Thursday, February 27, 2014

'Heong Dei Mei' With Fresh Water Prawns & A Giveaway

Hubby bought a few kilos of live fresh water prawns on our last trip travelling during the Chinese New Year, at Tanjung Tualang, Perak state. Tanjung Tualang is a very small town and large fresh water prawns is  the main attraction of this area. These prawns are widely breed since many years ago at most of the abandon tin mining area. These fresh water prawns are actually hubby's fishing bait. hehe..... However, there's still some dead ones after a long distance travelling. He doesn't mind I used some of them. I have to plan wisely cause only limited prawns I have in hand. It actually reminds me of using it on 'heong dei mei' (in cantonese) or 'xiang de mee' (in mandarin). Whereas, both brings the meaning as fragrant deep fried vermicelli  hidden below. Well, I guess the pictures says it all ! :o)

These are the fried vermicelli that I made my own. I used roughly about 400gm vermicelli for frying. Slightly loosen the vermicelli and then fry them over high heat till nicely expend.

This vegetable is called as aromatic celtuce under the lettuce family. I love it stir fried especially with fermented bean curd or 'fu yu'. Since I was out of other green vegetables, I'll try this on my vermicelli.

(Recipe serving 3-4 persons)
Ingredients for prawns gravy :
3 cups  water
10 pcs  fresh water prawns, trimmed
1 small fish cake, cut small (optional)
salt & pepper to taste (I used 1/3 tspn salt)
1/3 tspn  vegetables granules
1 egg, roughly beaten
2 TB  chopped garlic
some aromatic celtuce leaves, cut small (as desired)
*thickening : 3 TB  water mixed with 1 TB  tapioca starch

Method :
(1) preheat frying pan or wok with 3 TB cooking oil, then stir in garlic and saute till fragrant (lightly brown).
(2) add in prawns & any other meat, cook till the prawns turned red.
(3) now, add in water, salt & pepper and vegetables granules, and bring it to boil over high heat.
(4) finally, stir in celtuce & thickening, let to cook for about a minute over medium heat or till the gravy became slightly thicken.
(5) off the heat, add in egg and let to stand for 2 minutes before stirring the gravy.
(6) now, pour gravy over to the serving plate with fried vermicelli and serve hot.

Hmmm...mmm..... I really enjoy having it hot especially while the fried vermicelli still crispy crunch. It tasted so scrumptious. But of course, the fried vermicelli will turned soft quite fast due to its rapid absorption efficiency and that is why more gravy is recommended. My family can easily finish off one kilo of vermicelli in one round. I could say its quite addictive. Hope you guys will love it too ! Enjoy.

Now, before ending this post I have a little gift to four(4) of my lucky worldwide readers on behalf of NuNaturals. All you need is just leave a comment here on this post with your contact address or email, effective from today till 10th of March 2014. The lucky winners will receive ( 1 ) one bottle of each of the Lemon / Cherry Vanilla / Peppermint Flavored Stevia Liquids, PLUS a 50 pkt box of our NuStevia White Stevia Powder packets from NuNaturals.

And for My Little Space readers, you will also receive a 15% discount on your entire online order at NuNaturals by just entering My Little Space discount code BLG0614, effective till 30th June 2014. Free shipping to the continental U.S. on all orders exceeding US$35.00 after discount.

Wishing you guys the best of luck !  

Friday, February 21, 2014

Sugee Pound Cake With Strawberry Sauce Topping

2014 Chinese New Year is a very special year other than celebrating the western & eastern Valentine's day the same day, On this year, I finally be able to celebrate it with my eldest aunt (my dad eldest sibling)  & her youngest son, my cousin brother & his family. They normally drop by on the 3rd day of every New Year but this year they came early. It was so nice to have them around on this special day. As the Chinese says "the more joining in the family the merrier". My cousin brother gifted a sugee cake he bought from KL. This is my first time ever tasted a smooth & soft kind of sugee cake. The smell of condensed milk is simply unforgettable. The cake is really moist. And finally, something actually inspired me to bake out of my oven so desperately. Its unlike any other sugee cake I've seen at the website whereas only sugee flour is used. However, I'll skip the condensed milk for this recipe and will soon make one with condensed milk for comparison soon after.

On the other hand, as a special surprise, I received a package from NuNaturals one day before Valentine's Day, They sent me some new products included NuNaturals Cherry & Cherry Vanilla Flavoured Liquid, NuNaturals Lo Han Supreme Liquid and NuNaturals Oat Fiber for sampling. Lo Han Supreme Liquid is the most interesting one that I found in the package. The pleasant tasting of this Lo Han  is actually came from Lo Han Guo or Monk fruit. Wow...Can't wait to try them soon. Thanks so much NuNaturals for sending me such interesting products.

And here's what I did.
Ingredients :
250gm   butter, softened
250gm  sugar
7  egg yolks
170ml  full cream milk
5 drops  NuNaturals Cherry Stevia 
1/4 cup  almond mealed
350gm   all purpose flour
250gm   sugee flour/semolina flour
2 tspn    baking powder

(B) 7  egg white, whisked till stiff & foamy

(C) 1 cup   strawberry sauce for topping

Method :
(1) for ingredients (A) mix together flour, sugee flour & baking powder. stir well.
(2) now, cream butter & sugar till pale then slowly beat in egg yolk one at a time till well combined.
(3) then stir in flour mixture & milk alternately till everything well combined.
(4) finally, add in almond mealed & vanilla drops and mixed well.
(5) now, fold in ingredient (B) in three batches till everything well combined.
(6) pour batter into two separate 3x3x9" baking tray lined with parchment paper.
(7) spread the top with strawberry jam and bake at preheated oven 170'C for about 50-60 mins.or till set.

The one my cousin brother bought was a blueberry topping sugee cake. I used strawberry instead. It looks great eventhough the festive season already over. haha..... Cause the Chinese believes that RED will brings good luck & fortune.

Finally, the cake is ready for slicing. Just couldn't wait any longer to give it a bite !

Emmm...... The texture of this cake is beautiful but a bit dense. Still feels like something is missing.... yeah.... the condensed milk !  By the way, stay tune for some lovely giveaway after this. Enjoy & have a great day guys.

Tuesday, February 18, 2014

Valentine's Day + Chap Goh Mei = LOVE

Wow..... what a coincidence! This year the western Valentine's Day is fall on the same day as 'chap goh mei', the Chinese Valentine's Day or the end of Chinese New Year celebration, the 15th day ! It only happened many many years in a lifetime and it happened to be on the year 2014. Or maybe some feels heavy when it comes to decision making whether to celebrate this special day with the other half or with their families, especially for the unmarried couples who are living far apart. Hopefully, this day won't brings trouble to you too !!!! hahaha..... While I personally think still families come first. For married couples, we often celebrate it at our in-laws' place and for the unmarried ones, where they will have to celebrate it with their own families. Its not only the tradition, its also the respect to our elderly.

I am unable to make anything special this 'chap goh mei' but still trying to make some tang yuan for my kids on the following day cause its my boy special place in order some time ago, filled up glutinous rice ball. Last year, I made him peanut butter fudge tang yuan with lemongrass sweet soup and this year I'm trying the green tea with red bean paste tang yuan with ginger sweet soup. I like it really spicy so added in quite a lot of ginger....luckily it works out pretty well with green tea. I also added in some homemade rose flavour tapioca jellies. 

Ingredients for green tea tang yuan :
300gm  glutinous flour
1 TB   gren tea powder
100ml   boiling water
200ml   warm water

*150-200gm   red bean paste (divide into 5gm each)

Method :
Mix together glutinous flour & green tea then stir in boiling water, following by stirring in warm water till form soft & smooth dough. Knead well then divide into 10-12gm each. Cover with damp tower. Then wrap red bean paste with green tea dough and form into balls.

Ingredients for ginger sweet soup :
7 cups  water
2 stick sugar cane sugar
2-3 knob  ginger, roughly smashed

Method :  Refer here for full recipe.

It always an excitement whenever you're trying something new at home. You know what I mean !!! I really fond of green tea and this came up just wonderful. Very delightful with the hint of ginger soup and the surprise rosy flavour tapioca jellies turned out just lovely. My boy not such a big fan of green tea but he didn't make a single complaint on this. So, I think this is a winner to ME. hehe.....


Sunday, February 9, 2014

Kuih Bingka Embon Indonesia

Its the 9th day of the Chinese New Year, its the big day for the hokkien and too called as 'bai tian gong' day meaning prayer made specially to the Jade Emperor in heaven on this day. Further stories can be found here. 'bai tian gong' is normally held on the 8th day midnight, just like Chinese New Year celebration. I am cantonese & hubby is hakka, so we didn't celebrate it. We didn't joined any of our friends caused too tired to stay awake late at night....probably the sign of getting old huh! haha..... Hubby & I actually just came back from our camping trip 2 days ago. And I am now busy tidying and so much more to do at home. I'm also busy making us some homecook meal as well and managed to bake a cake yesterday. Its an Indon bingka embon, which also called as bika embon. This lovely Indonesia kuih or cake looks just like our old fashion steamed Ma Lai Go & here..But the used of coconut milk & tapioca flour makes it so much tastier and fragrant.

And here's what I did.
Ingredients :
For starter dough
110ml water
1 tspn  sugar
80gm  all purpose flour
1 TB + 1/2 tspn   yeast
(mix well and leave to rest for an hour or till double in size)

For main dough
3 pandan leaves
1 stalk  lemongrass, cut & roughly pounded the edge
350ml  coconut milk
30gm  butter
250gm  sugar
120gm  tapioca flour
6 eggs
a pinch of salt

Method :
(1) heat coconut milk & salt together with pandan leaves & lemongrass till fragrant without boiling it, then add in butter and remove the leaves & lemongrass, leave to cool.
(2) once the starter dough is ready, beat in sugar till well combined.
(3) then beat in eggs till light and follow by tapioca flour & alternately with coconut milk mixture, beat slow till well mixed.
(4) now, pour batter to a greased 9" tray and set aside to ferment for 2-1/2 hours.
(5) once its ready, bake at preheated oven 180'C for 15 mins (cover the top with aluminium foil loosely) then lower to 150-160'C for another 50-60 mins or till brown (without the aluminium foil).
(6) leave to cool before slicing.

Oh man, I really addicted especially the top golden burnt crust. Its super tasty good !

This cake is actually not thick enough to transform into a better looking honeycomb. As this is the result from the used of 9" baking tray. I think 7" tray should works better. Somehow, sago flour is used on some bika embon recipe as well and many may requested only egg yolks. Guess, that's make such a different causing a magnificent texture to be formed. Hopefully, will be able to try the other recipe soon. Enjoy guys & have fun !
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