Sunday, 10 September 2017
This recipe is a collaboration with #Ayambrand. The trend of Ondeh Ondeh term food is on the rise. So I chose this recipe. Ondeh Ondeh pancakes is a nice change from the normal breakfast of bread. So yummy with a drizzle of the Gula Melaka Caramel.
Ondeh Ondeh Pancakes
150 gms self raising flour
30 gms sugar
150ml coconut milk + pandan juice
20 gms melted butter
1 tsp baking powder
Pandan paste for coloring, optional.
Whisk the coconut milk, sugar, egg and melted butter till combined.
Add in the flour and stir till mixture is smooth.
Heat up a nonstick pan.
Spoon 1 tbsp batter onto the pan and let bubbles rise to the top of the pancake and the edge is brown.
Flip pancake over and cook until brown on the other side.
Continue with the rest of the batter.
Serve ondeh ondeh pancakes with the gula melaka coconut and a drizzle of Gula melaka caramel.
Gula melaka coconut
100gms grated white coconut
100 gms gula melaka
2 tbsp water
Cook the gula melaka with the 2 tbsp water till gula melaka is melted.
Strain mixture. Transfer mixture to a pot and add in grated white coconut.
Fry till coconut is dry.
Gula Melaka caramel
100 gms gula melaka
1 pandan leaf
30 ml coconut milk
25 gms butter
1/2 tsp salt
Boil gula melaka till thickens.
Remove pandan leaf.
Turn down fire then add in coconut milk, melted butter and salt.
Keep stirring till it thickens.
Cool before use.
Friday, 8 September 2017
Instead of the boring Hor fun sauce, I added Woh Hup Black Pepper Sauce to cook Black Pepper Sauce Hor Fun. The sauce was so yummy that I even lick the plate clean.
Black pepper Hor Fun ( serves 2 )
250 gms broad hor fun
1 tbsp light soya sauce
100gms sliced pork, marinade with 1/4 tsp salt, pepper and 1/2 tsp tapioca flour
4 cooked prawns
2 stalks of chye sim, blanched
1 tsp minced garlic
1 tbsp tapioca flour mix with 2 tbsp water, for thickening
3 tbsp Woh Hup Black Pepper Sauce
Heat up 1 tsp of oil in a pan. Fry the hor fun evenly with the light soya sauce for a minute.
Fry the garlic with a tsp of oil till light brown.
Pour in the 400 ml water. When the water comes to a boil add in the 3 tbsp Woh Hup black pepper sauce.
Stir to combine and add in the pork slice when the gravy starts to boil.
Let the pork cook in the gravy for a min or two.
Gradually stir in the tapioca flour mixture to thicken the sauce to your desired consistency.
Transfer the fried hor fun to a plate and pour sauce over.
Add the prawns and blanched chye sim to the hor fun and serve with cut red chillies if desired.
Tuesday, 15 August 2017
Salted egg theme food is a trend these days. Recently I saw this Knorr, salted egg powder product at NTUC and decided to buy and try cooking with it. I had a pumpkin in my fridge and decided to try making Salted Egg Pumpkin Kueh with the salted egg powder. Here's my Pumpkin Kueh with salted egg. Try it and tell me how it taste.
Salted Egg Pumpkin Kueh
300 gms pumpkin, steam and mashed
150 gms rice flour
15gms tapioca flour
50 gms dried prawns, soak and drain
5 mushrooms, soak and dice
1 tbsp minced garlic
5 tbsp Knorr salted egg powder
1/2 tsp five spice powder
1/2 tsp salt
1/2 tbsp chicken powder
1 tsp pepper
Mix rice flour and tapioca flour with the 600ml water.
Leave aside for 30 mins to 1 hour.
Heat up 2 tbsp oil in a pan and add in minced garlic.
Add in the dried prawns and fry till fragrant before adding in the mushrooms.
Fry to combine and add in seasonings.
Stir well and add in the mashed pumpkin.
Let mixture comes to a boil and add in rice mixture.
Lower the fire and stir the mixture till thick.
Transfer mixture into a 7 inch round tray and steam for 30 - 45 mins.
Let Pumpkin Kueh cool before serving.
Monday, 14 August 2017
I wanted to cook Nyonya Laksa and Google for the recipe. Found this recipe from Russell Wong. In future when I want to use this recipe again I will use half the ingredients stated in his recipe. I am left with a bowl of rempah, as I feel that it is not a good idea to add all the rempah into the liquid. If I add in all the rempah the Laksa gravy will be very thick. I am not going to make any changes to his recipe. So here is the link. The above photo is my Laksa dish using his recipe.
Friday, 28 July 2017
This is an Old school drink that I was craving for so many years. I had this drink from a drink stall along Northtumberland Road, Farrer Park when we use to live at Race Course Road. Now it's really hard to find this drink so I decided to DIY. My sister gave me a 👍👍👍👍 for it. Add sng buay for a more intense flavour. This awesome drink will let you take a walk down memory lane.
4 starfruits, sliced.
Add in 1 tsp salt and leave aside for an hour.
After an hour spoon salted starfruit
into a sterilized bottle and leave at room temperature for a day.
Next day Cook sugar syrup, 300 gms sugar and 500 ml water and let it cool. Then pour into the starfruit and leave aside for a day.
Then store in the fridge.
After a few days, pour out the liquid add in warm or cold water to consume.
Add ice or not water according to your taste.
When you finish up all the liquid you can add in a second round of sugar syrup to the starfruit and leave it for a day or two before consuming.
Note: Add some sng buay or salted sour plums for extra flavour. I find that adding sng buay gives the starfruit drink a more intense flavour.
Tuesday, 4 July 2017
This recipe is inspired by a 7 Eleven product. It sounds weird but wait till you try making your own Nasi Lemak Onigiri. It's a far cry from those you get at 7 Eleven and much much tastier. I saw a video online that mixes hard boiled eggs, chopped fried ikan bilis and peanuts into the rice. I am only adding in chopped fried white baits and fried peanuts. I like it and I am sure you would, too.
Nasi Lemak Onigiri
1 cup Japanese rice
1 cup thick coconut milk
1 pandan leaf
1/8 tsp salt
50 gms chopped white baits and fried peanuts
2 tbsp sambal chilli for brushing
Wash the rice and add in the coconut milk and pandan leaf and cook rice in a pot.
When rice is done. Fluff it up and let it cool for a minute.
Add in the chopped ingredients and mix well.
Shape rice into triangles and set aside. This recipe makes 4 medium onigiris.
Heat up a frying pan and grease with a little oil.
Brush the Onigiri with the sambal chilli and grill till crispy.
Carefully turn the Onigiri to the other side and grill till crispy.
Serve Onigiris hot when it is crispy outside and soft inside.
Monday, 17 April 2017
I had this fibreloaded breakfast yesterday morning. These are really delicious and perfect for breakfast. All these ingredients are easy to find in your pantry. Baked beans are not only for eating straight from the can but can be transformed into yummy recipes.
Baked beans stuffed French Toast
2 pcs white bread
1 piece ham
2 tbsp Ayambrand Baked Beans in Cheese
1 tbsp milk
1/2 tsp sugar
Place the ham on 1 piece of white bread.
Spoon the baked beans in the centre.
Cover with the other piece of bread.
Use a toothpick, break into half and poke into 2 corners of the bread to prevent the bread from separating while frying.
Crack the egg into a plate and add in sugar and the milk.
Mix well. Dip both sides of bread into the egg mixture.
Heat up a frying pan, add in 1 tbsp of butter.
Carefully transfer bread to pan and fry till golden brown on both sides.
Remove toothpicks and serve with a sunny side up egg for a fibre loaded, delicious breakfast.