Q's Arrowhead Chips (Fried Ngaku)

Time is flying.... 7 weeks to CNY 2019.
Today bought some ngaku (Arrow head). It sure is expensive this time round. Those early years is only RM3.80 per kg max. But today I'm paying RM6.80 per kg. 🤨 just imagine how much it will cost for a tub. 🤔🙄 if we were to buy from the seller.
I know it is a lot of work to be done.....

Ingredients and methods
Prepare a tub of salt water
Clean, wash and slice ngaku with a slicer
Soak the sliced nagku in the salt water till time to fry
Heatup wok and clean oil for frying
Drain nagku
Fry in small portion till golden brown or till no buble in oil
Remove nagku to a kitchen towel to drain access oil
Leave it to totally cool before store in an airtight container

Q's Butter Mango Cake

Q's Butter Mango Cake

Ingredients and Methods
Whisk 250 gms butter and 180gms icing sugar till fluffy
Add 4 eggs (one at a time)
Pour 1 tbsp vanilla essence
Stir in 250 gms multi purpose flour with 1 tsp baking powder
Lastly add chopped chuncky 400gms ripe mango

Preheat oven at 180 degree celcius for 10 mins. Once mixture is ready, pour it into a line/grease cake tin. Bake for 50mins or till cake tester come out clean when poke.

Q's Mixed Fruits Cake

Q's Mixed Fruits Cake
This recipe is suitable for either bake or steam

Ingredients and Methods
Whisk 250 gms butter and 180gms icing sugar till fluffy
Add 4 eggs (one at a time)
Pour 1 tbsp vanilla essence
Stir in 300 gms multi purpose flour with 1 tsp baking powder
Blend in 400gms mixed fruits with flour coating

Pour mixture into a cake mould.

Place mould in steamer.
Place a cloth/towel on the second layer of the steamer tray to avoid water drop on the cake.
Steam at high hear for 50 minutes or until cooked
Remove and let it fully cool before cut and serve.

For baking, preheat oven at 180 degree celcius for 10 mins. Once mixture is ready, pour it into a line/grease cake tin. Bake for 50mins or till cake tester come out clean when poke.
Note:
1. Temperature and cooking time different from one oven to another.
2. If you like you can soak the mixed fruits in rum, brandy, whiskie or red wine for at least a month. After baking, once totally cool brush the cake with the balance of the rum, brandy, whiskie or red wine alternate days for at least 2 weeks. During the process store cake in airtight container and fridge it.

Q's Glutinous Tumeric Rice with Nyonya Chicken Kapitan

Two weeks ago my colleague order Pulut Kunyit set from Nyonya Color. The set look and taste nice but the portion is small.

Since I have all the ingredients, why not cook it for dinner

Tumeric Glutinous Rice (Pulut Kunyit):-

Wash and soak over night 400gm glutinous rice with water mix with 1.5 tbsp turmeric powder

Prepare a steamer pot and place a stainless steel plate into the second deck

Drain the soak glutinous rice and pour it into the stainless steel plate in the steamer

In a bowl, mixed 500ml coconut milk with 1tbsp sugar and 1tsp  

During steaming, pour 100ml coconut milk over the glutinous rice and mix well. Repeat this step every 5 minutes till the last drop of the coconut milk is used up. Let it steam for another 5 minutes and then off the fire.

Nyonya Chicken Kapitan

 2 nos medium size chicken (Cut to 16 pcs, clean and wash)

Drain all access water from the chicken.

Place the chicken parts in a mixing bowl and add 2tbsp tumeric powder and 1tsp salt. Mixed and leave it in the fridge till time to fried.

Prepare a wok and oil enough for frying. Lightly fried the chicken. Remove and drain the oil on the kitchen towel

Blend  5 stalk lemon grass, 180gm shallots, 60gm garlic, 5 candle nuts, 100gm chili paste, 1/2 tsp turmeric powder, 1tsp belacan powder.

Heatup wok and oil for saute the blended paste till aromatic. Add in the chicken and stir till the paste and chicken is well blend. Add in 500ml coconut milk and 100ml water. Simmer till cooked. Don't forget seasoning to taste. Lastly slice finely the tumeric leave and add it in. Off the fire and let it set for at least 2-3 hours before serve.

Happy cooking.......

Q's Pie Tee

This is one of my late mum's Pie Tee recipes.

Q's Pie Tee
Ingredients for Pie Tee casing
Using a mixing bowl and whisked:-
130gms Corn Flour (Brand- Brown & Polson)
1tbsp Flour (Brand-Ros)
1 Egg
1/4 tsp fine Salt
1/4 tsp White Pepper
200ml water
Oil for frying
Pie Tee mould
Methods
Using a medium size low pot
Heatup oil enough to cover the mould
Dipped the mould in the hot oil
Remove the mould and dipped in the batter
Dipped the mould with batter into the hot oil
The Pie Tee casing will drop from the mould
Fried till light golden brown or till thr oil surround the casing no more bubble
Remove and drain the oil on the kitchen towel
Continue the process till all the batter finish
Store in an airtight container

Ingredients for Pie Tee filing
(A- Shredded)
1kg Sweet Turnip
300gms Carrot
(B-Finely Sliced)
150gms French Bean
2pcs Hard Beancurd(fried till golden brown)
(C-Finely Chopped)
100gms Garlic
(D-Coarsely Chopped)
500gm Shrimp
(E-Seasoning)
1/2cups Sugar
1/2tsp Salt
2tbsp Maggi Seasoning
300ml Water
1tbsp Sesame Oil
200ml Olive Oil
Methods
Heat up wok and oil
Once oil hot, frying beancurd till golden brown.
Remove and drain on kitchen towel.
Remove balance oil.
In the wok pour 200ml Olive Oil
Sautee chopped garlic till golden brown n fragant
Add in chopped shrimp stir for a while till semi cook
Add in carrot n french beans stir till mixed
Add in sweet turnip  stir till all mixed
Add in water n seasoning and steamer on medium heat
Add in the fried bean curd and mixed
Stir till dry and remove
Let it cool in room tempreature
Fill the filing in the casing when time to serve

Ingredients for Pie Tee sauce
Blend all below ingredients
500gms Red Chilli (Remove 90% seed)
200gms Garlic
3/4cups Sugar
1.5 tbsp Salt
1.5cups Rice Vinegar