Monthly Archives: March 2012

Fried Spring Rolls

Ingredients:6 shrimp (shelled, deveined, and chopped into small pieces)
1 piece bean curd (diced into small pieces)
2 cloves garlic (chopped)
2 shallots (chopped)
1 jicama, shredded
1 carrot, shredded
6 long beans (chopped)
Salt to taste
Sugar to taste
White pepper powder to taste
1 pack of frozen Popiah wrappers / 25-30 fresh Popiah skin
Oil for deep frying

Sealing Paste:

2 tablespoon corn starch
5 tablespoon of water


Pan-fry the diced bean curd with a little oil until they turn light brown. Set aside.

Heat oil in a wok and fry the garlic and shallots until aromatic. Add shrimps, julienned jicama, shredded carrot and long beans. Season with salt, pepper, sugar and cook for 5 minutes.

To assemble the spring rolls, lay a spring roll wrapper (Popiah skin) on a clean cutting board. Put some filling in the middle and add some diced bean curd on top of the filling. Fold in the two sides and roll up the wrapper tightly to form the spring rolls. Seal the spring roll with the sealing paste and deep dry them over medium heat until golden brown. Drain the spring rolls on paper towels and serve them with chili sauce.

Cook’s Note:

For chili sauce, Rasa Malaysia recommends Lingham’s hot sauce, Maggie brand garlic chili sauce (if you are in Malaysia) or Sriracha hot chili sauce (if you are in the US) for the spring rolls.

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Posted by on March 23, 2012 in Snacks


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Mee Jian Kueh aka Apam Balik 曼煎糕 (发粉版)

Mee Jian Kueh aka Apam Balik (Baking Powder Version)

Ingredients: (serve 4 or serve 8 if halve the thickness)
1 egg
2 tbsp sugar
½ tsp salt
¾ cup (180ml) milk
1 tsp vanilla extract
1 cup (130g) plain flour
1 tsp baking powder
½ scant tsp baking soda
1 tbsp cooking oil

Fillings: Butter / ground peanut + castor sugar / red bean paste etc

1) Whisk (A) until sugar is dissolved.
2) Add (B), mix well.
3) Sift in (C) in batches, mix well. Add (D), mix till just combined.
4) Pour the batter in HCP, close the lid with magnet. Cook over low heat for about 8-9 mins. If you want the skin to have even colour, move the pan left and right every now and then. When the skin is brown and the surface is set with tiny holes, it is done. Add fillings and fold into half. Slice and serve.

1) Suggest cooking in two batches as I find the MJK is too thick. If cook in two batches, the cooking time should be shorter, please adjust accordingly.
2) You may use a regular non-stick pan for this but need to adjust the cooking time depending on your pan.

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Posted by on March 22, 2012 in Snacks



Old-Fashioned Sponge Cake in Paper Cup 古早味纸杯海绵蛋糕

Ingredients: (yield 9 cups)
3 egg white
1/8 tsp salt
75g castor sugar (too sweet, need to reduce further)
3 egg yolk
70g cake flour
½ tsp vanilla extract
2 tbsp vegetable oil

1) In a clean and dry bowl, beat egg white using medium speed till frothy, add salt and sugar gradually, continue to beat till soft peak.
2) Add egg yolk one at a time, mix well before each addition.
3) Sieve in half of the flour, fold in with a rubber spatula until just incorporated. Repeat for the remaining flour.
4) Remove a few tbsp of the egg batter and blend with vanilla extract and oil. Fold the mixture into the remaining egg batter, mix well.
5) Scoop into paper cup till about 60% full (for the size of paper cup I used, each cup is about 2 heaped tbsp), bake in preheated oven at 180C, middle rack, for about 18-20 mins.

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Posted by on March 17, 2012 in Cakes, Sponge Cakes


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Chocolate Chiffon Cake 巧克力戚风蛋糕

(Recipe adapted from Okashi: sweet treats made with love)

Ingredients: (makes one 20cm chiffon tin)
5 egg yolks
20g sugar (I used 10g)
60g vegetable oil
70g water
50g cake flour
30g cocoa powder

5 egg whites
90g sugar
10g corn flour

1) Whisk egg yolks and sugar until the sugar dissolves.
2) Gradually add in vegetable oil, followed by water.
3) Sift cake flour and cocoa powder twice and add into egg yolk mixture. Mix until just combined. Set aside.
4) In another bowl, whisk egg whites until foamy. Add in combined sugar and corn flour mixture gradually and continue whisking until stiff peak form.
5) Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6) Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 40 minutes (update on second attemp: lower to 160C for the last 10 mins).
7) Remove from oven and invert the tin immediately onto a cooling rack. Unmould the cake only when it is completely cool.

I have made a simple chocolate ganache to go with the chocolate chiffon and I would say that the combination is very good.

Chocolate Ganache
65g dairy whipping cream
65g dark couverture chocolate

1) Cook whipping cream over low heat till it starts to boil. Remove from heat.
2) Pour cream over to chocolate and gentle stir till all chocolate is melted.
3) Pour ganache over cooled cake and let it set. Decorate as desired. Chill the cake in the fridge before serving. Take out cake from the fridge 5-10 mins before serving.

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Posted by on March 17, 2012 in Cakes, Chiffon Cakes


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