Muah Chee 麻芝

Muah Chee 麻芝 - Some families must-have festival dish. Why did I make it today? It is because too much peanut powder (bought extra for cny cookies) and I always wanted to make this as EVERYONE of us loves Muah Chee. Well, I almost failed today as I didn't know it needs to be kneaded ( mum told me to use my kitchenaids mixer) until it is QQ, I thought after steaming, it already looked very QQ to me. hahahaha, thanks mum and dad for helping. >.<
Ingredients A
Shallots : 6 nos. (sliced)
Oil : 5 tbsp

Ingredients B
Glutinous Flour : 300g
Water : 450g
Shallots Oil : 3 tbsp

Ingredients C (finely grinded)
Fried peanut : 250g
Fried white sesame seeds : 50g
Sugar : 100g Method:
1) Heat up oil, fry shallots till golden brown, remove shallots for later use.
2) Mix Ingredients B till well combined
3) Strain into an oil-coated steaming tin
4) Steam over high heat for 45min.
5) Removed, use wooden spoon to stir in one direction till smooth
6) Sprinkle a handful of sugar on top to prevent it from turning dry
7) Sprinkle fried shallots
8) Cut into small pieces, roll over the peanut sesame mix and serve http://fenyingrecipe.blogspot.com/2008/04/mua-chi.html<img

Kuih Talam

The reason for cooking the kuih Talam is because Ben loves them. I forgot to buy the alkaline water so the texture is not very nice but Ben still likes them, I will try to make it again with ALL ingredients, but not any time soon. hehe..Recipe extract from Kuali

For bottom green layer:

(A):
70g rice flour
30g green bean flour
280ml water

(B):
6 pandan leaves cut into 3cm pieces
250ml water
A few drops of green colouring
250g sugar
1/2 tsp alkaline water

For top white layer:

(C):
50g rice flour
1 1/2 tbsp green bean flour
1/2 tsp salt
75ml water
225ml pati santan from 1 coconut

Method:

• Mix (A) and leave aside to soak for about 10 to 15 minutes.
• Blend (B) in a liquidiser then strain to get the pandan juice.
• Mix the pandan juice with (A). Add sugar and colouring.
• Cook over low heat and stir continuously with a wooden spoon until batter becomes fairly thick and translucent.
• Pour the hot sticky batter into a greased 20cm cake tin.
• Smoothen and level the surface with a plastic spatula.
• Steam over rapidly boiling water for 20 to 30 minutes.
• To prepare the white layer, mix ingredients (C) together and soak for 10 minutes.
• Pour the topping layer over the cooked green layer.
• Steam for about 10 minutes.
• Cool the kuih well.
• Slice into small diamond-shaped pieces.

Carrot Cake 萝卜糕

Ben and mummy loves 萝卜糕 so I decided to learn how to make them. I got the recipe from Lily Wai Sek Hong. Simple recipe and very clear intructions. I forgot to buy tung min flour, 腊肠 and mushrooms, so I replaced with 干贝. I fried some for Ben and Margaret prefers to eat it the healthier way.

Ingredients:
500g radish(白萝卜)
15g tung min flour (澄面粉)
150g rice flour (粘米粉)
20g corn starch (太白粉)
500ml water

2 nos. shallots, sliced
40g dried shrimps
1-2 nos. chinese preserved sausages (腊肠)
4 nos. dried mushrooms
2 tbsp oil, for frying
A little oil for greasing

Seasoning;
1 1/2 tsp salt
1 1/2 tsp sugar
1 tsp sesame oil
Pepper, to taste

Method:
-Shred turnip. Set aside.
-Clean and soak both dried shrimps and dried mushrooms until soften.
-Chop dried shrimps slightly.
-Cut mushrooms into small cubes.
-Cut sausages into small cubes.
-Grease a pan with some oil.
-Place tung min flour, rice flour and corn starch in a mixing bowl.
-Pour water into flours and stir well.
-Heat up 2 tbsp of oil in a pan/wok and fry these ingredients by order ,remove and set aside, first the sausages , then the shallots, lastly dried shrimps.
-Without removing the dried shrimps, add in the mushrooms and then the shredded radish.
-Season with the seasoning ingredients.
-Pour the flour mixture into the pan.
-Cook until the mixture thickens.
-Place the thick batter into the greased pan prepared earlier.
-Steam at high fire for 1 hour.Set aside.
-Slice when turnip cake is cool.
-Cake can be served as is or pan fried and best eaten with chilly sauce.

Ang Gu Kueh 红龟糕

I know many people are saying I am crazy as now my blog has become a food blog! Hahaha.. It was about 1 year ago since I started to fall in love with Ang Ku Kueh. During the lunch break at work, I don't mind walking all the way to Everton Park to get my Ji Xiang AKK and I would buy back at least 40 pieces of them. You think I crazy ha? Some were for my colleagues of cause! I stop going there nowadays as I consolidate the order from other dept colleagues and get Ji Xiang to deliver them to NHC, min order :100 pieces. Here are some of my work today..

9 Layer Kuih 九层糕

Some called it Kuih Lapis, some call it 9 layer kuih. My first attempt was a big failure and ended up in the dusbin after a few hours. Why? I used the wrong ingredient! I actually used glutinous rice flour as RICE FLOUR so my 九层糕 didn't have any "层" . Need me to elaborate further? Okay, they all stick together like glu.... *rolling eyes* BUT, I tried it again this morning and Voila~ I've got my very nice 九层糕 - Mummy's Favourite!

Ingredients:

150g rice flour
30g green bean flour
30g glutinous rice flour
500 ml coconut milk

For the syrup
120g castor sugar
150ml water
1/4 tsp salt
1/2 tsp pandan paste
A few drops red colouring

Method:

Combine sugar, water in a saucepan. Bring to a boil to dissolve the sugar. Strain and set aside to cool.

Put rice flour, glutinous rice flour and green bean flour into a large mixing bowl. Pour in coconut milk gradually and leave aside to soak for 40–45 minutes.

Add salt to the rice flour and mix well.

Stir in syrup.

Strain the batter to ensure it is free from lumps.

Measure 16 fl ozs batter and add in the pink coloring . Measure another 16 fl ozs batter and add in the pandan paste which will be green. The remaining batter will be red.

Place a greased 8 inch tray in the steamer and heat up for 4–5 minutes.

Pour half cup(4 fl ozs) of the green batter on the heated tray. Cover and steam over medium heat for 5–6 minutes or until set.

Pour half cup of the pink batter over the green layer and steam covered for 5 minutes.

Repeat the procedure, alternating green and pink batter until all the batter is used up. Lastly, the final layer which is red.

After the final layer is set, steam the kuih for a further 12–15 minutes. Halfway through open the lid to release the steam, then cover again until the end of the steaming process.

Cool the kuih thoroughly before cutting into small diamond-shaped pieces.

Ondeh Ondeh Part 2

I've got some sweet potatoes (from Vietnam). As you can see my ondeh ondeh are purple in colour, I need not mention why I bought them huh..

Ondeh Ondeh Part 1

Some called it Onde Onde and some called it "oneh oneh". I've never like gula melaka and this is the first time I make Ondeh Ondeh. Mum was helping me with the ingredient preparation and Ben was busying snapping.

Our Recipe

-200gm of sweet potato(steamed and mashed)
-250gm of glutinous rice flour (shifted)

Mix (B)
-Pinch of salt
-50mls of water
-1 tbsp of tapioca flour

Filling
-150gm of gula melaka

Combine

-Coconut(grated)

-Pinch of salt

First, prepare ingredient B. Some will advise to boil them in a pot but to me, need not boiled water, can gradually add hot water into the bowl with flour, remember to stir it till it is transparent.

Then, add ingredient B(bit by bit) into the glutinous rice flour follow by mashed potatoes. mix them well until it forms a dough. Do take note: if you feel it is too wet, add more glutinous rice flour. If it is too dry, add a little ingredient B.

Roll the pieces of dough into small balls (ping pong ball sized)with your palms. Then flatten the ball and put a bit of the grated gula melaka in the centre. Pinch to seal, then roll again into spheres.

Drop the balls into boiling water until they float to the surface.

Roll them with fresh grated coconut as coating.