Monday, March 30, 2009
200g egg whites
140g caster sugar
160g plain flour
1tsp bicarbonate of soda
100ml corn oil
½ tsp salt
2 tbsp colour sprinkle— original recipe use black sesame seed (toasted)
Some peanut butter – original recipe use kaya pasteSome brown sugar
1. Mix plain flour and bicarbonate of soda, sieve and set aside.
2. Whisk egg whites, caster sugar and ovalette until light and creamy with mixer, gradually add in fresh milk and stir mixture then follow by corn oil, continue stir until well combined.
3. Fold in sifted flour mixture gradually, add in colour sprinkle and salt, stir lightly until to be batter.
4. Lined 8” square/round tin with paper or plastic sheet, pour batter into tin, steam at high heat for 25min until cooked. Remove from heat, leave to cool and dish out the cake.
5. Cut cake into half, fill with peanut butter paste, cover with another piece of cake, press lightly, cut into pieces and sprinkle with brown sugar on top. Ready to serve.
Thursday, March 26, 2009
500g radish (peeled, shredded)
100g dried shrimps – soaked and chopped
60g chopped salted radish (chai po) – soak in hot water to get rid of its saltiness
1tbsp chopped shallots
300g rice flour
1tbsp corn flour
1tbsp wheat starch
1tsp caster sugar
½ tsp salt
1tsp sesame oil
1. Combined batter ingredients lightly, strain well and keep aside.
2. Filling: Heat up 2 tbsp oil in wok, sauté shallot till fragrant. Add in dried shrimps, chopped salted radish and seasoning, stir-fry briskly until aromatic.
3. Add radish shreds into the filling, stir well. Then gradually add in batter, and keep stirring, cook at low heat until thicken. Dish out, pour into greased 8” square/round cake tin, and level the surface.
4. Steam in the preheated steamer in high heat for 35-40min until cooked though. Remove from heat, leave to cool.
5. Slice to at about 2cm thick and desired length , pan fry till light brown, serve warm.
Friday, March 20, 2009
Besides the herbs, I also like to add carrot to the soup, so that the kids can have more vegetable which they usually lack in their meals.
300g loin bone
4 figs --white color, available in medical hall
1 piece of dried orange peel
38g huai shan ( 淮山)
38g dried lotus seed (莲子)
1. Rinse pork bone. Scald in boiling water for 3 min.
2. Rinse figs, huai shan, lotus seeds. Soak them in water for 30 min. Rinse dried orange peel.
3. Rinse and remove skin of carrot. Cut into pieces.
4. Put all ingredients into a pot. Add about 2 litre water. Bring to the boil. Reduce to low heat and cook for 2 hours. Serve.
Thursday, March 19, 2009
Friday, March 13, 2009
Tuesday, March 3, 2009
680g(24oz) thai rice
625g(22oz) grated coconut
455ml (16fl oz) water
1 ½ tsp salt
6 pandan leaves, tie into a knot
200ml coconut water
1. Wash the rice and soak it in water for 2 hours. Drain before use.
2. Use a piece of muslin to squeeze 225ml (8fl oz) No.1 milk from the grated coconut.
3. Add 455ml water and squeeze for No. 2 milk. Measure, then add water to obtain 740ml(26 fl oz) No.2 milk. (I replace 200ml of milk with 200ml coconut water)
4. Place rice in the rice cooker, stir in the No.2 milk, pandan leaves and the salt. Boil till rice is dry.
5. Rake the rice with a fork, add the No.1 milk and stir lightly to mix.
6. Leave the rice in the cooker to absorb the milk for another 20min. Serve warm.
Note:Stir rice once or twice whilst boiling. Do not stir any more when the rice is dry. Stir again only when adding the No.1 milk.
Sambal Prawn (Recipe from Local Delight)
40g tamarind paste
50g dried chilli (soak till soft)
10g shrimp paste (belachan)
300g medium prawns (shelled)
salt and sugar to taste
1. Mix tamarind paste with water. Strain to obtain tamarind juice.
2. Grind dried chillies, shallots, garlic, shrimp paste and candlenut together.
3. Heat 5 tbsp oil in wok till hot. Stir fry ground ingredients till fragrant. Toss in prawns. When cooked, pour in tamarind juice. Cook till gravy is thickened. Seasoned with salt and sugar to taste.