Soy Bean Curd ( Tau Foo Fah ) 豆腐花

Soy Bean Curd ( Tau Foo Fah ) 豆腐花

Recipe source :  Adapted from Rasa Malaysia


"Tau foo fah" or soy bean curd is an all-time favourite in my family. We used to buy this sweet dessert from a hawker who goes around our housing estate in a tricycle. 

Made from soya bean, it is rich in protein. It is soft and silky smooth which is suitable for the old and the young as well. I like to eat this warm while the children like it cold. 

It is such a refreshing dessert to have on a hot day. 

Ingredients for Soy Bean Curd

500ml fresh soy milk
2 tsp gypsum powder (Available from Chinese medical shops, just tell them you want to buy 'sek koe fun' for making 'tau foo fah')
2 tsp cornflour
1/3 cup water

Note : You may refer to my post on how to make soy milk

Ginger Syrup

2-inch piece ginger - pounded
250g cane rock sugar
300ml water

Method to make ginger syrup

1.  Place cane rock sugar into a small pot. 
2.  Add in water and the pounded ginger.
3.  Boil until the mixture has thicken and look syrupy.   

 Ginger syrup

Method to make the bean curd

1.  In a bowl mix gypsum powder, corn flour and water until well combined. Ensure mixture is well blended.
2.  Bring fresh soy milk to a boil. Skim off the foam and bubbles.
3.. Turn off heat.
4.  Stir the gypsum mixture and pour it into a large pot with a fitting lid.
5.  Pour boiling soy milk into the gypsum mixture from a height of at least 1 foot from above. This is to ensure even distribution of the gypsum mixture. DO NOT STIR.
6. Cover the opening of the pot with a towel and place lid over it.
7.  Allow to set for at least 1 hour. 
8.  When it has set, remove the top layer which is foamy. 
9.  The layer below is firm and silky smooth bean curd.

Remove the topmost layer which is foamy. 

The layer beneath is firm and silky smooth tau foo fah

To serve

1.  Scoop a few spoonful of the bean curd into a bowl. 
2.  Add 1 to 2 tbsp ginger syrup, according to taste.

Mmmm...silky smooth soy bean curd

Tasty Beancurd With Tangy Chilli Dip

Tasty Beancurd With Tangy Chilli Dip

Recipe source :  Amy Beh

For this deep-fried beancurd, it is better to use the semi-soft type of tofu. In Cantonese it is known as 'tau yoon'.  It tastes better. However, you can still use firm tofu if the semi-soft type is not available. The coating of salt, pepper and cornflour makes the exterior fragrant and crusty while the inside is still soft.

I serve this as a vegetarian dish. It is rich in protein.
This can be eaten as a snack at teatime or just anytime!

Ingredients

3 pieces semi-soft tofu, cut into rectangular pieces
A dash of pepper and salt
A dash of black pepper
Some cornflour for coating
Oil for deep frying

Tangy Chilli Sauce

2 tbsp fresh lime juice
1 tbsp fish sauce or soy sauce
1 tbsp Thai chilli sauce
1 tsp chopped garlic
1 tsp chopped chilli padi
1 tbsp sugar, or to taste
1/2 tbsp sesame oil
1 tsp toasted sesame seeds (optional )

Mix everything together and pour into a small bowl.

Method

1.  Wrap tofu with several layers of kitchen towels. Set aside for 10 to 15 minutes. Pat dry to remove liquid. Cut into 6 rectangular pieces. Pat dry again with paper towels.
2.  Sprinkle salt, pepper and black pepper on the tofu pieces. Sprinkle some cornflour to coat them.
3.  Deep fry in hot oil. Drain on paper towels.
4.  Arrange on serving plate and serve with tangy chilli dip.

Deep-fried Prawn Fritters 大葱糕

Deep-fried Prawn Fritters 大葱糕

Recipe source :  Y3K Magazine, Issue No. 26, 9/10 - 2005

Prawn fritters are an all-time favourite among Malaysians. There are many variations to making this lovely and very tasty fritters. It is popular among all races locally and is usually eaten dipped in chilli sauce. There is another version whereby one single large prawn is placed in the centre before deep-frying. Even the batter has many variations. Some recipes use bean sprouts while others use spring onions and yet there are recipes which use chives. Any of those variations in ingredients taste good!  I find them all very appetising and very delicious!

Don't forget to dip them in chilli sauce!

 

Ingredients A

250g plain flour, sieved
50g cornflour, sieved
1 tsp baking powder
2 eggs
220ml - 250ml water
1 tsp salt                                   ( I added salt for flavour )
oil for deep-frying

Ingredients B

50g anchovies, deep-fried and coarsely pounded    ( I did not add this )
200g shrimps, shelled
3 fresh red chillies, diced
3 fresh green chillies, diced
2 big onions, diced
2 spring onions, diced

Method

1.  Combine ingredients 'A' in a mixing bowl. Add in 220 ml water. Mix well and check the consistency of the batter. If it is too thick then add the remaining water. The batter should be of a dropping consistency.
2.  Add ingredients 'B'. Mix gently.
3.  Heat several inches of oil in a wok and heat until hot.
4.  Scoop one tablespoonful of mixed batter into the hot oil and fry until golden.
5.  Remove and place on absorbent paper to soak up excess oil.
6.  Serve with chilli sauce.

I am linking this post to Little Thumbs Up

The theme for March 2014 is Prawn

Hosted by Moon from Food Playground

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

I am also linking this to Cook-Your-Books #10

 

Organised by Joyce of  Kitchen Flavours

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Deep-Fried Fish With Tangy Sauce

Deep-Fried Fish With Tangy Sauce

Recipe source :  Adapted from Amy Beh

Ingredients

600g Tilapia
Oil for deep frying
1 tbsp chopped garlic
3 chilli padi
1 stalk spring onion, cut into sections
1 sprig coriander leaves,  cut into sections

Fresh  tilapia

Seasoning Ingredients

1 tsp salt
1/2 tsp pepper
1 1/2 tbsp cornflour

Sauce Ingredients

3 tbsp fish sauce
3 1/2 tbsp lemon juice (fresh)
3 tbsp sugar
1 tsp sesame oil

Method

1.  Make diagonal cuts on each side of the fish.
2.  Rub both sides with combined seasoning ingredients.
3.  Heat oil in a wok and deep-fry until fish is cooked and golden. Remove and place on a serving dish.
4.  Remove oil for deep-frying the fish, leaving 1 tbsp of the oil in the wok.
5.  Saute the chopped garlic and chilli. Add in the sauce ingredients.
6.  When the sauce comes to a boil, add in the cut spring onions and coriander leaves.
7.  Pour sauce over the deep-fried fish.

I am linking this post to Little Thumbs Up

The theme for February  2014 is Lemon, 

hosted by Grace of  Life Can Be Simple

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

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Hong Kong-Style Chee Cheung Fun 港式猪肠粉

Hong Kong-Style Chee Cheung Fun 港式猪肠粉

Recipe source :  Adapted from Wantanmien
 
We always order chee cheong fun every time we have dim-sum. I love the silky smooth rice sheets, especially if the rice sheets are filled with shrimps, although I like having char siew as the filling as well.

I came across this recipe from You-tube and it appears to be quite easy to do at home. Mmmm, the result is delicious, although I need more practice to polish up my technique! It was easy to make the chee cheung fun but folding it up may need some expertise. It was steaming hot and very soft. I supposed I require a few more sessions of wrapping them up in order to achieve the desired "professionally wrapped look". 

But looks and presentation aside, it was very tasty! The sauce was equally delicious. I am already thinking of making the next batch. My brain is now set in motion trying to come out with new ideas for the fillings instead of just using shrimps. 

I remember the last time we went to Hong Kong we ate this at an establishment known as Hoi Keng. It had shrimp and char siew fillings and the taste had been etched on our minds ever since.

Ingredients for rice noodle rolls ( makes 6 rolls )

230ml cool water
70g rice flour
1 tbsp tang mien flour
1 tbsp corn flour
1/4 tsp salt
3 tbsp vegetable oil

Ingredients for filling 

150g shrimps, remove shells and veins
1 stalk spring onion, chopped

Shrimps and chopped spring onion

Instructions

1.  Mix the flour, water, salt and oil together. Mix well and rest for one hour before use.

2.  Brush a rectangular pan or a large metal plate with oil.

3.  Ladle some batter mixture into the pan to just coat the base. Add some shrimps and sprinkle some spring onion onto the batter.

4.  Place the pan into a steamer with boiling water and steam for between four to seven minutes until cooked. 
5.  Use a spatula to dislodge the edges before folding up the chee cheung fun.
6.  Place onto a serving dish and sprinkle sesame seed and spring onion to garnish. 

Ingredients for sauce

2 tsp sugar
4 tsp warm water
4 tsp soy sauce
2 tsp sesame oil

Mix all ingredients together until sugar dissolves.

Garnishing (optional )

1 tsp spring onion, chopped
1 tsp toasted sesame seed

I am submitting this post to Asian Food Fest : Hong Kong + Macau - Jan & Feb 2014, hosted by Annie from Annielicious Food

 

Cookies : Sesame Biscuits 芝麻饼

Cookies : Sesame Biscuits 芝麻饼

Recipe source :  Adapted from booklet distributed by B & P Butterfly Cornflour


Cookies! the more the merrier for the Chinese New Year! When friends and relatives gather together for the reunion or our very own Malaysian culture of "open houses", cookie jars got emptied out very fast, as do peanuts, crackers, soft drinks and beer. Chinese families are now frantically filling up their cookie jars in anticipation of the annual festivities to begin.  

Here's a recipe for sesame biscuits to share with you.

Ingredients

375g cornflour
3/4 cup plain flour
1 tsp baking powder
3/4 cup castor sugar
200g ghee
2 eggs (lightly beaten)
3/4 cup sesame seeds
1 egg yolk, lightly beaten for glazing
sesame seeds for decoration ( about 10 to 15g )

Instructions

1.  Sieve together cornflour, plain flour and baking powder.
2.  Add castor sugar, sesame seeds and beaten eggs.
3.  Pour melted ghee over the flour mixture and mix to knead well.
4.  Roll out dough to 3 mm thickness and cut into desired shapes using cookie cutters.
5.  Place cookies onto greased baking tray.
6.  Brush top of cookies with beaten egg yolk and sprinkle with sesame seeds.
7.  Bake in preheated oven at 190 degrees C for 15 minutes.

I am submitting this post to Chinese New Year Delights 2013

hosted by Sonia aka Nasi Lemak Lover

Cookies : Festive Shortbread Squares 樱桃方饼

Cookies : Festive Shortbread Squares 樱桃方饼

 

Recipe source :  Booklet distributed by B & P Butterfly cornflour

Ingredients

150g cornflour
250g butter
170g castor sugar
50g rice flour
200g plain flour
60g red cherries
30g green cherries

Instructions

1.  Sift together cornflour, rice flour and plain flour.
2.  Cream butter and castor sugar till well blended. Fold in sifted flour and mix into a dough.
3.  Grease a shallow biscuit tray and press dough evenly onto tray. Cut dough lightly into 3cm squares.
4.  Decorate each square with red and green cherries.
5.  Bake in preheated oven at 170 degrees C for 20 minutes.
6.  Leave to cool before cutting into squares.

I am submitting this post to Chinese New Year Delights 2013

hosted by Sonia aka Nasi Lemak Lover

Cookies : Cashew Nut Cookie 腰豆曲奇

Cookies : Cashew Nut Cookie 腰豆曲奇

 

Cashew nut cookies to celebrate Chinese New Year

Recipes Source :  Booklet distributed by B & P Butterfly Cornflour

The Chinese New Year for 2013 falls on the10th of February 2013.  Chinese households celebrating the Lunar Chinese New Year are now busy spring cleaning and decorating their homes in readiness to usher in the year of the snake. It's less than a month away so it's about time for me to start baking cookies, to buy more goodies to celebrate the Lunar Chinese New Year as well as to plan what to cook for the reunion dinner.

These cashew nut cookies are crunchy with nutty fragrance from the cashew nuts. The moment I I started to eat one piece I tend to want another, and then another....it's kind of addictive munching on them.  

I am happy to share the recipe.

Ingredients

370g flour                              }  to be sieved
100g cornflour                       } together
225g butter
225g castor sugar
50g cashew nuts, coarsely pounded
200g cashew nut for decorating, split the cashew nuts into 2 halves                 
1 tsp baking powder
1 egg
1 beaten egg for glazing

Raw cashew nuts

 Instructions

1.  Preheat oven at 175 degrees C.
2.  Cream butter and castor sugar together until creamy.
3.  Add egg and the 50g of pounded cashew nuts.
4.  Fold in the two types of flour and baking powder. Turn out dough onto lightly floured surface and  knead with hands until smooth.
5.  Roll out dough into 1/2 cm thickness and cut with cookie cutter into the desired shape.
6.  Put on greased baking tray. Decorate with cashew nuts.
7.  Brush with egg glaze.
8.  Place into preheated oven and bake at 175 degrees C for  12 to 15 minutes, or until golden brown.

I am submitting this post to Chinese New Year Delights 2013 

hosted by Sonia aka Nasi Lemak Lover

Cempedak Fritters 炸尖不辣

Cempedak Fritters 炸尖不辣

 

Deep-fried golden brown cempedak pieces

Cross-sections of deep-fried cempedak pieces.

The seeds can be eaten too if they are cooked thoroughly

 

Ingredients

15 pieces of cempedak
500ml cooking oil

Ingredients For Batter

20g Cornflour
40g plain flour
80g rice flour
250ml water
1/2  tsp baking soda

A plateful of raw mouth-watering cempedak pieces - they can be eaten as they are or
they can be deep-fried to make tasty cempedak fritters

Instructions

1.  Mix all the ingredients for batter together. Make sure it is evenly mixed and smooth. Set aside.
2.  Heat oil in a wok until hot.
3.  Coat the cempedak pieces with batter and put the coated cempedak pieces into hot oil.
4.  Deep-fry both sides until golden brown, about 3 to 4 minutes.
5.  Drain on kitchen towels.
6.  Ready to serve.

Note : You can read up my previous post on how to choose cempedak. Read how to choose cempedak

Very fragrant and crispy

Cookies : Cornflour Biscuits 玉米粉曲奇

Cookies : Cornflour Biscuits 玉米粉曲奇

 

Three types of differently shaped cookies.

They are actually made from the same dough

My childhood friend and neighbour, Sim gave me this recipe. Sim made this cookie differently. She used a cookie press to pipe out big floral patterns that looked like big beautiful blooms. I tried using a cookie press to imitate her big blooms but to no avail. Instead, I used different cookie cutters and came up with various different shapes.

Ingredients

 

400g cornflour ( equivalent to 1 tin of B & P cornflour )
250g butter (softened at room temperature)
250g castor sugar
2 large eggs, beaten 
125g plain flour
20g red cherries for decoration
2 tbsp cocoa powder ( optional )

Cornflour and butter

 Cherries for decoration

My collection of cookie cutters

Cut the cherries into tiny pieces.

In the centre is a cherry in its original size for comparison

Instructions

 

1.  Preheat oven at 200 degrees C
2.  In a large mixing bowl, combine all the ingredients (except cherries) and knead into a soft dough. 
3.  Divide the dough into 2 portions.
4.  Add 2 tbsp of cocoa powder into one portion and knead until the cocoa powder is evenly blended to form a brown dough. 
5.  You now have a butter dough and a brown dough.

Making the Stars

1.  Take a portion of the butter dough and  roll out into rectangular shape about 4 mm thick.
2.  Use a star-shaped cookie cutter to make the stars. 
3.  Place a piece of cherry in the centre of the stars
4.  Place the cookies into a baking tray which has been brushed with butter or oil
5.  Place the baking tray into the preheated oven and bake the cookies at 200 degrees C for 15 to 20 minutes.

Making the Chocolate Floral Designs

1.  Take a portion of the brown dough and roll out into rectangular shape about 4 mm thick.
2.  Use a cookie cutter with floral design to make floral patterns
3.  Place a piece of cherry in the centre of the floral designs
4.  Place the cookies into a baking tray which has been brushed with butter or oil
5.  Place the baking tray into the preheated oven and bake the cookies at 200 degrees C for 15 to 20 minutes.

Making Marbled-Design Cookies

1.  Take a portion of butter dough and mix it with the brown dough for a marbled effect.
2.  Roll out the mixed dough into rectangular shape about 4 mm thick
3.  Use a cookie cutter of your choice
4.  Repeat steps 4 and 5 above.  

Cookies : Pineapple Jam Melting Moments 黄梨曲奇

Cookies : Pineapple Jam Melting Moments 黄梨曲奇

 

A plate of pretty golden rosettes topped with pineapple jam

I was searching for cookie recipes which use pineapple jam when I came across this recipe which mentioned about using 'bake-stable' jam. I suppose that meant the jam will not melt and can retain its shape at high temperatures during baking.

Ingredients

250g butter, softened at room temperature
50g icing sugar
250g  plain flour
60g cornflour

Filling 

 

150g pineapple jam

You can read up my previous post on making  pineapple jam

Instructions

 

1.  Preheat oven at 160C.
2.  Beat butter and icing sugar until creamy.
3.  Add in the sifted flour until well combined. Do not over mix the dough.
4.  Spoon the mixture into a piping bag with a fluted nozzle or use a cookie press to pipe rosettes into tiny patty cases until the patty cases are three-quarter full. Arrange the patty cases onto a baking tray.
5.  Pinch a small amount of pineapple jam and roll into a small ball about the size of a green pea.
6.  Put the ball of pineapple jam onto of the rosette/dough. 
7.  Repeat the process until all the dough and pineapple jam are used up.
8.  Place the baking tray into a preheated oven and bake at 160C for 20 to 25 minutes, or until golden.

 Beat the butter and icing sugar by hand using a large mixing bowl and a long wooden spoon

Using a cookie press to pipe rosettes into patty cases

Looks pretty and tasty too!

Cookies: Chocolate Sprinkles 巧克力曲奇/朱古力曲奇

Cookies: Chocolate Sprinkles 巧克力曲奇/朱古力曲奇

 

These colourful cookies are popular at children's parties

Ingredients

100g butter
1/2 cup sugar
1 cup self-raising flour
1/2 cup cornflour
2 1/2 tbsp cocoa powder
1 small tub of chocolate rice mix
an egg white for brushing/glazing

Instructions

1.  Preheat oven at 180 degrees C.
2.  Beat butter and sugar until fluffy.
3.  Add all the various types of flour and cocoa powder together and mix evenly.
4.  Roll out dough to about 4 mm thick and use a cookie cutter to cut into the desired shape
5.  Brush the surface with egg white and sprinkle with chocolate rice mix
6.  Bake at 180 degrees C for 15 minutes

 A tub of chocolate rice mix

My collection of cookie cutters 

 

For the last batch of cookies,  I rolled up about 10g each of the dough and put them into tiny patty cases. 

Then I sprinkle some chocolate rice mix on top.  

If you are making the cookies like this, you've got to bake them for 20 minutes at 180 degrees centigrade

Store the cookies in an air-tight container

Cookies : Cocoa Cups With Almonds 可可杏仁曲奇

Cookies : Cocoa Cups With Almonds 可可杏仁曲奇

 

  Tasty treats for the coming Chinese New Year celebration

Ingredients

225g butter ( softened at room temperature )
280g castor sugar
240g plain flour
210g corn flour
2 eggs ( beaten )
1 tsp baking powder
1 1/2 tbsp cocoa powder
50g almond slivers
small paper cups 

Instructions

 

1.  Preheat oven at 180 degrees C
2.  Sieve the plain flour, corn flour, cocoa powder and baking powder into a large mixing bowl
3.  Add castor sugar to the flour and mix well
4.  Rub in the softened butter and beaten eggs and mix everything together to form a soft dough
5.  Pinch about 10g of the dough and roll between your palms to form a small ball. Place the ball into the paper cup and decorate it with almond slivers.
6.  Continue rolling the remaining dough into small balls and place them into paper cups and decorate them with almonds slivers
7.  Place the filled paper cups onto a baking tray and bake at 180 degrees C for 20 - 25 minutes
8.  Depending on the size of your oven, you may have to bake them in batches

Crunchy and delicious