Fried Banana Balls

Another dish which brings back sweet memories for mum. A snacks where she likes to buy for her siblings during her teenage years. During that time, mum juzt stepped out into the society to work and earning her 1st few wages. At that time, as economic wasn't that good, she has ti think twice b4 buying anything.
The banana balls is cheap and good and huge portion as well. Hence, she loves buying these to share with uncles.

Ingredients;
3 ripe bananas, mashed
Self raising flour
Bicarbonate soda
Sugar
Vanilla essence
Oil for deep frying

Method;
-Mix bananas with sugar, slowly fold in sifted dry ingredients.
-Add 1drop of vanilla essence to enhance the flavour.
-Let batter sit for an hour.
-Drop tablespoonful of batter into hot oil, deep fried till golden brown.
-Enjoy!

Yong's Teochew Kueh

Yong's, the famous shop that sells Teochew kueh along upper serangoon road. It is always packed with people whenever i walked pass every morning. Haven had a chance to eat their kueh and since there was not much of a Q the other day, decided to have it 2 days in a row.

Yong's Teochew kueh, here i come!

The famous soon kueh! yummy~licious... Thin springy skin with generous fillings.

Another of my favourite~Png Kueh. Seldom come across white skin png kueh ba, every where we go is all pink colour png kueh.

Fatt Soon Kuah

I been craving for soon kueh recently the crave increased after Sammi told me she had it for breakfast the other day. I'm the kind who can't resist temptations especially when it comes to food. Thus, decided to try it out.

I can choose to have a mixture of the assorted kueh rather than onli soon kueh. Here's my assortment and the soon kuehs are relatively small, pathetic fillings but the texture of the skin is Q and smooth.

This is how Fatt Soon Kueh brand looks like, think i haven had enough of my soon kueh craze. :-P I will definately go in search for more...

初一 's Lunch

Guess I got to implement a weight loss diet immediately after CNY. Been eating quite alot these 2 days. No wonder people tends to say it is either you fall sick or grow fat during festive seasons. Remember to drink more herbal tea to prevent sore throat from eating new year goodies.

Golden pumpkin omelet pancake with spicy sweet sauce

Another traditional way of fried pumpkin kueh.

Snow fungus with ginkgo, longan and red dates. Something new to symbolise sweet reunion.

Pan Fried Yam Kueh

Mum steamed so yam kueh while i was away in HongKong last week. Since i've yet had a chance to eat, mum kept them in the freezer for mi. I decided to pan fry some for our lunch today. I'm in for a big treat as mum knows i love lots & lots of mushrooms, the yam kueh was full of shrooms. I'm loving it!

Ingredients;
Frozen yam kueh
Beaten egg
Oil for pan frying
Chopped scallions
Roasted sesame seeds

Sauce;
Hei bee hiam
Hoisin sauce
Dark soy sauce
Water

Method;
-Cut yam kueh into slices, dipped into beaten egg.
-In an oiled frying pan, pan fried till golden brown on both sides.
-Mix the sauces together.
-Serve yam kueh with sauce & garnishes.
-Enjoy!

Our delicious lunch, so dim sum style! haha...

Ah Mah's Soon Kueh

Dad's client went all the way to Bukit Merah & bought him a box of the famous Ah Mah's Soon Kueh. It's not cheap though, $1.30 for a piece of soon kueh where the market rate for soon kueh onli cost $0.80. Hmm... better wait till i savour den give my comments.

Erm...tt's not the bulls' eye. Pls dun be mistaken. But from far it seems like rite? keke....

It's actually Soon Kueh.

All the way from Bukit Merah. Lovely!

Look at the generous fillings underneath the thin layer of skin.

翡翠糯米卷

I been thinking about making a special dish with glutinous rice when i was on my way to work in the morning. To my surprise, when i reach home at nite, mum cooked some savoury glutinous rice. I saved a portion for the next day to make a snack out of it.

Ingredients;
4 portion rice flour
2 portion glutinous rice flour
2 portion tapioca starch
Pinch of salt
Some warm water
2 drops pandan essence
Some oil for rubbing dough
Some precoo9ked savoury glutinous rice as fillings
Roasted nuts & roasted sesame seeds

Method;
-Prepare dough by mixing the 1st 6 ingredients together, rub with some oil.
-Wrap with fillings, roll into elogated shape.
-Brush with some oil, steam on high heat for 15mins.
-Serve with sauce, nuts and sesame seeds.
-Enjoy!

Close uo pic to make all my reader drool. haha...

Pan Fried Tapioca Kueh

MERRY CHRISTMAS to all readers. Wishing all of you & your families a blessed christmas.

I was thinking of baking some christmas treats but since i juz came back from grandma's house & she got mi lots of tapioca, i decided to make gd use of the tapioca, how about something green to do with tis festive season? All rite den, i decicded on my childhood favourite~tapioca kueh.
Still remembers that whenever there's a pasar malam around our area, i would pester mum to bring mi there to buy a few of my favourite tapioca kueh. Ooh....brings back sweet memories ya!

Ingredients;
2 medium size tapioca, bout 800g
120ml thick coconut milk
4 tbsp sugar
30ml water
2 drops pandan flavour essence
Oil for greasing pan

Method;
-Peel & grate tapioca.
-Stir in sugar, water pandan essence & coconut milk.
-Mix well & set aside.
-Brush some oil on a non-stick frying pan, scoop spoonful of mixture onto the pan.
-Pan fried over low flame till golden brown on each side.
-Serve immediately.
-Enjoy!

Pumpkin Kueh

Pumpkin reminds mi of halloween. Well, its not commonly celebrated over here in singapore, however pumpkin kuehs r popular here. I simply love it.
Be it steamed or pan fried, so long as there r pumpkin i'm ok.

Not everyone is a fan of pumpkin, as not many pple can accept the sweet taste of it.Dad is 1 of those pple who always oppose, especially when he sees them on the dining table. Haiz.....

Ingredients;
1/2 pumpkin
Pork belly
Dried mushroom, soak & slice
Dried shrimps, soak & drain
Rice flour
Stock/ water
Shallots, thinly sliced
Garlic, minced
Pinch of salt
Msg
Oil for frying

Method;
-Remove seeds & skin of pumpkin, grate & set aside.
-Fry shallots till golden browned, drained.
-Fry garlic & dried shrimp till fragrant, add mushroom & pork belly.
-Add pumpkin, seasonings & some stock.
-Mix rice flour & water together to form batter.
-Pour batter into the ingredients, mix well & cook for bout 3 mins or until mixture becomes lumpy.
-Transfer mixture onto a greased tray.
-Steam on high heat till cook.
-Leave to cool, cut & serve with fried shallots.
-Enjoy!
Pan fried version of pumpkin kueh. Crispy & fragrant on the outside, moist & soft inside. Yummy....

Mee Sua Kueh

Came across a mee sua kueh recipe on a food blog sometimes back. As there were plenty of muar mee sua at home, i decided to cook mee sua kueh after modifying the ingredients.

Original recipe calls for prawns, chicken meat. However, as i'm a "yam kueh freak", i decided to replace to the ingredients which i normally use for yam kueh.
Enhancing the flavour by adding a touch of oyester sauce to it.The end product turns out great! I'm gonna make more of these for granny next week. Its gonna surprise her! :-P

Ingredients;
3½ bundles dried mee sua
3 large dried mushroom, soak & diced
100g pork belly, strips
30g dried shrimps, soak & drained
2 clove garlic, minced
1 stalk green onions
Pinch of salt
½ tbsp oyster sauce
Fried shallots
Hot water/stock (mushroom water & dried shrimp water)
Oil for frying
Beaten eggs

Method;
-Wash & drain mee sua, set aside for later use.
-Fry garlic with 1 tbsp oil till lightly browned.
-Add pork belly, fry for 2 mins.
-Stir in dried shrimps & mushrooms.
-Pour in mushroom water & dried shrimp water.
-Season with salt & oyster sauce.
-Add in mee sua, pour in enough hot water to cover mee sua.
-Let mixture simmer for few mins, stir in green onions & fried shallots.
-Scoop mixture onto a greased 6” tray, steam on high heat for 5 mins.
-Let cool, chill in fridge to set.
-Cut into rectangle size, dipped into beaten eggs, pan fry till golden brown.
-Serve with sambal chili.
-Enjoy!

Tis is how it looks like after steaming. Well, gotto leave it to cool completely, leave in the fridge to set b4 cutting to pan fry ya!

Png Kueh (Glutinous Rice Kueh)

Mum cooked some 糯米饭 for dinner last nite & of well, the so called "some" is actually alot lo, so much tt we couldn't finish. Thus i decided to make some png kuehs & tt will be our for breakfast for today.
Lucky i have the necessary ingredients required & its reali simple. Within an hour's time i'm done (eh...tt includes steaming time for the kueh as well!keke...)

Ingredients;
100g rice flour
25g tapioca flour
2 tbsp wheat starch
Pinch of salt
Dash of blossom pink colouring
220ml hot water
Oil
糯米饭

Method;
-Sift all flours together, add salt & colouring.
-Pour in hot water & mix till dough form.
-Rub dough with some oil.
-Divide dough into 8 equal portion.
-Flatten each small dough & wrap with 糯米饭 & seal edges.
-Using a well greased png kueh mould, press dough into mould firmly.
-Hit sides of the mould against the table lightly & unmould png kuehs carefully.
-Continue until all kuehs are done.
-Place png kuehs on a greased plate & steam over high heat for 15-20mins or until done.
-Serve with sweet sauce & chili sauce.
-Enjoy!

Dried Shrimp Kueh

Apart from the cakes, cookies which we normally had with cooffee as tea-break,dried shrimp kueh makes a good warm afternoon snacks.
I had enough of ba changs for the past few days, other than those we wrapped on our own, as usual my company will give mi a box of changs, plus those which dad's fren gave..........oh gosh,my breakfast, dinner are all ba changs! haha....I feels like eating kueh instead, hmm...at least something for a change.

Ingredients;
90g rice flour
10g tapioca flour
50g dried shrimps, soak & minced
1 stalk spring onions, chopped
Pinch of salt
Dash of pepper
Fried shallots
180ml water
150ml hot water

Method,
-Sift both flours, add salt & pepper.
-Make a well in the center, stir in water.
-Add dried shrimps, spring onions & fried shallots.
-Stir well & add hot water.
-Pour batter into a well greased pan & steamed till cooked.
-Let cool, cut into serving size.
-Mixed 1 tbsp hoisin sauce with ½ tbsp chili paste, add 1 tbsp hot water & mix well.
-Drizzle sauce over kueh, sprinkle some roasted sesame seeds & fried shallots over.
-Enjoy!
This is how the batter looks like b4 steaming. Give it a good stir juz b4 steaming.

Chwee Kueh

I was on leave for today & tomolo. 1 thing about mi being at home is tt i tends to cook & eat at different time of the day. Kitchen is the onli place where i will keep walking into. Haiz...mum keeps nagging at mi for being hyperactive in cooking. haha....

To satsify my crave for chwee kueh, i got all the ingredients ready & within 1 hr's time, i'm already happily eating my chwee kueh with home-made rojak flower sambal chili paste. yummy....

Ingredients;
180g rice flour
20g cornflour
5g wheat starch
300ml water
500ml boiling water
¼ tsp salt
30ml corn oil
Cai po
2 clove garlic, minced
1 tsp sugar
Lard
Oil for greasing

Method:
Kueh;
-Mix all the flour together with, add 300ml water & mix well.
-Add boiling water & oil, stir the batter till well blended.
-Pour batter into greased mould & steam for 12 mins till cooked.
-Serve with cai po & rojak flower sambal chili paste.
-Enjoy!

Cai po;
-Soak cai po in water for 5 mins, drained.
-Fry minced garlic in lard till fragrant.
-Add cai po, continue to fry till dry & lightly brown.
-Stir in sugar, set aside to serve with chwee kueh.

This heart-shaped chwee kueh is specially for Adam! Its upon his request that he wanna a very big heart! haha....Here u go Adam, hope u
enjoy it!

Tapioca Kueh

Granny gave our family some raw tapioca.I made some tapioca kueh & gave my neighbours & colleges a sweet treat!

Ingredients,
1 medium size tapioca
5 inches pan x 2
3 tbsp castor sugar
1-2 drops pandan paste
1 tbsp thick coconut milk
3 tbsp brown sugar (orange colour sugar served in putu mayam)
200ml water

Grated coconut with pinch of salt

Method;
-Grate tapioca, divide into 2 pans.
-For pandan flavour, add coconut milk, castor sugar,pandan paste
-Stir in 100ml water slowly.
-For brown sugar flavour, add in brown sugar, stir in water slowly.
-Steam both pans on high heat till cooked, when inserted wooden chopstick comes out clean.
-Cool completely, cut into small pieces, roll onto grated coconut.
-Enjoy!

Mua Chee

Was telling Adam this morning that i might make mua chee for him & becoz of this casual remarks, he been bugging (hmm... can say its gentle reminders) me whole morning.
Since i cancelled my shopping appt with my fren, decided to make some yummy treats for my family.

Ingredients;
300g glutinous flour
420ml water
220g peanut powder
30g roasted sesame seeds
3 tbsp brown sugar
3 tbsp shallots oil
1 tbsp fried shallots
1 tbsp castor sugar

Method;
-Dissolve glutinous flour in 420ml water
-Add 3 tbsp oil to mixture
-Strain mixture onto greased pan
-Steam for 35-40 mins
-While waiting, prepare mixture for coating
-Mix peanut powder, sesame seeds & brown sugar together, set aside for later use
-When steamed mixture is done, remove & stir well
-Sprinkle with fried shallots & 1 tbsp of castor sugar, mix well
-Nib dough into small bite pieces, roll onto peanut mixture
-Enjoy!

Yam Kueh

Another of my mum's specialities -Yam kueh. This recipe was actually passed down by my granny.

I still remember when i was young, granny would make this dish,but i couldn't eat alot as her version contains too much pepper.
So my mum modified the recipe a little.Hence, becomes my favourite dish

The method of making is alomost the same as radish cake or pumpkin cake. But u gotto deep fried the yam chuncks 1st b4 steaming.

Ondeh Ondeh

I've always love this nonya kueh ondeh ondeh.Used to make the pandan flavour,but since there were plenty of sweet potatoes lying in the kitchen,i decided to make sweet potato ondeh ondeh.

Simple steps to prepare this kueh;
500g sweet potatoes
200g glutinous rice flour
1 tbsp caster sugar
200g grated coconut
2 tbsp brown sugar
Some pandan leaves
Extra grated coconut with pinch of salt

Method;
-Steamed & mash sweet potatoes
-Mix glutinous rice flour, sweet potatoes & sugar.
-Knead into dough
-Wrap small portion with fillings, roll into balls of 1”size
-Boil a pot of water with pandan leaves, add in ondeh ondeh to cook
-When floated on surface of water, remove & coat with coconut shavings
-Enjoy!

白糖糕 Pak Tong Kao

白糖糕 brings back childhood memories. My mum used to buy them for my breakfast b4 my kindergarden class.Normally when i have the crave, i would juz tell my mum i wan the white white cake. U noe, that was when young, where i dun even noe wat izzit call. haha....

白糖糕 comes in 2 different colour. I would prefer the wans with brown sugar.So does my family. I didnt noe that my grandma loves to eat 白糖糕 until i gave her some.

Ingredients;
280g rice flour
250g brown sugar
600ml water
3 pandan leaves, knotted
1 tsp dried yeast
1/2 tsp salt
1/2 tbsp corn oil

Method;
-Add 300ml water to the rice flour and mix well
-Boil sugar with 300ml water, salt and pandan leaves
-When boiling, pour syrup into rice flour mixture, stir well and strain mixture,set aside to cool
-Dissolve 1 tsp yeast in 2 tbsp lukewarm water and add to cooled rice mixture
-Stir well, cover and leave to leaven for 11/2 to 2 hours till small tiny bubbles appear
Grease and preheat a 30 cm round tray in steamer
-Add 1/2 tbsp oil to leavened mixture, stir well and pour into heated tray
-Steam for 20 minutes.

Pan Fried Radish Cake

Our family had fried radish cake for breakfast yesterday. I made steamed radish on sat evening, leave it to cool overnite & pan fried them the following day.

My mum prefer the steamed version as she said is soft & tasty. But i beg to differ. Unless its being drizzled with hoisin sauce, sprinkle with roasted sesame seeds & fried shallots. Haha....

My dad & brothers prefer pan fried radish cake served with sambal chilli.As there's a layer of crispyness outside, soft & tender inside. It makes a great supper for us when we were watching euro 2008 match between Portugal & Turkey.
Due to the excitement of euro 2008 season, i can't reali recall the exact recipe as i did the kueh based on agar~ration. keke.....

Bedok Chwee Kueh

Hi All,
Had a crave & purposely went to bedok hawker center to purchase our family all time favourite~~~Chwee Kueh

Yeah...i fell in love with their chwee kueh the very 1st time i ate them.

Its unlike those chwee kueh where i normally buys fm the coffeeshop near my house. This bedok chwee kueh doen't have a very strong flour taste, the texture is very light & springy.

And it goes perfectly well with their signature chai poi & sambal chilli with hei bee hiam.

1 word to describe---Fantastic