Mobo Tofu with minced Chicken Recipe

Mobo Tofu with minced chicken

Mobo Tofu with minced Chicken Recipe

The dish is my daughter’s favourite.

I am writing this recipe mainly for you, my darling girl!

Check it out and do your own cooking in future.

Ingredients

Ingredients

200 gm minced chicken (season with salt and pepper)

1 red onions (chopped)

1 box of silken tofu

1 box of Chinese Mabo Tofu Sauce

2 tbsp vegetable oil

1 spring onions (chopped)

Procedure

Heat wok or frying pan.

Add 2 tbsp oil. Once oil is hot, add onions. Fry till fragrant.

Add chicken. Stir fry chicken over high heat until brown all over. (Pic 1)

Add sauce. (Pic 2)

Mix all the ingredients together.

Lastly add silken tofu. Stir fry for 2 minutes over high heat. (Pic 3)

Dish on serving plate and garnish with chopped spring onions.

Serve hot with rice.

Pic 1

Pic 2

Pic 3

Prawns and Pineapple Sambal Recipe

Prawns and Pineapple Sambal

Prawns and Pineapple Creamy Coconut with Chilli Recipe

The dish is aromatic and appetising.

Ingredients

½ kg medium size prawns (devined)

1 red onions

3 fresh red chillies

½ inch of fresh turmeric

1 stalk lemon grass – roughly pounded

1/3 cup coconut cream

½ pineapple (cut into pieces)

1 cup water

1 piece dried tamarind (assam keping)

Salt to taste

½ anchovy cube - seasoning (optional)

Red onions, fresh red chillies and turmeric

Blended sambal paste, fresh pineapple with lemon grass and prawns

Procedure

Place onions, fresh chillies and turmeric in a food processor.

Blend the ingredients into paste.

Heat a wok or sauce pan. Add some oil. Saute the paste with lemon grass and dried tamarind piece.

Add water, pineapple and coconut cream. Let it boil.

Reduce to low heat and let it simmer till pineapple turn soft.

Add in prawns. Do not overcook otherwise it turns hard.

Add salt and seasoning to taste.

Remove and serve immediately.

Pandan pancakes with peanut filling

PANDAN PANCAKES WITH PEANUT FILLING RECIPE

Instead of the usual boring pancakes, I decided to add Pandan powder to the batter. This gives the aroma and fragrance to the pancakes. You can have it for breakfast or for tea. Allow me to share the following simple recipe :

Ingredients

1½ cup self raising flour

3 tbsp caster sugar

2 ½ cup milk or coconut milk

1 whole egg

1½ tsp pandan powder + 2 tsp water to make it into paste

[To purchase pure Pandan powder,

Check out the following website for more information :

http://tokpanjang.com/product/pandan-leaf-powder/ ]

 

Peanut filling

200 gm grounded roasted peanut

4 tbsp of caster sugar
(Mix together)

 

Procedure

1. In a large bowl, whisk flour and sugar. Set it aside.

2. In an electric mixer, beat egg and milk on high speed.

3. Change to low speed. Add flour mixture bit by bit into the mixer and mix well until combine.

4. Heat a frying pan over medium heat. Brush some butter on the surface.

5. Pour about ¼ cup of batter onto the pan for each standard sized pancake.

6. Cook until pancakes are golden brown, turning to cook second side when pancakes have bubbly surface.

7. Add some grounded roasted peanuts on top of one pancake and sandwich the peanuts with another cooked pancake.

8. Serve warm.

 

Sprinkle with Pandan powder

 

 

 

Steam Pandan Nine Layers Kueh

 

Steam Pandan Nine Layers Kueh

Layer Kueh (Kueh Lapis) is a traditional Nyonya Kueh and is also known as ‘Kuih Genggang’. This Kueh is easily available in Malaysia and Singapore.

I love the taste of Pandan and decided to incorporate Pandan into this Kueh.

Here’s the recipe :

Ingredients

300 gm rice flour

100 gm tapioca flour

300 gm caster sugar

500 ml water

5 Pandan leaves

500 ml coconut cream (Kara brand) with a pinch of salt

2 tsp of pure pandan powder + 2 tsp water to make it into paste

 

Pandan powder made into paste

[To purchase pure Pandan powder,

Check out the following website for more information :

http://tokpanjang.com/product/pandan-leaf-powder/ ]

 

Procedure

 

1. Boil water, sugar and pandan leaves together till sugar dissolved. Turn off heat,

    discard pandan leaves and add in coconut cream. Stir well and leave aside to cool.

 

2.  Mix rice and tapioca flour together with coconut mixture with a whisk.

 

3.  Strain mixture through a sieve to make sure it is free of lumps.

 

9 bowls (5 Pandan, 4 white)

4.   Divide mixture into 9 bowls (about 130 ml in each bowl).

 

5.   Divide pandan paste in 5 portions, one for each bowl and mix it well.

 

6.   Grease a 7 inch steam pan with a little oil and place in a steaming pot or wok for 3

      minutes on high heat.

 

7.    Pour a bowl of  Pandan coconut mixture into the pan and steam on high heat

       for 4 minutes. Then add in the white coconut mixture and continue with Pandan

 

       coconut mixture until all the batter is used  up.

 

 

8.    Sprinkle some Pandan powder (combine well) to the last batter to make a

       deeper shade of green.

 

9.    When all nine 9 layers are done, remove Kueh to a wire rack to cool completely

       and set about 5 hours at room temperature.

 

10.   Brush some vegetable oil over the surface before cutting with a plastic knife.

 

Kueh Sri Puteri Ayu Recipe

Kueh Sri Puteri Ayu

Kueh Sri Puteri Ayu Recipe

Kueh Sri Puteri Ayu is a traditional Malay dessert with sponge like texture and flavoured with Pandan and coconut cream.

The following recipe is adapted from Azie Kitchen with some slight changes.

Ingredients

 

15 cupcakes

Coconut Layer

1 cup freshly grated coconut

1 tsp cornflour

A pinch of salt

 

Top Layer

1 large egg

70 gm caster sugar

80 ml coconut cream (Kara brand)

90 gm plain flour

1 tsp tapioca flour

½ tsp ovellete

1¼  tsp pure pandan powder (add ½ tsp water to make it into paste)

 

Procedure

Coconut layer

Lightly brush some cooking oil into the cupcakes mould.

Combine grated coconut, cornflour and salt. Mix well.

Scoop a tsp of grated coconut into each mould.

Use another mould to compress the coconut layer tightly.

 

Top layer

Sieve plain and tapioca flour. Set it aside

Use electric mixer to whisk egg and sugar till smooth.

Add ovellete and whisk till fluffy.

Add in Pandan paste and mix it well.

Adjust mixer to low speed, add coconut cream and flour (Alternate) and combine well.

Pour the batter into the moulds.

Steam those cupcakes on high heat for 13 minutes.

Hold the mould and gently squeeze the sides to remove the cakes.

Serve immediately.

Have fun trying out!

 

[I used pure Pandan powder to make this kueh.

Check out the following website for more information :

http://tokpanjang.com/product/pandan-leaf-powder/ ]

 

 

 



Peanut Cookies Recipe (Gluten Free)

Gluten Free Peanut Cookies



Peanut Cookies Recipe (Gluten Free)

 

Ingredients

300 gm grounded peanuts

  70 gm caster sugar (blended)

150 gm gluten free flour/rice flour

160 gm oil (Butter (80gm) + Vegetable oil (80gm)

Pinch of salt

1 egg yolk wash

Procedure

Heat the oven to 180 C.

Combine all the ingredients except egg until it forms a cohesive dough.

Shape the dough into balls and place on a baking tray lined with parchment paper.

Press down lightly in the middle of each cookie with your thumb.

Brush lightly with the egg wash.

Place half roasted peanut onto the middle of each cookie.

Bake for 15 to 18 minutes until they turn into a lovely shade of golden brown.

Let it cool and place into air-tight container.

Crispy Fried Prawns wrapped with Rice Vermicelli Recipe

Crispy fried prawns wrapped with rice vermicelli

Crispy Fried Prawns wrapped with Rice Vermicelli

Crispy Fried Prawns wrapped with Rice Vermicelli is a simple dish. My family enjoys it.

 

Ingredients

12 fresh prawns (peeled, veins removed with tails intact)

1 tbsp chopped coriander stem

½ tsp pepper

¼ tsp salt

 

200 gm rice vermicelli

Coriander leaves

Cooking oil

 

 

Marinated prawns

 

 

 

 

Dig in!

 

Love it with my favourite dipping sauce 'Life Sos Cili'

 

 

Procedure

Marinade prawns with salt, pepper and coriander stem for an hour.

Soak rice vermicelli in room temperature tap water for an hour to soften.

Remove and drain the water.

Wrap the rice vermicelli around the prawns.

Deep fried the prawns till golden brown.

 

Garnish with coriander leaves.

Serve immediately with chilli sauce or mayonnaise.