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.
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.
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)
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.
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.
Someone put this recipe up on facebook.When I saw it,I told myself that "I must try this"!
so cute!Mini Cheesecake top with Oreo,with oreo crust at the bottom.
The recipe link to youtube.http://www.youtube.com/watch?v=EhC4cVE1QvQ.
Besides this,you can also find other mini cheesecakes recipes.Isn't it wonderful?
Recipe:
6 oreo(half shell for crust,half topping)
2 medium size egg yolk
125g soften cream cheese
35g condensed milk
2 egg whites
8g granulated sugar
1.Prepare the cupcakes pan with the oreo crusts.
2.Mix egg yolks.cream cheese and condensed milk until smooth.
3.Beat egg whites with sugar until egg whites become soft peak.
4.Fold in the egg yolk mixture to the egg whites mixtures.
5.Pour the mixture to the prepped crust intil 3/4 ths full.
6.Top it with a piece of oreo cookie.
7.Bake the cheesecakes in a pre-heated oven 320°F/160°C.
This is yet another attempt to make this Indonesian Kek Lapis(layer spice cake)This is the third attempt and I finally did it.The first was many years ago when I still do not know what grilling cake was all about,that I baked it layer by layer until the whole cake burnt using the conventional gas oven.Back then,I couldn't think of cakes can be grilled the same as grilling chickens on a bbq stand.It was later that I knew of a convection oven for grilling this special cake using only top heat.This type of oven has a top and lower heat.The top for grilling and the bottom for baking.The second attempt to make this layer cake was not so successful because it was a little too dry.(not getting used to the convection oven yet)After two attempts,I gave up.And now,at last,I decided to try making the spice kek Lapis again for the third attempt.Yipee!It was a success.Spending three hours and it was well worth it!
I made it a little thicker as I was a little bit lazy today to make thinner layers.The recipe that I used now have changed and is much better than the previous version.I adapt the recipe from chefwo blog.Her recipe is also taken from rasamalaysia blog.Give it a try and know that it taste better.I won't be making again because of the large quantities of egg yolks.I'll stick it to once in a year.
Ingredients:
340g butter
2 tbsps condensed milk
20 egg yolks
141g icing sugar
50g super fine flour,sifted with 1.5 tsp all spice(here they used the chinese five spice powder)
2 tbsp brandy(but i opt it out)
Method:
1.Lined the bottom of the pan with greased parchment paper.(I used 7"x7" pan)Preheat oven to 380°F or 195°C.
2.Beat butter and condensed milk till smooth.Leave aside.
3.In another bowl,beat the egg yolks and icing sugar till pale and thick.(Beat till ribbon stage)
4.Fold butter into egg yolk mixture.
5.Lastly,fold in sifted flour in 2 batches until combined.Add in brandy,(if used).
6.Turn the oven to grill function.Put cake pan into the oven for 1 minute.
7.Put a small ladle of batter into the pan and spread evenly.Bake for 5 mins(my oven took 7-9 mins)or till the top is brown.
8.Remove from oven and scoop the same amount of batter for the second layer.Bake each layer for about 7-10 mins till golden brown.Repeat the same process till finished.
9.After the last layer,turn the oven to bake function.Cover top of the cake with alluminium foil and bake for another 5-10 mins.
Huat kueh is steamed rice cake made of rice flour.I didn't know that these was so easy to make.It's not my favourite,but suddenly I had the urge to made it after seeing my sister in law made.Guess what?It has ENO(fruity salt) added to it to help it rise."Huat" meaning rise or" rise in prosperity" for some.This is my first time making Huat kueh and surprisingly it did rise.My mom use to buy this from the market when she wanted to pray for the god and ancestors.That is why I called this the "praying god"cake.It is often white or pink in color but,today there are many different kinds of color.It is surprising to note that there are also green,brown and yellow colors.They are all very beautiful,high and all smiles.I do not like Huat kueh probadly because it's tasteless in favors.Maybe this is just only me.Some people found it nice.When I was young,I had a recipe that uses 7-up(carbonated drinks)instead of Eno.The recipe has long been lost and not found.I had to search online for this and I found this:https://kwgls.wordpress.com.I decided to go for the simplest.not having eggs or butter.I didn't know that there are many different types of versions to this recipe.Whatever versions,they all look like Huat Kueh.One thing I don't understand is why nowadays,they make it looked like muffins.Cute!
I made two batches,since they are so easy.One white and one pink cos my daughter likes pink.
Ingredients:
200 grams rice flour
100 grams icing sugar
175 mills water
1 packet ENO(fruity salt for indigestion)
1/2 tsp baking powder
food coloring(optional)
Prepare the steamer or wok with enough water.Bring to boil using high heat.
Sieve the rice flour,baking powder and icing sugar into a big mixing bowl.Add water and food color.Stir well.Scrap the sides of the bowl.Add the Eno and mix well.Steam in high heat until cook.
Fried Banana Fritters or Cucur Pisang/goreng pisang as it is called in malay.All I know is,it's very famous here in Malaysia,Singapore and Indonesia. Growing up in Malaysia we ate this fried fritters very often.Sold on the roadside and shop corners and even at the front houses of kampungs.Today,we can even find it sold on the parking spaces.It is not hard to find.It is also inexpensive.Let me remind you that it is considered to be very heaty.Often ate will tend to have sore throat,unless some of you may not.This are very nice Malaysian fritters.
Last night,I made this cucur pisang.As you can see here in the picture above,my ones are too thick compared to others I think.It's not hard to find the recipes as there are plenty on the web and also on the books, but it is also not easy to choose which one.Everyone has their own special ingredients.I do not know which one to follow.Confused.One recipe caught my eye though! It has what I got at home.It is very,very yummy!Try it and you will know. What you'll need: 1 1/4 cups all-purpose flour 2 tablespoons granulated sugar 1/4 tablespoon vanilla powder 1/2 cup milk 1 egg 2 tablespoons butter, melted 1 teaspoon vanilla 4 ripe bananas,(pisang rajah) Method: 1. In a large bowl, combine flour, sugar and vanilla powder. Make a well in the center, and pour in milk, egg, melted butter and vanilla. Mix until smooth. Fold in banana slices until evenly coated. 2. Heat plenty of oil in a wok. 3. Drop banana pieces by tablespoon into hot oil. Fry until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil, and drain on paper towels.
Serving:Enough for 5 people
Note:I have now use custard powder instead of vanilla powder.
Recipe from years ago,taken from the book,BUTTER CUP.I do a bit of an alteration to the filling.I added corn flakes to make it more flaky and because I found it very sweet that I decided to add the cornflakes to make it less sweet.The taste was awesome!Dessicated coconut and cornflakes.
As I couldn't finished making it in a day,I kept it in the refrigerator and continued making the next day.Then I ran out of the pastry and there were still some fillings left.I then put the filling in small papercups and baked for 10 minutes.These I made it into our snacks for the day.
Recipe: pastry 250 g Buttercup butter 450 g flour 25 g cornflour 1 egg yolk few drops/teaspoons iced cold water
filling 4 egg whites 100 g dessicated coconut 100 g crushed cornflakes 485 g icing sugar jam-any types
method Sieve flour and cornflour into a mixing bowl.Add in the butter and egg yolk.Use finger tips to mix the ingredients like breadcrumbs.Add in cold water and make into a dough.Chilled in in the refrigerator for 30 minutes while you go make the filling. Beat egg whites till stiff.Add in icing sugar .Beat till smooth and fluffy.Add in the dessicated coconut and crushed cornflakes. Roll the pastry to 0.2 cm thick.Cut with pastry cutter to fill the paper cups inside the muffin tins.Spoon 1 teaspoon jam to the pastry.Add in the filling. Heat oven to 190° C.Bake until it turns golden,about 15-20 minutes.
ORIGINAL RECIPE: 250 g Buttercup 450 g flour 25 g cornflour 1 egg yolk few drops/teaspoons iced cold water
FILLING: 4 egg whites 200 g dessicated coconut 600 g icing sugar Cherries for decoration Jam-apricot or pineapple for the filling 30 paper cups
METHOD: Sieve the flour and cornflour into a mixing bowl.Cut in buttercup.Add beaten egg yolk.Mix ingredients with finger tips.Add in cold water to make dough/pastry.chill in refrigerator for 30 minutes. Beat egg whites till stiff.Add in icing sugar.Beat till smooth and fluffy.Add in dessicated coconut. Roll pastry to 0.2cm thick.Cut with pastry cutter to fit the paper cups.Put pastry into muffin tin.Spoon 1 teaspoon jam.Add in coconut filling.Decorate with cherry. Heat oven to moderate to hot.Bake pie in the hot oven till golden 15-20 minutes.(Temp 375° F or 190° C)
Note: Add on for the day was the agar-agar( below)
Here is my latest sharing:flour pancake with spring onions from my garden and egg fillings. A "Breakfast for two"
And now here is a quick shared recipe: 1 cup water 120g flour 2 tbsp sugar a bit of salt 2 stalks spring onions,cut to small pieces eggs Method: Stir sugar with water until dissolved.Put in the flour and spring onions and mix well together. Heat up the wok.Put 1 tbsp oil.Using a 1/3 cup,scoop up the batter and make into a pancake,swirling the wok one whole circle to make it wide and thin.Use low fire.Crack one egg in.When egg started to cooked a little,fold the pancake like an envelope shape.Then turn it over to the other side for just a few more minutes to let the egg properly cooked inside.Take it out.Do the same for the next one.Use fork and knife to cut and serve.
Nasi Lemak is very famous here in Malaysia and Singapore.It can be be found everywhere,for example in school canteen,kopi-tiam/coffee shop,streets stalls,cafe and even in restaurants and hotels.No one can resist the savoury taste of this combination of sweet,salty,spicy and sour taste of nasi lemak.(not really sour as to say)The word "lemak" sounds a bit scary.Lemak means fat in malay language,and nasi means rice,hence "Nasi Lemak".(fat rice). I eat nasi lemak without the spicy thing call "sambal", which is very spicy for some people who don't eat chilli,like me.Adding curry chicken to go with it is an option.Salted fish can be a substitute to anchovies.The egg can be either fried or hard-boiled as you preferred.
People said what makes a good nasi lemak special is making a tastier sambal.If your sambal is done right,then your nasi lemak is nice ,but for me,my nasi lemak will only be nice if I topped up with curry.That's me! I do eat with sambal if it is not spicy.
Ingredients:
3 cups rice
1 cup coconut milk
2 1/2 cups water
4 pandan leaves knotted
(A) You can also use blender to blend the ingredients.
50g small chillies,softened in warm water,pounded finely
2 red onions,
1 tsp belacan(dry shrimp paste
1/2 big onions,sliced thinly
(B)
2 tbsp sugar
about 1 tbsp assam(turmeric)soaked in 4 tbsp water and squeezed into juice
salt to taste
50g ground peanuts,fried
40g anchovies,fried
4 hard-boiled eggs
Method making sambal paste
Heat 6-8 tbsp oil in wok.Fry (A) till aroma.Add (B) and continue cooking till paste thickens.
Coconut rice:
Wash rice three times and drain well.Mix the coconut milk and water in.Add salt.about 1 tbsp or less.Put the knotted pandan leaves in for fragrant rice.When rice has cooked,serve rice with peanuts,anchovies/salted fish, egg and curry chicken.
Enjoy the tastiness of Malaysian food.
Curry chicken:
500g chicken breast
2 potatoes
3 pieces garlics
2 pieces onions
2 stalks shallots
60g curry powder
3/4 cup evaporated milk
Cut potatoes into cubes.Cut the chicken breasts to small pieces.Blend the onions ,shallots and garlics.
Heat up 3 tbsp oil in kuali.Lower the flame.Fry the onions,shallots and garlics till brown.Add in curry powder together with a small bowl of water under low heat into a smooth paste.Quickly add in the potatoes and then the chickens.Add some more water if needed..Add salt to taste.Cover to simmer till chickens and potatoes are tender.Lastly,add in the evaporated milk.Stir for a while and dish it up.
At last,I made pancakes.I've always wanted to make but I don't have the non-stick pan.I decided to go buy a new one with a fairly discounted price.Okay!so here I am,making pancakes,standing hot in the kitchen.I made eleven pancakes.Hmmm...the pancakes results were soft and fluffy.My son drizzle honey on top of it.I decided to put some peanut butter and make it look like dorayaki,the japanese pancakes,but too bad,my peanut butter had finished.Eat plain then.
Ingredients to follow: 240g self-raising flour 1 tablespoons baking powder 90g castor sugar 235ml evaporated milk 2 eggs Methods: Whisk the milk and eggs together with a mixer.Add in sifted flour and sugar,Add in the baking powder.If it's too dry,add in another 10ml of milk.Whisk again.Leave for one hour first.After one hour,mix the batter well. Take out the non-stick pan.Wrap a little bit of butter in paper napkins and wipe the pan.Scoop up one-third batter and drop into the center of the non-stick pan.Flap over to the other side when bubbles forms.Serve warm with honey.
