Tuesday, September 30, 2008

Kuih Bahulu

This is one of my favourite kuih since young. My grandma used to buy it from the market. It tasted really nice i.e. soft inside and crisp outside and I can eat a few at one go. Since I do not have the actual mold for baking the kuih bahulu and can't wait to try the recipe when I spotted it at the Rasa Malaysia site, tried baking it using the mini muffin tray and it turns out great. It's what I really wish for... soft inside and crisp outside :-) Thumbs up from both hubby and daughter.

Pack a few for my daughter in her favourite container.

3 eggs
1 cup sugar
1 1/4 cup flour (sifted)
1 teaspoon vanilla essence1/4 teaspoon bicarbonate of soda
2 tablespoons cooking oil/butter

Method used:
Beat the eggs until frothy and then add sugar. Continue to beat until the sugar is well dissolved and the mixture becomes sticky. Add in the vanilla essence and fold in the flour gradually and then add in the cooking oil. Continue to beat the batter until well-blended. Grease the kuih bahulu moulds and fill up to the surface level.Bake in preheated oven at 375 degree for about 15 minutes or until golden brown. Remove bahulu from the moulds and cool on wire racks.

Thursday, September 25, 2008

Prawn Fritters

This recipe was obtained from colleague's recipe collection book which she hasn't try yet. I think it would taste much better if they were done into smaller sizes. How about adding fresh prawns?

(About 30 fritters)

1 1/2 cups flour
1 cup dried prawns, soaked in hot water (chopped)
1 big onion
1 egg
1 tsp baking powder
1 tsp salt
1 cup warm water
Coriander leaves (cut up fine)
Oil for deep frying

Put the flour, baking powder, salt and egg in a mixing bowl. Add the warm water slowly until you have a thick batter. Add the dried prawns, onion and coriander leaves and mix well. Meanwhile, heat up the cooking oil and when hot, drop spoonfuls of batter into the oil and fry the fritters until golden brown. Serve with chilli sauce.

Wednesday, September 24, 2008

"Rice Cooker" Chicken Rice

This dish was originated by my grandma. A dish similar to claypot chicken rice. Instead of using claypot, rice cooker is used. It only takes about 1/2 an hour to prepare this simple and nice meal.


350g of chicken
1 waxed sausage (sliced)
5 chinese mushrooms (sliced)
5 slices of ginger
4 cloves of garlic (chopped)
3 tbsp of soy sauce
2 tbsp of black sauce
1/2 cup of oyster sauce
2 cups of rice

Heat up the wok with oil. Stir fry garlic and ginger. Add in waxed sausage and mushroom and stir fry for a while. Add in the chicken. Add all sauces and stir fry until the chicken is half cooked. At the same time, cook the rice in the rice cooker (standard level of water for cooking rice). Pour in the stir-fried ingredient into the rice cooker before the rice is fully cooked. Sprinkle some spring onion and serve it with bird eye chilli.

Serving size: 3-4 person

Monday, September 22, 2008

Fried Bitter Gourd with Prawns and Eggs

My hubby loves bitter gourd so made this simple dish.


1 bitter gourd, small size (thinly sliced)
150 grams prawns (peeled)
3 eggs
2 tsp salt

Optional: To remove the bitter taste, boil the bitter gourd for a minute or rub salt all over the sliced bitter gourd and then rinse it.

Stir fry the bitter gourd and prawns and then crack the eggs in.

Thursday, September 18, 2008

Friday, September 12, 2008


On a night, having the urge to bake sth, went to grab a recipe book by Florence Tan and noted I have all the ingredients for the brownies and went ahead to do it. It actually turns out good. Brought some for colleagues to try too.

Friday, September 5, 2008

Mixed Japanese Beancurd

Another quick and easy recipe I've learned. You can change some of the ingredients according to your preference. The important thing is the sauce.

2 strips of japanese beancurd
1/2 bowl prawns, shelled (marinate with 1 tsp sugar, soya sauce & pinch of pepper)
1/2 bowl of meat (optional)
1 packet of snowpea/ broccoli
1/2 bowl of chinese/button mushroom
1/2 bowl of black fungus
1/4 bowl of carrot/onion, sliced
2 cloves of garlic, chopped
4 slices of ginger
3 tbsp oil
1 egg, beaten

1 tsp cornflour
1/2 tsp oyster sauce
1/2 tsp sugar
1/2 tsp salt
1/2 bowl water

Fry the Japanese beancurd and set aside, leaving the oil. Saute garlic and ginger. Add meat, prawn and stir fry. Add carrot, mushroom, black fungus, snowpea and stir fry for about 1 minute. Drizzle about 2 tbsp water, add the beancurd, cover and cook for further 2 minutes. Add sauce and bring to boil. Add egg, mix well and dish on to a serving plate.