INTRODUCTION When I issued the pandan Huat kuih post, readers and members of Facebook are asking for Gula Melaka (Coconut Sugar) Huat kuih. This trip when I was back to my hometown Sarawak, I managed to get some Gula Apong or nipah palm sugar and I thought it is the time to share with all […]
Chinese New Year is probably the most colorful and important of all the traditional Chinese celebration. This is the time for us to congratulate ourselves and each other on making through the year. It is the time to leave the old year behind and welcome in the new year. For three years straight, Chinese New Year Eve is the day that I hang out with my friends and some fellow food bloggers for the giant Chinese New Year feast at Beijing restaurant in Montreal (by the way, this is not part of Chinese tradition). You can read about this feast in my previous post from two years ago or from my foodie friend Evelyne on Cheap Ethnic Eatz. On Chinese New Year, we make traditional baking goods like Nian Gao (Chinese New Year cake), sesame seed balls stuffed with red bean paste, and Fa Gao (prosperity cake). The recipe for Nian Gao can be found here. Fa Gao translated from Chinese means both the "cake that has expanded" or "prosperity cake". The Chinese believes that when these cakes blossom, it looks like a smile which will bring good luck and prosperity for the rest of the year. These cakes are sweet, light and fluffy. Often, these are dyed in bright colors. Makes 6 muffin-sized cakes Preparation Time: 5 mins Steaming Time: 15 mins Printable Recipe Ingredients 3/4 cup water 1 1/2 block Chinese brown candy (or about 1/2 cup brown sugar) 1 cup white rice flour 1 tsp baking powder + 1 tsp water Procedure 1. In a saucepan, combine water and brown candy over medium-high heat. Stir until dissolved. Cool to room temperature. 2. In a medium bowl, add rice flour and gradually add sugar mixture while stirring. 3. In a small bowl, add baking powder and pour in water until combined. You should hear a little sizzling and see some bubbles forming. 4. Stir it into the batter. 5. Line the mould with muffin paper. Pour batter almost all the way. 6. Steam for 15 mins. Serve. Never open the steamer midway, otherwise you won't get the smiley face :). Gung Hay Fat Choy! Gong Xi Fa Cai! Bonne année lunaire! Happy Chinese New Year! May the year of the Rabbit brings you and your family good health, success, happiness and prosperity.
I love Fried Carrot Cake and recently my girl too got hooked to it. I love it with black sauce and a lot of chai poh. These days, getting a good one is hard to come by. One of the stalls I visited often is at Kovan as I like mine a little charred and yet sweet. Thus for this month AFF event, I decided to try my hand at this. I pick the recipe from Recipes are simple and was surprised that the blog owner is actually a Non-Singaporean and non-Chinese. Learning experience: The texture is good. But I think I need to source for a sweeter dark sweet sauce as mine seems to lack that sweetness. Source For the steamed carrot cake: What you need: 180g rice flour 40g tapioca flour 2½ cups Concentrated Chicken Stock 300g grated white radish/daikon 1 tsp salt 2 tsp minced garlic Method: Peel and grate white radish finely. Boil a pot of water and add in shredded radish. Boil until it is translucent in colour (approx 4 mins). Remove and strain. Set aside. Combine rice flour, tapioca flour and salt. Add in chicken stock. Stir until it becomes lump free. Heat wok with a little oil and saute minced garlic until fragrant but not brown. Add in flour mixture and then drained radish. Stir well and remove from heat. Get a steamer ready and pour the mixture into a steaming vessel. Steam on medium heat for 1 hour or until carrot cake is set. Remove, cool and then chill overnight. For White Version 1 tbsp minced garlic 1 tbsp chopped scallions/ spring onion ‘whites’ ½ tbsp Pickled (Salted) Radish/Turnip- ‘Chai Poh’- Rinsed and drained 1 tbsp Red Chilly Sauce (not the overly sweet type) 1½ tbsp Thai fish sauce 1½ tbsp light soy sauce 3 eggs Garnish with spring onion For Black Version 1 tbsp minced garlic 1 tbsp chopped scallions/ spring onion ‘whites’ ½ tbsp Pickled (Salted) Turnip- ‘Chai Poh’ - Rinsed and drained -for the black version this is optional but we like it. 1 tbsp Red Chilly Sauce (not the overly sweet type) 3 tbsp dark sweet thick soy sauce 3 eggs Garnish with spring onion I am submitting this post to Asian Food Fest #11 Sept 2014 : Singapore hosted by Life can be Simple. Cheers!
Turnip cake is a traditional Chinese snack served at dim sum. Our family turnip cake lo bak go recipe uses Chinese sausage, dried shrimp, mushrooms and more.
Recipe refers to Patricia Lee’s Delicious Nyonya Kuehs and Desserts & Madam Manis ~ Talam Lapis Pulut Hitam Ingredients： 30g Black Glutinous Rice 96g Tapioca flour 30g Sago flour 8g Mung Bean flour 16g Rice flour 150ml Thick coconut milk 110g Sugar 250ml Water 3-4 Pandan Leaves, knotted Pinch Salt Food colouring (red and green) Method : Soak glutinous rice for few hours. Add the pandan leaves n 1tbsp sugar in black glutinous rice and boil it in medium low fire until rice becomes soft and breaks up. Set aside. Boil sugar with pandan leaves in 1 litter of water until sugar dissolved. Discard pandan leaves n set the syrup aside. Mix all the flour and salt together. Pour in coconut milk and mix well. Set aside. Pour (2) into (3) n stir well. Divide mixture into 3 portions.
Sugar, spice, and everything nice.
This recipe is the same as the one I have shared in my Nasi Kunyit and Kari Kay post. I have been cooking this for my family quit...
Beef Rendang has a unique flavour, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve Beef Rendang over...
So this last week in my restaurant class we cooked Thai cuisine. My partner and I were responsible for Line 1 which had Green Curry and C...
This curry consists of at least 10 different types of ingredients, and a good hour from preparation to sauteeing the curry paste, just to get that paste into its wonderful aroma. The longer you fry, the more aromatic it would be and the better is the curry.
I have always wanted to make Acar but after seeing the recipe for the first time I was put off as because it had so many steps. I fi...
My mom used to make this kind of sambal cooking with prawns many years back but don't see her making this anymore. Not sure why! I'm...
Rempah: 25gm Dried Chillies - soak & de-seed 2 pcs Red Chillies - remove seeds 180gm Shallots 2 stalks Lemongrass - (bottom white part) 4pcs Candlenuts 1 small thumbsize Galangal 2pcs Kaffir Lime Leaf 1tbsp Oil * blend the above in a food processor into a smooth paste. Otah Paste: 300gm to 350gm White Cod (any other fish) 100gm Med Prawns 70ml Coconut Cream 1pc Large Egg 1tbsp Raw Sugar 1tsp Salt 2tbsp Rice Flour Banana Leaves Oil - brush on banana leaf Method: 1. Heat up 2tbsp oil in a pan, fry the blended rempah mixture over low fire until aromatic and oil separate from the paste. 2. Chopped or cut the fish into big chuck as well as for prawns. 3. In a big mixing bowl, add the fried rempah, fish pieces, chopped prawns, egg, coconut milk, sugar, salt, mix all together. 4. Blanch banana leaves for 2 mins. Cut into your desired length/size. Brush a thin layer of oil, scoop the mixture onto the banana leaf and fold the sides. 5. Bake in a preheated oven temp 180deg for 10 to 15mins. *𝐈𝐌𝐏𝐎𝐑𝐓𝐀𝐍𝐓 ** 𝐏𝐥𝐞𝐚𝐬𝐞 𝐚𝐥𝐥𝐨𝐰 𝐭𝐡𝐞 𝐛𝐚𝐤𝐞𝐝 𝐨𝐭𝐚𝐡 𝐭𝐨 𝐬𝐞𝐭 𝐟𝐨𝐫 𝐟𝐞𝐰 𝐡𝐨𝐮𝐫𝐬 𝐛𝐞𝐟𝐨𝐫𝐞 𝐬𝐞𝐫𝐯𝐢𝐧𝐠.
Wonderful curry. I blended all ingredients under ‘Spice paste’ in a food processor. Mind you this curry is quite spicy. Reduce the amount of dried chillies to your liking/tolerance. Bel…
Eat adventurously!
Simmer hunks of tender chicken in a buttery tomato sauce punctuated by lots of spices and herbs for a delicious, hearty meal. It's easier than you might think to make this classic at home!
Cooked in a rich broth to a melt-in-your-mouth texture, Taiwanese Lu Rou Fan is a heavenly scrumptious way to enjoy pork in an all-in-one rice bowl dish.
Nonya Laksa My mum, who was born and bred in Katong, is pretty well known for her Nyonya Laksa and even movie stars like Joan Chen crave for it when ever she steps into town. So here it goes. If you use cheap ass ingredients or skip a step, it won't be right. If you live somewhere with no fresh coconut milk, you MUST move out to another town that has it! Lastly, if you pass this recipe around I will kill you. Just between you and me, Chef Jean Georges ( who incidentally opened the Restaurant at the Hotel Meriedian in Singapore ) came by before he opened up Spice Market in NYC and got this recipe from me. So feel good about it, as only you and the 3 star chef has it. That's about it folks. My Mom’s Nonya Laksa Recipe Ingredients for Rempah/ Spice Paste 2 thumb size pieces of fresh turmeric/ kunyit, peeled 10 slices of galangal 25 pieces dried red chilies, soaked in water to soften (or 1/2 to 3/4 packet of the ground chili paste of a large packet) 7 candlenuts (buah keras/ kimiri) 2 tablespoon of belachan/ terasi 400 gm shallots (small onion) 6 stalks of lemongrass/ serai, tender white part only, chopped 1 tbsp of ground coriander Salt *60 gm of dried prawn, soaked in water for 30 minutes and then ground fine. This is NOT TO BE INCLUDED IN THE GRINDER WITH THE OTHER INGREDIENTS. THIS IS TO BE GROUND SEPERATELY FOR FRYING LATER. Method for cooking Rempah/ Spice Paste Grind all the ingredients for the Rempah first. Heat up wok with about 250ml of oil and fry ground Rempah for about 1/2 hour to 45 minutes in low fire. Remove from heat and cool. *Add the ground-dried prawns at this stage and keep frying. Also add the last bit of water that was used to the prawns. Use about 1 to 2 cups of each. The secret in cooking this lies in having patience. As you are frying, add a tablespoon at a time, the thick coconut milk until 1/2 of that quantity is used (please reserve the other 1/2). By this time, also add 4 stalks of Daun kesom and keep stirring. Slowly add the thin coconut milk and keep stirring to make sure that no lumps form. Let this soup boil (while continuously stirring) for about 30 minutes and add salt to taste. The final step is to add the remaining thick coconut milk to thicken the soup. Do this on medium heat for a few minutes and then switch off fire. DO NOT COVER POT! Ingredients for Garnishing: 700 gms bean sprouts (blanched in hot water for exactly 1 minute, then transfer to iced water bowl) 1.5 kg fresh rice vermicelli (Laksa noodles) 1 kg big tiger prawns (cooked and shelled) reserve 1 to 2 cups of water from pot for Laksa soup 1 or 2 cucumber (skinned, remove seeds in center, then julienne) 2 ozs. Daun kesom (polygomun or ram-ram), which needs to be cut into hair-like slivers 2 oz bean thread soak in boiling water 200 gms ground red chili (Separately, grind chili and add salt to taste. Place in a bowl for people to help themselves) Fish cake (pleeeeze buy the premium one and not the cheap horrid chewy ones) Coconut milk (Please make FRESH, not blooming packet things!): 1.5kg to 2kg fresh grated coconut (reserve the liquid from inside the coconut) 3 liters of filtered water First squeeze without water for thick coconut milk, then second squeeze with water. THIS RECIPE SERVES 10 PEOPLE OR 5 BIG PEOPLE OR 20 JAPANESE. Please also check out : www.russelwongphoto.com
Recipe video above. This is a pork belly that's slow-roasted so the fat renders and cooks the belly confit-style in its own fat. The result? Ridiculously juicy, impossibly tender yet still-sliceable meat, crowned with the most amazing crispy crackling of your life. It comes down to three simple, game-changing techniques: 1. Do NOT score the skin; 2. Low heat followed by high heat; 3. Keep the pork level using balls of foil.Perfect meat, perfect crackling ... Every. Single. Time! (Read the post for all the details on how to do it right!)
This Indonesian braised pork or babi chin is braised in a dark soy sauce based stock and is rich, sweet and full of wonderful aromatic flavours and not only fills your belly but makes your house smell amazing!
Sri Lankan Malay Pickle (Malay Achcharu),How to make malay achcharu sri lanka,Malay achcharu recipe with photos,easy malay pickle recipe
Recipe refers to Patricia Lee’s Delicious Nyonya Kuehs and Desserts & Madam Manis ~ Talam Lapis Pulut Hitam Ingredients： 30g Black Glutinous Rice 96g Tapioca flour 30g Sago flour 8g Mung Bean flour 16g Rice flour 150ml Thick coconut milk 110g Sugar 250ml Water 3-4 Pandan Leaves, knotted Pinch Salt Food colouring (red and green) Method : Soak glutinous rice for few hours. Add the pandan leaves n 1tbsp sugar in black glutinous rice and boil it in medium low fire until rice becomes soft and breaks up. Set aside. Boil sugar with pandan leaves in 1 litter of water until sugar dissolved. Discard pandan leaves n set the syrup aside. Mix all the flour and salt together. Pour in coconut milk and mix well. Set aside. Pour (2) into (3) n stir well. Divide mixture into 3 portions.
This roasted chicken with sticky rice recipe uses all sorts of wonderful things like garlic, shallots, scallions, five spice powder, rice wine, and soy sauce. Add ooey gooey delicious sticky rice with shiitake mushrooms, a little bit of Chinese sausage and you have a party!
Aloo Matar • Butter Chicken • Tikka Masala • Thai Coconut Soup • Onion Bhajis • More ...
Turnip cake is a traditional Chinese snack served at dim sum. Our family turnip cake lo bak go recipe uses Chinese sausage, dried shrimp, mushrooms and more.
