Monday, May 30, 2011

Nyonya Dumplings

Dumplings Festival is just around the corner.Many people buy or make dumplings themselves.For me, I make my own dumplings.There are many types of dumplings, like Nyonya dumplings,savoury dumplings,alkaline dumplings....but,right now, I want to share this Nyonya dumplings.Nyonya dumplings taste rather sweet than salty.The sweetness comes from candied melon.Here's the recipe from my mom:

For filling:
1.5 kg ground meat,can use chicken meat
10 shallots,chopped
7 cloves garlic,chopped
80 gm coriander seed
1 tbsp white pepper
380 gm candied melon
15-20 mushrooms
3 tbsp dark soy sauce
3 tbsp soy bean paste(tauchu)

Method :
Wash the coriander seed,put in a tray and dried it under the sun.
Toast the dried coriander seed in hot pan until fragrant.Grind it until very fine.
(You can use ready made coriander powder, but I prefer to make it)
Soak mushroom until soft, cut into small pieces.
Chop candied melon into small pieces.
Heat 4 tbsp oil.
Stir fry chopped shallots, until fragrant.
Add chopped garlic,stir fry until golden brown.
Add in soy bean paste,stir fry again,when it looks a little dry,
Add in chopped mushrooms,stir fry untill fragrant.
Add in ground meat,stir fry again.
Add in dark soy sauce and pepper,stir fry again.
Add in chopped melon,stir fry.
Lastly add in ground coriander,stir fry, until it becomes thick.
Dish up and set aside.(I normaly made this one day earlier)

How to make Nyonya dumplings:

2 kg glutinous rice (divide it into 1.2kg and 800 gm)
2 packet  of bamboo leaves
some hemps strings
20 gm dried Blue pea flowers
500 ml water
41/2 tbsp oil (divide it into 3 tbsp and 11/2 tbsp)
5 tsp salt (divide it into 31/2tsp and 11/2 tsp)
Some pandan leaves cut into pieces

Soak the bamboo leaves overnight.
Boil 500 ml water, put in blue pea flower,let it boil for 1 minute, off the fire.
Let the blue pea flower sit in the water for 20 minutes, squeeze out the pulp,let it cool.
Wash 1.2kg glutinous rice and soak it overnight.
Wash the 800 gm glutinous rice, soak in the blue pea water( add more cold water to the blue pea water),overnight.

The next day:
Wash and drain 1.2kg glutinous rice,then add in 3 tbsp oil and 31/2 tsp salt.Set aside.
Wash the 800 gm glutinous rice,then add 11/2 tbsp oil and 11/2 tsp salt. Set aside.
Wash the bamboo leaves and boil it for 10 minutes,drain.(can be done 1 day earlier,make sure the leaves soak in water,so it won't dry)
Fold bamboo leaf into a cone and fill with 1 tbsp glutinous rice, make a hole and fill in 11/2 tbsp filling,top with another 1/2 tbsp white rice and 1tbsp blue rice and a piece of pandan leaf.
Cover shape it into dumplings,tie it up with hemp string.
Boil water in a deep stock pot,3/4 of the pot.
Put the nyonya dumplings into the pot,fully covered with water.
Cover and bring to boil, lower the heat and cook for 3-4 hours untill cooked and soft.
(can use pressure cooker, cook for 40 minutes)
Remove and hang it, let the Nyonya dumplings dry.Serve.
Prepare for the filling.

Making the dumpling
Fold bamboo leaf into a cone shape.

Fill with 1 or 1/12 tbsp white glutinous rice.

Fill with the filling and pandan leaf.

Fill with 1/2 tbsp white glutinous rice and 1 tbsp blue glutinous rice.

Fold and tie up with the string.Ready to cook.

The cooked Nyonya Dumplings.

Friday, May 27, 2011

Steam Moist Chocolate Cake

I saw this Steam Moist Chocolate Cake from Jess kitchen and Cooking Crave look so delicious,and yes indeed it was sooo delicious!! The sweetness of the cake , just right for me.Thanks Jess and Amy for this wonderful recipe. Here's the recipe ,which I get from here :

180 gm butter
200 gm caster sugar
200 gm full cream evaporated milk
2 eggs, slightly beaten with fork
100 gm plain flour
50 gm cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract or 1 tsp vanilla essence
2 tbsp of rum(optional)

Lined 8 or 9 inch square pan with aluminium floil.
Sift the flour,cocoa powder,baking powder and baking soda into a large mixing bowl.Set aside.
Combine caster sugar,evaporated milk,vanilla essence and butter in a saucepan.
Stir over low heat until sugar dissolved and butter is melted,turn off the fire and keep warm.
Heat up the steamer.
Add the beaten eggs into the slightly cold evaporated mixture and stir till well mix.
Pour the mixture into the flour and stir till well mix(cake batter should be runny)
Pour the batter into the lined pan and place the pan into the steamer.
Cover the top of the pan loosely with a piece of aluminium floil.
Cover the steamer and steam over medium heat for 45 minutes.
Cool the cake in pan before turning out for decoration.

Chocolate Fudge Topping.
200 gm condense milk
1/2 tsp vanilla extract or 1 tsp vanilla essence
2 tbsp corn oil
20 gm cocoa powder,sifted
A pinch of salt

Combine the sifted cocoa powder, condense milk and corn oil.
Stir over low heat till thicken.
Add in salt and vanilla essence.
Cool the chocolate topping a little before spreading on the cake.
Refrigerated before serve.

Thursday, May 26, 2011

Fried Chicken In Chilli Sauce

I like to try new dish,and chilli sauce chicken is one of them.Original recipe don't have much gravy.But, I think in this chilli sauce chicken, I cook the sauce not thick enough, so there's gravy.Anyway, this chilli sauce chicken taste yummy too.Here's the recipe...

2 chicken whole legs,  deboned and cut into pieces
3 cups oil for deep-frying
1 onion (I use 5 shallots)

1 tsp salt
1 tsp sesame oil
few dash of pepper
1 tbsp cornflour

3 tbsp chilli sauce
1 tbsp tomato sauce
1 tsp sugar
2 tbsp water

Mix chicken with marinade and marinade for 30 minutes.
Deep fry in hot oil until golden brown.Dish and drain.
Heat up 1 tbsp oil and saute onion(shallots) until fragrant.
Add in sauce and bring to boil until thick.
Add in fried chicken and mix well.
Dish up and serve.


Tuesday, May 24, 2011

Steamed Cod Fish With Crispy Radish

Normaly, I'll just steam the cod fish with spring onion and ginger,and pour some sauce over it.But, I found this interesting recipe at  kuali.  I tried, and it's so delicious.Here's the recipe that I had modified according to our taste bud.You can add more chopped garlic.

1 piece cod fish
50 gm preserved chopped radish(choypoh),washed and drained
11/2 tbsp chopped garlic
2 stalks spring onion,section
3 thin slice ginger

1 tbsp light soy sauce
1 tbsp fish sauce
1/2 tbsp sugar
1/2 tbsp cooking wine(I use Shao Hsing Hua Tiao wine)
80 ml water

Heat 1 cup oil in a wok and deep-fry the preserved radish and garlic until golden brown and crispy.
Remove and set aside.
Combine seasoning in a small saupan and bring to just boil.Set a side.
Clean cod fish and pat dry with kitchen towels.
Place the spring onion and ginger on the cod fish and stem over rapid boiling water for about 10 minutes.
Remove cod fish from steamer and discard the spring onion and ginger.
Pour the sauce over the cooked cod fish and sprinkle with the crispy radish and garlic.
Serve hot.

Monday, May 23, 2011

Honey Glazed Chicken With Ginger

Another honey chicken recipe.This dish taste, a little bit sourish (vinegar)and sweet (honey),not much gravy.In  this dish, I love the ginger, I ate it all.Here's the recipe:

2 chicken whole legs, cut into pieces
1 tbsp light soy sauce
1 tbsp cornflour
50 gm young ginger,sliced

1/2tsp salt
2tbsp sugar
4tbsp white vinegar

3 tbsp honey
1 tbsp light soy sauce
2tbsp marinated ginger juice
2 tbsp water  

Mix the young ginger with marinade and season for 1 hour.
Mix chicken with light soy sauce and corn flour.
Deep-fry the chicken in hot oil until cooked and golden brown.Dish and drain.
Pour sauce into a pan, add in drain ginger pickles and cook at low heat until thick.
Add in fried chicken, mix well and dish up.Serve.


Sunday, May 22, 2011

Sisip Ikan Cencaru(Hardtail Scad Fish)

When buying this hardtail scad (ikan cincaru)fish, I'll ask the fish monger to peel off the skin for me.Some people like to fry it with the skin on, but not for us.My mom always make this dish,it's one of our favourites.She called this Ikan Cili Garam.Some Nyonya restaurant will serve this dish too.Let's see what you need for this dish.

2 hardtail fish(ikan cincaru)
Oil for frying

Chili paste(cili garam):
4 fresh chillies
8 shallots,peeled
3 cloves garlic
some salt and sugar to taste.

Cleaned the hardtail fish, rub some salt and leave it for 5 minutes.
Pound all the chillies,shallots and garlic.
Add salt and some sugar in the chilli paste.This paste we called it cili garam.
Wash the hardtail fish,pat it dry,then at the back of the fish cut a slit.
Stuff the chillie paste into the slitted fish.
Heat oil in a pan,fry the hardtail fish until cooked.
Dish up onto a plate , add some oil from the frying fish.
Add soy sauce and serve.

Friday, May 20, 2011

Dulce de Leche Chocolate Brownies

When I saw Wendy made this Dulce de Leche,I found it's interesting.So, I follow her method and did 1 can.After that I don't know what should I do with this dulce de leche? I really,really don't know, I just keep it,until I drop by Annie's blog.She made Caramel Brownies,so I was thinking, change the caramel to dulce le leche and  here we are, Dulce de Leche Chocolate Brownies.I use her recipe as a guide line, and although the outer(top) layer crispy a bit, but the result, fantastic, so yummy!! Here's the recipe that I adapted from her blog and modefied...

I am submitting to Aspiring Bakers #7 - Chocolate Delight(May 2011) hosted by DG from Tested and tasted


For Brownies:
210 gm unsalted butter
350 gm chocolate , coarsely chopped
3/4 cup caster sugar
4 eggs
1 tbsp vanilla essence
11/4 cups all-purpose flour
1/2 tsp salt
1 cup semisweet chocolate chips(I forget to

For the filling:
400gm dulce de leche
1/3 cup heavy cream ( I use whipping cream)

Line 8 inch square pan with foil.
Pre-heat the oven to 180C.
Sieve all-purpose flour.
Combine the butter and chocolate in a heatproof bowl set over a pan of simmering water.
Heat,stirring occasionally, until completely melted and smooth.
Remove bowl from heat.
Whisk in the sugar, eggs and vanilla essence until incorporated.
Stir in salt and flour, just combined.
Spread about half of the brownie batter in the prepared pan.
Bake for 20 minutes.
Remove from the oven and let it cool for 20 minutes.

Meanwhile, make the filling.
Combine the dulce de leche and whipping cream in a medium saucepan over a small heat.
Stirring frequently until well combined.My texture not very smooth, still got small lumps.
Immediately spread the filling over the cooked brownie.
Pour the remaining batter over the filling.Spread evenly.
Sprinkle chocolate chips on top of the brownie.
Bake for 30-40 minutes.
Slice and serve.

This is my dulce de leche.I think I overcooked it.
This is the filling,still got small lumps there but nevermind, cause later I'll bake it and it's in the middle of the brownie...hahaha..

Wednesday, May 18, 2011

Cheese Cupcake

After having quite a number of cream cakes,I decided to make this cheese cupcakes.And this recipe require 6 egg yolks, but my mistake, I used 3 whole eggs only ...hahaha...Although mistake have been made, it's still taste delicious, just a little bit hard not soft as usual, but still ok .Furthermore my 2 girls love anything with cheese.And another recipe from Alex Goh's cookbook.Here's the recipe:

3 egg
3 egg yolks
180 gm sugar
pinch of salt

1/4 tsp vanilla essence

165 gm flour
1 tsp baking powder

60 gm milk
65 gm cheddar cheese, grated

70 gm corn oil/melted butter (I used canola oil)

Some grated cheddar cheese

Grease and line the bottom of cup cake or muffin mould with paper cup.
Sieve (C).
Cook (D) until the cheese melts.Set aside.
Whip (A) until light and fluffy.
Add (B) and mix well.
Fold in (C) and mix until well blended.
Add in melted(D) then (E), mix until welcombined.
Pour it into the prepared mould and sprinkle some (F) on top.( I forgot to sprinkle some).
Bake at 200 C for 18 minutes  or until firm and golden brown.
Remove from oven and cooled on the rack.Serve.

Tuesday, May 17, 2011

Fish Fillet with Ginger And Spring Onion

Got fish fillet, but don't know what to do ?Ok,try this, taste very delicious!See the little gravy there?So yummy goes with white rice.....                                                                                                               
Here's the recipe:

300 gm fish fillet, sliced
50 gm sliced ginger
3 stalks spring onion, cut into 3cm length
2 garlic cloves,peeled and smash it

1 egg white,use fork to beat a bit
1/2 tsp salt
1 tsp sugar
1/2 tbsp light soy sauce
dash of pepper
1/2 tsp sesame oil
1/2 tbsp cornflour

1 tbsp oyster sauce
1/2 tsp light soy sauce(optional)
1/2 tsp sesame oil
1 tbsp shaoxing wine(sometimes I use red wine)
Dash of pepper
100 ml water

Mix the fish fillet with marinade and season for 30 minutes.
Deep-fry in hot oil for about 1 minute or until cooked.Dish and drain.
Leave 1 tbsp oil in wok and saute ginger and garlic cloves until fragrant.
Add in spring onion,stir fry awhile.
Add in seasoning, let it boil,add in the fried fish fillet and stir fry at high heat.
Dish up and serve.

Monday, May 16, 2011

Peanut Butter Oatmeal Sandwich Cookies

The first time I make this sandwich of cookies.This sandwich cookies are sooooo yummy!
I got this recipe from Annie, which I modefied a bit, use what I got in my kitchen...
Yield about 18 sandwich cookies

Here's the recipe:

For the cookies:
3/4 cup all-purpose flour
1/2 baking soda
1/4 baking powder
1/4 salt
100 gm unsalted butter
110 gm creamy peanut butter
1/4 cup caster sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla essence
1 cup quick-cooking oat(I used 100gm normal oats,which I bought from bakery shop)

For the filling:
40 gm unsalted butter
110 gm creamy peanut butter
1/3 cup icing sugar
3 tbsp heavy cream ( I used whipping cream)

Bake oats in preheated oven for 8 - 10 minutes.Set aside.
In a small bowl,sieve in flour,baking soda and baking powder,then add in salt and stir together with fork.
Cream butter,peanut butter,caster sugar and brown sugar until light and fluffy.
Blend in the egg and vanilla essence.
Add in the dry ingredients on low speed just until incorporated.
Stir in baked oats until evenly blended.
Pre-heat oven 180 C.
Roll it between 2 plastic sheets to a 5-mm thickness.
Cut with round cutter.Place it on line baking tray.
Bake in pre-heated oven for 10 minutes.
Cool on wire rack.
Sandwich the cookies with the filling.Serve.

For the filling:
Cream the butter,peanut butter and sugar until well combined.
Mix in the whipping cream,until smooth and fluffy.

Roll out the dough about 5-mm thickness,cut with round cutter.

Use spatula to lift the cookie onto the baking tray.

Just before baking.

After baking, cool on wire rack.


Saturday, May 14, 2011

Honey Chicken Wing

I finally can access to my internet line .Since Tuesday night, I cannot acces to my internet.My main internet port having a problem, after several attempt by the TM technician, I finally got it back....huh....Ok, let's pass that out.Let's see today menu......Honey Chicken Wings.
5 chicken wings
1 tbsp white sesame seed..toasted

1 egg
1/2 tsp salt
1/2 tsp pepper
2 tbsp potato flour/ corn flour

2 tbsp honey
1 tbsp plum sauce
1 tbsp black vinegar
1 tbsp sugar
1/2 tsp salt
100 ml water/ chicken broth

Rinse chicken wings and drain well.
Season with the marinade for 30 minutes.
Deep fry into hot oil, until golden brown and cooked.Dish out.
Cook sauce mixture into hot oil until thicken.
Add in chicken wings,stirring constantly at high heat until well combine.
Dish up and sprinkle some toasted white sesame seed.

Monday, May 9, 2011

Orange Chocolate Cheese Tart

I made these tarts using mini tart shell,you can use any size you want.Taste very nice, still crunchy, even you store it in fridge overnight.But, for the ganache, it'll runny abit if leave it in room temperature.I'll type a full recipe, in case you want to use a bigger tart shell.I used half of the recipe,which is just nice, for +- 150  mini tarts.Here's the recipes , which I followed and modefied abit from Alex Goh's cookbook title Fantasy Cheesecake.

I am submitting to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by DG from Tested and Tasted .

Mini tarts from here .I used all(+-150pcs)

250gm cream cheese
40gm sugar

60gm orange juice
1 Orange zest,grated
50gm melted chocolate

1tbsp gelatine
30gm water

150gm whip topping cream , whipped

250gm chocolate, chopped
150gm whipping cream

Premix (B) and stir until well blended.
Cream the Cream cheese until light and fluffy,add sugar and cream again.
Then add premix (B) and mix until well combined.
Premix (C) and place over double-boiler.Stir until gelatine dissolve.Leave it cool a bit.
Add it into the above mixture.Mix until well blended.
Fold in (D) and mix untill well combined.
Fill the baked mini tarts with the cheese filling.Refrigerated for 15 minutes or until firm.
Top with ganache and refrigerated for 15 minutes.Serve.

Bring the whipping cream to the boil.
Pour it into the chopped chocolate and mix until well blended.
Leave aside to cool.

Sunday, May 8, 2011

Mother's Day

Today is Mother's Day, my two girls prepared lunch for me!!It's the first time.I was so happy!!!!.I want to remember this day,and hope the coming year will be more interesting .As you can see, they cooked curry chicken( of course using instant curry paste),fried french beans with carrot ,and they love cheese, so, they put cheddar cheese on top of the rice.Oh, did you see the small bowl of curry?They put too much water in the curry,but still so yummy.And surprise me, they cleaned up the kitchen.To my dearest girls, Mama Love you two very much!And thank you for the delicious lunch.

My youngest daughter prepared this longan konyaku jelly.Very nice.

Thank you my dear!!!

Small Tart Shell

Firstly Happy Mother's Day to all the mothers out there.

I made these tarts shell for Orange Chocolate Cheese Tart, which I'll be sharing in the next recipe.
These tart shells were so crunchy,also easy to make.Can make tart shell one day before the filling.Store it into airtight container.Here's the recipe:
I adapted from Alex's Goh cookbook, but I modefied a bit.

Ingredients: (+- 110 shells)
500 gm flour( I used superfine flour),sifted
300 gm butter
4 tbsps sugar
2 egg yolks
80 gm cold water

Mix sifted flour with sugar.
Add butter ,mix it until crumbly.
Add in egg yolks, mix it again.
Then add cold water, and mix it, to form a dough.
Shape the dough into a ball and press it flat.
Wrap it with cling film and refrigerate for 30 minutes.

Ok, I'll show , how to shape it into a shell.

Here's how:

Flattened the dough, rest it into fridge.After 30 minutes........

Shape it into a small ball, press it into a mould.

Use finger tip to press it towards the mould, to get the wavy pattern.

Almost done.Need some touch up..hahaha

Use plastic knife, trim the edges.

Use a fork, prick some holes. And ready to bake.Bake 180 C for 15 - 18 minutes.

Take out from the mould, let it cool.Store it into airtight container, And ready for the fillings

Friday, May 6, 2011

Sardine Spaghetti

For those who love sardines ,you will love this spaghetti.I suggest not to sprinkle any cheese(as you can see in my photo, there's some parmesan cheese on top of it).For me, sardine and cheese , a weird combinations, but I don't know about you, different people different taste bud , right?Here's the recipe:

300gm spaghetti
10gm butter
2 onions , chopped
2 tomatoes,chopped
6-8 mushrooms
4 clove garlics, chopped
2 tbsp tomato sauce
1 medium can sardine,( weigh 230gm)
200ml water
Dash of black pepper
1tbsp sugar
2 tbsp olive oil/cooking oil

Soaked mushroom till soft, then sliced it.
Mashed the sardines.
Cook spaghetti in a boiling water for about 12 minutes, until cooked.
Heat olive oil, stir fry onions and garlic until fragrant.
Add in sliced mushrooms and stir fry till fragrant.
Add in chopped tomatoes and stir fry.
Add in sardine, tomato sauce and stir fry then add in water.Let it simmer for about 2-3 minutes.
Lastly add in sugar and black pepper.Serve with spaghetti.
When the spaghetti is done,drain the water, toss the butter into the spaghetti.

As you can see, I didn't use any salt, because the can sardine is salty enough for me.In this spaghetti, I used 2 onions and 2 tomatoes (my girls loves this spaghetti, so I purposely add more onions and tomatoes, hehehe).

Wednesday, May 4, 2011

Chicken Pong Teh

Today, I want to share Chicken Pong Teh(Ayam Pong Teh) recipe.This is one of our favourite nyonya dish.My mom used to add pork meat into this dish.But, we like it this way, without the pork meat.The kids loves the gravy mix with white rice.Here's the recipe:

2 whole chicken legs,cut into pieces.
5-6 mushrooms
200 gm potatoes,peeled and cut into pieces
2 tbsp oil
4 shallots, chopped
3 cloves garlic, chopped
1-2 tbsp chopped ginger
2 tbsp soy bean paste (tauchu)
1 tbsp dark soy sauce
11/2 tbsp gula melaka/palm sugar/coconut sugar
* if using granulated sugar, I suggest use 1/2 tbsp,
but anyway, it's different ppl different taste bud.
200 ml water

Soak the mushroom in water for about 30 minutes or until soft.
Wash and squeeze the water from the mushrooms and cut it into half.
Chopped the whole chicken legs.
Peeled the potatoes and cut into pieces.
Chopped shallots, garlic and ginger.
Heat a wok, pour in 2tbsp oil.
Stir fry shallot, garlic and ginger till fragrant.
Add in soy bean paste(tauchu) and stir fry a bit.
Add in mushrooms and stir fry,it will become dry a bit.
Add in chicken and stir fry again until half cooked.
Add in potatoes and water, cover to cook, about 5 minutes,keep stirring in between.
Lastly add in gula melaka/palm sugar/coconut sugar. Serve.

Monday, May 2, 2011


My family loves doughnuts.We always buy form'd tried to make my own,but my doughnuts turn out hard, until I found this recipe from Alex Goh cookbook, and I try it.Wow!, this is a very soft doughnuts.Definitely a keeper.Want to try?, here's the recipe:
I adapted from Alex Goh's book.

300 gm bread flour(high protein flour)
200 gm plain flour
5 gm salt
60 gm sugar
20 gm milk powder
1/2 tbsp baking powder
31/2 tsps instant yeast

2 egg yolks
280 ml cold water

50 gm shortening

some melted chocolate.

Mix (A) till well blended.
Add (B) and knead to form a dough.
Add (C), knead to form a smooth dough.
Cover the dough with wet cloth and leave it to prove for 45 minutes, or till it doubles in size.
Here is how I prove my dough.
Mould it into a ball then let it rest for 15 minutes.
Roll it out into a thin sheet about 10mm thick, then cut it with doughnut cutter.
Place uncooked doughnuts onto a lightly flour baking tray and cover with a wet cloth,leave it to prove for 35 minutes.
Deep fry doughnuts in hot oil till golden brown.Dish up and let it cool.
Dip the cool doughnuts into melted chocolate.Serve.