Q's Nyonya Huat Kuey

Ingredients
350g rice flour
25g green bean flour (lek tau hoon)
500ml coconut water
350g sugar
1tbsp instant yeast

50ml coconut milk
A few drops of pink coloring

Note: Can substitute yeast with toddy.
Reduce the coconut water to 250ml
Toddy 150ml

Method


1. Mix rice flour and green bean flour with coconut water and blend well to form a smooth batter.
2. Put aside to leaven for 30 minutes.
3. Add sugar, toddy/yeast and coloring.
4. Allow to leaven for eight hours. Cover with a piece of damp cloth. If the weather is fine and hot, close the container and put it in the sun for about four hours.
5. Add coconut milk and mix well.
6. Prepare small patty cups by steaming them empty for five minutes. Pour batter into cups three-quarters full and steam for 20-25 minutes in high heat over rapid boiling water.

Q's Palm Sugar Huat Kueh

Ingredients-A

125g palm sugar

125g icing sugar (Original recipe using normal sugar. I find it too sweet so I change to icing sugar)

150ml water

Ingredients-B

250g plain flour (Rose Flour or Blue Key Self Raising Flour) - Shifted

1/2tsp royal baking powder

1/2tsp yeast (mauri-pan instant yeast)

Ingredients-C

1 egg

100ml daisy corn oil

Method:

1. Boil ingredients-A till sugar dissolves. Strain and leave to cool.

2. Mix the ingredients-B with the cool sugar solution and mix well, then add in egg and corn oil.

3. Mix well to form a smooth batter.

4. Pour mixture into cups three-quarters full and steam for 20-25 minutes in high heat over rapid boiling or till the surface “cracked” 

Q's Spicy and Sour Squid

Ingredients
(A)
500 gm Squid cut stripe 1”
20 gm Onion slice thin

(B) Blend till fine
6 cloves Onion
2 cloves Garlic
3-4 tbsp Chili paste
3 stalk Lemongrass

( C)
1 tsp Tamarind
200 ml Water

1 no Wild Ginger Flower (Malayis Bunga Kantan) cut half
Sugar and Salt to taste

Methods
1. Heat wok and 1 tbsp cooking oil.
2. Add in Ingredients (B). Stir fried till fragrant.
3. Add in Ingredients (A) and stir till gravy blend in.
4. Add in Ingredients ( C) and stir will all ingredients is well mix.
5. Add sugar and salt to taste.
6. Add in wild ginger flower.
7. Cook and stir on medium heat for 8 minutes.
8. Remove and serve with rice or bread.

Q's Stir Fried Fermented Soya Bean

Ingredients
1 pkt Fermented Soya Bean (Malay call it Tempeh) cut to small strip ½”x ¼”
2 pcs Hard Beancurd cut to small strip ½”x ¼”
30 gm Long Beans cut to 1” long
1 no Egg
20 gm Onion chop

Methods
1. Heat wok and pour in 300ml cooking oil.
2. Fried beancurd till golden brown and remove to kitchen towel.
3. Fried fermented soya bean till golden brown and remove to kitchen towel.
4. Add in chop onion to the wok and sauté will fragrant.
5. Beat egg and pour in to the wok and stir like making scramble egg.
6. Add in long beans and let it cook for 1 min.
7. Add in the fried beancurd and fermented soya bean. Add seasoning to taste.
8. Remove and serve.

Q's Grilled Yogurt Chicken

Ingredients

8 nos Drumstick (Can be any parts of the chicken)

(A)

3 tbsp Meat Curry Powder

1 tbsp Chicken Seasoning

1 tsp Salt

1 small cup Plain Yogurt

Methods

1. Wash and drain dry the chicken.

2. Mix Ingredients (A) into the mixing bowl / mixing bag.

3. Once all ingredients are all mix, add in the chicken.

4. Marinated it for 8 hours. For better taste, leave it overnight in the fridge. 

5. Heat-up non-stick grilling pan and wash it with light oil.

6. Place the marinated chicken onto the grilling pan.

7. Grilled each side for 5 mins or till the chicken is cook in medium heat.

8. Remove and serve.

Q's Fried Turmeric Squid Ring

Ingredients
500 gm Squid Ring
10 gm Onion finely slice

(A)
3 tbsp Turmeric Powder
1 tsp salt

Methods
1. Wash and drain dry the squid ring.
2. In a mixing bowl, marinate the squid ring w Ingredients (A) for 30 mins.
3. Heat wok and pour in 300 ml cooking oil.
4. Once the oil is hot, put in the marinated squid ring.
5. Fried till golden brown and remove to the kitchen towel to drain out access oil.
6. In a clean pan, transfer 1 tsp oil from just know and add in the slice onions.
7. Stir fried it till fragrant.
8. Remove the fried squid ring from the kitchen towel to the stir fried onion.’
9. Mix the squid ring and slice onion.
10. Remove and serve.

Q's Fried Kway Teow

 Ingredients
(A)
150 gm Fresh Kway Teow
1 no Egg
10 gm Beansprout
2 clove Garlic roughly chop

(B)
2 tbsp Chili Paste
1tbsp Fish Sauce
1 tsp Dark Soya Sauce

Methods
1. Heat wok and then add 1 tbsp cooking oil.
2. Add in chop garlic. Stir fried till light brown.
3. Add in kway teow and stir for 10 second.
4. Add in Ingredients (B) and keep stirring.
5. Push aside the kway teow to the side of the wok.
6. Pour 1 tsp sesame oil and break the egg into the center of the wok.
7. Scramble the egg a bit and then cover it with the kway teow.
8. Add beansprout and stir to mix.
9. Garnish with the Tamarind Prawn from my earlier post.
10. Remove and serve hot.

Note: Garnishing you can also use Grilled Chicken Fillet, Fish Fillet or anything that fancy you.

Q's Yam Rice

Ingredients
(A)
2 cups Rice wash

(B)
100 gm Yam cut cubes ½”
50gm Dried Shrimps

( C)
2 cloves Garlic finely chop

Methods
1. Heat wok with 1 tbsp cooking oil.
2. Add in Ingredients ( C) and fried till light brown.
3. Add in dried shrimps and stir fried till fragrant. Remove and put aside.
4. Mix in fragrant dried shrimps and cube yam into the rice and add seasoning to taste.
5. Place all mixed ingredients in the rice cooker and add water as describe by the rice manufacturing.
6. Serve rice hot.

Note: It is nice to eat with plain sambal tumis.

Q's Chicken in Thick Chili Gravy (Ayam Sambal)

Ingredients
(A)
Half Chicken cut 6 pcs
1 no Russel Potato cut 6

(B) Blend till fine
6 cloves Onion
2 cloves Garlic
3-4 tbsp Chili paste
3 stalk Lemongrass

( C)
3 tbsp Tomato Puree
1 tsp Tamarind
200 ml Water

Sugar and Salt to taste

Methods
1. Heat wok and cooking oil.
2. Once oil is hot, fried Ingredients (A) individually till golden brown. Remove and drain access oil.
3. In a clean wok heat up 1 tbsp cooking oil.
4. Add in Ingredients (B). Stir fried till fragrant.
5. Add in Ingredients (A) and stir till gravy blend in.
6. Add in Ingredients ( C) and stir will all ingredients is well mix.
7. Add sugar and salt to taste.
8. Cook and stir on medium heat for 8 minutes.
9. Remove and serve with rice or bread.

Q's Fried Tamarind Prawn

Ingredients
(A)
500 gm Prawn (Size 28 -30 nos per Kg) trim the head. Peel the shell from the body but leave the head and tail intact.

(B)
50 gm Tamarind (use the one with seed on)
½ tsp salt

( C)
1 cup Cooking oil for frying

Methods
1. Marinate the clean prawns with Ingredients (B). Let it sit for 30 minutes.
2. Heat work and add in cooking oil.
3. Once oil is hot, add in marinated prawn.
4. Fried the prawn in medium heat till golden brown in color.
5. Remove and serve hot with rice or noodle.

Q's Old Cucumber Soup

Ingredients
1 no Old Cucumber (approximately 300 gm)
50 gm Dried Shrimps
10 nos Fresh Fish Ball (Optional)

Methods
1. Cut old cucumber to half.
2. Use a Chinese soup spoon to remove the seed.
3. Slice the old cucumber to 1”
4. Use a soup pot and pour in 1 to 1.5 liter of water. (Depend on individual liking)
5. Once water boiling, add in the sliced old cucumber, dried shrimp and fish ball.
6. Bring it to boil. Add salt and pepper to taste.

Q's Steam Savoury Yam Cake

Ingredients
(A)
1 cup Rice Flour
2 tbsp Potato Flour
2 tbsp Wheat Flour
3 cups Water
½ tsp Salt

(B)
1 no  Yam ( approximately  500 gm-800 gm)   Cut cubes ½”
50 gm  Dried Shrimp
50 gm Minced Chicken / Beef
50 gm Dried Shitake Mushroom (Soak and cut cubes ½”)
2 cloves Garlic (Remove skin and finely chop)
1 tbsp Cooking Oil /Olive Oil

( C)
2 nos Red Chili (remove seed and chop)
½ cup Fried Shallots
1 stalk Spring Onion (cut 0.5 cm)

Methods
1. Get ready a steamer and fill the bottom layer with water. Let it boil.
2. Oil a 8”x 8” cake tin (either round or square. To your choice)
3. Mixed Ingredients (A) in a mixing bowl and strain the mixture.
4. Heat wok and pour in 1 tbsp cooking oil   / Olive Oil.
5. Stir fried the garlic in low fire till golden in color and then add in Ingredients (B).
6. Fried till fragrant and then remove it from fire.
7. Pour Ingredient (A) into the oil cake tin and then stir in the Ingredient (B).
8. Mix well the both ingredients
9. Once the water in the steamer is boiling, place the cake tin on the top layer of the steamer and steam for approximately 30 minutes or till the cake is cook.
10. Remove and let it cool.
11. Garnish it with Ingredients ( C) cut and serve with Chili Sauce

Sarah's Marble Cake

Ingredients

250 gm                  Butter

200 gm                  Blue key flour

150 gm                  Icing Sugar

5 no.                      Egg (Grad B)

1 tsp                      Baking powder

1 pkt                      Orange peel

50 gm                    Chocolate powder

      Method

1.                               1.          Mixed butter and icing sugar till fluffy.

2.       Add egg one by one.

3.       Heat-up oven at 180°C for 15 minutes

4.       Add in flour

5.       Divide the mixture to 2 portion (3/4 and ¼)

6.       Add in the orange peel to the ¾ portion

7.       Pour into the grease cake tray.

8.       Add the chocolate powder into the ¼ portion

9.       Pour on the top of the ¾ portion

10.  Bake at 180°C for 40 minutes or test if it is done by inserting a satay skewer into the cake. It's done when the stick comes out clean.

Cream Crackers Mixed Fruits Cake

Ingredients

200 gm            Cream Crackers (Hup Seng)

50 gm              Blue key flour

200 ml             Corn Oil (Daisy)

150 gm            Icing Sugar

5 no.                Egg (Grad B)

1 tsp                Baking powder

150 gm            Mixed Fruits (Nona)

Method

1.      Blend the Cream Cracker till it turn like flour.

2.      Heat-up oven at 160°C for 15 minutes

3.      Beat eggs and icing sugar till fluffy.

4.      Add in flour and Mixed Fruits

5.      Pour into the grease cake tray.

6.      Bake at 160°C for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.