Kueh Bangkits

I wanna try out this Kueh Bangkit recipe that Aunty Yochana has posted, not that I like to eat but my sister love it. Hoping to make something for this CNY.


Kueh Bangkit from Aunty Yochana

Ingredients:
500 gm. Tapioca flour
220 gm. sugar
250 gm. coconut milk
3 egg yolks
Pandan leaves - cut into pieces and dry it

Method:
(1) Dry fry the tapioca flour with pandan leaves for about 10 mins over low heat. Sieve and remove pandan leaves and leave to cool overnight. Can prepare this a few days ahead.
(2) Warm up the coconut milk then add in sugar and stir till sugar melted. Leave aside to cool. Add in egg yolks and stir till well blended.
(3) Pour coconut mixture into tapioca flour and mix into a pliable dough. Dough should be able to stand on its own and does not have a shiny look.
(4) Roll out dough and cut with a cookie cutter.
(5) Bake over low heat at 160C for about 20 - 25 mins. Cookies should be whitish in colour and not golden brown. Note: If dough is too soft, add in additional flour and if dough is too dry, add in some coconut milk and egg yolks.

Note: I have tried the recipe, easy to make but there are things to take note.
1stly, always set aside a small bowl of cooked tapoica flour for rolling purposes.
2ndly, pour the coconut & egg mixture slowly, as u have to gauge is that the final amt u need.
Reason because it is tricky to work with tapoica flour, if too much water instead of dough u get batter.
3rdly, how to know if u get the correct dough? As mentioned under Aunty Yochana receipe, the dough must not be shiny and able to stand on it own. Why? as I mentioned dealing with tapoica flour can be quite tricky. Even as a dough u will still see that the dough cant really stand on it own, it will tend to collapse after a while. So u can use the extra cooked tapoica flour that u set aside earlier to make it firmer.
4thly, the dough cant keep long. It tends to dry up fast so quickly cut out the mould and put into oven for baking. It is hard to cut the mould and set aside cos after a while it will stick and breaks.

For the Kueh Bangkits, I didnt roll out very thin. I make my roll out dough to 50mm thicken and start cutting them.

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Waffle

Waffle

From the Monie/Boyd Family Recipes, http://www.geocities.com/RainForest/Canopy/6901/recipes

Ingredients

• 2 eggs
• 2 cups flour
• 1/2 cup oil or butter
• 1 3/4 cups milk
• 1 tablespoon sugar
• 4 teaspoons baking powder
• 1/4 teaspoon salt

Method

1. Heat the waffle maker.
2. Beat the eggs with a hand beater in a medium bowl until light and fluffy.
3. Beat in remaining waffle recipe ingredients, just until smooth (try not to over beat).
4. Pour batter from a cup or pitcher onto the center of the waffle maker.
5. Bake about 5 minutes or until the waffle maker stops steaming.

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Quick & easy muffins

The original receipe was name as cupcake but I find it taste more like muffins.

Quick & easy muffins

Ingredients

225g self raising flour, sifted

130g sugar

125g butter, soften

3 eggs

60ml milk

1 tsp vanilla extract

Method

1) preheat overn to 180C

2) place sugar butter eggs, n vanilla extract in a bowl, beat to combined

3) gradually add in the flour

4) beat well till mixture is smooth and pale

5) stir in chocolate chip, raisin, nuts, etc if u like

6) spoon mixture into the muffin cupsbake for 15 min till golden on topcool on the rack.

Afternote: I used the small muffins cup, rbr to fill up only half full cos the cake will raise another half height more. I calculated and my oven took ard 20 - 25 mins for this receipe, so thumb of rule, just a satay to test the muffins before taking out.

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Oneh Oneh

Oneh Oneh

Filling:
3 blocks gula melaka (crushed)
Grated Coconut

Option 2 for the filling
Half pack of grated coconut - steamed it for 5 min with pandan leave.
3/4 block of gula melaka (crushed)- increase or reduce depend on the sweetness u prefer.

Method
1) Heat a saucepan. Add a bit of water then the gula melaka. Wait for the gula melaka to melt then add in grated coconut. Mixed well then take out to cool. 2) Use it as a filling.

Coating
1 grated skinless coconut
pinch of salt
pandan leaves

Coating
1) steam all the coating ingredient for 3 mins then leave to cool

Ingredients:
2 Large sweet potatoes - steamed peeled & mashed
250gm glutinous rice flour (Erawan brand cos more chewy)
150ml warm water
few drops of green colouring if you want

Method
1) Mix well mashed sweet potato, rice flour & food colouring (if needed).
2) add water gradually till a fairly stiff dough is obtained.
3) Knead well, divide dough into small equal portions, form into balls.
4) Make a well in the centre, spoon in the fillings. Seal the hole and reshape the balls.
5) Put a few balls at a into boiling water with pandan leaves. When balls float to surface, remove & roll in coating.

Afternote: This recipe is given to me by a very nice forum mummy when I told her I need to cook something for a gathering. So it is not totally my work but i would like to share with pple who visit my blog.

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Kaya

Kaya

Ingredient

10 eggs
coconut milk from 2 coconuts
400g sugar
panda leave knotted

Method:

1. Beat eggs and sugar well with a hand whisk. Add in the coconuts milk and pandan leaves.
2. Prepare a big pot and a smaller pot to cook the mixture using the double boil method.Put the mixture in the smaller pot over the water. Keep stiring till the mixture till thick.
3. Discard the panda leave when done.

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Spicy sour clear fish soup

Spicy sour clear fish soup

Ingredient
3 Kampung fish
Assam slice - 5
Lemon grass - 2 slightly pound
Red Chilli - 3
Shallot - 5 (pound)

Method

1. Boil a pot of water, add in assam slices, lemon grass, red chilli and shallots and let is simmer for 20 min under small fire.
2. Add fish and cook for 5 min then add salt/fish sauce to taste

Afternote: This is very simple fish soup to prepare and the sourness can really make you wanna have more. Vary the assam and chilli according to you degree of hotness and sourness. I only cooked the fish everytime I need to serve the soup so the fish will not be left overcooked. You can choose other fish. I like kampung fish cos this is the way my mother cooked the dishes and we like the "fishy" taste the fish give to the soup. However, not many pple will enjoy the fish taste.

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Shrimp Paste Chicken (Har Cheong Kai)

Shrimp Paste Chicken (Har Cheong Kai)
This is estimated for 1 Pkt of Chicken Wings

Ingredients:
Chicken Wings - 1 pkt
Lee Kum Kee Shrimp paste - 1 large tblepn
Bake King crispy floor for meat - 1 pkt
Sugar - 2 tsp
Ginger Juice

Methods:

1. Mixed shrimp paste with sugar and ginger juice to neutralised the shrimp taste.
2. Marinate the chicken with the mixtures for 2 hrs.
3. Before frying, mixed 2 tblesp self raising flour with 2tblesp of cornflour and 2 tblesp of bake king flour.
4. Coat chicken with the flour and deep fry.

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Radish & Carrot Soup

Radish & Carrot Soup
(portion for kids, using slow cooker)

Ingredient
1 chicken thigh - chopped
3 small pork rib
1/3 radish - big cube
1/2 carrot - big cube
6 canned button mushroom
800ml of boiling water

Method
1) Wash clean the chicken and pork rib, prepare a pot of boiling water and go over the chicken and pork rib for 3 min.
2) Take out the chicken and rib, set aside.
3) Add boiling water and all the ingredients into the slow cooker.
4) Set it to HIGH and leave it to cook for 2 hrs.




Afternote:
No seasoning is required as the soup will be very tasty and too much salt will not be good for the kids.

If cooking for whole family, you can increase the following ingredient.
- Chicken bone (Chicken bone from 2 chickens)
- $3 of pork rib
- 1 radish
- 1 or 2 carrots
- 1 canned button mushroom
- 1.8ltr or 2 ltr of boiling water.

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Red Wine Chicken Soup

Red Wine Chicken Soup

Ingredients
1.3kg of kampung chicken - chopped into pieces
10 slices of ginger
3 tbsp Ang Chao
0.5ltr Ang Chao wine
3 tbsp Sesame oil
1.5ltr - boiling water
1 tbsp Fish sauce Salt, Sugar

Method
1) Heat the wok with 3 tbsp sesame oil, add ginger and stirred fry till fragrant.
2) Add in Ang Chao and fry till fragrant, then add in the chopped chicken.
3) Stir fry the chicken till it is 1/3 cooked, add fish sauce and Ang Chao wine, covered the wok and simmer for 10 min.
4) Add in boiling water and cover the wok and bring it to boil.
5) Transfer to a deep pot and continue simmer the soup in low fire.
6) Add sugar and salt to taste.





Some variation
You can add white radish, button mushroom, chinese mushroom or bambo shoot into the soup. Afternote: This is a tradition Fu Chou dish. The Ang Chao Wine is very good for confinement mother. It is usually cook with chicken, lots of ginger and sesame oil for women after giving birth to baby. They are believe to nurture the women health after the labour. My mum brews the Ang Chao wine herself and we use the residue (which is Ang Chao) to cook varies dishes. We are very forunate that we still get to eat this. So I told myself that I must learn how to make the Ang Chao Wine from my mother.

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I made some changes to the steamed white bean cake. My eyes must have being playing tricks on me. Dun know why I kept thinking to stir fried onions with dried shrimps instead of garlic. I did not use alkaline water as well.

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Steamed White Bean Cake

Steamed White Bean Cake

Ingredients
(A)
300g rice flour
80g tapioca flour
1.1ltr water
1/2 tsp alkaline water

(B)
300g white beans, cook until soft
100g dried shrimps, soaked & pound
1 tbsp minced garlic
Salt, pepper, concentrated chicken powder

Method
1) Mix well rice flour and tapica flour with water and then sieved. Then add in other ingredients A, Mix well and set aside for further usage.
2) Heat the wok with some oil, then stir-fry dried shrimps and minced garlic until fragrant. Add in white beans and mix well, then pour in (A).
3) Cook the mixture over the low heat until become thick. Then pout into the greased tray and steam at the preheat steamer for 45 mins.
4) Then remove and leave it to cool before cut into small pieces. Garnish with fried shallots and serve.

Before Steaming


Final product

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Start of Culinary Journal

I love cooking and the greatest satisfaction is pple enjoying my food. I will start my cooking journal to share my success and failure experiences with pple who share the same interest as me.

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