Monday 27 February 2012

Homemade Muah Chee In 15 Minutes

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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.


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)

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

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

Hakka Abacus Seeds - 客家算盘子

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.

Thursday 16 February 2012

{Happy Call Pan Version} Apple Upside-down Cake

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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.  

(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)

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

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.

~ 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 for more details. All photos and related information above are extracted from the press kit of MSL Singapore and Burger King Singapore.