Ban Jian Kuih II

I have been pondering for many awhile that the Ban Jian Kuih sellers in Malaysia definitely did not use buttermilk and that their recipe should only contain ingredients that are readily available there. So, i have to tweak again using what i think should be the ingredients used. I added baking powder and increased the amount to the potassium carbonate & sodium bi-carbonate solution and did not add the bicarbonate of soda until the last minute as i have read that bicarbonate of soda will loose it potency over time


Ingredients:

100 g all purpose flour
25 g rice flour
1 tsp double action baking powder
1/2 tsp potassium carbonate & sodium bi-carbonate solution
1/4 tsp salt
50 g sugar
160 ml water
1/2 tsp bicarbonate of soda
Filling :
100 g chopped roasted peanuts)
80 g castor sugar ) Mix together
2 tbsp Margarine cut into small pieces
Method:


Mix all the ingredients except the bicarbonate of soda , into a batter and leave aside covered, to rest for at least 30 minutes.
Lightly grease an apam pan(if available) or a 8 inch nonstick frying pan and heat it over a medium low flame.
Add bicarbonate of soda to the batter and mix well.
Pour in all the batter and using the base of the scoop/ladle , spread the batter evenly around and to the sides of the pan.
Cover pan.
When bubbles are seen on the surface of the half cooked batter, sprinkle a handful of filling over.
Spread the pieces of margarine all over the filling.
Cover the apam and cook further for half a minute.
Remove the cover and use a flat-bladed knife/spatula to release the sides and bottom of the apam and fold into half.
Cool before cutting into wedges.

Serves
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Fried Udon

I have been so behind in everything and have to prepare a quick and easy lunch for my guests who came all the way from Melbourne, Australia. This noodle dish has never failed time and again to provide a delicious platter for any occasion.




Ingredients:

1 pound fresh udon noodles
1/2 pound ground pork
1/2 cup each of julienned green, red and yellow pepper
1 tbsp chopped garlic
2 tbsp oyster sauce
1 tbsp light soya sauce
3 tbsp oil
salt and pepper to taste
Sesame oil

Method:

Bring a large pot of lightly salted water to a rolling boil over high heat. Cook the noodles for 2 to 4 minutes, stirring to separate the strands, until they are tender but not mushy.
Heat oil and brown the ground pork. Then add in chopped garlic and the julienned peppers, mix well.
Drain the noodles and add in to the ground pork and pepper mixture. Add in oyster sauce and soya sauce. Stir-fry until noodles are heat through and adjust the taste with salt and pepper.
Sprinkle with sesame oil before serving.

Serves
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Soya Bean Sprouts and Ground Pork

I do not have many ways to cook these soya beans sprouts. It will usually be a stir-fry or make a clear soup. My siblings and I used to love how my mom cooked this dish by chopping up the bean sprouts but my son-in-law prefers it non-chopped.



Ingredients:
1 lb soya bean sprouts - wash and drain
1/2 lb ground pork
2 tbsp chopped garlic
1 tbsp fish sauce
1/4 cup spring onions
3 tbsp oil
pepper and salt to taste
seseame oil

Method:
Heat wok and add in ground pork to brown.
Add in garlic and oil. Saute until well mixed.
Add in soya bean sprouts and a little water. Bring to the boil and simmer with lid on.
Add fish sauce and adjust taste with salt and pepper.
Sprinkle with sesame oil and serve hot with white rice

Serves
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Zhajiang Mein/Jajangmyun

Korea has a fun tradition for all those preparing for "April Love". The tradition goes as follows, on Feburary 14th, Koreans celebrate Red day. Although similar to Valentine's Day, there are some specific guidelines one must follow on Red Day, namely, only the women give Valentine's to the men. This is significant, because Korea is a male dominated society and this allows for the women to be assertive in dating and for it to be acceptable. In fact it's quite competitive as to who got what from whom.

The next month on March 14th is White Day, when the men give gifts to women. If the man likes the woman sender, then he must return the favor by giving the woman chocolate, candy, flowers, etc. Girls are very competitve also as to who go what-the bigger, the better follows here.

Finally, just as spring is really in full bloom it's time for Black Day. On Black day, all those men and women who did not receive anything go out and eat Jaja Myun (Black noodles). It is a noodle dish with a tasty dark (black) sauce served on top. The idea is that, all those that didn't receive anything can mingle together and hopefully next year they will be sending gifts on Red and White Day. When it comes to the dating game Korea has many options as to how to go about it. This is only one of them. I hope you all get to experience this and hopefully won't have to eat Jaja Myun, but if you do, it's a really good dish!
This is my version of the Black Noodle which i made a black gravy/sauce like Jajangmyun and the toppings of ground pork, onions, cucumber which is like the chinese - Zhajiang Mein

Ingredients:

1 pkt of wheat noodle of choice(follow instruction to cook from the back of pack)

1 lb Gound Pork
2 tsp shaoxing wine
2 tbsp light soya sauce
1/4 cup chopped garlic
1/2 tsp freshly ground pepper
3 tbsp oil
Toppings:
1 onion - cut into bite-size
1 cucumber - cubed - center removed
1 small carrot - cubed
1 tbsp oil
salt and pepper to taste
Chopped spring onions for garnishing

Gravy/Sauce:
1/2 cup chopped shallots
1/4 cup chopped garlic
1 tbsp grated ginger
2 tbsp Lee Kum Kee Black bean garlic sauce
2 tbsp Hoisin sauce
2 tbsp sugar
1 tbsp corn syrup
2 tbsp shaoxing rice wine
2 tbsp Thick Caramerl Sauce - Yuen Chun Longivity Brand
2 tbsp oil
2 cups water
2 tbsp cornstarch mixed with 2 tbsp water

Method:
Preheat wok and add in oil.
Add in the ground pork and cook it until it is no more pink, then add in the garlic, soya sauce, wine and pepper. Remove and set aside.
Heat oil and add in onions, saute, then add in salt and pepper. Cook until the onions are sweat through. Add in the carrot and cucumber , stir fry, adding a little more salt and pepper. Remove and set aside.
To make the gravy:
Heat oil and fry the shallots, then add in the ginger and garlic. Add in the remaining ingredients except the cornstarch solution. When the gravy/sauce comes to the boil, then add in the cornstarch solution. Bring the gravy/sauce to the boil and it has thickened. Adjust taste as desired.
To serve:
Put noodles in a bowl, then top with gravy/sauce. Spoon in some ground pork and toppings.
Sprinkle in chopped spring onions and enjoy.


Serves
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Butterfly

It is strange that i have not eaten this snack before and as my friend in Singapore told me, it is very popular there. This recipe turned out good, soft in the middle and crunchy on the outside.




Ingredients:


A
600 g all purpose flour
150 g Starter
250 g sugar


B
300 g water
1/2 tsp potassium carbonate & sodium bi-carbonate solution aka kan sui
2 tsp salt
2 tbsp oil
1 tsp baking soda
1 tsp double action baking powder

C
1 tbsp all purpose flour
1 tbsp cornstarch
3 tbsp sugar
60 ml water

2 tbsp sesame seeds
Oil for deep frying

Starter:
65 g all-purpose flour
100 ml water
1 tsp instant yeast
Method:

Starter:
Mix all the ingredients and let to rise for 1 - 2 hours.
Mix B and stir until dissolved.
Mix A and stir in B solution and knead into a dough. Cover dough and let it rest for 30 minutes.
Add more flour if dough is too sticky and let dough rest for another hour.
Mix ingredients C.
Heat oil for deep frying.
Remove dough onto to a heavily floured board and cut dough into 2 portions.
Roll one portion into a long rectangle - 1/2 inch thick.
Brush solution C onto top of rectangle and sprinkle on the sesame seeds.
Cut rectangle into 1 1/2 inch pieces and cut one slit on the top and one slit on the bottom.
Fry butterflies in moderately hot oil - 350f until they are golden brown.




Serves
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Summer 2009 Must-Have: Trendy Swimwear

The sun is beaming brightly. It produces a different tingling heat. Can you feel it too? Well, here the Philippines, it's definitely summer time and I am so excited with this season. It means longer day, tanner skin, tons of sun block lotion or tanning oil, glasses of refreshing smoothies and drinks, time to play around and most of all having fun in a beach.

But before we head outdoors and bask on the heat of the sun let's check our bags if we got the summer must-haves such as swimwear.

There are lots of available swimwear but we should not buy impulsively. Keep in mind that they are not just for swimming, but for posing as well. You'll feel good if you're sporting a hot trendy swimwear. I looked on the Victoria's Secret site and here are some of the must-haves swimwear that every fashionista should grab:

Influences: Bohemian, retro, glamorous, sexy, one-shoulder, cut-outs



Accents: Ring hardware, buckles, belts, ruffles, chains and beads.


Prints: Geometrics, stripes, clashing, florals, animals, polka dots


Colors: Purples, metallics, brights, greens, solids

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Pinto Bean Soup

Pinto beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, pinto beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as brown rice, pinto beans provide virtually fat-free, high quality protein. But this is far from all pinto beans have to offer. Pinto beans are also an excellent source of molybdenum, a very good source of folate and manganese, and a good source of protein and vitamin B1 as well as the minerals phosphorus, iron, magnesium, potassium, and copper. With these good info on Pinto beans, how not to make soup with them.

Ingredients:




1/2 lb dried pinto beans - soak preferably overnight


2 lbs ham bones


a handful of pitted red dates


5 - 6 dried shitake mushrooms - soak and squeezed dry


1 piece kombu - 5 inch square(approx)



Method:




Put all the ingredients in the pressure cooker and put in enough water to cover all the ingredients.




Pressurized for 30 minutes and when the pressure is totally released. Open the pressure cooker lid and add in more water.




Bring the soup back to the boil and adjust the taste with salt and pepper.


Serves


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