30 May 2019

Hokkaido Milk Bread Loaf 北海道牛奶面包

Siu mai 烧卖

Chu Zai Ping Mooncakes 猪仔饼



Kuih Talam and Pandan Chiffon Cake

Baked the chiffon cake and Kuih Talam few weeks ago for my LG members. 

Recipe adapted from Kathrine Kwa youtube video

Ingredients for bottom layer 10g green peas flour 30g tapioca flour 120g rice flour 130g caster sugar 1/2 tsp salt 300ml pandan juice ( 6 pandan leaves blended with 300ml of water) 200ml thick coconut milk 120ml water 1/2 tsp alkaline water
add a drop of green food colour (option) Ingredients for top layer 50g rice flour 25g tapioca flour 250ml thick coconut milk 1 tsp salt 250ml boiling water

1. in a mixing bowl, add green peas flour, tapioca flour, rice flour, sugar, salt, pandan juice, thick coconut milk and alkaline water, stir until mix well. Sieve the mixture, add 120ml water to it.
2. Boil the mixture and keep stirring until the mixture slightly thicken, remove from heat and pour into a grease plate, steam for 18 mins in medium heat until the mixture is cooked.
3. In a clean mixing bowl, add rice flour, tapioca flour, coconut milk and salt, stir until mix well. Add hot boiling water. Sieve the coconut mixture and pour on top of the green layer. Let it steam for 18 mins in medium heat until the mixture is cooked.

Fried Hokkien Noodle 炒福建面

久违了,炒福建面!那猪油渣是关节好吃得不得了,当然得配搭自家弄的Sambal Belancan才算是天依无缝。面条是用Udon。

Cook this Fried Hokkien Noodle for my LG supper few weeks back. Used about 15 Udon's noodles, the feedback on this dish was great. All noodles was cleared that night.

ingredients for crispy pork belly:
100g pork belly skin, cut into small cubes
4-5 tbsp cooking oil

Ingredients for marinate pork belly:
200g pork belly, cut into thin short strips
Marinate for pork belly:
2 cloves garlic, crushed
5g of white pepper
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tsp corn starch

Condiments for the noodle:
15 udons
10 pieces of fish balls, sliced into thin
4 cloves garlic finely chopped
1 big bunch of choy sim, cut into short or any type of green vegetables
pork belly cubes (zhu yu char)

2 tbsp oyster sauce
4 tbsp oil which used for fried pork belly 
4 tbsp dark soy sauce
2 tbsp light soy sauce
180ml chicken stock
2 tsp white sugar
a dash of white pepper

1 tbsp cornflour, 2 tbsp water (mix together)

Frying crispy pork belly cubes (zhu yu char): In a frying pan, add cooking oil, stir fry the pork belly skin in high heat until it turns slightly brown and crispy. Set aside the pork belly cubes (Zhu Yu Char) for later use. Drain the remaining oil into a small bowl for later use.

Marinate pork belly strips: Mix the pork belly strips with all the ingredients for marinate and let it rest for at least 30 mins. 

Frying hokkien noodle:
1. Boil a big pot of water, when water boiling, add the udon (cook the 15 udons in batches), let it cook for 5 mins until the udon is thoroughly cooked, fish out the udon noodle and soak them in a pot of cold water. Set aside for later use.
2. In the frying wok, add 4 tbsp of pork flavoured oil, add chopped garlic, stir fry for a min then add the marinated pork belly strips, stir fry until the pork belly is cooked, about 5 mins Add sliced fish balls and choy sim. Stir fry for 2 mins, add the chicken stock and seasoning, when the water is boiling, add the conflour mixture, keep stirring until the gravy thicken. 
3. Add the cooked udon noodle into the wok, mix and stir well for 1 min, switch off the heat. 
4. Place the noodle in serving plate and garnish with crispy pork beely cubes, serve with sambal belacan. 

Sweet Potatoes Angku Kueh

Come back to my blog and do something I love and passionate about. I need to wear my reading glass to take the photo nowadays ...which is so inconvenient, if not the focus point will not be right. Using my old recipe for the Angku kueh. 

220g split skinned mung beans (soaked for more than an hour, drain and steam)
120g sugar
150ml pandan juice
1/4 tsp salt
50g cooking oil

1. Steam the mung beans for about 45 mins, then blend it while hot.
2. Boil 150ml pandan juice, sugar, salt in a wok till boiling.
3. Pour in the blended mung beans and stir fry.
4. Add in oil and fry till the mung beans mixture almost dry and mix well. 
5. Remove from fire and set aside to cool.
6. Divide the mung beans into small balls.

skin dough:
300g sweet potatoes (steamed and mashed)
200g glutinous rice flour
1 tbsp rice flour
2 tbsp sugar
3 tbsp cooking oil
180ml water (gradually add in)
a few drops of red food colouring

some banana leaves, wash, cut into right size to fit the dough

Steps for pastry:
1. Mixed all ingredients by hand.
2. Make into a dough, leave for 20-30 minutes.
3. Grab a portion then wrapped in the filling.
4. Dust the mould and dough with some glutinous rice flour before pressing in the dough.
5. Knock out & place on the cut & greased banana leafs.
6. Brush a bit of oil on top of the cut banana leafs before placing the dough on top.
7. Use a steamer, steam on medium heat for 8-10 minutes.
8. When its done, brush oil on top of each kueh to prevent sticking together.