STEAMED RAINBOW CAKES

A few years back my youngest sister took baking class,this is one of the cake she learned to baked.I asked from her for the recipe,she gave to me.This nestum  layer cake I make by myself.

STEAMED RAINBOW CAKES

Ingredients;

Nestum flakes 100g

Almond powder 100g

Butter 300g

castor sugar 200g

Self raising flour 100g (sieve)

vanilla 1 tsp 

Condensed milk 1 tbsp

Red,yellow and green colouring

Method

1.Beat butter,sugar till soft and fluffy.

2.Add egg each slowly,eat till well mixed.After that add in condensed milk,vanilla,nestum,almond

powder.Stir well and lastly add in the flour to combine well mix

3.Divided the batter into three portion and coloured each portion.

4.Grease a 8inch tray and lined with a greaseproof paper.

5.prepare the steamer with water to boil.

6.Spoon 5 tbsp of batter into tin,level the first layer and put to steam for about 10 min or inserted a skewer in the middle it comes out clean.Then pour the second layer to steam and till all the batter use up.

7.the last layer for 20 mins,cool on a tray.

STEAMED TOFU

Tofu is made from soybeans and has an exceptionally high nutrition level. It contain no cholesterol and has very low fats content. it is packed full of protein,carbohydrates,polyunsaturated fatty acids,variuos minerals and vitamins,nutrients that are easily absorbed by the human bodies.

STEAMED TOFU
Ingredients ;
1 box silken  tofu ,some dried bean sheets
1 bundle enoki mushrooms
1 clove shallot sliced
1 stalk spring onion ( chopped)
Seasonings;
1 tbsp oyster sauce
1 tsp light soy sauce
a little sesame oil

method
1. Blanch tofu.Soak mushrooms till softened and dice.Cut dried bean sheets into small pieces and deep fry briefly in hot oil.Rinse enoki mushrooms,remove the roots and blanch.
2.Heat 1 tsp of oil and fry shallots till fragrant.Remove.
3.Mix in oyster sauce and light soy sauce and add 1/2 tbsp of water.Bring to a boil then turn off the heat and leave to cool.
4.Place tofu in a plate and cut into cubes.Place enoki mushrooms,dried bean curd sheets and mushroom on the tofu,drizzle oyster sauce mixture on top.
5.Bring water in a steamer to a boil and steam tofu for 8 minutes.
6.To serve,open up the lotus leaf,scatter chopped spring onion and add sesame oil.

CHINESE HAM WITH COILED PRAWNS

My cousin in singapore gave this cookbook to us,it was writer by a well known chef by the name of
Huang ching biao.Previous year ,he hold a singapore tv cooking program.

CHINESE HAM WITH COILED PRAWNS

Ingredients;
12 medium sized prawns shell
50g chinese ham
15g mushroom
80g bambooshoot , 1 inch chunk carrot
12 long bean
20g garlic paste
15 g minced ginger
seasoning;
1 big bowl chicken stock
a little hua teow wine
3 tsp salt
2 tsp msg
a dash of pepper
a little vinegar

Methods;
1.Remove prawn shell,leaving tails on.Cut open prawns from the back to form a fan shape.Remove
black vein,marinate in salted water added spring onion,ginge rand wine for 10 min.Dish out and dab dry.
Sprinkle a thin layer of potato starch on top.

2.Steam chinese ham.Presoak mushrooms. scald bamboo shoot in hot water,cut to shred 1/3 shorter
length of prawns size.carrot ,cut into shred.

3.soften long beans in hot water.Dish out and soakin iced cold water.

4.place one pieceeach ham,mushroom,bamboo shoot,carrot on top of prawn,coil with long bean,tighten
up the last part.

5.cook coiled prawns in chicken stock over strong flame. Add  1 tsp msg,3 tsp salt,t tbsp hua teow wine and bring to a boil.Dish out prawns when cooked.

6.heat up wok,stir fry garlic,ginger till aromatic,add in 1/2 bowl stock,a few drop of hua teow wine,1/3 tsp msg,1/2 tsp salt,pepper,2-3 drops vinegar.Bring to a boil and add in thickening.Add in cooked prawns to coat,sprinkle in sesame oil and ready to serve.

KERABU KACANG BOTOL

KERABU KACANG BOTOL

Ingrdients;
100g kacang botol ( slice and blanch in hot water,drain)
20 g bean sprout ( blanch in hot water,drain)
5 small shallot (sliced thinly )
1/2 bunga kantan ( ginger flower) sliced thinly
10 chilli padi,2 red chilli , 2cm belacan ( grind together)
2 lime juice
1 tbsp kerisik
salt and sugar

Method;
1.Add lime juice to the grind mixture and mix well combine in a large bowl.
2.Put in the sliced kacang botol , bean sprout,sliced shallotand sliced bunga kantan,mix well.
3.Add in kerisik ,sugar and salt according to your taste.

SWEET CANDIED COCONUT

This is a simple snack  in my younger day.Is cheap and  taste sweet. I never thought I can make it myself. Wow,It so easy and simple. Get a young coconut  from the wet market,asked the man to crack the shell leaving the whole coconut.peeled off the outer brown layer and cut into half.discard the coconut water.

SWEET CANDIED COCONUT

Ingredient:
1 tender young coconut,all brown skin removed
2 litres water
4 tbsp lime juice
500g caster sugar
1/2tbsp fennel seeds,two clove and some lime zest.

Method;
1.Shave coconut into very thin slices with a vegetable peeler.Bring water and lime juice to boil in a big pot over medium high heat,then add the shaved coconut.When the water  return to a boil,cook for two minutes.
2.Drain the coconut slices well and spread on tray.leave in a breezy place for 30 mins,until mostly dry to the touch.Combine coconut and sugar in medium container mix together till well coated.Cover the container and put in the fridge to stand at least for 6 hours,sugar will dissolve.
3.Scrape  coconut and syrup into a large,wide non stick pan.cook over medium heat,stirring frequently.syrup will thicken,watch carefully; just when sugar starts to crystallise,after about 10-12 mins,add fennel seeds,cloves and lime zest.Stir constantly until coconut slices are dry and covered with a sandy coat of sugar.Transfer coconut to a tray.as soon as it is cool,Store in airtight container.

CLAYPOT GLASSNOODLE

Few year back,I went to bangkok with my dad,sister-in -law and my brother.We stayed at Bangkok china town, we book a tourist guide  for a few day to show around bangkok,pataya,night market and where the thai people goes to the supermarket etc. My dad asks the tourist guide to bring us to the chinese restaurant owned by teochew boss.we order this glass noodle with crab and a few other dishes,when the bill comes,it not cheap,quite expensive.But the dishes taste delicious.

CLAYPOT GLASSNOODLE
groong ob wuoon sem mor din :thai name

Ingredients;
Prawns 300 g
glassnoodle 200g ( soak in water for half an hour,drain)
maggi seasoning 1 tbsp
oyster sauce 1 tbsp
sugar 1/2 tsp
oil 2 tbsp
corriander leaves 2 stalk
whole white pepper
garlic 5 cloves
coriander leaves 2 stalk (chopped)
spring oinion (chopped)
chicken stock 120 ml (use some chicken bones,legs to boil to get the soup)
1 big red chilli
Hua tiow wine 1 tbps ,1 tbsp black soy sauce.

Method;
In a pot,add maggi seasoning,oyster sauce,chicken stocksoup,whole white pepper,corriander leaves
mix together.put aside.

Heat a claypot,put in 2 tbsp oil,add in garlic,red chilli,chopped coriander,chopped spring onion,fry for a mins and add in the mix chicken soup ,1 tbsp black soy  and 1/2 tsp sugar to boil. Add in glassnoodle
stir fry well mix evenly ,put in the prawns,garnish with chopped chilli,coriander and spring onion and cover it using hot heat to cook till the prawn is cooked. ready to serve with a bowl of rice.

SOTONG SAMBAL TUNIS

This sotong sambal tumis can be found in every Mamak stall goes with nasi lemak rice or plain rice.
Is a very popular food in malaysia.My family loves to eat and  I have to cook extra rice for dinner.

SOTONG SAMBAL TUMIS

Ingredients ;
2 pcs sotong ( I buy ready soaked sotong)
100g dried chillies (cut into small pieces and soaked in hot water for an hour or more)
7 shallot ( peeled and sliced)
1 inch belachan
1 tbsp tamarind paste mix with a rice bowl of water.
3 tbsp sugar, 1cup cooking oil

Method;
1.Drain off the soaked chilli,grind the dried chilli,shallot,belacan to a fine paste
2.In a wok,Heat 1 cup of cooking oil.
3.Add in ground ingredient fry till fragrant and thick.Add in a bowl of tamarind water  and cook to a boil,add in the sotong and keep stiring till the gravy thicken and oil appear on the surface and add in salt
sugar according to your taste.

MUSHROOM RICE CROQUETTE

Mushroom rice croquette is another snack I make for his classmate 'sbirthday cos one of his friend
is allergic to butter.The recipe is from a stack of past issues magazine given to me by my good friend
who live with his son in singapore.

MUSHROOM RICE CROQUETTE

Ingredients
3 tbsp vegetable oil
1 large red onion,coarsely chopped
2 punnets fresh mushroom,thickly sliced ( I used dried shitake mushroom)
1 tsp salt
3 cups cooked rice
1 tsp garlic powder (  I used fresh minced garlic,fried slicely brown and dish out.)
1/2 tsp white pepper
3 tbsp coriander,coarsely chopped
2 small eggs,beaten
1 cup bread crumbs
Vegetable oil for deep frying.

Direction
1. heat the vegetable oil in a deep pan over low heat,fry the onion until translucent and light brown around the edges.
2. Turn up to medium heat and turn in the mushroom.Stir fry for 5 min or untiljuices in the pan have evaporated.Stir in 1/2 tsp salt. remove from heat and set aside.
3. combine the rice,1/2 tsp salt,garlic and pepper in a large mixing bowl.Mash together until mixture looks lumpy mashed potatoes.Don't over mix or it will become gummy.
4. Gently mix in the mushroom and chopped coriander
5.Divide the rice mixture equally to form 8 patties
6.Dip each patty into the beaten egg and drain the excess.Coat thoroughly with breadcrunbs
7. Deep dry the patties for 5 min or until golden brown.drain and serve with ketcup,mayonnaise or honey mustard.

TWO COLOURED AGAR-AGAR PUDDING

My sister tasted my strawberry jelly,she said nice.she told me my mum fridge have three kiwi fruit,
nobody want to eat,very sour.she asked me to bring back to cook the jelly,asking me to add more
sugar to it. I bring back to make this kiwi jelly adding another 50 g.At least not that sour and not to sweet,just nice. You can use any fruit you like.The recipe is the same as Two Coloured Agar-Agar
jelly Pudding.

TWO COLOURED AGAR-AGAR PUDDING

My eldest son  asked me to make some egg tart for his classmate birthday and cook something that do not contain any butter cos 'one of his classmate is allergic to butter. Thinking for  an hour,decided to
this strawberry jelly. He paid for the strawberry costing 10 dollar for 250g imported strawberry.
this is my first attempted to cook the layer agar pudding. I was so happy ,is turn out success.

Ingredients A:
7.5 g agar-agar strip
4 cups water
1/2 cups sugar
1/2 coconut cream
1/2 tsp salt

Ingredients B:
7.5 agar-agar strip
4 cups water
1/2 cup sugar
1/2 mashes strawberry,pinch of red colouring

Method:
1.Soak the two portions of agar-agar until soft.squeeze out excess water. set aside.
2.Ingredients A; pour 4 cups of water into a pot.Put in agar-agar,cook over low heat until it dissolves.
 Add sugar and cook until it dissolves.Pour in salt and coconut cream.Bring to a boil and remove from
 heat.
3.Strain .Transfer to a Jelly mould or round pan.Leave until the mixture is set.
4.Ingredients B:The method is the same as that of ingredients A. After straining,pour in the strawberry,
  pinch of red colouring,Mix well and leave to cool. Using a spoon to pour into the first layer slowly until the jelly mixture is finished.Top with a sliced strawberry.

Tips;Make sure the first layer the surface is thick by touching,your hand should feel dry.If wet,wait
       a bit longer.Do not wait for the surface layer too thick,or it won't stick together.Timing is
       important.

BLACK PEPPER PRAWNS

My hubby and children loves to eat prawns,this dishes is from my indonesia cookbook. The first time I am cooking this dishes.Lately  I took out all the stack of cookbook to read through pages by pages.
Some I have bookmark down.If you like black pepper flavour,try  it.

BLACK PEPPER PRAWNS

Ingredients;
500g prawns
6 small chilli padi (diced)
1tbsp ground black pepper
1 tsp cooking wine
1 tbsp butter
2 tsp finely chopped shallot
2 tbsps deep fried shrimps ( crushed0

seasoning
1 tbsp light soy sauce
2 tbsp oyster sauce
1 tsp chicken stock
1/4 water

Method.
1.Trim prawns. Dust prawns with cornstarch before deep frying.
2. Heat a large amount of oil until hot. Put in prawns and deep fry for a minute. drain.
3. Heat 2 tbsp of oil. Pour in shallot,garlic,dried shrimp,red chillis and black pepper and stir fry.
   Return prawns to wok. Sprinkle wine. Add seasoning and stir fry until cooked. Put in butter and stir
   fry further. Cover the lid and cook for 1 min. serve .

Cooking tips
The oil used for deep frying prawns must be boiling hot or the prawns will turn bad and mushy,thus affecting the taste of the dish.

PHOTO

SHRIMP PASTE SAUCE

SHRIMP PASTE SAUCE

1 tablespoon shrimp paste ( belacan )
1 tablespoon fish sauce
3 tablespoon juice
1 tables sugar
6 or 7 small chilli padi use blender to blend fine
2 cloves, crushed

place the shrimp paste on a piece of foil and cook it over a flame or burner for 1 or 2 mins,or in a hot oven until slightly burnt.
Mix the fish sauce ,lemon juice,sugar,chilli and garlic in a bowl. Add the shrimp paste and mix well,adding a little hot water if the sauce is too thick.
Serve the sauce with raw or steamed vegetables,or grilles fish. Extra chillies or garlic can be added to the basic sauce if you want to make it hotter or more colourful.

RAISIN RUM CUPCAKES

I have some crushed cornflake,do not known what to do with it.I borrowed a few  cookery book from my brother. One of the book is all cupcake from taiwan. Can't find a cupcake to do with cornflake.
At last I find one cupcake using powder biscuit. So I change to cornflake.Not bad,taste o.k.

RAISIN RUM CUPCAKE

Ingredient :
100 g raisin
Rum 100 g
Digestive biscuit  ( crushed to powder ) 100 g
Butter 80 g
Castor sugar 50 g
Egg 2 Rum 2 tsp
Plain flour 80g
1/4 tsp baking powder

Method :
1.Raisin soaked in 100g rum for an hour,when the raisin is soft,drain .Add the raisin to the biscuit powder  to coated evenly.
2.sift the flour and baking powder together.In a large bowl,beat butter and sugar till creamy.
3. Add in egg one by one beat for a min,add in 2 tsp of rum use quick beat to mix well.
4. Gradually add in flour and mix well combine,lastly add in the raisin ,use a wooden to stir well mix.
5. Spoon batter on the muffin cup and bake at 180 c.degree until cooked.

PASSION FRUIT CUPCAKES

PASSIONFRUIT CUPCAKES
source; julie le clerc

75 g.butter,soften
1/2 cup castor sugar
1 tsp vanilla
2 small eggs
1/4 cup passionfruit ( fresh )
1 cup plus 2 tbspself raising flour

Method:
1.Heat oven to 180c grease or line muffin pan with papercups.
2.beat butter,sugar and vanilla together until pale and creamy. Add eggs one at a time,beating well
   after each addition.
3.Stir in passionfruit pulp, then fold in sifted flour.Pour the batter into the paper cup full and bake for
   15 to 20 mins or until a skewer inserted into the center of one cakes comes out clean.

 

KUEH BANGKET SUSU

This plate I got from flea market,the seller ask for rm6.00. I bargain until I got rm 3.00. Is a beautiful plate and left only this one,is made in japan and the design is hand painted stated on the back of the plate. This bangket susu taste sweetand milky.

KUEH BANGKET SUSU
source: jajanevivi

Ingredients;
500 g sagu flour
100 g margarine.
150 g castor sugar
75 g condensed milk

Method:
1.In a dry wok using low heat to fry the sagu flour and some pandan leaves,keep stiring the flour till
   the pandan leaves is dry .dish out and put aside to thoroughly cool.
2.Add margarine,castor sugar condensed milk into the sagu flour and mix till well combine look like
    bread crumb.
3.Take some  of the sagu batter into a plastic mould,press till compact,knock it out.
4.grease the baking tray with some margarine,put the sagu cookies and bake for 10 min using low
   heat 140 degree c . Don't over bake ,it will get harden.
5. once is cool ,kept in an air tight container.


 

BLACK SESAME CUPCAKE

BLACK SESAME CUPCAKE;
source; 6 bittersweets

Ingredients;
6 tbsp unsalted butter,room temperature
3/4 cup sugar  ( I use 1/2 cup castor sugar)
1/4 cups toasted black sesame seed,process to fine powder
1 large egg,room temperature
1/2 tsp vanilla essence ( I omitted )
1/4 tsp salt
1 1/4 tsp baking powder
1 1/4 cup ( 155 g) all purpose flour
1/2 cup plus 3 tbsp milk

Method;
1.Preheat the oven 160c.Line a standard muffin pan with paper cup or muffin case
2.Cream the butter and sugar in a large bowl until light and fluffy.Add the sesame paste,egg,vanilla
   and beat until well combine.Gradually beat in half the dry ingredients.add the milk and mix well.Lastly add the remaining dry ingredients and mix until batter is well combined and smooth.
3.Fill paper cup until they are 3/4 full,lift the pan and and carefully slam it down to expel any large air
   bubbles in the batter.
4.Bake for 14 to 18 mins or until a skewer inserted in the center comes out clean. Remove cupcakes
   from pan as soon as possible. Cool completely.
 

BUBBLE RICE CUPCAKES

Bubble rice cupcakes

Ingredients;
90 g. butter
1/3 cup sugar
2 tbsp honey
4 cups bubble rice

Method;
1. Melted the butter, sugar and honey in a wok until sugar is dissolved and mixture is frothy.
2. Pour the bubble rice into the syrup mixture and stir until the bubble rice are coated.
3. Spoon the bubble rice mixture into a small paper cup.Put into a tray and bake for 12 mins or until
    slightly golden.
4. Once out of the oven leave the cups on the tray to cool a little and harden. keep in an air tight
    container.

BOILED PORK BELLY

Is a simple,fast and easy way to cook this dishes for dinner.I used lot of coriander leaves,cos my family love the smell of coriander ,very fragrant.

BOILED PORK BELLY

Ingredients;
400g pork belly

Seasoning
A whole garlic,peeled and minced
A few chilli padi ,sliced or minced
light soy sauce, some
1 tsp minced ginger
Some lime juice /Vinegar
4 stalk coriander leaves cut into 1 cm

Method:
Boil pork belly in a pot of  water to boil till the pork is cook.Drain it and let it cool
In a rice bowl add the seasoning,enough light soy sauce to cover the garlic seasoning.
Sliced the pork belly very thinly and put on to the plate layer it.put the cut coriander leaves on top of the pork .Put the seasoning in another small ball. Dipped the pork belly into the sauce when you eat

FINANCIERS

FINANCIERS
source; with a glass

Ingredients;
50 g.powdered almonds
70 g.sugar ( I use 60 g)
50 g. butter
2 egg whites
1 heaped tablespoon flour
A pinch of salt

Method :
1.Heat the butter in a pan on low heat and observe the milk solids, which will separated at the bottom.
 When they become light brown (hazelnut colour), put the pan aside.
2.Combine the eggs,the sugar,the almond powder,pinch of salt and the flour in a big bowl.
 Add gradually the butter,mixing with a spoon.
3. Pour the mixture into greased with butter forms-muffin forms ( or other small cakes forms)
    2/3 of their height.bake for about 15-20 mins until golden brown.Let them cool down before taking
    out of the forms.

JEMPUT PISANG

My hubby 'brother gave him quite a lot of banana (pisang emas).I kept a bunch of banana in the fridge
to make a banana cake but kept delaying cos' I don't have enough ingredients to makes cake.
My hubby kept pestering me that the banana is getting slight black. this is the easy recipe to cook.
Is for my children teatime.

Jemput pisang;

Ingredients;
250 g ripe banana
120 g plain flour
30 g caster sugar 1/4 tsp salt
1/4 tsp bicarbonate of soda

Method;
1.remove the skin of banana,finely mash.combine mashed banana with the rest of ingredients,mix well.

2.Heat up oil for deep-fry, spoon in some
banana mixture in the hot oil.Deep -fry over medium heat until cooked and golden brown,dish and drain
on to the kitchen  paper.

Har Kow ( Prawn Dumplings)

In my fridge ,I have some fresh prawn and it has been a long time,I do not cook this dishes. Take the prawn out and decided to cook this dishes,since I have some bamboo shoot.Normally after wrapping this dumpling,Iput in a round cake pan and wrap with a cling plastic wrap and put in  the fridge. The next morning I steamed  for my son breakfast before off to school. You can use other filling as well.

HAW KOW ( PRAWN DUMPLING)

Skin;
300 g. tang mein ( wheat starch)
100 Tapioca  flour
1/4 tsp salt
480-500 ml boiling water
1 tbsp shortening /  I used cooking oil

Filling;
300 diced prawn meat
100 diced fat meat
100 diced bamboo shoots,blanced and squeezed dry

Seasoning;
1 tsp salt
2 tsp sugar
1/4 tsp pepper
1 tsp sesame oil
1 tsp cornflour
1/2tsp chicken stock granules

Method:
1.Mix ingredients for filling with all the seasoning ,chill for 2 hours.
2.put tang mein .tapioca flour salt into a mixing bowl ,pour in boiling water and mix well .Add shortening /lard and knead into a pliable dough .Roll into a long shape ,cut into small pieces and into round thin pieces.
3.wrap up 1 tsp filling with a piece of skin and make into the shaoe of prawn dumpling.Steam with high heat for 5 minutes until cooked .Brush with a little cooked oil .Serve hot .

Note:
To enjoy the wonderful flavour of this delicious dim sum ,it must be served hot .Once it is cold ,the skin will de hard

Salt Baked Prawn

I used to buy prawn from a shop near a fishing village, freshly caught and direct brought to the shop by fisherman, this prawn consider as medium size, RM 28 per kg. That evening kept figuring what to do with this prawn, i just flipped through my old recipe book, and came across this recip-e that i haven't try. 

Come to my surprise, this dishes finished up very fast, seems like my kid and husband like it a lot. Ok, here is the recipe :

Ingredient A :

300 g shelled prawns

1 egg (beaten)

Ingredient B :

Chopped spring onions

3 tbsp garlic oil (including deep-fried chopped garlic)

1/2 red chilly (chop)

Seasoning :

2 tsp sugar

1/2 tsp chicken stock granules

Five-spice powder,

Pepper powder

1 tsp salt

Licorice powder

Marinate :

7 g salt

10 g chicken granules

15 g sugar

1 egg white

Sesame oil

10 g corn flour

Method :

1. Wash shelled prawns clean and drain away excessive water, add in marinate and stir to mix well, seat aside to marinade for a while.

2. Dip marinated prawns quickly into beaten egg, by then coat with corn flour, repeat until finish up using all prawns.

3. Heat oil in wok, deep-fry prawns until cooked, dish out and drain oil.

4. Heat oil in another wok, sauté ingredients B until fragrant , add in seasoning and deep-fried prawns to stir-fry slightly, ready to serve.