Tuesday, June 2, 2020

Ampang Yong Tau Fu

Recipe source: The MeatMen with my own adjustment

What you need:

3blocks tau kwa, halved diagonally and slit each half at the center
1 bittergourd, sliced 1inch each and remove seeds
6 large chilis (red or green as you prefer), make a center slit, remove seeds
1 eggplant, sandwich sliced
6 lady's finger, make a slit at each center
enough oil to deep fry

Fish paste:
200g minced prawns
200g toman fillet
1/2 tsp salt
1/2 tsp pepper
1tbsp light soy sauce
1tbsp corn starch
50ml water

2tbsp oil
1tbsp garlic, minced
1/4 cup light soy sauce
1/2 cup water
1tbsp oyster sauce
1tbsp black bean sauce
2tbsp sugar
2tbsp cornstarch mixed with 2tbsp water

  1. For the fish paste: blend everything in the food processor until smooth
  2. Fill the slits in tau kwa, bittergourd, chilis, eggplant and lady's finger with fish paste
  3. To make the sauce: heat oil in a pan, sautee garlic until fragrant. Add in soy sauce, water, oyster sauce, black bean sauce and sugar. Bring to boil, add in cornstarch slurry, mix briefly until the sauce thickened and off fire
  4. Just before serving, deep fry all the vegetables and tau kwa. Drain and place on a serving plate and pour sauce over

Monday, June 1, 2020

Whipped Cream Buter Cake

Yummy cake with a very fine crumbs. Not those fluffy sponge cake as what the name is, but it's soft and delicious. Easy to make too
Will be nice with some addition of cheddar cheese, mixed dried fruits or chocolate chips
Infusing orange or lemon flavor will be great too

Source: Tintin Rayner adapted from My Mind Patch

What you need:

Ingredients A:
100g caster sugar
90g butter

Ingredients B:
3 large eggs
1tsp vanilla paste

Ingredients C:
110g cake flour
1/4 tsp salt
1/4 tsp baking powder

Ingredient D:
70g whipped cream, room temperature

  1. Preheat oven to 180deg. Grease and line a loaf pan 20cm in length (I used 20cm square pan hence the shorter cake)
  2. Mix A until pale and fluffy, about 5mins on high speed
  3. Reduce speed to medium and add in eggs, one at a time with about 15secs gap time, last will be the vanilla paste
  4. Add in C and D in alternate. Start and end with C
  5. Pour into the prepared baking pan
  6. Steam bake at the middle rack for 25mins
  7. Remove the waterbath and continue baking one rack higher at 170degC for 30mins
  8. (mine was shorter cake so the timing was 20mins and 15mins)
  9. Remove from oven, and transfer to a cooling rack
  10. When it's warm, use cling wrap to wrap it to retain the moisture

Kolak Biji Salak

Cannot believe it was 5years ago since I made this dessert :)
Recipe is HERE

This time I used another recipe which is as yummy
Source: HERE

What you need:

300g mashed steamed sweet potatoes
60g tapioca starch
1/4 tsp salt
a pot of water

Gula melaka sauce:
250g shaved gula melaka
600ml water
1/2 tsp salt
2tbsp tapioca starch, dilute in water
2 pandan leaves, tie into knot

Coconut sauce:
200ml coconut milk
1/4tsp salt
1 pandan leaf

  1. Mix well sweet potato, tapioca starch and salt. Shape into small balls or any shape you like, set aside
  2. Bring a pot of water to a boil. Add in balls into the pot and cook until they float. Drain and transfer into a bowl of ice water
  3. Cook gula melaka sauce by boiling gula melaka, pandan leaves, water and salt. When boiling, strain and ad in tapioca starch slurry. Cook again over small fire until boiling and thickened
  4. Add in balls. Cook until bubbling and off fire. Set aside
  5. To make coconut sauce, cook coconut milk, salt and pandan leaf over small fire. Stir continuously until small bubbles start to appear
  6. To serve, scoop balls into a serving bowl, and pour over coconut sauce

Sunday, May 31, 2020

Sambal fried tempe

Another easy recipe if you have tempeh and have no idea what to do with it :)

What you need:

2 blocks of tempe, slice diagonally
a bowl of water mixed with a few pinches of salt
oil to fry tempe

4cloves of garlic, peeled and halved
3 shallots, peeled and halved
chili paste, salt, sugar


  1. Dip sliced tempe into salted water
  2. Heat oil in a pan, fry tempe until golden brown
  3. Drain and set aside
  4. In a chopper, blend garlic, shallot until quite smooth
  5. In the same pan used to fry tempe, remove the oil and leave just a tiny bit
  6. Sautee blended garlic and shallot until fragrant
  7. Add in chili paste, salt, sugar. Mix well. Check the taste. Off fire
  8. Transfer to a serving plate
  9. Add in fried tempe and mash using a pestle over the sambal. Serve

Saturday, May 30, 2020

Rujak Kangkung

One of my mom's fave dish and happened to be mine too :)
It's basically just blanched kangkung eaten with rujak sauce. Weird come to think of it, but it's yummy :P

Recipe is from HERE with my own adjustment

What you need: 

2 bundles kangkung, discard the roots and roughly chopped into 3parts
3 shallots, peeled and halved
7 large red chilis, cut
3 chili padi, cut
50g gula melaka, shaved
a thumb size belachan, grill over fire for awhile and chop finely
enough salt
1tbsp tamarind paste mix with 50ml water, leave it for 5mins approximately and strain
1 lime, washed and halved

  1. Boil a pot of water. Blanch kangkung about 1min. Drain and rinse. Set aside
  2. In another small pot, bring water to boil and add in shallots and chilis, boil until softened
  3. In a chopper, blend boiled shallots, all chilis until smooth. Add in gula melaka, belachan, salt and tamarind water
  4. Blend until well mixed. squeeze lime and mix. Leave the lime in the sauce. Check the taste
  5. Arrange kangkung on a serving plate. Pour sauce over it and serve

Wednesday, May 27, 2020

Sate Ayam Ponorogo

Indonesia has many types of chicken satay. Quite the same result and taste, but there is difference in details. This one is from Ponorogo, East java, typically sliced to a longer and thin cut, so the satay looks flatter (I cut thin but not long LOL) It doesn't matter, it's still yummy :)

Recipe is from Catatan Nina

What you need:
(I doubled up the recipe)

600g chicken fillet, slice diagonally to make them long and thin
6tbsp dark sweet soy sauce
enough satay sticks

Marinade: (to blend together to paste form)
14 shallots, peeled and halved
6 cloves of garlic, peeled and halved
1tsp coriander seeds
2cm blue ginger, peeled and cut
4 candlenuts, chop and dry fry
2tsp salt
2tsp gula melaka, shaved
some cooking oil (easier to get smoother paste)

Dipping sauce: (mix well, to use before grilling the satay)
8tbsp chicken oil (deep fry chicken skin and use the oil)
10tbsp dark sweet soy sauce
2tbsp gula melaka, shaved

Peanut sauce:
400g crushed fried peanuts
4 large red chilis, deseed and cut
fried of 6 cloves of garlic
4 candlenuts, chop and dry fry
2tsp salt
2tsp gula melaka, shaved
1/2 tsp sugar
800ml water

To serve with:
*sliced shallots
*vegetable achar (my addition)
*fried onion (my addition)
*drizzles of dark sweet soy sauce (my addition)

  1. Mix chicken slices, dark sweet soy sauce and marinade paste. Make sure all pieces well coated. Keep in an airtight container and keep in the fridge for at least 1hour (I kept for a few hours)
  2. Meantime, prepare the dipping sauce, set aside
  3. Next, prepare peanut sauce. Blend peanuts, chilis, garlic and candlenut. Blend until smooth. Add in salt, gula melaka, sugar and water. Cook over low fire, keep stirring until bubbling. Off fire and set aside to cool
  4. Arrange chicken slices in sticks. Just before serving, dip each stick into the dipping sauce and grill until slightly charred, flip halfway
  5. Arrange on a serving plate some sticks of satay, sliced lontong, sliced shallots and vegetable achar. Pour some peanut sauce over the satay and lontong, drizzle dark sweet soy sauce and sprinkle fried onion. Serve

Monday, May 25, 2020

Banana Choco Chips Yoghurt Bread

Yummy treat for family and so easy to make. Using one bowl, just stir and bake :)

Recipe is from Cynthia Lim with my own modification

What you need:

300g plain flour
1tbsp baking powder
1/2 tsp baking soda
90g caster sugar
2 eggs (55g each)
160ml unflavored oil (I used rice bran)
200g yoghurt (I used plain, you can use fruity kind too but reduce sugar to 60g)
60ml milk
1tbsp vanilla paste (I used chocolate paste, I run out of vanilla)
a fistful of chocolate chips
2 bananas, sliced
more chocolate chips for topping

  1. Preheat oven to 190degC. Line baking pan with baking paper. I used 20cm square pan with 4cm height
  2. Mix eggs, oil, yoghurt, milk and vanilla paste in a bowl and stir well
  3. Add in flour, baking powder, baking soda and sugar and chocolate chips
  4. Mix gently just til combined. Do not overmix
  5. Pour batter into baking pan, Top with banana slices and more chocolate chips
  6. Bake for 30 minutes on the middle rack. Move up a level higher and bake for another 15minutes or when a toothpick comes out clean when inserted into the middle of the cake
  7. Remove from oven, and pan and let cool on cooling rack


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