Friday, September 19, 2014

Singapore Black Fried Carrot Cake Chai Tow Kway

After I made the radish cake, I decided to keep some to try out my favourite black fried chai tow kway. as I just aga aga (estimated) used the ingredients and churn out this dish, so I do not have the exact measurement, just adjust to individual liking. As I love black black chai tow kway, I added some dark soya sauce to enhance the color :D.

Ingredients :
radish cake, chopped into small pieces
1 tbsp garlic, chopped and minced
2 eggs
sweet preserved radish or chai po 甜菜脯 , rinsed and drained
dark soya sauce
fish sauce
mushroom sauce
sweet soya sauce (I used a lot lol)

Garnish :
spring onions, chopped

Method :
1. Heat up the wok with cooking oil, add in garlic and sautee until golden brown and fragrance.
2. Throw in the chopped radish cake and sweet preserved radish or chai po 甜菜脯 and stir fry for awhile.
3. Add in dark soya sauce, sweet soya sauce, mushroom sauce, fish sauce, pepper to your taste, mix well. Lastly pour in 2 beaten eggs, mix well and dish out.
4. Garnish with some spring onions and serve immediately.

Dear daughter and husband commented that the tasted is near to the store-bought. However as my radish cake was a bit hard to begin, although the radish cake is soften a bit after cooking, but still a bit too hard but taste wise they gave high marks hahaha... 

I am submitting this post to Asian Food Fest (Singapore) – September Month hosted by Grace Phua of Life can be Simple

Wednesday, September 17, 2014

Cookie Dough Cheesecake Bar II


This was prepared when my SIL and family coming over to my place, and so nice of her and BIL in order not to trouble us, they ordered catering food to my house. Since they already prepared the food, I decided to make some beverages and desserts for them. My nieces and nephew love to eat cheesecake and I believes they will like this cookie dough cheesecake bar since I received a lot of double thumbs up when I prepared for my previous party and also to my colleagues.

Recipe from here with modification and "The Essential Chocolate Chip Cookbook".

Ingredients :
Crust :
1 1/2 cups digestive biscuits (crushed)
5 tbsp or 70g unsalted butter, melted

Chocolate Chip Cookie Dough :

70g salted butter, room temperature
50g light brown sugar
3 tbsp granulated sugar
1/4 tsp salt (I omit since used salted butter)
1/2 tsp vanilla extract

 85g plain flour
1 cup chocolate chips

Cheesecake Filling :
285g cream cheese, room temperature (I used only 250g as I do not want to open another pack just to use 35g)
50g sugar
1 large egg, room temperature
1 tsp homemade vanilla extract

Methods :
1. Line an 8" square baking pan with parchment paper or foil allowing a little overhang and grease the pan. Set aside. (As I am using removable base baking pan so I didn't line the baking paper)

2. Mix the melted butter and digestive biscuit crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. 

3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter.

5. Bake at preheated oven at 160C for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.

6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature

Everyone loves this cookie dough cheesecake bar, my sil who don't really like cheesecake even gives a thumb up, my bil who seldom sound out also praised it, my nieces and nephew of course like it too as they had multiple servings. When I bite into it, then I realised how much I miss it :P.

 I'm linking this post to Cook-Your-Books #16 organised by Joyce from Kitchen Flavours.

This post in joining Best Recipes for Everyone September Event : Chocolate Wonderland

Monday, September 15, 2014

Dry Laksa

I ate this dry laksa at one the eatery at Westgate shopping mall, so impressed by it taste, equally nice as the soup base laksa which is my all time favourite, even my 10 yr old year love laksa too. After that, I kept thinking about it and decided to give it a try since I had a small pack of pre-mix laksa paste at home to clear stock.

While I was typing this post, I was salivating while looking at the pix lol. But can't eat now, need to wait till fully recover from my cough and sore throat.

Recipe adapted from Extra Virgin Chef with modification

Ingredients : (for 7-8 pax)
1 kg thick vermicelli
3 tbsp dried prawns (hay-bee), chopped into small pieces
300g laksa paste (I mixed 2 kind of paste, one is Prima brand and the other one is from a famous local caterer as my mil's best friend so nice to supply her)
laksa Leaves (for cook coarsely chopped and garnish, finely chopped)
1 tbsp sugar or to taste
300ml coconut milk
2 big fried fish cakes, julienned or sliced (I used those one selling for S$1.50)
beansprouts (I bought for S$0.50)
10 square fried bean curd (taupok)
200g medium sized Prawns, deshelled and sliced in horizontal halves 
200g chicken breast, sliced

1. Boil pot of water, add vermicelli and cook for about 1 mins, drained and set aside.
2. In a large pan under medium to high heat, add some oil and stir fry dried prawns till fragrant.
3. Reduce heat and pour laksa paste and laksa leaves in. Stir fry occasionally till fragrant and oil is released from the paste. 
4. Add sugar and stir well. Be careful not to burn the paste. 
5. Add coconut milk and put back to medium heat.
6. Add all other ingredients - bean curd, beansprout, chicken meat,  fishcake, except the prawns, and stir fry with the paste. When well incorporated, add prawns. 
7. Add in vermicelli, add fish sauce to taste, mix well.
8. Add water or more coconut milk (if you prefer more coconutty) if is too dry or if you prefer wetter version.
9. Dish out, garnish with chopped laksa leaves and serve.

This is so so delicious, I received so much compliments for it. This is the dish that I definitely recommend to Laksa lover, and I am planning that this is definitely gonna appear in my next party heeheehee...

The most compliment came from dear daughter, who 1st heard is dry laksa, pull down her face. She love laksa cos she likes to drink the gravy, when she knew that I cooked dry version she wasn't happy about it. However after she tried, she asked twice for refill, she ate 3 plates in total. Another one from my friend, who ate the dry laksa at Westgate with me, she tried and said is even better than the Westgate one. Isn't it the best compliment hahahaha....

I wouldn't say that all credits come to me, I must said that with the good laksa paste, this dish definitely gonna impress a lot of people :D. Next time I am going to challenge myself to make my own laksa paste. 

I am submitting this post to Asian Food Fest (Singapore) – September Month hosted by Grace Phua of Life can be Simple


Related Posts with Thumbnails