Steam Yam cake

Guess what’s the taste like ? Haha….of course it is YUMMY!! (with full supervision from a teacher)

Ingredients :
1 yam, cubed, 5 cloves garlics
(A) Mix Well 1 packet blended rice flour, 2 tbsp tapioca flour
Water Seasoning – salt, 5 spieces powder, sugar to taste
Garnishing – shallot crisp, dried prawns crips

Method
1. Heat oil and sauté shallots and dried prawns (separately) till crisp. Dish out and set aside.
2. Saute garlic with remaining oil, add in yam and stir-fry till fragrant.
3. Mix in water and bring to boil.
4. Add in mixture (A), cook batter becomes thick.
5. Pour out batter into a greased tray to steam (30minutes).
6. Once yam cake is cooled, add garnishing and serve with your favourite sauce (I use sweet black sauce from the market).

Sesame Balls

Want to get a munch on something for tea? This is what you can do very easily at home.

Ingredients
Red bean paste (optional)
Raw sesame seeds
Glutinous rice flour
Sugar

Method
1. Add some sugar to the glutinous rice flour.
2. Add water and make into a dough.
3. Prepare some little balls with the dough.
4. Make a few balls with the red bean paste.
5. Wrap the red paste with the little dough.
6. Roll little balls onto a bowl of sesame seed to cover up the surface.
7. Deep fried the balls.

Crunchy Apple Pie

By the layers of the pie, u can see it is, IT TASTE FANTASTIC !!!!

Ingredients
4 red Fuji or Granny Smith apples (cut into thin slice), 1t lemon juice, 2T raisins, cinamon powder, 80g butter, 1/3 cup cornstarch

Method
1. Melt butter in pan, add in apple (sprinkled with lemon juice) and cook till soft.
2. Add in 1T sugar, raisins and a dash of cinamon powder.
3. Once about to ready, add in cornstarch (to make apple sticky)
4. Wrap with puff pastry (u can handmade or buy readily from bakery suppliers/Pampas puff pastry from supermarket).
5. Bake in pre heated oven at 180C for about 40mins (depends on oven type).

Tips: Instead of pan, use a rack to bake to allow air flow from bottom. Do prick pastry surface before baking.

Steam Mee Sua Kuih

This is a very unique recipe as i have never came across such steam mee sua in any cookbooks or recipe. Contributed by Alicia.

Ingredients
240g mee sua (about 8 stalks, rinsed), 700ml water,250g pumpkin (thinly sliced), 6 black mushroom, 3 clove garlic, 5 clove shallots, and Optional (RM2 shredded pork and 75g dried prawns).

Garnishing - fried shallots, cut chillies and onions
Seasoning - 2T soy sauce, 1T water, 1/2t salt, 1/2t pepper and 1/2 sugar.

Method
1. Fry onion, garlic, then mushroom till fragant. Add pumpkin and fry.
2. Add water and seasoning.
3. Once water boiled, add mee sua and kei chi (for vegetarian, this can replace meat).
4. Fry till dry, pour onto steam plate and steam for 30mins.

Tips: Dish is ready once mee sua looks transparent, with a bouncy surface (test with your finger)

Bread filled with Curry puff paste

My niece brought back some very delicious homemade curry puff filling. Instead of making it into a puff, we eat it with the Gardenia bread instead since I do not know how to make the puff wrap. The salty taste from the Gardenia bread is really a good combination to the sweet and spicy paste. *yummy yummy*…do try this out

Quick Pizza

I have been wanting to try making a pizza, but after so many baking projects recently, now got a bit lazy and resorted to use the easiest way to make pizza.

Pizza base: Pita Bread

Toppings: tomato paste, minced garlic mix with olive oil, chicken, sausages, mushrooms and most important of all, grated mozarella cheese

* In fact, any u can use any toppings to create different taste such as pineapple, seafood, red pepper chilli, anything…

Roti Canai from home

The fattening Roti Canai has been one of my favourite supper dish, and sometimes breakfast. It taste heaven if it is still hot and crunchy. I am very particular about my roti canai and now, there is a great local brand by the name of Kawan that produce great homemade roti canai.

How to make it:
1. Heat up some margerin on pan and pan fried (without having to defrost ya).
2. Fry both side until golden brown.
3. Once ready, beat it with both hands horizontally (to create the crunchy layers)

(optional) You can also beat an egg onto a pan, then paste the ready roti ontop of the egg (without having to turn the egg while frying).