Cranberry Chiffon

Merry Christmas To All!!!



Ingredient

• 200gm fresh cranberries
• 200ml water
• 100gm sugar
• 4 eggs, separate
• 2 tbsp oil
  
• 90gm self-raising flour
  
• 50gm sugar
• 1/4 tsp cream of tartar

Method

1. Place cranberries, water and 100gm sugar in a pot and bring to boil. Lower heat and simmer for 10mins till berries are soften. Remove from heat and cool complete. Reserve 200ml for the cake batter and puree the rest for coating.
2. Whisk egg yolks, oil and 200ml cranberry sauce till combine. Sift in flour and mix evenly.
3. With a electric whisk, beat egg whites and cream of tartar on medium speed till foamy. Add sugar gradually till stiff peak formed.
4. Fold in 1/3 egg white foam into egg batter and mix evenly. Pour the batter over the balance egg whites and fold evenly till combined.
   
5. Pour into ungreased chiffon pan and bake in preheated oven at 180 deg cel for 35mins. Remove from oven and invert pan and cool completely. Unmould and spread pureed cranberries sauce over the cake.
   

Double Chocolate Chip Cookie

Finally got time to bake some chocolate chips to satisfy my cravings :) is so addicting! crispy crust and slightly moist inside.

Ingredient (makes 40)

• 125gm butter, softened
• 250gm sugar
• 1 egg
• 1 tsp vanilla essence
• 125gm plain flour
• 1/2 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cups chocolate chips
  

Method

1. Beat butter and sugar in large bowl until creamy.
2. Add egg and vanilla and beat well.
3. Sift in flour, cocoa powder, baking soda and salt and fold into butter mixture. Stir in chocolate chips.
4. Drop by rounded teaspoons onto ungreased cookie sheet.
5. Bake in preheated oven at 180 deg cel for 12-15 mins.
6. Cool slightly on cookie sheet follow then cool completely on wire rack.

Braised Chicken Wings

Sometimes really got no idea what to cook everyday! Today prepare this simple and fast dish for tonight's dinner and serve with balanced yam rice I've cooked yesterday. As for my son I prepared some sweet potato millet porridge and remove the skin of the wings and tear out the meat for him....what's cooking tomorrow? headache again!!!....

Ingredient

• 24 chicken mid wings
• 2 cups water
• 6 tbsp dark soy sauce
• 2 tbsp chinese dark vinegar
• 2 tbsp oyster sauce
  
• 4 tbsp sugar
• 1 cinnamon stick
• 2 star anise
• 1 pip garlic

Method

1. Place water and all seasonings in a pot and bring to boil for 5 mins.
   
2. Add in wings and simmer on low heat for 20mins until soft.
   

Strawberry Cheesecake

A light & delicious non-baked cheesecake, and is so simple to whip up this cake also!

Ingredient

Base:

• 100g digestive biscuit crumbs
• 50g melted butter

Filling

• 250g Philadelphia Cream Cheese, softened
• 100gm cup sugar
• 2 tbsp lemon juice
• 1 tbsp gelatine
  
• 200gm strawberry, puree
  
• 200gm non-dairy cream, lightly whipped

Method

1. Combine biscuits crumbs with butter and press into the base of a 8" loose based cake pan. Chill for 30mins.
2. Dissolve gelatine in lemon juice over hot water bath.
   
3. Beat cream cheese and sugar until smooth. Add gelatine mixture, beat until well combined. Beat in strawberry puree.
   
4. Fold in whipped cream and pour over prepared based. Chill till set.
   

Bubur Cha Cha

Ingredients

• 300gm yam, diced
• 150gm orange color sweet potato, diced
• 150gm purple/yellow color sweet potato, diced
• 100gm sago pearls
• 80gm crystal cubes (optional)
• 500ml water
  
• 500ml coconut milk
• 1/4 tsp salt
• 100gm sugar
• 3 pandan leaves, knotted
  

Method

1. Steam diced taro and diced colored sweet potato separately until soft (about 15-20 minutes) .
2. Cook sago pearls in boiling water until they become translucent. Rinse with cold water.
3. Cook crystal cubes in boiling water according to package. Rinse with cold water.
   
4. Put coconut milk, water, sugar, salt and knotted pandan leaves into a pot and bring to a gentle boil, stirring continuously.
5. Add taro, sweet potato, , crystal cubes, sago pearls and mix well. Serve hot or cold.

Tomato Omelette

My boy loves omelette, either 'kosong' or with filling :) Do not use too ripen tomatoes or the dish will be too mushy. It cannot leave to stand in room temperature for too long as the 'liquid' will start to emerge. So it is best to serve immediately after cooking!

Ingredient

• 3 medium tomatoes
• 3 eggs
• 1/4 tsp salt
• 1/2 tsp sesame oil
• dash of pepper

Method

1. Cross-cut bottom of tomato, bring a pot of water to boil. Submerge tomatoes for 1 min. Peel tomatoes and roughly chop. Drain away excess liquid.
2. Beat eggs and mix in seasoning. Heat 1 tbsp oil in pan, add tomatoes and stir briefly. Add egg mixture and fry on high heat. Serve immediately.
   

Braised Honey Pork Ribs

Ingredient

• 500gm pork ribs
• 1 tbsp wine
• 2 tbsp sugar
• 3 tbsp rice vinegar
• 4 tbsp light soya sauce
• 5 tbsp water

Method

1. Wash pork ribs thoroughly. Place all ingredient in a pot and bring to boil.
2. Lower heat and simmer for 45mins till sauce thickens.
   

Passionfruit Juice

Still have couple of passionfruit left after baking the passionfruit butter cake. Research on website and found this recipe :) Natural juice are simply great!

Ingredient

• 200ml passionfruit pulp
• 600ml hot water
• 200ml cold water
• 3-4 tbsp sugar

Method

1. Place passionfruit pulp & 300ml hot water into a blender and blend for 30 secs. Do not overblend. Sieve away seeds.
2. Dissolve sugar in 300ml hot water. Stir into sieved juice.
3. Top up another 200ml cold water. Chill and serve.

Passionfruit Butter Cake

Nice tropical fragrance loaf! if you like passionfruit you will love this loaf cake ^-^...

Ingredients

• 100gm unsalted butter
• 80gm castor sugar
• 1/4 tsp salt
• 3 eggs
• 100ml warm milk
• 100gm passion fruit pulp
• 200gm cake flour
• 9gm baking powder
  

Topping:
45g butter, cut in small cube n chill
45g sugar
60g cake flour

Method

1. With an electric mixer, whisk butter with sugar and salt till creamy and smooth.
2. Add in one egg and 1/3 of the milk, beat till well mixed. Repeat till all eggs and milk are used up.
3. Add in the passion fruit filling and whisked till well mixed.
4. Fold in sieved flour and baking powder. Pour batter into a lined baking loaf pan.
5. To prepare topping, seive flour into a mixing bowl, stir in the sugar and rub in the cold cubed butter till bread crumb state. Sprinkle topping evenly over the surface of batter.
6. Bake at 200C for 30 -35 minutes or till cooked and golden brown.
   

Recipe adapted from Florence's blog

Mocha Cupcakes

Long time did not use picasa editing program, so takes quite some time to come out with this collage...finally is done but my back aching again!

Wanting to bake some chocolate chips cookies but realise butter not enough! So have to search for a butter free & chocolaty recipe to satisfy my cravings heeee. Unlike the previous cupcakes I've done, this texture is slightly 'chewy' and soft, though not hard as rock, is still springy to touch. Taste like steam kueh to me :P maybe because of the yoghurt added??

Ingredient

• 2 eggs
• 3/4 cup brown sugar
• 1 tbsp coffee granules (mix with 2 tsp hot water)
• 1 tsp vanilla essence
• 1 1/4 cup self-raising flour
• 1/4 cup cocoa powder
• 1 cup plain yoghurt

Method

1. Sift flour & cocoa powder together.
   
2. Beat eggs & sugar for 5 mins till thick & creamy. Add in coffee paste & vanilla essence and beat till combined.
3. Fold in flour mixture alternate with yoghurt. Do not overmix.
4. Spoon mixture into cup cases and bake in preheated oven at 180 deg cel for 15mins or until a skewer inserted into the centre comes out clean.
5. Cool completely and dust with extra cocoa powder.
   

Spicy Roast Chicken

This roast chicken is not as spicy as it thought to be :) Finger licking good!

Ingredient

• 1 small chicken
• 3 tbsp Tom Yam Paste
• 4 tbsp olive oil
• 4 kaffir lime leaves, finely shred

Method

1. Spread tom yam paste, olive oil & kaffir lime leaves over the chicken, including the cavity.
2. Cover and marinate overnight. Bake in preheated oven at 200 deg cel for 50mins till cook.