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Monday 29 June 2020

Purple Sweet Potato "Angku" Kuih

So craving to eat Angku kuih for the past few days.  I know I can easily get Angku Kuih at the market or at the nyonya kuih stalls/or shops, but I would love to try out some new recipes.

I have made the traditional Red Angku Kuih and Pumpkin Angku Kuih in year 2013.
So this time, let's try out purple sweet potato!  No artificial colouring added and the end result after steaming, the purple colour look so vibrant and gorgeous!



180g mung bean without skin, washed, soaked for 4 hours, steamed for 20 mins & mashed
120ml oil
110g sugar
¼ tsp salt
3 shallots, sliced

Dough Skin
100gm purple sweet potato, steamed & mashed
150g glutinuous rice flour
1 tbsp sugar
130ml hot boiling water (you may need to add more)
1 tbsp vegetable oil

Some banana leaves
Some oil for brushing

To do for filling:
Heat up oil, stir fry sliced shallots till golden brown.  Discard shallots.  Add in the mashed mung beans, sugar, salt and stir fry until it can leave the side of pan.  Remove and leave to cool.  Form  into small balls (approx. 13g per ball, my mould size is 5cm long).

Note: if you feel the filling is abit dry, you can sprinkle some water in.

To do the dough skin:
Put glutinous flour, sugar in a mixing bowl.  Make a well in the middle, pour oil and hot boiling water in and  mix into a rough dough. Knead in mashed purple sweet potato to form into a pliable dough. Covered and let it rest for 10 minutes.

Divide the dough into 16gm per ball.

Wrap up 1 part of filling with 1 part of skin, press into the Angku mould and knock out.  Line with a piece of greased banana leaf and steam with high heat for 5-6 minutes.

Remove and brush the Angku kuih with oil.

                           Before steaming 

. Any left over Angku kuih, the next day you can steam it for 1-2 mins.

. There are still some fillings left based on this recipe.  So either you can make using half or ⅔ of the filling recipe 😊

Tuesday 16 June 2020

Broccoli Quiche

I have not been as active like before in updating my blog post here for the past few years.   But if you see any new post is updated, the dishes or bakes are the one that I love to eat and I have been cooking it numerous times; its a keeper recipe for me! 😘.

You may like to try those recipes I recently updated and see if your taste buds are same like mine 🤣🤣.


Shortcrust pastry
Adapted from Recipetineats with slight changes

185gm all purpose flour or /plain flour
100gm cold butter, cut into 1cm cubes
½ tsp salt
¼ tsp dried thyme (chopped fine)
2½-3 tbsp cold water

Using your food processor equipment, place in the all purpose flour, thyme, butter and salt .

Pulse and blitz until it resembles fine bread crumbs.
With the motor still running on lowest speed, add in 2½ tbsp icy cold water through the tube feeder.

Continue to blitz for 20secs till it turn into a ball dough. (Do not blitz for more than 30secs).  Remove out and if there are still some crumble bits gather it together and form into a disc snd wrap in plastic wrap. Refrigerate for at least 1 - 3 hours.

Start preheating your oven to 180°C.

Sprinkle some flour on your table top and roll out the pastry to fit to your 9" tart/pie mould or into 4 pcs 4" diameter tart mould (as I'm using here).

Refrigerate the pastry cases for 15 to 30 mins.

Line pastry cases with baking parchment paper and fill in with ceramic baking beans to stop the pastry from rising up during cooking.

Bake the tart shells for 15 minutes .
Remove the paper and baking beans and continue to bake another 5 - 8 minutes.

Filling Ingredients 
25 gm butter
1 large onion, thinly slices
Few slices smoked bacon or ham, chopped small
1 cup (or abt 200gm) chopped broccoli florets
2 large eggs *
1 cup full cream milk /whole milk *
60gm grated cheddar cheese

Fry the chopped bacon till fragrant and dish out.
Melt the butter in a frying pan over medium heat. Add in the onion, stir fry till light brown add in the broccoli florets. Fry till about 2 - 3 mins.  Season with salt and pepper. Dish out.

Whisk eggs and full cream milk till well combined. (Add pinch of salt if necessary).

Arrange the broccoli in the blind baked pie crust, top with bacon bits, sprinkle in the grated cheese all over and pour in the egg milk mixture.

Bake the quiche for about 30 minutes (20 mins for small tart mould) until golden top brown.  Remove from oven and let the quiche cool in the baking pan for 5 - 10 minutes.

Serve warm !

* The ratio between eggs and milk is dependable on individual.
Some would prefer 3 eggs to ¼ cup milk
Or 1 egg to ¼ cup milk. (I prefer my quiche not too  to be eggy and rubbery in taste).

* Broccoli - you may either stir fry it or lightly steamed it.
The fillings in the quiches are quite versatile; you can add in anything that you like to eat.

With the added of dried thyme in the pastry, it does bring out fragrant flavour after it was well baked !

Tuesday 9 June 2020

Pineapple Sambal (Sambal Nenas)

Sambal is a popular condiment in Malaysia, Indonesia and Singapore.  It is a hot spicy sauce made from chilli, spices, herbs, plus some other combination of onion, garlic, ginger etc.

In sambal recipes, some used fresh chilli, or dried chilli or store bought chilli paste (chilli boh).

Today my post of Sambal Nenas, I used my own grind chilli paste.



1 medium size medium ripe pineapple

Blended Spice Paste
20gm dried prawn
10pcs shallots
4 cloves garlic
1" knob belacan
2-3 tbsp chilli boh (dried chilli grind to paste)

½ tsp salt (or accordingly to taste)
1 tsp sugar


Peel pineapple and cut into bite size pieces.

Blend the spice paste ingredients finely.

Heat about 5 to 6 tbsp oil in a wok and add in the blended spices paste. Stir fry till it fragrant (about 5 minutes); till oil separated.

Pour in the pineapples and stir fry for 1 to 2 minutes.  Add in few tablespoon water and add in salt and sugar and mix well.

Delicious!!! 😘

This is a very delicious sambal dish and ... addictive too. If you are inviting your friends over for dinner,  I guarantee they will give you 2 thumbs up!  😅 And do cook extra rice too !

You may substitute with anchovies (ikan bilis) with dried prawns.

You can buy the store bought packet chilli boh instead of grinding the dried chilli yourself.