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Salted fish fried rice ~ 咸鱼炒饭

This is rustic home cooking with simple ingredients consisting of salted fish, brown rice, chicken and eggs.  Many would love to have a bowl of this fried rice while there may be others who are put off by the strong smell of Asian cooking and in this case, the salted fish.   But to my family members they always look forward to this simple yet delicious one-pot meal!




Yummy ~  I served this with some tomato chutney on the side.
Salted fish fried rice  ~   咸鱼炒饭Ingredients

1 chicken breast, diced50 gm salted fish, diced3 cups cooked rice, preferably overnight rice (I used brown rice)2 eggsspring onions4 pips of garlic, choppedsesame oilsalt and fish sauce to tasteMethod Season the chicken breast with some salt and pepper.Heat up a non-stick frying pan with some oil, break in the eggs, scramble and dish out.Fry the salted fish till fragrant, dish out.Fry the chopped garlic till fragrant, add in the chicken and stir-fry till cooked.Add in the loosened rice, fry and add in light soya sauce and…
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Gluten-free Peanut Butter Cookies ~ 花生酱饼干

This is my first attempt at making flourless cookies.   These nutty cookies had a good combination of peanuts and walnuts flavour.  If you prefer a chewy cookie, do not bake too long and  do not place the cookies too near to each other as they tend to spread easily while baking.



Gluten-free Peanut Butter Cookies ~  花生酱饼干Ingredients 
1 cup smooth peanut butter120 gm caster sugar1 large egg50 gm lightly toasted walnuts, chopped1/4 cup rolled oats1 tsp bicarbonate of sodaMethod Mix peanut butter, caster sugar, bicarbonate of soda and egg till well combined.Stir in the chopped walnuts and oats.Roll a tablespoon of dough, flatten it slightly.  Arrange on a parchment lined baking tray, about 2 inches apart.  Repeat with the balance of dough.Bake in a preheated oven @ 180 deg.C for 10 - 12 mins.Remove from oven, cool them before transferring onto a wire rack to cool completely.  Store in an air-tight cookie jar.Yield :  24 cookies





Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Bak Kwa Fried Rice ~ 干猪肉炒饭

This is a one-wok dish which is easy to make and yet tasty.  The meat that I use here is bak kwa or pork jerky and it does give an amazing flavour to the fried rice.  I drizzle some sesame oil at the end before dishing out as it easily burns and will lose its aroma.




Bak Kwa Fried Rice  ~  干猪肉炒饭

Ingredients
3 cups overnight rice100 gm french beans, diced100 gm carrot, diced2 eggs, scrambled100 gm bak kwa/pork jerky, cut into small piecessalt and light soya sauce to tastesesame oilMethod
Heat up some oil in a wok, break in the eggs, add some salt, scramble and dish out.Stir-fry the bak kwa, add in the carrots followed by the french beans.Add in the rice and stir fry.Add salt and light soya sauce to taste, mix in the scrambled eggs.Drizzle in some sesame oil.Dish out and and serve.



Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Passion fruit muffin ~ 百香果马芬

A super quick recipe where all the ingredients are put together to generate light, moist muffins with a nice golden hue.  Perfect as a breakfast, mid-morning snack alongside a hot cup of coffee or tea any time of the day!



Passion Fruit Muffin  ~  百香果马芬
Ingredients

95 gm plain flour60 gm caster sugar1 large egg1.1/2 tsp baking powder1/4 tsp salt100 ml milk30 gm butter, melted65 gm passion fruit pulp with seedsIcing sugar to dustMethod Sift or whisk flour with salt and baking powder.  Stir in sugar.Whisk milk, eggs and melted butter with passion fruit pulp.Pour the wet ingredients to the dry ingredietns, mix till just combined, lumpy.Distribute the batter into lined muffin pan.Bake in a preheated oven @ 180 deg.C for 20 to 25 mins, till brown.  Test with a skewer till it comes out clean.Remove from oven and let cool in pan.   Before serving, dust with some icing sugar.Yield :  6






Salted fish with glass noodles ~ 咸鱼粉絲

My blog has taken a back seat for a while and it has now shifted to a new ‘home’.  Yes, a very good friend of mine had tirelessly helped to give my blog a fresh new look.  Here's a short guideline on how to ‘hover’ around my blog.   On the Home page, ‘Subscribe’ is to get email notification, ‘Search’ is to look for any recipe with key words and a click on the ‘menu’ will bring you to ‘Connect’ which is email, facebook, g+ and Pinterest.  And on the individual post, you can click on ‘Share’ and follow my post.
So for today, I’m going to introduce a savoury noodle dish …….. Salted Fish with Glass Noodles.

Fried salted fish with bihoon or rice vermicelli is a common item on the menu of any ''Tai Chau" for home-cooked Chinese dishes.  But here I substituted rice vermicelli with glass noodles.  The glass noodles were given a quick  stir-fry with cabbage, chicken, eggs and not forgetting the Salted Fish.   Verdict?   Yum!






Salted fish with glass noodles ~   咸鱼粉絲

Ingredients

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Chinese almond jelly ~ 杏仁豆腐

This almond jelly is commonly found in Dim-sum restaurants and it is a refreshing dessert to enjoy. You can either treat your family with this home-made jelly or serve this to your guests after a meal.  There are many ways to serve this dessert.  Can be eaten on its own or served with fresh fruits and some syrup or canned fruits or fruit cocktail.  No one will refuse this dessert except for some people who may not like the almond fragrance.





Chinese almond jelly ~  杏仁豆腐Ingredients

20 gm agar agar strip100 gm rock sugar1 cup water5 cups soy milk4 Tbsp almond powder mixed with 1/4 cup watera can of rambutan and pineapple and some Osmanthus flowersMethod Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water.Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat.  Keep stirring till strips have dissolved.Mix 1/4 cup of water with the almond powder, add this into the pot.Add in the 5 cups of soy milk and rock sugar, stir till dissolve…