Monday, April 27, 2015

Soon Kueh/Bangkwan Kueh/Jicama Dumplings


Soon Kueh/bangkwan kueh is a very popular snack in Malaysian and Singapore. Tradionally the filling is made out of bamboo shoots but nowadays you can usually get the make from Jicama/bangkwan which I prefer. Added to is mushrooms, carrots or dried shrimps.

I grew up eating this savory kueh as my grandma, aunt and mom will made it over the weekend to feed our big family. My family made a lot of yummy kueh when we were growing up but I don’t think anyone ever write down any recipes. Everything ingredients are just an estimation or agak agak so this is not our family recipe. I try out this recipe from Rose Kitchen and it turn out pretty good.


Monday, April 13, 2015

Pork and Shrimp Shumai

Non - halal


Shumai is a type of Chinese dumpling, often associated with Cantonese cuisine. The half wrapped dumpling is filled with pork and shrimp and then steamed. You can find it serve at all dim sum restaurants.

I miss the Shumai from Malaysia which if full flavor and juicy when you bite into it. The shumai here is not very good. They were way too huge and don’t taste very good. I find some of it was too dry which I suspect they were being steam over and over again before serving it to the customers. That is why I hardly order it when I have dim sum. I’ve eaten a very good one though but it was in New York. So the best thing to do is make it myself. It was pretty good and the taste of this will do for me until my next trip home.

Thursday, April 02, 2015

Quinoa Patties with Broccoli


I made these patties to share it with one of my Zumba buddies. She was telling me that she is not a fan of quinoa and she finds them too bland and boring. I don’t blame her as I find them tasteless and boring too. So I invited her over to try these patties out. Guess what, she loves it. She had a few and I packed some for her to take home too.


I’ve made this before but this time I added some steamed broccoli to it. You can actually add other type of veggies like carrot, grated zucchini, chopped spinach and other cheeses to it. Get creative! I pan-fried these as I prefer them this way but you can always bake them in the oven until golden brown. You can serve this with salad or have it as it is.

Thursday, March 26, 2015

Banh Khot/Vietnamese Mini Savory Pancakes


I am so sorry for not updating my blog for over 2 weeks. I have been very busy and also having some problem with my car too. It was stolen from my driveway and it totally stresses me out. Thank God the police found it and it was in pretty good shape. Now I have to deal with the insurance, the DMV and whole loads of paperwork to be done before I can drive the car again. Anyway, I don’t want to bore you with all the details.
Now let’s talk about Banh Khot. Banh Khot is a mini sized rice cake that is fried and served with fresh lettuce, herbs and dipping sauce. I’ve eaten Banh Khot from a Vietnamese restaurant in PA and really like it. What I love about this snack is the crispy texture on the outside and soft and tender in the middle. To eat it you take a piece of the banh khot, place it in a bed of lettuce and herbs, a bit of the pickle carrot, wrapped it up and eat it. It is crispy, sour, sweet, salty and spicy at the same time. Really satisfying!!


I bought a Banh Khot/Ebelskiver pan from Amazon last year so I thought I try to make this at home. It turns out pretty well but not as crispy as the restaurant ones. I think it’s because I used too little oil to the pan when I was frying it. The last batch I added a bit more oil to it and it did turn out crispy. The Asian supermarket does sell the ready mix banh khot flour and you can use that. Since I am too lazy to drive out to buy it, I just goggle for the recipe. As for the dipping sauce I added some carrot to the dipping sauce as this way I don’t have to pickle the carrot separately. I serve mine with only lettuce since I don’t have any fresh herbs in my fridge but you can have it with any type of lettuce and fresh herbs.