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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…

Orange Passion fruit Chiffon cake ~ 橙子百香果戚风蛋糕

The shrivelled passion fruit may not be appealing to you at first sight but you will be blown off by its distinctive sweet smell.  Although the fruit tastes tart and gritty because of the seeds but the smell which is like perfume and its bright yellow colour compensate for its ugly appearance. This chiffon is soft, moist and refreshing not forgetting the strong sweeet aroma!



Orange Passion fruit Chiffon cake  ~  橙子百香果戚风蛋糕  

Ingredients
(A)  6 egg yolks
       75 gm sugar
       85 ml blended passion fruit juice + 1.1/2 Tbsp seeds
       20 ml orange juice
       4 Tbsp canola oil
       150 gm self-raising flour
       1 tsp each of lemon and orange zest

(B)
       6 egg yolks
       60 gm sugar
       1/4 tsp cream of tartar

Method

Add some water to the passion fruit pulp and blend, then strain to get 85 ml juice.  Keep some seeds.  Set aside.Combine egg yolks, sugar with a ball whisk.  Add in the oil, juices, seeds and zest, stir to mix thoroughly.Sift in the self-raising flour, mix wel…

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…

Banana Nut Muffins ~ 香蕉坚果马芬

A scattering of walnuts gave an added crunch to these moist and delicious muffins.  Swap the nuts out with chocolate chips if your prefer, as bananas do pair well with cocoa and chocolate too.





Banana Nut Muffins  ~   香蕉坚果马芬Ingredients
1 cup over-ripe mashed bananas  (3 or 4 depending on size)76 gm butter, melted190 gm plain flour110 gm caster sugar1 large egg, lightly beaten1 tsp bicarbonate of soda1 tsp vanilla2 Tbsp strong coffee a pinch of salt80 gm lightly toasted walnuts, chopped20 gm lightly toasted walnuts, chopped, to sprinkle (optional)warm honey to brush the top of the muffins Method

Mash the bananas, stir in the melted butter.  Mix in the sugar, eggs, coffee and vanilla.Combine dry ingredients by whisking the flour, bicarbonate of soda and salt.Add the dry ingredients to the egg mixture.  Add in the chopped walnuts.  Mix till just combine, and do not overmix.Using an ice cream scoop, scoop the batter into paper lined muffin pan.Bake  in a preheated oven @  180 deg.C for 20 to…

Steamed Black-Eyed Bean Cake ~ 五香眉豆糕

This is a delicious recipe that is easy to make and great to serve as a snack or a gathering.  It tastes somewhat like the yam cake except that there are plenty of beans to bite in this steamed cake.  The combination of dried shrimps, Shitake mushrooms and bits of pork made this steamed cake all the more flavourful.   Leftovers can be kept in the fridge and either reheat or pan-fried.



Steamed Black-Eyed Bean Cake  ~   五香眉豆糕  (adapated from 'here')Ingredients  

(A)  300 gm rice flour
        75 gm tapioca flour
        1050 to 1070 ml water
        1 Tbsp Knorr chicken powder
        1 tsp salt or to taste
        2 tsp fish sauce
        1/4 tsp pepper
        1/2 tsp lye water

(B)   4 Tbsp oil
        1 Tbsp chopped garlic
        50 gm dried shrimps, soaked for 10 mins
        6 Shitake mushrooms, soaked till soft and cut to small pieces
        100 gm pork fillet, diced, seasoned with oyster sauce, salt and sugar
        1/2  five spice powder
        250 gm black-eyed bea…

Sultana Banana Bread in a Nut Loaf tin ~ 葡萄干香蕉面包

This banana bread baked in a cylindrical tin or a Nut Loaf tin has a soft, steamy texture and I especially like the top part of the bread which rose up like a mushroom.  It is crunchy and chewy with a slightly sticky centre.  Best to serve it warm with a slather of butter and some piping hot tea!






Sultana Banana Bread in a Nut Loaf tin ~  葡萄干香蕉面包
Ingredients 

115 gm plain flour50 gm sultana, chopped coarsely40 gm caster sugar57 gm butter, melted and cooled227 gm over-ripe bananas, mashed with a fork.1 egg slightly beaten1/2 tsp baking powder1/8 tsp bicarbonate of soda1/8 tsp salt1/2 tsp cinnamon1/2 tsp vanillaMethod Grease the tin generously with melted butter and dust it with flour.  Set aside.Combine and whisk flour, sugar, baking powder, baking soda, salt, cinnamon and sultanas.  Leave aside.Combine mashed  bananas, egg and melted butter and vanilla.Lightly fold the wet ingredients into the dry ingredients till just combined.  (Mixture is thick and chunky, Do not overmix).  Overmixing …

Salted fish steamed with chicken ~ 咸鱼蒸鸡

A very appetising dish full of fragrance which will surely whet your appetite.   Pairs well with either a bowl of piping hot white rice or plain white porridge.





Salted fish steamed with chicken  ~  咸鱼蒸鸡 Ingredients

300 gm chicken wings30 gm salted fish sliced and lightly toasted till brown10 gm young ginger, juliennedSeasoning

1 tsp oyster sauce1/4 tsp sugar1/2 tsp cornflour2-3 Tbsp watera pinch of saltsome garlic oil1 tsp Shaoxing wine to drizzle Method Season chicken with the seasoning for about half an hour.Mix in the ginger and place on a deep heat proof dish.Sprinkle the toasted salted fish on top.Steam over high hat for about 20 mins, till meat is cooked through.Drizzle on the Shaoxing wine.Serve immediately.





Durian Chiffon Cake ~ 榴莲戚风蛋糕

I baked this Durian Chiffon Cake quite some time back, during the durian season where the King of Fruits as the durian is called, was in full swing.  If you like the taste and strong overpowering smell of the durian, then you'll enjoy this light, soft chiffon.  But on the other hand if you don't, then you better keep your distance for the smell does linger on for quite a while!




Durian Chiffon Cake  ~  榴莲戚风蛋糕Ingredients 
(A)  5 egg yolks
       125 gm superfine flour, sifted
       15 gm caster sugar
       58 ml oil
       75 ml milk or more  )                
       75 gm durian puree  )   Blend to get 150 ml durian puree

(B)  5 egg whites
       65 gm caster sugar
       1/2 tsp cream of tartar

Method

Whisk egg yolks with the sugar with a ball whisk till light and creamy.Discard the fibres from the durian pulp.  Blend with about 100 ml or more milk, then strain the mixture till you get 150 ml durian puree.  Add the oil, durian puree into the egg mixture, mix well.Add in the s…

Bak Kwa Omelette ~ 猪肉干煎蛋

There are only two primary ingredients which go to make this delicious yet simple omelette dish.  Undoubtedly it's eggs and bak kwa or pork jerky with some salt, pepper and light soya sauce thrown in.  Perfect on its own or as a snack or to serve alongside with bread, rice or plain porridge.


Bak Kwa Omelette  ~  猪肉干煎蛋Ingredients

4 eggs (65 gm each)100 gm bak kwa, cut into small piecesa dash of pepper1/2 tsp seasalt and light soya sauce or to taste Method Beat up the eggs, add in seasalt, light soya sauce and pepper.Heat up some oil in a non-stick pan, lightly fry the bak kwa, dish out.Pour some egg mixture into the pan, add in the bak kwa bits, fold the omelette into half.Dish out and continue with the rest of the egg batter.Serve.Note :  Add in some sliced onions if desired.


Mandarin Orange Butter cake ~ 橘子奶油蛋糕

I made this butter cake with Mandarin oranges which were abundant during the recent Chinese New Year.   Baked this cake in a loaf pan and initally there was a slight crack in the centre which is quite common when cakes are baked in a loaf pan but I was very pleased when the gap closed up upon cooling.  Perfect to have this for breakfast or for tea as it was moist, soft and full of orange flavour.


Mandarin Orange Butter Cake  ~  橘子奶油蛋糕
Ingredients
(A)  173 gm unsalted butter
        110 gm caster sugar
        3 egg yolks
        150 gm self-raising flour, sifted
        45 ml Mandarin orange juice
        Pinch of salt

(B)   3 egg whites
        37 gm caster sugar

Method
Line a 24 x 13 x 7 cm loaf pan with parchment paper, set aside.Beat butter with sugar till pale and fluffy.  Add in the egg yolks one at a time, mix well.Fold in the sifted flour alternating with the Mandarin orange juice till well combined.In a clean bowl, beat the egg whites till foamy and frothy, add in the sugar grad…

Kuih Talam ~ 绿白双层香兰糕

Kuiih is commonly referred to as a Malaysian or Nyonya dessert which can be sweet or savoury.  It is normally served in bite-size portions, at breakfast, tea, snack or at the end of a meal.  Kuih Talam literally means kuih steamed in a tray and mostly kuih are steamed rather than baked or fried.  Kuih Talam consists of two layers, a sweet bottom green layer with natural colouring from the pandan or screwpine leaves and a slightly salty top layer made with coconut milk.  The green layer is made with rice flour, green pea flour and tapioca flour and its texture is dense compared with the top layer of rice flour and greeen pea flour which is softer in texture.






Kuih Talam ~  绿白双层香兰糕
120 gm rice flour40 gm tapioca flour20 gm green pea flour180 gm sugar350 ml water1 tsp alkaline/lye water15 pandan/screwpine leaves, cut into  small pieces and blend with approx. 350 ml water or more to get 300 ml pandan juiceIngredients for the top white layer 50 gm rice flour15 gm green pea flour200 ml coconut…

Figs & Walnut Tea Bread ~ 无花果和核桃蛋糕

This is a moist quick bread bursting with the flavour of sweet figs and crunchy walnuts with a slight hint of cinnamon.   The chopped dried figs need to be softened by adding boiling water, a bit of salt, baking soda, stir and leave to cool to room temperature.  The whole lot together with the liquid is then added into the batter.  I used Rapadura sugar which is an unrefined sugar from the Uva province in Sri Lanka.  You can read more about Rapadura sugar from 'here'.








Figs & Walnut Tea Bread ~  无花果和核桃蛋糕(adapted from 'here' with modifications)



Ingredients

225 gm Figs, softened and chopped1/2 tsp bicarbonate of sodaa pinch of salt1 cup boiling water50 gm walnuts, lightly toasted and chopped260 gm plain flour70 gm Rapadura sugar (can use brown or caster sugar)1.1/2 tsp baking powder1/4 tsp salt1/2 tsp cinnamon113 gm cold butter, cut into cubes1 large egg, lightly beaten1 tsp vanillaMethod Chop up the dried figs, add a pinch of salt, baking soda and pour a cup of hot boil…