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Archive for the ‘Kueh’ Category

Steamed Yam Cake

Posted by icyelite on December 28, 2009

After such a long time of resting baking, cooking food cum recipe testing, I had a sudden urge to cook steamed yam cake. It has been a long time since I last ate steamed yam cake. Without any recipe for reference, I bought yam from NTUC, thinking that mum surely knows how to cook it. Lol. She guides me along the way.

Recipe of Steamed Yam Cake (Frying the mixture)

Ingredients:

1 Yam (depends on how much you want)
1 packet of rice flour
2 tbsp of starch/ tapioca flour (to thicken the mixture)
1 tsp of salt
Mushroom seasoning
7 bowls of water
Pepper
Sesame Oil
Sliced Mushroom

Preparations:

  1. Slice the mushroom and cut the yam into small cubes.
  2. Measure 7 bowls of water and pour into a mixing bowl.
  3. Add rice flour, pepper,  salt into the mixing bowl.
  4. Fry the mushroom and yam with sesame oil/vegetable oil.
  5. After frying the mushroom and yam, pour the mixture (mixing bowl) into the pan and fry.
  6. Stir the mixture continuously.
  7. Add in starch flour into the pan.
  8. Stir the mixture until it becomes sticky texture (looks like glue texture) and transfer it to a baking tin, ready to steam it.
  9. Steam for approximate 1 hour and use toothpick to test that nothing sticks on it.

Tips: While adding in the seasoning into the mixture, taste it making sure that its not too blend and have a wonderful taste.

Finishing:

  • Cut the yam cake into small pieces.
  • Garnish the steamed yam cake with parsley, sliced red chili and fried cabbage and you are ready to serve.
  • Serve the steamed yam cake together with sweet dark soy sauce and chili.

You can use the same recipe for cooking steamed pumpkin cake too.

Posted in Chinese, Cuisine, Homemade Food, Kueh, Mushroom, Recipes, Yam | 2 Comments »

Myle’s One Year Old Birthday 2009

Posted by icyelite on March 1, 2009

I just got back from Myle’s One year old birthday celebration. Who is Myle? He’s my colleauge’s son. He has big rounded eyes and a chubby cheeks that makes me feels like pinching it.

He’s a very handsome boy today but he cried twice today. He cried when he sees alot of unknown people and he cried again when he heard the loud party popper sound. Though he cried, he still looks very cute.

Beep Beep!

Look at what my colleagues and myself had bought for him. Looks cool hur? His dad actually requested for this. Initially, we wanted to buy a motor toy car that his dad can control where he is going but this motor toy car is too expensive, out of our budget. Sorry myle, couldn’t get you such a stylish car, we wanted to buy the engine for you first and the car body next year, but your dad disagrees. Lol.

Mice Cheese Cake Mouse and a cherry on cheese cake

I’m sure Myle had enjoyed his birthday celebration, his parents had organized for him. Guess what? He had a big cheezy cake with lots of little mice on top of the cake from Jakarta. Woot! Plus a photographer to take all the pictures and his grannies making delicious foods.

His grand-aunt makes nice and beautiful kueh lapis which we seldom see in Singapore. How I wish I can learn how to do this too.

Home made Kueh Lapis

His parents really took alot of effort organizing this party. They invited alot of friends and coincidentally all had a baby with them. After singing birthday song, they made all the babies sitting together and took a picture. There are bigger kids too, running around, snatching for balloons. At the end, all kids and babies got a big bag of goodies bag home. For gal, they get a pink-cloth goodies bag while guys get a blue-cloth goodies bag. For us adults, we actually had those additional small blue bags of goodies. Lol, it contains a pencil, pencil holder and lots of sweets and chocolates from Australia.

Till now, can you imagine how grand Myle’s birthday is? His parents really spent alot. Wondering will I do the same for my own child in future?

Posted in Daily Happenings, Homemade Food, Kueh | Leave a Comment »

Loh Mai Kai (Chicken in Glutinous Rice)

Posted by icyelite on September 15, 2008

Cooked Loh Mai Kai

Loh Mai Kai, as the name goes, it is the favourite food of Cantonese or rather they are the one that found this chicken in glutinous rice.

Glutinous rice is a starch food when cooked, it becomes sticky and it can be very filling when you eat half the normal rice intake. You may even feel bloated eating glutinous rice. What I usually do to stop bloating is to drink some chinese tea. It is not an immediate effect of stopping bloating but it does helps to make you feel more comfortable.

Loh Mai Kai is similar to dumplings that is wrapped in banana leaves. In fact, you may be more creative too by adding in chesnuts. You can mix your vegetarian char siew with honey so that it tastes sweet and appetizing. Otherwise, you can have your creation by having dumplings wrapped in disposable bowls instead of banana leaves. However, your “dumplings” will lack of the smell of the banana leaves that lends the dumplings a unique fragrance and flavor.

The color of the rice depends on individual, it can be black or white. Usually with a mixture of oyster sauce, dark soy sauce and soy sauce paste, the rice will be black. The recipe that I had provided below is cooking black-colored rice.

Recipe of Loh Mai Kai (Chicken in Glutinous Rice)

Ingredients:

Glutinous Rice
Mushroom
Vegetarian Chicken
Vegetarian Char Siew

Seasoning:

Pepper
Water
Salt
Mushroom Seasoning
Dark Soy Sauce
Soy Sauce Paste
Oyster Sauce (Wan Jia Xiang Brand)

Preparations:

  1. Dip the glutinous rice in water first while you prepare other ingredients.
  2. Fry the mushroom, vegetarian chicken and vegetarian char siew.
  3. Put the mushroom and vegetarian chicken in a pot.
  4. Add in all the seasoning shown above.
  5. In addition, add in starch to the pot of mushroom and vegetarian chicken.
  6. Let it boil and cooked. (Similar to cooking dark gravy with beancurd – look at the picture below and you will know what I am referring to, a dark gravy mixture)
  7. Filter out the glutinous rice and put inside a tin.
  8. In the tin, add in all the seasonings above again.
  9. Add in hot water into the tin of glutinous rice.
  10. Bring the tin of glutinous rice to steam.
  11. When the glutinous rice is cooked, put the mushroom, vegetarian chicken and vegetarian char siew at the bottom of the mould.
  12. Following on, fill up the mould with cooked glutinous rice.
  13. Bring it to steam for another 5 mins.

Finishing: Scoop out the ready loh mai kai onto a plate and serve. You may serve it together with belachan chilli.

Thinking of what type of vegetarian char siew and vegetarian chicken you can use? Take a look at the pictures I had taken, use it as a reference for you.

Vegetarian B.B.Q Meat (Char Siew) Vegetarian Fragrant Chicken (OKK)
Sliced Veg Char Siew Dark Gravy Mixture

Posted in Chinese, Glutinous Rice, Homemade Food, Kueh | Tagged: , | Leave a Comment »

Chwee Kueh

Posted by icyelite on May 20, 2008

Successful Chwee Kueh

Chwee Kueh, one of my favourite foods for breakfast. Another favourite is chee chong fan but I have yet to learn how to make it. But heard from my mum that chee chong fan is easy but tedious.Initially, I thought making chwee kueh is very difficult but when I tried to make it few times, it is as easy as saying 123. Above is the picture of what I have made from scratch. So fulfilling whenever you see the successful output.

There are two methods to make chwee kueh. One method is the liquid mixture and the other is sticky dough mixture. The liquid mixture is fast and easy, anyone can do it.

When eating chwee kueh, the most important thing is to have Cai Po and chili. You can buy cai po off the shelf or prepare it yourself. But for vegetarians, look out for pure cai po, most of the cai po selling off the shelf has prawns mixed in it.

The basic things that you need in your kitchen before making chwee kueh:

  1. Steamer. Best if you have a big steamer that can contain at least 12 moulds per time
  2. Chwee Kueh Moulds. Have as many as you can if you are making alot. My house got more than 24 moulds. Bear in mind, if you have only 10 moulds, you might be taking out hot chwee kueh that has not been settled down out of the mould to continue steam the rest. You will destroy the shape and become “nua nua”. If you don’t get what I’m trying to say, you will understand when you try it yourself. If you are going to give it to other people, you can buy disposable chwee kueh moulds else get stainless steel/aluminum moulds for long lasting usage.
  3. Big Mixing Bowl
  4. Measuring Cup. To measure the amount of water for your batter and it makes things easy for you to pour inside your moulds.

Recipe to make Chwee Kueh

Ingredients A:

Rice Flour 150g
Wheat Starch 1 tablespoon
Tapioca Flour 1 tablespoon
Salt 1 teaspoon
Tap Water 280ml

Ingredient B:

Boiling water 550ml

Ingredient C:

Cai Po
Sesame oil
Pepper
Cooking Oil

Preparations for chwee kueh:

  1. Grease the moulds with oil first to prevent sticking.
  2. Mix Ingredient A evenly first.
  3. Once A is even, mix Ingredient B into A well.
  4. Once done, pour the mixture into the mould and bring it to steam for 10 minutes.

Preparations for Cai Po:

  1. Dip the cai po into salt water.
  2. Drip dry and fry the cai po
  3. Add a lot of oil, sesame oil for it to cook first
  4. Subsequently, add sugar and pepper. Cook the cai po until dark brown.

Finishing: Let the chwee kueh cool down, dig it out from the mould and its ready for serving. To be presentable for serving, have at least 4 chwee kueh per plate and garnish it with Cai Po.

Posted in Cai Po, Chinese, Homemade Food, Kueh | 5 Comments »