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

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INTRODUCTION

First of all, I have to mention that this is a pound cake recipe of which the proportion is different from the normal butter cake recipe. It is a tweet to include zebra patterns in the pound cake.

I do not know when was zebra cake (sorry for my ignorance) became popular, however I sensed that it is a trendy cake (correct me if I am wrong) and it is nothing more than a marble cake or another form of butter cake. I didn’t do much research about this cake. I am just curious about why the pattern inside the cake looked like zebra pattern and how others did it. I simply pick up one blog, http://annieliciousfood.blogspot.sg that showed how Annie did her pattern and I took a cake tin and started preparing the cake.

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I (or Guaishushu that used interchangeably)  have a bad habit. Guaishushu don’t like to follow recipes. Guaishushu don’t like to remember numbers.

Therefore Guaishushu insisted on using his own pound cake recipe that he had shared in the post  1 Butter + 1 Sugar + 1Egg + 1 Flour + 1 Milk = Pound/Butter Cake-Guaishushu’s Version. In this post, Gusishushu have simplified his pound cake recipe following the traditional pound cake recipe whereby the volume of sugar = the volume of butter = the volume of egg = the volume of flour = the volume of milk. Rather unexpectedly, the pound or butter cake that he had prepared were moist, soft and almost flat (with slight cracks due to uneven temperature in the oven which is something that bother Guaishushu).

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In his simple mind, he thought naively that how easy if one do not need to remember the individual volume of the cake ingredients. He knows exactly that he wanted to explore more butter or pound cake recipes to validate his beliefs.

Therefore, this recipe is based on equal ratio theory of all traditional pound cake ingredients. Traditionally (1700s and earlier), this method was used as there are no calculators, no measuring scales and this is the easiest way of making a cake. Subsequently, the ratios of butter and flour start to change, new ingredients (such as milk) were added. If readers want to read more about the pound cake history, you can refer Pound Cake, History Pound Cake, Pound Cake History, Cake History.

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In this post, Guaishushu will also share some short cut method based on his limited theory of baking background so as to speed up the process of preparation. The constant search of short cutting traditional method of cake preparation is a result of reader’s constant requests of “simplifying the preparation process.”

Well most of the time, Guaishushu cut short his own preparation steps either from view point of conserving natural resources (electricity or water) or time… As long as it resulted with a cake of the same textures and tastes, he will consider the cake as successful and willing to share. Baking expert readers, Guaishushu’s method can be rather controversial and of course will not yield the results that are commercially acceptable due to the lack of professional baking equipment and etc..


WHAT IS REQUIRED

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  • 250 grams of white sugar (separated into 100g for egg white (meringue) preparation and 150g of egg yolk portion)
  • 250 grams (about 5 eggs) – separated into egg whites and egg yolks.
  • 250 grams (milk)

Important note:

As mentioned in 1 Butter + 1 Sugar + 1Egg + 1 Flour + 1 Milk = Pound/Butter Cake-Guaishushu’s Version, the milk is the balancing figures between eggs and milk due to the size of the eggs. Today, the actual milk used is = (500 grams (milk and egg portion) – 58 grams x 5)=210 g of milk

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  • 250 grams of self raising flours (sifted)

  • 250 grams of salted butter at room temperature

  • 2 teaspoons of vanilla essence

  • 3 tablespoons of cocoa powder (sifted)

STEPS OF PREPARATION

The steps of preparation will involve:

  • Beating of egg whites

  • Creaming of butters

  • Folding of flours and egg whites

  • Making of zebra patterns

  • Baking



Preparation…

  • Preheat the oven to 180 degree Celsius

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Beating of egg whites…….

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  • In a clean, grease free mixing bowl, add egg whites and sugar (if you want, you can add in 1 teaspoon of cream of tartar which is optional).

  • Beat using the machine whisk to whisk the egg whites until firm peak. Spoon the filling into a clean bowl and set aside for later use.

Note:

If you compare this step with this post, you will note that Guaishushu have put the sugar together with the egg whites and start the beating the process. He did not add in the sugar gradually as usually advised! – Tips 1. If you wish, you can follow that method as in the first post.

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  • Change your whisk to a K beater (look at the second picture for the shape). Place your remaining 150 g sugar and butter, beat until light and creamy.
  • Add in the vanilla essence and eggs yolks and use slow speed to “mix” until well mixed. Eggs yolk should be added one by one and scrap the bottom of the bowl to ensure no unmixed egg yolk settled at the bottom of the mixing bowl.
  • Off the machine and bring out the mixing bowl.

Note:

You can use the same mixing bowl that you beat the egg white earlier. You need not to wash the mixing bowl before you placed your butter and sugar – Tips 2. This is only possible if you beat the egg white earlier that the butter batter. But you have to be fast because you do not want the egg white to lose the air support. Most recipes will ask you to use another clean bowl and beat the egg whites just before you fold the egg whites. Theoretically, this is correct but the error of my suggestion will not have a material impact on the cake you bake! Therefore, if you like short cut and avoid washing, you can follow my method. 

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Folding of flours and egg whites…..

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  • Use a big metal spoon or wooden spoon or a spatula, quickly and swiftly fold in fresh milk and the sifted flours. Alternate between fresh milk and sifted flours.

  • Once well mixed, fold in the egg white swiftly and lightly until the batter are smooth.

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The Making of Zebra Patterns….

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  • Separate the batter into two portion. Put the sifted chocolate powder in one bowl and use a metal spoon to stir lightly until well mixed. Stirring action is just like folding of flours and it should be quick and light.
  • In the greased cake tin (note that I have also slightly floured it but this is optional), start with 4 big tablespoons of the beige batter. Add 4 tablespoons of chocolate batter on top of the beige batters. Shake it slightly so that the batter spread over a wider surface. Add another 3 tablespoons of beige batter on top of the chocolate batters follow by 3 tablespoons of chocolate batter on top of the beige batter. Do the same for the next step using 2 tablespoon and finally one tablespoon until all the batter have finish. In the event you still have left over, just create another pattern with the batter that you have!

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  • Shake the baking tin slightly and baked at 180 degree Celsius from the first 30 minutes.

  • Reduce the temperature to 150 degree Celsius and bake for another 15 minutes or until the top turn yellowish brown and until a skewer comes out clean.

  • Transfer it to a wire rack and let it cool for at least 1 hour before cutting the cake. It is best to let it rest overnight if time permits.

Note: My cake still have cracks but subsequently dropped back to become flat top.

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CONCLUSION

This is an easy to remember recipe due to constant weights used. Nothing much that I need to say here as most of the detailed steps have been covered in this post. Hope you try and let me know whether the cake is delicious. Have a nice day and cheers.

For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 400 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD

 

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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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Vege Vege Vegetable Fritters–Indonesian’s Bakwan Sayuran

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INTRODUCTION

Vegetable fritter is  rather international. Almost all international cuisines will have some form of vegetable fritters. It is a  very common food item in South East Asian countries. Be it called bakwan sayuran (Indonesia), vegetable tempura (Japan), parkosa (India) or just vegetable fritters. Packed with vegetables, it can be as healthy as you want it. You can oven baked, pan fried or deep fried. Depending on which cuisine’s vegetable fritters, the dips can also be significantly different.

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WHY THIS DISH

I am having my yearly vegetarian 1-1.5 months and I am looking for some vegetarian dishes. In addition, I am preparing this dish in response to the monthly challenge organized by a Google plus food community.

This recipe is not my household recipe but an Indonesian vegetable fritter recipe obtained from Ms Karin’s blog on bakwan sayuran However, I have modified to suit my family’s taste buds.

I concurred with Ms Karin that vegetable fritter recipe has lots of flexibility especially the choice of vegetables. Ms Karin had written in Google communities that “We can make fritters out of everything. Sometimes with something as lame as cabbage and a bunch of leftover vegetables (just avoid wet ones like tomatoes)”.

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WHAT IS REQUIRED

Recipes adopted from  Ms. Karin’s blog on bakwan sayuran.

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  • 150 g of jicama (shredded)
  • 150 g of French beans (cut into small pieces)
  • 100 g of bean sprouts
  • 50 g of red carrots (shredded)
  • 50 g of peanuts

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  • 2 tablespoons of coriander powder
  • 2 tablespoons of white pepper
  • 1 tablespoon of salts
  • 2 tablespoons of sugar
  • 125 g of rice flour
  • 125 g of wheat flour
  • 200 ml of plain water
  • 5 cups of cooking oil for frying


STEPS OF PREPARATION

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  • In a big bowl, assemble all ingredients together;
  • Add in coriander powder, sugar, salt, white pepper. Stir until well mixed.
  • Add in flour (rice flour and wheat flour) and water. Stir until all the ingredients are coated with the batter.

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  • In a big pan, heat the cooking oil. The oil is considered as ready when you insert a chopstick or other wooden object into the hot oil, bubbles started to emit.
  • Put few tablespoons of batter at a time and deep fried until golden brown. You will have to keep a close eye during your frying process to ensure that your batter is not too big (otherwise it will be difficult to get cooked) and your oil temperature should not be overly hot (meaning exterior to start to get burnt and inside may not be cooked). In that case, you have to turn the heat to medium or small, it make take a bit longer but once you note that the colour start to turn golden, switched to high heat for high heat and immediately take it out. This will prevent the oil from going back to the batter!
  • Drain the fritters in oil absorbing paper.

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  • Let it cool and serve with your preferred dips.

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VARIATIONS

There are many variations to this dish. You can add in any vegetables of your choice such as Entoki mushrooms, cauliflowers and the list is endless.

Method of cooking, beside deep frying, can also be pan fried or oven baked. Though oven baked and pan fried version will not be that crispy, it is healthier and equally delicious.

Spices used can also change to include cardamom, cumin seeds, turmeric powder if you preferred.

Dips and garnishes have lots of flexibility. For my kids, I have some mayonnaise and tomato sauces which become thousand island dressings. For adults we have like to home made chilli sauce. Original Indonesian fried fritters like to go with fresh chilli or cabit as they called it. You can also garnish with cucumber or tomato slices to negate the slight greasiness of the dish!

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CONCLUSIONS

  • A simple and easy to do dish that is packed with vegetables and can be as healthy as you want it to be . It is a vegetarian dish suitable for all age groups.
  • A full flexibility dish that can be tailored to meet your family taste buds including types of vegetables, spices used, method of cooking dips and garnishes.

Hope you like the post today. Cheers.



I am submitting this post to the Monthly Challenge organized by Google Plus Singapore, Malaysia & Indonesia – Cuisine Communities in response of Ms. Karin’s Bakwan Sayuran (Vegetable Fritters)  post in her Karin’s Recipe blog. 

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For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTERESTor visit this blog’s FACEBOOK PAGE .

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1000 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.

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

This post is updated  on 9th January 2014 with the inclusion of a VEGETARIAN RECIPE. This recipe is egg less, milk less and butter less. Please scroll down towards the end of the post for vegetarian recipe. Both recipes share the same steps of illustration.

Second updates on 20 July 2014 : New Picture Taking

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INTRODUCTION

I told myself, I must set aside my time to write this post. I have lost my recipe twice. Once, accidentally thrown away by my wife as she thought it is my kids recycle paper and in another incident, I have typed down in a notepad in my old computer but I just can’t locate it when I switched to my new computer. So this time, I told myself that I must publish in my blog so that I have multiple copies and if I lost it, maybe I can still get a copy from my readers ! Ha-ha

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PINEAPPLE TARTS DEFINED

As usual, I will give some standard definition of the food that I am going to post so as to give readers a better understanding on what they are going to prepare! As per Wikipedia:

“Pineapple tarts refer to small, bite-size pastries filled with or topped with pineapple jam found in different parts of Asia. In South East Asia exists one form of Pineapple tart.  The pastry consists of a large proportion of butter and egg yolk, besides using corn starch, giving it a rich, buttery, tender and melt-in-the-mouth texture. The pineapple jam is usually made by slowly reducing and caramelizing grated fresh pineapple that has been mixed with sugar and spices – usually cinnamon, star anise and cloves. Typical shapes include a flat, open tart topped with pineapple jam under a lattice of pastry, rolls filled with jam that are open at the ends and jam-filled spheres. Considered a “festive cookie”, pineapple tarts are usually consumed during Hari Raya, Chinese New Year and Deepavali periods in Singapore and Malaysia.[However, they are sold all year round by commercial bakeries and by souvenir stores serving tourists.” Source: (http://en.wikipedia.org/wiki/Pineapple_tart)

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MAJOR TYPES OF PINEAPPLE TARTS

There are many types of pineapple tarts and the basic types are:

1) The golf ball types or enclosed version. It is also called melt in the mouth types of pineapple tarts. This shall be the recipe that I will share with readers today.

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2) The opened version whereby the pineapple jams sits on a flower like pastry.

Source : http://happyhomebaking.blogspot.sg

3) The half enclosed type or Nastar version whereby part of the jams were wrapped with two ends opened.It is also called pineapple rolls

Source: http://www.tastespotting.com


PREPARATION OF PINEAPPLE TARTS

Preparation of pineapple tarts will involve the following two main parts:

  • Preparation of pineapple jam – I will not cover this part in this post. I have made my pineapple jam before but as I did not capture the images here, therefore, I will not share with readers here. Instead, if you are interested to make your own pineapple jam, you can visit this blogger’s video http://.bigheadmagicmad.com on how he makes the pineapple jam. For this illustration, I have opted to use the ready-made jam sold over the counter which can be easily bought in most supermarkets or cake specialty stores in Singapore and Malaysia.
  • Shaping of Jams;
  • Preparation of Doughs;
  • Wrapping of Jams; and
  • Baking the Pastry

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The steps that I am going to detail here are rather unconventional and “unusual”. This is a method that I have used and found to be the easiest and fruitful method.  If you follow this recipe and preparation illustration strictly, you will get a melt in the mouth buttery pastry. Unlike other posts, I am rather insistent on the method and ingredients used to achieve that quality of tarts made. It is via many trial and error that I have come out with this recipe. There are no corn flours or cream cheeses as in other recipes. The pastry is just using extremely simple ingredients low gluten wheat flours or normal wheat flours, butter, sugar and egg. The recipe uses creaming method as opposed to the rubbing method but provide equally light pastry that melts in your mouth.

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WHAT IS REQUIRED

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  • 1 kg  of pineapple jam.
  • 500g of plain flour
  • 350g of salted butter (softened at room temperature)
  • 50g of icing sugar
  • 4 egg yolks (note that in the picture there are some egg whites which is not supposed to be there)
  • 4 tablespoons of icy cold water. You can have 3 tablespoons of water from the fridge and one ice cubes.
  • Pinches of salt
  • 2 egg yolks (for egg washing)

Pineapple Jams – Personally, I prefer the pineapple jam that are made with the pulps included. It will be slightly sour and fibrous. There are some category labelled  as “premium quantity” (which is made purely from the flesh) but in my humble opinion, the jams will are too sweet and too soft for this golf shape pineapple tarts

Salted Butter – I am rather insistent that it must be pure butter. No vegetable oil and mixture of vegetable oil and animal fats. Put aside the health issues, the fats selected must have high fat content!

Icy cold water – It is very important to have ice-cold water to incorporate air into the dough. When it is ice-cold, butter will not melt that soon and therefore, it is less likely to have a sticky dough.

Icing sugar – It must be icing sugar as the sugar must be extremely fine so that you don’t have any sugars that are not dissolved in the pastry due to the special handling of this dough.

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SHAPING OF JAMS

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  • Cut over the jam package. Use your best estimation to divide the jam equally. I am making about 1oo jam balls for 1 kg of pineapple jams. About 10 g per balls.
  • When shaping the balls, you may find it extremely sticky. Pat your hands with some clean water. the balls that you made will become very smooth. If you have excessive water in your hands, your balls will become very slippery and it will drop.
  • Get ready a plastic container, arranged it nicely layer by layer. In between the layer, add a piece of plastic sheet to separate the balls. This step is also deemed to be a must if you are following my methods later.
  • Once you have shaped all the jams, stored in the freezer for 3-4 hours. Don’t worry if your jam looks like an iron ball, that is ideal if you can constantly keep it in that way. Well this is a rather controversial step.

Notes

This step is preferably done the day before. Even not, should be at least 3-4 hours before. Unless you are an expert, you can wrap with immediately shaped balls, otherwise, 3-4 hours preparation, in my humble opinion is a must. You will know the reasons why very soon.


PREPARING THE DOUGHS…..

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  • Sift your flours, if possible two times in a container. Set aside for later use.
  • In  a mixing bowl, placed your butter and sugar. Beat until creamy.
  • Add in the egg yolks one by one, reduce your speed to slow and beat until the yolk were well mixed

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  • Take out the mixing bowl and fold in the flours using a big metal spoon as lightly as possible.
  • Alternate with icy cold water until all the flours and water have been added and well mixed.
  • Scope into a plastic container and put inside the refrigerator and let it cool for at least 1/2 to 1 hour.

Notes:

The harder it is, the easier for you to wrap. If you know how to handle this type of soft dough, you can wrap directly. However, for my wrapping method to be shared below, it is advisable for you to cool your dough until the butter start to solidify a bit.

If you are making a big batch of pineapple tarts, to save your electricity and effort, you can make the dough all at once at keeping it in the fridge. It can keep for a long period of time (at least more than a week) provided you only take the portion that you want for that session and keep all the rest in the fridge until you need it for the next session.

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WRAPPING THE DOUGHS AND ….

Here is the fun and controversial part.

I will show you the traditional way of wrapping and then show you my own way of wrapping to increase your productivities.

My unique way of wrapping was discovered by me during one of the nights just before Chinese New Year when I have to rush out the orders for my customers. The time is already very late, almost 11:00 pm. Nobody is helping me as my wife and my kids have to sleep early as they have to attend the school next day. I have to make at least 2 kg  jam equivalent of pineapple tarts (about 240 pineapple tarts). I am tired as nobody was helping me, I suddenly felt the urge to discontinue the making of the tarts. I threw all the balls into the dough, walked to the balcony and take a rest. After 15 minutes when I cooled down, I tried to salvage the situation and that I discovered this method was the best method so far. Subsequent testing confirmed that this was the easiest and with the thinnest dough. However, there are a few requisites that you must follow strictly as what I have described above and subsequently.

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  • Shape your dough into 10 grams each.
  • Flattened the dough, take a jam ball and put on top of it. Wrap it and shaped into a round ball.

You can use this method but since the objective is to have a mouthful pineapple tart. The pastry must be light and melt in your mouth. The flattening of dough may result in over handling of dough that yields harder crust eventually.  

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  • Pre-heat your oven to  180 degree Celsius.
  • Take out your dough, and use a spoon to slightly loosen the dough.
  • Take the jam balls from the freezer and throw, say, the first layers of the hard jam balls into the dough container. Put the rest back to the freezer.
  • Put some dough on top of the balls and rolled the balls on top of the hard dough.

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  • Shape the dough following the shape of the round hard jam balls and put in the baking trays.

Note:

This is a very important step, the harder the balls, the better it is for you to shape. The cold temperature of the balls will help to make the butter in the dough in solid form and resulting in light pastry crust.

As long as the dough covers the balls, you can start shaping it. Hard balls made your shaping very easy and give your final pineapple tarts an identical shape.

You need to time to make the tarts and at the same time, your balls will start to defrost. Therefore it is a must that you put it back into the freezer for it to get hard again. Rubbing the balls against the dough is very fast and quickly enclosed your jam balls.

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  • First egg wash before you  send the tarts into the oven. For egg wash, hand beaten 2 egg yolks and add 2 big tablespoons of water and 2 drops of oil. Sift and put in a container. Use a brush to lightly brush the tarts.
  • Put the tarts into the oven and bake for 20 minutes. 
  • 15 minutes after baking, take out the tray and have the second egg wash. By now, your tarts will start to take shape and firmer, so you can apply the egg wash more liberally. But care still have to be taken because it is “melt in your mouth”, when it is hot, it is still very “fragile”. so handle with care!!
  • After 5 minutes, take out the tarts and your mission is completed.

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Updated picture

Pineapple tarts prepared on January 2014

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CONCLUSIONS

  • This is a rather controversial way of making the tarts. However, the tarts that you made will really melt in your mouth.
  • It is unusual for me to say that you have to follow my exact steps but for this pastry, you have to follow very closely. Even 1 tablespoon less icy water may make your final products very floury.

  • The order of procedures have to be adhered very closely. Too high the temperature will make your dough sticky and finally your products become very hard. In addition, it will be rather difficult to handle if both the jam and the dough become sticky.
  • The selection of the ingredients are very important. I personally prefer animal fats with high fat content with no compromise. In addition, the jam preferably will include some pulp as it will not be too sweet and too sticky.

  • Practice made perfect! It is not tough but you must have that feeling of touch so if you fail your first attempt, you should not be deter to try the second time.

 

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

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UPDATED ON 9 JANUARY 2014 WITH INCLUSION OF VEGETARIAN PINEAPPLE TARTS


Every year I have to prepare two types of pineapple tarts: normal pineapple tarts and vegetarian pineapple tarts. Vegetarian pineapple tarts means that there are NO EGGS, NO BUTTER AND NO MILK. Therefore, it is acceptable for vegetarian by religion – particularly Buddhism.

Eggs have the ability to provide fragrance and binding effect of the tarts. These are substitute by corn flour. For egg wash purposes, honey is used instead of egg yolks. Of course the results will be less shinny like those egg washed by egg yolks. As for butter, it is substituted with margarine or other vegetable fats. In this recipe, it was 50% of margarine and 50% of olive oil bread spread. The end products will have some fragrance of olive oil. No detail illustration will be provided except the recipe. It is nice and slightly crispier than traditional pineapple tarts minus the butter aroma. It is definitely acceptable to me when I am on a vegetarian diet.

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VEGETARIAN PINEAPPLE TARTS RECIPES

  • 1 kg  of pineapple jam.(凤梨酱)

Dough

  • 400g of plain flour (面粉)
  • 200g of corn flour (玉米粉)
  • 175g margarine (Planta) (植物油)
  • 175g olive oil spread (can be substitute with margarine) (橄榄油-涂面包所用)
  • 50 g of icing sugar (糖粉)
  • Pinches of salt (少许盐)

“Egg Washing”

  • 1 tablespoon of honey with 1.5 tablespoon of water/soya milk – mixed well (1汤匙蜂蜜+1.5 汤匙的水或豆奶)

It is hoped that with this recipe, more people will be able to enjoy the South East Asian famous pineapple tarts. If you are on a gluten free diet, you can try to substitute the plain flour with gluten free flour

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pineapple tarts collage11

 

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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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What I cooked today (家常便饭系列)- 25-7-2013

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On 25-7-2013, Chicken rice served with sweet kernel corn and mushroom soup.

As I have not cook chicken rice for quite a while, I have decided just to have a one dish dinner – Hainanese Chicken Rice. You can refer here for my detailed write up on the preparation of Chicken rice. Alternatively, you can refer to Guaishushu’s Facebook page for simple pictorial instructions.

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If you really observe the first picture, do you realize something are missing? Yes, two things were missing!  A very important garnish vegetables, cucumber slice. I always find that without cucumber slice, the whole chicken rice is missing something. Do you agree with me?

Secondly, there is a lack of green vegetable today. Usually, I would have a plate of blanched vegetable to go with it but because today is Friday, I have finished all the green vegetables in the fridge, Haha. I have said before in my earlier post, usually Sunday to Tuesday or Wednesday are leafy green vegetables and Thursday to Saturday are usually beans, melons or roots type of vegetables because it can be kept longer. We do marketing once a week and I am a rational cooker, I cooked based on First In First Out principle… I don’t usually cook impulsively..

 

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As I have additional chicken stock from simmering the chicken, I have decided to open a canned kernel corn and turned it into a corn soup. When I made the cake yesterday, I have some egg whites left and I just stir and “throw” inside the soup. It become a simple soup like the one you have in the chicken rice store.

Usually, when I cooked chicken rice, I will cook more than what is required. The rationale is that it take some efforts to prepare chicken rice, why not prepare some more. In addition, any left over chicken rice can be “recycled” and is a top choice for fried rice. Since it is already “marinated” rice and you need not to add much condiments and oil when you fried it.

Other than frying overnight chicken rice, we used to make it into chicken porridge for next day’s breakfast. After simmering the chicken, if you still have the chicken stock left, just keep it. In the next morning, just throw in the left over chicken rice, any chicken meat left (of course de-boned and possibly shredded into floss), add in a bit of condiments, it will become a bowl of chicken porridge.

Will it harm you to eat overnight food?  I do not want to think about it and as long as it is properly kept with no possibility of contamination, it should be ok. How about how grandparents or parents? Is it not the Westerners used to heat up frozen foods that were prepared well in advance?


Other than the above, the project of the day included the following:

 

Impromptu Ixora Birthday “Cup Cake”

Preparing an impromptu birthday cake for one of my internet friends who “requested” me to “bake” a birthday cake for her and wish her happy birthday over the internet. This cake is decorated with ixora flowers which is abundant in Malaysia and Singapore.. Do you mind if someone posted this cake to your timeline wishing you happy birthday?

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Butterfly Cupcake

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This is an extremely simple cup cake recipe. Add all ingredients and mixed well, bake and you get the cake. It was served with cream and strawberry jam as the basic cup cake have very little sugar. it was dusted with sugar powder. Do you think it will taste nice?


Rose Cake

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This should be a celebration cake but need further modifications. I am doing  in a rush and therefore  the workmanship is really terrible. Haha.


Modified Version of Raas Malai

This is a dessert originated from India and an extremely popular in South Asia. It was served in wedding ceremony and other important festival occasions. Traditionally, the raw ingredients are paneer (Indian Cheese) and milk. The recipe is adopted from http://free-advertising-ey.blogspot.it/2013/07/raas-malai-sweet-from-bangladesh.htmlk with some modifications to suit the Chinese taste buds. Modifications include reducing the use of spices such as cinnamon, cardamon and etc.. In addition, strawberry were added.

 
As this dessert look milky and cheesy, I have decided to let my kids try out the dessert exposing them to more international cuisines. The preparation are rather coincidence. This afternoon when I have over whipped my cream, I thought I might as well used this over whipped cream to make the dessert. I added fresh milk to the over whipped cream and heat until it boiled. Knowing that my kids will not really like spices like cardamon, cinnamon , I have decided to tailor it to a more Chinese taste buds. I meshed 5 ripe strawberries and add to the milk and let them boiled together with the milk.

As for the cheese balls, I have used mozarella cheese to make it instead of paneer or cheddar cheese. I meshed 2 strawberries, added to the cheese, added 1 tablespoon of water and shaped it into small balls. My balls are rather small compared to the authentic because I know my kids wouldn’t be able to take such a big cheesy ball.  I dropped the balls to the cool milk and put in the fridge. During serving, I found it too creamy (possibly due to my over whipped cream), I have further diluted with cold fresh milk and cut slices of fresh strawberry to go with it.

 

Verdict: Extremely nice sweet milky soup with strawberry flavour. As long as you like milk, I do not think you have any reasons not to like it.

As for the cheese balls, my girls can take all but my boys feels a bit too rich and salty to him. As for me, I loved the cold milk but for the cheese balls, one or two should be Ok but not too much as when I was young, Chinese were not exposed to ” cheesy things”…. Haha.. I will say those who like cheese, go ahead and make this milky desserts.. It is just delicious.
 

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LASTLY, HOPE YOU LIKE THE POST TODAY!  AND HAVE A NICE WEEK END.

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What I cooked today (家常便饭系列)- 25-7-2013

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On 25-7-2013, white rice served with:

Miso Pork Belly 味增五花
Tofu, Meatballs and Glass Noodles Soup 豆腐鱼丸冬粉汤
Ginger and Chinese Fermented Bean Braised Fish 姜丝豆酱焖鱼
Blanched Choy Shym with Prawns 虾球菜心

Oh! It is time for me to submit my daily report card! Haha! Tired as I have a lot of “projects” today.

As for the dish, all are rather common dish except the miso pork belly which is a new dish “invented” by me.


Miso Pork Belly

The inspiration of this dish is from a famous Chinese dish fermented bean curd fried meat(南乳炸肉). While the fermented bean curd (腐乳)belong to Chinese and Miso is the fermented bean sauce of the Japanese. Therefore, I have decided to “invent” this dish purely using Japanese condiments. Unlike the Chinese fermented bean curd meat dish, the miso paste is much tastier and therefore this dish did not use additional condiments except some sugar to enhance the flavor. Miso is quite salty and the sugar will helps to negate its saltiness to a more balance taste. This newly created dish is a dish that utilizes Japanese ingredients but prepared using the Chinese cooking method! Therefore, shall I called it a fusion dish?

Frankly speaking, a rather unhealthy dish and I do not think I will cook it that often. I will in my next attempt try to use chicken cubes or fish slices or even prawns. I strongly believed the taste will definitely blend.

If you want to know how to prepare, you can follow this link to Guaishushu’s page’s for pictorial illustration.

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Pineapple Tarts

Besides that, today, I have made a batch of closed version of pineapple tarts. The intention is actually for the celebration of Hari Raya Aidilfitri, a Muslim festival. I always think that as a Malaysian or a Singaporean PR, I shall play my part to contribute something for this celebration.

I am not entirely satisfied with this batch because the skin have a slight crack. However, I know that the reason is because I am too “greedy”. I have used too little dough for my filling causing my tarts to crack when the pineapple jams expand. That is not a great deal and I am still likely to share the recipe with readers soon. Again, the method of preparation is totally different from what you may find in the internet as I have discovered this method unintentionally during my Chinese New Year preparation.

 

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Steamed Sugar Cake (Pak Tong Koh) or 白糖糕

I have a recipe book in the balcony where i sit and when my boy looked inside the book, he found the type of Chinese steamed cake that he liked. He immediately asked me to prepare. I have hold up this “assignment” for more than a month and as I was clearing my kitchen shelves, I found some rice flours that have been with me for quite a while. I thought why not I just prepare for him so that he will not pester me any more. I cooked the rice flour, let it fermented for 8 hours and after cooking the dinner, I steamed it and this is what i get!

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I have yet to cut it as  I want to leave it overnight and completely cooled. It looks ok and who know what is inside like. Hope everything is okay.


Okay, that is what I cooked today. For those readers who are new, I have to reiterate that this series was created with the intention for people to “peep” into my kitchen and see how I rotate my dish, create my dish and it is best that readers take this as a casual reading. Pick up something that you don’t know and share with me things that I may have done wrong. Again, long recipes will be posted in this blog and short recipes will be posted in the Guaishushu’s Facebook Page.


Hope you like the post today. Have a nice day and 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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Prawn noodles? Hokkien noodles?… No, it is Singapore Hokkien Fried Prawn Noodles (新加玻福建炒虾面)

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INTRODUCTION

The title of this dish will have to be very exact! It should be called “Singapore Fried Hokkien Prawn Noodles” or “Singapore Hokkien Hay Noodles”.

Singapore has to be included because it is uniquely Singapore and you can’t find elsewhere, not even in Malaysia.

The word “Fried” have to be used because it had to differentiate the Penang prawn noodles which is a soup based noodles as explained below.

Hokkien” have to be included because “prawn mee” alone can mean the soup version of prawn mee famous in Penang whereby you used the prawn broth and to make the soup and usually served with watercress (kangkong), pork ribs and blanched prawns.

   Pic courtesy of : http://kaka-penang-prawn-mee.blogspot.sg/p/prawn-mee.html

Omitting the prawns and Singapore will become Hokkien Mee, and it can refer to another type of noodle dish that was commonly eaten in Kuala Lumpur usually fried with black sauce, cabbages, prawns and pork.

  Pic courtesy of:  http://ieatishootipost.sg/2011/07/restoran-ahwa-kl-hokkien-mee-in.html

Today’s post is about Singapore Hokkien Fried Prawn Noodles which shall look like this:

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Readers who wanted to have a more detailed distinction of various prawn noodles can refer to the explanation here.


PRAWN NOODLES DEFINED

Wikipedia defines:

Hokkien mee refers to fried noodles cooked in Hokkien (Fujian) style. Hokkien mee is served in many Southeast Asian countries (mostly Malaysia and Singapore) and was brought there by immigrants from the Fujian province in south easternChina. In Singapore, Hokkien mee refers to a variant of the Penang version of Hokkien hay mee. The dish uses the same egg noodles and rice noodles used in Hokkien hay mee, but is stir fried in lard and served dry. The main ingredients are shrimps and small pieces of sliced pork. It is usually served with lime and sambalchilli.” (Source: http://en.wikipedia.org/wiki/Hokkien_mee)

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WHAT IS NEEDED?

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  • Half kilogram of prawns – Wash clean, pluck the head and set aside. Keep the heads for making prawn stock. You can consider collecting raw prawn heads from cooking other dishes and keep it until a sizeable amount and start to make the prawn broth. (If desired, sotong or squids can be added in addition to prawns)
  • 400 grams of pork belly cut into thin slices (optional, can be substituted with chicken slices)
  • 5-10 large fish balls or fish cakes cut into slices
  • 4 eggs – beaten and set aside

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  • 300 g of bean sprouts – wash and set aside
  • 300 g of Chinese chives – cut into 1 inch length and set asides
  • 3 small onions cut into small slices and some chopped spring onion (optional). You can consider adding in chopped garlics as well.

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  • Some yellow noodles (300g) and some rice vermicelli (about 150 g)
  • Some calamansi for garnishing
  • Some sambal belachan to use as condiments

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STEPS OF PREPARATION

Preparing the prawn stock……

The success of this dish is very much depending on the prawn broth. The prawn broth should be thick, no fishy and tasty. Generally, you may wish to keep all the prawn heads from the meals that you have prepared previously. The more prawn head you have the better will your broth be.

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  • In a pot, place some water with 2 spring onions and some ginger slices. The purpose of adding these is to get rid of the fishy smell associated with the prawns.
  • Bring the water to boil under high heat, add prawn heads and shells and boiled until the prawn heads are cooked. This is rather fast and needs may be less than 5 minutes.

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  • Sieve and transfer all prawn shells to a food processor.
  • Blend the prawn shells until fine or small chunks. Place it back into the earlier prawn stocks
  • Boil for about 30 minutes under medium heat.
  • Sieve and the prawn stock are ready for next use.

Cooking the noodles….

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  • In a hot frying pan, put some cooking oil. Throw in the chopped shallots, spring onion and fried until golden brown. It is my practice that I add salt and white pepper at this juncture. Essentially, salt will increase the temperature for frying and pepper that were fried will emit a better aroma;
  • Place the ingredients in this order. Pork belly, fish balls, chives. Fried for about 3 minutes until all the ingredients are well mixed. It is ok if the meat is not cooked as it will continue to cook in later processes.
  • Note: Traditionally, lard is used for cooking this dish, however, due to health reasons, vegetable cooking oil were used instead of lard. Of course, there will be a compromise in taste but the taste difference wouldn’t be that obvious.

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  • Sieve the prawn stock into the pan and let it boiled for 1-2 minutes.
  • Throw in the yellow noodles and rice vermicelli and let it cook for another 3 minutes.

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  • Add bean sprout and beaten eggs to the pan. The beaten eggs will serve as a thickener to the noodles gravy and add an additional fragrance.
  • Add additional seasonings if necessary (fish sauce, mushrooms concentrate, white pepper etc.… ) and mixed well.
  • Boiled for another 2 minutes and let it rest in the frying pan for another 10 minutes before serving. This will let the prawn stock have adequate time to penetrate the noodles and rice vermicelli. Note that the noodles and rice vermicelli will expand. Should you find that there is too dry, just add in some hot water and stir to make it slightly watery.

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  • Sprinkle with deep fried onion  and chopped spring onion or Chinese celery.
  • Usually served in a plate with lime and Sambal Belachan.

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CONCLUSION

  • Singapore Hokkien Prawn Noodles are unique in Singapore and should not be confused with Penang Prawn Noodles and Kuala Lumpur Hokkien Noodles.
  • Using the prawn heads to make prawn stock is a good way of maximizing the recovery of the prawns. Save the prawn heads from other dishes, make the prawn stocks and used it to cook the noodles. This will be very tasty and not much seasonings were needed. Chicken bones can be  added to make it a much tastier broth. Traditionally, lard is used for the dish but this is not encouraging because it may cause coronary complications. 
  • The noodles cooked should be soft and moist with a fragrance of meat (pork or chicken) and prawns. The lime makes the dish slightly sour and adding chili will bring the taste to another higher level of enjoyment!

Lastly, hope you LIKE this sharing and do try to make the dish and let me know whether it suit your taste buds.

Have a nice day. Cheers.

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For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 400 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD

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