Chicken Prawn cake

This is steamed rice cake or popular as Chwee kueh, with preserved turnip and pickled mustard topping, chili sauce and toasted sesame seeds. It is a very popular dish in Singapore as favorite breakfast or snack item. Usually I make these chwee kueh for our lunch. The texture is really nice, smooth and very light.Those that are sold at hawker centers usually do not add sweet pickled mustard in their topping. But I found it too salty if I use only persevered radish. I always make the topping in a big batch and divide into a few small packets and store it in the freezer, it can be kept in the freezer up to a month and heat up before use.I do the same with the chili sauce, I use homemade chili sauce. We call this chili sauce as sambal nasi lemak, because normally we have this sambal as side dish for our coconut rice (nasi lemak).

I had a bunch of leftover scraps of minced chicken and hanpen fishcakes, so I tried combining what I had in my fridge.I got caught up on whether or not to fry these, but I decided to cook these up simply and healthily.You don't cut an opening in Step 2, and cut it completely in half to make sandwiches.Scrambling the leftover egg mixture and using it as a topping might be nice. Recipe by ipusamu

Tod Mun Goong or Thai Prawn cake Popular in Thai cuisine and rice in Thai flavour🟡Full Recipe Here : youtu.be/c2ppdencWb4

These easy shumai are delicious even when cold, making them perfect for lunchboxes! Using ground chicken and fish cake wrapped in cabbage also helps cut calories.The origin of this recipeI was thinking of creating a healthy dish that's gentle on the body.

A rice dish for anyone from non-Japanese to kids. It looks great, making this an attention-getter at parties or when entertaining guests. It also has a well-defined, delicious flavor.If using an 18 cm cake mold, then use half the amounts listed in this recipe.Use whatever you like for the topping. I used shrimp and edamame, which are easy to obtain even overseas. Recipe by Arii-channo haha

When I was a child, my mother often included this fish cake stir-fry in my lunchbox, and I loved it. I tried making it with bell peppers.The origin of this recipeI couldn't forget the taste of the fish cake stir-fry my mother often put in my lunchbox when I was a child, so I tried making it. It seemed like it would go well with bell peppers, so I included them.

This is not one of the best but the best oyster soup. I used a pound of prawn heads and shells to make the broth to establish the foundational broth. If you don't have time or prawn heads, use 10 dried anchovies and a piece of palm size kelp and boil for 20 minutes.

Easy meal serving with Rice or noodles in soup

Tofu brownies can be modified in so may ways!It's difficult to incorporate the kabocha squash even with a blender, so add it piece by piece. If you aren't using a blender or food processor, puree the kabocha squash and add it to the tofu first to blend it in better.Try with nutmeg and brandy - it transforms this into a cake for adults.The cake tastes a lot better after it rests overnight! For loaf pan: 17 x 8 x 6 cm [6 3/4 x 3 1/4 x 2 1/4 in]. Recipe by Kontorekko

A sponge cake made with brown sugar. It turned out to be an amazingly fluffy and moist sponge cake! Packed with minerals☆ Made with vegetable oil♪The story behind this recipeI tried making a sponge cake with brown sugar, and it turned out so moist and fluffy that I was surprised myself!!

Featured on July 17, 2010 ❤ Just knead the ingredients in a plastic bag♫Deliciously plump & healthy♡The origin of this recipeI wanted to eat healthy and delicious shumai!!

This is simple macrobiotic cake made with whole wheat flour, without using eggs, milk products, or sugar.Whole wheat flour has a particular bitterness to it, so citrusy fruits such as raisins or cranberries go well with this cake.You can also substitute half or all of the flour with unbleached cake flour as well. Recipe by Mille=miru

You can find this dish at every wet market in Indonesia, especially if you go to the old lady shop that sells sweet and savory cakes to accompany your coffee time in the morning.Back in my hometown, they serve this cake with dried shrimp topping and i swap it with preserved radish and it tastes good. The taro is used to be grated, but in this recipe i try with chunkier version of it.I am also using minced preserved radish but the preserved turnip will also do the job and you can find both in any asian grocery stores, i find that the radish could be very salty so you might need to rinse it a couple of times.

Broccoli is in season and delicious! This time, it's paired with fish cake. The key is to cut them into long strips and fry them until golden with potato starch. The seasoning is a foolproof oyster sauce with soy sauce and mirin for an easy-to-eat Chinese flavor. Even without meat, the fish cake does a great job.

Prawn cakes are not to be confused with prawn pakora or prawn fritters although the process of making is more or less the same. It is the difference in the ingredients that brings out a different taste. The credit of it partially I would dhare it with my hubby for his one time disaster in making them. He used one egg and made the mixture so slippery it went all haywire!! Since then I have been doing it this way and each time it's meat and held together.So sharing with you all prawn cakes recipe which is very easy and super quick to make. Prawns being the easiest ingredient to cook with (according to me).

This is the third cake I've tried in the food processor and rice cooker. I thought it would be nice to make a slightly Japanese-tasting cake this time.This recipe just relies on the food processor and rice cooker so it's very simple. You can also use normal canned adzuki beans. Cooking time and number of times you have to switch it back on will vary depending on rice cooker so please check on the cake yourself and decide when the rice cooker needs switching off. Sesame paste can separate so please mix it in thoroughly. Apart from that there are no other tricks, it's just a very easy cake. Recipe by Kaeha

Making pandan cotton sponge cake with the extracted juice from whole pandan leaves, the iconic flavor in South East Asia. Feel free to bake this in a small rectangular loaf pan instead. The oval pan used here has a 750 ml capacity.

Can be served multiple ways. Personal favorite is served in the fashion of a shortcake topped with whipped cream and macerated strawberries like in the picture shown.

I wanted to make a tasty sweet that everyone could enjoy, even those with wheat, egg, or dairy allergies!Mix it lightly after you've added the vinegar to the soy milk cheese. Don't over mix it.Add honey to the separated soy milk cheese liquid for a refreshing and tasty drink.You can enjoy the leftover soy milk cheese as-is with jam, or in a sandwich! Recipe by yushuryo

This is how I make an American cake that is somehow nostalgic. This time though, I omitted the butter and reduced the amount of sugar in it.This cake goes great with coffee or tea.( If you'd like, you can use beet sugar, muscovado sugar, or brown sugar instead of the raw cane sugar.)The dough loses it's puffiness if you don't bake it immediately after mixing it all together.If the crumble topping will not crumble for some reason, add a little soy milk bit by bit until it does.Firmly bring the dough together with your hands. Then it will be easier to break apart later when you're sprinkling it on top. Recipe by pogue

I love the flavor of our family's standard ozouni that we have every year, but this recipe is in response to requests for something different! Even without adding any special ingredients, the fragrance of pure sesame oil adds a Chinese-style flavor. The sesame oil combined with the umami of vegetables and chicken tastes very rich. This is a hearty ozouni that children love too!By adding pure sesame oil during the preparation stages as well as to finish, the fragrance and the umami of the oil are evident in a well balanced way in the finished soup. Slice the vegetables into thin julienne to make an elegant version of ozouni that can be served to guests. This is delicious with grilled onigiri rice balls instead of the mochi cakes. For 4 servings. Recipe by Kadoya-seiyu

18 years ago, I made this ring-shaped cake for my family.This recipe is popular as it can be adapted to various arrangements for Christmas.If you are short on time, coat the cake with syrup (boil together 20 g water, 15 g sugar, and 10 g Kirsch).In step 13, sandwich the cream and fruit to create a beautiful finished product.You can also use half the amount chocolate cream if you don't plan to sandwich it. Recipe by ko-ko

Fermented Cassava is an everyday snack for some people around Asia. Here’s one of the recipe that put together East and Western ingredients and turn it into a nice fluffy chiffon cake that’s not too sweet and rise nicely due to the acid from the fermented cassava in it.

The salt in the ganache and a good quality vanilla sugar (or extract) make all the difference.If you don't want to take the time to layer the vanilla and chocolate batter, you can pour them both in the cake pan and swirl batter with a toothpick to create a marble effect.

The banana cake that I ate in a cafe had a delicious flaky texture and wondered if I could recreate that at home. The cake I ate at the cafe came with caramel cream but I'm more of a caramel sauce kind of person.If you don't have a food processor, you can mash the bananas up with a fork.When you are making the caramel, the mixture will sputter when you add the last lot of water, so be careful. Make sure to chill the sauce well once you've made it. Recipe by Raby

This chocolate gateau doesn't use heavy cream, butter, or milk, but it becomes rich with tofu and soy milk. You can’t believe that it has tofu. Please enjoy the simple couverture chocolate taste.If you use baking chocolate, you don’t have to double boil. First, break into fine pieces in the food processor and then add warm tofu and soy milk. It makes the chocolate melt nice and smooth. It's easy to make using a food processor. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by Ro-zuminto

I was able to make a tall sponge cake, but was unable to make it rich and fluffy...Aiming for a restaurant taste that melts in your mouth, I read several books, took out the best portions, and was finally able to make a recipe I can be satisfied with. I wonder how many times I failed...It took me 10 years since I started making snacks to now to get this far...My husband loves sponge cake, so I wanted to succeed no matter what.①Whip at a low speed in the final stages to settle in the bubbles.②When mixing the flour in, mix it well without getting nervous. It's fine as long as you don't mix it like you're kneading it.③Stacking 2 pans together and baking it in a hot water bath will make it rich. If you don't have 2 pans, then place a heat-resistant container larger than the mold into the pan with the hot water, and then place the mold into that.④After baking, wrap it up in the mold with plastic wrap to strongly prevent it from drying out! For 18 round mold. Recipe by Sui-tousagi

I made this because I got my hands on a large amount of eggs.Here's how to remove the wax coating from lemons: Place salt onto a cutting board as I introduced in Step 1, and rub into the skin. This will remove the surface wax, and you will be able to use the lemons without worrying about it.Please make sure to wash the lemons well. Using the same method, you can easily remove the wax from citrus fruits such as oranges or grapefruit!!To make the meringue:It will not mix well if there is water or oil in the bowl. Recipe by Kobayanchan.

I made this oil-free for myself, and also gave it as a present to my health-conscious friend.You just mix it all together, so as long as you thoroughly mix the egg, it will be great. If you're not concerned about keeping it oil-free, you can line the pan with butter and dust with flour. It's got a light sweetness, but you can make it sweeter with more sugar. There's no oil, so but if you let the okara chocolate cake sit for a day or two, it will become even more moist and flavorful. Recipe by CAFE703

I served this [Cake-style Okonomiyaki] at birthday party for a friend who doesn't like sweet stuff!It was perfect for the party since it became our main dish.Using 500 g flour in a 28 cm cake pan was seriously, really filling for the 12 of us! If you're using 15cm or 18cm pans, I think you only need to double or x 2.5 the amount of ingredients from.The key is… to fold in lightly at Step 4! Just like when you're making a cake. Recipe by Popotankobu