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.