This is roughly an estimation of my recipe.You can make according to your taste.You also don't have to add in that much tumeric.A little yellow will do.I prefer to make it more yellowish as I think tumeric is good for health.Sometimes,I don't add much,but sometimes I do. I've been making quite often this tumeric rice.Sometimes,I would have it fried.Refer to: HERE
My daughter's friend love my fried yellow tumeric rice.
This one are made by my daughter.She's learning to cook now.Tasted good.
INGREDIENTS;
3 Cips Rice
4 Cups Water
1 Tsp Salt
4 Tbsps Sugar
1/2 Tsp Tumeric Powder
4 Tbsp Unsalted Butter
4 Sausages,Slice Small
1 cup Yellow Raisins
METHOD;
1. In a medium saucepan,add water,rice,salt and tumeric powder. Stir well then boil in a rice cooker.
2. On a large pan,heat up the butter on medium heat and add in the sausages to cook for about 2-3 mins.Add in the raisins and sugar to stir.Then turn off the fire.
3. Mix the butter to the rice and mix well.
4. Serve the rice with some fried chicken or fish fillet.Make some sliced cucumber and pineapple
with vinegar as the side dish.
I found this from an old recipe book.The pages of my book are yellow and almost torn now.I've
kept it for many years. I'm still able to see clearly the written recipe.The author is Betty Yew.
I love her recipe.I've been following most of her recipes since I started out baking.Then one day,I stop looking at recipe books and turned to the internet for recipes and my poor books all sitting on
the shelf.A few days ago,I began browsing through all the books and so,this is the recipe that caught
my eyes and I decided to do it.It uses rice flour instead of any cakes flour.
After baked and while the cake is still warm,we were so eager to eat.So eager to try.We ate half of the loaf in the night and half of the loaf in the morning.It tasted nice.
INGREDIENTS;
120g Butter
220g Castor Sugar
4 Eggs
225g Rice Flour,Sifted
Finely Grated Rind Of 1/2 Lemon(optional)
METHOD;
Preheat oven to 180°C.Lined a 1kg loaf tin with greasepaper/grease greaseproof paper.
Cream butter in a mixing bowl.Beat in sugar until light and fluffy.Add lemon rind and
mix well.
Separate eggs. Add yolks to butter mixture one at a time.
Beat egg white until fairly stiff but not dry.Take a spoonful of egg white and mix into butter mixture.
Stir in half the rice flour and add another spoonful of egg white.Add the rest of the rice flour and
the remaining egg white.
Pour into prepared tin.Make a slight hollow in the centre to counteract tendency of bread to rise in the middle.
Bake for 45 minutes or until firm to the touch and slightly shrunken off the edges.
Cool in tin for 5 minutes,then take it out to a wire rack to cool completely.
KUIH LAPIS-NEW RECIPE.MUCH BETTER CHOICE.A.K.A 9 LAYERS CAKE,BUT CAN BE MORE LAYERS.
Today,I try making a newer version of Kuih Lapis and I must say this is the best choice from now onwards.The texture is very soft,moist,chewy,but not like you are eating rubber.Normally,I had the one that is made up of rice flour and tapioca flour only,but this one has got 3 flours added to it-
rice flour,plain flour and corn flour and thick coconut milk.The taste is simply delicious!It just
bring back memories of childhood years when my mama bought home some kuih muih/desserts
from the hawker stalls and we can only have no more than 2 pieces.But soon I found the recipe
from a magazine and had make this local dessert for years.Only today that I decided to add in some corn flour after hearing my sister said her daughter in law uses corn flour,but was not so successful because it turned out hard than expected.Then,I go on to try with her recipe and surprise that I made
it successfully.The only thing that I'm not happy about is the colour.They are too light,but it's just because I do not want to add in too much colouring,hence the colours look like it's fading.
And so,here is the recipe:
INGREDIENTS;
1 Cup Rice Flour
1/2 Cup Plain Four
1/2 Cup Corn Flour
1 Cup Thick Coconut Milk
3 Cups Water
3/4 Cup Granulated Sugar
1/8 Tsp Salt
Colouring Of Your Choice
METHOD;
1. In a saucepan,add sugar and water and bring to a boil until the sugar is dissolved.
2. In another big bowl,add in all the rest of the ingredients,and lastly the sugar syrup.
3. Divide the mixture into 3.Add in red colouring to one mixture,green coouring to another
mixture and leave the other mixture plain.Red,green and white.
4. Prepare the steamer for steaming.Steam layers by layers with alternate colours.Each layer
steam for about 5 minutes.When all the layers are finished,steam for 20 mins more,then turn off
fire and let cool a bit in the steamer before taking out to completely cool.Cut out shapes.
Enjoy!
NOTE; Please don't mind about the colours.The kuih is nice,make to perfection.In case you think you like to eat the one that is made up of only rice flour and tapioca flour,please do try out my other recipe from:Here
Everyone is making something to eat during the MCO(movement conrol order) because of the covid-19.Me is no exception!
My love for cooking and baking began many years ago,but because of the MCO,my love for cooking and baking has increased even more.This has been going on for one month plus already.Everyday,I
bakes and cooks..from desserts to cakes to appeatizers,and of course got cleaning up to do.
Yesterday,I baked some chocolate chip scones.This is my first time making scones,apart from the scones that I had made together with my teacher way back at school many years ago.I can't recall how the scones tasted like then.
Recipes adapted from:www.theblackpeppercorn.com
Ingredients
2 1/4cupsall purpose flour
1/3cupwhite sugar
3tspbaking powder
1/2tspsalt
1/2cupcold butter, cut into small cubes
1cupchocolate chips
3/4cupmilk
1egg
Instructions
Preheat oven to 200°C.
In a bowl, whisk together the flour, sugar, baking powder and salt.
Add the cold butter and flour to the bowl and using your finger tips to rub till it looks like breadcrumbs. Stir in the chocolate chips.
In a separate bowl, whisk the egg into the milk. Pour the milk mixture into the flour and stir together with a spatula until combined. Work gently and be careful to not over-mix the batter.
Spread a little flour on a flat work surface. Put the batter onto the floured work surface and pat the surface of the batter to about 2cm height.. Cut into desired shapes.
Place on a baking sheet lined with parchment paper.
Bake for 20 minutes. (This is my oven temperature) till the top is brown.Eat warm with hot tea.
Not long ago this milo cake went viral on social media.The cake uses only three ingredients to make.So easy,right? Even the kids know how to make it.So,let's make it..
INGREDIENTS;
4 Eggs
2 Cups Milo Powder
2 large Spoon Condensed Milk
METHOD;
1. Combine milo powder,eggs,and condensed milk into a blender and blend till smooth.You also can combine all the 3 ingredients into a small mixing bowl and mix it well.
2. Pour cake batter into a large glass bowl and steam for one hour.
It seems everyone been making things to eat at home due to the coronavirus(covid-19) lockdown at home.I am no exception.Hubby not working and kids not schooling.Everyone is at home,so I make sure we have something to eat for the boredom of everyone at home.Of course the busiest is me,and always me who always took the trouble to make something to eat now and then.Never stop moving around.
On the first day of the lockdown,I made this sweet,soft little buns.
After baked at night,I kept it cool and leave it for our morning breakfast.Nine buns I have made.I only ate one.Most of the buns are eaten by my hubby.He kept saying that the buns are so
soft and nice just like bakery bought.The recipe is adapted from Here
When making the dough,I feel that it is a bit wet and watery, so I adjusted a little more flour to it until the dough is more pliable to work with.Perhaps I have added in more milk.I used the bread maker to
do the kneading for me.. .
Using my Pensonic brand bread maker to do kneading for me is easier.
This is Marble cake,but also can be called Zebra cake because it has got stripes like the zebra.
During school days,when our teacher told us we are going to make marble cake,we refer to this marble.The cake will look like this marble.We played marbles when we were young.Now it is known to me as zebra cake.It does look like the stripes of the zebra.So now we refer to it as marble cake and zebra cake.Whatever it is,as long as we understood what cake it is.
INGREDIENTS;
220 Gram Salted Butter
150 Gram Icing Sugar
50 Gram Powdered Sugar (you can put all icng sugar if you want)
200 Gram All-Purpose Flour
1 Tsp Baking Powder
4 Eggs
1 Tsp Vanilla Essence
4 Tbsps Full Cream Milk
2 Tbsps Cocoa Powder
METHOD;
1. Preheat oven to 190°C.Lined the bottom of a round cake tin 8' x 8" with baking sheet or lightly greased the pan.
2. Sieve the flour and baking powder together.
3. Beat butter and sugar until well combined and pale yellow in colour.Add in the egg one by one,beating well after each addition.Beat until creamy.Scrap down sides with a spatula.
4. Add in the vanilla,then the flour and lastly, the milk.
5. Divide the batter into 2 portions. One add in the cocoa powder and the other leave plain.
6. Spoon 1 tablespoon full of plain batter into the center of the cake tin.Then spoon one tablespoon full of cocoa mixture on top of the plain batter. Repeat this step till all the batter are finished.
7. Lightly tap the pan. Bake in the oven for 45 minutes or till toothpick inserted in the middle of the cake comes out clean.The cake is done. Cool slightly before cutting.Enjoy with a cup of coffee or tea.
Chai Kueh is one of my old time favourite steamed desserts.The most sought after "kueh" during my
younger years.It is a past favourite dessert now since I have many other favourites,but from time to time I still craved for this super yummy delicious kueh.
In the olden days,I can easily find nice chai kueh,but now most stalls that sell this kueh aren't nice to eat anymore.They are not as tasty as before.Therefore,fom time to time when I think of chai kueh,I made it at home.I can adjust the taste of the fillings to my own preferences,be it sweet,salty or spicy.In the past,people add monosodium glutamate or aji-no-moto for tastiness,but now people uses sugar as an alternatives.There are some who use chicken stock,but for me,I still used aji-no-motto to enhance the flavour.
Chai kueh is a light,crystal skin appetizer with fillings inside,The fillings are usually sengkuang(turnip) and carrots,but you can add in some other vegetables like mushrooms and beans.
INGREDIENTS;
SKIN DOUGH;
120 grams wheat starch
80 grams tapioca starch
1/2 tsp salt
250 ml hot boiling water(not hot not working)
1 1/2 tbsps cooking oil
METHOD;
1. Mix wheat starch,tapioca starch and salt together..
2. Pour hot water into the flour mix. Use spatula or spoon to mix until the dough is translucent.
3. Gradually,add the oil in to mix. Knead the dough well.
4. Divide the dough into equal parts.
For the fillings,I have no actual measurements.I just use one sengkuang,one carrot,5 dried mushrooms,and 10 french beans.
FILLINGS;
(A)
Sengkuang
Carrots
Mushrooms
French beans
Dried prawns
Onions
cooking oil
salt
aji-shio (pepper)
Method:
1. Wash and cut (A) small. Soak the mushrooms and dried prawns before dicing small to soften first.
2. In a wok,pour some cooking oil and stir-fry the onions and dried prawns.
3, Throw in the cut vegetables into the wok to fry.Add some salt and aji-no-moto to taste.
Add a little bit of water in. Cover the wok and simmer.
Cook until done and dish it up to cool.
4. Wrap the fillings with the dough and form shape. Cut circle shape. Add 1 tbsp of fillings in and sealed the edges or use Chai Kueh cutter or pleat the edges.
NOTE; My next door gave me her recipe not too long ago.Hers is bigger portion and estimated recipe.She just use the bowl to measure everything. I've follow once and is not bad either.
2 Bowls of Wheat Starch
1 Bowl of Tapioca Flour
3 Bowls of Water (do not pour the water too quickly or else it is too wet the dough)
1 tbsp salt
1 tbsp of cooking oil
The day I use her recipe,I found that the dough is too wet,so pour the water slowly and see how the dough turns out first before adding too much water.As I say this is an agak-agak recipe,not very actual.She has been making Chai Kueh regularly and gave this recipe for me to jolt down.
Since morning I was feeling very excited to make my kek lapis prune or prune layered cake.I love eating prune as much as eating kek lapis prune.The illustrations of kek lapis prune is always attracting me and is pushing me forward to learn to bake the cake.
This is my second time making prune layered cake.I'm sure many of you like prune cake just like I do.They are sweet and sour,but not too sour.Although time is very much consuming and hard,but once you completed making,your effort is much much worth it.When people compliments me,I'm
much much delighted and proud of myself.
After every two layers then I put my prune on top.The prune is cut to half size.
Don't you think I have put too many prunes on my cake? I like it! The cake itself don't smell of eggs like some other layered cakes do because of too much egg yolks.
I was also so busy making other types of cakes and cookies for the Chinese New Year season.
Recipe adapted from the web by Kak Rosnah.
INGREDIENTS;
(A)
10 egg yolks
6 egg whites
225 grams castor sugar
200 grams Hong Kong flour
2 tbsp ovalette
1 tsp vanilla essence
50 ml cold water
Cream butter and condensed milk(Ingredients B)until pale and creamy.Set aside.
In another mixing bowl,add in ingredients (A) till fluffy and thick.Mix(1) into (2).Divide into three
times to mix in and blend well.
Preheat oven to top and bottom grill 200°C for 5 minutes.
Spoon 5 tbsps of mixture into the baking tray and spread evenly.Grill for 5-7 mins or until brown.
Take out from oven. Change the oven to top grill only.
Spoon second layer of mixture and spread on top of first layer and arrange
prunes on top.Grill on top heat for 5-7 mins or until it is brown in colour.
Repeat the same process until all the mixtures are used up.(after every layers brown,take it out and top with another layer)(don't forget the prune after every 2 layers)
Leave the cake to cool in the baking tray.Slice and enjoy!
