Rempah Udang

This is my favorite kuih in M'sia. I have been wanting to make this kuih for years, but just never got to. Why I finally made it you asked?

Because I made some sambal haebee two days ago and I have the frozen shredded coconut and banana leaves in the freezer just ready for me to use. So, why not just make it and satisfy my craving. So, here it is! :)


This is my short-cut filling. I used my sambal haebee, added the toasted shredded coconut and some coriander powder, pan-fry to mix well.



Steamed my glutinous rice with coconut milk and a little salt.



Wrapped in banana leaves and stapled it. Pan-fried in greased non-stick pan until toasted and fragrant.



Finished product!



Closed up of what the inside looks like! A bit spicy because of my spicy sambal haebee. :P

Deep-fried Sweet Potato with Nian Gao

Made this for afternoon snack today. I used the baked nian gao that I did earlier this year that I have kept frozen to try out the deep-fry version. Can't eat this too often because it's very oily and might give you sore throat (heaty feeling).


Bought sweet potato to go with it because this nian gao was not very sweet.



The closed up of the combination. Not bad at all, but this baked nian gao didn't turn gluey and sticky like the one in M'sia. Perhaps it was baked and didn't use coconut milk?? Not sure!

Whole Wheat Bread with Raisins and Almonds

Just as the name implied. I was trying out a different way to make my whole wheat dough.




This is the closed up of the bread. I found bread making is really fun, all sort of ways to play with the dough. If you can imagine it, you can make it!

Black Bean Soup

This is one easy and delicious soup to whip up. I even feel embarrass to give out the recipe!! Well, for the newbies I guess.

Ingredients:

3-4 pork ribs or pork loin bones
1/2 cup of black beans, washed
5 cups of water
Salt to taste

Method:

1. Boiled the water over high heat. When boiled, add in the pork bones/ribs. Dished out the inpurities and add the washed black beans. Turn the heat to low and let it simmer for 3-4 hours, or until the pork turned tender. Season to taste with a little salt. Serve hot!

Short-Cut Tofu Fah

Buzzbuzz, this is for you! I told you I'm going to show you my short-cut version.



I have been making this short-cut tofu fah for years and have passed the secret to my friends here. This bowl of silken tofu fah is from a box!! It is as good or better than those sold at the good dim sum restaurants here. That's why I don't bother to order. What's more, super easy to do! Of course you can make tofu from it as well but I only buy it to make tofu fah since you can buy cheaper tofu at the store.



What do you think? Silken soft right? I like mine with ginger brown sugar syrup.



This is how the box looks like. Now, my secret is out. Anyone can make a bowl of silken soft tofu fah at your own house without a fuss! Actually a couple of bowls, one box can serve up to 6-8 bowls tofu fah.
Enjoy!

Edit to add: Inside the box is a package of soy bean powder and a small package of hardening agent. The recipe for tofu fah is on the side of the box, basically add more water. You will need to mix the soy bean powder with the amount of water required until dissolved and then cook it on the stove top until boiling. Set aside and add the hardening agent and pour in a container and then cover the container with foil or kitchen towel and let it harden for 20-30 mins. You have to cook your own syrup to serve with this.

My Version of RotiBoy

This is my new creation. The healthier version of RotiBoy. LOL! This is made using my trusted basic sweet bun recipe, I just substituted the bread flour with whole wheat flour and white sugar with brown sugar.

Since I have some leftover Mexican topping from making the cream cheese bun that I kept frozen, I used that to make the topping, just added some cocoa powder and coffee emulco.

I used the same cream cheese filling (for the cream cheese bun) for this Rotiboy. If not, you can used salted butter as filling, just made sure the butter was still cold solid when wrap inside the dough to proof.

Then, I added some sliced almonds on top of the Mexican topping. As you can see, my sliced almonds slide down while baking...Oops!




Here's the close up of my whole wheat RotiBoy with cream cheese filling. What can I say, another soft and yummy bun for my snack and breakfast!

I store it in the refrigerator because of the cream cheese filling and toast it in a toasted oven for 4-5 mins the next day and tada....like fresh baked again!!