Foodie Blogroll

Monday, April 21, 2014

Home-made Sweet Orange Marmalade

Something must have wrong with me or am I getting old?  I have been preparing this marmalade again and again which I like very much yet I have not posted the recipe at all.  I followed Wendy's recipe on Sweet Orange Marmalade but I'm not so conscientious as Wendy in sharing the recipe as in her post.   Sometimes, I like shortcuts and lucky me, it is still good.  Please visit her blog [Table for 2 or More]  for the details and step by step photos if you are interested to make your own marmalade.  Believe me, it is good.

Usually, when I make this marmalade, the skin will be discarded but this time the skin has been put to good use.  Thanks to Phong Hong for sharing her recipe on Candied Orange Peel [see tomorrow's post].  I made it after making the marmalade.  They are good.
Recipe Source - Wendy's Sweet Orange Marmalade [with slight modifications]
Equal Portion of Orange flesh/Sugar/Water [that is 1:1:1]
500 gm orange flesh
500 ml water
500 gm sugar [I used less - about 300]
Flesh of 1 lemon
zest of all oranges and lemon
a tsp of brandy - optional

  1. Zest all the fruits [this time, I zest the lemon only, kept the orange peel for making Candied Orange Peel].
  2. Peel all the fruits, weigh the flesh [jot down the quantity] to calculate the sugar and water needed.
  3. Remove the flesh from the membrane. Chop in smaller pieces.  Press out the membrane and pith to obtain the juice.  Add to the orange flesh. Transfer to a container and refrigerate overnight.
  4. Add water to the membranes and pith [this is to derive natural pectin], bring to boil.   Off heat, cover and leave overnight.  Strain and press out the juice the next day. 
  5. Combine orange flesh, juices and zest in a heavy saucepan.  Add in juice from Step 4.  Add sugar.  Bring to boil, then lower heat and continue to simmer until jam gels up.  Stir in the brandy if using.
  6. Meanwhile sterilised the jam bottles and place a small saucer in the freezer to chill [for testing if jam is done].
  7. Place a spoonful of jam in saucer, return to freezer for 10-20 seconds.   If it wrinkles up to form a mass when push with a finger, the jam is done. Otherwise simmer jam a little longer and test again.
  8. Pour hot jam into sterilised bottles and tighten cover.

Little Thumbs Up

Friday, April 18, 2014

Nyonya Huat Kuih

At most times, this kuih is required for prayers by Taoists, especially during Qing Ming Festival and Toaist Temples.  Huat' means prosper and offering 'Huat Kuih'  means prosperity.
Huat Kuih is also becoming expensive probably because not many people are making them at home due to time constraint [you need about 8 hours to ferment the batter] and because it is a must for certain kind of worship among the Chinese.  Not many people like myself would 'dare' to make this kuih because it must 'smile' when steamed otherwise you have failed  to make a good Huat Kuih.   I have been trying to find a workable/reliable recipe for this kuih using toddy [coconut wine] but unsuccessful.  Finally, I resort to buy the ready-mix Huat Kuih ingredients from a bakery store and the price is quite reasonable for the quantity that you can get from the portion.  All ingredients are packed with toddy and you just need to get coconut water and thick coconut milk.
While the lady was packing the ingredients, I managed to see the ingredients she added and the quantity.  So here is the recipe for Huat Kuih which can 'smile' after steaming.  I used 3 1/2 inch bowl [makes about 15 pieces].  I was told for this size mould the steaming time is 25-30 minutes and smaller bowls  requires about 15-20 minutes steaming time.  The good tip about this kuih is that you can continue to steam the kuih until cooked after testing.
Small moulds - 15-20 minutes steaming time

3-3 1/2 inch mould - 25-30 minutes steaming time
[number of pieces depends on the size of mould]
300 gm rice flour - sifted
200 gm castor sugar
300 ml toddy [coconut wine]
230 ml fresh coconut water
100 ml thick coconut milk
a small drop of rose pink colouring
1 tsp double action baking powder
  1. Place dry ingredients in a pot.  Stir in coconut water and toddy.
  2. Stir until sugar has dissolved.  Add in thick coconut milk and colouring.
  3. Cover and leave to rest for at least 8 hours [if under the sun, about 5 hours] until the batter is frothy.
  4. Steam moulds in a steamer for 5-10 minutes.
  5. Add baking powder, stir the batter to mix well, then pour batter into moulds until 3/4 full.
  6. Wipe cover and steam over high heat for 25-30 minutes [3-3 1/2 inch moulds] or 15-20 minutes for smaller moulds [make sure there is not water vapour condensation so that the kuih will 'smile' beautifully.
  7. Remove to cool  before dislodging kuih from mould.

Thursday, April 17, 2014

Orange Sweet Potato Angku Kuih

Read through many posts on AKK  recipes/method/steaming procedures taht varies.  The only similarity  is that all are edible.  But, what I'm looking for is the kind of AKK that stays soft and chewy for  at least 2-3 days, that does not turn slimy [especially the base].
 Because of this, I have been making AKK more often, made possible because it's Qing Ming Festival and angku kuihs are needed for pai pai [prayers].   Hopefully I can find a recipe/method that can result in this kind of AKK.  Was thinking, maybe this kind can only be achieved with preservative added which we never know as most claimed that their AKKs are without preservative yet can stay good for days.
However, with this recipe, I managed to find them comes close to my expectations.  This AKK is very soft and chewy.  I made them around 3 pm and around 2 pm the next day after pai-pai, they stay fresh, soft and chewy.  All were finished by then but I kept a piece to see what will happen to it after another 24 hours.  Hahaha!, I'm very happy, it is still soft and chewy.  I think that's good enough.  Thanks to Ann Low of Anncoo Journal for this lovely AKK recipe.

Array of AKK with homemade Nyonya Huat Kuih [see next post] for Pai-pai [Qing Ming prayers]
You can try with any colour sweet potatoes of your choice.  I doubled the portion of Anncoo's recipe as I needed to make more.  The portion of mung bean paste is just enough for this portion using this mould.   Skin dough weighs 45 gm each and paste filling is about 20 gm.

Recipe Source - Anncoo Journal [with slight modifications]
Ingredients for Skin Dough [TotalWeight - 600 gm]
[makes 18-20 pieces - 2" x 2 1/2" AKK mould]
250 gm glutinous rice flour
180 gm sweet potato paste [orange sweet potatoes] - peeled
1 tbsp sugar
40 ml vegetable oil
some orange [AKK] colouring - optional
160-200 ml pandan water [*]
[*] Boil a few blades of pandan leaves with 500 ml water
 until it's reduced to about 200 ml
  1. Cut sweet potatoes into chunks and steam for 20-25 minutes or until soft.  Mash into a fine paste.
  2. Place glutinous rice, sugar and oil in a cake mixer [with paddle hook] or in a mixing bowl, add in the sweet potato paste.   Knead to combine ingredients then gradually add in the pandan water [you may need less depending on the sweet potato which could be wet].
  3. Knead until smooth [should leave the bowl clean] and the dough is not sticky or too wet [add more glutinous rice flour if it is too wet].   Cover to rest for about 30 minutes before shaping AKK or you can transfer the dough to a plastic bag, tied up and leave to rest in the fridge for several hours or overnight [this is to allow the flour to absorb the liquid well].
  4. Divide dough into equal portions according to the size of your AKK mould.  Roll into balls.
  5. Flatten dough in your palm and wrap up mung bean filling.  Dust the AKK mould with some glutinous rice flour and your hands to prevent sticking.
  6. Mould AKK and knock out into a piece of greased banana leaf.  Place AKK in steaming tray.
  7. Steam over high heat for 5-7 minutes, uncover the steamer and continue to steam for 6-7 minutes [this is to prevent the AKK design from disappearing].
  8. Remove from steamer to cool on wire rack and immediately brush with vegetable oil to give it a sheen and prevent sticking.

    New AKK mould which I bought, just dust with
     flour before moulding AKK
Mung Bean Paste Filling - Total Weight - 400 gm
150 gm mung beans
80 gm sugar
1/2 tsp salt
2 tbsp oil
2-3 pandan leaves
  1. Soak mung bean overnight and steam with pandan leaves for 35-40 minutes until soften.
  2. Blend immediately into a fine, soft and smooth paste [I used the cake mixer to mix the mung beans ingredients together].  The paste can be prepared a day ahead and refrigerate until required.
  3. Set aside to cool.

Wednesday, April 16, 2014

Steamed Minced Meat with Pickled Mustard

Saw Phong Hong's post on Meatballs with Tomato Sauce, then suddenly remembered I had some minced meat in the freezer which must be at least a week old.   I wasn't in the mood to fry meatballs, so I chose this easy way to clear it by steaming.
Here is a simple steamed meat dish with pickled mustard [I had a can in the pantry since last December].  A homey dish that goes well with rice or porridge.
[serves 3-4]
150 gm minced meat
1 small can pickled mustard - chopped coarsely and retained some of the liquid
3 cloves garlic - chopped
  1. Mix all the ingredients in a bowl.  Stir ingredients in one direction [clockwise].  The meat will absorb the liquid and becomes sticky.
  2. Transfer to a steaming dish with a cover or cover with cling  wrap.
  3. Steam over high heat for 15 minutes or until cooked through.
  4. Garnish with fried garlic crisp, cut chillies and coriander leaves.
Notes: Visit this site for Its' Nutritional Facts [here]

Tuesday, April 15, 2014

Roselle Jam Marble Cottony Cake [Ogura]

A lovely soft, moist cottony [Ogura] cake with a sweet combination of pink and yellowish colour.  I used home-made Roselle Jam [see posting] with 1/3 portion of the batter to create the marble effect.
The cake rose beautifully, firm and soft and can be easily dislodged.  Cake didn't shrink much.  I made the cake for Qing Ming 'pai-pai' prayers at my mom's place.

Ingredients for Egg Yolk Mixture
[using 7"  square tin]
55 gm superfine flour - sifted
1/4 tsp salt
4 egg yolks
1 whole egg
40 ml corn oil
60 ml milk mix
1.5 tbsp Roselle Jam [for the jam portion] 
a little rose pink colouring 

  1. Place the dry ingredients[[except Roselle jam] in the mixing bowl and make well in the centre.  Add in eggs, corn oil and milk mixture.  Using a paddle hook, beat ingredients until creamy and well combined. 
  2. Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and  preheat oven at 160 degrees C for 10 minutes.
Ingredients for Egg White Mixture
4 egg whites
1/4 tsp cream of tartar
50 gm castor sugar
  1. Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until  slightly foamy.  Add in sugar in 3 batches.  Whisk until soft to stiff peaks formed.
  2. Using a spatula, fold in 1/3 of the meringue into egg yolk mixture. Lift and fold until well combined.  Fold again until well mix.  Mix remaining 2/3 of meringue to the batter.  Mix well.
  3. Scoop 1/3 of batter in a mixing bowl.  Lightly stir in the Roselle jam and a drop of pink colouring until well combined.  [Pink colouring is needed cos' the jam colour doesn't stay as it is when mix with batter].
  4. Pour both mixture alternately into a 7" square tin [line base with baking paper at the bottom only].   Shake pan a little to smoothen out the batter then use a skewer to create swirls in the batter to get the marble effect]. 
  5. Steam bake in oven at 160 degrees C for 40 minutes, then reduce temperature to 140 degrees C and continue to bake for 20 minutes.  [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking.  This way the cake base will not be soggy after baking].
  6. Remove and invert the cake after baking  and let it cool slightly [about 5-10 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
  7. Cool cake before slicing to serve or refrigerate for serving later.