Heeelo folks ! It’s been a week since my last post ! Pardon me for being too chippy today. In fact, I have been quite emo for sometime already, battling between a major life decision with many nights of disturbed sleeps. But then, it suddenly dawned on me that I have been too stuck in the mud with my own thinking and fears that somehow gotten me into an emotional trauma. The awakening came suddenly and I realized I just have to stop all these fears from drowning me further. So yes, in all life crisis that we met, we have to learn to conquer our own fears and only then, we will come out of it as stronger and better people. As the saying goes, “when the going gets tough, the tough gets going”, although issues have not been completely resolved yet at this current moment, but do pray for me that eventually they will turn out for the better and I will emerge out of this whole episode as a stronger and more independent self.
Of course, I will be a whole lot happier if I were much richer so that I could execute the crisis solving plans immediately or perhaps go for some massive retail therapy which I can assure you that IT REALLY WORKS, at least to me. But well, too bad I am not at that level yet… so one step at a time it shall be then…. and till then, remind myself to buck up and save up for the future plans !
With that, I brought myself out of the comfort zone and made some comfort food for myself.
One of my favourites during yum cha session too ~ Our Asian-style Carrot Cake ! The steamed kind, not the black or white kind though.
Home-made from scratch. And as usual, my preference for too much side ingredients overpower the carrot cake till you don’t see much of the “cake” anymore ! Hahaha ~~
The old folks remind me to eliminate the Chinese sausage the next round round as they had a very weird taste which they don’t really fancy and just make do with the dried prawns. Totally agreeable as I couldn’t reconcile myself with the Chinese sausage as well but then I thought I would just follow the recipe to the core to determine the outcome before allowing for any adjustments, hopefully in the next round if I ever do make these again. Hehehee.. ^-^
They certainly taste much better after they have been pan-fried, for that extra crunch and fragrance.
Although kind of unhealthy, but I much preferred them fried than steamed anytime. How about you guys ??
And it’s mid week !! Ok, maybe just a very very early notification….Chunky Cooky will be at The Mega Flea Market 9 at Suntec Hall 404 on 2 November 2013 (Saturday) from 11am onwards with all her cookies and this time, with much more varieties than the last !! And be reminded, it’s only for ONE DAY !! So take heart and mark this day down in your calendar, won’t you ?? And do visit me then !!
Next few weeks gonna be fantastic as I will be away for workshops and long weekends leave !! Turning up for work is such a chore sometime, don’t you think so ? Obviously I am one that works for money and not passion…
But hey, Chunky Cooky and blogging are my passions now, so do swing by and support me on 2 Nov, ok ?? Advertorials again I know.. shall stop for now then… hahaha.
Till then, have a blissful week ahead !!
Oh yes, recipe updated as below !!
Steamed Radish Cake
By October 2, 2013Published:
- Yield: one 9-inch square tin
-recipe adapted from Delightful Snacks and Dim Sum by Agnes Chang with modifications-
- 600 g radish shredded finely
- 3 tbsp oil
- 2 pips garlic chopped
- 3 tbsp dried prawns soaked and diced
- 1 pair Chinese sausage diced
- 120 g pork diced
- 300 g rice flour (batter, mixed and strained)
- 75 g tapioca flour (batter, mixed and strained)
- 4 cups water add in water from cooking radish (batter, mixed and strained)
- 1 tsp salt (seasoning)
- 1 piece chicken stock (seasoning)
- 1/2 tsp pepper (seasoning)
- 1/2 tsp five spice powder (seasoning)
- 2 pieces red chillies diced (garnishing)
- 1 plant spring onion diced (garnishing)
- 2 tbsp fried shallots (garnishing)
- Put shredded radish into a pot, add 1 cup of water and boil until soft. Drain and keep the water for batter.
- Mix all the ingredients for batter together. Strain.
- Heat up oil, stir-fry chopped garlic, dried prawn and stir fried until aromatic. Add diced Chinese sausage, pork and continue to stir fry until fragrant. Add the soft radish and all the seasoning.
- Use low fire, slowly pour in the batter, continue to stir until the batter has thickened. Pour into a greased steaming tray, use high heat to steam for 45 minutes to 1 hour.
- When cool, sprinkle chopped chillies, spring onion, and fried shallot on top of the cake.
- Slice and served with chilli sauce. You can also fry the slices before serving.
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