Steam Lemon Egg Cake

               

      LEMON STEAMED  SPONGE CAKE

Ingredients ;  (adapt from meng laoshi)

250g egg

1 tsp lemon zest, 3 tbsp lemon juice

3 tbsp oil

180 castor sugar

190 cake flour

1/2 tsp baking powder + 1/4 tsp baking powder

Method;

1.Lines a 8 inches round pan with greaseproof paper.

2.Mix oil, lemon juice, lemon zest together  in a small bowl.

3.Beats eggs, sugar till pale  ,light and fluffy until ribbon stage.

4.Sift cake flour and baking powder together,add into the egg batter. Fold with handwhisk,then

    only fold with the spatula along the side. add in the lemon juice,oil,lemon zest ,mix well.

5.Pour into the round pan, leave in the room temperature for 10 min

6. When water is boiling ,put in the round pan with batter to steamed in medium flame for 20 to 25 min

 7.Insert a inserter in the middle of the cake, if come out clean,it mean the cake is cook,off the heat.

8.Lift the cake from the pan and cool on the wire -rack.

Nyonya Dumpling

NYONYA  DUMPLINGS

As a young girl ,I do not know how to cook at all.One of my colleague she asked me whether I want the old magazine, that was in the late 70,  I accepted it. After reading  the magazine,  I put the stack of magazine aside. I can't bear to throw away. A few years later, while spring clean my room, decided  to  throw away the stack of old magazine. Before throwing away, I  goes through every pages,the recipe pages was very
attractive , I  tears out the recipes pages that I want and click into many files. All the recipe have been with me till now.  After married having children, I decided to try this recipe,to my surprise,turn very delicious,my children likes it plus my sibling.The recipes was given by a nyonya ladies. This is authenic nyonya dumpling.
Wish to share with  other who are interested  in this recipe

NYONYA DUMPLINGS

INGREDIENTS  FOR THE RICE

1 1/2 kg  glutinous rice
4 tbsp water
1/4 tsp salt
Bunga telang flower a handful soaked in 6cup  of hot water to get the blue colouring

METHOD:

1.Wash the rice 2 to 3 times,  divided into 2 portion, one portion soaked in plain water  overnite.
2. The other portion soaked in blue colouring overnite.
3.  The other day,drain the rice place in a steamer, line the bottom with a piece of cloth.
4. Mix the two portion rice together.Steam over high heat for a hour.
5. In the meantime, mix the water with the salt. After the rice has been steamed for 20 min, lift up the lid of the steamer and sprinkle about 1 tbsp of salt water over the rice ,mix well with rice.
6.Cover the lid and repeat this twice till all the water is used up. after  1 hours,off the heat. Ready to use.

INGREDIENTS FOR FILLING

150g garlic,peeled and pounded till fine
300g pork belly without skin
900g lean shoulder of pork
80g  dried mushroom
150g tang kway (preserved chinese melon)
300g sugar
150g coriander seeds
8 to 10 tbsp thick dark soya sauce,according to taste
10 cups water, salt to taste
6tbsp oil

METHOD

1.Bring the water to boil and add all the pork.Boil over medium heat for 30 to 40 min till pork tender.
   Drain and when cold,dice into small cubes.reserve the water,filter the water,put side for later use.
2. Soak the mushroom till soft,drain,squeeze dry,cut off the stalk and dice into small cubes.
3. Dice the preserved melon into dice.
4.Dry fry the coriander seeds in a wok for 20 min over low heat till fragrant and slightly crispy.
   Pound or process till very fine. Sieve and discard the rough bits.
5. Place a wok over medium heat, add oil.When it is hot,add the pounded garlic stir fry till fragrant.
    Add in diced pork,stir fry for about 3 min,add in the diced mushroom stir fry for 3 min,add in diced melon
   stir fry for another 3 to 4 min till well cooked.
6. Add the sugar and coriander powder and stir to mix well. Add enough soy sauce for the mixture to be a
    a deep brown.  Taste for salt, add in the reserved water. Keep on stir frying till the mixture bind well
   and the mixture is thicken.Leave  to cool and keep aside. The filling can be cooked a day ahead and in
  the fridge.

   TO WRAP THE DUMPLINGS
 Some bamboo leaves /the large pandan leaves. The dry bamboo leaves have to boil in a big pot of water
for 1/2 an hour. Drain the water,wash and wipe dry. a roll of raffia string.

Traditional the dumpling s are formed into the shaped of a pyramid with a three sided base.
When all the dumplings are formed. Boil for 2 hours,remove and dry. Consume the same day or kept in the fridge,take out and steam again before eating.

 P/S ; when cooking the filling ,the coriander smell very strong,is  o.k. the next day the smell turn to mild.
          This nyonya dumpling taste have  to be sweet and  have the smell of the coriander . The sweetness
           you  adjust to your like. It best to fry the coriander seed and process to powder than to buy the
          ready powder form.

Orange Steam Cupcake

ORANGE STEAM CUPCAKES

This recipe from anncoo journal blog. Just happen I have some oranges, looking at the recipe is quite easy to make.Just give a try, it turn out nice

INGREDIENT ;

250 g. self raising flour
100 g. fine sugar
1 egg , lightly beaten
50 g.butter, melted and leave to cool
210 g.fresh orange juice +40g water -250g
1 tbsp orange zest
60 g. orange strip and diced to small pcs.
a drop of orange colouring.

METHOD :

1.Add orange juice,water,colouring and sugar together in a small pot,stir with a handwhisk under low heat
until sugar dissolved and leave to cool,. Do not overboil the orange juice otherwise you'll get a bitter taste of it.
2.Sieve self raising flour into a large bowl. Pour the orange juice directly to the flour,follow by beaten egg
and melted butter. Stir well with a handwhisk.
3. Lastly add in the orange strip and orange zest,fold well with a rubber spatula.
4. Pour into the papercup 3/4 full and steam at hight heat for about 10 to 15 min or until cooked.

Steam Banana Cupcake

STEAM BANANA CUPCAKE
This recipe  I got from other blog. Is simple and easy method . The texture is soft , taste nice with a banana
flavor.

STEAM BANANA CUPCAKE

Ingredients:

180 gm butter
150 gm fine sugar
2 egg -beaten lightly
250gm self  raising flour
1 tsp bicarbonate of soda
220gm mashed banana
50 gm evaporated  milk
1/2 tsp vanilla essence /  I omit

METHOD  :

1.Cream the butter and sugar till light and creamy.
2.Pour in egg gradually and beat till creamy.
3.Add  in evaporated milk,mashed banana,vanilla essence and mix well.
4.Add in self raising flour, bicarbonate of soda and beat for a while only.
5.Pour into the papercup and steamed for 20 mins or until cooked

GOMPHRENA GLOBOSA

GOMPHRENA  GLOBOSA

This flower commonly know as globe amaranth or bachelor button, is an annual plant that grows up to 24 inches. The true species has magenta bracts and cultivate have colours such as purple,red,white pink and lilac.Its native range is in brazil, panama and guatemala. It can be use in medical health. Also attract butterflies as well. Can be made into dried flower. 

FRANGIPANI /KEMBOJA FLOWER

Frangipani plant are native central america,mexico,s.america, as far as brazil,but have spread throughout the world tropics. This frangipani plant have a small root ball,which makes ideal  to plant near the tomb.Its often asscoiated wtih ghosts and graveyard. Frangipani are hardy and forgiving plants which seem to thrive on neglect. This white,yellow flower have a sweet scent. A lot of flowering plant when they bear       flowers, certain period the flower will wilt. But not frangipani flower , it drop fresh flower on the ground. No wonder lot of frangipani plant around the cementry.

 GREEN CHILLI

 At a time,  I use green chilli for cooking,  I just  throws the seed outside the house. It grows by itself.
Well,  this green chilli is not hot.

This morning,I am outside the house, I saw  one of the pink frangipani branches  brokes and lying on 

the ground, maybe due to rain last nite. IT bears flower,I use a knife to cut the flower ,put onto a

vase,place on my desk top. 

Long bean rice

LLONG BEAN RICE

Ingredients:
Long bean 300gm (wash,cut into 1 1/2cm)
Shallot 80 gm ( peeled,slice thinly)
Dried shrimp 80gm (soaked for 10 min,drained,cut into small pcs)
Pork belly ( half frozen the meat,easily to cut thinly then cut into thin strips)
Fish sauce 2 tbsp
400ml water ,300 gm uncooked rice
salt

Method,
1. Heat 5 tbsp oil in wok, saute shallots until slighe brownish
2. Add dried prawns, fry still fragrant.
3.Put in pork belly,stir fry a min, add the long bean, fry still well mix.
4.Add in the rice,fry stir evenly put in 2 tbsp fish sauce, salt to taste.
5. Pour  rice mixture, 400ml water stir evenly, is in the rice cooker,cook till done.

korean sauna hard boiled egg

KOREAN SAUNA HARD BOILED EGG

I watched many korean drama,usually there a small part showing  the actor /actress went to a sauna, they order this hard boiled egg. I wonder how it taste like. I search the internet for this recipe. I finally found the blog: My korean kitchen. I use ordinally rice cooker to cook for 4 hours to get this effect. How it taste like.
Just like ordinary hard boiled egg. Maybe this egg will taste bit of  smokey , if cook longer.

KOREAN SAUNA HARD BOILED EGG

INGREDIENTS:

6  large eggs
1/2 cup water
1/4 tsp fine sea salt

Method:

1.Egg need to kept at room temperature for at least to 2 hours.
2.Dissolve the salt in half a cup of water.
3.In the rice cooker put in egg and salt water together to cook.
4. After cooking for an hour,  I open to have a look, one of the egg, has a slight crack,saw the egg white
   is still white,
5.I added in 1/4 cup of water and cook for another 3 hour more or till the water dry up.
6.I peel one of the egg,show slightly brownish.

SAGO KUIH

  

SAGO KUIH

All the colouring in these kuih, I used natural colour. For example , I used lot of pandan leaves ,half a cup of

water to blend to get a darker green juices as well  smell fragrant when it cooked. As for the deep purple;lot

of fresh Bunga Telang (clitoria flower), put in a bowl of hot  water soaked for half hour to get a very deep purple. It took 30 minutes to cook, the outer layer. taste bland  chewy  blend well with the inside filling ,bit sweet, not to salty. Recipe taken from a  cookbook.

SAGO KUEH

INGREDIENTS

100 gm       Fine sago (soak for 30 minutes and drain)

1 tbsp         Tapioca flour

Few drops  Green and yellow colouring

20 pieces    Plastic cups (brush with all)

FILLING

80 gm         Dried shrimp (soaked with and pounded)

300gm        Sweet pickled raddish (wash and drain)

1tbsp          Chopped garlic

3tbsp          Oil

SEASONING

1tbsp          Oyster sauce

1tbsp          Light soya sauce

2.5tbsp       Sugar

3tbsp          Water

1/2tbsp       Cornflour

METHOD

1. Mix the Sago with tapioca flour, divided into 3 portions add in different colour for each portion.

2. Heat oil saute garlic and dried shrimp till fragrant, add in pickled raddish stir fry, finely stir in seasoning fry   

    till dry and dish.

3. Half fill with sago and insert with some filling, fill up the other half and bring to steam over high heat for

    30 minutes. Serve cool.

nasi beriani, ayam masak merah, malay style pickled vegetables

Is a  Malay dishes,can be seen served in malay wedding or kenduri.  In my younger working day,I have known three malay  girl,they are married,one of them ,her cooking is very nice. I asks her to lend me the malay magazine.she do lend me some. Flipping through pages to pages ,.I came across this three delicious dishes. I copied down these recipes. This recipes is for keep.It has been with year with me. I would like to share this recipe with other

..

NASI  BERIANI   ( served  12 plate)

1 kg basmati rice

100g shallot ( peeled and slicely thinly

150g ghee

1 small can evaporated creamer

3 star anise

3 pcs cardamons

2 inch cinnamon

4 clove

5 cm ginger (slicely thinly)

6 clove garlic 1 big tbsp of  korma powder

1 tbsp salt,  1.3 litre of water

dash of yellow colouring powder

METHOD :

1.Wash the rice a few time, drain

2.Heat the ghee in the wok , put in star anise,cardamons,cinnamon, onion fry till fragrant .

3.Add in garlic and ginger,fry for a min or two

4.Put in the rice, fry for a min.

5. Transfer the rice in the rice cooker, add in 1,3 litre of water to cook.

6. when the rice is about to dry,add 1 small can of evaporated creamer,keep on cooking 

7. When the rice is compelety dry,added in korma powder to stir to mix well.

8. Lastly add in the yellow colouring stir the rice together to the uneven colouring

AYAM MASAK MERAH

INDREDIENT:

1 whole medium chicken ( to bigger pcs)

1.5 cup cooking oil

3 tbsp coriander seed

2 tbsp cumin seed

2 tbsp aniseed

60g  ginger ,60 g garlic - grind to paste

100g onion sliced thinly 

3 stalk lemongrass (bashed with knife)

1 whole botol tomato sauce plus 4 tbsp tomato paste

1 big can evaporated creamer

2 inch cinnamon

6 tomato halved

Some turmeric powder

salt to taste

METHOD ;

1.Clean,wash the chicken and drain. mix chicken with turmeric powder,salt until  combine well in a pot.

  set aside to marinate for at 15 mins.

2. Heat 2 cup oil in a pot,put in the marinated chicken to deep fry in a medium heat. Half cook,dish out the chicken.

3.Leave one and half cup oil in the wok,sauted cinnamon,cardamon,lemongrass, garlic and ginger paste,onion stir until fragrant.

4.Put in the spice -coriander,cumin,aniseed  grind to paste. Cook and keep stirring till the spices are cook.

5.Add in the whole botol of tomato sauce,tomato paste.

6.Add in the half fried chicken ,stir well to mix,lastly added in the evaporated creamer till boil,lower the heat .7.Keep stirring to prevent  from burnt until sauce thicken and the oil appeared on the surface.Off he heat.

Malay cooking they use lot of oil so they they won't look dry,taste nice.

I scooped out the 1 1/2 cup of oil that appear on the surface.

MALAY STYLE PICKLED VEGETABLES

INGREDIENT;

1 cucumber slice
small pineapple,skinned,sliced cut into small pcs
1 big onion peeled,sliced,cut into bite size
2 red chilli,sliced

PICKLED SAUCE;

small bowl of white rice vinegar,4 tbsp of sugar

METHOD;

Mix all ingredient and pickled sauce together  in a bowl. Stir to mix well.
Keep in the fridge for 1 to 2 hour, take out  and ready to serve with the Nasi Beriani Rice and the Ayam Masak Merah.

THAI FRY DRY CHICKEN

This recipe is passed by mouth from a long time friend who married and followed her husband  to stay in Kelantan .  The place she staying ,lot of Chinese man married to Thai women. Hers neighbour is also Thai
women, she mix around and spokes good Thai . They taught her the local Thai dishes. This is  one of them.

THAI FRY DRY CHICKEN

Ingredients;
5 chicken thighs,deboned, slicely thinly
10 small shallot (peel and cut into chunk)
1 Thumb size  galangal (wash, scrub, peel and cut into small chunk)
2 stalk lemongrass (slice thinly )
6 clove garlic (sliced thinly )
2 inch fresh turmeric (Peel and slice thinly )
20 chilli padi (slice )
2 tbsp fish sauce
1 cup basil leaves
2 limau perut leaves, slicely thinly /  optional
cooking oil

METHOD :

1.Rub salt over the chicken and set aside
2.Grind spices to a fine paste in a food processor
3. Heat some oil in a wok, add the spice mixture and stir fry for 2 mins  or 3 mins
4. Add in chicken meat, fry for second, add in fish sauce and a tablespoon of water.
5. Lastly add in the basil leaves and quickly  stir fry it.
6. Dish onto a plate and serve with white rice.

Chwee Kueh

This is the dish that I cooks for my children breakfast  when they requested for it.  Is a traditional dish.
Normally can buy from outside,they will give very little cooked preserved salted radish.If  I  cooked this
rice cake ,the portion of preserved salted radish will be a lot more.Go with chilli sauce and sweet sauce.

CHWEE KUEH (STEAMED RICE CAKES)
Ingredients:
250 g. rice flour
1 tbsp cornflour
300ml water
800ml hot boiling water
1 tbsp salt,2 tbsp oil

METHOD:
1.Mix riceflour,cornflour,salt,300ml water in a bigger pot, mix and stir well
2. Pour the hot boiling water slowly into the rice batter,stirring all the time to prevent lumps from
forming. Last add in 2 tbsp oil and mix well.
3. Greased the mould cup and steam for 5 min over moderate heat.Pour the rice batter into the cup mould.
Steam for 15  to 20 min  over high heat. . Remove rice cakes from steamer and allow to cool.

TO COOK THE PRESERVED SALTED RADISH
300g dice preserved salted radish ( chai poh )
10 clove garlic, dash of pepper, dash of  black soy sauce

1.Soaked the preserved salted radish  in a pot of water for half an hour, it will not be so salty.
2.Drain off the water, set aside.
3 Heat a pan with 8 tbsp of oil, add in garlic, fry till fragrant.
4. Put in preserved salted radish,  fry and stir while adding  the pepper, dash of black soy sauce and fry  over medium heat for 10 to 15 min . off the heat ,dish into a bowl.
5.scoop on top of the rice cake, serve with  chill sauce.

Asian Egg On A Boat

Two weeks ago, my good friend came back from Singapore. She passed me past issue magazine,I flip through the cookery column. I saw this simple and easy plus healthy food. Just happen in my fridge got some fresh big prawn just bought yesterday. I decided to give a try. Taste nice. give a try.make about 11 lettuce leaves.

ASIAN EGG ON A BOAT
by Melvyn Lee, chef and owner of Mei The Funky Chef

INGREDIENTS
1 tbsp vegetable oil
2 small  red onions,finely chopped
3 medium prawns, peeled, deveined and diced
3 cherry tomatoes,halved
1 tsp xo sauce
1 tbsp water, if needed
4 eggs
salt and pepper,to taste
some Romaine lettuce leaves, washed and plucked from  stem

Direction:
1.  Pour the vegetable oil into a pan over medium heat and saute the red onions.
2.  Once the onions are translucent, about 4-5 min, toss in the prawns, cherry tomatoes and XO sauce. Add a tablespoon of water to the mixture if it gets too dry.
3.  In a separate bowl, beat the eggs and season them with salt and pepper.
4.  When the prawns are pink, about 3-4 min, reduce the heat to low and mix in the beaten eggs.
5.  Turn off the heat once the eggs start to firm up, but are still a little runny.
6.  Spoon the egg mixture onto the lettuce leaves and serves.

Hello

Hi, this is my first blog. I do not know much about computer. I ask my two children to teach me to set a blog. My children scold me ,why so slow to typed. I have seen other blog make me very interested to open my own . From the beginning, have to memorised very hard, how to open my own blog, They do not have the patient to teaches, they were screaming from them, have to bear with it in order to learn . I am in my early fifty. All my children are grown up,one is in U, the elder boy is in upper six, the youngest boy study in SMKDSE Form five .There is so many wonderful blog and recipe to share. Every recipe is illustrated with beautiful full colour photograph to get your taste buds going even before you start.