PALM SUGAR PROSPERITY KUIH [HUAT KUIH]

One more workable recipe for smiling steamed palm sugar kuih. This recipe is from Amy Beh published in one of her books.

Ingredients and steps to do are quite simple if you read through the recipe.

The prosperity kuih smiled beautifully as can be seen in the pictures here. I was really happy seeing a tray of 'smiling' kuih when I removed the cover. Must be lucky and prosperous with this result, hehehe!

These kuihs are soft and moist. The sweetness is just nice.

Recipe adapted from At Home With Amy Beh 3
Ingredients
[makes 28-30 tea cup size kuih]
Palm Sugar Syrup Ingredients
100 gm palm sugar [Gula Melaka]
50 gm brown sugar
200 ml water
2 blades screwpine [pandan] leaves – knotted
160 ml thick coconut milk

1. Place all the syrup ingredients [except coconut milk] in a saucepan. Bring to boil slowly and stirring until sugars dissolve and aromatic.
2. Off heat and add in the coconut milk. Leave to cool then strain into a measuring cup to obtain 360 ml syrup mixture. Set aside.

100 gm plain flour [I used superfine flour]

150 gm self raising flour

1 tsp instant yeast

10 ml melted butter [I used corn oil]

1. Measure and sift flours into a mixing bowl. Make a well in the centre and pour in the syrup mixture. Mix well to combine and until smooth. 
2. Stir in the yeast and oil. Mix well. Set aside to prove for about 50-60 minutes. The batter will look bubbly when well risen.
3. Prepare steamer and heat up steaming cups. Stir the batter [batter is of pouring consistency], pour into the heated cups until 80% full.
4. Steam for 20-23 minutes* [for tea cup size] over medium high heat.
5. Remove to cool on rack before dislodging kuih to serve.
   
   

* 5 - 10 minutes for bigger moulds.

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of Xuanhom's Mom and co-hosted by Aunty Young

I submitting this post to Cook Your Books Event #23 [May 2015] hosted by Joyce of Kitchen Flavours

STEAMED CHEDDAR CHEESECAKE IN CUPS

Can say this is a long outstanding steamed cheesecake which I have listed to do, probably since 2012. Several blogger friends have also shared this recipe since then. The original recipe is from Alex Goh's Magic Steamed Cakes. Instead of steaming in a cake pan, I steamed them in plastic cups since I have it. I'm not sure if it is healthy to do so, but once in awhile should be alright after all most 'Huat Kuih' sellers use plastic cups to steam their huat kuihs. Safer side, avoid using them or don't use. Advisable to use paper cup cases, porcelain or stainless steel moulds.

The steamed cheesecake has a smooth surface, fine texture and buttery flavour.  Soft and moist, taste like steamed egg cake [Ji Dan Gao] with a hint of cheese.  These can be reheated before serving too.   

Ingredients

[makes 24 small shallow 'Huat Kuih' plastic cups]

3 eggs
80-100 gm castor sugar 
4 slices of cheddar cheese [about 80g]
80 gm butter
125 ml milk
220 gm cake flour
1 tsp double action baking powder

1. Melt cheese, butter and milk by double boiling or steaming. Set aside to cool.
2. Sieve the flour and double action baking powder in a mixing bowl.  Set aside.
3. Whisk eggs and sugar until sugar dissolves and thick with an electric hand mixer.
4. Gradually drizzle in the melted cheese mixture into the beaten egg batter.  Mix using the lowest speed until well blended.
5. With a spatula, fold in the sifted flour into the cake batter in a few additions until well combined.
6. Scoop the batter into cupcake liners until 90% full.
7. Steam over medium high heat for 20 minutes for cup cakes or 30 minutes if using a pan.
8. Remove from steamer and cool on wire rack.

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young. 

TAU EU BAK [NYONYA VERSION SOY SAUCE PORK BELLY]

This version of Tau Eu Bak [Nyonya version] is so easy and simple that I didn't believe it could be a tasty dish.  If you noticed in this recipe, no light soy sauce is used.

Anyway, I gave it a try cooking only half portion of the original recipe.  My honest opinion is, I didn't regret giving it a try.  No doubt simple ingredients and easy preparation, the Tau Eu Bak is good and tasted even much better the next day.

It is so different from my family version [see recipe] which is more complicated.

Verdict - fragrant and tasty soy sauce pork belly.  Good with rice and porridge.  The sauce is more watery than my family version.  This dish is best eaten the next day when the flavours developed.

Recipe Source - adapted from Nyonya Flavours [modified]

Ingredients

500 gm pork belly - cut into 3 cm thick chunks

1 tbsp cornflour

1 tbsp salt

100 gm [10 cloves] garlic with skin [I used smoked garlic]

Gravy Ingredients

2-3 cups water

1 1/2 tbsp dark soy sauce

1/4- 1/2 tsp salt

1 tsp sugar [optional]

10 peppercorns [crushed]

1. Clean the pork by rubbing it with the cornflour and salt.  Rinse with water until there is no more traces of cornflour.  Blanch the pork in boiling water then rinse with water to remove any odour from the pork.  Set aside.
2. Put gravy ingredients in a pot and bring to boil.  Add in the pork belly and simmer for several 10-15 minutes.  Then add in the garlic cloves.
3. Cover and continue to simmer over low heat for 30-40 minutes or until meat is tender.
4. Serve with rice and sambal belacan.
   

I submitting this post to Cook Your Books Event #23 [May 2015] hosted by Joyce of Kitchen Flavours

STEAMED PUMPKIN KUIH WITH GRATED COCONUT [金瓜椰丝糕]

Was attracted to this golden looking kuih posted by Aunty Young quite sometime ago.  Finally made it when the kuih making 'bugs' attack my kitchen and there were requests from family members for steamed kuihs.

This pumpkin kuih not only looks sweet but is delicious with the 'lemak-lemak' taste.  Soft and springy.  Only thing to note is to steam for 30 to 35 minutes if steaming in a big mould.  Agree with Aunty Young, the sweetness is just nice and not to reduce the sugar.  

Recipe Source - Adapted from Aunty Young's Blog 

Ingredients

270 gm pumpkin puree

270 gm tapioca flour

1 tbsp rice flour

225 gm sugar

1/2 tsp salt

300 ml coconut milk

270 ml water [suggest to reduce to 200 ml if puree is too wet]

For Coating: 200 gm grated white coconut + 1 tsp salt [Mix evenly and steam for 10 minutes]*
* Need not steam it if serving right away

1. Steam the pumpkin until cooked [about 20-30 minutes], then mash it.
2. Mix in the tapioca flour, rice flour, sugar and salt in a mixing bowl.  Gradually add in the coconut milk and water.  STRAIN through a sieve.
3. Pour the mixture into a pot and cook over a small flame while stirring constantly for about 10 minutes or until it gels up a little.
4. Pour the mixture into small moulds and steam over high heat for 20 minutes, or until a skewer inserted comes out clean.  If using a big mould, steam for 30-35 minutes or until set and firm.
5. Remove from mould and allow to cool completely [several hours]. Cut into pieces and coat with grated white coconut. 

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young. 

EZCR #6 - FRIED FIRM BEANCURD WITH SALTED FISH

Another tasty lovely EZCR [easy Chinese recipe] dish.
This kind of dish is light and can be considered a side dish that goes well with meaty dishes or soups and stir fry vegetables which makes the meal complete.

The salted fish with garlic, spring onions add tasty flavours to the crispy firm beancurd.

Ingredients

[serves 3-4]

 3 pieces firm beancurd - cut small pieces 

1 small piece salted fish meat - diced

2-3 cloves garlic - chopped

1 red chilli - chopped

1 stalk spring onion - cut small cubes

some chicken stock granules and pepper to taste

some oil to fry beancurd

1. Heat oil in non-stick wok to fry beancurd pieces until crispy and golden brown.   Dish out. [Notes: using a non-stick wok is good for this dish as not much oil is needed to fry the ingredients]
2. Use the remaining oil to fry salted fish until crispy,  push aside and saute garlic, red chilli and some spring onions until aromatic.
3. Return the fried beancurd to wok and stir fry to mix all the ingredients well.
4. Sprinkle some chicken stock granules and pepper to taste.
5. Lastly add in the remaining spring onions, stir to mix and dish out to serve with rice or porridge.
   
   
   
   

THAI MANGO GLUTINOUS RICE PUDDING [KHAO NGIAO]

Haven’t had enough of this delicious dessert while in Thailand? Yes. So, I prepared this to devour and also to share with Best Recipes May 2015 Event on ‘Desserts’.

This is a very easy to follow recipe shared by Agnes Chang in her book ‘Agnes Chang’s Tasty Temptations which I had in my collection of recipe books for years. Her recipe is a big portion to cook and I have reduced it to only a third just enough for my family. I didn’t want my hubby to eat too much of this especially after dinner….It may cause indigestion for some people.

Verdict - yummy-licious dessert that is not difficult to prepare in your own kitchen.

Recipe adapted from Agnes Chang’s Tasty Temptations

Ingredients

200 gm glutinous rice – washed, soaked overnight - drained

70 ml thick coconut milk

40 gm sugar

Pinch of salt to taste

2 blades pandan leaves

1. Put all the ingredients in a steaming tray. Steam over high heat for about 40 minutes or until cooked through and dry [make sure rice is thoroughly cooked]. Fluff up rice with a fork. Set aside.

80 ml thick coconut milk

¼ tsp salt

¼ tsp cornflour

1. To cook the coconut cream – Mix ingredients in a small pot. Bring to boil while stirring constantly over low heat. Pour into a small sauce boat.

3 mangoes – peeled and sliced

1. To serve – press glutinous rice into a small bowl and invert it onto a serving plate. Scoop coconut cream over rice and serve with sliced mango.

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of Xuanhom's Mom and co-hosted by Aunty Young

I submitting this post to Cook Your Books Event #23 [May 2015] hosted by Joyce of Kitchen Flavours