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.

Homemade Calamansi Jam 自制本地柑子果酱

This is definitely something that I don't usually make. My friend gave me a big bag of calamansi the other day. I have juice out some of them for bottling and another kilo for jam making. Of course, I can make preserved calamansi too but I still have plenty of them in storage. So, decided to make jam out of it this round. You know what I love about these calamansi ? It is pesticide free >o< My friend don't use pesticide on his fruit and vegetable plants. I am lucky to have a little share of his harvest everyday for free. For thanking him, I have reserved a few jars of jam for his wife. Please read on for more. It is a tedious job to prepare these calamansi cause plenty of seeds to be removed along. Do wear your spec ya guys ! haha..... Ingredients : 1.1 kg calamansi 1.5 kg white sugar 1.5 ml water Method : (1) clean and wash calamansi thoroughly then sliced and seeded. (2) now, combine water, sliced cal...

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...

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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