16 April 2015

Kuih Dadar / Kuih Ketayap (Sweet Coconut Crepe Roll with Grated Coconut Filling)


So many thing happened during this Easter Holiday, we have experienced our first massive sandstorm ever happened in Qatar which is the one worth record down here. The aftermath sandstorm was bad enough to make many flights delayed, and most of the friends I know have to wash and clean their house for hours! The sad news for the aftermath sandstorm is summer is official here and most of my vegetables in the garden is dying...the only plant that able to survive is the Desert Roses. 

Try out a few new recipes this week, making a few unsuccessful cakes as well. But I am happy to share this successful soft and sweet coconut crepe roll with grated coconut filling in brown sugar with you. Its traditional name is Kuih Dadar (or some call it Kuih Ketayap). I think this is the first snack which I didn't eat when I was young. My parent didn't eat this Kuih Dadar, they have not serve it to us and I come to like this snack because of a lot of food blogger has made it. And one of my friend here made a good Kuih Dadar, I tried and come to like it as well. 

When I search for Kuih Dadar recipe, I found it has some differences, some add glutinous rice flour and oil in the grated coconut filling, I chose not to add glutinous rice flour base on my personal expectation for the taste of the filling. I want to be able to munch on the sweet grated coconut. Just purely the taste of sweet brown sugar and grated coconut is enough to make you like this Asian snack. As for the crepe, I'm making it without using lye water. This recipe produces a nice springy soft and smooth crepe as it has the tapioca flour in it too.  

01 April 2015

You Tiao (Chinese Cruller 油条) (No Alum Version)


油条,一道儿子喜欢的食物这里是没卖的。我对它是又爱又怕,不想让孩子吃化学物的我尝试了好多不同的食谱,加米粉版啦,加泡打粉版,加苏打粉版都一一弄过。。。就是不想用Alum 明矾。出来的成品不是像外头卖的那样轻脆,而是有重量,外带脆内空的。这一个食谱的成品是我还可以接受的 没明矾版食谱。不是轻脆的成品,但好吃,安心。

One of my son favourite snack is Chinese Cruller (You Tiao), I have been trying many recipes to replicate the You Tiao we can get like selling outside, the light crispy texture with the hollows inner. But unfortunately, it can not be achieved without the alum powder. A chemical I'm not using. This recipe I'm going to share produce a heavy texture, hollow inner, and a bit crisp outer when it is still hot. This is a no alum version of You Tiao.

I'm referring my recipe on Helen's video recipe with changes.

Kuih Seri Muka 士丽拇卡蓝花糯米糕


These two weeks has been very tough for many Singaporean. Most of us (Including me a Singapore PR) were sadden by the passing of Singapore's Founding Father the late Mr. Lee Kuan Yew. This great and visionary leader has contributed greatly on the peace of Southeast Asia and help shape the dynamic economic growth in the region, he has leave behind a legacy for Singaporean. Thank you Mr. Lee for everything you have prepared for us, you are and still will be the giant in my life as you have gave us hope and vision to work hard for our future on a fair ground, now, my son will be proud to call himself a Singaporean... Thank you Mr. Lee! ...Farewell, Rest in Peace. 

Few days ago saw Joceline posted her beautiful Seri Muka and I discovered her recipe is using a portion of tapioca flour which is different from the recipe I used previously. Since I have all ingredients in my pantry I swing into action to make Kuih Seri Muka this morning, clearing some ingredients before I go on my Easter Holiday. 

This is indeed a beautiful recipe as my hubby and son also thumbs up for the springy texture of the top green layer. 

李光耀老先生的过世,好多人都感到愁障伤心。李老先生把他的一生都供献给了新加坡,他对东南亚一带的和平,经济供献大家都有目共睹的。他对家庭,晚妻的爱和照护更是一个让好多人学习的榜样。你是我生命中的巨人,你给了我们一个公平的机会去创建我们的将来,谢谢你! 我的孩子可以骄傲的说他是新加坡人。。。告别了老先生,请安息!

近几天Joceline上了一道漂亮蓝花糯米糕,发现那食谱里用了木薯粉是和我早期的蓝花糯米糕食谱不同的。心想快把家里的材料在复活节假期前处理了才好。我家人都喜欢那QQ的班蓝椰酱层,谢谢你的好食谱Joceline!


16 March 2015

Ham Chim Peng (Chinese Five Spice Doughnut 咸煎饼)



今天终于下雨了!在这里可是难得一见的。那湿答答的路面,那清新的空气,那扑鼻而来只有雨独有的味道。。。是那么的想恋。我和儿子走在雨中一时忘了我们人在中东的实事,脚下贱踏的雨迹是那么的真实,心里知道这将很快的消失。

咸煎饼,小时候很喜欢的小吃,老爸喜欢买的夜宵。我想说。。。不难弄!要点是:Starter Dough 一定要发上八小时,醒面时一定要醒好,油一定要够烧,下锅煎之前一定要压扁面团。明天弄给集会的成品希望也是满意的才好不然一定被大姐头骂死咯。别遭踏了那来得不易的南乳!

Ham Chim Peng or Chinese Five Spice Doughnut is a street food I used to eat during my childhood days. I made this once sometime in Mar 2014 the taste was good as I love to taste the strong red fermented bean curd (Nam Yu) in the Ham Chim Peng. But...too much red fermented bean curd in the dough will turn the texture into light maroon and after deep fried the Ham Chim Peng its crust is really dark in colour, which is a bit unslightly. 

I modified a bit on my previous recipe, and must give thanks and credit to some of the friends who tasted the first batch of Ham Chim Peng and  for their sincere feedback, I tried a few rounds on perfecting the Ham Chim Peng and ...here it is the lovely texture, colour and taste. Thank you! You know who you are!

This recipe is with 1/4 tsp of baking soda. An ingredient I hardly use in my recipe.

10 March 2015

Sweet Potato Donuts 红薯甜甜圈


Recently true realization of the meaning of "if you help someone who is in difficult situation don't expect that person to be kind to you when he/she comes out from the shit". Of course, it pay off for us to see another true character of human being. I thank God for that. 

Today I started my day well with two free cups of chocolate milk from Bread Talk. Doing my usual round of attending to the plant in my garden make me feel refresh and free from any burden. I prefer to be alone in the home doing my own stuff most of the time, it was this way for the pass many years, this really rejuvenate my mind and soul rather than having coffee morning with people, this statement I think will make me "anti-social" in the eyes of many busybody. Life is so short, please let me live the way I want. 

Donuts is popular in my home, this time I added golden sweet potato in it instead of the pumpkinThe water contents in my sweet potato is less compared to my previous pumpkin donuts, so the flour I used is about ~280g. Homemade donuts is healthier choice compared to buying  from outside because we can use fresh cooking oil and lesser sugar in the donuts. I'm going to make another batch these few days! 

Verdict: This donuts remain soft until the third day, no heating up is requires but if compared to my super soft pumpkin donuts, I prefer the soft texture from the pumpkin donuts. The dough for this donuts is not as sticky as the pumpkin donuts. Water contents in the dough is crucial, in future may just use 250g of flour instead of 280g. 

04 March 2015

Chinese Roasted Pork Belly (Siu Yuk 脆皮烧肉)


Recently many things happened and my mind was too occupied to come back to this space doing what I love to do...writing my blog. 

God has a plan in everything, His priority never change... every times when I think of this issue, I felt so touch by how faithful God answer our prayers, this time is so tangible. He came and handled the incident for me, now I'm happy that I no longer holding grudge against the people involved in the incident. 

First time making Roasted Pork Belly in such a big bulk, 3 kg! It was for the second day of Chinese New Year gathering. I was so happy that the roasted pork belly turned out with a crispy crackling skin, the meat was tender and juicy! I'm using the recipe method that use the coarse sea salt to cover the skin at the first stage of roasting.

17 February 2015

Dahlia Butter Cookies (Strawberry Flavour) 草莓口味花开福贵牛油饼



This will be the last bake for the coming Chinese New Year, my previous baked on Dahlia Butter Cookies was with rose essence flavour, I like it but my hubby said he doesn't like the rose aroma. Today, even I still not completely  feeling well, I make an effort to bake this Dahlia Butter Cookies (Kuih Semperit) again with strawberry flavour. My boy loves this melt-in-mouth cookies with his flavorite strawberry aroma! Another beautiful Chinese New Year cookies that love by my family. 

May the Blessing of God be showered on you and your family, wishing you a Happy and Prosperous Chinese New Year!

新年快乐,一切顺心,身体健康,万事如意!

13 February 2015

Valentine Rainbow Heart Cookies 情人节心型采红曲奇


第一次这面子书上看到Eugenie Kitchen的情人节心型采红曲奇就大大喜欢,於是就动手弄了。烘焙这种采红曲奇真的还得花点耐心,还有得计划好面团的厚度,这是成功的关键得记得哟!成品是亮丽的香脆牛油曲奇。。。我的牛油曲奇过早切面团了道至曲奇的背面不工整。

Fall in love with Eugenie Kitchen's Rainbow Heart Cookies when I saw her video on Facebook for the first time! Swung into action to bake this beautiful Rainbow Heart Cookies. I'm going to say that this is not a simple task as it involved lot of patient for the cookies dough to harden in the fridge and you need a little planning on the cookies dough thickness. 

The height of the dough before cutting has to be the same height as your cookies cutter. When you are flattening the dough, you have to estimate with your cookies cutter on what is the maximum number you can cut out from the dough, then decide the wide and length of the dough you are flattening. For my case, I want to cut out two hearts on each slice of the dough and  with the cookies cutter thickness, I have four slices of the dough stack. I got 9 rainbow hearts. With one salvage from the left over dough.

The end result is an awesome, attractive, crunchy butter Valentine Rainbow Heart Cookies that everyone who want to eat it will say "I love you!" Hahahaha!!! My hubby said it!! 

Happy Valentine's Day!

Note: For future bake on this cookies, I will prefer using 160C~170C to prevent the browning on the side of cookies. My cookies was baked at 190C for 10 mins.