Spring Roll Cracker

During Chinese New Year, my mum and sis will make this snack. It is so easy to do and taste really nice. My kids ate it finish in 20 minutes which I make it about an hour.

Source: Do What I Like, My mom

Ingredient:
1 package Spring Roll Skins
some sugar enough to coat
Oil to fry this crackers
1 egg white

Method:
1. Roll it up swiss roll style with a help of a chopstick.
2. Seal the edge with some egg white.
3. Cut it into desired size and deep fry them till golden brown.
4. Drain well, absorb the oil with kitchen paper towel.
5. Toss them into a big bowl of sugar so that they coated with sugar.
6. Store in a air-tight container after it cooled.

Notes:
1. Store it only if they cool completely.
2. Oil must enough hot before frying them.
3. Must absorb the excess oil before toss them with sugar.
4. You can roll it with seaweed paper for a savoury taste.

Chinese Claypot Pudding ---Mini Put chai koh 砵仔糕

This is a Hong Kong street snacks which they steam it with claypot. It is tasty and nice to eat it when it is lightly warm and very easy to do. It cost 1.50 euro each but luckily I found a lots of recipes in internet. Now I can make it anytime and enjoy it anytime I want.

Source: Bluerain

Ingredient:
100g rice flour
100g slab sugar
300ml water
some sweet cooked red beans

Method:
1. Cook the clean red beans till soft and add sugar to sweetened it. Set aside.
2. Sift rice flour in a big bowl. Add 100ml water and mix well.
3. Boil the slab sugar with the remaining 200ml water till dissolved. Pour into the rice flour batter, stir quickly and mix well.
4. Pour into greased mould and steam it over rapid boiling water for 20 minutes. If the batter is thick, add the red bean and steam but if the batter is very waterly add the red beans after 50seconds steamed.

Notes:
1. The second version of put chai koh, I placed light brown cane sugar in stead of slab sugar and I add 2tbsp of cornflour which the result is softer and fragnant without rice flour smell.
2. You can use cake mould in stead of mini cake mould, remember to grease mould with some cooking oil to prevent sticking, you may get ugly put chai koh.
3. You need to prepare heat the steam before you do, after you pour hot syrup into the rice batter, steam immediately.
4. It taste better when it is warm, you can warm it with microwave too.

Hong Kong style Mah Lai Koh 馬拉糕

Mah Lai Koh is usually served during eating 'dim sum' at chinese restaurant. It is very tasty, simple and welcome by olds and youngs. I tried many time to make it but everytime end up with hard normal cake. But I tried this recipe today and it satisfied me and my kids loves it very much.

Source: Playing With My Food

Ingredients:
(A) 175g flour
1/2tsp yeast
11/2tsp sugar
160ml water
(B) 4 eggs
240g sugar
60g cake flour
2tbsp custard powder
30g oil
1tsp double acting baking powder
1/2tsp vinegar
1/4tsp lye water

Methods:
1. Mix ingredients (A) and prove it for 2-4 hour or overnight till double size.
2. Use your hand to mix all ingredients, start with sugar. Mix till sugar is dissolved and add eggs one at a time. Then followed by oil, custard powder, flour, vinegar, lye water and baking powder, mix till smooth.
3. Grease a cake mould about 9", steam the empthy mould for 5 minutes.
4. Pour into the heated mould and steam over high heat for 30 minutes.

Notes:
1. You may think this recipes is quite rare but i told you using this method will ensure you get a nice and tasty mah lai koh.
2. Dissolve sugar with the yeast dough is easier than you think cause sugar will melt as soon they in contact with liquid and the yeast dough contains water.
3. Mix by your hand and not by mixer to prevent overmixing- it will causing hard and unsmooth cake.

Emperess Chi Xi dessert 豌豆黃(yellow split peas pudding)

This dessert is a typical northern-china snack. Emperess Chi Xi loved this dessert, nowadays everyone can eat it and it is very easy to make. It is sweet and refreshing too and it smelt in your mouth. You can buy yellow split peas at supermarket, chinese shops or asian supermarket.

Source: Eupho Cafe

Ingredients:
450g Yellow split peas
5 cups water
1/2tsp baking soda
6 cups water
11/3 cup sugar

Methods:
1. Wash yellow split peas, drain it.
2. Soak the peas with 1/2tsp baking soda and 5 cups of water for 6 hours.
3. Drain out the soda liquids, wash the peas again for at least 5 times. Drain out the excess water.
4. Put the peas into a pan with another 6 cups clean water and cook it over medium-high heat till boiled. When it is boiling, you will see a lots of white bubbles. Scoop out all the bubbles. Turn to medium heat and cook it till soft.
5. Place the soft cooked peas and the rest of liquids into blender and blend it till very smooth.
6. Then place the blended peas into pan again and add in sugar. Cook over low-medium heat till the mixture is dry enough to form.
7. Place the mixture into a mould which covered with plastic bag. Press to compact and cover it again with another plastis bag. Brush the surface with a brush for a smooth pretty look. Refrigerated for at least 4-5 hours before cutting.

Notes:
1. The reason soaking the peas with baking soda is to soften the peas and reduce the beans flavour.
2. Must cook the peas till very soft before blend it.
3. Cook the peas mixture till dry enough or you may failed.
4. I put plastic bag under and on the mould to prevent sticking on the mould, i brushed the plastics bags because i want a smooth shinny surface.
5. Cut the pudding only when it is cold or you won't get a smooth face pudding.
6. Yellow split peas is known as chickpeas (english), kacang kuda (bahasa melayu), 豌豆 (in mandarine)or 馬豆 (cantonese).
7. You can used this dessert as filling for mooncakes, biscuit etc and it is also healthier cause contain no oil.

Ang Tau Sah Piah--Red Bean Biscuit 紅豆沙酥

These small sweet patties is a very famous snack from my hometown Perak, Malaysia.It suppose filled with red bean paste or mung bean paste or something sweet filling. It is smaller than Hong Kong Lou Poh Peng which filled with candied melon. Anyway, every place got their own nice food.

Source: Seadragon, Jo's Deli And Bakery

Ingredients:

Pastry:
Water Dough:175g plain flour
pinch salt
60g ghee or lard or shortening
35g icing sugar
90ml lukewarm water
Fat Dough:
130g plain flour
30g cornflour
80g ghee or lard or shortening

Filling:
160g red bean paste for 20 portions
http://fcngoleong.blogspot.com/2007/04/red-bean-paste.html

Preparation:
1. Make the water and fat dough separately. You need to rest the water dough for 15-20 minutes before using.
2. Divide into 20 portions each. Make sure both doughs have about the same pliability/flexibility. Wrap each fat dough into each water dough, do all the rolling necessary to get the layering.
3. For the filling I used my own homemade red bean paste.You can buy red bean paste at chinese supermarket too.It is much easier. But I prefer less sweetness and it is healthier.My red bean paste recipe is here, I used 160g red bean paste for 20 portions. http://fcngoleong.blogspot.com/2007/04/red-bean-paste.html
4. Wrap the filling inside the pastry. Flatten slightly with your palm.
5. Bake at about 210°C for about 12 minutes.

Notes:
1. Becare when you roll up water dough and fat dough. If they leaks, it might be look not nice and taste not good too.I recognise you take a look at http://www.desserthut.com/ for more information.
2. Before I bake it, I brush it with some egg wash(1 egg-slightly beaten and add with some water) for more shinny golden result.

Preserved Kamquat & Kamquat Jam 金棗蜜餞

Preserved kamquat 金棗蜜餞 or 金桔蜜餞 are based on the original great tasting Kam Quats. Kam Quats (baby tangerines) are sweet, sour, crisp, and intense in citrus flavor. It has sweet, crispy, thin skin and a bit sour flesh.I made it with my own version which less sweet and healthier.

Source: Eupho Cafe

Ingredients:
700g Baby tangerines-Kam quats
300g Sugar or rock sugar
1.5l Water

Preparation:
1. Wash kamquat, drain it.
2. Use a fork and press to the kamquats or use a small knife and cut to't' form under the kamquat.
3. Boiled a pan with water, blench the kamquat about 5 minutes.
4. In another sauce pan, boiled 1.5 liter water with rock sugar/sugar till dissolved.Add in the blenched kamquats.
5. Cook and simmer it over very low heat for 1 hour.Done.
6. Ready to served when it is cooled, the rest of the syrup would change to 'jam' when it is cool.

Notes:
1. The reason to blench kamquat is reduse the sour-bitter taste.
2. I use rock sugar which have more fragnant taste.
3. Chinese likes to drink kamquat tea熱桔茶, just add some preserved kamquat in a cup with hot boiling water and cover it for minutes before served.

Sweet Potatoes Soup

When I was a young girl,my mum loves to boiled 'tong sui'糖水 or 甜湯 -sweet soup for us to reduce our body heat and as a dessert. Last week i saw a lots nice and cheap orange colour sweet potatoes which very hard to find at here, i bought it and make tong sui for my lovely family.

Source: Lily Wai Sek Hong, My mom

Ingredients:

Sweet potatoes
2-3 Pandan leaves
Enough sugar
Water

Preparation:
1. Wash the sweet potatoes throughly, peeled the skin,removed the dots.
2. Cut sweet potatoes into small portions.
3. Knot the pandan leaves, put it into a big soup pan with enough water and sweet potatoes too.
4. Boiled it for half an hour to 2 hours.
5. Add sugar into the soup. Ready to serve.

Notes:
1. Boiled it over low heat, if water too less,add more water cause it should be likes clear soups.

Sweet Potatoes Balls 笑口棗

I boiled sweet potatoes soup for my family to reduce their body-heat.Nobody eat the rest of mushy sweet potatoes,here you are the best recipes for the mushy sweet potatoes.

Source: Lily Wai Sek Hong, Amy Beh

Ingredients:
500g mashed sweet potatoes
200g glutinous rice flour
1 1/2 tbsp custard powder
3 1/2 tbsp castor sugar
1/2 cup sesame seeds
Enough Oil for deep frying

Preparation:
1. Combine mashed sweet potatoes, glutinous rice flour, custard powder and sugar with just enough water to form a smooth dough that is soft in texture but not sticky.(you might not need water if the mashed sweet potatoes is wet enough)
2. Divide dough into small, equal portions and roll into balls. Dip in water and coat with sesame seeds.
3. Deep-fry sweet potato balls till golden brown.Dish out and drain well before serving.

Notes:
1. It is very nice snack,but it is quiet oily.I put it on a plate with kitchen paper to absorb the excess oil.
2. I boiled the sweet potatoes for 'tong sui',then i pick up the flesh to make sweet potatoes ball.hahahhah.....

Kuih Bingka Suji-Malay Semolina Cake

Hahaha......... I bought a pack 'griesmeel' (sugee,suji,semolina) and make this kuih cause I was so surprise suji can make kuih too. I'd promise my dutch neighbour to treat them kuih bingka cause they smell the fragnant last time when I baked kuih bingka kayu. Luckily everyone enjoy it.

Source: Jo's Deli And Bakery, Amy Beh

Ingredients:

3 eggs

110g sugar

160g sugee/semolina

250ml coconut milk

60ml pandan juice(blend 6-8 pandan leaves with some water)

1/4 tsp salt

375ml water

90ml melted butter

30g sifted flour

Preparation:

1. Greased pan with some melted butter. 2. Beat eggs and sugar until sugar dissolves. Add in semolina, coconut milk, pandan juice, salt and water, then cook over medium heat till thick. Remove heat and add in melted butter and flour.

3. Pour into greased pan and bake at 190 degree celcious for 1 hour or till done. Then grill 5 minutes more with top heat for crispy golden brown skin. Cool completely before served.

Notes:

1. The kuih seems undercook after 1 hour.But remember wait till it cool completely before cut it.It is already done,but it will be firm to kuih after you cool it completely.

Homemade Preserved Chilies 自製辣椒醋 - 自製酸辣椒

Preserved chilies is very popular in south east asian,peoples likes to eat it with a bowl noddles,rice.You can choose difference kind of chilies to make it which you prefer hot chilies or with no 'kick' one.Easy,tasty and healthy.

Source: Little Corner Of Mine,

Ingredients:

Green or red chilies

Vinegar

Salt

Sugar

Bottles

Preparation:

1. Wash chilies throughly with cold water.Slice it as you desire.

2. Salted the chilies,then add in sugar(should be more than salt).

3. Pour in bottle,add in vinegar till cover all the chilies.

4. Ready to eat after 2 days.

Notes:

1. Don't salted it with too much salt cause it might be too salty.

2. If you make it during winter should wait for longer time.

Red Bean Paste 紅豆沙餡

This is my first red bean paste 高力豆沙 which known as 'hong dou sha' or 'gao li dou sha' in mandarin, which made by red bean /azuki bean.It is my healthy red bean paste cause it is less sweet and contains no lard,butter or magerine but with very little salad oil. Japanese eat it with 2 slices hot cake---Dorayaki,chinese likes to bake biscuits with it or fill it with chinese buns-pau.

Source: Eupho Cafe


Ingredients:
450g red beans
225g sugar
50g maltose/honey
pinch of salt
40g salad oil
Some pandan leaves(screwpine leaves) or some drops of vanilla essence


Preparation:
1. Wash red beans carefully,soak in clear water overnight.
2. Drain red beans,put in a sauce pan.Boil it with knotted pandan leaves in medium heat till red bean turn to very soft.Turn off heat.
3. Remove pandan leaves.Put the soft cooked red beans with its liquids into blender and blend it till smooth.
4. Put the red bean paste into sauce pan again to cook over low heat.Add in sugar,maltose,salt and cook it over medium-low heat and keep stiring all the time till dry.You can add vanilla essence if you don't cooked it with pandan leaves.
5. Add in oil when it is done,mix it till smooth paste.

Notes:
1. There are 2 version---a.dry version which suitable for baking biscuit.
b.wet version which suitable for pau,buns,dorayaki,glutinous rice ball etc.
2. Don't forget stiring when you cook it,boil it to prevent sticking to pan.
3. Adding maltose or honey or maple syrup is optinal,can omit it.

Chicken floss 雞肉鬆

Mmmmmmmmmmm,chicken floss.It is really difficult to buy at here,in Netherlands.Luckily,i got this recipes from lily's blog.It taste nice,easy to do and save you a lots of money.

Source: Lily Wai Sek Hong


Ingredients:
2 cups of shredded cooked chicken/pork
1 tbsp dark soya sauce(optional)
1 tsp light soya sauce
2 tbsp sugar
1/2 - 1 tsp white pepper
1/4 cup of soup(the one which the meat was cooked)


Preparation:
1. Mix all ingredients in a big pan.Bring it to boil,then turn to medium heat and fry it continuously.Mean while,try to pressing the meat when you are frying the meat floss till it is loosen and light.
2. Fry the meat continously until it is dry and flossy.


Notes:
1. Remember adjust the flavour,if you want more spice' in your meat floss,add some curry powder.

Very Easy Convinient Steamed Fatt Koh/ Huat Kueh 電鍋發糕

Huat kueh (hokkien) or Fatt Koh (cantonese) is chinese blossom steam cup cake. Most os them will steam iit using toddy(palm wine) or using Eno (fruit salt) to ensure good high rise steam cake. I saw this recipe from a taiwanese website, it is very easy.

Source: YTower


Ingredients:
cake flour 100g
icing sugar 80g
baking powder 4g
water 105ml


Preparation:
1. Sift cake flour and icing sugar at least 3 times to make sure no more lumps.
2. Add 95ml water into cake flour and icing sugar,stir till smooth batter.
3. Dissolve baking powder in 10ml water.Then add into batter.Stir well and rest for 5 minutes.
4. Pour into moulds.Steam over rapid boiling water about 20 minutes.

Notes:
1. Don't open when fatt kog are steamed.After 20 minutes,slowly open the cover lid,take the fatt kohh after awhile.
2. The water must fully steamed,put your fatt koh to steam only over rapid boiling water.
3. You can use rice cooker to steam fatt kohh.
4. Don't put too much fatt koh to steam at once,it may reduce the fatt koh to raise up.

pandan chiffon cake 班蘭 雪芳蛋糕

I love this cake since i was a girl,i hope i can bake it when i grow up.Yes i did, and you can do it too.It is different with sponge cake cause sponge cake has no oil at all while chiffon cake has a bit-----that's why it taste better than sponge cake.

Source: Little Corner Of Mine,


Ingredients:
(A)
1 3/4 cup all-purpose flour, sifted
1 Tbp. baking powder
1 tsp. salt
1/2 cup sugar
(B)
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup coconut milk
1 tsp. pandan paste
(C)
6 egg whites
1/2 tsp. cream of tartar or white vinegar/lemon juice
3/4 cup sugar

Preparation:
1. Preheat oven to 175 degree celcious.
2. Combine flour, baking powder, salt and sugar. In a bowl, combine egg yolks, oil, coconut milk and pandan paste till well mixed, add in flour, baking powder, salt and sugar, beat till smooth.
3. Beat egg whites and cream of tartar until moist peaks formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed. Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently, pour into ungreased pan and bake for 1 hour or till done. Invert immediately after done. .

Notes:
1. if you don't have cream of tartar,just add same amounts lemon juice or vinegar into egg whites.
2. the reason to add cream of tartar or vinegar or lemon juice into egg whites is to reduce the failure % to get a collapsing egg whites.

kuih bingka ubi 黃金糕

Kuih Bingka is a very common kuih that you can buy it at pasar (market). I think I didn't eat this kuih since long time ago cause I don't really like very sweet and oily food. But, today I baked it for my family in law and introduce it to my kids. Hahahaha...... my kids love it. It is quiet same with indesian's bika ambon which made by tapioca strach, eggs, coconut milk, sugar and yeast.

Source: Seadragon

Ingredients:
500g grated cassava
250ml thick coconut milk
1 egg lightly beaten
250ml sweet condensed milk
60g melted butter
1/4 tsp salt
1tsp vanilla

Preparation:
1. Preheat oven 180'degree celcious.Grese 2ocm' mould.
2. Mix all ingredients till well mixed.Poue into the mould.
3. Bake 60-70 minutes or till golden yellow brown.

Notes:
1. it is very easy and simple dessert.you also buy frozen grated cassave to make this dessert.besides,you can steam this dessert over rapid boiling water.it is very delicious too.

Banana Leaves Glutinous cake(Nian Gao) 椰汁年糕

A must have dessert during chinese new year. This is a malaysian version, cause we add coconut milk and palm sugar into batter while a real chinese will add only water and slap sugar or sugar into their nian gao. One more different is we use banana leaves to make this glutinous cake look prettier and taste better. For a softer, moister and chewy texture, I used some wheat starch.

Source: Jo's Deli And Bakery

Ingredients:

(A)

200g palm sugar

100g suagr

250ml water

4 pandan leaves

(B)

200g sifted glutinous flour

100g sifted wheat starch(tung ming fun)

300ml coconut milk

1tbsp oil

Preparation:

1. Cook banana leaves till soft, dry it and grease with some oil. Lined on the mould. Set aside.

2. Cook palm sugar,sugar,water and pandan leaves till dissolved. Remove off heat let it cool completely.

3. Combine all ingredients and blend it till smooth batter.

4. Pour into banana leaves lined moulds and steam over rapid boiling water about 2 hours. Cool Completely before serve.

Notes:
1. Remember cover the lid of steamer with a damp clothes to prevent water dripping.

Malaysia Palm sugar Fatt Koh 红糖發糕

This is a common snack in malaysia which you can see it anywhere. It is a very easy homemade cake for old and young, it is still very soft, moist and fragnant even after 3 days. Actually i'm a bit lazy cause i steamed it i a big mould while it supposse steam it in small cup or muffin moulds----you will get a very pretty nice laughing--open cake.

Source: Amy Beh

Ingredients:
2 large eggs
80g soft brown sugar
130ml water
130g palm sugar
5 pandan leaves
130ml coconut cream
250g cake flour
1tbsp double action baking powder

Preparations:
1. Cook palm sugar with water and pandan leaves till dissolved. Leave to cool completely, then add in coconut milk and mix well..
2. Beat eggs and brown sugar till fluffly and lightly, add in sifted cake flour and baking powder and finally combine with coconut syrup.Blend till smooth.
4. Pour into paper lined mould or 14xmini cup .Steam it for 30 minutes in high heat.

Notes:
1. It taste really nice with soft textures,moist and fragnant cake.
2. Store this cake in refrigrater during hot summer cause it contains coconut milk.
3. Remember sift cake flour and baking powder for at least 3 times.