Steam Cake with Color Sprinkle & Peanut Butter

I'm not sure the names of the colourful tiny beads so I just name it color sprinkle. The original recipe uses black sesame but I don't have that at home also I know the kids will not like it so I replace it with the colour sprinkle. I thought all will not like the cake due to the slight soda smell in it, but surprisingly Trenyce love it, ate it for snacks and suppers, probably because I use peanut i.so. of kaya for the filling. ;)

Ingredients:

200g egg whites
140g caster sugar
1tsp ovalette
160g plain flour
1tsp bicarbonate of soda
50ml milk
100ml corn oil
½ tsp salt
2 tbsp colour sprinkle— original recipe use black sesame seed (toasted)
Accompaniment:
Some peanut butter – original recipe use kaya pasteSome brown sugar

Method:
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.

Pan Fried Radish Cake

I can't get ready made radish cake at the supermarket and feel like eating fried radish cake, so I did this recipe but twisted the recipe a little to my preferred taste and texture, so I didn't add chinese sauage into the filling.

Ingredients:
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
Batter:
300g rice flour
1tbsp corn flour
1tbsp wheat starch
1tsp salt
1tsp caster sugar
800ml water
Seasoning:
1tsp pepper
½ tsp salt
1tsp sesame oil

Method:
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.

Orange Poppy seed Muffin

My friend AN gave me a few pack of muffin premix, have to finish them before it expire, its something new for colleagues whom have not ate or heard of poppy seed before.

Thank AN;)

Pork ribs with Huai Shan, Lotus seed & Fig soup

Recently the weather is not so good, it can be so warm in the day and very heavy rain at night. I think better boil some soup to strengthen the body.
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.

Ingredients:
300g loin bone
2 carrots
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)
Method:
Method:
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.

Homemade Char Siew

Learn this dish at Chef yong's class, was thinking that should get the rose wine before trying out the dish, well...since its optional item, will leave it out till next time. After tasted the original recipe, thought that its not sweet enough for char siew, so I added a little more sugar to it.

Stir fry Tofu in Sambal

This dish was done some time ago. Actually I wanted to cook ma po tofu with some balance prawns from other dish, but then I realise there wasn't any spicy bean paste in the fridge. So I twist the dish...

Coat the tofu with some flour, then deep fried it, dish and set aside. Saute 1 tbsp of garlic, follow by fry the sambal chilli paste (any brand per individual preference), add a little sugar to taste, then add in prawn and fry till prawn change color, lastly add in the tofu and 1-2 tbsp of water, stir awhile and dish.

Nasi Lemak

Saw discussion on nasi lemak at m4m about cooking nasi lemak using ice cream soda or coconut water. Since I have yet tried doing nasi lemak so I did it for weekend dinner, I adjusted the original recipe by add some coconut water, the rice turn out very fragrant with a little sweetness, the sweetness taste blends very well with the rice. The kids ate the recipe with non-spicy fried fish and soup, Kenny and I ate the rice with sambal kang kong, sambal prawn and fried peanut mix with fried ikan billis. Recipe from Leong Yee Soo's book.

Nasi Lemak
(10 serving)

Ingredients:
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

Method:
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)

Ingredients:
40g tamarind paste
100ml water
50g dried chilli (soak till soft)
150g shallot
50g garlic
10g shrimp paste (belachan)
2 candlenuts
300g medium prawns (shelled)
salt and sugar to taste

Method:
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.