Chwee Kueh 2

Have finally made chwee kueh using another recipe found at Icyelite's Life. This recipe is slightly different from Gina's recipe, which I used earlier. Icyelite has added wheat starch, tapioca flour and a little bit of salt, hence her chwee kueh is not completely bland. I like this better.

Icyelite has included one important suggestion on her post that we have as many chwee kueh moulds as we can if we are making a lot. Her recipe yields about 20-24 chwee kuehs.

Mum and H are happy with the chwee kueh, so this is the recipe that I will use next time. I think there are many ways to cook the preserved chopped radish (cai po). So I'm still in the process of trying out. And yes, I have bought my 12 chwee kueh moulds from Phoon Huat, and they are obviously insufficient. So I used some larger chicken pie moulds too.

Ingredients A

150g Rice Flour
1 tbsp Wheat Starch
1 tbsp Tapioca Flour
1 tsp Salt (I use 1/2 tsp)
280ml Tap Water

Ingredients B

550ml Boiling Water

Ingredients C

200g preserved chopped radish (Cai Po)
Sesame Oil
Pepper
Cooking Oil

Method

1. Grease the moulds with oil first to prevent sticking.

2. Mix Ingredients A evenly first.

3. Once A is even, mix Ingredient B into A well.

4. Once done, pour the mixture into the mould and steam for 10 minutes.

5. Dip cai po into salt water (note: I use sweet cai po).

6. Drip dry and fry the cai po.

7. Add oil, sesame oil to cook first.

8. Add sugar and pepper. Cook cai po until dark brown.

9. Let the chwee kueh cool down, dig it out from the mould and serve with cai po.

Sakura Chicken Rendang

It's been a long time since I last posted. Well, too much time has been spent on "farming" at Farm Town on Facebook, as well as researching on beauty products with my friend, Amy, who has just completed her beautician course and is going to start providing her home-based beauty services on a part-time basis. All the best to my dear friend.

After going to the new Safra Jurong gym two Sundays ago with H, we dropped by Jurong Point's NTUC Xtra. I bought Prima Taste's Rendang (Asian Dry Curry) paste as I have not tried it before and since it was on sale. We also bought the supposedly healthy antibiotic-free Sakura chicken that is only available at NTUC Fairprice supermarkets. At Chicken Rice Company's website, it mentions that Sakura chicken is a special breed of poultry originally from Japan that's known for its succulent and flavourful meat.

It's really very simple to cook and delicious. It was written on the pack that the recipe serves 5-7 persons. But H, mum and I almost finished everything, with H eating the MOST. So it must be really good.

Ingredients

Prima Taste's Rendang pack (it comes with 1 packet of paste and 1 packet of coconut premix)
1 Sakura chicken (chopped into small pieces)
180ml water (3/4 cup)

Method

1. Heat pot till hot. Add Rendang Paste and stir-fry for 2 mins on high heat.

2. Add chicken and stir-fry for 3 mins.

3. Pour Prima Coconut Premix and 180ml water into a bowl. Stir and mix well. Add mixture into pot and bring to boil on medium high heat. Stir occasionally.

4. Lightly boil on medium heat for another 12-14 mins. Stir occasionally while simmering. (Gravy should be slightly thick and glossy when ready.)

5. Serve with warm rice or bread.

(source: www.primataste.com)