14 June 2019

Char Koay Kak 2019 (Fried Radish Cake 炒萝卜糕)

(a) 300g radish (shredded)
(b) 220g rice flour, 40g tapioca flour, 20g wheat starch, 250g water, 1 tsp salt, 1 tbsp sugar
(c) 500ml water (add during frying stage)

Ingredients for frying the radish cake:
3 tbsp chopped sweet pickled radish (chai poh)
3 cloves garlic, minced
2 eggs
some spring onions
some chives
some bean sprouts
cooking oil

seasoning (to taste, adjust according to your liking as the sweet pickles radish is a bit salty):
dark soy sauce, kecap manis (sweet dark soy sauce), light soy sauce, pepper, sambal chilli (if using)

Making radish cake:
1. In a mixing bowl, combine (b) and cold water together.
2. Cook (a) with water till soft (turn translucent). Discard water.
3. Heat pan with 1 tbsp oil, fried the shredded radish for 2 mins. pour it into (c). (500ml water)
4. Continue cooking till boiling. stir in flour mixture and cook over low heat all the time until the mixture turns to a thick paste.
5. Pour the batter into a steaming pan. Steam over boiling water for 30 mins. Cool the radish cake thoroughly before cutting into cubes.

Frying radish cake:
1. Heat oil and fry minced garlic and sweet pickled radish till aromatic.
2. Add bean sprouts, chives. Toss until well combined. 
3. Add in radish and fry with medium heat until the radish cake turn lightly browned and slightly crisp. 
4. Add in seasoning and fry to coat evenly.
5. Push the radish cake to the side of the pan then crack eggs into the pan. Allow the eggs to set slightly before flipping the radish cake over.
6. Finally Garnish with chives and serve hot. 

04 June 2019

Blueberry Pie 蓝莓派

这个派摸盘直买到今才用了不到几次,上星期终於弄了一个好吃又不会甜的蓝莓派,我教会生活小组的朋友都很喜欢。蓝莓的陷料是用了冷冻蓝莓加糖和署粉调煮,甜度是可以调控自己喜欢的甜度,派底部是用了消化饼干(Digestive Biscuit), 派顶部是用了Store bought shortcrust pastry。

80g white sugar
3 tbsp cornstarch with 2 tbsp water
1/4 tsp salt
1 tsp ground cinnamon
600g frozen bluberries (can use fresh or can bluberries in syrup, make sure you drain all syrup )
2 tbsp butter

350g McVitie's digestive biscuit
1/2 tsp cinnamon sugar
1/2 tsp ground nutmeg 
150ml melted butter
20g white sugar

1 piece of store bought shortcrust pastry
1 egg yolk, lightly beaten

1. In a medium soup pan, add 150g bluberries and sugar, cook until the sugar disolved and bluberries turns soft, add in cornstarch liquid keep stirring until the bluberries liquid thicken, add in salt, cinnamon and the remaining bluberries, mix well. Remove from heat. Set aside to cool.
2. In a medium size pastic ziglock bag, place the 350g McVitie's digestive biscuit, add sugar, nutmeg and cinnamon sugar. Crash the biscuit to crumbs.
3. Pour out the biscuit crumbs into the pie dish, line the pie dish with biscuit crumbs, lightly press it to make them compact. Bake in the preheat oven at 190C for 10 mins. After that, take out the pie dish and let it cool down a bit.
4. Pour berry mixture into the crust, and dot with butter. Cut the shortcrust pastry into desire shape and lay the pastry over the dish pie, crimp and flute the edges.
5. egg wash the shortcrust pastry.
6. Bake pie on lower shelf of oven for about 45 mins or until the crust is golden brown.

Creamy Fish head Curry with Prawns 咖喱鱼头和大虾

入冬,今天终於下雨了! 细雨綿綿又刮风,吃咖喱来养胃暧软是在好不过了。这次是自己调了咖喱粉非常有成就感。浓调带有香料和椰奶香的咖喱汁是我所喜爱的。吃着时想起小时所喜欢的印度咖喱鱼那味道太怀恋了。食谱参考了Cooking Ah Pa的Facebook video.