Tuesday, 17 October 2017

Soon Kueh

Bought a jicama from wet market 2 weeks ago. Better cook it before it rots. So made Soon Kueh for lunch/ dinner. Soon Kueh is a Teochew steam snack made from rice flour and tapioca flour
. The filling is a jicama or Mangkuang, carrot and dried prawns Stir Fry. Taste awesome with sambal chilli and sweet sauce.

Soon Kueh

190 gms rice flour
80gms tapioca flour
1 and a half cups water
1/4 tsp salt
Oil for greasing the soon kueh

Method: Mix rice flour and tapioca flour with the salt. Pour in 1 cup of water and mix well.
Pour 1/2 cup of water into a pan and bring to a boil. Add in the flour mixture, stirring with a wooden spoon till the mixture thickens into a dough.
Transfer the dough onto a table top and knead the dough with 2 tbsps of oil until smooth.
Knead the dough thinly and cut out circles. Fill the circle with turnip filling. Brush the soon kueh with oil and steam for 10 - 12 mins.

Filling: 1 kilo turnip/mangkwang (jicama), skinned and cut into strips
1 carrot, cut into strips
50 gms dried prawns (soaked and drained)
1 tsp light soya sauce
 1/2 tsp pepper
1/2 tsp minced garlic

Method: Shred the turnip finely and drained away the water.
Heat up 1 tsp of oil in a pan and fry the minced garlic, add in the dried prawns and fry for a min. Then add in the turnip and mix well with the dried prawns together with the soya sauce and pepper. Pour in 100 ml of water and cook till soft. Add salt and some sugar to taste. Cool before use.

Wednesday, 11 October 2017

Sweet and Sour Fried Tomato Egg

 This recipe is a collaboration with Dancing Chef. I used Sweet and Sour Paste to cook this dish instead of using ketchup. Tastewise, not bad using this premix paste to cook this dish.

Sweet and Sour Tomato Fried Egg


2 tomatoes, cut into cubes
2 eggs, beat with 1/4 tsp salt and white pepper
2 tbsp oil
75ml water
3 tbsp Dancing Chef Sweet and Sour Sauce / 3 tbsp ketchup
1 tsp cornflour in 1 tbsp water, for thickening

1 spring onion, chopped


Heat up 1 tbsp oil in a wok.
Pour in the beaten egg and stir till egg is cooked.
Dish up for later use.

Heat up 1 tbsp oil and stir fry half of the chopped green onion till fragrant.
Add in the tomatoes and fry till juices oozes out.
Add in the Dancing Chef Sweet and Sour Sauce / ketchup and water.
Stir to mix well.
Taste sauce, add sugar and salt to taste.
Add cornflour solution little by little to get a runny sauce.
Add in cooked eggs and stir well. Dish up and garnish with the remaining spring onions.
Serve hot with rice.

Saturday, 7 October 2017

Sambal Pau

A Malaysian favourite snack. Sambal Pau with an Sambal Chilli Ikan Bilis filling. Really Sedap and Shiokalicious. Really sedap with the crunchy cucumber slices.

Sambal Chilli Sambal Pau

Ingredients for Pau ( makes 8 mini paus)

200 gms plain flour
100 - 140 ml water
30 gms butter
1 and a half tsp yeast
1/2 tsp salt
2 tsp sugar


Sift flour and salt into a mixing bowl.
Add in sugar and yeast.
Slowly add in the water, I used only 100 ml water
Gather into a dough and add in the butter.
Knead into a smooth dough.
Leave aside till double in size.
Divide into 8 portions and leave aside to prove for 30 mins.
Heat up a pot of oil and fry till golden brown.
After cooling cut pau into half.
Spoon in ikan bilis filling and cucumber slices.
Enjoy your yummy and shiok sambal paus.


80 gms ikan bilis, washed and drain
1 onion, slice
Sambal Chilli Paste of your choice
3 tbsp oil
2 tbsp water
1 tsp tamarind
Sugar to taste


Heat up 3 tbsp oil and fry ikan bilis till crispy.
Dish up.
Fry the slice onion till soft.
Add in the Sambal Chilli Paste, tamarind, 2 tbsp water and sugar to taste.
Stir to combine.
Throw in the fried ikan bilis and fry till ikan bilis is coated with the sambal chilli.

Thursday, 28 September 2017

Almond Tofu

Almond Tofu is an Agar Agar dessert with no almonds but used almond essence as a flavoring. A great dessert  as a party item. Great dessert for a hot hot 🔥 🔥 day.

Almond Tofu with canned longans


1 pkt agar agar powder
800ml soyabean milk
150 gms sugar
1 tsp almond essense
1 can longans in syrup


Mix the agar agar powder into the soyabean milk using a whisk and bring to a boil.
Add in almond essense and immediately pour into moulds.
Leave to cool.
Transfer to the fridge to set for 1 hour.
Open a can of longans and pour into a bowl of ice cubes.
Unmould agar agar into the bowl.
Mix lightly to prevent agar agar from breaking.
Serve cold in individual bowls.

Sunday, 10 September 2017

Ondeh Ondeh Pancakes

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
2 eggs
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
30ml water
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

Black pepper Hor Fun

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
400ml water.


Heat up 1 tsp of oil in a pan. Fry the hor fun evenly with the light soya sauce for a minute.
Dish up.
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 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


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


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.