27 June 2016

Muah Chee (Glutinous Rice Snacks with Peanut and Sugar)

Muah Chee the soft and chewy glutinous rice cake coated with peanut and  sugar... it was not my childhood favourite snack. I only get to try out this Asian snack when I was living in Singapore. My hubby loves this snack very much, I can remember we always buy it from a stall in Chinatown whenever we go there. 

I made Muah Chee years back using microwave method, it was very easy. This round I'm using the recipe which need to cook and fold the dough until it is done. When I was trying out this recipe, I discovered it was hard for us to judge when we should stop folding the glutinous rice dough, it took me a while to exercise my fingers! ^^ The ratio for flour and water has to be 1:1. I'm over joy with the end result. If you make too much and can't finish consume it within a day, you can store it in a airtight container on the kitchen top overnight, reheat in the microwave for a 25 seconds will bring it back to the softness just like freshly make.  

23 June 2016

Takoyaki (Japanese snack)

First time making Takoyaki, I'm using a recipe given by a friend. The ingredients used are a bit different from the traditional Takoyaki as there are Parmesan cheese and milk in it. 

When I recount how I had tracked and bought the Takoyaki machine, I laugh at myself and I believe the friends who went through that moments with me will still laugh together with me too. That's how the life I had in Qatar, miss you all over here.

Yield: 38 pieces

18 June 2016

Sweet and Sour Sticky Short Ribs

This sweet and sour sticky short ribs is one of my family favourite dish! The original recipe called it Gao Sheng Pork Ribs (高升排骨)because of the portion of its ingredients. One part rice wine, two parts sugar, three parts Chinese white vinegar, four parts the light soy source, five parts water, the increase of its ingredients ratio, that's why they name it. I didn't follow the quantity of the original recipe because I don't want to add too much light soy source and sugar in it.  

It is a very delicious short ribs dish, and easy to prepare from our home kitchen. The secret for a delicious plate of sweet and sour sticky short ribs is you have to first deep fry the short ribs with low heat then turn to high heat before stir fry it with seasoning. This will ensure the short ribs is cooked and tender. 

17 June 2016

Red Rubies with Coconut Milk

This is another backlog post, made the red rubies dessert while I was still in Qatar. Bought the pack jack-fruit from Family Food Centre. 

Usually you will find this dessert on the menu of Thai restaurant. They called it Tub Tim Grob. The red ruby is actually water chestnut coated with tapioca flour and red food colouring. The crispy ruby and the sweet Jack-fruit match so well with coconut milk! 

Homemade the red rubies is fun, this dessert is lovely for summer! We are now entering the Winter session over here, miss the sunshine in Qatar where all the plants grow and blossom during their Winter session. 

16 June 2016

Kale Avocado Banana Smoothies

Kale is the popular vegetable at my home since I get to know of its nutrition facts. It belong to cabbage family and like other leafy greens it is loaded with lot of antioxidants, can help lower the cholesterol, etc. The best part is it can be added to our diet very easily, for instance, by adding Kale in salad or smoothies are some easy ways I usually do.

Just by simply adding a small bunch of Kale, the nutrient of this smoothies increase a lot! You can add whatever quantities of kale, avocado, and banana to suit your family taste, there isn't any fix recipe for this smoothies, if you like the smoothies to be more creamy and thick, add less milk. If you love the smoothies to be more runny, add more milk to it. Just that! 

15 June 2016

Japanese Cotton Cheesecake (8" round pan)

Trying out my new one piece Mondo 8" round pan, 4" height, I bought it online from Baking Pleasure. Well, because of this Japanese Cotton Cheesecake...my kitchen has a few new baking pans! Add to the previous attempts, this is the sixth!

Oh dear! Again! The surface peeled when I trying to flip the cake over. I use a different silicon cake mat not the Silpat mat! Put aside the sad incident....the cake texture is very good, soft, light and cottony cream cheese texture! 

12 June 2016

Ban Jian Kuih (Peanut Pancake)

Ban Jian Kuih (Peanut Pancake) is not only my childhood favourite snack but also my son favourite snack too. It is hard to imaging my boy like this Asian street food so much!! This round I'm trying out another recipe which is without yeast but with baking powder. I didn't use the alkaline water and baking soda. 

The verdict: The Ban Jian Kuih is crispy while it is out from the pan, make sure you know how to store it to prevent condensation which will soften the Ban Jian Kuih. 

10 June 2016

Kuih Lapis Legit (Spekkoek) 印尼式千层糕

I baked this Indonesian style Kuih Lapis Legit or multi-layers spice cake two weeks ago, it was not a perfect cake as the distinctive layering are not obvious on some layers, this cake has 15 layers, there were holes between layers too. 

I notice there are many difference recipes used by bakers, put the number of eggs a side, we can category the recipes into two common one. One type of recipe is only using egg yolks and the other one is using egg yolks and egg whites with the ratio 2:1. I'm trying out with the later.

03 June 2016

Pan-Fried Buns with Chives and Pork Filling 韭菜猪肉馅饼

It has been a while since I last make a Chinese bun. This afternoon I made 24 pieces of pan-fried buns with chives and pork filling. This is a delicious juicy meat bun with crispy outer layer. Today the filling is very special because I added about 200g of my leftover roasted pork belly in it too! My family love to eat this pan-fried bun with Chinese black vinegar and "Loaganma" brand chili.

The bun dough is without yeast in it, it is consider easy to make.