Kueh Momo

Kueh momo or Kueh makmur

Here is an update of my kueh momo pictures that I recently took.Three years ago,I did not take a beautiful pictures as of now.Bad camera,bad handphone.One year back,inJanuary,round the corner of chinese new year,I made this irresistible melt-in-the-mouth cookies again and  I forgot to take  better pictures again to update to my blog.Last night,I finally remembered to take the pictures of my kueh momo that I baked till late evening and today I update and share with you the pictures.

2018

 

2015

Kueh momo or kueh makmur ,as it is called is a type of "melt in the mouth" cookies.This is also one of the" must have" cookies during chinese new year.It's just simply made of ghee(clarified butter)OR grade A butter,like SCS,ANCHOR or GOLDEN CHURN and plain flour.I used ANCHOR.Roll a small dough into a ball,bake and then coat it with powdered sugar or glucose powder.Just follow the recipe below,and you can have a delicious homemade snowball cookies that can melt in your mouth!While most recipes have milk powder added,this one has none,and is what I preferred, for I don't like the strong smell of the milk powder.If anyone of you out there who also don't like milk,this one is for you.On top of that,I also preferred to use butter instead of ghee(clarified butter).

Ingredeints:

250g Anchor butter
360g plain flour
300g glucose/icing sugar

Method:

1.Over medium heat,stir fry flour in a wok.Stir and fry until it turns a little brown.Turn off fire and leave to cool.Sift into bowl.
2.Melt butter and slowly pour into the centre of the flour.Mix and knead well.
3.Shape into round balls and bake for 20 mins160°C without fan.
4.Cool for a few mins.Then coat the balls on a bowl of glucose or icing sugar.Keep in an airtight container.

STEPS BY STEPS PICTURES OF MAKING KUEH MOMO

The sifting of flour using wok is because I don't have any extra large bowl.No fire on at this time.

Sorry for this poor quality video.It was my first uploaded video on youtube.

My Three Best Cheesecakes

Below here are the three best cheesecakes that I had made this year.These are specially made for the Chinese New Year.Chinese New Year is always full of fun because I get to make lots and lots of cakes and cookies.These will also means getting big bellies and tummies and high cholesterol and diabetes,but of course people will say",never mind,one year one time only".This sounds too good to be true!.Only the weight watcher will certainly do this!Better be careful! These are all junks!
My recipes are scattered everywhere!I copied everywhere,from books to papers.I almost had a hard time finding but then I found it.



cheese oreo layer cake

The recipe was taken from a malay website and translated to english.Her link:http://sue-hasue.blogspot.com/2010/11/kek-lapis-oreo-cheese.html

Except,I do not know how much she meant for the ovalette.Isit tablespoon or teaspoon,but then,I just put in 1 tablespoon.


Ingredients:

450g butter
150g castor sugar
10 eggs
1 small tin condensed milk
100g sifted horlicks
180g hong kong flour,sifted
1 cap vanilla essence
250g cream cheese
1 tbsp ovalette
2 tbsp nestle cream(optional)
2 pkts or more oreo biscuits
coloring of your choice,but I leave it plain.

1.Heat up oven to 170°C top and lower.Butter the tray and sift a little flour onto it.
2.Beat butter with the cream cheese till creamy.
3.Add in castor sugar at the same time.Continue beating,slowly at low speed.Add in egg     
   one by one till finished.
4.Then,add in vanilla,milk,horlicks,flour,ovalette and nestle cream(still at low speed).Turn
    off the mixer,mix thoroughly.
5.Divide into 2 parts,if you are using colors.
6.Pour 1 cup into the tray,spreading evenly and grill on top and lower heat for about 7 mins 
   or until golden brown.
7.Take the tray out from the oven and press.Pour in the second layer or color. 
8.After it is cooked,arrange Oreo biscuits on top. Then pour in the next layer or color.
9.Repeat 7,8 and 9 till finished.
10.After the final layer has turned brown,cover with alluminium foil and change to top and lower heat again.Bake at 120°C for 15 min.

Oreo Mint Cheesecake

If you loved peppermint so much,you would have loved this too.This recepi was adapted from Philadelphia.Actually,the name was Philadelphia Mint oreo Cheesecake.So,Philadelphia,here I come!

Ingredients:

21/2 cups Oreo baking crumbs

1/2 cup butter,melted

4 pkg(250g each)Philadelphia brick cream cheese,softened

1 cup sugar

3-4 drops green food coloring

1 tsp mint extract

4 eggs

16 Oreo cookies.cut into quarters,divided

75g semi-sweet chocolate,melted

Method:

Heat oven to 350°F(180°C)gas marked 4.

Mix crumbs and butter,press firmly onto bottom of 13x9 inch baking pan.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.Gradualyy add food coloring intil cream cheese mixture is of desired color.Blend in mint extract.

Add eggs,1 at a time,beating on low speed after each addition just until blended.

Pour half of the batter over crust.

Remove 16 of the cookie quarters.Set aside for garnish.Spread remaining cookie quarters evenly over batter and pan,cover with the remaining batter.

Bake for 40-45 mins or until center is almost set.refrigerate 4 hours or overnight.

Cut into 16 slices to serve.Top each slice with one of the reserved cookie quarters.

Drizzle with melted chocolate just before serving.

Store leftover cheesecake in refrigerator. 

How to drizzle chocolate:
Place chopped chocolate in reseable plastic bag,seal bag.Place bag in bowl of hot water.Let stand 5 min.Squeeze chocolate in bag until chocolate is completely melted.cut off small corner from 1 of the bottom corners of bag,drizzle chocolate over cheesecake.

                                                        

salted cheese cake

And this last one is the cheesecake layered with the salted cheese crackers.I usually don't like unbaked cheesecake,but this one is an exception.I hear people said it's nice,and it's really is nice.keep it for 2 or 3 more days inside the refrigerator,and it will become more firm and more nice.I didn't know many people know how to make this,especially those who never love to bake.I only came to know this much,much late from someone whom I know recently.It's very easy to make.No wonder everyone knows.

Here's how to do it:I used a medium size squared container.

250g unsalted butter

250g cream cheese

1 cup icing sugar

170g cream

1-2 pkts salt cheese crackers

1 cup fresh milk

1.Beat sugar and butter till fluffy.Add in cream cheese and beat again till light and fluffy.

2.Add in cream.Beat again.

3.Pour milk in a container.

4.Dip the crackers one by one,and arrange it horizontally, .

5.Spread the cream cheese batter on top of the crackers.Arrange the second layer of the crackers and spread again.

6.Continue to do all of the layering and spreading till it's finished.

 7.Put inside the fridge till set.(and of course till the next day).

Note:I used a hot knife to cut so that it is smooth and not sticky!Deep the knife in hot water each time of cutting.

Happy Trying everyone!









NEW HOME IMPROVEMENT

More Nice Cozy Feel

Once again,another year had arrived.Yes,now it's 2015.The year of the goat.Mek!Mek!Mek!.We here, in Malaysia are celebrating another Chinese New Year.Today marked the eighth day of the Lunar New Year in the chinese Calendar.The chinese has fifteen days to celebrate Chinese New Year and the last day is known as Chap Goh Meh.As usual,every year we got big cleaning to do before the actual day.Not to mention,I did bits and bits of touch-up to the house almost every year.The house was repainted,from the inside to the outside.The curtain changed.

And the old dining table table was replaced with a new one.

I've always wanted to throw away the old table but decided to put it outside the front house for party use.It was worn out a bit,but with cover on,still looks good.Just imagine,I've been using it for thirteen long years since the day I moved into this house.It was given as a gift from a friend for my house warming party.

Home is where your heart is.I want to come home with a nice looking home that welcomes me.Home is a home if you keep it clean,neat and tidy!What's the use of a home if you just arranged it in style,but looking dirty and messy?You want to be in the comfort of your own home,don't you?People spend thousands and thousands of money to have designers style their home,but I DIY.That's me!

Flower Pot Ice-Cream

This is what everyone is crazy about nowadays.Have you ever heard of an ice-cream in a flower pot?Well,I have.What's inside the flower pot are cake as the base,an ice-cream in the middle and using crush Oreo biscuits to make it look like soil,and not to mention the artificial flower.I think the artificial flower looks weird on an ice-cream and not edible.Here,I replaced it using gummy candies.You can put an artificial flowers if you like.It's fun and looked more real.But,I am doing it for business and sometimes I do it this way:for children to buy,I used gummy candies,and for adults,I used an artificial flowers.Now,isn't that sounds good?
Here's what you gonna used to make a flower pot ice-cream:

a small round cake

1 big scoop of ice-cream,flattened

plenty of crushed Oreo biscuits
gummy candies or artificial flowers
Straw/tooth-picks
flower pot
gummy worms(optional)

How to do:
Put the round cake into the bottom of a plastic pot.You can either buy packets of ready made round cake,or baked it yourself cakes and cut it into small round shape enough to fit inside the flower pot.but you must first wash the flower pot very clean.Next,put the ice-cream into another clean bowl and try to flatten it a bit so that it can cover the whole pot and not leave a

 hole on sides.Then,you put the ice-cream in.Put on the artificial flower using straw or

tooth picks for gummy candies.Lastly,soiled the whole pot with crushed Oreo biscuits and put 2 gummy worms on top of the fake soil.
There,you've planted your pot of flowers.Nice try!

Custard Biscuits

This recipe is from www.taste.com.au. Suddenly,I feel the urge to eat cookies.I had some custard powder left from making custard mooncakes.So,let's get going!

Ingredients:
250 g butter,softened(it is better to use unsalted butter)
1/2 cup pure icing sugar
1 tsp vanilla extract
13/4 cups plain flour
1/2 cup custard powder

Methods:
1.Preheat oven to 180°C.Line 2 baking trays with baking paper.Place butter,sugar and vanilla into a food processor.process for 2 mins or until well combined.
2.Add flour and custard powder.pulse until just combined(don't over-process or biscuits will not have a fine texture)
3.Roll heaped tsp of mixture into small balls.Place ontp prepared baking trays.Press with a floured fork to flatten slightly.bake for 12 mins or until light golden.Allow to stand on trays for 2 mins before transferring to a wire rack to cool.Repeat with remaining biscuits mixture.

Sesame Balls

I can't help but wanted to make this.I saw these big round balls at the town festival fair.Each time I went there,it caught my eyes.My children and my husband loves to buy it.Anything made of glutinous rice flour is not a flavourite of mine.I hate flour that is sticky and chewy.It made me want to choke when eaten.It was something that a granny like to eat or so I think.So,what makes me want to made?Seeing my children loves to eat,as well as my hubby, made me wanted to make.Although,I think my balls are not as big as the one sold in the festival fair and not so round,but not bad too.The texture are the same.I do not know why it became flatten a bit after cold.Give it a try and tell me that you made better than mine.

RECIPE
500 grams glutinous rice flour
11/4 cups brown sugar
300 ml boiling water
1 cup sweet red bean paste(can substitute with sweet potatoes)
some sesame seeds
enough oil for deep frying(enough for floating)

Method:
Add sugar to boiling water and stir.Put glutinous rice flour in a mixing bowl and add to the sugar water.Mix till well combined.
It's time to maked the balls-Divide the dough into equal balls.Also take 1 tbsp red bean paste and make into equal balls,depending on how much balls you can make.Flatten each balls and put the red bean paste in and seal the edges and then shape into round balls.Coat with the sesame seeds.Heat the kuali with oil.Deep fry and take out.Put on a wire rack to drip the oil.Wait till it is really cold,than eat.

KOLO MEE

Sarawak is famous for it's kolo mee.Kolo mee is a type of springy noodles and can be either
straight or curly.Nowadays,it's hard to find the straight one unless you make it yourself or knows someone who make and distribute it.Most of the time I can only find the curly one.There's also the flat one called mee pok in hokkien.



I tried to make my own kolo mee instead of going out to the kopi-tiam to eat.It is not hard to make afterall.
The noodle can be easily found in the supermarket as well as the wet market.Prawns,fish balls,minced pork and char-siew(bbq pork) can be added to it.Serve it either plain or with the red bbq sauce.I was once told by a friend that it is the lard that make the mee tasty and nice.Monosodium glutamate further enhance the flavour.
Oh! and I also make kolo kueh tiaw(rice noodle)It was lying next to the mee and I bought it too so that we can have both kolo mee and kueh tiaw at the same time.

Fry extra onions oil in case you want to make more bowls.
I start off by making the char siew a day earlier first and keep it in the refrigerator until used.

To make shallots oil:

2 red onions,chopped small

1 piece of pork belly

1.Put the pork belly(the fatty side) into the wok and fry till oil comes out clean.

2.Using the lard oil,fry the red onions till fragrant.Set aside.

To make a bowl of kolo mee:(everything is to taste because your bundle of noodle may vary)

1.5 tbsp shallots oil

1 tsp fish sauce(or to taste)

1 tsp light soya sauce(0r to taste)

1 tsp vinegar(or to taste)

1/4 tsp salt(or to taste)

1/2 tsp monosodium glutamate(or to taste)

some dash of white pepper to taste

Put all the above ingredients into a bowl.Leave aside and go cook the noodle.

1.Boil a pot full of water.When boiled,throw in a handful or bundle of noodle in for about 3 seconds.Have a basin of cold water standby.After you already dung the noodle in the hot 

water,dip it in the basin of cold water and bring back to the boiling hot water again for about 2 seconds or so.Taking so long will only made the noodle sticky.

3.Put the noodle into the bowl.Garnish with desired things.

For garnishing needs:

Char Siew

Minced pork

fish ball

prawns

spring onions(chopped finely)

fish cake(sliced thin)

Mince pork recipe:

100g minced pork

3 tbsps. soya sauce

1 tbsp. light soya sauce

1 tbsp. shaoxing wine

some white pepper powder

Mixed together and marinate for 1 hour.

After marinating,heat up abt 2 tbsps. of oil in the wok.Add in some onions and garlics for fragrance.

Add in the mince pork and stir-fry till it is cooked.(remember to add in a few tbsps. of water so that it is not dry up)

For the Char Siu recipe:

400 g pork tenderloins-cut into 4 long strips

Seasoning:

4 tbsps brown sugar

3 tsps sesame oil
2 tbsps. rice wine
2 tbsps light soya sauce
1 tbsps dark soy sauce
1 tsp five spice powder
a drip of red coloring

honey 

Season the meat and leave it in the fridge overnight.Barbeque over charcoal fire.Spoon some honey over it,turning here and there.When it is done,cut into thin slices.


Update: Today I made a much much tastier Char Siu sauce:



3 Tbsp brown sugar

1 Tbsp shuaxing wine or sherry

1 Tbsp hoisin sauce

1 Tbsp sesame oil

1/2 Tbsp light soy sauce

1 Tbsp dark soy sauce

1/2 Tbsp honey

Mix everything well together in a pan.Heat it up and keep on stirring.

Add in 100ml of water to let the sugar dissolves well and not get burned.

Keep stirring again until the sauce has start to thicken.As soon as the sauce has thicken,turn off the fire immediately.

Spoon some sauce over your bowl of kolo mee for a delicious  red sweet kolo mee.I prefer my kolo mee plain.

OR spoon some sauce over your bbq Char Siu.

Written and posted by: www.cocomintt.blogspot.com

Moon Cake Festival

Moon Cake

This year mooncake day falls on the 8th of September,2014.This year,I indulge myself in making mooncakes.Yes,lots and lots of them.I really put my heart into it.Two years ago,I did not make it quite successfully.The skin of the mooncakes were thick and were nor so beautiful.but today,I've achieved my accomplishment!I can't say I am a pro yet.

When I was young,I do not like mooncakes,but my late father loves mooncakes so much that he always bought it himself every year.Even if it were just a piece(but I think he bought it in a pack of 3)At that time, the mooncakes were all very sweet(I think he must have love the sweetness very much).As I grew older,I began to slowly like mooncakes.

Nowadays,they have lessen the sugar.There were also not many varieties to choose from back then,only I can remembered certain types of paste like lotus,red beans or green beans paste,then chocolate ,yam,durian and then getting more and more varieties like dragon fruit,green tea,custard,just to name a few.I couldn't name it all.I found out that the custard one is the most delicious.Then,also came the snowskin type with no bake.Very colourful!You can make many colours as you like.



 

custard paste mooncake





Snowskin mooncake



There's also the jelly mooncake.Oh!Life is getting colourful and beautiful!

For the mooncake pastry:(small mooncake ,makes 10)

150g self-raising flour
60g golden syrup
60g honey syrup
1tsp alkaline water
20g canola oil(3 tbsp)

Mehod:

Mix well golden syrup,honey,oil and alkaline water.Then put in the self-raising flour and mix with a spatula.Cover with a clean plastic wrap.Leave to rest for half an hour.
Roll the dough into long strip and divide into 10 pieces.(each weighing about 30g)Make into small round balls.

For the filling:

300g lotus paste
50g almond flakes

Mix the lotus paste and almond flakes together into a dough.Roll into long strips and divide to 10 round balls each( weighing about 40g)
Now take a ball of pastry,flatten it and put the filling in.Seal the edges and make to round balls again.
Press it in the press mould to form the shape.Bake it in the oven at 200°C for 5 mins.Take it out and glaze with egg wash.Put it back into the oven and bake it for 10 mins or until it turns golden brown.
(do the sames for the red bean fillings)

CUSTARD MOONCAKES
(I found this recipe from youtube)
http://www.youtube.com/watch?v=81xenrWsEL8

Note:I skip the salted egg yolk because I don't like it.

CUSTARD MOONCAKES RECIPE:

Fillings:16-18 pcs

60g sugar
25 g custard powder
25 g milk powder
20 g cake flour 
110 ml coconut milk
40 g unsalted butter

1 egg yolk
1/4 tsp salt
8 salted duck egg yolk

Skin:16-18 pcs

230 g cake flour
130 g unsalted butter
75 g sugar
1/2 egg
25 ml coconut milk
20 g custard powder

Method For The Filling:

1.Put custard powder,milk powder,cake powder,sugar and salt in a bowl.
2.In another bowl,beat egg with coconut milk.Add to the flour mixture.
3.Cut the salted egg yolk into small pieces and put into a bowl together with the unsalted
butter.Steam the salted egg mixture and the custard mixture for 15-20 minutes.Take 
out and mix the yolk mixture into the custard mixture.Cover and leave overnight in
the refrigerator.
4.Knead into a dough and measure 20 g per piece.

Method For The Skin:

1.In a bowl,beat butter and sugar together.Add egg,coconut milk,cake flour and custard
powder togrther.Mix well to form a dough.
2.Refrigerate for 1/2 hour.Measure 25 g per piece.Flatten and put the custard ball and wrap
it up into a ball.Press with a mooncake cutter onto a baking tray lined with greaseproof
paper.
Bake at pre-heated oven 200°C for 10 minutes.

Note:As I want a fuller shape using the same mooncake press as the uploader,I used 25 g skin dough and 30 g custard fillings.Can also reduced to 24 g skin dough and 29 g custard fillings.I find it more nice looking taller than shorter.

SNOW SKIN MOONCAKE:
(I have forgotten where this recepi came from,I think taken from the shop where I buy the mooncakes ingredients.They always gave free recepies)

150g koh fen(cooked glutinous rice flour)
150g icing sugar
50g shortening
few drops of pandan essence/colouring
200ml iced water

1.Sieve koh fen and icing sugar in a large bowl.
2.Mix all ingredients into a dough.Let it rest for 10 mins in the fridge.
3.Scale 35g of dough and wrap with 50g of filling.
4.Shape it using the press mooncakes moulds.
5.Refrigerate to have a nice cool mooncakes.

This year we celebrated it in style,under the moonlite eating mooncakes with tea.Lanterns were hung everywhere around our house.Fortunatley,there were no rain.



This is for my daughter who couldn't drink tea,
but drink chrysanthemum tea instead

This year we ate a lot of mooncakes

1.I make a lot of mooncakes

2.we ate free at the church

3.given free by Hotlink(mobile)at a park

The next day,we went to a park called friendship park where a lot of youngters and elderly people went there to hand lanterns on the tree.Every year,people of all sorts of life flock to the park here to celebtate the mid-auturm festival.The park lit brightly and beautifully.There were lanterns everywhere.Many of the younsters played the flying lantern called "Kung Ming Tern" in chinese.(almost like the shape of a hot air balloon,if that's how you called it)This year was different.I noticed a new restaurant opened at the park.The restaurant was kept emptied for a long time and now someone reopened it making it more merrier!There were also lion dance.
I,on the other hand,went there to sell drinks.





The mould that I used

I hope to make a better mooncakes again next year.



Bean Sprouts/towgeh

This is just simple, cheap and yet appertizing meal.I cooked it with salted fish and a few fish cakes.This towgeh or beansprouts is ready to eat in only a few minutes.When cooking,it cannot be overcooked,otherwise it will lose it's flavour and turned soft.Stir-fry for only about 8 minutes and you are ready to eat a firm and crispy beansprouts.

You'll need:

250g bean sprout

10 pieces of fish cake

about 1 tsp of salted fish(ikan tenggiri)

2 tbsp of canola oil

a little bit of salt

a little bit of aji-no-moto

some garlic

some onions

Method;

1.Heat oil in a wok.Fry the onions and garlic till slightly brown.

2.Throw the fish cake,then the salted fish in.Fry for 2 mins.

3.Throw the beansprouts in.Put salt and aji-no-moto.Fry for a few more minutes and dish it out before it gets too soft.Serve with rice.