Crispy Prawn Fritter

Crispy Prawn Fritter

Shifted the flour and mixed with water and seasoning.
Mixed the above mixture with beansprouts and chinese chives evenly. 

Small prawn with shell

Heat pan with oil about 2 cm and scoop a
spoonful of batter mixture and put prawn on
top then place onto the pan and
fried it till golden brown on both side.

Crispy Prawn Fritter

Ingredients:

150g plain flour
20g corn flour
20g rice flour
200ml water

1 handful of bean sprouts
1 handful of chinese chives
Small prawn with shell

Seasoning:
1 tsp salt
1 tsp pepper

Directions: 
1. Shifted the flour and mixed with water and seasoning.
2. Mixed the above mixture with beansprouts and chinese chives evenly. 
3. Heat pan with oil about 2 cm and scoop a spoonful of batter mixture and put prawn on top then place onto the pan and fried it till golden brown on both side.

Homefried Carrot Cake

I bought this ready made carrot cake at Sheng Siong Supermarket

This is the sweet sauce and fish sauce i used.

Home Fried Carrot Cake

Ingredients:
Carrot cake
Beaten egg
Minced garlic
Salted turnip 菜圃
Fish sauce
Sweet sauce
Chilli paste
Spring onion

Directions:
1. Cut carrot cake into small pieces. Set aside.
2. Heat oil and stir fried garlic and salted turnip for awhile then add in carrot cake and pan fried till abit browned.
3. Add in a little fish sauce, chilli paste and sweet sauce and stir fried well for a few minutes.
4. Lastly, pour in the beaten egg over the carrot cake and let it set for awhile before stir fried the carrot cake and egg. Add in more sweet sauce if you like sweeter.
5. Off heat, dish up and garnish with spring onion.

Yam Cake 芋头糕

Homemade Yam Cake

Getting ready all ingredients for cooking

About 2 kg Yam

Cut even small cube size

600g rice flour

1 bowl of dried prawn

1 cup minced garlic

1 bowl diced mushroom

1 bowl diced chinese sausage

1 cup fried shallot

Water drained from dried prawn and dried mushroom

Spring onion

Sliced fresh red chilli

Heat oil and stir fried dried prawn till fragrant

Add minced garlic and stir fried till fragrant

Add diced mushroom and diced chinese sausage and mixed evenly

Add in fried shallot and stir fried evenly

Lastly add in yam and mixed evenly

Add in seasoning, five spice powder, pepper, salt & sugar

Add in 3 bowl of water to simmer for awhile

Add in the rice flour mixture and stir well

Pour into steam container and steam over medium heat for 45 min

Use a skewer to test whether it is cook.
When the skewer come out not watery and not very sticky.

Garnish with Spring Onion, Fried Shallot & Fresh Red Chilli

Homemade Yam Cake 芋头糕

This is my second time making Yam Cake and this time is the most successful one!! Happy!! Happy!!

Ingredients (A):
2kg Yam (Peeled and cut into small cube size)
1 bowl dried prawn (preferably small size without shell) (washed & soaked)
1 bowl diced mushroom (washed & soaked)
1 bowl diced Chinese sausage
1 cup minced garlic
1 cup fried shallot
3 bowl water (I used the water drained from the dried prawn and dried mushroom)

Ingredients (B):
600g rice flour
6 bowl water

Seasoning:
4 tbsp oyster sauce
2 tsp five spice powder
2 tsp pepper
1 tsp salt
1 tsp sugar

Garnish:
Spring onion
Fresh red chilli
Fried shallot

Directions:
1. Mixed rice flour, water and oyster sauce together and set aside.
2. Heat oil over medium heat and saute dried prawn for 2 - 3 minutes.
3. Add minced garlic and saute for a minute. Then add in mushroom and Chinese sausage and stir fried evenly. Lastly add in fried shallot and mixed well.
4. Add in yam cubes, other seasoning and stir fried evenly.
5. Add in water to simmer for about 2 - 3 minutes.
6. Turn off heat and add in the rice flour mixture and stir well.
7. Pour the yam mixture into steam container and steam over medium heat for 45 minutes.
8. Use a skewer to test whether it is cook. When it comes out not watery and very sticky. It is cooked. Leave it to cool before cutting.
9. Garnish with spring onion, red chilli and fried shallot before serving.

Note:
1. The given measurement of the recipe can be served up to 10 pax.
2. The bowl I used is the chinese rice bowl.

Hakka Abacus Seed 客家算盘子

Homemade Hakka Abacus Seed

About 2 kg Yam

Getting all ingredients ready for cooking

1 bowl dried prawn

1 bowl thin sliced pork belly

1 bowl minced meat

1 bowl shredded black fungus

1 bowl diced mushroom

1 cup minced garlic

Spring onion

Fried shallot

Cut evenly big cubes

About 800g tapioca flour

Water drained from dried prawn & dried prawn

Steamed yam till soften about 10 - 20 min

Mashed yam with a little salt and mixed with topioca flour.
Knead till the dough smooth and not sticky.
Add a little water if dough become too dry. 

Take some part and knead into a long roll
and divided into small evenly part.

Roll the small part into a round shape and use your first and
second thumb press into the middle to form a abacus seed

Boil a pot of water and add a little
cooking oil and put abacus to boil.

Drained the cooked abacus and put into a container filled
with water (room temperature) to let it cool down.

After that, transfer to a clean container and mix the abacus
with a little cooking oil to prevent the abacus stick together.

All ingredients are ready for cooking

Heat oil and stir fried dried prawn and pork belly for 2 -3 minutes

Stir fried the fragrant

Add in diced mushroom, black fungus and
stir fried a minute then add in minced meat.
Loosen the minced meat and add in seasoning,
oyster sauce, pepper, salt & sugar.

Add in water and simmered for awhile.

Add in cooked abacus and mixed well.

Add in water and simmered for awhile

Off heat and leave it for 5 minutes.

Homemade Hakka Abacus Seed 客家算盘子

I learnt this dish from my mother who is a Hakka. I am a Cantonese.

Yam Dough:
2 kg Yam (peeled and cut into even size)
800g Tapioca flour (can be more or less depend on how wet is the yam)
Water
Salt
Cooking oil

Ingredients:
1 bowl dried prawn (preferably small size without shell) (washed & soaked)
1 bowl diced mushroom (washed & soaked)
1 bowl shredded black fungus (I used those big and thick black fungus)
1 bowl pork belly (cut thinly shredded)
1 bowl minced meat
1 cup minced garlic
Water drained from dried prawn & dried mushroom

For Garnish:
Spring onion
Fried shallot

Seasoning:
Oyster sauce
Pepper
Salt
Sugar

Directions for Abacus Seeds:
1. Steamed the yam till soften.
2. Mashed the yam (add a little salt) and knead in tapioca flour (while the yam is still hot) evenly till smooth and not sticky on hand. If the dough get too dry, you may add a little water. This procedure usually take about 20 minutes. (Please refer to photo)
3. Take one part of the dough and rolled into a long roll and separate evenly into some pieces. (Please refer to photo)
4. Rolled into a small round shape and used your first and second thumb press into the middle to form like a abacus seed. (Please refer to photo)
5. Boiled a pot of water, add a little cooking oil. Add in the abacus seeds and let it continue to boil till all the abacus seed floated on top.
6. Drained up and put into a container filled with room temperature water (tap water) to let it cool down.
7. Then transfer into a clean container, and mixed evenly with a little cooking oil, so that it won't stick together. Set aside.

Directions for cooking the ingredients:
1. Heat oil over medium high heat, stir fried dried prawn & pork belly till fragrant and the fat from the pork belly come out. Careful not to get the dried prawn burnt.
2. Add in minced garlic, diced mushroom & shredded black fungus. Stir fried evenly for a few minutes.
3. Add in minced meat and loosen it evenly into the other ingredients and stir fried for a few minutes.
4. Add in the water drained from the dried prawn & diced mushroom. In the mean time, you can add in the seasoning gradually. And let it simmered for awhile.
5. Lastly add in the abacus seed and stir fried evenly. Add a little water and let it simmered for awhile.
6. When the water has absorbed by the abacus seed. Off heat and leave it for 5 minutes before dish up, garnished and served hot.

Note:
1.The ingredients can be a little bit salty as when you added in the abacus seed, the taste will be just nice.
2. The given measurement of the recipe can be served up to 10 pax. So I have keep half portion of the cooked ingredients and abacus seed for next cooking.