Wednesday 23 April 2014

Chawan Mushi

Chawan Mushi

Recipe source :  Adapted from The Miele Workshop

Chawan mushi, a Japanese steamed egg dish which I learnt from the Miele Workshop

I have prepared this before on my own but it was not as smooth as this recipe. This time round I kept to Chef Amy Beh's instructions carefully and the result was six wonderful cups of soft and silky smooth chawan mushi.

Very smooth and tasty!



3 eggs
1 1/2 cups chicken stock
2 tbsp mirin (a type of Japanese cooking wine)
some fresh mushrooms  (shimeji mushrooms)
30g dried scallops, soaked until soft
some chopped spring onions (optional) 

 Dried scallops

Fresh buna shimeji mushrooms


1.  Beat eggs in a large bowl.
2.  Mix eggs with stock. Strain the egg mixture and set aside.
3.  Put some dried scallops, which have been soaked into teacups ( about 8 to 10 teacups or ramekins)
4.  Add in a few pieces of fresh mushrooms which has been cut into sections.
5.  Pour egg mixture into the teacups until almost full.
6.  Arrange teacups into a steaming tray.
7.  Cover the teacups with aluminium foil.
8.  Steam at 85 degree C for 20 to 25 minutes.
9.  Top with chopped spring onions (optional)

Very smooth and tasty!

Monday 21 April 2014

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



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


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?

Sunday 20 April 2014

Kuih Bingka Ubi (Cassava Cake ) 木薯糕

Kuih Bingka Ubi (Cassava Cake) 木薯糕

Recipe source :  Adapted from here

I love to eat this baked cassava cake which I often buy from Malay stalls selling an assortment of kuih-muih. The vendors usually displayed a wide array of choices which at times I find it hard to make a choice as to which kuih or cake I wish to eat!

Now making this kuih at home is another story. Grating the tapioca is no joke. It is a lot of hard work. But it is well worth the effort as the end result yielded a very fragrant and tasty cassava cake.

I made this for a family gathering and everyone likes it. As I was baking this for the first time, I only made a small loaf.  I have to take note to increase the amount the next time.



700g grated tapioca (cassava )
450ml coconut milk
50g grated coconut
70g palm sugar ( gula Melaka)
1/2 cup granulated sugar
2 pieces pandan leaves
1/2 tsp salt
1 tbsp butter

Tapioca or cassava


1.  In a pot, mix coconut milk, palm sugar, granulated sugar, salt and pandan leaves. Heat over low heat until palm sugar and granulated sugar melted. Add butter. Stir to mix well. Discard the pandan leaves.
2.  Add grated coconut and grated tapioca.
3. Stir over low heat until slightly thicken. keep stirring to prevent burning at the bottom of pot.
4.  Line a loaf pan with aluminium foil. 
5.  Pour thicken tapioca mixture into the prepared loaf pan.
6.  Bake at preheated oven at 180 degree C for about 1 1/2 hours or until firm. 
7.  The top should be browned. 

Saturday 19 April 2014

Ginseng Chicken Soup ( Samgyetang 삼계탕 )

Ginseng Chicken Soup ( Samgyetang 삼계탕 )

Recipe source : Adapted from Maangchi 

I used a dried ginseng root to make this famous Korean Samgyetang. I reckon I cannot follow Maangchi's method which calls for the use of a fresh ginseng root, strictly because fresh ginseng is not available. So I need to boil the dried ginseng to soften it first before using it. If I were to stuff the dried ginseng root into the chicken cavity directly, the root will remain hard and uncooked, while the chicken becomes soft and tender. Then the goodness of the ginseng root will not be released into the chicken and soup.

The aroma of ginseng was rather strong during the cooking process and there was an instance where the flavour of garlic was strong as well. But it was only for a short while. 

The end result? The soup was richly  flavoured by the ginseng root and the chicken. 


1 chicken
1/4 cup glutinous rice
10 cloves garlic
3 red dates
1 ginseng root
 2 litres water.

Top picture: First row :Ginseng root
Second row :Red dates
Third row : Garlic
Bottom picture : Soaked glutinous rice


1.  Soak 1/4 cup of glutinous rice for a few hours.
2.  Place ginseng root in a pot, add water to boil until the root turns soft.  
3.  Stuff chicken with glutinous rice, red dates, garlic and the softened ginseng root.
4.  Place the stuffed chicken into the ginseng soup and throw in the remaining garlic into the soup and boil over rapid fire for 45 minutes or until the chicken is tender.
5.  Serve with salt and pepper.


I am submitting this post to Asian Food Fest  : Korea
Hosted by Sharon of Feats of Feast

Tuesday 15 April 2014

Stir-fried Vermicelli With Black Fungus

Stir-fried Vermicelli With Black Fungus

Recipe source : Doris Choo of Sumptuous Flavours

It is believed that black fungus clears blocked arteries. There are many articles expounding the goodness of this fungus which is reported to be able to diffuse cholesterol the natural way. However, such articles usually advised us to boil the fungus for several hours, after which the fungus is discarded and we are to drink the soup only. 

There is another belief that black fungus helps build the cartilage surrounding the joints of bones, like the knee caps. I believe this because it works favourably for me! Each time I consumed black fungus, my aching knees usually felt better! But then, one or two pieces cannot work wonders! You have to eat more and eat them regularly before any effect can be felt. 

With this piece of advice in mind, I was purchasing a bag of black fungus from my regular provision shop when the elderly proprietress  told me that black fungus can be used to fry vermicelli and that it is very crunchy and tasty! She told me to cut them into thin strips and fry them with lots of garlic. She did not give me an exact recipe. Thus I had to use my imagination to try it out this way.


200g vermicelli or beehoon, soaked until soft and drained
150g carrots, cut into thin strips
50g dried black fungus, soaked until soft and cut into thin strips
50g anchovies
5 chilli padi, sliced
1 bulb of garlic, chopped
1 tsp salt
3/4 tsp chicken stock granules
1 Chinese rice bowl of water
4 tbsp cooking oil



1.  Heat wok and fry the chopped garlic until light brown and fragrant. Remove the garlic crisps.
2.  In the remaining oil, add anchovies, black fungus and carrot. Stir-fry for 2 minutes over high heat.
3.  Add water, salt and chicken stock granules.
4.  When it comes to a boil, add in the soaked vermicelli.
5.  Use a pair of chopsticks to stir the vermicelli and mix well. 
6.  Continue cooking and stirring until the vermicelli nearly dries up.
7.  Switch off flame and dish up.
8.  Spread the garlic crisps on top of the fried vermicelli.

 Without the garlic crisps

Fried vermicelli topped with fried garlic crisps 

Sunday 13 April 2014

Stir-fried King Buna Shimeji With Parsley 灵芝王菇炒芫荽

Stir-fried King Buna Shimeji With Parsley 灵芝王菇炒芫荽

Recipe source :  Doris Choo @ Sumptuous Flavours

A healthy and very tasty dish. It is even crunchier if you used fresh inoki mushrooms. If you like to eat Chinese parsley, you can add more for extra flavour. 

We usually eat this with rice but this goes equally well with congee.


300g king buna shimeji (2 packets) or you can use Inoki mushrooms, cut off the roots and rinse.
30g parsley, cut off the roots and cut into sections of 5cm. Soak in water for 15 minutes and rinse
3 pips garlic, crushed
2 tbsp cooking oil


 King buna shimeji


2 tbsp oyster sauce
1/2 tsp salt
1 tsp sugar
1 Chinese rice bowl water

Dissolve all ingredients in the bowl of water.

Thickening Solution

1/2 tbsp tapioca flour dissolved in 1 tbsp water


1.  Heat oil in wok over medium fire. Saute crushed garlic till light brown.
2.  Add in the sauce ingredients. Then add in another Chinese rice bowl of water and bring to a boil over high heat.
3.  Add king buna shimeji/inoki mushrooms and let boil for 5 minutes.
4.  Add parsley and the thickening solution. Stir thoroughly.
5.  Let boil for another half a minute.
6.  Dish up and serve.

Saturday 12 April 2014

Orange Marbled Chiffon

Orange Marbled Chiffon

Recipe source :  Amy Beh

This marbled chiffon cake is light and fluffy. 

I like the citrus orange flavour combined with cocoa powder. It is very soft and nice.  


5 large eggs, separated
135g castor sugar
1/4 tsp cream of tartar
1/4 tsp salt
65g corn oil
1/2 tsp vanilla essence
1 tbsp freshly squeezed orange juice
1 tbsp passion fruit pulp                    ( I used orange pulp)
Grated rind of 1 orange
95g self-raising flour                           ) sifted together
20g cornflour                                       ) twice
1 1/2 tbsp cocoa powder                  )
1 1/2 tbsp water                                 ) Mix into a paste


1.  Place egg whites with half of the castor sugar and cream of tartar and whisk until stiff and hold its shape.
2.  Whisk egg yolks, remaining sugar, salt, orange juice, vanilla essence and corn oil until light and thick.
3.  Add sifted flour  and continue to whisk until well combined and smooth.
4.  Gently fold egg white mixture in 3 -4 batches into the egg yolk mixture.
5.  When evenly blended scoop out one ladle-full of batter and add cocoa paste and mix until well blended.
6.  To the remaining chiffon mixture, add orange rind and pulp. Fold into mixture.
7.  Pour half of orange batter into an un-greased 22 cm spring form chiffon tube pan.
8.  Spoon half of cocoa batter over the orange batter. Top with remaining orange batter.
9.  Add the remaining cocoa batter. Use a satay skewer to swirl the cocoa batter to form a marble design.
10. Bake in pre-heated oven at 180 degree C for 25 minutes or until done.
11.  Invert pan and allow cake to cool completely before easing it away from the sides of the pan with palette knife.

Oops, the top got slightly burnt!
But still the marble design was pretty

I am linking this to Little Thumbs Up


The theme for April  2014 is Orange, 

hosted by Anncoo Journal

Thursday 10 April 2014

Pan Fried Tofu With Spicy Sauce 두부부침양념장

Pan Fried Tofu With Spicy Sauce 두부부침양념장

Recipe source :  Maangchi Kim

The sauce is excellent! It complimented the bland tofu very well. The plus point is that it is so simple to prepare this dish yet it is surprisingly so tasty. I should have made more!
I am definitely cooking this again for simple every day meals.


1 piece soft tofu, cut into slices
 Oil for frying tofu

 Soft tofu

Sauce Ingredients

1 clove garlic, minced
1 stalk spring onion, chopped
1 tsp hot chilli flakes
1 tsp sugar
1 tbsp soy sauce
1 tsp sesame oil


Some chopped spring onion
Some sesame seeds, toasted


1.  Slice soft tofu into smaller rectangles, about 1 cm thick. Use paper towels to absorb the moisture from the tofu pieces.
2.  Heat wok until hot and add cooking oil.
3.  Fry the tofu pieces on both sides until golden brown. Remove the tofu pieces onto a serving dish.
4.  Mix all the sauce ingredients together. Mix evenly.
5.  Pour the sauce ingredients over the fried tofu pieces.
6.  Sprinkle chopped spring onion and toasted sesame seeds on top.
7.  Serve with steaming hot rice. 

I am submitting this post to Asian Food Fest  : Korea
Hosted by Sharon of Feats of Feast

Tuesday 8 April 2014

Steamed Chicken Rice 蒸鸡饭

Steamed Chicken Rice 蒸鸡饭

Recipe source :  Adapted from The Miele Workshop (Forrest Leung)

I learnt to cook this chicken rice from the Miele workshop conducted by Chef Amy Beh.

This Vitasteam oven has three tiers where you can steam three different food items simultaneously. You can steam rice on the bottom tier, chicken on the second and then vegetables on the topmost. It is very convenient for busy working mothers.   

I like the perforated steaming trays. I placed the chicken on perforated trays so that the liquid or essence from the steaming chicken could dripped down onto the rice which was steaming under the tray of chicken. The chicken essence further enhanced the flavour of the rice. 

This chicken rice set taste awesome!

Ingredients (serves 4)

1 1/2 cups of rice
1 whole chicken, cut into halves
3 tbsp cooking oil   ( I used chicken fat for extra flavour)
4 cloves garlic, chopped
3 shallots, chopped
2 pieces of coriander roots, used the heads only, chopped
3 stalks of lemongrass, bruised
2 pieces of old ginger, chopped
2 pandan leaves
1/2 tsp salt
1 tsp sugar
1 1/2 cups chicken stock

A Tip from Amy Beh

Use some sesame oil for brushing the steamed chicken

 Serai or lemongrass

 Chopped shallots and garlic

 Coriander roots, chop these

 Chicken, cut into halves

Pandan/screw-pine leaves


1.  Wash rice and place in a container for steaming. 
2.  Heat chicken fat in a wok to extract oil. Once the oil is extracted, discard the hardened fat. Leave oil in wok and stir-fry the chopped ginger, garlic, coriander roots, shallots and lemongrass until fragrant. Add in salt and sugar. Pour this aromatic paste into the rice and pour the rice mixture into a steaming tray.
3.  Add in chicken stock and pandan leaves. Stir the ingredients to mix well.
4.  Place the tray of rice at a lower rack in the Miele steam oven. 
5.  Then place the chicken halves into a perforated steaming tray and place this perforated tray above the tray of rice.
6.  Close the oven door and set the temperature at 100 degree C for 25 to 30  minutes, depending on the size of the chicken.
7. To check if the chicken is properly done, use a chopstick and poke it in between the drumstick and white meat. Chicken that is not thoroughly cooked will ooze a pinkish liquid.
8.  Remove the chicken from the steam oven and brush the steamed chicken with sesame oil immediately while still hot ( for added flavour ). 

Note : 

The liquid or essence from the steaming chicken in the perforated tray will drip down into the tray of rice which is placed below. This pure chicken essence will enhance the taste of the chicken rice.

 Steaming hot rice. Very fragrant!

Tender kampung ( free-range) chicken

This chicken rice set is exceptionally good ! 

Monday 7 April 2014

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!


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


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


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

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

  photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

Organised by Joyce of  Kitchen Flavours

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