Banana Pancakes

Banana Pancakes

Recipe source :  The Malaysian Cookbook

Bananas grow abundantly in Malaysia. We have a wide selection of bananas to choose from. Almost all varieties are tasty. 

My favourite is "pisang mas" and I shall use them to make banana pancakes for breakfast today.

Ingredients

2 eggs, beat until light
20g sugar
120g self-raising flour
1/ tsp salt
2/3 cup coconut milk
5 bananas, mashed
margarine or cooking oil, optional

Method

1.  Mix together beaten egg, sugar, self-raising flour, salt and coconut milk to form a batter. Mix well.
2.  Heat a non-stick frying pan until hot.
3.  Add margarine or cooking oil to non-stick frying pan (optional).
4.  Pour in 2 tbsp of batter and turn frying pan so that the batter is spread out evenly.
5.  Fry until brown on both sides.
6.  Dish up and serve with banana slices. 

I am linking this post to Little Thumbs Up

The theme for March 2015 is Banana

Hosted by BitterSweetSpicy

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

Cookies : Wheels Of Fortune

Cookies :  Wheels Of Fortune

Recipe source :  Cook's Nook - Amy Beh

My "wheels" turned out to look like pretty sunflowers instead! LOL.

Anyway, they look so bright and cheery, well enough to welcome the Chinese Spring Festival!

Ingredients

175g butter
100g castor sugar
3/4 tsp vanilla essence
1 egg
250g plain flour
1/4 tsp baking powder
1 tbsp cocoa powder
10g melted cooking chocolate
1/2 tsp instant coffee essence

Method

1.  Beat butter and sugar in a mixing bowl until light and creamy. Add in vanilla and egg. Beat until well combined.
2.  Sift flour and baking powder together. Add the sifted flour into the butter mixture. Mix into a soft dough. Divide into 2 portions.
3.  To one portion, add in cocoa powder, melted chocolate and coffee essence. Knead lightly until well combined.
4.  Use cookie cutter to cut into desired shapes. Place onto baking trays and bake at 180 degree C for about 20 minutes or until golden at the edges.

I am linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015

Hosted by Miss B of Everybody Eats Well In Flanders 

and co-hosted by Charmaine of Mimi Bakery House

I am submitting this post to Little Thumbs Up

The theme for February 2015 - Cocoa 

Hosted by Grace of Life Can Be Simple 
Organised by Zoe of Bake For Happy Kids

Cocoa, host by Life can be simple

and Doreen of My Little Favourite DIY

Please mention Cook and Celebrate: CNY 2015 in your post and link back to us, Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids. - See more at: http://www.bakeforhappykids.com/#sthash.GPYJr7yj.dpuf

I am also linking this post to Cook and Celebrate CNY : 2015
Orgainsed by Yen of Eat Your Heart Out , Zoe of Bake For happy Kids and 
Diana of Domestic Goddess Wannabe
  

Cookies : Seaweed Crispies

Cookies : Seaweed Crispies

Recipe source :  Lily's Wai Sek Hong

These crackers are very crispy. One piece is usually not enough as they can be highly addictive once you start nibbling them. 

I made lots of these for Chinese New Year. Wash them down with hot Chinese tea. They go equally well with cold beer. 

Ingredients

10 pieces seaweed /nori sheets
20 sheets spring roll wrappers
2 egg whites, lightly beaten with 1/2 tsp salt for glazing
Oil for deep frying

Method

1.  Lay a piece of spring roll wrapper on the table.
2.  Brush with egg glaze.
3.  Place a sheet of seaweed on top of the spring roll wrapper.
4.  Brush another piece of spring roll wrapper and use this to place it on top of the other piece, sandwiching the seaweed in between two spring roll wrappers.
5.  Cut into pieces of 2 inches by 1 inch rectangles.
6.  Fry the rectangular pieces in hot oil until golden.
7.  Drain on kitchen towels.
8.  Store in air-tight containers. 

I am linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015

Hosted by Miss B of Everybody Eats Well In Flanders 

and co-hosted by Charmaine of Mimi Bakery House

I am also linking this post to Cook and Celebrate CNY : 2015

Orgainsed by Yen of Eat Your Heart Out , Zoe of Bake For happy Kids and 

Diana of Domestic Goddess Wannabe

  

Egg & Wine Chicken 蛋酒鸡

Egg & Wine Chicken 蛋酒鸡

Recipe source :  Y3K Magazine, Issue No. 54, 5/6 - 2010

I have been chilled to the bones due to the incessant rain which had cooled the temperatures considerably.  I need to cook some food to warm me up and to boost up my energy level. I flipped through my cookbooks and decided to cook egg and wine chicken which is warming and is good for blood circulation too. 

This dish is suitable for confinement ladies as well. However, for confinement ladies, I would suggest that you use mature ginger.

Ingredients

1 chicken whole leg, chopped into pieces
100g young ginger, shredded
175ml ginger wine
3 tbsp sesame oil
3 eggs, lighten beaten
100ml water
1 tsp salt

Method

1.  Dry-fry ginger shreds till dry. 
2.  Add in sesame oil to saute until fragrant and remove one third of the fried ginger shreds. Set aside.
3.  Pour in lightly beaten eggs. Cook until set. Dish up and set aside.
4.  Saute the remaining one third of ginger shreds with chicken pieces and fry until the colour changes.
5.  Pour in 100ml water. Cover and cook for 10 minutes.
6.  Add in fried eggs, wine and salt. Continue to cook for 3 minutes or until almost dry.

Nam Yue Bao ( Bacon Rolls ) 南乳包

Nam Yue Bao ( Bacon Rolls ) 南乳包

Recipe source for the Nam Yue rolls :  Adapted from The Hong Kong Cookbook
Recipe source for Bao skin :  Blue key Pau flour

These nam yue bao can be easily bought from the shops around the place I stay, but it is so satisfying to my sense of achievement to make them at home. It is even more satisfying when the bao turned out excellently. It is little wonder that we have such a large community of like-minded food bloggers who all love to cook and share!

Ingredients

350g pork belly, cut into 8 pieces about 1 cm thick
4 eggs, hard-boiled and with shells removed
30g shallots, sliced
2 tbsp cooking oil

Seasoning

1 1/2 cubes of nam yue
1/2 tbsp shao hsing wine
500ml water
2 tsp sugar
1 tsp black soya sauce
1 tsp oyster sauce
1/4 tsp five-spice powder

To cook the nam yue rolls

1.  Heat 2 tbsp oil in a wok and saute the sliced shallots until fragrant.
2.  Add in the pork slices and fry until colour changes. Add in seasoning and hard-boiled eggs and bring to a boil. Once it boils, reduce to small flame and allow to simmer for 30 minutes or until the pork slices are tender.
3.  Dish up and set aside to cool.
4.  Cut the eggs into halves. 

 The pork belly and eggs ready for assembling

Ingredients for bao skin

330g bao flour
1 tsp yeast
180ml water
50g sugar
1 tsp double-action baking powder
25g shortening

To make the bao skin

1. Combine the bao flour, sugar, double-action baking powder and shortening in a mixing bowl. Mix in the yeast and water. Whisk until the the ingredients form into a smooth dough.
2.  Place into a big bowl and cover the bowl with cling film. Allow it to proof for about 30 minutes or until double in size.

To assemble the bao

1.  Punch down the bao dough and divide the dough into 8 equal portions.
2.. Roll out one portion into an oval shape. Place one piece of pork belly in the middle of the rolled-out dough. Add half an egg on top of the pork belly.
3.  Fold in the two sides of the dough and place the bao on a piece of baking paper. 
4.  Repeat the process with the rest of the ingredients.
5.  Place the bao onto a steaming tray and allow to further proof for about 20 minutes.
4.  Steam the conventional way over boiling water for 10 minutes or in a steam oven.

 The wrapped-up nam yue bao set aside to proof

Fresh from the oven!

Closed-up view of the nam yue bao

Ready to be washed down with Chinese tea

I am linking this post to Best recipes for everyone #3 Oct 14 ~ Bun In My Hot Steamer
Hosted by Fion of XuanHom's Mom Kitchen Diary
 

I am also linking this post to Cook-Your-Book #17

Hosted by Joyce of Kitchen Flavours

Choc Chip Kuih Bahulu

Choc Chip Kuih Bahulu

Recipe source :  Adapted from Amy Beh ( The Star News paper 4/10/2005 )

There is a Malay lady near my office who sells oven fresh kuih bahulu. Her kuih bahulu are hot sellers. I often need to queue up to wait for her kuih bahulu. She sells the original ones as well and other varieties which look very colourful. But my favourite is her kuih bahulu with chocolate chips.

Since I have time during the weekends, I wanted to try my hands making it. I used Amy Beh's recipe, but I reduced the amount of sugar used and I added chocolate chips.

This is great for tea time over a cup of black coffee !

Ingredients

6 eggs
150g castor sugar
120g self-raising flour, sifted
120g plain flour, sifted
1/1 2 tsp baking powder
100g chocolate chips
2 tbsp corn oil for brushing

Method

1.  Beat castor sugar and eggs together in a mixer until white, for about 20 minutes.
2.  Fold in sifted flour, baking powder and plain flour. Mix well. 
3.  Add chocolate chips and stir to mix well.
4.  Heat a kuih bahulu mould in the oven until very hot. Brush with corn oil.
5.  Spoon batter with chocolate chips into the bahulu mould and bake at 200degree C for about 10 -12 minutes, or until golden.
6.  Remove the baked kuih bahulu with a skewer. 
7.  Brush the mould with corn oil again and repeat the process to spoon batter into the mould. 

I'm joining Best Recipes for Everyone September 2014 Event Theme: Chocolate Wonderland hosted by Fion of XuanHom's Mom

I am also linking this post to Cook-Your-Books #16  

hosted by Joyce of Kitchen Flavours

Hakka Char Yoke 客家炸肉

Hakka Char Yoke 客家炸肉

Recipe source :  Doris Choo @ Sumptuous Flavours

This is a popular dish in our family gatherings even though we are not of Hakka descent. On most festive occasions when we visited my in-laws I would see this char yoke braising in a big pot on the old-fashioned charcoal stove. Even now I can remember my sister-in-law cutting the huge chunk of pork belly in preparation of this very delicious char yoke.

Large family gatherings are fewer and far between now that the old folks are no longer with us. At times I tend to reminiscent the bygone days. That's when I decided to cook this dish even though I do not have their recipe. It was not a problem since I had often helped my in-laws to prepare this dish. I just had to use my judgement to reduce the quantity of all ingredients used.

Ingredients

500g pork belly, cut into pieces
80g black fungus, soaked until soft and cut into pieces
1 egg, beaten
3 tbsp flour
3 cloves garlic
11/2 piece fermented Shanghai nam yee, mashed
1 tbsp dark soya sauce
1.3 litres water
oil for deep-frying

 

Marinade

1/2 tsp salt
1/2 piece fermented Shanghai nam yee
1/4 tsp five-spice powder
1 tsp soy sauce
dash of pepper
6 shallots, pounded to pulp to extract juice

 

Seasoning

2 tsp soy sauce
1/2 tsp salt
2 tsp sugar

Thickening Solution

2 tbsp cornflour
3 tbsp water

Method

1.  Marinate the pork pieces with the shallot juice and marinade ingredients for 4 hours.
2.  Add in the beaten egg and coat well with flour.
3.  Heat up enough oil to deep-fry the marinated pork pieces. Cool and set aside.
4.  Bring 1.5 litres of water to boil in a medium-sized pot.
5.  Add in the garlic cloves, black fungus, 1 1/2 pieces of nam yee and dark soya sauce. Continue to simmer over medium flame for about 30 minutes. If you like the black fungus softer, simmer longer. 
6.  After 30 minutes, add in the deep-fried pork pieces and continue to simmer for another 30 minutes, or until the pork is tender.
7.  Add in seasoning ingredients and thicken with cornflour. 

Singapore Noodle

Singapore Noodle

Recipe source :  here

Malaysian and Singaporean food are virtually the same. So much so that I find it difficult to draw the line between Malaysian and Singaporean recipes. So to be safe I chose a recipe which clearly stated the country of origin, "Singapore noodles". 

This is unlike the usual fare that I come across. This noodle dish has a spicy twist to it as curry powder was used. And this is the first time I used capsicum and snake beans to fry noodles! 

Tastes good!

Ingredients

125ml vegetable oil
100g snakebeans, cut into 3 cm lengths
250g shrimps, remove shells and keep the tails intact
1 red capsicum, thinly sliced
1 onion, sliced
2 eggs, lightly beaten
1 1/2 tbsp curry powder, mixed with 2 tbsp water to form a paste
300g vermicelli or beehoon, soaked until soft and drained 
160g bean sprouts
60ml soy sauce

  

 Red capsicum

 Snakebeans

 Shrimps

Instructions

1.  Heat 1 tbsp oil in a wok until hot. Fry snakebeans over high heat for about 5 minutes or until slightly charred. Remove and set aside .
2.  Add shrimps to pan-fry until they curled up and turned pink. Transfer them to the plate of snakebeans.
3.  Add 2 tbsp oil and stir-fry capsicum and onions together for 3 minutes or until tender. Transfer to the plate of snakebeans. 
4.  Reduce heat to medium and pour beaten eggs into wok to create a thin omelette. Remove and cut them into thin slices. Set aside.
5.   Add remaining oil to wok. Then add curry paste and bean sprouts, followed by beehoon. Use a pair of bamboo chopsticks to toss the beehoon. Add soy sauce and mix well. Then add the snakebeans, shrimps and capsicum. Stir-well and mix everything together.
6.  Add sliced omelette on top to garnish.

I am submitting this post to Asian Food Fest  : Singapore

Hosted by Grace Phua of Life Can Be Simple

Taiwanese Breakfast : Egg Pancake Roll 蛋饼

Taiwanese Breakfast : Egg Pancake Roll 蛋饼

Recipe source :  Adapted from Butterfingers

There were so many blogs featuring this egg pancake roll that I had a hard time deciding which recipe to cook. I finally chose this recipe which appeared to be comparatively easy to follow. But then I discovered to my dismay that l do not have the flair to toss and roll the pancake to perfection! Mind you, in reality, it wasn't that easy to roll the pancakes!

Well, anyway, here's my humble attempt to make this popular Taiwan breakfast egg pancake rolls. Enjoy!

Pssst, I being a true Malaysian, must find my bottle of indispensable chilli sauce to go with this!

Ingredients ( makes 2 pancake)

100g all purpose flour
1 1/2 cups warm water
1/2 tsp cooking oil
1 stalk of spring onion, chopped
Oil for frying
A pinch of salt
2 eggs, beaten and divide into 2 portions
2 stalks parsley, chopped and divide into 2 portions
1 tsp oyster sauce, divide into 2 portions

Method

1.  Make the pancake mixture by pouring warm water to the flour and stir to mix well. Add in chopped spring onions.
2.  Heat a non-stick frying pan and drizzle a little cooking oil into the frying pan. Pour in half the pancake mixture to make a pancake. Cook until golden. Flip over and cook the other side. Remove pancakes to a plate.
3.  Repeat with the remaining batter to make another pancake. Remove pancakes to a plate.
4.  Divide beaten eggs into 2 portions. Add in half of the chopped parsley and 1/2 tsp oyster sauce.
5.  Heat frying pan and add in a drizzle of oil. Pour in egg mixture to coat the entire frying pan.
6.  Immediately, add in one prepared pancake onto the frying eggs. Let them stick together.
7.  Flip over and warm the other side. Remove onto a plate
8.  Roll up the pancake and cut into slices of about 2 cm.

I am submitting this post to Asian Food Fest #10 August 2014  : Taiwan 

Hosted by Alan Goh of Travelling Foodies

I am also linking this post to Little Thumbs Up

The theme for August 2014 is Flour

Hosted by  Domestic Goddess Wannabe

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

Braised Pork On Rice (Lu Rou Fan) 滷肉飯

Braised Pork On Rice (Lu Rou Fan) 滷肉飯

Recipe source :  Taiwan Duck

Accordingly to Joanne of Taiwan Duck, Lou Rou Fan is a traditional meal of the Taiwanese farming families. Over the years, its popularity has spread to become so popular that Lou Rou Fan is almost synonymous with Taiwan. 

I remember seeing hawkers at the Shihlin night market in Taiwan doing  brisk business selling this simple and very delicious rice. They were served in tiny bowls with just braised pork on top. Eggs are optional at additional costs. The tiny bowl of braised pork on rice can be quite filling and makes a very satisfying meal. I remember my two sons were crazy over it and ate several bowls of this braised pork on rice with other delicacies that the Shilhlin night market has to offer.

Joanne stressed that the slab of pork must be cut into tiny cubes instead of taking the easy way out by using minced meat. So I diligently followed her instructions for I believe there must be a difference since she had stressed that her instructions be followed.

The health conscious might be put-off by the excessive oil. I suggest you eat this with a ready pot of Chinese tea at hand to neutralise the fat.  

Lu Rou Fan tastes terrific!

Ingredients ( serves 4 to 5 people)

600g pork, cut into tiny cubes of 0.5cm square

3 tbsp soy sauce

2 tbsp dark soya sauce

1 large piece of rock sugar, or use about 3 tsp of sugar

4 shallots, minced

5 pips garlic, minced

5 eggs, hard-boiled and remove shells

3 tbsp shao hsing wine

2 tbsp dried shrimps, soaked until soft and coarsely chopped

2 star anise

1/2 tsp five-spice powder

some cooked  rice

 Pork cut into tiny cubes

 Dried shrimps - need to soak until soft and coarsely chopped

Left : star anise. Right : five-spice powder

Method

1.  Heat a wok until hot. Add the pork cubes and dry-fry until water has evaporated and oil oozes out.
2.  Add in the minced garlic and minced shallots. Continue to stir-fry until fragrant.
3.  Add in the coarsely chopped dried shrimps.
4.  Then add in five-spice powder and star anise. Continue to stir-fry.
5.  Add in hot water to cover the pork pieces. Add in half the amount of shao hsing wine.
6.  Add in the rock sugar, soy sauce and dark soya sauce.
7.  Add in the hard-boiled eggs to the pork and gravy. Turn the eggs to ensure they are evenly coloured.
8.  Allow to simmer for about 20 minutes or until the gravy is almost dry.

I am submitting this post to Asian Food Fest #10 August 2014 : Taiwan 

Hosted by Alan Goh of Travelling Foodies

Spicy Iron Eggs 铁蛋

Spicy Iron Eggs 铁蛋

Recipe source :  Adapted from Flavours & Fortune, Spring volume : 2006 issue 13 ( 1 )

According to Wikipedia, iron eggs were created by a restaurateur who served snacks to the dock hands in a seaside town in Taiwan. It was discovered by chance on one rainy day when business was slow. Because of the slow business, she had to continually recook the eggs to keep them warm after taking them out of the stew. The recooking and drying process eventually resulted in eggs that were dark, flavourful, and chewy. They were extremely popular with the locals in Taiwan. The restaurateur eventually founded a new business based on her iron egg recipe, selling them under the brand Apotiedan : 阿婆鐵蛋; literally: "Grandma's iron eggs"). 

Iron eggs are a specialty of Danshui, a town situated to the north-eastern part of Taipei, Taiwan. They are usually made from chicken or quail eggs. This popular snack is easily available along the streets and stalls which lined the roads of Danshui. It is so popular that iron eggs are now among the top rated national snacks of Taiwan.

The making of iron eggs is a very tedious process. It involves boiling, cooling down the eggs and reboiling again to achieve the desired dark colour and chewiness. All in, we repeated this tedious process eleven times.  But of course, the result was well worth all the effort we put in.

My youngest son was really excited when he knew I was making iron eggs. In fact he was hovering around me to watch the work-in-progress for he wanted to observe first-hand how the eggs changed in colour and texture as I boiled and reboiled the eggs over and over again. He actually helped to set up an extra fan to expedite the cooling-down process of the eggs.   

My son and I, do not eat egg yolks but for these iron eggs, we made an exception because the whole egg was so chewy and bursting with flavours! And I especially like the quail eggs because I can easily pop the whole tiny egg into my mouth! Mmmmm, delicious!

N.B. -  A point to note is that the eggs tend to crack due to the repeated boiling and handling. So do be very careful and gentle in handling the eggs.

Ingredients

1 fresh chilli, bruised
 5 chicken eggs, hard boiled and remove shells
15 quail eggs, hard boiled and remove shells
4 tbsp thick soya sauce
4 tbsp soy sauce
6 cups prepared black tea ( I used pu-erh tea )
60g cane rock sugar

Mixed Spices

2 star anise
3 pieces liquorice
1 small piece tangerine peel
5 cloves
5 green cardamom
1 piece cinnamon bark ( about 3 cm long )
1/2 tsp Sichuan pepper corns

Top row: Cinnamon bark, cloves and cardamon

Bottom row: Star anise, dried tangerine peel and Sichuan peppercorns

Extreme right: Liquorice ( kam choe )

Chilli and cane rock sugar

Preparation

1.  Place 6 cups of black tea, hard boiled eggs and the mixed spices into a medium-sized pot. Bring to the boil, then reduce heat to medium and simmer for 10 minutes. Turn off heat. Remove the eggs from pot.
2.  Air-dry the eggs by using an electric fan. Once eggs has cooled down, place the eggs back into the pot to boil again for 10 minutes.
3.  Repeat the process for 10 times until the eggs are dark brown. 

These pictures are to be viewed from left to right and from top down - 

You can see the interesting changes in hue of these eggs 

from light to darker brown as they were being boiled and air-dried repeatedly.

I am submitting this post to Asian Food Fest #10 August 2014  : Taiwan 

Hosted by Alan Goh of Travelling Foodies