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Ma lai Ko ~ 马拉糕

  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
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Spicy Turmeric Chicken ~ 小辣姜黄鸡

  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.

Two-Tone Huat Kueh ~ 二种颜色发糕

  Happy New Year.  Hope 2021 will be a better year and will bring much cheer and joy to everyone and may the Covid 19 slowly fade away and life can resume normalcy. After successfully making the Steamed Cocoa Huat Kueh aka Fatt Koh  I went on to try making another type of Huat Kueh, this time to mix with another flavour and I opt for Pandan. Again I was delighted when the top of the kueh split into sections and 'smiled' at me. This is the result that I had wanted to achieve.  The kueh is soft, moist and crumbly and you can just steam them again if you have any leftovers. Two-Tone Huat Kueh ~  二种颜色发糕  Ingredients 250 gm plain flour 1/2 tsp salt 2 tsp baking powder 130 gm sugar 1 'L' egg 150 ml milk 100 ml cooking oil 1/8 tsp pandan paste Method Sieve and mix all the dry ingredients in a mixing bowl. Line the tart pans with paper cup liners. Using a handmixer whisk egg with sugar till creamy, add milk and continue to whisk. Gradually add in flour mixture alternating with

Banana Nutella Brownies ~ 榛子酱香蕉布朗尼

    If you are a fan of Nutella, you'll like this decadent dessert.  I've never tried making Brownies with bananas before but now that I've this recipe, I will have another option what to do with over ripe bananas, other than making muffins or banana bread.  These chocolatey Brownies are soft, texture is a bit cake like and can be stored in the refrigerator for a few days and they do taste better, when chilled. You can make this yummy dessert to serve to your family and friends after a hearty X'mas eve dinner. Banana Nutella Brownies  ~    榛子酱香蕉布朗尼    Ingredients 2 bananas about 300 gm 130 gm oil 150 gm light brown sugar 1 tsp vanilla 95 gm plain flour 40 gm chocolate chips 25 gm cocoa powder 1/8 tsp seasalt 135 gm nutella Method Prepare a parchment lined 8 x 8 inch square pan. Mash the bananas, add sugar, oil and vanilla.  Whisk till well combined. Sift in flour, salt and cocoa powder and mix in the chocolate chips.  Whisk till fully well combined. Pour the mixture int

Braised fresh beancurd skin/Tau Pau with black beans ~ 黑豆焖腐竹云耳

  I'm a fan of beancurd skin be it fresh or deepfried.   Bought this from the wet market where it is available at the stall selling beancurds and soy products of all sorts.   I didn't deep fry this as recommended by the seller, just panfried till it's crispy and as it's bland on its own, so had to cook this in a sauce to let it infuse into the beancurd skin.  You can also cook this with a sweet and sour sauce whereby it will taste better if it's deepfried. Braised fresh beancurd skin/Tau Pau with black beans   ~    黑豆焖腐竹云耳 Ingredients 6 pieces fresh beancurd skin 20 dried cloud ears 2 tsp black beans 1 tsp oyster sauce 1/4 tsp sugar 3 cloves garlic, chopped Broccoli 1.1/2 tsp cornflour +  1 Tbsp water Method Soak the cloud ears till soft, snip off the hard part of the fungus. Pan fry the beancurd skin till crispy.  Dish out and set aside. Saute the garlic till fragrant, add in the black beans, followed by the cloud ears.  Stir-fry. Add in some water and oyster sauce

Cocoa Nutella Chiffon Cake ~ 可可榛子酱 戚风蛋糕

 I must admit that I love chiffon cakes and if you have been following my blog, you will notice that I have blogged many chiffon cake recipes.  Chiffon cakes are light and refreshing and they do stay soft and moist even after a few days stored in the refrigertor.   A plus point is that my family members do not get bored with chiffon cakes for they love them as much as I do! Cocoa Nutella Chiffon Cake ~  可可榛子酱 戚风蛋糕   (adapted from 'here'  with adjustments) Ingredients (A) 98 gm hot water 45 gm cocoa powder 45 gm Nutella 1.1/2 tsp vanilla (B) 6 large egg yolks 45 gm caster sugar 3/4 tsp salt 75 gm vegetable oil 75 gm milk 135 gm plain flour )  Whisk and mix 15 gm cornflour     )  thoroughly (C) 6 large egg whites 90 gm caster sugar 1.1/2 tsp white vinegar or lemon juice OR 3/4 tsp cream of tartar Method Mix (A) thoroughly and set aside With a ball whisk, whisk egg yolks and sugar till creamy, add in salt, oil and milk.  Add in (A) and whisk till well incorporated.  Sift in flour

Assam/Tamarind Chicken ~ 亚参鸡

This sourish and  slightly spicy chicken dish is best served with hot steaming plain white rice most welcoming on a wet and cooling day.  The addition of curry leaves enhanced the aroma of the dish and also added some colour to it.  Serve this with some crunchy greens to complete this wholesome meal. Assam/Tamarind Chicken  ~   亚参鸡 Ingredients 600 gm deboned chicken leg, cut into bite size 1 heaped Tbsp assam paste + 1 Tbsp hot water  1 tsp light soya sauce 1 tsp dark soya sauce 3 tsp sugar 1 big onion, cut into wedges 2 lemon grass crushed 1.1/2 tsp cornflour + 1 tsp water to thicken Birdeye chillies Curry leaves Method Mix the assam paste with hot water, discard the seeds.  Marinate the chicken with this paste, light and dark soya sauces with some salt for a few hours, preferably overnight which I did. Pan fry the chicken till semi-cooked (save the marinade).  Dish out. Saute the onion wedges, curry leaves, lemon grass and birdeye chillies till fragrant.  Add in the marinade, sugar a

Kuih Bingka Beras (White rice cake) ~ 肥猪肉

  Kuih Bingka Beras or baked rice cake is a Nyonya kuih, a South East Asian snack.  The ingredients are simple and easily available in most household.  In Cantonese it's called 'Fei Chu Yuk' which literally translates to 'Fat Pork Belly'.  Why the name one may ask?  It's because the plain white piece of kuih with a slightly burnt top resembles a piece of fat pork belly.  I used to like this kuih when I was a kid because it's soft and full of coconut flavour.  This is my first attempt and I must say that I am very pleased with the result.  Give this recipe a try to snack on for tea or for breakfast. Kuih Bingka Beras  (White rice cake) ~   肥猪肉  (adapted from  'here' ) Ingredients 153 gm rice flour 42 gm green pea starch flour /mung bean flour 12 gm tapioca flour 400 ml coconut milk  (I used Ayam brand coconut milk) 600 ml water 150 gm sugar 1/8 tsp salt 5 pandan leaves Method Line an 8 inch square pan with parchment paper.  (You will get a taller kuih