Saturday, 26 February 2011

Steamed Cream Cracker Cake

Heard about this cake that uses cream cracker biscuits instead of flour. Decided to google for the recipes. Found in which I like as the cake is steamed and not baked. Therefore anyone who has a wok and cover can make this cake. Most surprised is .....the cake is delicious Ingredients:
  • 250g butter
  • 200g cream crackers, blended until fine
  • 5 eggs, beaten
  • 180g sugar
  • 2 tbsp chocolate powder, sifted


Beat butter and sugar until light and fluffy.

Add in the beaten eggs one at a time and mix well.

Pour in cream crackers powder in batches and mix well.

Divide the mixture into two portion. Add chocolate powder to one portion.

Greased a 7"x7" square baking try or you may use a round pan. Spread a layer of batter. Steamed for about 5 minutes. Continue with a chocolate flavoured batter and steam for 5 minutes. Continue to alternate the layers

Sunday, 20 February 2011

Orange Carrot Fruit Cake

This cake is so refreshing due to the orange juice and also the grated rind of the orange. Ingredients:
  • grated rind of 1 orange
  • 50ml fresh squeezed orange juice
  • 100g sunflower oil
  • 2 eggs
  • 100g castor sugar
  • 30 g dried cranberries
  • 125g grated carrot
  • 30g dried apricots, chopped
  • 25g walnuts, chopped
  • 120g self raising flour
  • 1/4 tsp bicarbonate of soda
Method: Grease and line a 20 x 7.5cm loaf pan and preheat oven to 175c . Sift the self raising flour and the bicarbonate of soda to a mixing bowl. Combine oil, sugar and eggs until light and fluffy. Pour in the orange juice and mix well. Add in the flour, carrots, cranberries, apricots and walnuts. Mix well. Transfer batter into a prepared loaf pan and bake for 35-40 minutes.

Steamed Spareribs

  • 350g-400g spareribs
  • 2 pickled sour plums, seeded
  • 1 tsp chopped garlic
  • 1 tbsp chopped red chillie
  • 1 tbsp young ginger, shreds

Seasoning B:

  • 1 tsp oyster sauce
  • 1 tsp light soy sauce
  • 1 tsp shallot oil
  • 1/2 tsp sesame oil
  • 1 tsp sugar
  • 1 tbsp tau cheong (preserved bean paste)
  • 1/2 tsp pepper
  • 1 tsp Shao Hsing wine
  • 3 tbsp water
  • 1 tsp cornflour


Chop spareribs into bite-sized pieces. Mash pickled sour plums and chop coarsely. Combine spareribs with sour plums, ginger shreds, red chilli and garlic.

Add seasoning B to mix. Arrange marinated spareribs in a heatproof deep dish. Steam over high heat for 20-25 minutes or until meat is tender. Serve hot.

Siew Mai

Ingredients A:
  • 225g ground pork
  • 9 large shrimps, minced
  • 1tsp ginger juice
  • 1 spring onions, chopped
  • 2 cloves garlic, minced
  • 1 tbsp sesame oil
  • 1 tsp salt
  • 1/4 tsp sugar
  • dash of white pepper

Ingredients B:

  • 1/4 cup carrots, chopped
  • some frozen green peas
  • wontan wrappers as needed


Mix A in a bowl and stir in one direction until blended.

Take a piece of wontan skin and place a sizeable amount of filling in the middle, hold up to cover the filling.

Decorate the top with minced carrots and place a grren pea in the middle (optional). Finish with the rest of the siew mai.

Steam in boiling water for 15 minutes. Using bamboo steamer that you have. Serve with chilli oil