Pak Tong Gou 白糖糕

This is one of the kueh that my late dad likes but he cannot taste it anymore.  I did not know my hubby like it too so today I made this kueh and it turn out so good just like those selling in kueh kueh stall.

After steam

Ingredients

(A) 1/2 tsp of dry yeast

       1.5 tbsp of lukewarm water

(B) 100g sugar

      160ml water

      1/4 tsp salt

      3 pandan leaves, washed and tie into knot

(C) 140g finest rice flour

      150ml water

(D) 1/2 tsp cooking oil

Method:

1. Mix (A) and put aside.

2. Boil (B) till sugar dissolved. Set aside and cool. Remove pandan leaves

3. Mix (C) in a bowl with a hand whisk.  Then pour the sugar syrup in and stir to mix well.  Let it cool down.

4.  Add in the yeast mixture.  Stir to mix well then cling wrap the bowl and let it rest for 1.5 hr to 2hr for fermentation.

You will see lots of tiny bubbles by then.

5. Grease steaming pan generously with oil. Heat the pan for awhile using oven.

6. Add the cooking oil into the mixture. Gently stir the mixture then pour mixture into preheated steaming pan.

7. Steam using wok on high heat for 20 - 25 mins till batter is set and cooked.

8. Let it cool completely before cut

Soft Sweet Milk Bun

Buns buns buns!!! Finally after a long break from making bread, today I baked this Sweet Milk Bun which is so soft.  No mixer needed at all.  All done by hand kneading.  Big thank you to Goh NgaiLeng for your superb recipe.

Final product!

See how soft is the buns!

Ready for final proofing

After final proofing.  Ready to bake.

For recipe with step by step guide, please refer to 

http://mymindpatch.blogspot.sg

Grill Teriyaki Pork with Enoki Mushroom

Yesterday I saw my friend cook this dish and I ask her how to prepare this dish.  She share with me her recipe so today I try making it.  She used beef and Japanese BBQ Sauce while I used pork and teriyaki sauce.  Thank you Serene Sim for sharing.

Ingredients:

Some pork - I used the ready sliced pork for shabu shabu which is available in NTUC
1 pack enoki mushroom, cut off the bottom unwanted portion
Garlic, minced
Some light soya sauce
Japanese teriyaki sauce

Method:
1.  Wash and pat dry enoki mushroom
2. Heat oil in pan and fry garlic till light brown.
3. Add enoki mushroom in pan and drizzle some light soya sauce in.
4. Dish up and set aside.  Wipe dry the pan with kitchen paper.
5. Place 1 piece of shabu shabu pork on a plate.  Put some enoki mushroom at one end of shabu shabu pork. Then start to roll up.  After roll up, seal it with toothpick. Repeat this step till all enoki mushroom finished.
6. Pour some oil in pan and heat up.
7. Place the rolled shabu shabu pork with enoki mushroom in it on the pan and pan fry.
8. Add some teriyaki sauce and let it grill till all the shabu shabu pork is coated with the sauce.  Remove the toothpicks.
9. Serve with white rice.

Stir Fried Pork with Asparagus

Trying to clear the asparagus in the fridge so I try out this dish with simple sauce used.  It turn out yummy.

Ingredients:

10-12 stalk of asparagus, light scrap off the skin with a knife

Some sliced pork

Garlic

Light soya sauce

1tsp oyster sauce

Some corn flour

Method:

1. Marinate the pork with light soya sauce and corn flour.

2. Heat pan with oil. Fry garlic till light brown.

3. Add asparagus to pan and stir fry awhile.

4. Add in the marinated pork.  Quickly stir fry to separate the pork.

5.  Once pork is cooked, dish up and serve

Teochew Style Steamed Pomfret

My first experience steamed teochew style fish one year ago was not very successful.  This time the taste is just nice and whole family loves it so much.

Ingredients:

1 white pomfret about 500g

1 salted plum, lightly crushed and remove seed

1 tomato, sliced

2 dried mushroom, soaked and sliced

6 sliced old ginger, julienned

2 pinch salt

2 stalk coriander

2 stalk spring onion, sliced

1/2 box tofu

20g pickled mustard, wash under water and cut into small pieces

Marinade:

1tsp light soya sauce

2tsp chinese rice wine

Dash of sesame oil

4tbsp mushroom water from soaking mushroom

Method:

1. Marinate the fish with salt.

2. Mix the marinade

3. Line scallion ( bottom part of spring onion) and some ginger on a plate. Place the fish over the scallion and ginger.  Insert some ginger and some crushed plum in the stomach cavity of the fish.

4. Place ginger, tomato slices, mushroom, pickled mustard and crushed plum over the fish.

5. Steam using high heat for 10-12 mins. Garnish with coriander and spring onion.

Note:  If you see the eye of the fish pop out during steaming mean it is cooked and you can off the heat

Claypot Chicken Rice

This is one of our favourite rice that I have not cook for almost a year.  Yes!!! It is claypot rice.  We have this one pot rice for dinner tonight.

Close up photo

After mixed and drizzle more dark soya sauce

Ingredient:

3 skinless chicken thighs, deboned and cut into chunk

1 chinese sausage, sliced

2 chinese mushroom, soak with water till soft then sliced

1.5 cup of washed rice

250ml chicken stock

Water

some sesame oil

Some cai xin

Spring onion, for ganish

Marinates for chicken:

1 tbsp Superior Lee Kum Kee Dark Soya Sauce

1.5 tsp Oyster Sauce

3 slice ginger or some ginger juice

Method:

1. Marinate the chicken for 1 hr in fridge.

2. Cook the rice in claypot with chicken stock, water and sesame oil till cooked.

3. Add in sliced mushroom, sliced chinese sausage and marinated chicken thigh(remove the sliced ginger) and let it simmer for about 15 mins.

4. Add in caixin and simmer for few more minutes.

5. Drizzle more dark soya sauce and serve

Chocolate Molten Lava Cake

I am not a chocolatey lover, thus this I have delay making lava cake for almost a year.  Previous day I saw a person sharing this recipe in her personal facebook.  By looking at her ingredients used, I decided to give this recipe a try.  Bingo!!! It is nice and even my daughter love it too.  Thank you Daisy Chan for sharing.

Ingredients: (2 remekins portions)

45g semi sweet hershey choco chips

50g unsalted butter

17g cake flour

25g sugar

1 egg - I used 55g egg

1 egg yolk

Coating the remekins:

Butter

Cocoa powder

Method:

1. Boil some water in a small pot. Once boiled, off heat.  Place the chocolate chips and butter in a bowl and place this bowl on top of the pot with hot water to melt it.

2. Beat egg and egg yolk till pale with hand whisk. Add in the sugar and beat well again.

3.  Add in cake flour and mix well with spatula.  Add in melted chocolate butter mixture and mix with spatula or hand whisk.

4. Coat the remekins with butter and coat with cocoa powder on the base and side of remekins.

5. Pour the mixture into remekins and bake at preheated oven at 220 deg C for 8 mins.