The orange flavour of these muffins comes from the zest in the batter and the brushing of fresh orange juice once they exit from the oven. They are moist and crunchy, best eaten on the day they're made. Good for breakfast, tea or as a snack anytime of the day!
uih are typical Malaysian cakes served any time of the day and are more often steamed than baked. The Malays refer to them as 'kuih' while the Chinese refer to them as 'gao'. They are mostly made with rice, rice, tapioca and wheat starch flour, coconut milk and sugar but we do have some that are savoury. I've heard that the best purple sweet potatoes are those from Indonesia and must admit that I was really taken in by their overwhelming colour. To me, the Japanese purple sweet potatoes come in second compared to their Indonesian counterparts. Purple sweet potatoes have high contents of anthocyanin which is associated with a reduced cancer risk. There are two categories of sweet potatoes, some are firm and dry like the purple sweet potatoes while some are soft and moist. Read more about sweet potatoes, it's nutrients, benefits, etc......'here'.
y three musketeers bought me a 'Baking' book by Carla Bardi for Mother's Day which will come in handy when I need some inspiration thinking of what to bake or cook. I was lazing around flipping through the pages and I sat up when I spotted this interesting recipe. It is a cookie recipe that has smashed bananas as one of the ingredients. Bananas in a cookie? Other than cakes, I've never tried making cookies with bananas and I was very eager to try. So, here it is .........
My mum was very good at cooking this porky dish and it was one of my dad's favourite. Whenever she cooked this dish she must add in more rice in the rice pot as my siblings would always have second helpings of rice. Reason being that this gravy certainly goes down well with plain white rice.
Actually, this is supposed to be Matcha Green tea bun with red bean filling but since the green tea colour is not so distinct, I opt to name this as 'Red Bean Bun'. On the bright side, although the colour is pale and hardly noticeable there's a tinge of green tea flavour and aroma. I couldn't add in more than the 2 tsp of green tea powder as that was all I had left. Nevertheless, these buns remained soft even after two days.
I've been hunting for a recipe of Steamed rice cake, which is eaten with palm sugar/gula melaka and garlic oil. Think it may be a Hakka kuih but I'm not quite sure. Stumbled upon Christine's post of Steamed rice cup cakes with red beans and it came quite close to what I had in mind. I modified the recipe a little and must admit that I'm pleased with the result. This rice cake wasn't as chewy and 'crunchy' as those bought from the vendor as I didn't add any 'lye' water into the batter. I had a bad experience of biting into a bitter rice cake once and had to throw it away immediately. I reckon that the 'lye water' was not well mixed into the batter or it was an accidental overdose, anyhow the taste was awful.
Belimbing ~ Averrhoa Bilimbi is a greenish, mini fruit which has a very sour taste and can be eaten raw with some sambal belacan, a shrimp paste chilli dip, used in curries or cooked like how I did. I remember this tree in my grandma's backyard long, long ago and she used to cook this with some onions, preserved bean paste, some red or green chillies and bits of fried pork fat aka as 'chee yau char' in Cantonese. As a kid, I used to pluck this from the ever flourishing tree and just taste it and gosh, it's awfully sour! Read more of this Belimbing from Wiki ......
I was wondering how best to make use of some hazelnut meal languishing in my fridge when I stumbled upon this recipe. This recipe is rather easy to put together with a few simple ingredients that are easily available. The texture is moist, almost similar to pound cake with a tinge of nutty flavour, light and yum!
These spare ribs are not barbecued but just cooked in a wok, then grilled slightly to attain some singed edges which I'm sure that many of you would like to sink their teeth in. These are succulent tasty ribs, lip-smackingly good!