The birthday cake I baked for my son.
Chee Cheong Fun Sushi
To make this CCF sushi, what you will need is a few rolls of CCF bought from the wet market. Some Japanese cucumber cut into strips, some carrots cut into strips, some crab sticks, some Japanese mayo, some porkfloss, a few sheets of seaweeds.
Unrolled a roll of CCF on a sushi mat. Place a sheet of seaweed onto the CCF. Put in cucumber, carrot, crabstick on the seaweed. Squeeze some mayo over the fillings. Lastly top it off with some porkfloss. Wrap the CCF sushi as you would to a normal sushi. Cut and serve. It taste very good when eaten cold.
My dad's yummy curry chicken
The bread to go with the curry
Fried beehoon
Jelly
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My aunty's kong bak. This is so fragrant.
Blanched sausage
Mixed vegetable with mushroom fried by my hubby
Wu kok I made and wrapped by my sis and mom
Wow! such yummy spread!Happy Belated Birthday to Jaren!
ReplyDeletema-li
Happy Belated Birthday to Jaren.
ReplyDeletesiti
Hi Hugbear! Happy birthday to your son! I bet he felt really special, with all the yummy food! Do you mind me asking if Wu Kok is the same thing as taro puffs? I recently made taro puffs and it was not successful (I'll post later in my blog after I upload the pictures). Mine were so stuff and did not have the woven , beehive texture that yours does. Would you mind sharing your recipe? Also, do you mind me linking my blog to yours?
ReplyDeleteThanks
Love your blog LeeLee. Can you share how you make your chee cheong fun sushi? Looks very delish!! Tks _K
ReplyDeleteDiddy, sure go ahead, I do not mind at all. For the taro puff, actually when I first made it and fried it I realised that it did not have the crispy exterior I want. After frying a few rounds, I came to realised that you have to leave the taro puff or wu kok aside for a while after wrapping. Do not fry immediately. Those that was fried immediately after wrapping didn't hv the crispy effect but those that I have left aside for a while does. Also the amount of shortening is important too to get that type of effect.
ReplyDeleteI will post the recipe later.
Hi Anonymous, the ccf sushi is very easy. No recipe need. I will explain in my blog how you do the sushi.
ReplyDeletewowwww! u must post recipes!!:D
ReplyDeletethanks so much hugbear! I posted my results from my taro puffs on my blog. Maybe you can troubleshoot it from the pics that I took? It is so dissapointing when you do not get the correct results! I'm looking forward to trying your version!
ReplyDeleteOh, and another question (sorry for filling up your comment box!) did you use the baby taro roots that are only a few cm long? or the big ones? I'm not sure if it will make a difference in the crispiness department but I'm wondering...
ReplyDeleteWow! Lee Lee looking at the wide spread of delicious food, I'm sure Jaren had a wonderful birthday that day! Happy Birthday Jaren!
ReplyDeleteHi LeeLee,
ReplyDeleteCan u post your jelly recipe? It looks very cute.
Thanks Sharon.
ReplyDeleteBTW, Diddy, what is your blog address?
Ok, I will post the recipe for the agar agar also. But not so soon hor, because I am busy doing marathon for my K-drama. LOL
ReplyDeleteHi Hugbear,
ReplyDeleteI'm at
wokwithme.blogspot.com
hi hugbear,
ReplyDeletejust wondering what is wu kok? by the way, do u mind if i link u?
hi Lee Lee, your ship cake looks so cute and I'm sure is very yummy. Guess what... my oven defunction already, so I have not been baking for v long.
ReplyDeleteHi Lee Lee,the cake and jelly iooks so nice thank for sharing
ReplyDeleteHomemaker, pls go ahead. Do you mind giving me your blog too? Thanks.
ReplyDeleteHomemaker, wu kok is in cantonese. It is actually taro puff (yam puff) like those you eat in timsum restaurant.
ReplyDeletehi lwf, it is time you get yourself a bigger oven and start all your yummy baking hor. LOL
ReplyDeletethanks hugbear. my blog is http://www.homemakerloveshomemade.blogspot.com
ReplyDeleteso it is taro puff. It looks so crispy and tasty!!! How did you make the crispy outer layer?
ReplyDeleteHi, chance upon ur site. do u mind posting the kong bak recipe as well? all looks so yummy!
ReplyDeleteCannes
Homemaker, frankly I also dunno. At frist when I fried it, the outside is not like that. Very flat, no texture at all. Then I added a bit more shortening and wheat flour and knead further. Then after wrapping, I left the wu kok aside for abt 15 mins before I fried them and suddenly I get the correct texture that I want. LOL
ReplyDeleteHi Cannes, sorry the kong bak was cooked by my aunty not me so I don't have the recipe to share. Let me see if I can get my aunty to share the recipe with me. But based on my understanding of my relatives, all their cooking is by estimation, no actual measurements. LOL
ReplyDeleteHi, thanks for replying! it's ok i just hope to know what went in to make a kong bak! hehee if u can plssss. thanks.
ReplyDeleteCannes
Lee,
ReplyDeleteTasted your wu kok. Very very nice!Better than the dim sum restaurant.
Rdgs
ma-li
Hi baking mum
ReplyDeleteI stumbled upon your blog while looking for a fried tung hoon recipe. Saw so many other delicious recipes! You r really talented. I have tried your muffin and cookie recipes and turned out well....my first attempts at baking! U are such an inspiration! Will set up a blog soon.....
Cheers, Amy
Hi Amy, welcome to the foodblogging world. Remember to let me know what is your blog ok?
ReplyDeleteCheers,
Dear BakingMum,
ReplyDeleteI found in one of your archives that you have made 'char siew pau'.
Can you share your recipe on making the pau skin? I have tried a few times before but failed. Please help, so I can make some pau for my grandchildren. Tks very much.
Can u reply to email: tlow111@singnet.com.sg
Hi Lee Lee,
ReplyDeleteDo you have recipe for Fried Bee Hoon? If so, can you please post it or email to muisim2009@yahoo.com.
Keep up the good work!
Thanks,
Mui Sim