Homemade Ais-Kacang

Homemade red beans, canned palm seeds ("Attap Chee"), creamy corns and green liang fun. Note: I found canned red beans for dessert topping as well but very expensive at $4 a canned! So, decided to make my own.


With shave ice on top.


With evaporated milk and gula melaka syrup and ready to serve!


This is the automatic shave ice maker for home use, by Hawai Ice.

Now we can make our own ais-kacang especially if you live in an area where no M'sian/S'porean restaurants are serving ais-kacang and you have a craving for it. :0)

For those who don't know, ais-kacang is a shave ice dessert that served in M'sia and S'pore. The direct translation of this is red bean ice also known as ABC (Air Batu Campur). It used to be just beans and ice but these days a lot of ingredients have been added. Some even served with special topping such as ice-cream, chocolate syrup or pureed durian. In a warm tropical climate such as M'sia/S'pore, a bowl of this delicious ais-kacang definitely is a great way to cool down the body.

Coagulated Milk

I saw this dessert some time back and decided to give it a try. Frankly, I never tasted it before and was wondering how does it tasted like. I found the recipe at Leisure Cat and it was fairly easy (I tweak my method a little). The ginger juice is used to coagulate the milk and thus this dessert is smooth, very soft and tasted of ginger (sorta like ginger flavored milk).

Ingredients:

8 ounce (220ml) whole milk

1 Tbp. ginger juice

1 tsp. sugar (1 tsp. more for sweeter taste)

Method:

1. Prepare ginger juice by zesting the ginger and squeeze out the juice, strained.

2. Microwave the milk for 1 min 25 seconds. Add in sugar and stir to dissolve. Then, take another cup and pour it back and forth for 10 times to let the air in (Indian teh tarik style, but not too high, wondering whether I can omit this step?).

3. Put 1 Tbp. of ginger juice in a bowl, stir well before pouring in the milk from 2. Then, leave it and don't touch the milk for 3 mins. It should be set after that and serve immediately.

Note: Don't let it sit out for too long because the ginger will become too overpowering.

Fried Seaweed Crackers

No idea what this cracker is called, so I just named it like it is. This cracker normally can be found during Chinese New Year, sold along side all the other CNY cookies.

I saw a deep fried pastry roll recipe at a Chinese forum and it just provided me with the idea of making this. The method is the same, just that I have added a sheet of seaweed on top and roll it together. I cut it diagonally instead of straight down. It sure produces a nicer effect and looks like those sold in Malaysia.

This is a delicious snack that is hard to stop at just a few. Now you can make it yourself and don't have to wait til CNY to eat it. What's more, it's so easy to make! :)

Fried Cutterfish Balls on a Stick

I made something familiar in the supermarket and pasar malam (night market) back home. Usually sold for $1 each and it comes in fish balls, cutterfish balls and shrimp balls.

This snack is super easy to make. Just buy a package of DoDo cutterfish balls (of course you can choose any variety you like), thaw it until soft and deep-fry it in medium hot oil until golden brown. Skewer them into a satay stick and serve with Thai sweet chilli sauce. Kids friendly as well.

Sisters

Just sharing some pictures of them posing for the camera. How sweet to see them all lovey together. :o)

Update on Edda:

Edda is growing teeth! I can feel and see a tooth at her left middle bottom gum and another one on her right. Two at 6+ months!! Evy didn't grow her first tooth until 9+ months. So, this is early for me.

She started drinking from a sippy cup since 4 months. Never on pacifier and bottle (only on bottle for the week when doc. asked not to breastfeed her because of her jaundice). Good for me because I don't have to hide the pacifier or worry about keeping the bottle from her later on. Oh, I gave her water or sometimes diluted apple juice during or after meals.

I also started her on Gerber fruit puffs. I split it into half and let her self-feed herself on her high chair while I cook. Also to let her practise her pincher grab, thus far not too bad, half went into her mouth and half on the chair. Hahaha...

Sago Pudding

I'm not very good at cooking sago (tapioca pearls). The previous few attempts failed on me. I blame it on the sago itself. The sago I got was the largest size and everytime I boiled it, it just broken apart, not looking like pearls at all. But this time around, I decided to try the mini size sago to use in my Bobochacha and to make sago agar-agar.

The package didn't come with instruction but I remember Peony's make the sago pudding before, so I went to her blog to look up for the way to cook the sago. You can find her method here. As usual, I ended out pouring almost half of the package into my boiling water without knowing it will expand to so much. I intended to use it for my bobochacha but I ended out with so much sago that I used half of it to make this sago pudding. I made gula melaka with coconut syrup to accompany this yummy sago pudding. I used the rich coconut cream and thus my syrup became this milky brown color.



I didn't rinse this under cold running water and thus the pearls kind of stick together. Nevertheless, I can still feel the pearls when I bite into it instead of clump. This dessert is very easy to make and absolutely delicious. Do try it yourself ya! :)

Note: You can now buy Gula Melaka via MyTOA.

Stir-fry Romaine Lettuce

This is what happen when I don't go shopping at Asian grocery store. I just have to buy the veggies at the supermarket that I go every week. I most probably end out with romaine letture, iceberg lettuce, broccoli, green beans, esparagus, collard greens, celery, cabbage, cauliflower or brussel sprouts. All these veggies I called them American veggies. I just couldn't bear to buy the napa cabbage because it is double/triple the price compared to Asian store. So, I usually buy American veggies. After few weeks of these American veggies, I seriously miss the Asian veggies like kailan, choy sum, baby bok choy, potato leaves, kangkong, flower chives, etc.

Anyway, here featuring one of my homecook veggie dishes:

Ingredients:

1 Romaine lettuce heart, washed and cut into 1 inch

1/4 cup dried shrimps, soaked in hot water to soften, drained

2-3 cloves of garlic, chopped

Some water, about 1/2 cup

Oyster Sauce to taste

Oil for stir-frying

Method:

Heat oil in a wok. When heated, add in the dried shrimps, stir-fry until fragrant and add the chopped garlic. Saute for awhile and add in the lettuce. Stir-fry well and add in the water. Add in the oyster sauce and stir to mix well. Dish out and serve hot.

Note:

1. Don't overcook this veggie! It's supposed to be crunchy and remain it's color.

2. Romaine lettuce heart usually sold as three in one ziplock package in the package salad green section.

Char Siew Fried Rice

I made some char siew (BBQ pork) using a pork tenderloin. I used Lilian Wu recipe from the Asian Kitchen cookbook. Not too appertizing looking hor? Taste wise, just okay, not like wow.


I used half of it to make this fried rice. Hmm...can't really see my char siew isn't it? Oh well...and yes, got to have spicy chilli with my fried rice. The other half of the char siew I used to stir-fry green beans, turned out very good but sorry no picture.

Potatoes Chicken

Featuring one of my homecook dishes: My mom used to cook this for me and now I recreate this dish for my family.

Ingredients:

1 big skinless and boneless chicken breast, sliced
2 small potatoes, thinly sliced
Oil for stir-frying

Marinade for the chicken:
Soy sauce, dark soy sauce, garlic powder and cornstarch

Sauce:
Few dashes of soy sauce
1 Tbp. of dark soy sauce
1 tsp. sugar

Method:

1. Marinate the chicken slices with the marinade for at least an hour in the refrigerator.

2. Heat enough oil in a wok to fry the potato slices. When hot, fry the potato slices until cooked through, soften and brown. Dish out and set aside.

3. Use the same frying potatoes oil (if not much left) and stir-fry the chicken slices until cooked, add in the cooked potato slices, mix well. Add in the sauce, give a quick stir and serve hot.

Canton Noodles

To Tatiana:

This is one good dried yellow noodle to buy. You can stir-fry it in black sauce, put it in soup or pan-fry it with some oil to make it crispy and then pour the seafood gravy on top.

This is different than the one I cooked at Evy's birthday but since I don't know when I will go to Denver, I posted this for you instead. I just tried this brand and think this is way better than the other brand and probably won't be getting that brand anymore. So, do give this canton noodle a try instead!

Evy Drawing

Just showing a picture she drew recently. I asked her, "How come got 5 persons in that picture?" She said, "One is daddy, mommy, Evy, Edda and my friend Courtney." (who lives next door). LOL!

Edda is Sitting

Edda is sitting at 6 months. She turned 6 months today but she started sitting at about 5 and half months. Currently basically got a taste of what we were eating during meals (she loves everything we eat!). Her main meal is oatmeal cereal or/and squash/green beans/ sweet potatoes. Just because her mommy is too lazy to cook porridge for her. LOL! Of course sometimes I will include some fruit like strawberry, banana or pear. I will only cook her fish porridge if I feel like it for now. :P

As usual, Evy wants a piece of the action too! :o)

Claypot Beef Rendang

I used this instant Claypot premix to make my beef rendang for Evy's birthday. This packet was given to me by Lily (thanks Lily :*) because I told her I never tried this brand before, she said it's good and I should try it. :D This packet comes with everything, the coconut powder, the rendang paste and the desiccated coconut to put in the end. Very easy all in one.



I totally agreed. This premix is delicious. I added kaffir lime leaves at the end for extra flavor. Yummy, will sure buy this brand the next time I'm in Denver! :)

CALL OUT To Novice Baker:
-----------------------------------
YES! you can make this beef rendang too!! :D

Evy's 3rd Birthday Celebration

This year for Evy birthday I had a little party for her over the weekend, only invited 4 little girls about her age and their parents. It took me two days to prepare the food but I had fun. I hope they enjoyed the food! :)

I made her this birthday cake, but my chocolate fudge didn't set in the middle! :( First time making fudge, very amatuer!

Children table with her Dora theme.

Nasi Lemak and Beef Rendang

Noodle, Soy Sauce Chicken Wings & Spice Chicken Wings

Appertizer & Dessert

The Vegetarian Noodle

Claypot Beef Rendang, I added the Kaffir Lime Leaves

Sambal Ikan Bilis for the Nasi Lemak

Spice Chicken Wings

When my mom see the spread, she will say, " Aiya, you should spend your time holding Edda instead of making all these food!" LOL!!

Yam Rice

I have been wanting to make a good yam rice ever since I had it in Malaysia. Gina's Uncle Willie's Yam Rice recipe at KC looks so good that I just had to try it. Finally bought some yam the other day for this and viola! This recipe didn't disappoint me and the flavor was good. I had it with bak kut teh just like back home.

A1 Bak Kut Teh

I was so happy when I found the A1 Bak Kut Teh Spices in Denver. I quickly bought a packet to try it out. It is indeed good. I was surprised that it called for oyster sauce in the soup, but the flavor turned out great.



I added beancurd sheet in my bak kut teh. By the way, anyone knows what kind of beancurd the store owners use for their bak kut teh? I have discussed this with my mom before but she has no idea. I told her I think they used the fresh beancurd sheet and I'm going to try it next time I make bak kut teh. So, here it is! I used the fresh beancurd sheet, cut it into pieces and then deep-fried it til crispy before adding it into the soup before serving. Is this the right way to make it, I have no idea, would love to have some insight from readers who know. Taste wise, it's pretty darn good, but not sure it's the right one, even my hubby also couldn't recall anymore. But sure tastes good though!

Cream Cheese Mixed Fruit Butter Cake

I have a bottle of Brandy sitting at home, so I'm thinking of soaking it with some mixed fruit and make a fruit cake out of it. But I never make a fruit cake before and eventhough I do like the American version of the dense fruit cake with little flour used, I still prefer the Asian version with more flour and less fruit.



My mixed fruit soaking in Brandy ready to be used. I soaked it for more than two months. Now in search of a recipe to try. Since I'm not going to make the traditional kind, I opted to try Lucy's cream cheese mixed fruit butter cake. You can find the recipe at her blog under October 2006 archives.

These are the nicer bunch of my end product. The rest got stuck to the pan and came out broken. :( So, please grease generously and flour it if you want to try.

This cake is very soft, sweet and moist. Since I used a lot of brandy (1 cup) to soak my mixed fruit, my cake tasted of brandy and if consume too much can get giddy wor. I think I should rename it Brandy Cake. LOL!

For convenient, I posted Lucy's recipe here:

Ingredients:

125 gm. Butter

125 gm. cream cheese

185 gm. castor sugar (probably have to cut down the sugar to 150 gm. or less)

3 eggs (size B)

200 gm. Cake flour, sifted together with

1 tsp. baking powder

150 gm. Mixed fruits - soaked overnight with 2 Tbsp. Rum/brandy/Kirsch

50 gm. Chopped walnuts

5 nos. green Cherries - diced

Method:

(1) Cream butter, cream cheese and sugar together till creamy.

(2) Add in eggs one at a time, beat well after each addition to prevent curdling.(3) Mix 2 Tbsp. of the sifted flour with the mixed fruits to prevent the fruits from sinking.

(4) Fold in sifted flour and then add in the mixed fruits, green cherries and walnuts.

(5) Pour mixture into a 7" square tin and bake in preheated oven at 175C for about 45 mins. or until cooked.

(6) Remove from oven and leave to cool on the wire rack.

My Girls

My lovely girls!


Edda smiling!


She is pushing up finally!

This is for my record, so I will know whether Edda is behind or not.

2 months before turning three, Evy knows:
~ All the phonics (through LeapFrog Phonics dvd).
~ Speak Mandarin in sentences.
~ Speak some English in sentences (self-learn through T.V. and her notebook).
~ Converse with grandpa and grandma on the phone (mummy's friends too).
~ Know most of the animals name in Mandarin & English.
~ Know all the common shapes and colors in Mandarin & English.
~ Learn to recognize and pronounce Chinese characters correctly.
~ A-Z, and sing the whole song correctly.
~ Sing a bunch of English and Mandarin songs.
~ Say 1-20 in Mandarin & 1-10 in English.
~ She can write 0, 1, 2, 10, H, E & F.
~ She can spell Evy, baby and Tad.
~ She can draw circle, rectangle and our family picture.
~ Tell me what to buy her on her 3rd birthday and what kind of birthday cake she wants. *Geez...*

As for Edda, a bit slow on her development. Still not turning over yet. But at least finally she is pushing up on her own. Not enough tummy exercise I guess, but she always cries when I put her on her tummy, so... Well, as long as she can sit up on her own at 6 months, I'm not going to worry about her turning over or not.

Dinner March 08, 2007

I made Purplegirl's Ayam Masak Sambal Kicap, recipe can be found at IK, under Asian Dishes. It's pretty good!


Stir-fry sugar snap peas/sweet peas with chicken, babycorn, straw mushroom and carrot in oyster sauce. I just love the crunchyness of this peas as oppose to snow peas.


I have the leftover sweet potatoes from making the fried nian gao, so I cooked Bobochacha with Boba multi-color tapioca pearls as dessert.

Sambal Dried Shrimps Okra

Featuring one of my short-cut homecook dishes:

Ingredients:

1 pkg. of frozen cut okra (you can use fresh of course)

About 2-3 Tbp. of dried shrimps, soften in hot water, drained

2 big shallots, sliced thinly

2 Tbp. shrimp paste with bean oil

2 Tbp. sambal oelek ( or less or more depending on how spicy you can take)

Fish sauce to taste

1 tsp. of sugar

4-5 Tbp. cooking oil

Method:

1. Heat the oil in a wok. When hot, add shallots, stir-fry for a while. Then add dried shrimps. Stir until fragrant, then add the frozen okra. Stir well and add the rest of the ingredients. Add a little water when need to.

2. Cover the wok and let the okra cooked through (this is if using the frozen okra), keep stirring if necessary. Serve hot!

Tean's Gourmet Curry Laksa Paste

Finally I tried the well talk about Tean's Gourmet Curry Laksa! It is indeed very good, like Malaysian curry mee. I didn't have the yellow noodle, so I used the instant noodle as substitute. It came out just as good with beehoon. I also added the crispy prawn chilli for extra kick as suggested by Ray. You can buy both of these at myTasteOf Asia.com. I know I will certainly order more when I ran out of these items.


This is how the package looks like. Oh, I used 1200ml of water and 200ml of coconut cream as opposed to 1500ml water and 150ml of coconut milk as suggested.


This is the yummy crispy prawn chilli.

Dinner March 06, 2007

Fish maw with lily buds, silken tofu and tang hoon in homemade chicken stock.


Ground Pork with diced fresh mushroom and carrot.


Sambal dried shrimps okra.

Braised Mushrooms

This recipe will only give the ingredients and techique used because that was how I cooked this dish.

Ingredients:

Dried Chinese mushrooms

Dried lily buds

Dried beancurd rolls

Dried wood ear fungus

Fa cai (optional)

(A)

Oyster sauce

Dark soy sauce

Light soy sauce

Sugar

A little chicken stock granules

Method:

1. Soaked all the dried ingredients with boiling hot water until soften.

2. For the mushrooms, cut the stem off of each mushroom. For the lily buds, cut the top harder part off (like a black tip) and tight it into a knot. If you used pieces of big woodear, just cut it into smaller pieces. Cut the beancurd rolls into 1 inch pieces.

3. In a big saucepan, add some water to boil. When boiled, add the mushrooms, beancurds, woodear and (A). Let it simmer for an hour or so. Lastly add in the lily buds and fa cai (if used) and let it simmer for 5-10 mins. Serve hot!