Monday, 27 February 2012

Homemade Muah Chee In 15 Minutes

Pin It
Muah Chee which also known as "麻糍" is a very common street food found in local Pasar Malam(night market) which cost about S$1.00 - S$2.00 per box. Since young this has being one of my favourite local snack other than Popiah(spring roll) and Nonya Kueh.

And from what I heard from the older generation they used to make "muah chee" by steaming the glutinous rice flour mixture rather than those shortcut methods that was invested using some modern kitchen gadget such as microwave. So with easy to follow recipe(s) and modern gadget(s) it is not difficult to make our own homemade muah chee as when we like.


MUAH CHEE
(麻糍)


Here with the help of my Happy Call Pressure Pan(HCP) I could easily make my favourite muah chee anytime of the day in less than 15 minutes time. You could control the texture of the muah chee from the amount of water use. For example; to achieve a softer texture the ratio of flour and water will be 1:1 whereas if you prefer more "Q(chewy)" texture you could reduce the water from 1 to 3/4 cup. If you are looking for new flavour you could also add in 1 - 2 tablespoons of black sesame powder into the glutinous rice flour and stir till combine with water.

This is the sample of the peanut powder that I used for making this Muah Chee, you can read more about this HERE.


Chinese version of this post and recipe is available at this link HERE.

(Serves: 2-3 | Preparation: 5 minutes | Cooking: 5-7 minutes)

Ingredients:
1 Cup Glutinous Rice Flour
3/4 - 1 Cup Water
1/2 Teaspoon Sugar
1.5 - 2 Tablespoons Shallot Oil/Cooking Oil

Peanut Coating:
1.5 Cup Peanut Powder
1 - 2 Tablespoons Caster Sugar, optional
1 Tablespoon White Sesame Seeds, optional


Method:-
1. Prepare shallot oil either using microwave method(HERE) or directly from the HCP. (saute 4 thinly sliced shallot with 2 tablespoons of oil in HCP over low heat till golden brown, remove the shallot and leave the oil in the pan)

2. Place glutinous rice flour and sugar in a mixing bowl, slowly stir in water with a whisk till well combined.

3. With HCP on medium low heat together with the shallot oil, slowly swirl in the flour mixture and stir it using a wooden spoon/chopstick or spatula till it begins to form a soft dough.

4. Lower the heat and continue to toss and cook the dough for another 3 - 5 minutes (depending on the heat) till the dough is smooth and slightly transparent on its surface. Remove and set aside on a oiled plate/container.

5. Using kitchen paper towel, wipe off the oil from the HCP and add in the sesame seeds. Toss it over low heat for about 2 minutes(stirring in between) before adding the peanut powder and stir till fragrant(another 2 minutes or so). Set aside to cool for about 3 minutes before stirring in the caster sugar and mix well.

6. Transfer the cooked glutinous rice dough to the peanut mixture, toss well and cut it into bite size pieces and serve.

Lastly if you don't have any HCP or non-stick pan but would like to try making this Asian snack, you could either use the Microwave Method from Little Teochew website(HERE) or Steaming Method at Anncoo Journal(HERE). I am sure either one of this would enable you to have some decent homemade Muah Chee for family gathering or party.

Friday, 17 February 2012

{Photo Friday} Hakka Abacus Seeds - 客家算盘子

Pin It
Time flies fast and today it's Friday again where we have another interesting recipe theme for our Photo Friday. Just for a quick introduce, the above Abacus Seeds is one of the Hakka's specialty where the family will get to eat them during special occasions or gatherings. Since olden time till now, the side ingredients have become varied such as minced meat, cuttlefish, mushrooms, dried shrimps, tau kwa(firm beancurd) and etc.

The Abacus seeds are made using yam and tapicoa flour which blends into a dough, cut and made into balls before there are transform into abacus shape like beads. Although the process might be time-consuming but this dish is indeed a very delicious and meaningful traditional Hakka delights.


HAKKA ABACUS SEEDS


Pin It
My In-laws' dialect group is Hakka so whenever my mother-in-law comes to visit us, she will always bring some of her special homecook such as Hakka Abacus Seeds(客家算盘子), Hakka Yong Tau Foo(客家釀豆腐) and Hakka Mei Cai Kou Rou(梅菜扣肉). Although she did not teach me this dish through hands-on but I have seen her making this and roughly through her estimation ingredients I came out with my own version of this Hakka Abacus Seeds.


(Serves: 4 | Preparation: 40 minutes | Cooking: 15 minutes)

Abacus Seeds Ingredients:
300g Yam, cut into small slices
100g - 150g Tapioca Flour
1/4 Teaspoon Pepper
1/4 Teaspoon Salt
1/2 Tablespoon Light Soy Sauce
2 Tablespoons Vegetable Oil
A Pot Of Ice Water

Ingredients For Side Fillings:
300g Pork Mince/Belly Pork
2 Pieces Of Small Firm Beancurds, cubes
4 Shiitake Mushrooms, sliced
50g Black Fungs, soaked till soften
50g Dried Shrimps, soaked till soften
5 Cloves Garlic, finely chopped
4 Shallots, finely sliced
Sauce:
100ml Of Water, from soaking mushroom
1/2 Teaspoon Chicken Stock Granules
1/2 Teaspoon Dark Soy Sauce
For Garnish:
1 Stalk Spring Onion, finely chopped
3-4 Small Chillies, finely sliced
1 Tablespoon Dried Shallot
Some Pepper


You can refer the steps on making this Hakka Abacus Seeds from one of my existing post HERE.

Abacus Seeds may be customized based on individual's likes and dislike on whether more yam/flour, types of side ingredients, soup or dry version during cooking. No matter which is your preference, this is indeed one of the traditional dish that is worth trying and pass down to the younger generation before it became history.

Thursday, 16 February 2012

{Happy Call Pan Version} Apple Upside-down Cake

Pin It
The Happy Call Pressure Pan (HCP) craze kept burning among Happy Call Chefs who contributes many wonderful recipes at Munch Ministry website as well as their HCP discussion group over at facebook. After my 1st successful attempt on baking the Pineapple Upside-down Cake using HCP I decide to use the same recipe with a twist to make this Apple Upside-down Cake since we have some granny smith sitting in the fridge compartment.  


APPLE UPSIDE-DOWN CAKE
(using Happy Call Pan)


This is indeed something that I am looking forward to serve as tea cake especially that soft layer of Apple and light Cinnamon fragrant that is sitting beautiful on top of the cake. The caramel is not too sweet and it definitely brings out the unique taste of this cake together with layer of texture from the apple, walnut and raisin.


(Make: 30 x 25cm | Preparation: 10 minutes | Cooking: 20 - 25 minutes)

Ingredients:
180g Plain Flour
3 Teaspoons Baking Powder
4 Large Egg(60g each)
90g Caster Sugar
1/2 Teaspoon Vanilla Extract
Grated Rind of 1 Lemon
60ml Unsalted Butter, Melt
60ml Grape Seeds Oil

Caramel Apple:
50g Unsalted Butter
100g Brown Sugar
50ml Water Water
2 Green Apple, skin remove and cored
1 Tablespoon Lemon Juice
1/4 Teaspoon Cinnamon Powder
50g Walnut
60g - 80g Golden Raisin

Method:-
1. To prepare the Caramel Apple; sliced the apple into about 0.5cm thick, lightly marinate it with lemon juice and cinnamon powder. Set aside.

2. Simmer unsalted butter and brown sugar over low heat in HCP until sugar dissolve and mixture begins to bubble. Sir in marinated apple slices, water and continue to simmer over low heat for another 3 - 5 minutes till apple slightly soften. (Pan close but don't lock it)

3. When done, turn off the heat and arrange the apple, walnut and half of the golden raisin as close as possible without too much gaps in between. Set aside and prepare the cake batter.

4. In a medium mixing bowl, whisk together eggs, sugar and vanilla extract with a hand mixer till well-mixed(about 1 minute) and mixture slightly turn pale in colour (you can refer to the step-by-step photo above).

5. Next whisk in the melt butter, grape seeds oil and follow by the sifted flour mixtures(plain flour + baking powder) and continue to stir until the flour is in-cooperate into the batter (the batter will be slightly like thick cream texture) before stirring in the remaining golden raisin(lightly coat raisin with flour so that it wont sink during baking)

5. Pour the mixture over the prepared caramel apple, smooth the top and bake(lock the pan) over very low heat for about 23 - 25 minutes(usually you will see steaming coming out when cake is ready) or until a skewer inserted and come out clean.

6. Carefully flip the pan over and bake the top of the cake for another 5 minutes to brown the top before removing it from stove.

Tips:-
~ You can also bake this Apple Upside-down Cake in the oven at 180 degree for about 40 - 50 minutes using an 8" round tin.

As I have mentioned before this is a very easy to prepare tea cake which can be done within 30 minutes if proper preparation is done before hand such as weighing the flour, sugar and replace melted butter with oil. So while catching up with your guest you could just pop into the kitchen and get ready the batter to bake this cake. And most importantly you need not need to be around the stove to look after the cake. All you need to do is set the timer on and check it out after 20 minutes of baking time. Remember on very LOW heat.

Lastly I would like to share with you a good new. I have won an interesting cooking book know as "Pork Appetite - 猪圆玉润" from the January Happy Call CookOff Challenge organised by Munch Ministry. You can take a look at the entries HERE

{16 February 2012} BK All CHICKEN Day! Buy 1 Get 1 FREE!

As most consumers in Singapore choose chicken as their number one choice of meat at most fast food restaurants! And also in order to celebrate Burger King's(BK) superior tasting range of 10 chicken products, BK has declare today, 16 February 2012 (promotion is valid from 11am till 10pm) as "BK All Chicken Day"!

And for today, one day ONLY, BK serve ONLY chicken products as well as offering "Buy-ONE-get-one FREE" deals on all chicken products, including meals. In this way, all BK fans can also take this great opportunity to try BK’s all new bite-sized Chicken Tenders too.

Interesting and innovative press kit for this BK All Chicken Day! It look just like those Kung Fu movie Manual.

{MUST TRY} Love the Flame-grilled "Mushroom Swiss Tendergrill Chicken Burgers" with 100% premium chicken thigh meat that is so tender and juicy. On top of the chicken are generous amount of sauteed mushrooms and melted Swiss cheese sandwich between the classic sesame seed bun.

{SOMETHING FOR A CHANGE} For those who demand a bigger crunch and spicier kick from their chicken sandwich, the "Spicy Panini TenderCrisp Chicken Sandwich" would a a great choice. The meat patty is fried with crisp batter that is packed with a fiery spice mix of capsicum, garlic powder, rosemary and chilli oil which would definitely "spice" up your day!

{All-time Favourite} This is one of our regular orders during our visit to Burger King. Love the crispy breast chicken that is topped with shredded lettuce and creamy mayo that between their long sesame seed bun.

{NEW ITEM} Bite-size pieces of crispy and favlourful "Chicken Tenders" are now available available with 3 great dipping such as BBQ, Sweet and Sour, and Asian Kung Pao.What interest me more is their Asian Kung Pao sauce which is full of spice and kick with soy, garlic, ginger and sesame flavour which is something new for a change.

* Just a gentle reminder, NO beef/fish products will be sold at ALL stores on 16 February 2012 except Burger King Airport stores. 


Lastly for more information on Burger King's chicken range you can explore "The BK Way of Chicken" microsite at http://www.bkwayofchicken.com/ for more details. All photos and related information above are extracted from the press kit of MSL Singapore and Burger King Singapore. 

Monday, 13 February 2012

{Happy Call Pan Version} Pineapple Upside-down Cake

Pin It
Yes! I am still experimenting with the Happy Call Pressure Pan (HCP) which is so versatile in different area of cooking. Example it can be use as a steamer to steam herbal chicken/fish, baking such as sweet potato, cereal chicken and this Pineapple Upside-down Cake and many others wonderful dishes which you can find HERE.

If you remember about two Friday back, I have shared with you a wonder Pineapple Upside-down Cake from Nami's website(read more HERE). And despite of the oven bake version I have tried using HCP to make this cake with a twist on the recipe and surprising it turns turns out well with soft and moist cake texture. And most importantly it cut short baking time by almost half and the end result was rather similar too.


PINEAPPLE UPSIDE-DOWN CAKE
(Using Happy Call Pan)


Pin It
Although this recipe is done using Happy Call Pressure Pan (HCP) which is easier in term of cooking compared to oven but you can also apply this recipe using any non-stick pan which will yield similar result too. The secret to success on this recipe is to cook/bake the batter over very low heat(as high heat will burnt the surface of the cake and leave the internal batter uncooked).


(Make: 30 x 25cm | Preparation: 10 minutes | Cooking: 20 - 25 minutes)

Ingredients:
180g Plain Flour
3 Teaspoons Baking Powder
4 Large Egg(60g each)
90g Caster Sugar
120ml Unsalted Butter, Melt

Caramel Pineapple:
30g Unsalted Butter
40g Caster Sugar
4 Tablespoons Water
4 Pineapple Rings, cut into chunks
50g Walnut, optional


Method:-
1. To prepare the Caramel Pineapple; simmer unsalted butter and sugar over low heat in HCP until sugar dissolve and mixture became slightly brown in colour. Sir in pineapple cubes and water and continue to simmer over low heat for another 3 - 5 minutes. (Pan close but don't lock it)

2. When done, turn off the heat and arrange the pineapples and walnut as close as possible without too much gaps in between. Set aside and prepare the cake batter.

3. In a medium mixing bowl, whisk together eggs and sugar with a hand mixer till well-mixed(about 1 minute) and mixture slightly turn pale in colour (you can refer to the step-by-step photo above).

4. Next whisk in the melt butter and follow by the sifted flour mixture(plain flour + baking powder) and continue to stir until the flour is in-cooperate into the batter. (the batter will be slightly like thick cream texture)

5. Pour the mixture over the prepared caramel pineapple, smooth the top and bake(lock the pan) over very low heat for about 20 - 25 minutes or until a skewer inserted and come out clean.

Note:-
~ You can replace unsalted butter in the cake batter with corn oil or grape seeds oil for a lighter version. (For this recipe I used 60ml melted butter plus 60ml grape seeds oil)

~ If you prefer a brown top on the cake you can flip the pan over at the last 5 minutes so that the top will appear slightly brown in colour. (I omitted the flip over step but just gently shake the pan for a few times after 10 minutes of cooking time)

With this recipe you can mix and match to bake Apple/Pear/Peach Upside-up Cake using HCP in just 30 minutes time. And I am sure it will be well-received by your family and friends too. On my side I have also try leaving a slice of the cake till the next day and I am happy that it still taste soft and nice like the one freshly out from the pan.

Till then if you do have a Happy Call Pan, please welcome to share your recipe(s) or experience over at Munch Ministry(HERE) website.

Friday, 10 February 2012

Cranberry And Banana Walnut Cake

Pin It
Last Friday we kick off our 1st Photo Friday with Pineapple Upside-down Cake which i adapted from "Just One Cookbook" and for this week I would be sharing this delicious Cranberry And Banana Walnut Cake from Wen's Delight who is also the host for January Aspiring Baker event on Auspicious Dishes for CNY(Jan 2012). If you need more inspiration for Chinese New Year dishes you can take a look at the roundup HERE.

I get to know Wendy's blog on Wen's Delight a few year back through blogs hopping. She is very generous on sharing recipes of her wonderful bakes and I have indeed tried a few recipes on her blog too. Last week since I have some extra banana and cranberry in the panty I decided to try out this recipe as her cake look so yummy on her post.


CRANBERRY BANANA CAKE


Pin It
This recipe is quite a standard method with creaming butter and sugar till light and creamy before adding one egg at a time and beat till combine. Whereas the mashed banana and dried ingredients are to be fold in alternatively till the cake batter is well mixed. If compared the outlook and internal texture of the cake wendy's version is definitely much better than mine as my seems to be a bit over mixed/baked with bits of crumbs falling. 


Recipe adapted from Wendy of Wen's Delight, HERE.

(Make: 7" Square Tin | Preparation: 10 minutes | Cooking: 50 minutes)

Ingredients:
230g Unsalted Butter, soften
2 Tablespoons Honey (optional)
1/2 Teaspoon Vanilla Extract
4 Large Eggs
140g Castor Sugar
270g Self-raising Flour
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
240g Ripe Bananas, mashed
50g Chopped Walnuts
2 Tablespoons Dried cranberries, roughly chopped
1 Tablespoon of rum liquor

You can refer the steps on making the cake at Wendy's post HERE.

Wendy has a large collection of cake recipes (about 124 recipes) for you to take your pick so if you are keen to try out more recipes from her site. You can refer to this link HERE. Till then have a great weekend everyone!!!

Thursday, 9 February 2012

Thai Green Curry Roast Chicken

Pin It
The quickest way to enjoy a bowl of comfort curry dish at home is by using curry paste that is easily available at major supermarkets. In Singapore there are many different types of curry pastes ranging from Chinese(Singapore curry, nonya curry), Malay(rendang, kari ayam), Indian(fish curry), to international choice of Japanese, Thai and etc.

Here we are using Thai Green Curry paste which is best with chicken(recipe HERE), pork or seafood whereas Thai Red Curry works best with beef, lamb or oily fish such as salmon.


THAI GREEN CURRY ROAST CHICKEN


Today instead of cooking the usual Thai Green Curry Chicken with Vegetables, I decided to use the green curry paste to marinate the chicken and roast it in the oven. In order to enhance the flavour, I added extra lemon grass and kaffir lime leaves to infuse the taste of the chicken. And you see from the photos, to speed up the cooking time as well as for easy serving, I actually portion the chicken into quarters rather than bake it whole.


(Serves: 4 | Preparation: 10 minutes | Cooking: 50 - 60 minutes)

Ingredients:
1.2kg Whole Chicken, cut into quarter
1 Lemon, halved
1 Packet(100g) Dancing Chef Green Curry Paste
4 Slices Fresh Ginger
3 Garlic Cloves, lightly pound
6 Stalks Lemongrass, cut into sections and bruised
6 Kaffir Lime Leaves, torn

Method:-
1. Preheat oven to 180°C/160°C fan-forced. Rise chicken under cold running water, trim any excess fat, pat dry with paper towel and set aside.

2. Juice half lemon and cut the remaining lemon into thin slices. Combine curry paste and lemon juice in a bowl and stir till combined.

3. Arrange ginger, garlic, lemon and half of the lemongrass and kaffir lime leaves on baking dish. (if you are using whole chicken, stuff all the mentioned ingredients into the chicken cavity).

4. Rub outside and under skin of chicken with curry paste mixture and arrange them on top of the lemongrass mixture.

5. Top remaining lemongrass and kaffir lime leaves on the chicken and roast chicken, basting occasionally, for about 1 hour or until juices run clear when thigh is pierced with a skewer.

6. Cover loosely with foil and stand for 5 - 10 minute and serve with steamed rice.

Tips:-
~ You can replace whole chicken with chicken maryland or chicken wings for quick cooking or finger food.

~ You can use any brand of Green Curry Paste which yield about 2 - 2.5 tablespoons to marinate the chicken.



We all love the taste of this dish especially with the sweet aroma from the lemongrass which makes it very appetizing. The adding of the Lemon and juice also act as a tenderizer for the chicken and at the same time tone down the spiciness of the curry. So if you are looking for some party food ideas I suggest you could replace the whole chicken with mid-joints or drumsticks and I am sure your guests would be impress this quick and easy finger licking Thai Green Curry Roast Chicken.

Till then, stay tune for today's Photo Friday post on Cranberry and Walnut Banana Cake! Cya.

Friday, 3 February 2012

Teochew Style Steamed White-spotted Rabbitfish

Pin It
Every year before and during Chinese New Year (CNY) period you would definitely be able to see this auspicious "White-spotted Rabbitfish(白肚鱼/拜年鱼)" available at all wet market fish stalls as well as the seafood sections at major supermarkets. These fish taste especially delicious during this season and they are also big in size and comes with roes that are particularly relished too.

Last year I have shared with you a similar Teochew style recipe known as "Pan-fried White Spotted Rabbitfish With Leeks"(recipe HERE) whereas for this year it would be the steamed version which consists similar ingredients.


TEOCHEW STYLE STEAMED WHITE-SPOTTED RABBITFISH


My dad used to cook this dish and according to my mum who taught me this recipe over our phone conservation, she mentioned that in order to maintain the texture and taste of the fish it would be good if I blanched it in boiling water before steaming. (in this case the fish is half cooked and it would not release so much water during steaming which will affect the texture of the meat)

So since I wanted to achieve what my dad used to cook for us, I follow my mum's suggestion and steps to dot and surprising it works well. My steamed white-spotted rabbitfish taste almost 90% like my childhood food. Now at least I have master another traditional food in our household which might comes in handy one of these days.


(serves: 2 | Preparation: 10 minutes | Cooking: 10 minutes)

Ingredients:
2 Large White-spotted Rabbitfish(白肚鱼/拜年鱼)
2 Stalks Chinese Leek, cut into diagonally sections
2 Slices of Ginger
3 Garlic Cloves, finely minced
1 Tablespoon of Oil
1/2 Tablespoon of Oyster Sauce
50ml Water


Method:-
1. Clean and rinse the fish, cut a diagonal slit on the fish(refer to the photo stated no. 1 above) to shorten cooking time.

2. Add water to about 1/4 level of the pan and bring it to boil before blanched the fish for about 20 seconds on each side. Remove, rinse, pat dry using kitchen paper towel. Stuff the ginger slice into the stomach area(to get ride of the fishy smell) of each individual fish and set aside on steaming plate.

3. Next saute minced garlic with oil till fragrant, add in leeks and continue to fry for another 20 seconds, before adding in the oyster sauce and water.

4. Simmer the mixture over low heat for another 1 minute or so, remove and drizzle it evenly on top of the prepared fish.

5. Prepare a steamer with boiling water and steam the fish for about 7 minutes or till fish is cooked through. (can take reference from the eyes which would turn white and puffed out) Serve immediately with steamed rice or porridge.


Chinese New Year is almost coming to the end on 06 February 2012(the fifteen day) and I would be submitting my last CNY dish Teochew Style Steamed White-spotted Rabbitfish to this month Aspiring Baker #15 - Auspicious Dishes for CNY (January 2012) that is hosted by Wen of Wen's Delight.

Have a great weekend everyone! Cheers! Can't wait for our Chinese New Year Steamboat Gathering with all my foodie friends tomorrow!!!!

{Photo Friday} Pineapple Upside Down Cake

Pin It
I love to spend hours looking at food photos from either food magazines or food blogs. Upon looking at those mouthwatering photos it could actually motive oneself to try working on the recipe(s) especially those that requires simple ingredients and comes with step-by-step photos. Today I am sharing a Photo Post on a Pineapple Upside Down Cake recipe that I try from Nami's blog @ Just One Cookbook. If you have follow this blog you would remember she is also the one who inspired and taught me how to make the Japanese Steamed Cake (recipes on Mushipan).

For this 1st Photo Friday entry, I would like to share with you a delicious cake recipe that I bake from Nami's blog.


PINEAPPLE UPSIDE DOWN CAKE


Just a few days ago I saw a lot of beautiful fresh pineapples available at the wet market and on the same day so coincident Nami also shared a post on her Pineapple Upside Down Cake which she made for her husband. So without hesitate I know I must go and get hold of the pineapple to try her recipe.

Although I am don't like to eat pineapple as a fruit on it's own(because I am afraid of sour and it's tongue bite feeling) but I love it when it is used to make pineapple jam, pineapple tarts, achar(fruit salad) and etc. Thinking about it I still miss Sherie's(maameemoomoo) pineapple salad that she share with me during my last visit to her place.


Recipe adapted from Nami's @ Just One Cookbook HERE.

(Make: 8" Round Tin | Preparation: 15 minutes | Cooking: 50 - 60 minutes)

Ingredients:
1 Pineapple, (skin removed, halve and core)
150g Caster Sugar
1/2 Cup Water
86g Unsalted Butter, soften

Batter for Cake:
114g Unsalted Butter, melted and cooled
140g Plain Flour
1 Teaspoon baking powder
1/4 Teaspoon Salt
2 Eggs
3 Egg Yolks
200g Caster Sugar
1 Teaspoon Vanilla Extract

Although there is a small hiccups while preparing the caramel pineapple but overall the cake was perfect with it's soft, sponge cake like texture that tops with delicious golden pineapple slices. This is just too good for an afternoon tea-snack and I have two slices with my favourite fruit tea. If you are keen in trying out this recipe, do head over to Nami's blog and check out her step-by-step recipe on making this mouthwatering cake HERE.

Till then have a great weekend everyone! Stay tune for next Photo Friday recipe again.

ShareThis

Latest Kitchen Updates @ Cuisine Paradise



Click on the above photos or HERE for more kitchen pantry ideas.

Giveaways