STEAMED PUMPKIN CAKE

I had a pumpkin since last month....and don't what to do with it until I found in the website about steaming pumpkin cakes. So I give it a tried and it comes out really good and deliciouso!!!


Ingredients:

300 g pumpkin (remove seeds and hard skin, then shredded it)
4 shallots (thinly sliced)
1 cup dried shrimp, soaked, drained and diced
8 shitake dried mushroom, soaked, drained and diced
3 chinese sausage (lap cheung), diced
1/3 cup vegetable oil
3 scallion, diced


Seasoning Ingredients :
1 tsp white pepper
1 tbsp Shoaxing cooking wine
1 1/2 tsp salt


Batter (Combined)
500 g rice flour
140 g wheat starch
1500 ml water
1 tsp salt
1 tsp five-spice powder


METHOD:
1. Mix the batter ingredients in a big mixing bowl.

2. Heat the oil in a wok and sautee the shallots until golden brown. Reserved 1/2 for garnishing. Add in the dried shrimps, chinese sausages and mushrooms, stir fry until aromatic for about 5 minutes. Season with the seasoning ingredients.

3. Then add the shreded pumpkin and continue to cook until the pumpkin become soft.

4. Pour in the flour solution into the wok and continue to cook the mixture until it turns into a sticky paste. Pour the paste into a greased 9 inch round pan and steam at high for 1 hour.

5. While waiting for the cake, mix the fried shallot, scallion and reserved 1/2 garnishing.

5. Remove the cake from the steamer and firmly pressed on the garnishing mixture on top of the cake while it's hot. Cut the cake when it's completely cool and served with chili sauce.

STEAMED SPARERIBS IN BLACK BEAN SAUCE

This is the best entree that my kids and hubby love the most with a bowl of steamed rice.



INGREDIENTS :

1-1 1/2 lbs pork spareribs (rib tips)
2 tbsp black bean sauce
1 tbsp Shao Xin cooking rice wine
2 tsp cornstarch
1/2 tsp grated ginger (on microplane grater)
2 cloves garlic, minced
1/4 tsp ground black pepper
1 tsp cooking oil
1 tsp sesame oil
1 tsp sugar
2 tbsp scallion, chopped for garnish


METHOD:

1. Cut the spareribs crosswise into 1"-2" sections. Combine the rest of the ingredients and mix it well.

2. Transfer spareribs and sauce into a shallow, heatproof pan that will fit your wok. Let it marinate at room temperature for 30 minutes.

3. Set steaming rack inside of wok and fill with water almost up to height of the rack. Turn heat to high and when water boiling, turn heat to medium-high. Set pan with spareribs on top of a steaming rack in wok. Steam on med-high heat for 18-20 minutes until ribs are no longer pink.

4. Serve immediately with steamed white rice.

MARBLE BUTTER CAKE

This cake is so good that most of my family loved it. It's really good with a cup of tea or coffee.


INGREDIENTS :

25o gm unsalted butter ( best brand Kerrygold Irish Butter )
150 gm granulated sugar
250 gm cake flour
2 tsp pure vanilla extract
1 tsp salt
1 1/2 tsp baking powder
6 tbsp milk
6 extra-large eggs
5 tbsp cocoa / milo powder

METHOD :

1. Preheat the oven to 350F. Butter the bundt pan and dust with flour. In a medium bowl, add in the cake flour, baking powder, and salt. Mix it well.

2. Beat butter with the paddle attachment of a standing mixer until smooth, about 5 minutes. Gradually add sugar while mixing, then beat at high speed until mixture is light and fluffy, about 10 minutes. Add eggs one at time, making sure each is fully incorporated before adding another. At low speed, gradually add flour mixture to butter mixture. Mix briefly at medium speed until batter is smooth. Add cocoa/milo powder with 1 cup of cake batter and set aside.

3. Add half of the cake batter to the bundt pan and gradually add the cocoa cake batter. Finally add in the rest of the cake mixture and smooth the top. Bake until toothpick inserted the cake comes out clean, about 60 minutes.

4. Cool in the pan on a rack 10-15 minutes, then invert pan to release cake onto a rack to cool.

CHINESE FIVE-SPICE LACQUERED CHICKEN

From China to Peru, from Hungary to France, at any given time, anywhere in the world, you can smell the aroma of a chicken roasting in the oven.
This recepi is courtesy from Food Network Kitchen Cookbook.


Ingredients:


Chicken

1 3-to-4 pound chicken, excess fat trimmed and giblets removed
3 scallions (white and green parts), cut in 4 pieces
6 coin-sized slices fresh ginger
1 1x3-inch strip orange zest
2 tsp peanut oil
2 tsp dark sesame oil
2 tsp honey
1 tsp lite soy sauce
2 tsp five-spice-powder


Sauce

1/2 cup lite soy sauce
1/4 cup rice vinegar
2 tsp dark sesame oil
1 tsp finely grated orange zest
1/2 tsp peeled, grated fresh ginger
1 small clove garlic, minced
1 scallion (white and green parts), thinly sliced


Method:

1. For the chicken: Preheat the oven to 425F. Stuff the chicken cavity with the scallions, ginger coins, and orange zest. Set a v-or regular rack in a roasting pan and brush with 1 tsp of the peanut oil. Whisk the remaining 1 tsp peanut oil with the sesame oil, honey, and soy sauce. Brush the soy mixture over all of the chicken and sprinkle with five-spice powder.

2. Tuck the wings under the back, cross the legs, and tie them with kitchen twine. Place the chicken breast side down on the rack and roast until the back is golden brown, 35 to 40 minutes. Remove chicken from the oven and turn it breast side up. Cut the string where it holds the legs together and gently open the legs a bit. Baste the chicken with the pan drippings and roast again until the breast is golden brown and a meat thermometer inserted in the tight registers 170F, 20 to 25 minutes more. Transfer to a carving board and let it rest for 10 minutes before carving.

3. For the sauce : Whisk the soy sauce with the rice vinegar, sesame oil, orange zest, ginger, garlic, and scallion in a small bowl. Carve the chicken into 8 pieces, serve with rice, and pass the dipping sauce at the table.

KUIH SERIMUKA

This is one of my favourite kuih and I love to make it for my family and friends. I got this recepi from Lily Ng (http://www.liling2000.blogspot.com).


Ingredients :

Rice Layer

300g Glutinous rice, wash and soak in water for 4 hours, drain
180ml Coconut cream
1 tsp Salt
1 tbsp Sugar


Egg Custard Layer

3 Large eggs
4 tbsp Flour
4 tbsp Rice Flour
350ml Coconut Cream
150g Castor sugar
1/2 tsp Pandan paste
1/4 tsp Salt
Green coloring


Method:

1. Drain rice and steam on 22cm tray for 20 minutes.

2. Remove from heat, fluff up the rice and pour in the coconut cream, sugar and salt. Mix well. Steam for another 20-25 minutes or till cooked.

3. Using a spoon or spatula, press cooked glutinous rice firmly and use another tray to level pressed rice.

4. Sieve the 2 flours mixture and add them to lightly beaten eggs. Strain mixture. Add coconut cream, pandan paste, green color, salt and sugar.

5. Cook on high in the microwave, 1 minutes at a time until mixture is slightly thicken.

6. Pour 1/2 of this egg custard over the steamed glutinous rice and steam for 10-15 minutes until cooked. Use a fork and scratch surface, then pour in the balance egg custard and steam for another 10-15 minutes until cooked. Steaming this kuih for a nice smooth surface, the fire have to be low. Steaming time may vary depending on the heat of the steamer.

7. Cut the kuih in serving size when it's completely cooled.