..LOVE KITCHEN~~ FRIED RADISH CAKE..

..CHINESE CUISINE..

My hubby loves to cook and I like to eat..so compatible kan??..today my hubby made a special dish for me..Fried Radish cake..black version..really oishii..serius..this is actually chinese cuisine..this is the first time I ate Fried Radish cake or in chinese ‘Char Tow Kway’ He found this recipe from rasamalaysia.com..I want to share this recipe with you..


INGREDIENTS:
Part 1 – Making the Radish Cake
1 medium radish (about 700g when grated) + 50ml water (my hubby add some carrot also)
200g rice flour
250ml water
1/4 tsp salt
METHOD:

1. Over a very low flame, steam grated radish + 50ml water in a thick stainless steel pot (or non-stick pot). About 30 mins, or until radish turns translucent. Remove cover and allow to cool.
2. Combine rice flour, salt and water. Mix well to combine.
3. Add rice flour solution to cooled grated radish. Stir and mix before pouring into a metal cake tin for steaming. The final mixture should resemble a somewhat watery coleslaw.
4. Steam on high for 40 mins. Leave it until completely cool (best overnight in the refrigerator), so that the radish cake firms up. It will be easier to handle too, as it will not stick to the knife when you’re cutting.


this is my hubby's Radish Cake..tadaaaa..

Part 2 – Frying the Radish Cake

Use half of the steamed radish cake above (enough for 1 or 2 persons)
1 to 2 tbsp chai poh (preserved radish/turnip)

2 to 3 eggs, lightly beaten

3 cloves minced garlic
About 2 tsp fish sauce* (or slightly more, if you like)
3 tbsp oil (vegetable oil or lard oil)
Dash of white pepper
Chilli sauce (optional, as much as you like)
About 1 tbsp Rose Brand Thick Sweet Sauce (omit this if you are frying the white version)

3 stalks chopped spring onion
Coriander leaves for garnishing
(Teochew cuisine is one of the few which makes use of fish sauce due to Chaoshan’s coastal land.)
METHOD:
1. Cut up steamed radish cake into small chunks. Smaller chunks will crisp better, and the result is a more delicious plate of Chai Tow Kway. You want a contrast in texture – a crisp exterior and a soft interior. And those really small, charred, crispy crumbs? Heaven.
2. In a non-stick skillet, heat oil and fry radish cake chunks till lightly browned and slightly crisp. Heat should be medium high.

3. Add minced garlic and chai poh. Fry till aromatic. Drizzle a little more oil if it is too dry.
4. Add fish sauce, pepper (and lashings of chilli sauce, if you like it spicy). Fry to coat evenly with seasoning.
5. Pour beaten eggs all over radish cake. Allow the eggs to set slightly before flipping over in sections. It’s OK if it starts breaking up when you flip over; you don’t need to have a perfect whole. At this stage, you can dish up and serve with spring onions if you are making the white version.
6. Drizzle Rose Brand Thick Sweet Sauce and stir fry to mix well. Dish up and sprinkle liberally with spring onions. Garnish with coriander leaves.


My hubby's Fried Radish cake..delicious!

BON APPETIT!


Bye for now from LOVE KITCHEN

..LOVE KITCHEN~~ OREO CHEESECAKE..

..DELICIOUS!!..

My first attempt making cheesecake..with no talent..no experience..I managed to make my first oreo cheesecake..taste really gooooooddddddd....thanks to Mrs Abreeza for the recipe..want to try???here's the recipe..

Cake Base

Oreo Biscuit Base

( 200 g Oreo sandwich biscuits, finely crushed, 50 g melted butter )

Filling

(A)

750 g Cream cheese

130 g Sugar

(B)

½ tbsp Vanilla essence

(C)

3 Eggs

(D)

200 g Whipping cream

(E)

15 pieces Oreo sandwich cookies, quartered


Method

1. Press the biscuit base onto the bottom of the greased 20-cm springform tin. Bake at 160°C for 10 minutes and set aside to cool.

2. Cream (A) until smooth. Add (B) and cream until well blended.

3. Add (C) one at a time and cream until smooth.

4. Add (D) and cream until well combined. Add (E) cnc stir until well mixed.

5. Pour the cheese filling over the prepared biscuit base.

6. Bake at 160°C for 50 minutes or until centre is almost set. Turn off the oven and leave the cake cool in oven with the door slightly open for 1 hour.

7. Run a small knife around the rim of the pan to loosen the cake. Set aside to cool.

8. Cover the cake and refrigerate for 5 hours or overnight.

9. Unmould the cake. Pour some ganache in the centre. Refrigerate it for 2 hours to let the ganache set.

what is ganache??ganache is topping choco..BON APPETIT!!

Bye for now from LOVE KITCHEN

..LOVE KITCHEN~~ KEK BATIK..

..CAKE..

I've made kek batik before..but always fail!!!..don't know why..some of my friend told me I have to 'lemaukan biskut marie'..the first kek batik I made so 'katai'..keras..tak boleh nak potong langsung..*lol*..now..I'm going to try Cik Su's recipe..one of my bestie in Sendai..thanks Su..

Ingredient:

Biskut Marie 1 box

milk choc bar 200g

4 spoon of butter or marjerin

3/4 cup of water

1/4 cup of condense milk

Boil water and add milk choc bar..stir till it melt..put butter/marjerin and condense milk..wait till boil..and off the fire..break biskut Marie and put inside tray (I put some chopped almond inside just to make it a little different)..pour all inside the tray and leave it till it cold..after that..put inside fridge..ready to eat..Bon Appetit!!


bye for now from LOVE KITCHEN


Japanese lesson for today
Katai means hard

::ChOC FoNdaNt For MaMa::

..H.A.P.P.Y..B.I.R.T.H.D.A.Y..M.A.M.A..

Happy Birthday Mama..today is my mama in law’s 56th birthday..for her birthday I baked chocolate fondant..although we can’t eat together but we can show this cake through skype..this is the first time I baked cake and decorate it..it kind a messy but still ok I think..hihi..hope my mama in law loved it..Happy birthday MAMA!..semoga panjang umur dan di murahkan rezeki.. to anybody who wants this recipe..here it is..

Ingredient

125gm Milk Chocolate (choc bar)

125gm Butter

125gm caster sugar

3 eggs

50gm flour

1/4 tsp baking powder

First melt butter and choc together..at the same time whisk eggs and sugar..then mix with flour and choc& butter that already melt..cook at 200 degree for 40 minutes..ENJOY!