Tuesday, May 26, 2015

Yam Cake II

Sometime back, I made yam cake but it didn't turn out to be as successful as I wanted it to be. In fact, it was stodegy to be truthful.
This time, I'm determined to make a better yam cake visually and for the palate as well ;) And I succeeded according to Mr G who literally ate about 3/4 of the yam cake at one go. Mind you, it's really a huge loaf pan size worth of yam cake. That is how good it is. Mr G just gave a suggestion that it might taste even better with some stir fried dried prawns. Arr!!! I'm going to sell yam cake tomorrow!! Before that, let me tell you how easy this recipe is. But do not, I repeat, do not doubt this recipe at all especially in its queer steps because it made my yam cake so damn good. Try it!!
Batter Mixture
300g rice flour
500ml water
30ml oil (get shallot oil or garlic oil for fragrance that will elude the yam cake)
1-2 cloves garlic
5-7 shallots or red onions, sliced
500g yam, peeled and diced into cubes (remember to choose heavier yams for freshness and taste)
100g chinese sausage or hotdog (I prefer chinese sausage)
50g dried prawns, softened and chopped
*you may add more of the sausage or dried prawns as you please.
14g salt
13g caster sugar
2g five spice powder
3g sesame oil
1g group pepper or a dash of ground pepper
700ml water
sliced spring onions
sliced red chillies
deep fried sliced shallots
toasted white sesame seeds (toast this over a clean pan for a bit till the seeds turn slightly brown)
deep fried dried prawns
  1. Combine the batter mixture together with a whisk and set aside.
  2. Heat your wok with medium high heat and stir fry the condiments together except for the yam cubes or stir fry them separately till fragrant and combine together. Lastly, add the yam cubes and mix well.
  3. Add in the seasoning and boil until the yam is soft. If you like yam cubes in your mixture, don't let it boil till you can't see the yam anymore.
  4. Turn off the fire and remove the wok from the heat. Pour the batter mixture into the wok and keep stirring  with a wooden spoon until it thickens and form a paste.**
  5. Transfer the paste into a greased pan or tray that is covered with baking paper. You can also do without the baking paper. This is to make it easy to lift up from the pan/tray after steaming.
  6. Steam for 1 hour.
  7. Garnish with the garnishings you have prepared and serve while hot.
It isn't too difficult right? You definitely must try this recipe.
**Tip: To know if your mixture is thick and forms a paste, place your wooden spoon in the middle of your wok, if your wooden spoon can stand without any help from you, it means your mixture is ready to be steamed.
Check out my yummy yam cake below. Doesn't it tantalise you to want to make it?
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Asian Chicken Livers

Every month when we have a potluck, I always have so many recipes bookmarked but many a times, I would get distracted by some interesting recipe and then, the rest of the other recipes get filed away for the next potluck.
This time, Mr G said he wanted to eat chicken livers. I remember seeing a recipe of Jacques Pepin making Asian Chicken Livers. For those of you who do not eat innards of such like liver, kidney, stomach, intestines etc, you would probably feel faint at this point of time just at the mere mention of chicken livers. Hehe but for those of you who appreciate such, you would love this super easy peasy recipe that you can whip up in minutes!
This recipe is from Jacques Pepin's More Fast Food My Way.
2 packs freshly packed chicken liver
5 tbsp soya sauce
3 tbsp balsamic vinegar (I replaced this 3 tbsp cider vinegar and 1 tbsp brown sugar)
1 tsp tbsp sesame oil
1 tbsp sugar
5 garlic cloves, grated
1/2 cup chopped fresh cilantro (I used parsley)
  1. Bring a pot of water to boil. Please ensure that the pot has sufficient space to put your chicken livers and water.
  2. Once the water is boiling, put your chicken liver in and let it cook for about 7 to 10 minutes where the liver is just cooked through and no more pink juice comes out when you poke your fork through the liver. Turn the heat down a bit if it boils over too much. If there is a lot of foam, just leave it. It will subside soon.
  3. While it is boiling, you can prep the sauce. Add all the saucing ingredients except the liver into a large bowl and mix well.
  4. Remove the liver pieces from the pot and allow it to cool for a bit.
  5. Add the warm liver pieces into the bowl mixture and cover the liver pieces with the mixture and mix well.
  6. Place the liver in the fridge for an hour or two to absorb all that sauce then enjoy!!

Mr G is a big fan of chicken livers, however, he had the impression that I was going to cook curried chicken livers. On the other hand, I do love this asian sauce mixture as it helps to cover a bit of the sandy chicken liver taste. This is for me though. You may think it's nice so do try it and taste for yourself :)
I'm submitting this to I Heart Cooking Clubs.
I'm also submitting this post to Cook-Your-Books#23 organized by Joyce of kitchenflavours.

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I'm submitting this post to Cook with Herbs organized by Karen of Lavender and Lovage.

Cooking with Herbs

Link up your recipe of the week

Saturday, May 23, 2015

Baked Beef Curry

This week, we are honouring Deb who is absent due to the loss of her dear mum. I know no words can comfort her for her loss however, I hope that as we all here in IHCC make something comforting for Deb, it would be able to let her seek some solace in it virtually. 

For me, comfort food would be something that warms the stomach as they say, the only way to a man's heart is through his stomach. With that, I've decided to cook Baked Beef Curry from Madhur Jaffrey's At Home with Madhur Jaffrey. See my modifications in blue.


6 tbsp canola oil
6 green cardamom pods
2 cinnamon sticks
1 kg beef stew meat (cut into cubes)
1 tsp whole cumin seeds (I used cumin powder instead)
300g plain yoghurt
2 cups chopped onions (I used the red big onions)
2 tbsp chopped coriander (I used coriander powder)
2 tsp ginger paste (I grated about 2 inch ginger to get this amount)
1/4 to 1/2 tsp cayenne pepper (this is not spicy enough so I added other powders instead)
1-2 tbsp chilli powder (depending on your spiciness level intake)
2 tbsp meat curry powder
1 1/2 tsp salt
1 low msg chicken/beef stock cube


Preheat oven to 180 degrees celsius.

Heat oil in an ovenproof pot over medium high heat. When the oil is heated,  add the cardamom pods and cinnamon sticks, stirring to let the fragrance diffuse a little.

Brown beef in batches, keeping browned pieces in a bowl.

Once all the beef is browned and set aside, add cumin seeds powder and let them pop before adding the onions. Fry the onions until they turn pale brown.

Add ginger, ground coriander, cayenne, chilli powder, curry powder and salt to pan and mix thoroughly with onions.

Lower the heat a bit and return the beef and any accumulated juices to the pot, making sure to coat the beef well with the onion and spice mixture.

Add yogurt to the pot and stir to mix. Increase the heat to medium-high until the gravy begins to simmer.

Turn the heat off and place a large piece of aluminium foil and cover the top of the pot and tightly seal the edges. Then place the lid on top and place the whole pot into the oven. Bake for about 35 to 40 minutes.

Remove the pot from the oven and slowly take off the lid and remove the foil. Be careful not to burn yourself with the hot steam from the pot. Finally, stir everything in the pot to make sure that everything is well mixed before eating.

The moment I tried this baked beef curry, I knew Mr G is going to love this for sure. When Mr G tasted it, he was so delighted. I thought this would definitely go well with paratha or roti prata. Mr G said that this baked beef curry is good enough to be sold in shops. That means very good and he loves it!! Yippee!!! Psst, did I tell you that whilst I was baking the beef curry, my neighbour commented how nice it smelt?

I'm submitting this to I Heart Cooking Clubs.

I'm also submitting this post to Cook-Your-Books#23 organized by Joyce of kitchenflavours.

 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

I'm also submitting this post to Little Thumbs Up May 2015 organized by Cheryl of Baking Taitai, Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY.

I'm submitting this post to Cook with Herbs organized by Karen of Lavender and Lovage.

Cooking with Herbs