Saturday, August 24, 2013

Fresh Popia - MFF Perak #2

Sorry Fresh Popia skin I ordered. (Ingredients - Recipe from my late mum- always in my mind)...

Sweet sauce "Tiam Cheong"
Prawn, Cucumber, Egg, fried shallot
Bean Sprout, Turnip (Sengkuan),French Bean, Lettuce

I am submitting to Malaysian Food Fest Perak month hosted by WendyinKK of  Table for 2 or more

Thursday, August 15, 2013

Bake Salted Chicken (Yim Kuk Kai #2) - MFF Perak #1


1 whole chicken ( I used 12 pcs chicken thigh) washed and patted dry
5-6 kg coarse rock salt
two pieces of parchment paper

Marinade 2 tbsp Chinese cooking wine
2 tsp sugar

1. Combine the marinade ingredients; rub or coat chicken with the marinade for few hours.
2, If use the whole chicken, set the chicken on the two pieces of parchment paper for a double-layer wrap. Fold the paper, overlapping, around the chicken to form a parcel.
Since this time I use chicken thigh, place all the chicken thigh into a aluminum foil tray and cover with two pieces of parchment paper.
3. Place the rock salt into an old wok. Heat salt over medium flame, stirring continuously for 8-10 minutes. Make a well in the middle of the hot salt, place the chicken parcel in, and cover completely with salt. Cook, covered with a lid, over low heat for 35 to 45 minutes. 
4. Remove and serve warm.

my previous blog at



I am submitting to Malaysian Food Fest Perak month hosted by WendyinKK of  Table for 2 or more

Tuesday, August 6, 2013

Kelvin 17th Birthday - Steamed Super Moist Chocolate Cake

Recipe adapted from The Litter Teochew

Steamed Moist Chocolate Cake
- 1/2 cup light oil (I used Olive Oil)
- 185g castor sugar
- 200ml fresh milk (just about 1/2 cup)
- 2 eggs, lightly beaten with a folk
- 110g cake/plain flour (about 1 cup ... I used self raising flour turn out well)
- 60g good quality unsweetened cocoa powder  ( I used chocolate powder)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 packet instant coffee (I used 1 sachet Nescafe 2-in-1 which is 11g)
1. Heat up your steamer or wok before making the cake.

2. Line and grease a 9-inch pan.
3.(A) Combine castor sugar, fresh milk and instant coffee in a saucepan. Stir over low heat until sugar is dissolved. You do NOT need to come to a boil. Once all ingredients are combined, turn off the fire and leave it on the stove to cool.
(B) In the meantime, sift the flour, cocoa powder, baking powder and baking soda and salt into a large mixing bowl.
4. Once (A) is cooled*, add the beaten eggs, vanilla extract and oil, and mix thoroughly. Finally, pour the entire mixture into the cocoa/flour and stir till well combined. The final batter should be runny.
* Very important that (A) is cooled before you add the eggs, else you will cook the eggs and end up with custard! 
5. Pour the batter into the prepared pan and place it in the steamer. Make sure that your cake tin is NOT touching the water. Cover the top of the pan loosely with a sheet of aluminium foil.
6. Steam over medium heat for 45mins.
7. Cool the cake in pan before turning out for further decoration. 

Chocolate Frosting (my own creation)
- 100g semisweet chocolate
- 100g unsalted butter
- 1 tsp of vanilla extract
- 1/2 cup milk (added slowly until desired consistency is achieved)

Combine the chocolate and butter in a bain-marie and let them melt. Add in milk a little at a time until desired consistency is achieved. You do not need to finish using up the milk. Let frosting cool and thicken before decorating your cake.

Special request by birthday boy. Made by me & deco by Yannie
 Special gift from Yee Ma
 My Do Re Me