Carrot cake (Radish cake)- 2nd auntie's recipe edit

Ingredients A:

600-700g radish (sliced thinly/ shreded)
1L water

1 tsp salt 

3 tsp sugar

2 cloves garlic

3 tbs cai poh

1 tsp sole fish powder

1 tsp MSG (optional)

1 cuttfle fish (optional)

2 tsp pork lard (optional)

Ingredients B:

500g water

250g rice flour

50g glutinous rice

Method:

1. Add all ingredient A together and boil for 10mins.
2. Remove cuttlefish from wok.
3. Mixed ingredient B togther, use hand easier to remove all lumps.
4. Pour into the wok and mixed with ingredient A, immediately turn off the fire.
5. Stir and mix carefully, it should be sticky and gluey.
6. Transfer it to a mould and steam for 30mins and done.
7. After cool, move to fridge. Easier to cut after chilled.

Nonya Dumpling

Ingredients A:

1kg glutinous rice (soak with water 3-6hrs)

2tbs pork lard oil

2tbs pork lard, chopped

0.5tsp salt

0.5tsp msg

Ingredients B:

450g minced meat (prefer belly or leg, more fatty)

60g dried mushroom, diced

300g candid sugar (winter melon sugar candy)

10-12 garlic, finely chopped

15-17 shallots finely chopped

100g dried shrimps, pounded

Dried leaf (wash clean and soak overnight)

Condiments (adjust to own taste)

2 tsp five spices powder

5 tsp coriander powder

2 tbs dark soy sauce

1 tbs light soy sauce

1 tbs sugar

Dash pepper

Method: 

1. Fried garlic, onion, dried shrimps till fragrance.
2. Add in mined meat and mushroom.
3. Add in all condiments, adjust to taste accordingly.
4. Add in candid sugar
5. Dish out and leave in fridge for at least 4 hrs or overnight.

1. Drain out all water from rice.
2. Add the rest of ingredients A and mixed together. 
3. Scoop 1tbs rice to the leaf
4. Add 2 tbs meat to the fillings.
5. Add 1 tbs rice to the fillings and close up the dumpling.

Fried carrot cake

Ingredients:

2 tbs oil (prefer pork lard)

1 garlic, chopped

1 tbs fish sauce

1 tbs chye poh

1 tbs spring onion, chopped (optional)

2 eggs, beaten

1 tsp chilli paste

Carrot cake, sliced (see homemade carrot cake here)

Method:

1. Heat up wok, add in oil.
2. Add in chye poh, garlic.
3. Add in carrot cake, mix together.
4. Add in fish sauce.
5. Pour in eggs and cover the carrot cake fully.
6. Don't stir, just leave it with medium heat till the bottom is slightly crispy.
7. Turn over and fried the other side.
8. Spread the chilli paste on top of the carrot cake.
9. Turn over to heat the chilli for 5-10 seconds.
10. Ready to serve, sprinkle spring onion on top.

*** Adjust above sauce according to own taste. I prefer my favorable and salty.

Steamed Carrot Cake 2

Ingredients:

250g Rice flour 

10g Tapioca flour 

10g wheat flour

5g salt

15g sugar

500g radish. sliced thinly

900ml water

350ml water

3tbs chye poh

2 cloves garlic

1 dried cuttlefish (optional)

3 tbs pork lard, mashed to small pieces (optional)

Method (yields 9"inch pan):

1. Boil 900ml water in wok.
2. When boiled, add in radish and cuttlefish,turn to low heat for 15mins.
3. Add in garlic, chye poh, pork lard, sugar and salt.
4. Mixed all flour together and add in 350ml water.
5. Pour in the flour mixture to the raddish mixture, stir evenly.
6. Turn off the heat. Scoop it out and pour into the pan and steam for 45mins.

Tips: can add in dried shrimps and minced pork for extra flavour.

Chwee Kueh

Very easy and shall use plate to make the whole piece chwee kueh in future.

Less work:P

Yields: 20 pieces
Kueh Ingredients:

150g rice flour
12g wheat starch
12g cornflour
1/2 tsp salt
2 tsp oil
300ml room temperature water

400ml boiling water

Topping ingredients:
200g chye poh (salted turnips)
4 garlic, peeled and smashed
1 tsp dark soy sauce
3-4 tbs vegetable oil
2 tbs sugar
1 tsp sesame seeds

Method: 

1. Pour all ingredients to 300ml room temperature water.
2. Whisk mixture together and to make sure no lumps. (I use my hands to feel if there is any more lumps inside).
3. Add in boiling water, whisk again.
4. Pour into mould or plate.
5. Prepare wok to steam on high heat.
6. When boil, add in the kueh to steam for 15-20mins.

Method for toppings:

1. Heat oil.
2. Add in chye poh and garlic.
3. Stirred fry and covered. Check every 5 mins.
4. Add in dark soy sauce.
5. After 10mins, add in sugar and sesame seeds.
6. Total cooking time 15-20mins.

Soon Kueh

Fillings

Ingredients:

1/2 Turnip (沙葛, shredded 

1/2 carrot, shredded

1 tbs dried cuttlefish

2 tbs dried shrimps

2 garlic, chopped

2 tbs cooking oil

1 tsp sugar

1 tbs light soy sauce

Dash of pepper

Soaked both dried cuttlefish and dried shrimps in 1 cup water for 15mins.

Keep the water for later use.

Method:

1. Heat oil, add in garlic.
2. Add in the rest of the ingredients, stir fried for 2-3 mins.
3. Add in the water and simmer for 15mins or when water dries up.

Pastry

Ingredients:

150g wheat starch (澄麵粉)

30g tapioca starch

0.5 tsp salt

250ml hot water

2 tsp cooking oil or shallot oil

Garlic oil

4 clove garlic

1-1.5 tbs oil (just enough to cover the garlic)

Place it into a cup and microwave for 2m-2m30s.

Method:

1. Mix wheat flour and tapioca flour in a mixing bowl.
2. Pour in hot water and stir quickly with a fork.
3. Wait for 5-7mins or until dough is slightly cool down, knead the dough until smooth.
4. Dough will be slight sticky.
5. Grease table top, continue kneading on table top and add in the oil.
6. Divide into 15 balls. Cover dough balls with a damp cloth.
7. Press the balls with palm, lift up with a scrapper.
8. Put 1 tbs fillings on the dough and fold it into half and seal by lightly pressing together.
9. Grease the plate and steam for 10-12 mins.
10. Bring our from heat and sprinkle with garlic oil.

Hakka Abacus Seeds

Spicy version with sambal chilli

Ingredients:
(serve 4)

400g yam (peeled and washed)
80g tapioca starch
20g spring onions, sliced
50g flat parsley, coarsely chopped
2 tbs dried cuttlefish (shredded)
50g dried shrimps
4 shitake mushroom
150g minced meat/ pork belly
6 peeled shrimp (optional)
5 water chestnut sliced(optional)
2tbs dried silver fish (fried till golden brown)- optional for toppings
3 cloves garlic
5 shallots
Vegetable oil

Marinade for Pork
1 tbs sesame oil
2 tsp oyster sauce
Dash of pepper

Seasoning
1 tbs fish sauce
Dash of pepper


Method:
Soak dried cuttlefish until softened and keep the water for later use.
Marinate pork in leave in fridge



Preparing the dough:


1. Peel and slice the yam into rounds, then quarter each piece.

2. Steam the yam for 30-35mins until it gives easily when poked with a chopstick.

3. Mash the yam.

4. Transfer the mashed yam into a large mixing bowl. Allow the yam to cool slightly then gradually add the tapioca starch to the mashed yam and knead.

5. Continue kneading unitl the yam is completely amalgamated with the starch.

6. The dough is ready when it no longer feels sticky to the touch.

7. Dust your working surface with tapioca starch. Taking a piong pong ball sized piece of dough, shape it into a roll about 2cm thick, Cut with a knife into 2cm thick slice.

8. Roll each slice into a ball, gently press on the centre of the ball.



Boiling:1. Fill the wok with water and bring to a boil.

2. Place the dough pieces in the boiling water and stir to ensure they don’t stick to the bottom of the wok.

3. Meanwhile, fill a basin with water and some ice.

4. The dough pieces are cooked once they float to the surface.

5. Use a metal sieve to scoop them up and transfer to the basin of water.



Stir Frying:

1. Heat 5-6 tbs vegetable oil. Fry the garlic and shallots.

2. Add the cuttlefish and fry for 2 mins.

3. Add the dried shrimp and fry for another 1 min.

4. Add the mushroom and fry for another 1 min.

5. Add the pork and fry for 2 mins until is nearly opaque.

6. Add the yam abacus seeds, prawns, water chestnut and stir fry for 1-2 mins.

7. Add the seasoning, cuttefish water and mix well.

8. Add the sliced parsley and spring onions.

9. Served hot and top with silver fish.

Homemade Mee Hoon Kueh

Serve 4-5

Ingredients:

• Chye Sim
• Ikan bilis (bake for 5min and add in oil and bake for another 7-8mins)
• Eggs
• Shallots (fried will golden brown)
• Minced meat (marinade with light soy sauce, pepper and cornflour)

Making the Dough

• 220g plain flour
• 30g semolina flour (the dough will be more stretchy)
• 1 egg
• 1 tbs cooking oil
• 100ml water
• pinch of salt

1. Mix all ingredient and knead for 5-10 mins, add abit flour if too wet
2. Knead till it spring back a little when pressed with a finger
3. Cover dough with cling film or towel and let it rest for an hour.

Soup base

• 50g ikan bilis
• 100g dried soya bean
• 1-2 dried sole fish
• 1/2tsp sugar
• 2-3 1cm sliced raddish (optional)

1. Boil for 30mins

Method:

1. Drain away all ingredient in the soup base.
2. Roll the dough to thinner piece.
3. Pinch the dough piece by piece into the soup, let it cook for 3mins.
4. Add in chye sim, minced meat and egg.
5. Dish up and add in ikan bilis and shallots.

Tips: I found that the dough was placed in fridge overnight has better result. Dough is easier to roll and smoother.
 

DORAYAKI

LITTLE COCONUT PRINCESS (Puteri Ayu)



Yields 22-24 pieces.

 

Ingredients (A):

120g grated coconut

1/2 tsp salt

1 tsp corn flour

 

Mix the ingredients together and place in fridge.

 

Ingredients (B):

240g plain flour

1 tsp baking powder

200ml coconut milk

150g caster sugar

4 eggs

1 tsp pandan paste

 

Beat eggs and sugar for 5mins in mixer. Then add in pandan paste, coconut milk. Lastly, add in flour and baking powder.

 

Method:

1. Oiled all moulds.
2. Place 1 tsp grated coconut into mould.
3. Pour in the mixture till the top of the mould.
4. Boil the water in the wok.
5. Steam it for 15mins.

 

Steamed Carrot Cake

Ingredients:

1 big radish (500g or more)
500 rice flour
2 tbsp tapioca flour
1800ml water
5 dried mushrooms (soaked and diced)
2 chinese sausages (diced)
150g minced pork
100g dried shrimps (soaked, chopped)
100g shallots (sliced)
4tbsp cooking oil

Seasoning:

1tsp light soya sauce
1tsp sesame oil
1tsp vetsin
1tsp pepper
1tsp sugar
0.5 tsp five spice powder (can omit, if yam cake will need to add this)

Garnishing:

2stalk spring onion (diced)
2 fresh chillies (diced)
1 bunch coriander leaves (cut to 2cm length)
Fried shallots crisps
2 tbsp sesame seeds


Method:

1. Mix rice flour and tapioca flour with 900ml water, set aside.
2. Heat 4 tbsp oil in wok, frythe sliced shallots until golden brown. Remove and set aside for garnishing.
3. In the same oil, stir fry the chopped dried shrimps and sausages until aromatic. Remove half of it for garnishing.
4. Add mince pork and mushrooms and stir fry for awhile. Add in radish, seasoning and some water and let it simmer for awhile. Dish up and set aside.
5. And in the remaining 900ml of water with 1tsp salt. When water is boiled, add in the rice flour mixture and turn off immediately, keep on stirring till mixture becomes thick. Pour batter into a greased 23cm steaming tray.
6. Steam mixture over high heat for 45mins or until cooked.
7. Whilst still hot, spread remaining fried shrimps and sausages on top. Garnish with chopped spring onions, chillies and coriander leaves. Sprinkle with light toasted sesame seeds and fried shallot crisps.
8. When cold, cut into serving pieces and serve with chilli sauce.
   
   

Huat Kueh

Ingredients

250g self raising flour
140g gula melaka/ brown sugar
100ml water
150g coconut milk
pinch of salt

Method:

1. Boil water and sugar till dissolve and cool.


2. Stir in sugar mixture into self raising flour.


3. Add in coconut milk, salt.


4. Steam in big fire.

***Prefer to use spaghetti pot, have use wok several times and don't work.