Saturday, June 30, 2012

Coffee Jelly with Fresh Cream

Jelly powder - 2 tbsp
Nescafe Classic (Instant Coffee) - 10 grams
Water - 5 cups + Sugar - 1 1/4 cups
Place all into a pot & bring to a boil & stirring constantly. Pour into small mould/cup and let it cool & set. Served cold with fresh cream.

I am submitting my post to Aspiring Bakers #20: Asian dessert buffet! (June 2012) hosted by Moon of Food Playground

Wednesday, June 27, 2012

Konyyaku Jelly - Green Tea with Red Bean Paste

Konnyaku Jelly powder - 20gms
Sugar - 250 - 300 gms
Water - 1200 ml
Red bean paste (rolled into small balls)

1. Mixed well - konnyaku and sugar
2. Sprinkle (1) into 1200ml of water
3. Bring mixture of (1) and (2) to bubbly boil.
4. Then off the fire and pour mixture to desired moulds to set.
5. Leave it for 1 minute and put each red bean paste ball into each jelly.
6. Let it set and cool down before refrigeration.

I am submitting my post to Aspiring Bakers #20: Asian dessert buffet! (June 2012) hosted by Moon of Food Playground

Tuesday, June 26, 2012


1 can of corned beef
1 big onion (cut into small pieces)
1-2 pieces nori (1 nori cut in three pieces)
1 tbs cooking oil
2 cup of rice
1 slice of cheese (Optional)

1. Cook rice.
2. Heat the frying pan with oil and fry the onion & corn beef for 2-3 minute.
3. Mix the cook rice with corned beef till even.
4. Mould the rice & wrap with nori sheet.
5. Use flower shape cutter to cut the cheese slice for decoration. Ready to served

Saturday, June 23, 2012

Rice Dumpling Festival (Kou Chung)

Kou Chung given by hubby friend (Uncle Ham Chin Peng - @RM 6.00 each) - Wah, really good!

Bought this peanut kou chung @ RM 1.00 each.

Thursday, June 21, 2012


Recipe adapted from Rose's Kitchen

Ingredients: - Modified

400g yam (skinned, diced)

400g rice flour
2 tbsp tapioca flour
1600ml water

5-8 dried mushrooms (soaked & diced)

2 chinese sausages (diced)

150g dried prawns (soaked, chopped)

100g shallots (sliced)

4-6 Tbsp cooking oil

1 tsp sesame oil

1 tsp pepper
1 tsp sugar

1 tsp five-spice powder


2 stalks spring onions (diced)

2 fresh red chillies (diced)

Fried shallot crisps


1. Mix rice flour and tapioca flour with 800ml water. Strain mixture and set aside.

2. Heat oil in wok, fry the sliced shallots until golden brown. Remove and set aside for garnishing.

3. In the same oil, stir-fry the chopped dried prawns and sausages until aromatic. Remove half of it for garnishing.(optional)
4. Add mushrooms and stir-fry for a while. Add in the yam cubes, seasoning and some water and let simmer for a while.

5. Boil the remaining 800ml of water with 1 tsp salt. When water is boiling, turn off heat immediately. Add in the mixture from (4) and (1) keep on stirring till mixture becomes thick. Pour batter into a greased 23cm steaming tray.

6. Steam mixture over high heat for 45 minutes or until cooked.

7. When cold, garnish with chopped spring onions, chillies and fried shallot crisps. Cut into serving pieces and serve with chilli sauce.