Recipe adapted from Foodeverywhere

Ingredients :

700 g Jicama (Chinese turnip) shredded to about 600g
25 g French beans
1 piece bean curd
Half carrot
4 mushrooms
Water
1 ½ teaspoon salt
Pinch of pepper
1 teaspoon sugar
2 Tablespoon soy sauce
Some oil
dried shrimp (chopped till grounded)

Dough:

250 g Glutinous rice flour
50 g purple sweet potato (steamed and mashed)
2 tablespoons cooking oil
2 tablespoons hot water at a time until it form dough

Secret of making Chai Koay: the dough must be mixed with hot water to make the dough elastic for easy handling when wrapping the fillings. Some recipe even require to cook part of the dough. I find all glutinous rice flour make the finished product quite sticky, it would be better to mix in perhaps some rice flour next time.

All the ingredients for filling, more dried shrimp next time for sweeter filling, and leave out the french bean next time, it is not the norm to add it.

fried the beancurd to make it keep its shape better

pre-fry items

finished product

mix glutinous flour, mashed purple sweet potato and oil

add hot water 2 tablespoonfuls at a time to form dough

My elementary way for folding the filling into dough

first tray

Purplish colour chai koay done after around 7 minutes

quite chewy and sticky, the filling is nice.

New York Times Chocolate Chip Cookies (Yield: 32 – 36 cookies)

Recipe adapted from Two Peas and Their Pod

120g cake flour
120g bread flour
1/2 plus 1/8 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons coarse salt
140g unsalted butter
70g dark brown sugar
90g granulated sugar
1 large eggs
1 teaspoons natural vanilla extract
190g bittersweet chocolate chips (i simply pour in desired amount of choc chips, didn’t measure)
Sea salt

This is the best choc chip recipe i had tried so far, out of 3 or 4 recipe i have tried.

Actually made this twice, the first time, i halved all ingredients of the original recipe except egg which means i used 2 eggs for the first try. On the bright side, it is probably better than doubling the sugar.

2 eggs on first try, should use only 1 🙁

add choc chip at the end

Put a cling wrap on top, and leave in fridge for 24 to 72 hours before baking

Half into freezer to be baked at later time

9 cookie on each tray

very cake like texture due to too much egg

2nd try, much better with cookie texture

For 2nd try, i used dark brown sugar unlike first try using light brown sugar.

This is now my go-to for choc chip cookie 🙂

Previous cookie making attempt (including this ‘New York Times’ Choc chip cookie recipe)

There is something comforting  about eating steamboat or shabu shabu like Sukiya (which has 3 branches: Pavillion, One Mont Kiara and Paradigm mall)

Only RM29.80++, add up to almost RM35

Went to Pavillion branch and One Mont Kiara before, i would prefer not to go to One Mont Kiara in future as they don’t have king oyster mushroom there.

Unlimited Chicken, Beef and Lamb available

Sukiya (soy based) and Shabu shabu soup base. Sukiya become salty after a while, shabu shabu soup base is better. Not in picture are 2 other soup base: Kimchi and Miso

Healthy bar

Their cherry tomato are very nice and sweet.

Love the king oyster mushroom

Love their clams as well, unlimited

At the end we put in a bowl of rice to make a very comforting and beefy tasting porridge, yum

Chocolate and green tea ice cream available, chocolate is very sweet, green tea is less sweet and nicer.

Website: Sukiya Malaysia

Address: Sukiya @ Tokyo Street / Pavilion Kuala Lumpur
168 Jalan Bukit Bintang,
55100 Kuala Lumpur, Malaysia
Lot No. : 6.24.04, Level 6
Telephone +603 2141 4272

Post by other blogger:

FoodTalk 

I Come, I See, I Hunt and I Chiak

FoodEverywhere

Boil the potato till soft, and peel off the skin

Recipe:

900g to 1 kg of potato (US russet potato preferably, own preference, other potatoes seems to taste slightly sweet)

1 can of tuna chunk in water

around 4 tablespoon of fried shallot with some oil

ground black pepper

salt to taste

3 eggs for coating the patty for frying

all ingredients

I made lots of fried shallot with oil, for this recipe, use only about 4 big tablespoonful of the fried onion, remember to drain the oil of the shallot so that not too much of oil is added to mixture

mash all except egg together

form around 18 to 20 rounds of patty, then dip/coat with egg then pan fry

frying

done

Made this many times but never bother to blog about it, i would normally made the above, and eat with white rice, 3 or 4 patty at a go, last me around 5 meals, very yummy. Remember to microwave till hot before eating.

Went to pie demo in Sin Chew Jit Poh by the famous Taiwanese dessert master: 孟老师

Tasted the pie in the demo and it is really delicious, went to buy the pie plate with exact measurement in Publika.

Ingredients for pie pastry: unsalted butter, icing sugar, egg, cake flour and almond meal

done, wrap in saran wrap and ready for resting in fridge

now for almond filling: dark brown sugar, butter, egg, almond meal and 2 teaspoon of cake flour

pie pastry lined into pie plate, almond filling ready to be filled into pie

filled, the mixture is not very emulsified, the butter the slightly separated, but i guess it will be ok

time for the walnut raisin topping, with egg and sugar added in as well to allow the mixture to slight stick to each other when baked, and sugar to offset the bitterness of rum

Pie baked with almond filling

topped with raisin walnut  mixture

grate leftover pastry which is frozen onto top of pie, sorta like crumble pie, but here it look like cheese eh?

done

cross section

pie

Just like what 孟老师 said, this kind of aluminum pie plate doesn’t conduct heat well, resulting in bottom of pie which is not browned nicely. Option would be to remove pie from plate and further bake with direct heat from bottom of oven.

This is a nice pie for sharing, just a small piece will suffice to enjoy the fragrant of almond meal and walnut crunch. Not sure if i oversoaked the raisin, i soaked for almost a week, and it tasted slightly bitter, and that also i think i might have reduced the sugar of the walnut raisin mixture by 5 – 10g.