Steamed Pandan Cup Cake

Siaopo made this Steamed Pandan Cup Cake for Saturday afternoon tea.

Together with the Kongs, we enjoyed this healthy version of cup cake to the fullest.

Ingredients
4 eggs
130g caster sugar
160g self raising flour (sifted)
50 ml 7 up
1 tsp pandan essence

Method

1. Beat egg with mixer until light and frothy.
2. Add sugar and beat till creamy and thick.
3. Add in pandan essence and mix well.
4. Fold in flour lightly in 3 batches with one direction.
5. Add in 7 up and mix well.
6. Transfer to cup mould.
7. Steam on high heat for 15 minutes.

Nyonya Kuih Lapis

Million thanks to the Kongs for inviting hubby and Siaopo to a smashing BBQ party!

It was an awesome party and thanks for the great hospitality.

Siaopo made Nyonya Kuih Lapis for the gathering.

Ingredients
(A)
180g tapioca flour
50g rice flour
400ml coconut milk
1/2 tsp salt
1/2 tsp vanilla essence

(B)
210g sugar
150ml water
1/2 tsp pandan essence or 3 pandan leaves

Drops of red colouring
1/2 tsp of green pandan paste/colouring

Method

1. Mix (A) in a mixing bowl until well-mix.
2. Mix (B) and bring to boil.
3. Mix (A) and (B) and divide into 3 portions.
4. Add red colouring in one portion and green in second portion. Leave third portion white.
5. Further divide each portion to 2 small portions.
6. Heat up greaed steaming tray for 5 minutes.
7. Pour the mixture onto tray and steam for 5 minutes.
8. Pour another layer on top and steam for 5 minutes.
9. Repeat until 3 portions are finish.
10. Further steam for 10 minutes.
11. Cool down completely before cutting into small pieces

Made half-baked Bak Kua for the BBQ party too. Bak Kua is ideal for BBQ session. Similar ingredients as the old post. Only bake in the oven for 20 minutes on 185 degree and then transfer to grill in BBQ pit.

Cashew Nut Cookies

The weekend has arrived and Siaopo has put some excitement back to her kitchen!

A marvelicious Father's day idea if you have a peanut lover dad like Siaopo.

Happy Father's Day papa!

Ingredients (70 cookies)
250g plain flour
110g icing sugar
220g butter
60g corn flour
1/2 baking powder
1 egg yolk
1 tbsp vanilla essence
180g cashew nut (ground)
35 cashew nuts (half)

Method

1. Sift the flour.Preheat oven to 180 degree.
2. Beat butter,icing sugar until well mix.
3. Add in egg yolk, vanilla essence and mix well.
4. Fold in all flour, baking powder and ground nuts.
5. Mix well and set the dough to in fridge for 1 hour.
6. Roll dough and cut the cookies to desire shape.
7. Put half cashew nut onto cookies and arrange on greased baking tray.
8. Brush cookies with egg. Bake for 15-20 minutes.
   
9. Cool and keep in container.

Flower shape cookies and small ball shape cookies ( below)


All Packed - Cookies ready for dad to enjoy.

Curry Puff

Today is a bank holiday for England and Wales. Having a day off from work, Siaopo decided to make curry puff for afternoon tea.

This savory puff also fondly known as karipap is one of the famous delicacies of Malaysia.

Hubby loves this karipap to bits ! He can now enjoy his wife's cooking after 2 weeks away from home.

Ingredients
1 packet of just-rol puff pastry
1 big potato (cube, boiled and drained)
1 lb chicken (cut into smal bites)
2 onions (chopped)
1/2 cup of milk
1 tbsp butter

Marinate
3 tbsp of curry powder
1 tbsp chilli powder
1 tsp of sugar
1 tbsp soy sauce

Method

1. Marinate chicken with ingredients. Leave for 1 hour.
2. Roll out the puff pastry on table top lightly floured. Roll it to a rectangle of 3 mm thick with rolling pin. Cut into a bowl size shape.
3. Heat wok with butter. Fry the onions till fragrant.
4. Add in chicken and continue fyring.
5. Add potatoes and milk. Cook till thick. Leave to cool.
6. Preheat oven to 200 degree celcius.
7. Put the fillings in the middle of the round dough.
8. Fold over and pleat the ends to seal. (see photo)
9. Brush the top with egg.
10. Bake the puff for 20 minutes or until golden brown.
    

Woon Chai Kou

Hubby has been pestering Siaopo to make this Woon Chai Kou for weeks, if not months! Siaopo finally give in.

Woon Chai Kou is a rice cake/pudding topped with preserved radish. This dish is a salty Hakka Cuisine. A bit of work but worth it !

Ingredients:
(A)
150 g rice flour
1 tbsp tapioca flour
2 tbsp oil
600 ml water
1/2 tsp of bicarbonate of soda

Topping
4 tbsp oil
100g preserved radish (choi pou in Cantonese )
2 tbsp garlic (smashed)
1/2 cup water

Sauce
1/2 tsp sesame oil
1 tsp sugar
1 tsp of soy sauce
Dash of pepper

Method

1. Mix (A) and blend into a batter. Put into a large glass bowl.
2. Microwave the batter for 1/2 min at a time until mixture thickens but still smooth.
3. Greased 4 small bowls and pour the batter onto the bowls.
4. Steam for 30-40 minutes.
5. Remove from the steamer and cool it down before transferring to plate.
6. For topping, add oil into wok and fry the garlic until fragrant.
7. Add in preserved radish, water and cook at low heat for 1/2 hour. Stir well.
8. For sauce, mix all the sauce ingredients and microwave it for 30 seconds.
9. Scatter the toppings onto the cake and pour the sauce over.
10. Garnish with fried garlic.
11. Serve immediately.

It's wonderful to see hubby enjoying his favorite Woon Chai Kou . Without a doubt, hubby is a huge fan of Siaopo's cooking. Cooking for him certainly delights Siaopo.

Nyonya Kuih Kaya

If you are a chocolate lover, you are called chocoholics, what about a Kuih Muih lover? Kuihmuiholics?

Siaopo made the weekend taste great again with a nice bit of Nyonya Kaya Kuih !

THE KUIH
Ingredients
150g glutinous rice (soaked overnight)
150g coconut milk
2 tbsp sugar
pinch of salt
2 tsp blue food colouring
Banana leaf ( substitude with cling film - unavailable in Newcastle )

Method

1. Divide the glutinous rice into two mixing bowl. Add blue colouring to one bowl. Soak overnight.
2. Drained the soak glutinous rice. Mix the two portion of rice to create marble effect.
3. Add sugar, salt and coconut milk into the drained rice. mix well.
4. Steam over 35 minutes or until cook.
5. Lay a piece of cling film ( or banana leaf) on to a square tray.
6. Put the rice into the tray.
7. Put another piece of cling film or aluminium foil on top of the rice. Press down evenly to compress the rice.
8. Place another smaller tray or smaller flat plate on top of the rice.
9. Put something heavy ( 4 can of PEPSI for Siaopo) on top of it to weigh down the rice.
10. Let it cool for at least 1 hour.
11. Cut into the small pieces and serve with Pandan Kaya.

PANDAN KAYA

Ingredients
250g caster sugar
100ml pandan water
200ml coconut milk
4 eggs

Pandan Water - Siaopo mixed pandan essence with hot water for pandan water. Pandan leaves are way too expensive in England. Blend the pandan leaves to obtain the pandan water if pandan leaves are available.

Method

1. Put caster sugar and pandan water in a pot.
2. Bring to boil until sugar dissolved.
3. Remove from heat. Pour in santan and the eggs
4. In low heat, stir the mixture until lightly thick.
5. Remove and leave it to cool.
6. Serve with Kaya Kuih.

The famous Malaysian Kuih Kaya

Comment from Food Critic WP Ng - Kaya taste excellent but the texture abit rough compare to the shops.

Mua Chee

Siaopo's hometown, Penang is a food-lover's paradise. Penang is at the top of the game when it comes to food. In two word, Penang food is both Ho CHIAK and HO LIAU.

Siaopo, Penangite by birth, Kuala Lumpurian by marriage and English by residency, still favour for Penang hawker food every single moment. Penang is the best!

Mua Chee is a dessert that is popular at street hawkers in Penang. This traditional Penang dessert is a famous fare for sweet tooth like hubby. An ideal dessert for afternoon tea.

Ingredients
200g glutinous rice flor
1 Tbsp tapioca flour
125ml boiling water
150ml cold Water
3 tbsp shallot oil ( fry sliced shallots)
25g sesame seeds
150g dry and roasted peanuts
80g castor sugar

Method

1. Put peanut in food processor and blend.
2. Remove peanuts and combine with sesame seeds and caster sugar. Mix well and set aside
3. Put glutinous rice flour into mixing bowl. Pou hot water and mix with wooden spatula.
4. Add in tapioca flour slowly and mix in cold water. Keep mixing till a thick batter is formed.
5. Add in 3 tbsp shallots oil to mix.
6. Pour batter into a greased tray and steam for 40 minutes.
7. Leave it to cool before cutting the mua chee into small peices.
8. Coat the mua chee in the combined peanuts/sesame seed/sugar.

Mua Chee is perfect to serve with Penang Kopi O . It is best eaten on the same day as will turn soggy the nex day.

Comment from Food Critic WP Ng - It is so tasty. Newcastle is Penang now ! haha