Tuesday, March 30, 2010

Fried white radish cake, simply delicious !!

Fried white radish cake is one of the item that I must order when we take dim sum in restaurant. Actually this cake is very easy to be prepared at home, just use the steamed radish cake and pan fry it, and the ingredients and method are very similar to steamed taro cake.


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-How we enjoyed? We like to eat with homemade sweet sambal, simple delicious !!

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-cook shredded white raddish with hot water, mix seasonings and flour, whisk till become a watery batter...



-saute dried shrimps, add radish, add watery batter, cook till thick paste, steam become cake..


Fried white radish cake
(printable recipe)


Ingredients350g shredded white radish
- (cook shredded radish with water till soft, drained and discarded the water)
250g rice flour
20g tapioca flour
500ml water
50g dried shrimps, soaked and chopped finely

Seasonings
1tsp salt
1tsp sugar
1/2tsp chicken stock powder
1/2tsp white pepper powder

Extra rice flour for dusting

1. Mix all seasonings with rice flour, tapioca flour and water by hand whisk till a watery batter.
2. Heat oil in a wok, sauté chopped dried shrimps till fragrant.
3. Add in cooked shredded white radish, mix well, pour in the watery batter.
4. Cook mixture for two to three minutes over low heat, stirring all the time, until the mixture turns to a thick paste.
5. Pour the paste into a greased cake tin. Smoothen the surface with a spatula. Place it in the steamer and steam over high heat for 45 minutes.
6. Remove the cake and allow it to cool thoroughly before cutting into slices.
7. Dusted rice flour over radish cake, shallow fry the radish cake slices till golden brown.
8. Serve with chilli sauce.

-I love the texture of this radish cake, neither too soft nor too hard, just perfect !! Now I start thinking to cook another usual way of enjoy radish cake, stir fry with egg and bean sprout, yum yum!! will share the recipe soon..



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Happy Cooking!!



Monday, March 29, 2010

Vanilla Prune Cup Cakes & Vanilla Buttercream

During the last school holidays, my daughter's classmates came over to my house as to do a school project together. I baked their favourite's pizza and cup cakes.



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-I add prune (ready pack from Sunsweet brand) in this cup cake, I learnt from Sulianmama here. This cup cake is a bit sweet for my taste, but kids enjoy this very much especially the buttercream..


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Vanilla Prunes Cup Cakes & Vanilla Buttercream
*makes 12 cup cakes

(printable recipe)

125g Butter
90g sugar
2 large eggs
150g cake flour
4tbsp milk
2tbsp heavy cream
1/4tsp vanilla essence
1/2tsp Baking powder
1/8tsp Baking soda
12pcs Lemon essence pitted prunes

1. Sift baking powder, baking soda and cake flour together, set aside.
2. Beat butter with the sugar until fluffy.
3. Add in egg one at a time, then add in vanilla essence, mixing well.
4. Fold in the flour, milk and heavy cream, combine well.
5. Pour ¼ mixture into a paper cup, place a piece of prune. Then pour the remaining 2/4 mixture.
6. Bake in pre-heated oven at 180C for 20mins.

Vanilla Buttercream

50g Butter
100g Icing sugar
1/2tsp vanilla essence
1tbsp heavy cream

1. Cream the butter in a hand mixer till smooth
2. Add in sugar and vanilla, beat till fluffy.
3. Add in heavy cream, combine well.


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HApPy BaKinG !!



Saturday, March 27, 2010

Long Bean Pork Rice

Almost every Chinese family also know how to cook this long bean rice especially Hokkian people like me, I like to cook this one dish meal during weekend, quick,easy and tasty !



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-some of the ingredients...

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-Rice toss well with all ingredients and seasonings, before add water in rice cooker..

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Long Bean Pork Rice(printable recipe)

Ingredients
450g Pork belly (cut into bite size, marinate with 1tsp of salt)
50g dried shrimp (soaked, lightly chopped)
350g Long bean (cut into 2” in length)
100g shallots (slice)
5 cloves garlic (chopped)
4 cups Thai Fragrant rice (washed and drained)
750ml water

Seasoning
1tbsp light soy sauce
1tbsp dark soy sauce
A dash of white pepper powder
Salt to taste

1. Heat some oil in a wok, saute shallot until crispy and golden brown, set aside.
2. Use the remaining oil, add in pork belly, sauté till slightly brown.
3. Add dried shrimp, stir fry till fragrant, then add chopped garlic and long bean, mix well.
4. Add in rice and toss well, add in the seasonings.
5. Remove the long bean rice and transfer to a rice cooker.
6. Add water and cook the rice.
7. Garnish cooked long bean rice with fried shallots, serve hot.



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Happing Cooking !!!



Thursday, March 25, 2010

Matcha and Red Bean Mochi Cake, full of surprise !!

When I first see this mochi cake, I tell myself i must try this cake immediately. Because I can not imagine a cake with crunchy outside and chewy inside, like you eating a mochi (Mochi is a sweet glutinous rice snack in Asia) or Nian Gao.. Something new to me!!
On our 1st trial, my family immediate fall in love with this mochi cake, the taste was so so good..even my husband seldom eat cakes, also gave thumbs up.
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-There is not much difference in colour before baking and after baking, look so beautiful.
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Recipe was adapted from My buttery fingers, a 17 years old girl talented in baking !!

Matcha and Red Bean Mochi Cake
**Makes 12 cup cakes
(printable recipe)
220g Glutinous rice flour
5g matcha powder (green tea powder)
85g unsalted butter, melted
145g caster sugar
180g evaporated milk
2 eggs
1 tsp baking powder
Cooked red bean

1. Sift glutinous rice flour, matcha powder and baking powder together.
2. Beat eggs and sugar until fluffy.
3. Add in melted butter, then evaporated milk, mix well.
4. Add in flour mixture, combine well.
5. Place paper cups on a muffin pan, scoop batter and place 1-2tsp cooked red bean in each paper cup.
6. Bake at pre-heated oven at 180c for 20-25mins.
My notes:-
-this mochi cake tasted crunchy & chewy when still warm, but turn moist when cold, anyway both ways also tasted good!!
-You can cook red bean by adding 100g red bean,4tbsp sugar with 800ml water, cook for 1hour or until soft and dry.
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Happy Baking !!

Tuesday, March 23, 2010

Spaghetti Aglio Olio with fragrant Ham

Spaghetti Aglio Olio is one of the pasta that I like the most, just with these simple ingredients-Olive Oil, Garlic and Basil leaves, easy, fast and good.

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-These are my favourite holders to store Spaghetti ingredients, Spaghetti Holder ( see the cute rabbit and dog !!) and Olive oil glass bottle.
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- Since Spaghetti Aglio Olio is a bit plain in taste, usually I like to pan fry some ham with light soy sauce till fragrant and add to the spaghetti
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Spaghetti Aglio Olio with fragrant Ham
(printable recipe)

400g Spaghetti (cooked as per packet's instruction)
4 dried chillies (washed, blanch in hot water, and cut 1” in length)
10 cloves garlic, sliced
3tbsp Olive oil
1tsp salt or to taste
1tsp chicken seasoning powder or to taste, optional

250g Ham, shredded
1tbsp light soy sauce
1tbsp Olive Oil

1. Pan fried ham with olive oil, add light soy sauce, stir fry till fragrant, set aside.
2. In another clean pan, add olive oil, garlic and dried chillies, stir fry till aroma.
3. Add in cooked Spaghetti and stir well. If the mixture is too dry, add some water.
4. Add in seasoning and fried ham, dish out and serve hot.


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Happy Cooking !!

Monday, March 22, 2010

Chocolate chips pancakes & chocolate sauce

My 1st time prepared pancake at home, can you believe this? Believe it.....
Yes, is true..I don't know why somehow pancake never listed in my baking list before...even I have done so many type of baking..


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Recipe adapted from ReeseKitchen, but I replaced cheese with chocolate chips and prepare some chocolate sauce as my family are chocolate lover. This pancake recipe is good, the texture is just nice and perfect. Thanks Reese for kind sharing !!

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Chocolate Chips Pancakes & Chocolate sauce
*makes about 10 pancakes

(printable recipe)
Pancake Ingredients:
150g Self raising flour
60g Sugar
1/4 tsp salt
110ml Fresh milk
2 egg yolks (Large)
2 egg whites (Large), lightly whisk
1 and ½ tbsp Corn oil
70g chocolate chips

Pancake Method:1. Mix flour, sugar and salt in a mixing bowl.
2. Add in egg yolks, milk and corn oil, use a hand whisk to stir well.
3. Add in egg white and stir to combine, then add in chocolate chips, lightly mix well.
4. Spoon batter onto a non-stick pan (without oil) to pan fry until golden brown on both sides

Chocolate sauce- Melted 30g dark chocolate over double-boiler, and add 2tbsp of heavy cream and mix well, set aside.


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Happy Baking !!

Sunday, March 21, 2010

Yakitori meal at Sumi-ka, Birthday gifts..

I choose to had my Birthday dinner at Sumi-ka Japanese grilled House at Subang Jaya, specializing in Yakitori (Japanese style grilled chicken skewer)owned by a Japanese. Their Yakitori are so fresh and yummy, I will visit this restaurant again and again since my family love Japanese foods.


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-Just a simple fresh cabbage and soy sauce, also taste fresh, sweet and good..



-Throw the empty skewer into this holder please...




-I got to know this restaurant via PRECIOUS PEA blog. Check more details in her blog here
-Reasonable price, but they only accept CASH !!

Sumi-Ka is located at:
No. 19, 1st Floor, Jalan SS15/4
47500 Subang Jaya, Selangor
Tel: 03-56329312 or 016-2249312 (Mr Kiyoshi Ota)
Email: otakiyo69@yahoo.co.jp






- A postcard, Birthday card and two cute key chains from Somewhere in Singapore. She is so nice sent me a postcard after i left my comment in her blog saying I have never received a postcard ! Thanks to Sharon..



-My sister-in-law Annie specially knitted a shawl for me, this shawl is so beautiful. Thanks Annie.



-I show you few ways how to wear a shawl, you may check her lovely blog-My Knitting Gallery.

Friday, March 19, 2010

Upside Down Rice

When the lazy bugs attacked me during weekend, usually I will cook one dish meal for my family. Easier, faster and delicious. Why not you give it a try of this "Upside Down Rice" in this weekend?

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-Steps to assemble Upside Down rice

2010 Blog photo-Mar


Upside Down Rice
(printable recipe)

Cooked Thai Fragrant Rice

Fried eggs

Mixed vegetables and chicken
-150g Mustard veggie, cut 4cm lengths
-150g Cabbage, slices
-2 Chinese sausages, slices
-70g carrot, slices
-100g dried Shiitake mushrooms, soaked and halved
-500g Chicken breast, cut bite size
-4 cloves garlic, chopped
-Seasoning-1tbsp Oyster sauce, ½ tbsp light soy sauce, 1tsp Fish sauce, and salt 1tsp or to taste

1. Heat oil in a wok and fry garlic until lightly golden. Add chicken meat and fry till colour changed.
2. Add in mustard veggie, cabbage, mushroom, sausages and carrot, stir fry well
3. Pour in some water and cook over medium flame.
4. Add seasoning to taste, then dish out.

Steps to assemble Upside Down Rice

1. Place one fried egg on a rice bowl.
2. Top with Mixed veggie and chicken
3. Top with cooked rice
4. Place a serving plate on top of the bowl
5. Flip the plate upside down
6. Remove the rice bowl, and release the contents onto the plate

My note: You may replace any type of vegetables which are available in your fridge. Try not to over cooked the fried egg, when the runny egg yolk mixed with rice, they are just perfect and delicious.

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Happy Cooking !!

Thursday, March 18, 2010

Nian Gao (Chinese New Year sticky cake) Puff

There are many ways of eating Nian Gao (check my homemade Nian Gao here), for me, usually I just wrap it with spring roll skin and pan fry or fry with sweet potato and yam. Recently I learnt a new way to enjoy Nian Gao (from a TV cooking show), something new and tasted not bad wor..


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-Place Nian Gao on the puff pastry and sprinkle some peanuts on top..

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-Apply egg wash and sprinkle with white sesame seeds...

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Nian Gao Puff
(printable recipe)

Ingredients
Chinese Steamed Sticky cake / Nian Gao, cut lengthwise
Frozen Puff Pastry, thawed and roll it out thinly, cut into rectangle
Peanut, roasted and pounded
1 egg yolk, beaten
White sesame seeds

Method1. Place Nian Gao on the puff pastry
2. Sprinkle some peanut on top
3. Fold it over to close the edges
4. Made few cuts on top of the pastry
5. Brush the pastry with some egg wash, sprinkle some sesame seeds
6. Bake at pre-heated oven at 180c for 15mins or until golden brown

My note-This time, I share with you the ingredients and method only, as I did not record down the actual weight of Nian Gao and Puff Pastry, it depend how many Nian Gao you have, then you adjust the pastry and other ingredients accordingly.


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Happy Baking!!



Wednesday, March 17, 2010

Stir Fried Cabbage with Turmeric

When I cook curry, usually I like to stir fry some Indian style of cabbage to accompany with curry. Simply easy and yummy !!

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Stir Fried Cabbage with Turmeric
(printable recipe)

Ingredients
½ a cabbage, sliced
4 cloves garlic, chopped
30g dried prawns, soaked in water for 15mins
1tsp mustard seeds
2tsp turmeric powder
2 dried red chilli, cut
2 sprig curry leaves
Salt to taste

1. Heat oil in a wok, add in dried prawns, stir fry till aromatic.
2. Add in garlic, mustard seeds, dried red chilli and curry leaves, stir fry till fragrant
3. Add in cabbage, mix well and season with turmeric and salt. You may add a little water to moisten the vegetables. Cook until veggie is done (about 2-3mins).
4. Serve with rice and curry.



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Happy Cooking !!

Tuesday, March 16, 2010

Homemade Caramel Popcorn, and Avatar

Desmond brought back a popcorn box after he watched the 3D Avatar movie, as he said he wants me to prepare popcorn for him and he can use this Avatar box to put the popcorns. I immediate run to supermarket to buy corn kernels when I saw a homemade caramel recipe, and the result was super good, tasted exactly like those we bought from the cinema.....


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- Since this is my 1st time pop the corn kernels (only a small bunch), my kids and I shouted and overwhelmed when I opened the lid and we see popcorns all over the whole wok...Just amazing!!

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-Drizzle caramel over the popcorn
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Recipe adapted from Ohbin, Thanks to Ohbin for kind sharing of this great recipe.
Homemade Caramel Popcorn
(printable recipe)
300g Corn Kernels
6 tbsp corn oil

300g sugar
110g butter
270g water

To pop corn kernels
1. Pour corn oil into a wok/pan, coat entirely the wok.
2. Heat oil over medium flame
3. Add the corn kernels, stir fry to mix well till corn kernels start to expand and pop
4. Cover the wok, slowly move the pan to keep the popcorn from burning in spots.
5. When the popping slows down to the point that you don’t hear much pop, off the flame.
6. Take off the lid, and pour popcorn into large bowl., remove unpopped kernels.
7. Spread onto the prepared baking sheet and set aside.

To make caramel popcorn1. Add sugar in a clean wok/saucepan over medium flame, cook till melted and become syrup.
2. Add in butter and water, keep stirring till become thick caramel (put a drop of caramel into a bowl of water and when it is not immediate dissolved , then the caramel is ready)
3. Let the syrup cool slightly, then drizzle over the popcorn. Toss the popcorn carefully using spoons.
4. Bake at preheated oven at 150c for 20-30mins, stir from time to time.
5. Store popcorn in airtight containers.

my note- Do not over drizzle the caramel over the popcorn, otherwise the excess caramel will stick to your teeth when you eating them..no fun lo....


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Happy Baking !!

Monday, March 15, 2010

Chicken Curry Chinese Style

This is a typical Chinese style of Chicken Curry and this is the way how my mom used to cook. And we also like to serve this style Chicken curry in any kind of party e.g. Birthday party, Baby full month party & etc and usually to eat together with fried mee hoon (rice vermicelli) or fried noodles. Chinese style of chicken curry is slightly difference from Indian style as we do not add so many kinds of spices like cinnamon, cumin, coriander & etc.


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-some of the ingredients


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-lightly brown the potatoes in hot oil

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-chicken mix with all ingredients and spices in the wok...

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Chicken Curry Chinese Style
(printable recipe)

Ingredients
1kg chicken, cut into bite-size pieces
2-3tbsp chilli paste
2 potatoes, cut into halves, slightly fry in hot oil
4 sprig curry leaves
2 stalks lemongrass, smashed
300ml coconut milk
200ml water
1tbsp curry powder
1tsp turmeric powder
2tsp salt or to taste
1tsp sugar or to taste
4tbsp cooking oil

Pound these ingredients
1 Big onion
8 shallots
4 cloves garlic
1” ginger
2 stalks lemongrass


1. Heat oil in a wok, sauté the pound ingredients and chilli paste until fragrant.
2. Add in chicken pieces, lemongrass, curry leaves, stir fry for 1min.
3. Add in curry powder and turmeric powder, mix well.
4. Pour in water and bring to boil (2-3mins).
5. Mix in coconut milk and fried potatoes, and simmer till the chicken is cooked (about 15mins).
6. Add in salt and sugar, combine well.
7. Dish out, serve with steamed rice.

*my note-if you like to have more gravy in your chicken curry, then add more water and coconut milk..

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HAPPY COOKING !!
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