Sunday, 22 November 2015

Traditional Egg Cake

Today, I am going to share a recipe of one of my favorite snacks during my childhood - the traditional egg cake or Chinese sponge cake.  My memories went back to when I was in primary school.  These mini egg cakes are always my choice during the breaks.  Normally, there are ten pieces in a pack and it will last me for two days.   

I did not know that to make these small wonders that needs so simple ingredients - eggs, cake flour, sugar, baking powder, salt and last but not least is oil.  And the steps of making them are so easy.  You will just need to spend about 30 minutes for preparation and  baking time of 20 minutes and you will get soft, spongy and tasty cakes.

Sunday, 15 November 2015

Steamed Sweet Potato Cake

I was grown-up in a family with the food business background.  Our core products include various types of snacks or in Malay we named it as "kuih" (cake).  Steaming is the main cooking method being used.  The varieties are from the popular Chinese "ang ku kuih", Chinese White Sugar Honeycomb cake and to even Malays  style "kuih" like "kuih lapis", "seri muka" and many many more.   All these are using steaming method.

My memory still in my late parents, they used to grind their own rice to make various types of steamed rice cakes.  Every of the bites of the cakes were so tender and the fragrant of the rice... Amazing!  That's the wonderful of making rice cake origin from the rice itself.  

As time goes and the growth of technologies we can buy ready made rice flour in any of your nearby supermarkets.  But the only thing is, I missed those tastes and rice fragrant by using those ready rice flour.  Something is missing!  So, I have decided to give tapioca starch a try in my steam sweet potato cake.  Turn-out great, tender and not too sticky.  Even though I missed those rice fragrant but I am satisfied.  Don't believe me?  Try it out!

This recipe is ideal for home parties and gatherings too.

Sunday, 8 November 2015

One Pot Tom Yum Soup

During this cold season, I am always craving for comfort food and one-pot soup is one of my regulars from my little kitchen.  A hot and sour pot soup is even marvelous!  Yes, Thai style Tom Yum Soup that's what's on my mind.

In my this One Pot Tom Yum Soup I had used seafood combinations with two types of mushrooms.  It turns out wonderful!  If you not fancy of a sour taste in the soup, you may reduce the amount of the lime juice.  Same goes to those do not want the soup to be too hot, you may reduce the amount of the bird chilies or the Tom Yum paste.  

I only used prawns as my major seafood in this soup as I love the prawns with Tom Yum combinations.  You may try to add on with squids, fish or even mussels. As I like the soup to be milky, I had added with evaporated milk instead of coconut milk which is a normal practice.  Reason is not wishing the strong taste of the coconut milk to cover the original taste of the Tom Yum soup.  This is a very easy to make and the taste is just amazing!

Tuesday, 27 October 2015

Slow Cooker Soy Sauce Chicken Wings

As falls are going to over, I would like to share with you all a comfort dish that suitable for this coming cold season.  Stewing or brewing is one of trend of cooking during this time and to make it more easy and convenient if your kitchen has this small wonder call - slow cooker, then will be perfect!

This recipe is specially designed for those who have a slow cooker at home.  Is a Chinese style of cooking, that's why soy sauce is one of the main ingredients for this chicken wings recipe.  I used combinations of both light and dark soy sauce to build up the colors of the whole dish, a little Chinese cooking wine to stir-up the taste and is so easy to make.  

What you need to do is to cook the wings for a few minutes and then transfer them into the slow cooker and add in with mixed sauce.  After two hours you will be able to enjoy a smooth and nice texture of the wings.

Sunday, 18 October 2015

Homemade Curry-Spiced Burgers

The eagerness of making my own burgers has been too long and I can't wait anymore.  If you prefer something different from those you always had outside, try this recipe of mine.  As an Asian, I always like to add on with some Asian taste in my food, same goes to this burger patties recipe.  

As I love spices so much, I used curry powder to mix together with my minced meat and I had added on with some chopped fresh coriander to enhance the fragrant of the mixtures of the meat.  You won't believe the fragrant of the patties were so good when I pan-fried them.  To neutralize the hotness of the burgers I served them together with all my time favorite salads - coleslaws. Perfect!

This is a very easy to make homemade burgers, crispy on the outside and soft in the inside. Enjoy!