CITRON HONEY TEA COTTONY CAKE [OGURA CAKE]

My nephew bought a bottle of Korean citron honey tea that comes  with whole limes and syrup.  I used it to bake this cottony cake.  See how it looks.  Nice yellow colour, soft, cottony and spongy with bits of preserved lime.  The sweetness is just nice and cake has the .... taste of the honey tea.  NICE.  

Ingredients for Egg Yolk Mixture

[using 8" or 9" square tin]
75 gm superfine flour - sifted

5 egg yolks

1 whole egg

45 ml corn oil

2 preserved citron honey tea limes - seeds removed and chopped small pieces
2 tbsp citron honey tea syrup mix with 60 ml water

1. Place the dry ingredients in the mixing bowl and make well in the centre.  Add in eggs, corn oil and honey tea and lime mixture.  Using a paddle hook, beat ingredients until creamy and well combined.   Set aside. 
2. Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and  preheat oven at 160 degrees C for 10 minutes.
   

Ingredients for Egg White Mixture
5 egg whites
1/2 tsp cream of tartar
60 gm castor sugar 

1. Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until  slightly foamy.  Add in sugar in 3 batches.  Whisk until soft to stiff peaks formed.
2. Using a spatula, fold in 1/2 of the meringue into egg yolk mixture.  Lift and fold until well combined, then add to rest of meringue.  Fold again until well mix.
3. Pour batter into a 9" square tin [line base with baking paper at the bottom only]. 
   
4. Smooth the surface with a spatula or just lightly shake the baking pan [the batter will spread out evenly].
   
5. Steam bake in oven at 160 degrees C for 10 minutes, lower heat to 150 degrees C and bake for a further 55-60 minutes.  
   
6. Invert the cake after baking on a wire rack and let it cool slightly [about 5 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
   
   
7. Cool cake completely before slicing to serve or refrigerate before slicing to serve later.
   
   
   

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Spicy Soy Sauce Fried Fish

This way of serving fried fish is my nephew's favourite.    He loves the fragrant spicy, salty taste of the sauce which is quite oily but spread over plain white rice, it is yummylicious to him.  This was cooked at my mum's kitchen [I wouldn't cook this dish in my kitchen because it is 'hot' in every sense to one's nostrils and kitchen].

Ingredients

1 ikan bawal emas [kum cheong] - cleaned and pat dry

[can use other types of fish like pomfret, senangin etc]

season with a little salt

10 small chilli - cut small pieces

enough oil to fry fish

some soy sauce to taste

1. Heat enough oil in wok to fry fish until golden brown and crispy.
2. Dish out on serving plate.
3. Remove oil, leaving 2-3 tablespoons to fry cut chillies.
4. Add soy sauce to chilli.  Stir to mix.  Off heat and scoop over fried fish.
5. Serve immediately.

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Steamed Chicken Wings

Never given any attention to identify which are the dishes that belongs to Selangor or Kuala Lumpur food.  So long as the food  at these places are good and yummy, nothing matters.  By chance, I saw this book Rasa Malaysia by Betty Saw which categorised the recipes according to various states of Malaysia.  

This is one of the dishes which was under Selangor food category that looks good,  yet easy to prepare.  Just marinate the chicken wings and steam to cook. 

This steamed chicken is very aromatic, fragrant and the gravy is yummylicious.  Nice with plain white rice.

Ingredients
6 chicken wings - end tip removed and cut at the joint
2 dried mushrooms - soaked and cut strips
1 red chilli
some chopped coriander leaves and spring onions
1 tbsp oil
Marinating Sauce
1 tbsp each of light soy sauce and oyster sauce
1 tsp dark soy sauce
1/2 tsp salt
1/4 tsp pepper
2 tsp cornflour
2.5 cm ginger - scrape skin and chopped finely [I juliened the ginger]

1. Wash chicken wings and drain dry.  Marinate with marinating sauce for at least an hour.
2. Place marinated chicken wings, red chilli and mushrooms in a steaming plate and steam over high heat for 12 minutes.
3. Remove and garnish with chopped coriander leaves and spring onions.
4. Serve immediately.

I'm linking this post to 

Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier

 I am also submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month 

hosted by Shannon of Just As Delish 

I'm also linking this post to Cook Your Books #2 Event  hosted by Kitchen Flavours

 

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Sambal Ladies' Finger [Huan Cheo Kak Tau]

One of the popular and common vegetable dish from the Nyonya kitchens.  My mum has her own simple sambal recipe to fry vegetables [see here for her version] which is good at all times.  

This version is from Nyonya Flavours [slight modifications] with more ingredients which is also worth trying.  The sambal dried prawns tasted good and blends well with the lady's fingers [Okra].

Ingredients

4-5 tbsp oil

300 gm lady's fingers - blanched in boiling water until cooked through

2 tbsp water

1/2 tsp salt

1-2 tbsp sugar

Sambal Paste - Blended together

4-5 fresh red chillies - cut small pieces

5 dried red chillies [I used 1 tsp chilli boh]

3-4 cloves garlic - skinned

12 shallots [100gm] - skinned

3-4 candlenuts

1 tsp toasted belacan [5 gm]

2 tbsp dried prawns [20 gm] - rinsed and drained

1. Blend all the paste ingredients [except dried prawns] until fine.  Scoop out.
2. Using the same blender, coarsely chopped the dried prawns.  Scoop out.
3. Heat oil in wok, saute sambal paste until aromatic.  Add water and seasoning.
4. Stir fry and add in dried prawns.  Saute until aromatic.  Dish out to spread over blanched lady's fingers.

Note: My mum will pound all the sambal ingredients and dried prawns together.  The same paste can be used for many kinds of vegetables like brinjals, spinach, sweet potato leaves, huang ti chye, kangkong [water convolvulus], long beans etc.

I'm linking this post to Cook Your Books #2 Event  hosted by Kitchen Flavours

 

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Sri Lankan Spicy Curry Fish

Have seen several postings on Sri Lankan Spicy Curries with either seafood [fish or prawns] and meat [pork or chicken].  I have a recipe from  Curry and Comfort which uses pork  but here I'm using Lena's [Frozen Wings] recipe [with slight modification to suit my hubby's preference].   As I have some fish blocks in the fridge, I thought I should cook them first and maybe will prepare a meat curry the next time.

Lena doesn't fry the fish but cook it with the curry sauce but here I pan fried the mackerel slices until golden brown cos' my hubby prefers it this way.

The curry is good, very aromatic, sourish sweet and the gravy is quite thick.  I would definitely cook this again with either prawns, pork and chicken.

Ingredients

Curry Paste [mix other ingredients to blended onion and garlic together]

1 onion - blended

4 cloves garlic - blended

4 tbsp curry powder [I used fish curry powder]

2 tsp chilli powder [I used chilli boh] - for more spicy taste - increase the amount

1/2 tsp tumeric powder

1/2 tsp fenugreek

4 tbsp oil

3 pieces Mackerel fish cutlets

1 onion - slice

a few sprig of curry leaves

2 tomatoes - quartered

50 gm tamarind pulp mix with 2 cups water [I used 1 heaped tbsp]

1 tsp salt

1 1/2 tsp sugar

1. Heat oil in pan, saute onions until brown and aromatic.  Add in curry paste and curry leaves.  Fry until oil separates.
2. Add in tamarind juice and seasoning.  Bring to boil, add in fish slices now if they aren't fried and tomatoes.  Continue to boil until fish is cooked.
3. Taste to adjust seasoning. If using fried fish, add them now, bring to a boil then off heat.
4. Dish up to serve with rice.

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Fried Ginger Minced Meat

This fried minced meat dish uses young ginger.  It has the fragrance of ginger yet not too 'hot' in taste.  Moreover with the saltiness of the preserved radish [chai por], this minced meat tasted rather unique, very  suitable to serve with plain porridge and rice.

Ingredients are simple and method is easy, just stir fry until aromatic and meat is cooked.  

Ingredients

[recipe adapted from Yum Yum magazine]
300 gm minced meat [lean or with some fats is alright]

200 young ginger - finely chopped

100 gm preserved radish [chai por] - chopped

4 tbsp oil

1 tbsp light soy sauce

1/2 tsp salt to taste [depends on how salty is the chai por used]

1 tsp sugar

1. Heat up oil in pan [I used a claypot], saute chopped ginger until aromatic and lightly browned.
2. Add in preserved radish, stir fry to mix and aromatic.
3. Add in the minced meat and seasoning.  Stir fry until minced meat is cooked and almost dry.
4. Taste to adjust seasoning.  Dish up to serve with plain porridge or white rice or use as toppings for steamed tofu.

I'm linking this post to 

Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier

Picture of Young Ginger

Cut Young Ginger

I'm also linking this post to Cook Your Books #2 Event  hosted by Kitchen Flavours

 

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