I modified Kenneth Goh’s Kong Soh Peng recipe to include matcha powder, icing sugar etc:
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:
Mine is a little on the crispy side but yummy nevertheless. Thank you sifu Kenneth for sharing the recipe! ❤ Matcha anything!
Brunch today is Diakon cake fried with salted turnip, eggs, kidnap manis and cilantro. Have a great weekend everyone!
This dish is made using my mom’s special sauce:
Sesame seed oil
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
Same method as the microwave keropok. Microwave two pieces of papadum sprayed with PAM on both sides, for 1 1/2 minutes at least.
I call this dish my 3 flavors stir fry: sweet, spicy and sour.
2 Beef Sirloin Steak
Seasoning/ Marination for the beef:
Tian Mein Jiang/Sweet Soy Bean Paste
Chili Bean Paste
White Ground Pepper
Black Ground Pepper
Ground Szechuan Pepper
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!
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.
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:
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
The pictures really doesn’t do justice but this omelette is so delicious with the crusty edges, flavored with some white ground pepper and a few dashes of Thai fish sauce. Just had some with rice for dinner. Thanks again to my friend for giving us this yummy organic yellow zucchini from her garden!
Thanks to Kenneth Goh for sharing this delicious savory moon cake! I followed the recipe to the tee but double up the portions and added salted egg yolks. Can’t ask for a better recipe!
I made this green tea cake today by substituting the ingredients for Betty Crocker’s Yellow Cake Mix with 1 cup of heavy cream, 1/2 cup of olive oil, 3 eggs and 1 teaspoon of matcha powder. It was heavenly!