Friday, 24 February 2006

Kueh Salat

It was my 2nd attempt at making Kueh Salat after a few years, this a typical Nonya Snack that's made of glutinous rice, eggs and coconut milk! I do admit it's a bit tricky, making the top layer custard as it will actually harden within the process where you are trying to boil the coconut milk.! But my family and I love how it turned out. It's one of my most favourite kuehs and I'm delighted that I can make my own anytime but can only eat in moderation because it consists of a lot of coconut milk.

glutinous Rice Layer
400g glutinous rice
200ml thick coconut milk with 100ml water
2-3 pandan leaves
a pinch of salt

Method Rice Layer:
1. Soak glutinous rice for 2-3 hours. Drain.
2. Steam the rice on pandan leaves with a pinch of salt for 15-20 minutes or till tender.
3. Remove from heat and add in coconut milk. Mix well with a wooden chopstick.
4. Transfer back to heat and steam for 10 minutes further or till cooked.
5. Lay a banana leaf on the bottom of an 8 inch square tray. Place steamed rice in the tray and press down firmly with a banana leaf on top to compact it.
6. Return to steamer and steam for another 5 minutes. The bottom layer has to be hot when the top layer is poured on.

Green Custard Layer
6 eggs
800 ml thick coconut milk
200g rice flour
300g sugar
50ml pandan juice
some green food colouring
a pinch of salt

Custard Layer:
1. Beat eggs in a mixing bowl lightly with a fork. Mix in the rice flour. Strain.
2. Cook coconut milk, pandan juice, sugar, salt and green food colouring over low heat.
3. Keep stirring and add in the egg mixture. Stir continuously over low heat, until mixture thickens.
4. Pour the yellow mixture over the steamed glutinous rice in the steamer slowly.
5. Steam for 15-20 minutes or until set
6. Cool the kueh before cutting.

Notes: To obtain Pandan Juice, mixed a few pandan leave with 50-70ml water in a blender and blend until fine then strain the juice and set aside for later use. Posted by Picasa

Tuesday, 21 February 2006

Claypot Chicken With Salted Fish

Tried cooking this simple homecook meal from one of the mum in the M4M forum. It's a very delicious and easy to prepare dish. You won't forget the fragrant of the salted fish when you prepared this dish... it's so addicting when you starting eating it. Thanks Hugbear for introducing this delicious dish. Posted by Picasa

700g Chicken, cut into bitesize pieces
50g Salted Fish Cut Into Small Pieces
5 Dried Chillies, soaked for a while in hot water to soften
3 Slices Of Ginger
1 Onion Cut Into Wedges
2 Stalks Of Spring Onions, cut into sections
1 Tablespoon Hua Tiao Jiu
120ml Water
1 Tablespoon Light Soy Sauce
½ Tablespoon Oyster Sauce
1 Teaspoon Sugar
1 Teaspoon Dark Soy Sauce

1. Heat up about 2 tablespoons of oil in a wok and sauté ginger slices, dried chillies and salted fish pieces until fragrant.
2. Add in onion and chicken and stir-fry until aromatic. Pour in water and seasoning.
3. Bring to a boil then covered, lower the heat and simmer for about 3 minutes.
4. Heat up the claypot, stir-fry the spring onion with 1 Tablespoon hot oil.
5. Transfer the simmered chicken and gravy into the claypot.
6. Splash in Chinese cooking wine and bring back to boil.
7. Dish up and serve hot. Garnish with some spring onion before serving.

Monday, 20 February 2006

Baked Prawns With Dong Fen

Saw this special recipe from one of the link for another foodblog at My Little Cyberspot. She had this beacutiful thai style Baked Prawn With Vermicelli which is so fragrant and tasty. Should give it a try if you are a fan of thai food......

300g Prawns
150g Vermicelli ("tanghoon")
800ml/4 Cups Chicken Stock
1 Bulb Garlic
10-15 Sprigs of Chinese Parsley
1 White Onion, finely sliced
2 Teaspoons Sugar
1 Tablespoon Light Soya Sauce
1 Tablespoon Dark Soya Sauce

1. Preheat oven for 200 degrees C. Boil the chicken stock in a small pot.
2.Throw the vermicelli in when stock is boiling. Cook for a few minutes then turn off the fire and let the vermicelli soak in the stock.
3. In the meantime, remove the roots of the chinese parsley and chop the stems finely.
4. Unpeel the garlic and break into cloves. Blitz the chopped parsley stems and garlic in a grinder/food processor till fine.
5. Heat some oil in a wok. Fry the garlic and parsley mixture till fragant.
6. Add the sliced onions and fry till slightly soft. Then, add the vermicelli, sugar and soya sauces.
7. Mix thoroughly for a few minutes. (Now see if you can resist tasting the vermicelli - it is addictive!)
8. Put the lovely fragrant vermicelli into a claypot or a baking tray. Place the prawns on top and cover.
9. Bake in oven for 15-20 mins or until the prawns are done.*** When done, sprinkle some parsley leaves on top and serve immediately.Posted by Picasa

Thursday, 16 February 2006

Steamed Crab With Glutinous Rice

Saw this recipe from one of my Chinese New Year recipe books, so I thought of giving it a try as I wonder what will the taste like when steaming the Glutinous Rice and Crab together. So after searching two days in the market for the crab, I finally found it today. Overall, you need not season the crab, and it will actually absorb those fragrant from the rice and seasoning as well as the bamboo steamer..... So you might want to give it a try if you are a fan of seafood....

1 - 2 Mud Crab, depending on the size
300g Glutinous Rice
3 Dried Black Mushrooms
30g Dried Shrimps
1 Shallot(sliced)
1 Stalk Spring Onion, cut into sections
3 Slices Of Ginger

1 Teaspoon Light Soy Sauce
2 Teaspoons Dark Soy Sauce
1/2 Teaspoon Sugar
3 Tablespoons Water

1. Wash Glutinous Rice, soak in water overnight, drain and put into stainless steel steaming tray and steam for 1/2 hour over high heat and keep warm.
2. Soak black mushrooms until soft, remove the stems and dices. Wash and dice dried shrimps.
3. Heat 2 tablespoons of oil in wok, stir fry shallot until fragrant, add mushrooms and dried shrimps then stir-fry well and pour in seasoning then bring to boil.
4. Pour the seasoning into the glutinous rice and stir well, then put into a bamboo steamer and keep warm.
5. Gut the crabs, wash and cut into large pieces and arrange the crab over the rice with some spring onion and ginger slices then top with the shell and steam on high heat for 10 minutes.
6. Served hot.Posted by Picasa

Wednesday, 15 February 2006

Pumpkins, Peanuts & Pork Ribs Soup

Got this recipe from one of the forums and it a taste sort of like red bean soup because of the kidney beans and pumpkins taste. Overall this soup and healthy and easy to prepare and more important it taste good and fragrant.

300g Pork Ribs
150g Groundnuts
80g Red Kidney Beans
400g Pumpkins
4 Red Dates
1 Teaspoon Salt, optional

1. Blanched pork ribs in boiling water and then rinse to get rid of any strong smell.
2. Blanched groundnuts and red kidney beans in boiling water then soak with some water for about 20minutes.
3. Peel pumpkin and cut into big pieces.
4. Boil 1.5 litres of water is a pot, put pork ribs, red dates, groundnuts and red kidney bean into it an bring to boil.
5. Transfer to a slow cooker and cook on low heat for about 1 hr then add in the pumpkin and cook for another 1 hour then served.
6. Or you can cook on stove on low heat for 30 minutes then add in the pumpkin and continue simmer for another 30 minutes. Posted by Picasa

Monday, 13 February 2006

Trio Carrot & Pork Ribs Soup

Today's soup for dinner is this colourful Trio Carrot & Pork Ribs Soup. It is said to be a detoxify soup that expel heat and poison from the body. These carrot makes the soup taste sweet and fragrant which is suitable for everyone in the family during hot weather or warm season. You can used either pork ribs or chicken to double boil with. To know more about Common Root Vegetables used click on the link.

1 Medium Carrot, cut into pieces
1 Medium Radish, cut into pieces
1 Medium Green Carrot, cut into pieces
5-8 Red Dates, 红枣
10g Ji Zi, 枸杞子
1.5 Liter Water

1. Wash and cut all the carrot into pieces then set aside for later use.
2. Blanched the pork ribs in hot water, drained and wash with cold water and set aside.
3. Bring a pot of water to boil, then add in all the ingredients and bring to boil again on medium heat for about 5 minutes.
4. Transfer to a slow cooker and simmer on low heat for about 2-3 hrs then season with salt to taste. Posted by Picasa

Sunday, 12 February 2006

Ondeh Ondeh (Yuan Xiao Jie)

Today is the 15th Days of the Chinese Lunar New Year and it is also called the Yuan Xiao Jie( 元宵节). On this day, we will have all kinds of New Year goodies as well and the most important item is Tang Yuan(汤圆). So instead of making the traditional Tang Yuan(汤圆), Reyon and I were trying to make the Noya Ondeh Ondeh which also used the Glutinous Rice Flour but with Gulua Malaka(椰糖) as the filling and coated with Desiccate Coconut.

The purpose of eating Tang Yuan is to hope that everyone will be gathering around and stay together forever. So instead of making the soup Tang Yuan, we tried making this dried type for this coming New Year......

300g Glutinous Rice Flour
1 Heaoed Tablespoon Cornflour
Pinch Of Salt
210ml Water
1.5 Teaspoon Pandan Essence
1 Packet Of Fresh Desiccate Coconut
150g Gula Melaka, finely grated and mixed with 1 teaspoon sugar
1 Long Sweet Potatoes(steam, peeled and mash)

1. Mixed 1/2 teaspoon of salt and some pandan leave on the desiccate coconut and steam over high heat for about 7 minutes then set aside.
2. Boil cornflour with 85ml of water over low heat, stirring till almost transparent.
3. Pour the mixture immediately into the Glutinous Rice Flour in a large bowl, stir till well absorbed and gradually add in the pandan water to form a paste.
4. Next add in the mashed potatoes until it is well mixed together.
5. Place dough on a flat surface, rub well to form a smooth dough.
6. If dough is too soft, add in little flour.
7. Divide the dough into 4 parts, roll each part into a longish roll and cut into 12 pieces.
8. Keep uncut dough covered with a piece of cloth.
9. Roll and flatten the cut dough then add 1/2 teaspoon of grated sugar in center and pinch the edge together.
10. Make sure the sugar is securely enclosed, gently roll between your palms to make a smooth round ball.
11. While preparing the balls, bring a big pot of water to boil.
12. Put about 10 balls into the boiling water and boil until each ball float on the surfaces and keep boiling for another 2 minutes to dissolve the sugar.
13. Remove each ball with a strainer, dab strainer over dry cloth and roll ondeh ondeh in desiccate coconut.
14. Then continue rolling the rest of the dough and repeat the boiling and rolling process.

It is very important to keep the balls well sealed to prevent cracking while boiling.

Tuesday, 7 February 2006

Creamy Red Bean Dessert

My mother-in-law loves to make this "红豆沙" dessert during Chinese New Year and we always ask for 2nd helping because of it's fine texture compare to some of the restaurants. So when I saw this recipe and it's photo on of the forum, I decided to give it a try since the ingredients and steps are pretty easy.

Stir-fry Fish Fillet With Baby Leeks

During Chinese New Year period, almost every families will have this "Baby Leek" which is call the "" at home. They either used it cooking or hang it at some where of the house to symbolised "年年有钱算". This is because "" and "" sounds similar so the more you eat, the more money you will able to count.

Since we do not like the traditional way of steam the New Year fish with "". I invent this easy and meaningful dish using Fish Fillet and "". It taste just as nice as the steam type.....

3-4 Stalks of Baby Leek - "蒜", thinly slice diagonally
1/2 Carrot, Shredded
300g Of Shen Yu Fish Fillets - 生鱼片
Seasoning Sauce:
1 Tablespoon Oyster Sauce
50-70ml Water Or Chicken Stock

1. Season the fish fillet with some pepper, light soy sauce, sesame oil, cooking wine and cornflour then marinate it for about 15-20 minutes.
2. Preheat the pan with some oil then pan-fry the fish until both side are golden brown.
3. Remove the fish and set aside for later used.
4. Next add in the baby leek and stir-fry until fragrant then add in the carrot and some cooking wine and continue to stir-fry for a few minutes.
5. Next add in the seasoning sauce and the fish then gently stir until well mixed.
6. Dish up and serve hot with rice.Posted by Picasa


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