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Yam is available throughout the year. There are many species of yam. Choose yam that are firm and do not have any cracks, bruises or soft. It should be stored in a cool, dark and well ventilated place. Do not store it in plastic containers or bags. It should be place in an open space.


Ingredients:



Thai Rice Flour - 16 oz

Authentic Foods Tapioca Flour


Dried shrimp - 3 oz




250g yam (skinned, diced, or shredded)

125 g rice flour

1 tbsp tapioca flour

250 ml water

30 g dried shrimps (soaked, chopped)

2 tbsp cooking oil

Seasoning:
1 tsp salt
1 tsp sesame oil (optional)
1 tsp pepper
1/2 tsp five-spice powder (optional)

Garnishing:
1 stalk  spring onions (diced)
2 fresh red chillies (diced)
Fried shallot crisps

Method:

1. Mix rice flour and tapioca flour with 250 ml water. Strain mixture and set aside for 15 minutes.

2. Heat 2 tbsp oil in wok, fry the sliced shallots until golden brown. Remove and set aside for garnishing.

3. In the same oil, stir-fry the chopped dried shrimps until aromatic. Remove half of it for garnishing.

4. Add in the shredded yam, seasoning and the flour mixture. Keep on stirring until mixture becomes thick. Pour the thick batter into a greased  steaming tray. .




5. Steam mixture over high heat for 30 minutes or until cooked.

6. Whilst still hot, spread remaining fried dried shrimps on top. Garnish with chopped spring onions,chillies and fried shallot crisps.

7. When cold, cut into serving pieces and serve with chili sauce.
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One of my favourite cake is this traditional Chinese steamed cake. It is not as sweet as other local cakes. I have tried several times to make sure the recipe is a success.

Ingredients:
125 g rice flour
1 tbsp cornflour
100 g sugar
250 ml water
1 tbsp fresh yeast
1/4 tsp salt
1/2 tsp alkaline water

Method:

1. Add 150 ml water to the rice flour with cornflour and mix well. Leave the thick mixture aside while preparing the syrup.

2. To prepare the syrup, boil sugar with 100 ml water and salt. When boiling, pour the syrup into rice flour mixture. Stir well and leave aside to cool. Add 1/2 a teaspoon of alkaline water to the mixture.

3. Dissolve 1 tbsp fresh yeast in 2 tbsp of lukewarm water. Add a teaspoon of flour to the mixture to make sure the yeast rises properly. Stir well, cover and let the mixture rise until small tiny bubbles appear. It will take about 20 minutes depending on the weather. It will rise faster in warm weather.

4. Add the yeast mixture to the flour mixture. Let it rise again. It will take about 1/2 an hour. When the mixture rises it is ready to be steamed. Pour the mixture into a greased tin.

5. Add the mixture into the steamer. Steam for about 20 minutes. The cake is cooked when it is firm when touch.

Note: If instant yeast is used, use only 1 teaspoon of it. Let the yeast to rise first before adding to the flour mixture. This will ensure that your cake will rise and the yeast is fresh. Do not used expired yeast.
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Century egg is a Chinese delicacy and is made from either duck or chicken eggs. They are preserved for about 30 days in a solution.The egg white is dark brown in colour and the egg yolk is dark green in colour. It has a strong smell of ammonia and sulfur. Some people just eat the eggs with pickled ginger.
Spinach is also good for the health. It is low in calorie and high in vitamins and minerals. It is a healthy balanced diet.

Ingredients:

5-6 stalks young spinach
2 century eggs
2 cloves garlic
1 tsp anchovy stock


Method:
1. Clean young spinach and pluck the young leaves and stems.
2. Wash and drain them well.
3. Peel 2 century eggs and cut into quarters.
4. Heat up a pot of boiling water and blanch the spinach for a few minutes.
5. Drain the spinach with a sieve.
6. Heat up a wok with 2 tablespoons of oil.
7. Fry chopped garlic until fragrant. Put in the spinach, century eggs and anchovy stock with 1/4 cup water. Mix well for a few minutes.
8. Serve on a plate.
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Pumpkin cake is similar to the Chinese yam cake. The different is the colour and taste. It can be served for breakfast or during tea time. Usually the cake is served with chili sauce. It is light and yet delicious.


Ingredients:





Thai Rice Flour - 16 oz

MORTON TABLE SALT


Dynasty Chinese Five Spice Powder

 
Pure Wesson Vegetable Oil - 1.25 gal


Dried shrimp - 3 oz

 
 

Shiitake Mushrooms Caps 16 oz.
 

150 g pumpkin
1 cup rice flour
1 cup water
1 tsp salt
1/2 tsp 5 spice powder (optional)
2 tbsp oil
2 tbsp dried prawns (blend till fine)
1 big mushrooms ( cut into small cubes)

Garnishing:
red chillies (Chopped till fine)
fried sliced onions

Method:
1. Clean pumpkin skin and cut into cubes or shred it finely.





2. Mix rice flour with water. Add 1 teaspoon salt. Heat up 2 tablespoons of oil and fry dried prawns with mushrooms. When it is fragrant, mix  all the ingredients together and stir thoroughly till the mixture thickens slightly.Transfer the mixture into a tray.



3. Heat up a steamer. When the water is boiling, put the tray in the steamer.
4. Cover the steamer and steam for 40 minutes. The cake is cooked when it is firm.
5. When cooked, sprinkle some fried onions and red chillies on top of the steamed cake.
6. Cool the cake before cutting into diamond shape.

Note: This steamed pumpkin cake can be served with chili sauce. Let it cooled down before cutting into diamond shape.

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Omelet is done by beating a few eggs and frying them in a frying pan. Other ingredients are added to the eggs for better taste and more nutritious.The ingredients added should be cut into small pieces so that they will be cooked once the eggs are done.

Ingredients:
3-4 eggs
3 long beans
a few strands glass noodles(soh hoon)
2 pieces mushrooms
5 pieces prawns
a dash of pepper
1/2 tsp salt

Method:
1. Soak mushrooms and glass noodles till soft.
2. Cut the mushrooms and prawns into dice. Cut the glass noodles into shorter strands.

3.Slice the long beans thinly.
4. Beat the eggs in a bowl.

5. Mix all the prepared ingredients in a bowl with the beaten eggs.
6. Mix salt and pepper.
.
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Sweet potato leaves can be eaten. The young shoots are plucked and can be eaten raw or cooked. It can be boiled, fried or just taken raw. The young leaves can be cooked into many dishes. Some of the dishes are lemak, curry and  stir-fry with sambal belacan.
It is easy to plant  sweet potato. Usually they are planted from cuttings. Just take the stem from the plant with some shoots left and plant it on the ground. The soil should be sandy for it to grow well. If the cuttings cannot be obtainable, the sweet potato tubers can also be used to plant. Just take the old tubers with shoots. Put in on the ground or pots to grow it.
The leaves contains a lot of vitamin A, B and C.

Ingredients:

 
Thai Chili Fresh 14 Oz
Pantainorasingh brand Thai Shrimp Paste - 13 oz

a few bunches sweet potato leaves
3 fresh chillies
1 cm belacan (shrimp paste)
1/2 tsp salt

Method:
1. Wash and pluck sweet potato leaves
2. Pound the chillies with belacan till fine to make sambal belacan.
3. Heat up a wok.When hot, fry the pounded chillies and stir-fry the vegetables for a few minutes.
4. Add some seasoning for better taste.