Saturday, December 31, 2011

Corn & Bacon Muffins

This is going to be my lunch today! ^-*

Recipe adapted & modified from Cathy's Blog
Ingredients (5 muffins)
  • 110gm blue cornmeal
  • 80gm plain flour
  • 30gm sugar
  • 1/2 tbsp baking powder
  • 1 egg
  • 185ml soy milk
  • 90gm melted butter
  • 1/2 cup corn kernels
  • 3 strips bacon (fried until crispy)
  1. Mix eggs, milk & butter together in a bowl.
  2. In another bowl, sift flour, corn meal, sugar & baking powder together.
  3. Add (1) into (2) & mix until combined.
  4. Stir in corn & bacon.
  5. Bake in a preheated oven of 180 deg cel for 20mins.

Thursday, December 29, 2011

Baby Yam & Tomato Soup

Yeah, my lil princess is now fully on solid food, no more on mushy porridge! :D Nowadays she's eating more rice than porridge! That means I am cooking more soup these days :D

Princess at 23mths...enjoying a bowl of rice with soup :) and has learnt to hold the spoon herself!

  • 300gm pork ribs
  • 200gm chicken breast meat
  • 600gm baby yam, peeled & cut into chunks
  • 4 small tomatoes, quarters
  • 1 bunch coriander roots
  • 1 tsp crushed black pepper
  • salt to taste
  1. Blanch pork ribs & chicken breast in boiling water for a min. Drain away water.
  2. Place all ingredients, except salt in a pot. Fill up 2L water. Bring to boil. Lower heat and simmer for 1.5hrs. Add salt to taste.

Sweet Potato Fatt Koh

A more tedious steamed fatt koh I've make so far :D It does not split alot but the texture is very fluffy. After cooling down for over 4 hours, it is still very soft, not dense at all. The recipe stated to proof for 4-6 hours but I leave in the fridge overnight for the proofing as I need to go out at the last minute :P This morning I just mix in the mashed sweet potato and continue with the steaming...just nice for breakfast! :)

Recipe Adapted from Y3K
Ingredient (6 small cakes)
  • 150gm rice flour
  • 150ml water
  • 80gm sugar
  • 75ml water + additional 75ml water
  • 2 blades pandan leaves, cut short
  • 1 tsp instant yeast
  • 150gm steamed, mashed sweet potatoes
  • 1 tsp baking powder
  1. Boil sugar, 75ml water & pandan leaves till sugar is dissolved. Set aside.
  2. Combine rice flour & water and mix into a thick paste.
  3. Scoop 20gm of the above mixture and combine with additional 75ml water. Cook on low heat and stirring at all times till a smooth dough is formed.
  4. Mix the smooth dough with the balance #2 and stir evenly.
  5. Stir in sugar syrup from #1.
  6. Stir in instant yeast and mix evenly (make sure the yeast are well dissolved). Cover and proof for 4-6hrs.
  7. Add in mashed sweet potatoes. Strain mixture and stir in baking powder.
  8. Pour batter into lined moulds and steam over preheated steamer on high for 15mins.

Wednesday, December 21, 2011

Eggnog Cheesecake

Rich & creamy cheesecake with subtle taste of spices & alcohol! I never tasted a real Eggnog but I know is usually consume during the Christmas seasons :D

Recipe adapted 'The Temptations of Cheesecakes"
  • 130g digestive biscuit crumbs
  • 60g melted butter
Filling :
  • 500gm cream cheese
  • 100gm sugar
  • 3 egg yolks
  • 125ml fresh cream
  • 2 tbsp rum
  • 1 tbsp brandy
  • 1/2 tsp vanilla essence
  • 1/4 tsp ground nutmeg
  • 200ml sour cream
  • 50gm sugar
  • 1/2 tsp ground cinnamon
  1. Combine biscuits crumbs with melted butter and press into the base of a 8" loose based cake pan. Chill for 30mins.
  2. Using a electric whisk, beat cream cheese & sugar until smooth and creamy.
  3. Beat in egg yolk until evenly combined.
  4. Beat in fresh cream, rum, brandy, vanilla essence & ground nutmeg till evenly mixed.
  5. Pour mixture over cookie base and water-bathe bake (wrap base of cake pan with foil to prevent water from sipping in) at preheated oven at 180 deg cel for 1 hour. Remove from oven and cool for 30mins.
  6. Using a manual whisk, beat sour cream, sugar & ground cinnamon till sugar dissolves.
  7. Pour topping over cheesecake and bake at preheated oven at 160 deg cel for 12mins. Remove from oven and cool completely. Chill the whole cake without unmoulding.
I'm submitting this recipe to Aspiring Bakers #14: Creative Christmas Bakes (December 2011) hosted by Hankerie

Monday, December 19, 2011

Fruity Muffins

Creations from Peng's Kitchen
Fruity Muffins
(yields approx. 6 medium muffins)
  • 250gm golden muffin mix
  • 2 eggs
  • 60ml unsweetened soy milk
  • 60ml melted butter
  • 25gm raisins, finely chopped
  • 25gm dried cranberries, finely chopped
  • 25gm dried apricots, finely chopped
  • sliced almonds for garnish
  1. Combine muffin mix, eggs & soy milk in a mixing bowl.
  2. Beat on low speed for 1 min. Increase speed to high and beat for another 5mins.
  3. Pour in melted butter and beat for 1 min.
  4. Toss chopped dried fruits with some plain flour (to prevent sinking). Fold into batter.
  5. Spoon batter into lined muffin cups, sprinkle some sliced almonds on the surface. Bake in preheated oven at 200 deg cel for 15-20mins until golden brown.

Friday, December 16, 2011

Gingerbread Boy & Gal

This is my first time making gingerbread boy & gal which turns out very ugly :P Not a good cookie dough to handle as it spread out and becomes out of shape after baking! This is also my first time handle a royal icing piping skill makes the cookie even uglier hehehe...Anyway my boy had a great time helping out with simple cutting and decorations :D

see...out of shape gingerbread boy & gal

my Lil Elf at work :D so delighted to help out with the cutting and simple decorations :D

Ginger Cookies
Recipe adapted from 'Children's Party Cakes & Cookies'
  • 95gm light brown sugar
  • 115gm unsalted butter
  • pinch of salt
  • 1/2 tsp vanilla essence
  • 175gm wholemeal flour
  • 15gm cocoa powder
  • 2 tsp ground ginger
  • 1 tsp milk
  • royal icing for icing*
  1. Sift flour, cocoa powder & ground ginger together. Set aside.
  2. Cream brown sugar, butter, vanilla essence & salt till light & fluffy.
  3. Fold in flour and add milk to bind the the mixture.
  4. Roll out dough on a lightly floured surface. Stamp out shapes using your preferred cookie cutters and place on baking sheets. (if making into gingerbread boy, decorations like chocolates buttons and pearls can be placed at this moment, place down the deco slightly)
  5. Bake in preheated oven at 180 deg cel for 12-15mins, leaving to cool on baking sheets until firm. Do not attempt to lift the cookies onto cooling rack as they are still soft.
  6. Cool completely on wire rack and decorate as desired.

Royal Icing
Recipe adapted from Wilton
  • 1.5 tbsp Wilton Meringue Powder
  • 220gm icing sugar, sifted
  • 3-4 tbsp warm water (increase the water accordingly to get the consistency required)
  1. Using a electric whisk, beat all ingredients until glossy & fluffy. Adjust the consistency by adding more water.
  2. Use the icing immediately, store in air-tight container to prevent the icing from drying out.

Monday, December 12, 2011

Red & White Mini Christmas Chocolates

Cute little white chocolate krispies bar made into bear shape which my son adored! :D I suggest to to shape the chocolate using individual moulds, as I tried pressing some balanced mixture into a shallow pan. But it breaks up when I try to cut them into serving sizes.

Recipe adapted Food & Travel Magazine

  • 200gm dried cranberries
  • 2 cups rice krispies
  • 1 cup desiccated coconut, toasted
  • 1/4 cup pine nuts, toasted
  • 300gm white chocolate, melted
  1. Combine all ingredients, except white chocolate in a mixing bowl.
  2. Add in melted chocolate and mix well.
  3. Scoop mixture into small moulds and press mixture using the back of a spoon.
  4. Chill till set. To serve, turn out the chocolate pieces from the mould. (I used the tip of a small knife to 'push' out the chocolates)

Saturday, December 10, 2011

X'mas Theme Muffins

Bought a pack of premix muffin mix which I supposed to bring it overseas. Somehow I forgotten about it while packing my luggage :D Maybe one month did not do any bakes, now back to my frenzy baking modes >.< .

Though using muffin mix for this bakes, the result of the texture actually tasted more like cupcakes to me. It is very moist and fluffy and not overly sweet though I've added extra white chocolates in the batter.

Creations from Peng's Kitchen
Cherry & White Chocolate Muffins
(yields 10 small muffins)
  • 250gm golden muffin mix
  • 2 eggs
  • 60ml unsweetened soy milk
  • 60ml melted butter
  • 100gm pitted fresh cherries, chopped
  • 50gm white chocolate, chopped
  1. Combine muffin mix, eggs & soy milk in a mixing bowl.
  2. Beat on low speed for 1 min. Increase speed to high and beat for another 5mins.
  3. Pour in melted butter and beat for 1 min.
  4. Toss chopped cherries with some muffin mix flour (to prevent sinking). Flour into batter together with white chocolates.
  5. Spoon batter into lined muffin cups and bake in preheated oven at 200 deg cel for 20mins until golden brown.
  6. Cool completely on wire rack. Decorate as desired.

Friday, December 9, 2011

Fruit Cake

Christmas is only 2 more weeks away! My family do not celebrate this particular holiday :D but I usually loves to whip up something to feel the merry merry festive :D

mixed fruits soaked in brandy

Recipe adapted from Alex Goh 'Easy Stir & Bake Cakes'
  • 150gm plain flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp mixed spices
  • 3 eggs, lightly beaten
  • 80gm light brown sugar
  • 100ml corn oil
  • 200gm mixed fruits
  • 45ml brandy
  1. Soak mixed fruits with brandy, preferably overnight.
  2. Sift plain flour, baking powder, baking soda and mixed spices together into a mixing bowl. Make a well in the center.
  3. Combine eggs, brown sugar and corn oil and stir till sugar dissolves.
  4. Coat the mixed fruits with some of the flour mixture.
  5. Pour the eggs mixture into the flour and fold to combine. Stir in mixed fruits at the same time.
  6. Pour batter into a lined 8" cake pan and bake in preheated oven at 160 deg cel for 35-40mins until a skewer inserted comes out clean. Stand for 10mins before unmoulding. Cool completely on wire rack. Decorate as desired.

I'm submitting this recipe to Aspiring Bakers #14: Creative Christmas Bakes (December 2011) hosted by Hankerie

Thursday, December 8, 2011

1st Bake for the Month! :D

Finally back into my baking moods after 1 month break! Love this batch of ginger cookies! Most ginger cookies I come across uses ginger powder and others ground spices. This particular recipe uses fresh ginger instead and incorporated salty black olives which add some savoury taste to these cookies :)

What are these? Fresh ginger & pitted black olives! unique combination :)

Fresh Chewy Ginger Cookies
Recipe adapted from 色香味 Magazine
Ingredient (approx. 25 cookies)
  • 60gm butter
  • 60gm castor sugar
  • 50gm molasses
  • 10gm finely grated ginger
  • 25gm beaten egg
  • 50gm Quaker oats
  • 20gm pitted olives
  • 100gm plain flour
  • 5gm baking soda
  1. Blanch olives in boiling water. Drain well and chop finely.
  2. Beat butter, sugar, molasses, oat, ginger & egg till combined.
  3. Sieve over flour & baking soda. Fold till evenly mixed.
  4. Fold in chopped olives. Chill cookie batter for 15mins.
  5. Roll into balls abt 15gm each. Place on baking sheet (space the cookie at least 3 cm apart as the cookie will spread out) and bake in preheated oven at 180 deg cel for 15mins. Cool completely before storing.

I'm submitting this recipe to Aspiring Bakers #14: Creative Christmas Bakes (December 2011) hosted by HankeriIe

Tuesday, December 6, 2011

Hangzhou Trip 6 Nov 2011 - Foodie Pics

Besides sight-seeing, also have to fill up our hungry tummies :D

Food Court located in Shanghai Pudong Airport

our 1st dinner after reaching Shanghai :D

Breakfast at food court ...chestnut rice, porridge

Milk Tea


Restaurant located in Airport Hotel

snack at Westlake, very glutinous texture steamed corn

Stretch of restaurants across Westlake

Spicy Vermicelli Mussels

Spicy Kangkong

Three-Cup Chicken

Lemon Chicken

Pineapple Rice

Tom Yum Noodle Soup

our almost daily dinner near our accomodation, 杂菜饭

Dinner at 西城广场,‘蒸功夫’

Shelled meat, jellyfish & braised beancurd

Braised Pumpkin with Pork Belly

Meals at Hangzhou Shopping Complex, ‘外婆家’
very light meals, only meat dish is the drunken chicken, the rest are seaweed & tofu dish completed with fresh lily bulb dessert

Lunch at LongJin Chun

Braised Pork with Bamboo Shoots

Baby Cabbage wtih Dumpling


Chicken Stew

Big bowl of dessert

Lunch at Xixi Wetland National Park
Braised Duck, Tomato Fried Egg, Fried Lettuce
Steamed Egg with ham & mushroom
Braised Fish

Aloe Vera Dessert

groceries shopping at supermarket...wide range of yoghurt

山外山 Mountain Beyond Mountain Restaurant :D

Huge bowl of fish soup :D inside there are 1/2 big fish head, abalone, assorted mushroom, bamboo shoots, fishballs & greens


Braised Radish

Dinner at Shanghai , 南京步行街

simple food...Xiao Long Bao, Shanghai Fried Noodles & Fried Spinach

Hearty lunch at Pudong Airport before leaving for Singapore :D
Pork Ramen & Stewed Pork Rice with side dishes, hot sour soup, seaweed & black fungus
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