Deep-fried Prawns

Deep-fried Prawns

Recipe source :  Doris Choo of Sumptuous Flavours.

My family call this "chau har-look", literally meaning deep-fried prawn. I have a very deep  impression of this wonderful prawn dish. I ate this the first time during my late grandfather's birthday. I was probably five or six years old at that time. I still have vague memories of the house being crowded with uncles, aunts, countless numbers of cousins, other relatives and friends of our large extended family. And I had recollection of large basins of deep-fried prawns set aside on a table, waiting to be arranged onto serving platters for the grand birthday bash. I remember tents being set up around the large sprawling village home to accommodate so many people gathered together.

My family's original recipe probably used a combination of all-purpose flour and rice flour with a sprinkling of salt and pepper. Over the years, my aunts and my horde of cousins have added various other ingredients to improve and enhance the taste of the batter. 

All these years I have never attempted to make this until I met some of my relatives recently and we started talking about the good old days. One thing led to another and here is the modified version after adjusting the recipe and gleaning some "secrets"  from the many aunts and cousins who all wanted a say as to what ingredients should go into the batter.  It was fun listening to the friendly banter!

Ingredients

500g medium-sized prawns, remove shells but keep the tails
4 tbsp tapioca flour
oil for deep frying

Marinade for prawns

1/2 tsp salt
1 tsp sugar

Marinate prawns for about 30 minutes

Ingredients for batter

50g plain flour
50g tapioca flour
50g rice flour
1 tbsp custard powder
1 tsp baking soda
1 tsp baking powder
a dash of pepper
some chopped spring onions or Chinese parsley
150ml water
2 tbsp oil
1/2 tsp salt

Method

1.  Mix all the ingredients of the batter until smooth. Set aside.
2.  Heat enough oil in a wok for deep-frying. Heat until hot.
3.  Dredge marinated prawns into the 4 tbsp of tapioca flour. Then dip this dredged prawn into the batter to coat it evenly except the last bit of the prawn's tail.
4.  Place the prawn into hot oil and fry both sides until golden.
5.  Remove and drain on absorbent towels.

I am linking this post to Little Thumbs Up

The theme for August 2014 is Flour

Hosted by  Domestic Goddess Wannabe

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

Apam Balik (Ban Chean Kuih)

Apam Balik (Ban Chean Kuih)

Recipe source :  Flavours magazine

Apam balik or ban chean kuih in the Hokkien dialect, is an ever popular local kuih. I always pick up a piece or two of this delicious kuih each time I pass by the hawker selling it near the wet market. Each time I have to queue up because demand exceeds supply! The lady is literally selling "hot cakes" because there is always a long queue waiting for her to make them. 

The Chinese lady who sells this apam balik makes them thick and spongy. She uses a very large and heavy metal mould and cut the kuih into several pieces once it's done. Malay hawkers tend to make thin and crispy apam balik which are smaller in diameter. Both versions are equally delicious.

I am so glad I came across this recipe. It's so satisfying to make this at home!

Ingredients for flour mixture (makes 5 pieces)

250g plain flour
20g custard powder
30g rice flour
1 tsp salt
45g sugar
1 tsp instant yeast
1 large egg, beaten
1 tsp vanilla extract
310ml water
1 tsp bicarbonate soda or alkaline water
cooking oil for greasing pan 

 The flour mixture which has been set aside for one hour. 

Add bicarbonate of soda or alkaline water after one hour

 Crushed toasted peanuts

Sugar

Toppings

60g sugar
100g crushed toasted peanuts
60g margarine or butter
50g cream corn  (optional)              

Method

1.  Mix all the ingredients of the flour mixture except bicarbonate of soda or alkaline water  together.  Whisk until smooth. Cover and set a side for one hour.
2.  After one hour add bicarbonate of soda or alkaline water. Whisk the batter again to mix well.
3.  Heat a non-stick frying pan over low heat until hot. (I used a 20cm non-stick frying pan).
4.  Add some cooking oil to lightly grease the frying pan. 
5.  Add 3/4 cup batter and swirl the batter around to coat the whole frying pan and the sides as well. 
6.  Cook over low heat until bubbles appear. Add sugar and crushed toasted peanuts.
7.  Add a bit of butter or margarine and spread some cream corn on top of the peanuts.
8.  When the bottom is browned fold the pancake in half and transfer to a plate. 

  Do you find it mouth-watering?

Sandwich Orange Cake With Orange Custard Filling

Sandwich Orange Cake With Orange Custard Filling

Recipe source :  Ellice Handy

This recipe has been with me since 1976, the year I started collecting recipes and cookbooks. 
Back then Ellice Handy's recipes were popularly featured in magazines like Her world and Female. I have a few of her cookbooks and numerous cuttings collected from magazines of that era. All these years I had drooled over her recipes and had bookmarked many more to try out. The problem is finding the time and getting round to do it!

This was among the many recipes I had bookmarked over the years. Well, I know it had taken me an unduly long time but as the saying goes, " It's better late than never".

It is very satisfying for me to finally eat and taste this cake after drooling over it for so many years! The custard is good! I like the tangy and citrus flavour of this cake. 

Thumbs up!

Ingredients

4 oz castor sugar
5 oz butter
6 oz self-raising flour, sifted
2 eggs
1/2 orange rind, grated
4 tbsp orange juice
a few drops of red food colouring

Method

1.  Cream butter and sugar till light and fluffy.
2.  Add eggs, one at a time, beating well into the mixture.
3.  Add orange rind, flour, a little at a time folding in. Add orange juice when the flour is well blended into the mixture.
4.  Grease two cake tin and line them with greaseproof paper.
5.  Pour in half the cake mixture into one tin.
6.  Then add a few drop of red food colouring to the remaining cake mixture.
7.  Bake for about 30 minutes at 180 degree C.
8.  Cool cakes before sealing the two cakes with orange custard filling.

Orange Custard Filling

1/4 cup orange juice
1/2 orange rind, grated
1/4 cup evaporated milk
1/2 cup water
2 tbsp sugar
1 tbsp butter
3 tbsp custard powder mixed with 2 tbsp water to form a smooth paste

Method

1.  Mix all ingredients except custard powder and butter in a pan and bring to a boil.
2.  Remove pan from heat and pour in custard powder paste, mixing it gently.
3.  Put pan back on heat till mixture boils. Add butter and remove from heat.
4.  Allow to cool a little before using it as filling for the cakes.

 

I am linking this to Little Thumbs Up

The theme for April  2014 is Orange, 

Hosted by Anncoo Journal

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

I am also linking this to Cook-Your-Book # 11

 

Organised by Joyce of  Kitchen Flavours

Caramelized Sugar Cheese Jelly 焦糖芝士燕菜

Caramelized Sugar Cheese Jelly 焦糖芝士燕菜

Recipe source :  Y3K, issue No. 57  11/12 - 2010

My family loves jelly dessert. All the more delightful when it is well chilled before serving them after dinner.

The original recipe instructed to use 8 medium-sized jelly cups. I prefer smaller servings so I opted to use plastic jelly moulds which are often used to make konyakku jellies.

These cheese jellies look cute and are just the right size for small bites.

Ingredients A ( makes 22 pieces )

80g castor sugar
475ml water
1 tbsp agar-agar powder

Ingredients B

100g cream cheese
150ml fresh milk
80g Castor sugar
1 tbsp agar-agar powder

Ingredients C

300ml fresh milk
25g custard powder

Utensil:  

Jelly moulds

Method

1.  Caramel sugar of ingredients A over low heat. Do not stir but let it come to a light golden. Add in water and agar-agar powder. Let it come to a boil. Pour into moulds half full. Let it set slightly.
2.  Bring ingredients B to a quick boil. Add ingredients C. Once it comes to the next boil, turn off the heat.
3.  Pour the cream cheese mixture into the half-filled moulds of the caramelised sugar jelly.
4.  Let it set before transferring to the refrigerator for chilling.

I am linking this to Little Thumbs Up

The theme for January 2014 is Cheese, 

hosted by Alice of I Love. I Cook. I Bake

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

I am also linking this to Cook-Your-Books #8

Organised by Joyce of  Kitchen Flavours

Mooncake : Honey Dew Melon Jelly Mooncake 燕菜密瓜月饼

Mooncake : Honey Dew Melon Jelly Mooncake 燕菜密瓜月饼

Recipe source :  Flavours magazine


I am encouraged by my few successful attempts at making jelly mooncakes. I am eager  to try more recipes as  I find these jelly mooncakes very pretty. They make great desserts and they are very tasty and refreshing. 

Honey Dew Filling

100g honey dew puree
1/2 cup water
2 tsp agar-agar powder
60g sugar
1 tbsp condensed milk
1/8 tsp green colouring
8 jelly egg yolks   ( My post on Cendol Jelly Mooncake showed how to make jelly egg yolks )

Method

1.  In a pot, bring the first 4 ingredients to the boil. Switch off the fire and add condensed milk and colouring.
2.  Pour into tart moulds or muffin pans. 
3.  Please visit my  post  Cendol Jelly Mooncake for a step-by-step guide on making the filling.

Yellow Jelly Skin

 
3 1/2 cups water
140g sugar
4 pandan (screw-pine) leaves, knotted
5 tsp agar-agar powder
2 tbsp condensed milk
1/2 cup thick coconut milk
1/2 tsp yellow colouring

Method

1.  Bring the first 4 ingredients to the boil.
2.  Add in the next 3 items and once it starts to boil again, switch off the flame.

Assembling the Mooncake

For a step-by-step guide on assembling the jelly mooncake, please visit my previous posts on Cendol Jelly Mooncake and Mango Jelly Mooncake 


The concept of assembling the jelly mooncake is the same.

I am linking this post to Cook-Your-Books #3 

 

Organized by Joyce of Kitchen Flavours

 

Mooncake : Cendol Jelly Mooncake

Mooncake : Cendol Jelly Mooncake

Recipe source :  Flavours Magazine

I know it is early yet to be making mooncakes, but then these are actually jellies set beautifully into moulds of various shapes and sizes to create a "mooncake" effect.  I really admire the original creator of this recipe for being so talented and creative to put this mooncake together complete with "egg yolks", "filling" and the thin outer layer masquerading as the pastry skin. I find it amazing !  I am very happy that the jellies turned out into such pretty mooncakes, I felt guilty cutting into them! 

 My family enjoys eating them as a dessert. It is so refreshing, especially when it is chilled. Co-incidentally, SK and I love to eat cendol. So it is sort of a double bonus to us!

For jelly egg yolk

1/2 cup water
50g sugar
1 tsp agar-agar powder
2 knotted pandan (screw-pine) leaves
1/3 cup thick coconut milk
1/2 tbsp custard powder
1/8 tsp orange-red colouring

Equipment : Ball ice-cube tray

Method

1.  Bring the first four items to the boil.
2.  Lower heat and then add the next 3 items. Stir with a hand whisk and continue to cook until it thickens.
3.  Once the mixture starts to bubble, turn off the heat and pour it into an ice-cube tray. 
4.  Fill jelly mixture to the brim of the lower tray and cover with the upper tray; expect the mixture to overflow.
5.  Let it set and refrigerate for a further 30 minutes before removing the jelly egg yolks. 

Ball ice-cube tray

The jelly egg yolks 

For Cendol Filling

100g palm sugar

1/2 cup water

2 pandan (screw-pine) leaves, knotted

1 cup thick coconut milk

2 tsp agar-agar powder

1 tbsp custard powder

10g cendol

1/8 tsp salt

Method

1.  Bring the first 3 items to the boil and strain the mixture into a clean pot.

2.  Add the next 3 items and bring to a quick boil.

3.  Once mixture starts to boil, add cendol and salt. Stir to mix well.

4.  Pour the mixture into a muffin pan.

5.  Place a piece of jelly egg yolk into the centre of each filling immediately, while still hot.

6.  Allow the filling to set.

Green jelly skin

3 1/2 cups water
140g sugar
4 pandan (screw-pine) leaves, knotted
5 tsp agar-agar powder
2 tbsp condensed milk
1/2 cup thick coconut milk
1/2 tsp pandan (screw-pine)  juice ( or use green colouring )

Method

1.  In a pot, bring the first 4 items to the boil. Then add the next three items. Stir to blend well.
2.  Pour 1/2 cm layer of this mixture into each mould. 
3.  Allow to cool until almost set i.e. 3/4 set, then place a piece of cendol filling in the centre of the mould.
4.  Top up with jelly skin mixture and let it set completely before chilling in the refrigerator.

Step-by-step pictures :

 Fill the mould with 1/2 cm of jelly mixture and leave to cool until almost set

Then add cendol filling onto the green jelly mixture which has partially set

Fill up the mould with the green  jelly mixture

 A cross section showing the egg yolk, cendol filling and the green jelly skin
 

Steamed Pau With Salted Egg Yolk Lava 流沙包

Steamed Pau With Salted Egg Yolk Lava 流沙包

Recipe source :  Flavours Magazine

My family loves "lau sar pau". YS can down several lau sar pau at one go and that is in addition to other dim sum that he had packed in!  The most memorable ones are those we had eaten while we were visiting  Foshan, Guangzhou. The dim sum there at "Dancing Ray Hotel" were fabulous!  I feel nostalgic as I looked back at the photos and the dim sum we had while we were there. I look forward to going there again, back to the same restaurant which served such scrumptious food!



I am delighted that my attempt to make lau sar pau is highly successful!. The lava was oozing from the hot steaming pau and the taste was simply wonderful!  If I may say so, this batch of lau sar pau is even better than many of the dim sum restarurant around where I stay! Many a time I came across lau sau paus from dim sum restaurants where the lava is dry and not oozing as it should be. 

See the lava is oozing from the hot steaming pau

I am definitely making these again but maybe I will have to increase the size of the pau since this batch of paus seemed too small to even fill up the paper cups. Yes, that's what I'll do the next time - the pau dough should be at least 50g each instead of 30g as what I had done today.  Then, hopefully my lau sar pau will look fat and nice to fill up the whole paper cup, like those in the dim sum restaurants. 

 

Ingredients

Filling

10 salted duck egg yolks
60g milk powder
60g custard powder
100g sugar
150g butter
200g evaporated milk

Dough 

300g Hong Kong flour
1 tsp dry yeast
70g sugar
120 ml carrot juice
10g shortening

To prepare the filling

 

1.  Steam salted egg over high heat until cooked, about 10 minutes.
2.  Set aside to cool. 
3.  In a mixing bowl, crush the egg yolks until powdery.
4.  Add in the milk powder, custard powder and sugar. Mix well.
5.  Add in the butter and evaporated milk. Mix thoroughly.
6.  Cover the bowl with cling film and store in the freezer until needed.

To prepare the dough

1.  In a large bowl, mix Hong Kong flour, yeast, sugar and carrot juice.
2.  Add in the shortening and mix well.
3.  Knead the dough on flat, lightly floured surface until smooth.
4.  Portion out the dough into small balls of 30g each.

To assemble

1.  Roll out each ball into circular shape with thickness of about 2 mm.
2.  Top each circle with 1 spoonful of filling.
3.  Gather the edges and fold over, pinching to seal the pau.
4.  Place into paper cups in a scalloped mould and allow the pau to rest for one hour to proof.
5.  Steam over high heat for 10 minutes.
6.  Serve hot. 


Note :  There will be salted egg whites left over since this recipe used only the salted egg yolks. You can use the salted egg whites to make into a soup. Read San Choy Soup With Salted Egg Whites

Fresh carrot juice. 

I grated 2 medium-sized carrots to squeeze out 120ml of carrot juice

Steamed salted egg yolks. 

I used the back of a metal spoon to crush these salted egg yolks into a powdery form.

Waiting to proof before steaming

Lau sar pau - Yummy !