Banana Cake

Banana cake is my monster favourite snack. I'm try many recipe before but she not satisfy. Then this recipe is coming out after many trying. The monster love it.

Recipe source: monsterandsharkkitchen

150 gm butter

100 gm light brown sugar

3 eggs

180 gm self raising flour 

2 to 3 ripe bananas-mashed (depend the size of the banana)

1 tablespoon vanilla

50 gm plain chocolate (shredded)

Method: 

1. Preheat oven to 160 C (fan), every oven is different. If use without fan will be 170 C.
2. Beat the butter with sugar till fluffy.
3. Add  the egg, one egg in one time and mix well.
4. Add the flour and mix well.
5. Pour in the mashed banana and mix well.
6. Last add in the chocolate and vanilla.
7. Pour into the rectangle cake tin lined with grease proof paper and bake in preheated oven for about 45 minutes or until cooked.
8. A needle comes out clean when inserted in the middle. 
9. Remove cake from the cake tin and allow to cool completely before cutting.

Chocolate Chip Banana Muffin

(The same ingredients of the banana cake, just exchange the shredded plain chocolate to 100 gm chocolate chips, taste delicious-comment from my monsters-the baking time will be around 20 to 25 minutes at 180C (fan)

Mini Ma Lai Koh

When I'm saw this lovely ma lai koh from Aunty Yochana, just try it out. Is easy and taste so good. 

Adapted from: Aunty Yochana

(A)
200 gm castor sugar
5 eggs

(B)
120 gm corn oil
130 gm fresh milk

(C)
280 gm plain flour
25 gm custard powder
2 teaspoon baking powder
1/2 teaspoon bicarbonate of Soda
1/4 teaspoon salt

Method:

1. Whisk (A) till sugar dissolves then add in (B) and mix till smooth. 
2. Add in (C) and mix well. Sieve the batter if you like to have very smooth batter.
3. Rest for 25 to 30 minutes. Will see some bubble appear.
4. Pour batter into any moulds (I'm used muffin case) and steam at high heat for 15 minutes or until cooked.
5. Remove ma lai koh immediately while it is still hot.

Note:

Can keep in fridge to serve later. Re-steam before serving.

Prawn Dumpling (fish shape)

The original recipe is with octopus shape dumpling but I've change it to fish shape dumpling with a little mouth for the monsters to give a kiss before serving. 

Adapted from: Sherleen's Kitchen Diary

For the dough:
(make 20 yields)

70 gm wheat starch
30 gm tapioca starch
140 gm hot water
1/2 tablespoon Corn oil
A pinch of salt

For the filling:

120 gm minced meat
120 gm prawns (shelled) - cut into small cubes
1/4 teaspoon sesame oil
1/4 teaspoon light soy sauce 
Salt, sugar and pepper to taste

Some black sesame for the eye

Method for filling:

1. Beat minced meat into sticky form.
2. Mix all the ingredients and seasonings together. Set aside.

Method for dough:

1. Sift wheat starch flour and tapioca flour in a mixing bowl. Add in salt.
2. Add boiling water and mix thoroughly using a wooden spoon till you get translucent like dough.
3. Cover the mixing bowl and let it rest for 10 minutes.
4. Knead the dough until no flour is stick to the bowl. Add in the oil, knead the dough until the oil is fully absorbed.
5. Roll out dough into a long sausage roll. Divide into 10gm small dough.
6. Prepare the steamer. Lightly oil the steaming tray, place a damp cloth in the steamer.(I'm used grease proof paper on the bamboo steamer )
7. Roll out the small dough. Spoon appropriate amount of filling in the center of the dough.
8. Shaping the dumpling into fish pattern. 15-20 gm each dumpling after wrapped.
9. Use a scissors to cut the tail shape and add on the eye and mouth.
10. Boil the water，using medium to high flame, steam the dumplings for 4-5 minutes or until the skin is translucent.

Notes:

Can keep it frozen after wrapping  if you like to enjoy it later. Need more time for steaming if fresh from freezers.

Plum Sauce Chicken

My sister brought few packs of Lou Sang for me on Chinese New Year. Normally the Lou Sang will use plum sauce for the mixture. But I won't used the whole pot of plum sauce because will be too sweet. Then the balance of the plum sauce, I'm used it to make this delicious Plum Sauce Chicken. 

Adapted from: Angie's Recipes

200 gm chicken breast

1/3 teaspoon salt

1/5 teaspoon chicken bouillon (I'm omit)

60 gm cornstarch

1/2 teaspoon baking soda

1/2 egg

Some water

For the sauce

1 teaspoon minced garlic

1 teaspoon sesame seeds

2 tablespoon sweet plum sauce

30 ml water

1 tablespoon sugar

1/2 teaspoon white vinegar

1/5 teaspoon salt

1 teaspoon cornstarch

Some lettuce

Method:

1. Cut the chicken breast into 2 cm dices, marinate with the salt and chicken bouillon and set aside for 15 minutes. 
2. Combine the cornstarch and baking soda, add in egg and some water to make a thick batter.
3. Heat up a wok with enough oil until hot. Dip the diced chicken into the batter. Shake off the extra batter and deep-dry the chicken for 2 minutes. Scoop out and drain. Return the chicken to the wok and deep-fry until very crispy.
4. Fill another pan with a little of oil, add in garlic and stir until fragrant. Combine all the sauce ingredients and add into the pan.
5. Return the fried chicken to the pan and stir until the chicken are completely coated with the sauce.
6. Put some lettuce on the serving plate and transfer the chicken on top and sprinkle some sesame seeds over.

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.