Fried Luffah with Sweet Potato Flour March 21, 2007

This is really an old family recipe. My mom and aunt told me it was my late grandfather and late granduncle’s favourite dish. I vaguely remember eating it so, was really excited 6th aunt reminded me of it. You see, I’ve eaten it so long ago that I can vaguely remember how it’s suppose to taste like or look like. Anyway, that didn’t stop me from trying it. This is how my version looks like, which I don’t think what my late grandfather would be proud of.

Ingredients

Luffah

Sweet potato flour

Prawn

Minced garlic

Verdict : Nostalgic

Steaming is the healthy way of cooking? March 21, 2007

Really? If it’s so, indeed this is a healthy dish. Kong bak (stewed pork) with buns, where both the meat and the buns are steamed. Had this for dinner yesterday. So, now, what do I do with the leftover buns in the freezer? My freezer’s getting too full and the fridge seems to be complaining by making weird noise. Oh oh.

 

Verdict : Meat is tasty and very fragrant. The gravy is watery and not thick like those in West Lake restaurant

Passion Fruit Passion March 15, 2007

The entire family seems to have gone into passion fruit craze lately since the discovery of fresh and yummy and not to mention cheap (I hope not to sound like a Singapore bird that goes cheap cheap cheap cheap) passion fruits from Batu Pahat. It seems like this is a new crop and it’s popularity has not really caught up yet.

 

Since mom has bought so many of these lovely fruits, I have been surfing the internet to look for recipe that uses passion fruits. All I’ve found are desserts like cheesecakes and pavlova, which I am not so interested in. And so, I’ve cutting them into half and sucking out the juicy and fragrant pulp. This beautiful fruit is also rich in vitamin A, C and pottassium.

Huat Kueh from 5th Aunt March 15, 2007

Or-teng-kueh or Black Sugar Kueh is a type of huat kueh that uses black sugar and is one of 5th Aunt’s specialty. I’ve learned to make it, but my result is not always consistent.

The batch that I made impromtu on the eve of Chinese New Year turned out to be quite nice. I actually got Huey Gok, our newly wedded sister-in-law, to make the second batch and they turned out good too. Welcome to the family, Huey Gok.

Recipe :

150g black sugar

300g plain flour

1 cup water (medium hot)

1 teaspoon soda bicarbonate

The joy of making this huat kueh is seeing them blossom right in front of your eyes when you steam it, so, use a glass cover if you have one.

Verdict : Family favourite … need I say more?