Gluten Free Moist Carrot Cake

One recipe you have to try.....
it's yummy , moist , rich dark and full of flavours....

you can even eat it on its own without any frosting.......




A
3 Large Eggs
250gm Brown Sugar
1 Orange juice
1 1/2 Grated zest of orange
225ml Sunflower Oil

B
300gm Gluten Free Flour
1 1/2 tsp Xanthan gum
3 tsp Ground Spice
1 1/2 tsp Baking Powder
1 1/2 tsp Soda Bicarbonate
Pinch of Salt

C
150gm walnut / pecan
300gm Carrots ( grated )
175gm Sultanas 
(Soaked overnight with warm water or Volka hehehheh)

Optional
80 gm Sliced Banana
80 gm Chopped Pineapple


Preheat oven 170C
Toast the walnut / pecan for 8 mins
Once done let them cool and chop them coarsely

Whisk all ingredients A

Fold in the ingredients B until smooth

Add ingredients C

Divide the mixture into two and spoon into two prepared cake tins.
Please ensure you level them and they are equal amount.

bake for 35-40 mins or until a metal skewer inserted into
the middle of the cake comes out clean.

For cuppies 20 mins

You can it it on its own or you can enjoy it with cream cheese frosting.....yummmm


Happy trying.

Rainbow Rice with Natural Colouring - March 7th 2014

As you all know my son has a gluten allergy 
and he is that sort that dont really fancy eating .....
It makes it really challenging for me daily....


Because of this, it really pushes me to think hard out of the box....
Yes I have done bento,
I have use food accessories ...whats next?

My boy is a very colourful boy, 
he loves colours........
ok why not rainbow rice?????


I tried and I did it.... 
its so so pretty looking, my boy loved it , 
most importantly he finished the rice.....
made my day....and many more happy days to come ;-)


I have googled and searched and I could only 
find raw rainbow rice and not COOKED rainbow rice........
This is really an idea inspried by God....Amen .



This is really simple to do it......


The Rice

Prepare sushi rice ( 2 cups, cook more is required ) 
and I usually add a little organic salt into my rice 
to give is a taste.

The Natural Colouring

While its cooking preapre the natural food colouring as follows:


I used a juicer to extract the juice from these 
vegetables except the Blue Pea Flower and turmeric


Pandan - Green
Turmeric - Yellow ( I use turmeric power and by adding some water into it )
Blue Pea Flower - Blue** 
Carrot - Orange
Beetroot - Magenta 
Purple Carrot - Purple 

Extract and sieve to remove the access fiber 

** the Blue Pea Flower, from my garden, pluck the flowers, 
wash and clean.

Remove the stamp and soak into warm water , pound them and squeeze out the blue colouring from the flower.

Once all the colouring is completed set them aside




The RICE , 
once cooked , divide them into 6 individual bowls.
While its still hot add the natural colouring into the rice and mix well 
( start with half a teaspoon
and add more if required )

As for the green, yellow and blue rice , once mixed well,

please steam them for 5-10 minutes to cook the colouring well and to remove any bitterness from them.. 

 

Mold to the shape that you desire

Ta DA !!!!!!

 

 

Traditional Fatt Gao !!!

AS you know my boy is allergic to gluten. 
Through a friend I found out the traditional; Fatt Gao is GF!!!! 

Made of cold rice and rice flour only......

Here's the simple recipe ....




A
280gm cold rice 
1 tsp flat wine yeast 
( available in any Chinese medical Hall )
pound it to fine powder form 




B
500gm rice flour
200gm sugar 
( you may add another 50-80gm more if you want them sweeter )
560ml water



C
3 tbsp of unflavoured ENO
pinch of salt


Steaming time 15mins 


How to :

Place ingredients A into a large glass bowl. 
Mix them well 
Cover with clingfilm
Let it ferment for 24 hours

Add ingredients B into A .
Mix well and cover back again and let it 
ferment for another 12 hours 



Once done put into a blender and blend to fine.
Sieve to avoid lumps
Add C mix them well and let it set for a little while 


Prepare steaming water on high heat.
Once all completed spoon into moulds.
Size of the Fatt Gao as you desire .
I presented them into small mini cupcake size ....
that required 5-8 mins of steaming time.

If its normal cupcake size, 15-18mins of steaming time.

While steaming DO NOT open the cover....;-)

When you pour the rice batter into the cuppies 
please just fill it to 90% .
leave some space for the 
rice batter to fatt ar....HUattttt....;-))


Colouring
I use natural colouring
Green - Pandan 
Yellow - Tumeric powder
Blue - The blue flower , cant recall whats its name , sorry
Red - Beetroot

Extract its pure juice and add into the rice batter. 

Have fun with them.

I usually prepare extra , freeze them. 
My kids love them as breakfast.

Try eating them with grated coconut.....yummmmmy !!!!

Spinach and Broccoli Gluten Free Pasta

My boy loves anything that's green!!!

He loves soba and green wanton noodle and I managed to have the greatest Spinach and Broccoli Gluten free pasta .....yeah 

Here's the recipe 

A

3 Eggs

3 tbsp Virgin Olive Oil

80g of Baby Spinach ( just the leaves )

40g of broccoli 

Put the above into a blender machine and puree all. Once done leave a side .

B

85gm Tapioca Flour

85gm Cornfour

3 tbsp Potato Flour

3 tsp Xanthan Gum

1/2 tsp Salt

and a pasta maker machine currently 

I am using KitchenAid Pasta maker.......

very good speedo and fast . 

Highly recommended if you have a 

KitchenAid cake mixer

I used to make pasta with the munual pasta maker huffffff.....pengsan.com

This is fast and easy.

How too 

1) Sift the dry ingredients

2) Put onto a large bowl and make 

a well in the center 

3) Pour in mixture A in the center and mix well with your hand. Please do not pour all , perhaps just 60% and mix and form a dough. If it's too dry add more slowly. You may not require all because the spinach and broccoli produces liquid during the puree process.

4) Slowly mix all in and it shall form into a dough

5) Knead gently until becomes smooth

6) Let it set for 10-15 mins by wrapping with tight cling film

7) Once done divide into four balls 

8) Use a rolling pin , roll into long strip and set a set cover with a damp clean cloth

put into the pasta machine and roll as least 4 times and make to as thin as possible

and you choose whether you want to make into spaghetti or fettuccine

9) Prepare boiling water with salt and 

boil for 4-5 mins 

Out of hot water rise with cool 

water to stop the cooking

Cook as you desire ;-)

 I doubled up the recipe and managed to make extra for my sisters and brothers ....yeah.

Lunch I cooked with minced 

kampung chicky dee , 

chopped broccoli and mushroom. 

Yummmy, both haaabis all hehheheh.

For dinner my boy requested for soba 

and mummy did but with miso soup.

He was so happy and requested for the same for tomorrow's dinner hehhehhe.

mummy ButterfLai happieeeeeee....

Hakka Yong Tau Foo

HAKKA FISH PASTE 

Please refer to my original Fish Paste - Ikan Tenggiri ( below ) 

Once the fish paste is ready, just add Mince pork and 

Tenggiri salted fish .

AS how much...hmmmmmm 

Minced Pork - 60% of the fish paste

Tenggiri Salted fish 1/2-1tbsp ( up to you )

if you want strong taste of it please add more.

Suggest you add little and try** , add as required.

Tenggiri Salted fish - Remove the bones and afterwhich mince it.

Prepare a pan lightly stir fry it till fragant. 

Remove from pan drain out the oil. 

Let it cool. Add into the fish paste.

Once all done you can stuff it into :

Eggplant

Bittergourd

Taufu pork

Chillie

Ladyfinger

Mushroom

Taufu 

Fu Pei 

Prepare a pan with oil medium fire,  place the fish paste/stuffing surface on the pan to let it cook first once its done 

then only turn and let the eggplant surface cook 

Huu Huu 

** Prepare a pot of boiling water , once your fish paste is done scoop a table spoon into the boiling water. When its cook it will float ontop. Remove from the boiling water and put it into a bowl of cool water to stop the cooking. Over cooked may make the texture too hard. 

The texture shold be springy " tan sing " 

Technique of making DIY fish cake without preservetives or flour.....

Buy this from the wet market and ensure you buy from a trusted fish monger because not all ikan tenggiri is meant for making fish paste. 

An honest fish monger will let you know whether its the right one ie female pregnant ikan tenggiri. 

Ask him to scrap the flesh out for you and ask him back for the bones. You can use the bones to boil soup ( remember to add some ginger to eliminate the fishy smell.

Here is how it looks like.....

Prepare salty water ie 1 cup of water to 1 tbsp of salt. Mix till delute.

 Put the scrapped fish into a mixer, I am using a Kenwood Mixer. Blend it till smooth and starchy. As you are blending add the salt water bit by bit plus pepper and little pepper.

once its done its supposed to look pale and light and smooth starchy. 

As how much of salty water to add its up you, if the fish is big you may need more the a cup, if the fish is small perhaps 

less then a cup. 

NOT forgetting, 

please ADD one beaten EGG White 

and One tsp of corn flour ( 1 Tsp with 2 tbsp water )

Once its done the paste should look pale and 

solid and evenly mixed.

Once done prepare a pot of boiling water, 

                    once the water is boiling put it on medium.

Try with one little tbsp to test if the paste is springy enough and salty enough. If its not springy enough please blend more...;-)

Fried Minced Pork with Shredded Yam

Fried Minced Pork with Shredded Yam

This is one yummy and easy recipe,

• Mince pork 300gm 
• Mince prawn 150gm ( Optional )
• Shredded yam 600gm
• Salt, pepper & little sugar to taste
• 1 tbsp of chinese wine 

Mix all together and use a pair of fork and spoon to 

make them into the size you desire ie the smaller 

the more crispy ie 2cm size 

Pre-heat oil in wok once you see smoke coming out fro it 

....hufffff the wok is ready , put the 

little balls into the wok to deep fry till crispy....

Please deep fry one piece first to check if 

added salt is enough ok ......if not please add more.....

You may try this with mince chicken too instead of pork......:-))

Please enjoy, everyone loves this especially with beer !!!!!

This recipe was shared by Patricia Lai

HomeMade Gluten Free Pasta

My boy loves pasta and I usually buy the commercial GF pasta from the market.

Last week my sister-in-law came home from US and brought us back a pasta maker .....yeah!!!!! 

I tried making for my son today. 
What could more fresher then fresh pasta......

It was easy and its really yummy. 

The texture is nicer then the commercial ones.

After a few bites , my boy said , 
"mummy it taste liked Maggi Mee " , 
happily !!!!

I am sooooo happy, from now my boy shall have homemade fresh GF pasta with love by his mummy .....


Here's the recipe 

85gm Tapioca Flour
85gm Cornfour
3 tbsp Potato Flour
3 tsp Xanthan Gum
1/2 tsp Salt
3 Eggs
3 tbsp Virgin Olive Oil

and a pasta maker machine 


How too 

1) Sift the dry ingredients

2) Put onto a large bowl and make 
a well in the center 

3) Beat virgin olive oil with eggs and pour onto the well

4) Slowly mix all in and it shall form into a dough

5) Knead gently until becomes smooth

6) Let it set for 10-15 mins by wrapping with tight cling film

7) Once done divide into four balls 

8) Use a rolling pin , roll into long strip and set a set cover with a damp clean cloth
put into the pasta machine and roll as least 4 times and make to as thin as possible
and you choose whether you want to make into spaghetti or fettuccine

9) Prepare boiling water with salt and 
boil for 4-5 mins 
Out of hot water rise with cool 
water to stop the cooking


Cook as you desire ;-)

My boy's request today was ,
Mummy I want it cooked with 
Garlic , Zuchini and Salmon 

Ta da !!!



In the picture the zuchini is sliced by my son heeeheheheh

He finished the whole plate, mummy is happiest mummy today.


Next I will make GF Baby Spinach Pasta for my family .

Let