Tuesday, 15 August 2017

Salted Egg Pumpkin Cake




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

Ingredients:

300 gms pumpkin, steam and mashed
150 gms rice flour
15gms tapioca flour
600ml water
50 gms dried prawns, soak and drain
5 mushrooms, soak and dice
1 tbsp minced garlic

Seasoning:

5 tbsp Knorr salted egg powder
1/2 tsp five spice powder
1/2 tsp salt
1/2 tbsp chicken powder
1 tsp pepper

Method:

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

Nyonya Laksa


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.

http://thewonglist.blogspot.sg/2011/12/my-moms-nonya-laksa-recipe.html?m=1

Friday, 28 July 2017

Starfruit Drink


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.
Starfruit drink.

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

Nasi Lemak Onigiri


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

Ingredients:

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

Method:

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

Stuffed Baked beans French Toast


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

Ingredients:

2 pcs white bread
1 piece ham
2 tbsp Ayambrand Baked Beans in Cheese
1 egg
1 tbsp milk
1/2 tsp sugar

Method:

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.
Set aside.
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.

Sunday, 9 April 2017

Bread Toast Pizza




Really simple recipe that is popular with my nephews many years ago. Ingredients are white bread and toppings are also of your choice or whatever you can find in your fridge. A great supper snack and is so easy to do.

Bread toast Pizza

Ingredients:

2 pieces of white bread
1 piece ham, diced
Green capsicum cubes
Diced pineapples
4 tbsp Mozarella cheese

Sauce: 2 tbsp tomato sauce/ ketchup
1/4 tsp meat curry powder

Mix tomato sauce and curry powder together.

Method:

Spread tomato sauce onto bread and spread with mozzarella cheese.
Topped with ham, capsicum and pineapples.
Spread with mozarella cheese.
Bake in a preheated 180° oven for 10 mins or more depending on your oven temperature.
Serve while pizza is hot.

Sunday, 19 March 2017

Soya Sauce Fried Beehoon



This is a simple fried beehoon breakfast dish. You can find this at coffee shops selling economical fried beehoon and fried noodles. For just $1 you can have a packet of kosong fried beehoon, unless you add extra ' liao ' like luncheon meat, fried egg or veggies. But I always like mine kosong.


Soya Sauce fried beehoon

Ingredients:

200gms beehoon, soak in tap water for 20 mins
50 gms taugeh
1 tsp minced garlic
1 knorr ikan bilis cube dissolved in 200ml warm water
2 tbsp light soya sauce
2 tbsp cooking oil or lard

Method:

Heat up oil in the wok and add in garlic and fry till lightly brown.
Add in the drained beehoon and fry for a minute.
Throw in the taugeh and give it a toss.
Drizzle the soya sauce at the sides of the wok and continue frying for a  minute.
Slowly add in the ikan bilis stock and toss the beehoon with a pair of chopsticks.
Do not add in all the stock or the beehoon will be soggy.
When you think the beehoon is soft enough stop adding the stock.
Combine well and serve fried beehoon with fried sesame seeds on top and sambal chilli on the side.