I was not happy with the result of my last attempt at making chee cheong fun. Trying to scrape and roll it from the cloth was tedious. Hence the long break since my last trial.
Armed with tips from kc members, this time I got better results and was more successful by using a plate to steam the batter. The chee cheong fun turned out thinner and much smoother.
Makes 500gm
Ingredients
150g rice flour
1½ Tbsp Wheat starch flour
2 Tbsp Corn flour
1 Tbsp Oil
450ml Water
½ tsp Salt
All my life I have only ever eaten the traditional mooncake - those with lotus paste or with mixed nuts inside. So it was with wonder that I saw forum members post photos of teochew spiral yam mooncake.
It appears to have been made popular by the chef from Crown Prince Hotel in Singapore, these Teochew yam mooncakes come in a flaky spiral crusty skin. Yam is always used as the filling instead of the more common lotus paste. That's probably because Teochews like yam desserts, especially the famous "or-nee" (yam paste with gingko nuts).
This recipe posted by MamaC at kc is actually a banana bread but I have baked it as cupcakes. As always I prefer baking as cupcakes as they are faster to bake and no slicing is required when serving. The cupcakes has a nice banana fragrance and a lovely texture. Currently this is my favourite banana cake.
Makes 12 muffins
Ingredients
3 bananas, mashed
150 gm sugar
¾ cup vegetable oil (150 gm)
2 eggs
2 tsp vanilla
This beef and prune casserole dish originated from the south of France. The casserole has a rich gravy and goes very well with either mashed potatoes, rice or noodles. Helena shared this recipe from Margaret Fulton : A Passionate Cook.
Serves 6
Ingredients
2 ½ cups (625ml) beef stock
10 preserved prunes
1 kg rump, chuck or blade bone steak
2 Tbsp plain flour, seasoned with salt and pepper
2 Tbsp oil
1 Tbsp tomato paste
2 bay leaves
2 ripe tomatoes, skinned, quartered and seeded
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