Monday, August 29, 2016

Yam paste snow skin moon cake

Yam - 1.5 kg
Salt - 1 tsp
Sugar - 150gm
Coconut milk - 120 gm ( fresh packing type)

Steam yam for 20 mins
Half way add in salt, sugar & coconut milk.
Put aside , after 20 mins , mash & mix well. Leave to cool.

For the skin paste - ingredient
Shortening - 100gm
Water (ice cold water) - 210 gm. Can put in drop of food coloring if you want to have other favor of skin (eg yam, pandan, orange etc).
Kou fen - 220 gm (can buy from poon huat)
Icing sugar - 220 gm

Mix altogether and knead to form a dough.
Knead for awhile to give qq texture.

For mini mould is about 20 gm skin n 20 gm paste

Wrap yam paste with the snow skin and sieve some koi fen on the mould . Press down the mound to eject the moon cake from the mould. Can consume at room temperature or put in fridge to chill.

Tuesday, April 19, 2016

Kala's Version Homemade Curry Chicken

1 whole Chicken (washed & cut into pieces)
Curry paste:
Ingredient A
For frying

6 dried red chilli 
1 tsp black peppercorn
1 tsp fennel
1 tsp cumin
2 bulb onion (Peeled n cut into pieces)
Ginger 1 finger length  approx 7 cm(peeled n slice into pieces)
1.5 - 2 bulb Garlic (Peeled)
1 small cinnammon stick
1/2 - 1/4 cup water
4 Tbsp Oil for frying 
Ingredients B
2 tbsp meat curry powder
1.5 tbsp chilli powder 
1 big onion (sliced)
1 small packet premix  spice(1 bay leaves + 1 star alis + 1.5 stick cinnamon stick + 1 cardamon + 5 cloves)
1 tomatoe (sliced)
2 potatoes (cubed) * optional to precook or raw
1 stalk curry leaves
1 pc pandan leaf
1 lemongrass stalk (smashed)
1/2 cup water 
3 tbsp oil
1/2 tbsp salt
Method  for Curry paste
1 ) Heat up wok 
  2) Add in Oil to stir fry dried Chilli, once colour changed removed from wok
3 )Add all the remainder Ingredient A to fry
  4) Once Onion turned brownish removed from wok
5 ) Blend fried Ingredient A with 1/2 - 1/4 cup water
Curry making Method
1)  Place oil in pot
2 ) Stir fry premix spice, till the Cinnamon stick give out fragrant
3 3) Add curry leaf, onion, lemongrass stalk & pandan leaf and fry till onion turn brownish
4 4) Add in Chicken, water, blended curry paste, curry powders, chilli powders, potatoes & tomatoes
(add hot water to own preference for gravy texture)
5 ) finally add salt to taste and cook for 20 - 25 mins using medium fire
6 ) Once cooked ready to serve with rice or bread
Happy Cooking !


Saturday, March 28, 2015


This recipe was good for those people who likes the texture crispy on the outside and soft inside.
As for the filling is really up to you what you like to pull in. Personally I love chive or green spring onion.

For Batter
Self raising flour
Rice flour (to produce crispness)
Slash of Pepper


Green spring onion 


Mix all items in batter. The consistency of batter should not be too liquid but  lumpy.
I made three round fritters with four tablespoon of self raising flour, 1 teaspoon of rice flour, less than half teaspoon of salt/sugar, pepper and water to mix to lumpy consistency of batter.

Put in the chopped green spring onion and mix well.

On the wok, heat the oil. Coup two tablespoon of batter on to heated metal spatula. Place two prawns on top of the batter. Lift the metal spatula down to heated oil. Left it on until fritterself release from spatula. Let the fritter cook until lightly brown and turn to the other side until brown.