Cabbage Pickles in Passion Fruit

Cabbage Pickles in Passion Fruit(百 香 果 泡 菜)

(by Ellen Yi-Mei)

This is my own recipe. A very appetising delicacy  especially goes well with oily dishes.

Ingredients:

(A)

1 grated carot (strips) + 1 tbsp sugar – mix and leave aside

(B)

1 (about 1 kg)       round cabbage

2 tbsp                  salt

½ cup                  water

Cut the cabbage into quarters and tear them into big pieces (about 1 sq inch in size)

Mix in water and salt. Leave aside for at  an hour. Wash, rinse and drain. Put into a big mixing bowl.

(C)

3 tbsp   red chilli paste or grated  +   ½ water

2 tsp     mashed garlic

1 tsp     mashed ginger

5 tbsp   fish sauce

5 tbsp   sugar

4 tbsp   sesame oil

2 – 3  passion fruits

1  lemon juice

Mix all ingredients (C) in a bowl. Add (A) into (C), then pour into (B) and mix well. More (C) can be added to your taste.

Cover and leave the pickles at room temperature for 1 day.  Store in bottles and keep in fridge. Ready to serve after 3 days.

The pickles can be kept in fridge for months.

白 糖 糕 Pak Ton Kou (white sugar kuih)

My favourite kuih since I was small and I am very happy to share with everyone my 

this successful recipe. 

白 糖 糕 Pak Ton Kou  (white sugar kuih)      (by Ellen Yi-Mei)                                                          

( to prepare 3 days in advance)

(A)

5 tbsp  cooked cold rice         

1 tbsp  ragi / wine yeast (powdered)    
                 
*Mix and stand for 24 hours

(B)

800 gm (3 1/2 cups)  water

500 gm (2 1/5 cups)  sugar                

2 – 3 pandan leaves

* Boil till sugar dissolves and let it to cool

(C)

500 gm  rice flour

1 tbsp   tapioca flour                  

500 gm (2 1/5 cups)  water

1.   Mix (B) and (C)  and stir well, then blend half of the mixture with (A). Mix in the other half and stir well. Pour into a clean bowl, cover and leave aside for 12 hours.

2.   After  at least 12 hours, pour the batter through a sieve into a big pan(steamed hot) and steam over boiling water for 1 hour.

3.   Best to eat after keep aside for at least half day or completely cool down.