Serimuka

Serimuka

I learnt how to make Serimuka about 5 months ago. Whenever there is a cell group I make serimuka and share with my friends. All of them were happy to receive this kueh.

I am of course delighted to share with you how I make it.

Serimuka

Ingredients:

Rice Layer

300g glutinous rice, wash and soak in water for 4 hours(over night), drain.

180 ml coconut milk

1tsp salt

1tbsp sugar

Egg Custard Layer

3 large eggs

4 tbsp flour

4 tbsp rice flour

350 coconut milk

150 g castor sugar

1/2 tsp pandan paste

1/4 tsp salt

green colouring

Method

1. Drain rice and steam on 22 cm tray for 20 minutes.

2.Remove from heat, fluff up the rice and pour in the coconut milk, sugar and salt. Mix well.

Steam for another 20-25 minutes or till cooked.

3.Using a spoon, press cooked glutinous rice firmly and use another tray to level pressed rice.

4.Sieve the flours mixture and add them to lightly beaten eggs. Strain mixture. Add coconut milk, pandan paste, green color, salt and sugar.

5.Pour 1/2 of this egg custard over the steamed glutinous rice and steam for 10-15 minutes until cooked. Use a fork and scatch surface, then pour in the balance of the custard, steam further another 10-15 minutes until cooked. ( steaming time varies depending on the ehat of steamer)

I used low medium heat to steam so that the surface looked smooth.

6. Cut serimuka into serving slices when cooled.

By the way, I wish to thank Jinhooi for sharing this recipe with me. (http://jinhooi.blogspot.com)

my birthday cake - Le Petit gateau

Experience the irresistible flavours that are like no other!

my hubby bought me this lovely birthday cake.

19 Jan, my birthday. my little girl said to me:' after my birthday (her birthday on 15 August) is mum's birhtday, after mum's birthday is daddy's birthday.'

I had a wonderful birthday week, we spent two day one night on Philip Island.

This a very unique cake, it is Strawberry and Berry Tart. It made of frangipane base tart, with berry jams, fresh strawberry, raspberry and blackberry.

Le Petit Gateau's irresistible cakes and tarts are very indulgent and especially designed to impress the most discerning cake lover. Created by French pastry chef Pierrick Boyer and his team, each of the cakes and tarts are original recipes and are purposely minimalist and contemporary, featuring fresh, distinctive flavours that have been chosen specifically all tastes to suit every occasion.

Le Petit Gateau is conveniently located in the heart of the Melbourne CBD at 458 Little Collins Street at the rear of the stylish RACV Club,ideal for catering for inner-city businesses.

Chocolate Cake (gluten free)

Baking a chocolate cake is always my dream. and now it has come true.

I love dark chocolate. It is a wonderland!

I bake this chocalate is the act of communicating my love to my daughter and hubby. she loves it so much!

Nothing is better than baking a chocolate for my love ones.

Chocolate cake

serve 10

prep time 15 minutes

cooking time 1 hour

3 eggs

1 cup (220g) brown sugar

1/2 cup (125 ml) milk or soy milk

1/3 cup (80ml) grapeseed oil or vegetable oil

250g dark chocolate, melted

1 cup (170g) gluten-free seld raising flour, sifted or wholemeal self rasing flour.

cocoa, to dust

Step 1:

Preheat oven to 180C or 160C fan. Grease and line a 22cm round cake pan with baking paper.

Step 2:

Using processor, beat eggs until thick and pale. Add sugar, milk and oil and beat until combined. Fold through melted chocolate and flour.

Step 3:

Pour into prepared pan and bake for 1 hour, until a skewer inserted comes out clean. Turn out onto a wire rack to cool. Dust with cocoa, cut and serve.

Chelsea, Tze Rou (3)

Goal Incentive for my daughter.

Chelsea got a bike. She finally got this bike on 10 Jan.

She is awarded a bike for her patience in learning to swim. She loves riding bike

one day, she refused to go swimming and jump into the water. To facilitate Chelsea's learning to swim, we offered her a goal incentive by saying," if you learn to swim and jump into the water.we'll buy you a bike.' Her motivation was heightened by the incentive. she jumped into the water and worked diligently and now she received the beautiful bike.

She is now a good swimming learner. She loves jumping into the water and able to tread water.

she told me:' I can swim like a Dolpin.'

At3 years of age, Chelsea learned to swim and we used this goal incentives to help train Chelsea to develop her swimming skill and build her confidence in the water.

And now she is not only good at swimming and also good at riding a bike.

Excellent! my daughter.

Almond & Lemon Cake

I was so impressed with the cake recipe without using flour and oil or butter! but with almond meal and mashed potato. I can't wait to try it out. reading through and study the recipe several times, I kept asking myself, would this turn out good and how would this cake taste like.


It's indeed a new and exciting attempt for me, and I finish my' vision' with victory. Yeppie!!


on 03 Jan, I tried my very best to complete this cake. it turned out fabulouse. taste wise... to me it taste strongly of lemond but no smell of potatoes. my hubby loved it, my little girl seems do not like the first day but the day after it's cook she tends to have more slices at one go.


This recipe is very easy to follow and it does not bring any difficulties to me! 'troubles free' recipe and it is sensational!


This cake tastes even better the day after it's cooked. (per recipe)


(source:Australian Table June 2007)


Almond and Lemon Cake
serve:10
preparation:25 minutes
cooking time:55 minutes

6 eggs, separated
1 cup (220g) sugar
1 1/2 cups (180g) almond meal
1 cup mashed potato
2 teaspoons lemon rind
1/4 cup (60ml) lemon juice
icing sugar to dust
To serve with natural yogurt (optional)


Step 1:
Preheat oven to 180C or 160C fan

Grease a 23 cm round cake pan and line base and sides with baking paper.

Step 2:
Using a processor, beat egg yolks until pale. Add half sugar and beat for 5 minutes, until mixture is thick and sugar dissolves. Stir in almond meal, mashed potato, lemon rind and juice until combined.

Step 3:
In a separate bowl, beat eggwhites until firm peaks form. Add remaining sugar 1 tablespoon at a time, beating constantly, until thick and glossy. Fold gently into york mixture. Spoon into prepared pan and bake for 55 minutes. or until a skewer inserted comes out clean. Set aside to cool in pan.

Step 4:
Dust with icing sugar, slice and serve with yogurt, if you like.

Malaysian Fried Noodles (Mee Goreng)

mee goreng.

mee goreng reminds me of the taste of malaysia, the 'mamak' stall in KL. If I remember clearly it tastes spicy and oily. This is one of the popular menu of the 'mamak'. They do offer 'Roti Canai', 'Teh Tarik' and etc.

I have not had this mee goreng for ages. I'm not really crave for mee goreng but I just can't believe I can do mee goreng. (obviously it is easy to cook)

28 dec was my first attempt for cooking mee goreng. well, again a success story!

(the reason why I say it is another success story because I am not a good cook but I am determined to make things happen and better.)

and now, I think I love mee goreng (the mamak style). It also because I have made a wonderful dinner for my little girl and my sweet heart.

I feel so great!.

mee goreng

(source: australian table june 2007)

serve 4

450g packect fresh thin hokkien noodles

2 tablespoons oil

300g or 1 packet fresh tofu (I used fresh tofu, cut into small cubes)

4 tenderloin chicken(optional)

1 brown onion ( finely chopped)

1 medium tomato, diced

4 spring onions (shallots), sliced

1 large potato ( or 4 baby potatoes) peeled, cut into small cubes, boiled

150g beans sprout (optional)

2 eggs, lightly beaten

1/4 cup (60ml) tomato sauce

2 tablespoons chilli sauce or (spicy chilli powder from master food)

1 tablespoons light soy sauce

1 green chilli, sliced

1 lime

1 cucumber (optional)

Step 1:

Prepare noodles according to packet directions. Drain and set aside.

Heat oil in a wok on high and fry tofu in batches for 2 minutes, until golden. ( do the same for chicken. Remove and set aside.

Step 2:

Reduce heat to medium and stir-fry brown onion for 2 minutes, until soft. Add tofu, chicken, tomato, green onion (spring onions), beans sprout and potato and stir -fry for 2 minutes.

Step 3:

Push vegetables to one side and add egg. When just set, stir through vegetables. Add sauce and noodles and stir -fry for 3-4 minutes, until well coated and heated through.

Serve topped with sliced green chilli. lime and cucumber ( if you want).

Chelsea said:' Yummy in my tummy!'

'A gentle answer turns away wrath, but a harsh word stir up anger.'(proverbs 15:1)

tomato egg soup (chinese soup)

Tomato and egg soup.

It has come to summer season. I wonder to cook something where to suit the summer season.

I was astonished to learn that tomato and egg soup is so easy to cook. It took me less than 20 minutes to enjoy the benefit of the soup. It is indeed a beautiful soup and also good for you.

My little girl loves this soup very much! I can't deny it tastes so yummm...

'Good for you' : this soup promotes the seretion of body fluids, quenches thirst, relieves summer heat. It is good for thirst, fever and loss of appetite due to accumualted summer heat'

Tomato and egg soup

2 eggs
5 tomatoes (456 g)

2 tsps oil

salt

diced spring onion

Step 1:

wash and thickly sliced tomatoes

Step 2:

whisk the eggs and add a little salt

Step 3:

Put tomatoes in wok with hot oil. stir fry briefly.

Pour in 1 1/2 bowls fo water. bring to boil over high heat. Pour in beaten eggs slowly while stirring constantly with a laddle.

When the soup begins to boil, add salt and sprinkle spring onion.

To serve.