Nasi Lemak Rice

This is a agaration recipe I used.  I didn't really measure the amount of coconut milk I used. If you wish to try it out , please go ahead..😄
As for the chicken, I used the prawn paste chicken recipe written in my blog too. As for the otah and sbal chilli, I get it from Lee Wee Brothers at Jem Shopping Centre.

1.5 cup of rice, soak with water for 30mins and drain away the water

About 250ml coconut milk

Some water

Some salt

3 pandan leaves , cut into smaller parts

Banana leave

Method:

1. Lay the steaming bowl with banana leave

2. Mix the coconut milk, water, salt and pandan leaves in the steaming bowl

3. Steam the coconut rice till cook

The Killer Toast Bread

This has been in my list to bake for very long time but I am so busy last year that I have no time to try this recipe.  Many have baked this "Killer Toast" before and have good comments on it.  A very worthy to try recipe as it only need one proofing.  The bread is indeed very soft. This is the most easier bread baking that I have come across.  Thank you Victoria Bakes for sharing this recipe.

Overview of the loaf

Cut up view

Clearer view on the bread

After proofing which reach 90%

 of height of pan

Recipe adapted from https://bakingintotheether.wordpress.com

Ingredients:

260g bread flour

3g instant dry yeast

160-180g egg(using 1 XL egg + meiji full cream milk) - I used 180g in total

30g castor sugar

2g salt

30g unsalted scs butter

Method:

1. Mix all ingredients (except butter) together in a mixer and let the ingredients incorporate together.

2. Add butter in and let it knead till window pane stage.

3. Divide the dough into 3 portions. On a floured surface, roll out the dough flat then roll into swiss roll.  Place it into a greased loaf pan.

4. Let the dough rise till 90% of height of pan.

5. Bake in preheated oven of 160C deg at lowest rack 45 to 50 mins. If the top of the bread browns too fast, cover with foil.

Temp and timing depend on individual oven

Steamed Radish Cake 萝卜糕

This is definately super yummy that I made it for continuous two day.  I made half recipe on the first day.  After steamed and cool it completely, I chilled it in fridge for few hours then sliced it and pan fry it.  It is so delicious that I regretted for not making full recipe.  The next day I bought another white radish and made the radish cake again.  Thank you Christine's recipe for sharing your recipe.

Recipe adapted from http://en.christinesrecipes.com

Ingredients: 

(Full recipe)

1 kg Chinese Radish 

170 gm rice flour

4 Tbsp wheat starch

40 gm Chinese sausage (臘腸)

45 gm Chinese bacon (臘肉) - I replaced with 45g Chinese sausage as I do not have chinese bacon

55 gm Chinese dried shrimps

60 gm salted radish (cai por)

2 shallots, minced

180ml cup unsalted chicken broth

pinch of grounded white pepper

Method: 

1. Steam Chinese sausage for 5 minutes for easy chopping. Let it cool then diced it coarsely. 

2. Peel the skin of radish and grate into strips.

3. Soak the dried shrimp for 5mins separately then drain and set aside. Coarsely chop them (if you buy smaller ones, you don’t need to chop them then.) 

4. Soak salted radish, rinse well and finely chop.

5. In a big bow, mix the rice flour with wheat flour well.

6. Add some oil in a non-stick wok, fry Chinese sausage over medium heat. Add in dried shrimps and salted radish, continue to fry until aromatic.  Set aside

7. In same wok, add another some oil, fry sliced shallots till it turn soften. Add grated radish.Sprinkle white pepper to taste. Pour in chicken broth, bring to a boil, cover and cook until tender and translucent. Remove from heat. 

8. Add rice flour and wheat starch, quickly combine all ingredients into a thick batter.

9. Add in chinese sausages, salted radish and dried shrimps and mix well. Pour the mixture into a greased pan, 8-inch square. 

10. Steam over high heat with cover, about 45 to 60 minutes. Check the water level and replenish, if necessary, with boiling water. Insert a chopstick into the middle part. If it comes out clean, the cake is cooked through. Let cool and refrigerate with cover for 4 hours.Cut into pieces, fry both sides until golden brown. Serve hot, accompanying with chili sauce and dark sweet sauce of your choice.