Sweet Potato Casserole - Orange flavor

Ingredients for Sweet Potato Mix:

• 6 cups mashed sweet potatoes
• 1 cup brown sugar
• 1 tsp orange flavoring
• 1 cup melted butter
• 4 eggs beaten

Ingredients for Toppings:

• 1 cup brown sugar
• 2 cup pecans
• 2/3 cup flour
• 2/3 cup butter

Directions: (Total time: 60 min)

1. Mix 'Sweet Potato Mix' ingredients together.
2. Spray casserole dish and put sweet potato mix in dish.
3. Bake at 400 – 450F degree for 40 min.
4. Mix Toppings together until crumbly.
5. Sprinkle topping on baked sweet potato mix.
6. Bake at 400-450F degree for 20 min.

Steamed Eight Treasures

Ingredients:

• Mushrooms - cubed
• Peanuts
• Veg smoked duck – cubed
• Steamed glutinous rice or steamed rice
• Vegetarian minded meat with pickled cucumber
• Lotus leaves cleaned
• Soy paste
• Salt, white pepper

Instructions:

1. Heat oil.
2. Stir fry mushroom, peanut, veg smoked duck.
3. Add veg minced meat with pickled cucumber.
4. Add soy paste, white pepper.
5.  Taste.
6.  Add steamed glutinous rice and stir.
7. Line large bowl with lotus leaf.
8. As glutinous rice mixture into leaf.
9. Press down rice mixture.
10. Fold over remaining leaf from sides to cover rice.
11. Place something heavy on top of folded leave.
12. Steam.
13. Overturn on large platter and garnish with chopped cilantro.

    

 

Lo Mai Kai

Ingredients - to place at base of bowl:

• Mushrooms - sliced
• Veg BBQ pork - sliced
• Veg smoked duck - sliced
• Veg oyster sauce

Ingredients for glutinous rice

• Steamed glutinous rice
• Sesame oil
• Black soy sauce
• Soy paste
• Add three seasoning to freshly steamed glutinous rice

Directions:

1. Stir fry mushroom.
2. Add BBQ and duck.
3. Add veg oyster sauce, soy sauce and white pepper.
4. Place one piece of mushroom, BBQ & duck each at base of small bowl.
5. Next layer mixed glutinous rice on top of the above ingredients.
6. Press down.
7. Steam.

  

Fried Lobak

Ingredients:

• Jicama - cubed
• Deep fried taro - cubed
• Minced carrots – optional for color
• Bean curd sheets cut into 6 inch sheets
• Five spiced powder
• Fermented bean curd (Szechuan – red type)
• Dark soy sauce
•  White pepper
• Sugar
• Corn starch
• Tapioca starch
• All purpose flour (to make batter to seal bean curd sheets)

Directions:

1.  Heat oil.
2. Stir fry jicama.
3. Add five spice.
4. Add soy paste, dark sauce & sugar.
5. Add fermented bean curd.
6. Add taro & carrots.
7. Add little water.
8. Simmer and stir occasionally.
9. Taste and add additional spices if needed.
10. Add corn & tapioca starch flour(no water).
11. Stir until thicken.
12. Pour out into large dish and cool.
13. In separate bowl, stir all purpose flour with water until batter consistency – this will be used for sealing bean curd sheets.
14. Add filling into branched sheet.
15. Roll and seal edges with batter.
16. Steam.
17. Cool and deep fry.

 

Bubor Cha-Cha

 

Bubor Cha-Cha is probably one of the more well-known Nyonya desserts.  It is a colorful and sweet dessert cook in a sweet coconut milk base.

Ingredients: (serves about 10 people)

• 2 medium purple sweet potato 
• 2 medium orange sweet potato 
• 2 medium yellow/white sweet potato
• 1 medium yam or taro 
• Sago (Tapioca pearls)
• Black-eye beans (soaked for 1 hour) - add if desired
• 2-3 Banana (peeled and cut half inches thick) - add if desired

Note: Vary ingredients to your preference, whether you want more potions of taro or purple sweet potatoes or sago pearls or sugar, etc.

Coconut Milk Base:

• 6-7 cups water
• 2 cans of coconut milk
• 4-6 pandan leaves (frozen or fresh) washed and knotted together.
• Brown or white sugar (to your desired sweetness)
• Salt to taste if desired

Directions:

1. Peel and cut all potatoes and taro into cubes or desired shapes.  Steam for 20 minutes or until cooked. Set aside.
2. In boiling water, boil sago (the tapioca pearls) separately, until translucent and cooked. Pour the cooked tapioca pearls into strainer and rinse with cold water to remove excess starch (prevents sago pearls from clumping). Set aside to drain.
3. In a large pot, boil water.  When boiling, add sugar, (salt), knotted pandan leaves and cook over low heat about 20 minutes.
4. Remove pandan leaves and add the coconut milk. 
5. Once the coconut milk based mixture boils, pour in all the sweet potatoes and taro. Bring to a boil and add tapioca pearls. Mix well.
6. Serve hot or cold, as you like.

Variations:

1. In boiling water, boil black-eye peas until soft.
2. Bring a pot of water, add in 1 table spoon sugar, pour in banana and boil for 5 minutes. Drain and set aside.
3. Pour both ingredients into the coconut milk based and mix well.

Note: Pandan plant in English is called “screw pine”.

    

   

Red Bean Glutinous Rice Cake

Recipe for 9" round baking pan

Ingredients:

1. 2 cups glutinous rice flour (green package)
2. ½ cup rice flour (red package)
3. ½ cup sugar
4. 2 eggs
5. 1 1/3 cups milk
6. 1 teaspoon baking powder
7. ¾ cup vegetable/corn/canola oil
8. ½ can red bean paste

Variations: coconut milk, raisin, cranberry, nut

Directions: 

1. Mix 1-7 ingredients.
2. Brush oil inside the pan.
3. Sprinkle think layer of flour inside the pan.
4. Pre-heat oven at 350 degrees.
5. Pour first half of mixture into the pan and bake for 12 minutes.
6. When done, take out from the oven. Spread red bean paste on top and leave a little bit of room to the edges to prevent overflow.
7. Then pour the remaining mixture onto the pan and bake for another 12 minutes.
8. Use toothpick to check if the dough is fully cooked. If nothing stick on the toothpick, then it is done.

 

Spinach Squares

Ingredients:

• 1 cup of all purpose flour (use soy flour for wheat/gluten free)
• 1 cup of milk
• 3 eggs
• 10 oz package of frozen spinach (or broccoli)
• 1-2 cups of mushroom (if desired)
• 2 cups shredded cheddar cheese
• 2 cups shredded mozzarella cheese
• ½ teaspoon of salt
• 1 teaspoon baking powder
• ¼ stick of melted butter 

Directions:

1. Mix together all ingredients, except melted butter.
2. Pour the mixture into a pan.
3. Pour the melted butter on top of the mixture.
4. Bake at 350 degrees for 35 minutes.

                   Before baking:                                            After baking: