Steamed Soft Banana Cake

 Kuih is not neat because cut it while still hot, all can't wait to try this

My electric trio steamer (bought from Chef Asma Wati)

Source: Aunty Yochana

Ingredients (A):-

200gm mashed bananas (Berangan/Emas - i used berangan)

1/8 tsp vanilla essence

1 tsp bicarbonate of soda

a pinch of salt

Ingredients (B):-

3 small eggs (Size C)

100gm brown sugar (i used 80gm sugar and depend with ripeness of bananas)

100gm pau flour / hong kong flour / superfine flour

1 tsp baking powder

65gm Corn oil

Top Layer:-

2 eggs (Size A)

60gm castor sugar

25gm water

65gm pao flour / hong kong flour / superfine flour

Yellow colouring a few dropping ( 1 add on)

Method:-

Mix all the ingredients (A) together and set aside.

Whisk eggs and brown sugar together till fluffy, add in flour and baking powder and mix till well combined.  Add in mashed bananas mixture and corn oil and stir till well combined.

Pour into a greased and lined loaf pan and steam for 15-20 minutes till cooked.

For topping:-

Whisk eggs and sugar till fluffy, add in water and flour and mix till well mixed then colouring, stir until combined.

Pour on top of steamed banana cake and steam again for another 15 minutes or till cooked.    

Roti Jala with Aunty Sathayee's Chicken Curry

Source: Mat Gebu / Aunty Sathayee
Roti Jala Batter:- Mixed all together and stir well with hand whisk and if batter is too thick add 11/2 tbsp of water
2 cups plain flour
2 cups water ( 1 cup fresh milk/evaporated milk and 1 cup plain water)
a little salt
turmeric powder / yellow colouring
1 tbsp veg. oil/corn oil
2 eggs (Any size)

Roti Jala mould
Oil little bit for rubbing onto the nonstick pan.

Heat pan with a bit of oil rubbing all over the pan.
Take the batter put inside roti jala mould and do round clockwise.
When the batter is cooked, remove and roll up neatly or you can fold into triangle shape.
Keep in airtight container, to avoid from drying.

Chicken curry:-
Ingredient:-
Chicken cut into small pieces
Potatoes cut into small
Curry leaves
Tomatoes cut into cube small size
Big Onion cut into cube small size
Star anise
Cinnamon bark
Buah Pelaga
Bunga lawang
Babas chicken curry powder
Chilies powder
Thick and general santan
Salt to taste

Pound finely:-
Ginger and garlic together as a paste

Fry bunga cengkih, pelaga, lawang and kayu manis, add on curry leaves, stir and mix well.
Add chicken and stir awhile before cover.  Let is be for 5 minutes and stir again.
Add on pounded ginger and garlic, cover again.
Add curry powder and chillies powder close again for awhile. Add potatoes then pour general santan, close back.
Add in cut big onion and tomatoes, pour on thick santan, then cover again.
Cooked until potatoes and chicken are tender.  Garnish with parsley.

Fried Mee Hoon with Chilies

Source: Kim
Ingredients:-
Mee Hoon soaked with water until soft, drain and put aside

Fried tauhu cut into long length
Boneless chicken meat cut into small pieces
Prawn cut into 2 pieces
Fish cake cut into long length
Sawi cut into small pieces
Taugeh throw the roots part

Omelette, chilies slice thinly and fried onion/garlic for garnishing

Pound finely:-
Fresh red chilies
Onion
Ginger
Garlic
Slice Big Onion thinly

Sauce:-
Oyster sauce
Fish Sauce
Water little bit
Salt

Method:-
Pour little bit of oil into the wok.
Fry pounded ingredients until aromatic, then put in meats stir and mixed well with sauce.
Put all vegetables and stir again, then put in mee hoon stir then add little water to cook the mee hoon.
Done garnish with cut chilies.

Sweet Ginger and Garlic Sauce Chicken

Source : Kim

Ingredient:-

Boneless chicken cut into small pieces mixed with turmeric powder and bit of salt, put aside.

Fry grated ginger

Fry smashed garlic with skin (do not wash the garlic - you can clean garlic skin with clean towerl) 

Garlic and ginger - poundly finely, if you prefer more chilies then you can add some fresh chilies and blend. 

Sauce (combined and mixed well) :-

Garlic sauce

Cili sauce

Oyster sauce

Water (if you like more gravy then put alots of water)

Method:-

Fry chicken until half cooked, removed and put aside.

Fry pounded/blended chilies with garlic and ginger until aromatic.

Put in half cooked chicken then stir.

Put in sauce into the chicken and cooked until chicken is tender.

When chicken is done, stir fried ginger and garlice and mixed well.  Enjoy with your plain rice.

Note: this recipe for single person who likes to cook and prefer home made cooking.



SAYUR CAMPURAN MASAK BELACAN

Source: Kim
Bahan2

Terung panjang – dipotong nipis panjang

Bendir di hiris halus memanjang

Petai – boleh diganti dengan kacang botol

Udang

Halia dihiris

Bahan kisar:

Udang kering

Belacan

Bahan kisar bersama dijadikan pes:

Bawang putih

Halia

Sos tiram

Minyak

Cara-caranya;‑

Masukkan minyak, tumiskan udang kering bersama belacan hingga harum

Masukkan pes bawang putih & halia dan sos tiram.

Masukkan semua sayuran dan kacau hingga benar-benar kering supaya bendir tidak berlendir.

Angkat dan sedia dihidangkan.

(Note : Sorry tiada gambar, percayalah sedap)

Bubur Cha-Cha

Source : Kim
Keledek oren, putih atau purple, keladi - dipotong cube
Daun pandan disimpul
Biji Sago (jika suka)Tepung kanji di bancuh dengan air panas dan kacau rata semasa masih panas, jangan menggunakan tangan sebab panas, gunalah sudip kayu, kemudian diuli untuk dijadikan jelly. Kemudian dengan tangan yang bersih menjadi seperti tali dan guntingkan tiga segi atau sesuka hati.  (Jika suka boleh meletak pewarna).
Santan segar yang diperah
Gula melaka/gula perang dan gula pasir

Kukus semua keledek dan keladi hingga lembut, kemudian toskan airnya, ketepikan.
Masakkan air gula dimasukkan daun pandan simpul, masak hingga gula larut.
Masukkan santan dan sentiasa dikacau dan bubuh sedikit garam.
Setelah air santan masak bolehlah dimasukkan bahan2 diatas.

Ondeh-Ondeh Keledek

Source: Kim
Dough:
Glutinous Flour
Sweet potatoes (small) - Boiled and mashed finely
Pandan leaves (blend to make a juice for colouring no artificial colouring)
Water - mix with pandan juice

Fillings:
Palm sugar (cut into cubed)

Grated coconut - steam about 5 mins and add bit of salt (for cover the dough after cooked)

Method:-
Mix mashed sweet potatoes with glutinous flour, make sure there is no lumpy.
Add pandan water into the flour, little by little until formed into a "soft dough".
Roll the dough and cut into small pieces.
Make a ball then pressed on the centre and put palm sugar, sealed and use your palm to make a ball.
Boiled boiling water, throw about 10 nos. of ondeh-ondeh into the hot water, when floated remove and throw the access water.
Roll the ondeh-ondeh into steamed coconut.
Enjoy! this easy recipe therefore no measurement just estimation on quantities.