Green Tea Chinese Steamed Sponge Cake (Kai Dan Gao)

Green Tea Chinese Steamed

Sponge Cake (Kai Dan Gao) 

 There are a few bloggers out there who have successfully steamed
Matcha Mushipan (Japanese Steamed Cup Breads) but for me, it's

a failure even though my colleagues said the texture and taste are great.

It is just does not pass my text.  Well, with all the frustrations I had, I told

my colleagues that maybe I should use my trusted Chinese Steamed Sponge

Cake recipe (click here for the recipe) that I posted many years ago.
But, this time, I'll just add the Green Tea Powder only.

One of my closed colleagues said "Yeap! you should do that!".  And without

any hesitation, I did it on the same weekend and the result is wonderful.

150g Castor Sugar / 180g Self Raising Flour / 4 Eggs

1tbsp Matcha Powder (Green Tea Powder) / 50ml Sprite or 7 Ups

1/2 tbsp Vanilla Extract (original is 1 tbsp)

Beat all the eggs until frosty.

Add in the Castor Sugar and beat until creamy and thick.

Add in Vanilla Extract and beat until well combined.

Divide the combined Self Raising Flour with the Matcha Powder

into two batches.  Beat in the 1st batch of the flour and alternate with 

Sprite or 7 Ups and ending with the 2nd batch of the flour 

until well combined.

The batter is ready to be poured into moulds.

Make sure the water to steam the cakes are boiling before you pour

the batter into the mould.

Lay a tea cloth (like the picture above) to avoid dripping water drop 

onto the cakes, if not, your cakes will be mushy.  

Steamed for less than 15 minutes.  Do check after 10 minutes.

It is cooked when the skewer comes out clean.

Too happy with the result until I have forgotten to take picture of the

texture of the cakes.....heizzzzzz!

Have a nice weekend.

Thai Sweet Sticky Rice with Mango

Thai Sweet Sticky Rice With Mango

Saw some left over of Glutinous Rice and since I have Mango inside

the fridge, without wasting any time, I cook this snack for my dear husband.

It is his favourite!  Everytime, whenever we visit Thailand, he won't

miss eating this snack.

 155g Glutinous Rice.

One ripe Mango.

One small carton 200 ml Coconut Milk.

1 tablespoon of Caster Sugar.

Pinch of salt.

Soak the Glutinous Rice with water, preferably overnight or more than 4 hours.
Wash the Glutinous Rice until the water is clear.

 Add in the Coconut Milk, Caster Sugar and Salt.

 Combine well.

 Steam for 20 minutes or until cooked.

 While it is hot, fluff the glutinous rice and let it cool.

If it is not enough sweet, please add Caster Sugar.

While waiting the Glutinous Rice to be cooled, peel the Mango 

and cut into desire sizes.

 At the end, my husband had two plates and told me that it is indeed delicious.

For me, the rice a bit soft.  Next try, will reduce the Coconut Milk

to 100 ml to 150 ml.

You won't regret making this snack because for sure your family

will give you this empty plate.  

Have a good and relaxing weekend.

Steamed Prawns

Steamed Prawns

Well, this is the balance of the 2nd batch of those prawns that

my boss gave me for Chinese New Year.  Those prawns look so

gorgeous and fresh, thus I steam it instead of stir frying it.

  Yeap! I was not wrong by steaming it because it was

sooooo delicious, yummy and fresh.

20 pieces of big Prawns (wash, clean and trim the head and leg)

Fresh Ginger (wash, scrap the skin and julienne)

Add some of the ginger on top of a plate.

Put those Prawns on top of those ginger.

Lastly, add the ginger on top of those prawns.

Pour in 1 tablespoon of Chinese cooking wine (I use Shaoxing).

Boil the water first before steaming the prawns.

 Steam for less than 15 minutes.

Note : After 8 minutes, open up the lid and see whether it is cook?

It is cooked when you noticed that the skin of the prawns is pinkish

in colour.  Turn off the fire.

Serve immediately while it is piping hot.

We were so engross eating those prawns that we have forgotten to

take photo of the prawns meat.

Well, sometimes we can't have everything.
As long as we have enjoyed it, will be good enough.

I am submitting this post to Little Thumbs Up "Prawn" event organized by

Zoe From Bake For Happy Kids, Doreen From My Little Favourite DIY and

hosted by Moon From Food Playground.

By now, the whole world knows about the Malaysia Airlines MH370

was missing while flying from Kuala Lumpur to Beijing.

Lets us all pray for the safe return of the MH370.

Golden Stuffed Prawns Mushrooms with Broccoli

Golden  Stuffed Prawns Mushrooms

with Broccoli

My boss gave me a lot of prawns and I made this with some of them.  

My family gave me thumbs up.  Yipee!

You don't have to wait for big occasion to make this dish because

with the availability of those ingredients all year round, 

you can make it anytime of the day for lunch or dinner.

 One small size of carrot (wash, clean, peel and chop finely)

15 Big Size Prawns (shelled, wash and mince finely. I use food processor)

12 Dried Big Mushrooms (soak with water until soften and squeeze out the water)

1/2 tablespoon of corn flour.

1 teaspoon of salt and pepper.

 Mix the prawns paste with chopped carrot and season with salt and pepper

and mix thoroughly or until the paste became gooey.

 Flour the back of the mushroom with corn flour and 

stuffed the mushroom with the prawns paste.

 Round the top with spoon.

 Arrange on the plate and steam for 10 minutes or until done.

 While waiting for the stuffed mushrooms to be steamed.

 Boil the broccoli with salt water until cooked.

When the broccoli is cooked, arrange nicely with the cooked stuffed mushrooms.

To make the sauce, heat up the wok with 1 cup of stock or water, 

4 tablespoons of oyster sauce cooking and thicken with corn flour and 

pour onto the serving plate.

Now you have a yummy, delicious, mouth watering home cook dish.

I am submitting this post to Little Thumbs Up "Prawn" event organized by
Zoe From Bake For Happy Kids, Doreen From My Little Favourite DIY and
hosted by Moon From Food Playground.

Salted Shredded Chicken

Salted Shredded Chicken 

 My mother loves to cook this dish to add into the porridge.

Normally she will cook this on Friday together with 

some Fried Noodle or Fried Rice Vermicelli for our dinner.

In fact, it is very easy to cook for those 1st timer and for experience

cook, it will be easy as 123.  If you feel like wanting to eat porridge,

why not try cooking this dish.

 2 pieces of Thighs (clean and cut away the fat)

 Add in the fine Salt and rub the thighs with fine salt

until well coated.  It was around 2 tablespoons of

find salt that I added.  If you find it is not enough,

by all means, add more.

 Look like this when well coated with fine salt.

 Once the pot of water is boiling, steam the thighs.

 To test whether it is cooked, try using a chopstick and 

poke into the thigh, if you see clear water running out and 

not blood, then it is cooked.  Switch off the fire.

 Take out and let it cool before shredding it into pieces.

If you shred into big pieces, you can use a knife by cutting 

into desired sizes.  Left over bones can be stored into 

freezer to make chicken stock.

Salted Shredded Chicken

Quote : “Happiness is not something ready made. It comes from your own actions.” 

by Dalai Lama XIV

Steamed Tofu With Fish Paste

Steamed Tofu (Bean Curd) With Fish Paste

Eating tofu (bean curd) is good for health.  The taste is bland but if mixed 

together with other ingredients sauce, it will be a delicious healthy dish.

If you want more details on tofu (literally mean bean curd),

please click here.

This recipe was passed down from my maternal grandmother 

to my mother, my mother to me and now to my children.

As said before, my mother is 76 years old and this recipe from

my maternal grandmother, so this dish will be more than 100 years old?

According to my mother, this dish is a "poor man food", to me it is

not "poor man food" because the pre-made fish paste bought 

from the wet market is not that cheap lor.  As usual, my daughter

is my quality controller and gave me a thumbs up but she prefer

the fish meat to be medium size chunky instead of mashed finely.

I love to eat it only with hot piping rice, just mix it with my rice 

and eat it straight away.  

3 pieces of soft tofu.

230g of fish paste (you can get it from wet market fish monger).

 Mash the three tofu to finely or chunky (all depends to your preference).

 Then, add in the fish paste.

 Mash it until finely or chunky (all depends to your preference).

Lastly, pour in one tablespoon of cooking oil, some dash of salt and pepper.

Note  : When we bought the pre-made fish paste, the fish monger has

already put salt into it, so remember to be cautious when you are

adding salt.

 Pour into a plate and level the top with the back of the spoon evenly.

Steam at high fire for 15 minutes or less (depends on your quantity

and fire).

 Once cooked, turn off the fire and scoop away all the water on top of the

tofu/fish paste.

 Sprinkle the top with dash of black pepper, soya sauce, fried shallot,

oil from the fried shallot and spring onion.

Lovely to see, smell and delicious to eat.

Once eaten, considered sold the recipe to you....LOL

I am submitting this post to Little Thumbs Up "Soya Beans" event

organized by Zoe from Bake For Happy Kids and 

Doreen from My Little Favourite DIY

and hosted by Mich from Piece of Cake.

Have a happy weekend.