Thursday, February 13, 2014

Steamed Chinese Sausages with Arrowhead Root

Steamed Chinese Sausages with Arrowhead花开富贵(腊肠蒸芽菇) 
3 Chinese sausages (Lap Cheong), soak in hot water for 5mins, remove the outer skin, slice into thin pieces
6 Arrowhead (NgaKu), peel the skin, slice into thin pieces
1tsp light soy sauce
  1. Arrange Arrowhead slices on steaming plate or tray, then followed by Chinese sausage slices.
  2. Steam on high heat for 20mins, remove from steamer, sprinkle light soy sauce on top.
  3. Serve hot with steamed white rice.
Recipe by Sonia aka Nasi Lemak Lover


Wednesday, January 22, 2014

Pineapple Tarts

Thanks http://rasamalaysia.com/recipe-pineapple-tarts/2/
Adapted from Fresh from the Oven
Makes 30 tarts



2 1/2 cups (350g) all-purpose flour
2 tablespoons cornstarch (corn flour)
1/4 teaspoon salt
4 tablespoons confectioners’ sugar/icing sugar/powdered sugar
2 sticks unsalted butter/8 oz./1 cup/225 grams butter (I use Challenge brand)
2 egg yolks
1 egg yolk + 1/2 tablespoon condensed milk (lightly beaten for egg wash)

Pineapple Jam (Filling)

3 cans (20 oz can) sliced pineapples or 2 fresh pineapples
10 tablespoons or a heaping 1/2 cup sugar (more or less to taste)
1/2 tablespoon cloves (optional)


If you are using canned pineapple slices, drain the pineapple slices and then squeeze the extra water/juice with your hands. Blend the canned pineapples until they are mushy, about 10 seconds. If you use fresh pineapples, remove the skin, cut into pieces and blend for 10 seconds.

Pineapple Jam (Filling)

Transfer the blended pineapple into a deep pan (non-stick preferably). Add sugar and cloves and stir well. Cook on medium to low heat until most liquid has evaporated, and the pineapple jam turns golden in color. Stirring constantly and continuously using a wooden spoon to avoid burning. Taste, and add more sugar as needed. Remove and discard the cloves and let cool in the fridge.

Sieve the flour, cornstarch, salt and sugar in a big bowl or container. Soften the butter to room temperature. Combine the flour mixture, butter, and egg yolks together. Knead to form the dough. The dough is ready when it doesn’t stick to the hand. If the dough is too crumbly or dry, add a little bit more butter (about 1 tablespoon) until the dough is easy to work with.

Pineapple Tarts

Divide the dough and pineapple jam (filling) each into 30 equal rounds. Flatten the pastry dough with your palms and put the pineapple filling in the middle and use the dough to cover the filling. Use your palms to round it up and then shape it into a roll about 1 1/2-inch long shape. Use a small paring knife to make criss-cross patterns on the tart and then brush it with the egg wash (see picture above) using a small pastry brush. Place the pineapple tarts on a tray lined with parchment paper, arrange the pineapple tarts so they are at least 1 inch apart of each other.

Preheat the oven to 350F (180C) and bake for 20-25 minutes or until light brown.

Cook’s Notes:

  1. For the egg wash, you can just use the egg yolk. However, adding condensed milk to the egg wash will make the surface of the pineapple tarts look more glossy and golden, a trick that I learned from my friend at Indochine Kitchen.
  2. In my original recipe published in 2008, I made 24 tarts, bigger in size. You can make about 24-30 tarts, depending on the size you like.
  3. In the previous version of recipe, I also used 1 tablespoon of shortening, added when kneading the dough. It made the pineapple tarts even more crumbly and melt-in-your mouth. Shortening is optional and not required.
  4. If you run into the problem of the pastry dough being too dry or crumbly and very hard to shape and work with, add more room-temperature (softened) butter into your dough and knead the dough again until it’s not sticking to your hands and easy to work with. Some readers added a wee bit of water and it worked, too.

Sunday, January 19, 2014

Spicy muruku


  • 1 cup dhall flour
    1/2 cup plain flour
    1 tbsp chilli powder
    2 stalk curry leaves
    1/2 tsp salt
    1/2 tsp turmeric
    1 tbsp sesame
    1 tbsp butter
    1 1/2cup water


Mix everything except water.

Pour enough water while kneading. Knead till you get a soft dough.

Heat oil till medium hot.

Use muruku mould for the dough and press over hot oil. Fry till golden brown.

Note: If you don't have a murukku mould, you can roll the dough using a rolling pin. Roll a thin layer. Then cut thick slices. Reduce chilli powder if you don't want it to be too spicy.


Achi muruku


  • 3 cups rice flour 
    1/2 cup wheat flour
    1 egg
    A pinch of salt
    1 cup sugar (or according to your liking) 
    Coconut milk from one coconut (white only) 
    Achi murukku mould (Bunga ros mould) (To season the mould leave it in oil overnight)


In a large bowl, add flour, egg, salt, sugar and coconut milk.

Mix till you get a batter (almost like pancake batter).

Heat oil. Put the mould inside the heated wok.

Dip the mould into batter and then fry in the wok.

When a flower like design is formed, gently remove the murukku from the mould. It should be exactly the shape of the mould.

Remove and repeat the process.


Thursday, January 16, 2014


600gm chicken breast (cut into small,follow the line on the meat)

2 cloves garlic
1tbsp oil
2 bowl water
2tbsp soy sauce
1tbsp sugar
1tbsp chinese wine
1tbsp sesame oil
1tsp pepper
1tsp five spice


Use a large bowl.Put in water,sugar,soy sauce,chinese wine,sesame oil,pepper and five spice.Mix well.

In wok put oil and garlic.Fry until slightly  fragrant.

Then put in the sauce mixture and chicken meat.

Let it boil until the sauce dry up.

Keep stir-fry until the chicken meat become flossy,golden and light.
Thanks to http://cook4youme.blogspot.com/2012/01/chicken-floss.html?m=1

Mini Spring Rolls

Recipe fm Rasa Malaysia

Mini Spring Rolls with Chicken Floss

Mini Spring Rolls with Chicken Floss Recipe


1 packet (40 pcs) frozen spring roll skin (medium size)
100g ready made chicken or pork floss
1 egg, lightly beaten, for egg wash
Oil, for deep frying


Cut each of the spring roll wrappers into 4. Lay the skin on a flat surface. Put 1 teaspoon of the chicken floss at the center of the skin. Fold in the two sides and roll it up tightly. Seal the edges with the egg wash.

Heat up your wok with enough cooking oil. Once the oil is fully heated up, fry the mini spring rolls on medium heat until golden brown. It takes about 3-5 minutes. Dish out and drain the oil. Leave to cool. Make sure the spring rolls are completely cool before keeping it in airtight container. This will ensure that the spring rolls remain 

Wednesday, January 15, 2014

Pineapple Rolls with Ghee


Ingredients - Jam
  • 700 g grated pineapple, squeeze out excess juice
  • 300 g caster sugar
  • 2 pandan leaves, tied into a knot
  • 1/4 teaspoon ground mixed spice

Ingredients - Pastry
  • 250 g QBB
  • 50 g icing sugar
  • 2 egg yolks
  • 1/2 teaspoon vanilla essence
  • 1/4 teaspoon salt
  • 350 g Top flour
  • 50 g corn flour
  • 1 egg yolk - for glazing
  • 1/4 teaspoon salt - for glazing
  • 1 teaspoon water - for glazing


  1. Place grated pineapple, sugar and pandan leaves in a heavy-bottomed saucepan and cook over moderate heat until it begins to boil.
  2. Add ground mixed spice and lower the heat, then continue to cook stirring all the time until mixture is almost dry and thick.
  3. Leave aside to cool. Roll into small balls about 2 cm diameter.

  1. Cream QBB and sugar until light. Beat in egg yolks one at a time. Add essence and salt and beat until fluffy.
  2. Sift Top flour and cornflour together and fold into the beaten QBB mixture to form a firm dough.
  3. Divide dough into 30 balls.
  4. Flatten a piece of dough and place a piece of the rolled pineapple jam ball in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll or cylinder.
  5. Place rolls on baking trays lined with non-stick baking paper.
  6. In a small bowl mix the egg yolk, salt and water together for the glaze.
  7. Brush the prepared glaze on the pineapple rolls with a pastry brush.
  8. Place in a preheated oven of 180��½ C or 375��½ F and bake for 20-25 minutes or until the rolls are pale golden brown.

Preparation time: 30 minutes
Cooking time: 20 minutes
Makes: 32 rolls

Thanks to : 


GHEE Pineapple Tarts


Pineapple Jam
  • 2 medium pineapples, peeled and quartered, and centre hard stem discarded
  • 180g caster sugar
  • 1 tsp lemon juice
  • 1/2 tsp ground cinnamon
  • 2 pandan leaves, tried into a knot

  • 200g QBB
  • 25g icing sugar
  • 2 egg yolks
  • 1/2 tsp salt
  • 350g plain flour


Pineapple Jam
  1. Use a fine grater to grate pineapple
  2. Place grated pineapple on a muslin cloth and squeeze out as much of the juice as possible.
  3. Place pineapple pulp and the remaining ingredients into a non-stick pan and cook over gentle heat, stirring occasionally until the pineapple jam becomes thick and golden. Discard pandan leaves.
  4. Leave to cool thoroghly before rolling the jam into small balls of about 1cm in diameter.

The Pastry
  1. Using a wooden spoon, cream QBB, sugar, egg yolks and salt until creamy.
  2. Fold in shifted flour and mix well to combine. The dough will be sticky and slighly 'wet' to the touch. Refrigerate for 1/2 hour.
  3. Preheat oven to 180��½C. Line 2 - 3 baking trays with greased baking paper.
  4. Roll out pastry to about 0.75cm thick.
  5. Make tart shapes with pineapple tart cutter.
  6. Arrange on a lined baking tray.
  7. Place prepared balls of pinapple jam in the hollow of the cut pastries.
  8. Bake for 20 - 25 min
  9. Cool tart thoroughly on a wire rack before storing.


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