While doing my grocery shopping, I suddenly craved for my mom's Radish Cake and unfortunately, I cannot remember the weight of the radish that I have to buy. Ended up I have lesser than required the amount and I was too lazy to run to the supermarket to buy another radish. So I just substituted the balance with red carrot instead. It didn't affect the texture at all, in fact, I quite like the colour it ends to it. I brought this to a gathering and am happy that everyone liked it. Learning experience: The texture is soft and yet hold its shape. I should have steam in a 9" tray instead of a 10" as I prefer a taller cake but then again, I make it up by cutting a thicker slice. If you prefer a taller cake, steam in a smaller tray but need to extend steaming time. What you need: 900g shredded white radish (strained) (I added 300g carrot to make up the difference) 750ml water (410ml + 340ml) 76g Chinese sausage, chopped finely 38g dried shrimps, soaked, roasted and chopped finely 5 dried mushroom, soak and slice finely 5 dried scallops, soak 3 tsp salt 1 tbsp sugar 2 tsp sesame oil Pepper 340g rice flour 2 tbsp tapioca flour For garnish: (I have forgotten about this) 6 shallots, sliced thinly and fried till crispy Spring onions Method: Heat up work and sauteed sausages until fragrant. Add in the mushroom, dried scallop, dried shrimp and fry until fragrant. Combine radish and add 150ml water. Let it simmer over low heat for 10 to 15 mins. Mix rice flour, tapioca flour and 600ml water to make into a batter. Add in sugar, salt, sesame oil and pepper. Stir the flour batter into the radish mixture and continue to cook until it thickens. Remove. Pour the thickened mixture to an oiled 10" tray and steam at high heat for ½ hour (smoothen the surface with either the back of the spoon or spatula. Test, if not cook, another further 10 mins. Cool thoroughly before cutting. Garnish with fried shallots and spring onions. Enjoy!
If you're a Malaysian, you should have heard and seen this kind of fried tofu very often at the supermarket frozen department, even we...
INTRODUCTION Muah Chee is basically a type of cooked sticky rice dough coated with sugar, grounded peanuts and sesame seeds. It is believed to be originated from Southern China and&nbs…
Initially, I wanted prepared Mom's Radish Cake for the first few days of Lunar New Year but I couldn't find radish in the supermarket there and then. I remembered last year, it was abundant but this year, it just ran out of stock. Perhaps my timing was right for the restock. I missed mom's radish cake and since she isn't around to cook it for me, I have to do it myself. Luckily I have the recipe jotted down and had done this a few times in the past. This was another easy-to-do item and I can prepare a day in advance. No stress at all. Hubby actually helped me to slice into smaller pieces but he got mistaken this as another type of radish cake. The above is actually more dim sum style rather than those that are fried in dark soya sauce and turnips. What you need: 907g shredded white radish (strained) 750ml water 76g Chinese sausage, chopped finely 38g dried shrimps, soaked, roasted and chopped finely 3 tsp salt 1 tbsp sugar 2 tsp sesame oil Pepper For garnish: 6 shallots, sliced thinly and fried till crispy Spring onions Method: Mix together to make batter 340g rice flour 2 tbsp tapioca flour 600ml water Combine radish, fried shrimp, sausages, and water in a saucepan and simmer over low heat for 10 to 15 mins. Lower heat and add the batter, stir until mixture thickens Pour the thickened mixture to a tray and steam at high heat for ½ hour (smoothen the surface with either the back of the spoon or spatula. Test, if not cook, another further 10 mins. Cool thoroughly before cutting. Garnish with fried shallots and spring onions.
This post was long overdue. During the CNY, without fail, mom always prepared her famous radish (turnip) cake. After having a round of it, I was craving for more. Decided to make a batch on my own. My hand is still not functioning well, and I procrastinated to the point that if I don't make this, my radish will go into the bin. Being a miser as not to waste food, I plucked up the courage and decided to go for it. It was taxing as I was using most of my left hand instead of right but I was pleased with myself after accomplishing it. Guess my left hand will soon grow stronger after this injury. By the time I am done with the steaming, I lost the daylight for photography. Not that I am in the mood for some elaborate photoshoot but I want it to be at least decent enough to post. Going to keep some for hubby went he comes home as he likes my mom's too. Will be nice to feed this to my girl for breakfast rather than trying to finish up those Lunar New Year cookies. Note: This version is like those available in Hong Kong Dim Sum. What you need: 907g shredded white radish (strained) 750ml water 76g Chinese sausage, chopped finely 38g dried shrimps, soaked, roasted and chopped finely 3 tsp salt 1 tbsp sugar 2 tsp sesame oil Pepper For garnish: 6 shallots, sliced thinly and fried till crispy Spring onions Method: Mix together to make the batter 340g rice flour 2 tbsp tapioca flour 600ml water Method: Combine radish, fried shrimp, sausages, and water in a saucepan and simmer over low heat for 10 to 15 mins. Bring it to a boil. Turn off heat and add batter, stir until mixture thickens Pour the thickened mixture to a tray and steam at high heat for ½ hour (smoothen the surface with either the back of the spoon or spatula. Test, if not cook, another further 10 mins. Cool thoroughly before cutting. Garnish with fried shallots and spring onions. I’m submitting this post to the Hong Kong/Macau event of Asian Food Fest (AFF) organised by Wendy from Table for 2 and hosted by Annie from Annielicious Food Enjoy!
While i was googling for an interesting steamed dish, i accidentally crossed this Mah Lai Goh aka Steamed spongy cake. Actually Mah Lai means Malay and Goh as means Cake, this Cantonese/ Malaysian steamed cake is definitely a dangerous cake, served along with tea or coffee, you just cant stop munching this steamed cake. This steamed cake is very easy to prepare as well, and the end result is a super spongy, fluffy and very light cake. Many blogs says that this Mah Lai Goh have its origin from Chinese Cantonese cuisine, and this cake is served in many Dim sum restaurants.This brown sugar steamed cake is my recent favourite. Trust me, i seriously loved this steamed spongy cake as it came out extremely light. You may wonder why am talking about this steamed cake, yes i have a reason for it. Am running this week's blogging marathon with 'Steamed meals' as theme.Obviously this week's posts are going to be some delicious steamed dishes which will definitely tickle your tastebuds. Coming to my today's steamed cake, this cake is not eggless. With usual and simple ingredients, you can steam cook this ultimate spongy cake without any difficulties. Easy to whisk, this cake makes an excellent dessert to enjoy after your meal. Recipe source: Here 1cup All-purpose flour 1tsp Baking powder 1tsp Baking soda 4 Eggs 3/4cup Muscovado sugar 1/4cup Coconut Milk 1/4 cup unsalted butter - melted 1/2 teaspoon vanilla Line an 8-inch bamboo steamer with parchment paper. But i used my springform pan and lined with parchement paper. Fill a pot with water or Indian cooker with water, make sure that the water will not reach the bottom of your pan, keep aside. Sift together the flour, baking powder and baking soda. Beat together the eggs, muscovado sugar in a bowl. Add in the coconut milk, butter and vanilla, continue to beat for few minutes. Fold the flour mixture into the egg mixture, being careful not to over mix. Pour the mixture to the already prepared pan/steamer and cover the steamer/cooker with the lid. Steam for 30 minutes, dont forget to add more water to the cooker (if needed) while steaming. Remove the steamer/pan and let it sit for few minutes. Slice the cake as per need. Serve warm. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84
A popular steamed rice cake with a honeycomb-liked structure, and infused with faint alcohol aroma from a short fermentation of the rice batter. Maybe my steamer's steam was too strong, and the cake was too thick, the honeycomb-liked structure was a little messy. However, the springy taste of the cake was wonderful, and it was neither sour, nor too sweet 😍 Servings: two cakes in two 14x7x2.5cm rectangular mould Ingredients 70g rice flour 60g water 100g water 45g fine sugar 1 blade of pandan leaf, optional 1/4 tsp instant dry yeast 1 tsp water 1/2 tsp rice bran oil/mild flavour vegetable oil Directions 1. Mix rice flour with 60g of water into a smooth paste in a heat resistant mixing bowl. Set aside. 2. Boil 100g water with 45g fine sugar and pandan leaf, till the sugar dissolves. 3. Pour the hot pandan-syrup from Step 2 into the rice paste in Step 1. Stir to mix well. 4. Transfer the bowl to a water bath heat over low temperature. Stir regularly to prevent the rice paste from forming lump at the base of the bowl. When rice paste started to form lumps, remove the mixture from the heat. Continue to stir till all the lumps disappear. The rice batter should be smooth and slightly thickened. Cover the rice batter partially, and allow it to cool down to below 35℃. 5. While waiting for the rice batter to cool down, activate the yeast by sprinkling the instant dry yeast over 1 tsp of water. Need not stir the mixture. Let it stands for about 30 minutes, or till frothy. 6. When the rice batter has cooled down to below 35℃, stir in the yeast mixture from Step 5. Cover and let it ferment in room temperature for about 150 to 180 minutes, or till you can smell a nice alcohol aroma. The rice batter will be filled with air bubbles at the end of the fermentation. 7. Mix about 1/2 tsp of mild flavour vegetable oil to the rice batter. 8. Start to heat up a steamer. Pour the batter into two moulds coated with a thin layer of vegetable oil. Steam for about 15 minutes, off the power, and let the cakes stand in the steamer for another 5 minutes. Use a cake tester to check the doneness of the cakes. 9. Allow the cakes to cool down over a wire rack. Remove from the moulds and cut into your desired shape and size 😋
My journal as a Singaporean home baker and cook on tried and tested recipes.
Turnip cake is a traditional Chinese snack served at dim sum. Our family turnip cake lo bak go recipe uses Chinese sausage, dried shrimp, mushrooms and more.
Greet Chinese New Year (or any holiday) with homemade hup toh soh (Chinese walnut cookies), and my recipe uses walnut and sesame seed for extra nuttiness.
Recently, my little girl has discovered the wonderful foods of my childhood, especially this humble snack. So I decided ma-lai gou for brea...
With their juicy filling encased in golden wrappers and pan-fried to perfection, Chinese meat pies are a delightful staple that you simply must try.
Hot and crispy Cucur Udang This is one of my favourite Malaysian "pasar malam" (night market) snacks. I had a craving for it today after coming across photos and reminders of it on email and facebook, and fortunately, I had some school prawns which I bought last week and kept in the freezer, for the specific purpose of making cucur udang. It must be funny (like weird funny) how excited I usually get when I'm trying out a new dish or recipe. I've never made these before, but based on my "research", the ingredients are pretty much the same. The consistency of the batter has to be just right so that the fritter doesn't turn out too dense, but rather light and fluffy. I used the school prawns whole, with heads, shells and all (but I trimmed off the feelers, of course, not wanting to end up with Medusa-like fritters), and when deep-fried, the prawns were crisp and provided a nice contrast against the soft and fluffy dough, and the sweet and juicy crunch of the bean sprouts. I didn't have time to make a chilli sauce to go with it, so I just used Lingham's chilli sauce, which worked well too. I still have some prawns left in the freezer, so the next time I get craving for these again, I'm all prepared! :) Here is the best recipe for cucur udang that I've tried so far. I found it on Home Sweet Home and tweaked it slightly. Cucur Udang Recipe Adapted from Home Sweet Home Ingredients 3 cups plain flour 1/2 cup rice flour 3 tbsp cornflour 1/2 tsp bicarbonate of soda 1/4 tsp turmeric 1 1/2 tsp salt (or to taste) Pepper (to taste) 1 tsp sugar Approx 3 cups water 1-2 stalks spring onions, chopped Handful of beansprouts, tails removed 300g small/medium prawns* * Note: You can use medium prawns, shell and devein them and chop them coarsely, then mix them into the batter. Then, add a small prawn (with shell, head and all) on top of the batter before lowering it into the oil to deep-fry. Method Combine dry ingredients in a bowl and mix evenly with a whisk. Make a well in the centre and slowly add water, whisking until the batter is smooth. Add spring onions, beansprouts and chopped prawns. Mix well and leave aside for 30 minutes. Heat up sufficient oil for deep-frying in a wok. Use a large spoon or ladle to scoop the batter, add a small prawn on top and drop it into the hot oil. Repeat with the rest of the batter and fry until golden brown. Drain on kitchen paper and serve with chilli sauce. Deep-fried prawn and bean sprout fritters served with a sweet chilli dipping sauce Second attempt using a different recipe, and this time I placed some prawns on top of the batter
This savory turnip cake (also called radish cake, lo bak go ,萝卜糕) is a traditional dish served at dim sum restaurant along with other delicacies like shumai and barbecue pork bun.
Turnip cake is a traditional Chinese snack served at dim sum. Our family turnip cake lo bak go recipe uses Chinese sausage, dried shrimp, mushrooms and more.
Thai Shrimp Cake - best Thai shrimp cake recipe loaded with shrimp, red curry, long beans and served with sweet chili sauce. So good!
These Cheater Crystal Dumplings are made with rice paper for that chewy skin similar to those made with a mix of rice flour and starches in Chinese restaurants and dim sum places! These are gluten-free and vegan, filled with a mix of tofu, mushrooms, and veggies and enjoyed with a delicious dipping sauce.
Kuih kodok is Malaysian fried mashed banana fritter. This homemade recipe is easy to make, with a twist to make the kuih kodok especially soft, crispy and delicious!
Turnip cake is a traditional Chinese snack served at dim sum. Our family turnip cake lo bak go recipe uses Chinese sausage, dried shrimp, mushrooms and more.
Turnip cake is a traditional Chinese snack served at dim sum. Our family turnip cake lo bak go recipe uses Chinese sausage, dried shrimp, mushrooms and more.
Chinese Curry Puffs found at dim sum and Chinese bakeries. These beef curry puffs have a perfectly flaky crispness with a deliciously savory curry filling.
It's been a very long time I buy Soon Kueh 笋粿, as I do not really like those selling at the hawker centre or food court. Therefore my kids ...
My journal as a Singaporean home baker and cook on tried and tested recipes.
Can't believe it myself! I am making my own stir fried radish cake. Stir fried radish cake is a common street food and also dim sum di...
Yam Cake Recipe (Or Kuih) recipe - This is basically a steamed cake made from yam pieces, dried prawns and rice flour. It is then topped with deep fried shallots, spring onions, chillis and dried prawns, and usually served with a chilli dipping sauce.
Baked Cassava (Tapioca) Cake: This traditional cassava (tapioca) cake is semi-soft, chewy and fragrant. It has an inviting aroma from the screw pine leaves (pandan leaves), eggs and coconut milk. Just perfect for tea-time snack or as dessert. More importantly it’s extremely easy…
Laksa is a slightly spicy coconut noodle soup that's sure to please.
This Steamed Pumpkin Kuih is very rich and flavourful. Besides the significant amount of pumpkin, fried dried shrimp and mushrooms are also added.
