Saturday, October 10, 2015

Pumpkin AngkuKuih - 金瓜红龟粿

Hi dear friends. I have been missing for quite a long time.

Today I am back and I present here pumpkin dough angku kuih with peanut filling. This is my first attempt using pumpkin to make the dough. I would like to mention here my recipe is just a guideline. You have to adjust the water or flour portion when making the dough.  I used Malaysia pumpkin which contains a lot of water content.  When your dough is dry, add little more of water,  or if the reverse happens where the dough is wet and sticky, just add a little more of flour. Knead till you get a pliable and smooth dough.

Recipe:  (Makes 10)

Ingredients for filling: (Mixed together)
100 g  toasted and ground peanut (available at supermarket)
40 g fine sugar
1/8 teaspoon salt
1/2 tablespoon cooled cooked water or coconut milk
1 tablespoon creamy peanut butter

For the skin dough:
120 g pumpkin (without skin and discard the seed)
80 g glutinous rice flour
1/4 sugar
15 ml or more water, depends on the pumpkin water content

1)  Cut pumpkin into pieces, steam and mash whilst hot.
2)  Combine flour and sugar with number 1 above. Knead and slowly add in water bit by bit. Knead till form a smooth and pliable dough.
3)  Roll each skin dough into balls. Lightly flatten the dough, wrap in filling and sealed properly.  Press it into mould lightly and knock out on a piece of greased banana leaf. Finish  the rest. Based on the mould that I used, I used 22 g of the skin dough and 18 g of filling.
4)  Steam over medium heat for 8 - 10 minutes until cooked. Lightly brush with oil. Serve.

I even made some pumpkin look-alike kuih.

Sunday, June 21, 2015

Cheese Cake Bread (ver. 2)

This is a revised post. This bread is so good and tasty that I must once again share it with you. I like the fine texture of the bread, its cheesy taste and the sweetness and sourness of the blueberry jam. They are a perfect match.

The recipe is here.

Wednesday, June 10, 2015

Steamed Minced Pork With Lotus Root

How easy is it being a full time housewife, needing to cook dinner 365 days a year?

Let me tell you, it is not easy at all. How many different recipes can you possibly conjure up? Sometimes, I just run out of ideas and resort to simple dishes. The above - steamed minced pork with lotus root, is one example. My first time putting lotus root and minced pork together, I had come across a similar dish at a food court recently.

Not only is it easy to prepare, this dish is healthy as little oil and sugar are used. In fact, you only need about ten to minutes to prepare the ingredients, and let the rice cooker/steamer do the rest of the job.

The usual lotus roots you find are dark brown and coated in mud. However, I used white lotus root here as I find that the crunch adds variety to the minced pork. Choose the younger (smaller and lighter in colour) ones for added crispiness.


(A)- 300 g minced pork
      - 1 teaspoon salt
       - 1 teaspoon light soy sauce
       - 1 tablespoon water
      -  2  teaspoon corn flour
      -  white pepper powder

 (B) - 100 g lotus slices (cleaned and peeled skin and then sliced thinly)

(C)  - 2 tablespoon or more of cooked water (adjust to taste)
       -  1 teaspoon light soy sauce
       -  1/4 teaspoon dark soy sauce (for colouring, optional)
       -  1/2 teaspoon sugar

1)  Combine ingredients (A) and mix well. Use a pair of chopsticks  to  stir at one direction until the water is fully absorbed by the meat. Once completed the meat becomes gooey, and the texture is smooth.  Add in  lotus slices, gently crush the lotus root into rough pieces as you blend them together with the minced pork.
2)  Steam the minced pork mixture for 15 to 20 minutes.
3) Once done, drain the sauce from the plate. Mix ingredient C into the sauce and pour back into the dish. Garnish with spring onion and serve with plain rice.

Sunday, June 7, 2015

Nasi Lemak, Belacan Chilli Paste

Have been cooking Nasi Lemak for N times but realised that my recipe has never been recorded in my blog.

The essence of nasi lemak is in the coconut rice and the belacan chilli. If you get these two ingredients right, you will have dished out a Nasi Lemak as good as, if not better, than those commercial outlets. Enjoy!

Warning: Please cook more rice. :)


Ingredients for Sambal Chilli paste :
- 100 g dried chillies, soaked in hot water for 30 minutes, drained
- 25 g belacan,  wrap in a kitchen tissue paper and toast in microwave for 1 to 2 minutes, crushed into powder
- 1 big onion, peeled and sliced
- 10 small onions, peeled
- 3 pip garlic
- 1 tablespoon assam keping, mixed with 1 bowl of plain water to get assam water
- 1 chicken cube or ikan billis cube
- cooking oil for cooking
- half bowl or more pre-fried ikan billis

1) Grind dried chillies, garlic, big onion, shallots and belacan into fine paste. (if you do not want to toast your belacan in microwave).

2)  Heat up a wok, put adequate oil to cook the ground chilli paste. Stir constantly and cook till the  oil separates from the paste. At this time the colour of the paste is darker.

3)  Add in chicken cube, assam water (adjust your sourness to adapt to your taste bud), sugar, salt to your taste. Dish up.

To Make Nasi lemak sambal chilli:
1) Fry 1 big onion (sliced) till fragrant. Put 2 tablespoon chilli paste, 2 tablespoon assam water, 1/2 bowl water, and sugar to taste. Then add in ikan bilis to toss for a while. Here only a guideline for you - adjust the amount of spicyness and the amount to prepare for number of guests. The remaining chilli paste can be kept in the fridge/freezer for future use.

Ingredients for Coconut rice:
4 cups  rice
3 pandan leaves
2 cm piece ginger, scliced
1 lemon grass, lightly smashed
5 cups santan (coconut milk) from 1 coconut (or l packet  200g  Kara coconut milk add water to get 4.5 cups or 5 cups of water)
1 teaspoon salt


Wash rice and drain.  Boil together with the  above ingredients  till  the rice is cooked through. Let it stand for 20 minutes. Stir to loosen rice grains before serving.

With this simple and humble basic belacan chilli paste, you can prepare other dishes such as:
Ikan bilis chilli sambal

Sambal Prawns

Fried Dried Mee Siam

Fried Mee Siam:

300 g beehoon, soaked for 30 mnutes, drained
30 g dried shrimps, soaked for 10 minutes, drained and diced.
2 small (bean-curd) tofou, cut into small cubes, deep fried till crispy.
2 tablespoon fermented beancurd (bean paste)
2 tablespoon basic belacan sambal chilli paste
sugar, assam water to taste
1/2 bowl of chive, cut into lengths
30 cents bean sprouts
2 eggs, beaten and fry, cut into strips
2 shallots, 1 pip garlic, chopped

1) Heat up oil in a wok, fry dried shrimps, garlic and onions till fragrant.  Add in fermented bean, chilli paste, paste, sugar, salt and bee hoon. Stir fry for few minutes.
2)  Add assam water, cover , and let it cook over low heat for 5 minutes or the beehoon is softened.
3)  Add in bean sprouts and continue to cook for 1 minutes. Pour in chives, toss and mix well.
     Dish up and serve with bean curd pieces and egg.

Thursday, May 28, 2015

Mango With Glutinous Rice - 椰汁芒果糯米饭

Recipe: serves 4

Ingredients (A):
200 g glutinous rice (soaked  in water for 30 minutes)
2 to 3 pcs of Pandn leaves

Ingredients  (B)Topping
1 cup coconut milk
2 to 3 tablespoon sugar
1/2 teaspoon salt

(C) 1 mango, sliced  (I like rainbow mango from Thailand)

1) Mix topping and cook over low  flame, keep stirring till just boil.
2)  With microwave cooking method: Drain rice and transfer to a casserole, add water just above the rice.  Place pandan leaves on top. Cover and cook on high heat for 10 to 15 minutes in microwave oven. Check the doneness.  Add 1/2 portion of  Topping into rice and mix well.  Cover and stand for another 15 to 20 minutes.
3)  Transfer  the rice pudding on a serving plate with mango slices and drizzle with the remaining topping.


Note: You can steam the glutinous rice in a steamer over high flame  for 30 minutes.

Tuesday, May 26, 2015

Chinese Steamed Rice Cake - 白糖糕

I would like to share with you this simple and tasty Chinese steamed cake.  I made it today. The Chinese steamed cake turned out to be springy and fragrant.  Give it a try if you are a fan of baitanggao (白糖糕)。

Recipe: Adapted from Josephine's Recipes


A)Yeast Stater:
     1 teaspoon instant dried yeast
     2 tablespoon warm coconut milk (below 38 deg C)

Method: Mix well and rest for 20 minutes.

B) Main batter:
i)   280 g rice flour
     300 ml water
ii) 140 g sugar
     200 ml water
     100 ml coconut milk

1) In a big bowl, mix well ingredients i) till smooth.

2)  Boil ingredients ii) till the sugar dissolves and the syrup just comes up to a boil.

3) Pour the hot syrup into rice flour mixture. Whisking constantly, and let the batter cool to room temperature.

4)  Add yeast stater into cool cooked batter. Cover and leave for 2 hours at room temperature.

5)  Grease a 20 cm round cake pan and place it in the steamer to preheat for 5 minutes.  Then uncover, pour the batter into the hot pan,  cover the steamer tightly and steam for 25 - 30 minutes until risen and springy -firm.

Friday, May 22, 2015

Angku Kueh

What do I do with mung beans?

Initially I was preparing them for tao suan (a type of Chinese dessert) but changed my mind because none of my children fancy it. So I ground the mung beans into paste as ang ku kueh fillings.

I have made purple, green and yellow ones (link here) and my mood today convinced me to make ang ku kueh with red skin. The skin dough is made up of  sweet potato and glutinous rice flour. The sweet potato used was yellow and after adding a little bit of red colouring, the appearance of the dough turned into a lovely rosy cheek colour . They are lovely and sweet.