Haw Flakes Cake

Bonjour,

July is here, the summer begins and holiday season already starting and many people intend to go travel everywhere within the country or abroad. We have decided not to travel this summer but we just have a great place to go, especially on summer weekends.

This week I'm planning to make a few cakes since one of our friends will visit us this weekend and I managed to bake the first cake this morning, haw flakes cake. I get haw flakes sweets from Asian grocery stores here. Pretty simple to make and this cake does not disappoint me. I made half a recipe of the cake to test it and I love it.

HAW FLAKES CAKE

Ingredients:

325g butter
250g sugar
300g flour
6 eggs
1 teaspoon vanila extract
100g haw flakes, finely chopped

METHOD:

- Preheat oven 180° and prepare baking pan.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time and continue by adding vanila extract, keep stirring the batter.
- Add flour and haw flakes, stir until evengthing is well combined.
- Pour batter into baking pan and bake for 45-50 minutes or until skewer comes out clean.
- Instead of baking, steaming also works for this cake.

Happy baking!

Crispy Fried Noodles

Bonjour,

I remember having this crispy fried noodles a long time ago but never tried to make it until now. Well, I tried to make these crispy noodles few days ago and mon mari is happy because he keeps mentioning about this noodles but he wasn't sure how to cook it.

CRISPY FRIED NOODLES

Ingredients:

Half packet Chinese egg noodles (for 2 person)
2 cloves garlic, chopped
1cm ginger, chopped
1 onion, sliced
200g prawns
1 carrot, sliced
4-5 baby corn, sliced
A handful Chinese green vegetables
1 cup chicken stock or water
1 tablespoon oyster sauce
Salt and pepper to taste
1 tablespoon corn flour, dissolved in 2 tablespoon water
A few drop of sesame oil

METHOD:

- Cook noodles follow the package direction. Drain thoroughly.
- Heat enough oil into a wok and carefully put half of the noodles and cook until crispy both side.
- Remove using a slotted spoon and transfer noodles on a serving plate. Repeat the process with the remaining noodles.
- For the sauce, heat little oil in a wok or saucepan and fry garlic, ginger and onion until fragrant.
- Add prawns, carrots and baby corn and continue to fry for few minutes.
- Add chicken stock or water and bring to boil and simmer for 2-3 minutes.
- Add green vegetables and season with salt, pepper and oyster sauce.
- Lastly, add cornstarch and a drop of sesame oil and cook until sauce thickens.
- Pour sauce on top of fried noodles and voila..

Bon appétit!

Sup Telur

salut,

Sup telur in Malay means egg soup. Not to say this is my favorite soup but once in a while I make this egg soup for our dinner. Really simple, quick and easy peasy soup. Simple is sometimes better when it comes to food.

These village-style egg soup only need a few basic ingredients and ready in just a few minutes.

SUP TELUR

Ingredients:

2 eggs
2cm fresh ginger, chopped
2 cloves garlic, chopped
1 shallot, chopped
1 tablespoon light soy sauce
1-2 cup water
Salt and pepper to taste

METHOD:

- Heat little oil in a saucepan and fry garlic, ginder and shallot until fragrants.
- Add water and bring soup to boil, season with soy sauce and salt and pepper.
- Crack the eggs directly into the soup and let the egg cook for a minute or two.
- Serve and garnish with spring onion and fried shallot.

Bon appétit!

Fried Banana Fritters

Salut,

Fried banana fritters or we called it pisang goreng is a favorite tea time snack in most Asian countries. No matter where you go in the country like Thailand, Singapore or Indonesia, there are selling fried banana fritters by small hawker vendor around the street corner or in the night market.

I have two simple and easy fried banana fritters recipe to share here, one is pisang goreng, while another one we called them cekodok pisang. Both are good and some people like to eat with vanila ice-cream, top with shredded cheese and chocolate sauce and some people even eating the banana fritters with chilli sauce.

PISANG GORENG

Ingredients:

3-4 bananas
1/2 cup flour
1/2 cup rice flour
1/2 teaspoon baking powder
1 tablespoon oil
A pinch of salt
Water about 1 cup

METHOD:

- Mix all dry ingredients and slowly add water and whisk until you get a smooth batter with no lump.
- Add oil and adding more water if required. The batter should not too runny or too thick.
- Peel and slice banana and add to batter.
- Meanwhile, heat enough oil in a frying pan or wok and deep fry the coated bananas until golden brown or crispy all sides.
- Drain on paper towel and serve warm.

CEKODOK PISANG

Ingredients:

2-3 bananas
1 cup flour
1 tablespoon sugar
1/2 teaspoon bicarbonate of soda
A pinch of salt

METHOD:

- In a bowl, mashed bananas and mix with other ingredients and stir until the batter is well combined.
- If the batter too runny, add little bit more flour.
- Heat enough oil in a wok until hot and drop a spoonfuls of batter and cook until floats and golden brown all sides.
- Drain on paper towel and serve warm.

Stir Fried Green Beans

Bonjour,

Green beans or French bean is one of my all-time favorite vegetable and I love when they are still crunchy and not overcooked. When I was in Laos, I learned that people out there prefer their vegetables raw rather than cooked like green beans and cabbage. In countries like Laos and Thailand, almost every meals they served include a plate of raw vegetables and herbs on the side.

STIR FRIED GREEN BEANS

Ingredients:

200g French beans
1 carrot, sliced
2 cloves garlic, chopped
1 shallot, chopped
2-3 small chilli, optional
1 tablespoon light soy sauce
Salt, sugar and pepper to taste

METHOD:

- Heat little oil in a saucepan and fry garlic, shallot and chilli until fragrant.
- Add French beans and carrot and continue to stir fry for 1-2 minutes.
- Season with salt, sugar, pepper, soy sauce and add little bit water if necessary.
- Stir fry for another minute and dish out.

C'est pret! Bon appétit!