Nancy Ho

We have not eaten png kueh for a long time and decided to make some today.
Most of the time there are no concrete measurements for all the ingredient, today i will post all the ingredients that is measured esp the dough.

Ingredient for dough
Rice flour 600g
tapioca flour 50g
glutinous rice flour 150g

salt 2 tsp
sugar 1 tbsp
oil 2 tbsp
red dye (a pinch)
water 2litres

Method
1. Mix rice flour, tapioca flour and glutinous rice flour together in a bowl
2. Boil water, salt, sugar, oil, red dye together.
3. Add in flour mixture into the wok and continue to stir till the flour turn translucent and no traces of uncooked flour
4. Rest the dough for about 15 minutes or till cool
5. Knead the dough with hands, add water and oil during the kneading. Stop when you find the dough becomes elastic

Ingredients for the filling
glutinous rice 1.5kg (soaked overnight and cooked)
dried shrimp 500g
pork 200g
mushroom 200g (soaked and cut into cubes)
peanuts 300g (soaked overnight and boiled in pressure cooker 20 min)
chinese celery 200g (chopped)
Shallots 300g (sliced)

Method
1. Fry shallots till fragrant followed by dried shrimp, mushroom, pork
2. Mixed the fried ingredient with glutinous rice, add peanuts and chinese celery
3. Add fish sauce for taste
4. Cool the filling before wrapping into the dough
5. Steam the keuh for 15 min under medium fire

This was a dish that we used to eat a lot when i was much younger, but it "disappeared" from our dinning table as we move towards healthy eating.
According to mum, this salted vegetable should be avoid by elderly with joint pain as it can aggravate it.
I was given two pack of salted vegetable, it was so good ... not salty but fragrant.



Ingredient (based on agar agar)
salted vegetable sliced
sliced pork 200g
tomato -2 pcs
chilli - 1
minced garlic

Method
Stir fry garlic till frgrant, add pork followed by salted vegetable. When the vegetable become dry, add in tomato and chilli. Finished off with some water and seasoning

Here's what i made for dinner,


From left, sharksfin gourd soup, sweet and sour pork and stir fried friench beans with fish cake

The soup recipe came from the meat seller, introducing a new meat cut for soup
600g of pork rib (????
500 g of sharksfin gourd
2 - 3 pcs of dried scallops (soaked)

Method
1. Put the pork rib into the boiling water to remove debris before putting it into the soup
2. put in pork rib, sharsfin gourd and scallops into a pot of boiling water. Slow boil the soup for about 2-3 hours

PS: the soup was very fragrant and tasty

Sweet and sour pork recipe was modified after we tried out some in the restaurant
- simple replace the tomato ketchup with plum sauce and add some sugar to reduce the tartness
- add some honey pineapple for taste too.

Here's a muffin that i invented myself as i had to tailor my bakes according to my girl's "dental" needs
The texture of the muffin needs more improvement so will post recipe in my next posting then

I have always been on the lookout for one stews or dishes that be eaten for more than a meal (basically to cut down on cooking)
Here's what i made:

I have been wanting to make full use of my breadmaker but never quite into it.
Just as Chloe's bottle of Kaya finished, i decided it time to try making it using the breadmaker.
Using the recipe from my previous entry.
Please note that i have reduced the sugar by 50g, also i replaced sugar with Xylitol. Please read about it in my other post
Within 1hr, i have a batch of lumpy greenish kaya, it became so smooth after i whisked it through my handheld blender!!



Wow!!What a strong contrast when i had to use double boiling method where i had to open the cover every 5 mintues for 3hours!!
With a breadmaker, i cut the time to 1hour and i only needed to scrape the side once. That's all!!
Taste wise!! Its good a well balance of eggs, coconut taste and sugar

Somehow i get to know about this "wonder sugar" from a visit to the dentist.
As part of patient and parent education, i was told that this sugar will not cause tooth decay!!
I went immediately to supermarket at Tanglin Place to get it. To my surprise, its more expensive than a pack of rice at its peak.
The internet has many references on it. Please read more about it!!
Here's what i have learnt (in brief):

1. Xylitol is natural sugar found in corn and birch tree.
2. Suitable for diabetic and it does not need insulin to digest since its different in molecular structure from sugar
3. Xylitol can be used in preventing tooth decay through its anti bacterial effect

Its simple to use, just replace it with normal sugar in cooking or baking

Dried Tee Poh is a very common item that we buy during Chinese New Year - Its mainly use as a seasoning for stock in steamboat.
Actually is very versatile, we use it to make meat balls more tasty and its also used in Teochew Bak Chor Mee.
At home we will usually dry roast it on the wok and then grind it into powder before storing in airtight containers.
I cannot imagine myself standing on the wok so i improvised the method by baking at 180deg for 7 min ...!! Equally good if not better

Inspired by fellow forummer on osmanthus cake, here's my version using konnyaku jelly

My aunt and mum would always make big batches of Hae bee hiam to keep and use in cooking.
We have not had any for a long while, so decided to make some since i was preparing rempah for otah.
As BH is learning about photography, i showed him the wonderful and "salivating"pictures of some bloggers.
Here's what BH came up with for my Hae Bee Hiam: