A very easy-to-follow recipe for a Chinese dim sum favourite, ma lai gao (馬拉糕), or Chinese steamed sponge cake, that's extremely soft and springy, fluffy, and tasty! (Adapted from source: 'Nonya Kueh' by Chef Ricky Ng).

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.

Ma Lai Go Chinese Steamed Cake is a fluffy brown sugar sponge cake typically found on dim sum carts in Southern China and Hong Kong—the few places where you’ll find it done right.

This recipe is my mother-in-law's famous turnip cake that she makes every year. It's so good, better than any restaurants, so I HAD to get her to teach me!

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.

Easy to follow recipes for delicious home cooked meals.

So what’s your favorite item off of the sweet dim sum cart? For my mother-in-law, it’s gotta be Sesame Balls–those crunchy, chewy dumplings made from glutinous rice flour and fill…

╮(╯▽╰)╭ sing out loud ...la la la .. ponm ponm ponm ... https://m.facebook.com/groups/388204101315484?view=permalink&id=445524298916797 Ingredient • 2 tbsp oil • 2 tsp chopped garlic • 30gm chopped shallots • 30gm mushroom, soaked and chopped • 100gm minced pork/chicken • 30gm heibi, soak and diced • 1 tsp sesame oil (can omit ) • 1 tsp sugar or more (is own preference) • 30gm spring onions, chopped • 1 liter water • 400gm mee sua Method 1. In a pan, fry garlic, heibi and shallots till fragrant. 2. Add in mushroom and continue to fry till fragrant follow then add in minced meat and spring onions. 3. Add seasoning and stock. Bring to boil. 4. Break up the mee suah and put into pot. Stir until the mee sua is evenly soak with the stock. Remove from fire. 5. Pour into a greased 8 inch square tray and press it down compress till firmly. Leave to cool before refrigerate. 6. Remove from tray. Cut in slices and coat with egg then pan fry... super yummy..

Fried turnip cake is made from grated turnips combined with dried shrimp, mushrooms and Chinese sausage. In the dim sum hall, turnip cake is typically sold by attendants pushing hot griddles on carts who freshly prepare each dish to order before serving with oyster sauce.

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...

This recipe is my mother-in-law's famous turnip cake that she makes every year. It's so good, better than any restaurants, so I HAD to get her to teach me!

This is my second time postng on Chwee Kueh. The first time was way back in July last year when I first started blogging - when I ...

Egg tarts are made from an outer pastry crust that is filled with egg custard and baked. Chinese egg tarts developed in Hong Kong from similar pastries introduced to the region through the Portuguese colony in Macau.

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.

Learn how to make extra crunchy and light youtiao at home with this recipe. You’ll have fresh and piping hot Chinese crullers at the palm of your chao bowl sooner than you think!

These chive boxes are slightly smaller than the traditional version. If you want larger boxes, divide the dough into 8 pieces and use each to make the box.

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!

Happy 2016 everyone ! After OVER-indulging in all the sumptuous Christmas and New Year goodies, I’m definitely craving for some Chinese comfort food and this Hong Kong style radish cake (港式蘿蔔糕 Lo Bak Gou) is definitely one mandatory item I would order at any dim sum restaurants. Since Chinese New Year is just a month’s away, I wanted to give this recipe a test and see if it is good enough to include as one of my New Year’s dinner dishes this year...

Recipe source: Amy Beh's Chinese Spring Onion Pancake Ingredients: 50g chives, chopped 75g dried shrimps, chopped and lightly f...

Rice flour batter is steamed to make little kuehs that are soft but not mushy. Chai poh is fried to make a fragrant topping. Magic happens when kuehs and topping are combined.

传统糕点里，有甜味、咸味、半咸甜味的。 但始终喜欢咸香味的糕点。 尤其是有搭配了一些蔬菜或其他咸香配料的。 那么吃起来就不感觉太腻了。 笋粿 （Soon Kueh） 材料： ( 皮 ) 澄粉 50克 木薯粉 50克 糯米粉 50克 盐 少许 油 1/2汤匙 沸水 150克 [ 做法 ] 1） 把全部的粉一起混合均匀。放入一个容器里备用。 2）盐、油加入沸水里拌均匀了。直接倒入粉里。用力搅拌均匀。 然后搓成有弹性的面团。 3）把面团分成小面团，搓圆。再用木棍辗平薄。 4）放入适量的馅料，然后包起对折捏成半月形就可。 5）把笋粿排放入蒸笼里，以大火蒸上5-6分钟。取出后抹上少许的葱油。 6）最后撒上香炸油葱配上辣椒酱便可享用。 简易的笋粿馅料： 沙葛 （mangkuang） 300克 （切丝） 红萝卜 50克 （切丝） 虾米 30克 （浸泡后搅碎） 小葱、蒜 数粒 （搅碎） 调味料： 盐、鸡精粉、胡椒粉 （个适量） ** 预先把馅料炒香，盛起待凉采用 ** 配料： 香炸油葱、辣椒酱 I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.

This is a Hakka favourite kueh, 'Choi Ban' Choi means vegetable and Ban means cake or kueh in Hakka. The skin is made of rice flour and fill...

Two or three years ago, I organised a cook out on Heritage food in Singapore among the bloggers. At that time I chanced upon a recipe that I remembered eating often when young. It was Hakka Orh Ku kueh (黑龟糕) that was shared by our Hakka neighbour. He is a very good cook and we are often blessed with him sharing all this goodies. All was forgotten as I had trouble finding Ramie leaves (粗叶), which is a key ingredient, in Singapore. Thanks to a friend who so kindly gave me one pot. Anyway back to my 客家粗叶黑龟糕, for the last few months, I was worried that the ramie plant will died on me just like the mulberry plant that my aunt gave me. Luckily after placing it under some shade, the plant flourished. Now it is time to try making this Hakka Orh Ku Kueh 黑龟糕 on my own. From the internet, I only managed to come across a few bloggers who tried making this the traditional way as in the dark hue. Things didn’t go smoothly for this experiment. I grew desperate when out of the 350g ramie leave puree, I only yield 12g from my 26 petal of leave. I called my friend for help thinking that I can go to their in law’s garden to fill the remaining. To my dismay, they actually gave me their one and only pot! Totally touched by this gesture and totally lost too. Asked around and either no one heard about this leaves or I have to go JB to buy them. If you want to know more about Ramie benefit, here is the video that explains better. Left with no choice, I decided to just quarter the recipe and pray for the best. Findings: : These 5 babies didn’t turn out too badly. The colour that came out was a deep intense green. Due to the lack of ramie paste, thus the flavour didn't come out at all. Next time, I make sure my plant is bushy and tall before I even think about these kueh. This blogger is the closest to what I can recall. What you need: Sweet bean fillings 300g mung bean without skin 180g fine sugar (adjust to your liking) Method: Soak mung bean overnight. Steam until soft and puree to form paste. Heat wok with 2 -3 tbsp oil. Add in mung bean puree and sugar and cook until sugar is melted. Cool and divide into small balls (20g) Ramie paste Ramie leaves (stem removed and yellow leaves removed) (I think 500g fresh ramie leaves will be sufficient) Method: Wash the leaves. Boil water to a brisk and put in the ramie leaves . Bring to a slow simmer and simmer for ½ hour. The longer you cook the more fragrant. The water will turned into golden colour, ramie leaves once soft, removed and drained. Rinsed with cold water and squeeze dry. Process leaves to form a paste. Skin 350g Ramie paste 40g fine sugar (adjust to your liking) 150ml hot water (adjust as you mixed) 250g glutinous rice flour 50g oil for glazing Method: Mix all ingredients to form a smooth dough. Cover with damp cloth for 10 mins. Wrap fillings (skin 18g and fillings 20g) . Press into mould and place on greased banana leaves. Steam on medium heat for 6 mins. Brush with oil. You like it?

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Besides the well known chilli crab, chicken rice and hokkien mee, there are multitudes of lesser known dishes that tourists and non-tourists alike might not be aware of when they first arrive on Singapore’s shores. Let's first begin with a quick introduction to the delight that is chwee kueh. I consulted Ms. Wee Eng Hwa, author of the cookbook-cum-biography, Cooking for the President on her advice about chwee kueh. Having personally tried her homemade chwee kueh, there was no doubt that the vivacious food-enthusiast was the go-to for tips on this dish. Photo from Wee Eng Hwa's cookbook-cum-biography, Cooking for the President. Chwee kueh, a steamed rice “water” cake, is of Hokkien origin and a favourite amongst Chinese Singaporeans. Usually eaten at breakfast or as a light snack, the simple dish is available at hawker centres or can be easily made at home. Wee Eng Hwa tells us about her childhood experiences. “I have happy vivid memories of eating piping-hot fragrant chwee kueh served on a rectangular piece of opeh (a beige-coloured parchment) and using a lidi (a stick of brown dried rib of the palm leaf) like a fork. It was sold by itinerant hawkers or at wet market foodstalls,” she recalls. Her cookbook predominantly comprise Nonya recipes, but she includes chwee kueh to help document and preserve the traditional recipe--because she has found that chwee kueh at foodstalls have changed overtime and now differ in taste and texture from that of a generation ago. “A good chwee kueh is slightly salted, essential to bring out the taste of the rice flour. The texture is neither firm nor stodgy, but light and supple with some body and tension. It is a question of balancing the “chwee” and the “kueh” elements,” she explains. And not forgetting the other most important element to chwee kueh, “The savoury topping – chai por - must be aromatic and nicely brown, yet tender with bite, not an indistinguishable dark mess. It may be topped with a little chilli sauce. In the old days, the chilli sauce served was smooth and slightly sweet and sour. Our family likes to spice the cake with a little finely chopped dried red chillies fried in oil.” The chwee kueh she makes is indeed supple and savoury, so we ask her for some technique tips that make all the difference between in an average versus a good one. “Speed is of the essence,” she advises, “All the elements making the cakes must be very hot. The hot flour mixture must be poured into the hot moulds as soon as the lid of the hot wok is opened. Once the mixture in the moulds is cooked, turn off the fire and leave the moulds in the open wok to cool completely and set before attempting to serve the cakes.” Wee Eng Hwa encourages everyone to try their hand at making it, and not to forget that practice makes perfect. Here is her family chwee kueh recipe from her cookbook, Cooking for the President below. Let us know if you try this recipe! RECIPE CHWEE KUEH, Steamed Rice “Water” Cakes Recipe from Wee Eng Hwa's cookbook-cum-biography, Cooking for the President. Reproduced with her kind permission. The success of this popular Hokkien breakfast food depends on the texture of the steamed rice cake and the texture and aroma of the toppings. The cake is soft, light and supple with body, not sticky or stodgy. The neutral-tasting cake is made appetising by the aromatic fried chai por (preserved Chinese white radish) which is tender with bite and also by the fried dried red chillies. (makes 20) Toppings 240ml oil 50g garlic, peel and chop 2mm bits 150g chai por (preserved Chinese white radish), chop 3mm bits and soak 5 minutes 160ml water 20g dried red chillies, soften in hot water and chop 2mm bits ½ tsp salt Mixture A 200g rice flour 40g tapioca flour 480ml water Mixture B 480ml boiling water 1 tsp salt 2 tbsp oil 20 chwee kueh metal cups 1. Fry the chai por. Fry the garlic in 120ml hot oil in a wok over medium-low heat few seconds. Add the chai por and fry until light brown and aromatic. Add the water and simmer over low heat until tender and almost dry, medium brown and intensely aromatic. Do not over-fry to avoid the chai por becoming tough and garlic becoming bitter. Set aside the fried chai por in its oil. Fry the dried chillies in 120ml hot oil in a wok with the salt over medium-low to low heat until darker red and aromatic. Set aside the fried chillies in the oil. 2. Make the rice cakes. Steam the chwee kueh cups very hot in a covered wok. Mix Mixture A ingredients and strain into a saucepan. Boil Mixture B ingredients in another saucepan. Add hot Mixture B to Mixture A. Stir quickly to mix well. Uncover the wok and quickly fill the hot cups up to just below the rim. Wipe dry the inner surface of the lid and cover the wok. Steam 15 minutes over medium-low heat until cooked. Cool to set. 3. Assemble to serve. Re-steam the cakes. Take a cup from the steamer, run a slender spatula along the inside, lift and slide the cake onto a serving plate. Top the cake with 1 teaspoon fried chai por (which may be heated if desired) and ½ teaspoon fried chillies if desired. 4. Serve the cake hot or at room temperature as a snack. It is particularly suitable for breakfast, but can be served at tea time. Article was written for notatourist.sg Find the link here.

This is my second time postng on Chwee Kueh. The first time was way back in July last year when I first started blogging - when I ...

Chinese egg tarts are popular treats found all over Chinatown, particularly in tea houses as a dim sum dish. Egg tarts are prominent in Guangzhou’s food scene, and scholars call it the “…