Thursday, 16 April 2009
Angkoo kueh is a sort of kueh in malaysia. This time, I used yam for the skin and also for the filling too. It taste nice, lighter and healthier. When ankoos just our from the steamer, my kids enjoy it so much and just left a few for me to take a photo. It is worth to try. It is still soft for the next day!
Source: Malaysia Cookbook
250g glutinous rice flour
100ml coconut milk
1 tbsp sugar
1 tbsp oil
100g yam, steamed and mashed
150g splitted mung beans, soaked overnight and drained and steamed till soft
100g yam, steamed and mashed
1. Filling: Blend cooked splitted mung bean when it is still hot with oil, add the remaining ingredients and mix well. Divided the filling into ball shape. Set aside.
2. Skin: Mix all ingredients into soft dough. Divided into small balls.
3. Flatten the skin and wrap in the filling, sealed it and shape it with angkoo mould.
4. Put onto greased banana leaves and steam high heat for about 8 minutes.
5. Remove and brush a bit of oil when it is still hot.
1. You may use sweet potatoes or pumpkin in stead of yam.
2. I divided 26g skin for each and 19g for fillings.
3. I floured the angkoo mould before I shape the angkoo to prevent it sticking into mould.
4. I didn't brush oil after it's done cause it might be healthier.
5. Angkoo are still soft for the next day, you may steam it again or pan-fry it on a pan for crispy chewy kueh!
This kueh is a bit likes kueh lompang but it does contain sweet potatoes. It is very easy, simple and quite nice for a dessert.
Source: Agnes Chang
300g orange colour sweet potatoes
150g tapioca flour
300ml coconut milk
1/2 tsp salt
some grated coconut for coating
1. Steam the sweet potatoes till soft. Blend the sweet potatoes into smooth puree , add in tapioca flour and sugar. Beat it till smooth, slowly pour in coconut milk and salt and mix it into a smooth thick batter.
2. Pour into small chinese tea cups and steamed high heat for 15 minutes or till cooked.
#. Leave to cool before removing them from tea cups. Served with gated coconut as snack.
1. In steap of chinese tea cups, you may use other small cups too. Or you prefer steam it in a bigger pan (please adjust the steaming time.)
Kuih Dadar or kuih gulung or kuih ketayap are same kuih with different names only. Miss it so much, decide to make it and introduce to my kids. Hopla.... they likes it. It is easy to make it, you may served it with kaya, jan or plain in stead of coconut filling. I used this recipe cause it used desicate coconut in stead of fresh which hardly find in Netherlands. Thanks Jo!
Source: Jo's Deli
1/4 tsp salt
100ml coconut milk
150ml pandan juice ( I used 150ml water plus a bit pandan paste)
85g palm sugar or brown suagar
50ml coconut milk
50g desicated coconut
1. Pancakes: Mix all into smooth batter and leave it for 30 minutes.
2. Melt palm suagar with water, when it become thick, add in coconut milk and desicated coconut and stir well. Stir till it become sticky and drier. Set aside.
3.Heat a pan, lightly greased it with oil, pour a bit batter and cook till done.
4. Wrap the filling and served.
1. I make the batter a night earlier because I served it as a breakfast. It is so soft and nice.
Char Siew puff is a popular dim sum os chinese snack which you can buy in chinatown or restaurant. I make this puffs with my kids together during sunday morning and served it as tea brunch. It is very delicious and I score a lots of compliment from my neighbours, friend, family or even from school.
Source: Agnes Chang
180g self-raising flour, sifted
10g custard flour, sifted
50g icing suagr, sifted
1 small egg, lighly beaten
2 tbsp oil
4 shallots, diced
300g roasted meat, char siew
1tbsp dark soy sauce
1tbsp oyster sauce
1 tsp sesame oil
1 egg, lightly beaten with salt for glazing
1. Rub butter with flour mixture into crumbs, mix in icing sugar and egg mixture. Mix till pliable dough and rest 30 minutes.
2. Heat oil, sauted shallots till fragnant, slowly add in flour and stock and stir into smooth paste. Add in seasoning and cook untill sauce is thick. Dish up and cool. Chill in the fridge for 3 hours.
3. Roll pastry into 1/2 cm thick and cut into rectangular or sqare shape for about 12 portions.
4. Wrap filling, sealed and glaze.
5. Bake in a preheated oven 180 degree celcious for 25-30 minutes.
1. I Am lazy to wait till the stock become thick sauce, I omit the stock and use chicken stock and some water to prevent burning.
2. You may use ready-use pastry in stead of making your self.
3. I add some white pepper for the filling.
I want to try this dessert since years ago, and lately I made it for easter gathering. Honestly, I didn't likes it, I personally would prefer the original agar agar rather than this. Don't know why, may be the taste.. so, I will not post the recipe.
Tuesday, 14 April 2009
French bread or known as stokbrood in dutch and crossaint are our favourite weekend breakfast bread. I make it for my easter-breakfast using the same recipe. For french bread recipe ,please click her http://fcngoleong.blogspot.com/2008/06/french-loaf-french-bread-stokbrood.html and crossaint, please click here http://fcngoleong.blogspot.com/2008/05/croissant-crescent-roll-2.html
Mi ku pau is a kind of hokkien mantou, you may stuffed it with some lotus paste, or kaya or red bean paste or even nice to eat plain. I always steam it more and for the leftover, I will sliced it, dipped into egg-milk batter and pan-fried it. Or deep-freezed it and steam it again before consume.
1/2 tsp salt
1/2 tsp instant yeast
3 tbsp shortening or oil
1tbsp double action baking powder
1. Combine all ingredient except double baking powder, knead into smooth and strechty dough. Cover it with a damp cloth, let it proof until double bulk.
2. Punch down, sift in double action baking powder and knead into smooth and shiny dough. Cover with cloth and proof for 15 minutes.
3. Shape. Wrap filling if prefered.
4. Steam over high heat for 5-10 minutes. Served.
1. I likes to make it plain, will eat it plain or with some kaya . For the leftover, I pan fry it with some milk-egg batter and enjoy. You may steam it again too.
Lamachun, or better known as turkish style pizza, finally I make it! After bake it in a hot oven, I put some julliened lettuce, sliced tomatoes and some garlic sauce as the turkish peoples served it.
Terriyaki Pangsius filet is an idea of my friend, she told me hoe easy to make it. Will ask her permission first before I publish the recipe. While, salmon is our favourite fish, this time no more terriyaki salmon but I pan-fried it and served it with some pan-fried mushroom. Vegetable is very important in our family, no meald without veggies and will not miss fruits after meals. Healthy eating is very important!!!
Borek? Yes, a friend of mine is a turkish. She baked this for me, my oldest girl begged me for long time to make this for her. Finally, I bake it for her with the recipe of my friend. It is very easy and worth to try.
1 package pasta (farfalla)
1 small borek cheese (from turkish supermarket)- break into small pieces
1 package baking powder (about 7g)
1 cup full yogurt
1/2 cup milk
1/2 cup oil
Some chopped parsley
Some chopped dille
some grated cheese for topping
1. Cook the pasta just al dente. Drain and strain under cold running water. Set aside.
2. Combine eggs, yogurt, milk, oil, baking powder, chopped parsley and chopped dille into smooth batter, add in crumble borek cheese and combine well.
3. Pour the cooked pasta into a pyrex dish (glass), and then pour the mixed chesse batter ( step 2) on top and mix it with your hand till combined.
4. Finally sprinkle some grated cheese on top and bake in a preheated oven at 200 degree celcious until the top is golden brown. Serve en enjoy!
1. You may use feta cheese if hardly to buy a borek cheese.
2. I used olive oil in this dish, I didn't mention the amount of parsley and dill because everyone taste is different, so according to yourself.
3. I packed it and deep freezed in my freezer and I warm it again in my microwave and it is still taste good.
Salted eggs again? Well, I used 'dry-method' to preserved my duck eggs. It is very simple, just clean the eggs propertly, dry it. Then, roll the eggs in chinese rice wine (shao xing or whatever) and then cover the eggs with salt. Keep it in a zipbag or airtight box for a month. Then served.
1. Remember to write down the date you preserved the eggs!
Kofte, or turkish meatballs. My friends teach me again a turkish dish as we have same hobby--- baking. Will post the recipes soon.
500g grouned beef
1/4 cup breadcrumbs
1 onion, diced small
2 tsp cumin
1 garlic, minced
1 tsp sugar
1 tsp paprika powder
some dried thyme
some chopped parsley
1. Mix all ingredients in a big bowl, knead it awhile. Shape it into balls and you may pan-fry it or grill it. May served with rice, bread(just likes hamburger) or even nice with fries.
I make some flatbreads and some chicken kebab for a lunch. Quick easy cause I used ready made marinade for kebab, I used chicken and just grill it and served with homemade flatbread with some veggies and sauce.