Aromatic Pumpkin Kueh

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pumpkin kue

Ingredients A
500 g pumpkin ( washed, skinned, grated 250 g and cut into thin shreds 250g)

Ingredients B
420 g rice flour, 50 g tapioca flour
2 eggs lightly beaten
1300 ml water

Ingredients C
150 g minced chicken meat
60 g minced dried shrimp (soaked till soft)
4 dried shitake mushroom (soaked in water till soft) diced
3 shallots – sliced thinly
5 dried scallops (soaked till soft and shredded) – optional
3 tbsp corn oil

Seasoning sauce
1 tbsp salt (adjust to your preference)
1 tbsp sugar
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1/2 tsp white pepper
1 cube chicken stock

1) Combine ingredients B together and strain.
2) Heat up a wok with oil and saute shallots, dried shrimps, mushrooms, scallops and chicken meat till aromatic. Add in grated and cut into strips pumpkin. Stir to mix well and add in seasoning sauce.
3) Bring to a boil and simmer over heat for 2 minutes. Slowly pour in No. 1, cook till mixtures thickens, ladle into square baking tray/loaf pan lined with plastic sheet.
4) Steam over medium heat for 30-35 minutes, when skewer insert comes out clean, it’s cooked.
5) Let kueh cool completely before cutting into slices.


Yam Baked Bean and Pandan Layer Kueh

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Baked Bean Kueh 2

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Ingredients for Layer A

90 g rice flour
70  tapioca flour or sago flour
150 g yam – peeled, diced and steamed, mashed
200 ml fresh coconut milk/packet one
150 ml water
A  drop of voilet coloring (optional)

Layer B
130 g castor sugar
250 ml water
1/4 tsp salt
2 pandan leaves (knotted)

Layer C
1 can Ayam brand baked beans(425 g) strained the liquid and divide into 2 portions

Layer D
30 g rice flour
40 g tapioca flour
75 ml  pandan juice (Blended)
100 m fresh coconut milk

Layer E
70 g castor sugar
100 ml pandan juice (blended)
1/4 tsp salt

1) Combined ingredient A together and strain mixture,  and set aside.
2) Bring ingredients B to a boil, discard pandan leaves. Pour mixture into (1), mix well and cook over low heat till its thickens a little bit, Remove from heat and divide into portions.
3) Combine ingrdients D together and strain. Set aside.
4) Bring ingredients E to a boil. Add mixture to (3), mix well and cook over low heat, stirring all the while till it thickens a bit. Remove from heat.
5) Line a 7 x 7 ” square pan with plastic sheet (can buy baking shop). Pour one portion of  (2) and smooth it out evenly with a plastic spatula. Scatter with one portion of the baked beans. Steam for 10 minutes, pour in (4) smooth it out evenly and steam for 8 minutes. Pour in the remaining portion of (2), smooth it out and scatter with the remaining baked beans, press it down gently to the mixture. Steam for a further 20-25 minutes or cooked through.
6) Cool kueh completely before slicing with a plastic knife. Happy trying.!!!

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Steamed Carrot Cake With Chai Po

carrot cake

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800 g grated coarsely white carrot
1-2 dried chicken/pork sausage – diced finely
4 shitake mushroom – soaked till soft – squeezed dried and diced finely (retained the water)
11/2 tbsp dried shrimp -soaked till soft and chopped finely
4 pieces dried scallops – soaked till soft and chopped coarsely
2 tbsp sweet chai po (perserved dried radish) – optional
2 shallots – sliced finely
11/2 tbsp corn oil

Ingredients A
1 tbsp soy sauce
1/2 tsp sugar

Ingredients B
1 tsp chicken/mushroom powder
200 ml chicken broth
1/2 tsp white pepper
Pinch of salt

Flour mixtures
300 g rice flour
30 g corn flour
250 ml carrot juice + mushroom , dried shrimp and scallops water
300 ml chicken broth
1/2 tsp sugar
Salt to taste

Makes 2 x 20 cm square trays


1) In a mixing bowl, add in flour mixtures and mix till well combined. The batter should be runny. Set aside.
2) Heat oil in a non stick wok till hot, add in shallots and saute till fragrant,  add  chai po, chopped and minced ingredients, stir fry over high heat for about 1 minute.
3) Add in seasoning A and cook for another 1 minute and add in grated carrot and stir to mix well.  Add in Ingredient B and stir to combine well. Taste accordingly and adjust to your preference.
4) Turn heat to low and slowly pour in flour mixtures, stir quickly to make sure all ingredients are well incorporated.
5) Cook till mixture turns into a paste, drizzle with a bit of oil for smoother consistency.
6) Scoop the batter to a greased heatproof pan/plate/dish and steam for 40-45 minutes or until skewer /toothpick inserted comes out clean.
7) Remove from heat and let it cool completely and serve with chilli sauce. Can be eaten on its own or pan fried till crisp on both sides.

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Steamed Yam Kueh

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600 g yam
340 g rice flour
50 g tapioca flour
1.2 litres water (divide into 2 portions)

200 g chicken meat -boil till cooked and mince finely
80 g dried shrimps – soaked in water till soft, drain and chopped.
20 dried mushrooms (soaked till soft – drain and chopped)
6 cloves garlics – minced finely

Seasoning ingredients
1 tbsp chicken granules
1/2 tsp Five spice powder
1 tsp white pepper
1 tsp salt

6 tbsp oil

For Garnishing
100 g sliced shallots – fried till crispy
Sliced spting onions
Sliced red chilli

1) Skin yam, shred 300 g and the balance cut into small cube.
2) Mix rice flour with tapioca flour with 1 portion of the water, stir to mix well.
3) Heat oil in a non stick wok and saute garlics and dried shrimps till aromatic. Then add in mushrooms, chicken meat, shredded yam, cube yam. remaining portion of water, seasoning ingredients. Simmer till it boils, reduce heat.
4) Lastly, stir in flour solution from (2), stir to mix well.
5) Grease a 8 ” square tray and line it with a sheet of white plastic. Pour in the yam mixture and steam over high heat for 45 minutes or till cooked through.
6) Garnish with sliced spring onions, chilli and shallots, serve with chilli sauce.

Chilli Sauce
200 g fresh chilli (pounded)
50 g shallots (pounded)
3 tbsp tomato sauce
1 tbsp Thai chilli sauce
2 tbsp sugar
1 tbsp lime juice
1/2 tsp salt
200 ml water
3 tbsp oil

1) Heat wok with oil, saute pounded ingredients, over medium heat, keep on stir frying for 5 minutes till aromatic.
2) Add in remaining ingredients and stir till sauce thickens.

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Steamed Fish Tail With Minced Garlics, Chilli and Bean Paste

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1 red snapper or threadfin fish tail, washed and make a few slits on the meaty part
a pinch of salt, pepper and corn flour
chopped coriander leaves

Sauce Ingredients (combined)
6 cloves garlic – minced finely
5 chilli padi – minced
2 tbsp soy bean paste
2 tbsp vinegar (add more if want more tangy)
1 tbsp sugar
1 tbsp oil
50 ml water
(mixed everything together and taste accordingly, adjust taste to your preference)

1) Rub fish with salt, pepper and corn flour. Place on a heat-proof dish.
2) Pour the combined sauce ingredients over the fish. Steam over rapidly boiling water for 10-15 minutes or till fish is cooked through.
3) Garnish with coriander leaves and serve with porridge or rice.

Steamed Pork Leg With Sichuan Vegetables

Pork Leg 2

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1 pork leg, deboned

Seasoning Ingredients
1 tbsp light soy sauce
3 cloves garlic – bruised
1 tsp pepper
1 tsp salt

2 tbsp dark soy sauce
Oil for deep frying

1 piece Sichuan Vegetables – sliced thinly and soaked for 30 minutes
4 slices ginger
2 fresh red chilli – sliced

1 tbsp corn flour – mixed with 3 tbsp pork stock
2 stalks spring onions – chopped

Sauce Ingredients
1 tbsp fermented black beans (washed and drain well)
11/2 tbsp light soy sauce
1 tbsp oyster sauce
3 tbsp Hua Tiao Jiu
4 pieces small rock sugar
1 tbsp sugar
1/2 tsp pepper


1) Marinade pork leg with  seasoning ingredients for 30 minutes. Put pork legs in a deep saucepan and add enough water to cover the pork. Bring to a boil and simmer over low heat for about 1-1/2 hour.
2) Drain pork leg and wipe dry with kitchen paper. Rub evenly with dark soy sauce. reserve pork stock for thickening solution.
3) Heat oil in a wok for deep frying till hot and deep fry the pork leg for 5 minutes or until the skin is dark brown. Remove and after cooling, cut into thick slices and arrange on a heat-proof dish.
4) Spread the szechuan vegetables, ginger and chillies on top of the pork. Pour the combined sauce ingredients down the side of the dish.
5) Steam over rapidly boiling water for 1 hour or more or until pork is completely tender.
6) Carefully strain the liquid from dish into a saucepan and bring to a boil. Thicken with cornflour mixture and pour over the pork leg.
7. Serve sprinkled with spring onions.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


Brown Rice Kueh Salat

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Bottom Layer Ingredients
200 g glutinous rice (soaked for 3 hours)
50 g Brown Rice (soaked for 3 hours)
150 ml santan
1/4 tsp salt
3 pieces pandan leaves, cut into halves

Top Layer
3 eggs
200 ml coconut milk
21/2 tbsp plain flour
11/2 tbsp custard powder
100 g sugar
50 ml Pandan juice
1 drop of pandan paste
Pinch of salt

1) Drain glutinous rice and brown rice. Steam the rice on pandan leaves with salt for 15-20 minutes or till tender. Remove from heat and add in coconut milk. Mix well with a wooden chopstick, transfer back to heat and steam for 20 minutes further or till cooked through.
3) Lay a banana leaf on a bottom of a 7 inch square tray, place steamed rice in the tray and press down firmly with the banana leaf on top to compact it.
4) Transfer back to steamer and steam for 5 minutes (bottom layer has to be hot when top layer is poured on.

Top Layer
1) Beat eggs in a mixing bowl lightly with a fork. Mix in the plain flour and custard powder. Strain.
2) Cook coconut milk, pandan juice, sugar, salt and green coloring over low heat. Keep stirring  and add in egg mixture. Stir continuously  over low heat until mixture thickens.
3) Pour the green mixture over the steamed rice slowly. Steam over low heat for 20 minutes or until set.
4) Leave to cool completely before cutting it to serve.

Steamed Rice Pudding With Crabs

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2 crabs
3 cups glutinous rice
4 tbsp vegetable oil

Diced Ingredients
2 dried shitake mushroom – soaked till soft
2 tbsp dried prawns – soaked till soft
1/2 cups chicken meat

Chicken sausage – sliced

Sauce Ingredients
21/2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp sesame oil
1/2 tbsp sugar
1 tbsp Hua Tio Jiu
Salt to taste
Dash of pepper

1) Heat wok with oil and saute diced ingredients till fragrant and cooked. Add in sauce ingredients and sausage, stir lightly to well mixed. Dish out and set aside.
2) Rinse rice  and cook in rice with 21/2 cups water. Mix cooked rice with  No. (1) while it is still hot.
3) Clean the crabs and cut into pieces, arrange the crabs on the rice lined with banana leaf. Steam over rapidly boiling water until the crabs is cooked through. Serve hot.

Steamed Stuffed Capsicum With Prawns, Egg Tofu And Quail Egg In Vegetarian Sauce (Shitake Mushroom)

Stuffed Capsicum

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5 capsicums (red, yellow, green colour – it’s to your preference)
2 tubes Egg Tofu
200 g prawns – minced finely
150 g minced chicken breast meat
1/2 egg white
1 tbsp corn flour

Salt to taste
Pinch of pepper
1 tsp sesame oil
1/2 tsp chicken powder
1 tsp light soy sauce
1/2 tsp Woh Hup Vegetarian Sauce (Shitake Mushroom Lower Salt)

Sauce Ingredients
150 ml chicken broth
1 tbsp Woh Hup Vegetarian Sauce (Shitake Mushroom Lower Salt)

1 tsp corn flour (mixed with 1 tbsp water)
Some wolfberry
5-6 quail eggs

1) Wash capsicums and cup into cups form.  Remove seeds and rinse well. Drained and set aside.
2) In a mixing bowl, add in minced prawns meat, chicken meat, tofu and seasonings, mixed till well combined. Stuff mixture in capsicum cups, make a well in the center and add with a quail egg. Steam over rapidly boiling water for 20 minutes.
3) In a small pot, bring sauce ingredients to a boil, adjust taste to your preference. Thicken with corn starch.
4) Arrange steamed capsicum on serving plate, ladle the gravy over it and sprinkle with some wolfberry. Serve hot.

Loh Mai Gai With Egg (Steamed Glutinous Rice With Egg)

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4 boneless chicken thigh (remove fats and slice thinly)
4 pieces shitake mushrooms – soaked till soft and slice thinly
2 chicken sausage/lap cheong – sliced diagonally
500 g glutinous rice and 100 g jasmine rice ( can omit jasmine rice coz I dun want the rice to be too sticky)
(soaked for 3-4 hours)
4-5 hard boiled egg – quartered

Marinade Sauce for chicken
2 tbsp dark soy sauce
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp shaoxing jiu
1/2 tsp salt
1 tsp sugar
1/2 tbsp corn flour
2 tbsp ginger juice (minced some ginger and extract the juice)

2 cloves garlic – minced
2 shallots – sliced thinly

Sauce for Glutinous Rice
2 tbsp dark soy sauce (add less if you want it lighter)
2 tbsp light soy sauce
1 tsp salt
1 tsp white pepper
1/2 tsp 5 spice powder
1 tbsp corn oil
1 tsp sesame oil
2 cloves garlic – minced
3 small shallots – slice thinly
Enough water to cover the rice
1 tsp sesame oil

1 tbsp corn oil
1 tsp sesame oil

1) Combine chicken thigh, mushrooms with the marinade sauce and marinade for 1-2 hours.
2) Drain glutinous rice and place in a deep bowl, add in sauce ingredients and mix well. Heat oil in a wok and saute minced garlic and shallots till fragrant, pour over the rice.  Place rice in steamer, cover with lid and steam for about 30-40 minutes.
3) Pan fry lap cheong or chicken sauce till lightly brown over medium heat (no need to use any oil), set aside.
4) In the same wok, add sesame oil and corn oil, saute minced garlic and shallots till fragrant, add in marinated chicken and mushroom with sauce. Fry for 2-3 minutes or till sauce thickens. Off heat/
To assemble
1) Prepare small rice bowl, place a few slices of fried la[ cheong, mushroom, chicken meat and egg neatly at the base of the bowl. Fill the top with cooked glutinous rice.
2) Spoon 1 tbsp of gravy over each bowl of rice. Place the bowls in the steamer, cover with lid and steam for 30 minutes.