STEAMED CHICKEN WITH CHINESE SAUSAGES

Simple steam chicken meat with chinese sausages to serve with rice for lunch or dinner.is a tasty dishes.

STEAMED CHICKEN WITH CHINESE SAUSAGES

Ingredients;
2 whole chicken leg ( cut,slice into pcs)
2 stalk chinese sausages ( boil with water till it slightly expand off heat,slices thinly
1 stalk spring onion  cut smaller section
some ginger shredded thinly

Seasoning
1 tbsp oyster sauce
1 tbsp ginger juice
1 tbsp light soy sauce
1/4 tsp sugar
1/2 tsp sesame oil
1/2 tsp pepper corn
2 tbsp shaoxing wine
1 tbsp cornstarch

Method.
Mix chinese sausages,chicken slices with all the seasoning.adjust the seasoning according to your prefer.
let it stand for 2 hour or chill tin the fridgre.Heat  a steamer,use a chopstick to arrange a pcs of chicken meat ,atlernate with a pcs of chinese sausages,top with shredded and spring onion and put to steam for 20 min or till the meat cook throught

KUIH BAKAR PANDAN

Malay sweet dessert,love this sweet pandan,coconut milk flavor and soft texture.Easy to make and using simple ingredients.Hope to try a recipes I do not make before,will success because do not wish to waste thing,cost of everything gone up.

KUIH BAKAR PANDAN
source;Azie kitchen

Ingredients;
1 cup plain flour
1 cup castor sugar (I use 3/4 cup)
1 cup water with some pandan leaves to blend together to get 1 cup ( add a drop of green colouring)
2 cup thick santan
3 egg
some lightly toasted sesame seed for topping

Method;
1.in a big mixing bowl,add in all ingredients to blend together.( I use hand whisk).whisk to a smooth batter without limp and sieve through.
2.use a 9' round or square pan,grease with cooking oil and put into oven together to preheat.Make sure the pan is hot enough before pouring in the batter.
3.Bake 180 degree c for 10 min ,take out,sprinkle the toasted sesame seed on top evenly and put back
into oven to bake for 20-30 min.Adjust to your oven temperature.baking time maybe different.

MAGIC CUSTARD CAKE

Special about this cake is 1 batter during baking,separate into 3 layer,dense at the bottom,custard in the middle and sponge on top. I love this cake is not to sweet,soft texture.Still need room to improve baking this cake.Is a spanish cake.

MAGIC CUSTARD CAKE
source;kitchen tigress

75.icing sugar
45g egg yolk
85g unsalted butter,melt and cool
12g water
3/4 tsp vanilla essence
85g plain flour
360g full fat milk ,lukewarm
105g egg white
20g castor sugar

Method;
1.fully lined 1 pcs cake pan with parchment paper without cutting corner of paper.preheat oven to 160 degree c.use 18 x 18x5 cm
2.sift icing sugar into mixing bowl,add egg yolk.whisk till mixture is ivory pale.Add melted butter,water,vanilla.whisk till combined.sift plain flour into mixture,add salt whisk till just evenly mixed.
Add milk,whisk till evenly mixed.
3.separately whisk egg white on hogh speed till thick foam forms,add caster sugar.continue whisking at high
speed till egg white are at stiff peak stage i.ewhen whisk is lifted egg white form peak that;s straight,not hooked and bit of grainy.add to yolk ixture ,mix with whisk till fully combined.
scrape down with spatula and mix till even.
4.pour batter into cake pan.level top with spatula.Bake till golden brown and edges of cake don't squish when pressed gently 50 minutes.
5.Remove cake from oven unmould by lifting cake out of pan.

NONA MANIS

This is indonesia kuih,is almost taste like talam,delicious,coconut and pandan flavor,soft  firm texture.
Quite easy to make, second time in making.Be careful when cooking the batter,can't be hurry especially the white batter,take time to thicken.make sure to pipe in the middle and don't pipe too deep.

NONA MANIS
source;masam manis

Ingredients A
1 egg
1/2 cup castor sugar
1 cup santan (packet Kara brand coconut milk,200ml,add a bit of water to make 1 cup)
1 cup flour
Method;
1.in a big bowl ,break the egg,beat till the egg fluffy,set aside.
2.in a mixing bowl,sift flour,castor sugar add in santan mix well,add in the beaten egg and use a hand whisk to whisk till well combine .set aside.

Ingredients B
1/2 cup thick santan (use kara brand coconut milk)
1/2 cup water and 7 pandan leaves blend together and filter to get 1/2 cup add bit of green colouring
1/4 cup castor sugar
1/4 cup cornflour, pinch of salt
Method;
1.In a small pot, add in pandan juice and thick santan,mix well.Add in castor sugar,flour,cornflour,salt and use a hand whisk  to whisk to a smooth paste.put on to the gas stove,to cook using lowest heat and keep stirring till shiny and slight thicken off heat. Add in to ingredients A batter,use a hand whisk to whisk to a smooth shiny thick batter.whisk longer to get to this stage.set aside.

Ingredients C
1 cup santan Pekat.(use kara brand coconut mik add some water to get 1 cup)
1 tablespoonful flour
1 tbsp castor sugar
1/2 tsp salt
Method;
add all ingredients C in a small pot,mix well.put on a gas stove,using lower heat,use a wooden spoon continously stirring till thicken.wait for it to cool a bit and put into a piping bag,cut off the tip.
Meanwhile put a steamer  bring to a boil.the lid use a cloth to cover,so when steaming the water vapour won;t drop to the kuih to get a smooth surface.( This take time to cook till thicken)

use a small plastic cup,grease with oil ,add in the green batter to less than 3/4 full.
pipe in the white cooked thicken batter  in the middle of the green batter ( in cup) it will push out the batter to a full cup.put to steam for 7-10 minutes.take out and wait for it to cool in the cup before taking out.

STEAMED PRAWNS WITH MINCED GARLIC

When steaming prawn or any other seafood,it must be very fresh.when eating out in restaurant,very few menu on steamed seafood unless they have the fresh one.I love this simple steamed prawn.

STEAMED PRAWNS WITH MINCED GARLIC

Ingredients;
300g fresh medium prawns
1 stalk spring onion ,chop

Seasoning
3 to 4 tbsp minced garlic
1 tsp cornflour
1/2 tsp salt
1/2 tsp sugar
some pepper

Method;
1.trim medium prawns and devein.rinse and cut prawns into halves.
2.Heat 1 tbsp of oil into wok and then stir fry minced garlic over low until fragrant.remove and add in seasoning and mix well.then pour top of prawns and steam wit steamer over high heat for 8-10 minutes.remove ans sprinkle diced spring onion on top

KUIH KERIA

Kuih keria a malaysia doughnut and a oldies snack.make of cooked masked potatoes and mix with some flour to a smooth dough.shape into doughnut and deep fried and coated with icing sugar or cook syrupy

KUIH KERA

Ingredients;
500 g yellow sweet potatoes,boiled in water till soft,drain,peel,masked
100g plain flour,sifted
a few tbsp water if necessary
5 cup cooking oil for deep frying

coating;
5 tbsp sugar,3 tbsp water or icing sugar to dust

Method;
1.mix and knead mashed sweet potatoes and flour to a firm dough,add tbsp of water if necessary.
2.roll dough into a sausages about 5 cm in diameter.cut into 2 cm thick round.make a hole in the center of each round dough with the back of a wooden spoon
3.heat up oil,deep fry sweet potatoes rings till golden brown.dish and drain.
4.In a clean wok,cook sugar and water till syrupy and thick,add fried sweet potatoes rings and keep stirring till all potatoes rings are well coated with syrup and evenly crystalised.Use low heat to cook the syrup.dish and serve.

PORRIDGE WITH CENTURY EGGS

porridge is a common food staple among the chinese and commonly consumed as a breakfast.It easily digested by the body and a well loved dish in tropical countries.this porridge can get in dim sum restaurant.

PORRIDGE WITH CENTURY EGGS

Ingredients;
12 bowls water
150g jasmine rice or any rice
50g glutinous rice
120g minced meat
2 century egg (removed shell,rinsed and diced)
2 tbsp chopped ginger

preparation
wash rice and glutinous rice together,drain.Add 1 tsp salt ,1 tbsp oil,mix well,marinate for about 30 minutes.
Minced meat put in a bowl and marinade with,add 1/4 tsp salt,1 tsp light soy sauce,a dash pepper powder,1 tsp starch,2 tsp oil,1/2 tbsp .set aside.

Seasoning; 1 tsp sugar,1 tsp salt,1/2 tbsp shao xing wine
Garnish ingredients; a dash each sesame oil and pepper powder.1 stalk spring onion,wash ,chop fine

Method;
1.Bring 12 rice bowl of water to boil at high heat.pour in the rice, bring to a boil,lower heat to medium to cook for an hour, without lid,stir occasionally,make sure the rice don;t stick to the bottom of pot.
2.when rice soften,stir porridge with 3 pair of bamboo chopstick or whisk to make the rice more soft and smooth.
3.add minced meat,century,chopped ginger,reduce to low heat and cook for 10 min,add seasoning and stir well.serve with garnishing ingredients to each individual bowl