Roasted almond muar chee

Roasted almond muar chee

Muar chee is a Chinese snack available throughout Malaysia in many places – hawker centers, night markets and so forth. This chewy yet crunchy cubes are made of glutinious rice flour, then steamed or boiled before getting a good coat of ground peanuts, brown sugar and toasted sesame seeds.

Some recipes call for the use of lard to give it that extra fragrance and flavour while some utilize coconut milk instead of just water in the dough. Both make this already yummy and utterly delish snack even more decadent so I decided to adapt the recipe to suit whatever I already have in my cupboard.

The result, as Nil puts its, is yummylicious and just like how he declared the siew yoke we had for lunch – UTTERLY SINFUL! Before you think it’s tough making these, it isn’t. In fact, it’s quite easy – just toss some glutinous rice flour together with water, boil the little balls and coat them in copious amounts of ground almonds and sugar. :)

Try not too eat too much of this or make it too sweet unless of course you fancy a trip to a dentist like this Frisco Dentist! It may just be a good idea though – I’d like to go for my regular scaling again!

Roasted almond muar chee
Adapted from Rasa Malaysia’s muar chee recipe here

Ingredients

(A) Dough
Glutinous rice flour
Warm water

(B) Coating
Roasted almonds – coarsely ground
Cane sugar

Method

  1. In a bowl, mix the glutinous rice flour with warm water gradually to form a dough. Add more flour or water if necessary to achieve the right texture (not too dry and/or not too sticky).
  2. Fill a pot with boiling water and when ready, roll the dough into tiny balls – size is up to you – and drop them into the water to cook.
  3. Once the balls are ready (they’ll float), remove and toss into the mixture of roasted almonds and cane sugar. Don’t forget to roll them around to give them a good coating of nuts and sugar.
  4. Serve as is or cover with cling wrap to prevent them from drying out and hardening.

Entre deux mondes…

Between two worlds – that’s what it means.

People who know me well will probably know some of my struggles with my ethnicity, heritage and identity – being a 7th generation Asian from a multi-racial country like Malaysia, married to a French and now expecting a bi-racial child. I don’t speak Mandarin (sometimes I suspect my in-laws can’t grasp the concept of that being remotely possible), my Cantonese and Hokkien is passable despite my best efforts to improve it and when it comes to Chinese traditions, I’m nitpicky especially with things like my pregnancy and soon, confinement.

It’s strange when you think about it – did you know that my French (oral, comprehension, etc) is way better than my Mandarin? I can actually understand French movies and such with little to few problems, I can read stuff without any issues and it’s not a problem listening to convos (participating takes a lot more effort but I can still do it if I want to) but change the language to Mandarin and well, I just tune out, and can’t be bothered. What’s worse is that I don’t really see the “need” to learn Mandarin because I’m not Chinese – I’m Malaysian and my Malay is just fine, thank you.

Food-wise, people find it shocking sometimes that I can cook European, Western and Asian food well. On the other end, there are others out there who feel that I should just cook European/non-Asian food because I’m married to an angmoh. Urm, Nil doesn’t dictate what I cook – in fact, I cook what I like to eat and it so happens that he likes what I like.

While I don’t have it as bad as many others who are in the same gigantic ship, I still feel the pressure to be more “Chinese” than I actually care or want to be, especially now with the baby on the way. Throughout the pregnancy, while people were telling me about all those Chinese old wives’ tales, I’ve been dishing out studies and medical reasons to counter them. With the confinement coming up ahead, I’ve come to logging heads with my mum on certain practices like not bathing, not drinking plain water, not being able to go out, not washing one’s hair and etc. Sometimes I think she wishes I were more Chinese and “accepting” of these tales. Then of course, there are the little things like what names to pick for the baby, baby traditions, baby care, and stuff like relating to my in-laws (what a good Asian daughter-in-law and wife ought to do – HUH?) and so forth.

So when I came across an entry by ciderpress, I could, well, related to it greatly. There are times when I feel that people scoff at me and my reluctance to simply embrace everything just because I’m Chinese. Some people word it gently with the whole “better to be safe than sorry” while others resort to emotional blackmail/threads with “when you’re old, you’ll know” and others are just blunt – “how can you call yourself Chinese????”.

I find it sad that I have to be apologetic and guilty for being caught in between two worlds, for having the best of two worlds in me. To a degree, it pains me to have to deny the “angmoh” part of me just to fit in socially, especially back at home. I would be seen as a “banana” – white on the inside, yellow on the outside, and oh-too-modern/complicated like those next generation ipods that will soon go out of style. There are a number of things that make me stand out among my peers – the fact that I’m not very career-minded, and am homey with my hobbies make me the oddball out sometimes. Yet here in Europe, people are rather accepting of my traditional yet modern beliefs although they do wonder why I can’t speak Mandarin at all. Well, you can’t have everything!

I guess I just wish that ethnocentrism weren’t such an attractive thing with most folks back at home.

Trouble is that I’m more worried about how my little one is going to cope with all of this. I know Eva won’t have it easy, growing up as a child caught in between two worlds. I mean if I’m already having problems with the whole cultural thing now, what more her? She will have it tougher than me as I come from a “mono-cultural” family while she is really from two different worlds. The last thing I want for her is to spend her childhood and a good part of her teen years growing up in just one world and not knowing the other side of her (sorry but just learning the language isn’t good enough for me – it’s a start though).

I only hope I’ll do right by her…

This time, it’s blue.

Stash No 3 - 6 yards of 100% cotton fabric from Ebay

Before I get to the real subject at hand, I need to ask – are external (and/or portable) hard disk better than flash memory stores? My external hard disk is nearly full and my flash memory drives are, well, full as well. So which is preferable?

While my current project is in the works – I’m awaiting for some dye-setting solution to come since one of the fabrics bleeds a little and I don’t fancy my ivory borders turning lilac or lavender (light purple) – this came in the mailbox. YAY for the postman! I ordered these a while back since someone on Facebook remarked that I don’t seem to have any fabrics in cold colours. Now I just need to complete my stash with some green! LOL.

The fabrics are one yard each and of course, 100% cotton from a variety of producers/designers. I actually love the Japanese/Asian print even though Nil finds it a bit tad too much – it goes perfectly with the blue and violet co-ordinates. I’m planning to do a strip pattern with these colours but the fabric set isn’t complete – am in the middle of expecting another two to three yards in purple co-ordinates to come in the mail.

Anyway, I won’t get started on these fabrics until I reach Singapore so chances are it’ll just be sitting in my stash till then. Won’t even think about the quilt top pattern in detail and such. 8)

Which is the right version?

Thanks to Minishorts, I did some long overdue reading on current Malaysian issues and discovered the following – two different newspapers reporting two equally different results on the same matter. Hm.

From The Star (dated Wednesday, 10 June),

Most of the 500 views received by the Education Ministry as at the end of office hours yesterday are against any move to make English compulsory in order to obtain the Sijil Pelajaran Malaysia (SPM) certificate.

From News Straits Times (dated Wednesday, 10 June),

Almost everyone is for the proposal to make English a compulsory pass subject at the Sijil Pelajaran Malaysia (SPM) level. The big question, however, is when.

So which is which now?

Anyway, that aside, if you hadn’t known by now, English is a compulsory language of study in Malaysia BUT it is not a compulsory pass subject in order to get your high school certificate. You can still fail in this subject and get a high school certificate. The Deputy Minister now wants to change that because he had no idea that this was happening (he thought that everyone who got a high school certificate passed English in school – HAHAHAHA) and also the fact that Malaysians are now learning only communicative English and no longer grammar (where has he been all this while?).

On Monday, Deputy Prime Minister Tan Sri Muhyiddin Yassin had said he was surprised to learn that English was not a “must pass” subject for SPM and wanted public feedback on the matter.

The Education Minister said it was a revelation to him as he had always thought that it was a prerequisite since students had to learn English in school.

He said he was also shocked to learn that national schools no longer taught English grammar.

Muhyiddin said students were now merely learning communicative English.

“This means they are picking up the language for communication purposes only,” he said, adding that almost 70% of students who take English passed the subject.

What’s the point of spending 12 years in school learning a language if it doesn’t include grammar?!? Heck, even language schools don’t do that!!!!!! Geez.

Anyway, this issue comes right after another language-related one that was in debate a few months earlier – switching the language of instruction for Science and Math back to Malay instead of the current language which is English.

In NST’s report today,

The Federation of National Writers’ Associations of Malaysia (Gapena) and the Peninsular Malaysia Malay Students Front (GPSM) both agreed with the proposal [a pass in English being a must to get a cert], but with provisos.

GPSM said sufficient preparations should be made, including pilot studies, while Gapena suggested that English and Malay literature be made core subjects so that students would master both languages.

Both maintained that English should not be used to teach Mathematics and Science.

*sigh*

Is it any wonder why Nil and I just refuse to send our little one to school in Malaysia?

So much to do!

If only life was like a diet, then I could pop a diet pill and be done with stuff!

But unfortunately I can’t. Now that the move is pretty much imminent, there are just about a ton of things to do and worry about without having well-meaning people instruct us on how and what to do. Geh.

First there are the tickets back to Singapore for the three of us. No point in getting a return just to save money when Nil can’t exactly go on holiday right after starting work so it’s definitely a one-way. Since they need a definite date of birth for Eva, we can’t even do the booking – online and such (NOT via a travel agent). We are exploring the option of just putting in the current estimated due date instead of an actual one so Nil is working on that.

There of course there are things like getting the paperwork done for Eva so she can actually leave the country with us. Our passports are in order (OF COURSE) but for her, we’ll need to make a couple of trips to the French consulate in Geneva to get our family booklet chopped so she can be a French citizen and once that is ready, she’ll get her own passport and such. All this will take a number of weeks but the officer at the consulate has assured us that the time frame we’ve given her is doable. Nil plans to zoom off to the consulate immediately after the birth (or at least upon getting the papers) to hurry things along and we’ve been coaxing our little one to make an appearance come first week of July to give us a little bit more time. So I’m looking at travelling during my confinement period – sorry Mum but these are important things!

We’ve already notified the agency regarding our tenancy agreement so that’s one problem solved. Then there is matter of informing the canton of our departure – there will naturally be some paperwork to do because of the permits, and taxes. Of course there are other things like finding a new home for our gerbils (we have already – just need to send them there), cancelling the bills, insurance, closing the bank accounts and so forth. These are not very high on our list because they can be done quickly and almost immediately. But it’s still annoying.

I’ve already started packing up my stash and all – it’s almost done – and I’ll probably dismantle the wheel plus loom this weekend before packing it into a box. Nothing too problematic about that… I probably won’t be able to do the heavy packing and all considering my size now but hey, at least I’m getting MY stuff done. ^^

Still, it doesn’t stop me from wishing that I could just pop a pill and not worry about stuff at all!

Steamed chocolate cake

Steamed Chocolate Cake

I usually bake my cakes and such but I wasn’t in the mood for working with a hot oven, with a big belly and all. So I thought I’d try something new like steaming up some desserts instead. Steaming desserts is more of an Asian technique rather than European (although I could be wrong) and as such, it is not uncommon to see steamed cakes available for sale in many Asian shops or markets.

I decided to try out a recipe I found online with some adaptations – I didn’t have any evaporated milk and I added a bit more cocoa powder plus sugar to make up for the fact that I wasn’t going to use any frosting on the surface. Just an added precaution, you could say. I am not very familiar with the texture or technique involved in making steamed cakes and when I was putting the liquids together (oil, milk, eggs and water), I was a bit tad worried about getting a too-runny cake batter. But at the end of putting everything together, it looked just about right.

I used a 9-inch springform pan for this recipe and lined it with greaseproof paper before pouring the batter in and then setting it on top of my steamer in my wok. Of course I was sure to test that everything fits right. No point in pouring the batter into the pan only to find out that you can’t cover your wok because the pan is too high or too big!!! After covering the wok to let the cake steam, the only thing left to do was to check every so often that there was enough water in the wok – the last thing you want is to run out of steaming hot water and end up burning your wok!

Texture- and taste-wise, this cake is ultra moist and fluffy, and not sweet at all (despite me adding in a little more sugar than called for in the recipe). There is a good deal of chocolate-y taste to it not to mention a slight tinge of vanilla fragrance but I might just add more vanilla extract next time. Also, I might try this again with melted butter just to see what effect it would have on the fragrance. But overall, it turned out well. Definitely a keeper! :)

Steamed chocolate cake
Adapted from Recipe for Keeps’ Steamed chocolate cake recipe

Ingredients

1 3/4 cup plain flour
1 cup cocoa powder
1 cup (heaped) brown sugar
1 cup vegetable oil
1 cup boiling water
3/4 cup milk
3 eggs (beaten)
1 tsp baking powder
1 tsp baking soda/soda bicarbonate
1 tsp vanilla essence

Method

  1. Sift the flour, cocoa powder, baking soda, and baking powder into a bowl. Add in the sugar and stir to mix well.
  2. Add in the oil and mix well. Repeat with the milk and lastly the eggs before adding in the vanilla essense and boiling water. Stir to mix well. The batter shouldn’t be too runny but thick like regular cake batter.
  3. When ready, pour the mixture into a 9″ pan that has been lined with greaseproof paper or butter. Place on top of a steamer and steam over medium heat for 45 minutes. To test for doneness, insert a skewer into the centre of the cake. If it comes out clean, the cake is ready. If not, steam for another 5 minutes.
  4. Once ready, remove to cool and serve as is, with ice cream or decorate with ganache or a frosting of your choice.

Steamed chocolate cake

WIP: Sample Log Cabin square

WIP: Sample Log Cabin squares for Quilt #4

It’s past Week 33 now and I’m almost ready for Eva’s arrival with the purchase of baby items (disposable diapers, baby wipes, stroller, car seat, etc) and nursing items (nursing bra, nursing top, nursing pads, etc) plus hospital stay stuff (nightie, going-home outfit for Eva, etc) completed – well, as complete as you’ll ever get considering that we’ll be moving to Singapore soon after her birth.

Packing-wise, I’ve started packing up my stash or at least organizing them neatly in vacuum-packed ziplock bags to save on the space. I reckon a couple of boxes every few days would suffice. As mentioned earlier, the knitting, crochet and spinning has stopped for now so soon the wheel and loom will be dismantled and packed up for storage.

The only hobby left which doesn’t put a strain on my big belly of 110 cm (and growing) is sewing. I’m awaiting the final addition to my current stash (once it arrives, I’ll grab a pic of it) but just so you know, I’ve already started piecing the blocks for Quilt #4 while watching some good ole’ Murder She Wrote episodes topped off with Mind Your Language – oldies are always goodies! It’s a super fun block really – didn’t know Log Cabin blocks could be such fun. :)

I’ve taken to putting the reds on one side of the blocks and the tans on another side before surrounding it with a white border. At the moment, I’m stopping at the end of the colour strips because I have yet to cut 160 strips of white cloth. Talk about lack of patience and such. But I’ll surely get to that in time…or when I do finish up these 40 log cabin blocks! *beams*