Veg­e­tar­ian cup­cake

The Star Malaysia - Star2 - - FOOD -

Sift flour, bak­ing pow­der and milk pow­der to­gether. Beat mar­garine and sugar un­til light and fluffy. Add essence and grad­u­ally pour in milk. Con­tinue to cream un­til well com­bined.

Fold in sifted dry in­gre­di­ents and stir in fruits.

Trans­fer bat­ter to paper cases. Bake in a pre­heated oven at 160°C for 15 min­utes or un­til golden brown and cooked through when tested with a wooden skewer. Would you mind shar­ing with me a recipe called Hong Kong LorPakKoe? –Lil­ianKoh (A) 375g rice flour 55g tapi­oca flour 1 tbsp wheat starch ( tang mein fun) 540ml wa­ter

Here’s a recipe for you to try.

Hong Kong Radish Kuih

Sea­son­ing (B) 1¾ tsp salt or to taste 1 tsp sugar 1 tsp pep­per 1 tsp sesame oil

Fruit cup­cake (C) 270g radish, shred­ded 45g carrot, shred­ded 1 tbsp chopped shal­lots 1 tsp chopped gar­lic 150g Chi­nese sausage ( lap cheong), re­move the skin and chop finely 50g dried prawns, rinsed and chopped 1 tbsp oil

Squeeze out any ex­cess juice or liq­uid from the radish. Heat oil in a wok, fry shal­lots and gar­lic un­til lightly golden and fra­grant. Add Chi­nese sausage and dried prawns. Fry un­til fra­grant. Com­bine in­gre­di­ents (A) in a mix­ing bowl. Add sea­son­ing (B) and stir to mix, then pour into sausage and dried prawn mix­ture. Cook over medium low heat un­til mix­ture thick­ens. Trans­fer bat­ter to a lightly greased 22cm cake pan.

Steam over high heat for about 30-35 min­utes or un­til cooked through. Re­move kuih from tin to cool com­pletely and cut into small rec­tan­gu­lar pieces. Dip in plain flour. Shake off any ex­cess flour then deep-fry in hot oil un­til the pieces of kuih are golden. I am look­ing for a recipe for braised spareribs. Please oblige. – Ce­cil­laTan

Here’s a lovely braised recipe for spareribs.

Braised Spareribs with Ch­est­nut

600g spareribs, chopped into 4cm lengths 20g dried scal­lops 30g dried chest­nuts, soaked overnight and cleaned 4 cloves gar­lic, keep whole

500ml wa­ter/fresh chicken stock Sauce 2 tbsp oys­ter sauce 1 tbsp light soy sauce 1 tbsp rock sugar ½ tsp fish sauce ¼ tsp pep­per ½ tsp sesame oil Thick­en­ing 1 tbsp corn­flour mixed with 1 tbsp wa­ter Boil soaked chest­nuts in a saucepan for 15-20 min­utes. Drain and put aside.

Soak dried scal­lops in hot wa­ter for 15-20 min­utes. Steam over rapid boil­ing wa­ter for 15 min­utes. Re­move the scal­lops and re­tain the liq­uid. Sprin­kle a lit­tle salt and monosodium glu­ta­mate over the spareribs. Rub over evenly, then deep-fry in hot oil un­til lightly golden. Drain from oil. With the re­main­ing hot oil in the wok, deep-fry gar­lic cloves un­til golden. Dish out and put aside.

Com­bine spareribs with the rest of in­gre­di­ents in a clay­pot or casse­role. Add wa­ter or fresh chicken stock. Cook to a boil.

Stir in com­bined sauce in­gre­di­ents and bring to the boil again. Re­duce the heat and sim­mer for 50-60 min­utes un­til meat is ten­der. Add corn­flour mix­ture to thicken the gravy.

Radish Kuih is sim­ply de­li­cious.

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