Fried Chao Tow Kuay, Mexican buns & Lontong

Fried Chao Tow Kuay (fried radish cake) for breakfast (I steamed the radish cake the day before using the same recipe from my previous blog but for this one - I just steamed it with radish.)


Cooked Lei Cha for dinner


Cooked Lei Cha for dinner (fried bean curd missing in the picture)


Baked Mexican buns


Baked Mexican buns


Cooked Lontong for dinner

Cabbage - cut in big slices
Turnip - thick long strip
Long bean - cut about same size as turnip
Fried tau kwa
Carrot
Shallot
garlic
Bamboe Lodeh vegetable stew paste
Tean's Gourmet Kari vegetable chilli paste
2 cups of coconut milk

Fry the shallot and garlic and then add in chilli paste and stew paste. Add in cabbage and water and simmer for a while. Then add in turnip, long bean and tau kwa. When vegetable soften add in coconut milk.


22-10-10: Ketupat for the lontong

Baked chicken curry puffs

19-10-10: Baked Chicken Curry Puffs (for the pastry I used the recipe from my chicken pie and it turned out well.)


19-10-10: Baked Chicken Curry Puffs


19-10-10: Baked Chicken Curry Puffs


19-10-10: Baked Chicken Curry Puffs

Pizza cups

16-10-10: Baked pizza cups

(recipe from my kitchen snippet)
For the dough:
1 packet/7 gram dry yeast
¾ cups of warm water
2 cups + 2 tbsp of bread flour
2 tbsp olive oil
1 tsp salt
2 tsp sugar

For filling I didn't follow her recipe I just used what I have in my kitchen.
chicken ham cut into small pieces
a small can of pineapple - cut into cubes
tomatoes - cut into cubes
red capsicum - cut into cubes
Mozzarella and parmesan cheese
pepper
tomato paste

Dissolve the yeast and sugar in the warm water. Let it stand about 10 minutes or until frothy.
In a large bowl combined the flour, olive oil and salt. Stir in the yeast mixture into the flour mixture. Knead it into smooth dough. (you might need to add another 2 tbsp of flour to it). Cover and let it rise to double in volume.
Get ready a muffin pan. Greased with some melted butter. In a working table, dust with some flour. Roll out the pizza dough and cut out the dough to fit into your muffin pan.
Fill it up with the fillings, and top it with cheese. Bake in a pre-heated 180C oven until the pizza cups are bubbly and brown. Garnish it with some basil. Let the pizza cups cool down a bit on the muffin pan before removing it.


16-10-10: Baked pizza cups


16-10-10: Baked pizza cups


16-10-10: Baked pizza cups


16-10-10: Baked pizza cups


16-10-10: Baked pizza cups


16-10-10: Baked pizza cups

Radish Kueh with chive, Roasted Pumpkin Quiche

14-10-10: Baked Roasted Pumpkin Quiche (recipe refer to the little teochew)


14-10-10: Baked Roasted Pumpkin Quiche


14-10-10: Baked Roasted Pumpkin Quiche


14-10-10: Baked Roasted Pumpkin Quiche


14-10-10: Baked Roasted Pumpkin Quiche


13-10-10:Home-made radish kueh with chive - panfried it.

1 medium radish - grated
1 bundle of chive or koo chye - cut it to about 1cm
200g rice flour
salt
dried shrimp - blend it and fry it with garlic
pepper

Method:
Steam the grated radish with some water in it for about half an hour or until radish turns translucent. Remove cover and allow to cool.

Combine rice flour, salt and about 250ml or more hot water. Mix well to combine.

Add the fried dried shrimp and radish to rice flour .Add salt and pepper. Add in the chive or koo chye. Stir and mix before pouring into a container for steaming.

Steam on high for 40 mins. Leave it until completely cool (best overnight in the refrigerator), so that the radish cake firms up. Panfried it when want to eat.



13-10-10:Home-made radish kueh with chive - panfried


13-10-10:Home-made radish kueh with chive - panfried


13-10-10:Home-made radish kueh with chive - panfried


13-10-10:Home-made radish kueh with chive

Tom Yum Soup and Fried Egg Salad (Yum Khai Daw)

Fried Egg Salad (Yum Khai Daw)

4 eggs
1 large tomato, sliced
1 green mango sliced (or cucumber)
1/2 red onion, sliced
1 cup of coriander leaves
3 cloves of garlic, chopped
3 to 5 chillies cut in slices

for the dressing
3 tbs of fish sauce
2 tbs of palm sugar (2 small pieces)
juice of one lime

Put the palm sugar and fish sauce together(or heat up in the microwave and let it disolve). Then add in the chopped garlic, chilies and lime juice.

Fry the eggs with oil (put more oil), while frying use the ladle to put some hot oil over the top of the eggs.
Cut eggs into quarters, place everything in a large plate and pour the dressing over. Mix well. (optional add peanut or pine nut)


Tom Yum Soup

chicken stock - 2 cups (500 ml)
1 Fresh lemongrass
Galangal - a small piece
Kaffir Lime Leaves - 2-3 (cut into sliver)
Nam Prik Pao (Thai roasted chilli paste-I used Measri brand) - 1-2 tsp (depends on how hot your brand of paste is)
3-5 chillies
Fish sauce - 2 tbsp
Lime juice - 1 medium lime
red Onion - 1/4 of a medium onion (sliced)
Sugar - 1/2 tsp
Coriander leaves - 4 tbsp
Boneless chicken breast - 50 gm (chopped)
Straw mushrooms (or regular button mushrooms) - 4 (sliced)
Spring/Green onions - 3 tbsp (sliced thin)
4 Prawns (optional)

For the lemongrass, use only the bottom white part (about 6 inches) and discard the woody grass part of it. With the flat side of a cleaver or a heavy object, pound and bruise the lemongrass so it releases the flavour. Cut into 2 inch segments.

Put lemongrass, galangal, fish sauce and stock into a pot and bring to a simmer. Cover and simmer for another 15 minutes.

Uncover the pot and add the Kaffir lime leaves, chilies, onion, sugar and chicken pieces.

Simmer for 2-3 minutes, then add Nam Prik Pao and mushrooms. Simmer for yet another 2 minutes. Now add the spring onions and let it simmer for 30 seconds.
(optional add prawns with the spring onions)
Turn off the heat, add lime juice and garnish with coriander leaves. Test for saltiness and sourness. If required, adjust with more fish sauce (salt) and lime juice (sour).