Yam cake

Last week,my friend miss Tee wanted me to buy a meal voucher that cost me only RM6.00. That voucher can buy me a 5 course dinner and some demonstrations. So I went along with her with some curiosity and to find out what kind of dinner we will be served.
Oh, it was a table served dinner with local tofu with egg sauce, curry chicken, salted egg fried lotus root,oyster sauce vegetable and steamed fish. The dinner was more then the value we paid. Worth it.

After the dinner being served, it was show time. Two young men started their work by explaining the important of fibre in our food and finally came to the main point, the multi function hi-fibre food processor called Shelina.  They demonstrated how fine the fibre we can get from the fruits and vegetables when we use this processor, we would not waste any of the fibre like other normal food processor. We were served fruit juices, beverages and even some steamed desserts within half an hour. Really convincing. Finally i bought 1 of the processor.

This is my new food processor

Today tried to make soy milk by my new processor.  I follow the method from the manual. I have to soak the soy beans for 3 hours, then steam for half an hour. Pour hot water, rock sugar or palm sugar ,pandan leaves and the beans and press the on button. Grind for 5 minutes, then the hot soy milk is ready to be served. So simple and drink with all the bean fibre, no wastage at all.

This is the soy milk made by my new processor

The next thing i tried today is to make yam cake by following the simple recipe.

the ingredients

300 g rice, washed

300 g yam (cut into small pieces)

4 tbs oil

8 shallots(sliced)

600ml water

100 g dried prawns(chopped)

1tsp sugar

1 tsp salt

pepper, 5 spice powder

garnishing

chopped spring and red chillies,fried onion

In a wok, heat up the oil, fry the onion until light brown, dish some out for later use. Put in the dried prawns and fry till fragrant.  Add in the yam, sugar, salt, pepper and five spice powder. Stir fry and mix well. Dish out.

In the food processor, pour in the water and the rice. Blend for 3 minutes until the rice is fine. Mix in the fried ingredients and steam for 30 minutes.

I can enjoyed my yam cake within an hour.

It is so fast and easy and I used my own grind rice but not the rice flour form the shop. I will make full  use of this processor so to share with you more.

Vinegar pig trotter

I was chatting with my  mother on phone last night.  She has missed vinegar pig trotter. That was  one of her  popular dish. She is now too old to cook in the kitchen, so i volunteer to cook for her though i am not good in cooking this dish but i will try. She narrated the approximate ingredients so bought all the necessary this morning and started preparing the dish.

the ingredients
pig trotter about 1.5kg (the butcher will know the size to chop)
1 bottle of sweet vinegar
300 g young ginger (scrape off the skin and lightly crush)
1 whole bulb of garlic
6 to 8 dried chillies
60g palm sugar
4 hard boiled eggs(optional)

Washed the trotter, scald in boiling water for about 5 minutes, drain and rinse.  Leave aside for later use. heat up a wok, put in the crushed ginger and fry till fragrant, dish out.  Next, put in the trotter and fry till it turns a little light brown and fragrant.
In a sauce pot, pour in the whole bottle of the sweet vinegar, put in the ginger, trotter, garlic, dried chillies, palm sugar and the boiled eggs. To see that all are well covered by the vinegar, once can add a little water if the ingredients are not immersed in the vinegar. Slow fire cook for 30  minutes. Off the fire and let the ingredients stand for an hour. Cook for another 15 minutes or until the meats are tender. Serve hot with rice. This is one of the popular dish for Chinese confinement ladies because vinegar is a very good tonic for health for normal as well as for those who were after giving birth.

Vinegar pig trotter

This is a very appetizing and delicious dish because it has the taste of sweet, sour and pungent from both the chillies and the ginger . It will be more tasty if leave the dish over night.