Ngor Hiang

I made these Ngor Hiang today. My son likes it very much. My daughter ate 2 pieces of it and shiny-side up eggs with rice for lunch.
My mum likes to make this Ngor Hiang for Chinese New Year reunion dinner and birthday celebrations.
This is one of her 拿手好菜 ! I remembered my late paternal grand mother (阿婆) liked this dish very much. Many Ngor Hiang recipe I have collected don't use turnip, spring onions and chinese celery. Recently I watched SCV's "Travel and Living at Discovery Channel", the ngor hiang also made of turnips, spring onions, hand-chopped pork belly, flour, eggs and chinese celery etc. I was a bit surprised as it's exactly the same as my moms' recipe.





My mom's Ngor Hiang Recipe I follow this recipe closely, you can use estimation, I only make half of it.

Friendship Ball

http://cookbakelegacy.blogspot.com/2008/02/friendship-ball.html

Thanks Cecily!

Baked Elbow Macaroni with Cheese

We were having this pasta for lunch today. My daughter said this is her favourite pasta.


Ingredients:
150g Elbow Macaroni
1 can (294g) Cream of mushroom soup
200ml Water
125g grated Parmesan Cheese
3 slices leg ham (diced)
1 large White Onion (diced)
1 Tomato (diced)
2 tsp Butter

Method:
Bring water to the boil in a pot, adding 1/2 teaspoon butter (or cooking oil) and a tablespoon of salt. Boil the pasta for about 10 minutes until tender. Drain and set aside to cool.

Heat some butter in a frying pan and fry the diced onions until fragrant. Add the ham and tomatoes and stir fry for a minute. Turn off the heat and leave aside to cool.

Heat the can soup with 200ml of water. Place macaroni in an oven proof dish and pour hot soup over to the depth of the dish. Mix onion, tomato and ham mixture with some cheese into the cooked macaroni and mix well. Sprinkle the rest of the cheese over the macaroni mixture. Bake in the oven at 190 deg C for about 10 minutes or until cheese melts and turns golden brown. Serve hot.

Steamed Radish Cake

Jthorge Steamed Radish Cake

Ingredients:
500g Radish (shredded)
3 dried mushrooms (soak in water till soften)
2 Chinese sausage (chopped finely)
3 shallots (chopped finely)
2 tbsp cooking oil
1 tbsp sesame oil (grease the baking tin)

Mix together:
340g rice flour
3 tbsp corn flour
1.2 litre water

Seasoning:
1 tsp pepper
1 tsp salt (to taste)
1 tbsp sugar

Method:
Boil the radish in 700ml of water till cooked. Heat the wok with cooking oil, sauté shallots, sausage and mushrooms till fragrant (use low fire). Add cooked shredded radish and stir-fry till aromatic.

Mix the flour, seasonings with 500ml of water in a mixing bowl and mix well. Add the flour mixture into the wok and cook under medium heat and stir until the mixture is thicken. Grease the 22cm baking tin with sesame oil.

Pour the mixture into the baking tin and steam at medium heat for about 30 minute or till done. Leave to cool.

Use plastic knife and cut into slices and serve with chilli sauce.

Steamed Yam Cake

Jthorge's Steamed Yam Cake

Ingredients:
600g fresh yam (300g diced, 300g shredded)
5 tbsp dried shrimps (hae bee)
150g pork belly (boil for about 5 minutes and rinse well, slice thinly)
4 cloves garlics (chopped finely)
3 shallots (chopped finely)
6 tbsp cooking oil

Mix together:
340g rice flour

3 tbsp tapioca flour
1.2 litre water

Seasoning:
1 tbsp chicken stock powder
1 tsp pepper
1 tsp salt (to taste)

Garnish:
1 stalk spring onion
1 red chilli
2 tbsp fried shallots

Method:
Heat the wok, fried pork belly until brown (no oil needed), dish up and set aside. Heat the wok with cooking oil, sauté shallots and garlics till fragrant (use low fire). Add dried shrimps and stir-fry till aromatic.

Mix the flour with water in a mixing bowl and mix well. Add the fried pork belly, yam, flour mixture and seasonings into the wok and cook under low heat and stir until the mixture is thicken. Grease the 22cm baking tin with oil. Pour the mixture into the baking tin and steam at high heat for about 45 minute or till done.

Garnish with some chopped spring onions, chilli and fried shallots and leave to cool. Cut into slices and serve with chilli sauce.

Sealed Pineapple tarts

Melt-in-your-mouth Pineapple Tarts
makes 150 cookies

Ingredients:
454g Golden Churn Butter (tin)
50g salted butter
750g cake flour
2 egg yolks
50g milk powder
2 tbsp castor sugar
1 tsp vanilla essence
1 kg pineapple paste

Glaze:
2 egg yolk
2 tsp water
a bit of yellow colouring

Method:

Shape the pineapple paste into small balls (about 1.5 cm) and store in the fridge.

Cream the butter and sugar, add egg yolks and vanilla essence and mix well. Add the flour and milk powder and mix lightly. Do not over-mix the dough.

Wrap the paste with pastry and place them on the baking tray, glaze with egg wash and bake at 160 deg C for 20 minutes or till golden. Cool the tarts on the rack before storing in the air-tight container.