Mini Matcha Kong Soh Peng/米你绿茶🍵光酥餅

I modified Kenneth Goh’s Kong Soh Peng recipe to include matcha powder, icing sugar etc:

Modified recipe:
Kong Su Peng with Matcha Powder
Preheat oven to 320 degrees
Measure each spoonful with a heaping spoonful of stated ingredients:
• 8 tablespoons of multi-purpose flour
• ¼ teaspoon of baking powder
• 1 teaspoon of matcha powder
• 4 tablespoons of icing sugar
• 4 tablespoons of milk powder
• 130 mls of heavy cream
• 1 ½ tablespoons of lard or shortening
• Sift multi-purpose flour, baking powder, matcha powder, icing sugar and milk powder together in a mixing bowl.
• Rub in lard or shortening until you get coarse crumps like making pie crust
• Make a well and pour in the heavy cream.
• Use a scraper to stir until it is well combined.
• With some flour in your hand, lightly knead the dough until it forms a pliable dough
• Divide the dough into 12. Shape like a ball, press and shape it like a disc. If it is too sticky, flour your hand before shaping. Bake in the pre-heated oven of 160 degree Fahrenheit for 10 minutes.
• Place the baking tray in the lowest rack to avoid over browning.

Sifu’s original recipe:

http://kwgls.wordpress.com/2014/08/25/chinese-white-cakey-biscuit-guang-su-pin-or-kong-soh-peng-(光酥饼,大福饼)/

Mine is a little on the crispy side but yummy nevertheless. Thank you sifu Kenneth for sharing the recipe! <3 Matcha anything!

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Tauhu Goreng/ Fried Tofu Salad

This dish is made using my mom’s special sauce:

Ketchup
Water
Cornstarch
Sesame seed oil
Honey

Heat up sauce in frying pan with two tablespoons of oil, keep stirring to prevent the sauce from getting charred. After sauce thickens, turn off the heat and dish up. Stir in black and white sesame seeds.

Other ingredients from the bottom of the foil plate:

3 blocks of Extra Firm Tofu, pan fried on both sides, let them cool down before cutting each block of tofu into small pieces. Be sure to lay paper towels on the cutting board to catch excess liquid

Chopped Tomatoes, strained (I used a jar of chopped tomatoes that was beautifully and deliciously canned by a dear friend from Portland)

Shredded English Cucumbers, strained

Cilantro for garnishing

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Let’s makan!

Szechuan Stir-fry Beef with Celery and Carrots 四川牛肉炒酉芹和红萝卜

I call this dish umy 3s stir fry: sweet, spicy and sour.

Ingredients:
2 Beef Sirloin Steak
Celery
Carrots
Garlic

Seasoning/ Marination for the beef:
Dry Sherry
Shaoxing Wine
Lemon Juice
Oyster Sauce
Tian Mein Jiang/Sweet Soy Bean Paste
Chili Bean Paste
White Ground Pepper
Black Ground Pepper
Ground Szechuan Pepper
Ginger powder
Corn Starch

Add later:
Ketchup
Honey

Method: Stir fry garlic, carrots and celery first, separately from the beef and dished up.

Stir fry beef in oil covering the frying pan until 85 percent done then add Ketchup and Honey. Mix well. When the beef is 90 percent done, turn off heat and add veggies. Mix them in well and keep stir frying for a few more seconds until beef is not looking pink. Don’t overcook the beef as the heat in the beef will continue cooking it as beef cooks fast. Dished up everything quickly into a serving dish to prevent over cooking. I forgot to stir fry half of the garlic with the beef so I garnished the dish with some raw garlic. Anyway raw garlic is supposed to be healthy. Lol! My dad would ask for a small dish of raw garlic which he adds soy sauce to for dipping whenever he goes to a Chinese restaurant back home as it is healthy to eat raw garlic. Join me!

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Microwave Keropok

Thanks to my friend for her tip on how to microwave keropok, now we can have keropok without deep frying.

Spray both sides of each keropok with PAM.

Use a stack of three paper plates or a microwave safe dish and microwave two pieces of keropok 1 minute, check to see if the keropok has expanded enough and add fifteen seconds to thirty more if necessary.

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Easy Chee Cheong Fun

Inspired by a fellow foodie’s suggestion to use rice flakes/ Kway Chap noodle sheets for simulating chee cheong fun, I satisfied my cravings for chee cheong fun with dried shrimp.

Ingredients for the sauce, not measured:
Hoisin sauce
A dash of Sweet soy bean paste aka tian mein jian/甜面浆
A dash of Ketchup
A dash of Sesame seed oil
Boiled water from soaking the dried shrimp
A little flour

Let’s eat!

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