Ondeh Ondeh

Had a hankering for this nonya dessert, which also happens to my dad's favourite, just nice for Father's Day today. Given the exorbitant rates you pay for this commercially and how easy it is to make (edit: easy to make doesn't mean its not tedious, esp when you're doing the 20th ball or so! ) and how well shops don't make it, I thought if I'm going to eat this standard and pay for it, I might as well make it at home! The difference however is that I'm eating it hot and we all know what a huge difference that makes to any food. Anything tastes better hot.

I did a lot of research beforehand, and here are my sources which I've adapted the final recipe from: Basic recipe which I mostly followed and reproduced below: http://www.mytasteheaven.com/2009/04/ondeh-ondeh-nyonya-kuih.html
Basic recipe which I like the 'method' of making the balls: http://fatboyrecipes.blogspot.com/2005/12/my-green-ondeh-ondeh-balls.html
Another simple recipe: http://www.mycookinghut.com/2008/04/06/onde-onde-malaysian-dessert/
Version with sweet potato: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=313655

Ingredients (makes 48 to 50 ping pong sized balls, only because I wanted to use up all the flour and grated coconut!

Skin

500g of glutinous rice flour
240ml of water (in the end I used a lot more than this, can't say the exact amount because i keep adding teaspoons of hot water in to get it moist enough)
2 tsps of pandan leave essence (which is why my balls are white in colour. The original receipe called for 2 tbsp of pandan leaves juice, which I was too lazy to follow, but I will next time! Taste of essence is just not the same!)

2 tablespoons of castor sugar

Filling:-

2 pieces of gula melaka (cut into small pieces)

Coating:-

200g grated coconut (I bought the steamed version from the fridge section of the supermarket, keeps longer)

1/2 teaspoon of salt

Method1) Pour the hot water into the glutinous rice and mix.

2) Add in the other ingredients for its skin until it forms a dough.

3) Form small balls into size and fill them with a little piece of gula melaka and seal them up.

4) Boil some water in a pot.

5) Put the sealed balls into the boiling water.

6) When the balls float on the water, take them out put into a freezer bag which has the grated coconut inside. Toss around until the balls are well coated.

7) The ondeh-ondehs are ready to be served. Some recipes recommend serving them cold (not chilled, but cold)

End note: I made enough to feed an army! Not an experience I think I'd want to repeat any time soon, my kitchen was like the aftermath of a typhoon afterwards, and no matter how much I cleaned, I still never seemed to get rid of all the grated coconut from everywhere! Next time, I'm going to bring a friend!

Almond Longan Jelly

Requested by my col because of today's BBQ and another (pregnant) colleague loves almond jelly and has a craving for it. This is my mom's receipe which uses fresh milk rather than the synthetic stuff you get in hawker centres.

Ingredients
1 to 1.5 tsp almond essence (depending on how much you like the almond taste)
2 cans of longan
1 packet of agar agar powder
(following instructions on agar agar packet)
250g of sugar (can cut down to 200g if you find it too sweet)
1 litre of liquid made up of 500ml of water, 500ml of fresh milk

Method
1) Bring out a jelly mould. Rinse it with water so that the agar agar will easily slide out. Do not to dry out the water.
2) Prepare the ingredients according to the agar agar packet:
a) Add the agar agar powder to the milk and water. Stir until partially dissolved.
b) Put on the stove and add the sugar. Bring to a boil.
c) Stir to ensure that the gelatine doesn't get caught on the bottom. Once it is boiling, turn off the flame.
d) Let it cool a minute or so and pour into the jelly mould.
e) Let cool 10 minutes before putting the mould in the fridge.
3) Let set and chill overnight. Next day, pour over the 2 cans of longan, longan water and all. Put in ice cubes. If its still too sweet, add a bit of cold water to taste.

Prawn mee

This is my mom's recipe which I've altered slightly but the basics are still the same. It really brings me back to my childhood!

Ingredients (feeds 2)
1 packet of medium sized prawns (approx 300-400g, I counted about 10 prawns in the packet)
1.5 litres pork bone stock (I used leftover bak ku teh soup from last night )
5 - 6 dried chilli
2 tbsp dried shrimp
1 large onions, or 3 shallots, roughly chopped
2 cloves garlic, smashed
1 bunch cai xin
1 tbsp cooking oil
1 packet of fishballs
2 fishcake, sliced (optional)
200g lean pork, sliced thinly (optional)
2 portions of cooked noodles (yellow mee, kway teow, whatever u prefer)

Method
1) Peel the prawns and set aside the heads and shells. Devein the prawns and set aside.
2) Heat up a pot and oil, and fry the onions or shallots until slightly brown. Add the prawn heads and shells and stir fry until fragrant and the shells and heads are pink. Add the garlic and briefly stir fry.
3) Add the dried chilli and shrimp and briefly fry.
4) Pour in the stock and bring to a boil. Skim off the scum. Turn down the head to medium. Cover and simmer for 1/2 hour.
5) Prepare the noodles according to the packet's instructions and place the drained noodles into 2 bowls.
6) Strain the stock. Add the fishballs, followed by prawns and cai xin and cook for up to 5 minutes or until everything is cooked. Also cook the fishcake and lean pork if using.
7) Serve with soup poured on top of the of noodles.

Zhong zhi - Hokkien style

Getting in the mood for this Thu. The thought did cross my mind to do it, but was reading the ingredients and how to made my eyes pop out. However, I did get to enjoy the fruit of other people's labour - thanks to Aunt-in-law and a good colleague!

(recipe taken from Cozycot, user Swissroll)

Rice
Ingredients A
Bamboo leaves : 250g (soaked overnight, washed)
Nylon strings : per required according to individual

Ingredients B
Glutinous rice : 2 kg (washed, Soak for 4 hrs and drained)

Ingredients C
Chopped shallot & Garlic : 1 tbsp

Ingredients D
Salt : 5 tsp
Ground pepper : 1 tsp
Five spice powder : 1 tsp
Dark soya sauce : 1 tbsp
Sesame Oil : 1 tbsp

Method:
1) Heat up 4 tbsp oil, sauté chopped shallot and garlic till fragrant
2) Pour in glutinuous rice and fry till aromatic
3) Mix in Ingredients D to season, dish up for use later

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Fillings

Ingredients A
Chopped shallot and garlic : 1 tbsp
Dried shrimp : 200g (washed, soak to soften, drain)

Ingredients B
Chopped shallot and garlic : 2 tbsp
Chinese mushroom : 40 pcs (washed, soak to soften, drain)
* Huiji Waist Tonic : 1 – 2 cup (Huiji measuring cup)

Ingredients C
Pork belly : 2 kg (washed, cut into 40 pcs, marinate for 1 hr with seasonings)
Oyster Sauce : 2 tbsp
Dark soya sauce : 1 tbsp
Sesame Oil : 1 tbsp
Hua tiao wine : 2 tbsp
Ground pepper : ½ tsp.
Five spice powder : ½ tsp
Salt : ½ tsp
Sugar : ½ tbsp
Corn flour : 1 tbsp

Ingredients D
Dried Chestnut : 250g (washed, soak overnight)

Method:

1) Heat up 3 tbsp oil over medium flame, stir fry Ingredients A till aromatic, dish up, reserve for use later
2) Heat up 3 tbsp oil over medium flame, sauté chopped shallot and garlic from Ingredients B, add mushroom to fry till aromatic
3) Add marinated pork belly and fry till fragrant
4) Mix fry chestnut till fragrant
5) Add suitable amount of water, simmer till water is soak up, dish up
6) Take 2 pieces of bamboo leaves, fold to form a pyramid shape
7) Put 2 tbsp of glutinuous rice into it, dig a hole in the centre, add in fillings, cover with another 2 tbsp of glutinuous rice, wrap up, tighten with nylon string
8) Boil a large pot of water. Add in dumplings, cover and cook with low heat for 2 hours till cooked and soft.

[Nigella Lawson] Sweet & sticky ribs

Tried this with chicken wings, only because I love wings so much. I changed the cooking times to 180 deg C at 20 minutes covered, then 10 minutes at 200 deg C uncovered.

Ingredients

• 4 fluid ounces (125 ml) Thai or Chinese sweet chili sauce
• 2 fluid ounces (60 ml) cranberry sauce (from a jar)
• 2 fluid ounces (60 ml) dark sweet soy sauce
• 1 clementine, juice and sliced rind
• 1 lime, juice and sliced rind
• 15 to 20 pork spare ribs

Directions

Place all the ingredients into a large freezer bag and mix well. Seal the bag and place it on a dish so that it can lie flat. Transfer the bag to the fridge and leave overnight to marinate.
Preheat the oven to 350 degrees F (180 degrees C).
Remove the ribs from the fridge and transfer them from the freezer bag to a roasting tin and cover loosely with aluminum foil. Transfer the roasting tin to the oven. Cook the ribs in the oven for 1 hour, turning them over after 30 minutes.
Raise the oven temperature to 400 degrees F (200 degrees C) and remove the foil from the roasting tin. Cook for a further 15 to 30 minutes, or until the ribs are sticky and cooked through.
To serve, place the ribs onto a large serving plate.

Simple Brownies

Source: Country Fair Cookbook
Makes 15.
Ingredients
3/4 cup butter (170g) (I used half-fat butter and it worked perfectly)
1 1/2 cup sugar (340g) (granulated is fine)
2 eggs
1 tsp vanilla
1/2 tsp chocolate extract (optional)
3/4 cup sifted flour (90g)
1/2 cup cocoa (55g)
1/4 tsp salt
3/4 cup chopped walnuts
Preheat oven to 180C/Gas Mark 4. Grease a 9″ square tin.
Method
1) Cream together butter and sugar until light and fluffy. Add eggs and vanilla; beat well.
2) Sift together flour, cocoa and salt. Add to creamed mixture, blending well. Stir in walnuts if using. Spread evenly in tin.
3) Bake for 35 minutes or until done–a wooden toothpick or skewer inserted in the middle should come out almost clean, with just a couple of crumbs clinging to it. Cool in tin on rack. Cut 2 3/4 x 1 3/4 inch bars when cold.

Kai Tung Gho (鸡蛋糕 )

Got this from quizzine. Not bad for the 1st attempt, altho I was a bit impatient at the end because I needed to leave the house, so the bottom middle of the cake wasn't totally cooked through. Next time will need the full 1 hr.

This is her recipe.

Ingredients/ Method:

300g plain flour
300g sugar (I used 270g but will try 250g next round)
6 eggs
1/2 tsp baking soda
1/2 tsp baking powder

1. Sift the flour, baking soda and baking powder, and set aside. Prepare wok for steaming.
2. Beat the eggs till pale white and slowly add in sugar. Continue to beat the egg mixture till ribbon-stage.
3. Fold in the flour to the egg mixture gently.
4. Pour batter into cake tin or basket lined with 'glass paper' 玻璃紙. Steam for 45 mins to 1 hour. Check for doneness when skewer inserted into centre of cake comes out clean.

I just saw her new altered recipe. It uses a lot less eggs but replaces the air with old fashioned carbonated water. Will try that next time to make the cake 'smile' at me as it is supposed to.

Old-style 鸡蛋糕

Ingredients/ Method
3 large eggs
300gm plain flour
300gm sugar (will reduce to 200gm the next time)
170ml F&N orange juice

1. Sift plain flour and set aside.
2. Beat eggs and sugar until mixture turns pale and thick, about 20-25 mins using the mixer.
3. Fold in flour into egg mixture gently, until well mixed.
4. Pour in orange juice into the mixture and stir in one direction gently, and until well mixed.
5. Pour mixture into prepared cane basket with plastic suitable for steaming. Steam on high heat for 1 hour.

*To have your cake smile at you, sprinkle sugar across the mixture before putting into the steamer.

Found another recipe here. Can't wait to try it!

Updated: Updated with new recipes here

Blueberry Muffins

Finally, my first successful muffin, with the right dome! Actually I've done the more English muffin recipe before which is more bread like but it was never as nice as the American cake-like version. I got this recipe trawling through one of my favourite local food blogs, Noob Cook, and she in turn got it from Jordan Marsh.

Just for info, according to my Internet research, there are basically 2 ways of making muffins - the traditional muffin method, or the creaming method. The former is more British and yields a more bread-like texture. The latter is more American and yields a more cake-like texture.

Anyhow here's the Jordan Marsh recipe from Noob Cook, reproduced with my alterations (in red) based on some secret muffin tips I found off the Internet.
Jordan Marsh Blueberry Muffins
Credits: Recipe from ‘True Blueberry’ by Linda Dannenberg
This muffin recipe is that of the famous Jordan Marsh’s Framingham Store (which closed down in 1983).
Ingredients
(Makes 12 standard-size muffins) My recipe makes only 10 if you use the tall paper cups I did
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
110g lightly salted butter (or 1 stick), softened
1 1/2 cups sugar
2 large eggs
1/2 cup milk
2 1/2 cups fresh (or frozen) blueberries
Directions
1. Preheat oven to 180C (350F). I preheated at 220 C as you;ll later see why 2. Sift the flour, baking powder and salt together into a medium bowl & set aside.
3. In the bowl of an electric mixer, combine butter and 1 1/4 cups sugar and cream at low speed until the mixture is smoothly blended. At low speed, add the eggs, one at a time, and blend.
4. Add the flour mixture and the milk a little at a time, alternating one with the other, and beat until blended, then remove the bowl from the mixer.
5. Add 1/2 cup of blueberries and gently fold them in with a wooden spoon or spatula. Add the rest of the berries and gently fold them in. I used half a jar or Dalfour blueberry jam as I didn't have any fresh blueberries. I like Dalfour because there is no added sugar and the fruit are almost whole.
6. Place paper muffin cups into the muffin tin, and fill each cup with slightly more than 3/4 of batter. (Note: if not using paper cups, grease the muffin tin).
7. Sprinkle the remaining 1/4 cup sugar over the muffin tops, then bake in the center of the oven for 25-30 minutes, until the muffins are golden brown and puffy. I didn't sprinkle the sugar as I tasted the batter and it was sweet enough, probably because I used jam. If I did use the real fruit however, I probably would need this sugar. In addition, I found to my dismay that omitting the sprinkling of sugar meant no crispy top! I baked at 220 C for 6 minutes, before turning down to 180 C for 19 minutes. This is based on my oven and the number of muffins I had so may vary for a different or different muffin paper cups. I tested with a skewer to be sure.
8. Remove to a wire rack and cool in the tins for 1 hour before serving.

Sushi

I state categorically upfront - this is not an authentic sushi-making recipe. It is just a easy DIY at home simply because I'm nostalgic - I first made this in the UK and this is the first time in 9 years that I've done the recipe again. At that time, it was just something that reminded me of home. And at that time, I didn't have access to a lot of really Japanese ingredients, like I didn't even have the　のり (seaweed) and the bamboo mat, so I improvised by using a sheet of paper in place of the mat. And it worked remarkably well too! I also use smoked salmon which to the non-discerning palate isn't very obviously different from fresh sashimi. Altho we are able to get freshly sliced sashimi at the supermarkets nowdays, I do wonder at the freshness of it.

I did find however that the mat really makes making the square shape of the sushi roll very much easier. I also improvise by using brown rice since that's all I use at home and I must say it makes it very much harder to clump the grains together. It started to spill out.

Ingredients
のり(1 packet of seaweed)
1 packet of smoked salmon
わさべ (wasabe) paste
sashimi soya sauce (apparently there are many kinds of soya!)
1 cup of rice, boiled and allowed to cool

Method
1) Lay the mat out on a flat surface and place 1 sheet of のり on top.
2) Fluff up the rice. Spread the rice along the bottom of the seaweed. Pat down to clump the rice grains together. Place 2 strips of salmon along the centre of the rice.
3) Lift up the lower edge of the mat and slowly flip it over, ensuring that the edge of the seaweed is tucked in. Roll and flatten to ensure the rice is well packed. Continuing rolling until the seaweed is all rolled up.
4) Cut into squares and present but turning upwards. A little trick - wet the knife blade and you'll find it much easier to slice through and the blade won't get stuck to the rice.

5 spice 三杯鳮

This is a Taiwanese dish with my twist - adding the 5 spices. Traditional 三杯鳮 actually involves 3 things, chinese wine, soya sauce and sesame seed oil. You're not really expected to use 1 cup of each, but it does mean that you're supposed to include equal portions of each. In addition, it involves adding copious amounts of ginger and garlic. Since I wasn't in the mood to thaw and skin my ginger (yes, I freeze my garlic for easy storage) I substituted this with dried chilli. I learnt this tip from this stall we usually buy our zhu jiao chu - possibly because ginger is expensive, this uncle uses dried chilli. The taste is slightly different - it makes it slightly smokey taste. While this doesn't really work with zhu jiao chu, it may possibly work with 三杯鳮.

Again in the traditional method, the chicken is cooked in a claypot. For me, being the lazy person who wants minimal mess, I used my favourite casserole method.

Ingredients
9 chicken wings (including drumlets)
2 tbsp dark soya sauce
2 tbsp light soya sauce
2 tbsp chinese rice wine
2 tbsp sesame seed oil
2 tbsp sugar
2 tbsp garlic, minced (or you can use 10 cloves of garlic, smashed)
2 tbsp ginger (3 thumb sized ginger, sliced)
2 cinnamon sticks
5 dried chilli
2 star anise
3 cloves
1 tsp cumin seeds

Method
1) Marinate the chicken with everything.
2) Pop it into a casserole dish and into the oven and cover. I used 220 deg C for 10 minutes, and turned down to 200 deg C for 20 mins, giving the slightly scorched skin. You can also uncover for the last 10 mins to crisp the skin silghtly.
3) Serve with freshly steamed rice.