Happy 43rd Birthday, SINGAPORE!!!

Happy Birthday, SINGAPORE!!!!!!!!!!!!

Dh is working today and will be back home past 12 midnite. Elder son has his own church activity today. In-laws will be out later with friends.... left with me and younger son at home. Well, I will not be cooking dinner tonite, most likely bringing my younger son out for dinner early today and back home on time to watch the National Day parade this evening :)) oh yes, bought some grated tapioca yesterday, hopefully I can grab a pkt of coconut milk at the supermarket later and bake some tonite...

D, here is the Tapioca Kueh that I baked!

I made Onde-Onde last nite...

My galfriend, Doris, came over on tue nite for dinner. We ended up in the kitchen doing Onde-Onde together for our coffee session much later on. Thanks stan17, a forum pal for sharing her recipe. It was still soft the next day. Btw, the colours are beautiful, aren't they? No colouring added ok, the colours are from the sweet pototoe itself. This recipe is definitely a keeper for me.

Hainanese kueh-kueh

My dear brother bought me this hainanese kueh-kuen for me to try. We called it 'Yi-Puah' in hainanese. This is one of my favourite kueh, can't remember when was the last I had it. He bought it from a famous snacky stall in Toa Payoh, operated by a hainanese auntie. The kuehs are hand-made by her. This was recommended by Channel U sometimes ago on tv. Her business was very good as the Q was pretty long and by the time my brother's turn to place his order, left on the rack was abt 10 over pcs so he took all. The skin texture is made of glutinous rice flour and as for the fillings, is a mixture of grated coconut cooked in gula melaka/brown sugar with added roasted crushed peanuts and sesame seeds. It's so delish! I had 3 pcs in a day, 2 at one go for my tea-break and 1 for my dinner... haha.. so sinful but who cares!

Roti Jala & Chwee-Kueh

Thanks Jam, a forum pal for sharing her roti jala recipe. It's Yummy! Made some for yesterday lunch and cooked some chicken curry to go with it. Didn't do it very nicely tho..must practice more to get the roti jala nicely done.





My niece requested for some chwee kueh and i made some for her. Didn't have the chwee kueh moulds so i do w/o it.. using disposable aluminium tart tins.

Baked Tapioca Kueh

Baked some Tapioca Kuehs as I had some balance grated tapioca still sitting in my freezer. Not too sweet and is very nice.



These two dishes were prepared for our dinner sometimes back.. Ds pestered me to cook for them Sweet and Sour Pork and I obliged. I also used some hae-bee-hiam to fry the eggplants.

Sharing what I did on weekend...

Bought a kilo of the grated tapioca from a wetmarket and tried out making the pan- fried tapioca kueh for tea-break.



my first attempt in making peng-kueh.... had a hard time kneading the dough cos all stick to my fingers *phew*. These were made for my mum and brother's tea-break when they visited me yesterday.


I love the pan-fried PK.... skin is crispy..yummy!


Prepared this for lunch yesterday for my kids and in-laws. Char Kway Teow with no cockles as I used what I could find from my fridge.

Min-Jiang-Kueh aka Chinese Pancakes

Made some min-jiang-kueh (chinese pancakes) for breakfast on a morning.

Thanks my dear friend, Lucy for her recipe. My family enjoyed it very very much..Taste very yummy while eaten hot!

More Huat-Kueh...

made about 80pcs Fa-Gao for "Qing-Ming" on Saturday.... 3 different flavours, dark brown sugar, orange sugar and chocolate...


with dark brown sugar...


chocolate huat-kueh..



with orange sugar...

Made Lee Lee's mashmallow cake. The strawberry one is for my bil's b'day. Since I ve few very ripe mangoes sitting in the fridge, I made one with the mangoes.






Baked one lot of Chocolate Chip Cookies (w&w/o almond nuts) for my children and packed a box as a birthday gift for a girlfriend.

Made some muay-chee for our tea on a saturday afternoon.

Ondeh-Ondeh

In Singapore, this is known as "Ondeh-Ondeh". In Malaysia, it's called Buah Melaka. In Indonesia, this is being called "Kelepon Hijau aka Pandan Glutinous Rice Balls". I was told by a friend, Jam, that different countries named them differently.

This Ondeh-Ondeh recipe is adapted from an Indonesian Cookbook " Joy of Food Lovers -Indonesia Delights" which I bought during the recent JL Sales at Expo. The cookbook features many of their local kuih-kuih recipes which some of them I would very much wanted to try...




Ondeh-Ondeh

Dough
400g glutinous rice flour
200ml coconut cream
(I added more coconut milk *agaration* to knead into a dough. The 200ml stated in the recipe is definitely not enough)
1/5 tsp salt
10ml Pandan leaf juice

Filling
150g crushed palm sugar (Gula Melaka)

Garnish
1/2 grated coconut

Method
1. Combine dough ingredients and mix well. Knead into a piece of dough and divide into small balls. Roll out into thin discs. Put palm sugar at the centre. Wrap and press edges to seal.

2. Cook the rice balls in boiling water. Once it floats, it means cooked. Drain it. Arrange on a plate and sprinkle with grated coconut. Serve.

Recipe adapted from Indonesian Delights - Desserts & Snacks "Joy of Food Lovers".

Huat-Kueh aka Fa-Gao

Thanks esther for sharing the link to the recipe. As what she said, simply EASY! You just need to mix all the ingredients and pour into paper cups and steam. VIOLA! you get soft and yummy home-made Huat Kueh!

Recipe taken from our local chinese DJ, Fenying's blog.

I have posted her recipe here for your easy ref.

Fa Gao

Original Version:
250g sifted Self-raising flour
200g Brown sugar
220g Coconut Milk (½coconut, mixed with 100g water, Squeezed out coconut milk)

My Modified Version:
250g sifted Self-raising flour
170g Dark Brown sugar*
250g Fresh Packed Coconut Milk* (you can get it from NTUC or supermarkets)

Method:
1. Mix Self-raising flour & Dark Brown sugar into a mixing bowl.
2. Add in Coconut milk and mix until well-combined.
3. Line aluminum cup with paper cup .
4. Pour batter into cup till 90% full, steam with high heat for 15 minutes.

Steamed Nine-Layers Lapis

This recipe was shared by Lee Lee. Thanks Lee. Joyce and Karen made this too and they inspired me to try it out myself. This really needs some Patience, steaming layer by layer. I did 2 layers of white at the bottom and the remaining 7 layers in different colors. I used to buy from Bengawan Solo as this is one of ds's favourite kueh but not anymore now. It was so yummy that all were gone the next day. I used a 9" square tray and this yields abt 30 slices.

Dss had it for supper, breakfast and tea-break. I love eating it by peeling layer by layer and roll up into little swissroll!







Recipe here: http://bakingmum.blogspot.com/2006/07/steamed-nine-layers-kueh.html