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!
Instead of baked cheesecake or no-baked cheesecake,I made a steamed version this time.Normally,I made the baked version but because of the weather is hot,I made the steamed one instead.My daughter said she's hungry!
Ingredients:
3 egg whites
100g castor sugar
1/4 tsp cream of tartar
250g cream cheese,at room temperature
4 tbsp milk
4 egg yolks
100 ml water
50g all purpose flour
25g custard flour
1 tsp vanilla essence
11/2 tbsp cocoa powder,sifted
Methods:
Whip egg whites,half of sugar and cream of tartar until stiff.Set aside.
Beat cream cheese,milk and remaining sugar until smooth.
Add egg yolks and water,continue beating.
Mix in both flours and vanilla.Stir to blend completely.
Fold in egg white.
Divide batter into three portions.Add cocoa powder to one portion and any colouring of your choice to another portion.
Grease a baking tray with butter.
Pour the cocoa portion of the batter to steam till cooked.next pour the yellow portion of the batter till cooked and lastly,pour the last portion of batter in and cooked through.
As for this cake,I didn't make using the full recipe.Half of the recipe is enough for me.I don't want to eat that much oily and sweet cake.The recipe below are in full but you can divide it into half as you wish.The sugar can be reduced or not used at all cos the condensed milk plus the haw flakes are already so sweet................
Ingredients: A)10 eggs,110 g castor sugar B)1 can sweetened condensed milk(388g)500 g butter c)200g cream crackers biscuits.(put inside the zipped plastic and use a roller pin to crush it) D)20-30 packets of round haw flakes or 2-3 packets of rectangular size haw flakes E)1 tsp pandan paste
Method: 1.Beat ingredients (A) for approximately 15 minutes till creamy. 2.In another mixing bowl,beat ingredients (B) till smooth. 3.Fold no (1) into no (2) and mix in ingredent (C) Stir till well combined. 4.Add ingredient (E) into batter and give a good stir.Divide into seven equal portions. 5.Grease and line a 10 inches square cake tin with greaseproof paper.Pour in a portion of cake batter to steam till cooked.Cover the layer with haw flakes.Pour the next layer of cake batter on top of haw flakes.Steam till cooked and repeat process till all are used up.Cool before cutting.
Notes: A full recipe would make the cake look more beautiful.The original recipe has got seven layers.
Having a fun time away from home with my family to the Damai Beach today.
We went there not so early,around lunch time,about 12.14 pm.No overnight stay.
Half way up,it was raining,but not so heavy.Shine and rain all the time.It was the school holidays.I cannot remember when I last went there.I think it was 2-3 years ago.The beach is still beautiful!We had plenty of time to play before going home at 5.50 pm.
The sky looks dark!
Walking uphill was tiring but a fun way of exercising.Going downhill was much easier.If only they had plant flowers on both sides of the stairs,it would be more lovely to look at.the scenery and admiring while walking uphill and downhill.
Everyone was having fun playing the salty water but not me.I did not bring any extra clothing,so I do not want to play in the water and get myself wet and sit in the car wet.It's OK!We will go back again next week when it's a public holiday.
This is my chinese egg tarts recipe.I think this is a more better one as the crust are more yummy,not so sweet,even the fillings are more firm and not sweet.Egg tarts are children's favourites.My second son is an egg tarts lover.He loves egg tarts so much and he ate the most whenever I baked.I always make double.
Crust:
50g butter
50g shortening
80g icing sugar
1 tsp salt
50g beaten egg
200g cake flour
1/4 tsp baking powder
Egg filling:
4-5 tbsps sugar
1/2 cup water
3 eggs
1/2 tsp vanilla extract
1/3 cup evaporated milk(can be substitute with full cream milk)
Method for the crust:
1.Sift cake flour and baking powder together.
2.Beat butter,shortening,icing sugar and salt together till creamy and fluffy.Gradually add in beaten egg and mix well.
3.Add in flour mixture and combine to form dough.Cover with plastic wrap and set aside for about 30 minutes.
4.Roll out the dough till about 3mm thickness.Cut into round shape and press on the tart shell.keep in the fridge for about 1 hour.
Egg filling:
Combine the water and sugar in a medium saucepan till sugar is dissolved.Cool.Strain the eggs through a sieve and whisk into the sugar mixtureStir in the evaporated milk and vanilla.Strain the fillings through a sieve and fill the tart shells.
Bake in a preheated oven at 160°C for about 20-25 minutes.
This is my ever first best Birthday Cake that I made for my nephew 21st
birthday.The inside is cheesecake double, with half chocolate and half white and top with chocolate fudge, sprinkle with grated chocolates.A little bit of decoration is all I can do to made this cake looks stylish.Everyone can do it.My nephew were amazed.The cheesecake is simply delicious cos my family loves cheesecake especially my nephews and nieces and of course my sons.My family all loves cheesecake.
When I was young,I love this cookies very much because I love flowers a lot.I also like to see the red cherries on the center of the cookies.It gave the cookies a pretty look and the cookies are very nice with the cherry added.
Every year I made these cookies for every Chinese New Year season and I do sell if someone were to order from me.These are pumping cookies and is very easy to make.
Ingredients:
250 grams butter
90 grams icing sugar
1 egg yolk
260 grams all-purpose flour
120 grams corn flour
50 grams custard flour 2 tablespoons milk 1/2 teaspoons rose essence 1/4 teaspoons salt chopped cherry for decoration
Method: 1.Cream butter with sugar,egg yolk,salt and rose essence until fluffy. 2.Add in milk and mix well. 3.Fold in all-purpose flour,corn flour and custard flour.Mix until dough become soft and not stick at hand. 4.Put dough into piping tip.Pipe the dough on lightly greased baking tray. 5.Decorate with chopped cherry and bake in preheated 180°C oven for 15 minutes or until golden brown.
This one is topped with raisins. Latest updates.2020 made. The movement control order because of the covid-19 outbreak. Everyone is to stay at home. Everyone baking at home with nothing to do, but bake and cook only. Washing and cleaning too for me.
I think I need to buy good pumping cookies tools for better pumping so that the flowers would look prettier..
Wait for it to get cool before putting in an airtight container.
We went there not so early,around lunch time,about 12.14 pm.No overnight stay.
The sky looks dark!
