Soy Milk 豆浆水

Soy Milk 豆浆水

Recipe source :  Adapted from Puri Selera ( booklet distributed by Lever Brothers )


This is a familiar favourite among the local people. It is rich in protein and natural goodness. This drink is easily available in restaurants and food courts around town. However, it feels good to be able to prepare this nutritious drink at home from raw soya beans. And of course the taste is so different because it is so fresh and unadulterated when it is home-made. 

The taste is just fantastic !

Ingredients

300g soya beans - soaked overnight
3 litres water
2 pieces pandan leaves (screw-pine)

Soaked soya beans

For the syrup

150g cane rock  sugar
300ml water
2 pieces pandan leaves

Boil all ingredients together until it thickens and turn syrupy.

 Syrup from cane rock sugar

Method 

1.  Drain dry the soaked soya beans. 
2.  Place one quarter of the soaked soya beans into a blender and add in about 750ml of the water. Blend until fine.
3.  Use a sieve to drain the resulting mixture into another large container. Then transfer the pulp onto a piece of muslin cloth and squeeze out the soy milk. Repeat the process until all soya beans and water is used up.
4.  Use the muslin cloth to sieve the soy milk again.
5.  Boil the soy milk with 2 pieces of pandan leaves. Keep stirring until it boils.
6.  Sweeten with the syrup. 
7.  Can be served hot or chill. 

* Important note- While boiling please use slow fire and keep stirring otherwise once it is burnt, it will carry the burnt taste.

Hot soy milk

Home-made goodness. 

Tastes so good!

 

Kuih Kodok ( Mashed Banana Fritters )

Kuih Kodok ( Mashed Banana Fritters )

Recipe source :  Amy Beh

Kuih kodok is among the favourite choices during tea-breaks at my office. For RM1-00 we can get eight pieces of kuih kodok. They are literally "hot" favourites as people queue up to wait as the vendor keeps stirring and frying the kuih kodok in her big wok.

They are cheap and tasty. However, it gives me a pure sense of satisfaction and accomplishment each time I am able to make some tasty tidbits on my own, with reasonable success. 

Ingredients

150g (net weight) ripe bananas
1/2 tsp salt
1 tsp sugar
5 tbsp self-raising flour
1 tbsp rice flour
1 tbsp Quaker oats
A pinch of bicarbonate of soda

Enough oil to fry the banana fritters

 

Method

1.  Mash banana with a fork.
2.  Mix in all the ingredients to combine into a batter.
3.  Heat wok with enough oil on medium heat.
4.  Spoon 1 tsp of batter into hot oil and fry until golden.
5.  Remove and drain on several layers of kitchen towels.

I am linking this post to Little Thumbs Up ( March 2015 - Banana )



This event is hosted by Faeez  ( BitterSweet Spicy )
Organised by Zoe ( Bake For Happy Kids )

and Doreen ( My Little Favourite DIY)

Banana Pancakes

Banana Pancakes

Recipe source :  The Malaysian Cookbook

Bananas grow abundantly in Malaysia. We have a wide selection of bananas to choose from. Almost all varieties are tasty. 

My favourite is "pisang mas" and I shall use them to make banana pancakes for breakfast today.

Ingredients

2 eggs, beat until light
20g sugar
120g self-raising flour
1/ tsp salt
2/3 cup coconut milk
5 bananas, mashed
margarine or cooking oil, optional

Method

1.  Mix together beaten egg, sugar, self-raising flour, salt and coconut milk to form a batter. Mix well.
2.  Heat a non-stick frying pan until hot.
3.  Add margarine or cooking oil to non-stick frying pan (optional).
4.  Pour in 2 tbsp of batter and turn frying pan so that the batter is spread out evenly.
5.  Fry until brown on both sides.
6.  Dish up and serve with banana slices. 

I am linking this post to Little Thumbs Up

The theme for March 2015 is Banana

Hosted by BitterSweetSpicy

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

Mung Bean Soup 绿豆汤

  Mung Bean Soup 绿豆汤

Recipe source :  Doris Choo @ Sumptuous Flavours

Mung bean soup or mung bean porridge is a dessert most of us grew up with. A popular Malaysian fare which bring sweet comfort to warm our tummies during breakfast, supper and even popularly served at buffet in local hotels.

It is easy to boil but there are so many variations to its preparations, which usually is according to ethnic or community preference. Some like adding coconut milk or santan to enhance and enrich the flavour. I added sago pearls to thicken and smoothen its consistency.

I prepared this soup for breakfast on the first day of the Chinese New Year to go with Supreme Soy Sauce Fried Noodles because we need to observe a vegetarian diet on the first half day of the Lunar Chinese New Year.

Ingredients

100g mung beans
3 pandan (screw-pine) leaves
1/2 cup sago pearls
1300 ml water, or use more water if you prefer the consistency to be watery
100g to 150g sugar,  or according to taste preference

Method

1.  Wash mung beans thoroughly.
2.  Add in water and pandan leaves and bring to a boil. Once it comes to a boil, lower heat and continue to simmer until the beans start to break down. Then add in sago pearls and continue to simmer until the consistency is porridge-like. 
3.  Add sugar last. Stir to mix well.

Sweet dessert which is popular and brings comfort to many of us

Tasty Beancurd With Tangy Chilli Dip

Tasty Beancurd With Tangy Chilli Dip

Recipe source :  Amy Beh

For this deep-fried beancurd, it is better to use the semi-soft type of tofu. In Cantonese it is known as 'tau yoon'.  It tastes better. However, you can still use firm tofu if the semi-soft type is not available. The coating of salt, pepper and cornflour makes the exterior fragrant and crusty while the inside is still soft.

I serve this as a vegetarian dish. It is rich in protein.
This can be eaten as a snack at teatime or just anytime!

Ingredients

3 pieces semi-soft tofu, cut into rectangular pieces
A dash of pepper and salt
A dash of black pepper
Some cornflour for coating
Oil for deep frying

Tangy Chilli Sauce

2 tbsp fresh lime juice
1 tbsp fish sauce or soy sauce
1 tbsp Thai chilli sauce
1 tsp chopped garlic
1 tsp chopped chilli padi
1 tbsp sugar, or to taste
1/2 tbsp sesame oil
1 tsp toasted sesame seeds (optional )

Mix everything together and pour into a small bowl.

Method

1.  Wrap tofu with several layers of kitchen towels. Set aside for 10 to 15 minutes. Pat dry to remove liquid. Cut into 6 rectangular pieces. Pat dry again with paper towels.
2.  Sprinkle salt, pepper and black pepper on the tofu pieces. Sprinkle some cornflour to coat them.
3.  Deep fry in hot oil. Drain on paper towels.
4.  Arrange on serving plate and serve with tangy chilli dip.

Spicy Fried Chicken (Ayam Goreng Berempah)

Spicy Fried Chicken (Ayam Goreng Berempah)

Recipe source : Adaped from  Azie Kitchen

"Ayam goreng berempah"  is an all time favourite among Malaysians. You can find them in almost all the Mamak or Malay stalls around town. Very often, these stalls will have nasi briyani to go with the piping hot ayam goreng. But not all stalls sell good "ayam goreng berempah". Some can be just downright mediocre. 

My favourite nasi briyani stall that was situated between two rows of old shophouses near OCBC Bank in downtown Kuala Lumpur.  I was so disappointed when I went there a few weeks ago only to discover that  the stall had been demolished and relocated elsewhere. Sigh! I had walked in the sweltering heat just to eat my favourite fried chicken and now only parked vehicles lined the lane where my favourite stall once stood.

So my next best option was to try frying some chicken at home to soothe my craving and to nurse back my profound disappointment.  

Ingredients

3 pieces chicken whole legs, cut into 2 sections each
2 tbsp curry powder
1 tsp of minced chilli
1 tsp salt
2 tbsp coriander powder
1 tsp jintan manis
1 tsp jintan putih
6 shallots
2 cloves garlic
1 sprig curry leaves
2 inch piece of ginger
1 inch piece of fresh turmeric
2 pieces lemon grass ( serai ) - use the white parts only
Oil for deep-frying

Method

1.  Use a mortar and pestle to pound the shallots, garlic, ginger, fresh turmeric and lemon grass into a fine paste.
2.  Add in the chilli paste, curry powder, jintan manis, jintan putih and curry leaves. Mix thoroughly to form a spicy paste.
3.  Marinate chicken pieces with this spicy paste for 4 to 5 hours.
4.  Heat enough oil for frying. When the oil is hot, fry chicken pieces until crisp and golden. 

Mixed Vegetables Curry 素咖哩

Mixed Vegetables Curry 素咖哩

Recipe :  Doris Choo @ Sumptuous Flavours


My sister's Indian friend taught her to use radish to cook curry. Since then, my personal preference has always been radish in my curries instead of using potatoes. However, because of my family's preference for potatoes, I have always refrained from using radish. Today I made an exception. I re-introduced the use of radish for cooking a mixed vegetables curry. 

I am not sure whether it was because I have not been cooking mixed vegetables curry for a long time or because the family has a change of preference, but the bottom line was that the two large bowls of curry were demolished. Nobody grumbled about not finding potatoes. Everybody ate happily and polished off the rice and the vegetables. The quantity I cooked could easily feed five to six people yet the three of us wolfed down everything. 

Ingredients

500g radish, cut into pieces
250g snake beans, cut into sections of  4 cm
15 pieces of tofu puff
400g cabbage, cut into sections of 4 cm
100g minced chilli
3 tbsp curry powder
300ml coconut milk (santan)
8 shallots, minced
6 pips garlic, minced
3 sprigs curry leaves
3 stalks lemon grass, bruised
6 tbsp oil
1250ml water

Seasoning

2 tsp salt
4 tsp sugar
1 tbsp soy sauce

Method

1.  Heat wok until hot. Add in oil. Saute minced garlic and shallots for 1 minute over medium flame. Keep stirring to prevent burning. Add in the bruised lemon grass and curry leaves. Continue to fry until fragrant. 
2.  Add in minced chilli paste and stir to mix well. Add in half a cup of coconut milk and stir-fry until oil oozes out. 
3.  Add in radish and snake beans and fry for 2 minutes. Add in water and the remaining coconut milk.
4.  Bring to a boil. Then add in tofu puff and cabbage. Let it boil for 15 minutes or until the radish is tender.
5.  Add in seasoning ingredients.
6.  Switch off flame and dish up.

I am linking this post to My Treasured Recipes # 3 - Taste of Autumn (Oct/Nov 2014)

Hosted by Miss B of Everybody Eats Well In Flanders and 

co-hosted by Charmaine of Mimi Bakery House

Mini Kampar Chicken Curry In A Bread 咖哩面包鸡

Mini Kampar Chicken Curry In A Bread 咖哩面包鸡

Recipe source for the bread :  Frozen Wings
Recipe source for the chicken curry :  Doris Choo @ Sumptuous Flavours

A few weeks back I made Special Steamed Chicken Curry Pau, which is a modified version of the famous Kampar chicken curry bread. My youngest son, YS has been pestering me to make the baked version. I know the normal size bread ( 面包鸡 ) will be too big for the three of us at home, so I used the same concept of the special steamed chicken curry pau to bake three smaller bread. We gave one to my sister-in-law who lives a few blocks away while we polished off the remaining two bread. 

Yummy, yum! They were truly scrumptious and finger-licking good!

Ingredients for Chicken Curry ( recipe by Doris Choo @ Sumptuous Flavours )

1/2 a chicken ( about 550g )
1 large potato, peeled and cut into cubes, then deep-fried
2 1/2 tbsp curry powder
80g minced chilli
80g shallots, finely chopped
30g garlic, finely chopped
1 cup coconut milk  ( santan)
1 tsp salt
1 tsp sugar
1 tsp soya sauce
4 tbsp cooking oil 

Utensils required

3 aluminium foil cups
3 pieces of aluminium foils

Preparation 

1.  Heat wok until hot. Add in 4 tbsp cooking oil.
2.  Saute chopped garlic and shallots until fragrant. Reduce to medium flame. Add in minced chilli. Stir to mix well.  
3.  Add 2 tbsp coconut milk , followed by the curry powder. Stir evenly until red chilli oil oozes out. 
4.  Add in chicken pieces and mix well. Fry for 2 to 3 minutes. 
5.  Add in 4 Chinese rice bowls of water. Bring to a boil.
6.  Pour in the deep-fried potatoes. Stir to mix well.
7.  Allow to simmer for about 12 to 15 minutes until done.
8.  Remove and let it cool down before spooning the chicken curry into 3 aluminium foil cups.
9.  Cover the foil cups with pieces of aluminium foils.   

 

For the bread ( recipe from Lena of Frozen wings )

Ingredient A
450g bread flour
25g milk powder
15g instant yeast
60g sugar
1/2 tsp salt

Ingredient B
1 large egg, beaten mixed with 130ml cold milk + 130ml cold water

 40g butter

Method

1. Add  all ingredients A into a mixing bowl of a machine and use a fork to stir till well mixed. Using a dough hook, add in ingredients B slowly and beat roughly for about 5 minutes until it forms a moist firm ball.
2.  Add in butter and beat for around 5-10 minutes until the dough looks smooth. Remove dough into slightly floured table and knead into a big ball and let it proof for about 45 minutes.
3. After proofing, lightly knead the dough again and let rest for another 10 minutes.
4. Divide dough into three portions. Roll out the dough into three rounds with the middle thicker than the sides. ( See picture below )  Place this on top of the sealed aluminium cups. Seal the edges below the aluminium cups and place each on three different pieces of greased-proof paper. Transfer this to a baking tray and let it rise for another 40 minutes.
5. Apply egg wash (optional) and bake it in a  preheated oven at 170 C for 20 minutes.

 Let the middle portion be thicker than the surrounding edges.

Place this dough on top of the sealed aluminium cup containing the chicken curry. 

This way - It will be easier to seal the thinner edges below the aluminium cup. 

Yum! Finger-licking good!
 

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

Special Steamed Chicken Curry Pau 蒸咖哩面包鸡

Special Steamed Chicken Curry Pau 蒸咖哩面包鸡

Recipe source :  Inspired by Coco Kong ( Y3K magazine )

While browsing at a bookstore I came across a recipe by Y3K magazine featuring  Coco Kong's cookbook on various "pau", including this steamed version of a pau filled with chicken curry.  As I was reading, I remembered my friends telling me about a coffee shop located in Klang which sells this speciality pau.  I have yet to visit that shop to sample their speciality, but after reading the recipe from Coco Kong, I guessed I am gamed to try it out. 

Now, here I am sharing my humble experience. Half-way through making it, I  realized that these pau are going to be huge because I needed plenty of dough to wrap up the foil cups! The end results was totally out of my expectation. I did not envisage the pau to be this big. Anyhow, I managed to make four gigantic pau, measuring more than six inches in diameter each. 

It was very satisfying when my son showed me the thumbs up!  We both agreed that they were truly finger-licking good!

A point to take note - the pau dough was enough to make four huge pau but there were plenty of chicken curry left over. So, if you are making this, do remember to reduce the amount of chicken curry or alternatively, make more pau dough to use up the chicken curry.

Double thumbs up!!

Ingredients for Chicken Curry ( recipe by Doris Choo @ Sumptuous Flavours )

1/2 a chicken ( about 550g )
3 large potatoes ( about 500g) - peeled and cut into pieces, then deep-fried
2 1/2 tbsp curry powder
80g minced chilli
80g shallots, finely chopped
30g garlic, finely chopped
1 cup coconut milk  ( santan)
1 tsp salt
1 tsp sugar
1 tsp soya sauce
4 tbsp cooking oil 

Utensils required

4 aluminium foil cups

Potatoes - deep-fry the potato pieces

Top left : minced garlic. Top right : minced shallots

Centre :  curry powder

Bottom left : santan. Bottom right : minced chilli

Preparation 

1.  Heat wok until hot. Add in 4 tbsp cooking oil.
2.  Saute chopped garlic and shallots until fragrant. Reduce to medium flame. Add in minced chilli. Stir to mix well.  
3.  Add 2 tbsp coconut milk , followed by the curry powder. Stir evenly until red chilli oil oozes out. 
4.  Add in chicken pieces and mix well. Fry for 2 to 3 minutes. 
5.  Add in 4 Chinese rice bowls of water. Bring to a boil.
6.  Pour in the deep-fried potatoes. Stir to mix well.
7.  Allow to simmer for about 12 to 15 minutes until done.
8.  Remove and let it cool down before spooning the curry chicken into 4 aluminium foil cups.

 

Ingredients For Pau Skin ( recipe is from Blue Key Pau Flour )

1 tsp instant yeast
180ml warm water
330g pau flour (sifted)
50 fine sugar
1 tsp double action baking powder
25g shortening

Method

1.  Place pau flour, baking powder, sugar and shortening into a mixer bowl. Dissolve yeast in warm water. Pour yeast into the mixture and knead until a smooth dough is form. 
2.  Cover dough with cling film and let it rest for about 30 to 40 minutes or until it has doubled its size.
3.  After proofing, divide dough into 4 portions. 
4.  Roll out one portion of dough into a large circle. Place one aluminium cup containing the curry chicken onto the dough and wrap it up and gather the edges together on top of the pau,
5.  Alternatively, wrap a piece of rolled-out dough on top of the aluminium cup and gather the edges to seal at the bottom of the cup.

Step 4 and 5 of wrapping the pau

Bottom left : the edges are sealed underneath the pau.

Bottom right : the edges are sealed on top of the pau.

 The result of method 4

 The result of method 5

 

 Chicken curry inside a steamed pau!

I am linking this to Little Thumbs Up

The theme for July  2014 is Potato

Hosted by Jasline of Foodie Baker

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

 

Fried Pork With Evaporated Milk

Fried Pork With Evaporated Milk

Recipe source : Adapted from  House of Annie

At first I was sceptical about using milk to cook a savoury dish. Then I let my imagination run  and tried to visualise the combination of pork, chilli padi and milk. I took a gamble and I have no regrets! 

The pork pieces had been marinated and shallow-fried before cooking in milk. The curry leaves make it very fragrant. Add more chilli padi if you like it real hot! 

Tastes great!

 

Ingredients

500g pork, cut into bite-sized pieces
2 tbsp tapioca flour
1 tsp salt
dash of pepper
enough oil to shallow-fry the pork

For Sauce

5 shallots, chopped
5 cloves garlic, chopped
5 bird's eye chillies, sliced
half a bowl of curry leaves
1 cup evaporated milk
1/2 cup water
1/2 tsp salt
1 tbsp sugar
pinch of chicken stock granules (optional)

Top : curry leaves

Bottom left : chopped garlic. Middle : chopped shallots. Right :  bird's eye chillies

Pork pieces

Evaporated milk

Method

1.  Mix the pork pieces with salt, pepper and tapioca flour and allow to marinate for about 1 hour.
2.  Heat enough oil in a wok to shallow-fry the marinated pork pieces until golden brown. About 2 to 3 minutes per side. Remove and set aside.
3.  Remove the oil used for frying the pork pieces leaving only about 3 tbsp of the oil in the wok.
4.  Saute the chopped garlic, shallots and curry leaves until fragrant. Make sure the shallots and garlic are not burnt.
5.  Add in the fried pork pieces and continue to stir-fry for 4 to 5 minutes.
6.  Pour in water and evaporated milk. Cook until slightly thicken, about 2 to 3 minutes.
7.  Add salt, sugar and chicken stock granules.

I am linking this post to Little Thumbs Up

The theme for May 2014 is Milk

Hosted by Tze of  Awayofmind Bakery House

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?