Tuesday, May 31, 2011

Hakka Lo See Fun (Rice Pin noodles) with Minced Pork 客家肉碎老鼠粉

Home-made authentic Hakka Cuisine - part one

Recently, I bought a new cook book by Agnes Chang – "Delightful Snacks and Dim Sum" and was happy to find some authentic Hakka dishes in it. One of them was this simple noodle recipe -Hakka Lo See Fun (Rice Pin noodles) with Minced Pork .

Lo See Fun, literally in Cantonese it means "Mouse Noodle", is a type of rice noodle. I guessed the pin shape noodle was named after its shape being similar to a mouse?

This rice noodle is easily available in South East Asia countries especially in Malaysia and Singapore. They can also be found in Taiwan known as "米台目"and in Hong Kong known as "銀針粉". However, I doubt they are available in the Western countries. When I was in Auckland I was not able to find them in shops. Thanks to a friend for sharing her homemade rice pin noodle recipe, we got to enjoy it while we were there. I will share this homemade noodle experience in my next post.

If you are not able to get this specific type of rice pin noodle, you can replace it with other types of rice noodles such as "Lai Fun" 濑粉 or Hor Fun (Koey Teoh) 粿条 or just any other types of noodles preferred.

However, if you wish to challenge yourself in making your own rice pin noodle. Check out this post Home made  Lo See Fun, credit to my friend Yenny who shared this with me during my days in Auckland.

Hakka Lo See Fun (Rice Pin noodles) with Minced Pork 客家肉碎老鼠粉

Thursday, May 26, 2011

Eggplant with Prawns 香滑茄子虾仁

Welcome to my Malaysian Kitchen
For years, I used to do my marketing at the neighbourhood weekly Pasar Malam (night market). I like to shop there as I can enjoy a variety of local foods while buying fresh and cheaper vegetables, fruits, fish, poultry and meats. Last Monday, I resumed my marketing routine there and was delighted to buy these young fresh eggplants.

For the past 2 years in Auckland we hardly ate eggplants. Not that eggplants were not easily available in NZ but the local eggplants found in NZ had a much firmer texture and not as tasty. Whereas the imported Asian eggplants were expensive in Auckland.

Initially, I was thinking of making steamed eggplants with minced meat. Once I had the eggplants washed and the skin peeled off, I recalled Ming Ray liked to eat deep fried eggplants. Therefore, I changed my mind to try out this stir-fried recipe from Yummy Yummy Hawkers' Fair.

In general, it is preferred to keep the eggplant skin for deep frying, but since I had already removed the skin, I proceeded with them skinless.

Eggplant with Prawns 香滑茄子虾仁 featured in Group Receipes 30/05/2011

Tuesday, May 24, 2011

Custard Fluffy Bread 卡士达超软土司

Back in Action with my little desktop Oven  

After 3 weeks of cleaning up and tidying up the house which we had abandoned for the last 2 years, I was relieved to announce that the house is now decent to stay in. At last I'm back in action and here I'm to introduce to you my Malaysian Kitchen! J

While housekeeping I was happy to discover a desktop oven from the store room which I got from a lucky draw some years ago from the annual dinner of my ex-company. This oven is so new and was hardly used at all. The oven was left in the storeroom as I was not into baking at all before I moved to Auckland. However, now it is time to put it to good use!

For the first few attempts, this desktop oven was not so pleasant to use. My first batch of bread and muffins were not well cooked. I deduced it was mainly due to the oven size and the power setting affecting the baking time. In addition, the aluminium baking ware which I bought here might also cause some minor difference. I was a bit disappointed with the results and was skeptical to use it again.

2 weeks ago, a good friend from Auckland helped to bring back some of my non-stick baking ware and cook books I had been using in Auckland. Last Sunday, Mother's day, I tried out Tanzhong whole meal bread with the loaf tin brought back from Auckland and took account of the longer baking time after learning from the first few failed attempts, I was thrilled that my second attempt of bread making with this small desktop was a success! I shared some of this whole meal bread with my neighbour and was given a thumb up J

With warm temperature all year round in Malaysia, baking bread is so much easier as the bread dough proof so much faster. Within an hour I had a beautifully raised dough. It could never be done in such a short time in Auckland. Looks like this little desktop oven is good enough for me to continue my baking interest!

Sharing below is another variation of super soft Tangzhong toast bread adapted from famous Taiwanese bakery Guru – 孟老师100道面包. This custard bread was so soft and fluffy beyond words to describe. Just give it a try it and I bet you will give a big thumb up for it too!

Monday, May 16, 2011

Salt Dough 自制黏土

Let's bake for fun

This was a fun project that Ming Ray and I worked on in March just before we moved back from Auckland. He discovered this idea from a craft book that he borrowed from the local library. Talking about library, I was really impressed with the library facilities in Auckland. One could easily locate a well run library in nearly every suburb. Every resident with a proof of address could apply for a membership. Once registered as a member one could borrow up to 30 copies of books or magazines free of charge at any one time! This superb facility had cultivated strong reading interests among the local communities.

In the nearly 2 years I spent in Auckland, I must have read more than double the amount I read in the past decade in Malaysia. I was pleased to see my boy had also picked up this good habit. I hope he can continue this good habit in Malaysia but I foresee this might be a challenge as good library in Malaysia is essentially non-existent.

Shared here is the basic dough recipe which I extracted from the book. I halved the quantity as I was worried having too much dough to work with. Done right, the dough can be easily worked on to be shaped into any features. Below were 3 characters that we made following the book with the quantity of dough we made.

Happy feets - Penguin?
 I helped Ming Ray to shape the figures while he painted them. We had great bonding time to work on these cute little figures.

Our little artist - Ming Ray
You can use this dough to make adorable little ornaments as birthday gifts or little Christmas ornaments to hang on Christmas tree. Be creative with the dough and have fun!


1 cup of fine salt
1 cup of flour (multi-purpose flour)
1/2 cup of water (may add more)

  1. In a large bowl, combine the salt and the flour.
  2. Make a well in the salt/flour mixture and slowly add the water (stop if you feel too gooey).
  3. To get softer dough you can add more flour.
  4. Knead until smooth and shape into a ball.
  5. To make different color dough, you can use food coloring in the dough and knead to mix evenly the color.
  6. When not in use, wrap in plastic or store in an airtight container.
Shaping the dough:
  1. Once the dough is ready you can shape them into any figures that you like.
  2. Place the shaped figures on baking tray with parchment paper/baking paper.
  3. Pre-heat the oven into 150 degree Celsius and bake the dough until firm.
  4. You may paint your ornaments and sculptures after they dry up using acrylic paint.



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