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Showing posts from 2017

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

10…

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 …