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Made this years back, taught by neighbour. Her yam cake is fantastic!  My family, especially my father has always love yam cake.

Ingredients

• 1 yam, cubed
• 5 cloves garlics

(A) Mix Well

• 1 packet blended rice flour
• 2 tbsp tapioca flour
• Water (agak-agak)
• Seasoning – salt, 5 spieces powder, sugar to taste
• Garnishing – shallot crisp, dried prawns crips

Method

1. Heat oil and sauté shallots and dried prawns (separately) till crisp. Dish out and set aside.
2. Saute garlic with remaining oil, add in yam and stir-fry till fragrant. Mix in water and bring to boil.
3. Add in mixture (A), cook batter becomes thick. Pour out batter into a greased tray to steam (30minutes).
4. Once yam cake is cooled, add garnishing and serve with your favourite sauce (I use sweet black sauce from the market).

Recently I learned how to make my own fish paste. Perhaps it sounds quite interesting to you, but I can tell you that there is a lot of hard work involved. Making fish paste from scratch is not that difficult, but to go through the preparation of it, and so much washing, I doubt I would want to try making fish paste again.

Anyway, the best way to get your fish paste is of course from the wet market. I got mine at Rm7 per big ball  and I mixed them with some mince meat and mui heong salted fish at home. In just less than Rm15 (fish paste from the market plus some vege), I can come up with these….

Stuffed fish paste in all sorts of vegetables

Stuffed fish paste in Tofu-pok, and even Yau-char-kuai (Chinese cruller)

For a healthier option, I lightly steam all the above for about 5 minutes so that the meat is partially cooked instead of frying them with lots of oil like how they do it outside.  But steaming makes everything look a bit lumpy so I lightly pan fried them until golden brown at the surface.

Instead of eating them like that, I also made some soy bean paste (just add sauteed garlic to soy bean paste, water, sugar to taste). Once the sauce is ready, you can ither pour it over your yong tau foo. But I prefer lightly stir fry all my yong tau foo with the sauce. Just garnish your dish with some onions and  it’s ready to be served with your bowl of fragrant white rice.

Simple and easy, isn’t it?

Maid and I woke up early this morning, and this are what we prepared for our playgroup. Not compulsory to cook or bring many dishes, but I was just to excited that I brought more instead.

Steam Mee Sua. Recipe posted earlier here

Garnished and cut out Steam Mee Sua

Kakak’s signature fried mee hoon

My favourite Choux Puff with its cream. Recipe here

Irresistable with the food posted on top right? Will will be even spoiled for choice if you see what else was spread on our table today.But if you think you can eat a lot and then take diet pills, you better get good ones and check out what are the side effects of diet pills.

Read more on what we did during our playgroup there today

Stir Fried Stingray with Bean Paste

Initially when  I got a piece of nice stingray (ikan pari) from the wet market, I thought of grilling (baking with my oven). Thanks to tips from Jesselyn, I decided to stir-fried and it really taste yummy!!

Recipe

• Stingray (not sure what’s the weight but it is about Rm8)
• ginger cut to strips
• dry cillies soaked (about 5 stalks)
• 2 tablespoon Taucu (bean paste)
• 1 tsp minced garlic
• salt and sugar to taste
• some water for the gravy

Method:

• Clean stingray and cut into pieces. Leave aside
• Heat up oil on wok and fry ginger strips till golden yellow
• Add in garlic, bean paste and dry chillies till fragant
• Add in fish cubes
• Once cook, add some water and seasoning

Verdict: I love the gravy! Even hubby thinks that this dish is really yummy.

Next round I shall try to steam with ingredients suggested by Jessie as following:

1. Rub some salt all over the stingray.
2. Steam them in a plate.
3. Prepare soya sauce + red chili + garlic + small onion + one lime.
4. optional put cincalok

When my SIL comes back from her ski vacation, I will try to cook this dish again with some other kind of fish she brings back.

This is a very unique recipe as i have never came across such steam mee sua in any cookbooks or recipe. Contributed by Alicia. Miss this dish so much. Should be doing it again very soon after a good vacation during the weekend at Genting with our free hotel rooms.

Ingredients
240g mee sua (about 8 stalks, rinsed), 700ml water,250g pumpkin (thinly sliced), 6 black mushroom, 3 clove garlic, 5 clove shallots, and Optional (RM2 shredded pork and 75g dried prawns).

Garnishing – fried shallots, cut chillies and onions
Seasoning – 2T soy sauce, 1T water, 1/2t salt, 1/2t pepper and 1/2 sugar.

Method
1. Fry onion, garlic, then mushroom till fragant. Add pumpkin and fry.
2. Add water and seasoning.
3. Once water boiled, add mee sua and kei chi (for vegetarian, this can replace meat).
4. Fry till dry, pour onto steam plate and steam for 30mins.

Tips: Dish is ready once mee sua looks transparent, with a bouncy surface (test with your finger)

It has been long since I made any Lo Mai Kai. Since everyone loves it, I think i should make some this weekend.

Lor Mai Kai

Preparation and the making

For alternative, instead of steaming the rice as mentioned in my previous recipe , this is another way to prepare the glutinous rice for a better aroma:
1. Sautee some minced garlic and dried shrimps with oil
2. Add soaked grains into pot and continue stirring.
3. Add water (as long it is more than the mixture), salt, sugar and dark soy sauce to taste.
4. Continue stir fry till it becomes lumps (water dried) before adding into those steaming little Lor Mai kai bowls.

OH, once is cooked, I must remember to close my Window Blinds so that the cats will not hop into my kitchen to steal my juicy food!