***UPDATE! This recipe now featured at "Love Food Hate Waste" website. My first "award winning recipe"..hahaha..I got 2 tickets to attend the Cake and Bake (maybe it should be called "Cake Decoration") Show in London. It was a fun trip to the show, saw some familiar TV chefs and some contestants from previous year The Great British Bake Off...I think the cake show has too many cake decoration and cupcake stalls, not enough patisserie-type bakery stalls...********
The other day, I learned to make this delicious savoury cake. Originally a type of Malaysian Nyonya savoury snack, usually with turnip as one of the main ingredients. You can order this as one of the dimsum dishes in a Chinese Restaurant. This is quite a versatile "cake", you can eat it as it is once cooked or fry it in oil until the skin is crispy, or use the leftover to make a stir fry!
To make the cake, you will need the followings to make the batter:
- 350g rice flour
- 70g Tapioca flour
- 700ml water
- 1tbsp wheat flour (You can get this from a Chinese grocer, not the typical wheat flour you can get from supermarket)
- 1tsp salt
- 1tsp sugar
- 2tsp five spices powder
- 2tsp pepper
- I piece of pork stock cube
Mixed all the ingredients together until a smooth batter and set aside.
Prepare the following ingredients to be mixed into the batter:
- 500g Shredded butternut squash
- 4 Slices (or about 150g) smoked bacon (cut into small pieces)
- 60g Dried shrimps (soaked and finely chopped)
- 150ml oil
First, heat the oil in a deep pot. Gently fry the the chopped dried shrimps and bacon pieces until fragrant and lightly brown. Add the butternut squash. Cook until the butternut squash soften (but not mashy). Remove the mixture from the pot and set aside to cool down.
Once the butternut squash and bacon mixture is cooled. Add it to the batter and mix well.
Return the batter mixture to the pot and slowly cook it until the batter is thicken. Stir the mixture continuously, it will be quite sticky!
Prepare the steamer over boiling water in a wok or a deep pot. Oil a deep glass steaming tray (that fit into your steamer) and put the thicken batter in. Smoothen and level the mixture. Steam the batter for about 30 minutes until it is stiffen. Remove it from the steamer and set aside to cool down.
For the toppings:
- Caramelised few onions and few slices of chopped bacon pieces
- Some finely chopped spring onion (good feeling use my own home grown spring onion!)
- Some finely chopped red chillies
Once the cake is cooled, cut it into serving pieces, and garnish it with the caramelised onion and bacon, sprinkle spring onion and chillies to add colours to the toppings. Ready to be served (warm or cold)!
If there is some leftover cake, you can cut it into smaller chunks, and make a quick stir fry with some cabbage, eggs etc...Equally delicious!
Steamed Chicken Marinated with Ginseng Powder
Effortless cooking...Chicken marinated with ginseng powder. The slight bitterness from the ginseng powder awakening your appetite, make your saliva flows in your mouth to taste the simple and pure sweetness (with a hint of saltiness) of steamed chicken.
Very simple to make but quite nutritious. According to Wikipedia..." Folk medicine attributes various benefits to oral use of American ginseng and Asian ginseng (P. ginseng) roots, including roles as an aphrodisiac,stimulant, type II diabetes treatment, or cure for sexual dysfunction in men"...Hahaha...Now you know what you have to eat to to make you a "STRONG" man!!Ingredients:
- 2 chicken legs
- Approximately 2 tbsp (I grind some ginseng root into powder for dish)
- 1 tbsp sea salt (you can use more salt for this dish so then you can use the sauce to flavour your rice)
- 5 tbsp sweet glutinous rice wine
Marinate the chicken pieces with ginseng powder, salt and the sweet glutinous rice wine. Set aside for at least 30mins or longer.
Once marinated, steamed the chicken over high heat boiling water until it is fully cooked.
This dish is best serves with plain white rice. Flavour the rice with the juices from the chicken...YUM!
For the dipping sauce, mixed together the following ingredients:
- 1 tbsp minced ginger,
- 2 stalks of finely chopped spring onion
- Few crushed fresh coriander seeds (or few coriander stalks) for more intense flavour than using the leaves.
- 1 generous tbsp light soy sauce
- 1 tbsp sesame oil,
- 3 generous tbsp fried onion and the oil. (Slowly caramelised finely chopped onion in generous amount of oil)
Found a forgotten package of dried chrysanthemum flowers in my store cupboard. The cooling effect of the chrysanthemum tea is perfect for the summer. I wish I found it much earlier. The weather was rather hot (but nice) during the last couple of weeks.
The initial idea was to make some chrysanthemum tea jelly, but once the jelly was set, I thought it looked rather like "Ice Jelly" - "愛玉冰". a refreshing cool dessert with lime juice syrup that you can get in Asia. The slight bitterness of the chrysanthemum tea would make a perfect complement to the lime juice syrup. A very refreshing experiment of chrysanthemum tea jelly and lime juice syrup!
To make this dessert, you will need:
To make the tea, firstly wash the flowers and then boil them in a pan of water for at least 5 minutes until you get a beer yellow colour consistency. Drain the tea with a sift. Add the sugar. Measure about 400ml tea and add the gelatine. Stir well until the gelatine is fully dissolved in the liquid. Pour the liquid to a container and let it set for use later. Then cool it in the fridge for 1hr.
- A large generous handful of dried chrysanthemum flowers. (Washed)
- About 1 litre of water (to produce approximately 400ml tea)
- 1 Sachets of gelatine (depending on how hard you would like the jelly to set)
- Few large tablespoonful of sugar (to taste)
For the lime juice syrup, squeeze the juice of one lime. Measure the lime juice. Add one portion of the juice with two portion of the same amount of water to the juice in a pan and add 2 large tablespoonful of sugar. Boil the syrup mixture for at least 5 minutes. And then set it aside to cool down.When the jelly is set, cut or scope it out into a bowl and add few tablespoons of the lime juice syrup to the jelly. Done!
Excellent to serve this dessert cold during a hot summer day...
Really like these two photos...many shades of green..colourful! and the messiness and neatness (both have different kind of energy) in it.
A friend bought me the green tea powder from his recent trip to Tokyo. To repay his kindness, I made this ice cream for him. I think it is one of my best home made ice cream! Strong green tea freshness, just the right amount of sweetness!
The recipe of the ice cream can be found here
Introducing the Golden Piggy Family!
The first attempt to learn to make these Chinese mooncake inspired pastry. The pastry skin is quite difficult to make. For this trial, instead of using home-made syrup (which I have already prepared few weeks ago. According to the recipe, the freshly made syrup must not be used until it is at least 2 weeks or more old), I read from some online resources, it is OK to substitute the home-made syrup with shop-bought golden syrup. And I also use ready-made sweet adzuki bean paste as the filling for my trial. When I have mastered the whole making process, I will do it properly again with all components home-made!
The recipe book I used for this experiment was a bilingual "Moonlit Mid-Autumn Festival" by Choong Su Yin. I bought the mooncake recipe book many years ago when I was in Malaysia visiting my family. I have read it MANY times, but not gutsy enough to try to make them in the kitchen! I am still trying to understand the original recipe from the book, which didn't tell me how long to bake these piggies in the oven. The temperature of 180'C stated in the book seems way too hot for this sweet pastry dough. Maybe I should not have substituted the home-made syrup with the golden syrup? Maybe the temperature of my oven is too hot? Maybe the ready-made filling is not cooked as per instructed as the recipe?
But I am quite happy with this first attempt. The flavour is not too bad, sweet scented pastry skin. (slightly too golden syrupy!) A few more attempts to learn the process I think. I am excited!
Note: 26.01.2013 - The pastry skin soften after 2 days which make it really close to those shop-bought mooncake's texture. Really quite tasty now!
Spicy Snake Bean With Pork. 乱棍打死猪八戒
This dish has an interesting Chinese name...乱棍打死猪八戒 (many random sticks killed the pig! Literal translation! haha). The pig here refers to one of the characters from the Chinese novel, Journey to the West.
This is also one of the dishes that reminded me of home, Malaysia. A typical Malaysian home-cooked dish using spicy dried shrimps paste (sambal). Spicy and a bit salty, perfect with a bowl of steamy rice.
Ingredients you will need: (enough to serve 2 persons)
- A bunch of snake beans (Cut into few centimetre long) (You will be able to find these beans fresh in most of the Chinese green grocery shops)
- About 150g sliced pork belly (You could you more or use less meat, really depending on your own preferences)
- About a handful of dried shrimps (soaked in water for 5 mins)
- Few cloves of garlic
- 2 Shallots (roughly sliced)
- Chilli (Fresh or dried) (Depending of your preferences, you can have it very spicy or mild)
- 2 tbsp Cooking oil
- A dash of soy sauce
- Some water
First clean the snake bean and discard the top and bottom ends. Cut them into few centimetres long. Set aside.
To make the shrimp paste. Put the garlic, shrimps, shallots, chilli and a tablespoonful of oil in a blender. Blender everything finely and set aside.
In a wok or deep pan, put the shrimps paste and pork with some oil (the pork will produce some oil later once fried in the hot pan), so keep the cooking oil just about 1-2 tablespoonful. Gently cook the paste and the pork in medium heat until fragrant. About 5 mins.
Add the beans and stir fry it for few minutes add some soy sauce and stir-fry everything until slightly dry. Add the water, enough to cover the ingredients and let it cook for few minutes until the beans are just tender and the sauce is slightly thicken.
Serves it hot with steamed rice. Equally nice with brown rice or couscous...mmmmm.....
Pineapple Jam Pastry
These Pineapple jam pastries slowing becoming my signature bake! I love how the clove acts like the stalk for the fruity looking pastry. So delicate and elegant.
You will normally find this kind of pastry during Chinese New Year. Many home bakers have their own little secret recipes and different interpretations of the shape of how these pastries should look like. I have made them with apple jam before, so I shaped them round-ish to resemble the apple (Picture below - I think my baking skills have improved a lot! I made those apple jam pastries in 2009!).
For these pineapple jam pastries, I shaped them into a large almond shape but slightly rounded top and bottom part of the pastry before inserting the whole clove to the top end.
They are prefect for afternoon tea, or as little gift for a special occasions.
It is not particular easy to make these pastries. I have made the pastry dough a bit softer by adding more boiling water. This will give a very buttery and delicately lighter pastry skin.
You should prepare the pineapple jam few days ahead before making the pastry. This will allow the jam cool down and slightly thicken to the right consistency to shape them into small balls.To make the pineapple jam. You will need:
- 1 Large Pineapple. (Skinned and discard the core. Coarsely grated. Then squeeze all the juices out (don't waste it!) and set aside.) (Pineapple juice is particularly good for preventing bloating and acidity.)
- The amount of the sugar should be the same weight as the grated and drained pineapple.
- A few cloves
- 1 Cinnamon bark.
Put all the ingredients in a pot and slowly cook it over high heat for approximately 15 minutes. Reduce the heat and cook further until the pineapple jam is thicken and glossy. Let it cool down completely and shape them into small balls for later.To make these pastry, you need the following ingredients:
- 170g Plain flour
- 1 tbsp Sugar
- 140g butter (cold and finely diced)
- 1 Egg yolk (lightly beaten)
- Small pinch of salt
- 2 tbsp hot boiling water
- Extra few handful of flour (for kneading)
Grease a baking sheet with butter and pre-heat the oven to 150'C.
In a large bowl, mix the flour, salt and sugar together and then rub in the butter until the mixture resembles breadcrumbs. Add in the beaten egg yolk and the hot boiling water. Mix it to form a dough. Add a few handful of additional flour if the dough mixture is too wet. The dough should be quite soft but not sticky. Shape the dough into a ball and wrap it in a piece of cling film and chill it in the fridge for at least 1/2 hours.
Once the pastry is ready, roll it out into a tube. Divide the dough into equal portions. You should be able to make at least 20 pastries (depending of the size you want to make).
Roll all the divided dough portions separately into small balls. Slightly flatten each ball with your palm and then roll it out with the rolling pin. Carefully wrap the pineapple jam ball with the dough. Shape it nicely and stick one clove to the top of the dough. Place it to the greased baking sheet.
Repeat the whole process until you have make use of all the dough. Chill the pastry in the fridge for 20 minutes.
Prepare the glaze by mixing 1 whole egg, 1 egg yolk and 1 tsp water together.
Brush each pastry carefully with the glaze and then chill them in the fridge for further 10 minutes.
Bake them in the oven for 15 minutes. Then lower the temperature to 125'C and bake them for further 15 minutes. Remove the pastries from the oven and let them cool down completely on the wire rack. They should be ready!
But, for the finishing touch, if you think the pastry is a bit too pale. Once the pastries are cool, brush another layer of the glaze and bake them in 150'C oven for few more minutes until they are golden in colour.
ALL Done! Quite a long process, but it is worth it!If you would like to learn how to make these lovely pastries, let me know! I can provide 1:1 tuition or small group cooking classes arrangement at your connivence. Please get in touch here...
I am really quite missing some authentic Malaysian food at the moment. There is a Malaysian/Indonesia restaurant in Brighton, they have satays in their menu, it tasted not too bad, but pricy for 2-3 skewers of satay!
As usual, I think I can re-create those satays at home in my tiny kitchen with much cheaper spending and can eat to my heart's contents! These chunky, juicy and fragrant satays are probably better (in taste and value) than those I had in the restaurant!
I want to organise a cooking class to teach how to make these delicious and nice satay!
Linguine all’orientale - Cheap and Lazy Linguine Chinese way!
Food in foreign languages always sound rather good! This is my cheap and lazy food that always get me through the end of the month when I need to look after my out goings! Very delicious though! When I first moved to UK, my family and friends thought I must be eating a lot of white bread with water, as food are expensive in the UK comparing the costs of food in Malaysia. But luckily, I know how to cook since very young age, so I always be able to eat well with quite low monthly food expenses. I think that was the time when I really started to be creative with ingredients and ways of cooking.
This stir fry linguine is really simple to prepare...and you just use anything you have in the fridge - leftover meat, vegetables (cabbage), chillies, garlic, onions, eggs and mushroom etc. Some dried pasta of course!
Cut all ingredients as you like, no rules. Put everything in a large deep pan and stir fry the ingredients until soft and fragrant. In another pan, fry the eggs (as many as your like - one or two is good enough). Set aside.
Cook the pasta as your normally do and drained. Put the cooked pasta in the vegetable pan, and season it with dark soy sauce, salt and pepper. Mix everything evenly, add a few dash of fish sauce. Add the cooked eggs. Stir fry everything for few minutes.
Serves it with some pickled chillies and garnish with some fresh herbs - coriander, spring onions as you wish
Tip: To do this stir fry linguine, you must always keep the pan in high heat.
I love to cook simple but delicious food. When you are busy with work and you will (very possibly) search for something quick and easy (junk) food from the supermarket. I know it too well...! But you can make fresh meals from home if you have only 20-30 minutes time for cooking. Try these!
It's been quite a long time since I have wanton soup. This is one of the childhood food memory moments. There was a well-known wanton noodle restaurant in my childhood hometown - Kulai. I remember every week, my parents would take us to have breakfast at the restaurant at least once a week. Sometimes with few of my childhood friends, we venture there without our parents. We were all so young then (around 10 years old!). I am sooo old now, and since lost contact with most of those childhood friends....
Sometimes, I think I cook and eat as the acts of remembrance...Different food reminded me of different events and/or people in my life.
To make this wanton soup (which the taste is very different from the "childhood" restaurant), you will need the following ingredients (you can add more or reduce any of the listed ingredients depend on your own taste - all very flexible!):
- Minced pork (amount depends on how many wantons you intend to make!)
- Wanton skin (from Chinese supermarket)
- Some spring onion (thinly sliced)
- Minced fresh ginger (to taste - the more the better I think!)
- Light soy sauce (to taste)
- Salt and white pepper (to taste)
- Oyster sauce (to taste)
- Chinese leaves (as much as you like!) (sliced - for making the stock)
- White radish/ Mooli (as much as you like!) (cut into sticks for making the stock)
- Few dried Shiitake mushroom (for stock)
- Enough water to make the stock
- Coriander (for garnish)
- Few fresh chilli slices (for garnish)
- Fish sauce (few drop or to taste for final touch)
- Lemon (few squeezes for final touch)
Prepare the wanton first of all. In a large bowl, mix the pork, spring onion, ginger, soy sauce, oyster sauce, salt and pepper together and set it aside to marinate for at least 30 minutes.
Next, prepare the stock, use a deep heavy pot, add the water, white radish, mushroom and Chinese leaves and bring it to a boil over high heat. Turn to lower heat and simmer the stock for at least 30 minutes or so.
Once the meat has been marinated, wrap about a teaspoon of meat with wanton skin (there is no rule of how you should wrap the meat with the wanton skin, place the meat in the middle of the skin and just close the edges of the skin towards the centre, it will all stick to the meat!). Repeat the process until you have used up all the marinated meat.
To cook the wantons, a lazy way is to just put them directly to the boiling stock and cook for few minutes until the skin is soft and the meat is cooked.
Or do it properly, you need a separate pan with plain boiling water, put the wantons and cook until the skin is soft and the meat is cooked. It should be under 5 minutes or so. Then drain and put them to the stock and cook for further few minutes before serving.
Serves the wanton soup hot. Just before serving, add a few dashes of fish sauce and a squeeze of lemon to over the soup. Garnish with chilli and coriander. Done. Yum!
This is especially a nice and balanced meal to have during Winter months.
Pork Wanton Soup
When you are busy and tired - all you want, I suspect, is something sweet with deep flavours! (That's all I want!)
This Coconut milk sago dessert is quite easy to make. Other then some effort to prepare the sago, you can make this in less then 5 minutes!
- About 1 cup of white sago pearls (soak the sago in cold water for 5 minutes and then put them in boiling water to cook until they turn transparent. Add more water as necessary during the cooking process. Once cooked, drain and wash the sago in cold water few times and drain completely)
- Few large tablespoonful soft dark brown sugar (to taste)
- Coconut milk (at least few large tablespoonful) (to taste)
In a large bowl, mix all the ingredients together and serves them in a small bowl. You may add more coconut milk or sugar to give it a richer taste. Nice dessert to serve cold during Summer.
Coconut Milk Sago Dessert With Soft Brown Sugar