Monday, February 27, 2017

Kuih Sarlat aka Seri Muka

Recipe Adapted fr Travellingfoodies - Kuih Sarlat aka Seri Muka

Bottom layer
300g glutinous rice, rinsed
200ml fresh coconut milk
1 tsp salt
3-4 pieces of pandan leaves
25-30 blue bunga telang (butterfly pea flower) (soak in 50ml warm water), can be replaced with blue food colouring 
Top layer
3 medium eggs (appro. 55 g each)
200 ml fresh thick coconut milk
150g fine granulated sugar
20-30 pieces of pandan leaves, rinsed and cut into small pieces
100 ml water
10g corn starch
35g  plain flour
  1. In a saucepan, boil water and bunga telang. Allow to simmer with lid on for 3-5 min before turning off flame and steep for 10-15 min. Leave to cool down slightly before use.
  2. Rinse the glutinous rice until water is reasonably clear.
  3. Divide the washed glutinous rice into 3 parts. Place 2 parts in a bowl and add water until rice grains are completely submerged. Place the remaining last part in a separate bowl and add bunga telang juice over it. Top up with some water if necessary, ensuring that all the rice grains are covered in the blue liquid.
  4. Soaked glutinous rice for at least 6 hours, preferably overnight.
  5. Drain the glutinous rice that had soaked overnight and spread out onto two separate plates for steaming. Add in pandan leaves, salt and fresh coconut milk and give it a good stir.
  6. Divide the coconut milk into 3 parts, and drizzle 2 parts into the plate with “white rice” and one part into the plate with “blue rice”. 
  7. Place the plates into a steamer and steam at high heat for 20 min.
  8. While waiting for the glutinous rice to steam, place the pandan leaves and water in a food blender and blend until a fine pulp is obtained.  Drain the pandan juice over a sieve and squeeze as much juice out of the pulp as possible. 
  9. In a mixing bowl, add eggs and sugar. Whisk slightly and proceed to add coconut milk, 100 ml pandan juice, plain flour and corn flour. Stir well until smooth and free from lumps. Set aside.
  10. When the glutinous rice is done steaming, combine the two parts into a slightly greased 7″ square tin and press down firmly. 
  11. Return to work on the custard layer, strain the mixture in (9) into a heat-proof or metal bowl and sit this bowl over a pan of gently simmering water. Stir continuously until custard just begins to thicken. Note that the custard batter should still be very fluid and not viscous.
  12. Pour the slightly thicken custard mixture carefully over the rice layer and steam on low fire until the custard layer sets. It should take approroximately 30 mins. Wrap the lid with a large towel to catch any condensation.
  13. Leave the kuih to cool completely (about 6 hours) before cutting.

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Sunday, February 26, 2017

Beef Korokke With Miso-Mustard Mayonnaise (可乐饼加味囎酱)

Recipe adapted from Adam Liaw's cookbook Asian After Work

  • 6 large sebago potatoes, pee and cut into large chunks
  • 1 tsp peanut oil
  • 1/2 brown onion, peel and finely diced
  • 200g beef mince
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper
  • 1 cup flour
  • 2 eggs, beaten
  • 2 cups Panko breadcrumbs
  • Oil for deep frying

  • Miso-Mustard Mayonnaise:
  • 1 tbsp white miso
  • 1tsp hot english mustard
  • 1/2 cup Japanese mayonnaise
  • Note: Mix all ingredients together and set aside.

  • Method:
  1. Boil potatoes in salt water until tender about 12-15 minutes, Drain well then return to dry saucepan on low heat for a minute or two. tossing regularly to remove any excess moisture. Mash the potatoes and set aside.
  2. Heat oil in a frying pan over high heat and fry onion for a few minutes until soft. Add beef n seasoning. Continue frying for 3-4 minutes or until well browned.
  3. Tip out onto kitchen paper remove as much oil as possible.Transfer meat n onion mixture to a bowl. Add in potatoes n mixed well.
  4. Form mixture into 8 flat, oval-shaped croquettes. 
  5. Dip each croquette into flour, then egg and lastly the breadcrumb, ensuring that they are completely coverred. Rest in fridge till you are ready to fry them.
  6. Deep fry them over medium high heat, until golden brown.
  7. Transfer the korokke to a plate covered with paper towels to absorb any excess oil.
  8. Serve immediately with Miso-Mustard Mayo.

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Monday, October 3, 2016

Blueberry Brownies 蓝莓布朗尼

  • 1 cup fresh blueberries
  • 120g  butter (I use unsalted)
  • 1 cup brown sugar
  • 2 eggs
  • teaspoons vanilla extract
  • 1/2 cup cocoa powder
  • 1 cup self raising flour
  • 1/2 teaspoon kosher salt


  1. Preheat over to 350 and prepare your pan.
  2. In a saucepan, add butter and blueberries and simmer over low heat until butter is melted. Remove from heat. In a separate bowl, mix eggs, sugar, and vanilla. Add a spoonful of the blueberry mixture to the egg mixture to temper it. (you dont want your egg to scramble)
  3. Now add your tempered egg mixture to the saucepan of blueberries ans mix well.
  4. Add in cocoa, flour, salt, and baking powder. Mix until just combined.
  5. Bake for 25-35 minutes, until a toothpick comes out almost clean. (try not to overtake)

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Meyer Lemon Semolina Square 柠檬方块塔

Adapted from The Essentials of Baking
Semolina crust:
  • 1/3 cup all-purpose flour
  • 1/3 cup semolina flour
  • 1/4 cup icing sugar
  • pinch of salt
  • 90g cold unsalted butter, cut into small pieces

Lemon curd:
  • 80g cold unsalted butter cut into small pieces
  • 1 teaspoon finely grated meyer lemon zest (from about 1 lemon)
  • 3/4 cup strained meyer lemon juice (from about 5 lemons)
  • 3/4 cup sugar 
  • 3 eggs

** icing sugar, for dusting
  1. for the crust: preheat oven to 180C. Line an 8″ square pan with parchment paper on the bottom and up the sides. 
  2. Combine the flours, sugar and salt in the bowl of a food processor. Add the butter cubes and pulse until like bread crumbs. Pour the crumbs into the prepared pan and press the dough as evenly as possible into the bottom.
  3. Bake the crust until it is golden all over, about 15-20 minutes.

Make the curd:
  1. Set a mesh sieve over a heatproof bowl or large measuring cup and set aside. Place the diced butter and lemon zest in a small bowl and set aside.
  2. In a medium, heavy-bottomed saucepan, whisk together the sugar and eggs to combine. Whisk in the lemon juice. Place the pot over medium-low heat, and cook, stirring constantly with a heatproof rubber spatula, until the mixture thickens slightly and reaches 160-170º on an instant-read thermometer, about 5-10 mins. 
  3. Immediately strain the mixture through the sieve to stop the cooking. Whisk in the butter pieces and zest until combined.
  4. Pour the cooked curd over the baked crust and bake for about 20 minutes or until the center of the curd wobbles like firm jelly when you give it a gentle shake. If it is wet or watery-looking means under-bake and if it is puffed or cracking in the centre means over baked.
  5. Remove the square from the oven and let cool for about 20 minutes, then chill until firm, 2-3 hours. Grasp the parchment and lift out from the pan and onto a cutting board; peel away the parchment. Trim away the outer edges, then  cut into 16 small squares, wiping the knife clean between cuts. 
  6. Dust the tops with a bit of icing sugar just before serving.

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Preserved Sweet Radish Pumpkin Kuih 菜脯金瓜糕

  • 300g rice flour
  • 30g teng flour (wheat starch)
  • 500 ml water
  • 60g dried shrimp (washed and lightly chopped)
  • 60g sweet preserved radish (washed n drained)
  • 2 clove garlic (chopped)
  • 6 shallots (chopped)
  • 1 tsp soya sauce
  • 2 tsp sugar
  • Salt and pepper to taste
  • 300g pumpkin (steamed till cooked and mashed it) 
  • 200g pumpkin (cut into small cubes) 
  • 300g water 

  • 10 shallots (slice thinly and fry with oil till crispy, drain and keep the shallots oil for greasing)
  • Chopped spring onion and red chilli
  • Toasted Sesame Seeds

  1. Mix (A) together, set aside.
  2. Cooked (B). Heat up wok with oil, fry dried shrimp and preserved radish with chopped shallot and garlic till fragrant. Dish out and set aside.
  3. In the same wok, add in pumpkin cubes in (D) til fragrant. Add in water. Simmer till pumpkin is cooked.
  4. Pour in mashed pumpkin and half of cooked dried shrimp and preserved radish from (2) than (C) and bring to boil. 
  5. Slowly add in the flour mixture (A), mix well. At low heat, stir till mixture thicken.
  6. Grease the tray with shallot oil, pour in the thicken pumpkin mixture. 
  7. Smoothen the top and grease with some shallot oil. Steamed for 45 mins or till cooked. 
  8. Garnish top with left over dried shrimp & radish (2), chilli, spring onion and fried onion and sesame seeds.
  9. Served with sambal.

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五香猪排面 (5-spice Pork Chops Noodles)

  • 1 pound noodles
  • 1/2 cup chicken broth
  • 2 teaspoon light (regular) soy sauce
  • 1/2 teaspoon Chinese five-spice powder
  • 1 tablespoon brown sugar
  • 2 teaspoons sesame oil
  • thick bone-in pork chops 
  • pork chop marinate: 2 tablespoons soy sauce , 1 tablespoon minced garlic, 1 tablespoon sugar , 1/2 tablespoon rice wine, 1/2 tablespoon Chinese five-spice powder, 1/2 tsp white pepper
  1. Into a large resealable plastic bag, add the marinate sauce and pork chops into the bag, and seal tightly. Coating Well and marinate at least 4 hours or overnight.
  2. Heat pan over medium heat. Add enough oil to fill the skillet to a depth of 1/2 inch. Remove pork chops from marinade and carefully lay pork chops in the hot oil and fry until golden brown, about 6-7 minutes. Flip pork chop and continue to cook on the other side until golden brown. Remove from oil and transfer to a paper-towel lined tray to drain excess oil. Repeat with remaining pork chops.
  3. Cook the noodles according to package instructions. Drain. 
  4. In a small bowl, combine the chicken broth, soy sauce, five spice powder and brown sugar. Bring the broth/soy sauce mixture to a simmer. Cook for 2 minutes. Pour broth into noodles and served with pork chops and green onions.

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