Friday, October 28, 2011

Stir Fry Baby Spinach With Wolfberries

This dish was super duper easy, and yummy too. You can use spinach, but I prefer baby spinach,it's softer and smooth .You can add more water if you like it more soupy.No MSG nor sugar added, cos the natural sweetness from wolfberries were enough.

A bunch of baby spinach
2 clove garlic, smashed
1 - 2 tbsp wolfberries
Salt to taste
1 tsp cornflour 
1 tbsp water
1/2 cup water
2 tbsp oil

Wash the baby spinach and wolfberries.
Mix cornflour and 1 tbsp water.
Heat oil, add in smashed garlic,fry until fragrant.
Add in spinach, stir fry.
Add in water, cover and cooked let it boils.
Thicken with cornflour water.
Lastly add in wolfberries.
Dish up and serve.

Wednesday, October 26, 2011

Lalas/Clams with Basil Leaves

We love lalas/clams.The first time I cooked this dish , I used only 800 gm of lalas/clams.But now, I've to buy 1.5

I soaked these lala in salt water for about 2 hours, then I washed and cleaned them and transfered them in fridge, until I'm ready to cook it.I picked and washed them 1 by 1 in the sink,and stand until my legs pain ...lols . But it's worth it, because they are so tasty.

1.5 kg lalas/clams
5 slices of ginger
2 cloves garlic (smashed)
2 stalks spring onions, cut into 2 inch length 
1 red chilli, sliced
A handful of basil leaves
1 1/2 tbsp oyster sauce
1 tsp sugar
Few dashes of white pepper
Few dashes of sesame oil
2 tbsp oil

Clean lalas, I picked 1 by 1,to make sure all the lalas/clams are clean and with flesh.
Heat up oil, saute sliced ginger, smashed garlic until aromatic.
Add in sliced chilli and spring onions,stir fry until soft and fragrant.
Add in oyster sauce and white pepper , then add in lala/clams, stir fry awhile and cover the wok.
Cook until the lalas open up and turned to reddish in color.At this time, they'd release a lot of moisture, so no need to add water.
Throw in basil leaves and cover for about 1 minute.
Dash some sesame oil and dish up.

Add in the lalas, stir fry it and cover with lid.Cook till all the lalas are cooked.

To all my Hindus friend and readers, wish you Happy Deepavali!!! 

Monday, October 24, 2011

Chocolate Banana Muffin

I made another chocolate and banana cake.This time is a muffin , but it's  more like a cupcake to me.It's a very soft and moist texture, not like muffin(dense texture). This recipe's from Sonia's blog ,she highly recommended this recipe, and I agreed with her, you should try this. It's easy to make.

Ingredients:( for 15 cups)
125 gm butter
100 gm caster sugar
150 gm cake flour
2 eggs (large)
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp cocoa powder
100 ml milk
1/2 cup chocolate chips ( I used 100 gm)
150 gm mashed banana
Some banana wedges( about 2 cm length), I omitted this

Sift cake flour, baking powder, baking soda and cocoa powder, set aside.
Beat butter and sugar until fluffy.
Add in eggs one at a time, mix well.
Mix in the sifted flour, and combine well with milk.
Add in mashed banana, mix well.
Lastly add in chocolate chips.
Scoop the batter into the muffin paper liner to about 3/4 full.
Bake in preheated oven at 180 for 25 minutes.

Wednesday, October 19, 2011

Kuih Kosui

This is another recipe from Agnes Chang.She made pandan flavor, but I prefer gula melaka.Furthermore, my girls said " Mom, please don't do the pandan flavor again". You know what she meant....hahaha, my previous posts are all pandan
Probaly due to the alkaline water ( I used 1/2tsp only), my kuih kosui not springy enough, but I'm still happy with it.Homemade is the best....right?!
Oh, you can see the ingredients, there's a wet rice flour, what's the purpose? I really don't know.Or, if you know, can tell me?

*If you're using 8 inch steaming tray, steam it for about 40 minutes with high heat.

Ingredients :
180 gm wet rice flour*
50 gm green peas flour
30 gm tapioca flour
240 ml water
1 tsp alkaline water( I used 1/2 tsp)

240 gm sugar ( I used gula melaka)
540 ml water
3 tbsp pandan juice( I omitted this)
A little bit of green colouring( I omitted this)
1/2 young white coconut , grated
1/2 tsp salt

* wet rice flour:
105 gm rice flour mix with 75 ml water, kneaded .

Boiled ingredients (B), set aside.
Combine all ingredients (A) and mix well.
Mix in the ingredient (B)in the flour mixture and strain.
Use LOW heat to cook the batter until slightly thick.
Pour into a small tart mould and steam with high heat for about 15 minutes until cooked.
Leave to completely cool.
Steam (C) for about 10 minutes.
Take the kuih kosui out from the mould and coat with steam coconut before serving.

I'm submitting this post to Aspiring Bakers #12: Traditional Kueh ( October 2011) hosted by SSB of Small Small Baker.

Monday, October 17, 2011

Kuih Talam

This recipe is from Agnes Chang's cookbook, and I make a slightly changed in the recipe.Her recipe used 22 cm(8inch plus) steaming tray, but I used 7 inch steaming tray, so my kuih is a little bit high.
When cook the bottom layer,  use LOW fire, and keep stirring, until slightly thick.
I used pandan juice which I made earlier from here.


Bottom Layer:
180 gm rice flour
30 gm green peas flour
780 ml water
40 ml pandan juice

1 tsp alkaline water
250 gm sugar

Top Layer:
1 grated coconut squeezed out 300 ml coconut milk
40 gm rice flour
20 gm corn flour
150 ml water
1 tsp salt

Mix all the bottom layer ingredients (A) and strain into a pot.
Add ingredient (B) and cook with LOW fire until thick.
Pour into 22 cm steaming tray.
Steam with high heat for 30 minutes until cooked.
Mix ingredients for top layer and strain into a small pot.
Cook until thick.
When the bottom layer is cooked, slowly pour in the top layer and steam for 15 -20 minutes, until cooked.
Remove, cool before cutting.

I'm submitting this post to Aspiring Bakers #12: Traditional Kueh ( October 2011) hosted by SSB of Small Small Baker.

Wednesday, October 12, 2011

Marble Jade Kuih/Cake

This marble jade kuih/cake is so easy to make.
If you keep it in room temperature, it's taste like 9 layer kuih/cake, but, if you keep it in fridge, it taste like jelly.So nice, we instantly finished half of the

100 gm Green Pea Starch
1050 ml water
240 gm caster sugar
2 tsp pandan juice , blend 3 pieces of pandan leaves with some water.
Green colouring, add to your liking.

50 gm Green Pea Starch
250 ml coconut milk
370 ml water
80 gm caster sugar
1/4 tsp salt

Prepare a 9 " tray.
Combine all the ingredients (A), sieve and pour it into a pot.
Cook over medium heat , keep stirring, until the mixture boils and becomes thick.
Pour it into a 9 " tray, set a side.
Combine all the ingredients (B), sieve and pour it into a pot.
Cook over medium heat , keep stirring, until the mixture boils and becomes thick.
Use a spoon, swirl in the (B) mixture into the green mixture.
Leave it to cool,  or keep it in the fridge. Cut and serve.
 Cook the (A) ingredients, till thick.
 Cook the (B) ingredients, till thick.
Swirl in the (B) mixture into (A) mixture.
Let it cool.
Green Pea Starch

Monday, October 10, 2011

Chocolate Banana Cupcake

This is one of my favorites cupcakes.The combination of banana and chocolate , so perfect!
I used over ripe Dole banana and Cacao Ivory dark chocolate.

2 1/2 cups flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup  buttermilk *
170 gm unsalted butter
1 1/2 cups caster sugar
5 eggs
300 gm mashed banana

* To make butter milk add 1 tbsp vinegar/lemon juice into 1 cup milk.Leave it for about 10 minutes.

250 gm chopped dark chocolate
135 gm whipping cream
10 gm butter

Pre - heat oven at 180C.
Line cupcakes tray with cupcake liners.
Sieve flour,baking powder and baking soda , add in salt and set a side.
Beat butter and sugar on medium speed , until light and fluffy.
Add in eggs, one at a time, mix till well blended.
On low speed ,mix in the mashed banana until well combined..
Still on the low speed , add in the dry ingredients and butter milk, beginning and ending with dry ingredients , mixing until just incorporated.
Pour the batter into prepared cupcake tray.
Bake in pre heated oven for 20 -25 minutes.Cool on wire rack.

For Ganache:
Cook whipping cream until boil.
Add it into chopped dark chocolate,stir until completely melts.
Add in butter, mix until well combined.
Leave it to cool.Set it in fridge until its thick.
Frost the banana cupcake with ganache, decorate with thousands and serve.

Thursday, October 6, 2011

Chilli Tomato Chicken

This recipe I adapted from one of my very old recipe books.I had this book in hand for about 15 years.Had tried some of the recipes, and quite satisfied with the outcome of the recipes.
For this recipe, I cooked it several time,and still enjoy it.But, this time,I reduced the amount of chillies in this recipe so that my youngest daughter also can enjoy it too.
I post the original amount of chillies needed here .You can adjust it to your liking.

Source : The Amway Cookbook.
3 whole drumstick chicken or 1 whole chicken
3 tbsp tomato paste /puree
1-2 big onion, sliced into wedges
2 tomato, sliced into wedges
150 ml evaporated milk
Salt and sugar to taste
Oil for deep frying

Ground to paste:
200 gm onions
50 gm dried chillies
20 gm galangal
10 red chillies
2 pcs lemon grass
3 pips garlic

Wash and cut chicken into pieces and season with salt.
Heat oil in a wok and deep fry chicken till golden brown. Dish and drain.
Leave 3 tbsp in a wok, fry the ground ingredients till fragrant.
Add in tomato paste and mix well.
Stir in the fried chicken , tomato wedges and sliced onions.
Add in the evaporated milk and simmer for 10 minutes on low heat.
Add salt and sugar to taste.Serve.

Monday, October 3, 2011

Lemon Cream Sandwich Cake

This recipe is for 18x7x6.5 cm loaf pan.But, I only have 9x5 inch pan.So, I made 1.5 of the recipe, to fit into my loaf pan. 
I like the texture of this cake ,it's soooo soft, (probably because I beat the eggs and sugar over the warm water??!!)
But the lemon cream,not my favourite, tooo sour for I should add more sugar into the lemon cream, or reduce the lemon juice.
Because of the texture of this cake, I'll put this cake in my waiting list again, and try it with another version of lemon cream.

Here's the recipe from dailydelicious .

For cake:
90 gm melted butter
2  eggs  (about 100 gm)
80 gm sugar
60 gm cake flour
20 gm cornflour

Lemon cream:
1 egg
2 tsp cornflour
40 gm sugar
50 cc lemon juice
a pinch of lemon zest
20 gm butter

6 tbsp icing sugar
1 tbsp lemon juice

Line the pan with baking paper.
Sift cake flour and corn flour together, set aside
Preheat oven to 180 C.
Beat the egg and sugar, by placing the bowl over warm water(water temperature is about 60-70 C),until very thick and pale.
Fold the sifted flour into the batter until well mix .
Fold in the melted butter till combined.
Pour the batter into the prepared pan and bake for 30-35 minutes.

To make lemon cream:
Put all the ingredients except butter into a pan and place it over low heat, stir until thicken.
Take off the heat and stir in butter until the butter melted and well combined.
Cover with cling wrap and let it cool.

To assemble the cake:
Slice the cake into 2 layers, spread lemon cream over the bottom layer , then place another piece of cake on top of it.
Mix the icing sugar and lemon juice together and pour the mixture over the cake.