Sunday, April 29, 2012

Steamed Chocolate and Strawberry Egg Cake

I was surprised when one of my close friend who live in NYC told me she like Kueh Nee Gor.I know kueh nee gor(steamed egg cake) is not many people favorite. I think the reason why many people don't really like this steamed cake is because it texture is quite dry and not really sweet like many other cake out there..I steamed 2 different flavor cake:chocolate and strawberry intend to brings as gift to visit my sick friend.Unfortunately,something come up,so I can't go..Now I left with 2 kueh nee gor for my breakfast..I remember when I was young I used to dipped this steamed cake into hot milo or horlick...yummmy!!


250 gm all purpose flour
500 gm granulated sugar *reduce if it's too sweet*
8 Large egg
2 tbsp orange juice (Tropicana)
3 tbsp 7-up or Sprite
1 tsp baking powder

3 tbsp coco powder
3 tbsp strawberry powder (Nesquick)


1: Sieved flour in a bowl ,set aside.

2: Combine eggs and sugar in mixer bowl,beat ingredients at highest speed until foamy and fluffy.It's about 15 minutes if you use hand beater on speed #3.If you're using Kitchen Aid mixer,use #8 speed for 10 minutes.

3:Then add in 7-up and orange juice before adding in flour.Reduce speed to low ,mix flour well together,remove immediately after 10 round whips .Or just fold in the flour using spatula.*Do not over beat the mixture*

3:Meanwhile,prepare water in a steamer at high heat.

4:Divided the batter into 4 portion.Scoop 1/4 of the dough into a prepared parchment paper over 2 steam basket. Mixed the other 1/4 dough with cocoa powder and swirl over the dough in the basket,to make marble effect cake.Use knife or chopstick or spoon to swirl the chocolate batter .Repeat the same for strawberry flavor.

5:Steam batter in the steamer at high heat for 30 minutes .Do not let the vapor drop on the batter.Best result use clothes to close the gap.Remove the cover immediately from steamed cake to check the readiness by using toothpick.If the tooth pick come out clean,then it ready.

6:Remove parchment paper before cut and serve.

ready to steam

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Saturday, April 21, 2012

Razor Clam in Udon Soup

I have this post for awhile but didn't have the chance to post until now.During cold winter I tried to consume more hot food or hot soup to warm up my body.I have love and hate relationship with winter.Long story short,I bought a bunch of udon noodles to keepsake in the fridge for rainy day.The only thing I need to do is to make the soup base and toss some ingredients for the noodle.Taa..dah!! within 15 -20 minutes ,I have a big warm bowl of noodle soup ready to eat!!


2 pack udon noodles,about 150 gm each
4-5 cups water
1 handful clean anchovies
1 tbsp dashi(Japanese stock base)

5 shitake mushroom,soaked and sliced
1 lb razor clam,boiled and remove shell
2 stalk cilantro,clean and cut
salt and ground pepper to taste
2 tbsp fried shallot and garlic oil


1:Prepare 4-5 cups water and anchovies in medium stock pot at high heat.Run udon under warm water for 5 minutes if udon was store in the fridge.
2:Simmer anchovies soup for 10-15 minutes before scoop up to trash.Add in dashi,mushroom,udon ,razor clam,salt and ground pepper.Cook at high heat for 5 minutes.
3:Dish out into 2 portions.Sprinkle some cut cilantro and fried shallot and garlic oil on the top.
4:Serve warm immediately.

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Tuesday, April 17, 2012

Bar-B-Que Chicken Chinese Style

I like to use whole chicken or chicken parts to roast or bb-qing or bake in oven.I adapted this recipe from one of my Malaysia cookbook which I bought many many years ago from Amazon.This recipe is simple and easy to managed.Enjoy!!


1 whole chicken ,clean inside out ,remove the giblets, about 3 pounds
4-5 tbsp Chinese wine
2 tbsp sesame oil
3 tbsp light soy sauce
1 tbsp black soy sauce
2 tbsp oyster sauce
2 tbsp honey or sugar
1 tbsp salt
1 tbsp pepper


1:Combine all the seasoning in a large container,mix well.Clean whole chicken,use a sharp knife to cut deep into the center of the breast:butterfly
2:Soak the whole chicken into the marinate mixture for 6 hours or overnight .
3:Line aluminum foil over 9x12 baking tray.Preheat oven to 400 F.Place a wire rack over it before lay the butterfly chicken on the wire rack.
4:Roast the whole chicken for 45 minutes to 60 minutes or until the skin charred or golden brown.
5:Remove chicken from oven,rest for 5-10 minutes before cut and serve warm.

before roast

after roast

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Monday, April 9, 2012

Sauteed Mixed Vegetable with Tofu in Oyster Sauce

Last week ,I decided to clear our refrigerator before we left to West Coast for our Spring Break .The most important food that I needed to used is all the perishable.I have tiny of this and that vegetables in the fridge..Well,what to do with it??Hmmm..I decided to use it to stir-fry with oyster sauce.Here it's goes.....

1 head of broccoli,cut floret and wash
1/2 block silken tofu,cut
8 pieces fish ball,sliced
2 red pepper,sliced
1 medium onion,peeled,and sliced
1 tbsp minced garlic
2 tbsp oil
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp chicken bouillon powder
1 stalk spring onion,wash and cut


1:Microwave broccoli at high for 3 minutes,set aside.Heat wok at medium high heat.Add in oil and minced garlic,fry until fragrant,then toss in broccoli,fish ball,red pepper ,onion and seasoning.
2:Stir-fry all the ingredients at high heat for 3-5 minutes,mixed well.Check the seasoning.Place cut silken tofu in microwave for 2 minutes.
3:Add in tofu before dish out and serve warm.
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Tuesday, April 3, 2012

Rendang Ayam(Dry Chicken Curry)with Glutinous Rice

I still have few packets of Brahim's spices paste that I brought back from my Malaysia trip..One of the paste is rendang spices(dry curry)..Beside Brahim's spices paste ,I also brought back some tumeric leaves (daun kunyit) ,kaffir lime leaves(daun limau purut) and curry leaves(daun kari).It's a must to use kaffir lime and roasted fresh coconut flakes to cook this type of dry curry(rendang)!! I love the special fragrant of tumeric leaves and kaffir lime leaves added to enhanced the flavor of dry curry chicken..

10 chicken drumsticks,chop into 1/2 each
1 pack Brahim's brand rendang paste
2 tbsp sambal paste *optional if you prefer spicy*
2 tbsp curry meat flavor powder (Baba's brand)
200 ml coconut milk
2 tbsp sugar
salt to taste
2 tbsp chicken bouillon powder
50 gm roasted fresh coconut flakea,pounded fine
4 tbsp oil or more

10 kaffir lime leaves,washed
1 tumeric leaves,washed and tie


1:Heat medium stock pot or wok at medium high heat with oil.Add in Brahim paste ,sambal paste,curry powder,kaffir lime leaves and tumeric leaves. Saute for 3-5 minutes or until fragrant  ,then add in chicken, mix well with all the spices.
2:Simmer the chicken for 20 minutes,add in sugar,chicken bouillon powder ,salt and coconut milk,mix well.
3:Check the seasoning.Keep simmer the chicken until the coconut milk steep in and almost dry..about 10 more minutes.Toss in roasted coconut flake,mix well.
5:Remove from heat and dish out.serve with rice or bread(roti)

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.