Serve 4 - 6
Ingredients:
- 2 regular yellow flesh sweet potatoes, peeled and cut into bite-sized/ small cubes
- 2 regular orange flesh sweet potatoes, peeled and cut into bite-sized/ small cubes
- 1 palm-sized honey rock sugar (or normal rock sugar, if desired)
- 1 thick slice of ginger (about 1cm thick, thumb-sized), lightly smashed once
- 1 pot of water (about 1500ml)
Preparation:
1) Bring a pot of water to a boil and add ginger slice.
2) Put in dried longan, yellow and orange flesh sweet potatoes, and bring them to another boil.
3) Reduce heat to low fire, add rock sugar, and simmer for 20 - 30 minutes, or until sweet potatoes just soften.
4) Serve hot.
Of course, you can have some sweet potato caserroles or briny-taste dishes, instead of having it sweet. Give me some time, I will have more sweet potatoes recipe in due (trying… winking smile)!
A bowl of this sweet potato dessert soup with dried longan counts about 120kcal.
Tips: Please do not over-cook the sweet potatoes as it will become too soft to yield the right texture.
* Cut the sweet potatoes into small cube size makes the cooking faster. It is also easier for the children to chew. Most of all, it looks much more presentable in appearance when served.
* Do simmer the rock sugar together with the sweet potatoes to attain perfect sweetness.
Tuesday, January 11, 2011
Friday, January 7, 2011
Tau Suan
Ingredients:
- 200 grammes of split green / mung beans (soak for 15 minutes – if using rice cooker, soak for 30 minutes if steaming)
- 4 pandan leaves (washed and knotted)
- 200 grammes sugar / rock sugar
- 1 bowl potato starch (mix potato flour with water till you get a thick starchy solution)
- 2 litres water
Preparation:
1) Cook the split green beans by using rice cooker / steaming. If you are using the rice cooker, place beans in the cooker and add water till water has just covered the surface. Turn on the rice cooker and allow it to cook. If you are steaming the beans, drain water and steam it on a suitable plate for 20 minutes on high heat. (Taste the beans frequently after the first 15 minutes to check if they are done. Rinse the cooked beans lightly under running water and set aside.) After the beans have cooked, gently fluff them using a fork.
2) Cook sugar syrup by bringing to boil the 2 litres of water in a pot / sauce pan with the pandan leaves thrown in. Once water is boiling, add sugar and stir till sugar has fully melted. (Some also add dried tangerine peel – to make a light syrup, sweetened to suit yourself.)
3) Gradually stir in the potato starch mixture into the sugar syrup to thicken the syrup till it becomes gluey. Take care to add potato starch in small amounts at a time and stir well to prevent lumpiness. (For every litre of syrup, dissolve 20g of water chestnut starch and 15g of potato starch in a little water, then stir into the syrup and simmer for a few minutes until it thickens.)
4) Once the syrup has thicken, stir in the mung beans, and when the tau suan just comes up to a boil, turn off the heat. Serve immediately with thinly sliced yau char kueh.
Note: Once most starches reach their thickening peak, further stirring and heating will thin them out, so if you want to make tau suan in advance, cook the mung beans and make the syrup first, then thicken and assemble the dessert just before serving.
- 200 grammes of split green / mung beans (soak for 15 minutes – if using rice cooker, soak for 30 minutes if steaming)
- 4 pandan leaves (washed and knotted)
- 200 grammes sugar / rock sugar
- 1 bowl potato starch (mix potato flour with water till you get a thick starchy solution)
- 2 litres water
Preparation:
1) Cook the split green beans by using rice cooker / steaming. If you are using the rice cooker, place beans in the cooker and add water till water has just covered the surface. Turn on the rice cooker and allow it to cook. If you are steaming the beans, drain water and steam it on a suitable plate for 20 minutes on high heat. (Taste the beans frequently after the first 15 minutes to check if they are done. Rinse the cooked beans lightly under running water and set aside.) After the beans have cooked, gently fluff them using a fork.
2) Cook sugar syrup by bringing to boil the 2 litres of water in a pot / sauce pan with the pandan leaves thrown in. Once water is boiling, add sugar and stir till sugar has fully melted. (Some also add dried tangerine peel – to make a light syrup, sweetened to suit yourself.)
3) Gradually stir in the potato starch mixture into the sugar syrup to thicken the syrup till it becomes gluey. Take care to add potato starch in small amounts at a time and stir well to prevent lumpiness. (For every litre of syrup, dissolve 20g of water chestnut starch and 15g of potato starch in a little water, then stir into the syrup and simmer for a few minutes until it thickens.)
4) Once the syrup has thicken, stir in the mung beans, and when the tau suan just comes up to a boil, turn off the heat. Serve immediately with thinly sliced yau char kueh.
Note: Once most starches reach their thickening peak, further stirring and heating will thin them out, so if you want to make tau suan in advance, cook the mung beans and make the syrup first, then thicken and assemble the dessert just before serving.
豆沙饼 - Tau Sa Piah
Makes 15 pcs
Ingredients:
Dough A:
- 120g flour
- 60g shortening
Dough B:
- 120g all-purpose flour, sifted
- 30g icing sugar
- 30g shortening
- 60ml water
Filling (sweet):
- 3/4 cup peeled mung beans (soaked for 2-3 hrs, steamed and mashed/blended)
- 3 tbsp cooking oil
- 1 bulb shallot, sliced thinly (about 1 tbsp heap)
- 1/2 cup sugar*
- 1/2 tsp salt*
- 1 tsp grated orange grind
* There are two types of tau sa piah, if you prefer the 'savory' version, reduce the amount of sugar and increase the amount of salt. Also, add a little bit of ground white pepper.
Preparation:
Notes: This pastry recipe can be used in making baked savory meat bun - 'shao bao' and other baked dim sum items. I steamed/cooked the mung beans using microwave, added some water and cooked on 'Defrost' mode for 10 minutes. Same method as in cooking steamed rice.
Ingredients:
Dough A:
- 120g flour
- 60g shortening
Dough B:
- 120g all-purpose flour, sifted
- 30g icing sugar
- 30g shortening
- 60ml water
Filling (sweet):
- 3/4 cup peeled mung beans (soaked for 2-3 hrs, steamed and mashed/blended)
- 3 tbsp cooking oil
- 1 bulb shallot, sliced thinly (about 1 tbsp heap)
- 1/2 cup sugar*
- 1/2 tsp salt*
- 1 tsp grated orange grind
* There are two types of tau sa piah, if you prefer the 'savory' version, reduce the amount of sugar and increase the amount of salt. Also, add a little bit of ground white pepper.
Preparation:
1) Filling: Combine sugar, salt, and mashed beans in a large bowl. Mix well.
2) Heat oil in wok or pan. Stir-fry the shallots till fragrant and lightly browned, removed fried shallot and set aside for later use. Stir in orange grind and bean mixture, stir-fry on low heat till it becomes dry and able to form a ball. It would not take too long.
3) Remove from heat and stir in fried shallots. Cool completely, divide and shape filling into 15 equal portion balls.
4) Dough: Prepare dough A and B separately using the same method. Bring together all ingredients for each dough, mix well and knead to form soft dough. Cover and let them stand for 30 minutes. Divide and shape each dough into 15 equal portion balls.
5) Assemble: Wrap dough B around dough A. Roll it out into 15 x 3 cm (approx.) rectangle with a rolling pin, then roll up from the short end, repeat this step again.
6) Roll it out into 10 cm diameter circle and place the filling at the center. Bring all edges together and pinch to seal.
7) Egg wash and sprinkle some sesame seeds on the top if desired.
8) Preheat oven at 180 degree C and bake for 20 minutes till golden brown.
2) Heat oil in wok or pan. Stir-fry the shallots till fragrant and lightly browned, removed fried shallot and set aside for later use. Stir in orange grind and bean mixture, stir-fry on low heat till it becomes dry and able to form a ball. It would not take too long.
3) Remove from heat and stir in fried shallots. Cool completely, divide and shape filling into 15 equal portion balls.
4) Dough: Prepare dough A and B separately using the same method. Bring together all ingredients for each dough, mix well and knead to form soft dough. Cover and let them stand for 30 minutes. Divide and shape each dough into 15 equal portion balls.
5) Assemble: Wrap dough B around dough A. Roll it out into 15 x 3 cm (approx.) rectangle with a rolling pin, then roll up from the short end, repeat this step again.
6) Roll it out into 10 cm diameter circle and place the filling at the center. Bring all edges together and pinch to seal.
7) Egg wash and sprinkle some sesame seeds on the top if desired.
8) Preheat oven at 180 degree C and bake for 20 minutes till golden brown.
Notes: This pastry recipe can be used in making baked savory meat bun - 'shao bao' and other baked dim sum items. I steamed/cooked the mung beans using microwave, added some water and cooked on 'Defrost' mode for 10 minutes. Same method as in cooking steamed rice.
Thursday, January 6, 2011
Muah Chee
Ingredients:
- 8 oz glutinous rice flour
- 2 tablespoons tapioca flour
- 1 1/2 cup water
- Some cooking oil (for greasing)
- Fried shallot crisps
Rosted Peanuts Mixture
- 4 oz ground roasted peanuts
- 4 oz sugar
- 2 oz sesame seeds (lightly toasted)
Preparation:
1) Mix the glutinous rice flour and tapioca flour with water to form a batter. Transfer the batter into a greased pan. Steamed over high heat for 10-15 minutes until the glutinous rice paste is completely cooked through in the center. Let cool.
2) In a deep dish, mix the ground roasted peanuts, sugar, and sesame seeds well. Cut a small piece of the rice paste using a plastic knife. Drop it into the mixture and start cutting the rice paste into smaller cubes. Coat well with the mixture, dish out and serve immediately with some fried shallot crisps.
Note: If you want a sinfully delicious Muar Chee, add some lard into the ground peanuts and/or the steamed glutinous rice paste. It’s not healthy but it will taste even better.
- 8 oz glutinous rice flour
- 2 tablespoons tapioca flour
- 1 1/2 cup water
- Some cooking oil (for greasing)
- Fried shallot crisps
Rosted Peanuts Mixture
- 4 oz ground roasted peanuts
- 4 oz sugar
- 2 oz sesame seeds (lightly toasted)
Preparation:
1) Mix the glutinous rice flour and tapioca flour with water to form a batter. Transfer the batter into a greased pan. Steamed over high heat for 10-15 minutes until the glutinous rice paste is completely cooked through in the center. Let cool.
2) In a deep dish, mix the ground roasted peanuts, sugar, and sesame seeds well. Cut a small piece of the rice paste using a plastic knife. Drop it into the mixture and start cutting the rice paste into smaller cubes. Coat well with the mixture, dish out and serve immediately with some fried shallot crisps.
Note: If you want a sinfully delicious Muar Chee, add some lard into the ground peanuts and/or the steamed glutinous rice paste. It’s not healthy but it will taste even better.
Saturday, January 1, 2011
Fried Carrot Cake (Black / White)
Preparation:
Make and steam cake:
1) Oil bottom and side of a 9-inch round cake pan.
1) Oil bottom and side of a 9-inch round cake pan.
2) Peel daikon, then shred in a food processor fitted with medium shredding disk. Reserve any liquid.
3) Heat wok over high heat until a drop of water evaporates instantly. Pour 3 tablespoons oil down side of wok, then tilt wok to swirl, coating side. When oil begins to smoke, add daikon with any liquid, 1 teaspoon salt, and 1/2 teaspoon pepper and stir-fry 3 minutes. Cover and cook over moderately low heat, stirring and breaking up daikon occasionally, until daikon is very tender, about 15 minutes.
4) Whisk together rice flour and water in a large bowl until smooth, then stir in daikon (mixture will be lumpy) and pour into cake pan.
5) Set a steamer rack inside cleaned wok and fill wok with water (not above steamer rack), then bring to a boil. Reduce heat to moderate and steam cake in pan on rack, covered, 1 hour (replenish water as necessary). Wearing oven mitts, transfer pan to a cooling rack and cool about 1 1/2 hours. Wrap pan tightly with plastic wrap and chill at least 8 hours.
Make stir-fry:
1) Run a knife along edge of cake to loosen, then invert onto a cutting board, rapping on bottom of pan until cake is released. Blot with paper towels. Cut cake into 1/2-inch cubes.
1) Run a knife along edge of cake to loosen, then invert onto a cutting board, rapping on bottom of pan until cake is released. Blot with paper towels. Cut cake into 1/2-inch cubes.
2) Beat together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
3) Heat dried wok over high heat until a drop of water evaporates instantly. Pour remaining 4 tablespoons oil down side of wok, then tilt wok to swirl, coating side. When oil begins to smoke, add cake cubes, garlic, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and stir-fry, letting cake rest on bottom and sides of wok about 10 seconds between stirs, until golden brown, 8 to 10 minutes. (Cubes will soften and may stick to wok. Scrape brown bits from bottom of wok and continue stir-frying.)
4) Add eggs to wok and stir-fry until eggs are just set, about 1 minute.
5) Stir in ketjap manis(if you want black), sambal oelek, and scallions, then transfer to a serving dish and scatter cilantro on top. Serve with additional sambal oelek.
Prawn Aglio Olio
Serves 1 pax
Ingredients:
- 100g spaghetti
- 1-2 tbsp olive oil
- 2 tbsp chopped garlic
- 5 large prawns/shrimps (shells & veins removed)*
- 1/2 cup chopped fresh english parsley/basil (I use 1/2 tbsp of dried basil)
- chilli flakes (optional)
- salt/garlic salt
Preparations:
1) Add some vegetable oil and salt to a pot of water, and boil the spaghetti till al dente (according to the instructions on the package). Drain & set aside.
2) In a saucepan (medium flame), heat olive oil and stir fry chopped garlic, parsley/basil and chilli flakes till they are infused with the oil.
3) Add the prawns and stir fry till they are cooked. Toss in the pasta and stir evenly.
4) Season with salt (about 1/2 tsp and add more if needed) and stir well. You can garnish with parsley flakes, grated cheese and garlic bits before serving.
Ingredients:
- 100g spaghetti
- 1-2 tbsp olive oil
- 2 tbsp chopped garlic
- 5 large prawns/shrimps (shells & veins removed)*
- 1/2 cup chopped fresh english parsley/basil (I use 1/2 tbsp of dried basil)
- chilli flakes (optional)
- salt/garlic salt
Preparations:
1) Add some vegetable oil and salt to a pot of water, and boil the spaghetti till al dente (according to the instructions on the package). Drain & set aside.
2) In a saucepan (medium flame), heat olive oil and stir fry chopped garlic, parsley/basil and chilli flakes till they are infused with the oil.
3) Add the prawns and stir fry till they are cooked. Toss in the pasta and stir evenly.
4) Season with salt (about 1/2 tsp and add more if needed) and stir well. You can garnish with parsley flakes, grated cheese and garlic bits before serving.
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