Apam Ubi Kukus @ Steamed Sweet Potato Pan Huat Kuih 紫薯泥发糕

This pan 'apam' is very popular among the Malays and its normally serve with salty grated coconut, but the Chinese named this as 'huat gao' meaning wealthy cake which is also very popular in China. Unlike the common 'huat kuih' with the smiling face, this kuih only be able to give you a flat & nice surface. Meanwhile, the only version you can get from the local market place was the 'gula melaka flavour apam' not other than that. I guess this sweet potato version going to rock the market. haha.... So, here's what I did.

Ingredients :
280gm   all purpose flour
200gm   purple sweet potato, mashed
100gm sugar
3/4 tspn   yeast
220ml water

Method :
Beat everything together till well combined then transfer batter to a 8" greased tray. Leave to rest for an hour or till double in size. Finally, steam for 20 minutes over preheated steamer. Once its done, off the heat and let it sit for 5 minutes before moving out from the steamer. Now, leave the cake cool completely before slicing then serve with grated coconut.

*2 cups grated young coconut
(mix with 1 tspn of salt then steam for 10 minutes)

I simply adore the colour and the cake turns out really pretty too !

Make sure you wash or clean the knife with wet tower after each slicing, this will gives you beautiful cuts.

I brought this kuih apam to the meet up during the night and unexpectedly, they finished off every single piece of them. And telling me that they love the smell & taste of the sweet potato very much. It is light & moist & super delicious with the coconut combination Actually, I love it too cause it tastes unlike the one selling out there. I hope you'll love it too ! Enjoy.

Keropok Lekor Terengganu 登嘉楼特色炸鱼饼

I can't believe it myself that I'm actually making keropok lekor !!! Gosh, never in my life I would imagine myself making this, Terengganu fish cracker ! Its hubby favourite. I actually wanted to buy some of these during my last visit to Terengganu but hubby said NO ! However, I knew I'm going to give this a shot when I reached home and this is it. I have fulfilled it. Keropok lekor is the specialty of the east and it is normally made with small fishes or leftover fishes from the market place. Unlike the common fish cracker which is thin and crispy, keropok leko r is slightly thicker and fishy flavoured. And I have chosen to use ikan kembung (scomber or bloating fish ) for the test run, cause its cheap and meaty compare to other small fishes. Ingredients : 1 kg ikan kembung or bloating fish 1/2 cup water 1 tspn vegetable granules 2 tspn salt 1 tspn pepper 200-250gm tapioca starch Meth...

Deep Fried Cheesy Taro Balls 台式炸起司芋头酥

This is another version of taro balls that I am working with, unlike the common taro ball called "wu kok'. 'Wu kok' has 5 spice aroma and with the hairy outstanding crust and savory fillings. But this version of taro ball is in a very clean flavour, which is sweet and salty and cheesy at the same time. Kind of melting you away..... haha...... Please read on for more. Note for my dearest readers : For further enquiry, kindly email directly to me. Thank you. When you are in the market, go look for taro that is around 530gm cause after all the cutting and cleaning it will became 400gm something. Ingredients : 400-420gm taro (after cleaning) 80gm sugar 1/2 tspn salt 1 TB cooking oil 4 TB wheat starch **200gm mozzarella cheese, grated **100gm bread crumb Method : (1) wash & skinned the taro, then slice it into small portions. (2) next, steam for 25 minutes or till soft. (2...

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB salt 1 TB ginger juice / shaoxing wine 1-1/3 TB wheat starch 2/3 cup water 1/2 cup ice cube, crushed Method : (1) Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2) by using a stone mortar...

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