Ondeh-ondeh or Buah Melaka

Ondeh-ondeh is a traditional nyonya kuih in Malaysia. The main ingredients are glutinous rice flour, Palm sugar and grated coconut. Normally screw pine juice is used to mix with glutinous flour to form a green dough. Today I have used purple and orange sweet potatoes to yield another two colors. The colors from purple and orange sweet potatoes are simply lovely. Love them.

** My late mom(a nyonya) used to make these for us....she cooked very nice nyonya food if not the best.....**

ONDEH-ONDEH (BUAH MELAKA)

Ingredients

Purple dough

100 g of steamed mash purple sweet potato

100 g of glutinous rice flour

1/2 tbsp sugar

Orange dough

100 g of steamed mash orange sweet potato

100 g of glutinous rice flour

1/2 tbsp sugar

Green dough

250 g of glutinous rice flour

200 ml pandanus juice

1tbsp sugar

 

Palm sugar(guka melaka) chopped into pieces

200 g of grated coconut mix with pinch of salt

1. Prepare the dough by mixing the ingredients stated. If the dough is hard add in a little water, if it is 

    too soft add in a little bit flour. Adjust accordingly to form a pliable dough.

2. Chop the Palm sugar into small cubes.

     

3. Pinch some dough, flatten it and place a piece of palm sugar on the dough.

 

4. Seal the edge to form a ball. Arrange the shaped rice balls on a tray.

 

 

 The tricolored ondeh ondeh before boiling.

 

5. Bring a pot of water to a boil. Transfer the ondeh ondeh into the boiling water.

    When the  rice balls float , they are ready.

  

6. Use a slotted ladle to scoop up the rice balls into a pot of cold water.

7. Coat rice balls with grated coconut.

   Look at those colorful ondeh-ondeh... They look yummilicious.

    

 

     Enjoy cooking and have a nice day!

PRAWN MEE/ PRAWN NOODLE/PENANG HOKKIEN MEE

I have cooked this prawn mee many many times ,so I think it is time for me to document the recipe and share it here.  This prawn mee is well liked by everyone in the family.  This prawn noodle is not like the Singapore style prawn noodle which is stir fried. The Penang prawn noodle is served in superior prawn stock. Therefore we need lots of prawns to cook this dish. Let us see what are the ingredients needed for this awesome dish.

PENANG PRAWN MEE

 Ingredients

For the soup

2 kg medium size prawns

300 g pork ribs or chicken bones(I used chicken bones)

6pips of garlic

2 tbsp of oil

Rock sugar

Salt to taste

2000 ml water

 For Chillies paste  / sambal

20 dried chillies ,soak to soften

20 shallots

2 tbsp of dried shrimps

(Blend the above)

Salt and sugar to taste

Garnishing

Fried onions/shallots

Fish cake (sliced)

4 hard-boiled eggs(sliced or halved )

Prawns

300 g bean sprout(blanch)

A bundle of kangkong(blanch)

2 packetsyellow mee

1 packet of meehoon (soak)

Method

1. Wash the prawns and remove the heads and shell. Keep the heads and shells.

    

 Thanks to my girl for helping me to shell the prawns.

2. We need these shells and prawn heads to make the stock.

  

3. Heat up 2tbsp of oil in a wok. Sauté the garlic until fragrant. Put in the prawn heads and shell.

     Fry until  the shells change color. Put in water and let it simmer until you get the 'prawny'(if there is   

     such a word hehe) smell, for 30 minutes.

4. Strain the soup. Blend the shells and get the juice from the blended shells. Add to the soup.

   

    

 Sieve this to get the juice

5. Further simmer the sour. Now put in the chicken bones. 

    Cook the prawn in this stock for about 5 minutes and take out the prawns from the soup.

    Keep aside the cooked prawns.

6. While waitng for the stock to be ready, prepare the chillies paste.

    Heat up 2 tbsp of oil in a wok. Put in the blended ingredients and fry until fragrant  until oil surface.

    Season to taste.

7. Dish out the chillies paste and leave about 2 tbsp of it in the wok to fry the cooked prawn.

8. Now put about 3 tbsp a of the cooked chillies paste into the boiling soup. Season to taste by adding 

    in salt and rock sugar. (I didn't put any MSG in my soup). Simmer the soup for another 20  minutes.

9. Blanch yellow noodles. Meehoon, bean sprouts, kangkong in boiling water separately.

10. To serve, put some noodles, mee hon, beansprouts and Kangkong in a serving bowl. Arrange 

     prawns , egg and slice fish cake on top. Ladle boiling soup over and sprinkle with fried shallots.   

     Serve with chilli paste.

     

   Fried shallots can be done a day ahead and keep in airtight container.

   Patience is needed to get crispy fried shallot.

   

Crispy fried shallots. Thanks to my girl for this.

  Without this fried shallots the prawn noodles won't be nice.

   Drooling?

   I hope you like my post today.

   Happy cooking and have a nice day.  From Kim.

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HUAT KUIH（Steamed cupcakes)

What can one bakes or cooks in 30 minutes? Well this morning I managed to steam this HUAT KUIH within 30 minutes. This was a short cut of making this traditional Chinese cupcakes by using baking powder instead of yeast , so there was no  fermentation process, which would take hours of waiting for the batter to rise. ( My late mom made very nice HUAT KUIH using fermentation method).

I was happy to see my HUAT KUIH smile to me!( a successful Chinese cupcakes should have smiles after steaming... Smile means having cracks on the cake!). Didn't take photos of the steps of preparing this as I was rushing for prayer.  Here is the recipe...

HUAT KUIH(Steamed Cupcake)

Ingredients

A.

250 ml warm water

180 g caster sugar( will reduce to 150g the next time when I do  again)

B.

250 g all purpose flour

50 g rice flour

1 tsp baking powder

1 tsp double action baking powder.

C.

1 drop of pink coloring

Method

1. Prepare steamer for steaming. Arrange cups for steaming  in the steamer. I used porcelain cups.

2. Mix ingredients A and set aside to let it cool down.

3. Sieve ingredients B together in a mixing bowl.

4. Pour ingredients A into the flour mixture. Mix well, make sure there is no lumps.

5. Scoop up 5 tablespoons of the batter into a bowl. Put in a drop of pink coloring. Mix well.

6. Spoon uncolored batter into the cups. Followed by the pink batter on top.

7. Steam for 18 minutes.

***make sure the water is fast boiling or else the HUAT KUIH won't smile to you hehe!

     Very very happy to see my HUAT KUIHs smile to me when I opened the steamer.

With this recipe I got 5 big ones and 4 small one. Just enough for offerings during prayers.

    Just love the combination of the colors. It Is so sweet. Don't you think so?

     Hope you like the post today. Cheers and have a blessed day ahead.

       Wishing you good luck in making this HUAT KUIH ...do let me know whether your HUAT KUIH    

        smile to you or not hehe.....

          😘 from Kim

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KAPITAN CHICKEN

Hi, i am back.
Today i am going to share a nyonya curry recipe. In Nyonya cooking chilies ,lemon grass, galangal, shallots, belachan  are normally pounded or blended. Aromatic leaves such as kaffir lime leaves and tumeric leaves are added to give the dish a wonderful 'Nyonya zest' in it. Nyonya cooking involved  long hour of marinating the meat or seafood. This makes nyonya food flavourful.

KAPITAN CHICKEN

INGREDIENTS

A

1 Whole chicken, cut into pieces

B

500ml water

2 stalk lemon grass

8 piece kaffir lime leaves

5 tbsp oil

SPICES(blended)

20 shallots,peeled

1 bulb garlic, peeled

3 stalk lemon grass

10 dried chillies

6 red fresh chillies

SEASONING

1/2 tsp salt

1 tbsp sugar

4 tbsp tomato sauce

1 tbsp light siya sauce

1 tsp belacan

100ml thick coconut milk

METHOD

1.Marinate chicken with  lime juice(from 1 lime) and 2 tablespoons of light soya sauce overnight in the fridge.

2. Put ingredients B in a pot and bring to a boil. Cook for about 5 minutes. Remove from heat.

3. Heat up oil and saute spices until fragrant.Add in chicken pieces and stir-fry until aromatic.

4. Add in cooked B, seasoning and cook until sauce has thicken and chicken is cooked.

5. Lastly pour in coconut milk and cook till gravy is thick.

6. Dish up. Serve with steamed white rice.

RADISH CAKE (CHAI TAU KUIH)

Radish cake is a popular dim sum dish. It is made of shredded white radish and rice flour as the batter. This savory cake is steamed  and is usually cut into square/rectangular shaped slices and pan fried before serving.
I steamed the cake last night and pan fried the cake for breakfast this morning.

RADISH CAKE

INGREDIENTS

500 g of shredded white radish
200 g rice flour
30 g dried shrimps
250 ml water
salt and sugar to taste
5 pips of garlic
1 tbsp of oil
dash of white pepper

INSTRUCTIONS

1. Boil shredded radish with water until radish is soft, about 10 minutes. Drain.

2. Chop garlic and dried shrimps.( soak the dried shrimps first)

3. Heat up 1 tablespoon of oil in a wok. saute the garlic and dried shrimps until fragrant. Put in the radish           and fry until well mixed.

3. Mix flour,salt, sugar and pepper with water to form a batter.Pour in the batter into the wok and stir.          

    Remove from fire when it starts to thicken. Transfer batter into a pan and steam for about 30 minutes

4. Remove steamed cake from steamer and let it cool down thoroughly before cutting it into slices.

5. Pan fry the sliced cake until crispy .

6. Serve hot with chili sauce. Enjoy.