Caramel Kaya (Coconut Egg Jam)

My childhood favourite coconut jam for the breakfast. The price in here per jar is too expensive and the taste not too fragrant. Always heard from my aunt is hard to make this caramel kaya because you need to keep stirring when in progress. When I saw this recipe say double boiled method then I'm give a try. Lovely coconut jam with toast.

Adapted from : Nasi Lemak Lover

3 large eggs, lightly beaten 
250 gm caster sugar (I'm used 180 gm)
350 ml thick coconut milk (I'm used 400 ml because can't get fresh coconut just used the tin)
(500 ml water + grated coconut (from one large old coconut), keep the balance)
2 pieces pandan leaves, knotted

Method: 

1. Mix 80 gm sugar with coconut milk, use a hand whisk stir till sugar dissolved.
2. Add in egg, stir to combine well, set aside.
3. Add balance 100 gm sugar in a saucepan, cook over medium heat till became golden syrup.
4. Pour golden syrup into egg and coconut milk mixture, and the syrup will form into curd, don’t worry, continue stir until syrup dissolved in the mixture (Be careful when you pour the syrup, it will spill !) 
5. Sift the kaya mixture into another mixing bowl (stainless steel preferred), add in pandan leaves. 
6. Place mixing bowl over another pot of boiled water on low heat (double boil method), stir kaya mixture occasionally.(Do not stop too long, 1-2mins intervals). Discard pandan leaves once the leaf is cooked.
7. It took at least 1hour to cook till desired thickness. Cool completely before store in a clear jar and keep in the fridge.

 

Ang Ku Kueh

Ang Ku Kueh a traditional Chinese kueh. Normally we will get it in pasar pagi with red colour. But this a homemade then I'm just omit the food colouring. I'm used orange sweet potatoes then coming out is orange. The mould is my aunt pass it to me few months ago and she also pass the fish mould for mid Autumn festival biscuit then I'm used both of them to make this lovely Ang Ku Kueh. My monsters love the golden fish.

Adapted from : Nasi Lemak Lover

Sweet Filling
(can make 50 yields-balance can keep in fridge)

250 gm mung beans/green beans
140 gm sugar
3 tablespoon corn oil

Sweet Potato dough
(make 19 yields)

300 gm sweet potatoes, cut into big pieces
200 gm glutinous rice flour
1 tablespoon rice flour
2 tablespoon sugar
3 tablespoon corn oil
180 ml water (I'm used 130 ml)

Method for filling:

1. Rinse mung beans several times till water run clear, soak in clean water for 1 hour or more.
2. Discard the water, place beans on a steaming tray, steam over medium flame for 45 minutes.
3. While beans still hot, place beans, sugar and oil in a food processor, process till fine.
4. Shape into 10 gm small ball. (I'm used 12 gm per ball)

Method for dough:

1. Steam sweet potatoes till soft, about 15 minutes or till cooked. Discard the water.
2. Use a fork, mashed the cooked sweet potatoes, add in glutinous rice flour, rice flour, sugar, and corn oil, slowly add in water to mix well till soft dough, keep aside and rest 30 minutes.
3. Shape into 30 gm small ball.

To shape and cook Ang Ku Kueh:

1. Grease the “Ang Ku Kueh” mould by brushing some corn oil.
2. Flatten the sweet potato ball, place a mung bean ball, cover and shape into round ball.
3. Place the ball in the mould, press evenly, then knock out and place on greased banana leaf. (I'm just used grease proof paper)
4. Arrange on a steaming tray and steam for 10 minutes over high flame.

Notes from Nasi Lemak Lover :

Difference sweet potato has difference texture, some is soft and watery, do not add all water at one go, slowly add and knead till a soft dough. If the dough is too soft, then you may add more glutinous rice flour.
Keep the balance sweet filling in air-tight container and keep inside the fridge for later usage.

My notes:

The balance filling I'm used later with add up the quantity of the dough. 

(Make 31 yields)

500 gm sweet potatoes, cut into big pieces
350 gm glutinous rice flour
1 1/2 tablespoon rice flour
3 tablespoon sugar
4 tablespoon corn oil

180 ml water 

Vietnamese lemongrass pork

When I'm saw this recipe, just like to try Vietnam food. And I have all the ingredients in my fridge. Just try it and the result so good and tasty, like the aromatics of the lemongrass. The kids like it as well.

Adapted from : Flavorful World

2 tablespoon shrimp paste

1 lb ground pork

½ tsp hot madras curry powder

2-3 sprigs of purple basil (regular green basil is fine if purple basil is unavailable)- I'm replace with spinach

3-4 stalks of fresh lemongrass (each about 12 inches long)

Method: 

1. (If using pre-packaged lemongrass sections, the following has likely been done already, in which case, skip this step). Otherwise, peel the outermost layer from each stalk of lemongrass. Wash them and cut the long stalks into approx. 6-inch section.  Using a sharp knife, lightly score each stalk several times toward its middle.  Lay these aside.
2. On a cutting board or in a food processor, finely mince purple basil.  Add minced basil to a large mixing bowl.
3. Add ground pork, curry, and shrimp paste to bowl with basil.
4. Using your hands or a large spoon, mix bowl contents until uniformly blended.
5. Portion the blended mixture so that you’ve one good-sized meatball for each lemongrass section.
6. Mold each meatball around the middle of each lemongrass section, leaving exposed each section ends.  See that the meat completely covers the score marks.
7. Brush exposed ends with sesame oil, then grill or bake for 20-25 minutes or until meat is cooked through.

Siew Mai

This homemade Siew Mai is my monsters favourite with chopped carrot on top, healthy and taste good. 
We can add in any ingredients and we can adjust the taste not too salty. 

Adapted from : The Little Teochew
(Make 30 pieces)

 200 gm minced pork (which you can sub with chicken)
 300 gm prawns (shelled, smashed into a gluey paste, using the back of a cleaver)
 Some spring onions
 Some garlic
 Diced chinese mushrooms (soaked and softened)
 2 tablespoon soy sauce
 Splash of Huatiao wine (I'm used rice wine)
 Splash of sesame oil
 Dash of pepper
1 beaten egg 
(used about 1/3 of it to add moisture, balance used for egg wash on top) 
Dumpling wrappers (the thin, round ones)
Tobiko for garnishing (I'm used chopped carrot)

Method: 

1. Put all ingredients in a big bowl, except chopped carrot and start mixing them with a pair of chopsticks. Blend and stir the mixture in one direction until the meat becomes gluey. Scoop 1 tablespoon, measure out meatballs of uniform size and place in centre of dumpling wrappers. 
2. Wrap and press firmly around each Siew Mai.
3. Seal the top with some egg wash and chopped carrot.
4. Place the Siew Mai onto a bamboo steamer (or a plate that has been lined with parchment paper). Spray water to moisten the skin.
5. Steam on high for about 8 minutes. Do not overcook, or the meat will be tough. Serve while hot with your favourite sauce.

Notes: 

When coming to wrapping time, take one piece of the skin wrapper put it on the middle of the hand and press the filling. Just refer to the picture below. I saw this method of wrapping when visit the dim sum restaurant. 

Can keep it frozen after wrapping  if you like to enjoy it later. 

Just take it out from freezers, no need to defrost.
Steam around 10 to 12 minutes.