Yong Tau Foo

'Yong Tau Foo' literally means stuffed tofu. Its a dish stuffed with fish paste. Mushroom, eggplant, okra, bitter gourd and chili are stuffed and seved either in clear broth or simmered in bean paste sauce. I made mine with bean paste sauce.

Takes a lot of time but the effort was worthwhile

Steaming the vegetables for 7 minutes

Yummy !!!

Ingredients

1 lb Fish Paste ( sold at the asian grocery)

1/2 lb of ground chicken/pork (optional)

White pepper

Salt

Spring onion - chopped finely

Vegetables for Stuffing

Red Chili

Okra

Eggplant

Firm Tofu

Bitter Gourd

Fried Tofu puffs

Mushroom

Sweet Pepper

Sauce

2 tbsp fermented bean paste

2 tbsp oyster sauce

3 cloves garlic - minced

2 1/2 - 3 cup of water or chicken stock

1 tsp cornstarch + 3 tbsp water

sugar to taste

• Prepare the filling by putting all the ingredient and mix well. Set aside.
• Wash the vegetables. Slit okra in the middle, cut eggplant and bitter gourd in rings, remove seeds. Red chili remove the seeds as much as possible. Stuff the vegetables with the fish paste filling. 
• Steam the vegetables for about 7 minutes.
• Heat oil in a pan, sear and pan fry all the steamed vegetables until lightly browned. Remove and set it aside. ( at this stage, you can freeze some of it for further use)
• In same pan remove most of the oil, leaving about 2 tbsp. Fry the chopped garlic until fragrant and lightly browned, add the bean paste, oyster sauce and chicken stock/water. Let it come to a boil, add all the seared vegetables. Adjust seasoning with some sugar and see if you may need some salt.
• Add the cornstarch and let sauce thicken. Sprinkle with sesame seed.

Moist Brownie

If you want to know how it feels.."death by chocolate" you should  indulge in these brownies. They are super moist and cake like brownie with chocolate chunks in it. Like that is not enough, it is topped with chocolate ganache. I only wish I had one of those super cool camera.....where you can actually see the beauty of this brownie.  Ooooh I seriously need a workout..!

Ingredients

2 eggs
1/2 cup butter (113g)
1/3 cup sugar (75g)
1/2 cup brown sugar (100g)
1 tsp vanilla
1/4 tsp salt
1/4 tsp baking powder
1/2 cup flour (60g)
1/3 cup cocoa powder (40g)
1/4 cup of chopped semi sweet chocolate (optional)

• Line a 8x 8 in baking pan and grease.
• In a clean bowl, whisk eggs and butter. Add sugar, vanilla. Mix well.
• Add in the sifted flour, baking powder, salt and cocoa powder. Mix well till there is no lumps.
• Lastly add in the chopped chocolate/chocolate chips. Give it final stir. ( at this point, you can either add the chocolate and nuts if preferred or omit this altogether.)
• Bake at 350 degrees for about 26 minutes. Can either use the frosting to frost the brownie or ganache.

Frosting

3 tbsp butter

3 tbsp cocoa

1 tbsp honey

1 tsp vanilla

1 cup confectioner sugar

Mix all together and spread on the brownie right after it comes off the oven. Cool brownie completely before cutting.

Chocolate Ganache

9 oz bittersweet/semisweet chocolate

1 cup heavy cream 

1 tbsp vanilla

Pour heavy cream in a saucepan and let it come to a boil. Slowly pour it onto the chocolate and whisk until smooth. Stir in the vanilla or rum. Allow the ganache to cool slightly before pouring onto the cake/brownie.

For fluffy frosting or chocolate filling, allow to cool until thick and then whisk till light and fluffy.

Anchovies in Chili

Ingredients

1 1/2 cup anchovies
1 red chili
1 medium onion- thinly sliced
1 clove garlic-minced
1/2 tomato-cubed
1 tbsp chili powder
1 tbsp oyster sauce (optional)
2 tbsp tamarind juice (optional)

Note : If preferred, you can also add some thinly sliced and fried potato.

• Fry the anchovies in oil till lightly browned. Set aside.
• In the same wok, reduce the oil and saute onion, garlic, red chili. Cook till onion is translucent and add in the tomato and chili powder.
• Lastly add the fried anchovies, if preferred add the oyster sauce and tamarind juice. Adjust the spiciness accordingly.

Slow Cooker Pot Roast

Recipe for this roast is adapted from here.

I seared the meat to seal the juices before putting it in the slow cooker.

Ingredients

1 tsp onion powder

1 tsp garlic powder

1/4 tsp oregano

1/2 tsp salt

1/2 tsp pepper

Olive oil

1 yellow onion-thinly sliced

Rub the spices over the meat and sear it over high heat till brown. Remove and saute the yellow onion till lightly browned. Put on top of the roast.

Fish Sambal

Ingredients

5 pcs of King fish/mackerel
1 tsp turmeric powder
1 tsp salt
enough oil to fry the fish

Sambal

2 medium onion - thinly sliced
1 garlic cloves - minced
1 tbsp of chili powder mix with 1/2 tsp sambal oelek ( depends on how spicy you want)
1 tsp of brown sugar
salt to taste
1/2 tsp belacan ( dried shrimp paste)
tamarind juice

• Season the fish with turmeric and salt and fry slightly. Take out and leave it on a paper towel.
• In the same wok, reduce the oil and saute onions, garlic and belacan till fragrant.
• Add in the chili mixture and a little bit of tamarind juice. Cook in a slow heat till the oil seperates. Season with salt and brown sugar. Adjust the taste accordingly. If you need it to be less spicy, reduce the amount of chili. Add more tamarind juice if you want it to be little tangy. More sugar if you want it to be sweeter.
• Lastly add the fish and coat well with sauce. Dish out and serve with hot white rice and some vegetables..

Note :  The above given measurements can be reduced for individuals taste bud.

Cotton soft Cheesecake

Recipe for this cake can be viewed here.

Gather all ingredients,

Double boiler with cream cheese, butter and milk

Yolks and white seperate

Stiff peak when the beater is lifted

There should be little peaks when the beater is lifted up

Line a baking pan with greaseproof paper and let it sit in a water bath (bain marie)

Slowly mix the white with the yolk mixture

I like to use a silver slotted spoon for this. Try not to deflate the air in the whites

Pour into the baking pan. This time I just used a regular baking pan instead of the springform pan

The final product

A piece just for me....

Chee Cheong Fun

How should I describe this....hmmmm my absolute favorite dish. I know, there are too many favorites but this is it.  Especially eaten with the special sauce.  I used to have this for breakfast, lunch and dinner. Its such a simple meal but there is something to it that makes you wanting it more.

Ingredients

Rice Flour - 70 gm

Wheat Starch - 1 tbsp

Cornstarch - 1 tbsp

Water - 230 ml

Salt - 1/4 tsp

Oil - 3 tbsp

Put all ingredients and stir with a whisk till there is no lumps.  Set aside for about 1 hour,

Boil water in a steamer.  Grease a steaming tray ( I used a 8 in baking pan) with some oil.  Pour a thin layer and steam it for about 5 minutes or less depending how thick the layer is. Take it out, let it cool down slightly before rolling it like a swiss roll. Repeat process, cleaning and greasing the pan each time.

Addition

2 tablespoon dried shrimp - minced

2 stalks of spring onion - minced

Add these after you have poured a layer and just before steaming.

Sauce

2 tsp sugar

4 tsp warm water

3 tsp soy sauce

2 tsp sesame oil

1 tsp hoisin sauce

Mix the above.  Once the rice noodles are steamed, pour this sauce over and sprinkle some sesame seeds.

mince up some dried shrimp and spring onion

The batter takes about 1 hour to ferment

Grease the pan with some oil. Dont mind my trusty ol pan..been with me for ages. Do this method each time before you pour the batter

Pour a thin layer and sprinkle with the dried shrimp and spring onion

Once it has steamed (only takes less than 5 minutes), leave it to cool slightly before rolling it with the help of a spatula

My homemade rice noodle...yummy

Finally...Chee Cheong Fun !

Chicken with Lemongrass

Ingredients


1 whole chicken - cut into small pieces
2 lemongrass
1 yellow onion - sliced thinly
2 tsp ginger garlic paste
1 star anise
1 cinnamon stick
1/2 tsp coriander powder
2 tbsp curry powder
1/2 tsp turmerik powder
1 tsp chili powder
2 tbsp coconut milk
Salt

• Heat oil in a wok.  Saute onion, cloves, star anise, cinnamon stick, lemongrass till fragrant.  Add in ginger garlic paste.
• Add in chicken, curry powder, turmerik powder and chili powder. Cook for at least 20 minutes. Adding little water if needed.
• Season with salt.  Add in the coriander powder and coconut milk. Cook till gravy is thick and slightly dry.

Dish out and serve with ghee rice or hot white rice.

Baby Chiffon/Seri Ayu

Absolutely love this cute little chiffons. Has a little sweetness and salt.

Ingredients

4 eggs

210 gm sugar

1/2 tsp pandan paste

300 gm flour

1 tsp b.powder

1 tsp salt

250 ml coconut milk

2 tsp ovalette

1 packet coconut mixed with 1 tbsp cornstarch and 1/4 tsp salt

• Beat eggs, ovalette and sugar till light and fluffy. 
• Mix coconut milk, pandan paste and salt in a bowl.  Add flour and milk alternately into the egg mixture.
• Take 1/2 tsp coconut and press into the mould, then scoop in a little of the mixture. 
• Steam the mini chiffons for about 10 - 15 minutes.  Cool it before taking it off the mould.

Sweet Potato Doughnuts / Kuih Keria

Today I am posting another Malaysian favorite, sweet potato doughnuts aka Kuih Keria. Its consists mainly of sweet potato and little plain flour.  The dough is very soft and its meant to be that way and if you are trying to make them, I suggest sprinkle some extra flour on the palm of your hands while shaping the dough. I hope you will give it a try and enjoy.....

Ingredients

350 gm sweet potato ( boiled and mashed)
1/4 tsp salt
1/2 tsp baking powder
75 gm plain flour
sugar for rolling

• Boil the sweet potatoes and mash until free of lumps. Pick out any tough fibres and discard.
• Sift flour, salt and baking powder, knead it lightly with the sweet potatoes. Break of small piece of dough and roll into a smooth ball, flouring your hands lightly to prevent the dough from sticking. Flatten the balls slightly and make a hole in the center.
• Heat oil in a pan, keeping the heat at a low point to prevent the doughnuts from burning. Fry the doughnuts until golden brown on both sides. Drain on absorbent paper.
• Traditionally these doughnuts are coated with melted sugar until the sugar crystalizes around them.  An easier way or shall I say a healthier way will be just simply rolling them in sugar.  Serve soon after making.