simmer for five to six minutes.(timed from the moment the water returns to a boil)
Remove eggs and soak in cold water.
Gently tap the eggs to crack the shells, with the handle of a large knife, but not hard enough to dislodge any of the shell. (these tiny, irregular cracks all over the egg will enable the tea to stain the surface of the thin membrane inside the "crackle' effect seen on old Chinese porcelain)
Put seasoning together with another half pot of water and bring to a boil.
Add the cracked eggs and add enough water, simmer over gentle heat for half an hour.
Soak eggs for two to three hours or longer before serving. Once cold they can be stored short term in the refrigerator.
Remove shells and serve eggs with a dash of pepper and a sprinkling of salt.
Serves
Ingredients:
30 eggs
Seasoning:
2 tbsp salt
30 g black tea leaves
3 star anise
3 x 2cm piece cinnamon stick
3 thick slice tong kwai
3 tbsp sugar
3 tbsp soya sauce
6 pieces kum cho
2 pieces tangerine peel
1 tbsp pepper
Method:
Put eggs and enough water to cover the eggs(have these at room temperature), bring to a boil.
Lower heat and allow to simmer for five to six minutes.(timed from the moment the water returns to a boil)
Remove eggs and soak in cold water.
Gently tap the eggs to crack the shells, with the handle of a large knife, but not hard enough to dislodge any of the shell. (these tiny, irregular cracks all over the egg will enable the tea to stain the surface of the thin membrane inside the "crackle' effect seen on old Chinese porcelain)
Put seasoning together with another half pot of water and bring to a boil.
Add the cracked eggs and add enough water, simmer over gentle heat for half an hour.
Soak eggs for two to three hours or longer before serving. Once cold they can be stored short term in the refrigerator.
Remove shells and serve eggs with a dash of pepper and a sprinkling of salt.
Serves
Friday, September 9, 2005
Siew Pao
Pao is usually steamed but in this case it is 'siew' which means baked and it is actually a pastry - chinese pastry of which 2 types of doughs are used. I prefer to use lard for the oil dough which enhanced the flavor to the pastry. For health reasons, shortening is a better choice.
Ingredients:
Oil Dough
340 g plain flour
220 g shortening/lard
Process all the above in a food processor
Water Dough
550 g plain flour
150 g castor sugar
160 ml vegetable oil
240 ml iced water
2 tsp salt
2 tsp golden syrup
Process the all the above in a food processor.
Glaze – 2 egg yolks
Method:
Scale oil dough into 20 gm and water dough into 40 gm.
Wrap oil dough inside water dough.
Roll flat and roll up like swiss roll.
Repeat another 3 times.
Cut each piece into halves.
Roll out each piece and put in filling.
Preheat oven at 375 f Convection and bake for 10 minutes, remove from oven, glaze with egg yolks and bake another 15 – to 20 minutes.
Char Siew Filling
300 gm Char Siew ( finely diced )
3 tbsp sugar
1 tbsp tbsp Flour
¾ cup water
1 1/2 tbsp oyster sauce
1 Tbsp light soya sauce
1 tsp Dark soya sauce
4 chopped shallots
1/2 cup green peas
2 Tbsp oil
Heat oil and stir in the shallots.
Add in flour and fry until flour is cooked and brown.
Put in the diced char siew and fry for a short while.
Add in water, all the sauces and sugar.
Cook till the sauces thicken and gluey.
Lastly add in the green peas.
Set aside to cool .
Serves
makes 56 siew paos
Ingredients:
Oil Dough
340 g plain flour
220 g shortening/lard
Process all the above in a food processor
Water Dough
550 g plain flour
150 g castor sugar
160 ml vegetable oil
240 ml iced water
2 tsp salt
2 tsp golden syrup
Process the all the above in a food processor.
Glaze – 2 egg yolks
Method:
Scale oil dough into 20 gm and water dough into 40 gm.
Wrap oil dough inside water dough.
Roll flat and roll up like swiss roll.
Repeat another 3 times.
Cut each piece into halves.
Roll out each piece and put in filling.
Preheat oven at 375 f Convection and bake for 10 minutes, remove from oven, glaze with egg yolks and bake another 15 – to 20 minutes.
Char Siew Filling
300 gm Char Siew ( finely diced )
3 tbsp sugar
1 tbsp tbsp Flour
¾ cup water
1 1/2 tbsp oyster sauce
1 Tbsp light soya sauce
1 tsp Dark soya sauce
4 chopped shallots
1/2 cup green peas
2 Tbsp oil
Heat oil and stir in the shallots.
Add in flour and fry until flour is cooked and brown.
Put in the diced char siew and fry for a short while.
Add in water, all the sauces and sugar.
Cook till the sauces thicken and gluey.
Lastly add in the green peas.
Set aside to cool .
Serves
makes 56 siew paos
Tuesday, September 6, 2005
Buttermilk Pancakes
Buttermilk of times past was left after butter was churned. Today it's made by adding bacteria to nonfat or lowfat milk for thickened texture and tangy flavor. I used the cultured buttermilk which comes in powder form which is very convenient as you make the amount required.
Ingredients:
4 tbsp powdered buttermilk
1 cup all purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 cup water
2 tbsp vegetable oil
Method:
Sift dry ingredients together into a mixing bowl.
Add beaten egg, water and oil.
Beat just until batter is smooth(do not overbeat).
Drop from a spoon onto a hot, greased griddle and cook until top is full of tiny bubbles and the underside is brown.
Turn and brown the other side.
Serve with maple syrup or whatever filling you wish like red bean paste and kaya
Serves
Ingredients:
4 tbsp powdered buttermilk
1 cup all purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 cup water
2 tbsp vegetable oil
Method:
Sift dry ingredients together into a mixing bowl.
Add beaten egg, water and oil.
Beat just until batter is smooth(do not overbeat).
Drop from a spoon onto a hot, greased griddle and cook until top is full of tiny bubbles and the underside is brown.
Turn and brown the other side.
Serve with maple syrup or whatever filling you wish like red bean paste and kaya
Serves
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