Tuesday, 7 October 2014

Homemade Penang Muah Chee

Muah Chee or Muar Chee is a Penang local delicacy made of glutinuos rice and coated with ground roasted peanuts,  granulated sugar and top with fried shallots. My mum and I used to made when I'm a teenager as my family love muah chee so much. I've tried many stalls in KL but still can't compare to those we found in Penang. After so long I've decided to give it a try. Making the glutinuos rice is quite easy but the problem is the process of removing the peanuts skin after toasting it in the oven is quite time consuming. But if we are chasing for the true taste then we shall made all from scratch, otherwise you may buy those roasted peanuts and grind it yourself.

Muah Chee 
Serving: 4


- 120g glutinous rice flour
- 180ml water
- 2 tablespoons of peanut/shallot/cooking oil
- 150g of peanut/sugar mix (use granulated sugar as per your preference)
- 4 cloves of shallot 


1. Mix the glutinous rice flour, water and oil in a deep dish and steam for 25 minutes. Once the mixture is set and turn to sticky white paste then its ready. Brush the dough with a little oil. Leave to cool down slightly.
2. Then put the peanuts in a baking tray and bake at 180C until it turn golden brown. Place the peanuts and in a blender/food processor and grind to a fine mixture (or you may buy ready-made). Place the peanut mix on a big plate/tray and cut a desired amout of the sticky paste onto the peanut mix and cut it to small pieces for more even coat.
3. Pour the peanut/sugar mix into another bowl. Cut the sticky paste into small cubes and coat them well with the mix.
4. To make shallot oil, thinly sliced the shallots. Fry with 2 parts oil to 1 part shallot till golden.

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Saturday, 4 October 2014

Easy Homemade Pasta from Scratch

I've wanted to make pasta for my son QJ months ago but I just can't met the right timing. Finally I managed to make the spinach pasta last Sunday.

Easy Handmade Spinach Pasta
Serving: 2 adults & 1 toddler
1 egg
4tbsp all purpose flour (to be adjust later according to dough texture) 
Spinach juice (blend a few spinach leaves with some water)

1/4 black pepper
1/4 salt (you may omit)
1/4 olive oil

There are two methods:

Grandma's way
1. Sift the flour on your working/table top and make a well in the middle of the flour. 
2. Crack an egg into the well and add in salt, black pepper, spinach juice, and olive oil.
3. Beat the egg with a fork and mix in the flour from the side bit by bit until all ingredients are well combine.
4. If the dough is too wet, add flour or if it's too hard or crumbly add a little bit of water or the spinach juice and knead the flour by flattening and folding for a few times till it is smooth. It is ready when it doesn’t stick to the bowl/working top/hand.
5. Cover the dough with cling wrap and let it rest for 30 min.
6. For handmade pasta: Cut out the dough in 3 portions and sprinkle the baking sheet/silicone mat with some  flour and use a rolling pin to roll the dough back and forth until it reaches the thickness you prefer. (You may use a pasta maker to roll the dough).
7. For handmade pasta: Then fold the dough to 's' and cut it into thin strips and unfold it. Continue until the remaining dough is cut out.
8. Voila, the pasta is done. The pasta is best to cook immediately or can be keep in a zip lock bag/airtight container in the fridge for a week or up to a month in the freezer. (keep it at your own discretion)
9. To cook the pasta, pour in the pasta in a pot of boiling water and cook it until al-dente (chewy texture).

Easy way
1. Add in egg, black pepper, olive oil, salt and spinach juice into a food processor or a mixer (with paddle attachment) and let it mix well.
2. Then add in flour into the mixture and let it pulse or mix until well combine.
3. Refer to grandma's way item no. 4 - 9
Happy Trying !!

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