Brown Rice Yam Cake

Ingredient needs

300g brown rice (soak for 8 hours) drain it and add in 720ml - 750 water to blender and blend it till fine.

yam - about 400g (after peeling).

10-15 shallot cut to slices.

100g dry shrimp. Soak for a while then blend it.

100g dry sweet radish. Wash it and soak for 3-5 minutes.

some finely chopped garlic, quite a big portion, needs for 3 cooking. Some for fry the dry shrimp, some for the yam cake and some for chili sauce.

1 tsp five spice powder

spring onion and red chili for decoration. coriander leaf for chili sauce.

Method

1.) heat the wok, put in 2 cups oil, fry the shallot till golden brown colour. Let cool for while then keep in air tight container.


2.) the oil leave about 2 tbsp in work , put in some garlic, sweet dry radish and blend dry shrimp. fry till dry add in 1 tsp sugar and continue fry till fragrant then dish up.


3.) Add in about 2 tbsp oil, put in some garlic fry till fragrant then add in yam fry for a while till fragrant then add the blended brown rice (together with the water) and five spices powder. Cook till the batter become thicker as the photo below then transfer to the baking tin. (the whole baking tin must grease with oil).
Wait for the steamer's water boiled then steam the yam cake for 20 minutes or till cooked.



After the yam cake cooked, transfer out from the steamer and let it cool before cut it.
- Ready to serve.

To prepare the chili sauce, put in 5 to 6 tbsp Thai chili sauce, some finely chopped garlic and finely chopped coriander. mix well.

garnish the yam cake with some, spring onion, chili, fried dry shrimp, dry shallot and chili sauce.

P/S : This yam cake will taste nicer compare to using rice flour type, cause it don't have the dry flour smell.

Savoury Pancake (2)

Ingredient to prepare for filling

read from front of the plate, some french beans cut thinly, some shred of dry cuttlefish, finely chopped garlic and some dry scallop.

one onion shred, 1 carrot shred and 1 sheng kuang shred.

some finely chopped fresh prawn.

Method of Cooking the Filling.

1.) put in some oil , add in the garlic and chopped prawn, dry scallop and cuttlefish fry till fragrant.

2.) add in onion, carrot and sheng kuang and some water and fry. Add in 1 tsp sea salt / salt , 2 tbsp soya sauce, pepper and some oyster sauce. Simmer for a while till soft .

Ingredient to prepare the pancake
200g glutinous rice flour

1 tbsp tapioca flour

400g water

2 tbsp chopped spring onion

2 eggs

1 tsp sea salt/ salt

some pepper

Method of preparing the pancake

1.) Mix well all the pancake ingredient.

2.) Heat the non-stick pan, add in a bit of cooking oil. pour in one small scoop batter to the pan and swirl to round shape.

3.) Fry till cooked and transfer to plate.

4.) Put in some filling on the pancake and roll up.

p/s : This pancake texture very soft.

Austrialian Cake

This recipe was given by a friend (Gan) last year but only baked it last weekend.

The texture of this cake is between sponge cake and Butter cake. It taste good also if without the chocolate topping.

Ingredient.
(A)
sponge mix - 250G
self raisin - 50G
Ovellete - 1 1/2 tsp (one and half tsp)
Egg (grade A) - 4
Water - 1 tbsp

(B)
Butter - 125G
Lemon juice - 1 tsp or lemon paste 1/2 tsp
Grated lemon peel - 1 tsp

(C)
Cooking Chocolate - 200g

(D)
Dry coconut - 40g

Method

1.) preheat the oven to 180 degree Celsius.

2.) Add in all ingredient (A) into a mixing bowl (except water) . Use low speed to mix till all mix well then change to high speed to mix.

3.) When the mixture (2) change to cream colour then add in water and continue use high speed to mix till fluffy. (same method as doing sponge cake) . If the mixture is fluffy, to test the mixture; draw an "O" and count to 10 if the mixture did not sink means "OK" then leave a side then we continue with (B).

4.) Prepare another mixing bowl, add in butter,lemon juice and grated lemon peel. Use high speed to mix till light and fluffy.

5.) Add the (2) to (3)-(the butter mixing bowl). Use medium speed to mix it and lastly use low speed to mix it till well combined.

6.) Place the mixture to 9" square baking tin and bake for 20- 25 minutes or golden brown and cooked.

7.) While baking the cake, use double boil method to melt the chocolate.

8.) When the cake cooked. Remove ,invert tin and leave to cool.

9.) when the cake is cool then spread the melted chocolate on top of the cake and sprinkle the dry coconut on the chocolate. Keep in Fridge before serve it.

Cucur Bawang (Onion fritter)

Last two weeks did not go market do marketing so nothing much can cook for breakfast. Lucky in the kitchen does have some onions, dry shrimp and eggs. So today breakfast will be this cucur bawang. I believe most of us know how to do this cucur. Some may do better than my.



This is my way of doing the cucur. (fritter)

1. Wash the dry shrimp and soak for ten minutes and chop it.

2. cut the onion into small pieces.

3. put the flour (about 300g) to a big bowl, put in the onion, dry shrimp, 1 egg, water (about 100ml) and seasoning (2tbsp light soya sauce,pepper and salt) mixed till all well combined. The combination must not be too thick or too liquid.

4. heat up oil and scoop the mixture to deep fry till golden colour.

Modified SOBA (1)

Bought the frozen SABA fish from a shop which solely sales Japanese food. Cut to few slices. fry the SABA fish with little oil.

Boiled the soba noodle till soft then drain it and rinse under cold water.

add in 500ml water to stock pot and add in this soba sauce (3 to 4 tbsp according to your taste) cook till boiled then add in some seaweed.

ready to serve.

Herbal Egg

Last Friday, my son's school celebrate "Teacher's Day" . He wants to bring the herbal egg for the Teacher's day party.


So I cooked this herbal egg as below for him to bring to school.
First, buy the egg and wash the egg with sponge to make sure the egg shell is clean. Buy the herbal egg spices 1 packet from any Chinese drug shop or Supermarket. This herbal egg spices come with two packet of the spices in tea bag type. if you cook 30 eggs put in 1 packet of the spices will do . if you cooked more than 30 eggs then you may need to put in 2 packet of the spices.

After wash the egg, cooked the egg as hard boiled egg and use spoon to crack the egg shell.

After all the hard boiled egg were cracked then put all the egg into the big pot and add water till cover the eggs and put in the herbal egg spices, 200ml light soya sauce, 200g sugar, 1tbsp dark soya sauce (if you want darker colour you may add 2 to 3 tbsp dark soya sauce.), 1 tsp salt to boil it. After boiled then turn it to slower fire continue boil for 2 to 3 hours. (if you cook 20-30 eggs, ideally boiled it in slower cooker and let it cooked over night this will make the egg taste fantastic.)

the look after a few hour cooked.

Fried Noodle With Red Fermented Bean Curd

This just a simple fried noodle. I personally found it taste good. (If you like the taste of Fermented Bean Curd).


Ingredient :


some chicken cut to small slices
some black fungus soaked and cut to small slices
some garlic - chopped it to small piece.
3 pcs dry noodle, soaked and drained it.
half piece of red fermented bean curd
2 eggs
1 tbsp dark soya sauce.

1/2 tbsp light soya sauce or as your taste


Method

1. fry the two eggs into an omelet and keep a side.

2. fried the garlic till fragrant and put in the red fermented bean curd, chicken slices and black fungus slices fried till cooked.

3. put in the soaked noddle , dark soya sauce and light soya sauce. Fried the noodle and add in the omelet egg till fragrant. Then served .

p/s : you may add bean sprout , vegetable as you like.