Kuih Ketayap (Crepe with Coconut Filling)

I was so happy when I saw this kuih recipe the other day, I just can't wait to give it a try. This is one of the kuih that my mom used to buy for us for breakfast when we were young, I always call it the 'green kuih'. I never knew its name until I found this recipe in Gert's blog, actually I should say I only came to know those kuih's name when I found Gert's blog. When I was small, I gave 'nickname' to those kuih when I didn't know the exact name of the kuih. Apart from this kuih, I also called Kuih Keria (Sweet potato donut) as gu chia lian (Roda kereta lembu in hokkien), Ondeh-ondeh as O' nek nek, Apam Balik as abang adik, and many many more. Sometimes my friends just don't understand what I am trying to tell until I show them the picture.
This kuih consider easy to make compare to others as only few ingredients needed and easy steps. The recipe is adapted from Kuih Ketayap/ Crepes with Coconut Filling @My Kitchen Snippets

Ingredients for the filling

2 cups of dessicated coconut (or fresh coconut)
1 piece of palm sugar (~200g) – roughly chopped
1/2 cup of water
A pinch of salt

Steps:
1) Put the water in a small pot, bring to boil. Melt palm sugar in the boiling water.
2) Add in dessicated coconut and salt.
3) Stir the filling until the water dry out and well combine. Turn off the heat and set aside to cool.

Ingredients for crepes

1 cup of flour
2 eggs
1/2 cup of coconut milk
1 cup of water
1 tsp of salt
2 tbsp of oil
1 drop of pandan essence

Steps:
1) Mix all the ingredients until well combined. Sift the batter to get rid of any lumps.
2) Heat up a 28cm pan, brush with some oil and wipe off the excess with kitchen towel. Pour 3/4 ladle of batter to the pan, tilt the pan with a circular motion so that the batter coats the surface evenly.  (Note: the amount of mixture needed for each crepe depend on the size of the pan and the desire thickness.)
3) Cook the crepe for about 2 minutes or until the side/bottom is lightly brown. Flip it over and cook for another 20 seconds. Remove from pan and set aside.
4) Repeat step 2) and 3) until all the batter finished.

To Assemble
Put some filling on the crepe and roll it up like a spring roll. Ready to serve.



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Loh Bak (Minced Meat Beancurd Roll)

I made this dish more than a year ago, it was 2011 CNY and we had a small gathering at home. This is my all time favourite when back in Malaysia and also quit a common dish amongst all, one can easily find it in those hawker stalls, breakfast stalls, stalls selling fried economic noodles, restaurants, etc. To be honest, I didn't really cook when I was in Malaysia, my mom will cook and do everything when back at home, hawker stalls are just too handy when studying in KL. I only started to learn cooking and baking after I arrived in the UK. I can't afford to have takeaways everyday, and I haven't able to find one good chinese takeaways for so long I have been staying here. Thinking back, it was unhealthy to have outside food for every meal. Once there is a saying, 'if you want to have outside food, you should never go into their kitchen or visit the place or environment how they prepare your food', this is quite true as you will probably lost your appetite after seeing the real scene. Occasionally there might be one or two mickey mouse chasing around, of course not all hawker center having such condition, some do have improve hygienic level.

Ok, back to the topic. This Loh Bak recipe was adapted from Ohbin's blog. I had cut the amount into half. This was my first attempt and the loh bak turn out really nice, everyone who tried gave thumbs up.

These were the dishes of the night, we also got nice and tasty Lou Sang from Alson and Angie.

Loh Bak (Minced Meat Beancurd Roll)

Loh Bak (Adapted from Ohbin@五香春卷)

Ingredients:
500g pork mince
250g prawn paste
10 shallots (finely chopped)
10-15 water chestnut (finely chopped)
1 large carrot (chopped)
20 cream cracker biscuit (break into small pieces)
2 pcs beancurd sheet

Seasonings:
1 1/2 tsp salt
1 1/2 tbsp light soy sauce
1 tsp chinese five spice powder
1 tsp freshly ground white pepper

Steps:
1) Soak beancurd sheet in water, remove from water when it is soften. Cut into half and set aside.
2) Mix the rest of the ingredients in a mixing bowl, add in seasonings and mix until well combined.
3) Line a piece of beancurd sheet on a flat surface, spoon the mixture onto the sheet and roll up. Repeat until all the mixture finished.
4) Prepare a steamer and steam it for about 5 mins, leave it cool before frying as the steam might make the hot oil splash.
5) Deep fry the beancurd roll until golden brown. Slice and serve.

Bread and Butter Pudding

Chong bought a loaf of wholemeal bread the other day, he decided to get this as the one we used to buy already sold out. As a result, the loaf has been sitting in the breakfast corner for days and was going slowly. I have tried my best to finish it, either with eggs on toast, with butter and jam/marmite, but we still can't finish the whole loaf. I am not particularly like the taste and texture of this wholemeal bread. I prefer the one I usually have, the Hovis Bread Seed Sensations, the multiseeded bread with brown linseed, roasted sunflower, pumpkin, sunflower, poppy, millet and golden linseed.

The difference between a wholemeal bread and the multiseeded bread

While still struggling to finish the loaf, I recalled the bread and butter pudding recipe from Anncoo Journal which I just read recently. I quickly jot down the recipe and decided to give it a go. I saw this butter pudding few years ago in a Taiwanese show but I couldn't remember how they did it, and couldn't imagine how the taste and texture will be. I am glad I had made it for my brunch, the pudding was tasty and the wholemeal bread was so soft, it was a very filling meal. I had added in more milk so the mixture filled up about three quarter of the baking dish.

Recipe adapted from Bread and Butter Pudding @ Anncoo Journal
 
Ingredients:
2 slices wholemeal bread
Some butter
25g sugar
1 Egg
200ml Milk
1/2 tsp Vanilla extract
A handful of raisins and cranberries

Steps:
1) Preheat oven to 180 degC.
2) Spread butter on the bread and cut them diagonally.
3) Arrange the bread in a baking dish.
4) Beat egg in a bowl, add in the rest of the ingredients and mix well.
5) Pour the mixture into the baking dish. Leave it for 10-15 minutes to allow the bread to absorb the liquid mixture.
6) Put into oven and bake for 20 minutes.

I am submitting this post to Aspiring Bakers #24 (October 2012) : Jellies & Puddings hosted by Charmaine of MiMi Bakery House

Baked Mayo Black Pepper Chicken Wings

My brother lived with a German guy when he was studying in the University last year. I just can't stop laughing when my brother told me the funny stories about him. You will be stunned by the way this German guy eat our Malaysian style instant noodles (Maggi Mee). First he just break the noodles and put it into a cup, then add some water and eat it. LOL! I asked my brother how could the instant noodles be eaten in this way, it is not Mamee (one of the snacks which we used to eat when we were little), one might get tummy bugs/diarrhea. The German guy told my brother this is the way he eat it and he has been eating it this way when he was in Germany. -_-"

Then he told me this guy also likes to bake mayo chicken wings and bake the whole batch of wings every time he cook. He would invite my brother to have some if he cannot finish or just put the leftover in the fridge. The next day he just take the chicken wing out of the fridge and eat it cold, I was like 'huh!!' when I heard this. Wouldn't him get tummy bugs by eating this way? According to my brother, the mayo wings is tasty (when it is hot) but he doesn't know how to make it and he has also lost contact with this funny guy.

The wording 'Mayo Chicken Wing' is tempting! I started to google through different blogs and found this recipes in My Kithchen Snippets blog. I like this blog, it just make me feel like I am back to Malaysia. I has been trying out different recipes from this blog and this time I am trying this Mayo Black Pepper wings. The mayo chicken wings turn out really yummy and I would cook it again in the future, for sure.  I have slightly tweak the recipe to a no blend version, the original recipe call to blend the ingredients into paste but I am lazy for the extra washing, I used store bought ginger paste and garlic mayo instead, and use garlic infused olive oil for drizzling. This is my first time of baking this dish, I will try again by using garlic and ginger and blend them into paste

Recipe adapted from Grilled Mayonnaise Black Pepper Wings
Ingredients:
10pcs chicken wings
1 tsp freshly ground black pepper
1 tbsp ginger paste
1 tbsp honey
1 tbsp sugar
3 tbsp of garlic mayonnais
a pinch of salt
garlic infused olive oil for drizzling

Steps:
1)  Wash chicken wings and set aside.
2) Mix all other ingredients in a mixing bowl. Put in the chicken wings and marinate it overnight.
3) Pre-heat the oven to ~200 degC. Line a tray with aluminium foil and drizzle it with some garlic infused olive oil/oil. Place marinated chicken wing on the tray.
4) Bake for about 20 minutes, remove the tray and turn the chicken wings to the other side, bake for another 25 minutes or until it is cooked. Serve warm.

Back to Blog

I haven't been blogging for ages, I am completely ashamed! ! This blog is nearly being forgotten until recently, after reading blogs from bloggers from different part of the world, I then recall I have a blog site. These bloggers' wonderful blogs have inspired me to blog again, there are countless blogs I am reading and has been following silently, their blog/ name will probably appear on my blog in the future as their blogs, cookings, bakings, etc are really Great, I'm Loving it!

After hidden for a while, I would like to introduce you my new family member, my baby boy, Jun, he is now 26 weeks old, going to be 27 weeks soon. Time just flew by so quickly, can't believe I have been on maternity leave for half a year now, will go back to work in a couple of months time. I never thought that I can be a stay at home person for so long, however, most of my time was spent on my baby especially when he was first born. My life has changed after his arrival, as he is my first baby everything were new to me, the feeding, nappy changing, crying, sleep deprivation and many many more..I nearly lost my confident of going out or to socialise with friends during those early months, he will just started to scream whenever he woke up or need a feed or whenever he is not comfy. I then timed myself whenever I go out, I must come back within 2 hours as he need to get feed every 2 hours. I slowly stretch the hour when he grow bigger as his tummy is growing as well. Thing do gets easier and better as he grow, now I can bring him to have coffee with friends, playgroups, swimming, etc.

When he was first born.

He is 26 weeks+ now, how time fly!

Isle of Skye (3/3) 17- 19.09.2010

The last day in every of my trip was always depressing, because I was about to go back soon :(

We didnt do much in the last day, went to Eileen Donan Castle on our way back.

 Eileen Donan Castle- one of the Must Visit tourist attractions. Beautiful castle surrounded by beautiful scenery..

That's it, this is my first Skye trip, I think I shall be back again, to complete the hiking bits!

Isle of Skye (2/3) 17- 19.09.2010

Almost cannot recalled when was the last time I updated this blog, how lazy am I…and I already forgot the name of the majority of attractions I visited L

Am going to finished up uploading the Isle of Skye photo before going into the new topic

The second day 18.09.2010

 Seems like it was going to be a nice sunny day, but the sun just playing hide and seek after that. We decided to cancel our hiking trip as the weather didn't seems promising. Alternatively, we went to visit the Dunvegan Castle and Garden.

Dunvegan Castle:  The oldest continuously inhabited castle in Scotland and ancestral home of the chiefs of clan MacLeod for 800 years.

 

There are seals outside the castle.

The Dunvegan Gardens

Portree- the next stop 

Portree is the largest town on Isle of Skye in the Inner Hebrides of Scotland. It is the location for the only secondary school on the Island, Portree High School. Public transport services are limited to buses.

Post office @ Portree, "OIFIS A'PHUIST" in Scottish Gaelic language.

We took a break here and had some light lunch- soup

The traditional Scottish soup- Cullen Skink

This soup has a strong fishy smells, made with Finnan Haddock (Smoked Haddock), potatoes and Onions

Leeks and potatoes soup

Next station- Talisker Whiskey Distillery

Budget Accomodation- The Bunk House @ Isle of Skye

Dinner time- same place, same menu...

Pan fried scallops in Butter sauce. Yummy yummy...