Friday, July 29, 2016

Green Tea Red Bean Longan Mooncake 绿茶红豆龙眼冰皮月饼

Actually, I am still experimenting the usage of green tea powder because some of the time it turns out in such fantastic colour and some other time it is not ! I wonder if it is related to the branding or the mixing method. I will start investigating as soon as I found some other branding of green tea. The latest batch of green tea colour turns out to be really dull compare to the tea powder I bought 2 years ago, as shown the above picture.

And these mooncakes were made by the latest batch of green tea powder. Absolutely, dull & isn't attractive at all !

Ingredients :

Ingredients for Green Tea snow skin dough :
140gm   koh fun (cooked glutinous rice flour)
10gm     green tea powder
45gm    Crisco shortening
200ml   ice water
150gm  icing sugar

*550gm  red bean paste

Method :
(1) mix together koh fun, cocoa powder & dark cocoa powder into a big bowl till well combined.
(2) rub in shortening till everything became fine crumb.
(3) stir in syrup water & ice water till soft dough is foamed. Then set aside to rest for 30 minutes before used.



TO ASSEMBLE
For large mooncake, divide green tea dough into 63-65gm each and red bean paste into 90gm each then round it. Now, wrap bean paste with green tea dough and nicely sealed. Then coat it with koh fun then mould it with mooncake moulds. Best to keep refrigerated before serving.

For small mooncake, divide snow skin dough into 20gm each and red bean paste into 30gm each.

However, the combination made out of this chunky red beans paste with red dates & longan is really refreshing. Hope you guys will love it too. Happy weekend !

Tuesday, July 26, 2016

Homemade Longan Red Dates Red Bean Paste 桂圆龙眼红豆泥

Anyone still remember that I did mention about the Chinese red dates & longan red bean paste on my last year mooncake menu,  recipe here ???? So, this year I finally decided to make one batch red bean paste with the specialty mixture. Hopefully, it turns out as I expected. Unlike the common red bean paste which is smooth & shinny, I cut down the cooking oil and make it more chunky instead. So, here's what I did.

(*To my dear readers, I have left out step (4) earlier. Kindly take note of the process method once more. Thank you so much.)
Ingredients :
500gm   red beans, soaked for 2 hours
100gm  sugar
1/2 cup  cooking oil
Longan red dates paste one recipe

Method :
(1) wash & drain red bean then bring it to boil over high heat, let to cook for about 30 minutes or till soft. Test the beans by pressing a few before switching off the heat, if its not ready, then continue boiling till red beans reached the texture as desired.

(2)  when done, drain the beans and press to mashed them with a gadget.


(3)  after the beans became cool, try to press & knead with hands if possible. By this way, you'll be able to get a nice chunky smooth red bean paste instead of the shinny silky smooth paste.
(4)  preheat a non-stick pan with  cooking oil then cook the red bean paste over medium heat till paste became glued together into one piece.

(5) now, add in the longan sweet dates paste and continue kneading till everything is well cooperated.

And the bean paste is all ready for further process. You can either use it in you baked buns, pastry, mooncakes or even dumplings. Hope you will like it !

Longan Red Date Snow Skin Mooncake @ 七星伴月桂圆红枣冰皮月饼  

Friday, July 22, 2016

Vietnamese Spring Rolls 越南春卷

I actually made extra peanut gravy the other day and keep them frozen in separate bags, then I can use them whenever I want later day. Now its just the right timing cause my kids are all home. I'm pairing the peanut gravy with pan fried chicken chop and Vietnamese spring roll. Found a packet of Vietnamese rice paper at one of the shop  ahere few months back. Yeap, still sitting in the pantry ! haha.... Finally, I put them in good use.

Just look at the homemade peanut gravy ! Simply irresistible. (Recipe homemade peanut gravy)

The Vietnamese rice paper normally comes in round hard paper sheet as picture shown the above.

Ingredients :
1 large Japanese cucumber, julienned
1 large carrot, julienned
100gm  bean sprout, blanched
1 big bunch of cilantro, rinsed and discharged the root
1 packet of Vietnamese rice paper (need extra for 1st timer)

Method :
(1)  after putting everything in place, now soak Vietnamese rice paper into water for about 1 minute.
(2)  then quickly bring out the soaked rice paper and place it to a chopping board, which is easier for the rolling task.At this stage, the rice paper is not totally softened.

(3)  now, immediately arrange all the ingredients to rice paper and roll it up, before it turns overly soft.

 (4)  fold all three corners of rice paper inwards as picture shown above, and making sure the filling is not overly packed. Otherwise, the rice paper will break easily by the time rolling it.

And TA...DA...... Its done and all ready to serve !

For proper storage, its best to place all spring rolls onto a plastic sheet without touching one and another because the rolls turns pretty sticky at the stage. Its best to keep chilled before serving. Then preheat the peanut gravy to serve with the Vietnamese spring rolls.

Monday, July 18, 2016

The Exotic Stir Fried SLIM NOODLE 干炒杂菜丝面

Recently, I've given an opportunity to taste test this SLIM MEE dried noodle direct from Nutrisanne.  This is a 100% vegan noodle, NO preservative, NO GMC and its high-fibre, which helps to absorb more flavouring easily. Over more it is quick and easy to prepare. All you need is just a 3 minutes boiling time then transform  it into anything as desired. And I have chosen to make a simple stir fry vegetables egg noodle.

(IMPORTANT NOTE :  This is NOT a paid post nor advertisement)

Ingredients :
1 packet (of 4) SLIM noodle
3 eggs, do not beat
one big bunch cilantro, washed and cut into bite size
one bunch of grated carrot
one red chili, seeded and sliced
a quarter cabbage, thinly sliced
1 large onion,  sliced

Seasoning :
2 tspn  black soy sauce
2 TB   light soy sauce
1/2 cup  vegetarian oyster sauce
1 tspn  vegetarian granules
salt & pepper to taste
1 TB  sesame oil


Method :
(1)  bring a pot of water to boil then cook dried noodle till soften (cooked within 5 minutes).
(2)  drain the noodle then rinse with tap water and set aside.
(3)  preheat a wok or pan with 2/3 cup cooking oil, add in eggs and let to cook over high
 heat, at the same time, stir to scramble the eggs till cooked thoroughly.
(4)  stir in noodle to mix well then switch to low heat.
(5)  now, add in the seasoning and stir till well mixed.

Finally, off the heat and stir in the remaining vegetables till well mixed. And its all ready to serve.

The result is splendid !  My guests love it very much. Unlike any other packet or dried noodles, the texture is clean and light. Its even merrier after combined with the seasoning. I am very thankful that Nutrisanne has given me a special privilege to try out their new invention. Thank you, Nutrisanne.

Here's the location where you can find this product :
Pulau Pinang

Happiness Organic Health Shop, 72 E, Jalan Anson,
Organic Farmer Choice, 15-1-10, Crystal Square, Bayan Lepas
Green Valley Organic & Natural Products, 17C-G, Lebuhraya Batu Lanchang,
(Soon to come) GAMA Supermarket & Departmental Store, 1, Jalan Dato Keramat

Ipoh, Perak


Feng Dian Beras & Organic Trading, No110, Jalan Temenggong
Bodhicitta Vegetarian Trading, 13A, Jln Dato Lau Pak Khuan
Raj Enterprise (Magazine Store), 73, Raja Musa Mahadi, Hillview
Loh Ying Pomelo Ipoh Tambun, Gerai Sam Poh Tong
Lim’s Fresh Provision Centre, Taman Ipoh Selatan
SunMay Vegetarian Trading, 689, Jalan New Pasir Puteh
Pasar Mini Yukee, No3, Laluan Lapangan Permata 2, Bandar Cyber

Thursday, July 14, 2016

Rendang Chicken 传统仁当鸡


This is the rendang chicken I made the other day to go with turmeric rice. Unlike beef rendang or any other red meat rendang, the colour of rendang chicken and gravy turns out less brownish. Other reason is I added in palm sugar instead of nisan sugar where nisan is darker in colour. It will helps the gravy transform into darker colour when cooking it. Don't worry if you don't have both sugar just replace it with brown sugar, the colour turns out as gorgeous ever !

Ingredients :
3 whole chicken thigh, cut small
3 stalks  lemongrass, take & smashed only the bottom
3 kaffir lime leaves, thinly sliced
1 cinnamon stick
3 star anise
5 cardamon seed
5 cloves
1 packet  kerisik kelapa (toasted coconut)
2-1/2 cup  thick coconut milk
60gm  palm sugar or nisan sugar

Blended paste :
5 shallots
5 garlic cloves
1"  ginger
1"  galangal or blue ginger
3  stalk lemongrass, take only the white portion
15 dried chilies, soaked to soften
(put everything into food processor and blend into paste)

Here's how store bought kerisik kelapa looks. It smells sweet and terribly fragrant.

Method :
(1)  preheat wok with 1 cup cooking oil, stir in lemongrass, cinnamon stick, star anise, cardamon, cloves & blended paste and saute till fragrant and cooking oil became red hot colour.
(2) next, add in chicken meat and continue cooking over high heat till the meat almost cooked. As picture shown below.

(3) add in coconut milk and let to simmer over medium heat till coconut milk became thick & paste like. This will takes a while.
(4) when ready switch to low heat then add in salt, sugar, granules and kerisik kelapa; continue cooking for another 5 minutes then off the heat and stir in sliced kaffir lime leaf.

Finally, its all ready to serve with turmeric rice and vegetables acar. This is such an addictive and irresistible dish. I love the leftover gravy especially with the toasted coconut.  It tasted really good, sweet & a little spicy  Hope you guys will love it too. Enjoy !

Monday, July 11, 2016

Rice Cooker Nasi Kunyit @ Turmeric Mixed Rice 香喷喷的黄姜饭

One of hubby's elder sibling and two nephew also a Muslim and they celebrates Raya every year. But this year, we are not attending the Raya party. Hubby decided not to travel around so much, but rest more after the recovery from malaria. So, I decided to make a few Malay dishes at home instead. I am a first timer making this turmeric rice cause normally we can have it at our Malay friends' houses during Raya (Eid al-Fitr) time or wedding dinner. However, I am so glad I tried it. Everyone loves it ! The traditional turmeric rice is actually steamed glutinous rice with turmeric juice and coconut milk. Hubby is not really fond in having glutinous rice for his lunch nor dinner, so I decided to mix up the rice and recreated it.  Hope you guys will love it too !  >o<

I don't encourage the use of turmeric powder on this recipe, if possible use a fresh one.

Ingredients :
1-1/2 cup   long grain basmati rice
1-1/2 cup  glutinous rice
1 tspn  salt
1 tspn  vegetable granules
1 TB   white peppercorn, washed
2 slice  tamarind slices  / asam gelugur
2 pcs 1" fresh turmeric root, washed & sliced
2 cups  water
2/3 cup  fresh thick coconut milk
2 stalks  lemongrass, take only the bottom part then slightly crushed

Method :
(1) grind fresh turmeric root with 80ml  water till smooth then strain and set aside.

(2) wash & rinsed both rice together then stir in turmeric juice, salt & vegetable granule till everything well blended.

(3)  now, add in water, lemongrass, asam slices & peppercorn and switch on rice cooker let to cook till done.
(4)  when the rice is ready (meaning the keep warm switch will light on), at this moment, pour in the coconut milk and leave it for 30 minutes.

(5) when its done, stir to soften the rice then serve.

 Note  :  Normal rice and water ratio is 1 : 1  But when mixing with glutinous rice, water level need to be  cut down. This is to prevent the rice became too soft & sticky. However, for packet coconut milk user, you may use 1 cup measurement instead of 2/3 cup. Packet or canned coconut milk is less watery.

Thursday, July 7, 2016

Keropok Lekor Terengganu 登嘉楼特色炸鱼饼


I can't believe it myself that I'm actually making keropok lekor !!! Gosh, never in my life I would imagine myself making this, Terengganu fish cracker ! Its hubby favourite. I actually wanted to buy some of these during my last visit to Terengganu but hubby said NO ! However, I knew I'm going to give this a shot when I reached home and this is it. I have fulfilled it. Keropok lekor is the specialty of the east and it is normally made with small fishes or leftover fishes from the market place. Unlike the common fish cracker which is thin and crispy, keropok lekor is slightly thicker and fishy flavoured.

And I have chosen to use ikan kembung (scomber or bloating fish) for the test run, cause its cheap and meaty compare to other small fishes.

Ingredients :
1 kg  ikan kembung or bloating fish
1/2 cup  water
1 tspn  vegetable granules
2 tspn  salt
1 tspn  pepper
200-250gm  tapioca starch

Method :
(1)  remove all the internal organ from fish, wash and then slide two side of the fish.
(2)  next, use a spoon to scrape off the meat on the bones & skin.

(3)  now, mix together water & salt and set aside.

(4)  place fish meat, granules & pepper into a blender and pour in water, blend the meat to smooth paste.

(5)  transfer blended fish paste into a big mixing bowl, then stir in tapioca starch and knead till smooth.

(6)  when mixing bowl turns out clean, meaning the dough is ready for further process.
(7)  now, divide dough into several portions and roll each of them into rope shape, then fit them into a big greased plate (best with cooking oil).

(8)  finally, steam at preheated steamer for 30 minutes or cook them over boiling water till floated. Leave to cool completely when done then coat each of them with cooking oil to prevent sticking. Keep them frozen for further storage.

Now for serving, simply just slice or cut the chilled steamed fish cake into pieces then fry them into golden brown. And serve them with sweet & spicy chili sauce. So, my mission has completed. Horay !!!

Monday, July 4, 2016

Stone Fruit Tea Cake 核果蛋糕.

Finally, I have time strolling around the nearby Pasar Malam (night market) on last weekend and I am lucky enough to get myself 1kg of fresh cherry for only RM30.00, which normally selling RM60.00 per kg. I also get some fresh peaches. It smells so good. And together, I saw a stone fruit cake in front of me right away ! haha......

This drupe cake is simply amazing ! Drupe is another word for stone fruits meaning fruits that are grown with a kernel surrounded by a hardened endocarp, for instance peach, plum, cherry, apricot, nectarine, prune etc. So, I found a rustic recipe from here, which tempted me to start one immediately.

Ingredients :
2-1/2 cups  all purpose flour
1 tspn  baking powder
1 tspn  salt
2/3 cup  sugar
170gm  butter, at room temperature
3 eggs
1 tspn   vanilla essence
1 cup  fresh cherry, pitted
1 piece  peach, cut small
1 TB  brown sugar

Method :
(1)  combine flour & baking powder then mix well and set aside.
(2)  whisk butter, salt, vanilla & sugar till fluffy then add in egg one at a time and beat till well cooperated.
(3)  now, fold flour mixture into butter mixture till sticky dough is formed.
(4)  then keep dough refrigerated for 30-40 minutes to set.

(5)  next, mix stone fruits with brown sugar and set aside.
(6)  when ready, place 2/3 of the chilled dough to a 8" greased pan and flatten it by pressing it gently to the pan.
(7) now, spread on the fruits then cover it with the remaining chilled dough by tearing it into pieces, as picture shown above.
(8) finally, bake at preheated oven 180'C for about 30 minutes or till nicely brown.
(9) leave to cool for 30 minutes before serving.

The cake turns out beautifully !  Exactly what I'm expecting. However, the original recipe requested a 10" pie tray. So, the cake supposed to look much thinner.

Well,  THIN OR THICK ! This cake is as wonderful as it is !  Just one word...... IRRESISTIBLE !
So, enjoy & have a fantastic week ahead everyone !
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