Do you believe it if I were to tell you that my Fujioh cooker hood fell from the cabinet it was attached to last night? BELIEVE ME !!!
Ma, Leonard & Erin was at NTUC while I was surfing before my Pilates class when I heard I VERY LOUD THUMP at about 7.50pm. Went to the kitchen to inspect & to my horror, the cooker hood was lying upside down. It was a little dented & the plastics on the side of it were smashed to pieces. The cooker hob & solid surface were untouched though.
It was a blessing that Leonard was surprisingly early for dinner last night. Else, Ma, Erin & I would be in the kitchen during that period & I'm sure we'll all be in hospital after the incident !
Had a hard time cleaning the kitchen after frying these fishes so no more fried food till the new cooker hood is installed.
Ma told me she love Ma Lai Koh (马来糕) so this is for her.
Recipe is from Delightful Snacks & Dim Sum by Agnes Chang. It uses "lard" hence not that healthy :( I also omitted the nuts & cherries.
Ingredients A :
120g high protein flour (sifted)
90g plain flour (sifted)
1 T custard powder (sifted)
Ingredients
B :
240g
castor sugar
60g
butter (melted)
60g
lard (melted)
3
eggs (mixed with 1 t vanilla) – beaten lightly
180ml
milk
Ingredients
C :
3
t double action powder
½
t dark soya sauce
Some
olive nuts or red cherries as decoration
Method
:
(1)
Mix
A into a big mixing bowl. Add in B &
mix well until well-combined. Add (C)
& mix well. Pour into a 22cm / 9”
round tin
(2)
Sprinkle
some olive nuts & red cherries on top as decoration. Steam with high heat for 30 minutes until
cooked. Cut into pieces & serve
Note
:
This
is a very simple way of making Mah Lai Koh.
The result is very good- soft & tasty. The thickness of the batter should not be
more than 2 ½ cm before steaming, so that the Mah Lai Koh is more fluffy
Got this recipe from a book Ma owned - From Hawkers’ Fair Simplified by Yum-Yum Publications
Ingredients :
15 – 20 dried chillies (cut shortly)
2 T oil
8 sliced ginger
1 onion (sliced)
500g pre-soaked cuttlefish (cut into pieces & blanched)
Seasoning :
2 T light soya sauce
1 T oyster sauce
1 T chilli sauce
1 t sugar
1 t black vinegar
1 t cornflour mixed with 2 T water for thickening
Method :
(1) Stir-fry dried chillies in a clean wok at low heat until turn to dark colour & fragrant. Dish up
(2) Heat up 2 T oil, sauté sliced ginger until fragrant. Add in onion, dried chillies & stir well
(3) Add in cuttlefish, seasoning & stir-fry at high heat until well-mixed. Thicken with cornflour water & dish up
