Carrot cakes are getting not cheap outside nowsaday. If nice one, can tell yourself nvm.. induce once awhile lo.. when it’s ex n not nice… it simply spoiled the eating mood.
Nowsday it’s easy to get ready made ones at supermarket or market. With a little frying.. you get the flavour you prefer at home…
Lai lai… jiak… you like it black or white… Lol I like both…
For white one:
Garlic, cai por to fry till fragrant den add carrot cake n fish sauce as seasoning. Add in beaten egg.
Pan fry till its cook.
To get the crispy ones like those sold outside, you have to use more oil in order to achieve tat crispiness.
For black one,
Cai por n garlic fry till fragrant add carrot cake
Add in eggs stir fry it n add swt dark sauce.
made some wolfberries chrysanthemum tea for the little one. Just soak the washed chrysanthemum and wolfberries in boiling water for 20-30min.
For the little one, I added some rock sugar for taste.
Tonight dinner.. cooked under the haze. Eat under the haze.
Pan fried pork patties
Stir fry nai bai with fresh mushrooms
Old cucumber soup with dry scallops
i did black sugar huat kueh last year and decided to revisit it with sugar reduced and make some amendment in the recipe.
Who knows… it look like tulips??? Do u tink so??
I find it very amazing when making huat Kueh is when it’s same recipe same method.. most of the time… the result and look isn’t the same.
And the smell attract the lil one who kept loitering around..
Look whose hand does that belongs to ???
Make 7 standard muffin size.
250g self raising flour
1tsp baking powder(*optional)
2 tsp corn oil
120g black sugar
Mixed all together n steam for 20- 25min under High flame.
This is the black sugar I used.
Personally I understood how disappointing it is when it’s the same recipe but why others can do it but I can’t.
My experience is..
Make sure ur water is at a boiling point when u steaming it.
Steam it at high flame.
Have enough water level to steam through the process.. too little water will end up with a failure product.
Do not attempt to peep or open the cover at all. Making sure it’s fully covered tight.
Hubby said we must top up the chilli already… it’s running out.. so he bought back 600g of chilli padi and with some garlic, ginger, vinegar, sugar, salt it yield 1L of chilli sauce…
(P’s: I didn’t measure the exact amount so don’t ask me for exact recipe)
It can be kept up to months if you handle with care while you use it.
Some people add water but I doesn’t. So it’s individual preference.
This doesn’t need any cooking after blending.
I must be mad to agree to make it EVEN more spicier to make it more concentrated. Now my fingers are suffering from the burning effect of chilli padi.
Jiak noodle under the haze
Simply no mood to cook
So luan luan lai liao
Using Non alkaline wanton skin
But nearly no wantons for dinner… bcoz skin sticks onto the pan or within each others.. nearly wanna throw the whole tray away but an idea strike.. I put the whole tray into the freezer.. luckily it helps to remove the balances of wantons.
The fry ones
stay crunchy even after 30min leaving on the table when fried.
Cook in soup, very smooth.
Since the kids wanna kway tiao & mee so I served whole family with that.
Kway tiao mee served with store bought char Siew, Hong Kong cai xin, fishcakes.