Thursday, 30 December 2010

♥..Or Kuih (Yam Cake)..♥

If u ask what's my favourite kuih I undoubtedly say yam kuih is my fav...Ooh..Its all time my favourite kuih which never get bored at all.Yam kuih (“or kuih” in Hokkien, where “or” = yam, “kuih” = snack or cake). It is a popular snack amongst the Malaysian and Singaporean communities, and is basically a steamed kuih made from yam pieces, dried prawns and rice flour. It is then topped with deep fried shallots, spring onions, chillis and dried prawns, and usually served with a chilli dipping sauce.

I grew up eating kuih-muih,and its real easy to get kuih yam all over Malaysia and Singapore and I still remembered,I bought  yam kuih everyday from the stalk where near by my house before went to work.hehehe..The fever on kuih-muih never end at all.I felt so hard when i came to United Kingdom.I never find a restaurant here that serves decent yam kuih, which is really disappointing.
I bookmarked this recipe long time ago but there is always a confusion on choosing yam over here.At last I thought to try this yam kuih with the yam I bought from a grocery shop.Its so delicious,drooling which never let me off from it..I controlled myself away from it... just kept a small piece for hubby.

Kuih (Yam Cake) by: Su-Yin Koay's Bread et Butter
For the kuih:
1½ bowls ~ yam, diced into 1-2cm cubes
1bowls ~ rice flour
2tablespoons ~ wheat starch*(I used corn starch)
2 bowls ~ water
½ – ¾ bowl ~ dried shrimps (I used ½ bowl)
5 shallots ~ finely chopped
1 teaspoon ~ five spice powder
½ teaspoon ~ salt
½ teaspoon~ white pepper
2 clove ~ garlic finely chopped
For the topping:
spring onions ~ sliced finely
red chillies ~ sliced finely
dried shrimps ~ chopped finely and fried
skinless peanut ~ fried and chopped coarsely  
fried onion

1. Heat a pan over medium high heat, and fry the onions and dried shrimps until they become aromatic. This should take about 3-5 minutes.

2. Add the cubed yam to the pan, and fry it with the onion and dried shrimp mixture until it browns.

3. In a separate bowl, mix the rice flour, wheat starch and water, and stir until it forms a smooth paste. Take care to ensure there are no lumps in the mixture.

4. Add the flour mixture into the pan slowly, and stir until everything forms a thick paste.

5. Add the salt, pepper and five spice powder, and mix well.

6. Pour the mixture into a heatproof bowl/plate and steam over high heat for 45 minutes, or until cooked.

7. To serve, sprinkle with deep fried shallots, chopped spring onions, sliced chillies chopped fried dried shrimp and fried chopped peanut. Some chilli sauce on the side is also highly recommended.
*The wheat starch helps to make the or kuih softer in texture. If you can’t find this, you can substitute it with an equal quantity of corn starch.
*The best part of her recipe is that it uses rice bowls as a measure. How brilliant is that? The ratio that’s used is 2 bowls water: 1 bowl flour: 1½ bowls yam. Of course, this means nothing is perfectly accurate in terms of weight, but some degree of variation actually doesn’t alter the final product too much. It also does not matter what size your bowl is, as long as it’s a Chinese style rice bowl (i.e. not a wide and shallow cereal bowl, for instance). Just follow the 2:1:1½ ratio and you’re sorted.

Friday, 24 December 2010

♥..Mince Pies..♥

Hello Everyone,First of all please let me Wish u all A MERRY CHRISTMAS,May the Joys of the season fill ur heart with goodwill and cheer,May the chimes of Christmas glory add up more shine and spread smiles across the miles today & In the New Year.Have a safe HOLIDAY.

First time I'm baking some goodies for Christmas which I never did before, after long thinking this Mince Pies is come first on my mind.Wherever I turn in shop or mall this is the first  I saw MINCE PIES I thought  why not give a try to bake rather buy at shop..and end up baked it and the result was so good in taste same  as  store bought.
 Mince Pies by BBC Food
Pastry Ingredients:
350g/12oz ~ High quality mincemeat, preferably homemade
200g/7oz ~ Plain flour, sifted
40g/1½oz ~ Golden caster sugar
75g/2¾oz ~ Ground almonds
125g/4½oz ~ Unsalted butter, diced
1 large ~ Free-range egg, beaten
♥Milk ~ To glaze
1.Lightly butter a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed.

2.Place the flour, sugar, almonds and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.)

3.Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.

4.Cut out another 12 2" star using star cutter and put a star on top of each pie, then brush lightly with milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200C/400F/Gas 6.

5.Bake the pies for 20 minutes until golden brown.Remove to a wire rack and dust with icing sugar before serving.

Mincemeat by BBC Food
Ingredients: See note.
♥225g/8oz ~ Vegetarian suet
♥225g/8oz ~ Bramley apples, peeled, cored and chopped
♥125g/4oz ~ Candied peel, chopped
♥225g/8oz ~ Sultanas
♥225g/8oz ~ Raisins
♥225g/8oz ~ Currants
♥175g/6oz ~ Demerara sugar
♥1 tsp ~ Mixed spice♥1 Orange ~ zest and juice
♥60ml/2fl oz BrandyPreparation method:
1.Mix all the ingredients together.

2.Pack into sterilised jars and seal.

3.Store in a cool dark place until you want to use it.
NOTE: I halved the recipe and still have some left in pantry which I'm going to bake another batch of this mince pies today to bring along for tomorrow for the Christmas party at my cousin house.


Thursday, 23 December 2010

♥..Steamed Moist Chocolate Cake..♥

Oh my god..I cant believe myself that I baked a chocolate cake. I would to say this is my first chocolate cake with big hits. I Love chocolate at the same time I could give up chocolate but I'm not a quitter.

Chocolate is not give that much big sales at my kingdom..but this Steames Moist Chocolate Cake looks so delicious!!!! They were extremely moist- not cakey at all, and I have to say that they’d be terrific with a big scoop of vanilla ice cream.Everything came perfect on this cake.

When I thought to bake something this is always I face…, I have to have a recipe and of course, all appropriate measuring devices. I turn into a total nervous nelly, checking my recipe 5 times before adding my perfectly measured ingredients and nervously thinking is that come well or not and pray while baking. Hahahaha this is I am.. Poor girl isn’t it. My enthusiastic in baking is not stop yet I’m learning and still learning and need to learn more… 

Steamed Moist Chocolate Cake by Ju ~ The Little Teochew
188g ~ Unsalted butter
225g ~ Castor sugar (I used 180g)
1/2 can ~ Full cream evaporated milk (about 200ml)
 2 eggs ~ Lightly beaten with a folk
 1 cup ~ Plain flour 
 1/2 cup ~ Good quality unsweetened cocoa powder (I used Hershey's)
 1/2 tsp ~ Baking powder
 1/2 tsp ~ Baking soda
 1/2 tsp ~ Vanilla extract 
1. Heat up your steamer or wok before making the cake.

2. Line and grease a 9-inch pan.

3.(A) Combine castor sugar, evaporated milk, vanilla extract and butter in a saucepan. Stir over low heat until sugar is dissolved and butter is melted. You do NOT need to come to a boil. Once all ingredients are melted, turn off the fire and leave it on the stove to cool.

(B) In the meantime, sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl.

4. Once (A) is cooled, add the beaten eggs in and mix thoroughly. Finally, pour the eggy mixture into the flour and stir till well combined. The final batter should be runny.

5. Pour the batter into prepared pan and place it in the steamer. Cover the top of the pan loosely with a sheet of aluminium foil.

6. Steam over medium heat for 45 mins. I have also tried baking and it works as well. I baked in a 175 degree celsius oven for about 50 mins. Just cover loosely with a sheet of foil to make sure that the top doesn't burn.

7. Cool the cake in pan before turning out for further decoration

Chocolate Fudge Topping (Optional):
 1/2 can ~ condensed milk 
(I used Lady General because it has a 
 1/2 tsp ~ Vanilla extract
♥ 4 tbsp ~ Vegetable oil
♥ 20g ~ Cocoa powder, sifted
♥ Small pinch of salt
Combine the sifted cocoa powder, condensed milk and oil. Stir over low heat till the mixture thickens (keep stirring all the time). Add in salt and vanilla extract. Cool the chocolate mixture for a little while before spreading onto the cake. I prefer using Lady General condensed milk, as opposed to Milkmaid, because it gives a more fudgy consistency. The latter gives a more runny chocolate sauce, which I don't quite like. Sprinkle Hundreds & Thousands for some colour.

:) Vertict from hubby’s colleagues was so appreciated,Hubby called n said everyone tempting and drooling once seen it and enjoyed the chocolaty cake..yumyum :)

*Sending these Steamed Moist Chocolate Cake to Cakes and Cookies for X'mas Event by Sameena.

Tuesday, 7 December 2010

Chocolate Chip Cupcakes

Happy Monday Everyone.Did you all had a good weekend?...I absolutely ♥ loved baking, especially cupcakes. Auntie M Logo I baked this Chocolate Chip Cupcake for Sashvik who turn 18 month today.He do love cupcake especially butter cupcake.So I always stick this  same recipe for all  cake just add some twist

to make it fancy.

Here we go the recipe for Chocolate Chip Cupcakes.


200g ~ Unsalted butter, softened

200g ~ Self rising flour

150g ~ Sugar

2 ~ Eggs

1tsp ~ Baking powder

1/2cup ~ Milk

1tbsp ~ Vanilla extract

1/2 to 1cup ~ Semi sweet chocolate chips

Auntie M Logo


1. In a bowl, sift flour and baking powder.Keep aside.

2. In a mixing bowl, beat butter with sugar until pale and creamy.

3. Add egg one at a time and continue to mix until homogeneous.

4. Add Vanilla extract.

5. Add flour and . Alternate with milk addition.Fold in chocolate chips.

6. Scoop into paper liners and bake in a 160C pre-heated oven for 20mins or until a tooth pick inserted into the center of the cup cakes comes out clean.

7. Cool down cupcakes completely and frost the cupcake if you desire .

Auntie M LogoEnjoy baking!!
*Sending This Chocolate Chip Cookie to Cakes and Cookies for X'mas Event by Sameena.

Sunday, 5 December 2010

Dou Sha Shao Bing (Glutinous rice & red bean paste filling Pancake)

 I grabbed this recipe from my fellow blogger Florence's Do What I Like and tried it straight away while i have everything in my pantry  and sitting for long time.I used tinned red bean paste which made my work less,quick and easy.Its incredible the glutinous, chewy, sweet pancake is filled with red bean paste are taste absolutely delicious and its now became our favourite snack also ideal for breakfast too.


 200g ~ Glutinous rice flour 

2.5tbsp ~ Sugar
80ml ~ Boiling water
100g ~ Coconut milk
150g ~ Red bean paste


1. Add sugar to boiling water and stir till sugar dissolve. Stir in the coconut milk till well blended.

2. Put the glutinous rice flour in a bowl, make a well and pour in the coconut milk mixture, holding back 1 tablespoon of coconut mixture. Stir well till a dough is formed. If dough is too dry, add in a little of the coconut mixture from the 1 tablespoon that was held back.

3. Knead dough for a while and cover it with glad wrap and rest dough for 10 minutes. 4. Divide dough into 10 pieces. Flatten it into a round disc and wrap in red bean paste. Shape it into a flat round piece about 8cm in diameter.

5. Pan fried on low heat in a lightly oiled pan till both sides are cooked and lightly browned.


Saturday, 4 December 2010

Punjabi Khadi Pakora

          Punjabi Khadi Pokara.What's that?I really doesn't know how it taste like.I tried this recipe to participate in an event but its just nightmare.Lack of time make me delay to post it but Im happy that tried a new dish which taste really different but yummy.Love the dumplings its taste so good,I would say Sashvik enjoyed a lot.The dish is almost similar to Mor Kuzhambu although were from different cuisine. I followed  her recipe without any changes except  red chilly powder on khadi.

Source: Nag's Edible Garden

For the Khadi:

2 cups ~ Curd / plain yogurt
1 cup ~ Water
1/3 cup ~ Besan / kadala maavu / gram flour
1/2 tsp ~ Turmeric powder
2 tsp ~  Red chilly powder

For tempering:

1 Red chilly ~ broken into half
1 tsp ~ Jeera
2 tsp ~ Oil

For the Pakoras:

1.5 cups ~ Besan / kadala maavu / gram flour
1 Onion ~ finely chopped
1 Potato ~ finaly chopped
1 tsp ~ Red chilly powder
1 tsp ~ Jeera
A pinch of hing
1/2 tsp ~ Baking powder
1 cup ~ Water


1. Mix the ingredients for the pakoras to form a batter. The consistency should be that of bajjis, not too loose.
2. Deep fry the pakoras in hot oil or use a paniyaram chatti / aebleskiver pan. This should help reduce the usage of oil and give you uniformly shaped pakoras.Set aside.
3. Beat the curd well. Add besan and other ingredients and beat well.
4. Heat oil and add the jeera and halved red chilly. When the jeera splutters and turns brown, lower heat to minimum and add the curd mixture. Bring to boil stirring continuously. After 5 mins, remove from fire.
5. When you are ready to serve the kadhi, add the dumplings, mix once through and serve.
Garnish with chopped coriander leaves and serve with chapatis / roti.

Pumpkin Curry (Parangikai kuzhambu)

Hi everyone.I cant believe that days flew enormously so fast.Its almost end of the year 2010 and My lit prince is going to be eighteen months on six of December.Its another  day with another recipe.

This one is my repertoire of pumpkin recipes which is my all time favourite  and just simply go well with rice alone.I tried so many time before but the taste its not like my mum's, at last one day i made a perfect pumpkin curry as my mum and my hubby love its a lot.The sweetness of the pumpkin  with the slightly sour taste and the heat of the chillies went perfectly in this dish.

Pumpkin ~ 500g (cubed)
Onions ~ 1 Large (chopped)
Green chillies ~ 2
Red chillies ~ 3
Red chilly powder ~ 1tbsp
Paanch Phoron ~ 1tsp
Urad dal – 1/2tsp
Garlic  ginger paste ~ 1tbsp
Curry leaves – 10
Oil – 3tsp
Sugar ~ a pinch
Thick tamarind juice ~ 1tbsp
Water ~ 1 1/2cup
Salt ~ per taste


1.Heat oil in a pan.Add the Paanch Phoron let  mustard seeds splutter.

2.Add dry red chillies,urad dal,garlic ginger paste,curry leaves and onion,let them to fry till golden brown.
3.Now add  pumpkins and red chilly powder stir it until masala mix thoroughly.

4.Add 1 1/2cup water,green chillies,tamarind,sugar and salt,let it cook covered on medium heat till pumpkin is soft ,cooked and hold its shape.

5.Accomplish this Yummy tangy Pumpkin Curry with rice and roti along sambhat which  i love alot

Try it you will love it!!
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