STEAMED PANDAN ALKALINE RICE CAKE - TEE NYA KUIH

STEP BY STEP:

Combine rice, Hoen Kwee flour and water & pandan water together in a saucepan. 

Stir until well mixed, add alkaline water, salt and oil. 

In a very low heat saucepan, pour the batter and constantly keep stirring until lightly thicken. Notice above laddle and how the batter texture should be. 

Using a filter, pour batter into a 7 x 7 inches square baking tray with non stick parchment paper. This helps easily to remove the alkaline cake from cake pan.  Steam on medium heat for about 45 minutes or until cooked. 

Leave to cool completely cutting. You may chilled alkaline rice cake in fridge and served with Gula melaka sryup.

Leave to cool completely before cutting . You may chilled alkaline rice cake in fridge so there will be no crumbs.. but for this one I was excited and you may notice there are slight crumbs.

I cut when it is cool but not chill...

Served with Gula Melaka coconut sryup. Oh my gosh they are so heavenly delicious, soft, smooth and springy texture Hokkien Tee Nya Kuih.

STEAMED ALKALINE RICE CAKE - TEE NYA KUIH

Ingredients:
150 g Rice flour
30 g Hoen Kwee flour
350 ml plain water
100 ml pandan extract
1 1/2 tsp Lye /Alkaline Water/Air Abu (Do not use more then this suggested measurement)
1/2 tsp Salt
1 tbsp oil

How I got make Pandan Extract
100 ml pandan leaves extract.
(Using 5-6 pandan leaves. I use my heavy duty blend to get pandan extracts)

Direction 

Combine rice, Hoen Kwe flour and water & pandan extract together in a saucepan. 

Stir until well mixed, add alkaline water, salt and oil. 

In a very low heat saucepan, pour the batter and constantly keep stirring until lightly thicken. Notice above laddle and how the batter texture should be. 

Using a filter, pour batter into a 7 x 7 inches square baking tray with non stick parchment paper. This helps easily to remove the alkaline cake from cake pan.  Steam on medium heat for about 45 minutes or until cooked. 

Leave to cool completely before cutting. You may chilled alkaline rice cake in fridge and served with Gula melaka sryup.

For palm sugar syrup:

150 g palm sugar (Ring gula Melaka)

50 g castor sugar

50 ml coconut milk 

2 pandan leaves - knot

Direction

Combine in a saucepan and bring to a boil until lightly thicken remove pandan leaves and dish up.

This is Hoen Kwe Flour 

Lye/Alkaline water or Abu water 

WANTAN FLOWERS

The whitish cream is actually Mayonaise..it act as a binding agent and I put too much on my first red roses and to my second pink rose I reduce the mayo and turn out perfectly. 

TOYING AROUND WITH MY  MAKING FLOWERS USING WANTAN SKIN
NO RECIPE AVAILABLE COS making just for fun ..

PRAWN CRACKERS

Huat Kuih (1)

Huat Kuih

Ingredient
100 g plain flour
70 g sugar
100 g plain water
1 tsp baking powder
1/2 tsp yeast
1-2 drop pink colour
1 tsp  Vanilla Essence

Direction
Combine all ingredient  until become lump free smooth batter.
Set aside for 30 minutes or until double the batter.
Stir batter using a spatula to release air.
Grease light some oil into  into tart mould and pour batter touching the brim
Steam 20-25 minutes on high heat
Remove from steamer allow it to cool down on a wire rack before un moulding

Notes:
1. Do not open steamer lid while steaming huat kuih otherwise they may not bloom .
2. Filled batter reaching the brim mould.
3. Flour's absorption to water varies. do take note to self adjust

PORK MEAT FLOSS

I am sure many people like me would like to learn up how to make meat floss. I personally make 2nd attempt and failed before I finally achieved my home made Crispy Meat Floss. 

Two major area why they failed are because the are not flossy enough and they burn when frying in woks. Today I share with you guys  step by step how I home made my simple meat floss.  They are always room for improvement but today I am satisfied with this achievement in terms of flossy texture  and  taste. Hope you will like them and give it a try. Who knows you make make a better Crispy Meat floss .

One may grind this in a finer form for children or senior citizen consumption .

                                       

 Wash meat and cut into 2-3 cm thickness

   Marinate meat with seasoning for a 2 hours.

I am using a pressure cooker to cook high for 15 minutes or till cook and soft.

Remove the meat from pressure cooker segregating the left over gravy from the meat.

Allow it to cool before shredding meat as fine as possible

Transfer to a bowl, using a hand mixer blend shredded pork until finest texture
This is the first stage and still very rough ..blend more 

  The longer you blend it the finer and  flossy it will be. As you keep blending they become flossy and may entangle, therefore slowly remove them bit by bit and to free them from being entangle and continue keep on blending.  

Heat oil in wok, add in pork floss and the balance earlier gravy constantly fry over medium heat until as dry as possible. This is the point you may still be able to adjust and fine tune to desired preference taste  on sweet and salty as per own preference.

Transfer meat floss to a baking tray spread out evenly.

At this stage they are still not crunchy at all , they are just dry only.

Preheat oven set to 160 C -10 min then -Bake in oven for estimate 25-30 min ,flipping every 10-15 minutes till evenly golden crispy. Don't be too crispy ok  Use your own judgement how a meat floss you want texture to be.

                                                                                                               

PORK MEAT FLOSS
Ingredients

• 600 gm pork sirloin  ( Bak tau , wash, cut into 2-3 cm length and width wise)

B: Seasoning             

• 1 tbsp light soya sauce  
• 2 tbsp fish sauce
• 3 tbsp Shaoxing wine 
• 40 gm sugar 
• 10 g rock sugar
• 50 ml water    

C: Add in 3 -4 dashes of sesame oil 

D: 2-3 tbsp oil 

Direction 

• Wash meat and cut into 2-3 cm thickness.
• Marinate meat with seasoning for a 2 hours.                                                             
• I am using a pressure cooker to cook high for 15 minutes or till cook and soft
• Remove the meat from pressure cooker segregating the left over gravy from the meat.
• Allow it to cool before shredding meat as fine as possible.
• Transfer to a bowl, using a hand mixer blend shredded pork until finest texture.
• The longer you blend it the finer and flossy it will be
• Heat oil in wok, add in pork floss constantly fry over medium heat until as dry as possible 
• This is the point you may still be able to adjust and fine tune to desired preference taste on sweet and salty as per own preference.
• Transfer meat floss to a baking tray spread out evenly
• Bake in oven for estimate 25-30 min ,flipping every 10-15 minutes till evenly golden crispy.
• Let cool and store in an air-tight container.  

Note:

• If you do not have a pressure cooker, you may use normal saucepan to boil until cook.

• They say using a bread maker would be better to shred pork meat into floss but since I do not have I am using a hand mixture and works very well perfectly fine indeed. so you do not have to buy any bread maker just for this purpose.

• The more crispy you bake in the oven the more powdery form it will turn out.

CRISPY ARROWHEAD CHIPS

DEEP FRIED CRISPY BANANA

Crispy Deep-Fried Banana Fritters Recipe

A:  Bananas

8 Bananas  (sliced according to own desire shape)

B: Batter Ingredient 

150 g Wheat starch

1 tsp  Soda Bicarbonate 

1/2  tsp  baking powder

1/2 tsp kapur sireh

40 ml corn oil  

3/4 - 1 tsp salt

100 ml water (+ and -)

C: OTHERS

Sufficient cooking oil for deep frying  

Instructions:

In a mixing bowl combine ingredient B stir well to create a smooth batter.

Set aside for the batter to incorporated and set aside to rest for 15 minutes. 

Banana ( according to desire size. either whole or into halves)

Dipped into batter for few second until well coated.

Heat up a wok with oil. Ensure oil is hot by testing with a wooden chopstick. When it sizzles the oil is hot and ready for frying.

2 STEP PROCESS IN FRYING  

1st step of 2 step frying process.

Shake excessive batter and carefully dip  in hot oil. 

Turning both sides or until banana half fried and lightly brown.

Shake excessive oil and ... and next ....

2nd step of 2 step frying process.

Carefully dip 1st time fried banana into batter for the 2nd time.

Shake to remove excess batter and carefully dip again for the 2nd time in hot oil this time until golden crips. (Note: This round the oil must be hot )

Shake excess oil and drain on paper towel.

Wheat starch brand that I used.

This is the brand I am using for edible calcium carbonate/kapur sireh.

HOME MADE PURE BENTONG GINGER POWDER

Our Genuine pure bentong ginger powder is very pure and rich with strong flavor and  is 3 to 5 times higher than normal ginger actually named the “King of Ginger”,
But most of all my hubby is very good and strong in planting ginger and he planted it seems so easy. We would jar them for own home consumption. Good choice of marinating meats