Ang Ku Kueh

These are the ang ku kueh made for prayer. It consist of green bean paste and peanut. The full recipe kindly refer to my previous post.

Valerie's Vegetable Pau Workshop

After seeing Wen's Delight and e-joe's blog that both have attended valerie's pau workshop in last two month and both commented its pau skin is easily to made. Thus, when i saw there were be a repeated class from Valeries i quickly registered myself with Bouna Vista CC.

Really, after seeing the process of making, i feel that i learn something from valeries. Just used hand knead instead of using dough mixer would produce the same soft pau texture. This is wonderful. will definitely going to try out this item on next month. I gain to learn the pleating of dough and method of rolling out the dough skin. This is good as i can apply to wrap my chive soon kueh.

show u all the picture from CC first. Enjoy viewing.

Chive Soon Kueh

Today, i would like to share with eveyone the making of chive soon kueh. The process of cleaning the chive can be quite tedious as we use to clean leave by leave as sometime the root of the leave has a lot of hidden soil.

After clean and dry it, we will need to cut into small pieces and we add in 1tsp of salt, 1tsp of aljinatmot, 1tsp of sugar, 1tbsp of oil and 1tbsp of kan sui.

Method:

1. We need to boil some hot water to stir the rice flour 300g with 100g of tapioca flour and 1/4 tsp of salt in a big pot

2. Add some oil and we wear glove and plastic glove to start kneading of the dough till soft.

3. We take a small portion of the dough and cut into a small portion and use a roller to roll it thin.

4. We use the mould to make the kueh

5. Steam in hot water for 10-12min to cooked.

6. apply some oil on the surface to prevent sticky.

Pandan Fatt Goa

Tonight while waiting my mango yorhurt cake to be baked, i have make some pandan fatt goa from the famous cusine cook book. The aroma of the used of fresh pandan juice were so good till in the process of steaming around 10 min, i open the lid and peep that my fatt goa has a little smile. So happy to see that, but i knew some where is wrong as the picture of my book, has a blossom smile. I will try again.

Yi Ba

Today, i have adapted Aunty Yochana's recipe to make the Hainanese Yi Ba, the fillings is coconut cooked with gula melaka, ginger, peanut and seasme seed.

The skin is made of glutinous flour. I like Aunty Yochana's recipe as it was clear, detailed and most importantly is that most of her recipe that i have tried so far are successful. Even sometimes, i consult her via emial, she will answer my mail, this make me very happy.

Ingredients for fillings:

200gm grated coconut

50gm gula melaka - palm sugar

30gm brown sugar

1/4 tsp salt

50gm roasted peanuts - chopped coarsely

25gm roasted seasame seeds

Pastry dough:

250 hot boiling water

250gm glutinous rice flour

1 tbsp sugar

a pinch of salt

4 tbsp Oil

Banana Leaves

Method:

- Fillings: fry all the ingredients together till dry

- Dough: mix glutinous rice flour, sugar, salt and oil together

- Pour hot boiling water into glutinous rice flour mixture and stir with a chopstick till it binds into a dough. Cover for 10 mins with a wet cloth

- Pinch some dough and wrap up with the fillings

- Wrap up with banana leaf and mark a red dot on top of kueh

- Steam for 15 mins

Steam Yam kueh

My mother in Law used to steam this kueh for any prayer session.

Ingredient:
1 yam cut into cube and fried to set aside for use later
a bit of mushroom
12pcs of union
some cooked peanuts
80g of shrimp
rice flour 600g 1 packet
tapioca flour 120g
salt 3 teaspoon
aljinatmo 2 teaspoon
pepper 3 teaspoon
water 2 litre

Method:
1) measure 1 litre of water in wok for boiling
2.) mix the rice flour, tapioca flour with salt, aljinamoto, pepper together
3.) when the water is boiled, put in peanut, yam, shrimp and union; slowly stir in the flour mixture till the paste got scorched.
4.) Transfer the paste to a 9" tray to steam over high heat for 45 mins

Glutinous Rice

This is an item that we will eat if any family got a new born baby full month celebration. Last time, we used to fried the rice and steam further to cooked. Only recently, i got an anuty came back from Hong Kong and has taught me this easy way to make.

500g of glutinous rice - soak for 1 hour for use later
80g of shrimp
80g of peanut
80g of mushroom
ginger
small union - 12pcs sliced into pcs
salt - 6ml
sugar - 2 tablespoon
aljinamoto - 2 teaspoon
pepper- 1 teaspoon
light sauce - 1 teaspoon
dark sauce - 1.5 tablespoon
water - 200ml
oil or seasame oil 150ml

Method:
1) put 150ml of oil into 28cm pan ( the pan must be bottom flat type)
2.) add in ginger, salt, sugar, aljinamoto, pepper, light sauce, dark sauce, and add in water
3.) add in glutinour rice and cover the lid till water is almost dry, add in fry union and shrimp and stir to continue simmer to the rice is cooked.

Deep fried Curry Puff

These are my first attemp of making curry puff, the pastry is a bit naughty as if i do not wrapped with filling, the skin that i have rolled it up will deminishing. Funny! I remembered all my SIL like it.

Alkaline kueh

This is consider quite an easy to do as if you got the correct measurement of the water, you will be able to do it. It used rice flour, tapioca flour, alkaline water and peng siak to mix it. It go well with curry sauce, dark sauce. But, usually i dont fancy as we used to make this kueh for prayer purposes.

Pumpkin Kueh

This the steamed pumpkin kueh i had make, the recipes was adapted from Jo's Deli blog. The taste is good too. This is one of the kueh which i eat as not every kueh i will eat.

Ingredient:

500g pumpkin

75g of shrimp

a bit of mushroom cut into small cube

12pcs of shallot

2pcs of minced garlic

600g of rice flour

120g of tapioca flour

water 2ltr

3 tsp of salt

2 tsp of Aljinamoto

3 tsp of Pepper

Method:

1. Put in some oil on a dry wok and stir fried shallot, garlic, followed by shrimp and lastly add in pumpkin

2. Throw in 1 ltr of plain water into the wok to boil the fried ingredient.

3. Mix in the balance 1 litre of water with 600g rice flour, 120g of tapioca flour and cooked together with 2.

4. Keep stirring the mixture till the it got scorched and stop the fired and you may transfer to a desired size of pan to steam it for 30 mins or till cooked.

Steamed Tapioca Kueh

I have used Aunty Yochana Recipes to bake this kueh, it is very soft and good. Do visit her blog and try it out.

Assorted Ang Ku Kueh

This is my favourite kueh as i remember when i started to work, every evening when i am on my way home will passed by a shop in Jurong west blk 496, i will bought two pcs of ang ku kueh, one for peanut and one for green bean as snacks due to my mum prepared dinner in 8pm only.
I have attended a few lesson from different teacher, one in yew tee and got a recipe from CC and last year i learnt from Judy Koh - Creative Cuillnary school. I have made a few favour, Peanut filling, yam filling (surprisingly the skin as without any colouring, it was the purple sweet potatoes), green bean, green tea, coffee filling and salty black ku kueh, yam and durian filling etc.

SKIN PASTRY:
1 packet of glutinours rice 600g
Cook sweet potatoe 400g
Oil 200g
Water
Colouring, Red for green bean & peanut, green using pandan paste for cocounut, black sesame for black

Method: Mashed sweet potatoe into a bowl with the flour and add water to form a dough , add in colouring and knead till well form and lastly add in the oil


COCONUT FILLING
270g white coconut
70g water
100g gula Melaka
A pinch of salt

Measure 70g of water, put in gula Melaka and salt to melt it and add in white coconut, stir fry and lastly add in 40g of glutinours rice flour to stir and off the gas.
Scoop 15g and make into a ball
Wrap with 17g of green skin and place to the mould to make the shape and transfer to banana leaf.
Steam under boiled water for 5 mins, open the cover lid for a second and cover back and continue steam another 5 mins. Apply oil on top of the kueh and wait for kueh cooling and pack into container

PEANUTS FILLING.
300g of peanut
100g of sugar
oil 3 tablespoon

Roast the peanut in the oven under 200deg for 10-12 mins, until u see light brown color and leave it to cool and peel the skinned.
Grind the peanut with sugar till fine
mix the ground peanut with 3 tablespoon of oil
Scoop 15g of peanut and make into a ball
Wrap with 17g of red skin and place to mould to make the shape and transfer to banana leaf
Steam under boiled water for 5 mins and open the cover lid for a second and cover back to steam a further 5 mins. Apply oil on top, and wait for kueh cooling and pack into container.

GREEN BEAN PASTE;
500g of green bean
230g of sugar
Oil 100g

Soak the green bean for an hour, steam for 30-45mins till soft.
Grind the cooked bean
place oil in the wok and put in green bean stir fry, lastly add in sugar and stir till dry.
scoop 15g of bean paste and make into a ball
Wrap with 17g of red skin and place to mould to make the shape and knock out on banana leaf
Steam under boiled water for 5 mins and open…………………..

SALTY GREEN BEAN PASTE
500g of green bean
50g of sugar
10g of salt
2 teaspoon of pepper
Oil 100g
Shallot one pce

Soak the green bean for an hour, steam for 30-45mins till soft
Grind the cooked bean
Throw in grinded bean, sugar, salt, pepper into a big bowl and mix well before we cooked in the wok
heat up oil and put in shallot, when shallot is slightly brown, throw in no.3 and add some water (60g) to form a paste
Scoop 15g of bean paste and make into a ball
Wrap with 17g of black skin and place to mould to make the shape and knock out on banana leaf
Steam under boiled ……………………

Note: for the skinned, mix some ground black sesame seed into the flour and sweet potatoe well and add in water to form a soft dough and lastly add in oil.

Sometimes in Dec 2008 of the weekend when i m not worked, my MIL has get me to do some mini size for our neighbour, and they were all liked it and has ordered 100pcs of assorted ku kueh from me, make me feel very happy as my hobby of making kueh can let me earn some extra income. Frankly, this is my first order.

Steamed egg cake

On Saturday 22.08.09, when my SIL saw my smiling huat kueh, she was inspired by my sucess and start to steamed egg cake and the this is the result. It is spongy.
I find that this is another easy cake to make as compared to my mum whom using old method - hand beat, with the stand cake mixer, it really save a lot of energy.

Png Kueh

On Sat night 22.08.09, my SIl has made the png kueh for selling in the market. I have took a snap for the picture.

Brown Sugar Huat Kueh

On Saturday 22.08.09 afternoon, I have an idea of trying out making the Huat Kueh as this month is the Ghost Month praying festive. I adapt an recipe from one of the blog by the name of Rebecca posted recently. I am so happy with my result, all my mini cup has a smiling face when i opened up from the lid. This is an sure keeper recipe for me.

Ingredients:
Self raising flour 1 kg
Palm Sugar - 800g
Coconut milk - 500ml
Pandan leave - 5 leave
Water 700ml
Vegetable oil 2 tablespoon

a) Sieve self raising flour
b) Cook palm sugar with pandan leave and 300ml of water, filter the cooked palm sugar and let it cool for use later
c) Use a mixer to mix flour with cooked palm sugar water and the balance 400ml of water.
d) Add in 2 eggs, stirred well.
e) Add in Oil with the mixture
f) Pour into mini cup and steam for 15mins till cooked