Chwee Kuih (rice cake) and Cubic Noodles ?

Very easy to make, rice texture is really good, tender but not mushy or gluey, very tasty rice cake.  I find it so good and later the next day I made a bigger batch, using it as like chai tow kuih, it worked out very well too.

Spiral Curry Puff

They are delicious and the wonderful thing is, you only need 75g of butter for the entire recipe! Easy to make and you can even make lots as they freeze very well. Whenever you are craving for these,  just take them out from the freezer and deep-fry them right away without having to thaw it.

Multi-Seed Brown Bread (Richard Bertinet)

Lovely healthy bread, quick and easy to make. Toasting the bread will give a beautiful crusty texture all over.

Gluten-Free Chocolate Buckwheat Biscotti (healthy version)

As said, cut them 1/2 inch thick for second bake. Too thin can fall apart as the texture is slightly crumbly. I find when I dip it in coffee and it shows out the chocolate flavour.

Cucumber Dumplings

Cucumber for making dumplings here, great combination with dried shrimps. Flavour is good.

Black- and- Blue Berry Pie

This is not really sweet at all, go with cream or ice cream would be perfect.  My kids had it with Bailey ice-cream and it tasted really good!

Gingery Sugar Buns ( Tangzhong)

Rich aromatic ginger combining with dark brown sugar. Soft and fluffy bread texture.                        

Kuih Talam 2

This is my improved Kuih Talam. My last Kuih Talam 1 was ruined with quite a bit of condensation during steaming. With the same recipe, Coconut milk is used instead of coconut cream, tasted much lighter and smooth.

cook until it is thickened

get it steamed

I'd actually strain through the ingredients here!
pour this on top of steamed green portion and get it steam after.

Cornmeal Biscotti (2)

I am always craving for cornmeal and biscotti. This is a good one too.
Cornmeal biscotti (1).

Radish Pork Dumplings

After some practice, I finally can make thinner skins which my family likes, though the original dumplings should be thicker. I actually used another half batch of filling for this thin texture.

Dan Lepard's Bay Custart Tart ( Dan Lepard)

Very delicious tart, infused with bay leaves. The recipe uses a deep muffin tray which delivers eight tarts. Please refer to original link for instructions.
For mine, I made it into four tarts on four pie dish of  3.5cm deep, 7.5cm round (base) pie tins. With a litte extra crust I made two mini jam tarts.

Lo Mai Gai In a Bowl ( steamed sticky rice)

Glutinous rice are steamed only once in this recipe, texture of the grain is perfect, not soggy nor dry.
Sauces were well-balanced with the rice, all absorbed fully into the rice during the frying process.

Make lots if you like since they can be frozen so well, just steam it up again to eat. Steaming helps to fluff up the hardened rice again, forget about using a microwave, trust me :)

Recipe and inspiration from here 


Ingredients ( for appoximate 10 rice bowl rice)
Glutinous rice  1 kg (soaked overnight, cleaned and drained well)
Garlic   2 tbsp (minced)
Shallot  12 pips ( minced)
Chicken thighs about 750g ( cut into small pieces)
A few dried mushrooms  ( soaked, cleaned, cut into fine small pieces)
Chinese sausages ( 3 or 4 )



(A)Marinating chicken and mushroom 
Oyster sauce  2 tbps
Sesame oil  1 tsp
Dark soy sauce  2 tsp
Corn flour  2 tbsp
Pepper
Soy sauce  1 tbsp
Sugar  2 tsp
Shaoshing wine  1 tbsp
Ginger  1 tsp (chopped finely)


(B) glutinous rice
Oyster sauce  4 tbsp
Dark soy sauce  2 tbsp
Sesame oil  2 tsp
Soy sauce  2 tbsp
Chinese five spice powder  1/8 tsp
Pepper
Sugar  2 tsp


(C)Liquid / sauce to pour onto the rice ( just before sending to steam)
Minced garlic  4 cloves, chopped
Shallots finely chopped   4 small ones, chopped
A little oil
Water  400ml
Oyster sauce  4 tbsp
Sesame oil  1 tsp
Pepper
Sugar  2 tbsp
Soy sauce  1 tbsp
( saute above shallots and garlic until fragrant before added into the above liquid).

all ingredients

Methods
Mix all ingredients (A) with chicken and mushrooms for at least 30 minutes or, overnight. Set aside.
Mix (B) ingredients with glutinous rice.  Heat up the wok, fry the glutinous rice for 2 or 3 minutes. Set aside.
Fry shallot and garlic till aromatic, add into the liquid (C). Set aside.

Prepare 10 rice bowls, well-greased. Place chicken, mushroom, chinese sausage at the bottom, top up with the fried glutinous rice. Pour the liquid (C) JUST slightly over or on the rice, swirl the bowls to ensure grains are all wet.

Steam for 45 minutes.
Use a knife, go around the edge of the bowls, invert and sit bowls on serving plates.

Duo Colour Dumplings

I have been practicing how to make dumplings for the past two weeks,  This experiment has proved to me that dumplings can also be made with a good texture even if you don't use potato starch.

Dan Lepard's Aussie Apple Scrolls (Dan Lepard)

This is what we always get to see at the local bakery here, very soft and fluffy tasty buns.