Sunday, 21 October 2012

Chinese Radish Cake

I was craving for Steam Yam Cake and has planned to make it today.  Unfortunately, when I went to the fresh market this morning, I can't find any yam and a bit disappointed.  So, I decided to change my plan.  I go for Radish Cake instead, another type of cake that is very popular among the Chinese community.

The wonderful part of this steamed radish cake is, you may not only choose to eat just straight away with some garnishing of chopped spring onion, fried crispy shallot and dried shrimps on top, you even can choose to cut it into into slices and pan-fry it before you dip it with some sources....yummy! 

If you wish to challenge yourself further, there is another way that's very popular in Malaysia - stir fry it.  Cut the steamed radish cake in about 1 cm cubes and stir fried with chopped garlic, dried shrimps, beat in an egg and some soy sauce and fried until its turn brown and fragrant.  For those who love it with some spicy taste, you may even add in some chili paste to fry together.  What about adding some bean sprout in it?  Good isn't it? This will be a perfect savory snack that goes well with a cup of tea.  So, lets find out the basic steps in how to steam the radish cake before you venture to next step of alternative way of eating.


600 gm radish, grated
300 gm rice flour
600 ml water
Some salt to taste

150 ml water
1 tsp salt
2 tbsp sugar
2 tsp ground white pepper
50 gm dried shrimps, soaked and chopped
6 shallots, sliced thinly

Some spring onion, chopped
Fried dried shrimps
Fried shallot
Red chili, cut into tiny strips


1.  Boil the grated radish in a saucepan with water for about 5 minutes.  Drain.

2.  Place the boiled radish in a saucepan, add in all ingredients in (B) and simmer over low
     heat until the radish turns soft and almost all the liquid has dried.  This will take about 20
     - 30 minutes.

3.   Mix the rice flour, salt and water to form into a batter.

4.   Fry the sliced shallots until crispy, once done, set aside.  Follow by frying the dried
       shrimps using the left over oil, fried until fragrant.

5.   Combine the batter, half of the crispy shallot and dried shrimps in the radish mixture,
      then cook over with low heat until it turns into thick or sticky paste.

6.  Pour the mixture into a greased square cake tin, make the surface smooth and steam
     over for about an hour or until cooked.

7.  Once cooked, leave it to cold thoroughly before cutting into slices or cubes.

Sunday, 14 October 2012

Sweet and Sour Pork

Happy Sunday!  Is time for me to share another recipe to all my blog readers.  This dish is something that I have missed for so long - Sweet and Sour Pork  (咕噜肉).

Sweet and Sour Pork is a Chinese dish that is particularly popular in Cantonese cuisine and am sure it can be found in all over the world.  Being a pure Cantonese myself, I was introduced to this dish since I was young.  This is one of the dishes that my late mom won't missed during all occasions or any festivals.....the taste of her cooking still deep in my memory.  Even though I was familiar with this dish but I have not try to cook it myself.  This is my first trial and am satisfied with the result.  

Sweet and Sour Pork are consists of deep fried pork in bite sized pieces, and next you have stir-fried in customized sweet and sour sauce that normally mixed with sugar, ketchup, plum sauce, soy sauce and others seasoning with additional of varieties of vegetables like bell pepper, tomatoes, onions, etc.  Most of the time from my experience from most of the restaurants, the sweetness of the sauce over covered the sour taste of the sauce.  So, to enhance the sour taste  I substituted the plum sauce with lemon juice.   And the meat, I marinated with Chinese Five Spice Powder for almost half an hour before I fried them to ensure the fragrant of the meat stays even it has stir-fried with the vegetables.

You may use spareribs instead of the pieces of meat and for those who does not have a desire with pork, you may alternate it with chicken meat or fish to become Sweet and Sour Chicken or Fish.  This dish is perfect to serve with rice, hope you like this recipe and enjoy your weekend!

500 gm pork belly meat, cut into bite-size pieces
1 medium size green pepper, cut into bite-size pieces
2 tomatoes, cut into wedges
1/2 cucumber, cut into cubes, removed the center part
1 red onion, cut into cubes
1 red chili, cut into bite-size pieces

1 tbsp salt
1 tbsp sugar
1/2 tbsp Chinese Five Spice Powder 

1 egg, beaten
3-4 tbsp of flour or all-purpose flour
Oil for deep frying

Sauce (combine)
4 tbsp tomato sauce
3 tbsp chili sauce
1 tbsp oyster sauce
4 tbsp lemon juice
1/2 tbsp sugar
1/2 tbsp salt
1 tbsp corn flour
A dash of ground pepper
200 ml water

2 tbsp oil
2 garlic, chop finely


1.   Marinate pork and refrigerated for 30 minutes.

2.   While waiting for the meat to be ready for frying, cut all vegetables and all others

3.   Heat-up oil in wok or big pan.  Beat egg and pour on the marinade meat and mix well.

4.   Dip pieces of meat into the flour and being sure they are fully covered.

5.   Deep fry the meat pieces, flip the pieces to cook and the pieces should be in golden brown.

6.   Remove and drain.

7.   Heat 2 tbsp of oil in a wok or pan, fry garlic and onion for almost a minute and add in
      combined sauce ingredients.

8.   When the sauce begins to boil,  add in the fried pork pieces and cook for 2-3 minutes.

9.   Lastly, add in pepper, tomatoes, onion, cucumber, chili.  Stir well to mix.

10.  Dish out and serve immediately.

Sunday, 7 October 2012

Sweet Potatoes Mini Balls for #SundaySupper

This week #SundaySupper theme is All Things Orange!   This week our host is Pam from The Meltaways and Pam loves October and all things Orange!  Is another theme to receive the Autumn season.  We are given the challenge to use anything fruits or vegetables that are orange color like oranges, pumpkins, sweet potatoes, butternut squash, etc to create a recipe.    The recipe can be in savory, sweet, baked goodies or to main dish for breakfast, lunch, dinner or supper.  I love this ORANGE idea!

I would like to bring Sweet Potatoes Mini Balls around the #SundaySupper table.  Sweet Potatoes balls is known to me since I was young.  And there is this particular stall in Kuala Lumpur city that selling these sweet potatoes balls always packed with people has attracted my attention.  I witnessed the crowd everyday, when I was on my way to catch a bus to attend my classes.  Of course, I became one of their regular customers too later.  I still remembered the first experience of my first bite of the sweet potatoes ball and straight away  i knew it tasted so different from others - because the balls mixed with some grated coconut in it. 

Therefore, there should not be any excuse for not to try on this recipe.  My sweet potatoes balls will not the same from what the stall did as mentioned above.  Instead of mixing those grated coconut with the dough, I modified it to became the fillings.  I used fresh grated coconut and I added in with a pinch of salt to enhance the flavour.  But, I know not everyone fancy grated coconut, so, it will be an optional item.  The taste of the balls are still as sweet as the sweet potatoes without any fillings.  These sweet potatoes mini balls perfect to goes with your tea-break especially during this beautiful season of Falls in your garden.  

500 gm mashed potatoes
250 gm glutinous rice flour
2 tbsp custard powder
3 tbsp castor sugar (you may add another 1 tbsp if you like it sweeter)
1/2 cup sesame seeds
Oil for deep frying

Fillings (Optional)
3-4 tbsp of grated fresh coconut
Pinch of salt 


1.   Scrub potatoes clean, place in a pan or pot, cover with water and boil about 15 minutes or
      until tender.  You may also choose to steam it.

2.   Once done, peel off the skin.  Pound or mashed the potatoes.

3.   Combine mashed sweet potatoes, glutinous rice flour, custard powder and sugar with just
      enough water to form a smooth dough that is soft in texture but not too sticky.

4.   Divide dough into small, equal portions and roll into balls.  If you do not wish to the balls
        to fill with fillings, please skip step No. 5.

5.   Flat the ball shape dough on your palm and place the filling using a teaspoon on it,
      compress the edge carefully and roll back into ball shape.

6.   Dip the ball in water and coat it with sesame seeds.  Repeat the same until you have
      finished with the dough.

7.   Heat-up oil in the wok or pan.  Deep-fry sweet potatoes balls till golden brown in low

8.   Dish out and drain and serve.  Enjoy your tea-break!

Here is the line-up for Orange Autumn Recipes from our #SundaySupper team:

Sunrise  (Breakfast and Brunch)
Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes
Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins
Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze
Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs
Patti from Comfy Cuisine is bringing  Classic Orange Marmalade
Sunithi from Sue’s Nutrition Buzz is making Spiced Pumpkin Ricotta Muffins with Craisins and Walnuts
Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal
Jamie from Mama Mommy Mom is bringing Butternut Squash Butter
Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing

High Noon (Soups, Salads and Sandwiches)
Renee from Magnolia Days is serving up some Butternut Squash Soup
Beate from Galactopdx is bringing her Carrot Ginger Soup
Jen from Juanita’s Cocina is making some Curried Sweet Potato Salad With Cranberries and Pecans
Megan from I Run For Wine is making Skinny Roasted Butternut Squash and Italian Sausage Soup
Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup
Alice from Hip Foodie Mom is coming with her Roasted Carrot and Red Quinoa Salad
Susan from The Wimpy Vegetarian is making Cider – Spiced Sweet Potato Soup
Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup
Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup
Lyn from The Lovely Pantry is bringing Roasted Pumpkin & Coconut Soup
Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad

Sunset (Dinner and Main Dishes)
Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli
Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey
Pam from The Meltaways is making Spooky Stuffed Peppers
Patsy from Famfriendsfood is bringing her Carrot Souffle
Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters
Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds
Tammi from Momma’s Meals is making Hearty Pork Stew
Kristin from Kwistin’s Favorites is making Orange Chicken
Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce
Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew
Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese
Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar
Amber from Mama’s Blissful Bites  is bringing Rice and Fig Stuffed Mini Pumpkins

By The Bonfire (Sweets, Snacks and Sips)
Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce
Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles
Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa
Anne from Webicurean  is making some Drunken Pumpkin Bread
Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips
Leslie La Cocina De Leslie is making Sweet Potato Atole
Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls
Tara from Noshing With The Nolands is bringing Oranges En Suprise
Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze
Conni from Mrs. Mama Hen is making Orange Glazed Poundcake
Isabel from Family Foodie is baking up Moist Pumpkin Bread
Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake
Brenda from Meal Planning Magic is whipping up some Creamy Pumpkin Dip
Laura from Family Spice is making some Unprocessed and Gluten Free Pumpkin Bread
Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread
Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling
Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches
Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies
Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies
Angie from Big Bear’s Wife  is bringing Orange Soda Pumpkin Patch Cupcakes
Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze
Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries