Carrot Walnut Cake

This Carrot Walnut Cake recipe is simple and easy to remember and taste yummy too! 250g of ......

INGRIDENTS:-

250g Butter
250g Self Raising Flour
250g Brown Sugar
250g Grated Carrot
250g Walnut, chopped into pieces
5 Eggs separated (approximately 250g)
1 Tbsp lemon juice
2 Tbsp Milk
1 Tsp Baking Powder


METHODS:-

1. Cream butter and brown sugar until light and fluffy.
2. Beat in egg yolks, lemon juice, milk
3. Sieve the flour and baking powder together, add into the mixture
4. Add in grated carrot and walnuts
5. In a separate bowl whisk the egg whites until soft peak and fold into the creamed cake mixture
6. Bake at 180°C for 60 minutes or test by inserting a skewer into the centre of the loaf. It should come out perfectly clean.


TOPPING:-

Cream 250g cream cheese with 50g icing sugar and 1 Tbsp lemon juice.  Spread the topping mixture over the top of the cake and sprinkle with walnut pieces.

Homemade Pizza Sauce Recipe

This tomato sauce is quick and easy to make and simply delicious as pizza sauce.

INGREDIENTS:-

1 (430g) can Tomato Puree
¼ cup of water
2 tsp salt
2 tbsp sugar
1 tsp Worcestershire sauce
1 tsp dried Oregano
1 tsp Mixed Herbs
¼ tsp dried Basil
¼ tsp dried Parsley
¼ tsp dried Thyme
¼ tsp Black Pepper

METHODS:-

1. In a small saucepan over medium heat, combine tomato puree and all the spices, salt, sugar and mix well.

2. Bring to boil, stirring constantly, reduce heat, simmer for 20 minutes or untill sauce reaches desired thickness.

 3. Leave to cool and simply spread on the pizza base.

Have fun and be happy! ♥

APPLE RAISIN FILLING FOR BREAD BUNS

This apple raisin filling is very appetizing and go very well as bread buns filling.

INGREDIENTS:-

800g Apples (cut into thin slices)
300g Sugar
1tsp Salt
¼tsp  Cinnamon powder
2tbsp Lemon Juice + zest from skin
2tbsp Cornflour
30ml Water
20g Butter


METHODS:-

1. Cook the apple slices till soft, add in sugar, salt, cinnamon powder and lemon juice.

2. Premixed water and cornflour,  add into the above and cook till mixture thickens.

3. Remove from the heat and add in butter, mix till well blended.

 

 

Have fun and be happy! ♥

Curry Potatoes Filling for Bread Buns

Curry potatoes is commonly used filling for puff, steamed buns also known as "pau" and bread buns.

INGREDIENTS:-

6 pcs Potatoes (large) - peeled and cut into cubes
3pcs Onion (large) - diced
4Tbsp Curry Powder (for fish)
1tsp tumeric Powder
1tsp chilli Powder
1tsp Fennel Seed (Jintan Manis)
1tsp Fenugreek (Halba)
1tsp Cumin Seed (Jintan Putih)
1tsp Coriander Seed (Biji Ketumbar)
2 cups of water
3Tbsp oil
Curry leaves
Salt
Soya sauce

METHODS:-

1. Heat oil in a saucepan and add in fennel seed, fenugreek, cumin seed, coriander seed and curry leaves and stir fry.
2. Add in onion and stir fry till translucent and add in potatoes and mix well

 3. Add in curry powder, turmeric powder and chilli powder and mix well

4. Add salt, light soya sauce for taste and 2 cups of water and cook for 10 minutes
5. Reduce heat to low and simmer 20 minutes and stirring occasionally.

Have fun and be happy!

Chinese New Year "Lap Mei Fun" Waxed Meat Rice

'Lap Mei Fun' is our favourite  dish during CNY.   Without fail on every CNY we will rush to buy all this waxed meats near Pudu Market. We will cooked 2 rice pot of this dishes and have them for lunch and dinner.  A must to have for my family which all of us enjoyed and we can have bowls after bowls of Lap Mei Fun


Ingredients (fr left to right)

2pcs waxed pork (Lup Yoke)
2pcs waxed duck sweet
2pcs waxed duck thigh (Lup Ngap Pei)
2pcs Pork Liver sausage (Yun Cheong)
3pcs Chinese sausage (Lup Cheong)

Methods

1.  Blanch all the waxed stuff in a shallow sauce pan to remove the oil



 


 2.  Slice all the waxed meats into slices
 3.  Mix 3tbs of light soya sauce, 1tbs dark soya sauce, 1tbs sugar and 2tbs shaoxing wine

4.  Cook 5 cups of rice in a rice pot with minimum 5 cups of water
5.  Once rice is cooked, open lid and place the sliced waxed meat on top





 6.  Pour the sauce 5 mins later and mix well before serving

Have fun and be happy! ♥♥♥

Chinese New Year Eight Treasure "Tong Sui"

Would like to share this recipe for those who like to have them for the first dessert serve first thing on the first day of Chinese New Year. We have this dessert since we were young, maybe the Chinese believe first day first thing "tian tian" means sweet sweet and it will bring us all sweet and joyous comings...

Ingredients:
1. Gingko nuts
2. Lotus seeds
3. Dried Longans
4. White Fungus
5. Barley
6. Lily bulbs
7. Red Dates
8. Candied Winter Melon (thinly sliced)
9. Rock sugar
10. Pandan leaves



Method:

 1. Boil barley and pandan leaves in a big pot over high heat for 30 mins.
 2. Add in gingko, lotus seeds, lily bulbs, white fungus and red dates, continue to boil till lotus seeds and lily bulbs turn softened and add in rock sugar
3.  Lastly add in candied winter melon and boil for 5 minutes and before turn off heat, add in the dried longans.



 

Have fun and be happy! ♥♥♥

Sea Bird Nest 海底燕窩

Visited Semporna, Sabah for a photography trip with a group of well known 'SIFU' from Ipoh and Penang.  Sea Bird Nest is very well known product and a must to buy home. Almost everyone in our group bought sea bird nest and it is also known with its name "Eucheuma", in Chinese 'San Hu Cao' or 海底 燕窩.  
I was told that sea bird nest are very easy to prepare and it is also known for many benefits.  

This is my recipe for sea bird nest/sea coral grass.

PREPARATION

Wash 100g seaweed to rid the salt, rinse thoroughly and soak in clean water for 4 - 8 hours until it turns transparent.  Soak in filter water and keep in refrigerator to maintain it freshness.

Boil 2000ml of water with 30 to 40 pieces of Chinese Red Dates and 2 to 3 pieces of Sweet Honey Dates in a Crock Pot or slower electric stoneware cooker for 3 hours.

Place coral grass into the crock pot to simmer for another 1 hour, when the sea bird nest turned soft or
almost dissolve, add in some rock sugar if necessary.

Keep in the refrigerator to chill it as jelly dessert.

Have fun and be happy! ♥

Traditional Chinese Steamed Egg Cake

I have wanted to make this traditional steamed cake for a long time, someone told me it was very easy, just 1 cup egg, 1 cup sugar, 1 cup flour and using a coil spring whisk, whisk till one joss stick finish burning and of course it was not successful. Not until this friend of mine from Sg. Pelek showed me how it was done and got to taste the final product too. By the way her mother demonstrated to me how she make the Hokkien Alkaline Rice Cake "tei yar ker".










INGREDIENTS
450g Eggs nett weight without shells
350g Flour
400g Castor Sugar
1 Tbsp cooking oil

METHODS:
1. Line a rattan basket with baking paper and set aside
2. Sieve the flour and set aside
3. Whisk eggs and sugar in a large mixing bowl until thick for about 30mins
4. Transfer the egg mixture into a larger mixing bowl and gently fold in the flour.
5. Lastly add in the 1 tbsp of cooking oil and mix well.
6. Pour mixture into the prepared rattan basket and steam over rapid boiling water for 30mins
























Have fun and be happy!♥

Hokkien Alkaline Rice Cake "ti yar ker"

This "ti yar ker" is a must for Hokkien during their festive season. When my Sg. Pelek 's friend heard that I am interested to learn this traditional steamed cake, she arranged his 80 years old mother to show us how she prepared them. No measuring needed cos she using estimation method to make all her kuih.








1500ml water
1 packet of rice flour (500g)
½ tsp salt
¼ tsp "pang sar"
3/4 tbsp soda















METHOD
1. Mix the flour with 750ml water
2. Mix the salt, "pang sar" and soda in a small bowl
3. Bring to boil the balance of 750ml in another pot
4. Pour the batter into the boiling water and keep stirring till almost cook
5. Add in the soda mixture into the half cooked batter and turn off heat
6. Using a wooded ladle keep stirring the mixture till thicken and smooth















7. Greased a 9" round tray with some cooking oil and pour in the mixture
8. Steam on high heat for 1½ hours and remove cover and steam another 10 mins so the surface will turn dry.
9. Leave it to cool completely and it will be tougher and chewy
10. Best served with "lor bak", stewed pork

Cheese Tartlets

This is my children favorite and each of them can easily consume 5 cheese tarts at one go. This recipe is for 42 to 47 pieces cheese tarts depending on the thickness of the pastry press onto the tart mould

Ingredients:

375g Red Rose Flour
100g Corn Flour
125g Icing Sugar
½ tsp salt
250g Butter
5 Egg Yolks
½ tsp Vanilla Essence

















1. Sieve the red rose flour, corn flour and icing sugar onto the butter in a mixing bowl.
2. Using a pastry cutter to mix the dried ingredients with the butter by cutting them till you have created a uniform mixture that is crumbly and about the size of frozen peas.
3. Lastly add in the egg yolks and vanilla essence to make into pastry















4. Press the pastry onto the tart mould. Prick using fork on the pastry shell.
5. Chill for 10 - 15 mins and bake at 190°c for 15 mins or until light golden brown. Leave to cool.















FILLING
500g Cream Cheese
250g Home made yogurt
150g Castor sugar
40g Gelatine
115ml Hot water

1. Beat together the cream cheese, yogurt and castor sugar until soft and creamy
2. Mix the gelatine with hot water till totally dissolved
3. Gradually add the gelatine into the cream cheese mixture
4. Using an ice cream scooper to fill ready tart casing with the cream cheese mixture and chill them before serving

Have Fun and be happy! ♥