Herbal Tea Egg/ Bu Bo Cha Cha/ Loh Bak/ Vegetarian duck/ Radish Cake

Herbal Tea Egg



Cantonese style radish cake





Loh Bak and vegetarian duck



Bu Bo Cha Cha



Curry Puff

I miss malaysia curry puff. After finding some recipe from the web, i decided to make my very own curry puff.

Ingredients:
4 cup all purpose flour ( i was greedy, i made a lot out of it, approximately 40 curry puffs-depends on the size of the curry that you made too)
Margerine - 15 tablespoon
Water (adjust based on your flour)

Fillings:
3 big potatoes
2/3 cup sweet onion
1 cup green pea
curry powder (depends on your taste)
salt (depends on your taste)
1 cup water

Methods:
Combine the flour and margerine together in a big mixing bowl. Blend/ mix the margerine and flour together till it become pea size. Add water (one tablespoon follow by one tablespoon) slowly till you can form a smooth dough. Cover and let rest for 1/2 hour.

Meanwhile, peel the potatoes and onion. Cut them in dices. In a heated pan, put some vegetable oil. Stir in sweet onion and stir fry till it smells good.The add in potato and green pea. Mix well. Next, stir in curry powder and sprinkle some salt. Mix well. Pour in a cup of water and let it simmers till the potato soft. Let it cold down.

When the dough is done, roll it out (long piece) and cut into several portions. Roll each portions into round shape. After that, flatten each ball into round shape. It would be better to make each skin as thin as possible. Put a tablespoon of filling in the center of the skin. Carefully fold into half and press the edges firmly. Fold the edge into pretty shape. Repeat for the rest of the skin. Deep fry and serve warm

It is great for snack or breakfast. The skin is so crispy. It is good for vegetarian too!!!

Kuih Koci without Banana leaves

I am craving for kuih-muih recently. My brain always has the pictures of kuih angku, kuih koci, rempah udang, seri muka, kuih layer, kuih mangkuang, and so on.

I searches the recipe and methods of making kuih-muih. With the ingredients readily available, i decided to make kuih koci. But i am a little lazy. I do not want to wrap the kuih with banana leave which it suppose to be. I just steam them and transfer to the paper muffin cups. The traditional and original way of kuih koci should be wrapped with banana leaves and shaped like a cone. It would make the kuih taste better too with the aroma of banana leaves.

My simple way of kuih koci is like below:

Ingredients:
1 bag of glutinous rice flour
1/2 cup of pandan extract
2 tablespoon of sugar
1 cup of coconut milk
a pinch of salt

Fillings:
300g of grated coconut
3-4 tablespoon of brown sugar (adjust according to desire sweetness)
50ml of coconut milk
2 tablespoons corn starch (melt in water)

To make the fillings:
In a pan, melt the brown sugar and add in the coconut milk. Then put in the grated coconut. Stir until well combine and the grated coconut turn brown color. Add the corn starch and stir well. Let it cool.


To make the dough:
In another sauce pan, combine sugar, salt, coconut milk and pandan extract. Bring to boil. Let it cold down. Put the glutinous rice flour in a big mixing bowl. Pour the solution into the glutinous rice flour slowly and keand until it become a smooth dough. If it is too wet, add some glutinous rice flour, or coconut milk if it is too dry. Let it sit for 1/2 hour.

After that, roll the dough out and divided into several portions. Shape each portion like a ball. Flatten the ball put one tablespoon of the filling in the center of the skin. Fold the edges and form a ball. Put it aside. Repeat for the rest them.

Grease the steam pan. Put the kuih on it and steam for 20 minutes. When it is done, transfer the kuih to the paper muffin cup.

If you cannnot finish the kuih in one serving, keep it refrigerated. You can microware it for 30 seconds the next time you want to eat it.

Kuih Bangkit

As the holiday season approach, i wanna to make a kuih that remind me while i was at my country-Kuih bangkit. I remember that it tasted crunchy yet melt in the mouth once you eat it.

I sprinkle some mini mix color chocolate on the kuih so that it looks more for holiday. I was a bit lazy, i did not shape them into interesting shape, i just round them up and bake. Initially, i wanted to use the cooker presser to shape the dough, but it was not worked out well. So, i gave up.

The kuih was not turned out as good as i expected. It looks good, crunchy but not melt in the mouth. Conversely, it was a bit hard :-(  I will try again next time...

Grated Coconut Sifone Cake

Mold-Fluted tube pan

Ingredients (A):

1 cup grated coconut

1 teaspoons salt

Ingredients (B):

7 eggs

2/3 cup sugar

¾ cup cake flour

2 tablespoons oil

1 teaspoons salt

2-3 drops vanilla extract

2-3 drop green coloring (or any color of your choice)

Methods:

Grease the pan. Mix the ingredients (A) together and press it firmly at the bottom of the fluted tube pan.

Using two clean mixing bowls, separate the egg white and egg yolks. Combine sugar and egg white; beat it high using an electronic hand mixer until it becomes thick, white and fluffy. After that, stir in egg yolks. Add in cake flour slowly and mix well. Lastly, put in salt, oil, vanilla extract and green coloring. Mix well using hand mixer at low beat.

Transfer the batter into the fluted tube pan (contains grated coconut at the bottom).

Bake at 350 F for 30-40 minutes or until golden brown. You can use a toothpick or chopstick insert into the cake, if it comes out clean and nonstick, then the cake is consider well cook.

Roll Cake~蛋糕卷

This roll cake tastes amazing.. just like the birthday cake that i used to eat. The skin is not perfect, as i did not roll in onto a piece of cloth ( i could not find one at the time i made it :-( ), the aluminium foil peel some of the skin off.

Thanks for maomaoma kitchen for sharing this dedicate cake ... .... ...i will post a better looking roll cake the next time i make it again !! Leave me some feedback if you do like this cake !

Second trial, look, it supposed to look this way, without the peel off skin.

Ingredients:

1)      3 egg yolks, one whole egg, Rum one teaspoon, sugar ¼ cup, corn oil ¼ cup, milk ¼ cup

2)      All purpose flour 6 tablespoons, corn starch 3 tablespoons, baking powder ¾ teaspoons, mix together.

3)      3 egg white, sugar ¼ cups, white vinegar ½ teaspoon

4)      Heavy whipping cream, vanilla extract 2-3 drops, milk ½ cups

5)      Fruit (of your choice, can be Kiwi (1), strawberry(2-3)

Methods:

In a two clean mixing bowl, put egg yolks, whole egg and rum into one of the clean bowl.

A)     In another bowl, put the egg white and white vinegar. Using a hand mixer beat the egg white. While beating, slowly add in sugar. Beat the egg white until white and fluffy.

After that, beat the egg yolks mixture, and while beating, add in sugar slowly. Beat till the mixture is white and fluffy. Stir in corn oil, beat for 2 minutes. Then, stir in corn milk. Beat for another 2 minutes or until well combined.

B)      Put the #2 ingredient into the egg yolks mixture slowly. Mix well.

Combine A and B, do not over stir, gently mix them together.

Pour the mixture into a rectangular baking pan and bake at 350 F preheat oven. It takes roughly 20 minutes to bake. You can use a toothpick to insert into the cake. If it comes out moist, then the cake is not done yet.

When the cake is done, lay the cake onto a piece of cloth, and roll it while still warm. Let it sit to cool down.

While waiting for the cake to cool down, beat the ingredient #4 till white, fluffy and a bit harden. Mix it with desire fruit.

Unroll the cake and spread the cream all around, then roll it back again.

Put in refrigerator and serve it cold. I always found that it is taste best when cold. But you do not need to cool it if you prefer warm cake.

Deep fry bread/Ham Chin Peng

When i saw this bread at "little corner of mine" post, my mouth was watering. It has been many years i do not eat this bread..i manage to get plain one here but not with red bean paste, plus it is not as crispy as this one.

I decided to make this bread at that very weekend. Amazingly, it turned out great! The skin was crispy... every bite just like the old days...so deliciousssssssssssssssssssssssssss!!

Ask for recipe if you are interested in it!

Kuih sago

Adopted from http://www.bestfreeonlinerecipes.com/page/3/
This kuih is yummy.. i have been craving for it for a long time. Finally, i made it. You can add some coloring depends on what color you like to the sago when you saok it in water.

Ingredients A:
½ grated coconut
½ tsp salt

Ingredients B (wash, soak for 60 minutes, drain):
300g pearl sago

Ingredient C:
160g sugar
1 tbsp corn flour
2 tsp pandan juice (thick) -i do not have pandaan juice, so i use vanilla extract
¼ tsp vanilla oil

Method:

1. Mix the grated coconut and salt well. Set aside.
2. Wash the pearl sago and soak for 60 minutes and drain.
3. Mix the soaked pearl sago with ingredients C.
4. Grease the steaming tray and pour in the pearl sago and steam for 20 minutes.
5. When cooled, cut into small pieces and roll in the grated coconut.

 * I forgot to take a picture of it , i will post the picture next time i made.