Steamed Dumplings

While I was in a popular Supermarket in KL, I came across this Dumpling Wrappers which is suitable for making Steamed Dumplings.  Since this wrappers are not available in the place where I am from, so I grab hold of two packets, and here goes my homemade Steamed Dumplings.  

Ingredients:

200 g. minced pork

8 medium-sized prawns (peeled, deveined and cut into small pieces)

1 tsp. grated ginger

1 tsp. light soy sauce

1/2 tsp. salt

1 tsp. Shaoxing wine

1/2 tsp. sesame oil

3 dashes ground white pepper

1 stalk spring onion (chopped)

1 pack dumpling wrappers

Methods:

1. For the filling, in a large bowl, combine minced pork, prawns, ginger, light soy sauce, salt, Shaoxing wine, sesame oil, ground white pepper and spring onion together.  Mix well and set aside.
2. To assemble the dumplings, put a small spoonful of the filling in the center of a wrapper.  Moisten the edge of the wrapper with water using your finger, then fold and pleat the dumpling.  Repeat this process for the remaining wrappers.
3. To steam the dumplings, arrange the dumplings in a steamer lined with parchment paper (punched with holes) at the bottom and steam for 8-10 minutes.
4. Remove the dumplings onto a serving dish and serve immediately with dipping sauce.

Ready for steaming

I serve my Dumplings with this Ultimate Dipping Sauce.

1 tablespoon light soy sauce

1/2 tablespoon rice vinegar

1/2 teaspoon sesame oil

1/4 teaspoon sugar

1 minced garlic clove

A pinch of grated ginger

Some fresh chopped spring onions

In a medium bowl, mix all the above ingredients together until the sugar has dissolved.  Ready to serve!

This delicious Steamed Dumplings recipe is adapted from 'Rasa Malaysia' with a slight adjustment to suit my cooking preference.

Nian Gao Wraps

If you love your Nian Gao snacks crispy on the outside and gooey, sweet and soft on the inside, then this is one recipe to make and enjoy.  It's so simple, with only 2 ingredients and hassle free.

Ingredients:

Nian Gao slices

2 wraps

Methods:

1. Cut nian gao to thin slices. Thin slices is preferred as it's easy to melt as compared to thick slices.
2. Heat up a pan at low heat and place one piece of the wrap on it without adding any oil.  Place nian gao slices over it with another piece of wrap on top.
3. Heat one side for about 2 minutes or until slightly golden brown; then flip over for another 2 minutes till slightly brown.  Gently press the top with a ladle to let the melted nian gao spread out evenly between wraps, and it is done.
4. Remove onto a flat serving dish.  Cut nian gao wraps into wedges and serve immediately.

I adapted this recipe from 'Anncoo Journal.'

Fried Nian Gao aka Chinese New Year Cake

I love this Nian Gao aka Chinese New Year Cake.  Since I saw this recipe online, and still having stock in the fridge, I try it out; it's delicious, crispy on the outside and chewy on the inside.

Ingredients: 

8-9 pieces Nian Gao/sticky glutinous rice cake

Batter:

20g. rice flour (sifted)

20g. plain flour (sifted)

1/4 tsp. salt

60ml. Carbonated drink (chilled)

1 tbsp. white sesame seeds

Methods:

1. In a bowl, combine all the batter ingredients until smooth.
2. In a medium heated wok add some oil for deep frying.
3. Coat the Nian Gao slices with batter and deep fry until golden brown and crisp, turning over in between frying.
4. Remove and dish onto a serving plate. Repeat until all is done.
5. Serve!

I adapted this yummylicious recipe from 'Miki's Food Archives.'

No Bake Oreo Cheesecake Bites

Ingredients:

150 g. Crushed Oreo cookie OR 15 pieces Oreo cookies

110 g. cream cheese (slightly softened)

1/3 cup icing sugar/powdered sugar

150 g. semi-sweet chocolate (melted)

50 g. white chocolate (melted)

Methods:

1. If you are using Orea cookies, add the cookies to a blender or food processor and blend until the mixture resembles crumbs.  Transfer to a mixer bowl.
2. Add the cream cheese and icing sugar, mixing on low speed just until the mixture comes together evenly.
3. Cover the bowl with plastic wrap and refrigerate for 2-3 hours so the mixture will firm up.  Alternately, place in the freezer for about 30-45 minutes to chill.
4. Once the mixture has chilled, roll into balls and dip in melted semi-sweet chocolate, then placing them on a parchment-lined baking sheet so the chocolate can harden.
5. Drizzle with the melted white chocolate and refrigerate until the chocolate has set.  I place the tray in the refrigerator for it to harden as in the country where I am from, the weather is too hot and it is not possible to place them under room temperature.  
6. Once the cheesecake bites has harden, I place them in an airtight container and immediately place them back into the refrigerator.

This yummylicious no-bake sweet treat is adapted from 'THEBUSYBAKER.CA' by Chrissie Baker with a slight adjustment to suit my preference.

Salted Caramel Popcorn

Popcorn have always been my favorite snacks for as long as I could recall; but due to the high content of sugar and salt, I will normally control buying and snacking the ready made ones.  With the sharing of healthy recipes online, then I take this golden opportunity to try a hand on it.  My first try is a great success, Thumbs Up! 

Ingredients:

150 g. Popcorn Kernels

8 tbsp. sugar (I used cane sugar and brown sugar, in two separate making)

1 tsp. salt

70 g. Butter (unsalted)

1 tsp. Baking Soda

Cooking oil

The Youtube Link for making this Popcorn is available here.

For infor, I did not make 150 g. of popcorn at one time, as my pan is not big enough, so I just make a small batch each time.  I believe that the popcorn kernels needs space for it to 'pop' and comes out nicely.

This recipe is adapted from 'Dapur 2020'.

I really enjoys these delicious Popcorn while watching my favorite Christmas Movies at Hallmark Channel.

Sambal Dried Shrimps Rolls

 

Ingredients:

100 g. dried shrimps

6 dried chili 

5 small shallots (peeled and cut into pieces)

2 cloves garlic (peeled and chopped)

2 lemongrass (peeled the hard skin and cut into small pieces)

2 tbsp. sugar

Dash of salt (to taste)

Large spring roll sheets (21.5 cm x 21.5 cm)

Sealing batter: combine 1 tbsp. flour + 20 ml. water, mix evenly

1 tbsp. cooking oil (for frying the filling)

Enough oil, for deep-frying the shrimp rolls

Methods:

1. Wash the dried shrimps, add water to soak until soften, and drain.
2. Cut the dried chili into small pieces, remove some of the seeds, soak in hot water and drain.
3. Place dried shrimps, lemongrass, chili and shallots into a blender jar and blend until smooth.  
4. Heat 1 tablespoon of cooking oil in a pan, add the dried shrimps filling and fry until fragrant.  Then add sugar and dash of salt (to taste), and fry until dry.  Remove into a bowl.
5. Divide each spring roll wrapper into 9 small pieces, add a little shrimp paste, roll it into a tube half way, fold in the two corners, roll it into a spring roll, and seal with a little batter over the end.  Repeat until all the dried shrimp filling is used up.
6. In a heated pan with enough oil, fry the shrimp rolls using medium-low heat until golden brown.
7. Remove from oil using a slotted spatula and place over kitchen paper, to remove excess oil.
8. Once it is slightly cooler, put in an airtight jar.

The dried shrimp filling

This recipe is adapted from 'Shadajie Kitchen.'

Steamed Yam Cake

 

Ingredients:

300 g. yam (peeled, washed and cut into cubes)

3 dried shiitake mushrooms (soak in water, drain and chopped)

6 shallots (peeled, sliced and fry in oil until brown, remove the crispy shallot into a bowl without the oil.  Remove excess oil into a small bowl)

Spring onion (green part only, sliced, for topping)

1 red chili (deseed and chopped, for topping)

1 shallot (peeled and sliced, for frying the yam ingredients)

50 g. dried shrimps (soaked until softened, strained and set aside the water.  Chop the dried shrimps)

150 g. rice flour

1 tbsp. tapioca flour

450 ml. water (inclusive of the water from soaking dried shrimps)

Cooking oil - for frying the shallots

Seasonings:

1/2 tsp. five spice powder

1 tsp. salt (to taste) - depending on the types of salt use

1 tsp. granulated sugar

1/2 tsp. ground white pepper

Methods:

1. In a bowl, add rice flour and tapioca flour.  Add in 450 ml. water, mix well and set aside.
2. Oiled a 7"x7" square steaming pan.
3. Turn on heat to the pan or wok use for frying the shallots just now.  Spoon 2-3 tablespoons of shallots oil into the heated wok, add in shallots, stir fry for a quick minute, then add in dried shrimps, fry until fragrant, add in mushrooms and yam cubes and stir to mix well.  Add in the seasonings and continue to stir fry.
4. Stir the rice flour mixture again.
5. Turn to low heat and pour the rice flour mixture into the yam mixture.  Keep stirring until thick.
6. Remove from heat and pour into the prepared steaming pan.  Smooth surface with the back of a spoon.
7. In a steamer heat up water.  When the water starts to boil, put in the yam cake.  Steam on medium heat for 45 minutes to 1 hour.
8. Use skewer to check on doneness.
9. Remove yam cake from steamer and let it cool completely for 4-5 hours or until next day.
10. Cut into strips and pieces, sprinkle/top with chilies, shallots and spring onions.
11. The steamed yam cake is ready to be served!

Note:

• I did not top the whole steamed yam cake with chilies, shallots and spring onion.  I leave a portion plain, keep in an airtight container in the fridge.  I serve it as Fried Yam Cake. To make, cut the steamed yam cake into your preferred sizes, pan-fry in a bit of oil and it's done... Breakfast is served!

I adapted this recipe from Youtube by: Shadajie Kitchen with slight adjustments to suit my cooking preference.

Pie Tee Shells aka Nyonya Top Hats

Many years ago, I bought a Pie Tee mold, but it has been sitting comfortably in my pantry all these while.  I came across many recipes for it, but then again I don't have the urge to start making them.  Finally, before the year 2021 ends, I get to try it out.  It is indeed effortless to eat but not so easy to make the pai tee shells, as frying these shells are time consuming, and it requires a lot of patience and time to do it.  I made the shells a day ahead, storing them in air tight container.

Ingredients:

180 g. plain flour (sifted)

2 tbsp. rice flour (sifted)

1/2 tsp. salt

2 eggs

1 1/2 cups water

Methods:

1. In a mixing bowl, add in sifted plain flour, rice flour and salt.
2. Add in eggs and water gradually.  Combine everything together and mix until smooth.
3. Strain the batter into a big bowl and set aside.
4. Heat up enough oil in wok or pan deep enough to cover the pie tee mold.
5. Using medium heat, dip the mold into the heated oil until it's just hot (but not too hot).
6. Shake off excess oil and dip the mold into the batter until it's coated up to about 95% level (almost to the edge) making sure it's well coated on the sides and bottom.
7. Lift the pie tee mold up and let the excess batter drip off before dipping it into the hot oil.
8. To separate the batter from the mold, jiggle the mold lightly and use a wooden skewer/chopstick to separate shell from the mold.  Once it's off the mold, deep fry in the oil until it turns light golden brown in color.
9. Transfer it onto the plate lined with paper towels to soak up excess oil from the pie tee shells.
10. Repeat the same with the rest of the batter.  Then, quickly store in an airtight container until needed.

Stir Fry Savory Turnip Fillings

Ingredients:

400 g. turnip/yam bean - choose small one (peeled and julienned)

50 g. carrot (peeled and julienned)

2 cloves garlic (peeled and finely chopped)

1 1/2 tbsp. dried prawns (washed, soaked in hot water, drained and chopped)

1 tbsp. cooking oil, to stir fry fillings

Seasonings:

1/2 tsp. chicken stock granules

3/4 tbsp. oyster sauce

1/4 tsp. Chinese five spice powder

Dashes of ground white pepper

1/4 tbsp. light soy sauce

1 tsp. sugar (adjust to taste)

Dash of salt (adjust to taste)

Methods:

1. In a wok, heat up oil, saute garlic till fragrant.
2. Add chopped dried prawns and fry until golden brown.
3. Next, add in turnips, light soy sauce, oyster sauce, and stir-fry until aromatic.
4. Add in Chinese five spice powder and continue to stir fry till heated through.
5. Add in carrot, sugar and continue to stir fry until the turnips and carrot is cooked.
6. Then add in the rest of the seasonings, ground white pepper, chicken stock granules, and salt (to taste).  Mix until well combined and adjust seasoning if necessary.
7. Dish up and transfer to a casserole, and when cooled, put in the fridge until needed.

It's time to indulge this Nyonya delight, drizzled with home-made chili sauce.

This recipe is adaped from 'Huang Kitchen' with slight adjustments to suit my cooking preference.

Molten Lava Cheese Tart

 

Ingredients: (makes 16 tarts)

(A) Pastry

125 g. salted butter (cubed and chilled)

50 g. icing sugar (sifted)

250 g. plain flour (sifted)

30 g. ground almond

1 egg (lightly beaten)

Methods:

1. In a large bowl; add butter, plain flour, icing sugar and ground almond.  I use a pastry cutter to mix the mixture until it resembles fine breadcrumbs.  You can use your fingers, but I did not as I have warm fingers, which easily melts the butter.
2. Add in lightly beaten egg.  Using hand, knead to form a soft dough.
3. Wrap with cling film and refrigerate for 30 minutes.
4. Remove the cling film and turn the dough onto a bowl.
5. Take a portion of the dough, weigh it and press it into a tart mold (either reduce or add more). The amount for the first tart is used as a guide for me to make the rest.  Remove excess dough, if any, using a small knife.  Repeat until all the dough is used up.
6. Place all tart shells on a large baking tray.
7. Prick some holes with a fork onto the pastry shells.
8. Bake in a preheated oven of 180 degree Celsius; at the second lower rack for 20-25 minutes.
9. Remove from oven and let it cool down on a wire rack.
10. I prepare the tart shells a day before; so I remove the tart from the tart shell and let it cool down completely on a wire rack.
11. Keep them in airtight container in room temperature.

(B)  Filling

250 g. cream cheese (room temperature)

40 g. caster sugar

125 ml. whipping cream (room temperature)

1 tsp. lemon juice

1/2 tbsp. corn flour (sifted)

1 egg yolk (for washing)

Methods:

1. In a mixer bowl add cream cheese and beat until soft.  Scrap down the sides of the bowl with a rubber spatula, and add in caster sugar.  Continue to beat until almost combined.  Scrap the sides down again.
2. Add in whipping cream, lemon juice and corn flour.  Beat to combine.
3. Using a rubber spatula, scrap the sides down and stir until well combined.
4. Pour the filling mixture into a piping bag and clip it.
5. Arrange the tart shells onto a large baking tray.
6. Snip the tip of the piping bag and fill the shell tarts with cheese filling.
7. Refrigerate for 1 hour.
8. Crack and place an egg yolk in a small bowl.  Beat with a fork.
9. Take the cheese tart out from the fridge and brush the top with egg yolk.
10. Bake in a preheated oven of 200 degree Celsius for 12-15 minutes; with the baking tray place on the second lower rack.
11. Cool on a wire rack and enjoy...

These cream cheese tarts are so yummy.  Since I don't have enough of one type of tart shell mold, I make use of 2 types.

I adapted this recipe from 'Kathrine Kwa Baking Tutorial' with slight adjustment to suit my baking preference.

Summer Rolls

Ingredients: (makes 3 rolls)

50 g. rice vermicelli

40 g. shrimps (peeled and deveined)

2 fresh lettuce (washed and sliced)

3 sheets Vietnamese Brown Rice Paper

28 g. carrot (peeled, cut into matchstick strips)

Grilled pork belly with lemongrass (for the recipe click here)

Hoisin-Peanut Sauce:

2 tbsp. hoisin sauce

1/2 tbsp. creamy peanut butter

2 tsp. vinegar

1 tbsp. warm water

Sugar (to taste)

1/2 tbsp. roasted peanuts, roughly chopped

Methods:

1. Cook rice vermicelli, drain, rinse under cold water and set aside.
2. Combine all ingredients for Hoisin-Peanut Sauce.  Whisk to mix well and garnish with peanuts.
3. In a small pot, bring some water to a boil, cook shrimps until cooked, drain, let cool and slice in half lengthwise.  Set aside.
4. Divide the vermicelli, prawns, lettuce and carrot into 3 equal portions.
5. To assemble: Dip 1 sheet of rice paper in a big bowl (big enough for the rice paper to fit in).  Shake off excess water and quickly place it on a large flat plate or any flat kitchen counter-top or chopping board. 
   Starting from the rice paper nearest to you, leaving some space for folding, place the rice vermicelli on the bottom part, add lettuce and carrots; follow by shrimps and pork belly.  Fold the edge nearest to you down over the fillings; then fold the left and right sides over, making sure the filling is secured tightly.  Continue to roll the summer roll over and repeat the same until everything is used up.  Cut the Summer Rolls in the middle into halves, place them on a platter, and serve immediately with the Hoisin-Peanut Sauce.

I adapted this recipe from 'rasamalaysia.com' with slight adjustments to suit my cooking preference.

Banana Fritters

Banana Fritters are the favorite snacks of many.  Though few types of bananas can be used to make banana fritters, but I still prefer to use Pisang Tanduk, in Malay; or Horn Plaintain, in English.  

Ingredients:

6 slices of  Pisang Tanduk (slightly thicker)

100g. rice flour (sifted)

100ml. water

1 tsp. oil

1 1/2 tsp. custard powder

1/2 tsp. salt

1 tsp. baking powder

Methods:

1. In a bowl, add rice flour, custard powder, salt and baking powder.
2. Add in water and stir with a whisk.  If batter is too thick add a bit more water, a little at a time.  The batter should be able to coat the back of a spoon.
3. To fry, add enough oil into a medium heated wok.  To check whether the oil is ready for frying, use a wooden chopstick to put in the oil, if bubbles form on the chopstick then the oil is ready.
4. Dip a slice of banana into the batter, coat it well and add it into the oil.  Once the bottom part is golden, flip over and continue to fry until golden in color, dish onto a plate with kitchen paper.  You can fry a few pieces at a time.
5. Repeat until all is done.  To enjoy it crunchy, eat while it is still hot.

Since I make only 6 pieces of banana fritters for myself (1 serving); the leftover batter is not wasted.  I fried some Sandwich Nian Gao with yam and sweet potatoes.  So happen, it is the 20th day of the Lunar New Year; and it has been the Chinese Tradition of preparing Nian Gao/ Ti Kuih to enjoy.

The batter recipe for the banana fritters is adapted from 'Heavenly Cuisines' by Lucinda Lau.

Crispy Pork Gyoza

I have made Pork Gyoza before, but for this crispy version it is the first time I am trying it out.  It is fun to try out something different.  I know that there is still rooms for improvements, and I always believe that 'practice makes perfect.'  

Front View

Back View

Ingredients: (makes 20)

20 wrappers

4 tbsp. cooking oil

2 tbsp. cornflour (sifted)

1 tbsp. plain flour (sifted)

3/4 cup water

Filling:

2/3 cup cabbage (finely sliced)

1/2 tsp. salt

250g. minced pork

2 tbsp. light soy sauce

1 tsp. sesame oil

2 sprigs spring onion (finely chopped)

1 tbsp. ginger (grated)

1 garlic clove (grated)

Dipping Sauce: (combine in a small bowl)

3 tbsp. light soy sauce

1 tbsp. black vinegar

Methods:

1. For the filling, place the cabbage in a medium bowl.  Stir in the salt.  Set aside for 5 minutes to soften slightly.  Add the minced pork, light soy sauce, sesame oil, spring onion, ginger and garlic.  Mix vigorously until the mixture is well combined and sticky.
2. Place 3 teaspoons of the filling into the centre of the wrapper.  Moisten the edges of the wrapper with a little water and then bring the sides up over the filling and pleat and seal.  Place on a tray lined with baking paper.  Repeat until all the wrappers are used up.
3. Combine the cornflour, plain flour and water in a jug.
4. Heat a tablespoon of oil in a 16cm./18cm. non-stick frying pan over medium-high heat.  Arrange 5 dumplings in the pan in radial pattern.  Cook until the bases are starting to brown.
5. Pour a quarter of the flour mixture in (3) over the gyoza.  Cover and reduce heat to low.  Cook for 5 minutes or until the water has evaporated and the gyoza are cooked through.  Run a spatula under the pancake to loosen.  Cook, uncovered for a further 1-2 minutes or until the pancake is crisp.  Flip onto a plate.
6. Repeat with the remaining oil, gyoza and flour mixture in 3 more batches.
7. Serve dumplings with the dipping sauce.

I adapted this recipe from 'Marion's Kitchen' with slight adjustments to suit my cooking preference.

Raisin Pumpkin Bars

 

Ingredients:

1 cup plain flour (sifted)

1 cup sugar

200g. pumpkin puree

1/2 cup corn oil

2 large eggs (room temperature)

2 1/2 tsp. baking powder (sifted)

1/2 tsp. ground cinnamon

1/4 tsp. salt

1/4 cup raisins

2 tbsp. walnuts (chopped)

Methods:

1. In a bowl add sugar, pumpkin puree, oil and eggs.  Beat using a hand whisk until well combined.
2. In another bowl combine flour, baking powder, ground cinnamon and salt.  Gradually add to pumpkin mixture and mix well.  Stir in raisins and walnuts.
3. Pour into a lined baking pan.
4. Bake in preheated oven of 170 degree Celsius for 25-30 minutes or until skewer inserted in the center comes out clean.  Cool and wire rack.

Note:

1. The original recipe have a frosting, but I did not spread with frosting.
2. I leave this pumpkin bars in the fridge in airtight containers.  It continues to stay soft even after few days.

I serve this pumpkin bars together with Chia Seeds, Lemon and Orange Cupcakes for afternoon tea...

This recipe is adapted from 'Taste of Home' by J.B. Hendrix, Ganado, Texas with slight adjustments to suit my baking preference.

My home creation of Yogurt Parfait

Yogurt Parfait is not listed in my to-make-list in the first place.  It just somehow pop up in my mind after I made those cute mini cereal pancakes.  With a tub of Strawberry Yogurt in my fridge and a jar of my homemade granola,  I just tell myself, why not make yogurt parfait.  It's just so easy to get them assembled in a tall glass, and there goes my own home creation of 'Yogurt Parfait.'

What goes into this tall glass??

• Matcha butter cookies
• Mini cereal pancakes
• Strawberry yogurt
• Granola

Two days later, I made another glass of Yogurt Parfait with additional two ingredients:

• Mini cereal pancakes
• Matcha butter cookies
• Strawberry yogurt
• Granola
• Tiramisu crumbed Cake (my birthday cake)
• Slices of plums

Muah Chee with Black Sesame Coating

Muah Chee is my favorite snacks.  I've bought a packet of black sesame powder recently, and here comes my Sunday afternoon snacks....

For the recipe of the Muah Chee dough, I am using the same recipe as previously, click here for the recipe.

For the black sesame coating recipe, mix 40g. black sesame powder and 30g. caster sugar.

My Healthy Homemade Granola

Homemade Granola are the best as compared to shelf-bought ones, as we can fine-tune it to give us optimal health benefit, such as sugar contents; types of nuts and seeds of our preferences which gives us benefits than harm to our body (as each individual's health situation is different); not to mention it is much, much fresher as 'made to consume'; and many more.  Thumbs Up to my Healthy Granola!

Ingredients:
1 cup organic rolled oats
1 cup bubble rice
Small pinch of salt
1/2 tsp. ground cinnamon
1/4 cup honey
1/2 tsp. McCormick Pure Vanilla Extract
2 tbsp. melted unsalted butter
50g. almond flake
2 tbsp. unsweetened coconut flake
2 tbsp. dried cranberries (chopped)

Methods:

1. In a large bowl combine oats, bubble rice, salt and ground cinnamon.
2. In another bowl combine honey, melted butter and vanilla extract.
3. Pour the mixed ingredients of (2) into (1) and mix well with a rubber spatula.
4. In a lined baking sheet, spread the mixed ingredients evenly with the rubber spatula.
5. Bake in a preheated oven of 150 degree Celsius for 30 minutes; stirring every 10 minutes to ensure the granola are evenly baked.
6. After 30 minutes, add almond flakes, coconut flakes and dried cranberries; mix with a rubber spatula; and continue to bake for another 15 minutes, stirring once in between.  Once the granola is crispy, it is done.
7. Remove from oven, let it rest on a wire rack until completely cool down.
8. Store granola in airtight glass bottles.

Freshly out from the oven!

Notes:

Healthy Granola makes good healthy snacks; I use it as toppings for my homemade salads; and also with milk for breakfast or any time of the day, whenever I am hungry.

Fried Chinese Pumpkin Cake

Being a big fan of PUMPKIN, I would love to try a hand on any pumpkin recipe which I come across; either online, from magazines, newspapers or recipe books.  So much so, pumpkin is a healthy carbohydrate with low-fat content.

I am sharing this simple yet yummylicious recipe which I tried out very recently, and it's a great snacks/desserts to enjoy any time of the day.  They are best to serve hot, with soft-slight-chewy texture on the inside and crispy on the outside. If you have a sweet tooth, you can add more sugar.  

Ingredients:
250 g. pumpkin (peeled and cut into thin slices)
250 g. glutinous rice flour (sifted)
10 g. granulated sugar
Bread crumbs (to coat the pumpkin cakes)
Cooking oil (for frying)

Methods:

1. Steam the pumpkin slices until soft, and mash into a puree in a bowl.
2. Pour in granulated sugar and stir to mix with a spoon.
3. Add in glutinous rice flour and hand-knead until the dough is smooth.
4. Take a small amount of dough, roll into a ball and flatten it using our hands.
5. Coat in the bread crumbs taking care to cover all the sides evenly and place them on a plate.
6. In a pot, heat enough oil to be able to cover the cakes.  When the oil reach a low boil, gently drop in the pumpkin cakes.  Do not overcrowd the pot.  Fry until both sides are golden brown.  Carefully remove the cakes with a slotted Spatula, draining the excess oil on kitchen towel, and serve them on a plate.

This recipe is adapted from 'www.yumofchina.com'.

Portuguese Egg Tart

As I am not fancy into pastry making, I never bake any egg tart, though frankly speaking I love egg tarts.  It is through a Facebook posting that I came across this rather simple tart recipe, which calls for Puff Pastry from the supermarket shelf.  So, I gave this recipe a try out, and I should say the outcome is great, thumbs up!  Though, I couldn't get the 'signature burn' as in the actual Portuguese Egg Tart, but to me, that is secondary.  For now, I can at any time bake egg tart to satisfy my cravings ~ smile ~

Ingredients:
(A)  Custard Ingredients:
2 eggs
1/3 cup water
1/2 cup milk
60 g. caster sugar
1/2 tbsp. cornflour (sifted)

Methods:

1. Flour the work area, and roll the pastry (not too thin).
2. Cut pastry slightly bigger than the muffin tin mold.
3. Put pastry into the mold, press to the sides into even thickness and cut off extra with a knife.
4. Mix all the custard ingredients in a bowl with a hand whisk until well combined.  Sieve the custard through a fine mesh.
5. Pour the custard into the mold.
6. Bake at 200 degree Celsius for 40 minutes.
7. Let it slightly cool down on a wire rack.  Remove the tarts from the mold and place on a plate.
8. Let's have tarts for afternoon tea.

I adapted this recipe from Faridah Ainuddin with a slight amendment.  

Egg Rolls

There are times when I feel lazy to think of what to cook and eat for lunch, and most probably its because I only need to cook a portion for myself; well, eggs are always the best, easiest and quickest option to go for.  It's indeed a last minute of grabbing the eggs, take a peek in the fridge, grab hold of the leftover luncheon meat and a sprig of spring onions... that's it!

Ingredients:
2 eggs
2 slices luncheon meat (cut into small cubes)
1 sprig spring onion (scallion) (cut into small pieces)
Dash of chicken stock granules
Dash of white pepper
1/2 tsp. cooking oil

Methods:

1. In a bowl, crack in 2 eggs and whisk with a fork.
2. Add in the luncheon meat and spring onions and dash of chicken stock granules and pepper.  Whisk until combined.
3. In a heated medium size non-stick pan, add in cooking oil and use a brush to spread out the oil.
4. Use a spoon to scoop the egg mixture into the pan (amount depending on how wide your pan is), spread it out and once the egg is almost set, use a spatula and with the help of our other hand to roll the egg and pull it back towards our side of the pan, leaving a small part of cooked egg unroll.  Add some more egg mixture and let the egg cover the part of cooked egg spreading to the rest of the pan, when almost set, roll again, repeating until all the egg mixtures are used up.  (The purpose of leaving a small portion of the cooked egg unroll is to enable the next portion of egg mixture to join with the earlier ones, and next). For the last portion of egg mixture we just roll all to for a big egg roll.
5. Once done, place the egg roll on a chopping board.  Slice off the 2 ends, then slice the rest of the egg roll into equal sections.  Place on a serving plate and it's ready to be served.

I adapted the technique of this egg roll recipe from 'Taste Life'.

Pumpkin Huat Kuih

It's a relaxing evening, yesterday, 11th June;  but the leftover pumpkin in my fridge keeps lingering in my head; and have been thinking of what to make with it.  Then, I browse through YouTube, something of interest strike me in an instant - Pumpkin Huat Kuih!  Wow!!! Ta..da....

Yields: 6 (7.5-cm baking cup)
Ingredients: 
100 g. pumpkin flesh
1/2 cup + 2 tbsp. water
100 g. granulated sugar
1 pc. pandan leaf (knoted)
250 g. plain flour (sifted)
1 tbsp. + 1 tsp. baking powder (sifted)
4 tbsp. olive oil

Methods:

1. Steam pumpkin flesh until softened.  Mashed and set aside.
2. Combine water, sugar and pandan leaf in a pot, cook until sugar dissolves.
3. Add sugar syrup to mashed pumpkin, mix until combined and set aside to cool.
4. Bring the water of steamer to the boil.
5. Add the sifted flour and baking powder into the cooled pumpkin mixture, and mix until blended.
6. Add in olive oil and mix until combined.
7. Pour batter into 6 lined baking cups.
8. Steam over medium-high heat for 17-18 minutes.
9. Remove from steamer and let it cool down slightly, then unmould and leave it on a wire rack to cool completely.

I adapted this recipe from 'Mykitchen101.en' with slight amendment to suit my cooking preference.