Char Kuih Kak

Ingredient:

For Kuih Kak:

Rice flour

Tapioca starch

Salt

Oil

Water

For stir fry:

Chopped Garlic

Chopped preserved turnip

Dried shrimp, soak and chopped

Prawn (you may use marinated pork fillet, chicken fillet)

Egg

Bean sprout

Chives, cut into 2 inch length

Spring onion, cut into 2 inch length

Oyster sauce

Light soy sauce

Dark soy sauce

Sesame oil

Salt & pepper to taste

Method:

To make the Kuih Kak:

1. Mix rice flour, tapioca starch, salt, oil and water. Pour into a rectangular tray.

2. Steam the mixture for 45 minutes to 1 hour.

3. Remove from steamer and leave it to cool completely.

4. Cut the Kuih Kak into 1.5cm square cube. Keep a side.

To cook the Kuih Kak:

1. Pan fry the kuih kak with some oil in non-stick frying pan. Until all sides are golden brown. Keep a side.

2. Heat some oil in a wok saute the dried shrimp, chopped preserved turnip and garlic. Stir fry until golden brown.

3. Add the prawn and cook for 1 minute.

4. Crack in an egg, stir and break the egg and let it cook for 1 minute.

5. Add the pan fried Kuih Kak. Mix well.

6. Season with Oyster sauce, Light soy sauce, Dark soy sauce, sesame oil, salt & pepper.

7. Add the bean sprout, chives, spring onion and mix well for 1 minutes.

8. Ready to serve.

p/s:

1. Make the Kuih Kak in advance, it's much easier to cut and handle the cool Kuih Kak.

2. You can add some grind chili / chili boh / sambal tumis in "Step 3 of To Cook the Kuih Kak", cook the chili for 1 min, then add prawn.

Steam Crystal Dumpling

Before

Never thought it could turn out so beautiful (the look of the dumpling) at the first time making it.

After

Ingredient:

Wheat starch

Tapioca starch

Salt

Oil

Hot boiling water

Filling:
Minced pork and prawn

Chopped garlic and ginger

Chopped spring onion

Soy sauce

Oyster sauce

Salt, sugar and pepper to taste

Sesame oil

To make the filling:
Mix all ingredient and set aside.

To make the dough:
1. Mix the wheat starch, tapioca starch and salt in a large mixing bowl. Make a well in the center.
2. Pour in hot boiling water, use a spoon to mix it.
3. Pour in the oil and continue to stir it until the dough it lightly cool.
4. When the dough is lightly cool, kneed with hand on a floured surface. Until you get a smooth dough.
5. Roll the dough into cylinder shape and cut them evenly. Keep it in the bowl and make sure you cover with a damp cloth.

To make the dumpling:
1. Take one small piece of dough, flatten it and roll with a rolling pin until you get a round wrapper shape.
2. Put a tea spoon of the filling in the middle of the wrapper.
3. Pleat the front side of the dumpling and bring the back side forward and seal the dumpling.
4. Place it on a lightly oil banana leave and steam until the dumpling skin is translucent.
5. Ready to serve with some chili sauce.

p/s:
1. This dumpling must be served while it's hot.
2. You may use Chive or Sengkuang filling as known as Chai Kuih.
3. You can make this dumpling in a large quantity and freeze them. Make sure you lightly flour the container before putting the dumpling. Once it's frozen, you can transfer the dumpling into zip-lock bag and store.
4. When cooking the frozen dumpling, Do Not Thaw it. Place it on a lightly oiled banana leave or plate and steam until the dumpling skin is translucent. Frozen dumpling will take a longer time to cook.

Red Bean paste ／ 豆沙 ／ 红豆沙

Ingredient:

Red bean

Water

Pandan Leave

Sugar

Method:

1. Wash and soak the red bean for a few hours or over night.

2. Put red bean, water and pandan leave in a pot and bring to boil for 10 minutes.

3. Cover the pot and simmer over slow fire until the red bean is soften. Keep adding water when necessary. This will take a few hours.

4. Add sugar to taste and let it simmer till you get a paste form.

5. Remove from fire and transfer to a bowl.

6. Ready to be served.

p/s:

1. You can use this to make bun or pau filling and serve it with green tea ice cream.

2. You can make it in big quantity and freeze it.

Green Tea Ice Cream

Miss this so so much....
Well, the only way to ease my craving is to find way to make it myself... say me crazy and mad- YES I am :)
So I did some research online, thanks to Sabra as I finally found her website-the recipe she used is with no ice cream maker required, SWEET! because I don't have a ice cream maker. So this recipe just fit my requirement, Perfect!
So I gave it a try, it's so simple and DELICIOUS!!!

Ingredient:

350ml Milk
250gm Sugar
6 egg yolk
4 tbsp Green tea powder (aka Matcha powder)
350ml cream

Method:
1. Mix green tea powder and 4 tbsp of sugar in a bowl. Mix in some warm milk and stir until you get a smooth paste.
2. Mix milk, sugar, the green tea paste and whisked egg yolk into a pot.

3. Heat the mixture over fire or double boiler (I used double boiler method, as I am a bit scare I might not be able to control the heat)

4. Keep stiring and cooking the mixture with a wooden spoon over the heat until you get a custard like consistency. (until the mixture coats the back of the spoon)

5. Remove the mixture from heat, strain through a fine sieve and leave it to cool.

6. Whip the cream in a dry mixing bowl.

7. Mix the cool green tea milk mixture into the whipped cream.

8. Freeze it for a few hours, as ice crystals start to form, take it out from the freezer. Use a wooden spoon to stir vigorously to break them up and mix it well. Then return the mixture to the freezer continue to freeze. Repeat this a few times as it freezes to ensure that the ice cream is smooth. (I did this process twice, and the final result is good enough for me-Yummy!)

9. Ready to serve!

p/s: I have make some red bean paste to go with it :) Grean Tea ice cream and red bean paste is great combination!

Itadakimasu (いただきます) aka "bon appétit"

Baked Sweet Bun

Sardine bun and Chicken curry bun(topped with sesame seeds)

Dough Ingredient:

500 gm high protein flour

15 gm instant dry yeast

1/8 tsp salt

50 gm sugar

1 nos egg

1 nos egg yolk

180 gm milk

80 gm softened butter

Filling of your choice. I used some left over chicken curry and chilly sardine.

Egg wash:

Egg and milk

Method:

1. Put all ingredients into a mixing bowl and mix it well. Then add in butter.

2. Knead the dough until you get a smooth dough.

3. Shape the dough into a ball, place into a big bowl and cover with a piece of damp cloth.

4. Leave it to proof until it doubles in size. Approximately 3-4 hours.

5. Knock the dough down and knead well.

6. Divide into 40 gm each portion and shape into round.

7. Flatted the dough, wrap in the filling and shape into a ball.

8. Place onto a paper cup.

9. Leave it to rise until double in bulk.

10. Glaze with egg wash, bake in a preheated oven at 180c for 15-20 minutes or until golden brown.

11. Remove and cool on wire rack.

12. Once it's cool, ready to serve.

p/s: I have two different filling in my bun, so I have sprinkle some sesame seeds on top of the bun in order to identify the filling. After glazed the bun with egg wash, simply sprinkle some sesame on top of the bun and lightly press it to stick on the bun.

The Queen's breakfast

One fine weekend breakfast

Ingredients:

Pork bacon

Salami

Fried Egg

Bread

Carrot cake with Frosting

Ingredients:
Carrot Cake


Frosting:
300gm Cream Cheese, soften
120gm Butter, soften
300gm Icing Sugar


Method:
1. Combine icing sugar, butter and cream cheese in a mixing bowl.
2. Beat until smooth.
3. Spread on cooled cake.
4. Chill in the fridge for 1 hour and ready to serve.

Steam Pork Ribs with Black Bean 豆豉蒸排骨

Ingredients:

300gm Pork ribs, chopped into 1 inch cube

1 tbsp fermented black bean, chopped

1 tsp chopped red chili

1 tsp chopped garlic

1 tsp chopped ginger

1 tbsp oyster sauce

3 tbsp water

1/2 tsp salt

1 tsp corn flour

dash of sesame oil and pepper

some chopped spring onion for garnish

Method:

1. Combine all ingredients and marinate for at least 30 minutes.

2. Steam for 30 minutes.

3. Sprinkle chopped spring onion.

4. Serve hot with steam rice.

Chicken Pie

It has been awhile I didn't update my cooking blog. With the wonderful ramadan timing now, I should be able to do some catch up :-)


Yesterday, I decided to make chicken pie for dinner. It has been awhile I didn't make this dish. I was delighted that it came out well... :D


Ingredients:
Chicken (skinless and boneless), diced into 2cm size
Button Mushroom, diced into 2cm size
Carrot, diced into 2 cm size
Potato, diced into 2cm size
Peas
Onion, roughly chopped
Garlic, chopped
Dried Tarragon
Cream
Salt & pepper
Ready made Puff Pastry
Egg

Method:
1. Marinate the chicken with salt and pepper.
2. Saute onion with oil in a pot until soft.
3. Add in garlic continue to saute till golden brown.
4. Add in chicken and cook for 2 minutes.
5. Add the tarragon, carrot and potato and cook for 2 minutes.
6. Add the peas and mushroom and cook for 1 minute.
7. Pour in cream. Mix well and put the lid on, simmer in slow fire for 5 minutes.
8. Season with salt and pepper to taste, continue to cook for 2 minutes.

9. Portion into ramekins/pie dish, seal the top with puff pastry and brush with egg wash.

10. Bake in a preheat oven 180c for 15 minutes or until the puff pastry is golden brown.
11. Ready to serve with some salad and bread.