DEEP FRIED NIAN GAO WITH YAMS

After CNY I have some nian gao left in my refrigerator. This afternoon I cut the nian gao to small pieces and also some taro yams and sweet potatoes into small pieces too.


I assembled each nian gao with a piece of taro yam and a sweet potato.


With my prepared flour ( just add self rising flour, salt and cold water), I dipped the assembled nian gao to the flour mixture.


Prepared a pot of vegetable oil and deep fried until golden brown.


Served with a pot of chinese tea.

BAKED CURRY PUFF

This recipe was inspired by Daphne from The Duck Quacking's blogspot. Although the taste of the pastry is different from the original one, but it is really healthy to have it this way (baking instead of frying).


I followed her recipe and add more ingredients in the filings. I had add a can of Ayam Brands sardine with tomato sauce and some chili and cummin powder.


I am not good in pleating the curry puff so I did it with a fork instead. Let the puffs to be cool and served.

HAPPY VALENTINE"S DAY

Today is Valentine's Day and I decided to cook a romantic dinner instead of going out and eat. I had all this ideas from my favorite channel The Food Network.

My hubby and the kids really enjoyed what I had prepared for them tonight.

Strawberries dipped with dark chocolate with white chocolate drizzle

Shrimps Scampi

Roasted Asparagus

Caramelized Pancetta and Fennel Salad

Cranberries Walnut Loaf and Honey-Butter

HAM YUE FA LAM PO / CLAYPOT PORK BELLY & SALTED FISH

I should said that this is my kids and hubby's favorite. Everyone just want to have more rice in their bowls. This is a very famous dish in Malaysia when you go to the restaurants.

INGREDIENTS :

400 g pork belly, cut into thin sliced
1 small onion, quarter
6 thinly sliced salted fish
6 dried chilies
6 cloves of garlic, thinly sliced
4 pcs thick sliced ginger
6 tbsp hua tiau cooking wine
1/2 cup water

Marinate:
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
salt & pepper to taste


METHODS :

1. Marinate the pork with the marinate ingredients for 1 hour.

2. In the heated claypot, add garlic and salted fish till fragrant in a over high flames. Then add the marinated pork belly and cooked until well blend.

3. Add in the onion, dried chilies and cooking wine until fragrant.

4. Then add in the water and bring to boil. Turn the fire to medium low for simmer about 45 minutes or until the pork is tender.

5. Serve hot with white rice.

BUTTER MOCHI CAKE

I went to the asian market today and I found a Mochiko Sweet Rice Flour at the counter. I grabbed two of them and when back home searching in the internet for recipe. Then I found this delicious recipe from Ono Kine Grindz website. The recipe just tastes like Kuih Bingka Ubi....give it a try and I promise you will like it!!!



INGREDIENTS :

1 stick unsalted butter
1 cup superfine sugar
1 box (16 ounce) Mochiko sweet rice flour
1 can (12 ounce) evaporated milk
1 can (13.5 ounce) coconut milk
1/2 cup water
4 extra-large eggs
2 tsp baking powder
1 tsp pure vanilla extract


METHOD :

1. Add butter to a microwave safe bowl and melt in the microwave for 30 seconds.

2. In a mixing bowl, add in the melted butter and sugar. With a hand mixer, mix it until creamy and well combined. Then add in the vanilla and the eggs, one at a time. Mix until well incorporated.

3. Then add in the flour and baking powder, and continue to mix until well incorporated.

4. Combine the evaporated milk and water in a separate bowl. Whisk it till blend.

5. Add the mixed milk to the mochiko mixture in 2 parts and mixed it well between the addition of liquid.

6. Lastly, add in the coconut milk and mixed it till well blended.

7. Pour mixture into a 9"x13" baking pan and bake for 1 hour at 350F.

8. Promptly remove from the oven and let it cool completely before cutting.

9. Topped with shredded coconut if desired.