Thursday, September 29, 2016

Dried Shrimp Salad ~ 虾米沙拉


I was introduced to this dish when we dined out recently and the waitress recommended that this would pair very well with white porridge.  I've never thought of a dried shrimp salad and naturally we were game to give it a go.  True to what she said, this dish did go very well with the porridge and I tried to replicate it at home.   This is indeed delicious and can double up as an appetiser as well.   Think it will be a good accompaniment with a glass of cold Beer too!




Dried Shrimp Salad ~  虾米沙拉

Ingredients

  • 150 gm tiny dried shrimps
  • 1 onion, sliced
  • 3 bird eye chillies, cut
  • 6 limau kasturi/limes
  • 6 tsps sugar or to taste
Method
  1. With some oil, pan-fry the dried shrimps until they pop up and fragrant.
  2. Dish out into a mixing bowl.
  3. Squeeze out the juice from the limes and mix with the sugar till sugar is dissolved.
  4. Mix in the sliced onion and toss in the chillies.
  5. Pour the lime juice into the mixture and mix well.  Fine tune to desired taste.
  6. Cover and chill in the fridge before serving.



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Monday, September 26, 2016

Blueberry Streusel Coffee Cake ~ 蓝莓细末蛋糕


The sweet aroma of this cake filled the air in my kitchen as it was baking in the oven.  The crunchy top is delicious which gives a perfect finishing touch to a moist and delicious cake.  This cake will double up as a luscious and fragrant breakfast treat as well!











Blueberry Streusel Coffee Cake  ~  蓝莓细末蛋糕 (adapted from 'here'  with slight adjustment)

Ingredients

  • 250 gm plain flour
  • 100 gm caster sugar
  • 2 tsp  baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 1/2 cup milk
  • 113 gm butter
  • 125 gm frozen blueberries (unthawed)
  • 100 gm lightly toasted walnuts, chopped
  • 1 tsp vanilla
Streusel Topping
  • 50 gm caster sugar   
  • 50 gm cold butter, cut into cubes 
  • 80 gm plain flour     
  • 1 tsp cinnamon
Method 
  1. To prepare the streusel : combine the sugar, flour and cinnamon, rub in with the cold butter till it resembles breadcrumbs, set aside.
  2. Sift or whisk the flour, baking powder and salt.  Whisk in the sugar, mix well.
  3. Beat the egg, milk and butter till creamy.  Stir this into the dry ingredients.
  4. Mix in the frozen blueberries and walnuts.
  5. Spread the batter into a 7 inch sq. pan, lined with parchment paper and greased at the sides.
  6. Level the surface and sprinkle the streusel on top.
  7. Bake in a preheated oven @ 180 deg.C for 35 to 40 mins., test with a skewer till it comes out clean.
  8. Let cool in pan before cutting up to serve.





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Tuesday, September 20, 2016

Pandan Angku Kuih ~ 班兰叶龟糕


I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place.  But there have been so many posts of this traditional kuih by my fellow food bloggers and  they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.

I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin.  But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit.  For all the  effort, these Pandan Angku Kuih came out beautifully.  To see how the kuih will be like the next day, I kept some in a container at room temperature.  To my surprise the skin of the kuih stayed soft till late the next day.  I didn't have to steam them again.  All I can say is that my efforts paid off handsomely and I'm so pleased.  Now, I've no qualms  experimenting this Angku Kuih with different flavours :)











 


Recipe for Pandan Angku Kuih ~ 班兰叶龟糕 

    Ingredients for the Filling
    • 160 gm split mung beans
    • 100 gm sugar
    • 3  Tbsp vegetable oil
    • Pandan/Screwpine leaves
    Method   (This can be prepared a day ahead.  Keep refrigerated till ready for use)
    1. Soak mung beans for about 4 hours.  Drain, wash, drain again.
    2. Steam soaked mung beans with 2 pieces of Pandan leaves for 20 mins. or till soft.
    3. Mash the beans, add in sugar, oil, mix well and blend till smooth.
    4. Fry in a non-stick pan, stirring continously, till the mixture leaves the sides of the pan and can hold its shape.  Leave to cool.  Divide and roll into balls.
    Ingredients for Skin
    (A)  Pre-prepared dough
    • 150 gm glutinous rice flour
    • 125 ml water
    Mix the above till it forms into a ball of dough.  Keep covered and refrigerate overnight.
     (B)
    • 50 to 60 gm of Pandan/Screwpine leaves, cut to small pieces
    • 100 ml water
    • 2.1/4 tsp rice flour
    • 40 gm glutinous rice flour
    • 1  Tbsp vegetable oil
    • 2  tsp caster sugar
    • 100 gm mashed sweet potatoes
    • Banana leaves to cut into pieces slightly bigger than the shape of the mould.
    Method
    1. Blend the Pandan leaves with the 100ml water to get 60 ml pandan juice.
    2. Mix Pandan juice with rice flour, oil and sugar.  Mix till smooth.  Cook over low heat, stirring to make a smooth paste.
    3. Peel, cut and steam 150 gm sweet potatoes for about  15  mins.  or  till soft.  Mash to yield 100 gm.sweet potato paste.
    4. Add the green Pandan paste and continue mashing till the paste is smooth.  Add the glutinous rice flour dough made the day before.  Mix in 40 gm of glutinous rice flour and knead thoroughly till well combined and doesn't stick to the hand.  (Add this sparingly, you may not need the whole amount).
    5. Weigh and roll the dough into balls.
    To assemble the Angku Kuih
    1. Lightly dust the mould with rice flour, flatten the ball of dough, place a piece of filling.  Wrap up and roll gently till round, dusting with rice flour if too damp.  Press into the mould and knock out the kuih.
    2. Place the kuih onto a piece of lightly greased Banana leaf.
    3. Heat up a steamer and steam the kuih on medium heat, 3 mins. for the mini  kuih and 6 mins. for the normal size kuih.  Remove from steamer and immediately brush the kuih with some oil.
    4. Yield :  8 mini kuih - 15 gm dough + 15 gm filling.  8 normal size kuih - 50 gm dough + 50 gm filling.



    I'm linking this post to the Little Thumbs Up "Pandan' event organised by 

    Photobucket


    I'm also taking this opportuniy to wish all my readers and friends a wonderful and joyous Mid-Autumn Mooncake Festival!
Continue reading "Pandan Angku Kuih ~ 班兰叶龟糕"

Monday, September 19, 2016

Lemon Grass Turmeric Chicken ~ 香茅姜黄鸡


This is a simple yet delicious dish with a few easily available ingredients.  The lemon grass lets outs a citrusy fragrance while the yellow turmeric spice lends a beautiful colour to the dish.  Turmeric not only helps to boost food flavours but it also has many benefits which includes helping to ward off dementia and reduce the risk of cancer, just to mention a few.





Lemon Grass Turmeric Chicken ~  香茅姜黄鸡

Ingredients

  • 2 whole leg of chicken, about 700 gm, chopped
  • 2 stalks of lemon grass, finely choppped
  • 2 tsp turmeric powder
  • 1.1.2 Tbsp fish sauce
  • 1/2 Tbsp light soya sauce
  • 1.12 Tbsp brown sugar
  • 2 Tbsp cooking oil
  • 50 ml water
  • a dash of seasalt
Method
  1. Marinate the chicken with the chopped lemon grass, sauces, brown sugar and turmeric powder for a few hours or overnight.
  2. Heat up a non-stick pan with the cooking oil, pan-fry the marinated chicken, add in the water, cover with lid and let it simmer till the chicken is tender and cooked thoroughly.
  3. Fine tune to taste, dish up and serve.


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Thursday, September 15, 2016

Cranberry Snowskin Mooncake ~ 蔓越莓冰皮月饼 ~ 2016


These non-baked Cranberry Snowskin Mooncakes make an ideal gift for your friends during the Mid-Autumn festival.  Making these mooncakes is not so time-consuming as you don't need to  bake them and they do look cute and pretty when made in different colours.  These Cranberry Snowskin moonies remain soft and chewy even after being chilled in the fridge for four days.





Cranberry Snowskin Mooncake  ~   蔓越莓冰皮月饼  2016

Ingredients  
  • 100 gm kao fun
  • 100 gm  icing sugar (sifted)
  • 32 gm Crisco shortening
  • 125 ml ice water  (boil 1 cup of water with some pandan leaves, strain and leave
  •  in the fridge)
  • 350 gm cranberry lotus paste (storebought)
  • a drop or two of pink food colouring
Method
  1. Sift kao fun and icing sugar into a mixing bowl.
  2. Rub in shortening till it resembles bread crumbs.
  3. Measure 125 ml chilled pandan water, add in a drop or two of pink colouring, mix well. Gradually add in chilled pink coloured water and mix to form a smooth dough.  (You may need more or a bit less water).  Knead lightly till it doesn't stick to your hands and is malleable.   Cover and let rest for about 20 mins.
  4. For a 50 gm mould, divide dough into 14 portions of 24 gm each.  Roll into a ball.
  5. Divide paste into 25 gm each.  Roll into a ball.
  6. Lightly flatten the dough with a rolling pin, the edges thinner than the centre, put in the ball of paste, wrap it up and  place it into the mould.  Stamp out the snowskin mooncake.
  7. Place snowskin mooncakes  into a container and put a piece of paper kitchen  towel over the snowskin mooncakes to absorb any condensation.  Cover the snowskin mooncakes and chill in the refrigerator.  
  8. Yield :  14 snowskin mooncakes                          



To All my Readers and Friends 

Enjoy a wonderful Mid-Autumn Festival 
with your friends and loved ones!

中秋节快乐 !


Continue reading "Cranberry Snowskin Mooncake ~ 蔓越莓冰皮月饼 ~ 2016"

Monday, September 12, 2016

Vegetable and Ham Noodle Cups ~ 蔬菜火腿杯面


Vegetable and Ham Noodle Cups are a great way to snack on or you can add in a salad to serve as a meal.   If you have kids who refuse to  eat their veggie, this is a good way to add or rather hide the veggie into the noodles and with some meat thrown in, I'm sure they will enjoy it.







Vegetable and Ham Noodle Cups ~  蔬菜火腿杯面


Ingredients

  • 120 gm  dried thick noodles
  • 3 large eggs
  • 1 capsicum, chopped
  • Cherry tomatoes, chopped
  • 2 slices of ham, cut into match sticks
  • Salt, pepper, olive oil and sesame oil
Method
  1. Grease muffin pan with cooking spray or melted butter.
  2. Cook the noodles in boiling water for about 4 mins, drain.
  3. Mix olive oil and salt into the noodles.
  4. Arrange the noodles into the muffin, add in some chopped capsicum and cherry tomatoes.
  5. Beat the eggs in a measuring cup, add in 1/2 tsp salt, sesame oil and a dash of pepper.
  6. Pour the egg mixture into the noodles.
  7. Top with some ham strips.
  8. Bake in a preheated oven @ 180 Deg.C for 25 mins.  Let cool in pan for 5 mins.
  9. Remove and serve immediately with some chilli sauce.
  10. Yield :  6 Noodle cups.




Continue reading "Vegetable and Ham Noodle Cups ~ 蔬菜火腿杯面"

Monday, September 5, 2016

Bacon Bones and Cabbage Stew ~ 培根骨焖白菜.


I cooked this dish during my recent holiday in Perth.  I was attracted to the big chunks of bacon bones at the butchers in the supermarket and instantly thought of the savoury and sourish dish which we normally cook leftovers with 'gai choy'.   I couldn't find 'gai choy' and so substituted with green cabbage which turned out just as good.




Bacon bones and cabbage stew ~ 培根骨焖白菜.  

Ingredients

  • 500 gm bacon bones
  • 800 gm green cabbage
  • 6 pieces tamarind skin
  • 4 dried chillies, reconstituted
  • 1 Maggi chicken cube
  • Salt and sugar to taste
  • 1.5 litre water
Method
  1. Blanch the bacon bones in hot water, drain and rinse with water.   Set aside.
  2. Cut the cabbage.
  3. In a pot, add in the water and bring to a light oil.  Add in the tamarind skin and dried chillies.
  4. Add in bacon bones and cabbage.  Cover and simmer till the cabbage is soft.
  5. Stir in the chicken cube and add salt, water to taste.
  6. Dish out and serve with rice.

 

Continue reading "Bacon Bones and Cabbage Stew ~ 培根骨焖白菜."

Thursday, September 1, 2016

Red Bean Paste Mooncake ~ 红豆蓉月饼 (2016)


Mooncake festival is here again.   And looks like I've been collecting and tempted to collect more and more mooncake moulds each year.  I love this 'Fook' or  Prosperity mould which was a gift from a good friend and I made these mooncakes with homemade red bean paste.








Red bean paste mooncake  ~  红豆蓉月饼
    Ingredients for Skin Dough 
    • 150 gm superfine flour (may need to add more if too soft to handle)
    • 90 ml golden syrup
    • 38 ml vegetable oil
    • 2 ml alkaline water
    • Egg wash - 1 whole egg + 1 tsp water, mix and strain
    Filling - Red bean Paste

    Method

    1. Mix syrup, oil and alkaline water thoroughly till no oil surface.  Use a ball whisk.
    2. Sift in flour, mix well with spatula and let rest for 2 hours or more.
    3. Knead lightly on floured surface.
    4. Dough skin is 25 gm
    5. Red bean filling is 25 gm
    6. Yield :  11 pieces of mooncakes

    How to assemble and bake the mooncakes, please check it out 'here'.



Continue reading "Red Bean Paste Mooncake ~ 红豆蓉月饼 (2016)"

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