Thursday, October 24, 2013

Homemade Soya Milk with Sago and Honeydew Melon

Soya Milk with sago and honeydew melon

This is one of my favourite drinks that can be found easily at night market.We love the honeydew , it gave a wonderful aroma.

500 gm soy beans
Soya Milk with sago and honeydew melon
2.5 to 3 litre of water
6-8 pcs of pandan leaves
Sugar syrup to taste
Some pink fish egg sago pearls
Honeydew melon

Wash and soak the soy beans overnight.
On second day, rub the soy beans to remove the skin.Rinse and drain.
Put some soy beans into a blender with some water and blend till fine.You may do this several times.
Pour blended beans into a muslin bag and using your hands to squeeze out the soy milk.
Put the extracted soy milk into a large pot together with pandan leaves.
Bring it to a boil, keep stirring to prevent it from sticking at the bottom of the pot.
Cook fish egg sago pearl until it becomes translucent, dish up and soak into cold water.Set a side.
Peel the honeydew melon and grated, set a side
Pour some sugar syrup , cooked fish egg sago and grated honey dew into a glass, add in soy milk.
If you like can add some ice and serve.

Soya Milk with sago and honeydew melon

Blend the soy beans and squeeze soy milk from a muslin cloth...

Soya Milk with sago and honeydew melon

Honeydew melon....

Soya Milk with sago and honeydew melon

Peeled honeydew melon and grate....

This post is linked to the event, Little Thumbs Up organised by Doreen from my little favourite DIY and Zoe of  Bake for Happy Kids , hosted by Mich of Piece of Cake.

Monday, October 14, 2013

Japanese Chicken Curry

Japanese Curry Chicken

Another simple and delicious meal. My girls gave 2 thumbs up for this dish...hehehe!! 

I used store bought curry roux. There are 3 types, mild, hot(spicy) and very hot(spicy). I chose  the hot(spicy) , and it tastes just right , not too spicy.
I served this dish with soft boiled egg....yummm...

Here's the recipe from justonecookbook , which I made a slight changes.

1 lb boneless chicken thigh
Japanese Curry Chicken
Freshly ground black pepper

2 carrots ( cut into rolling wedges )
2 onion  (cut into wedges)
1-2 potatoes ( cut into chunk bites)
1/2 tbsp ginger ( grated)
2 cloves garlic  ( grated or chopped)
1 litre water
1 apple ( peel and grated)
1 tbsp honey
2 tsp salt ( I omit this)
200 gm store bought Japanese curry roux ( I used 100 gm only)
1/12 tbsp soy sauce
1 tbsp ketchup

Rinse the chicken and pat dry with paper towel. Discard extra fat and cut it into bite size pieces.
Season the chicken with salt and black pepper.
Peel and cut the carrot in rolling wedges, and cut the onion in wedges.
Cut the potatoes into 1.5 inch pieces and soak in water for 15 minutes to remove excess starch.
Grate the ginger and crush the garlic.
Saute the onions in a large pot until they become translucent.
Add ginger and garlic.Cook till fragrant.
Add in chicken and cook until the chicken changes color.
Add carrot and mix.
Add water and bring to boil.
Peeled the apple and grated it into the curry.
Add in honey and simmer uncover for about 20 minutes.
Add in potatoes and cook for about 5 minutes, until the potatoes are tender.
Add in the curry roux and stir, let the roux dissolve.
Lastly add in soy sauce and tomato ketchup.
Serve with hot steamed rice.

Japanese Curry Chicken

I am submitting this post to Asian Food Fest Japan Month hosted by Alan of Travelling Foodies

Friday, October 11, 2013

Chicken Teriyaki

Japan Chicken Teriyaki
Chicken Teriyaki with poached egg and cherry tomato.

Normaly, when eating out at Japanese restaurant, I'll order this dish , it's my favourite. I like the char on the skin, so fragrance and the sauce. The sauce are heavenly delicious, and I always do hope they serves more sauce...:p...
This month is a Japan Month for Asian Food Fest, hosted by Alan of Travellingfoodies ,and I'm thinking why not make some chicken teriyaki ?! And also in the post, Alan provide some Japanese food links, and I choose the easiest one...from norecipe blog . It is easy and yet so delicious!! I serve this teriyaki chicken with poached egg and some cherry tomatoes.

Here's  the recipe from norecipe

Japan Chicken Teriyaki
1 chicken leg with skin on and deboned (about 12 ounces)
1 tsp grated ginger
1/4 salt
2 tsp vegetable oil

1 tbsp sake

For the sauce :
1 tbsp mirin
1 tbsp sake
1 tbsp soy sauce
1 tbsp honey

Rub the ginger and salt into the chicken and let it sit for at least 30 minutes
After it's marinated, use paper towels to dry the chicken as best as you can, removing any excess ginger pulp.
Heat oil in a heavy bottom frying pan over medium heat.
Place the chicken skin side down in the pan and fry until golden brown on one side.
Flip the chicken, the add 1 tbsp sake and quickly cover the pan with a lid for about 5 minutes.
Prepare the teriyaki sauce, stir to combine.
Remove the lid and drain any remaining liquid and oil. Use paper towel to soak up any excess oil.
Turn up the heat to high, then add the teriyaki sauce.
Let this mixture boil, while flipping the chicken repeatedly to coat evenly.
The chicken teriyaki is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken.
Slice and pour the remaining teriyaki sauce over the chicken

Japan Chicken Teriyaki

I'm submitting this post to Asian Food Fest Japan Month hosted by Alan of Travelling Foodies .

Wednesday, October 9, 2013

Purple Sweet Potato Doughnut

Purple sweet potato doughnut

I loveee purple sweet potato, I lovee the colour. I made steam sweet potato cake , ondeh-ondehmantouangkoo kuih and cek mek all from purple sweet potato..beside the colour I also love how it gives a soft texture to all these kuih...haha...And here is another one..doughnut!!

Here's the recipe for the soft and fluffy sweet potato doughnut.
Recipe's from K.Nor.

100 gm purple sweet potato ( steamed and mashed)
Purple sweet potato doughnut
200 gm flour
11/2 tsp instant yeast
50 gm caster sugar
1 tbsp condensed milk
11/2 tbsp butter
1 egg yolk
1/2 tsp salt
60 ml water

Oil for deep frying
Icing sugar for coating

Peeled purple sweet potato and cut into pieces, steam until soft and mash whilst hot. Keep a side and let it cool.
Mix together flour, yeast and sugar. 
Add in  mashed purple sweet potato , condensed milk, butter , egg yolk and salt, whisk together.
Lastly , slowly add in water to form a soft and elastic dough.
Cover and leave to prove for about 1 hr, till it double in size.
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 coated with icing sugar.Serve.
Purple sweet potato doughnut

Steamed and mash the purple sweet potato...
Purple sweet potato doughnut

After proving....
Purple sweet potato doughnut

Deep fry....loveeeee the color , so sweet!!;)
Purple sweet potato doughnut

Soft and fluffy!!!...

Friday, August 30, 2013

Kampar Chicken Biscuits / Kai Chai Peng

Kampar chicken Biscuit ( kai chai peng)

This biscuit is a very famous snack from Kampar, state of Perak. One who visited the northern part of Malaysia will always bring this as a gift for friends and relatives.

The unique is there is no trace of chicken in this little biscuit....Had no idea where the name came
They are deliciously sweet , savoury and a very distinct fragrance....I love it....

There's two type of chicken biscuits, thick soft doughy type and thin with crunchy texture..and I prefer crunchy thin type..the thinner the best....Once you start munching it, you'll hardly stop, very addictive..lols.
Here's the recipe:
120 gm cooking oil
1/4 salt
110 gm caster sugar
1 tbsp maltose
2 pcs nam yee
1 egg

150 gm candied winter melon strips( finely minced)
40 gm garlic ( finely minced)
60 gm white sesame seeds
1/2 tsp five spice powder
1/2 tsp pepper
11/2 tsp sesame oil

330 gm plain flour
1 tsp baking powder
1/4 tsp ammonia

Mix ingredients (A) and keep aside.
Combine ingredients (B) & (C) in a mixer.
Add in  (A), mix to form a dough.
Divide the dough into a small balls.
Place between a plastic and roll flat.
Arrange on line baking trays.
Bake in preheated oven at 180 C for 15 minutes until golden golden
Cooled on the racks and store in airtight container.

**This oven temperature is just a guide line, you know your oven well.Adjust temperature accordingly. 

Kampar chicken Biscuit ( kai chai peng)

Divide the dough into small balls....

Kampar chicken Biscuit ( kai chai peng)

Roll flat....the thinner the best....:P

Kampar chicken Biscuit ( kai chai peng)

I'm submitting this to Malaysian Food Fest Perak Month hosted by Wendy of Table for 2 or more .

Thursday, August 1, 2013

Durian Black Glutinous Rice Porridge / Bubur Pulut Hitam Durian

Of all the durian seasons yearly,only this time this year I'm craving for durian black glutinous rice porridge. Don't know why for the past few years I never thought of this dessert.I totally completely forgot about this dessert that my mom used to cook for us many many years ago...Yup...I haven't eat this dessert for about ten over years...even my girls didn't know got this kind of dessert hahaha.....lols

So, with some durians in my fridge, yesterday morning went to wet market, bought this black glutinous rice. 
I didn't soak my glutinous rice, so it took me 2 hrs for it to turn soft and mushy. If you like you can soak it first for 2hrs or overnight..

Adjust the water, some people like it thick, and some like it thin/runny.
I suggest that do not skip the topping, it gives a very creamy taste.

200 gm black glutinous rice

4 litre water
150 gm sugar
200 ml thick coconut milk
8 pcs or more durian
1/2 tsp salt
few pcs of pandan leaves

100ml thick coconut milk
1/3 tsp salt
Combine both ingredients and cook until just boil.

Wash & soak glutinous rice for about 2hrs.
Put 4 litre water in a pot, add in glutinous rice and pandan leaves.
Bring to a boil and simmer for about 2 hrs, until the rice fluffy and soft.
Add in sugar and salt cook till sugar dissolved.
Add durian and coconut milk, cook until just boil.
Let it rest for 10 minutes.
Serve with coconut milk topping

Tuesday, July 30, 2013

Roti Canai Cheese

Roti canai is one of the famous/popular food in Malaysia. At first, I thought it is very difficult to make, until I saw this video .
My family love this roti canai with cheese filling....

Here's the recipe from Poh's Kitchen 

500 gm flour
1 tsp salt
1 tsp sugar
2 tbsp condensed milk
2 tbsp margarine/butter
1/2 egg ( slightly beaten)
1 cup water ( adjustable)

For cheese filling:
cheddar cheese
some sugar


Combine flour, salt and sugar in a large mixing bowl.
Add in  water, condensed milk, margarine and egg. 
Knead the dough until smooth and elastic. 
Divide the dough into 80 gm each.
Smooth them and coated them with margarine.
Place them into a bowl, cover with cling film and leave it at room temperature overnight.
Gently press the dough with palm, stretching the dough slightly.
Hold and stretch to expand the dough, and shall get a thin sheet of dough.
Spread some margarine /butter and sprinkle some sugar and cheese on top, then fold it up.
Fold or coil it up into a lump.
Fry on both sides over medium heat until golden brown.
Can eat it on its own or serve with chicken curry or dhal curry.

Pull and stretch the dough into a thin sheet...

Spread  margarine /butter onto the dough and sprinkle some sugar...

Place cheddar cheese.....

Fold it up....

And fold again....ready to fry....

There you are, roti canai cheese...

This is roti canai kosong,served with curry chicken...


Saturday, June 29, 2013

Pengat Pisang ( Sweet potato , taro and banana in sweet coconut sauce)

I haven't cook  pengat in my life, always mom cooked and I eat ;P....I remember she added gula melaka, and very tasty.
Sometimes she also add fish egg sago pearls.....yums....
When Wendy tag me in with this recipe , I knew I'll cook this, because I never had this pengat pisang for a very long time le...
I can't find pisang raja at the wet market, so the boss told me can replace with pisang nangka.
Although pisang nangka is sourish ( I bought unripe one), it goes well with this pengat. The sweet taste from the coconut sauce and sourish from banana, is a good combination....I also add a pinch of salt to enhance the coconut taste...

Recipe from Wendy which she posted it on her FB.

100 gm yellow sweet potato
100 gm purple sweet potato
100 gm orange sweet potato
200 gm taro ( yam)

Coconut sauce:
1 litre coconut milk (from 1 grated coconut)
A pinch of salt
100 gm sugar ( can reduce to 80 gm)
2 pandan leaves , washed and tie a knot
3 bananas, (preferably pisang raja) , peeled and cut
into 1 cm slices ( I couldn't find pisang raja , I changed it to pisang nangka)

Peel and cut sweet potato and taro into a small diamond shape.
Steam separately until cooked.
Bring coconut milk, pandan leaves and sugar to a simmer, stirring until sugar dissolve.
Put steamed sweet potato and taro into the coconut sauce.
Add banana slices, (cut just before cooking to  prevent discoloration)
Stir to mix. Serve.

 Steamed sweet potato and taro.


I am submitting this post to Malaysian Food Fest Penang Month hosted by Alan of Travellingfoodies


Thursday, June 27, 2013

Pulut Tai Tai

Pulut Tai Tai is a Nyonya kuih made of glutinous rice. It is best to serve with kaya (coconut jam).

For Peranakan people,if there's a wedding, this pulut tai tai is a must have kuih. It will be serve on bachelor night party and/or in the morning of the wedding day.

Here's the recipe:

300 gm glutinous rice, washed and soaked for 4 hrs or overnight
1/2 tsp salt
200 ml concentrated coconut milk( divided into 1/3 and 2/3 portion)
3 pcs pandan leaves
15 dried blue peas flower
1 cup water

Line pan with banana leaves, set a side.Keep extra banana leaves for later use.
Cook dried blue peas flower with 1 cup of water,squeeze out the pulp. Leave the juice to cool.
Rinse the glutinous rice, take 1/3 of the rice, soak with the blue peas juices, for about 30 minutes.
After 30 minutes, drain the rice.
Add salt in the coconut milk.
Place white and blue glutinous rice onto a steaming pan side by side, pour about 2/3 of coconut milk,place the pandan leaves on top of the rice and steam with high heat for 20 minutes.
Remove the pan  from the steamer, fluff up with fork, and add the remaining coconut milk. Steam for another 15 minutes on high heat.
Remove from steamer and remove the pandan leaves.
Pour the rice into prepared pan and press it with something heavy for about 2 hrs or so.
Cut and serve with kaya ( coconut jam ).

Pour the rice into prepared pan and smooth it out.

Cover with another banana leaves.

Ready to put heavy things on it.

I cover it with another pan, and pressed it with lesung batu.

After about 2 hrs....

Ta...da......nicely pressed pulut tai tai....

Served with kaya ( coconut jam).....yummy and delicious.

I am submitting this post to Malaysian Food Fest Penang Month hosted by Alan of Travellingfoodies .


Wednesday, June 26, 2013

Acar Awak /Penang

Acar is a kind of pickle vegetable which can be found in wet market, hawker stall or restaurant, especially Nyonya restaurant.

Every Chinese New Year, my sister will make this acar awak and acar chilli. Yes, you heard me , CNY only....haha. And I love it very much.

I didn't realized that my sister acar is acar awak until Wendy post it on her blog.Well, I guess Northern Nyonya and Southern Nyonya has a quite similar taste bud.....huh!?

We are not a fan of long beans, so I reduced it, and added more cabbage.
Here's the recipe from Wendy , with a slightly modefication


Sambal Paste:
15 gm dried chillies ( 15 pcs) , seeds removed and soaked til soft
100gm shallots
4 cloves garlic
15 gm galangal
10 gm turmeric
2 lemongrass
3 candlenuts

Grind all the above ingredients to a paste. Set a side.

600 gm cucumber + 1 tsp salt
300 gm cabbage( I added more)
150 gm carrots
150 gm long beans ( I reduced it)
200 gm pineapple ( I used whole pineapple)

Core the cucumber and cut into thick sticks.Salt it and let it sit as you cut the other vegetables.
Peel carrot and cut thick stick same length as cucumber.
Rinse cabbage and cut or tear cabbage leaves into fairly large pieces.
Break/cut long beans into similar length with other vegetables.
Cut pineapple into small pieces.
By now, the cucumber should have softened. Rub and squeze the cucumber to release the juices and rinse with water.
After these steps Wendy sun dry them, which I didn't do , due to the hazing weather.

Blanching Liquid:
300 ml water
300 ml rice vinegar
1 tsp salt
1 tsp sugar

Heat the blanching liquid until boiling, add in the vegetables by portions. Dish up and drain.

2 tsp salt
100 gm sugar ( I used 150 gm)
40 ml vinegar

For Sprinkling:
150 gm skinless peanut ( crush)
30 gm toasted sesame seeds

Heat about 1/2 cup oil in a wok.
Saute the sambal paste until it turns almost dry and looks glossy.
Add in salt,sugar and rice vinegar and bring back to a boil.
Put in blanched vegetables, peanut and sesame seed.
Toss well for a few second and turn off the heat.
Transfer into a cleaned container( preferably glass or stainless steel)and let it sit for 12 hours at room temperature.Keep it chilled after that.

I am submitting this post to Malaysian Food Fest Penang Month hosted by Alan of Travellingfoodies


Tuesday, June 25, 2013

Tau Sar Piah

MFF Penang month is coming to the end, and this is my first recipe.
I am so glad that I spent sometimes to try this recipe, although it 's very tedious to roll and wrap one by one...but once it get out from oven , it is so fragrant and tasty...;P

Recipe from Tigg3r's Delectable Fare and Nasi Lemak Lover and makes about 42 pcs.

Ingredients :

For Mung Beans Filling
300g Mung Beans (Soak overnight)
120g Sugar
1 1/2 tsp Salt

8 pcs Shallots,sliced
100g Vegetable oil

Wash the mung beans thoroughly and steam on medium heat until the beans splits (takes about 15 to 20 mins).

Place the beans in a blender and blend till fine .
In a wok or frying pan, heat up oil and cook sliced shallots until fragrant and slightly golden brown,dish up the fried shallots and chop it up.Set aside.
With the remaining shallot oil, add in smashed mung beans, salt ,sugar and chopped fried shallots, stir well.
Cook over low heat until the paste become a dough form and does not stick to the pan. Remove from heat and set aside until it is completely cooled.
Roll paste into 15g balls

For Water Dough

300g Plain flour

100g Oil
90g water
1/4 tsp white vinegar

For Oil Dough

150g Plain Flour

20g Shortening
40g Oil

Method :
Combine the respective dough ingredients together, knead and form a smooth dough for each of them. Set aside for 20 mins. Divide each the oil and water dough into 30 portions each.

Wrap the oil dough with water dough. Roll out the dough into a rectangular form and roll into the shape of a swiss roll. Flatten and roll out again. Repeat this step twice. 

Flatten into a circular disc and wrap the mung bean filling. Gather the edge, pinch and seal the dough. Roll into a ball form.

Brush with egg yolk and bake in a preheated oven at 175 to 180 degree for 20 minutes or until golden brown. 

I'm submitting this post to Malaysian Food Fest Penang's Month hosted by Alan of Travellingfoodies