Pan-Fried Carrot Cake

I have been procrastinating again! This was done weeks ago. That's how lazy I've become! ;p

It was a winner with my friends.

There were 24 of them.

They enjoyed it.

And I am happeeee!

Ingredients: (for an 8-inch / 20-cm cake tin)

1 1/2 kg shredded radish, drain juice and set aside

225g rice flour

40g corn flour

2 cups water (include radish juice, water for soaking mushroom and scallop)

2 pieces Chinese sausages, chopped

6 to 8 pieces dried mushrooms, washed, soaked, drained and chopped

3 pieces dried scallops, rinsed, soaked, drained and chopped

40g dried shrimps, washed, soaked, drained and chopped

3 shallots, sliced

1/2 chicken stock cube

pepper to taste

sugar to taste

1. Heat some oil in a pan and saute shallots till fragrant.

2. Add in sausage, scallop, dried shrimps and mushrooms and fry till well mixed.

3. Season with chicken stock cube , sugar and pepper.

4. Add in radish and mix well with ingredients. Taste to add more seasoning if required.

5. Mix water and 2 types of flour, strain to get rid of lumps.

6. Once radish is partially cooked, slowly pour in the flour mixture and mix quickly

to prevent lumping. Mix well and turn off heat. Radish mixture should be thick.

7. Pour into lightly greased cake tin and pat the surface to level it.

8. Steam for 40 to 50 minutes. Let it cool completely before cutting.

9. Sliced to desired thickness and pan fry.

All 'steamed up'!

Sliced and Pan-fried!

Hmmm.... Missing the chilli sauce!

Steamed Gula Melaka Cake with Intih

Another lot of cupcakes I made for the Ladies' Meet.

It's the usual steamed gula melaka cake (steamed palm sugar cake) which I had done before, but these are with coconut filling (intih)

I cooked some freshly grated coconut in melted gula melaka and pandan leaves till it thickened.

The recipe for the cake is the same as the steamed palm sugar cupcakes posted previously, so I shan't repeat it.

Chicken Pie & I AM BACK!!!

I have been MIA for about seven weeks. I had been down with a very bad flu when I returned from Cambodia which took me about two weeks to recover.

Though I have been cooking and baking, I am just too lazy to post about it. My daughter even commented on the absence of my postings. Apart from that, I have been busy six days a week. My nights are devoted to watching Korean dramas by the episodes. You know how it is like when the episode ends with suspense and it makes you want to continue watching. Ahem! Precisely that's what I have been doing - watching 3 to 4 episodes in a row. You can imagine the time I go to bed, it would be the next day!!! Bad! Bad! Bad! Now I have developed 'panda eyes'!! LoL!

Enough of my ramblings!

I baked these for a ladies' meet last Saturday. It's not the usual shape for a chicken pie. It was a short cut and I don't waste any pastry if I had cut them round. It doesn't matter what shape a pie takes as long as it tastes good.

Puff Pastry

150g plain flour

40g butter

1 egg yolk

30 ml water

a pinch of salt

60g pastry margarine, shredded

1 egg yolk, for glazing the top

1 egg white, for sealing the edges

1. Mix flour and butter with finger tips till it resembles breadcrumbs.

2. Mix egg yolk, salt and water together and pour into flour and mix to form a dough.

3. Roll out dough on floured board or pastry mat into a rectangle shape.

4. Place pastry margarine evenly on two-thirds of dough and fold the one-third dough without the margarine over and then the other with the margarine over.

5. Fold into two and roll into a rectangle and repeat the three folds two times.

6. Then roll out dough to desired thickness and cut into small rectangles or use a round cutter.

7. Egg-wash the pastry with egg white, put filling and fold over and seal the edges. (Egg white acts as glue to seal the edges.) Crimp edge with a fork.

8. Glaze top of pies, prick a couple of holes and bake in preheated oven 170 deg C for 25 to 30 minutes.

A Wokful of Chicken and Mixed Veggies

Fresh from the oven!

Now for a cuppa tea!

I'm Back

Back from Cambodia

Was a humbling experience

Glad to be home

Unfortunately caught the flu bug

Feeling groggy posting this!

So much to read and catch up

All the wonderful postings I've missed

Will return when I'm well!

Just posting some pictures of what I cook for lunch. I'm off to C'bodia.

Stir-fried Bean Sprouts and Bean Cake

Sting Ray in Salted Vegetables

Potato and Minced Meat

Fried Mee Sua

Curry Fish

Mango Jelly

I had three mangoes sitting in the fridge for almost a week. They were over-ripe and wouldn't taste good eaten on their own. I had a choice of making it into juice or jelly.

I decided on the latter as my hubby would appreciate the jelly more than a drink.

The Recipe:

1 packet mango jelly powder (already sweetened)

1 packet plain agar agar powder (unsweetened)

750 ml water

200 ml low fat milk

sugar to taste (depends on how sweet the mangoes are) I used about 4 tablespoons.

3 large mangoes, pureed

1. Dissolve agar agar powder in 250 ml water and set aside.

2. Boil remaining 500 ml water in a pot. Once water starts to boil, pour in mango jelly powder and stir.

3. Add in the agar agar mixture and milk. Once well combined, add in the pureed mango.

4. Add sugar to taste and continue stirring until it begins to boil. Remove pot and pour jelly mixture into a mould. Let it cool before refrigerating.

This was dessert after dinner!

Blog Awards

This is my first time receiving an award, correction two awards. Just fancy that! It's great!

Compared to all the wonderful blogs I've been visiting, mine is a simple one!

I'm not so computer-literate and don't know how to come up with fancy designs or lovely pictures that I have seen on so many blogs. How I do admire their photography and lovely layouts!

My very first award from Jean of Noms I Must @ http://needmorenoms.blogspot.com

Thanks Jean!

Zoe of http://bakeforhappykids.blogspot.com also presented the above award plus the one below. Thanks Zoe for both the awards.