Sago Pudding with Gula Melaka

I saw a picture of this dessert from irenechin's blog and wanted to try it at once. It looked so inviting and refreshing. A very simple and easy dessert to make as it only involves boiling the sago and putting it into moulds.

Makes : 7 small containers
Ingredients
200g Sago
Water, enough to cover sago

200g Gula Melaka
150ml Water
Coconut Milk to serve

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Bbq Bacon Jerky

This recipe is based on the style of loong yoke (recipe here) aka bak kwa or ba gua (as they are popularly called in Singapore) or barbecued dried meat except it uses bacon instead of pork. Rusti from kc posted this recipe and it seem an easy way to make a delicious piece of bbq meat that I can also use when making my tomato, onion and bacon loaf. It will definitely be more flavoursome than the ordinary bacon that I have been using. It tasted great eaten with a slice of homemade bread or as a snack.

Ingredients
1 kg back or shoulder bacon
60g garlic (or use some garlic flakes)

Marinade:
4 Tbsp (approx 150g) honey
200g sugar
2 Tbsp light soya sauce
1 Tbsp sesame oil
2 Tbsp fish sauce
1/4 tsp salt (adjust salt according to how salty your bacon is)
1 Tbsp oyster sauce
250ml water

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Kai Chai Paeng ~ Kampar Chicken Biscuit

Kampar is a small town in Malaysia. Among other things, it is famous for its kai chai paeng aka Kampar chicken biscuit (there's no chicken in it !). The biscuit is very crispy, savoury in flavour and has a very distinct fragrance.

When Rusti at kc mentioned she made some, I could hardly contain my excitement, it triggered in me a nostalgia for the biscuit and had to try out the recipe she posted. The aroma was very authentic - smelt exactly like the commercial ones. Every time I open the biscuit tin, the aroma transport me back to the Kampar shop where I use to buy them. If you like kai chai paeng, you have to try the recipe.

Makes : approx 36 biscuits (between 3" to 4" in diameter)

Ingredients
300g plain flour
1 tsp baking powder
¼ tsp ammonia powder
½ tsp salt
½ Tbsp garlic (minced very finely)
2 pieces nam yue (red fermented beancurd)
1 small egg (lightly beaten)
30g maltose

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Kon Loh Meen ~ Homemade noodle in black sauce

The pasta machine have been neglected lately while I have been intent on improving my skill in making chee cheong fun. Kon Loh Meen is an easy meal for us as all I have to do is make the noodle (recipe for homemade noodle here), everything else is ready made in the freezer.

To go with the noodles are spinach, chinese scallops, pork balls, prawns, char siew, mince pork and garnished with fried onions. Not forgetting the sambals - sambal Lado Mudo (green sambal) and sambal chilli with anchovies.

For char siew mee recipe, please see here

Black Vinegar Pork Knuckle

I had some pork knuckles in the freezer and needed to get rid of it to clear up some space. Debated on what to do with it and finally decided to cook it with chin kiang vinegar again. The last time I cooked this dish was with spare ribs and it was beautiful. It did not disappoint - full of flavour, sweet and sour and a definite appetite wetter. Some of the pork looks fat but it is more the pork skin all puffed up than anything else. The pork knuckles and gravy tasted like a milder version of 'chu keok chou'.

The recipe for black vinegar pork is here .

I will be cooking up some noodles to go with the gravy tomorrow - can't wait !

Choc Chip Buttermilk Muffins

These cake-like muffins made with buttermilk are soft and moist. I have made these chocolate chip muffins low fat by using lite margarine and low fat milk to make the buttermilk.


Ingredients
90g unsalted butter, at room temperature
140g sugar
1 egg

190gm all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1/2 cup buttermilk
1 1/2 tsp vanilla extract
2 Tbsp sultanas (optional)
choc chips to sprinkle on top

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Soft Plain White Loaf

My breadmaker produces 1 kg loaf but I have found that if I use ingredients for a 1 kg loaf, my bread pushes against the lid of the breadmaker. So I only need to use ingredients for 750g but still produces bread that rises over the pan when baked.

All the bread produced from this recipe have been consistently light and fluffy, similar to commercial bread. This recipe for white bread have never failed me and is good for toast or sandwiches.

Ingredients (for 750 g loaf)
310 ml warm water
1½ tsp salt
1½ Tbsp+1 tsp sugar
1 Tbsp lechithin
1 Tbsp+1 tsp milk powder
2¼ tsp surebake yeast (my surebake yeast have bread improver in it)
450gm bread flour

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Wat Tan Hor Fun ~ Flat Rice Noodle with egg gravy

Wat Tan Hor Fun is a dish of flat rice noodle with prawns, fish cake, pork and choy sum swimming in egg gravy. It is one of my favourite noodle meal. I had to cook this after PutuPiring kindly posted the recipe at kc.

Ingredients
500gm fresh hor fun (flat rice noodles) {I make my own kway teow}
1 tbsp dark soy
1 tbsp soy sauce
2-3 tsp oil

250gm pork (marinate with chinese wine, soy sauce, bit of cornstarch, salt and pepper and bit of sesame oil)
125gm fish cake
250gm prawns
125gm mixture of scallops, squid, (optional)

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Orange Blueberry Cupcakes w' choc chips n raisins

I have baked this orange blueberry cupcakes before but without the chocolate chips and raisins. This time I wanted to find out whether the texture of the cupcake will still be as soft using plain flour instead of cake flour. I am glad to say it did not make any difference to the texture. These cupcakes should be quite healthy as it uses yoghurt.

Ingredients
225g flour or cake flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt

85g unsalted butter, cut into pieces
160g sugar
2 eggs, beaten

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Hoisin Chicken

We bought a small convection oven and decided to test out the rotisserie with this hoisin chicken. It was quicker to roast the chicken using a convection oven and the rotisserie eliminated the need to turn the chicken during baking.

Ingredients
1 chicken 1½ kg
1 Tbsp honey
1 Tbsp hoisin sauce

Marinate:
2 tsp hoisin sauce
1 tsp salt

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