Sunday, 21 October 2007

Lor Pak Koh (White carrot cake)

This is one of the tim sum dish. It can be eaten just like this or even fry it like the kuih kak style. I like to "goreng" the kuih.


  • 225g rice flour
  • 700g turnip, finely shredded
  • 70g dried prawns, finely chopped
  • 1 dried chinese sausage, chopped finely (optional)
  • 2 tbsp oil
  • 650–700ml water


  • 1½ tbsp salt
  • 50g sugar
  • 1 tbsp pepper
  • 2 tbsp sesame oil


Blanch shredded turnip for 2–3 minutes. Drain and squeeze off excess water. Put aside. Combine rice flour with seasoning. Pour in 500ml water and mix into a batter. Heat oil in a wok and fry dried prawns and sausage until fragrant. Add remaining water and bring to the boil. Stir in the prepared batter to mix until well blended. Turn out the mixture into a well-greased baking tin. Steam for 80–90 minutes until the kuih is firm. Leave to cool completely before cutting into slices.

Pan-fry the slices until golden and crispy, then drain oil. Serve with chilli sauce dip.

Seri muka

For bottom layer:
  • 300g glutinous rice, wash & soaked for 4-5 hours and drained
  • 200ml thin coconut milk
  • 1/2 tsp salt
  • 2 to 3 pandan leaves
Green topping (top layer):
  • 2 eggs
  • 100g castor sugar
  • 180ml thick coconut milk
  • 1/2 tsp pandan paste or 4-5 pandan leaves,cut into pieces and blends with 100ml water
  • 1/8 tsp salt
  • 40g plain flour
For the bottom layer:- Combine glutinous rice, salt and coconut milk in a 18cm round cake pan. Place the pandan leaves on top of the mixture and steam over rapidly boiling water for about 30-35 minutes or until the rice cooked through. Discard the pandan leaves. Fluff up the rice, then press rice firmly down.
For the bottom later:- Stir eggs, sugar, thick santan, 1/2 tsp pandan paste (or 1 tbsp pandan juice and add a drop of green colouring) and flour until sugar is dissolved. Add in the salt to mix then strain the batter.
Just before pouring the green batter scratch the lightly surface of the steamed ricw with a fork. Gradually pour the green batter over the rice. Steam over a medium to low heat for 12-15 minutes or until set.
Remove the kuih and leave a side to cool completely before cutting into pieces.

Wednesday, 10 October 2007

Tai Lok Mein (KL Hokkien Mee)

This noodle is different from the Penang Hokkien Mee. The noodles that used for this dish is a fat yellow noodles that very popular in KL and can only be found in KL. As we are unable to obtain this type of noodles, here I used the egg noodles. You may also used the udon noodles.

The style of frying these noddles, the darker the better. For this dish, pork fat rules and of course you could skip it and be healthy.


  • 350g egg noodles/udon noodles
  • 100g pork meat, cut into thin slices
  • 150g prawns
  • 100 g squid, cut into bite size
  • 250g of chinese cabbage, wash and cut into 1 inch pieces
  • 100g pork fat, cut into cubes and fried till crispy (keep the oil)
  • 2 cups stock/water
  • 1 tsp light soy sauce
  • 2 tsp dark soy sauce(add more if not dark enough)
  • Salt to taste
  • 1/4 tsp pepper
  • 1/2 tsp sesame oil
  • 3 pips garlic, finely chopped

  • 2 tbsp corn flour mixed with 1/4 cup of water
Season the prawns and squid with a dash of salt, sugar and pepper. Heat 2 tbsp cooking oil or the lard (from frying the pork fat) and saute the squid and prawns. Dish out and leave aside. Add in 1 oil or 1tsp of lard. Heat until the oil is hot then add in the garlic. Saure the garlic until fragrant and add in the meat. Add in stock/water and bring to a boil. Add in the chinese cabbage and simmer for 10 minutes.
Then add in the noodles and the seasoning, mix well, cover wok with lid and simmer until noodles is tender. Add more dark soy sauce if the color is not black enough and simmer noodles till gravy is thick. Add in the cooked prawns and squid. Stir in the cornflour mixture. Turn the heat to high again and give noodles a quick stir. Add the crispy lard cubes before dishing up the noodles. Serve with sambal belacan

Hong Bak

  • 600g pork belly or lean pork, cut into 2.5cm x 2.5cm in size
  • 2.5cm cinnamon stick (kayu manis)
  • 2 tsp sugar
  • 1 tsp dark soy sauce
  • 1 cup water
  • 3 tbsp cooking oil

Ground spice paste:

  • 1 inch cekur roots (sar keong)
  • 3 pips garlic
  • 6 shallots
  • 10 peppercorns
  • 2 tbsp coriander powder
  • 2 tbsp tau cheong


Heat oil in a frying pan and put in the cinnamon stick. Add in the ground ingredients and tau cheong. Fry till fragrant. Add in water slowly.

Add in sugar and dark soy sauce. When the mixture is aromatic, add in the meat. Simmer until the meat is tender.

Monday, 1 October 2007

Siew Pau (Seremban Siew Pau)

Some call this Seremban siew not sure which is which

  • 300g-400g pork, diced
  • 1 onion, diced
  • 2 tbsp oil


  • 11/2 tbsp light soy sauce
  • 11/2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp sugar
  • 1/4 tsp pepper
  • 1/2 tsp sesame oil

  • 1 tbsp corn flour}
  • 1/4 cup of water}combine well
  • 1/2 cup of frozen green peas

Water dough:

  • 200g flour, sifted
  • 60g shortening
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 120ml water

Oil dough:

  • 160g flour, sifted
  • 100g shortening

Egg glazing:

  • 1 egg yolk, lightly beaten
  • 1 tsp milk
  • a small drop of dark soy sauce (for colouring)


To prepare the filling: heat the oil in a non-stick pan, fry onion until soft then add in pork and seasoning. Cook until the pork is tender. Add in the corn flour mixture. Toss well to mix. Add in the green peas and mix well. Dish out and leave aside to cool before use.

Preparation for water dough: combine flour, shortening, sugar salt and water in a mixing bowl. Mix together to form a smooth dough. leave a side, covered with a tea towel for 10 minutes to rest.

Preparation for oil dough: put flour in a mixing bowl. Rub in the shortening to mix until a smooth dough is form. Leave as side to rest for 10m minutes.

Divide water dough into pieces about 30g each. Wrap a piece of oil dough about 20g in the centre. Roll out into a flat piece then roll up swiss roll style. Roll it out flat again. Then roll up swiss roll style for the second time. Lightly roll out flat again in circle. Wrap up with 1 tbsp of filling. (Refer the dough preparation in the spiral curry puff recipes as there are pictures to show the method )

Wrap and pleat into a pau shape. Place on a piece of round grease proof paper. Bake in preheated oven at 200 degrees Celsius or until lightly golden brown. Remove pau from oven and while it still very hot, brush with egg glaze.