Banana Chocolate Chip Tea Cake

Ingredients:
175g unsalted butter (room temperature)
1 cup caster sugar (I reduce a bit)
3 large eggs
3 medium bananas (mashed, use very ripe bananas)
2 cups flour (sifted)
1 tsp baking powder (sifted)
1/4 tsp baking soda (sifted)
1/4 cup buttermilk (I mix 1/4 cup milk with 1/4 tbsp lemon juice)
6 oz. chocolate chips

Methods:

1. Using a stand mixer, beat butter and sugar until soft, pale and fluffy.  Beat in eggs one by one.
2. Add mashed bananas and stir with a rubber spatula. The batter may look speckled and grainy. Add flour, baking powder and baking soda.  Stir to combine.  Add buttermilk and mix until smooth.  Fold in the chocolate chips and stir to combine.
3. Scrape batter into a lined loaf pan. For the excess batter I fill them in baking cups.
4. Bake in preheated oven of 180 degree Celsius for about 45 minutes or until a tester inserted comes out clean, except for the melted chocolate.
5. Cool cake in pan for about 10 minutes, then unmold on the serving plate.  Serve slightly warm or at room temperature.

I adapted this recipe from Nigella Lawson with slight amendments.

Steamed Fresh Water Prawns

Having some fresh water prawns in my freezer, given by my brother-in-law, I've decided to steam them for lunch last Sunday.  With myself and hubby busy with the general house clearing and cleaning I might as well cook us a simple 2-course meal.

Ingredients:
14 Fresh water prawns 
4 cloves garlic (peeled and finely chopped)
1 red chili (deseeded and finely diced)
3 tbsp cooking oil (for frying the garlic)

Seasonings: (Mix into a bowl)
1 1/2 tbsp light soya sauce
1 tbsp shaoxing wine
1 tsp chicken stock granules
1/2 tbsp sesame oil
Dash of sugar
Dash of grounded white pepper
2 tbsp water

1 tbsp garlic oil (drizzle over the prawns before steaming)

Methods:

1. Clean prawns, make a slit along the middle of the back, deveined and also make a cut on the head (to ease cooking), and arrange them on a large plate.
2. Add cooking oil into a low heated wok, fry garlic until golden, remove from oil onto a plate, and dish the garlic oil onto a small bowl.
3. Spoon the seasonings over the prawns.
4. Sprinkle fried garlic and diced chilies on top.
5. Drizzle 1 tbsp garlic oil over the top.
6. Steam using high heat for few minutes and until the prawns turned red.  To check whether it is cooked, I use a fork to pierce on the biggest prawn, if it can go through easily, means it is cooked.  I don't like to over steam my prawns as it will becomes hard.
7. Remove from heat and serve immediately.

Before steaming

The prawns are cooked!

Char Siew (BBQ Pork)

Char Siew is a simple pork dish which is enjoyed by many, as a main dish on it's own in a Chinese meal, and most commonly used as a condiment for Chinese stir-fried noodles, rice, rice vermicelli, flat noodles, and not to mention, a must-have topping ingredient for our Kuching's most popular "The Sarawak Kolo Mee".

There are many methods of preparing this Char Siew or BBQ Pork at home - using ovens, Air Fryer, in BBQ pit and the most simple method is using a heavy bottom pan cooked over the stove.

I love trying out Char Siew recipes, and in May last year I've adapted a recipe which is so yummy-delicious and have decided to include in my blog. To obtain the recipe click here 

Few days ago, I try out another recipe which I cooked using the 'stove-top' method. It is another successful recipe and here's to share....

Ingredients:

4 strips pork belly (about 300g)

Seasoning:
(A)
2 tbsp Shaoxing Wine
1 tbsp sugar

(B)
2 cloves garlic (mashed)
2 tbsp Hoisin Sauce
2 tbsp Ketchup
2 tbsp light soya sauce
1/4 tsp Five Spice Powder

(c)
Honey

Methods:

1. Wash and dry pork belly with kitchen towel.
2. Place the pork belly in a glass bowl, add in seasoning (A), mix to coat, cover with lid and leave in the fridge to marinate for 3 hours or more.
3. Mix seasoning (B) in a bowl.
4. Add the seasoning into the pork belly and mix to coat well.  Prick the pork with a fork all over.  Cover and keep in the refrigerator and continue to marinate overnight.
5. Heat some oil in a flat heavy bottom pan, add the pork belly and pan fry both sides for a quick few seconds.  Pour in the marinades, add some hot water (just enough to cover the meat, bring to a boil, reduce heat, let it simmer and turning over the meat often until the pork are tender.  During the cooking process put the lid on.
6. Once the pork are tender remove the lid, apply honey with a brush on both sides of the meat and continue to cook using low heat for another minute.
7. Remove from heat and let it rest for 15 minutes.
8. Slice and serve!

Recipe adapted from "Miki's Food Archives".

Marble Cake

Marble Cake is one cake which I've learned to bake during my Home Science classes while in Lower Secondary School.  Till today, I still enjoys baking them, making use of different recipes with slight difference in the baking methods.  

My earlier Marble Butter Cake recipe which I've posted in 15th January 2016 can be viewed here

Today, I've bake another Marble Cake for tea while sharing half of it with my brother's family and mum.  Here's the recipe to share....

Ingredients:

225g unsalted butter (softened at room temperature)

200g caster sugar

4 large eggs

225g self-raising flour (sifted)

6 tbsp milk

2 tbsp cocoa powder (sifted)

Methods:

1. In a stand mixer, beat butter and caster sugar until pale.  Add eggs one at a time and continue to beat until well mixed.
2. Add in the flour and 3 tbsp milk alternately and mix with a rubber spatula until well combined.  
3. Scoop out half of the mixture unto a medium bowl.
4. Stir the cocoa powder into the remaining mixture in the mixing bowl.  Add the balance 3 tbsp of milk to loosen the texture.  Mix well.
5. Use 2 separate spoons to dollop the chocolate and plain cake mixtures into a lined 8" round cake tin alternately until all the butter mixtures are used up.
6. Use a skewer to swirl around the two mixtures to create marbled patterns.
7. Bake in a preheated oven of 180 degree Celsius for 70 minutes or until a skewer inserted into the center of the cake comes out clean.
8. Remove cake from oven and let it sit on a wire rack until slightly cool, turn the cake onto a wire rack and leave to cool completely.  Remove parchment paper before cutting and storing.
9. Let's have tea....

Recipe adapted from QL CHEF with slight amendments.

Colorful veggies stir-fried with dried cuttlefish

Ingredients: (serves 4)
Broccoli (cut into florets)
Young corn (halved)
Red capsicum (sliced)
3 pieces small dried cuttlefish
1/2 onion (peeled and cut into chunks)
2 garlic cloves (peeled and chopped)
3 tbsp light soya sauce
1 tbsp shaoxing wine
1/4 cup water (more to be added if needed)
3 tbsp cooking oil

Methods:

1. Soak the dried cuttlefish in water for about an hour, remove the clear, plastic-like bone along the mid-line of the body, cut into strips and set aside for later use.
2. In a medium heated wok add cooking oil, switch heat to low, fry the cuttlefish strips until crispy, remove from heat and set aside in a plate.
3. In the same wok with the remaining oil, saute onions and garlic until fragrant, add broccoli, red capsicum and young corn and stir continuously.
4. Stir in the light soya sauce, shaoxing wine and water.  Give it a quick stir to mix.  Add in the fried cuttlefish. Continue cooking for another 1 to 2 minutes.
5. Remove from heat and dish onto a deep plate.
6. Serve.

Stir-fried tomatoes with eggs

Stir-fried tomatoes with eggs is a favorite childhood dish which my mum used to cook for the family.  Though it is a simple dish but the combination of both the tomatoes and eggs are simply tasty and yummy.  This is also one common dish served in all 'Fast Food Stalls", which is also a favorite dish of my family today.

Ingredients:

4 tomatoes (washed and sliced)

2 eggs (add more if you prefer)

2 tsp light soya sauce

2 shallots (peeled and thinly sliced)

3 cloves garlic (peeled and chopped)

1 tsp chicken stock granules (to taste)

Dash of sugar (optional - in case if the tomatoes are too sour)

Dash of salt (if needed)

Cooking oil

Water (for cooking)

Methods:

1. Crack the eggs into a small bowl, add light soya sauce and lightly beat to mix.
2. In a heated wok, add  1 tbsp of cooking oil, add the beaten eggs, stir to break up the egg and dish out into a plate.  Do not overcooked the egg.
3.  In the same wok, add in 2 tbsp of cooking oil, add in shallots and garlic and stir fry  until fragrant.
4. Add the tomatoes, give it a toss, then add in chicken stock granules, sugar (if used), stir to mix and add some water. Amount of water depends on how soupy you prefers your dish to be. We also have to bear in mind that tomatoes contain water, thus it will generate extra water to the dish.
5. Taste for correct seasonings, add salt if needed.
6. Once the tomatoes are cooked, add the egg and stir to combine both the ingredients.
7. Off the heat and serve it in a deep plate.
8. Ready to serve with hot fluffy rice.

"It's Simple Yet Yummylicious!"

Beetroot, Corn and Carrot Chicken Soup

This nutritious soup can be served as a 'one-bowl meal' or as a soup dish either for lunch or dinner. This is one YUMMYLICIOUS soup which my family enjoys having it over and over again.

Ingredients: (Serves 4)
2 chicken thighs and 2 drumsticks (leave it whole)
Some chicken bones (washed and drained)
1 beetroot (peeled and thickly sliced)
1 corn (cut into 3 sections)
1 carrot (peeled and cut into chunks)
Some dried red dates (washed)
1 tbsp wolf-berries or kei chi (washed and drained)

Seasonings:
Chicken stock granules (to taste)
Dash of salt (to taste)

Methods:

1. Bring a pot of water to a boil, pour some boiling water over the chicken thighs, drumsticks and bones to blanch them, and drain.
2. Put the bones back into the remaining water and continue to boil over medium-low heat for about 15 minutes. Dish out the bones.
3. Add in the corn, beetroot and red carrot and continue to simmer for about 10 minutes. If the water dries up too quickly, add more water.
4. Add in the chicken meat and red dates and continue to cook until the chicken is cooked through. 
5. Add in wolf-berries or kei chi and chicken stock granules. Continue to cook for another 2-3 minutes.
6. Off the heat, add salt and taste for correct seasonings.
7. The soup is ready to be served hot!

Crispy Garlic Pork Belly

Ingredients:
350g pork belly (cut into strips)
1 piece fermented red bean curd
1 tbsp shaoxing wine
1 tbsp cornflour
3 cloves garlic (minced)
1/2 sugar
1/2 tsp salt

Methods:

1. Add all the marinade ingredients in a bowl, mash the fermented red bean curd with a fork and mix to combine.
2. Combine pork belly with the marinade in a zip lock bag and let it marinate for few hours (the longer the better), best if overnight in the fridge.
3. Before cooking bring out the marinated pork belly from the fridge and allow to come to room temperature.
4. Heat up oil in a flat pan (oil to cover the whole bottom of pan), and pan-fry pork belly, turning over from time to time until cooked.
5. Dish and drain.
6. Cut pork belly into thicker slices and serve.

Note: I serve this pork belly slices with the Hainanese Chicken Rice Chili Sauce, recipe from my previous blog.  It also goes well with my Sambal Belachan (Shrimp Paste), for the recipe click here.

Recipe adapted from MiMi Bakery House.

Hainanese Chicken Rice Chili Sauce

Chili Sauce is one useful side condiments in Chinese Cooking.  Though there are many types and varieties which can be easily purchase from Supermarkets, but today many home-cooks prefers to make their own Chili Sauce for their home consumption.

I have been wanting to try out this Hainanese Chicken Rice Chili Sauce for quite a while. Finally, I made it.  I just make a small portion to try out.  It is a yummy recipe to share with all who loves "Home-made Chili Sauce."

Ingredients:

3 Fresh red chilies (seeded and cut into chunks)

4 Bird's Eye Chilies (halved and seeded)

3 cloves garlic (peeled)

3 slices ginger (peeled)

2 tsp granulated sugar

3 tbsp white vinegar

1 tbsp water

1/4 tsp salt

1/2 tsp chicken stock granules

Methods:

1. Combine all the ingredients in a blender.
2. Process until you have a fine paste.
3. Taste for the seasoning of your preference.  If you do add additional seasonings, give it another pulse or two in the blender.
4. Store them in an air tight bottle.
5. Refrigerate until ready to use.

Recipe adapted from "Sea Salt With Food" with amendments to suit my style of preparing it.

Pan-cooked Char Siu Chicken

Ingredients:
4 chicken thighs (boneless, skin on and leave it whole)
1 medium Japanese Cucumber (washed and sliced) - for garnish
2 tbsp cooking oil (for pan frying)
1/2 cup water

Marinade:
1 1/2 tbsp light soya sauce
1 tbsp Shaoxing Wine
3 tbsp honey
2 tbsp oyster sauce
1 tbsp cooking oil
1/2 tsp five spice powder
1/2 tsp grounded white pepper
1/4 tsp salt

Methods:

1. Add all the marinade ingredients in a bowl and mix until combine.
2. Place the chicken in a Ziploc bag, pour the marinade over, seal the bag tightly while pressing the bag gently to remove as much access air as possible. Turn the chicken to ensure that they are well coated with the marinade.  Marinate chicken for at least few hours, or until the time of cooking.
3. Heat a heavy flat bottom pan, add in 2 tbsp of cooking oil, swirl to let it spread over the whole pan and when it reached medium heat add in the chicken pieces, sear both sides until lightly brown.  
4. Add in the excess marinade and water, toss the chicken, put the lid on and continue to cook, while turning the chicken over from time to time.
5. When the sauce starts to thicken and the chicken is cooked, take off the lid, turn the heat to low and let it simmer for another quick minute to obtain the golden brown color.
6. Dish onto a plate to let it cool down slightly.  Cut into thick slices and serve on a plate garnished with sliced Japanese cucumbers on the side.

Notes: I eat the Japanese Cucumbers with home-made Hainanese Chicken Rice Chili Sauce.  To obtain the recipe, go to my next blog article.

Glass Vermicelli and Luffa Gourd Soup

The weather is getting hotter, thus opting for something simple, light and nutritious is my first choice for lunch, as compared to a heavy meal.  Though I serve it as a 'one-bowl meal' but it also compliment well as a soup dish for a full meal for the whole family to enjoy.

Ingredients: (Serves 2)

1/4 cup minced pork (marinate with light soya sauce and pepper)

3 pieces dried cloud ear fungus

1 bunch dried snow fungus

1 bundle dried glass vermicelli (soaked and drained)

1/2 luffa gourd (peeled and cut into pieces)

3 baby corns (halved)

1/3 carrot (peeled and sliced)

2 cloves garlic (peeled and chopped)

3 slices ginger

2 bowls of water

1 tbsp cooking oil

Seasonings:

Chicken stock granules (to taste)

Salt (to taste, if needed)

Dash of grounded white pepper

Drizzle of sesame oil

Methods:

1. Soak dried cloud ear fungus and dried snow fungus in water until soft, trim the hard stems and tear into small pieces.
2. Heat cooking oil in a wok, add chopped garlic and ginger, and stir-fry until fragrant. Add in the water.
3. When water simmer, add in the minced pork (roll into small balls), cloud ear fungus, snow fungus, carrot, corn and luffa gourd. Let it boil for few minutes until all the ingredients are cooked.
4. Add in the glass vermicelli, when it comes to a boil stir in the seasonings, stir to mix, taste and serve.

Recipe adapted from "Best of the Best by SEASHORE" with amendments.

Stir-fried Tumeric Chicken with Longbeans

Ingredients:
2 boneless chicken thigh (skin on)
1 tsp tumeric powder
1/2 tsp salt
Dash of grounded black pepper
1/2 tbsp cooking oil
1/2 onion (peeled and cut into wedges, separate them)
6 longbeans (1 1/2" long, must not be wet)
4 cloves garlic (peeled and smashed)
Cooking oil (for cooking the dish)
Dash of salt (for cooking)

Methods:

1. Slice chicken thinly and marinate with tumeric powder, salt, black pepper and cooking oil for at least 10 minutes.  
2. Heat wok in 1 tsp oil, put in onion, toss until fragrant and dish up.
3. In the same wok, add 1 tbsp oil, add in longbeans, sprinkle a slight dash of salt, toss until brown specs seen and is soft. Dish up.  I prefer my longbeans to be soft, so I cook it slightly longer.  If you prefer it crunchy, a few toss will do.
4. In the same wok add 1 tbsp oil, add chicken pieces and spread them in the wok, toss until chicken are cooked.  Dish up.
5. Add 1 tsp cooking oil in the same wok, add the smashed garlic and fry until fragrant, add chicken and give it a quick toss, then add in the longbeans and onions.  Sprinkle a light dash of salt, toss to mix, off the heat and dish up.

This is a dry dish as no water is used during cooking.  Tumeric lovers would love this delicious dish which goes well with rice.

Recipe adapted from "Table for two or more" with slight amendments to suit my cooking style.

Ayam Pong Tay (Nyonya Stewed Chicken)

Ingredients:
2 whole chicken thighs and drumsticks (cut into bite-size pieces)
2 medium potatoes (peeled and cut into 6 pieces each)
1 carrot (peeled and cut into chunks)
3 tbsp preserved soya bean paste
4 shallots (pounded)
3 cloves garlic (pounded)
3 tbsp cooking oil
1/2 tbsp sugar (to taste)
1 1/2 cup water (add more if needed)
Salt (optional)

Methods:

1. Add cooking oil in a medium heated wok and fry pounded shallots and garlic until brown and fragrant.  Add the bean paste and sugar and stir-fry for about half a minute, taking care not to burn the bean paste as it would make the dish bitter.
2. Add the chicken, give it a quick stir, then add the potatoes and carrots, toss and add in water and continue cooking with lid on,  stirring occasionally.  If the gravy is almost dry add more water and continue with the stewing until the meat is cooked and potatoes and carrots are soft. In between stewing taste for correct seasoning.  Add more sugar if needed. I did not add any salt.
3. Off the heat and dish onto a deep plate.
4. Time to relish this yummylicious Nyonya Chicken dish with a plate of warm fluffy rice.

Recipe adapted from Angelina Teh, MORTAR & PESTLE Aromas from a Peranakan Kitchen with slight amendments.

Watermelon Popsicle

POPSICLE! Yes, this is indeed one great thirst quencher, especially on a hot and humid day.  

Ingredients: (makes 8)
600g watermelon 
100g granulated sugar (adjust according to the sweetness of the watermelon and your                                         family's preferences)
1 tbsp freshly squeeze lemon juice

Methods:

1. Wash watermelon, cut, obtain the flesh and remove seeds.
2. Using a blender, puree watermelon, sugar and lemon juice together.
3. Pour into Popsicle Molds.
4. Place in the freezer overnight.

Recipe adapted from "Rumbling Tummy".

Pandan Tang Yuan with Sago Pearls in Coconut Milk

It is another hot day in Kuching City!  My mind is thinking of a nice, cool and delicious DESSERT to make and enjoy.  Few days ago I've just bought a packet of coconut milk, so decided to make a Tang Yuan dessert to savor in my sweet home.  

I am sharing this simple recipe without any measurements, which is my usual method of making tang yuan.

What is needed:

Glutinous rice flour

Water

Pandan paste

Pandan leaves (tie into knots)

Sago Pearls (soak in water and drain)

Coconut milk

Granulated sugar

Methods:

• To prepare the syrup for the tang yuan bring a pot filled with water and pandan leaves to a boil, then add granulated sugar and taste for your preferred sweetness.  Off the heat and discard the pandan leaves. The amount of water depends on how much you intend to cook the dessert. 
• To prepare tang yuan, put the sifted glutinous rice flour in a large bowl, add water and mix using hand until it forms a dough, drizzle few drops of pandan paste onto the dough and continue to knead until it gets the even green color.  Roll into round balls (sizes according to your own preference) and place on a flat plate.

• To cook the tang yuan, heat some water in a pot.  Once the water is boiling drop the tang yuan into the boiling water and as soon as it floats switch off the heat.
• Use a slotted spoon to dish out the cooked tang yuan and put them into the syrup pot.  Reheat the syrup using medium heat.
• To cook the sago pearls, fill some water in a small pot, bring it to a boil, add the sago pearls and cook until cooked through.  Use a skimmer to transfer the sago pearls into the syrup.  If you are cooking the sago pearls much earlier, then soak them in cold water first to prevent from sticking onto each other and form large lumps.
• Once all the ingredients have been added into the syrup pot, lower heat, add in the coconut milk and stir to mix.  Do not let it comes to a complete boil as the coconut milk will cuddle.  
• Off the heat and let it cool down.
• Serve either warm or cold.  I prefer mine COLD! 

Chicken Karaage

Ingredients:
3 boneless chicken thighs 
Dash of salt
Dash of ground black pepper
2 tbsp potato starch (sifted)
2 tbsp plain flour (sifted)
Cooking oil (for deep frying)R

Seasonings:
1/2 inch ginger (grated)
4 big garlic cloves (minced)
1 tbsp light soy sauce
1 tbsp sake
1 tsp sesame oil
1 tsp sugar

Methods:

1. Rinse chicken and pat dry with paper towel.  Cut each chicken thigh into 2 inch pieces (so that the deep-frying time is about the same).  Season with salt and ground black pepper.  Place the chicken in a bowl.
2. Combine the chicken with all the seasonings in a bowl.  Cover with plastic wrap and rest in refrigerator  for at least 1 hour.
3. Bring oil to heat in a deep wok.
4. At the mean time combine potato starch and plain flour and whisk together.
5. Right before oil is ready, add the potato starch and flour mix into the chicken.  You do not need to mix it evenly.  The uneven coating gives each piece its unique texture.
6. Gently drop each piece of chicken separately into the oil.  Do not overcrowd.  Deep fry until the chicken is cooked through and outside is light golden color. Dish onto a wire rack to drain excess oil. In between batches of frying or even while cooking, make sure to pick up crumbs to keep the oil clean, otherwise the oil will get darker which will affect the color of the fried chicken pieces.
7. When you finish all the batches, bring the oil to medium-high heat.
8. Deep-fry the second time until the skin is nice golden color and crispy.
9. Dish and place chicken pieces on paper towel to drain excess oil.
10. Serve immediately.

Recipes adapted from "The Domestic Goddess Wannabe".

Brown Sugar Oatmeal Pancakes

Another yummy Pancakes recipe to share with all "Pancake Lovers".  A perfectly healthy breakfast to start the day as oatmeal are filling and also high in fibre.  With any pancake toppings and additional fresh fruits it's just WOW!

Ingredients:
1/2 cup plus 2 tbsp Quaker Instant Oats
1 cup plain flour (sifted)
1/2 tsp baking soda (sifted)
1/2 tsp salt
1/3 cup brown sugar
1 large egg
2 tbsp cooking oil
1 cup buttermilk (I mix 1 cup milk with 1 tbsp fresh lemon juice)

Methods:

1. In a bowl combine oats, flour, baking soda, salt and sugar.  In another bowl add egg, oil, buttermilk and stir with a hand whisk.  Stir into dry ingredients just until moistened.
2. Pour batter by cup or soup ladle (amount depending on the size of your preferred pancakes) onto a lightly oiled heated non-stick pan.  Turn when bubbles form on top and cook until the second side is golden brown.  Repeat until all the batter is done. I prefer to pan-fried half of my pancakes more browned and half lighter browned for my children's preferences.
3. Breakfast is served....

topped with whipped cream

drizzled with maple syrup and topped with whipped cream

Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag.  To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated oven of 190 degrees Celsius for 5 - 10 minutes.

Recipes adapted from Taste of Home

Smooth Egg Gravy Kuay Tiaw (Flat Rice Noodles)

There are many methods and styles of cooking this popular Kuay Tiaw which is known as Flat Rice Noodles.  Kuay Tiaw can either be cooked dry, in soup or with sauce.  In Malaysia it is easily available in any food courts, foodstalls, coffeeshops and even restaurants. Today, many home cooks are cooking it in the comfort of most homes. Here's the recipe to share...

Ingredients:
500g kuay tiaw (flat rice noodles)
Bak Choy (peel off unwanted leaves, washed and cut into half vertically)
12 medium fresh prawns (shelled, deveined and seasoned with dash of salt and pepper)
1 piece fish cake (thinly sliced)
Slices of pork tenderloin (seasoned with light soy sauce)
3 cloves garlic (peeled and chopped)
2 tbsp light soy sauce
1 1/2 tsp dark soy sauce
Cooking oil
2 eggs (beaten)

For Sauce:
3 cups water
1 tsp chicken stock granules
1 tbsp Shaoxing Wine
1 tbsp light soy sauce 
1 tsp sesame oil
Dash of Msg/Sugar
Salt and pepper (to taste)

For Thickening the Sauce:
2 tbsp potato starch mixed in 5 tbsp water

Methods:
Preparation for the Kuay Tiaw:

1. Heat 2 tbsp cooking oil in a wok of medium  heat.
2. Loosen the kuay tiaw, add half portion into the heated wok and stir-fry for a minute over high heat.
3. Add light soy sauce, dark soy sauce and fry for another minute or so, allowing the kuay tiaw to sear until lightly charred.
4. Off the heat and transfer to a large dish.  Repeat the same steps for the other portion.

Preparation of Sauces:

1. Heat 2 tbsp cooking oil in the wok and fry the sliced meat until almost cooked, push to the side of the wok, add garlic and fry until fragrant.  
2. Add the fish cake to lightly brown, then add bak choy and give it a quick stir to mix.
3. Add the sauce ingredients and bring to a boil.
4. When the sauce starts to boil add prawns.
5. Adjust the seasoning and add more water if necessary.
6. Reduce heat and let the sauce simmer.
7. Add in the starch mixture gradually while stirring until it thickened, adding more if it is still too watery. 
8. Once you get the right consistency turn off the heat.
9. Add the beaten eggs and stir quickly until eggs start to cook and gravy turns opaque and creamy.

Serving:

1. Divide the kuay tiaw into individual deep plate.
2. Ladle sauce over the kuay tiaw together with the ingredients.
3. Ready to serve!

This recipe is adapted from "Beyond Norm" with slight amendments.

Achar (Nyonya Style Pickled Vegetables)

The making of Achar or Pickled Vegetables differs from one household to another, in terms of the spices used as well as the methods of preparation.  Today, I am tempted to try out this Nyonya Achar, hopefully it will also tempt all those who visit my blog.  Here goes...

Ingredients:
300g cucumber (remove seeds and cut lengthwise into 1 1/2")
150g cabbages (roughly cut into your preferred sizes)
50g carrot (peeled and cut into 1 1/2")
4 slices pineapples (cut into 1 1/2")
50g roasted peanuts (coarsely grounded)
2 tbsp white sesame seeds (pan toasted)
Salt (to taste)
1 tbsp sugar (to taste - I am using more)
3 tbsp cooking oil
50ml Rice Vinegar (I put slightly more)
30ml water
1/2 tbsp salt (to mix with cut vegetables)

Spice Paste
5 shallots
6 fresh red chilies
1 tsp tumeric powder
2 candlenuts

Methods:

1. Put all the cut vegetables in a colander and mix with 1/2 tbsp salt.  Leave aside to dry excess liquid for about 30 minutes to get the crunchiness.  If you prefer your vegetables to have softer bite, you can skip this step.
2. Blend the spice paste with a hand blender.
3. Heat up the oil in a wok using medium heat, stir-fry the spice paste until aromatic. Add vinegar and water and bring to boil.  Add salt and sugar, stir and taste for the correct seasoning of your preference.
4. Turn off heat, add all vegetables, ground peanuts, sesame seeds into the wok and stir well.
5. Dish out, let it cool and store in a glass jar.  Keep chilled in the fridge.  Achar taste best overnight after the flavours have developed.  It can last for about 4 weeks.

This recipe is adapted from 'Just As Delish'.

Lemon Butter Sandwich Cookies

The lemony flavors of any biscuits or cakes always wakes up my taste buds.  I just can't resist munching on them.  Recently, I try a hand on this Lemon Butter Cookies sandwiched with a thick layer of yummylicious Lemon Butter Curd, and they are indeed SUPERB!

Ingredients:

250g unsalted butter (room temperature)

150g icing sugar (sifted)

250g plain flour + additional by spoonful to add in during kneading to form a dough

Lemon butter curd:

2 eggs (lightly beaten)

110g superfine caster sugar

Zest of 1 lemon

60ml fresh lemon juice

30g unsalted butter

Methods:

1. Using an electric stand mixer, beat butter until creamy.  Add icing sugar and continue to beat until fluffy. Sift flour over butter mixture and stir to mix using a spatula to form a dough.
2. Turn cookie dough onto a lightly floured work surface.  Knead gently, adding spoonfuls of sifted plain flour to form a dough, easy enough to handle.  
3. Wrap cookie dough in plastic wrap and refrigerate for 30 minutes. Roll dough into balls (of your preferred sizes) and place on prepared baking sheets lined with parchment paper.  Flatten slightly with a lightly floured fork.
4. Bake in a preheated oven of 180 degrees Celsius for 15 minutes or until lightly colored.  Transfer to wire rack to cool.
5. To make the lemon butter curd, heat all ingredients in a heavy-based saucepan on medium heat.  Stir constantly for 5 to 10 minutes, until thick.  Do not allow mixture to boil as it will curdle.  Remove from heat and cool completely, stirring occasionally.
6. Just before serving, sandwich two cookies with a generous amount of lemon butter curd.
7. Let's have tea!

I adapted this recipe from Cookies by POPULAR with slight amendments.