Pumpkin Kuih, in memory of mum

It has been a year since mum passed and I think of her every day. Even though I get emotional each time, I believe she is in a better place now. At least she is not in pain anymore. It broke my heart seeing her suffer so the last months with her was hard but I treasured every single moment. I could tell she missed having me around and I am glad I was there for her when she needed me most. Fifteen years of the big C and she lived her life full of happiness and without complain. She was and will be the strongest and most genuine person I know. Every single one of her friends only had praises for her, a great friend with heart of gold. She also had great talents with crafts. I have memories of her helping me with a school craft project and we made a robot out of foil mini cupcake sleeves. She was creative and anything she touches becomes beautiful and special so I am proud her talents had influenced me a great deal.

To remember her, I would like to share one of the last things she taught me, her signature 'kuih'. Kuih is bite-size snack or dessert in Malaysia and the neighbouring countries of Singapore and Indonesia. They can be savoury or sweet. This was her modern take on the Nyonya ang ku kueh, a Hokkien word translated into red tortoise cake. It is a soft, chewy and sticky pastry made with glutinous rice flour wrapped around sweet filling. Mum's version used sweet potatoes to make the pastry orange in colour rather than the traditional way of using red colouring. This also calls for skilful hands and patience.

The sweet filling

Sweet filling wrapped with the dough made of glutinous rice flour. The outer layer has to be thin yet sturdy enough to hold the filling inside. The crease was marked with toothpick to mimic the pattern on a pumpkin.

The kuih was topped with green peas

Steaming of the kuih

We made this for our neighbours who have been very kind to visit mum, to cook for her and spend time with her to distract her from the pain. They have been the greatest neighbours anyone could ask for. The least we could do as mum's children was to show our appreciation to them with mum's delicate signature kuih.

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Pan con tomate (Spanish-style toast with tomato)

Tired from work and cannot be bothered to eat out or cook a proper meal? I know the perfect no-fuss, fresh and healthy food to make! It is the perfect mid-week quick and light dinner. Ingredients used are very basic so most likely, you already have them in the fridge so no shopping needed. Better yet, if you have a herb garden, freshly plucked basil is always a plus.



PAN CON TOMATE (SPANISH-STYLE TOAST WITH TOMATO) RECIPE

Ingredients:

• 5 slices of baguette


• 1 clove garlic cut in half


• 2 vine-ripen tomato (grated)


• 5 basil leaves (sliced)


• 1 tbs olive oil


• sea salt & ground black pepper

• salad leaves

Method:

1. Slice the baguette, as many as you please but the ingredients above are for about five slices.


2. Toast the baguette.


3. While the baguette slices are being toasted, grate the tomatoes into a bowl.


4. Mix the grated tomatoes with basil leaves and olive oil. Season with salt and pepper, then set aside.


5. Cut the garlic clove into half and rub on to the toasts.


6. Spoon the seasoned grated tomato onto the toast and serve with salad leaves on the side.

Tips:

• Use good  quality olive oil and tomato.


• You can always add some ham on the toasts if you cannot live without meat.

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Hot & Sour Soup with Vermicelli

Hot and sour soup

These days, I try to stock up on lemongrass and kaffir lime leaves when I shop at the oriental store, making sure I never run out of them. Lemongrass and kaffir lime leaves freeze well so it is great to have them at hand as it is a staple in most south-east asian food. Lemongrass itself has multiple benefits. This natural ingredient has anti-cancer properties, high in anti-oxidant which also helps prevent cancer, reduces cholesterol, helps rid of cold and fever, and many more benefits. The juice of lemongrass is also used as insect repellent. I know this because each time I visit Tropical Spice Garden in Penang, the staff there would have us spray lemongrass juice on our bare legs and arms. There are lots of mosquitoes hidden between those tropical bushes so to prevent from leaving the garden with dozens of mosquito bites, bare with the smell and spray them all over you if you are going anywhere near a tropical forest or garden. It does help you enjoy the beautiful surroundings than to be annoyed being bitten by those tiny evil creatures.

HOW TO MAKE LEMONGRASS TEA:

Boil about 4 stalks of lemongrass in a pot of water. Make sure you bruise and split them in halves so the lemongrass will infuse a lot faster. I have not measured nor timed this process so depending on how strong you would like the tea to be, add water accordingly. Let it boil and simmer for about an hour. Once ready, pour into teacups and serve with honey or sugar.





HOT & SOUR SOUP WITH VERMICELLI RECIPE
serves 3-4

Ingredients:

• 3 stalk lemon grass (bruised)


• 5 kaffir lime leaves


• 2-3 bird's eye chilli


• 15g shallots


• 5 cloves garlic (peeled & bruised)


• 2 inch ginger (peeled & sliced)


• 2 stalks celery


• 2 large carrots


• 2 large tomato (cut into wedges)


• 250g mixed seafood (prawn, squid, mussels)


• 1 litre boiled water


• 1 chicken bouillon cube


• 2 large lime (juice only)


• 1 1/2 tbs palm sugar


• Salt & ground white pepper to taste


• Coriander (as garnish)

• Vermicelli

1. Heat the pot with some oil and partially cook the seafood. Remove from pot and set aside.


2. Saute the onions, garlic, kaffir lime leaves, lemongrass, chillies and ginger in the same pot until fragrant.


3. Add in water and let boil for a few minutes, turn the heat down to let the lemongrass flavour infuse into the soup.


4. The celery, carrots and tomato is then added into the pot, together with the bouillon cube.


5. Let the soup simmer on medium to low heat fora bout an hour and until vegetables are soft.


6. While waiting for the soup to be ready, cook the vermicelli in hot water for 1 minute and drain.


7. Divide the drained vermicelli in separate bowls.


8. Squeeze some lime juice into the soup. Add sugar, salt and pepper to taste.


9. Tip the seafood into the hot soup to heat them up.


10. Ladle soup over the noodles and garnish with coriander. You can add a few slices of red chilli if you like, just to give some colour and contrast.

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Watermelon & Goats Cheese

Whoever combined watermelon and goats cheese together is a genius!! Who would have thought the two would be match made in heaven. I vaguely remember seeing watermelon and goats cheese somewhere on the web and thought what crazy person would put those two together in their mouth?! I am now one of those crazy person.

To be frank, it was just a coincidence that I made this appetizer. One day after my third Bokwa class on my way to the tube station, I passed by Sainsbury's and thought I will buy some food back. And out of the ordinary, I bought goats cheese for the second time. The first time I had it, I did not like it at all but after so many years, I thought it is about time for me try it again to make sure I really hate it so I will never go near that thing again. Of course I was being quite a coward by getting the milder version, ranked number 2 on its maturity level.

When I got home to stock my refrigerator with food, I saw that quarter of a watermelon and thought this is the perfect time to try the food I never thought tastes good on its own and together. I meant goats cheese and, combination of goats cheese and watermelon. I love watermelon!! I had one bite with the two together and man, they are really meant for each other. I think they are the perfect couple.



I have shared the version I made in the recipe below. Hope you like it too. And if you have not tried this before, open up and try this at least once.

This is such a simple and healthy food.

WATERMELON & GOATS CHEESE RECIPE

• Watermelon


• Goats cheese
  
  
  
  • for vegetarians, please use a substitute cheese
  
  
  
  


• Alfalfa sprouts


• Mint

Method:

1. For the more casual style, cut the watermelon in cubes. De-seed them if needed. Crumble the goats cheese on to the bowl of cubed watermelons. Add some chopped mint and alfalfa sprouts. Mix them all together and eat to your hearts content.


2. If you are making this for a dinner party or just want to make pretty appetizer, cut the watermelon with a circle food ring so it looks neat round. Top it up with a bunch of alfalfa sprouts stacked neatly on top of the watermelon. Scoop the goats cheese on top and add a few leaves of mint.

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Cantonese Egg Tart

My sister and her husband are arriving later in the evening and I am very sure they will be tired after a 13 hours flight. I am so excited, I feel as if I am going on a long holiday. So being the loving sister anticipating their arrival, I have cleaned and cleared space in my room to make them feel as comfortable as possible. I will also provide them with all the attention and assistance needed, and be their personal tour guide. So I foresee not having time to bake or cook anything interesting for this week's post.

Beach in Penang

I have chosen a recipe that reminds me of our childhood weekend brunch routine. My parents would take us all out for dim sum almost every sunday for brunch when we were young. Then we would take a walk along the beach, play with the water and collect beautiful seashells. When we got home from the beach, we would wash the seashells, dry them and compare to see who's got the best shells. It has always been a fun weekend.

So I am sharing with you recipe for the Cantonese Egg Tart. It is one of my favourite, besides har kau (shrimp dumpling with shiny translucent skin) and sesame balls. It is a must order every time I go for dim sum.

I made the tarts in a muffin tray instead of little separate tart cases. 

My first batch of egg tarts!! =)

CANTONESE EGG TART RECIPE

adapted from Christine's Recipes

Ingredients:

For the Crust:

• 225g plain flour


• 125g unsalted butter 


• 50g icing sugar


• 1 egg (whisked)


• 1 drop of vanilla extract

For the Egg Custard:

• 3 eggs


• 60g golden caster sugar


• 225g hot water


• 85g evaporated milk


• 1/2 tsp vanilla extract

Method:

Please follow the methods on Christine's blog as they are very precise. Successful egg tarts are guaranteed if the step by step methods are followed well. The tips are very useful as well.

I was surprised at how easy it was to make. A good recipe makes all the difference. So a great thank you to Christine for her amazing recipes and her note to pull open the oven door at the last stage. It was very helpful. It kept the egg custard from puffing up, keeping the flat and smooth surface.

** I reduced the sugar for the custard to 60g instead of the 110g since I did not want them to be too sweet. Change the amount to your liking.

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