Fried Radish Cake

The fried cake that I'm having usually just using rice flour to make it but this recipe mix with radish. The texture and taste coming out so good. Smooth and delicious. Definitely is keep recipe. My eldest monster like it and say will try when back to M'sia for holiday. I'm told her this dishes is famous in KL.

Adapted from : Rasa Malaysia
(with minor changes by monsterandsharkkitchen)

Part 1 – Making the Radish Cake
For the Radish Cake

1 medium radish (about 700 gm when grated) + 50 ml water
200 gm rice flour
250 ml water
1/4 teaspoon salt

Method :

1. Over a very low flame, steam grated radish + 50 ml water in a thick stainless steel pot (or non-stick pot). About 30 mins, or until radish turns translucent. Remove cover and allow to cool.
2. Combine rice flour, salt and water. Mix well to combine.
3. Add rice flour solution to cooled grated radish. Stir and mix before pouring into a metal cake tin for steaming. The final mixture should resemble a somewhat watery coleslaw.
4. Steam on high for 40 mins. Leave it until completely cool (best overnight in the refrigerator), so that the radish cake firms up. It will be easier to handle too, as it will not stick to the knife when you’re cutting.

Part 2 – Frying the Radish Cake

Use half of the steamed radish cake above (enough for 1 or 2 persons)

1 to 2 tablespoon chai poh (preserved radish/turnip)
2 to 3 eggs
3 cloves minced garlic
About 2 teaspoon fish sauce* (or slightly more, if you like)
3 tablespoon oil (vegetable oil or lard oil)
Dash of white pepper
Chilli sauce (optional, as much as you like)
About 1 tablespoon Thick Sweet Sauce (omit this if you are frying the white version)
Chopped spring onion
Coriander leaves for garnishing
Beansprout

Method for frying:

1. Cut up steamed radish cake into small chunks. Smaller chunks will crisp better.
2. In a non-stick skillet, heat oil and fry radish cake chunks till lightly browned and slightly crisp. Heat should be medium high.
3. Add minced garlic and chai poh. Fry till aromatic. Drizzle a little more oil if it is too dry.
4. Add fish sauce, pepper (and lashings of chilli sauce, if you like it spicy). Fry to coat evenly with seasoning.
5. Pour egg to the pan. Allow the eggs to set slightly before flipping over in sections. Add the beansprout. At this stage, you can dish up and serve with spring onions if you are making the white version.
6. Drizzle Thick Sweet Sauce and stir fry to mix well. Dish up and sprinkle liberally with spring onions. Garnish with coriander leaves.

Strawberry Mousse Cheesecake

This strawberry cheesecake is for someone who's love strawberry with light cheese without baking. Easy and delicious. The recipe is coming with strawberry sauce but I'm replace with strawberry gelee layer.

Adapted from : Womanandhome
(with minor changes by monsterandsharkkitchen)

20 cm (8in) springform cake tin
For the base :

175 gm digestive biscuits, finely crushed (can reduce the quantity if you prefer thin layer of biscuits)
75 gm butter, melted (if biscuits have be reduce, butter quantity also need to reduce)

For the filling : 

225 gm strawberries, halved
75 gm caster sugar
6 gelatin leaves, softened in cold water (depend the brand of gelatin, the one I'm using is 5 gelatin's for 570 ml liquid)
300 gm cream cheese
150 ml double cream, whipped
150 ml natural Greek yogurt

For the strawberry gelee layer : 

225 gm strawberries, sliced
2 gelatin leaves, softened in cold water
2 tablespoon caster sugar
2 tablespoon water

Method:

1. Place the biscuits and butter in a bowl, mix well and press into the base of the tin. Chill whilst you make the filling.
2. For the filling, place the strawberries, 2 tbsp of the caster sugar and 2 tbsp water in a saucepan and cook on a moderate until the strawberries are very soft. Puree the mixture in a blender and push through a fine sieve back into the saucepan that you cooked them in. Warm the strawberry puree again and when hot, squeeze the excess water from the gelatin leaves and add to the strawberry puree. Swirl the pan to make sure that the gelatin is completely dissolved. Set aside
3. Place the cream cheese and remaining sugar in a mixing bowl and mix until smooth. Add the cooled strawberry and gelatin mixture and mix again. Add the yogurt and double cream and fold in until thoroughly combined .  Pour over the biscuit base and chill when prepared the top layer.
4. For the top layer, place the strawberries, 2 tbsp of the caster sugar and 2 tbsp water in a saucepan and cook on a moderate until the strawberries soft but not too lumpy. Squeeze the excess water from the gelatin leaves and add to the strawberry mixture. Swirl the pan to make sure that the gelatin is completely dissolved but must slowly because make sure all the sliced strawberries look good. 
5. Take out the pan from fridge and slowly put on sliced strawberries around the cheesecake and the last pour over the remaining mixture on top. Chill for a minimum of 6 hours or overnight.
6. To serve the cheesecake, run a round bladed knife around the outside of the tin and release the tin. Transfer the cheesecake to a serving plate. Slice with a clean and warm knife to get the perfect of every slice cheesecake.

Indian Rojak

Indian Rojak, one of the snack on afternoon tea time but for me is good for lunch as well. Every time having this delicious snack I will ask the boss of the mamak, can I know the recipe please......but definitely I won't get it. Then just request can I have more sauce please....the boss of mamak will think (trouble lady). 

We can have it easily everywhere in K.L but not in here, then I'm decide to make it by myself through searching the recipe. At last I'm make it.....yummy with lot of sauce and peanut. Have make it twice in two week time, will make it more and more.  On Little Big Kitchen recipe will have chilli squid slices but I'm didn't make it because I'm just fancy much more on coconut cake. Thanks for the recipe.

Adapted from : Little Guy Big Kitchen

(with minor changes)

Serve 3 to 4 persons

Side 

Hard boiled eggs, shelled

Hard bean curd, deep-fried, sliced

100 gm beansprouts, blanched (I'm omit it)

1 cucumber, shredded

1 sweet turnip, peeled and shredded

For the delicious sauce

300 gm sweet potatoes
200 gm peanuts, toasted and grounded (I'm using more 250 gm)
12 shallots, pounded
4 garlic cloves, pounded
4 tablespoon chilli paste / chilli boh (I'm using sambal tumis in a pack then omit the shrimp paste powder)
1 tsp shrimp paste powder
100 gm palm sugar / gula melaka, crushed
50 gm sugar
4 tablespoon cooking oil
800 ml water or more

Method

1. Steam sweet potatoes over high heat until cooked and soften. Remove, leave to cool and peel. Mash or pounded until finely paste. Keep aside.
2. Heat up cooking oil in the preheated wok to fragrant pounded shallots and garlic. Add in chilli paste and shrimp paste powder, stir-fry briskly until aromatic. Pour in water and bring to a boil.
3. Add in sweet potato paste, palm sugar and sugar. Cook until sugar is completely dissolves then blend in grounded peanuts, stir well and continue to cook for awhile. Remove from heat, ready to serve.

For the Prawn Cake

100 gm self-raising flour
1 egg
Shelled prawns (I'm using prawn with shell on)
30 gm chinese chives, chopped (I'm omit it)
¼ teaspoon pepper
¼ teaspoon salt
1/2 cup water or more

Method

1. Mix all ingredients, scoop some batter mixture with a ladle, then put into hot oil and deep-fry over a medium heat for few second until the cake coming out form ladle. Then can get a very nice shape of prawn cake.
2. Fry until cooked or golden brown. Remove and drain well. Leave to cool and cut into pieces. Keep aside.

For the coconut cake

150 gm fresh grated coconut
100 gm rice flour
1 egg
1 teaspoon chicken stock granule (I'm omit it)
¼ teaspoon pepper
¼ teaspoon salt
Some water until the mixture combine

Method

1. Combine the ingredients, press some mixture with palm, put into hot oil carefully. Deep-fry over medium heat until golden browned and crispy.
2. Remove and drain well. Leave to cool and cut into pieces. Keep aside.

To serve

Arrange the coconut cake slices, prawn cake slices, bean curd slices and rest of the side. Top with the sauce and enjoy.