Received this as a suggestion from a reader. And since I have some canned red bean and water chestnut paste in my pantry, I decided to give it a go. I used my green tea yogurt muffin recipe and added a dollop of red bean and chestnut paste in the middle before baking. I thought red bean paste pair better with green tea flavor, so I tried it with green tea muffin. It yields 18 muffins for me, so again I have to give some away and freeze some for later consumption. I will take it out a night before and let it defroze and be ready for breakfast the next day.
Showing a picture of my dinner few weeks ago. Asparagus was on sales again during the week of Thanksgiving and I always took the opportunity to buy the on sales vegetable. The usual way of cooking asparagus for Malaysian was with sambal chili. I decided to add some shrimps and carrot to make it more complete. I used the shrimp paste in chili oil and my own chili in oil for this dish. This recipe is similar to my Sambal Dried Shrimps Okra.Or you can try the western version: Season the asparagus (just cut the hard bottom off) with some olive oil, salt and pepper (toast well) and baked in preheated 450'F oven for 15 minutes. Remember to line the baking pan with aluminum foil (heavy duty prefer) so that no washing required, just fold and throw. Very easy!
It looks very much like tau sar piah (mung bean biscuit) isn't it? But it is not! This pastry is soft and supposed to look like mooncake, but mine turned out looking completely different, more like Shanghai mooncake. I used Peony's walnut pastry recipe but omitted the walnuts and used mung bean paste as filling. I did alter the baking instruction in the end and perhaps that was the reason my pastry look different? I didn't bother to take it out and apply a second egg wash and put it back for additional 15 minutes. Instead I baked mine for a total of 25 minutes with egg yolk glaze. You think that's the cause?
For those who are interested in Peony's pastry recipe, click here.
Hmm...I should decorate the top with some black sesame seeds or melon seeds ya! This recipe yields 22 mooncakes for me. I gave half away to a friend who came for tea. Don't think we all can finish so much within couple of days since I have no idea how long this homemade mooncake keep in a container.
How can a bowl of instant noodle looks so appetizing? These days the instant noodles are getting creative and we certainly can buy a lot of variety of instant noodle like bak kut teh, duck herbal flavor, prawn mee, mee goreng, assam noodle, tom yam, tom yam with coconut milk, yee mee, pan mee just to list a few. If you are only used to the flavors offered in the supermarkets, I suggest you to pay a visit to your local oriental store and pick up other exotic flavors to try, you won't be disappointed. Warning: huge selection, might give you a headache! :P
This is a bowl of instant prawn mee from Ibumie made in Malaysia. I really love this mee as it tasted pretty authentic to me. When you are lazy, a bowl of instant noodle made in Malaysia can be really satisfying. What is your favorite brand and flavor of instant noodle?
I made a big pot of chicken stock for my noodle soup the other day. Had some leftover chicken stock for my tofu and corns soup the next day. I love to make this soup with my leftover chicken stock as the soup will be very sweet and pretty healthy for the kids, considering tofu and corns were used.Ingredients:Chicken stock, homemade or can
2 eggs, beaten
Soft or silken tofu
1 can of creamy sweet corns
1 can of sweet corns, drained or 1 cup of frozen cornsThickener:2 Tbsp. Potato starch (or cornstarch) + waterMethod:1. In a stock pan, add in all the ingredients, except beaten eggs.
2. Let it boil, turn the heat to off and add in the beaten eggs slowly. Keep stirring and add in the thickener. Serve hot.
I bought some sweet potatoes and wanted to experiment with making a sweet potato cake. I used the pumpkin cake recipe as a base and made this cake. Since sweet potatoes is sweeter in nature, so I cut down the sugar a little so that it won't be too sweet. I also provided my short-cut version of making the mashed sweet potatoes. Of course if you don't own a microwave, you can always peel and then steam the potatoes for 20-30 minutes (or until soft) and then mash it.
Ingredients:
(A)
3 eggs
1 cup canola oil (or vegetable oil)
About 1 lb. of sweet potatoes (about 2 small ones) ( or 1 1/2 cups packed mashed sweet potatoes)1 teaspoon vanilla extract
(B)
1 3/4 cups white sugar
2 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt 1 tsp. baking soda
Method:1. Wrap the sweet potato individually with plastic wrap and microwave for 7 minutes. Turn it over to the other side and microwave an additional 8 minutes. Take it out, let it cool a little, unwrapped the plastic wrap and carefully peel off the skin of the sweet potatoes. Then, mashed the sweet potatoes well with a masher. Set aside.
2. Preheat oven to 350'F. Spray a 10-inch bundt pan with non-stick cooking spray with flour for baking.
3. In a big mixing bowl, whisk together (A).
4. Then, add in (B) and stir together with a spatula until smooth and well blended.
5. Pour into the bundt pan and bake for one hour. Cool in pan for 10 minutes before inverted to cool completely on a wire rack. Best enjoy the next day.
I am also submitting my recipe to the Original Recipe event hosted by Lore at Culinarty. Check out others' Winter Holidays recipes around the week of Dec. 15th.
I have a leftover turkey thigh courtesy of Lily. Actually I requested it from her so that I can make some turkey porridge the next day. :P She was really generous and just asked me to take, so I did. :P Thanks Lily as now we have a day of delicious turkey porridge to enjoy. This was the first time I made a turkey porridge using leftover as I never baked a whole turkey before. This porridge turned out to be very good as it also got a thumb up from my hubby and two girls. Evy even requested for lunch box the next day.
Ingredients:4 cups of rice
1 leftover turkey thigh
1 can sweet corns, drained (or frozen corns)
1 bowl of broccoli
1 big carrot, sliced
5 dried scallops, soaked in hot water until soften
Crispy fried shallots
Lots of water (you will have to estimate on that)
Seasoning (to taste):
Salt
Chicken stock granules
White and Black peppers, freshly crushed
Sesame oilMethod:1. In a very big stock pot, add in washed rice, leftover turkey thigh, dried scallops, broccoli, frozen corns (if used) and carrot. Then add in lots of water, from my first picture you should have an idea of how much water to add (also have some hot water handy in case you needed more water half way through cooking). Let it boiled and then turn to low to simmer for an hour, stirring occasionally.
2. If it dried up, add more water and keep on stirring until the rice broken up. Add crispy fried shallots and season to taste with salt, chicken stock granules and white & black peppers. Add in can corns (if used) and keep on stirring until the porridge reaches the desire consistency that you like. Turn off heat and drizzle some sesame oil, stir well before serving.
