Sago Custard Pudding

My first encounter with this dessert is in a dessert café in Singapore call 满记. This café serves nice dessert that always bring me back, however, the dessert there is not cheap.

This dessert called taro sago pudding. Something very new to me as I did not seen any of sago pudding before. After eating this dessert, I cant forget the sago pudding part so I decided to make my own of it.

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Sago Custard Pudding Recipe

120g sago
500ml water (for boiling sago)
38g butter
300ml full cream milk
300ml water
200g sugar
150g coconut cream
35g corn flour
55g custard powder
1 egg
yellow food colouring (optional)
butter for brushing ramekins

Method
1. Preheat oven to 200 degrees
2. Wash and cook sago in 500ml water for 5 mins. Off fire soak for 10-15mins till all sago become clear. Soak in ice water for 10mins and drain dry
3. sift corn flour and custard powder in a bowl, mix in coconut cream and food colouring till smooth
4. put sugar, water and milk in large in large sauce pan bring to boil, add in custard mixture while stir constantly
5. stir in butter and sago till become thick
6. brush all ramekins with butter and pour pudding in sprinkle a little sugar on top
7. put into 2nd rack of oven and bake for 10mins
8. Serve hot and enjoy!!

P.S. If you visit Hong Kong do remember to drop by 满记, their dessert is good that you will want to go back for more!

Steam Soup bun (Xiao Long Bao)

Xiao Long Bao was 1 of my kids favourite dish whenever they do go Din Tai Fung. One of the restaurant famous for steam bun in Singapore and Taiwan.

Since my kids love it, I decide to make some of it at home. Good thing about making it is I can do a huge batch and freeze it. Whenever they wanted to consume, I can just take out and steam it.

I love this recipe as the skin of the dumpling is chewy and loaded with soup. However, this is to be eaten hot else the soup will become jelly and the dough skin will become hard.

In my recipe, many of the soup ingredient is optional. Those optional ingredients is to enhance the soup flavour.
Xiao Long Bao

Xiao Long Bao Recipe

Skin dough
300g bread flour
95g Hong Kong pao flour
225g ice water

Soup base jelly
115g Chinese ham (jing Hua ham) (optional)
1/2 chicken or 500g pork (remove fat)
2 slice of ginger
600g chicken feet (optional)
20g gelatin
1.8 litre of water

Filling
600g minced meat
600g soup base jelly
20g sugar
2 tbsp light soya sauce
1 tsp salt
1 tbsp sesame oil
dash of pepper

Method

Skin dough
1. shift all flour together and make a well and knead till smooth or alternative you can use mixer or bread maker to knead it
2. wrap and put in fridge for 1hour
3. measure and cut dough into 8g each and roll into circle sheet with thicker center

Soup base jelly
1. wash chicken, chicken feet and meat. Remove fat, chicken feet skin and nails
2. bring all ingredients to boil over high heat and change to low heat boil for 4 hours
3. remove from heat, strain the soup leave to cool

Filling
1. stir the meat till sticky
2. add in soup base jelly and egg white mix well
3. add in seasoning and mix well
4. put in freezer and chill for 30mins

Assembly
1. put 1 tsp of filling in the sheet
2. fold up the pleats. Place about 2 fingers apart for each of them.
3. steam for 5-6mins over high heat. Serve hot

P.S. Mine is all sticking together as I did not place the at least 2 finger apart. I’m rushing for time to serve to my family

Mango sago Pomelo

Mango Sago pomelo is always a favourite dessert in asia but the key issue is to choose good and sweet mangoes else the dessert just simply turns sour. I usually will choose mangoes that have very strong mango fragrance and a little soft.

Hence I created a little healthier choice of this dessert. As I used brown sugar therefore it seems to be more orangey in colour than those selling outside

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Mango sago Pomelo Recipe
4 mangoes
100g brown sugar
100ml water
100ml fresh milk
50ml whipping cream
50g sago
4-5 wedges of pomelo

Method

1. Remove flesh from pomelo and shred the flesh small pieces
2. Boil 500ml of hot water and put sago in and boil for 5mins and leave aside till all become clear (about 15 – 20mins)
3. Soak sago in ice water for 10mins and drain off the water
4. Bring 100ml water to boil and stir in brown sugar. Ensure all sugar as melted and set aside
5. Remove mangoes skin and cut 2 mangoes into cubes and set aside
6. Cut the other 2 mango in to big chunk and put in blender together with sugar syrup, milk and whipping cream.
7. Blend it for 2-3 mins till all mangoes became purée
8. Pour out purée and mix well with sago. Chill in fridge for 1 hour
9. Put on serving bowl and put some mango and pomelo on before serving

Kueh Tutu

Kueh Tutu always been my childhood favourite even for my boy. Whenever we are in shopping malls or pasa malam, we will buy it.  But as years passed, the price increase dramatically.  Now it is selling at S$2.50 for 5pcs which we cannot have it everyday for tea break.  So I decided to search online for the recipe.  I’ve came across many recipes that calls for rice flour.  I’ve tried it but it cannot produce the texture we brought outside.

One day I saw a show on local delicacy indicating the rice flour is made from rice instead of those ready made rice flour we gotten outside. So I decided to seek my adventure into it.  And surprisingly it is more or less near to the texture we brought outside but of course its still not as good.  I shall post this recipe and keep improving from here.

If you are wondering what is Kueh Tutu? You may go to Wiki for more info,
http://en.wikipedia.org/wiki/Kueh_tutu

My mould is brought from Kitchen Capers
http://www.kitchencapers.net/shopstore/KCRetailStore.htm

Kueh tutu 
Kueh Tutu

Keuh Tutu Recipe

1 cup rice
Adequate water to soak the rice
4-5 pandan leaves
Muslim/steaming cloth in small square (approx 10cm x 10 cm)
Tutu kueh mould

Filling

Coconut

100g shredded coconut meat
80g brown sugar
Peanut
100g peanut powder
80g castor sugar
Method
Fillings
Coconut
1. Heat a pan and put in coconut meat and put in brown sugar.
2. Keep stirring till well combine
Peanut filling
1. Combine peanut powder with castor sugar well.
Kueh tutu
1. Soak rice in water over night
2. Drain the rice and use food processor to grind the rice into flour. Go slow as you don’t want the flour to become paste
3. Wash, dry and cut the pandan leaves to 5pcs
4. Heat up steamer with water
5. Put some rice flour in with a dent in the center. Follow by 1 tsp of filling and cover up with rice flour.
6. Put on the steaming cloth/ Muslim cloth and turn over in the steamer
(This is how I wrap my keuh with the cloth)
Wrapping
7. Steam for 5mins and remove from heat
8. Remove cloth and put on pandan leave. Turn over and serve
*sevre hot as it will turn hard when cold.

The stuffs I used for this recipe

My Steamer
steamer

My Keuh Tutu Mould and muslim cloth
Cloth & mould

Nourishing Eight Treasure soup

In my previous book review, I talk about the book Miraculous soup. Today, I boiled the nourishing eight treasure soup for my kids.

This few day my boy keeps wakeup ya night which is frustrating and also constipation. He keeps complain about “pi ku pain (pain in ass) and when he poo, it’s hard like rock. Hence I decided to cook some soup to help him with these problem.

This soup is suitable for children who are easily impatient, cannot sleep well at night or suffer from constipation.

Most of the ingredient you can get from Chinese medical shop

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Ingredients (serve 3 – 4 pax)
1 carrot
200g lotus root
9g Euryale seed/ qian shi (芡石)
95g lotus seed
9g lily bulb
9g job tears/ Chinese barley
5 dry fig
150g pork rib
1.5 litre of water
Salt to taste

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Method
1. Peel carrot and cut into big chunk
2. Wash and clean lotus root and crack it with the back of the knife
3. Scald pork ribs, rinse the balance ingredients and set aside
4. Put all ingredients to boil and simmer for 3 hours.
5. Turn off heat and season with salt

note: I cook my soup in slow pot cooker for 3 hours on Hugh heat. My ingredients is only half portion of what is mentioned on the book. We cannot finish such a big pot of soup

Korea kimchi

Kimchi is never been my favorite till my friend brought me to a authentic Korea restaurant. On our table there is at least 2 to 3 types of kimchi excluding other appetizers. Can you image the amount of appetizers on our table? It’s totally filled with appetizers!

I totally fell in love with kimchi from that onwards. Kimchi is served free flow when you goes to any Korea restaurant locally but not otherwise. A small plate of kimchi (I think maximum 10pcs of bite size kimchi) cost $2 at food court. This reframe me from getting kimchi while having meal outside.

I starts to hunt for off shelve kimchi but I did not mange to find a good one (they don’t taste as good as freshly made). Hence I starts to make my own kimchi now!

I’m sharing my kimchi recipe and hopes you enjoy it!

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Ingredients
1kg Nails Bai (white Beijing cabbage)
25g salt
1tbsp glutinous rice flour
1 tbsp sugar
240ml water
1 garlic bulb
15g ginger
1 large onion
6tbsp fish sauce
2tbsp chinchalok
20g chili powder (you may add or reduce according to your own flavor)

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Method
1. Cut the cabbage length wise, remove cores and cut into bite size
2. Put the cabbage into large basin and soak with cold water. Ensure there is enough water to cover all cabbage. Sprinkle salt and toast the cabbage occasionally.
3. Rinse the cabbage with cold water after 1.5 hours and set aside
4. Put water and glutinous rice flour, sugar and water bring to boil and cook till translucent

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5. Set aside to cool
6. Remove skin from garlic, onions and ginger and cut into smaller pieces.
7. Put garlic, onions, ginger, fish sauce, chinchalok and chili powder into food processor and make into paste.
8. Stir in the glutinous rice paste into the chili paste

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9. In a large bowl mix the cabbage with the chili paste till we’ll mix
10. Put into air tight container and let it ferment for 2-3 days (you will see some bubbles or lots of liquid and it smells sour)

Keep in fridge and enjoy it!

Vinegar pig trotter

During my confinement, this is one of my favourite dish and I would eat it thru out the confinement. My mum would cook a big pot of vinegar and add in the egg and trotter when I want to eat.

Many people mistaken confinement food is only meant for woman who is having their confinement. It is not necessary to be that way! Actually this dish is good to be consumed as whole family with or without any ladies who has just given birth. It helps to improve individual appetite.

This lovely recipe is passed down by my mum and it is used among my family.

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Pig Trotter Vinegar
1 pig trotter
5 eggs
750ml sweet rice vinegar
750ml water
500g dark brown sugar

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Method
1. Put cold water in sauce pan with egg
2. Bring water to boil, off the heat
3. Cover the saucepan for 10mins
4. Remove egg and gently knock the egg on hard surface and remove the shells. Set the egg aside
5. Scrape the trotter with knife and remove the hair with twister

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6. Scald pig trotter in boiling water for 5mins
7. Smash the gingers and put all ingredients into a pot and bring to boil

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8. Turn to low heat and simmer till the trotter is tender