Thursday, August 29, 2013

Kampar Lor Mai Fan (Glutinous Rice) - MFF featuring Perak

I am so glad that the term exam is finally over and now I can have some spare time to blog. Have been busy baking and cooking non stop I assure you but just didn't find time to blog about all those recipes. It looks like I need more motivation to sit in front of my lab top nowadays. :P Anyway, I did gave my word to Wendy that I will make this Lo Mai Fan earlier this month, so here it is!

Personally I love any kind of glutinous rice dishes, Puen Kueh, Lo Mai Gai and Hokkien glutinous rice and now this! This Kampar Lo Mai Fan is indeed quite delicious with its unique serving of curry sauce with it. Love! H

I have adapted the recipe from none other the Wendy. However I did omit the pork fat because it just slipped my mind to buy a piece of pork fat, hahaha! Anyway, here it is:

Ingredients for Kampar Lo Mai Fan (Serves ~6)
Red Roasted Char Siew Pork
300gm pork tenderloin
60gm sugar
30gm light soy sauce
1/4 tsp salt
1 Tbsp rose wine (Mei gui lu)

some red food coloring gel

In a small mixing bowl, add everything in except the pork and mix well. Pour the mixture into a big ziplock bag and place the pork tenderloin in as well. Seal tight and let the pork marinate in the sauce for a good 6-8 hours before use. Bake in oven for 20-23 minutes in 200C. Remember to let meat cool completely before slicing.

300gm glutinous rice
1 heaping tbsp of dried shrimp, soaked and chopped finely
3 shallots, minced
2 clove garlic, minced
1 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp dark caramel sauce
Salt if needed
Boiling water

  • Soak the glutinous rice for at least an hour before use.
  • In the meantime, prepare the steamer to a small rolling boil.
  • In a small pot, fry the shallot till its all golden and crisp. Dish out and set aside.
  • In another cooking pan, add in some cooking oil at medium fire. Add in the garlic and chopped dried shrimp in and cook for a couple minutes till fragrant. 
  • Drain the rice and discard soaking water. Then add in the soaked glutinous rice into the cooking pan and stir to mix well.
  • Add in the seasoning to the rice and stir fry till it is uniform in colour.
  • Add in the fried shallots and stir to combine. Cook for about 2-3 minutes.
  • Now transfer the rice into a taming vessel and add water to just cover the rice. Steam at medium high fire till the rice is cooked, about 20-25 minutes.
  • Remember to let the rice cool first before scooping it, this allows the rice to firm up a little and not get all mushed up when you scoop.

1/2 cup fried peanuts
Spring onions, sliced

Red roasted char siew
  • In a small oiled bowl, scoop in some steamed glutinous rice in and press it down to level.
  • Then carefully invert the rice over a serving plate.
  • Garnish with juliened green onions, fried peanuts and top with sliced char siew.
  • Serve with curry sauce if desired.
Oh how I love the crunchy peanuts with this Lo Mai Fan, hahaha! And the curry, yes the curry sauce....didn't know it taste so good with curry!
For the curry sauce, please refer to here for more details.

I am more then happy to submit this post to this month's Malaysian Food Fest Perak Month hosted by WendyinKK of Table for 2 or more

Thanks for staying with me and bearing with me for my absence!
Have a great day everyone! Its TGIF tomorrow! Yay!

Friday, August 9, 2013

Strawbwerry Apricot Oat Cake with Chia Seeds

This is a much delayed post that I had promise many awhile back. Sincere apologies! Anyway, its always the usual story that I'm always on IG and feel free to come say hi when you are there. As I will be posting less here in my blog sphere unless required. :P Anyway, today's recipe Strawberry Apricot Oat cake with Chia Seeds is really an impromptu recipe that I came up so as to clear off those over stocked fruits that I always impulsively buy every time. :P But the outcome was great, think I will bake it again, perhaps with a different fresh fruit topping.

Ingredients for Strawberry Oat Cake: (Makes one 9x5" loaf or two 7x3.5" loaves)
114g unsalted butter, room temperature
90g caster sugar
2 large eggs
1 tsp vanilla extract
100g cake flour
40g oat flour
1/2 tsp baking powder
2 tbsp non fat Greek yoghurt (or any plain yoghurt)
8 large strawberries, halved
8 ripe apricots, halved and seed removed
1 tbsp Organic Chia Seeds
  • Preheat the oven to 170C, grease and line the baking pan with parchment paper.
  • In the mixing bowl, beat the butter and sugar together until light and fluffy. Add the egg one at a time and mix after each addition.
  • Add in salt and vanilla extract, mix well.
  • Add in the Greek yoghurt,and mix again. Lastly shift in the cake flour and mix well.
  • Add the oat flour and Chia seeds last and stir till no lumps.
  • Pour the batter into the prepared pans.
  • Place the strawberry and apricot halves on top of the batter, alternating one fruit after another.
  • Bake in the preheated oven for 38-40 minutes or till the cake tester comes out clean.
  • Once baked, remove from oven and let cool on rack completely before slicing.
Showing off the moist soft interior with the fruits still soft and juicy. Love the tender crumbs, so delicious! As I mention earlier, you are most welcome to change the fruit topping to any kind of your preference. :)

Also want to take this opportunity to wish Singapore a very Happy 48th Birthday today! Actually made a strawberry yoghurt dessert in lieu of the occasion, haha!
This is just layering of Passion fruit Greek yoghurt and fresh cut strawberries. The red and white is just like our Singapore flag! Yay! Anyway, have a great long weekend peeps! 

Cheers to Singapore and many more great years to come and prosper!