Peng's Kitchen

Su Jung Gwa 수정과

2012-02-01T17:20:00.004+08:00

A Korean style fruit punch make with cinnamon, ginger & persimmon. First time try this beverage and is very refreshing when have it chilled!!

Cinnamon & Persimmon Tea...as I soak the sliced persimmon in the tea overnight, it becomes thicker compared to when is freshly brewed. As cinnamon, ginger and persimmon is 'heaty' food, try not to consume this beverage when you are having sore throat or headaches as it may aggravate these conditions :D

Recipe adapted from Good Food Magazine
Ingredient

25gm cinnamon sticks, washed
25gm ginger, skinned and thinly sliced
50gm brown sugar
3 tbsp honey
2 dried persimmons, washed and sliced into strips
toasted pine nuts

Method

Fill a pot with 750ml water and add cinnamon sticks, bring to boil . Lower heat and simmer for 20mins. Strain and set aside.
With the same pot, fill another 8o0ml water and add ginger, bring to boil. Lower heat and simmer for 20mins. Strain liquid.
Combine cinnamon and ginger liquids. Add in sugar & honey, bring to boil. Lower heat and stir till sugar dissolves. Set aside can cool down slightly.
Place sliced persimmons into cooled tea and chill overnight. Garnish with pine nuts when serve.

'Overnight' Pancakes

2012-01-30T10:55:00.002+08:00

Recipe adapted from Fong's Kitchen Journal
Ingredients

(A) Mix together

200gm plain flour
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
50gm sugar

(B) Mix together

160gm water
160gm soy milk
1 egg
40gm butter, melted
1/2 tsp vanilla essence

Method

Prepare (A) and (B) and mix them together into a smooth batter. Keep in fridge overnight.
Heat up a non-stick pan over medium-low heat and lightly grease it with oil or melted butter. Wipe away excess oil with a paper towel.
Pour 1/4 cup batter into the pan and swirl the pan. Cover and let it cook till pancake is cooked and bubbles formed on the surface of the pancake (takes about a minute or less). Remove the pancake.
Spread your favorite fillings onto the pancake and fold into half.

Muah Chee

2012-01-30T10:43:00.004+08:00

This bowl of freshly made Muah Chee finished by hubby :D

A bowl of freshly steamed Muah Chee and home grinded Peanut Mixture

Scoop and roll in peanut mixture

Recipe adapted from Happy Home Baking
Ingredients

200gm glutinous rice flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1 tablespoon shallot oil
250ml water
1 teaspoon shallot oil for brushing

Peanut Mixture (grind till fine)

100gm roasted peanut
30g toasted sesame
35gm granulated sugar

Method

Mix glutinous rice flour, sugar, salt, shallot oil and water in a mixing bowl. Stir to combine, make sure flour mixture is completed dissolved.
Pour the mixture into a deep dish. Steam over medium heat for about 25mins. Test the centre to ensure it is cooked through. Brush the surface with shallot oil and leave to cool.
Place some grinded peanut mixture in a plate. (you may not use up all the mixture)
When ready to serve, scoop small pieces of muah chee with a spoon and toss them in the peanut powder mixture. Serve immediately.

大年初七人日

2012-01-29T11:25:00.002+08:00

Today is the 7th day of Chinese Lunar Year!! A traditional to serve 7 mixed vegetables on the table. I've added garlic, ginger, fresh shitake mushroom and some light soy sauce to come out with this stir-fried 7 mixed vegetables.

History of 七样菜

This morning bought this from wet market $2/pack :)

I can only recognise Chinese Leek 大蒜, Spring Onion 葱, Choy Sum 菜心, Chun Cai 春菜, Chinese Cabbage 白菜, Chinese Celery 芹菜, another greens which I do not know the name >.<

大年初五的午餐!!

2012-01-27T21:42:00.003+08:00

A dish not to be missed on the table during Chinese New Year which symbolize abundance through the year (年年有余[鱼]) !!

Braised Red Snapper (年年有余)

Recipe adapted from Good Food Magazine
Braised Red Snapper
Ingredient

1 whole red snapper
3 cloves garlic, finely chopped
50gm spring onion, finely sliced
3 fresh shitake mushroom, diced
300ml water
2 tbsp oyster sauce
1 tsp ikan bilis stock powder
1 tsp sugar
2 tsp light soy sauce
1 tsp dark soy sauce
1 tbsp shallot oil
dash of pepper
red chilli and spring onion for garnish

Method

Rinse fish and pat dry. Heat some oil in wok, add in fish and pan-fried for 5mins until light brown. Turn the fish over and fry another 5mins. Drain and set aside.
To make sauce, heat 1 tbsp oil in a clean wok. Add in garlic, spring onion and mushroom and stir quickly for 30 secs.
Stir in remaining ingredients and slide in fish. Cover wok and bring to boil. Cook over medium heat for 5mins until sauce reduce by half. Dish up and serve.

Rainbow Noodle with Mushroom (缤纷素菇炒面)

Colourful strands of noodles..natural food colours from carrots, green tea, beetroot and charcoal. Colour still retained after boiling but throw into wok again for stir-fry, only the charcoal and green tea colour remains visible hehehe...Nevertheless the fried noodles taste so wonderful along with the fried shallots I've made the day before!

Recipe from Peng's Kitchen
Ingredient

250gm dried noodles (cook according to package)
3 cloves garlic, finely chopped
2 tbsp julienne ginger
120gm straw mushrooms, sliced into half
100gm fresh shitake mushroom, removed stalk & sliced
100gm king oyster mushroom, sliced into stripes
200gm cabbage, shredded
2 tbsp vegetarian oyster sauce
2 tbsp abalone sauce
1 tbsp light soy sauce
1 tbsp shallot oil
dash of pepper
red chilli & fried shallots for garnishing
2 stalk spring onion, sliced into stripes

Method

Heat 2 tbsp oil in pan, add ginger and stir-fry for 2 mins. Add garlic and fry for another 1min.
Add mushrooms and stir fry for 2mins. Add in 4 tbsp water.
Stir in cabbage and fry till soften.
Add in noodles and seasoning. Toss gently to mix evenly. (I did not add anymore water) Adjust taste accordingly. Stir in spring onion and ready to serve.

I am submitting this recipe to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight

Fried Shallot Oil

2012-01-27T13:09:00.006+08:00

I owned a microwave convection oven for years and yet to know that it able to cook fried shallot oil! :P Read Blessed Homemaker's blog and found out she also using the same oven as me :D Yesterday evening quickly started peeling some shallots and 'fry' them in oven, within 15mins is done!! This noon use the shallot oil to make the braised fish and fried shallot as topping for the fried noodles (check out my next posting ^-*) yum yum yum!! Hubby and son could not stop saying Very Nice Very Nice, hahaha.....

the shallot oil looks so pretty in these dainty glass bottle :D

Recipe adapted from Blessed Homemaker
Ingredients

15 - 20 Shallot/small onions
Cooking Oil (I use soybean oil)

Method

Peel the outer skin of the shallots and sliced it thinly.
Put the sliced shallot in a microwaveable bowl.
Add enough oil to cover the shallot.
Cook on High for 4 - 5 minutes. Give it a stir and continue to cook for another 2 mins. Reduce to medium low (70% heat) and cook for a further 2 - 3 mins, stirring in between.
Stop when the shallot turns slightly golden in colour. Do not cook till brown as the hot oil will continue to cook the shallot, resulting in very dark/burnt shallot.
Let it stand for 1 - 2 mins to allow it to cook further and carefully remove the bowl from microwave.
Drain fried shallot and leave to cool completely (do not leave them soaking in the oil as the shallot will turn soft). Store in glass container and keep it in the fridge. Do the same for the shallot oil.

**Note**
Cooking time depends on your microwave and the amount of shallots used. I'm using Sharp R888.

Nuggets of Wealth

2012-01-27T09:29:00.002+08:00

Green, red, yellow, white, brown....such a colourful dish! :D Both my kids love this dish, especially the scallops >.< except the gingko nuts which they frown when they took a bite, as it is slightly bitter for their liking. In the end most of the gingko nuts were eaten by me and hubby :D

Recipe adapted from Women's Weekly Mag
Ingredient

2 tbsp oil
2 cloves garlic, chopped
10ogm peeled gingko nuts
1 small red pepper, cut into cubes
8 dried shitake mushroom, softened and sliced
150gm fresh scallops
2 tbsp abalone sauce
dash of sesame oil
2 stalk spring onion, sliced

Method

Heat oil in wok, add garlic and fry till fragrant.
Add gingko nuts and shitake mushroom and stir-fry for 2 mins (add 2 tbsp water).
Add red pepper and scallops. Stir fry for 2mins.
Stir in seasoning and spring onion and mix evenly. Dish up.

I am submitting this recipe to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight

龙年来临!!

2012-01-22T15:45:00.004+08:00

Wish all follow Bloggers & Friends
Better Health & Happiness for the coming
Dragon Lunar New Year!!!
Huat Huat Huat!!

Princess is 2 Today!!

2012-01-20T13:44:00.009+08:00

Not a perfect looking cake but definitely made with lots of LOVE! ^-^ Though I've whipped the cream till quite firm, but could not achieve a defined looking piping star @-@ At least I'm satisfied with the mousse, smooth looking edge after unmoulding from the pan :D

Bubbly Birthday Girl!

Gor Gor singing birthday song for Mei Mei ^-^

Happily savouring the cake ^-^

Steamed Vanilla Sponge Cake

Recipe adapted from Alex Goh 'Magic Steamed Cake'
Vanilla Sponge Cake
Ingredient

3 eggs
100gm sugar
1 tsp vanilla paste
30gm melted butter
120gm cake flour
1 tsp double action baking powder

Method

Place eggs & sugar in a mixing bowl. Beat on high speed till ribbon stage formed.
Beat in vanilla paste & melted butter till combined.
Sift in flour & baking powder and fold lightly.
Pour batter into a lined 7" cake pan and steam in preheated steamer for 30mins.

Strawberry Yoghurt Cake
Ingredient

2 slices 7" vanilla sponge
1 egg yolk
30gm sugar
80gm strawberry puree
few drops red food coloring
1.5 tbsp gelatine (dissolves in 50gm warm water)
100gm plain yoghurt
180gm non-dairy cream
100gm sliced strawberry

Method

Whip egg yolk, sugar, strawberry puree and food coloring over a double-boiler until thick.
Remove from heat and fold in gelatine mixture.
Fold in yoghurt.
Whip non-dairy cream till soft peak formed. Fold strawberry mixture into whipped cream until well combined.
Place 1 layer of sponge cake in a 8" loosebased pan. Pour 2 cups over strawberry mousse over the cake and spread evenly. Arrange sliced strawberries over.
Spread another cup of mousse over and top with second layer of cake. Press down slighlty. Cover the cake with balance mousse and spread evenly. Chilled till firm before unmoulding. Decorate as desired.

Oat & Nestum Cookies

2012-01-17T13:15:00.002+08:00

I was expecting a more crunchy texture cookie but it turns out to be soft cookies :P I was too greedy resulting the cookies turned out to be too large! :) But I like the coffee and nestum flavour...

Recipe adapted from Famous Cuisine
Ingredient

250gm butter
120gm Nestum
80gm rolled oat, blend till fine
160gm icing sugar, sifted
280gm plain flour
2 egg yolks
2 tsp baking powder
1 tsp instant coffee granules (dissolves in 1 tbsp hot water)
2 tsp coffee emulco
extra egg yolk & nestum for glazing

Method

Cream butter & icing sugar until light.
Beat in egg yolk and mix well.
Sift in plain flour, baking powder and beat lightly.
Stir in coffee liquid & coffee emulco and fold in rolled oat & Nestum. Mix well till a dough formed.
Chill dough for 30mins. Roll out dough and cut out cookies. Brush cookies with egg yolk and coat with Nestum.
Place on baking sheet and bake in preheated oven at 180 deg cel for 12-15mins until golden brown.

German Cookies 德国酥饼

2012-01-17T12:55:00.007+08:00

Indeed melt-in mouth immediately, no need to bite at all! result better than kueh bangkit! ^-*

Place dough into piping bag using 1M tip to get rose shape Strawberry German Cookies...aren't they pretty?! To achieve 2 tones rose shape cookies, place plain dough & strawberry paste dough alternately into piping bag and squeeze the piping bag lightly to mix the dough, then pipe out. The dough is quite soft so I got no problem piping out these cookies :D

Recipe adapted from Min's Blog & SSB's Blog
Ingredient

125gm butter
40gm icing sugar, sifted
125gm potato starch
80gm cake flour
1 tbsp green powder or 1/2 tsp strawberry paste

Method

Beat butter and icing sugar till fluffy and lighter in colour.
Sift in potato starch and flour, mix to form a soft dough.
Divide the dough into 2 equal portions, add 1 tbsp of green tea powder (or 1/2 tsp strawberry paste) to 1 portion and knead well.
Pinch a bit of dough from both plain and green tea dough. Roll lightly into small balls to form marble pattern.
Arrange on lined baking pan and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the fork).
Bake in preheated oven at 160 deg cel for 15 mins, upper rack (need not bake till cookies turn brown).

芋头肉丸粥

2012-01-15T09:46:00.002+08:00

Ingredient (abt 4 servings)

100gm uncooked rice
150gm taro, cubed
2 tbsp dried shrimps, softened and roughly chopped
200gm minced pork
2 tsp light soy sauce
1/4 tsp salt
1 tsp sesame oil
1 tsp chinese wine
1/2 tsp corn flour
1 tsp anchovy stock powder
dash of pepper
5-6 cups water (depends on the consistency of the porridge u preferred)
spring onion for garnish

Method

Marinate minced pork with light soy sauce, salt, sesame oil, chinese wine & cornflour. Set aside.
Pan-fry cubed taro till golden brown. Drain and set aside.
In the same pan, stir-fry softened dried shrimps till fragrant and crispy.
Fill pot with water and add rice. Bring to boil and simmer for 30mins till thicken.
Add fried dried shrimps and taro and simmer for another 5mins.
Shape minced pork into 12 even rounds and drop into porridge. Cook for another 5mins till cooked through. Add anchovy stock powder and pepper to taste.
Drizzle sesame oil over and spring onion before serving.

莲藕香菇狮子头

2012-01-14T22:55:00.002+08:00

This is another auspicious dish which is commonly eaten during the Chinese Lunar New Year 红烧狮子头 also known as 四喜丸子. Love the texture of the meatballs, very firm and springy :D

Reading on Braised Lion Head

Braised Lion Heat with Lotus Root & Mushroom

Recipe adapted from Famous Cuisine
Ingredient

250gm minced pork with fat
60gm lotus roots, finely chopped
20gm dried shrimps, soaked & finely chopped
20gm carrots, finely chopped

seasoning : 1/2 tsp salt, 1 tsp ikan bilis stock powder, 1 tsp light soy sauce, 1/2 tsp sugar, dash of pepper, 2 tbsp tapioca flour

10 fresh shitake mushroom, stalks removed
100gm lotus roots, finely sliced
10 slices carrots
3 slices ginger
3 cloves garlic, minced

sauce (mixed) : 400ml water, 1 tbsp oyster sauce, 1/4 tsp salt, 1/3 tsp sugar, 1/2 tbsp chinese wine, 1 tsp sesame oil, dash of pepper

Method

To make lionhead, combined minced meat, lotus roots, carrots, dried shrimps and seasoning. Knead till a sticky paste form. (throw down the paste several times in between the mixing to achieve a springy meatballs)
Shape into 6 even meat balls and coat lightly with some tapioca flour. Deep fried in hot oil over medium heat until golden brown. Drain well and set aside.
Heat 1 tbsp oil in a wok. Saute ginger & garlic until fragrant. Add mushroom, lotus roots and carrots and stir-fry briefly for 2 mins.
Add in sauce mixture and bring to boil. Add the fried lion head and simmer on low heat for 15mins. Thicken the sauce with some cornstarch water. Serve hot.

More Recipes on Braised Lion Head

I am submitting this recipe to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight

火鸭腊味蒸 (黄金遍地)

2012-01-13T13:25:00.007+08:00

Got any idea what to prepare for ur reunion dinner?? This dish looks so presentable on the table! A very meaty dish so is best to share with a lot of people!!

Steamed Chinese Preserved Meat and Roasted Duck with Taro

Arrange the ingredients in a deep bowl...

place fried taro over, pour seasoning over, ready to steam!

over-turned the dish on a serving plate

Recipes adapted from Famous Cuisine
Ingredient

200gm roasted duck breast, boneless and sliced
200gm taro
1 Chinese sausage, removed casing and sliced
3 pieces back bacon

Seasoning (mix well) : 1/2 tsp ikan bilis stock, 1/4 tsp pepper, 1 tbsp chinese wine, 1tsp sesame oil, 150ml water
Sauce (mix well) : 1/2 tbsp oyster sauce, 1/2 tbsp light soy sauce, 1/2 tsp sugar, 150ml water

Method

Peel taro and cut into small triangular pieces. Pan-fry till both sides are golden brown.
Sear back bacon till lightly brown. Slice in thick pieces.
In a deep bowl, arrange duck breast in the middle, place sausage & bacon at the sides. Place fried taro over. (see pics above) Add seasoning mixture and wrap with clingwrap.
Steam in preheated steamer over high heat for 20mins. Cool slightly. Pour gravy into a pot and invert the dish over a serving plate.
Add sauce mixture in the pot and bring to boil. Thicken the sauce with some cornstarch water. Drizzle some of the sauce over the dish. Serve.

I am submitting this recipe to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight

Crispy Skin Roast Duck

2012-01-12T20:04:00.006+08:00

Can't wait to try this recipe when come across Vivian Pang Kitchen! Indeed very tasty just like store bought, if not better!! I will try baking this again for our coming reunion dinner!! :D

hehehe I hang the duck over my kitchen window

Recipe adapted from Vivian Pang Kitchen

Ingredient

1 whole duck (about 2kg)
3 cups water
2 tbsp maltose
1 tbsp vinegar
3 pieces shallot (without skin)
3 cloves garlic (with skin)

~Seasoning

3 tbsp fermented soybean paste
2 tsp chinese five spice
1 tsp salt
1 tsp pepper

Method

Combine water, maltose & vinegar in a wok/a large pot and bring it to boi
Pad the duck dry. Bath the duck with the boiling mixture for several times.
Hang up the the duck as shown and sun dry for 2 hours.
Bath the duck for 2nd time, sun dry again for another 3 hours or till a dried & hard skin is formed.
Combine all the seasonings (except shallot and garlic) and mix well. Spread the seasoning around the inner part. Lastly put in the shallots and garlics. Do not rub mixture over the outer skin!
Bake in preheated oven 200 deg cel for 30mins, decrease temp to 180 deg cel and bake for another 45mins or until the skin is brown & crispy.

Double Boiled Chicken Broth with Fish Maw, Gingko Nuts & Cordyceps Flower

2012-01-12T13:21:00.005+08:00

Like the golden hue of this nourishing soup!!

Recipe adapted from Simply Her Magazine
Ingredient

300gm chicken pieces, remove skin
150gm lean pork, cut into chunks
70gm fish maw**
4 water chestnuts, peeled
10 gingko nuts, shelled
25gm cordyceps flower (虫草花)
4 cups water
salt to taste

** Soak dried fish maw in water till soften. Bring a pot of water to boil, cook soften fish maw for 2mins. Drain away water. Add 3 slices ginger and a stalk of spring onion with the fish maw in a new pot of water, bring to boil for 3mins. Drain away water. Ready to be used.

Method

Scald chicken & lean pork with hot water..
Put all ingredients except salt in a double boiler or slow cooker and bring to boil. Lower heat and simmer for 4hrs. Add salt to taste.

Dragon Cookies

2012-01-11T15:52:00.004+08:00

Looks like snake, worm or lizard?? >.< Just for fun for the coming Dragon Year! It taste like normal butter cookies and firmer than the kuih bangkit, no melts-in-the mouth texture.

Recipe adapted from Y3K Ingredient

120gm unsalted butter
80gm icing sugar, sifted
1 egg yolk
1/2 tsp vanilla paste
200gm plain flour
80gm corn flour
3-4 tbsp milk
some red food colouring

Method

Cream butter, icing sugar & salt until light. Beat in yolk and vanilla paste.
Sieve in flour and beat on low speed. Add in enough milk until a soft dough is formed. Rest mixture for 15mins.
Fit a piping bag with a star nozzle. Spoon dough into bag and pipe out cookies onto lined baking trays. Dot with red colour to resemble eyes.
Bake in preheated oven at 130 deg cel for 10mins. Increase temp to 160 deg cel and bake for another 10-15mins. It should firm but not golden. Cool completely before storing.

Gula Melaka Kuih Bangkit

2012-01-11T15:37:00.003+08:00

My favourite cookies! Though tedious process in making but I'm happy with the melts-in-the mouth texture :D

Recipe adapted from Y3K
Ingredient

90gm gula melaka, chopped for easier melting
100ml thick coconut milk + extra for kneading
30gm butter, soften
1 egg yolk
250gm tapioca flour, weight after frying*

* Dry fry tapicoca flour on low heat for 20mins with some pandan leaves and light and fluffy. Cool completely before storing. Rest the flour for at least 3 days before using.

Method

Melt gula melaka with coconut milk over low heat until sugar is dissolved. Strain mixture.
Place butter and egg yolk in a mixing bowl and mix lightly till combined.
Sift in tapioca flour and mix lightly using a wooden spoon. Add in gula melaka mixture and mixed till combine. Add in more coconut milk and knead till a dough form. Mixture should not be crumbly.
Wrap dough in a clingwrap and rest for at least 30mins or longer.
Remove dough from wrap and knead lightly again. Lightly flour a rolling surface and roll dough into a 1/2 cm thick. Stamp out cookie using a cookie cutter.
Lighty sprinkle some tapioca flour onto baking sheet and place cut out cookie over. Bake in preheated oven at 160 deg cel for 20-25mins.

Cashewnut Coconut Cookies

2012-01-11T15:30:00.003+08:00

Another addictive cookies if you are lovers of coconut flavours :D But the cookies are not as crunchy though.

Recipe adapted from Y3K
Ingredient

60gm unsalted butter
50gm brown sugar
1/4 tsp salt
1 egg yolk
50gm dehydrated coconut powder
70gm plain flour
1/4 tsp baking soda
1/4 tsp baking powder
1/2 cup cashewnut, toasted and finely chopped

Method

Cream butter, sugar & salt until light. Beat in egg yolk.
Sieve flour, baking soda & baking powder into the mixing bowl. Add in coconut powder and beat on slow speed till combined.
Fold in chopped cashewnuts.
Shape dough into 6gm round and place on baking sheet. Bake in preheated oven at 180 deg cel for 15-20mins until golden brown. Cool completely before storing in air-tight containers.

Chocolate Peanut Cookies

2012-01-11T14:21:00.002+08:00

Chinese New Year is getting nearer & nearer! Are you done with your spring cleaning and preparation? :D Here are some of the cookies I've baked for the past 1 week!

Recipe adapted from Y3K
Ingredient

140gm unsalted butter
110gm brown sugar
1/4 tsp salt
1 egg yolk
140gm creamy peanut butter
240gm plain flour
1/2 tsp baking soda
1/2 tsp baking powder
100gm chocolate chips
100gm peanuts, toasted & grinded

Method

Cream butter & sugar until light. Beat in egg yolk, salt & peanut butter until smooth.
Sieve in flour, baking soda & baking powder and beat on low speed till combine.
Fold in chocolate chips & peanuts.
Shape each dough into 8gm rounds and place on baking sheet. Flatten the dough slightly using a fork. Bake in preheated oven at 180 deg cel for 15-20mins. Cool completely before storing in air-tight containers.

年年糕(高)升!

2012-01-09T20:33:00.005+08:00

Extracted from Wikipedia : 'Niángāo, Year cake or Chinese New Year's cake is a food prepared from glutinous rice and consumed in Chinese cuisine. It is available in Asian supermarkets and from health food stores. While it can be eaten all year round, traditionally it is most popular during Chinese New Year. It is considered good luck to eat nian gao during this time, because "nian gao" is a homonym for "higher year." The Chinese word 粘 (nián), meaning "sticky", is identical in sound to 年, meaning "year", and the word 糕 (gāo), meaning "cake" is identical in sound to 高, meaning "high". As such, eating nian gao has the symbolism of raising oneself higher in each coming year (年年高升 niánnián gāoshēng).

History of 年糕 Nian Gao

In fact this is the very first time I cook and eat this savaoury stir-fry rice cake! ^-* Seems like over here we prefer the sweet caramel rice cake which steamed in banana leaves. I always seen this '白粿干' in supermarket but clueless on how to prepare it so I make some research online before embarking the cooking of these dishes :D

There are 2 ways of reconstituting the dried rice cake. Either by boiling it immediately in boiling water till soften or soak overnight follow by steaming them till soften. I tried the soaking & steaming method. Though after steaming the rice cake is soft and chewy but some of the pieces stuck together! I immediately throw the steamed rice cake into a bowl of cold water to separate the pieces. Luckily my steamed rice cake did not become a mass of sticky rice dough :P Maybe I should have boiled them directly in boiling water instead.

As I prefer more gravy in the dishes, I've added more stock than the stated original recipe and it also helps to prevent the rice cakes from sticking onto the wok! So which dish is more appealing to you?? ^-^ Personally I like the seafood version 'cos there are so many ingredients inside! 希望小孩吃了学业成绩高高高，成人事业更上一层楼，薪水高高高!!! hahaha....

1 pack of 400gm dried rice cake just nice to come out with 2 different dishes :D

上海炒年糕

上海炒年糕
Recipe modified from 食谱大全
Ingredient

200gm Dried Rice Cake
200gm Tianjin Cabbage, cut into thick stripes
100gm pork fillet
5 dried shitake mushroom, softened & cut into stripes
1 tbsp dried prawns, soaked
1/2 tbsp garlic, chopped
1 cup chicken stock (include reserved liquid from soaking prawns & mushroom)
1/2 tsp salt
1.5 tbsp light soy sauce
1/2 tbsp sugar
1/4 tsp pepper
2 stalk spring onion, julienne
1 red chilli, julienne
sesame oil

Method

Soak dried rice cake in water overnight and store in fridge. Change water in between at least twice.
Grease a steaming plate and place soaked rice cake over. Steam over high heat for 10-15mins until cook through. Alternatively bring a pot of water to boil, cook dried rice cake till al dente.
Marinate pork with 1/4 tsp salt, 1 tsp light soy sauce, 1 tsp sesame oil, 1 tsp chinese wine & 1/2 tsp cornflour.
Heat 2 tbsp oil in wok, saute garlic, dried prawn & mushroom until fragrant.
Add pork fillet and stir fry for 1 min.
Add cabbage and mix evenly. Stir fry for 2 min until softened.
Add stock and seasoning. Stir in rice cake and bring to boil. Simmer for 5 mins.
Stir in spring onion and chill and drizzle some sesame oil over and turn off heat. Serve.

海鲜炒年糕

Recipe modified from Yum Yum Magazine
Ingredient

200gm dried rice cake (refer to the above recipe steps 1 & 2 for further processing)
200gm Tianjin Cabbage
3 stalk kai lan, soak & trim
80gm carrot, cut into slices or cut into flower shape
100gm pork fillet
150gm fresh scallops
150gm shelled prawns
1/2 tbsp garlic, chopped
1.5 cup chicken stock
1/2 tsp salt
sesame oil
pepper

Method

Marinate pork with 1/4 tsp salt, 1 tsp light soy sauce, 1 tsp sesame oil, 1 tsp chinese wine & 1/2 tsp cornflour.
Heat 2 tbsp oil in wok, saute garlic till fragrant.
Add in pork fillet and fry for 1 min. Add in scallops and prawn and stir briefly.
Toss in cabbage & carrots and mix evenly for 2mins.
Add in stock, seasoning, softened rice cakes and kailan. Bring to boil. Simmer for 5mins. Add in sesame oil & pepper and adjust taste accordingly.

Note : Balance dish can be stored and chilled in fridge. Before consuming just steam till warm through. Do not use microwave as it may harden the rice cake! But best serve on the same day.

I am submitting this recipe to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight

银鱼草菇淮山汤

2012-01-02T11:14:00.003+08:00

Wild Yam Soup with Dried White Baits & Dried Straw Mushroom

Dried White Bait & Dried Straw Mushrooms

Ingredient

250gm pork ribs
600gm fresh wild yam, peeled & cut into chunks
20gm dried white baits
15gm dried straw mushroom
2 slices ginger
salt to taste

Method

Blanch pork ribs in boiling water briefly. Drain away water.
Place all ingredients except salt in a pot with 8 cups water. Bring to boil. Lower heat and cook for 1.5hrs. Add salt to taste.

Which is ur favourite CNY Cookie?

2012-01-01T17:41:00.005+08:00

Counting down to CNY 2012!! 21 more days to go....have you decided what to bake for the coming festive season? Hop on to Aspiring Bakers #3 My Favorite CNY Cookie (Jan 2011) for inspirations! I have pick out 3 recipes as I've all the ingredients readily in my pantry :D

Almond Pandan Cookies

Adapted from: My Kitchen Snippets
Ingredient

100gm unsalted butter
50gm sugar
100gm plain flour
25gm ground almond
40gm cornflour
Pinch of salt
1/2 tsp pandan paste

Method

Sift flour, corn flour and salt together. Add in the ground almond and mix well. Set aside.
Cream butter, sugar and pandan paste until soft and well-combined.
Add in the flour mixture and mix till well-combined.
Chill the dough in the refrigerator for half an hour.
Roll the dough out to about ½-cm thick and cut into shapes using cookie cutters.
Place the cookies in a lined baking sheet. Bake in a preheated oven at 160°C for 20 minutes until lightly brown on the edges.
Cool completely on a wire rack and store in an airtight container.

Osmanthus Cookies

Recipe adapted from My Kitchen Snippets
Ingredients (approx. 110pcs cookies)

180gm unsalted butter
140gm icing sugar
1 egg yolk
260gm flour
40gm cornstarch
1 tsp baking powder
½ tsp salt
2 tbsp dried Osmanthus flower
1 egg – for egg wash

Method

Sieve flour, cornstarch, baking powder and salt together. Set it aside. Get ready a sheet pan and line it with parchment paper.
Beat sugar and icing sugar until light and fluffy. Add in the egg yolk and continue to beat until combined. Add in the osmanthus flowers. Mix well.
Lower down the speed of the mixer and slowly add in the flour mixture until the dough comes together.
Transfer the dough to a work surface that is lightly floured, roll out the dough to about ¼”, cut into desired shapes and transfer it to the baking sheet.
Brush the top of the cookies with egg wash and bake in a pre-heated 160 deg cel for 15mins until the edges are lightly brown. Transfer to cooling rack and store in an airtight container when it is cool.

Earl Grey Cookies

Recipe adapted from '孟老师的100道手工饼干'
Ingredient

3 Earl Grey Tea bags
2 tbsp warm milk
140gm unsalted butter
80gm sugar
1/2 tsp salt
240gm cake flour
1/2 tsp baking soda

Method

Remove tea bags and steep the leaves in the milk for 30mins.
Cream butter, sugar & salt until light & fluffy.
Beat in tea leaves mixture.
Sift in flour & baking soda and fold till combined.
Wrap cookie dough with a clingwrap and chill for 30mins until firm.
With a floured rolling pin, roll out dough and cut into shapes.
Bake in preheated oven at 160 deg cel for 15mins.

1st New Year Lunch!

2012-01-01T09:26:00.006+08:00

Ttoekbokki 辣炒年糕

Thawed Korean Rice Cake

Topokki Hot Sauce

Chikuwa Fish Cake

Recipe adatped from Mrs Teng's Blog

Ingredients

500g Korean Rice Cake
100gm Chikuwa fishcake, sliced thinly
¼ section Carrot, julienne
1 small onion, julienne
1 tsp minced garlic
3 pieces cabbages, sliced
2 tbsp oil
2 stalks spring onion, julienne

Seasoning ***

1 tbsp anchovy stock or fish sauce (optional)
1 tsp soy sauce
1 tbsp Korean cooking sugar or 2 tbsp sugar
2 tbsp red pepper paste
1 tsp sesame oil
2 tbsp water
1 tbsp corn starch (mixed with 2 tbsp water)
some sesame seeds or pine nuts for garnishing

*** Mix the seasonings in a bowl. Alternatively use the instant sauce 150gm (as pics shown above) and add 250ml water.

Method

Thaw until rice cake soften or soak frozen rice cake for 20 minutes.
Heat frying pan, add oil and stir fry garlic and onion until fragrant. Add carrot and fish Cake and fry for about 2 mins. Add the cabbage and rice cake and fry for another continue frying for another 2 mins.
Add about 250ml water and simmer for about 3 mins or until rice cake is soften (test by cutting the rice cake into two with the spatula ~ should be easy to cut).
Add the seasoning or 딱볶이 sauce and stir fry for about 5 minutes. Stir in spring onions.
Pour in corn starch to thicken the gravy (not necessary if using instant sauce).
Pour onto a serving plate and sprinkle with sesame seeds/pine nuts.

Corn & Bacon Muffins

2011-12-31T11:46:00.005+08:00

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)

Method

Mix eggs, milk & butter together in a bowl.
In another bowl, sift flour, corn meal, sugar & baking powder together.
Add (1) into (2) & mix until combined.
Stir in corn & bacon.
Bake in a preheated oven of 180 deg cel for 20mins.

Baby Yam & Tomato Soup

2011-12-29T13:31:00.005+08:00

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!

Ingredient

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

Method

Blanch pork ribs & chicken breast in boiling water for a min. Drain away water.
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

2011-12-29T11:22:00.005+08:00

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

Method

Boil sugar, 75ml water & pandan leaves till sugar is dissolved. Set aside.
Combine rice flour & water and mix into a thick paste.
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.
Mix the smooth dough with the balance #2 and stir evenly.
Stir in sugar syrup from #1.
Stir in instant yeast and mix evenly (make sure the yeast are well dissolved). Cover and proof for 4-6hrs.
Add in mashed sweet potatoes. Strain mixture and stir in baking powder.
Pour batter into lined moulds and steam over preheated steamer on high for 15mins.

Eggnog Cheesecake

2011-12-21T11:37:00.006+08:00

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"
Ingredient

Base:

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

Method

Combine biscuits crumbs with melted butter and press into the base of a 8" loose based cake pan. Chill for 30mins.
Using a electric whisk, beat cream cheese & sugar until smooth and creamy.
Beat in egg yolk until evenly combined.
Beat in fresh cream, rum, brandy, vanilla essence & ground nutmeg till evenly mixed.
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.
Using a manual whisk, beat sour cream, sugar & ground cinnamon till sugar dissolves.
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

Fruity Muffins

2011-12-19T11:41:00.003+08:00

Creations from Peng's Kitchen
Fruity Muffins
Ingredient (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

Method

Combine muffin mix, eggs & soy milk in a mixing bowl.
Beat on low speed for 1 min. Increase speed to high and beat for another 5mins.
Pour in melted butter and beat for 1 min.
Toss chopped dried fruits with some plain flour (to prevent sinking). Fold into batter.
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.

Gingerbread Boy & Gal

2011-12-16T21:54:00.004+08:00

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...my 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'
Ingredient

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*

Method

Sift flour, cocoa powder & ground ginger together. Set aside.
Cream brown sugar, butter, vanilla essence & salt till light & fluffy.
Fold in flour and add milk to bind the the mixture.
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)
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.
Cool completely on wire rack and decorate as desired.

Royal Icing
Recipe adapted from Wilton
Ingredient

1.5 tbsp Wilton Meringue Powder
220gm icing sugar, sifted
3-4 tbsp warm water (increase the water accordingly to get the consistency required)

Method

Using a electric whisk, beat all ingredients until glossy & fluffy. Adjust the consistency by adding more water.
Use the icing immediately, store in air-tight container to prevent the icing from drying out.

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

Red & White Mini Christmas Chocolates

2011-12-12T19:37:00.005+08:00

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
Ingredient

200gm dried cranberries
2 cups rice krispies
1 cup desiccated coconut, toasted
1/4 cup pine nuts, toasted
300gm white chocolate, melted

Method

Combine all ingredients, except white chocolate in a mixing bowl.
Add in melted chocolate and mix well.
Scoop mixture into small moulds and press mixture using the back of a spoon.
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)

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

X'mas Theme Muffins

2011-12-10T11:12:00.003+08:00

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
Ingredient (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

Method

Combine muffin mix, eggs & soy milk in a mixing bowl.
Beat on low speed for 1 min. Increase speed to high and beat for another 5mins.
Pour in melted butter and beat for 1 min.
Toss chopped cherries with some muffin mix flour (to prevent sinking). Flour into batter together with white chocolates.
Spoon batter into lined muffin cups and bake in preheated oven at 200 deg cel for 20mins until golden brown.
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

Fruit Cake

2011-12-09T11:32:00.003+08:00

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'
Ingredient

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

Method

Soak mixed fruits with brandy, preferably overnight.
Sift plain flour, baking powder, baking soda and mixed spices together into a mixing bowl. Make a well in the center.
Combine eggs, brown sugar and corn oil and stir till sugar dissolves.
Coat the mixed fruits with some of the flour mixture.
Pour the eggs mixture into the flour and fold to combine. Stir in mixed fruits at the same time.
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

1st Bake for the Month! :D

2011-12-08T10:20:00.009+08:00

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

Method

Blanch olives in boiling water. Drain well and chop finely.
Beat butter, sugar, molasses, oat, ginger & egg till combined.
Sieve over flour & baking soda. Fold till evenly mixed.
Fold in chopped olives. Chill cookie batter for 15mins.
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

Hangzhou Trip 6 Nov 2011 - Foodie Pics

2011-12-06T12:51:00.018+08:00

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

姜汁汤圆

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’
梅菜扣肉

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

窝窝头

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

东坡肉

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

Hangzhou Trip 6 Nov 2011 - Sceneric Pics

2011-12-06T09:06:00.011+08:00

We are backed to our home sweet home!! Just to share some pictures during the 1 mth period in Hangzhou & Shanghai :D

Happy Kids :D ...in coach from Shanghai to Hangzhou...3 hours journey in bus >.<, lucky my lil gal did not give me any headaches in the bus :D

local wet market near our accommodation

curious at the fresh ducks hehehe...

visiting Westlake

wilted lotus flower

sun setting at 4pm

tea plantation...龙井村

西溪湿地 Xixi Wetland National Park

Osmanthus 桂花

竹林

Part of the Grand Canal 京杭运河

bringing the kids to zoo to see Pandas

views inside the zoo

views outside the zoo

visiting 上海外滩 before leaving for Singapore the next day :D

东方明珠

Coffee & Cocoa Cupcake

2011-11-05T16:52:00.003+08:00

Finally try piping with 1M piping tip after buying it for so long! Quite satisfy with my 1st attempt on piping a big swirl on a cupcake :D

This will be my last posting for this month! Tomorrow me & my family with be away for whole of November..Happy baking everyone! :D

Ingredient (10 cupcakes)

115gm butter
90gm sugar
110gm self-raising flour
1 tbsp cocoa powder
1 tbsp coffee granules (dissolves in 1 tbsp hot water)
1/2 tsp chocolate emulco
2 eggs

Method

Place all ingredients in a mixing bowl. Beat on low speed briefly. Turn on high speed and beat for 3mins until smooth & creamy.
Spoon batter in individual paper cups and bake in preheated oven at 180 deg cel for 15mins .
Cool completely before frosting.

Cheese Frosting :

200gm cream cheese
50gm butter
75gm icing sugar, sifted
5 tsp lemon juice

Method : Beat cream cheese, butter & icing sugar till smooth. Beat in lemon juice to get a smooth & spreadable/piping consistency.

I am submitting your post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog

Happy 5th Birthday!

2011-11-04T14:12:00.009+08:00

This is the first time my boy celebrate his birthday in school! Though is just a simple celebration, he get so excited about it :D kids are so easily contented :D

Orange & Carrot Cupcake before decoration...

Frosted with Cream Cheese, chocolate candies & edible image..

A 8" round cake...

Decorate with Cream Cheese Frosting and Pooh Bear Chocolate Transfer Image (Self-Made). The image not very well made as you can see some area are smudged.

Final set-up in school!

My Boy! :D

with Teachers & classmates :D

Orange & Carrot Cake Recipe, click here

Cream Cheese Frosting, click here

Hot Walnut Brownie Cupcake

2011-11-02T12:06:00.003+08:00

I like this idea of baking this cake in a teacup! Literally a Cake In A Cup ~ Cupcake! Would you like a cuppa of hot chocolate cake?? hehehe....

Ingredient

115gm unsalted butter
115gm dark chocolate, chopped
2 eggs
85gm brown sugar
1/2 tsp vanilla essence
115gm plain flour
50gm walnuts, chopped.

Method

Dissolve butter & dark chocolate over a pot of simmering water. Cool slightly.
Whisk eggs & brown sugar until well blended. Stir in chocolate mixture & vanilla essence.
Fold in flour & chopped walnuts.
Grease ovenproof teacups and scoop in batter evenly (or use normal paper cups). Bake in preheated oven at 180 deg cel for 25mins.
Dust with icing sugar & decorate with whole walnuts before serving.

I am submitting your post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog

Green Tea White Chocolate Cupcakes

2011-11-01T13:52:00.004+08:00

Think no one can resist this cute little cupcakes :P My son was waiting eagerly while I was spreading the frosting on these green tea cupcakes. "Mummy...ready or not?" Me : "No...I still need to take some pictures..", "Mummy....why so slow?...." >.< So happy when he finally got to savour a cupcake and told me NICE! Kids are kids...anything taste sweet they will say nice hahaha...but this green tea chocolate cupcakes indeed taste moist and nice lah. Though only a teaspoon of green tea powder is added into the batter, the flavour is good! Moreover is so simple to make, just dump everything into mixer and blend, within less than 30mins, a batch of freshly bake cupcakes is ready on the table :D

Recipe adapted from Kevin Chai's Beautiful Cupcakes
Ingredient

115gm unsalted butter
85gm sugar
115gm self-raising flour
2 eggs
1 tsp green tea powder
50gm mini white chocolate chips
100gm melted white chocolates for frosting, optional

Method

Combine butter, sugar, self-raising flour and green tea powder into a mixing bowl. Beat on low speed till just combined. Turn on high speed and beat for 3mins till light & fluffy.
Fold in white chocolate chips.
Spoon batter into cupcases, bake in preheated oven at 180 deg cel for 20-25mins.
Cool completely and frost with melted white chocolate and decorate as desired.

I am submitting your post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog

Pork & Chicken Burger

2011-10-31T17:28:00.004+08:00

Ingredient

200gm minced pork
100gm minced chicken
1 egg, lightly beaten
1 onion, finely chopped
1 tsp mixed herbs
1 tsp ground black pepper
1/2 tsp salt
50gm fresh wholemeal breadcrumbs

Garnish : mini butter burger, lettuce, tomatoes, cheese spread & cheddar cheese

Method

Combine all ingredients and mix till sticky paste formed. Chill for 30mins.
Form mixture into round patties.
Heat some oil in pan, pan fry burgers over high heat until both sides are lightly brown. Reduce heat to medium and continue to fry till thoroughly cook through.

Potato Chicken Croquettes

2011-10-31T17:20:00.002+08:00

After making the tasty yam & pork croquettes, hubby requested for another croquettes make with potato :D Indeed these potato chicken croquettes also completely finished by all of us :D

Ingredient

250gm potato, steamed & mashed
100gm minced chicken
50gm grated carrots
3/4 tsp salt
1 onion, finely diced
1 tsp black pepper
1 egg, lightly beaten
plain flour
breadcrumbs

Method

Mix mashed potato, minced chicken, carrots, onion & seasoning evenly.
Shape mixture into small cylinder pattie and chill for 30mins.
Coat each pattie with flour, egg follow by breadcrumbs.
Heat some oil in pan, pan-fry croquettes until golden brown. Serve warm.

Soup & Egg Roll

2011-10-27T17:06:00.003+08:00

白眉豆毛瓜汤

Ingredient

3/4 cup black eye bean, 白眉豆
700gm hairy gourd, peeled and cut into cubes
1 large carrot, peeled and cut into cubes
2 large tomatoes, sliced
6 dried shitake mushroom, soften
2 tbsp preserved sichuan vege
1 vegetable stock cube
8 cups water

Method

Place all ingredients into a large pot, bring to boil.
Cook on medium heat for 1.5hrs.

Minced Egg Roll

Ingredient

100gm minced pork
150gm fish paste
4 eggs
1 stalk spring onion, chopped
3 tbsp softened woodears, finely sliced
1/2 tsp sesame oil
1/2 tsp light soya sauce
dash of pepper

Method

Mix minced pork, fish paste, woodears & seasoning well. Set aside.
Lightly beat eggs with a pinch of salt. Stir in spring onion.
Heat a pan with 1 tbsp oil, pour in eggs and cook on low heat till set. Cool slightly.
Place pork mixture over omelette. Roll up.
Steam over boiling water for 20mins till egg roll is cooked through. Cool slightly before cutting into slices.

Fried Chicken with Onion & Tomato Sauce

2011-10-27T15:54:00.002+08:00

hmm....lots of recipes to update!! some are as old as 2 mths ago!! Have to quickly save them into my blog if not by the time I return from my trip I've forgotten all of them!! counting down to our trip in 1 week time!!

Ingredient

3 boneless chicken leg, cut into bite sizes
1 onion, cut into chunks
1 red chilli, deseeded & sliced
3 tbsp tomato sauce
1 tbsp light soy sauce
1 tsp sugar
3 tbsp water

Method

Marinate chicken with 1/2 tsp salt, 1 tsp sugar, 1 tsp light soy sauce & 2 tbsp cornflour for 30mins.
Heat oil in pan, pan-fry chicken over high heat until golden brown. Set aside.
Remove some oil in pan, add onion & chilli. Stir-fry till onion is softened.
Add chicken and seasoning and toss well. Dish up and serve.

Yam & Pork Croquettes

2011-10-27T14:57:00.002+08:00

mould into cylinder shape..

coat with flour, egg & breadcrumbs, ready to pan-fry....

Ingredient

300gm yam, steamed & mashed
100gm minced pork
60gm carrot, grated
1 tsp minced garlic
2 stalk spring onion, chopped
1 tsp salt
1/2 tsp pepper

for coating :

1 egg, lightly beaten
some plain flour
some breadcrumbs

Method

Mix all ingredients together evenly.
Lightly grease hand, shape yam mixture into small cylinder shape.
Coat yam croquettes with flour, then dip in egg and finally coat with breadcrumbs.
Heat some oil in pan, pan-fry yam croquettes at medium low heat until golden brown. Remove from fire and drain well on kitchen paper.

醉鸡卷

2011-10-27T14:56:00.002+08:00

Ingredient

3 boneless whole chicken legs
1 tsp salt
1 stalk spring onion, cut
5 slices ginger
5 tbsp brandy

Method

Marinate chicken leg with salt for 2 hrs.
Roll up chicken leg and tie with cotton strings. Place rolled chicken onto a plate lined with spring onion & ginger.
Steamed over medium heat for 20mins. Remove and leave to cool.
Pour steaming sauce and brandy into a container. place the chicken rolls into the container and immerse them in sauce. Cover and chill overnight.
Remove strings from chicken rolls. Slice and serve.

腐乳排骨

2011-10-27T14:55:00.010+08:00

Ingredient

500gm pork ribs
3 pcs fermented bean curd
1/2 cup fermented bean curd sauce
1/2 cup chinese wine
1.5 tbsp sugar
400ml water

Method

Blanch pork ribs in boiling water for 1 min. Drain away water.
Mash fermented bean curd, place in a pot with all the ingredients and pork ribs. Bring to boil. Lower heat and simmer for 1hour till sauce reduce.

腐乳盐酥鸡

2011-10-27T14:55:00.009+08:00

Ingredient

200gm chicken breast, cubed
1 tbsp beaten egg
1 pc fermented bean curd
1/2 tbsp light soy sauce
1/2 tsp sugar
1/4 tsp pepper
1 tbsp rice wine
150gm plain flour
25gm tapioca flour
pepper salt for tossing

Method

Marinate chicken cubed with egg, fermented bean curd and seasoning for 30mins.
Combine plain flour and tapioca flour.
Toss in marinated chicken and coat well.
Heat some oil in pot, deep fry till chicken cubed is golden brown. Drain well and toss with pepper salt before serving.

Spicy & Sweet Drumlets

2011-10-27T14:55:00.008+08:00

Ingredient

300gm chicken drumlets
1 tbsp hua diao jiu
1/2 tsp salt

sauce :

2 dried chilli, softened and cut into sections
200ml water
50ml light soy sauce
2 tbsp rice wine
2 tbsp sugar
1 tbsp grated ginger

Method

Marinate chicken drumlets with hua diao jiu & salt for 30mins.
Deep fry drumlets till golden brown.
Bring sauce ingredients to boil. Add drumlets and braised till sauce reduced & thickens.

腐乳炒鸡丁

2011-10-27T14:54:00.006+08:00

Ingredient

300gm chicken breast, diced
3 slices ginger
2 pieces fermented bean curd, mashed
1/2 tbsp minced garlic
1 green chili, sliced
1 red chili, sliced
1/2 tbsp sugar
1 tbsp chinese wine

Method

Marinate diced chicken breast with 2 tsp corn flour, 1/4 tsp salt & 1/2 tsp pepper for 30mins.
Add some oil in pan, stir-fry ginger, garlic, fermented bean curd & chili till fragrant.
Add marinated chicken and mix evenly.
Add in sugar & chinese wine and stir evely. Dish up.

五香烤鸡翅

2011-10-27T14:54:00.004+08:00

Ingredient

10 chicken wings
1 tsp salt
2 tsp five spice powder
3 tbsp sugar
1 tsp black pepper
2 tbsp hua diao jiu
1 tbsp minced garlic
1 tbsp ginger juice

Method

Mix all ingredient together evenly. Best marinate overnight.
Bake in preheated oven at 180 deg cel for 30mins. Serve with lemon wedge.

Steamed Tofu with Chicken & Chinese Sausage

2011-10-27T14:53:00.003+08:00

Ingredient

1 box silken tofu
1 chinese sausage
150gm chicken breast, diced
1 egg, lightly beaten
1/2 tsp salt
1 tsp corn flour
2 tsp sesame oil
1/2 tsp pepper

Method

Scald chinese sausage in hot water for 5mins. Remove thin film and finely diced.
Place all ingredient into a deep casserole. Mash tofu and mix all ingredients & seasonings evenly.
Steam over medium heat for 20mins.

Sang Meen

2011-10-27T14:52:00.004+08:00

Crispy Fried Noodles with Seafood....yummylicious! But this dish have to serve immediately after cooking if not the gravy will turn watery!

Recipe adapted from Good Food Mag May 2011
Ingredient

2 bundles fresh wonton noodles
3 cloves garlic, mincfed
1 tbsp chopped ginger
300gm seafood (I used prawns, squid & fish cakes)
100gm choy sum
3 tbsp corn flour + 3 tbsp water
3 egg whites, lightly beaten

sauce :

500ml stock
1 tsp sugar
1 tsp pepper
1 tbsp fish sauce
2 tbsp oyster sauce
2 tbsp chinese wine

Method

Loosen noodles and remove excess flour. Heat some oil in wok, deep fried noodle in batches till golden brown & crisp. Remove and drain on kitchen paper.
Add 4 tbsp spoon into a clean wok, stir fry garlic & ginger till fragrant.
Add in seafood and stir fry till cooked.
Add choy sum and mix evenly till cooked through. Remove all ingredients from wok and set aside.
Combine all sauce ingredient in wok and bring to boil. Add cornstarch water. Bring to boil. Stir in egg whites.
Add seafood & choy sum and mix evenly. Turn off heat.
Ladle the mixture onto crispy noodle and serve immediately.

Banana & Cheese Cake

2011-10-25T15:02:00.002+08:00

In love with stir & bake cakes! Does not need to worry overbeating or underbeating the batter, just stir & fold then send into oven, still giving great delicious tasty cakes :D

Recipe adapted from Kevin Chai's Easy Stir & Bake Cakes
Ingredient
Base Layer

160gm cream cheese
80gm butter
80gm sugar
2 eggs, lightly beaten
100gm plain flour
3/4 tsp baking powder
1/2 tsp baking soda

Top Layer

80gm butter
80gm sugar
2 eggs, lightly beaten
1/4 tsp salt
200gm bananas, mashed
80gm plain flour
10gm valhorna cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda

Method

Base Layer : Dissolve cream cheese, butter & sugar over a pot of simmering water until smooth. Remove from heat. Stir in beaten eggs.
Sift flour, baking powder & baking soda. Fold into cheese mixture.
Pour batter into a lined 7" square pan and bake in preheated oven at 160 deg cel for 20mins.
Top Layer : Dissolve butter & sugar over a pot of simmering water. Remove from heat. Stir in beaten eggs, salt & mashed bananas.
Sift flour, baking powder & baking soda. Fold into egg mixture.
Pour batter over cheese layer. Continue to bake for another 30mins. Cool in pan for 10mins before unmoulding. Cool completely on wire rack before slicing.

Min Jian Kueh

2011-10-22T15:17:00.006+08:00

First time making this 面煎粿, so I halve the recipe and get two 12cm x 15cm size pancakes :D Just nice for me and my son. First bite can feel the slight crispy outer layer and inner is quite chewy. Taste not too bad and I've finished my portion, hopefully I do not eat up my son's one hahaha....

Pan-fried in a 12cm x 15cm pan

Mayonnaise & Pork Floss Filling

Kaya Filling

Recipe adapted from Fiona's Blog

Ingredients (makes two 24cm pancakes)

150 g Top Flour
10 g Tapioca Flour
250 ml Water
2 tbsp Sugar
1/4 tsp Salt
1/2 tsp Alkaline Water
1/2 tsp Yeast

Method

Mix all ingredients and leave to rise for 2 hours.
Lightly oil a flat frying pan. Pour some of the flour mixture into the frying pan and swirl the pan to coat it evenly.
Use small fire to cook until the bottom is golden brown; Sprinkle the filling on the pancake and fold it into half.
Cut into small pieces to serve.

I'm submitting this recipe to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker

Pork Floss Cake

2011-10-21T17:20:00.003+08:00

The first time I ever added pork floss to my cake is that time I failed to roll up my swiss roll. In the end just spread with cream and sprinkle with pork floss, stack up and sliced to serve >.< And yes I love to eat pork floss bread also :D This particular pork floss cake I did today actually incorporate large amount of pork flosss into the cake batter! I actually reduce it from 70gm to 50gm only :D I lazy to whip up buttercream therefore I uses mayonnaise :D

While the cake is baking in the oven, hubby was wondering what am I baking again....cos he smell.....pork hahahaha. Then I told him I was baking a cake not meat...a meat cake?! >.< How does the cake taste? surprisingly good! Hubby cannot help popping the slices into his mouth, and say good good good :D

Ingredient

70gm plain flour
1 tsp baking powder
1/2 tsp baking soda
3 eggs
120gm sugar
120ml corn oil
1/4 tsp salt
50gm pork floss

Method

Sift plain flour, baking powder & baking soda into a mixing bowl.
Combine eggs, sugar, corn oil & salt and stir till sugar dissolves.
Fold eggs mixture into flour and pork floss until combine.
Pour batter into a lined pan and bake in preheated oven at 160 deg cel for 35mins.
Cool in pan for 10mins before unmoulding. Cool completely on rack. Spread cake surface with mayonnaise and sprinkle over more pork floss.

Kueh Ambon

2011-10-16T13:35:00.008+08:00

This is one of my favourite nonya kueh! Kueh Ambon!! Never thought I will make this one day :D The recipe looks simple to me, no complicated or tedious steps, only part that it mention using frozen yeast which I change to instant yeast instead. And I 1/2 the recipe (below is the full recipe) to test out in case I flop it hehehe...in the end it managed to turn out GOOD! soft & chewy and taste exactly as those commercially sold :D

Before testing out this recipe, I actually google on web-site to find out other variations. Some recipes actually uses butter and fully egg yolks, but then no pictures or feedback whether the kueh is good. So in the end I stick to this recipe in one of my collection books.

this is the honey-comb texture I'm expecting :D

peek-a-boo!! bubbles forming after fermenting for 2hrs :D...continue to ferment for another 3hrs

after fermenting for 5hrs, add in balance coconut syrup...ready to put into oven

Ingredient (makes 24 small cakes using medium muffin cups)
(A)

200 sugar
220ml fresh coconut water
3 pandan leaves, cut into short strips

(B)

300ml thick coconut milk
3 pandan leaves, cut into short strips
pinch of salt

(C)

1.5 tsp instant yeast
2 tsp sugar
2 tbsp warm water
2 tbsp plain flour

(D)

6 egg yolks
4 egg whites
1 tsp vanilla essence
50gm sugar
few drops yellow colouring (optional)
140gm tapioca flour

Method

Boil (A) in saucepan till liquid reduce to 230ml. Leave to cool.
Bring (B) to boil. Remove pandan leaves. Leave to cool.
Combine (C) to become paste. Set aside.
In a mixing, whisk egg yolks, egg whites, vanilla essence, colouring & sugar till sugar is well dissolved.
Mix in tapioca flour, add in 115ml of (A), whole of (B) and yeast mixture. Mix well till lump free. Cover with damp cloth and rest for 5hrs.
Stir in remaining 115ml coconut syrup and mix well.
Grease two 8" shallow round pan (I suggest to line the base also for ease of removing). Pour batter in pan and bake in preheated oven at 180 deg cel for 25-30mins (check in between time to prevent burning, as this is a rough guide as the original recipe suggest to cook over fire?! ) until golden brown. (I use medium muffin cup, greased & 1/2 filled with batter and bake for 20mins)
Leave the cake to cool before unmoulding.

I'm submitting this recipe to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker

白糖糕

2011-10-13T11:27:00.002+08:00

First time trying out this recipe and not sure what to expect, will it be successful? dun think so much, I just go ahead with it after studying the recipe :P After mixing all the ingredients, it becomes a bowl of rice liquid! Thought it would be a soft dough. Again just proceed to steam the pan of 'liquid' after resting it for 6hrs :D Curious to see how it turns out like, I open the cover after steaming for 25mins and see that it has risen and cooked!

Quite satisfy with the texture, it does feel 'don-in don-in' when I cut into slices :D Leftover can be chilled in fridge, just re-steam slightly to serve again.

Ingredient

300gm rice flour
200ml water

200gm sugar
250ml warm water
1 tsp instant yeast

Method

Using a wooden spoon, combine rice flour with 200ml water and mix into a soft dough.
Dissolve yeast into warm water. Stir in sugar.
Pour yeast mixture into method (1). Stir evenly. Strain mixture.
Cover bowl with a damp cloth and rest for 6 hours.
Grease a 8" / 9" square pan and line with plastic sheet, grease again. Stir mixture and pour into pan and steam over medium heat for 30mins. Cool completely before unmoulding and slice.

I'm submitting this recipe to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker

香煎木薯糕

2011-10-08T13:56:00.005+08:00

This looks familiar to you? :D If u ever visit a local pasar malam you will sure come across a stall selling this kueh :D Very simple treats to make just like making normal pancakes. I did not drain away the liquid after grating the tapioca, maybe I should? The batter seems quite runny, and it spread a little when I drop the batter onto the greased pan. But it does not affect the chewy texture after cooking. While frying the cake, I just use a spatula to gather the batter to form a round shape*, it actually form shape very quickly as the tapioca is very starchy.

Ingredient (approx 10 pcs)

300gm finely grated tapioca, drained off excess liquid
100ml coconut milk
1 tbsp pandan juice
100gm sugar
1 tbsp corn flour
30gm melted butter
1/2 tsp vanilla essence
1 tsp pandan paste

Method

Combine all ingredient and mix well.
Lightly grease a non-stick pan. Scoop batter into heated pan.
*Pan-fry till both sides are crispy and golden. Drain well on greaseproof paper.

I'm submitting this recipe to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker

双色珍珠糕

2011-10-06T15:24:00.004+08:00

Love the vibrant colour of this Kuih Sago! :D Instead of using normal food colouring, I substitute with strawberry paste & pandan paste :D

Kuih Sago with a twist! Twin Colour Pearl Cake

Ingredient

300gm sago
200gm sugar
600ml water
2 tbsp pandan juice
1 tsp pandan paste
1 tsp strawberry paste
100gm grated coconut + extra for serving
50gm gula melaka, chopped
1/4 tsp salt

Method

Grease a 7" square pan and lined with plastic sheet. Grease lightly again. Set aside.
Boil sugar & water in a medium pot. Add in sago can cook till semi-transparent, stirring frequently. (liquid will all be absorbed by the sago and the mixture will be thick)
Scoop 2 tbsp of the cooked sago and set aside. Divide the remaining into 2 portions.
Mix one portion with strawberry paste and the other portion with pandan juice & pandan paste.
Pour the red mixture into the pan and steam for 15mins.
Combine grated coconut, gula melaka & 2 tbsp reserved sago and spread over step (5).
Pour green sago mixture over and continue to steam for another 25mins.
Cool completely before unmoulding.
Smear a knife with oil (to prevent sticking) and cut kueh into slices. Coat with extra grated coconut and serve.

I'm submitting this recipe to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker

Sago & Sweet Potato Kueh

2011-10-05T14:22:00.004+08:00

Seldom make kueh as it usually contains a lot of coconut milk (which perish very fast if did not consume immediately) and glutinous rice (kids cannot consume too much as it is difficult for them to digest), unlike cakes which can be kept in fridge for a couple of days :) To support our AB #12, I chosen this Sago & Sweet Potato Kueh recipe to try out :D No glutinous rice needed and minimal coconut milk used :D

Recipe adapted from "Aromas of Kuihs" by Amy Wong
Ingredient (7" x 7")
(A)

200gm sweet potato, steamed & mashed

(B)

60gm rice flour
50gm tapioca flour
20gm flour
130ml thick coconut milk

(C)

60gm sugar
200ml water
1/4 tsp salt

(D)

100gm sago
100gm grated coconut
1/4 tsp salt
60gm sugar

(E)

red/green/yellow food colouring

Method

Mix ingredient B in a bowl.
Bring ingredient C to boil. Pour into the flour mixture.
Add in mashed sweet potato and mix well. (Filter to remove lumps)
Line a 7" square pan with plastic sheet (for ease of unmoulding). Pour batter into the pan and steam for 10mins.
Boil a pot of water. Add in sago and cook till semi-transparent. Drain well. Quickly stir into ingredient C while still hot. Scoop out 2 tbsp of the mixture. Spread the remaining sago mixture onto the sweet potato cake.
Divide the 2 tbsp reserved sago and mix with colourings. Place them randomly over sago mixture and steam for another 25mins.
Cool completely before unmoulding and slice to serve.

I'm submitting this recipe to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker

Carrot & Pineapple Cake

2011-10-02T11:16:00.003+08:00

Another month's time will be my boy 5th birthday! This year I will let him celebrate with his classmate as we will be away for whole of November :D I ask my boy what cake he wants and he told he do not want chocolate cake >.< So I chose a simple cake recipe and test out for its taste and texture.

trial bake in a cupcases with cream cheese frosting & edible pooh bear image

a 4" round cake with cream cheese frosting, given this cake to a friend :D

Ingredient (12 cupcakes & 4" round cake)

300gm plain flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
250gm bananas, before peeling (mashed)
120gm light brown sugar
3 eggs, lightly beaten
175ml corn oil
175gm carrot, before peeling (grated)
2 pineapple rings, chopped
50gm walnut (I omit this)

Cheese Frosting :

200gm cream cheese
50gm butter
75gm icing sugar, sift5d
4 tsp lemon juice

Method

Sift flour, baking powder, baking soda and salt in a large bowl. Make a well in the centre.
Add bananas, sugar, eggs & corn oil. Stir with a wooden spoon till combine.
Fold in carrots, pineapples & walnuts.
Pour batter into a lined 9" round pan and bake in preheated oven at 160 deg cel for 1 hr or until a skewer inserted comes out clean. Cool in pan for 10mins before unmoulding and turn out on a wire rack to cool completely before icing.
Beat cream cheese, butter & icing sugar till smooth. Beat in lemon juice to get a smooth & spreadable mixture. Frost cake as desired.

Nutty Cheese Bar

2011-10-02T10:11:00.001+08:00

Recipe modifie from 茄子
Ingredient
Base

90gm digestive biscuit
40gm butter, melted

Crush biscuit till fine and combine with melted butter. Press into a 6" square pan, and bake in preheated oven for 130 deg cel for 8mins.

Filling

150gm cream cheese
30gm sugar
32gm beaten egg
20gm top flour
65gm plain yoghurt
some raisins & cranberries
15gm each of walnut, almond, pistachio (bake in preheated oven at 160 deg cel for 5mins)

Method

Beat cream cheese and sugar till light.
Beat in egg and yoghurt till combine.
Fold in cake flour till batter is free of lumps.
Sprinkle raisins over baked cookie base. Spread cheese mixture over.
Arrange nuts & cranberries evenly over cheese mixture.
Bake in preheated oven at 160 deg cel for 30 mins.
Cool completely and chill in fridge for at least 5hrs before slicing.

腊肠香菇蒸鸡饭

2011-09-26T20:42:00.002+08:00

Lovely and tasty one pot rice which I like as it is fast & simple to serve :D I did not add too much seasoning to the rice as the chinese sausage is quite salty, so the taste is just nice after cooking :D

Savoury Steamed Chicken Rice
Ingredient

3 boneless chicken thigh, cut into bite-size (approx 350g)
2 cups rice
2 cups chicken stock
2 chinese sausages, sliced
12 small dried shitake mushroom, softened
1.5 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp sesame oil
1/4 tsp pepper
1/2 tbsp grated ginger
1 tbsp cornflour
coriander leaves for garnish

Method

Marinate chicken meat with oyster sauce, dark soy sauce, sesame oil, pepper, ginger & cornflour for at least 30mins.
Steam rice till 1/2 cooked. Combine marinated chicken with mushroom & chinese sausage. Spread evenly over rice and continue to steam for another 30mins till chicken is cooked through. Rest for a while.
Remove cooked chicken mixture and set aside. Fluff up rice. Scoop rice into individual bowl and top with chicken topping and coriander leaves.

Easy Fruit Drizzle Cake

2011-09-26T15:47:00.005+08:00

Recipe adapted from Aug 2011 Good Food
Ingredient (9" x 5" loaf)

175gm butter, softened
130gm sugar
250gm self-raising flour
2 large eggs
2 tsp vanilla paste
175gm nectarines*, wgt after stoned & diced
80gm sugar
1 tbsp lemon juce

Method

Fully lined the loaf pan with baking paper with ends over hanging the pan.
Place butter, sugar, flour, eggs & vanilla paste into a large mixing bowl.
Using a electric whisk, beat mixture till thick and creamy for 5mins.
Spread 1/3 of the mixture over the pan, spread 50gm chopped fruit evenly over. Spread another 1/3 cake mixture over and follow by another 50gm chopped fruits. Finish with balance cake mixture.
Bake in preheated oven at 160 deg cel for 50mins or until a skewer inserted comes out clean.
Poke the cake all over with a skewer. Combine remaining fruits with 80gm sugar & lemon juice and mix evenly. Spread the fruits over cake and leave to cool in tin.

Other suitable fruits to use :

apricots
blackberries
blueberries
peaches
plums
raspberries
strawberries

Gula Melaka Chiffon - Revisited

2011-09-22T14:27:00.004+08:00

Wanted to clear my gula melaka & coconut milk, therefore chosen this recipe to try again. But my gula melaka not enough though so I substitute with more coconut milk and increase the sugar slightly :D

Original Recipe Click Here
Ingredient

80gm gula melaka, chopped & melted
150ml coconut milk
6 egg yolks
4 tbsp cooking oil
1/4 tsp salt
140gm plain flour
6 egg whites
1/4 tsp cream of tartar
60g caster sugar

Method

Combine egg yolks, cooking oil and salt. Stir in gula melaka and coconut milk. Sift in flour and fold until batter forms.
Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peak form.
Gently fold 1/3 beaten egg white foam into egg yolk batter until blended. Pour mixture into balanced meringue and gently fold till combined.
Pour batter into ungreased 22cm tube pan. Bake in preheated oven at 160 deg cel for 40-45 mins. Remove from oven, invert cake onto table until completely cooled before unmoulding.

叉烧云吞面

2011-09-21T21:00:00.003+08:00

Char Siew Wanton Noodle....

does it look like pretty little flower?

how to fold a wanton?....place a lil filling in the centre, cross-fold and join the both end, dab a lil water to seal

HongKong style noodle...bought from ntuc...very QQ :D I LIKE!

Boiled Char Siew Recipe Click Here

Wanton Recipe
Ingredient

300gm minced pork
1 tbsp light soy sauce
1/2 tbsp sesame oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp five spice powder
2 stalk spring onion, chopped
3 cloves garlic, minced
wanton skin wrapper

Method

Combine pork with all ingredient and stir till sticky paste formed.
Place a little pork mixture over the centre of the skin wrapper and wrap up as above pic shown. (do not overfilled as it will be difficult to wrap up).
Heat some oil in pot. Deep fry wanton in batches till golden brown. Drain well on kitchen paper.

Dark Sauce Recipe
Ingredient

1 chicken stock cube
700ml water
3 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tsp sugar
1/4 tsp pepper
1 tsp sesame oil

Method

Bring water to boil. Dissolves stock cube well.
Stir in remaining seasoning. Set aside till use.

Ready To Serve : Cook noodle according to package, mix with 3-4 tbsp dark sauce and toss evenly. Garnish with fried wanton, blanched greens and boiled char siew....

Boiled Char Siew

2011-09-21T20:44:00.002+08:00

Saw this recipe in a Chinese newspaper and it looks so simple to prepare. I only tried baking char siew so this is new to me. I do not have char siew powder so I replaced it with some 红糟 (Red Wine Vinasse). I just tell the butcher uncle that I want to make char siew, so he help me choose the appropriate section of the meat for me :D

Ingredient

1 kg pork fillet
150gm sugar
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tsp salt
2 tbsp 红糟
1 cup water

Method

Combine pork fillet with sugar, light & dark soy sauce, salt & 红糟. Mix evenly. Cling wrap and chill overnight.
Place marinated pork in a claypot. Add 1 cup water. Bring to boil. Lower heat and cover the pot slightly. Cook for 30-40mins till pork is tendered and sauce is reduced and thickened significantly.
Cool completely before slicing to serve.

Oyako Don

2011-09-21T20:26:00.002+08:00

My son enjoys eating this Chicken & Egg with Rice !! Me too loves this sweet tasting rice dish :D

Ingredient

300gm boneless chicken thighs (approx 3 pcs)
1 large onions, thinly sliced
250ml dashi stock
4 tsp sugar
4 tbsp light soy sauce
2 tbsp mirin
4 eggs, lightly beaten
steamed calrose rice
6 tbsp frozen soy bean, cook accordingly to package
yaki-nori seaweed for garnish

Method

Slice chicken thigh into bite size. Marinate with 1 tbsp light soy sauce & 1 tbsp mirin for 30mins.
Heat 1 tbsp oil in pan, fry onion till soften.
Add stock and all seasoning and bring to boil.
Add chicken pcs and simmer till cooked.
Scoop a 1/4 portion of the chicken into another small pan and bring to boil.
Pour in 1/4 portion of the beaten eggs, cover and cook till egg is set.
Slide the mixture on to a bowl of hot rice. Sprinkle over soy bean & seaweed. Serve.

Caramel Apple Crumble

2011-09-18T12:18:00.006+08:00

Ingredients (2 servings)

1 green apple
1 large red apple
25gm wholemeal flour
25gm rolled oats
25gm butter
2 tbsp dulce le leche
12gm walnuts, chopped

Method

Preheat the oven to 200 deg cel.
Peel the apples and chop into a chunky dice. Tip into a pan with 3tbsp water and simmer for a few minutes until starting to break down but still keeping a little shape.
Scoop apples into ramekins and top with 1/2 tbsp caramel over each pot.
Place the flour, oats and butter into a small bowl and mix till crumbly. Add 1 tablespoon of caramel and mix roughly with a fork. Stir in walnuts.
Top each pot with the crumble mixture and bake in the oven for 15 minutes.
Serve with evaporated milk, custard or ice-cream.

Custard Sauce Ingredient :
* 1/2 cup unsweetend soy milk, 1 tbsp sugar, 1 tsp custard powder & 1/2 tsp vanilla paste
* Mix the mixture well and heat up in a small sauce pan till sugar dissolves. Cool down and chill till use.

Osmanthus Cake

2011-09-17T18:17:00.004+08:00

Recipe adapted from Alex Goh 'Fruity Cakes'
Ingredient

125gm butter
100gm sugar
1 tbsp osmanthus flower
2 eggs
180gm plain flour
1/2 tsp baking powder
1/4 tsp baking soda
90ml plain yoghurt

Method

Using a electri whish, cream butter, sugar & osmanthus flower until light. Add in eggs beating well after each addtional.
Sift in flour mixture and fold in alternately with yoghurt ending with flour.
Pour batter into lined 7" cake pan and bake in preheated oven at 160deg cel for 35mins or until a skewer inserted comes out clean.

咸菜鸭

2011-09-15T21:58:00.002+08:00

Very long time did not taste this dish!! I think the last time I've eaten this dish was many years back which is prepared by my father. Many first time for this dish .... >.< first time buy a duck from wet market, first time ever cook a duck, first duck dish recipe in my food blog! Feel so satisfying after drinking this wholesome soup! :D

Ingredient

1 whole duck, cut in chunks and remove excess fats
6 slices ginger
1 tbsp brandy
250gm salted mustard
3 large tomatoes, quartered
1 red chilli, deseeded and sliced

Method

Blanch duck pieces in hot water. Drain well. Marinate with 1 tbsp brandy.
Soak salted mustard once or twice to remove excess salt.
Heat 9 cups water in a pot. When water comes to a boil, add duck pieces, ginger & salted mustard.
Simmer for 45mins till soup thickens. Add tomatoes & chilli and cook for another 20mins.

橄榄炒排骨

2011-09-15T21:48:00.003+08:00

The original recipe uses black fermented beans but I replaced with seedless dried olives instead. It taste equally savoury & tasty!

Ingredient

300gm pork ribs
1 green pepper
1 red chilli
3 cloves garlic, minced
1/2 tbsp ginger, minced
2 tbsp dried seedless olives, chopped
1 tbsp light soya sauce
1 1/2 tbsp wine
1 tsp corn flour
1 tsp oyster sauce
3 tbsp water

Method

Marinate pork ribs with light soya sauce, 1/2 tbsp wine and flour for at least 30mins.
Cut green pepper and chilli in cubes.
Heat some oil in pan, pan fried pork ribs till golden brown. Set aside.
In a clean pan, heat up 1 tbsp oil. Add olives, garlic & ginger and fry till fragrant.
Add pork ribs, oyster sauce, 1 tbsp wine and water. Stir fry till pork ribs is cooked through.
Stir in green pepper and chilli, mix for a few seconds. Remove from fire.

芋头排骨盅

2011-09-15T21:41:00.002+08:00

Ingredient

300gm pork ribs
6 quail eggs
6 chikuwa fishcake
600gm yam, peeled & slice in chunk
12 fresh shitake mushrooms
1 tsp light soya sauce
1 tsp sugar
1 tsp pepper
1 tsp five spice powder
1 tsp corn flour
salt & pepper to taste

Method

Marinate pork ribs with all seasoning for at least 30mins.
Heat some oil in pan, pan fried yam till golden brown. Set aside.
With the same pan, pan fried ribs till golden brown.
Place all ingredient in a deep casserole, cling wrap.
Steam over boiling water for 30mins. Season with salt accordingly.

Pumpkin Chiffon Cake

2011-09-14T15:51:00.002+08:00

Compare to the Pumpkin Chiffon Cake I've done previously, I prefer this which uses milk instead of coconut milk, taste lighter and of course less fattening! :D To further enhance the flavour of this chiffon cake, I added some cinnamon powder to it!

Recipe modified from 'My Kitchen'
Ingredients (makes 9" chiffon pan)

120gm butternut squash (without peel), steamed and mashed
50gm vegetable oil
50gm soy milk
1/4 tsp salt
6 egg yolks
120gm top flour
1/2 tsp cinnamon powder
6 egg whites
1/4 tsp cream of tartar
100gm sugar

Methods

In a mixing bowl, beat together egg yolks, oil, milk and salt till foamy. Then add in mashed pumpkin and fold in flour and cinnamon powder with a spatula till just blended.
In a separate mixing bowl, beat egg whites with medium speed till soft peak then add in cream of tartar and sugar in batches (3-4 times). Beat with high speed between each addition and continue to beat till stiff.
Transfer one quarter of egg white into egg yolk batter, mix with spatula till combined. Fold in remaining egg white gradually.
Transfer batter in chiffon pan and bake at 180°C for 40-45 minutes.
Invert cake immediately and cool completely before removing from pan.

Green Tea Ice-Cream Mooncake

2011-09-12T15:30:00.003+08:00

中秋节快乐! just experiment with ice-cream mooncakes and find it so tedious to make, not the cream filling part, is the chocolate outer layer. Then I have hard time knocking out the chilled mooncakes, so afraid it will break into pieces as I broken all my 4 mini ice-cream mooncakes as the outer layer is too thin >.<"

Ingredient
Filling

130ml soy milk, unsweetened
15gm green tea powder
2 egg yolks
80gm sugar
200gm non-dairy cream, whipped till firm
100gm cooked red beans

Chocolate Outer Layer

600gm dark cooking chocolate
1 chilled mooncake mould

Method

Warm up soy milk, dissolve green tea powder in it.
Whisk yolks & sugar till creamy. Pour in milk mixture gradually and whisk till combine.
Transfer mixture into a pot and double-boil the mixture till thickens, stirring frequently. (takes abt 10mins) Cool mixture.
Fold in red beans and fold in whipped cream till combined. Chill in fridge for later use.
Double-boil dark cooking chocolate till melted. Scoop into chilled mooncake mould till full. Set aside to cool slightly. Once chocolate has coated the sides of the mould, invert mould to drain excess chocolate leaving hollowed centre. Freeze mould for 5mins. Repeat steps for another 2 times to create thicken chocolate layer.
Fill up 80% of the hollowed centre with green tea ice-cream. Knock out excess air. Drizzle some cooled melted chocolate on the top and knock out excess air. Freeze overnight.

I'm submitting this recipe Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by Happy Home Baking

Steamed Pandan Red Bean Cupcakes

2011-09-10T14:40:00.003+08:00

Take a break from making agar agar mooncakes :D While both my kids are having their nap, I whip up this little steamed cupcakes which I been wanting to try out very long! later when they wake up, just nice in time for their teabreak :)

Ingredient (8 cupcakes)

2 eggs
100gm sugar
1/4 tsp salt
60gm corn oil
1 tsp pandan juice
1/2 tsp pandan paste
100gm coconut milk
200gm plain flour
1/2 tsp baking soda
2 tsp double action baking powder
red bean paste

Method

Using a electric whisk, beat eggs, sugar, salt & corn oil till thick and creamy.
Beat in pandan juice, pandan paste & coconut milk till combine.
Sift in flour mixture and fold till smooth batter formed.
Fill up the lined cupcases till 1/3 full, steam over preheated steamer for 4mins.
Remove cupcakes from steamer, place some red bean paste over the centre, press down lightly. Scoop balance cake batter over. Further steam over boiling water for another 15mins.

Yam Agar Agar Mooncake

2011-09-08T16:10:00.008+08:00

Yam Filling Ingredient

120gm yam
200ml water
2 tsp agar agar powder
60gm sugar
pinch of salt
50ml thick coconut milk
5gm corn flour
purple food colouring

Method

Steam yam till soft. Mash with fork while is still hot. Mix with 200ml water and strain the mixture.
Mix agar agar powder, sugar & salt.
Mix corn flour with coconut milk.
Bring yam mixture to boil. Add in agar agar powder mixture and dissolves well.
Add in coconut milk mixture and mix evenly. Stir in food colouring.
Pour into small mould to set.

Agar Agar Mooncake Skin Ingredient

400ml water
2 blades pandan leaves, cut
70gm sugar
1 tbsp agar agar powder
100ml thick coconut milk
pink food colouring

Method

Boil water and pandan leaves.
Add in agar agar powder & sugar. Dissolves well.
Add in coconut milk and cook over low heat till boil. Discard pandan leaves and stir in colouring.
Pour in 1/4 mixture into agar agar mould. Set slightly.
Place in a slice of yam filling and fill up with skin mixture. Chill till set before unmoulding.

I'm submitting this recipe Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by Happy Home Baking

Green Tea & Red Bean Agar Agar Mooncake

2011-09-08T15:58:00.006+08:00

Mock Egg Yolk Ingredient

200ml carrot juice
1.5 tsp agar agar powder
1 tbsp sugar
1/2 tbsp soy milk powder

Method

Stir agar agar powder, sugar and soy milk powder into carrot juice.
Bring to boil. Pour into egg yolk mould and chill to set.

Red Bean Filling Ingredient
(A)
2 tsp agar agar powder
250ml thin coconut milk
2 blades pandan leaves, cut
30gm brown sugar
80gm red bean paste
pink food colouring

Skin Ingredient
(B)
100ml thick coconut milk
1 tsp green tea powder

(C)
1.5 tsp agar agar powder
200ml water
2 blades pandan leaves, cut
70gm sugar

Method

Boil (A) till sugar dissolves. Mix in red bean paste evenly. Add in colourings. Pour into small mould to set slightly. Insert a mock egg yolk in the centre.
Mix (B) evenly.
Bring (C) to boil. Stir in (B) and mix evenly. Discard pandan leaves.
Pour 1/4 mixture into agar agar mooncake mould. Set slightly. Place in red bean filling and fill up the mould with balance green tea mixture. Chill till set before unmoulding.

I'm submitting this recipe Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by Happy Home Baking

Dragon Fruit Sesame Agar Agar Mooncake

2011-09-05T11:33:00.013+08:00

My first agar agar mooncake for this year mid-autumn festival! :D This is also my first time adding a mock egg yolk into the agar agar mooncake!! With the 'egg yolk' in the middle makes the 'mooncake' even more realistic hehehe...

Mock Egg Yolk Ingredient

200ml carrot juice
1.5 tsp agar agar powder
1 tbsp sugar
1/2 tbsp soy milk powder

Method

Stir agar agar powder, sugar and soy milk powder into carrot juice.
Bring to boil. Pour into egg yolk mould and chill to set.

Black Sesame Filling Ingredient

30gm black sesame, washed & fry till fragrant
100ml thick coconut milk
pinch of salt
300ml thin coconut milk
1.5 tsp agar agar powder
60gm brown sugar
2 blade pandan leaves, cut

Method

Blend black sesame & salt with thick coconut milk till fine.
Place thin coconut milk, agar agar powder, brown sugar & pandan leaves in a pot.
Bring to boil till agar agar powder & brown sugar dissolves. Discard pandan leaves.
Stir in black sesame mixture and mix evenly. Remove from fire.
Pour mixture into small mould abt 1.5-2cm high. Set slightly. Insert a mock egg yolk into the centre of the black sesame agar agar. Chill till set.

Dragon Fruit Pastry Ingredient (makes 8 normal size mooncakes)

150gm red dragon fruit puree
100gm sugar
3 tsp agar agar powder
500ml thin coconut milk
2 blades pandan leaves, cut

Method

Place sugar, agar agar powder, coconut milk & pandan leaves into a pot. Bring to boil.
Stir till sugar dissolves. Turn off heat. Discard pandan leaves. Stir in fruit puree.
Pour mixture into mooncake mould till 1/4 full. Set slightly. Insert a black sesame filling into each mould. Fill up with dragon fruit pastry mixture. Chill till set before unmoulding.

I am submitting this recipe post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by Happy Home Baking

Earl Grey Pound Cake

2011-09-03T15:25:00.003+08:00

Guess most of us are busy baking mooncakes now! but not me hehehe.....me dun really fancy mooncakes and furthermore most family members are diabetic and they trying to avoid sweet stuffs. But will find some time to make some agar agar mooncake!! Saw this recipe on Cathy's blog and can't wait to bake it as I love Earl Grey!! Lovely fragrant and moist pound cake :D :D

Recipe modified from Cathy's Joy & Lil Teochew
Ingredient (9" x 5" pan)

170gm butter
165gm sugar
3 eggs
165gm plain flour
1/4 tsp baking powder
1/4 tsp salt
1/2 cup soy milk
1/2 tsp vanilla essence
2 Earl Grey Tea bags

Method

Preheat oven to 160 deg cel.
With a mixer, cream butter. Add sugar, a little at a time. Add vanilla essence & eggs, 1 at a time, beating well after each addition.
Sift dry ingredients over creamed butter and fold in alternately with milk, starting with the flour & ending with the flour.
Fold in the tea leaves & then pour into a greased & floured pan.
Bake for about 40mins, or until a toothpick inserted in the center of the cake comes out clean.

Everyday Brownies

2011-09-02T14:52:00.002+08:00

Recipe adapted from Nigella Lawson's Recipes From The Heart Of The Home
Ingredient

75gm unsalted butter
100gm light brown sugar
35gm cocoa powder
75gm plain flour
1/2 tsp baking soda (I accidentally added 1 tsp instead!! but still turns out ok)
pinch of salt
2 eggs
1 tsp vanilla paste
80gm dark chocolate chips

Method

Line a 7" square pan.
Melt butter oven a low heat in a medium sized saucepan.
Using a wooden spoon stir in brown sugar and mix till melted. (can turn off heat, saucepan still over the stove)
Sift in cocoa powder, plain flour, baking soda & salt.
Whisk egg with vanilla paste. Add into the butter mixture and stir till combine.
Stir in chocolate chips and immediate pour the batter into the lined pan.
Bake in preheated oven at 180 deg for 20-25mins.

Assorted Cornmeal Cookies

2011-08-31T16:44:00.003+08:00

Always burst my pocket whenever visit Phoon Huat :P While browsing through the shelves and spotted this packet of cookie premix. Never use any premix before so thinking why not give it a try :D Only need to add butter and is ready to pop into the oven...500gm of the cookie premix I've created 3 flavours out of it, chocolate chips, raisins & cranberries with white chocolates! Today I've brought the cookies to my nephew's birthday party, my sister and friends happily munching away the cookies and commented very good!!

Chocolate Chips & Raisins Toppings....

Cranberries & White Chocolate Toppings....

红糟炸/蒸鸡

2011-08-29T18:32:00.002+08:00

Ingredient

3 whole chicken leg, cut into 3-4 pcs
2 tbsp red wine residuum, 红糟
2 tbsp red glutinous rice wine
2 tbsp ginger juice
1 egg white
1/2 tbsp salt
fresh breadcrumbs for coating

Method

Marinate chicken leg pieces with seasoning and chill overnight.
Heat some oil in wok, coat chicken with bread crumbs and deep fry until golden brown and cook through. Alternatively, steam chicken (omit egg white when marinating) over boiling water for 25mins.

Five Spice Mushroom Pancakes

2011-08-27T13:29:00.004+08:00

see who's lil hand is in the picture?? is lil greedy princess!! >.<

Ingredient

1 tbsp oil
1 onion, diced
1 red chilli, deseeded and diced
100gm minced meat
10 fresh shitake mushroom, diced
1/2 tsp salt
1 egg
220gm plain flour
200ml water
1/2 tsp salt
1/2 tsp pepper
1 tsp five spice powder

Method

Heat oil in pan, stir fry onion till soft & fragrant. Add minced meat, use the spatula to break up the meat. Fry for 2mins.
Add mushroom, chilli & salt. Fry for another min. Dish up and set aside to cool down.
Place flour into a mixing flour, stir in seasoning. Add in mushroom ingredient, egg and water and stir till a thick batter formed.
Heat some oil in pan, scoop some batter onto the pan and pan fry over medium heat until both sides are golden brown.

Cheese Crunch

2011-08-24T17:15:00.003+08:00

Yesterday tried baking a durian chiffon, but it did not turn out well. The batter seems ok to me, but I 假厉害, overfilled the tube pan, resulting the cake 'over ballooned' >.< In the end, a ugly chiffon cake after unmoulding, but the cake texture is soft n moist. Still have some durian in fridge so wondering should I attempt again? No I did not try out again as I do not really like the taste of the cake, I still prefer to eat the durian flesh itself hahaha...Feeling upset after baking the chiffon, have to bake something else to perk myself up hahaha.. Cookies won't or should not failed too badly right hehehe....really feels better after baking this batch of cookies!

Ingredient

150gm butter
80gm sugar
1/4 tsp salt
25gm beaten egg
3 slices cheddar cheese, cubed
200gm plain flour
1 tsp baking powder
1/2 tsp paprika powder

Method

Cream butter, sugar & salt until light. Add in egg and beat till smooth.
Sift in flour, baking powder & paprika powder.
Fold in lightly, stir in cheddar cheese and mix till a soft dough formed.
Chill in fridge for 30mins.
Roll in small rounds. Place onto baking sheet, press down with a fork. Bake at preheated oven at 180 deg cel for 15-20mins. Cool on wire rack before storing.

Vietnamese Caramelized Chicken Wings

2011-08-22T20:07:00.002+08:00

Recipe adapted from My Kitchen Snippets
Ingredient

12 chicken wings – clean and cut
4 kaffir lime leaves
3 stalks lemongrass – finely chopped
2 tbsp grated ginger
2 shallots – sliced thinly
3 bird eyes chilies – finely sliced

Seasonings

3 tbsp fish sauce
2 tbsp soy sauce

Caramel:

4 tbsp sugar
4 tbsp water

Method

To make the caramel, gently heat up the sugar and water in a small heavy saucepan until it turns golden. Set it aside.
Heat up the wok with 2 tbsp of oil. Stir fry the lemon grass, grated ginger and shallots until fragrant and lightly brown.
Add in the wings; toss them around the wok to brown. Pour in the caramel sauce, seasonings, kaffir lime leaves and bird eyes chilies. Give it a few stir and turn down the heat.
Cover and let it simmer 20 – 25 minutes or until tender and sauce caramelized.
Remove and serve warm or at room temperature.

Devil's Curry

2011-08-21T11:20:00.003+08:00

Have you cooked a pot of curry today to support the Cook & Share A Pot of Curry?? :D

Ingredient

1 tbsp oil
1 tsp mustard seeds
2 large onions, quarters
3 potatoes, quarters
2 red chillies
1 large carrots, cubed
5 leaves cabbage
2 kg chicken, cut
200ml hot water
2 tsp salt
1 tsp pepper
1 tsp sugar
1.5 tbsp vinegar

Spice Paste, blend till fine

6 red chillies
6 dried chillies, soaked
10 small red shallots
6 cloves garlic
1 tsp turmeric powder
2 cm ginger
2 cm galangal
4 candlenuts
1 tbsp water

Method

Heat oil in wok. Add mustard seeds and fry till they pop. Add onion and fry for 2mins.
Add blended spice paste and stir fry for 5mins until fragrant.
Add potatoes, carrots & red chillies and fry for 5mins.
Add chicken pieces and cabbage. Mix evenly.
Add in hot water and seasoning. Bring to boil. Lower heat and simmer for 45mins, stirring frequently. Adjust taste accordingly.

Braised Chicken with Dried Longan & Spices

2011-08-19T11:19:00.004+08:00

This morning went to market to get some stuffs for cooking. Bought 2 chicken as I'm intending to cook curry this weekend! I divided some portion of the chicken for this braised dish and quickly down to action while my girl is having her morning nap :D In an about 1/2 hour time, a sweet & spicy braised chicken is ready to be served! Can't help and slurp down a few tbsp of the favourful gravy!

Recipe adapted from yumyum.com.my
Ingredient

1 tbsp oil
5 cloves garlic, chopped
5 slices ginger
3 dry chillies
2 star anise
1 small cinnamon stick
1/2 chicken, cut into pcs
100gm dried longan, rinsed
1 tbsp osyter sauce
1 tbsp light soya sauce
1 tsp thick dark soya sauce
dash of pepper
450ml hot water

Method

Heat oil in pot, add ginger and fry till golden. Add garlic, dry chillies, star anise & cinnamon. Fry till fragrant.
Add chicken pieces, water & seasoning. Bring to boil. Lower heat and simmer for 20mins.
Add dried longan and simmer for another 10mins till liquid reduce half. Remove and serve.

Lemongrass & Fish Sauce Fried Meehoon

2011-08-18T10:37:00.003+08:00

Ingredient

5 tbsp oil
1 small red onion, sliced
2 stalk lemongrass, finely sliced
400gm meehoon, softened
12 dried shitake mushroom, softened and sliced
200gm chicken breast
150gm beansprout
1 small red pepper, sliced
5 tbsp fish sauce
1 tbsp oyster sauce
1/2 tbsp sugar
1/2 tsp pepper
200ml hot water
lime juice
coriander leaves

Method

Slice chicken breast finely and season lightly with 1 tsp sesame oil, 1 tsp light soya sauce, 1/2 tsp cornflour & dash of pepper.
Heat oil in wok. Add lemongrass and red onion and stir-fry till fragrant.
Add sliced mushroom and fry for another minute. Add seasoned chicken meat and fry for 2 mins.
Add meehoon and toss evenly. Add hot water and seasoning and stir-fry over medium heat until dry.
Add in beansprouts & red pepper. Toss evenly. Stir in corainder leaves and serve with lime juice

Lemon & Black Pepper Roasted Chicken

2011-08-17T17:54:00.002+08:00

This is our tonight's dinner, dear son still napping and hubby not yet home. Usually we do not sit together to have meals together as the kid's father always home late. So I always have my dinner first before my 2 darlings wake up from their noon nap. When they wake up I will not have peace, so have to quickly settle my meals fast :P

Ingredient

3 chicken whole legs
2 tbsp Worcestershire sauce
1/2 lemon juice
1 tsp salt
1 tsp ground black pepper
10 fresh shitake mushroom, sliced

Method

Marinate chicken with seasoning and chill overnight.
Transfer chicken to a lined baking tray, bake in preheated oven at 200 deg cel for 35mins. After 20mins, remove from oven and lightly brush some marinate sauce over. Return to oven and continue to bake till done.
Pour the roasted chicken gravy and balanced marinated sauce into a small pan. Add shitake mushroom. Bring to boil and cook till mushroom is softened.
Pour the gravy over roasted chicken and served with rice and side greens.

番茄焖排骨

2011-08-17T17:41:00.002+08:00

Prepared this morning for my boy's lunch. Hubby not yet taste this dish :D Surprisingly my boy loves this dish alot! He requested for another serving after finishing off a big bowl of rice :D

Recipes adapted from yumyum.com.my
Ingredient

500gm pork ribs
1 tbsp chopped garlic
10 slices ginger
1 carrot, cut into chunks
3 large tomatoes, cut
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp rice wine
1 tsp light soya sauce
1 stalk spring onion
500ml hot water
1/2 tsp salt
1 tsp sugar

Method

Marinate pork ribs with salt, pepper, rice wine & light soya sauce for 30mins.
Heat 2 tbsp oil in pan, pan-fry pork ribs on both sides till golden brown. Remove and set aside.
With remaining oil in pan, add garlic & ginger and stir fry till fragrant.
Add carrots & tomatoes and fry for 2 mins.
Add spare ribs and mix evenly. Add water, salt & sugar. Bring to boil. Cover and simmer for 30mins or until pork ribs are tender. Stir in spring onion and mix evenly. Remove from fire.

香茅炒鸡肉金瓜

2011-08-17T17:29:00.004+08:00

Back in action in trying out new dishes! this lemongrass flavour infused dish is really very appetizing with a bowl of hot rice!! in a short while, hubby has already wipe them all out :D :D

Recipe adapted from yumyum.com.my
Ingredient

200gm minced chicken
1 small red onion, diced
4 stalk lemongrass, cut and lightly bruised
250gm pumpkin, cut into 0.50cm thickness
1 tbsp curry powder
1 tsp fish sauce
1 tsp light soya sauce
dash of pepper
1 tsp cornstarch
1 tsp salt
1 tsp sugar
100ml hot water

Method

Marinate minced chicken with curry powder, fish sauce, light soya sauce, pepper & constarch for 30mins.
Heat 2 tbsp oil in pan, fry shallots & lemongrass till fragrant.
Add minced chicken and stir-fry for 3mins. Use the spatula to break up the minced.
Add in pumpkin, water, salt & sugar, cover and simmer till pumpkin is soft.

Dark Chocolate Peach Tart

2011-08-17T11:20:00.004+08:00

Ingredient (20cm tart)
Sweet Short Crust Chocolate Pastry

100gm flour
20gm cocoa powder
1/4 tsp salt
1 tbsp sugar
80gm cold butter, cubed
2 tbsp iced water

Method

Combine flour, cocoa powder, salt & sugar in a mixing bowl. Add in butter and knead with your fingertips till breadcrumbs formed.
Add in iced water and mix till soft dough. Roll into a ball and cling wrap. Chill for 30mins.
Roll out dough between 2 sheets of plastic to fit a 20cm tart mould. Flip the rolled tart base onto the tart mould. Prick surface with a fork. Blind bake in preheated oven at 160 deg cel for 15mins.

Filling
Ingredient

80gm butter
4 tbsp sugar
1 tbsp beaten egg
1.5 tsp brandy
80gm ground almond
2 tbsp plain flour
50gm dark chocolate chips
peach slices

Method

Cream butter & sugar till fluffy. Beat in eggs and brandy.
Fold over ground almond & plain flour.
Sprinkle chocolate chips evenly over tart base. Spread over almond filling. Arrange peach slices on top of the filling.
Bake in preheated oven at 180 deg cel for 30mins. Cool completely before unmoulding.

Aspiring Bakers #10: Easy as Pie (August 2011) hosted by Janine of Not the Kitchen Sink!

Chicken Rolls with Mushroom Sauce

2011-08-14T15:43:00.005+08:00

Ingredient

2 chicken whole leg, deboned
2 thick long stripe carrots
2 slices ham
60gm blanched spinach
1 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp butter
1/2 tsp salt
1 small onion, sliced
12 fresh shitake mushroom, sliced
120ml unsweetened soy milk
cornstarch water

Method

Marinate deboned chicken with salt & black pepper for 30mins.
Spread out chicken meat, place a slice of ham on top followed by spinach & carrot. Roll up tightly and neatly.
Place rolled chicken on a baking pan, bake in preheated oven at 200 deg cel for 35mins until golden brown. (At 25mins, remove the chicken, brush the chicken roll with the oil in the baking pan, continue to bake till done)
Melt butter and saute onion till soften & fragrant. Add mushroom and mix evenly. Add in milk and bring to boil and simmer till sauce reduce. Stir in constarch water to thicken the gravy.
Slice chicken roll into thick slices, pour over mushroom sauce and serve.

萝卜焖豆腐乳

2011-08-14T15:34:00.004+08:00

This late morning, my mother-in-law last minute informed me they will be coming over our place, and asked me if i did prepare lunch >o<. Luckily my chicken roll was baking in the oven so I just need to prepare another dish, though I only intend to cook this vegetable stew tomorrow! Sometimes really can rush out things, in the process of cooking this dish, I forgotten about adding the dried mandarin peel!! Though my father-in-law commented this dish taste good, but I find something lacking....hahaha so is the mandarin peel!...will try out cooking this dish again :D

Ingredient

2 tbsp oil
12 pcs small dried beancurd
3 cubes fermented soya bean curd, mashed
10 slices ginger
500gm radish, peeled & cut into chunks
200gm carrots, peeled & cut into chunks
12 fresh shitake mushrooms
5gm dried mandarin peel, sliced
1 tbsp light soya sauce
600ml water
1/2 tsp sugar
1 tsp sesame
2 stalk spring onion
coriander leaves for garnishing
cornstarch water

Method

Heat oil in wok, stir-fry fermented soya bean curd till fragrant. Add ginger and fry for a min.
Add radish, carrots, mushroom, dried beancurd, spring onion and mandarin peel. Mix well.
Add in hot water and seasoning. Bring to boil. Cover and simmer for 25mins till carrots are soft & gravy has reduced. Stir in cornstarch water to thicken the gravy. Stir in sesame oil. Remove from fire and serve.