Saturday, 23 June 2018

Ang Ku Kueh (Red Tortoise Cake)红龟粿 - Yellow Ku Kueh

Daughter saw a TV program on traditional kueh(chinese cake) and said "mummy , I feel like eating ang ku kueh..."

This motivated me to venture into making this traditional chinese cake which I like eating it when I was a child. This kueh comes in different types of fillings like peanuts , coconut and green bean. 

Personally, I like green bean and coconit fillings. Peanuts fillings is my least choice. 

In order to avoid using artificial colourings, I used pumpkin instead. So, when pumpkin was mixed with flour and coconut milk, it turns into yellow instead of orange. I was expecting orange kueh, but no, it looks more like lemon. Haha...

Yes, this cake is usually red in colour. "Ang" in chinese mean red. Ang ku kueh is also called red tortoise cake as the mold is a shape of tortoise shell. Chinese believe that tortoise has long life and so eating this will bring longevity and good fortune and prosperity. In the past, chinese family like to give this
as a gifts to relatives and friends when their new born baby turns one month old - it is also called full month or 满月。

After several search in google for recipe, I suddenly remembered my aunt 婶婶 is an expert in kueh making. She has been making this kueh for at least 30years. So I rang her up to ask for recipe. This is my aunt revipe but I have made some modification.

Please note the measurement are just an estimation because I did not measure but based on the texture and description given by my aunt.

Ingredients - Fillings:
250g -300g split green beans
Water for soaking
100g sugar
2-3 stalks Pandan leaves

Ingredients - ku kueh skin
300g glutinous flour
63g icing sugar
4 oz oil

50g rice flour
3/4 cup water

250g coconut milk

Pumpkin(with skin & seeds is 500g)
Pandan leaves

Banana leaves

1. Wash the split green bean until water is clear. Put water cover 1cm above beans for 2hours. Then remove water.  Rinse and discard water. Boil water in wok/steamer Place soaked beans and pandan leaves in a wide tray and place tray into steamer to steam for 30mins or until beans are soft. Stir once in a while.

2. After beans is cooked or soften, transfer into a food processor to blend until it is fine in texture. Like the one in picture.

3. Place the blended into a non-stick wok with medium low heat, add in sugar and gradually add oil bit by bit. Until you can roll the beans fillings into balls. I did not measure oil as I just pour, approximate a quarter of 250mil. You may add more sugar and oil to your desire taste and texture. Once it is done set aside let it cool. Then roll into small balls of your desire size. Mine is approximate 30g.

Method - Kueh Skin

1. Mix rice flour with 3/4 cup water in a saucer and bring it to boil. Keep stiring. The mixture will be thicken and a little translucent. Do not over cooked. It should be soft texture like thick porridge. Off the heat.

2. Rinse and remove pumpkin skin and seeds. Cut into wadges. Put pumpkin wadges into a small pot then add water that is enought to cover them and bring it to boil. Remove from heat once pumpkin is soft. Remove the pumpkin from water and puree pumpkin by going through a seive. Keep the water that was use for boiling pumpkin
Note: in future I will try steaming instead of cooking over fire in water.

3. Put coconut milk and pandan leaves  in a saucer and bring them to boil. Remove from fire when it os boiled.

4. In a large bowl, place glutinous flour , icing sugar, oil, pumpkin puree, thick rice porridge, oil and half the amount of coconut milk into the mixture. Mix them together to form a soft dough. If it is too dry, then slowly add in the rest of coconut milk and the water from cooking pumpkin. 
Note: how much coconut milk and water will depend on how wet the pumpkin puree is? If puree is dry, then more liquid will be required.

5. Roll the dough into 30g balls.

6. Prepare a mould. Dust with glutinous flour. Flatten the 30g dough and wrap with 30g bean fillings. Press it into the mould then knock it out and place it on a piece of cleaned banana leave. Continue to wrap the rest.

7. Steam the kueh in boiling water for 7mins. Serve when it has cool down.

Wednesday, 23 May 2018

Banana Cake (using oven toaster)


Craving for banana cake..
I used an oven toaster to bake this cake. The result is acceptable. Please remember to pre-heat if baking cake.

Personal view is I find toaster oven is not so good for baking cake as compare to a normal oven. The cake still rise but a normal oven will do a better job.  I have also done a cake in bread maker. Compare between bread maker and toaster oven. Toaster oven definitely has better result. In conclusion, if I want to bake a small cake and want to save time and energy,  I will  use a toaster oven to bake small cake like this one😊

1 and 1/4 cup self raising flour
1/2 tsp baking soda
2 ripe banana - mashed
1 tbsp lemon juice
1 tsp vanilla
1/4 cup brown sugar**
1/4 cup fresh milk
1 egg - beaten
100g  butter 
1/4 salt

1. Boil water in a pot. Put butter in a large metal/glass bowl. Place the bowl on top the pot of boiling water and stir until butter is melted. Remove from heat.

2. Add sugar, vanilla, milk, beaten egg, salt and lemon juice onto melted butter and stir them well.

3. Mash banana with a fork and stir into butter mixture. Mix in sifted flour and baking soda.

4. Pour batter into a baking tray(4x8inch) lay with parchment paper. And bake in pre- heated oven temperature 180° for 50min. Or until a tester inserted into thecentre comes out clean

5. Remove from oven. Let it cool and then slice it and serve.

Personally I do not like cake to be too sweet. You may add more sugar (1/2 cup) if you desire sweeter cake.

Tuesday, 24 April 2018

Korean Sweet Potato Glass Noodle (Japchae)

This week is princess recess week. Since she is at home, I can make this korean glass noodle which I had bought a few week ago. I always look forward to my children to be around so that I could cook special dish for them.

On a normal day, I will just settle with simple lunch.

My mum-in-law likes to cook also glass noodle. But she usually uses the very fine and thin white glass noodle. She cooks glass noodle with minced meat and eggs without veggies. Hers is real savory without any sugar added. The type that I used in this recipes are the thicker type which is a little grey in colour. There are made from sweet potato. Mum-in-law uses those made from green beans.

While I was searching for Korea glass noodle or also called sweet potato glass noodle 冬粉, I realised that those selling in the supermarket are mostly made in China although they are called Korean Glass noodle.

As I could not find any Korean glass noodle that are  made in Korea, even those Korean branded in the supermarket that I have patronised are made in China, so I have to settle with China made Korean Glass Noodle.

Daughter was delighted when she saw the noodle. She took second serving after she finished those in her plate. When she is happy, I am happy too😁

This is the recipe :

Ingredients :
140gm Korean Glass Noodle/ Sweet Potato Noodle (Half pkt of 284g)
3 pcs Dried shitake mushroom, soak in water to soften, then cut into thin strips
3-4pcs Black fungus, soak to soften then cut into thin strps
1/2 Carrots , cut into thin strips
1/2 Red Capsicum
2-3 leaves of Cabbages, cut into thin strips
1/2 Red Big Onion, slice into thin strips
2-3 stalks of Spring onion, cut into 1inch length 
150g Beef( i used frozen shabu shabu), cut into strips
1 tbsp cooking oil( i use olive oil)

Some fried white sesame(optional)

Some Water for boiling noodle

For mushroom:
1tsp minced garlic
1/2 tbsp light soy sauce
Dash of pepper

For Beef:
1 tsp minced garlic
1 tbsp dark soy sauce
1 tsp light soy sauce
1/2 tsp raw sugar (can use any type of sugar)
1/2 tbsp cooking wine
1/2 tbsp sesame oil
Dash of black pepper (can use white pepper)

For Noodle;
1 tsp minced garlic
1 tbsp dark soy sauce
1 tsp light soy sauce
1/2 tsp raw sugar (can use any type of sugar)
1/2 tbsp cooking wine
1 tbsp sesame oil

1. Boil water in pot. Once water is boiled, add in the noodle. When the noodle is soften, approx. 1-2min. Off the heat. Remove from water and rinse the noodle with cold water until noodle is cold. Set aside

2. Season cut mushroom and beef with seasoning accordingly. Set aside. 

3.  Use a non-stick wok/pan, add oil. Add in sliced onion. Stir fry onion until is soften, add seasoned mushroom and also black fungus. Stir until mushroom is fragrance, add seasoned beef and carrots and cabbages. Stir fry until beef is about cooked, add capsicum. Stir fry 1-2 min until beef is totally cooked. Remove from heat and set aside.

4. In the same wok, add the cooked glass noodle as in the above (1). Add also the noodle seasoning. Stir fry and mix them well. Return the beef mushroom mixture from above (3) into the fry pan/wok.. Mix them well. Add spring onion. Mix well. Sprinkle some fried white sesame.  Remove from heat. Dish japchae/galss noodle into individual serving plate. Serve. 


1. As my daughter doesn't like savory food sweet, so I have reduced the sugar. You may add extra sugar if you prefer more sweet taste japchae.

2. You may adjust the seasonning accordingly to your taste.

3. You may replace cabbages with spinach or other green vegetables.

You may be interested in the following recipes too :

Friday, 9 March 2018

Beef Meatballs (Ikea meatball copycat)

9 Mar 2018

Can't decide whether to make "ikea" meatball copycat or seafood pasta, so in the end cooked both. I have wanted to homemade Ikea meatball since last year. However, did not manage to do this dish until today. 
I googled several recipes online to have an idea how others make these meatballs. With wisdom from above, this is how I  homemade "ikea" meatball copycat😃..

Surprisingly, it taste very good though this is my first time making it. Hubby and dauggter loved this meatballs and hubby ate half of them. As he eat, he kept saying "nice! Very nice". Daughter too like these meatballs. She said "nice leh!"

This is the recipe. .

500g minced beef
100g minced pork
1 egg
1/4 tsp pepper
1 slice of wholemeal bread - cut into small pieces
1 big onion - chopped
3 garlic - chopped
2-3 Tbsp milk
1.5 Tbsp light sauce
1 tsp salt
2 tsp corn flour
1 Tbsp oil

1. In a frying pan add oil then onion n garlic a d fry until onion is soft and fragrance. Remove from heat and pour into cutted bread. 

2. Add milk into the bread n fried onion mixture. Combine them.

3. In a large bowl add beef and pork, egg, salt, light sauce, bread mixture and corn flour.
Combine them and mix well.

4. Prepare a baking tray layed with parchment paper.
Wear disposal glove and take some meat mixture and roll into 1inch meatball with hands. Place meatball onto the baking tray. Continue to roll all the rest of the meat mixture until all are made into meatballs.

5. Place tray of meatballs into preheat oven  200°C and bake for about 20-30min.

Monday, 3 July 2017

Tomato Rice

Cooked tomatoe rice for last Saturday parents group gathering. This was one of the rice which I like to cook when the children were younger. Rice very fragrance and nice. Goes well with baked or grilled chicken or chicken curry.

There are few ways of cooking this rice. The most simple way is throw all ingredients into rice cooker and switch on electricity  and set to "cook" mode and rice will be ready in 20mins depending on the type of rice cooker you use. This method is easy if you do not wish to do clean up at all. So dump all ingredients into cooker and you will have tomato rice to eat.

Another way is you cook them in a frying pan or sauteing the rice in a skillet pan over fire just like how you would cook paella. 

One other way is what I did as in the method mentioned in this recipe.

2 cups Basmati rice or any type of white rice
Approx. 350mil chicken stock*
2 big red ripe tomatoes - chopped*
5 or 6 cherry tomatoes - halfed
1 big red onion - chopped
5 cloves of glarics -minced
2 small onions - minced
1/2 thumb size ginger - minced
1 baf leave
3 cloves
3 cardamons
1 cinnamon stick (5cm length)
1 pandan leaf
1 tsp sea salt or to taste
A dash of white pepper
2-3 Tbsp olive oil
1/2 cup frozen green pea - must defrost

1. Wash rice and drained and set aside.
2. Put oil in wok, fry big and small chopped onion, minced garlic and minced ginger until it is fragrance a light brown. Add bay leaf, cloves, cardamons and cinnamon stick, stir and fry for few seconds.
3. Add tomotoes and chicken stock. Bring the mixture to boil. Add rice, salt and pepper and bring it to boil. Off fire and transfer rice mixture into rice cooker.
4. Add pandan leaf into the mixture. Cook rice in rice cooker that is "cook" mode setting. When the liquid is almost drying up, add green pea and let the rice continue to cook until rice cooker auto switch to "keep warm"

5. Switch electricity and remove pandan leaf from rice. Use a pair of chopstick and loose the rice. Serve it hot.
You may serve it with baked chicken thighs. A good combination. 

*Note: Tomatoes produces liquid or rather the liquid in tomatoes will affect the end result of rice that will turn out. To prevent rice too soggy or uncooked. I like to measure the liquid and tomato combination with a measuring cup. I put chopped tomatoes into the cup for measuring rice and then pour in the chicken stock. That is equavilent to 3 rice cups of chopped tomatoes + chicken stock to 2 cups of basmati rice.

Sunday, 25 June 2017

Invisible Apple Cake


What do you do if you have alots of apples?

Decided to clear all my apples in my fridge. I turned those apples into invisible cake! Haha..

The aroma of baking this invisible cake is so good till I look forward to the cake. This is the first time making this cake. Happened to come across the recipe in one of the social media and find it interesting. View through several recipes  and I adopted chopstickchronicles and  Emojoie Cuisine. However, I did some modification.

3 apples - removed skin & core and thinly sliced
2 eggs
30g white caster sugar
20g light brown sugar
25-30gg melted salted butter
1 tsp vanilla essence
A pinch of salt(optional)
100mil fresh milk
1/4 tsp cinnamon powder
80g plain flour
A handful of sliced almond (optional)

1. Pre heat oven at 175°C

2. In a large bowl, beat 2 eggs with sugar until sugar and egg incorporated.

3. Add melted butter and stir well. Add milk, vanilla and salt,  stir them to combine.

4. Sift flour and cinnamon powder together into the egg mixture and continue to stir to combine.

5. Remove apples  skin and core, then slice them thinly and add into the egg flour mixture. Stir them gently with a rubber spatula until every pieces of apple is coated with egg flour mixture. 

6. Pour all the mixture into a 18x8x8 baking pan pre laid with parchment paper. Sprinkle some sliced almond. Bake in preheated oven 175°C for 50min to an hour. Until the center is firmed and surface is golden brown. 

7. Let it cool a little in wire rack and serve while it is warm. You may dust some icing sugar if desire. Or after the cake is completely cooled, leave it in the fridge for 3-4hours and serve it cold dust with icing sugar. 


Tuesday, 25 April 2017

Red Beans Paste for Mochi

Was at a shopping mall in the east last weekend. Noticed there was this Japan festival at the shopping mall. Daughter was happy when she saw the mochi stall. However, when she saw the price for one small mochi cost $3/pc, she changed her mind. No matter how I tried to encourage her to buy and eat, she  refused. She said it was too over priced and refused to buy. 

This inspired me to homemade mochi with homemade red beans paste. Sunday came home took out the packet of red beans, rinse and soak the beans. Left it in the fridge and forgotten about it. 

First thing first, I went into Google and search for mochi. Found this blog "justoneCookbook". Follow the instruction how the author cooked the red beans paste. I had done it other way last year when I bake for traditional mooncake. However, I forget to write down the process. Today, to prevent I forget again, I wrote it right away.😊

I have made adjustment to the recipe to suit my taste. Yes, I had reduced the sugar from the original 200g to 100g. Personally, with 50% reduction of sugar, I still find it is very sweet. Next round perhaps to use only 80g of sugar. 

So far, only beans paste. Will do the mochi skin the next few days. Do stay tuned..😊

Here it goes...beans paste ..

Ingredients :
1cup red bean(bigger one) , approx. 200g
1/2 cup sugar (approx. 100g)
A pinch of salt

1. Wash red bean. Soak red in water overnight or approx. 8-12hours. I soaked mine more than 24hours in fridge as i forgotten about it.

2. Pour away the water that use for soaking bean. Put bean a pot or sauce pan. Put water till it is 2inc above the bean. Cook the bean on high heat.

3. Once it is boiling, turn off the fire. Cover the pot with lid. And let it stand for 5min (I let stand 10min)

4. Pour away the water. Fill with fresh water till it is 2inch above beans. Turn on fire on high heat and cook until bean is soft. That is when the bean is press, it is easily mashed. Note: Continue to add more water if it dry up.  The whole process take about 1.5hours.

5. Once bean is soft, turn up the heat and add sugar in 2 or 3 batches. Then add salt. Continue to cook until it is dry and when you draw a line on the beans,  you could see the bottom of the pot. Turn off fire. Cover with lid. The beans will thicken once it is cool.

 Once it is cooled, refridge if you are not using it immediately. Beans paste can be kept in freezer for a month or chiller for a week.