Cassava Kuih

Made this cassava kuih (kuih bingka ubi) using adapted Agnes Chang's recipe.




This recipe has the rough texture and thus you can taste the cassava in it. I used the frozen grated cassava easily available in the frozen section at asian grocery stores. I have changed this recipe into cups measurement. 

Sambal Haebee Coconut Whole Wheat Buns

Same recipe as I did my whole wheat buns earlier.


The filling is the leftover from my rempah udang.

Seafood Gumbo

I have some brats left from the July 4th BBQ, so I thought I will make gumbo out of it. This is my first time making a gumbo and I used Paula Deen's Savannah Seafood Gumbo recipe. It has good reviews and I have most of the ingredients so I gave this a try.



This is half of Paula Deen recipe since it's only two of us. Still yield 4 servings.

Ingredients:

1/8 cup oil
3 Tbp. all-purpose flour
(A)
1 cup onion, chopped
1/2 cup green bell pepper, chopped (I used red)
1/2 cup celery, diced (I didn't have this)
2 large garlic cloves, minced
(B)
2 cup chicken broth
1/2 Tbp. Chicken base (I used chicken granules)
(C)
1 1/2 cup water
1 bay leaf
3/4 tsp. dried thyme
1/2 tsp. dried basil
1/6 cup dried parsley
1/2 tsp. lemon pepper
1/4 tsp. cayenne pepper
1 tsp. House Seasoning {consisted of 1 cup salt + 1/4 cup black pepper + 1/4 cup garlic powder} ( I just sprinkled some salt, black pepper and garlic powder)
1 Tbp. worcestershire sauce
1/2 can (14.5 ounce) diced tomatoes or 1 cup fresh diced tomatoes
(D)
2 cup sliced Cajun-Style fresh link sausage, cut into 1/2-inch pieces (I used brats)
2 cup cut okra (fresh or frozen)
(E)
1 cup oysters & liquid (I omitted this)
1/4 pound crabmeat (I omitted this)
3/4 pound fresh peeled shrimps
1 1/2 cup bay scallops

File powder (for thickening) (I omitted this)

Method:

1. In a large pot, combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light chocolate color.

2. Add (A), saute for 2-3 mins, stirring constantly. Slowly add (B), stirring as you go. Add (C).

3. Add (D). Cover pot and let it simmer for 1-1.5 hour (I simmer for 1 hour, but if it's all seafood, 30-45 mins would do, so that the okra can still be in pieces.), stirring occasionally. Add (E). Simmer for an additional 15 mins. Serve over hot rice.

4. Sprinkle file powder on individual bowl, stir in before serving (Find this unnecessary as it was thick enough).

My Note:

It's actually a very good recipe, quite delicious. But next time I will omit the sausage and add chicken breasts instead. No oyster because hubby won't touch it. Will substitute the House seasoning with Old Bay seasoning. More okra would be nice too, since I love veggie. Definitely would make this again.

Meme: 5 Things to Eat Before You Die

I have been tagged by my blog pal, Gracio for this meme.

Let's see....*thinking* 5 things to eat before I die....okie must be some good food for sure....hahaha....

1. Shark Fin Soup: What can I say my favorite soup. I have to order it everytime I go back to M'sia. :)

2. Lobsters Stir-Fry in Butter Cream Sauce: This is so very good. The lobster pieces were deep-fry in some sort of batter first and then mixed into this thick and yummy butter cream sauce.

3. A Very Good Dim Sum: Nothing can beat a well-made delicious dim sum. Sitting down with a cup of tea and sampling a table full of mouth-watering dim sum can be such a joy.

4. Indian Banana Leaf Rice: I simply love this, the variety of veggie dishes with assortment of Indian curries, and not forgetting the crispy cracker on the side (forgot the name! :P), make this a must have when I go back to M'sia. I think what's make this different is I get to eat with my fingers....hahaha...so called finger licking good huh?

5. Good Old Ice Kacang: Very refreshing in a hot and humid Malaysia weather. Oh man...where's my ice kacang!! Over here, in order to savor this we have to buy our own snowcone ice machine, make our own red beans and buy all the ingredients and make it ourselves. Lots of work just to eat a bowl of ice kacang!

Now, I would like to pass this "baton" to my good friend, Lily.

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!