Marble Pumpkin Kuih 冷藏金瓜凉糕

Frankly, I really adored the sunshine colour of pumpkin. After making the last batch of pumpkin kuih.... yet the result isn't really satisfying me at all. Here, I have another version of pumpkin kuih wanna to show you. This recipe includes very little ingredients which I love about. And the process is quite easy as well. It is best to prepare this at night and leave to cool overnight and then serve it in the morning. Don't that sounds great to you! And here we go.

Ingredients :
(A) Pumpkin Layer
900ml water
100gm  green bean flour
300gm mashed pumpkin
250gm sugar

(B) Coconut Layer
350ml   coconut milk
270ml   water
50gm   green bean flour
80gm sugar
1/4 tpsn salt
pandan leaves (pinescrew leaf)

Method :
(1) combine all ingredients (A) into a big sauce pan and
simmer over medium till the mixture became thick. Stir gradually and make sure you didn't burnt the bottom.

(2) then transfer mixture to a 10" or 11" tray, set aside.
(3) now, combine ingredients (B) into a big sauce pan and simmer over medium heat till the mixture became thick.

(4) withdraw the leaves then transfer the coconut mixture to the pumpkin mixture, stir the mixture to make the swirl effect.

(5) finally, steam mixture for 25-30 mins over medium heat.
(6) only slice it after the kuih has completely cooled.
#For those who couldn't find green pea flour, you may use Hoen kwe flour.

You may either skip the steaming process and leave to cool completely. Keep refrigerated for an hour or so till it's set and then serve. It tastes more like jello and the one after steamed taste a little gluey & chewy more like kuih. Or you may also refer some other flavour of this kuih from here & here.

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...

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 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...

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