How Do You Do? I Missed You, My Dear Friend! – Traditional Coconut Tarts (椰子塔)

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INTRODUCTION

Coconut tart, a childhood snack that I really missed. Since I started blogging, I have never prepared this tropical coconut tart.. In fact, I have not eaten these tarts for years even though Singapore traditional bakery shops still have this pastry item in their shelf.

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I like the tarts for its aromatic shredded coconuts and the crispy tart shell. When I baked the tarts, the house was full of coconut aroma and I definitely wouldn’t regret making these tarts. In fact, I have finished the tarts and do not have any extra to give it to my neighbours.. Which is rather unusual.

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I do not think I need to explain more, it is just a tart with nice aromatic shredded coconut in it. The tart shell is crispy and yet the coconut filling is moist and I have to thank Aunty Yochana for sharing her recipe in one of her 2006 posts. 

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WHAT IS NEEDED

Recipe Adapted from : Aunty Yochana’s Coconut Tarts

Dough (Make about 6 big tarts)

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  • 25 grams egg (lightly beaten)

  • 100 grams plain flour (sifted)

  • 20 grams of icing sugar (sifted)

  • 50 grams of chilled butter cut into cubes

  • 1 teaspoon of vanilla essence.

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Coconut Fillings 

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  • 200 grams shredded coconuts

  • 75 grams butter (melted)

  • 100 grams castor sugar

  • 2 eggs 

  • 1 tablespoon of condensed milk

  • 3 tablespoons of water

  • Yellow colouring (optional). This illustration does not use yellow colouring.

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STEPS OF PREPARATION

Preparing The Tart Shells

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  • In a big mixing bowl, put butter cubes and sifted plain flour together. Use the finger tips to rub the butter cubes and flours together until it become crumby. Add in sifted icing sugars and continue to rub until well mix.

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  • Add lightly beaten eggs and vanilla essence, mix slowly until it become a dough.

  • Put it in the fridge to chill for 20-30 minutes. Note that if you are able to handle soft dough, you can by pass this step.

  • Take the dough from the fridge and use a rolling pin to roll it into a flat sheet with about 0.5 cm thickness.

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  • Use a round cutter to cut about the size of the mould.  Note that this step is optional and will help you to roughly gauge the amount of dough required and you still need to adjust the quantity of dough as you progress.  Use your hand to press the dough against the sides and make it as even as possible.

  • Use a knife or anything sharp to cut off the sides. Use a fork to make some holes to let any trapped air to escape. Set aside for later use.

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If you have extra dough, you can just use this dough to prepare additional tarts shell, bake and keep it for other tarts such as egg tarts or quiche.

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Preparing the coconut fillings

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  • In a big mixing bowl, mix all ingredients using a spoon or spatula until well mixed.


Assembling the tarts and baking the tarts

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  • Pre-heat the oven to 180 degree Celsius.

  • Scope the fillings into the tarts and bake in the oven’s lower shelf. Bake for 20 – 25 minutes or until the tart shells become golden brown.

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CONCLUSION

Personally, I like these tarts very much. It is really a sweet indulgence and can be addictive when I take the first bite. This is the traditional version without any alteration.

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As my tart moulds are slightly higher than the commercially sold coconuts tarts, I managed to make 6 big tarts. However, they are very moist in the middle but the tart shells are extremely crispy. Handling the tart shells’ dough have to be as light and as fast as possible such that the pastries will melt in your mouth.

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Hope that readers can try to make these tropical tarts.. I said in my Facebook timeline that I am just like a pregnant woman who constantly craved for childhood and traditional foods… Shall these foods be marginalized by the influx of foreign cuisines?

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Have a nice day and cheers.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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Traditional Batik Cake or Hedgehog Cake

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Updated post on 10-10-2014

Have not prepare this cake for one year. A sudden craving made me wanted to prepare this rich and sinful cake to curb the sugar cravings. However, I have added 3 eggs to the recipe and using the boiling method.

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The simplified method are:

  • Melt the butter, add in condensed milk, beaten eggs and milo, cooked under medium heat until it starts to thicken. Transfer the mixture to the baking tin lined with Marie biscuits. Cover the base layer of Marie biscuits with the mixture. Put another layer of Marie biscuit on top and follow by another year of mixture. 

The shape is better and it wouldn’t melt in the hot weather. Of course, it will not be that creamy like the chilled version since it had been cooked. Happy trying.

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INTRODUCTION

Don’t bombard me this controversial version of batik cake or “hedgehog” cake. It is simplified by Guaishushu as he had omitted the cooking steps.

Guaishushu like traditional cakes for its simple to follow ratio. Due to lack of precise measuring equipment in the early days, most household cakes recipes are simple such as pound cakes.

Today, Guaishushu is not promoting the one number baking ratio. Instead, he is making a cake that truly reflects the lifestyles of the people living in Malaysia in the early 70’s to 80’s. This cake is a simple cake that Guaishushu’s have made a long long time ago, may be 30 years back. Then, there was no oven in the house and his family just have a very simple fridge.

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This was one of the easiest cake that he can make because it required no oven, no mixer and just need a fork and a spoon. In addition, the ingredients were household common breakfast items such as Milo beverage drink and Marie biscuits. There was no internet then and most recipes were by words of mouth. He can’t recall which relative gave him the recipe, what he could remember very clearly was the nice pattern in the cake.

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In Malaysia, the cake was called BATIK CAKE. Batik is a cloth that is traditionally made using a manual wax-resist dyeing technique. It is a beautiful cloth and usually wore by Malay in the Malay Peninsular.

(Source: http://en.wikipedia.org/wiki/Batik)

Guaishushu had long wanted to make the cake but he did not have the recipe. He had in fact bought the Marie biscuits but did not have the time to search for a recipe. Coincidentally, one of the members in a Google Plus communities disclosed that her week end adventure was preparing a batik cake, Guaishushu immediately felt extremely happy and asked her for the recipe. The member was very kind to share her recipe and uploaded a picture. Guaishushu showed his wife the picture and his wife concurred that she have missed the cake too as she had not eaten this for ages.. With her recipe, Guaishushu started his preparation and within one hour, everything was done and send to the fridge for chilling.

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This recipe is a bit different from the original recipe in that Guaishushu do not cook the mixture. No cooking is actually required because all the ingredients are cooked ingredients. He opted just to mix and chilled to simplify the preparation. Of course, without cooking, the texture will be much softer and it can be treated as a type of chocolate sauce.

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The cooked version will have  a better shape but the texture is slightly chewy . Non cooked version will have a totally different texture, soft and smooth and rich in chocolate flavour.

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WHAT IS REQUIRED

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  • 1 can of condensed milk (385 grams)
  • 385 grams of milo (breakfast beverage drink)
  • 385 grams of melted butter
  • 1 packet of Marie biscuits (about 250 grams) – a bit more or less is okay.
  • 3 eggs (optional) – If eggs are added, you will have to use the cooked version.

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STEPS OF PREPARATION

There are two methods of preparation. Either you melt the butter, milo, eggs  and condensed milk in a sauce pan and cooked under low heat until it thickens. In this case, you cake will be chewy and more shapely (Please refer to the update post for procedures)  For better presentation, it is advised that you follow this method such that it had a nicely cut cake. But for taste wise, it is advise that you follow the second method below.

The second method is as in this illustration where no cooking is required, therefore, you final products will become very creamy, soft as if you are having some rich chocolate sauce with biscuits.

Chilled Version

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  • In a big mixing bowl, place melted butter and condensed milk together, use hand or machine whisk until texture is consistent.

  • Add in milo powder and mix until it is well mix.

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  • Arrange your Marie biscuits in the tin and pour some chocolate sauce over the biscuits. Add another layer and repeat the same procedures until all biscuits and batter are used up.

  • Freeze it in the freezer for 1 hour or until temporary set. Cut into the desired size and served immediately out from the fridge. The sauce will gradually melt in the room temperature and therefore you shouldn’t put in the serving plate too early especially in hot weather like Malaysia and Singapore.

  • Best serve cold as a form of dessert.

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Cooked Version

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  • Melt the butter, add in condensed milk, beaten eggs and milo, cooked under medium heat until it starts to thicken. Transfer the mixture to the baking tin lined with Marie biscuits. Cover the base layer of Marie biscuits with the mixture. Put another layer of Marie biscuit on top and follow by another year of mixture. 

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CONCLUSIONS

This is a twist of the traditional Batik Cake. I have purposely not to cook the batter since all ingredients are cooked ingredients. The texture and the level of enjoyment is totally different. While the traditional method of cooking the batter will provide you with better shaping but to me, its texture is compromised. I would prefer something soft, silky, rich and creamy full of chocolaty flavour to go with this simple plain biscuit. Whether or not this can still called a batik cake is irrelevant to me. The texture and taste will definitely a better alternative for me.

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The cake is made with simple ingredients, no complicating beating using expensive equipment, why not making one today and try. You can add nuts if you want to, can add some Nescafé if you prefer, change to some other types of biscuits if this suit your taste buds.  Remember, boiling method can give you a better shape but the texture is slightly harder. Chilling method is very creamy but a bit messy. If you asked me which do I prefer? For small gathering at home, chilling method. As gift or buffet style, boiling method…. Last but not least, I forgot to say that this taste like Asian Kit Kat.. Ha-ha.

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Cheers and have a nice day.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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One, Two, Three…….Let’s Start Making Traditional Short Bread Biscuits (英式传统牛油饼干)

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INTRODUCTION

I have mentioned before that my family members like buttery biscuits or cakes. Butter cake without any flavour will definitely top my list of cakes whereas short bread will be my preferred choice of biscuits. Short bread is crumbly in textures and full of buttery aroma and it is addictive as long as I started the first bite.

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When I was searching for short crust pastry for my “short crust pastry moon cake” post, I remember wrongly and instead I searched for short bread. When I read the definition of Wikipedia, it immediately caught my attention.

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Per Wikipedia, it was written that

Shortbread is a type of biscuit (“cookie” in American English) which is traditionally made from one part white sugar, two parts butter, and three parts flour (by weight). The use of plain white (wheat) flour is common today, and other ingredients like ground rice or corn flour are sometimes added to alter the texture. Also, modern recipes often deviate from the pure three ingredients by splitting the sugar portion into equal parts granulated sugar and powdered sugar and many further add a portion of salt. (Source: http://en.wikipedia.org/wiki/Shortbread)

I was amazed by the simple ratio of one part white sugar, two parts butter and three parts of flour. I did not look around for any further recipe and based on these three figures, I prepared my traditional style short bread.

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This is my first attempt and I am generally happy with the results though the shaping still needs improvement. I may try out other recipes in the net and compared the actual differences and what other special ingredients that were added to alter the texture.

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WHAT IS REQUIRED

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  • 50 g of icing sugar

  • 100 g of butter

  • 150 g of plain flour

  • 1 teaspoon of vanilla essence

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STEPS OF PREAPRATION

Preparation

  • Preheat your oven to 180  165 degree Celsius.

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  • In a big mixing bowl, place cut butters, vanilla essence, icing sugar, plain flours. Mix and knead until it form a dough.

  • Use a rolling pin to roll the dough into a flat sheet of about 1 cm thick.

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  • Shape it into a rectangular shape and use a sharp knife to cut the dough into 1 cm x 4 cm sizes

  • Transfer to the baking tray with a sheet of baking paper. Place the short breads with adequate space to expand.

  • Use a fork or something sharp to make some holes on top of the short breads.

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  • Baked in the oven for 15 – 20 minutes until the colour start to turn golden yellow.

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Additional notes

You can chill the dough in the fridge for 15 minutes before your baking starts. This will help to fix the shape of short bread! This illustration did not include the chilling. Due to the hot temperature in Singapore, The butter melts rather easily therefore chilling will hep to keep the biscuit in shape when you send for baking.

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CONCLUSION

A very short and straight forward post. I like this for its simple easy to remember recipe. This recipe is simply based on the traditional ratio of 1 sugar, 2 butter and 3 flour without additions of texture altering ingredients. The taste and texture is awesome except the shape is not as regular as what we bought from the stores.  It will be an ideal gift for your friends during festive occasions such as Christmas.

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Overall, I am still very pleased with this adventure. It is so simple yet we pay so much for these biscuits in the supermarkets.

Try and you will know how easy it is. Hope you like the post today and have a nice day ahead. Cheers.


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Second batch of short bread made for the celebration of Teacher’s day 2013.

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Updated on 8 – January 2014

Baking this special batch of rose decorated shortbread biscuits. Recipe is the same except I cut it in difference shape and dust it with dried rose petals.

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This recipe was included in Page 18 and Page 19 of the following E-book. 

For more Chinese New Year related cookies, snack and steamed cake recipes, you can have a copy of Easy Chinese New Year Recipes – A step by step guide” that was packed with 30 recipes, 60 pages at a reasonable convenience fee of USD3.50. The recipes covered various recipes from auspicious radish cake to nian gao to traditional kuih bangkit to trendy London almond cookies. Of course not forgetting both type of pineapple tarts. You can purchase by clicking the link above. You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at kengls@singnet.com.sg and separate arrangement can be made.

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My Steamed Sponge Cake (Kuey Neng Ko) Is Full Of Gas。。。。 (汽水鸡蛋糕)

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It was 5 am in the morning. I told myself that I must wake up early to write this post and share with readers about this extremely simple recipe. This is rather a  special post to me because it is my 200th post since I started my blog 3.5 months ago in late April 2013.

Yesterday evening, I made a traditional Chinese steamed sponge cake (鸡蛋糕)and posted in certain Facebook Group and surprisingly these 2 eggs sponge cake caught a lot of readers’ attention requesting for the recipe. In fact, I am rather happy that this Chinese steamed sponge cake turned out so well.

Those who come from a traditional Chinese family will know that this cake is a delicate cake to make. As contrast to Western cakes, this cake should have “cracks” or “smiley face”  in its top, the bigger the better. In Chinese, such cracks will signify prosperity and brings good fortunes when the cake was offered to the ancestors, 

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Traditionally, while making this cake, there were lots of “taboos” or “pantang larang”. Only the person who are making the cakes were allowed to enter the kitchen freely. Those who entered should not be talking anything that could possibly “resulted” in a crack less cake or  a “bald” head! And housewives are trying all sorts of ways to make the cake “laugh” as “happily” as possible. She will generally be respected, admired and pampered for her ability to make a “laughing” steamed sponge cake for offering to the ancestors.


WHY THIS CAKE?

Tracking my readership statistics, I found that during the last two weeks, quite a lot of readers were visiting one of my post The Plights of Kuey Neng KoThe Traditional Chinese Steamed Sponge Cake…. This is a post whereby I  analysed why younger Chinese generations are not fond of having this traditional Chinese Steamed Sponge Cake and  tweaked it into a cute party snack.

I also knew that as one of the big Chinese religious festivals – Hungry Ghost Festivals is approaching, a lot of people are looking for recipes to prepare this cake for religious offerings. Another possible reason is because bloggers in certain hop in group is having an “egg” events whereby bloggers are searching for eggs related recipes.

Knowing those who visited my earlier post of party snack Chinese steamed sponge cake may get disappointed as that cannot be used for ancestor offerings, therefore, I feel obliged to share a recipe that can prepare a cake for praying purposes.

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WHAT IS REQUIRED?

Recipe adapted from : Xinshipu.

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  • 2 large eggs (preferably at room temperature) (鸡蛋)

  • 300 grams of self raising flours – sifted (自发面粉)

  • 150 gram of fine sugar (细砂糖)

  • Sprite or 7-up or ice cream soda about 200ml (汽水)

  • 2 tablespoons of condensed milk (炼奶) or 2 teaspoons or ovallete

  • One 6” bamboo basket (竹篮) that are 4” deep or round baking tin (烤盘)

Note:

It is rather common in Malaysia and Singapore or even the original recipe uses ovallete. As I do not have ovallete with me, I have searched for ovallete substitute and I came across this blog http://www.thelittleteochew.com/2009/09/what-is-ovalette.html which have list out his/her preference of not using ovalette. I tends to concur with her that as long as the egg is adequately beaten, there is no need to have ovallete or condensed milk. My mother in law also disclosed to me that they have never used any ovallete in her many years of making this cake.


STEPS OF PREPARATION

Pre-preparation

  • Get ready a 6 inches diameter baking tin and lined it with baking paper. Ideally, use a bamboo basket and lined with cellophane plastic sheet (竹篮玻璃纸). As I do not have the bamboo basket, I used a baking tin instead. Baking tin are more difficult to steam.

  • Get ready a big pot or wok for steaming and make sure that the cover is tall enough for your cake rise. One of the reasons that this cake as in the illustration did not rise as high as desired because it was constrained by the height of my steamer.

  • Boiled the water under high heat and put the empty baking tin in the steamer to warm the baking tin.

Making the cakes

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  • Crack two eggs in a big mixing bowl. Add the sugar and 2 tablespoons of condensed milks or 2 teaspoons of ovalette.

  • Beat at high speed until the eggs turns light and fluffy. (Note that as a result of adding condensed milks, you may not be able to obtain the soft peak form from egg beating).

  • Fold in the sifted flour as quickly as possible.

  • Add in the gassy drinks and, stir lightly and quickly until well mixed.

  • Transfer the batter quickly to the heated baking tin/wooden basket. Put some some sugar on top of the batter in a cross shape (this is an important step to make it crack). 在鸡蛋面糊上面上,跟着十字的形状,撒下2条直线的白糖。

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  • Steamed under high heat for about 25-30 minutes or until a skewer inserted in and comes out clean. Put in additional hot water if the water dries up. Do not open the steamer cover for the first 15 minutes.

  • Once your remove the cake from the steamer, immediately remove it from the baking tin or bamboo basket. Place in a wiring rack and let it cool completely. It is important that you took out the baking tin or bamboo basket immediately to prevent water condensation around the side of the baking tin that will make the cake become soggy.

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  • Cut into pieces before serving. Re-steamed the cake before serving if you find the cake hardens after two to three days.

I have purposely to decorate this cake with a red ribbon and some red colouring on top of the cake. This is the traditional way of decorating the cake before offering sessions.

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Analysis On Textures of The Cake

The texture of the cake is slightly different from the traditional cake due to the addition of gassy drinks and condensed milk. It is moister and I do not even need to have some drinks after taking three to four pieces. Traditionally, as it is very light and fluffy, I tend to get choke as the cake debris will irritate my throats. Therefore, do not compare with the traditional cake texture. So far, family members preferred this newer texture than the traditional types as it is easy to eat!

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CONCLUSIONS

This is a simple cake. This is a traditional cake that not many blog writers would want to write about. However, to make it to “laugh” or crack to the way that you desired, it needs delicate handlings. As a traditional old man, I respect the cake and give the cake full attention and the cake is happy to give me back a big smile… Haha.

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Have a nice day and hope that this post will help those readers who are seeking for Chinese steamed sponge cake recipe.

Hope you like the post. Cheers

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I am submitting this post to Little Thumbs Up “Eggs” event organized by organized by Bake for Happy Kids, my little favourite DIY and hosted by (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.

FOOD PREPARATION SERIES INDEX

 
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The following are temporary indices for all recipes issued by Guaishushu in both https://kwgls.wordpress.com and Guaishushu’s Facebook Page. The index shall be for temporary references only.

 

 

Desserts:

 

Aloe Vera

Some Aloe Vera Sweet Fruit Dessert Just Specially For You, Dear!

Barley Peanut Soup

Easy Peasy Barley Bean Curd Sheets Sweet Soup (腐竹薏米甜汤)

Black Glutinous Rice

What? Having Rice as A Dessert- The Nutritious Black Glutinous Rice Porridge

Sweet Potato Soup

Malaysian Singaporean Chinese Food–Sweet Potato Soup Dessert

Barley/Black Glutinous Rice

X4 – Black Glutinous Rice and Barley Sweet Porridge (血糯薏米甜粥)

Honey Dew Granita

C1 Honey Dew and Cantaloupe Granita  哈密瓜奇异果挫冰

Poached Bosc Pears & Dragon Fruits

X3-Chinese Style Poached Pear and Dragon Fruits Desserts (博斯克梨龙珠果炖冰糖)

Bubur Cha Cha

X5 – Bubur Cha Cha (摩摩喳喳)

 

 

Drinks:

 

Chrysanthemum Tea

Come and have a cup of Chrysanthemum Tea (菊花茶)

Hawthorn Ume Tea

Need A Drink To Repair Your Vocal Cord? Hawthorn Ume Is The Tea For You!

Roselle Tea

 Game To Try Some “Wild Hibiscus” Tea………….?(洛神花茶)

Rhoeo Tricolor Tea

Purple is mysterious, purple is nobly and a purple drink is definitely lovely! – Rhoeo Tricolor Tea (如意兰茶,蚌兰花茶,红竹叶茶)

Hedyotis Diffusa

 Snake Tongue Tea? Gosh.. I Am Going Away……白花蛇舌草罗汉果茶

   

Breads

 

Sarawak Style Butter Buns

Homesick Buns? Yes, I am homesick of Sarawak Style Butter Buns..

Roast Meat Buns

P1 – Roast Meat Bun (烧肉包)

 

 

Cakes/Muffins/Scones

 

Banana Cake

P2 – Banana Cake (香蕉蛋糕)

Butter Cake/Pound Cake

1 Butter + 1 Sugar + 1Egg + 1 Flour + 1 Milk = Mrs. NgSK’s Butter Cake-Guaishushu’s Version

Butter Cake/Pound Cake Hey, My Chick Want To Eat My Zebra Pound Cake !

Chinese Steamed Sponge Cake

The Plights of Kuey Neng Ko…The Traditional Chinese Steamed Sponge Cake…

Chinese Steamed Sponge Cake My Steamed Sponge Cake (Kuey Neng Ko) Is Full Of Gas。。。。 (汽水鸡蛋糕) 

Steamed Sugar Cake

P3-Steamed Sugar Cake (白糖糕)

Microwave Mug Cake

Microwaved Mug Cakes, Another Quick Alternative to Baked and Steamed Cakes…

Sarawak Midnight Cake

Where is my cake? I Can’t See!–Famous Sarawak Midnight Cake (Cake Seri kaya Sarawak) revisited..

Grapefruit Chiffon Cake

Grapefruit Chiffon with Grapefruit Citrus Glaze,… Ever Try This?

Carrot Muffins

Simple Carrot Muffins for Your Love Ones…

Scones

Basic But Presentable, Basic But Irresistible…Basic Raisin Scones Shared…

Tapioca Cake

CCC – Cheesy Cassava Cake–A Modified Version of The Traditional Nonya Kuih Bengka Ubi

Cake Decoration Ideas

From Plain to Eye Catching…From Muffins to Elegant Celebration Cakes

 

 

Cheese Cakes

 

Ferraro Rocher Ice Cream

Simple, Tasty, Elegant …Chilled Ferrero Rocher Oreo Ice Cream Cheese Cake

Durian Cheese Cake

King of Fruits + Cream Cheese = Durian Cheesecakes, Game to Try?

 

 

Cookies

 

Pineapple Tarts

What A Golf Ball Have To Do With A Pineapple? Well, It Is The Famous South East Asian Pineapple Tarts

 

 

Puddings

 

Bread Puddings

Who Said Bread Puddings Must Be Prepared As Such…..Bread Puddings “Reinvented”

Cake Puddings P4 – Cake Puddings (蛋糕布丁)

Cookie Puddings

Creative Food Series – Cookie Puddings 1

Cookie Puddings

Cookie Puddings – 2

 

 

Snacks

 

Nonya Chang 

Is there any relationship between Dragon in a boat and a Peranakan Women?….The process of making Nonya Chang revisited…(Part I)

Nonya Chang 

Is there any relationship between Dragon in a boat and a Peranakan Women?….The process of making Nonya Chang revisited…(Part II)

Popiah

Malaysian Singaporean Chinese Food–Popiah Sarawak Style

Kueh Pie Tee

Malaysian Singaporean Chinese Food -Kueh Pie Tee

Roasted Peanuts

C2 – Spiced Roasted Peanut (香脆花生)

 

 

Rice and Porridges

 

Chicken Rice

Why Not Cook Your Mother A Meal Of Chicken Rice This Coming Mother’s Day?

Nasi Goreng Aruk

 Are you kidding? You don’t need oil to fry rice?– The authentic Sarawak Cuisine–Aruk Fried Rice

Fried Rice

N1 – Nameless Fried Rice (无名炒饭)

White Gourd Braised Rice

N2 – White Gourd Braised Rice (白莆焖饭)

Pork Porridge

N3- Pork Porridge (肉粥

 

 

Noodles and Pasta Dishes

 

Kolo Beehoon

Food Preparation Series–Kolo Beehoon

Sarawak Laksa

Hey, My Laksa Secret Recipe Was Stolen!!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART I)

Sarawak Laksa

Hey, I have invented my own Sarawak Laksa Paste Recipe !!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART II)

Sarawak Laksa

Hi, Let Start Cooking the Laksa …. An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (Part III)

Singapore Prawn Noodles

Prawn noodles? Hokkien noodles?… No, it is Singapore Hokkien Fried Prawn Noodles (新加玻福建炒虾面)

Tom Yam Noodles

Bachelor’s Tomyam Noodles–Quick And Nice…

Tomato Yimin Noodles

What I cooked today (家常便饭系列)– 13-7-2013–Tomato Yimin Noodles (茄汁伊面)

Pasta Sauce

Let’s See How An Asian Make The Tomato Pasta Sauce From Scratch and How He Baked His Pasta….

 

 

Meat and Savoury Dishes

 

Korma Chicken

Special – What I cooked today (家常便饭系列)– 22-7-2013–Korma Chicken (科尔马鸡肉)

Grilled Chicken

M1- Chinese Style Grilled Chicken (中式烤鸡)

Ginger Chicken

M2 – Ginger Chicken (姜丝鸡)

Soya Sauce Chicken

M4- Braised Chicken with Soya Sauce (酱油鸡)

Minced Pork with Taukwa

Creative Food Series–Minced Pork Belly with Taukwa

Miso Pork Belly

M3 – Miso Pork Belly (味增五花)

Meat Rolls

Hey, This is not Italian Meat Rolls, It Is Chinese Meat Rolls Called Ngoh Hiang

 

 

Vegetarian Dishes

 

Tempeh

Tempeh Revisited – Sweet And Spicy Tempeh And Oven Baked Honey Tempeh

Vegetable fritters

Vege Vege Vegetable Fritters–Indonesian’s Bakwan Sayuran

Vegetables

Blanching Vegetables in Chinese Cooking – 利用汆烫准备可口的中式的菜”肴

Chinese Lettuce

V2 – Blanched Chinese Lettuce With Fermented Bean Curd Sauce (白腐乳生菜胆)- Vegetarian

Bitter Gourd & Chinese Mustard

V3- Braised Bitter Gourd With Chinese Mustard (苦瓜焖芥菜)

Shark Fin Melon Soup

S6 – Vegetarian Shark Fin Melon Soup (素鱼翅瓜羹)

 

 

Vegetable Dishes

 

Luffa

D1-Braised luffa/tower gourd with egg* 蛋汁炆丝瓜

Preserved Mustard

D4 – Foochow Preserved Mustard Fried With Minced Meat (福州糟菜炒肉碎)

Winged Beans

D7 – Fried Winged Beans With Minced Meat (肉碎四棱豆)

Kailan with Prawns

V1 – Blanched Kailan With Prawn (芥兰虾球)

Romaine Lettuce Miso

V4 – Blanch Romaine lettuce with miso sauce (味真酱罗明旦)

 

 

Tofu and Egg Dishes

 

Minced Taukwa Omelete

D2 – Minced Taukwa Omelete (豆干蛋饼)

Braised Egg & Tofu

D3 – Braised Eggs and Bean Curd (豆干卤蛋)

Bean Curd Omelete

D5-Beancurd Omelet (豆干蛋饼

Celery Omelete

D6- Celery Omelete (西芹蛋饼)

Steamed Tofu

D8-Steamed Tofu With Eggs (豆腐蒸蛋)

Salted Turnip Omelete

D9 – Salted Turnip Omelete (菜脯蛋饼)素

Devilled Eggs

 Devilled Egg- Simplicity Rules…

   

Soup Dishes

 

Sweet Corn Soup

S1 – Sweet Corn Pork Rib Soup 玉米排骨汤)

Carrot Soup

S2 – White Carrot Pork Rib Soup (白萝卜排骨汤

Double Mushroom Soup

S3 – Double Mushroom Chicken Soup (双菇鸡汤)

Bitter Gourd Pineapple Soup

S4-Bitter Gourd Pineapple Pork Rib Soup (苦瓜黄梨排骨汤)

Chinese Napa Soup

S5 – Chinese Cabbage (Napa) Soup ( 大白菜汤)

Salted Vegetable Duck Soup

Salted Vegetable Duck Soup (咸菜鸭)– A Quick and Easy Way to Prepare This Traditional Soup Dish

 

 

Interesting Cooking Ingredients

 

Chilli

Burnt, Hot, Spicy– I am running away!!!– Understanding Chilli Pepper and Making Of Chilli Sauce

Belachan

Can You Stand The Smell of Belachan (Shrimp Paste)?

Belachan

Z1 – Belachan (Shrimp Paste) – Roasting Belachan

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What I cooked today (家常便饭系列)- 11-8-2013

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On 7 August 2013, white rice served with :

1.      Braised Bitter Gourd With Chinese Mustard                                                 苦瓜焖苦瓜

2.     Salted Turnip Omelette                                                                                    菜脯蛋饼

3.     Vegetarian Winter Melon Soup                                                                       素冬瓜汤

First of all, I have to be frank that I will be a vegetarian (by religion) for a period of about 1.5 months and being the only member in the family, I am pretty easy going with my meals. Since my relatives are in my house, they can cook what they like and I usually give them the free hand so that I can concentrate on my other food posts.

However, when I have things to share, I will post here and there summarizing what I have made the last few days. As mentioned before, short recipes will be captured in Guaishushu’s Facebook Page, therefore, I will let you know the dishes published and if you are interested, you can go there for some pictorial illustration. Liking the Page (not the individual posts) will ensure that you will be briefed of all future recipes when Guaishushu issue a pictorial illustration.



Salted Turnip Omelette (菜脯蛋饼)

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This is a very common Chinese household dish especially for the Hokkien and the Teochew dialects. It is basically preserved turnips (either sweet or salty) fried with eggs. When I was young, we used to have this dish with white porridge as its very tasty. Previously, this dish was considered as a commoner’s dish because eggs and preserved turnip or radish are two of the cheapest cooking ingredients. It is tasty and a slice of  egg omelette with a bowl of white rice or porridge can be a meal for the poorer families. However, time have changed, this traditional dish has become so well known that it started to appear in the restaurant menu especially Minan/Hokkien/Taiwan restaurant and Teochew porridge restaurant. Preparation is simple and you may want refer here for detail pictorial illustration.



Braised Bitter Gourd with Chinese Mustard (苦菜焖苦瓜)  

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This is a vegetable dish “invented” by myself many years ago. Initially, it was just bitter gourd and subsequently, as per my wife’s request, Chinese mustard was added. Both Chinese mustard and bitter gourd were very bitter and if you are a bitter taste lover, you will like it definitely. At times, I have added a can of canned button mushrooms and my kids will eat together with us. This is one way of letting them getting used to the taste of bitter gourd and Chinese mustard.

Both these vegetables were beneficial to the body as per Traditional Chinese Medicine, these are “cooling” vegetables that will help to release the “heat” on your body. For those who are not familiar with TCM, body that have too much “heat “ will have lots of symptoms that can range from loss of voice, acnes in your face, sore throat etc. and you have to have food that are “cooling” in nature to balance your Yin and Yang.

My mother in law is very particular about vegetable combination in a meal and she will casually remarked “we have some “heat” prone vegetable today and today we shall have some cooling vegetables.. So under her, her vegetable choices will take into consideration this factor plus “colour” of the vegetable (green vs. white vs. colourful), leafy vs beans….. Most of time, I “failed” her test under her supervision but I am learning from her gradually as this takes time!


Vegetarian Winter Melon Soup (素冬瓜汤)

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Nothing much to say about this dish as it is just another version of winter melon soup without pork ribs. As there is no meat broth, I have use more sweet dates and add in some vegetarian bean curd sheets. My boy did not complain about no meat and my girls, who is soup fanatic, will definitely say nice especially winter melon is one of her favourites.



Banana Cake (香蕉蛋糕)

Beside the savoury dishes, my baking adventures continue. I have made a banana cake using two ripe bananas. Taste is fabulous and texture is superb (soft and moist). Uniqueness about this cake is that it is prepared using a food processor rather than the normal mixer. No creaming of butter, just mixed and blend, a batter will come out that give a delicious butter cake. Cake preparation timing is less than 20 minutes. This is a comfort food that is suitable for those who want a simple way of cake making.

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In between these few days, I have prepared many cakes and savory dishes and among them were:

Oven baked honey tempeh and Sweet and Spicy Tempeh



Vegetable Fritters or Bakwan Sayuran

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Grapefruit Chiffon Cake with Grapefruit Citrus Glaze

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Bubur Cha Cha (Sweet Soup) 

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Hope you like the post today. Cheers

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Salted Vegetable Duck Soup (咸菜鸭)– A Quick and Easy Way to Prepare This Traditional Soup Dish

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INTRODUCTION

This is a soup dish that I have always craved for it。 It is rather extraordinary as not many Fujian Chinese soup dish are as sour as this dish。 However, it is a well liked dish that most Chinese households would have their own recipe for this soup and every household will claim that theirs is the best. Though it is commonly thought of a Hokkien/Teochew/Peranakan (dialects) cuisines. however, to be more precise, it  is a Fujian province soup and even in People’s Republic of China, they have recipe for this soup.

When I was young, the soup were only prepared when they were big festivals or religious prayers. The main reasons were that ducks were relatively expensive and will only be served at big festivals. In addition, during religious festivals, lots of food were cooked and it is unlikely to finish all the foods in one day, this soup which is sour was less prone of turning bad if keep for a day or two as most households do not have refrigerators in the 1960’s. Thirdly, duck is very difficult to cook, traditional way will need braising of duck until the meat are soft and tender and the flavour of the salted vegetable starts to penetrate into the duck meat. Therefore, it is cooked only occasionally.

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Traditionally, the duck meat were braised for hours before it can be served. It is also a common belief that the soup be left overnight to become even tastier. However, with the introduction of new cooking equipment, the cooking time have cut short considerably. I have used one hour to cook this dish and get the same taste that my mum would have prepared for at least half a day. For this illustration, I have used pressure cooker that cut short the time considerably. However, previously, I have also use rice cooker (soup function) to cook the soup and slow cooker to boil overnight. However, the best equipment is still the usage of pressure cooker followed by rice cooker and finally slow cooker.

The most basic ingredients of this soup are ducks, salted vegetables, Chinese preserved sour plums and gingers. Ginger is a must because it will counter effect the cooling effect brought by the consumption of salted vegetables.  Chinese generally discouraged consumption of preserved vegetables as it will introduce “wind” to the body. All other ingredients are side ingredients which in my humble opinion are optional.

To make it even more sour, cooks are using tomatoes (which appeared to be an essential ingredient now), asam kulit (tamarind slices), vinegar, lemon and marinated lemon. Other more common ingredients are dried mushrooms, garlics and red carrots. There are also recipes in the internet that have  chilli, brandy as their ingredients!!!!!

For me, a good bowl of soup should be sweet (from the meat broth) and sour (not extremely sour) with a blend aroma of ginger and salted vegetables. Meat must be tender and soft.



WHAT IS REQUIRED ….

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  • 500 g of salty preserved Chinese Mustard
  • 1 kg of duck meat  (about half a whole duck  and de-skinned if preferred).

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  • 50 g of red carrots cut in small pieces
  • 10 small dried mushrooms soaked in water
  • 3 big whole garlics
  • 100 g of gingers (peel off the skin)
  • 100 g of tomatoes cut into big pieces
  • 2 slices of ginger
  • 3 sour plums that can easily get from Chinese provision shops.
  • 6-8 cups of water (estimation)

Note:

Only the salted vegetables, duck, gingers and sour plum are the main ingredients. All other ingredients are side ingredients which are optional and a matter of personal preferences. Volume listed here are also for reference only as it is rather hard for you to get an exact 1 kg duck.. so full flexibility here.

It is advisable that you soak the preserved vegetable first before you cook the soup. I would rather soaked the salted vegetable for a longer time to reduce the saltiness and if the final soup is not salty enough, I will add salt to the dish. I usually soak the vegetable for at least half an hour.



STEPS OF PREPARATION

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  • Layer your ingredients (except tomatoes)  between salted vegetables and meat and other ingredients . Why it is not a must but I have the habits of layering the ingredients to ensure the meat were well seasoned by the ingredients)
  • Add 6-8 cups of water or about 1.5 times the height of your ingredients. Note: if you are using pressure cooker, you can use this amount of water. However, if you are using rice cooker or stove to boil the soup, you may need at least 10 cups of water until the meat get tender and soft. It is ok to start with this volume of water and if the volume of water is not enough, you can add water along the way.
  • For pressure cooker, select “meat function” and it will took approximately 25-30 minutes. After cooking, let it rest in the pot for at least 15-30 minutes as it will continue to cook. BE CAREFUL WHEN HANDLING PRESSURE COOKER.  For rice cooker, select “soup function” and if after the first cooking, the meat is still or tender, you can select another round of soup function and stop when the meat have your required tenderness.  I usually cooked this before I went to bed and the next day, every thing is perfect.
  • When done, add in the fresh tomato and close the lid and rest for another 10 minutes before serving.

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  • Preferably served hot with rice .

 


CONCLUSION

  • This is a rather short post on one of the traditional Chinese soup dishes – Salted Vegetable Duck Soup. The reasons for the exact combinations of these two main ingredients are unknown. Possibly duck needs time to braise and salted vegetable can withstand long hour of braising. Ginger is a must, in my humble opinion to get rid of the meat raw smell and also have to role of preventing gas formation when consuming preserved vegetables. Sour plum is the traditional ingredient to make this soup sour though the present method have resort to the use of tomatoes, lemons, tamarind slices and etc. All other ingredients are optional and quantity can varies according to your own preferences.
  • Traditionally, the soup was cooked over charcoal stoves where you need at least 2 to 3 hours or longer to get the desire meat texture and soup flavour. However, with the pressure cooker as in this illustration, the cooking time have cut down considerably and it is easier to control the quality of the soup. Rice cooker soup function is another alternatives than can be considered.
  • While the soup is tasty and nice, excess consumption is not  recommended as this soup is consider as cooling according to Traditional Chinese Medicine. In addition, those with stomach acidity will also need to watch out the volume of consumption.

Hope you like it. It is not as difficult as what it is thought. It is a bowl of soup that I could never resists and you should be proud to modify the recipe to suit your families taste buds. Happy trying. Cheers.

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Hey, This is not Italian Meat Rolls, It Is Chinese Meat Rolls Called Ngoh Hiang

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INTRODUCTION

This post is sharing the Chinese version of meat rolls or Ngoh Hiang. It is different from the meat roll in Western cuisines such as the Italian meat rolls. Usually, minced meat (usually pork) and prawns were used and wrapped in a dry bean curd sheet.

Meat roll is an extremely popular dish for Malaysian and Singaporean Chinese households. The number of recipes available are the same with the numbers of Chinese grandmothers meaning every household have their unique recipe and all claims that theirs is the best. Depending on the dialect groups, meat rolls can be also be called ngoh hiang (five spices or 五香) or lok bak (卤肉)or hay g’ng (虾卷)

This recipe of mine, again is based on my recollection of what my late mother have prepared and the various meat rolls that I have tasted throughout the years.  I have purposely prepared this  meat roll for the noodle dish Lor Mee, a common Hokkien dish in Penang.

Usually, we prepared more meat rolls than required and stored in the refrigerators. When we wanted to serve the meat rolls, we will re-heat it.  Chinese meat rolls traditionally are commonly prepared for religious ceremonies or important house gatherings. The process  of preparation can be slightly laborious and usually ladies in the house were called to help with the preparation.

 


MEAT ROLLS OR NGOH HIANG DEFINED

As per Wikipedia: 

Ngo hiang (Chinese: 五香; pinyin: wǔxiāng; Pe̍h-ōe-jī: ngó͘-hiong), also known as heh gerng (Chinese: 虾卷; pinyin: xiājuàn; Pe̍h-ōe-jī: hê-kǹg) or lor bak (Chinese: 五香滷肉; Pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) is a unique Hokkien and Teochew dish served in many of Indonesia, Malaysia and Singapore’s hawker centres and in Cebú in the Philippines, in addition to its place of origin in eastern China. In parts of Malaysia the dish is known as loh bak or lor bak.

It is essentially a composition of various meats and vegetables and other ingredients, such as a sausage-esque roll consisting of minced pork and prawn (or fish) seasoned with five-spice powder (Hokkien: 五香粉, ngó͘-hiong-hún) after which it is named, rolled inside a beancurd skin and deep-fried, lup cheong, cucumber, century egg, ginger, deep-fried egg, deep-fried beancurd, fishball and many others. It is usually served with chili sauce and a house-special sweet sauce. Many stalls in Singaporean food courts and hawker centres sell fried bee hoon with ngo hiang; this combination is common for breakfast and lunch. In Indonesia, people enjoy ngo hiang with sambal sauce. (Source: http://en.wikipedia.org/wiki/Ngo_hiang)

 


WHAT IS REQUIRED

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  • 1 kg of minced meat – In this illustration, I have used minced pork. However, minced chicken breast can also be used.
  • 250 g of prawns cut into small chunks – you can also mince the prawns. I have opted to use chunked prawns instead of minced prawns as  I would like to have some prawns being seen in my meat rolls.
  • 200 g of fish paste (optional). I have used this to enhance the seafood fragrance and improve the binding properties of all materials inside the meat rolls.
  • 4-5 spring onions chopped into small pieces
  • 1 big onion chopped into small pieces
  • 10 water chestnuts peeled and cut into small pieces. The purpose of water chestnuts is to let the meat rolls have some feel of crunchiness when eaten.

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  • half cup of corn flour – purpose is to enhance the springiness of the meat roll;
  • 1 cup of wheat flour – purpose is to enhance the stickiness of the ingredients. Without wheat flour, the meat rolls can be rather loose.
  • 1 egg – purpose to increase the stickiness and fragrance of the meat rolls.
  • 1 tablespoon of salt 
  • 3 tablespoons of light soya sauce to taste
  • 2 teaspoons of five spices powder (optional). Though the name is called Ngoh Hiang (five spices), my family seldom put these spices as our family members do not really like the aroma. However, most of the meat rolls that I have tasted do put these spices.
  • 2 tablespoons of sesame oils
  • 5 teaspoons of white pepper
  • 5 tablespoons of granulated sugar
  • 12 sheets of bean curd sheets of 6 inches x 6 inches big

 


STEPS OF PREPARATION

Mixing the ingredients…….

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  • In a big mixing bowl, place all ingredients together. Use a big spoon to stir until all ingredients are well mixed. As some of the ingredients can be very fine (such as five spice powders, white peppers and etc.), you can also add the ingredients in stages if you find that it is difficult to mix well by putting all the ingredients all at once.
  • The final picture is the well mixed minced meats and it is considered as well mixed when the colour is even and consistent. The minced meat can be rather sticky due to the addition of egg and wheat flour.

 


Rolling the minced meats…

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  • In a flat surface, place a dried bean curd sheet. Use a wet hand to lightly pat the bean curd sheets. The purpose is to make it more flexible as too dry the bean curd sheets can be easily broken.
  • Placed about 150 grams of minced meats on top of the dry bean curd sheets.
  • Make a small roll, fold in the sides, used some of the minced meats or water to apply to the sides and corners of the bean curd sheets. Roll the minced meat until the end of the bean curd sheets. With the minced meat or water at the sides, it will help to  bind the bean curd sheets together.
  • If you runs out of bean curd sheets, you can shape the remaining into a ball and deep frying it. Please refer to the section below “When you runs of bean curd sheets”.

 


Steaming the meat rolls….


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  • In a steamer, place some water and bring to boil.
  • Transfer the meat rolls to the steamer and steamed for 15 minutes. Use a skewer/toothpick to penetrate one of the rolls and ensure that the skewer/toothpick  comes out clean.

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Deep frying the meat rolls……..

This step will involve frying the meat rolls. However, if you do not want the meat roll to be deep fried, you can also served it after steaming by cutting into small slices. Traditional ways of preparation will require the meat rolls to be deep fried such that the bean curd sheets will become crispy and golden brown.

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  • In a deep pot, have some oil until smoking hot. As a test of whether the oil is adequately hot for frying, place a wooden chopstick into the hot oil. If bubbles start to come out, it means that oil is ready for frying.
  • Place the meat rolls into the hot oil and deep fried until golden brown. Note that as the whole roll is already cooked, therefore the purpose of this step is just to ensure that bean curd sheets are crispy and the color is golden brown, therefore, the timing of the deep frying is rather fast usually less than  5 minutes.
  • Take out the meat rolls and place it in a plate with an oil absorbing paper on the plate.
  • Cut into small pieces when serving. Condiments can include sweet chilli sauce or plum sauce.

 


 

 

 

 

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What would happens if you runs out of bean curd sheets….

It is rather difficult to estimate the exact quantity of bean curd sheets that you need. At times, you may run of bean curd sheets as not all rolls are of the same sizes. In that case, you can shape the minced meats into small balls and roll it in the biscuit crumbs before deep frying (steps as above).

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  • Have some biscuits and grind it as fine as possible. Add some corn flour to the biscuit crumbs.
  • Shaped the minced meats into small balls and roll the balls in the biscuit crumbs.
  • Placed in the hot oil until the skin of the balls turns golden brown. Take out and place in an oil absorbing paper.

 


CONCLUSIONS

Meat rolls are a common household dish among Malaysian and Singaporean Chinese.  There are many recipes and each family will claim their is the best. Making meat rolls can be laborious but the moment you put it in your mouth, the taste is worth every efforts preparing it. Meat rolls are usually prepared for religious ceremonies and is served in restaurants as one of the cold dish. It is also used for noodle dishes such as lor mee. A detail post on the preparation of lor mee will be released soon. Preparation of lor mee will require  the use of these meat rolls  and meat balls as the ingredients.

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Hope you LIKE the post to day. Have a nice day and cheers.

 

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CCC – Cheesy Cassava Cake–A Modified Version of The Traditional Nonya Kuih Bengka Ubi

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INTRODUCTION

Tapioca or cassava is a staple root widely consumed in regions like Africa, Asia, Oceania and etc. It is easily propagated and commonly found in South East Asian countries. Thailand, Vietnam and Indonesia are the top three exporter of tapioca in the world.

Tapioca or cassava cake is a very common household cake of any races (be in Chinese, Malay, Indian or other races) in Singapore and Malaysia. However, in the Peranakan cooking, Kueh Bengka Ubi is one the most famous items in its cuisines.

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There are generally two methods of making cassava cake, by steaming or baking. Chinese preferred to have its cassava cake steamed, as soft as possible and served with shredded coconut (at times this is needed as the cake are so soft and smooth that it is shapeless). On the other hand, the Nonya preferred to bake the cake using charcoal stoves or ovens. Usually, the baked cassava cake have a slightly burnt crusty top and the body is yellowish in colour and texture is rather “elastic”. It is very aromatic with a mixture of fragrances from pandanus leaves, coconut milks and eggs.

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CHEESEY CASSAVA CAKE

This recipe is my own without making reference to any recipes in the internet. As usual, I have prepared based on what I think is workable, memories on the cake that I have tasted before and one or two attempts a few months back.

This cake is different in its texture and its taste. Besides the normal fragrance of the traditional cassava cake, the  cake have a rich and cheesy fragrance. In addition, as you can infer from the pictures above, the texture is moist but not soggy or sticky. In fact, you can cut it into any shape that you want.

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The incorporation of cream cheese had made the cassava cake smoother and creamier. It helps to heighten the flavour of the eggs, coconut milk, butter and the cassava original flavour.

I have used small sago balls to enhance the texture. Grated cassava, under high heat can turn very sticky and subsequently become very chewy. The additions of sago balls somehow will help to sooth the texture making it even smoother.

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WHAT IS REQUIRED

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  • 100 g of sago balls – soaked in water (Volume of water should be about 2 times of the sago ball and note that the balls will expand)
  • 150 g of butter
  • 200 g of cream cheese
  • 250 g of granulated sugar

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  • 4 eggs
  • 200 ml of thick coconut milks
  • 1 kg of finely grated tapioca or cassava. You can buy in the market and grate it yourself. If you want to grate it yourself, you will have to use the food processor to chop it as finely as possible, and then you can proceed to use  a blender (instead of an cake mixer) to perform the following steps. You will need to put in your chopped cassavas, eggs, coconut milks and blend it to as smooth as possible).
  • Red and green (pandanus) colouring (optional) – I have resorted to the use of red and green colouring this illustration as I find that the traditional cake are rather dull in colour and I want my cake to look more colourful and appetizing.

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STEPS OF PREPARATION

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  • Pre-heat your oven to 180 degree Celsius.
  • Get ready a 8 inch x 8 inch baking tin. Slightly grease the tin with either butter or cooking oil. Dust some wheat flour if necessary.
  • In the mixing bowl, beat your butter, cream cheese and sugar using medium speed until evenly mixed. Note that the purpose of this step is not to let you have a fluffy cake like other cake recipes. The beating here is mainly a mixing step, a step to ensure that the butter and cream cheese are evenly mixed.

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  • Once well mixed, add in your eggs one at a time and followed by the coconut milk. You should only use low speed for this simple mixing purpose. Scrap out the bottom and sides of the mixing bowl to ensure that there are not cheeses sticking to the bowl.
  • At this stage, you will notice that the mixture become more and more watery which is normal and hence SPEED SHOULD BE LOW as long as mixing can be performed.

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  • Add in the grated cassava and soaked sago balls. “Beat” at the lowest speed possible. You will see that after 1-2 minutes of slow mixing, the liquid start to disappear as it was further absorbed by the sago balls.
  • Separate into approximately 4 equal portions. One portion with red colouring, one portion with green colouring and the other two portions maintain the original colour.

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  • Pour the uncoloured portion of the batter to the tin, followed by green and red portion. It is entirely up to readers as to what design you want your cake to cook like. For me , I have opted to have some simple big stripes design. As the batter is not very watery, it is rather easy for you to design your pattern.
  • Baked using 190 degree Celsius for about 30-45 minutes or until set. Until set means when you push the baking tin, the centre of the cake does not “vibrate”. Another test is that you insert a skewer in the centre of the cake, the skewer come out clean. However, as this is a cassava cake, cassava when hot can be slightly slimy and as long as you taste it is not raw, the cake is consider as cooked.
  • Leave the cake in the tin for about 10 minutes before turning out onto a wire rack to cool completely.
  • Cutting of cake is  best done 3-4 hours after baking to ensure that centre of the cake is completely cool. As long as when you cut the cake, there are some cake stick to the knife, your cake is considered as not cool completely.

  • Serving suggestions – you can serve with shredded coconut with white sugar and hot tea or coffee.
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CONCLUSIONS

  • This is a modified recipe by incorporating cream cheese and sago balls to the traditional cassava cake. The main aim is to smoothen the cake texture and make the cake creamier along with the fragrance of eggs, coconut milk and cassava.
  • Resulting from the modification, this will be totally different from the traditional cassava cake that you may have tried. It is soft, slightly springy and with cheesy coconut fragrance.  The shredded sugar coconut with heighten the palate and reach another higher dimensions.
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  • It is easy to cut into your desired sizes and looks presentable in tea party as a snack items.
  • If you think that you are a professional Nonya cake baker, you should try and tell me what is your opinion. If you are new to pastry making, this is one item that will not ruin your confidence.

Hope you LIKE it and have a nice day. Cheers

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Let’s See How An Asian Make The Tomato Pasta Sauce From Scratch ….

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INTRODUCTION

This is the homemade pasta sauce from scratch. I learned this many years ago from one of my French friends staying in Paris, France. When I visited her, she is preparing the pasta sauce and I can vividly remember certain steps in the preparation but sad to say, I can’t really recall the happy time we had during the dinner.

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This post will consist of two parts:

Part 1  –  the making of homemade pasta sauce and

Part 2 – the making of baked pasta with pineapple

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PART I – MAKING OF HOMEMADE PASTA SAUCE


WHAT IS NEEDED

This recipe is adequate to make tomato pasta sauce for at least 6 persons and have about 600 grams left for baked pasta.

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  • 1 kg of tomatoes 
  • 2 big size capsicums (preferably red in colour but green colour is acceptable) – optional 
  • 3 big stalks of celery – optional and in this illustration, I did not include this 
  • 3 large onions 
  • 6 chicken franks – optional
  • 500 g of fresh button mushroom (can be substituted with canned mushrooms) – optional 
  • 500 g of minced meat (beef or chicken or pork). In this illustration, pork was used.

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  • 20 cloves of garlic 
  • 30 grams of butter (can be substituted with olive oils)
  • 1 tablespoon of Italian dried herbs 
  • 100 grams of mozzarella cheese 
  • 10 tablespoons of tomato ketchups (optional, for “colouring” purposes) 
  • 1 pack (about 300g) of pasta of your choice. 
  • Seasoning (Salt, black pepper, sugar)

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PREPARING THE RAW INGREDIENTS……..

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  • Clean the tomato and all other raw ingredients.
  • In a big pot, bring some water to boil. Place the tomato into the hot water and let it boil for a few minutes or until the skin slightly peeled it off. Note that as long as the skin start to break, you can transfer to the cold water as mentioned below.
  • Get ready a pot of icy cold water. Place the tomato in the icy cold water.
  • Peel off the skin by hand which is rather easy.

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  • Cut opened the de-skinned tomato. Use a spoon to scoop out the seeds.
  • Use your hand to squeeze off the seeds and/or juices into a clean container.
  • You can either throw away these juices or keep it as tomato juices. It is okay to drink the seeds as it is very fine and slippery.
  • Set aside the tomato flesh for future uses.

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  • Traditional way of making pasta sauces do not really utilize food processors. However, I have opted to use food processors to cut short the braising time.Traditionally, all items were julienned or cut into small chunks for the cooking.
  • Use the food processors to cut the garlic and onion in small chunks (need not to be overly fine since you are going to braise them), set aside.
  • Use the same blender to blend the red and green capsicum or celery (if any). For celery, you will need to de-skin the celery first before you put into the blender. The red and green capsicum and celery will help to add volumes and flavour to your pasta sauce. If only tomato is used, it may be too sour.

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  • Cut the chicken franks into small chunks. This is optional and rather “Asian” taste. I have put this because my kids love to eat chicken franks.
  • Cut your button mushrooms into thin slices. Canned mushrooms works equally well.
  • Minced meat of your choice. Traditionally, beefs were used. As I do not eat beef, I have substituted with minced pork or at times minced chicken. I have bought the ready made minced meat from the supermarket.
  • Grated mozzarella cheese. I have opted to buy the grated mozzarella cheese but it is not necessary at all. If you have un-grated cheese, you can just cut a slice (without grating) and put it in the sauce later. It will melt subsequently.

THE COOKING BEGINS…..

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  • In a big pot, put the butter and let it melt.
  • Add in the chopped garlics, stir fried until it turns slightly brown or the aroma start to emit.
  • Add in the chopped onion and stir fry for 2 minutes.
  • Add in the chopped green and red capsicums and stir fry for another 2 minutes.

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  • Add in the chopped tomato and bring them to boil under high heat.
  • Once boiled, turn to medium heat and let the mixture simmer for at least half an hour.
  • Add in seasoning and herbs and let them boil for another 5 minutes. Seasonings can include pinches of sugar, black pepper and salt. As for the Italian herbs, I have bought the over-the-counter dried herbs which consist of basil, oregano, garlic, thyme, red bell peppers and parsley.
  • If you just want pure pasta sauce without any meat. You can stop here and you can keep it in sterilized containers and keep for at least a month in the fridge. The steps that follows are meat sauces for the spaghettis or other pastas.

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  • Add in your minced meat and cooked for another 2-3 minutes.
  • Add sliced mushrooms and chicken franks.
  • As this is home made pasta sauce, the colour will very much depends on the types of tomato that you bought. In Singapore and Malaysia, it is rather hard for you to find Roman tomato, we can just use whatever tomatoes we have. However, the colour may not be that appealing, you can add in bottled tomato sauce to make the colour darker. In addition, it will help to enhance the flavour of the pasta sauce.

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  • Continue to boil for at least 10 minutes, add mozzarella cheese and once boiled, off the heat and your home made pasta sauce is ready.

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COOKING THE PASTA…..

This is rather standard and you should read the instructions of the packaging for the pasta that comes with it.

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  • In a pot with about 2 litres of water, add 2 tablespoons of cooking oil (olive oil) and pinches of salt. Bring to boil under high heat.
  • Add the pasta and continue to boil for 8-10 minutes or till desired texture.
  • Drain away hot water and pour some cold water on top of the pasta for one minute.
  • Drain, add in pasta sauce and garnished with parsley or any other desired herbs  and it is ready to serve.

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CONCLUSION

  • Home made pasta give you the a full flexibility of adapting the ingredients and herbs to your family taste buds and health objectives. Most ingredients are substitutable and trial and error or mix and match appeared to be the best approach to design your own favourite pasta sauce. I have also opted to use food processor in the preparation process and that have cut short the preparation tremendously.
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For my readers from Western countries, since baked pasta and pasta sauce are more popular in your countries, tell me if you think the pasta is yummy and if the baked pasta will suit your taste buds.

Hope you LIKE the post and have a nice day. Cheers.

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