Wednesday, 11 March 2015

Kueh Kosui ** soft even chilled

I have never been a big fan of Kueh Kosui.  Those that I ate before is either too sweet or I didn't like the texture.  Then again, I have never tried making Kueh Kosui before.  To challenge myself, I decided to give this a go.

I chose this recipe as it is really unique.  It uses mee suah (which is one of my favourite noodle) and as it omit the use of alkaline, it is even better.

What entice me further was it is best served chill and that will gives me ample of time to prepare for a party if needed.

So I decided to experiment with this recipe.  

Talking about Blessed Homemaker, I am wondering how is she doing as I lost touch with her and she has since stopped blogging.  Remembering the time our kids spent playing in Botanical garden.  If you are reading this, please contact me.  Would love to rekindle our friendship.

Thanks for sharing this wonderful recipe.  Indeed a keeper.


Verdict: I might not have blended the mee sua well and it was lumpy when I added into the flour mixtures. Thus I sift through twice to fully removed the lumps. Other than that, it is relatively easy to put together. 

Overall, as promised. This stay soft even after chilled.  In fact, I like the chilled version too and it is not coyling sweet which I like.

Definitely a keeper.


What you need:

(A)
250g gula melaka
600g water
Some pandan leaves

(B)
50g mee suah
300g water

(C)
250g tapioca flour

(D)
Grated coconut, steam with pinch of salt and let it cool before using

Method

Greased a 9” round or 9"x13" pan.

Put A into a pot and bring to boil.  Stir till sugar melts.  Leave to cool.

Put B into a separate pot to cook, bring to boil.  Leave to cool and blend to paste

Mix tapioca flour with cold gula melaka mixture and stir well

Add mee suah paste to gula melaka mixture, stir and mix well.

Sift the batter and set aside.

Steam empty pan for 5 mins.   Pour mixture into pan and steam for another 45-50 mins or until set.

Set aside to cool to room temperature and cut into small pieces.

Coat with fresh grated coconut and serve (served chill is good too)





I'm joining Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh by Fion of XuanHom's Mom and co-host by Joceline of Butter,Flour & Me





Tuesday, 10 March 2015

Watercress Soup 西洋菜汤

With such humid weather, I decided to boil Watercress Soup 西洋菜汤.  When I was young, we were made to sit at the table to pluck this vegetable.  The stem is then tied together to cook together with the tender leaves and meat.

These days, we no longer need to do this process, everything is done for us.  

The other day, dad was complaining that I don't cook soup for my family but little that he knew that I do but not as often as my mom.  Sometime, family's words are really harsh and judgmental.


This is one of my favourite soup.  It is light and still able to have a full body taste because of the meat.  The sweetness from the vegetable as well as the honey dates come off just the right balance.

What you need:

2 bundle of watercress
3 honey dates
400g meat
water

Method:

Blanched meat.

Wash the watercress making sure no worms.

Bring a pot of water to a boil, add in all the ingredients.  

Bring to a boil and then let it simmer for 4 hours.

Season with soya sauce.



Cheers










Monday, 9 March 2015

Economy Fried Bee Hoon

When I was young, I remembered Economy Fried Bee Hoon is quite a popular breakfast item on the table.  Mom will pack these back when she goes marketing.

I don't recall chicken wings offered in the stall but very often, things like fried egg, luncheon meat, ikan bilis and etc were displayed.  Well I guess "cheap" items and nothing fanciful from this economy fried bee hoon.

My favourite is always this fried sweet beancurd stick added to it.  These are hard to find and I remembered the last trip down to Tekka Market, I have to buy a huge block of it.  Of course, having a small family, this will be a ridiculous option.

Then I chanced upon it in Tampines wet market.  A portion good enough for my family.

When I first started frying bee hoon for my family as a new cook, it was a daunting job.  I never got it right.  The noodle is either hard or too soft.  The taste is not consistent as well.

These days, I am able to whip it up easily thus I am going to document this for the benefit of my children.  In case, one day, they needed to cook this for themselves when I am not around.



What you need:
yield 4 servings

250g bee hoon (I love chilli brand)
beansprout (remove tail and rinse, drain)
minced garlic

Spam
Fried egg
Sweet beancurd stick, deep fried until crispy

Seasoning

1 tbsp Oyster sauce
3 tbsp Light soya sauce
1 tbsp Dark soya sauce
dash of pepper white pepper
3/4 cup Water

Method:

Soak bee hoon in cold water until softened.  Drained.

Mix seasoning altogether and adjust to taste (to your liking).

Heat wok up, add oil and stir fry minced garlic until fragrant.

Add in bee hoon and mix well.   Stir well and bring it to a boil.  Test bee hoon, if it is not cooked, add in a little more water.  You can also darken the bee hoon with extra dark soya.

Add in bean sprout and mix well.

Turn off heat and cover.  Let it sit for 10 mins.

Serve with fried egg, fried spam and sweet beancurd stick.


The simple things in life that I enjoy.


Have a good week.