Whenever we 'yum cha' in a Chinese dim sum restaurant we never fail to order and try their Ma Lai Ko, which is a brown sugar steamed fluffy sponge cake and what most kids would like to have. I have been looking for a simple recipe to make this Ma Lai Ko. Some recipes require a fermented starter dough which will result in streaky patterns in the Ma Lai Ko, some will just go with baking powder and sodium bicarbonate but I chance upon this recipe which requires yeast, baking powder and sodium bicarbonate. I made this on a cool, windy, day and was praying that the batter will rest and proof with bubbles after 2 hours and thankfully it did. I was very pleased when the cake looked good after I opened the lid of my steamer and the taste was superb, not overly sweet and the texture, nice, soft and moist. I kept the remaining pieces of 'ko' in a container, at room temperature and they stayed nice and moist even on the third day, maybe because the weather was cool and not
This is an easy recipe with chicken marinated with turmeric powder and some curry powder to give it a slightly spicy taste. The addition of lemon grass and curry leaves lends a nice aroma to the dish and this can be ready to serve at the dining table in a relatively short time. Spicy Turmeric Chicken ~ 小辣姜黄鸡 Ingredients 2 whole chicken leg about 500 gm,cut into bite size 3 tsp curry powder (divided) 1/2 tsp turmeric powder 6 shallots, sliced 2 lemon grass, sliced 1 tsp salt to marinate the chicken Bit of sugar to enhance the taste Curry leaves Method Marinate the chicken with salt, 2 tsp curry powder and turmeric powder for a few hours or preferably overnight. Saute the sliced shallots with the curry leaves and lemon grass. Add in 1 tsp curry powder, toss in the chicken, add in some water and cook till chicken is tender and cooked through. Cook till semi-dry, add bit of sugar to fine tune the taste. Dish out and serve.