Kuih Talam Pandan ( Steamed Pandan Layer Cake)

Kuih Talam Pandan ( Steamed Pandan Layer Cake)

Kuih Talam Pandan ( Steamed Pandan Layer Cake)

Vegetable Pao ( Sang Yoke Pao)

Vegetable Pao ( Sang Yoke Pao)

Vegetable Pao ( Sang Yoke Pao)

Malai Mee Siam

Malai Mee Siam

Malai Mee Siam

Crabs in Tomato Sauce

As I am a seafood lover, crabs are sure the first in the list. The Crabs in Tomato Sauce is one of my childhood favorite dishes. My family always cooked this whenever they can get crabs for a good bargain. And this dish is one of my mom's signature dish. It's so yummy. A good recommendation is that  this crab is very good with white rice. So yummy!!

Crabs in Tomato Sauce

   Ingredients   :

   2     dungeness crabs, cleaned, crack leg shells and chopped into pieces

   2     teaspoon mince ginger

   2     teaspoon mince garlic

   2     teaspoon vegetable oil

   1/2  teaspoon sweet chili sauce

   1     fresh red chili, deseeded and thinly slice

   1/2  onion, chopped

   1/2  cup tomato sauce

   1/4  cup water

   1     teaspoon sugar

   1     egg, beat

   dash of pepper powder

   dash of fish sauce

   Method   :    

   Prepare sauce, in a bowl mix tomato sauce, water and sweet chili sauce. Set aside.

   Heat up the wok, add in the vegetable oil and dump in the ginger, garlic and onion. Fry and mix well

   everything for about 10 - 15 seconds. 

   Add the crabs, keep frying and tossing in the wok for about 3 - 5 minutes or until the crabs turns into 

   orangy color.  Pour in the tomato mixture, dash in the pepper powder and fish sauce, toss well the 

   crabs and cover wok lid for let it simmer on low heat for a while.

   Open lid, stir in the egg mixture, mix well the crabs until it coated with the tomato gravy. Dish up and

   serve.

   Enjoy!!

   

   

  

Crabs in Tomato Sauce

Sweet Potato Dessert Soup

This is absolutely my favorite dessert. A very traditional dessert that everyone will love it. Since there is many varieties of sweet potato. A quick tip to make this is to pick a better quality sweet potato, pick a dark orange or purple flesh sweet potato will never wrong. Enjoy.

Sweet Potato Dessert Soup

   Ingredients   :

   2 - 3       sweet potatoes, peeled and cut wedges

   2            inches ginger, peeled and slightly smashed

   2            pandan leaves, tie knot

   3            cup water

   80 g       palm sugar

    Method   :

   Bring water to a rolling boil, add in ginger, pandan leaves and sweet potato wedges.

   Let it simmer on medium to low heat for about 15 - 20 minutes.

   Add in palm sugar and cook for another 2 - 5 minutes.

   Ready to serve hot or cold.

   Enjoy!!!

                    

Sweet Potato Dessert Soup

Stir-Fried Shrimps with Salted Egg Yolk ( Golden Shrimps)

Stir-Fried Shrimps with Salted Egg Yolk ( Golden Shrimps)

Stir-Fried Shrimps with Salted Egg Yolk ( Golden Shrimps)

Vegetarian Thunder Tea ( Vegetarian Lui Cha)

Today I'm preparing this vegetarian meal for me and my family. This recipe is specially meant for those who are a vegetarian like me. I'm only on vegetarian twice a month which is 1st and 15th every month of lunar calendar. Some people may think "Lui Cha" is actually vegetarian but technically it is not, cause it was cook with garlic, onion, shallot, leek and dried shrimps. I agree that this is a healthy meal but definitely not considered vegetarian. Specifically garlic, shallot, leek and chives are from the onion family therefore it is not consider to be vegetarian. I have some knowledge about this, as far as i know the Buddhism Buddhist vegetarians avoid eating strong smelling pungent vegetables/ plants like garlic, shallot, onion, leek and chives. It is because these spices and vegetables contains 5 different kinds of enzymes which cause repulsive breath, foul-odor and are harming to our organs the lung and kidney. I am only able to share this information for time being however this Vegetarian Thunder Tea is saved to consume for all vegetarians. I hope you will enjoy it as much as i do.

Vegetarian Thunder Tea ( Vegetarian Lui Cha)

   Ingredients   :

   2     cups dice long bean

   1     cup preserved chopped salted radish, wash

   1     cup dice pressed tofu

   1     cup dice potato

   1/2  cup toasted peanuts

   280 g chinese spinach ( bayam) chopped

   280 g sweet potato leaf, chopped

    Tea soup paste ingredients :

    2     tablespoon tea leaves
    1     sachet green tea bag ( i used korean brand green tea)
    2     tablespoon toasted sesame seeds

    50  g  thai basil

    40  g  mint leaves
    2    ginger slices
    1/3 cup luke water
    handful toasted peanuts
    salt and pepper powder to taste

**To prepare tea soup base "lui cha"

    In a bowl, add tea leaves into the luke water for a while to soften the leaves.
    Add in basil, mint leaves, ginger, peanuts, toasted sesame seeds, green tea bag ( removed tea bag) and
    pour in the luke water with tea leaves and blend the mixture until everything becomes paste. Add salt
    and pepper powder to taste. Pour it out into a bowl and set aside.

    To serve, get ready a bowl of hot water and add in 2 - 3 teaspoons soup paste, stir mix well and its
    ready to serve.


    Method    :

    Stir-fry dice long bean, dice potato, chinese spinach, potato leaf separately by adding salt to taste and
    place each dish into separated bowls.

    To serve, ladle a scoop of white or brown rice into a wide bowl or plate. Top and arrange vegetables
    surrounding the rice and serve with a bowl of green tea.

    Enjoy!!!

Vegetarian Thunder Tea ( Vegetarian Lui Cha)

Indonesian Layer Cake ( Kueh Lapis)

This Layer Cake is my four thousand gold favorite snack. I know why, they love the peeling part of the cake while eating it. Somehow, i noticed this cake is nice to be eaten in small pieces. Not only them, perhaps I believe no one can refrain from the aromatic and rich in flavor dessert like this. It definitely stands for a very important part during tea time. It needs a lot of time and patience to do this therefore it is not a ordinary cake. This time i was a bit rush therefore I'm using 2 baking trays to make this instead of one, or else you would be able to see more layers. Tell you what this picture that you are seeing right now, actually the cake are all gone, my daughters gobbled all at the same day. They just can't stop eating it. Try it out yourself and you will know!


Indonesian Layer Cake ( Kueh Lapis)

   Ingredients    :

   220 g  castor sugar

   360 g  unsalted butter, soften

   110 g  all purpose flour, sifted 

   16       egg yolks

   6         egg whites

   2         teaspoon five spice powder

   2         teaspoon rum or brandy

   2         teaspoon condensed milk

   1         teaspoon vanilla essence

   1/2      teaspoon baking powder

   extra butter to grease the baking tray

    Method    :

    On high, beat egg whites, castor sugar and vanilla until soft / stiff peaks. 

    Add butter, condense milk and egg yolks in 3 - 4 separate batches until glossy and thick.

    Fold in five spice powder, flour, baking powder and rum/brandy 3 - 4 separate batches. Mix well.

    Scoop out about 1/2 cup of the cake batter and spread it on a grease baking tray evenly all over even

    the edge.

     Preheat oven and select to grill function and grill cake batter, layer by layer until cake batter is done.
     When the cake is ready, leave the cake in the oven at 330F for about 5 minutes.

     Enjoy!!! 

    

   

   

Indonesian Layer Cake ( Kueh Lapis)