Swiss Rolls

I made Ariana Swiss Roll and Sugar Swiss Roll tonight to bring to the office tomorrow. I did not update my blog for a very long time due to laziness but tonight I was in the mood to bake. Sharing with you my swiss rolls.

Fried Spaghetti

Fried this for our lunch today. A very simple fried spaghetti with chicken and prawns and black pepper.

Puen Kueh

I was in the mood for some puen kueh today and was also thinking of giving some to my mom and aunties. I have quite a few aunties to give and I am glad I had made enough for all of them. Here is sharing with you my puen kueh.









Filling:
4 cloves garlic finely chopped
5 pieces dried mushroom, soaked and shredded
50g dried shrimps
500g glutinous rice

Seasoning:
1 tbsp light soy sauce
1 tsp salt
1 tsp pepper
1 tsp granulated chicken stock (maggie or knor brand)

Dough:
280g rice flour
600ml water with a few drop of pink colouring
20g tapioca flour

Methods:
1. Soak glutinous rice in water for 2 to 3 hours. Drain and then steam rice on a tray for another 20 minutes.
2. Heat 2 tbsp of oil in a wok. Fry garlic, mushrooms and dried shrimps until fragrant. Stir in seasoning.
3. Add steamed glutinous rice and mix well. Leave it to cool down before using it.
4. Combine rice flour and tapioca flour together and add water and knead until smooth. Mix it in wok over low heat until dough is formed. Lightly dust worktop with tapioca flour, place dough on worktop and knead until smooth. Divide into small portion.
5. Wrap the filling with dough and press onto mould. Knock out the puen kueh and place on a light oiled tray and steamed over high heat for 10 to 12 minutes.
6. After steaming, apply some oil onto the steamed kueh to prevent them from sticking together.

Note: You can add some pork belly and canned braised peanut to the filling if you like.

My very simple Korean fare tonight

I was trying to use up my two boxes of beef in the freezer so we had a very simple Korean fare tonight. Beef bulgogi, kimchi and roasted seaweed. The kimchi was given to me by my very kind Korean hairdresser which she made herself. This time round, I marinated the beef with some special chilli powder, mirin and Japanese light soya sauce for a little while before frying them. Hence, kids said the beef was a little spicy but still acceptable for them.

Seafood Dinner

This was a follow-up dinner after our kelong trip. I cooked mostly seafood for my friends tonight. Post Ocean Bay Resort dinner cum belated birthday cake cutting for two friends.

Sharing with you the food we enjoyed tonight.

Black Pepper Crab


Chilli Crab


Calamari


Steamed Fish


Garlic Basil Sauteed Prawns


Honey baked wings


Brinjal


No picture of the fried kangkong and clams though



Dessert was oreo cheesecake


This was the belated birthday cake for the birthday girl and boy.

Bread

Made these last night for the boys and hubby. But office colleagues got to eat some of the bread too as I had too much at home. Used up all the coconut filling at last to make them into coconut buns. I know the boys won't want the coconut buns so I made some sausage buns for them.

Pandan Cake w/coconut fillings

Had some coconut left over from making kueh dadar so I made some pandan steamed cake to use up the coconut fillings.





Pandan Cake with Grated Coconut
Coconut Filling:
230g grated white coconut
100g gula Melaka
30g sugar
30g (1 tbsp) water
1 tsp corn flour or plain flour
2 pandan leaves

Method:
Boil both sugar, water, corn flour and pandan leaves in a small pot until sugar has dissolved. Add in grated coconut and cook until dry. Discard the pandan leaves and leave it to cool down. Roll them into small balls to be used later.

Cake:
3 eggs
150g coconut milk
2.5 tsp baking powder
190g sugar
280g flour
1 tsp pandan paste

Put all ingredients into a mixing bowl and beat at high speed until thick and creamy. Pour into mould lined with muffin cups till half full. Add in coconut filling and top it up till full. Steam at high heat for 8-10 minutes.



Sharing with you some of the bread I made last week. I still have some bwa kwa leftover from Chinese New Year so I used some to make bwa kwa bread.



The bread is so soft inside.