What is steamed Malaysian sponge cake? Why is it called Malaysian but not Taiwan or Korea? I really don’t know, dear! It just one of my favourite dim sum in a Chinese restaurant.
One of the more common version is after British rule over the Malay Peninsula, retain the habit of afternoon tea, eat cake, but commonly found in coconut milk than milk on the Malay Peninsula, the oven is not easy to find, so used coconut milk instead of milk and using the steam method instead of using the oven to make a cake.
Malaysia Street Food ~ Turnover Pancake (Apam Balik) ~ 慢煎餅
‘Apam Balik‘ is the Malay name. Its special character is like a type of griddle cake, deep and thick pancake. The texture of Apam Balik is akin to a crispier form of English crumpets. And topped with butter, ground roasted peanut, sugar and toasted sesame seeds. It is then folded into a half-moon shape and cut into wedges before serving. Translated, ‘Apam Balik’ means ‘Folded Pancake’. Available everywhere in Malaysia, it is a most popular snack among the local. It is sold at their night market and other hawker food outlets. Other than the original peanut flavour, also as fresh berries with chocolate or ice-cream are fast catching on, especially among the young.
This is a post that keep in the draft for a long time, nearly forget about it! Today, I am releasing it for you all.
Two tone ‘man tau’
What’s all about? Black and White? An old movie?
I am talking about the bread/ ‘man tao’饅頭 that I made today. It is the colour of this steamed bun. Black is actually dark brown sugar (台灣黑糖), and the white is the plain white layer.
They are a traditional breakfast bread roll in China. Also, so popular in South-East Asia, even now. They have so many different flavour: like pandan juice; pumpkin; yam; or purple sweet potato. Personal, I like the purple sweet potato, but it is not easy to buy from England. . Also in Taiwan and Malaysia. People like to have them in their breakfast with a cup of fresh-made hot or cold soya milk . Mmm, so yummy!
My hands become so itchy when my Facebook page has so many readers post a lot of this kind of beautiful little cakes from them. They are all full of hearty and passionate people, so appreciate to meet them there, thanks so much!
Malaysia Vegetable Laksa with Rice Vermicelli ~ 馬來西亞素叻沙
Malaysian Vegetable Laksa with Rice Vermicelli ~ 馬來西亞素叻沙
This dish got me backwards so much memory, it was more than 15 years since I had a holiday in my best friend’s country – Malaysia! The weather over there was incredible hot because there only has summer weather all year round, they don’t have winter nor autumn, just hot, hot, hot! If you plan to go Malaysia, don’t forget to bring your sunscreen lotion, otherwise you’ll get burn.
We enjoyed all the food and drink over there, although I can’t stand up too hot and spicy, but they can execute whatever you like. The main majority of Malaysia’s population divided amongst into three major ethnic groups: Malays, Chinese and Indians. So their cuisine is influenced by various cultures from all around the world.
This is one of the most popular cake in South-East Asia, I think lots of blogger made it before, our family love it the most.
Pandan extract, I bought it from Hong Kong, so I’m not sure where to get this from England. But anyway, you can use vanilla extract or other kind of extract will do the same result. But one thing I can tell you, if you have the fresh pandan leaves, make the juice from the leaves, definitely won’t be the same. So, if you can get it, make the juice by yourself, it mostly worth it.
One of my friend ‘B’ gave me this special satay sauce recipe, I just can’t wait to try it.
During the weekend, one of my kid and me are very busy around in the kitchen, washing, chopping, cooking and lots of the time chatting………, it is fun to talk with them, because you’ll know more about them, and suddenly you’ll recognise they’re growing up gradually. But still my baby, hehe.
Sorry, talking too much! Back to the recipe, I think you will love this colourful dish with the special sauce. You can make more batches of the sauce and keep in a sterilized jar, it can marinate meat, or use for the barbecue dipping sauce or add to any stir fry vegetables.
Vegetables with Special Satay Sauce
For Satay Sauce Ingredient:
Crunchy peanut butter 4 tbsp
Coconut milk 4 tbsp
Soy sauce/ Fish sauce 1 1/4 tbsp (use soy sauce for vegetarian)
Mix all the ingredients together thoroughly and spoon into a sterilized jar, use between 2 months and keep in the fridge.
For the mixed vegetables ingredient:
Garlic * 1 clove ( finely chopped )
Carrot 2 ( about 250g, sliced )
Celery 2 stalks ( cut into 1 inch long )
Sugar snap 1/2 pack ( about 100g )
Courgette 1 ( sliced )
Red pepper 1 large ( cut into triangle shape )
Onion * 1 ( roughly chopped )
Ginger 2 to 3 slices
* I didn’t put garlic and onion, cause I can’t have it.
Put 1 tbsp of light olive oil in a nealy hot wok, add onion in and stir fry for 2 minutes, add garlic, ginger and keep stir it to let the favour out, add the sliced carrot in for 3 minutes first and keep stirring.
Add all the other ingredients into the wok and keep stirring it, then add about 2 to 3 tbsp of the special satay sauce and mix with all the vegetables together, add salt and test the taste to suit you, I don’t think you need the thickening, because the satay sauce was quite thicken, but if yours are thinner, you can add the mixture of 1 tsp of cornflour mix with 1 tsp of water, it will make the sauce thicker.
I researched about lots of information to find out how to tailor made my own blend curry powder, because either of them was too strong or too weak. I eager to make my own one for a long time.
I tried and tested so many times before, but still not satisfy! When I nearly gave up, I found one that is quite reach to what I want. When I fried the spices in my kitchen, the room was full of aroma, so nice!
Special blended curry powder
Coriander seed 4 1/2 tsp
Cumin seed 4 1/2 tsp
Cardamom pods 7 to 8 pods
Fennel seeds 1 tsp
Cloves 8 to 10 pieces
Mustard seed 1/2 tsp
Black peppercons 1/8 tsp ( I used chinese mixed peppercorns )
Dried red chilli 1 tsp more or less
Ground Turmeric 4 1/2 tsp
Dry fry all the ingredients in a saucepan, except the ground turmeric and fresh ginger for few minutes, until you smell the fragrance and the seed start to dance inside, off heat.
Let it cool down few minutes and blend it in a coffee grinder with the ground turmeric until all turn powder like.
Keep it into an airtight jar until you need it.
This curry powder is tailor made for my own taste, so if you can cope of the very hot and spicy, you can double the quantity of dry chilli.
You can use the above ingredients in powder, instead to fry all the seeds, but I can tell you that it worth it, the smell was so nice when you dry fry them, you will love it. You can make a bigger batch, just double it up.
Remember, add 2 tsp of fresh grated ginger with the juice when you cook your curry with the curry powder.