STEAMED SUI MAI MINCE MEAT CUPS

SWEET SOUR AND SPICY FLOWER CRAB WITH PINEAPPLE

Steamed Layer Cake ( 9 Layer Kueh Lapis) (1)

Nostalgic  Kueh Lapis I would say if I may. Family morning breakfast snack from my childhood choice from mum. There are a few different type of recipes, taste and texture, that I make and I got to say this is recipe is my nearest choice of my taste for now. Savouring the soft QQ chewiness layer by layers... Let's eat.

STEAMED TOMYAM PRAWN WITH TOMATO

HOMEMAKE PAPRIKA WEDGES

SAMBAL BELACAN

 You may toast your own shrimp paste and pound it into a powder form. or bought ready from store shelf.

Combine all the mixed ingredient 

Heat up a low medium heat wok, 
 add in the mixed ingredient in the wok and stir fry for less 5-8 minutes.

Sambal Belacan 
Ingredient

250 g red chilli (after blend weight)
20 g roasted shrimp paste powder  
1 tsp chicken granules powder
1 tsp salt
2-3 tsp adabi tamarind paste.(ready bought on store shell) or replace with fresh limes juice

Direction

In a mixing bowl add in blended red chili , toasted shrimp paste, chicken granules powder and salt add in tamarind paste.  Mixed until well combine. 

Heat up a low medium heat wok,

add in the mixed ingredient in the wok and stir fry for less 5-8 minutes.
That's it. Dish up and set aside to cool down before bottling them. 

This Sambal Belacan can last longer when they are heated in a wok and also will discard the raw chili smell. 

MIANG KHAM SAUCE

STEAMED PORK WITH FERMENTED BLACK BEAN

CHINESE STEAMED CHAI KUIH -1

 Chai Kuih specials are its delicate crystal dumpling like skin and texture that wraps fried sengkuang vegetables inside, soft chewy skin blended together with the slightly crunchy vegetables makes it a simply irresistible snack . Has always been a hit at most parties and gathering.

Take a bite out of the Chai Kuih and you will see the ingredients spilling out. it’s a really popular kuih among especially Malaysian chinese locals . It’s an absolute delight to taste this local snack so try them if you haven’t!

MINCED PORK WITH POTATOES

MINCED PORK WITH POTATOES
Ingredient 
200g minced pork
1 tsp soya sauce
1 tsp sesame oil
a dash of white pepper
(marinated the above and set aside )

2 large potatoes (Sliced and deep fried)

300 ml water

Ingredient for seasoning
3 cloves garlic peel and choped
1 tsp taucheow ( salted soya beans paste)
1 tsp dark soya sauce
A dash or two white pepper powder
1 tsp maggie chicken granules.

Method
In a wok stir fry chopped garlic till lightly brown fragant
Add in marinated minced pork.
Add in seasoning stir fried
Lastly add in potatoes stir fry and leave to simmer for until potatoes soften  and the sauce thicken.
Garnish with spring onion

Note
Add more or less water if the gravy thicken according to own preference.

STEAMED VANNILA FLAVOUR SPONGE CAKE

Steamed sponge Vanilla soft cake.

Ingredients A:

1)  2 eggs (60g each)
2)  90 g castor sugar

Ingredient B:
3  )1 tsp vanilla flavour
4)  1 tsp baking  powder
5)  1 tsp Double agent baking powder
6)  1/4 tsp salt
7)  corn oil 50g

Ingredient C:
(mixed milk powder with warm water)
8)  40g full cream dutch lady milk powder
9)  100g warm water

10) Wheat  flour 150g. (tepung gandum )

11 ) One drop of pink colouring (add to estimated 6 scoop of batter mixed)

Direction 

Put eggs and sugar into a mixing bowl
Beat for 5 minutes until creamy and fluffy
Add in ingredient B - stir
Add in ingredient C - stir
lastly add in wheat flour - stir till smooth

( I sieve the batter before adding to the cupcake)

Note
Steamed for 20 minutes high fire.

One spoon of batter into the cupcake..follow by the next pink colour batter..again the 3 layer add in the normal batter.. then use a toothpick to swirl ...that's it 

SWEET AND SOUR FISH HEAD

EVERYONE CAN COOK so can you: STEAMED CHINESE WHITE CAKE (P...

EVERYONE CAN COOK so can you: STEAMED CHINESE WHITE CAKE (P...: Steamed rice cake ....we called them Nyonya kuih Pak Thong Gao in chinese  This is one of my childhood favourite kuih. ...

STEAMED CHINESE WHITE CAKE (PAK THONG GAO)

Steamed rice cake ....we called them Nyonya kuih Pak Thong Gao in chinese  This is one of my childhood favourite kuih. I like this kuih because of it's unique springy texture .Steamed Rice Cake is a traditional sweet Chinese steamed rice cake made with rice flour and white sugar.Steamed Rice Cake (白糖糕 Bái Táng Gāo or Pak Tong Gou in Cantonese).Love to drink with Chinese tea. Well this is my best ...and I love this so much .

 

Recipe

Steam Chinese Cake

Ingredient  A

• Rice flour 300 g
• Water 300 ml

Ingredient  B

• Water 300 ml
• Sugar 200 g
• Salt 1/2 teaspoon
• 5 Pandan leaves

Ingredient  C
Instant yeast 1 1/2 teaspoon
3 tbsp warmluke water
Mixed and set aside for 10-15 minutes

Ingredient D
2 tbsp Corn oil

Method

• Mixed ingredient A in a bowl using hand whisk until there are no lumps. Sieve the batter to remove any lumps and leave aside.

• Mixed Ingredient B bring to a boil to dissolved the sugar . 
• Pour the hot syrup into the rice flour mixture very slowly and stir it constantly to prevent lumps. This will ensure that the rice flour and water are mixed well until smooth.
• Mixed ingredient C into flour mixture, mix well.

• Cover the bowl with cling film and put aside to let the mixture prove for 2 -3 hours or until you see lots of small bubbles covering the surface.
• 
  
• Finally add in the corn oil ..lightly stir the proved mixture

• Prepare the steamer  bring the water to rapid boil.

Grease and pre - heat an 7” baking  square tray for 5 minutes before pouring batter  into the heated steaming tray and steam for 40 minutes-1 hour (Depending on individual steamer )

Test with a skewer ..comes out clean when tested then it is ready .

Let the steamed cake cool properly before cutting and serving.
Cut and serve once it is cool.

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Tips to consider

1. Covering the tray with aluminium foil helps to prevent the water droplets from condensation on the wok cover from falling into the plate, and making the top layer of the steamed rice cake soggy
2. Keep a kettle of boiling water on standby in case you need to top up the water for steaming. Do not use room temperature water for topping up as it will affect the cooking time.
3. Well above all practice makes perfect .. Good luck

LEMONGRASS VIA PANDAN JUICE DRINKS

A perfect detox drinks very refreshing and pleasing taste. A combo from Lemongrass, Pandan and ginger fresh from from home garden. Reminds me it's time for cleansing   bloating winds..

DEEP FRIED GARLIC

My way of preparing garlic. I learned this from my MIL.and would like to share...the difference from our normal way of preparing is I don't soak fried garlic with oil. No need keep in the fridge and will last for at least one month yet still crispy as ever. I used 2 bulb of garlic..next time I must use at least 3-4 bulk to full the bottle .