Red Bean Paste

Red Bean Paste

Ingredients:
300g Red Bean (soaked for 8 hours) - I didn't and cooked longer :P
150g Sugar
650g Water
40g Oil (I used Extra Virgin Olive Oil, but kind of quite strong taste of it)

Method:

1) Cook Red Bean and Water for 30mins (I added 15mins as I didn't pre-soak the beans)/ 100°C/ Spd 2.
Add sugar at remaining of 5mins.

2) Leave for 1 hour (again, I didn't wait :P)

3) Add oil and cook for another 30mins / 100°C/ Spd 2.

4) After cooking, I pulverised it (Spd 8) and cook for another 2mins, adding about a pinch or lesser of salt, as I think it as quite sweet


See first picture. It looks as though we have cleaned up the TM bowl, but with a quick spin to Spd 7-10 for 2secs, you can see on 2nd picture that there is still some paste stuck underneath the blade. I repeated twice. All clean, less wastage :)

Red Bean Paste done! Easy easy job, no tired arms busy stirring over super hot wok and risk of burning the paste. I guess the olden days, they don't add salt into the paste as they'll probably added it naturally... their sweat! Sorry for that kind of imagination.. Yewwww...

With Thermomix, less worries :)

Char Kuey Teow (炒粿條/Penang Fried Flat Noodles)

Thermomix Char Kuey Teow (炒粿條/ Penang Fried Flat Noodles/ Kway Tiow Goreng)

Feel like having Char Kuey Teow today....

Went Tesco to get ingredients for Curry Kapitan and couldn't help it seeing bean sprouts and thought of Char Kuey Teow, so got myself a packet of Kuey Teow too.

I've cooked at least thrice before with my Thermomix but this time I did not refer to any recipe and worse, I do not have any shrimps in freezer! Oh well, I just give it a go with whatever I have, it turned out not bad :)

Tried to trace back, I got this from Rasa Malaysia's recipe, thanks Bee  :)
Ingredients: (recipe for 2-3 persons)

Chili Paste:~30 pieces deseeded dried red chilies (soak in water)2 fresh red chilies (deseeded)3 small shallots (peeled and sliced)15g oilA pinch of salt

Sauce (mix and blend well):3 tablespoons soy sauce1 tablespoon dark soy sauce1 teaspoon salt1 tablespoon sugar1/2 teaspoon fish sauceScant 1/2 teaspoon salt2 dashes white pepper powder

Other Ingredients:3 cloves garlic10g cooking oil12 deshelled prawns (submerge in ice cold water plus 2 tablespoons sugar for 30minutes)2 Chinese sausages (sliced diagonally - optional) A bunch of fresh bean sprouts (rinsed with cold water and drained)
500-600g (1 packet) fresh flat rice noodles (soaked & loosen *assure no clumps) 500g bloody cockles (extract the cockles by opening its shell)A bunch of Chinese chives (removed about 1-inch of the bottom section and cut into 2-inch lengths)

*Tips: please make sure your kuey teow is for frying not for soup (there are two types, the soup type is really soft ones and that can cause disaster.. i.e. your CKT will ended up like a starchy kueh.

Method:
1) Put in all Chili Paste ingredients into TM bowl and set 10secs/ Speed 7-10, scrapped down and set time 10mins/ Speed *spoon*
2) Dish out 3/4 of the cooked Chili Paste (if kids can't have it spicy, then clean out all).
3) Add in 3 cloves of garlic (skin off), 6secs/ Spd 5. Add another 10 g of cooking oil, 2mins/ V/ Spd *spoon*
4) Add prawns and sausages, 3mins/ V/ Rev spoon, add in bean sprouts at remaining 2mins

5) While waiting, mix sauce evenly to flat noodle
6) Add in noodles with sauce into bowl after beep, set 5mins/ V/ Rev spoon, (if using cockles, add in at remaining 2mins) add in chives at the remaining 1min

 

Here's mine without any meat.. vege version, still taste good :)