No-Frills Recipes ... cooking, baking & excerpts on travel

  These Pumpkin Steamed Cakes are soft and moist and they can be served for breakfast or as a snack at any time of the day.  The amazing fragrance is due to the nice blend of coconut milk with brown sugar, not forgetting the wonderful taste of the slightly dense cake. Pumpkin Steamed Cake  ~   蒸南瓜蛋糕   (adapted from  'here' ) Ingredients 250 gm mashed pumpkin 1 large egg 130 ml coconut milk 110 gm light or dark brown sugar 250 gm plain flour 1.1/8 tsp yeast Method Steam the pumpkin till soft, mash it while still hot, set aside, let cool. Sift the flour into a mixing bowl, add in the egg, coconut milk, mashed pumpkin, sugar and yeast.  Whisk till well incorporated.  The batter is quite thick at this juncture. Cover with cling wrap or a damp muslin cloth, leave it in a warm place to prove till double in size, approximately 1 hour.   STIR THE DOUGH TO MIX IT WELL.  (This is an important step). Heat up the steamer and line the cups with cupcake liners.  Fill up the cup to 3/4 full a

I was curious when I spotted this Noodle dish on the menu when I dined at  Ee Chinese Cuisine at Eastin Hotel in Kuala Lumpur, recently.  So, to kill everyone's curiosity, why not give this dish a try.  It was delicious and having some egg plants to go with noodles, that's a bit unique to me.  So I attempted to give this a try and well, it was not as good as the one that was whipped up by a chef, but certainly it's good enough to add this to my family's list of homecooked comfort dish.  Braised Noodles with minced pork & egg plant   ~    茄子肉碎焖生麵 Ingredients  100 gm minced pork 170 gm egg plant, sliced and cut Noodles 2 tsp oyster sauce 1 tsp chopped garlic 1 tsp light soya sauce 1/2 tsp dark soya sauce 2 tsp cornflour and 2 tsp water to thicken sesame oil vegetables of your choice Method Marinate the minced pork with a bit of salt, sugar, pepper and light soya sauce.  Set aside. Lightly pan-fry the egg plant, dish out. Saute the chopped garlic, then stir-fry the sea

I had posted a Cranberry Raisin Bread using the 'gelatinized' method, quite a while ago.  But this time, instead of using custard filling, I chose to use marmalade.  I must admit that making bread is quite tedious and time consuming, as it entails proving the dough, twice.  It was no joke sweating out in the kitchen, kneading the dough but the plus point is that the dough doubled in size in a pretty short time, because of the hot weather.   Time to relax and enjoy the fruits of my labour with a cup of hot tea! Almond Flakes Raisin Loaf  ~  杏仁片葡萄干面包  Ingredients for gelatinised dough 50 gm high protein flour 35 ml boiling water Method Mix the above with a spatula to form a dough. cling  wrap and keep in the refridgerator for about 12  hours or overnight. Ingredients for bread dough 200 gm high protein flour 37.5 gm sugar 10 gm milk powder 1.1/8 tsp dried instant yeast 1/2 tsp salt 85 ml cold water 1/2 cold grade 'A' (65 gm) egg.  Ba

  Fish maw 鱼鳔 is the dried form of fish air bladder.  The male fish bladder has a thicker body and is soft and smooth while the female fish bladder has a thinner body and more tender to bite.  Fish maw is nice in soups or stews and since it has a rich gel content, high heat and prolong cooking can melt the fish maw.  Cooking it on its own is bland and needs to be cooked in some sauces like braised or stewed or in a soup accompanied by other ingredients.  My post today is Braised Pork Ribs with Mushroom and Fish Maw, braised in low heat and I added the fish maw once the pork ribs are tender.  The braised gravy is good with rice and this is a delicious dish to be enjoyed on any occasion. Braised Pork Ribs with Mushrooms and Fish Maw   ~   冬菇鱼鳔焖排骨 Ingredients 600 gm pork ribs cut into bite size 3 slices ginger 20 gm piece sugar or rock sugar 1 Tbsp oil Spring onions, white part only 1 Tbsp light soy sauce or more to taste 1/2 Tbsp dark soy sauce 3 Bay leaves 3 star anise 2 dried chillies,

This is a comfort dish and can be easily found in economy rice stalls.  Quick and easy to prepare, it's versatile as it marries well with either rice or plain porridge.  I ran out of ideas of what to cook and since I had the ingredients, thought of just putting them to good use. Minced Pork with Potatoes  ~  马铃薯焖肉碎 Ingredients 350 gm potatoes, sliced 100 gm minced pork 1 tsp chopped garlic 2 tsp tau cheong/bean paste 1/2 tsp sesame oil 2 tsp cornflour + 1 Tbsp water Bit of light soy sauce and sugar to taste Method Season the minced pork with the sesame oil and a bit of salt. Saute the chopped garlic with a bit of oil in a pan, add in the tau cheong and fry till fragrant. Toss in the seasoned meat, stir-fry.  Add in the sliced potatoes and water.  Let it simmer for a while, close the lid and let cook till the potatotes are soft.  Consistency of sauce is as desired. Add in cornflour thickening, fine tune to taste, dish out. Serve with rice or plain  por

These no butter orange muffins are soft, slightly dense in texture but full of orange flavour and fragrance.  Yoghurt took the place of butter or oil and the crumb is like a sponge cake and it's a bit chewy.  I kept some in a container at room temperature and they stayed soft and delicious even on the  third day. Orange Muffins without Butter ~  无油版香橙玛芬 (adapted from 'here' )  Ingredients (A) 3 'L' egg yolks 30 gm caster sugar 35 gm fresh orange juice Zest from 1 orange 70 gm plain yoghurt 80 gm plain flour 10 gm cornflour 1/2 teasp baking powder pinch of salt (B)     3 egg whites           70 gm caster sugar Method Whisk the plain flour, cornflour and salt, mix well and set aside. Beat egg yolks and sugar till thick, creamy and pale, add orange juice and yoghurt.  Mix till well incorporated. Using a ball whisk, mix in the flour mixture and orange zest.  Mix well. In a clean bowl, beat till egg whites till frothy and graduall