Monday, January 30, 2012

Stir Fried Butter Mushroom Salad ~ Side Dish

Hey, Happy Chinese New Year everyone! It's the year of DRAGON. My year of birth is Rooster but I called myself a Pheonix. lol! HAHAHA.....Dragon & Pheonix are both best friends. So, I think this going to be my lucky year. kekeke.... This picture was actually taken while I'm on my way to visit my childhood 'kampung', after leaving for 30 years. The whole place has gone. The only houses left was located 2km away from my childhood 'kampung'. My younger brother was so surprised when he saw it cause we used to buy tidbits from that corner shop when our school bus stopped by to wait for the railway . to reopen.

If not mistaken, these shops are about 50 years old or more. Just imagine that! I am so regret  for not taking the Malay 'kampung' houses' pictures. The 'kampung' houses from the North is slightly different from the South. They are much taller and very classy.

After a few days travelling, I am totally exhausted. And I still have to cook. Don't like eating out during this time of the year. Besides, all the restaurants don't serve simple food. They only prepare expensive festive food range and tired of having fast food as well. So, I have made a quickie meal for everyone. Here's what I did.

Ingredients :
2 pkts  white beech mushroom, cut into bite size
1 green bell pepper, diced
2 tomatoes, cubed
2 tbsp   butter
salt to taste
some chopped garlic (optional)
a dash of crashed black pepper
*thickening : 1 tspn  tapioca starch + 2 tbsp water

Method :
(1) preheat frying pan and melt butter.
(2) stir in mushroom and bell pepper, saute till cooked (about a couple of minutes). At the mean time, the mushroom will produce some juices.
(3) add in thickening and off the heat, stir till thickened.
(4) finally, mix together tomatoes & mushroom and serve with main course or anything as desired.

For the quickie pan fried satay chicken, you can refer here and for the rice refer here. And dinner is ready within an hour. How lovely is that! Anyway, I am here wishing all the very best and enjoy this festive season with a total joy....with loads of fun & laughter! Bless you.
I'm sending this to Suresh & Shaz @ Muhibbah Malaysian Monday.
(side dish, mushroom, salad )

Friday, January 20, 2012

Vegan Carrot Cake With Creamy Frosting

Another challenging baking without eggs! Yeap, it's a vegan carrot cake. How often does people bake without eggs! Some even said baking without egg is totally insane. Honestly, cake made of eggs is much lighter of coz but cake without eggs is as good though. Besides, saving you quite a bit of money. *wink* :o) I have actually made a few vegan cakes for the coming celebration. It is definitely a big changed compare to other years cause I used to make cheesecake or butter cake. This year  my family members also requested for cheesecake but I made them vegan cake instead. haha.... Hopefully, they don't give me that disappointed look!

Ingredients :
3 cups  all purpose flour
3/4 cup  sugar
2 tspn  baking powder
1 tspn  baking soda
1/2 tspn  salt
1/2 tspn mixed spice
1/2 tspn  cinnamon powder

1 cup  corn oil
1 cup  fresh orange/lemon juice
2 tbps  vinegar
2 cups  grated carrots

1/2 cup  raisns
1 cup  roasted walnut, roughly chopped
1/3  cup  candied nutmeg, chopped

Method :
(1)  combine ingredients (A) into a big mixing bowl, mix well.
(2)  beat together ingredients (B) and then stir into (A) mixture till well combined.
(3)  lastly, add in ingredients (C) and mix well.
(4)  pour batter to a 9" tray lined with grease proof paper and bake at preheated oven 175'C for about 45-50 mins.
(5) once done, leave cool and then spread on desired frosting.

Ingredients for Vegan frosting :
113gm    margerine
1-1/2 cup  icing sugar
25ml    lemon + lime juice
one lemon zest
(beat together all ingredients till nice & fluffy)
# Double up this recipe if you want to spread a double layer cake, or you may use a smoother frosting recipe from here.

Sooooo...what do you think???? Does it look as good as those common carrot cake? Well, here's a very important tips I wanted to share with you guys. Remember, always keep your vegan cake refrigerated before serve or before frosting. It will keep the texture of the cake in good shape. I usually refrigerate it overnight. Hope you all will like it too!
( vegan, cake, desserts )

Tuesday, January 17, 2012

Sweet Glutinous Noodle Soup

Are you looking for noodles here??? Sorry, these are no wheat flour noodles but glutinous flour noodle. Why I'm calling them noodles? There was a time, I saw an old lady making noodles in this way. I'm not sure if it is her traditional way of making the noodles or it's her own creation. I was very young then. Never ask!

So, instead of making the savory noodle, I've made the sweet ones. This is actually a recipe which is similar to 'tang yuen'. Just wanted to try something different today. Something fancy! And here's what I did.

Ingredient for boysenberry dough :
1 cup glutinous rice flour
2 tbsp boysenberry puree
70ml lukewarm water
(combine all ingredients and mix to form a soft dough)

Ingredients for black sesame dough :
1 cup glutinous rice flour
2 tbsp black sesame powder
90ml lukewarm water
(combine all ingredients and mix to form a soft dough)

*Divide dough into four(4) portion. Roll each into oblong shape and then slicing into small bite size.

Ingredients for Sweet Soup :
2L water
3 pandan leaves (screwpine leaf), rinsed
200gm sugar cane rock sugar
handful of dried longan

Method :
(1) combine all ingredients in a big pot and boil them over medium heat untill dried longan became soft.
(2) next place in all the well shaped dough and let it boil over high heat.
(3) off the heat immediately, once all the glutious dough floating on the surface.
(4) do not cover the lid, let it cool slowly.

You know what! The texture of this shape is actually really nice...really smooth...chewy and am loving the sesame ones. Really yummy! I'm going to make this on the coming New Year eve but in round shape, of coz. Round in Chinese meaning perfect, full and all well. Besides of these two flavour, probably will add in  more.... Hope you guys will have fun too! Enjoy.
I'm sending this to Suresh & Shaz @ Muhibbah Malaysian Monday.

Friday, January 13, 2012

Taiwan Pineapple Cake

These are NO store bought Taiwanese Pineapple! These are 100% homemade Taiwanese pineapple cake. They're all nicely wrapped and ready to be sent out later on. :o) Any of you have yet tried Taiwanese pineapple cake before!!!! Then you should give this a go. The cookie crust is nice & tender, exactly like one of those store bought ones. At the same time, not forgetting to thank the person whom gifted me this lovely mini size mooncake mould. Simply adored it! The shape is very pretty. Thanks, dear.

So, here's the recipe.
Ingredients for dough :
300gm   butter, softened
100gm   sugar
2 eggs
300gm   all purpose flour
1/2 tspn  baking soda
50ml   water

*Homemade pineapple fillings

Method :
(1) combine flour and baking soda in a big bowl, set aside.
(2) in another bowl, add together butter, sugar and eggs then beat till well combined.
(3) now, stir the butter mixture into dry ingredients and mix well.
(4) finally, add in water little by little till well combined and set aside for 30 mins.
(5) divide pineapple filling into 10gm each and dough into 30gm each.
(6) wrap fillings with dough and seal nicely, both the dough & filling are very soft so must handle with care.
(7) then slightly coat dough with 'koh fun' (cooked glutinous rice flour) and stamp each with a mould or any shape as desired.
(8) bake them at preheated oven 150'C for about 20 mins.

It turns out just the way I want it! The colour looks just fine, lightly brown.

And the fillings fit in perfectly too! I tried double up the filling but it doesn't came out right. Then have to go back to 10gm again. Whateverso, I bet you won't stop at one. I ate three in one go. HAHAHA..... Enjoy & have fun, guys!
( taiwanese cuisine, snack, pineapple, cookies )

Thursday, January 12, 2012

Taiwan Pineapple Jam Filling

Anyone of you love eating Taiwanese pineapple cake???? I think most of you love it as much as I do. Yeah, just because of that I am exhausted making this pineapple jam again. certainly need loads of patience on this one, other than red bean paste & lotus paste. Have you realized that Taiwanese pineapple cake fillings taste slightly different from ours. Ours here is tangy but their filling is light & sweet. That's because they're combining both winter melon & pineapple in making the jam. So, here's the recipe.

Ingredients :
2  large pineapple
1 large winter melon (about 2.5kg)
400gm   sugar
1 tspn   salt
200gm   maltose
1/2 cup lime juice
1~2 cinnamon sticks
8 pcs  clove
(1)  cut pineapple and winter melon into small chunks.
(2) blend the first batch of pineapple together with lime juice, then pour half of it out to a large pot.
(3) continue blending winter melon & pineapple with the remaining juices, in few batches.

(4) once it's done, gather all the ingredients into a non-stick pot and bring it to boil. And keep stirring it constantly.

(5) it took roughly about one and a half hour to cook till became dry and thick.

The pineapple jam filling will look something like this. It won't fall off easily even if you place it the other way round after cooked. It looks even better after cooled. OK now, stay tune for the upcoming pineapple cake.

Tuesday, January 10, 2012

Sweet Potato ~ The Chinese Gnocchi

Still remember the Hakka Abacus Bead I made before this! Actually, this is another version of it. Instead of using mashed taro, I'm using mashed sweet potato. Compare to mashed taro, mashed sweet potato is much softer especially the one in orange colour but not the yellow ones. What I'm making today is much quicker and easier compare to the Abacus Bead shape. No need to spend long hours rolling each of them. That what I love about. hehe.... Come on, lets join me.

Ingredients for sweet potato dough :
300gm   sweet potato, mashed
1/2 cup  warm water
200gm    tapioca flour
1 tbsp    wheat starch/tung fun
*extra tapioca flour

Method :
(1)  stir half of tapioca flour into mashed sweet potato till combined.
(2)  then add in water little by little alternately with the remain flours.
(3)  knead dough till smooth and if it is still a little too soft, add more tapioca flour cause mashed sweet potato is moist & softer than mashed taro.
(4) once it's ready, divide dough into smaller portion and roll them up like s rope.
(5) arrange all prepared dough onto a tray, then steamed for 20-25mins over high heat.
(6) finally, leave completely cool before used.

The steamed sweet potato should be looking like this....gluey, chewy and shinny. Caution : Never ever put your hands on them while it's still hot. It is really hot & quite sticky too. But don't worried, you can easily pull them out once it's totally cooled off. Cut each into small bite size and it's ready to go to the WOK.

Ingredients :
1 carrot, cut into fine shreds
2  dried mushroom, soaked & thinly sliced
100gm   coriander, cut into 1"
70gm  dried black wood ear/fungus, soaked & sliced into fine shreds
2 red chilies, thinly sliced
handful of fresh ginger shreds
*cooked sweet potato dough, cut into bite size

Seasoning :
2-1/2 tbsp   vegetarian oyster sauce
2 tspn   light soy sauce
a dash crushed black pepper
1/2 cup water
*you may use a bit of Shaoxing wine (optional)

Method :
(1) heat the wok, add in enough cooking oil/sesame oil and stir in ginger, fry till fragrant.
(2) then stir in wood ears and mushroom, saute for a few seconds.
(3) now, add in all the seasoning and let it simmer for a couple of minutes over medium heat.
(4) stir in the cooked sweet potato dough and let it simmer for another few more minutes or till the gravy became thickened.
(5) off the heat, then add in the remain ingredients and stir to well combined, serve warm.

Well, may be you can try this out on the coming Chinese New Year. Instead of making the taro version every time, you need a brand new makeover. I mean the food NOT you!!!! haha.... Honestly, I think myself need a total makeover as well. I can't remember when is the last time I used lipstick or eye shadow. And don't even know where I'm keeping them or are they already expired! Muakaha....  Anyway, hope you guys will love this Chinese gnochi.
I'm sending this to Shaz & Suresh @ Muhibbah Malaysian Monday.

Sunday, January 8, 2012

Steamed Sweet Potato Kuih~ A Better Version

Oh my goodness! I have finally found the perfect recipe of my favourite kuih. (clap clap clap!) I've been searching high and low for the kuih recipe that I'm craving for, ever since I have my first bite on it. And finally decided to try Lena's Pumpkin Kuih recipe out, which she made quite some time ago. Thanks Lena for sharing it! But still I think the kuih is too soft to handle even after cooled. So then I tried to add a little of this and that....Errr.......probably Sir Einstein is laughing at me right at this moment (at the other side of the world)! haha.... Oh dear, Kristy Kristy, what are you doing?

And here's the result of my little this & that!!!!
Ingredients :
500gm   sweet potato/pumpkin, mashed
200gm   sugar
300gm   tapioca flour/starch
50gm     wheat starch/tung fun
300ml    coconut milk
150ml    water

Method :
(1) combine together tapioca flour, tung fun & sugar in a big mixing bowl.
(2) now stir in coconut milk & water,. mix to combine.
(3) next, slowly stir in mashed pumpkin till well mixed.
(4) pour batter to a preheated 9" tray with oil coating, then cover loosely with a piece of aluminium foil.
(5) finally, steam for 40mins over high heat.
(6) leave cool completely before slicing it by using a plastic cutter.

I'm using a 9" tray for this but the kuih will look taller if you are using an 8" tray. This recipe doesn't fit in a 7" tray pan. So forget about it! Always remember, only slicing the kuih after it is completely cooled. So that you can easily pull it out from the tray. The kuih should be very springy.

Oooo....don't you love the look of this chewy kuih!!!! I am totally in love with it. I've tried both pumpkin and sweet potato and they both taste just as good. Slurppppp..... Other than that I am dedicating this recipe  to a dear friend, Diane M. Chan. Hope you will love it.
I am sending this to Suresh & Shaz @ Muhibbah Malaysian Monday.
(kuih, desserts, asian cuisine, )

Sunday, January 1, 2012

It's 2012! It's A Vegan Banana Cake

HAPPY NEW YEAR TO ALL! Simply unbelieveable. It's already 2012 and I finally managed to put up a post just right on time. Horay! Oh boy, this is just so cool. We're celebrating New Year here right at this moment but still many more countries are waiting for the count down. I bet they're getting truly excited. As always, it's the tradition for me to wait till exactly at 12.00 in the morning to make a wish before it turns  12.01am. So, it needs to be quick. HAHAHA..... And one of my many wishes is still WORLD PEACE &come first. Life will be better if without war. After all, still FOOD & Water is the most important stuffs in our lives. I don't wish to see if there's one day you have billions of dollars and you can't buy food & water or even clean AIR anymore! So, for a good start. I'm learning one of the many vegan baking. It's a vegan banana cake. Vegan is something that is vegetarian and non-dairy products are used. Pretty challenging though but I love it. So, here we go.

Ingredients :
3 cups   all purpose flour
2 tspn   baking powder
1 tpsn   baking soda
1/2 tspn  salt

1-1/4 cup  sugar
223gm   margerine, melted
1/2 cup  soy milk
3 tbsp    white vinegar
1 tspn  vanilla extract
3 cups   banana, mashed

*300ml  non-dairy whipping cream, whipped
  1 cup  roasted coconut shreds

Method :
(1) combine all ingredients (A) into a big bowl and stir well.
(2) in another bowl, mix in all ingredients (B) and beat to combine.
(3) next, slowly stir in ingredients (A) into (B) by hand mix.
(4) pour mixture over to a lined 9" tray and bake at preheated oven 175'C for about 40-45mins.
(5) once it's done, leave to cool completely before spread on the whipped cream & top with shredded coconut.

Ta....Da..... Just as simple as this! Don't you think it looks even better than the common banana cake? The cake looks so tall & well risen. And the best thing was NO-Dairy products are used.

The cake tastes very very delicious. It is totally packed with banana....almost every single inch of it! And the texture is as soft. This is pretty addictive. I need to make more vegan baking after this. And hope you too!
 (vegan, cake, banana )
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