Honey Pork Belly

For lunch, I usually like to cook fuss free dishes.  Ha... maybe just being lazy that I rather go for easy to cook dish. 

This flavourful Honey Pork Belly is indeed delicious.  
I think other than Pork Belly, we can use tenderloin or boneless chicken drumstick too!

Honey Pork Belly

Recipe from Nami of Just One Cookbook


Go over to her blog to view steps by steps how to cook this delicious flavourful pork belly and the ingredients for this dish!
(She is the guest post at Wok With Ray for this dish!).

         Thank you Nami, for this delicious simple dish !!

Onde Onde.... in purple !

The last time I made Onde Onde was when I am in my teenager's time if I am not wrong.  And at that time, I am still staying in Kampar, my hometown and as I can easily this delicious snack in the wet market or at the road side stalls.

As I have long never eaten this sweet delicacy, one day when I was in the pasar malam (night market), I saw this lady selling with just a tray of beautiful looking green on onde onde.  She claimed that these were made homemade.  It is so beautiful big green balls coated with coconut shreds.  I just can't help it but asked for 4 pieces (I think it is about RM1.00).  So the first thing I reached home, I took one and bite a small bite into my mouth..  oh my.... I couldn't even want to swallow in and spit it out.  It is so "ngan ngan" (too chewy and gooey).  It doesn't even taste like the one I had way back in my hometown kind of Onde Onde.  

I want to make my Onde Onde where the ratio of sweet potato is more than the glutinous rice.  This is called authentic onde onde.  Some people doesn't even know that Onde Onde were made with sweet potato and thought it just uses the glutinous rice!   

I stumbled upon some Purple Sweet Potato in G Hypermarket and was so happy as it is quite difficult to get this purple ones.  Though not much left on the shelf and a bit of wrinkle already, I go ahead to buy a few though haven't had any idea what to do with it.

Now, here with my Purple Onde Onde......... real delicious Onde Onde with sweet potato!  This is what I called Onde Onde!!!  And this is the recipe I want.

Onde Onde

Recipe sourced from maameemoomoo
 

Skin
180g sweet potato, steamed and mashed
50g glutinous rice flour
20g tapioca or corn flour
25g sugar
30-45ml water, depending on the dough

Filling
80-100g gula melaka (palm sugar), chopped fine

Coating
1/2 young shredded coconut + pinch of salt, steamed for 5 minutes

Method
1.  Mix in all skin ingredients and knead into a smooth dough.  

     (It is better to mix in the water bit by bit as it all depends on the dough)

2. Divide into small balls  (I weight about 25g per balls) and wrap in filling.

3. Boil a pot of water and once it boiled, put in balls into boiling water.  Once the balls

     float up, dish out and roll it into the steamed coconut shred  and fully coat all over.

    The melted palm sugar oozing out............. ooh this is what I called Onde Onde!!!

      About 13 pieces.....

Shrimp Pad Thai

My lunch today is Shrimp Pad Thai.  

Shrimp Pad Thai

Recipe source from Season With Spice with slight changes

Ingredients: 
Rice Noodles (Kueh Teow) for two servings
5 tbsp cooking oil
4 cloves garlic - chopped finely
1 extra firm tofu – cut into sliced into bite-sized cubes

5 - 10 medium-sized fresh shrimp
1 tsp chili powder
2 eggs
1 cup of bean sprouts
A handful of chive stalks – cut into 2-inch length pieces
White pepper to taste

Pad Thai seasoning sauce: 
3 tbsp tamarind pulps – mixed in 1/3 cup of warm water, then strained out the juice
2 tbsp palm sugar (or dark brown sugar)
2 tbsp fish sauce

Condiments and garnishes (serve according to your preference) 
Lime wedges
Crushed peanuts
Garlic chives
Fresh bean sprouts
Dried red chili flakes

Method: 
1. Soak the rice stick noodles in warm water for about 15 minutes, then drain. Set aside.

2. Mix the sauce ingredients in a bowl. Set aside.

3. Heat 3 tbsp of oil in a wok or frying pan. Once oil is hot, add in the bean curd pieces and 

     stir-fry until they are crisp and lightly brown. Should take about 5 minutes. Set tofu aside.

4. In the same work or pan, add in garlic and stir-fry over medium heat for a minute or until

     fragrant. Add in the noodles. Pour the sauce and dried red chili flakes over the noodles. 

     Turn the fire back up and stir quickly to keep the noodles from sticking. Add a little bit of 

     water if the noodles are still hard. Add in the shrimp and the cooked tofu. Continue to 

     stir-fry over high heat for one or two minutes, adding more oil if necessary.

5. When the shrimp is almost cooked, push all the ingredients to one side of the wok. Then 

     add in two more tablespoons of oil on the other side and crack the two eggs onto the oil. 

     Let the eggs cook for about 15 seconds before thoroughly mixing them into the noodles.

6. Toss in the bean sprouts and garlic chives. Stir them into the noodles, and stir-fry for

     another 30 seconds. Turn fire off and add in white pepper. 

7. Dish out and serve with condiments and garnishes.

  You may add extra chili powder or chili flakes if you want the noodles to be a little more 

  spicy!

HUM JIM PENG 咸煎饼 / CHINESE 5-SPICE DOUGHNUTS

We can easily get this Hum Jim Peng 咸煎饼 at the wet market or at the road side food stalls.  Once in a while I will buy this or the You Tiau but my mum will always nag and forbids us to buy it previously.  She will keep remind us that the big wok with full of 'black oil' frying the doughnuts; and too unhealthy!

So to stop my craving for his Hum Jim Peng, I have to make this at home.  I have a few cookbooks with this Hum Jim Peng recipes and after some comparison to which one should I use, I decided to use Agnes Chang's recipe!

HUM JIM PENG 咸煎饼 / CHINESE 5-SPICE DOUGHNUTS

Recipe from Agnes Chang Hawkers’ Delights

Ingredients A:

360g high protein flour (bread flour)

120g caster sugar

1 tsp bicarbonate soda

½ tsp alkaline water

250ml water

Ingredients B: (prepare this two days ahead)  ~ I did this just for 1 day only

90g flour

90ml water

2 tsp vinegar

Ingredients C:

½ tsp yeast

1 tsp sugar

1 tbsp flour

2 tbsp water

Fillings

½ tsp five-spice powder

½ tsp nam yee (fermented red beancurd)

½ tsp oil

Some white sesame seeds

Oil for deep frying

Method

1.  Mix ingredients B two days ahead.  

2.  Mix ingredients C and leave for 15 minutes.

3.  Mix ingredients A, B and C together.  Knead well.  Leave for 1-2 hours until double in bulk.

4.  Roll out the dough in rectangle shape. (You have to use your hand, dust with flour 
     to shape it as it is too sticky to use your rolling pin!). 

5.  Brush all over the five-spice mixture on the dough and roll up like swiss roll.
     (As you rolling it up, use the scrapper helping to fold and roll).

     Cut into slices, about 1/4" thick.  Shape each slice a little with your hands and flatten a little.  Brush some water on top and sprinkle white sesame seeds on the surface. 

6.  Heat oil and deep fry till golden brown.  (While frying, keep turning/flipping the doughnut to get the puffiness result).

Next I would want to make the one with the glutinous rice filling in it.

STEAMED YAM CAKE

I like to eat Steamed Yam Cake.  I used to buy from one stall that just operate at the road side and in the beginning (few years ago) they were selling at RM1.50 per piece and now RM2.20!!  Their steamed yam cake is so delicious because the yam is cut into big piece and loadful full of it!  Maybe this is why it is so costly!

I have made it today but I think I am still way behind compare to this stall.  My texture is still very soft, guess I have not cooked well in the batter as it is still a little wet.  Well, it is still good.

STEAMED YAM CAKE

Ingredients

400g yam, cleaned and diced

4 tbsp dried prawns, soaked and pounded

½ tsp five spice powder

3-4 pieces dried mushroom,  soaked and diced

4 pips garlic, chopped

6 tbsp oil

Batter (mixed & strained)

250g rice flour

62g tapioca flour

700ml water

Seasoning

½ cube chicken stock

½ tsp pepper

Salt to taste

Garnishing

1 stalk spring onion, chopped

2 red chilli, chopped

3 tbsp fried shallots

3 tbsp coarsely chopped toasted peanuts (optional)

Method

1.  Heat up oil, sauté garlic until fragrant, add dried prawn and stir fry until aromatic.

     Add in the diced mushroom, yam, five spice powder and stir fry until fragrant.

2.  Add in the batter, seasonings and  stir until batter is half-cooked.  Pour mixture into

     9” steaming tray.  Steam with high heat for about 45 minutes – 1 hour until cooked.

3.  Remove from heat, sprinkle all garnishing and top and leave to cool.

4.  Cut into pieces and serve with your favourite chilli sauce!

OREO CHEESECAKE

Today is my dear Sister S’s birthday!  

Happy Birthday to you sis and may brighter days will shine upon you again!  Make a wish, and hope the coming days and years be a smoother life journey to you.

I have wanted to bake this Oreo Cheesecake for so long but I waited to do this for a special occasion and for a special person.   This is why I waited for this day to bake it.

I don’t know why recently most of the cakes and cookies that I have baked don’t turn up well and perfect for me.   I just do not know what is the failure I have made as I’ve followed the steps as it was. 

The base of this cake; the Chocolate Sponge, doesn’t look well perfectly done.  Sigh….. but I still go ahead to use it.  Just do not want to bake another one to go wasted.    

OREO CHEESECAKE

Recipe adapted from Masam Manis

Chocolate Sponge Cake

Ingredients

3 eggs (Grade B)

62gm caster sugar

½ tsp vanilla extract

7gm ovalette

20ml water

50gm all purpose flour (sifted)

10gm cocoa powder (sifted)

½ tsp baking powder

35gm melted butter

Method

1.  Preheat oven to 170C.  Grease and lined an 8” round pan.

2.  Combine all ingredients except the melted butter in the mixing bowl and whisk till

      light and fluffy.

3.  Add in the melted butter with a spatula and mix till well combined.

4.  Pour in to the prepare baking pan and bake for about 20-25 minutes till well baked.

5.  Cool on the rack.

6.  Slice the cake about 2cm high.

Cream Cheese

Ingredients

250g cream cheese, at room temperature (I use Philadephia)

80g caster sugar

100g white cooking chocolate, melted

250g whipping cream

50g water

15g gelatin powder

1 tsp vanilla extract

1 packet Oreo Biscuit

Method

1.  Put the 50g water in a medium bowl and sprinkle the gelatin powder on top.  Let it stand

     for 5 minutes.  Using double boiler method, melt till the gelatin dissolved, set aside.

2.  Melt the white chocolate using double boiler method, and set aside.

3.  Beat the cream cheese and sugar together till light and creamy.  (please make sure the

      cream cheese is at room temperature).

4.  Add in the melted white chocolate.

5.  Pour in the gelatin and mix till combined.

6.  Add the vanilla extract in.

7.  In another bowl, whip the whipping cream till  light and firm.

8.  Add 1/3 of the whipping cream into the cream cheese mixture and mix well.

     Add the remaining whipping cream and mix all to combined well together.

9.  Scoop the cream cheese into the piping bag.

To Assemble

1.  Put the nicely slice chocolate sponge cake into the round 8” loose pan/or spring form pan.

2.  Pipe out one layer covering the whole top of the sponge cake.

3.  Place few Oreo biscuits around the top cream cheese layer.

4.  Pipe again one layer of cream cheese on top of the Oreo.

5.  Place another few pieces around the cream cheese again.

6.  Pipe the final layer of cream cheese covering all up the Oreo and smooth the top nicely.

7.  Refrigerate the Cheesecake at least 4 hours.

8.  Remove the Cheesecake from refrigerator and smooth nice the top and the side.

9.  Decorate your Cheesecake to your desire design!

Note:

In order to get a nicely perfect Cheesecake slice cut, have your knife to soak into the hot warm water for few minutes.  Make sure to wipe dry the knife first before cutting.  

 Cream Cheese, White Chocolate and Whipping Cream...... rich and creamy cake!  

 Practice makes perfect.......next time if I were to make this again!   

    
     S, hope you have enjoyed this delicious cake....erh...... I mean devouring looking at
       it.....   :-)

Black Sesame Pudding (Kuro Goma Purin, 黒ごまプリン)

I came across La Fuji Mama's website when I was searching for a recipe for Strawberry Shortcake.   As I was going through all her recipes, this Black Sesame Pudding (Kuro Goma Purin) recipe caught my attention and immediately I bookmarked it.  I always loves dessert and more so this pudding with Black Sesame Seeds!!

I think I like all black seeds..... like the poppy seeds too!!

Black Sesame Pudding (Kuro Goma Purin, 黒ごまプリン)

Recipe source from Rachael of La Fuji Mama

Ingredients

7g gelatin powder
1 ½ tablespoons cold water
1/3 cup toasted black sesame seeds
1 tablespoon granulated sugar
2  ½  cups milk
½ cup granulated sugar
1 cup whipping cream

Method

1. Soften the gelatin: 

    Put the cold water in a medium-size bowl and sprinkle the gelatin over the top of the 

    water and set aside to soften.

2. Grind the sesame seeds: 

     Blend the sesame seeds together with 1 tablespoon of granulated sugar in a blender 

     till fine.

3. Make the pudding: 

    In a medium-size saucepan, mix the ground sesame seed mixture, milk, and 1/2 cup 

    granulated sugar together. Heat over medium heat, stirring constantly to prevent the

    milk from burning. As soon as the mixture comes to a boil, add the softened gelatin and 

    stir to melt and combine. Remove the saucepan from the heat and whisk in the cream.

4. Cooling the pudding: 

     Fill a large bowl halfway with ice, then cover the ice with cold water. Pour the pudding 

     from the saucepan into a slightly smaller bowl, and carefully place the bowl into the ice 

     water bowl, taking care not to spill water into the pudding bowl. Whisk the pudding 

     briefly, then leave it to cool for 5 minutes.

5. While waiting for the milk mixture to cool, set out few pudding bowls to pour the pudding 

    into.

6. After cooled, whip the pudding for about 5 minutes (this whisking will produce a lighter 

     pudding), then equally divide the pudding between the prepared containers. Cover the 

    bowls and place in the refrigerator to set up for a minimum of 4 hours, or until firm. Serve 

    cold, garnished with a bit of whipped cream or topping of choice.

Braided Sausage Rolls

Wanted to bake this Braided Sausage Roll for the longest time but kept delaying as sometimes when I'm out buying groceries, forgotten to include the sausages in my shopping list.

I have tried few bread and buns recipes in my blog here and I think this recipe ingredients suit me the best in terms of the soft texture of the bread.  Just love it!

This Braided Sausage Roll recipe is sourced from Rahel's Blogspot which her blog is in Malay language.  So I tried my best to translate the recipe back in English.

SAUSAGE BRAIDED ROLLS

Recipe source from Rahel

Ingredients A:

240g bread flour

60g cake flour

50g caster sugar

5g salt

10g milk powder

2 tsp instant yeast

1/2 tsp bread improver (optional)

Ingredients B: (mix well together)

1 egg (Grade C)

150g water

Ingredient C:

30g unsalted butter

Ingredient D:

1/2 tsp vegetable oil

Egg Wash (mix together)

1 egg yolk

1 tsp water

Sausage (About 10 or 11)

Some dried parsley or dried rosemary (at your preference)

Method:

1.  Combine all the A Ingredients in a big bowl, (except salt) and mix all well

     together first, then add in the salt and mix to combine.

2.  Add in the B Ingredients bit by bit and knead till all mix to combine.  Slowly add in

      the butter (in 3 additions) while kneading till all comes together.  Knead the dough

      for about 50-60 minutes till soft, pliable, smooth and slightly shiny. 

      (If you have a bread maker or a heavy duty mixer; they will do the kneading for you!).

      Last, add in the vegetable oil and mix to combine together.

 

3.  Let the dough rest and rise for about 45-60 minutes. 

      Take the dough out, and deflate the dough by lightly press into it.  Roll round the

      dough up and let it rest for 15 minutes again.

4.   Weigh the dough to 50g each and roll into a ball.  Using your rolling pin, roll in into

       an oval shape and place one sausage into the middle of the dough. 

       Cut each left and right side of the dough into 5-6 strips.  Start folding the strips by

       alternating the left and right over the sausage.

       Let the sausage dough rest for another 30-45 minutes again.  Once the roll rise up,

       brush with egg wash and sprinkle some dried parsley on top.

5.  Bake the sausage roll at preheated oven 170C for about 15-25 minutes.

Apologise for the tutorial pictures here (quite blur), what to do, only one pair of hands, have to roll out the dough, take picture, place sausage, cut to strips, take picture, ........

The bread roll is so soft........ just the right texture of softness for me!

Nyonya Kari Kapitan / Nyonya Kapitan Chicken Curry

I don't usually cooked spicy food but if I do, I normally would buy those premix packet of curry or ready made paste to cook; (for me is like too much kind of hassle with all those ingredients to prepare and cook).

But after looking at Lisa H. cooked this delicious Nyonya Kari Kapitan has made me to brave myself to cook this eventhough I have never ever done this before.   I gone through the ingredients for this recipe and know what,  I don't really know what is "galangal" and hee.... I have to google search.  When I was at the wet market, I have to double confirm with the vegetable seller, is this "galangal"/blue ginger? 

But wow, this Kari Kapitan is really indeed very delicious!  We go for a second plate of rice with this Kari Kapitan.  And what's more, it taste even more better the next day!

Nyonya Kari Kapitan

Recipe from  From My Lemony Kitchen

Ingredients

1 kg of drumsticks (I mix with drumsticks & chicken wings)

1 tbsp tumeric powder

Salt

Oil for deep frying

250ml coconut milk

1 tbsp finely chopped kaffir lime leaves

1 tbsp brown sugar

2 tbsp lime juice

Spice Paste

10 shallots

1 big brown onion

2cm ginger

2cm galangal

1 cm tumeric 

3 candlenuts

2 stalks lemongrass

15 dried chillies (cut and soaked till soft)

20gm belacan granules

1/4 cup oil

Salt to taste

Method

1.  Marinate chicken with tumeric powder and salt for at least 2 hours (best if overnight).

2.  Deep fry the chicken pieces until golden.

3.  Dish out and put aside.

4.  Blend all the spice ingredients into fine paste.

5.  Heat about 3-4 tbsp of oil in wok and saute the spice paste until its fragrant and the oil

     'split'.

6.  Add in chicken and cook in medium heat for about 5 minutes.

7.  Add coconut milk, brown sugar and kaffir lime leaves.

8.  Season to taste.

9.  Simmer at least 10 minutes or till the chicken is tender.

10. Add lime juice and mix well.  

11. Dish out and garnish with any extra kaffir lime leaves and serve! 

        This Kari Kapitan is not spicy at all!   Of course, I will cook this again! 

Reuse your plastic bottle caps......check this out!

We usually throw the plastic bottle drink away (or send for recycling), right?  Well, we can make use of it. 

How?

First cut out the bottle caps.............

Insert the plastic bag into the bottle neck and seal with the cap! 

Tar Da!

Isn't this method economical instead of buying more and more plastic container for your food storage (big and small) or if you have run out of rubber bands or the clip sealer!  And it doesn't takes up a lot of space in your pantry cupboard!

                                            And it is AIR-TIGHT TOO !!!