Cassava (tapioca) cake

This cassava cake is one of the easiest cake (kueh) I've ever made. No specific measurement and do it as you like (own preference). So try it today!

Ingredients
Cassava/ tapioca
Coconut milk
Sugar
Eggs (2-4)

1. Grate the cassava.
2. Add 2-4 eggs ( depends on own preference) in 200g sugar. In this case I use 4 eggs.
3. Add the grated cassava and mix well.
4. Add in coconut milk and mix well.
5. Preheat oven at 170 degree Celsius for 10 minutes.
6. Heat the cake for an hour and let it cool before cut.

Chai kueh (Vegetable dumpling)

Filling

Ingredients
Jicama/yam bean/sengkuang
Mushroom
Tauhu

1. Shred the jicama. Cut the mushrooms and tauhu into slices.
2. Fried the ingredients as you like (add in salt and pepper).

Skin

Ingredients
Rice flour
Tapioca flour
Salt
Hot water

1. Weigh the rice flour and tapioca flour at around ratio of 2:1 ( according to your filling volume).
2. In this case, I add 220g of rice flour to 150g of tapioca flour.
3. Add in a teaspoon of salt (own preference).
4. Boil water and add in the hot water little by little, at the same time mix the flour using a pair of chopstick.
5. Add and mix till the mixture is as in Picture: skin
6. Let the dough to cook for 5 to 10 minutes.
7. Add some vegetable oil and knead the dough while it's still hot until the dough is smooth and pliable.
8. Roll the dough into flat sheet and mould it by using a bowl as in picture.
9. Add in fill into the center of the flat skin and seal it by pinching the side with ribbon style.
10. Heat the steamer and steam the done vegetable dumplings for 10-15minutes.

Filling

Add in boiled water

Picture: Skin

Let the dough rest for 5-10 minutes

Knead the dough

Dough read

Flatten skin

Steamed "Chai kueh"

Curry crab

Crab is my favourite seafood!!! I believe many might be interested in crab too. Hence, I would like to share this recipe, which was taught by my Thai friend. It is really a taste craving recipe and so far had been my favourite crab recipe.

Ingredients

Crab

Curry powder

Asian Basil (九層塔‘jiu cheng ta’ in Mandarin)

Onion

Garlic

Egg

Milk

Salt

Methods

1. Clean the crab by separating the top shell and it's body.

2. Transfer the crab into boiling water for 2-3minutes.

3. Saute chopped garlic and onion till golden.

4. Add a little water into curry powder to turn it to paste and add into the frying wok. 

5. When the curry paste turn dark red, add crab and mix well.

6. Add in some water then egg and salt. Mix well, followed by adding milk.

7. Let it cook and reserve the flavour and taste in crab.

8. After it's cook, add in Asian basil to give a better aroma.

Two diffent types of crab.

 

Pork roll (Ngo Hiang)

Pork roll or better known as "Ngo Hiang", is a typical Chinese fried dish. It is made of minced pork ( can be replaced by chicken) wrapped with soybean sheet. Some family might have made it long and big. It will be cut it into pieces before serve. However, my grandma like to make it short and small so we can serve it as it is. I still prefer my grandma Ngo Hiang best compared to the one sell in fast food stall. This recipe will be a simple one as I'm making used of whatever ingredients left in my kitchen. " A good chef will be able to make delicious food from whatever he had". After all cooking is all about how you can turn the raw materials into delicious food. 

Ingredients

Minced pork

Big onion

Starch 

One whole egg

Soy sauce

Oyster sauce

Soybean sheet

Methods

1. Cut onion into small cubes. 

2. Transfer minced pork into a big bowl. Add in cut onion, soy sauce and oyster sauce, then mix well.

3. Add in egg and starch then mix well.

4. Spread the soybean sheet in a flat surface, then transfer a scoop of marinated minced pork onto it. 

5. Wrap and make it into a roll and use egg as a glue to seal the edge of this roll.

6. Steam this roll for 15 minutes depending on your portion.

7. Crucial step: Do not fry it right after steam. Let it for at least few hours before fry as this will prevent your pork roll from sticking onto your pan. 

Banana chocolate cake

I was really craving for Secret Recipe banana chocolate cake this week. Hence, this crave really motivate me to homemade a simple banana chocolate cake though it differ so much from Secret Recipe's. 

Ingredients

150g castor sugar

8tbsp vegetable oil

300g mashed banana 

150g low gluten flour

100g cocoa powder

1 tsp baking powder

1 tsp soda powder

4 eggs

* suggest to add milk 200g

Ganache

I replace this with melted chocolate bar with milk

Methods

1. Mash the banana and sieve the weighted flour, bp and sp.

2. Beat eggs and sugar until thick and pale yellow.

3. Add in vegetable oil and mashed banana and mix well.

4. Fold in the sieved flour, cocoa powder, bp and sp and mix well.

5. Make sure the water is boiled before steam the cake for 45-50minutes.

6. Cut the cake after cooled and spread the melted chocolate adding cut banana.

Steamed orange cake

I'm in a good mood tonight as tomorrow is going to be a holiday...happy Labor day!!! Tonight I tried on making the orange steamed cake as that's the only fruit left. As my banana fever was over, now I'm into orange ( replenish some vitamin C in ur body). But most important is that I saw in most bakery blog, it was claimed to give good flavour to our cake. This steamed orange cake was very similar to the previous "Ji Dan Gao". The only difference was this cake is more fluffy somehow taste like angel cake but with egg yolk. 

Ingredients

4 whole eggs

190g low gluten flour

1/4 tsp baking powder(bp)

130g castor sugar

50g orange juice (fresh)

3 tsp vegetable oil 

* this recipe had reduced sugar and vegetable oil ( Health concern even though I like bakery)

Methods

1. Weight all your ingredients.

2. Beat eggs and sugar using mixer till white, fluffy, past ribboned stage ( start with speed 3 for 2 minutes then increased to speed 4 for around 8 minutes or till u see the ribboned stage. Return to append 2 for 2 minutes).

3. Fold in sieved flour, bp, orange juice and vegetable oil. Use hand not mixer.

4. Let the batter in tray for 10 minutes.

5. Steam in boiling water for 30 minutes.

Steamed "Ji Dan Gao"

It was my childhood favourite steam cake. I think most Chinese family would had ate this authentic cake. I try to make this cake to remind myself of childhood favourite. Hence I search online for a simple recipe. This recipe only need four ingredients which I think is the simplest.

Ingredients
220g castor sugar
140g low gluten flour
4 eggs
1tsp baking powder

Methods
1. Beat eggs and sugar at low speed for 2 minutes, then to high speed till the volume is doubled, thick, creamy and past ribboned stage (around 30 minutes).
2. Fold in the sieved flour and mix well.
3. Transfer to a 8 inches tray and rest for 10 minutes before steam.
4. Steam with boiling water for 40 minutes.