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Tuesday, 28 February 2012

Hakka Style Steamed Yam And Pork Belly

I think many people very scared to eat this because it look fat.It is my favorite.The skin is the best part.hehe..This recipe is from grandfather.Lucky my mother have learn from him.If not today i can't have this homemade steamed yam and pork belly.The one bought at restaurant not so traditional.Some they using grilled pork.Every year after Chinese New Year my mother will make this because it time to harvest the yam.

The yam we plant and the yam we bought at wet market it taste different.The yam we plant  taste more 'yam' ( like yam essence).This year we only harvest about 1kg of yam.You can see my yam tree here.Beside we use it to make steamed yam and pork belly,we also use it for fry nian gao.Here is the different of yam we plant and bought from market :
Can you see the different?

500g pork belly (with skin)
500g yam
1tbsp light soy sauce
1tsp dark soy sauce
some water

2tbsp garlic (sliced)
1tbsp ginger (sliced)
3 pieces preserved red beancurd
5-6 star anises (crushed)
5-6 parsley root
2tbsp taucu
3tbsp sugar
1tbsp light soy sauce
1tbsp Chinese wine (Shaoxing wine)
some oil

Cook pork belly in the water for 20 minutes,remove and soak in the cold water.Dish out and pat-dry,prick holes over the pork skin.Rup pork skin with light soy sauce and dark soy sauce.Deep fry in the hot oil over high heat until golden brown.Remove from heat,soak in the ice water.Drain well.Cut into thick slices.
Peel yam and cut into slices as thick as pork belly pieces.Deep fry in hot oil until golden brown.Drain well.
Heat up a wok and put oil and all the seasoning.Then put some water and let it simmer for 5 minutes.

Put back the sliced pork belly in the seasoning mixture and let it simmer for 20 mintures.

Dish out the pork belly from sauce mixture.Arrange pork belly and yam in a bowl.(i using rice bowl).Top with the remaining sauce.Steam in the boiling water over high heat for 30-40 minutes.

Serve hot.

Vanilla Macaron with Cranberry Compote Cream

This is my 4th time make macaron.This last 2 time very success.The 1st and 2nd time is fail.When the 2nd time also fail,i told my friend that i don't want to make macaron anymore.I feel so sad about it.I want to go for the macaron class.But the bakery shop lady say they don't have macaron class because not all people like macaron.Why?Because macaron is a very very sweet thing.Normally Chinese won't like it.Too sweet.My mother also don't like it.But i love to make.It look very nice.I love to look at the macaroon.When i see my macaroon got leg,i so happy.Yes.....i success.
Why i want to try the 3th time?I was a person who not easily discouraged in cooking and baking.So,i look for more recipe and tips.Then i search and search at many blog.Finally i choose Wendy recipe.I believe it because i have try many recipe from Wendy blog.

The black spot is vanilla seed.I love it.Look so nice.The colour of the cream so sweet..I so happy when i look at my macaron.

Here is the recipe :

Recipe source:Wendyinkk

 Almond mixture
100gm almond meal
100gm icing sugar
37gm egg white (from 1 Grade A egg)
1 vanilla pod
Small pinch of salt

37gm egg white (from 1 Grade A egg)
100gm sugar
25gm water

Almond mixture
  1. Sift almond meal with icing sugar.
  2. Mix almond mixture with egg white,vanilla seed and salt. Set aside.
  1. Cook sugar and water.
  2. When the syrup reaches 105'c.Beat egg white until medium peaks.
  3. When the syrup reaches 118'c,pour the syrup into the egg white with beaters running on low speed.
  4. Beat meringue until stiff and glossy.
  5. Stir 1/3 of meringue into almond mixture.
  6. Pour almond mixture into meringue and fold ( remember don't stir it) The batter must look like cake batter.
  7. Put the batter into a piping bag.Pipe dollops of batter onto a lined baking tray.( must use non-stick paper)
  8. Bake in the prepared oven at 150'c for 14-15 min.
  9. Peel the macaroon from the paper and let cool on the rack.
  10. Place 1tsp of cranberry compote cream on the macaron and top with another macaroon.
  11. Place covered air tight and keep in fridge overnight before serve.
Cranberry Compote Cream

50g fresh cranberries
1tbsp sugar
100ml whipping cream
some water

  1. Put cranberry,sugar and water in a pot.Cook in a low heat until the cranberry juice ooze out.Let it cool.
  2. Beat whipping cream until peak and mix the cranberry compote.

Thursday, 23 February 2012

Mulberry Muffin

This time i try to use mulberry to make muffin.I modified it from blueberry muffin.I will go to Jusco and buy more mulberry.I want to try the difference way to eat this mulberry.

2 eggs ( gred A )
120g sugar
50ml melted unsalted butter
180ml milk
1/2tsp vanilla essence
180g plain flour
3tsp baking powder
a pinch of salt
50g mulberry

  1. Mix eggs,sugar,melted butter,milk and vanilla essence in a mixing bowl.
  2. Sift in flour,baking powder,salt and stir well.Gently fold the mulberry into the batter.
  3. Spoon mixtures into paper cup until 3/4 full.Bake in a preheated oven at 180'c for 20-30 minutes.

Tuesday, 21 February 2012

Mulberry Fruit & Traditional Mulberribs Fatt Koh

Maybe some people don't know how mulberry fruit look like.This is how mulberry fruit look like.This berry can plan in Malaysia.The leaves can use for medicine.You can buy the dry leaves at chinese medicine shop.Normally they using the leaves to make mulberry leaves tea.It  believed that the mulberry leaves tea can lower cholesterol level and high blood pressure.You can read the nutrition and health benefit here.
The fruit is a bit hard to find.I bought this mulberry fruit at jusco.The leaf i pick from my neighbor garden.His mulberry tree don't have fruit.I have try to plan but fail.
This fruit taste sour.Mature fruit will taste better.You can use the fruit to do baking and jam.I use it to make fatt koh. 

Here is the recipe :

recipe source : Prosperity Fatt Koh by Y3K

70g cold,cooked rice
1/4tsp sweet,flat wine yeast,milled to powder form(can bought from chinese medicine shop)

125g rice flour
80g caster sugar
140ml water
40g mulberry - rinsed,diced,mashed)

1/2tsp unflavoured Eno

20g mulberry - rinsed,chopped

  1. Combine ingredient ( A ) into bowl,mix well.Clingwrap,proof for 24 hours.
  2. After 24 hours,combine ingredient ( B ),add into no.( 1 ),mix well.Clingwrap,proof for another 12 hours.
  3. After 12 hours strain,use a spatula to scrape out smooth batter.
  4. Add in ingredient ( C ),mix well.
  5. Spoon into prepared mould.
  6. Scatter ingredient ( D ) on top.Stream over high heat for 20 minutes.

Monday, 20 February 2012


Crumpets....It is a English bread.Soft inside.It not bake inside the oven but pan-fry.I love it very much.You can serve it in many way.I love to eat with butter and honey.Taste so yummy.......

I also serve it with my big breakfast.I think it not call breakfast,it brunch.Because once i finish cooking it already 11am.I using 2 hours to prepared this big brunch.Hahaha....Look yummy,right?

 Can serve with smoke salmon.Taste good too.This is my tea time snack.

recipe source :Daily Delicious

250ml milk
200g plain flour
1tsp yeast
1tsp sugar
1/2tsp salt
vegetable for frying


Mix together all the ingredients in a large bowl.Cover and leave to double in volume.For about 30 minutes.

Put a large frying pan over a moderate heat.Add some vegetable oil and place a greased pan rings in the pan.
Spoon the crumpet mixture into the rings.
Allow the underside to cook slowly.

 Repeat with the remaining mixture.

Then serve it.

Tuesday, 14 February 2012

Simple Cream Puff-For 2012 Valentine's Day

Today is Valentine's day.I thinking what i can make from this Valentine's Day.Something that feel romantic and sweet.Every people sure got one food they feel romantic.Some will say strawberry,some will say passionfruit because love sometime will sweet and sour.
Suddenly my mind came out this.........CREAM PUFF....Why?Because for my it is romantic and sweet.Once you bite,the sweet cream will melt inside your you love one give you a surprise,your heart will feel sweet and melted.Have you feel that before?I think sure you have.
So,what is your romantic food?
Ok....cream puff...i want to make cream puff for this Valentine's Day.I go look for the recipe book.I know i have a recipe book that teach simple cream puff.I found the book and I go to my kitchen and see i got enough ingredients or not.I have enough ingredients.I can start make my romantic cream puff.

Ingredients for the puff
  • Place water,butter and salt in a pan over medium heat,bring just to boil and remover from heat.

  • Add in flour until well combined.Return to heat and stir mixture no longer stick to the side of the pan.
  • Remove from heat and beat in egg,one at a time.beat until smooth and glossy.
  • Pour into piping bag,pipe on to buttered baking pan.Bake at 180'c for 35 minutes. 

Vanilla Cream

2 eggs
2tbsp sugar
2 tsp flour
125ml milk

1/4tsp vanilla essence

  • Place A in a bowl.whisk until thick and light.Add in B and continue whisking until smooth.
  • Boil C until just boil,add into ess mixture and whisk until smooth.
  • Sieve and cook over medium heat until thick.Stir in vanilla essence.
  • Cover with greaseproof paper,let cool.
  • Pipe vanilla cream inside the puff.
  • Serve warm or cool.

I freeze it,so the cream look like ice-cream.It taste like ice-cream too.
I also serve with vanilla ice-cream and kumquat jam.The kumquat jam recipe is from Wendy.