Thursday, March 29, 2007

Onde Onde

Tried making this dessert last sunday afternoon with help from Kenny, the recipe were based on estimation as I only manage to measure the sweet potatoes and glutinous flour...


800g sweet potato
190g-200g glutinous rice flour
4-5tbsp water
Gula melaka
Grated coconut
Pinch of salt


1. Steam grated coconut with salt for about 10min. Set aside.

2. Boil sweet potato for 20min or till soft. The water should cover the sweet potato. Remove sweet potato and place it in food processor and blend it into mash form, add 2 tbsp of water when required.

3. Mix glutinous rice flour with mash sweet potato and knead to form a dough.

4. Chop gula melaka into small pieces, as small as possible.

5. Divide dough into smaller balls. Wrap each dough ball with 1/2 tsp of gula melaka pieces.

6. Bring a pot water to boil. Drop the dough ball in water and boil till the ball float.

7. Remove ball from pot and roll it on plate with the grated coconut.

Wednesday, March 28, 2007

Sauteed Prawn in Tomato sauce

MIL gave my lots of prawn so use it to try a different recipe, recipe from Fu Pei Mei's book...


500g Prawns
2 cups shredded onion
½ tbsp cornstarch paste

3 tbsp ketchup
1 tbsp wine
2 tbsp Worcestershire sauce
1 tbsp sugar
½ tsp salt
½ cup water
¼ tsp black pepper
½ tsp sesame oil

1. Trim off the prawn’s head, sharp tail, and feet. Then cut each prawn down the back and de-vein it. Rinse the prawns, drain and dry it, then cut each prawn into two sections.

2. Heat 3 tbsp oil to fry the prawns, gently shake the pan so that each prawn will be cooked evenly. When they turn red, turn them over and fry the other side until completely done. Sprinkle in 1 tbsp wine. Then remove from wok.

3. Heat another 2 tbsp oil in the same pan. Add the ketchup and all the seasoning sauce, bring to a boil. Then put the fried prawns into the sauce. Cook for 1min. Thicken with cornstarch. Sprinkle 1 tbsp heated oil. Remove from wok and serve.

Stir fry pork with pork bulgogi sauce

Bought this pork bulgogi sauce a few weeks ago from a korean supermarket, tried stir fry pork fillet with it. Taste a bit sweet and not spicy at all thou it look spicy.

Wednesday, March 7, 2007

Fa gao (發糕)

Tried making fa gao again because couldn't get one for prayer on Sunday, both this gao and the ma la gao are all from this book...
...I change the sugar to orange sugar


100g brown sugar
50g black sugar
175ml water
110g plain flour
110g hk flour/cake flour
7g baking powder


1. Add all sugar into water and stir till sugar is dissolve.

2. Sieve plain flour, hk flour and baking powder together.

3. Mix 1 and 2 till well combined and pour into cake tin or paper cups.

4. Steam at high heat for 15min or till well cooked.

Ma la gao (馬拉糕)

This recipe was consider success compare to the previous one I did sometime ago, got this recipe from a book bought from popular recently...


150g Hong kong flour or cake flour
3g baking powder
20g milk powder
3g baking soda
210g eggs (about 4 eggs)
120g brown sugar
25ml milk
55g corn oil

1. Sieve flour, baking powder, milk powder and baking soda.

2. Stir egg till well mix, add brown sugar and stir till sugar dissolve, add milk and corn oil and mix till well combined.

3. Add flour mixture bit by bit into egg mixture and stir non-stop till well combined. Pour mixture into lined cake tin.

4. Steam at high heat for 10min, then continue steaming at low heat for another 25min.

Yu Sheng

I always like to eat yu sheng made by my SIL, she re-created the taste with lots of other ingredients on top of the usual ingredients and I wish that one day I will own the rotary slicer that she uses to cut the carrot into long thin noodle form for the yu sheng.