You all may have already seen this picture a few months back when I blog about my special Chap Goh Mei dinner,but have yet to see any recipes.Now I'm giving it up for those who wants to follow.
Salt are not allowed to be added too much as the skin of the beancurd are already salty.If you do not want to use beancurd skin,substitute it with omellete.
Makes 3 rolls.
Recipe:
140g pork OR chicken meat
50g small fresh prawns(optional)
1 carrot(cut into thin strips)
2 long beans(cut into half)
1 egg beaten
3 beancurd skin
3 seaweed(nori sheet)
a pinch of salt
Method:
1.Mince the meat and prawns.Put it in a medium bowl.
2.Beat the egg with a pinch of salt.Pour it into the mince meat.
3.Spread a sheet of beancurd skin on the clean table or chopping board.Put the nori sheet on top of the beancurd skin.
4.Divide the meat to three equal portions.Put one portions onto the sheets.(on a triangular way)Put one strips of carrot and one strips of long bean on the side.
5.Fold both side first,then roll it up to make the meat roll.Reapeat for the other two portions.
6.Steam the meat rolls for 20 minutes.take it out.
7.Heat up a kuali/wok with enough oil for deep frying.Deep-fried the meat rolls until it turns brown.
8.Take it out to cool before cutting.Cut it diagonally.Serve onto a plate.
Note:If using omellete,put omellete first,then nori sheet second,follow by the meat and roll up.
Oops!Why are the layers of my chocolate cheese cake look so ugly?They are not even.They also look messy after cutting.I shouldn't have cut it while it was still warm,but I was too eager to try.Nevertheless,despite the look,they are super yummy!.Two bites is enough to make my stomach full.So,my advice to you all is to share this delicious,yummy cake."Sharing is a gift'."Sharing is Caring".Sharing is also to prevent getting high cholesterol!.
The Recipe:
Chocolate Layer:
170g butter
3 grade B eggs
200g castor sugar
45g cocoa powder (dilute with 150ml warm water0
1 teaspoon vanilla essence
Cheese Layer:
500g cream cheese(Tatura Brand)
2 eggs
90g castor sugar
1 teaspoon vanilla essence
4 tbspoon all purpose flour
Method for the Chocolate layer:
1.Beat butter with sugar until fluffy and creamy at maximum speed.Add in the eggs one by one at slow speed.
2.Add in vanilla and continue beating.
3.Add in cocoa mixture and beat till well combined.
4.Lastly,add in flour a little at a time and mix well with a spatula for 20 minutes.Put aside first.
Method for making Cheese Layer:
1.Beat the cream cheese till creamy.Add in the sugar little by little till creamy and well combined.
2.Add in the eggs one by one and beat till well combined.
3.Add in vanilla.
4.lastly,add in the flour and beat till well mix.
To steam:
1.Heat up some water in the kuali.
2.Brush the tin with butter.
3.Divide the both the chocolate and cheese mixture into two parts to form four layers.
4.Put the first part of chocolate layer in the pan.Steam for 15 minutes.
5.Put the second layer(cheese)into the first layer and repeat the different layers till finished.
Curry Chicken are my sons favorite dish.They started eating curry when they were still very small aged 4-6.They were reluctant to try at first but after telling them that my curry are not so spicy,they started trying it and they liked it ever since.In fact,they liked it so much that I cooked curry chicken very often back then(with santan added)
Today,curry chicken still rank first among their favorite dishes.This one below is without the santan (coconut milk).As they get older ,they want it more hot and spicy.
Curry,when no coconut mik added are orange in colour,but yellow when coconut milk are added.
Ingredients:
1.2 kg chicken(half chicken size)
4 large potatoes
2 stalks lemon grass(serai)
5 onions(diced small)
5 piece garlics(diced small)
1 large onions(sliced thin)
100g curry powder plus 4 tbsp water to make it into a paste
2 cups water
4-5 tbsps oil
Method;
Wash the chicken first,then cut into small pieces. Peel the potato skin,cut into 4 cubes.Pound the onions,garlic and shallots together.Cut the big onions into rings.Heat up some oil in wok for deep frying the potatoes.Take it out when it has already turned soft and brown..Put aside.Use about 4 tbsp of oil to fry the pounded ingredients till brown and aroma.Put the curry paste in.Add some water in if it is too dry.Quickly put in the chicken,add the water and cover to simmer for 15 minutes under low fire till the chicken are cooked.Stir every 5 minutes.Put in the fried potatoes and continue to simmer for another 5 minutes.Make sure the chicken are thoroughly cooked and tender before taking it out to serve.
This one is suitable for young children starting to learn on" How To Bake Muffins".
I taught my 10 year old daughter how to make this, but she ended up making chocolate muffins instead, for her best friend who came to our house last school holiday.A friend of mine gave me the recipes.
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup castor sugar
2 eggs
lightly beaten
1/3 cup milk
1/2 cup butter melted
Preheat oven to 375 degree F.Prepare a non-stick muffins pan.
Sift the flour,baking powder and salt into a large bowl.Add sugar in.
Make a well in the center and stir in the eggs,milk and butter.
Have you ever heard of Blondal Sewing Machine?I only heard of Singer brand.
Hmmn.....Let's talk something about it.I bought this from my brother a few days ago at a very cheap price.Seventy-five percent of the price that he bought originally.He bought for his wife to learn sewing but his wife wasn't interested.I 've never use an electronic sewing machine before nor am I interested.All I have is this old simple sewing machine:
I've been using this for years.It is very simple and reliable.Not that I knew sewing very well or know how to sew clothes but a sewing machine even old fashioned, can comes in handy.There are times when my children uniforms zipper got spoilt,their pants torn apart and sometimes the new long pants need altering.I can even sew a simple curtains for my home and make handbags.As to say,I do not mind even if I don't have a modern type of sewing machine,except for one thing,that is,it needed space and I don't have enough space to put it that I've to squeeze it in my room. Now,what am I to do with two sewing machines at home?Shall I sell one away?Which one shall I sell?Let's see!If I sell the old one,I can save space and make my room more spacious.If I sell the new one,I can get in profit.Undecided,I kept both until time will tell whether I want to sell or not to sell.
Back to the Blondal Sewing machine I've no idea of how to thread this sewing machine.It has no instructions book to follow.Searching the internet doesn't help much as most people would only talk about their new sewing machines rather than give instructions.After days of searching and trying I finally found on youtube something similar to my one.Thanks to http://www.youtube.com/watch?v=S7cNgJLya1Mhttp://www.youtube.com/watch?v=S7cNgJLya1M,now I finally knew how to thread the sewing machine.I'm now on my way to sewing new curtains.At the moment,is only the basic seam cos I still got a lot to learn about the different types of stitches.
Beat butter and sugar till pale and creamy.Add vanilla essence.Stir in the lightly beaten eggs.Fold in the flour mixture including corn flour.Take out 1 tsp of dough and roll over the crushed cornflakes.Put the cookie to a baking tray lined with parchment paper and bake for 25 minutes at 350degree Farenheit or till golden brown.
Wait for it to get cool before putting in an airtight container.
Kueh Lapis,also known as kao Teng Kuih(9 Layers Kuih)
This is supposed to be pink and white in layers but my choice are only green and yellow.
Steam it layer by layer and for fun,eat it layer by layer.I've made this kuih many times before.Cut it only when it turns cold.
Normally,it has to be 9 layers,hence the name-kao teng kueh(9 layers in hokkien),but due to different size tray,you may get lesser layers or more than 9 layers.It doesn't matter.
My latest pictures-update 2019
Pink and Red
For this pink and white layers,I use a 91/2" wide round tray,2" tall,half the recipe and I only get 6 layers.
Ingredients: (This recipe is big.You can half the recipe)
300g rice flour
300g tapioca flour
500g sugar
5-6 cups grated coconut milk
Method:
1.Sieved the rice flour and tapioca flour.Mix together.
2.Mix the sugar with the coconut milk.Stir.
3.Mix everything together.
4.Divide into three portions.To the first portions,mix in 1tsp of green colouring.To the second portions,mix in 1tsp of yellow colouring.to the last portion,leave it neutral.
5.Further divide each portion into three,to make it nine layers.
6.Fill the kuali with enough water for steaming.
7.Steam layer by layer,starting with the green color,neutral and yellow color.Repeat the colors until finished.
8.Wait for the kuih to get cooled before cutting so that the cutting will be smooth.
NOTE; YOU CAN EITHER DIVIDE INTO 3 COLORS OR 2 COLORS AND STEAM IN ALTERNATE COLORS TILL BATTER FINISHED.
Yes!I cooked this tomato mee.It's not bought from kopi tiam or any other hawker store.It's simple,anyone can cooked this.All you have to do is deep- fried the mee/noodle first. Then,you cooked the sauce and pour over the mee and wait for it to soften or you can eat it while the mee is still hard.(I prefer like this)Tomato mee is found everywhere in Sarawak,Malaysia.It's not just tomato mee,you can also make tomato kueh teow and even tomato bee-hoon. Among the three,I like tomato bee-hoon the most.It's also great for parties.So,invite some friends over and cook this.
My recipe below are for 8 people:
a packet of kolo mee noodle found in supermarket(divide into 8 portions)
2 tbsps cooking oil
1small bottle ketchup
2 tbsp salt
1 tsp aji-no-moto(sodium glutamate
Note:Instead of aji-no-moto,can also used chicken granules
1 onion
1 garlic
8-10 fish balls(halved)
1 long piece of fish cake(found in supermarket and sliced thin)
100g prawns
2 big tomatoes
2 stalk of sawi(green vegetables)cut to pieces
1 litre of water
2tbsps corn flour(stir with 1 tbsps of water)
1.Pour plenty of oil into the wok -about half of the wok.
2.Deep-fried the noodle one by one until eight portions are fried up.Using the ladle,spread the noodle until it becomes wide and one piece round.Turn over when you see it start to get brown.Do not over browned it or it will get burned and bitter.
3.Take the oil up and leaves about 2 tbsp of oil in the wok.
4.Fry the onions and garlics.Pour the water in.
5.Transfer to a cooking pot.Add in the tomatoes sauce,salt and aji-no-moto.
6.Put in the fish balls,fish cake and tomatoes.Cooked for approximately 15 minutes.
7.Add in the prawns and green sawi.
8.Lastly,pour in the corn flour mixture and mix well.
To serve:
Take one piece into the plate.Spoon the sauce over.Enjoy!
If you like tomato kueh-teow or bee-hoon more:Fry the kueh teow or bee-hoon with some black soya sauce and light soya sauce first before adding the sauce.
Update: A bit of an update to this post.I just want to let you all know,that you can also add chicken instead of only prawns.I forgot to mention earlier.Cut the chicken into small pieces. 50g prawns and 50g chicken.If you are allergic to prawns,just use chicken only. This video is for only 3 persons:
iNGREDIENTS:
80g springy kolo mee noodles
10 fishballs
30g fishcakes
1 stalk sawi
5-6 tomatoes
1 litre of water
1 1/2 tbsps cornflour,mix with 1 tbsp of water
6 tbsps tomato sauce/puree
1 ikan bilis/anchovy cube
1 pc red onions,chopped small
1 pc garlics,chopped small
NOTE: You can also top the mee with some char siu.Chicken can be replace with prawns.
If can't find this type of springy noodle,use other types of noodles instead.
Not so sure what this is called exactly but we it called "Bi Bao Bi' in hokkien.The outside is made of rice flour and the inside is filled with glutinous rice.Meaning,rice wrapped with rice.It is either pink or white in colour.I have got this recipe long ago,but I wasn't too keen to make .I bought the mould not too long ago.Kept it inside the drawer of my kitchen cabinet for a month.So,tonight I finally decided to make it.Why I finally decided to make it is because of the left over glutinous rice of making Bak Chang the day before.I know,pink is more beautiful but I don't want to eat anything artificial.This is one of the very long time ago local kueh.There are other fillings like salted vegetables(known as kiam chai among the locals)and pounded coarse peanuts.Whatever fillings you put,it is still nice to eat.It is almost similar to another local kueh called "Chai Kueh.
For those who are interested to make,please follow the recipe below:
250g rice flour 150g tapioca flour 450 ml hot water
1.Heat up oil in a wok.Fry the onion,garlic and dried prawns till fragrant. 2.Put in the muchrooms. 3.Put the rice in and add chicken stock.Also add some water.Fry until the rice get cookedTake it out and put in a steaming tray.Steam for 30 mins over medium heat.Let cool.
How to make the dough; 1.Mix the rice and tapioca flour together.Pour the hot water in the flour and quickly stir it with a spatula.Mix well to form a dough. 2.Sprinkle some tapioca flour onto a clean table. 3.Take the dough out and knead well. 4.Divide the dough into equal portions. 5.Take one small dough and press it flat into round. 6.First,sprinkle some peanuts on,then put 1 tbsp of rice filling in.wrap it into small balls and press it in the mould to form a peach shape. 7.Knock it out. 8.Pour some oil into a steaming tray and put the now puen kueh in. 9.Steam over rapid heat for 10 minutes.When cooked,put some cooking oil on the kueh so as not to let it stick together. 10.Done.
Soon will come the time to make and eat this scrumptious dumpling wrapped in pandan leaves(screwpine).Four more days to go but I'm already making it.What to do,cos a good aunty next door gave me the leaves.She's making this "bak Chang" business.Not all are for free though,some buy,some free.
The recipe is just agak-agak, which is estimated only, depending on yourself how much you want to cook the filling and how many you want to make. Here, I make a larger portion, around 80.
It is not very easy to make. U have to master the skill of wrapping before you can finally wrap one. First, cut one long strip of leaves into three equal lengths. Then cut away the thorns that might prick the hands with the back of a knife, and gently scrape the center at the back of the leaves. Then, wash the leaves with a clean cloth inside a basin of clean water. Put aside for later use.
Next prepare the necessary ingredients to make the filling.
2 kg glutinous rice/pulut(soaked overnight or at least 2 hours)
25 leaves
1 can button mushrooms
10 pieces dried mushrooms(cut into strips)
100g dried shrimps
4 garlic
4 onions
2 tbsp five-spice powder
2 yams(optional)
100g chestnuts
2 shallots pounded
2 tbsp light soya sauce
1 chicken stock
enough black soya sauce(according to your taste)
1 tbsp sugar
5tbsps of oil
2kg pork belly
First, boil the yams until it turns tender. Take it out and mashed it with a fork. Then, boil the chestnuts in a pot, and cover them with enough water. Prepare the Kuali for cooking. Put the cooking oil into the Kuali and fry the onions, garlic, shallots, and dried shrimps until aroma. Put the five-spice powder with 2 tbsps of water and put it in the meat. Stir, put in the dried and button mushrooms. Continue stirring. Pour in a little bit of water again if it starts to turn dry.Put in black soya sauce,light soya sauce,chicken stock and the sugar in. Keep on stirring for a few more minutes. Cover to simmer. Turn the fire when it is done, and take it out to cool.
Second, fry the glutinous rice. In a wok, put 3 tbsps of oil. Throw in the onions and then the rice. Put in 6 tbsps of salt. Fry till it turns yellow in color. Cool it.
Start wrapping into a triangle shape
Take one leaf, overlap, like a corn shape, put one tbsp of rice in, put one tbsp of filling and cover the top with another 1 tbsp of rice, seal the sides and cover completely. Tied it with string.
After all has finished, bring to boil in a large pot, cover with enough water for 11/2 hours.
Bak chang is best to eat when overnight or when it turns very cold. When it's warm, you can't really taste the flavor. Sorry, I can't really illustrate here how to wrap the Bak Chang because I'm not good at illustrating and my lame English. You can simply go to Youtube to watch.
And................haiaa!It's past midnight and I'm still waiting for my Bak Chang to get cooked while writing this blog. This is my second-day making it. Yesterday,I also made and this is just the leftover ingredients.
On the left, rice looks more brown(cooked by me) and on the right, rice looks more white(cooked by my son)but both are also delicious.
Okay! now!Time to turn off the fire and take out my Bak Chang. It's 12.25 AM.Way passed midnight!
