STEAMED CAKE (MA-LAY KOU) FA SANG WOO (PEANUT CREAM DESSSERT)

Ingredients: peanuts, lady’s choice peanut butter jam, pandan leaves, sugar and water.

 
Rinse it with water to clean it up and drain off . Prepare a stainless-steel pot for next step.

By using “dry-fry” method with low/medium-low heat, stir peanuts until

you are able to smell the peanuts’ aroma from the frying pan. Even
though the peanuts skin had change to dark brown colour and you are
yet to sense the aroma, it means that the peanuts is not ready yet. The
“fry-dry” process normally takes 30-40 minutes. So, i would recommend
you using low heat plus a little bit of patience.  
After that, remove the peanuts’ skin and put it into the nano-grinder

machine. 
Note:You can use any fizzy drink and the cake takes on the taste ( and color ) of the drink  Before and after. *Taadaa* 
2 eggs after the grinding process, you will get the core material of the day, peanut cream.
130 g fine sugar
1 tsp ovalette (can be omitted, tho cake may not be as soft ) SPONGE CAKE STABILIZER
1 tsp vanilla extract Relocate the grinded peanut cream into a blender, add amount of water
150 g flour that fills up 50% volume of the blender. Next, add in 3 big spoon of lady’s
120 ml ice-cream soda / 7-up
choice peanut butter jam together with the 50% water+peanut cream
Whisk sugar and eggs till creamy and stiff. Add ovalette and vanilla extract. Continue to beat for
and make it well-mixed in order to enrich its taste! 
another few more minutes.
After that, REMEMBER to filter them TWICE and you will be getting a
Add into the batter, one third of flour, then half the soda. Repeat and end with flour. Mix well after
each addition. watery peanut cream liquid.

Line a bamboo steamer with greased-proof paper.

  
Pour batter into a 6 - 8 inch bamboo steamer ( smaller steamer gives higher cake ). Pour the filtered peanut cream liquid into a non-stick pot and add in
appropriate amount of sugar. Pandan leaves can be added in now.  
Steam on high heat over boiling water for 20 - 25 mins.
 Slowly stir it with medium-low heat until it became viscous. And serve while it is still hot!
Cool the cake before cutting as it crumbles when cut hot.

Notes : ovalette is a cake stablizer, and may not be available in the US. or western countries

the cake can be steamed in any cake container. 

CHILI CRAB (CRAB IN SOUR AND SPICY SAUCE) RECIPE GRILLED FISH WITH BANANA LEAF RECIPE
INGREDIENTS: INGREDIENTS:

2 – 2.5 lb Dungeness crab 1 lb. red snapper (cleaned and scales removed)
3 tablespoons oil A few sheets banana leaf (rinsed with water thoroughly and pat dry with paper towels)
3 garlic, minced
1 inch ginger, peeled and minced GRILLED FISH SAMBAL:
1 1/2 tablespoons cornstarch + 2 tablespoons water (mix well) 6 oz. fresh red chilies (seeded and cut into small pieces)
1 egg, beaten 1 tablespoon toasted belacan (Malaysian shrimp paste)
Salt to taste 4 oz. shallots
12 steamed buns or mantou 1/4 teaspoon salt (or to taste)
SOUR AND SPICY SAUCE 2 teaspoons fish sauce
2 1/2 teaspoons sugar (or to taste)
5 tablespoons ketchup 1/2 lime (extract juice)
5 tablespoons Lingham’s Hot Sauce 2 lemongrass (cut into thin slices)
1 heaping tablespoon oyster sauce 4 tablespoons oil
1 tablespoon Shaoxing wine
1/2 teaspoon Chinese rice vinegar or lime juice to taste SAMBAL BELACAN AND SLICED SHALLOTS CONDIMENT:
1 cup water 3 red chilies (seeded)
METHOD: 2 bird’s eye chilies (seeded) – optional
1 teaspoon of toasted belacan
Clean the crab and cut into 6 pieces, drain the crab and discard the water seeping out of 2 shallots (thinly sliced)
the crab. Pick out the tamale (or mustard) inside the crab shell, set aside. Discard the 1/8 teaspoon of sugar
shell. Salt to taste
8 tablespoons of water + tamarind pulp (size of a small ping pong ball)
Mix all the ingredients in the Sour and Spicy Sauce in a small bowl. Set aside.
METHOD:
Heat up a wok and add the oil. When the oil is heated, add the minced garlic and ginger
and stir fry until aromatic or when they turn slightly brown. Add the crab and the tamale GRILLED FISH SAMBAL
into the wok, stirring for about 10 seconds. Add the Sour and Spicy Sauce, stir to blend
well with the crab. Cover the wok with its lid and let cook for about 4-5 minutes. Prepare the sambal by grinding chilies, shallots, belacan and lemongrass in a food
processor. Make sure the sambal paste is well blended and smooth.
Uncover the wok and slowly add the cornstarch mixture into the sauce. Stir the sauce until
it thickens. Add the egg into the sauce and stir a few times so the egg is distributed evenly Heat up a wok and “tumis” (stir-fry) the sambal paste until aromatic or when the oil
in the sauce. Cook for another 30 seconds or so, add salt to taste if needed. Dish out and separates from the sambal paste. Add the seasonings: salt, sugar, and fish sauce and do
serve immediately with the steaming hot buns. a quick stir, dish out and set aside.
SAMBAL BELACAN AND SLICED SHALLOTS CONDIMENT RECIPE: CLAYPOT CHICKEN RICE WITHOUT CLAYPOT

Soak the tamarind pulp with water for 15 minutes and extract the juice. In a mortar and INGREDIENTS:
pestle or food processor, pound/blend the red chilies, bird’s eye chilies, and toasted 2 cups rice
belacan. Add tamarind juice, sugar, salt, and sliced shallots to the sambal. Stir well and 1 skinless chicken breast & 2 chicken drumsticks
set aside. 1 stalk scallion (chopped)
3 inches ginger (peel the skin and chop into thin strips)
GRILLED FISH WITH BANANA LEAF 6 shitake mushrooms (soak in hot water for 30 minutes and cut into halves)
1 small piece salted fish (cut into small pieces)
Grease a flat pan (I used a Japanese tamagoyaki pan) and then lay a few sheets of 2 Chinese sausage (sliced) – optional
banana leaves in the pan.  Add 1 tablespoon of cooking oil on top of the banana leaves
SEASONING FOR CHICKEN:
and spread the oil evenly. Lay the fish on top of the banana leaves and add 3 tablespoons
of sambal on top of the fish. Heat up the pan on your stove top over medium heat and 2 tablespoons oyster sauce
cover it with a lid.  (Use a towel to cover the corners of the pan in case the lid is too small 1 tablespoon soy sauce
1/4 teaspoon chicken boullion powder
to completely cover the pan. This will ensure the heat traps inside the pan during the 1/2 teaspoon corn starch
grilling process.)  Wait for 8 minutes or so and flip the fish over to the other side. Add 3 1/2 teaspoon sesame oil
more tablespoons of sambal on the other side. Cook for another 8 minutes or so. By then, 5 dashes white pepper powder
you can smell the sweet aroma of burnt banana leaves and grilled fish. Dish out and serve 1/4 teaspoon sugar
1 tablespoon Shaoxing cooking wine (or rice wine)
immediately with sambal belacan and sliced shallots condiment.
SEASONING FOR RICE:
2 tablespoons soy sauce
1/2 tablespoon dark soy sauce
2 teaspoons cooking oil
1 pinch of salt

METHOD:
1. Chop the chicken breast and chicken drumsticks into pieces.
2. Add the chicken seasoning and mix well. Marinate for an hour in the fridge.
3. Rinse and clean the rice in a rice cooker as if you are making steamed rice after
the chicken is marinated for an hour.
4. Add the rice seasoning and cooking oil into the rice and start cooking the rice.
5. At the same time, heat up a wok with some cooking oil. Add in the chicken and
shitake mushrooms.
6. Quickly stir-fry the chicken until half-cooked. Add in the chopped scallions. Dish
out and set aside.
7. Deep fry the salted fish and set aside.
8. Add the chicken into the rice cooker when the rice is almost dry (about 7-8
minutes) and continue to cook till rice is completely cooked.
9. Leave the rice cooker on “Stay Warm” for 15 – 20 mintues before serving.
10. Top the chicken rice with fried salted fish and serve immediately.