Pandan cake with gula melaka

Ingredients:

4 egg yolks

74g gula melaka (sliced or crushed until very fine)

26ml coconut oil (I used canola oil)

1/4 teaspoon pandan paste (bake king brand)

53ml coconut milk

53g cake flour
A small pinch of salt

4 egg whites

16g caster sugar

1/4 teaspoon cream of tartar

Baking time is about 30 minutes. Bake initially at 150 degree then adjust to 160 degrees after 15 minutes. Adjust to 170 for last 5 minutes.
(Duration and temperature depend on individual oven)
Size: My tube pan is inner diameter 18 cm and height is 8.5 cm (7 inch tin) 

Steps:

1. Beat together egg yolks and gula melaka. The mixture will turn a lighter shade after about 3-4 minutes of beating. Add oil and continue beating.
2. Once the oil has been incorporated, add coconut milk, pandan paste and a pinch of salt.

3. Add the sifted cake flour and mix until just combined. Set this aside.
4. In a clean mixing bowl, whisk the egg whites until foamy.
5. Add cream of tartar and continue whisking.
6. Gradually add sugar In 3 portion, whisking all the time until the egg whites form a stiff peak. When u lift up the mixing bowl upside down, the mixture won’t drip out.
7. Fold 1/3 of the meringue into the yolk mixture. Beat it in.
8. Gently fold the remaining meringue into the egg yolk mixture in 2 batches until no streaks remain.
9. Transfer the cake into a tube pan and bake at 150°C for first 15 min, then adjust to 160°C for the remaining time. Use aluminium foil to cover over the cake so that the top of the cake wont be too brown (around last 15 minutes).

Note: If cake cracks, means initial temperature is too high.

Fried sweet potato balls

Miss Taiwan night street food.... have to ownself try making it at home. I bought the Vietnam yellow Sweet potato from Ntuc to make, so it is not orange one. This kind of sweet potato is very sweet and fragrant.

Ingredients:
250g sweet potato
40g sugar (depend on sweetness of the sweet potato used)
120g tapioca starch 
Warm water (depends)

Steps:

1. Cut the peeled sweet potato into slices and steam for 15 min to soften.

2. Press the sweet potato using spoon or fork to mash it while is still hot.

3. Add in the tapioca starch and some warm water to make a smooth dough. The amount of water to add depend on the kind of sweet potato you used. Some become more wet after steaming. 

4. Cut into small dough and roll into ball.

5. Heat up a pot of oil. Use low heat to fry the sweet potato balls. Keep pressing the balls down. When you press down, the ball will become bigger. 

6. After 10 min of frying in low heat, use high heat to brown the surface and is ready to serve. 

Curry Chicken

Curry chicken using toastbox premix

Ingredients:
Midwings 400g
5 potatoes
5 Bean curd puff
1 packet curry premix
Salt
Coconut milk 145 ml
Water 220 ml

Steps:
1. Marinate the chicken with curry premix. Put in fridge for at least 1 hour.
2. Add oil to heat up wok
3. Add chicken and stir fry for 5 minutes.
4. Add potatoes, fry with chicken for 5 minutes. Add some salt.
5. Add 220 ml water. Bring to boil and simmer to 20 minutes.
6. Add coconut milk and cook for 3 minutes.
7. Serve hot with white rice or baguette.

Muah Chee

Steaming method - Muah Chee

Ingredients:
120g Glutinous Rice Flour
2tbsp Cooking Oil
180ml Water

Mixture: Peanut powder, roasted sesame seeds and white sugar.

Mix everything well. Steam for 10 min. Later cut into small pieces and put into peanut mix.

Fried dumplings

Just buy the ready skin from supermarket to wrap.

Ingredients:

Dumpling skins

Minced pork 500g

15 prawns (cut into very small pieces)

salt

Light soya sauce

Sesame oil 

Pepper

1 egg 

Steps: 

1. Mix everything into a bowl and add seasoning according to one’s preference. 

2. Put in fridge for at least 1 hour to marinate. 

3. Put egg yolk and some egg white into mixture. 

Leave some egg white for sticking the dumpling skin. 

4. Put a spoonful of meat on the dumpling skin, apply egg white and wrap up. 

5. Heat up oil in a wok and fry the ready dumplings. 

6. Use low heat, so that meat will be cooked and skin won’t turn dark too soon. 

Fried carrot cake

Easy and simple.

Ingredients:
Premade carrot cake from supermarket(cut into small cubes)
Eggs
Seasoning: salt, light soya sauce and dark sweet sauce

Black carrot cake
1. Add 1 tablespoon oil to heat up wok.
2. Add garlic and cubed carrot cake and fry a few minutes
3. Pour eggs
4. Add dark sweet sauce and stir fry evenly. (Add more if you like sweeter)
5. Ready to serve.

White carrot cake
1. Add  oil to heat up.
2. Add garlic and carrot cake.  Stir fry
3. Add eggs onto the cake evenly and pan fried.
4. Can serve once is golden brown.

The number of eggs to add, depend on what kind of carrot cake you like. Add more eggs, it will be more golden brown pancake look.