Images Coffee Cake (Fathers' Day)

My model :P

This year I celebrate Fathers' Day earlier than last year. Cause my dad is going offshore one week before father day. T^T He went offshore on Monday and he came back in the afternoon. Because the wave is too strong and the the ship had to come back. It's dangerous! And my dad kept on vomiting due to  sea-sickness.T^T pity daddy...... I thought his company will rest for a few days and let the wave be calm. Who knows! On the second day they 'try' on the wave again!! And still the same, they had to come back after that. Until the third day which is yesterday, they 'try' again. The ship should reach at 3pm but at around 11am, the wave is incredible crazy. The height of the wave is higher than the ship and the ship is shaking left and right! Some of the water went into the ship! And my dad's colleagues are fell down aside. My dad told me this because he came back after that. It's been the third time already sigh. This morning they went AGAIN. AGAIN. This time I am really worrying about my dad cause I remember last night the wind and rain were quite strong.. Before I went to work this morning, I try to call him up and thanks God I can reach him. Just don't know why when I listened to his voice my tears start to drop... I just wish my dad will reach safely with his colleague please. *praying hard*

My dad love coffee so so much. Such a coffee addict-er and I believe it goes to the others father...? hmm? The time I ask myself what my daddy love to eat? In my mind will only appear Coffee!! and Kolok mee!! and actually he eats everything.. (Recently he fell in love with Mcd) :P

But he is my dad! I should make something to make him happy =) And here I made this cake. This cake smell incredible while baking and when I am mixing the icing part. And taste yummy with its strong coffee taste. You can't reduce too much sugar in this cake as the coffee's origin taste is bitter. I baked the cake when my dad was at home. He kept on staring at the cake when the cake is baking. How cute is that? :P I wish I can bring him for a trip with mom and brothers next year. I need to earn hard! Wait for us, dad! ^^

BY The Pioneer Woman 
INGREDIENTS:
FOR THE CAKE
2 cups Flour
1.5 cups Sugar(original called for 2 cups)
1/4 teaspoon Salt
180g Butter(Original called for 2 stick which is 225g)
3 Tablespoons Instant coffee Crystals
1/2 cup Buttermilk(Or, Milk + 1 teaspoon Vinegar and put aside for 10 minutes.)
2 whole Eggs
1 teaspoon Baking Soda
2 teaspoons Vanilla

FOR THE ICING: 
1-1/2 stick Butter(I used 3/4 stick)
1 pound Powdered sugar (I used 100g+)
2 Tablespoons Instant Coffee Crystals
1/2 teaspoon Salt
8 Tablespoons Heavy Cream

METHOD:
1. Preheat oven to 180 Celsius. Grease and flour and put a baking paper two round baking pans.
2. In a large bowl, mix sugar, flour, and 1/4 teaspoon salt. Set aside.
3. Melt 2 sticks of butter in a pot over medium-low-heat. While that's melting, add 3 tablespoons instant coffee to 1 cup boiling water. Set aside.
4. Once butter has melted, add coffee mixture to the butter in the pot. Let it come to a boil for about 10 seconds, the turn off the heat. Set aside for just a minute.
5. In a separate bowl, add buttermilk, eggs, baking soda, and vanilla. Mix until well combined.
6. Pour the butter/coffee mixture into the flour mixture. Stir the mixture together gently. The purpose here isn't to mix it together perfectly, but to cool down the heat before adding the egg mixture.
7. Add in the egg mixture and stir gently until well combined. Then pour into pans. Bake for 25 minutes or until set.
8. Allow to cool completely.
9. Combine all icing ingredients, the cream the cake. Chill for an hour before serving.

We love you, Mommy love you too!

Cute? :P

We celebrate in Mcd cause dad love it!

Images Bloomin' Brilliant Brownies

I AM CRAVING FOR BROWNIES! BROWNIES!!

Today I went to the bakery shop, and incidentally I saw the store was selling dark chocolate! WOW! Actually I was going to buy cooking chocolate, before I knew they were selling dark chocolate. Okay, didn't think twice and I bought it, 1 KG~ (^_~)

This recipe is fantastic, as well as Jamie Oliver. I love him; I am his fan!! Love to see his shows on the TV . He is freaking incredible... Just love the way he cook and the way he decorate the foods. Seriously I love his chopping board so so much. Do you? :P

I love this brownies, but luckily I have reduce the amount of sugar, else will be freaking sweet. But, even though I reduced it, still a little sweet. Anyhow, this brownies taste slightly bitter yet sweet. Moist and soft in the middle. Yum!! ^^ You should try this recipe. so easy to make and the ingredients are easy to get! Trust me this is yummy!

By Jamie Oliver's Little book of big via somebody's blog

INGREDIENTS:
Unsalted butter 150g (Original 250g)
Dark chocolate 200g
Cocoa powder 80g, sifted
Flour 65g, sifted
Baking powder 1 Tsp
Castor sugar 160g (Original 360g)
Large eggs 4

METHOD:
1. Preheat oven at 180 Celsius. (With fan on.)
2. Melt butter and dark chocolate over a double boiler and mic until smooth.
3. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, and then add this to the chocolate mixture.
4. Beat in the eggs and mix in until you have a silky consistency.
5. Pour your brownie mixture into the baking tray, bake for around 25 minutes.

NOTE**
You don't want to overcook them so, unlike cakes, you don't want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray then carefully transfer to a large chopping board and cut into chunky squares.

Images Honeydew Ice Lollies

Guess which part I ate first? Head? no!! But his HAND!! :P

Lollies are an all time favorite. It's much more interesting if made on your own. I got this little cute mold in my cupboard for a long time (it's a FREE gift when I bought my Rebena ^^), hehe since I got honeydew at hand right now, I should try it and see which cutie come out from the mold.

I wish I can try mango but too bad it's not in season now! And I want strawberry as well! It's so fun making them. You can add in any fruits that you love so that the fruit lollies will looks more interesting and colorful! it's time to go and make as many lollies and make some friends and family happy! :D

INGREDIENTS:
1kg honeydew
100g icing sugar(adjust by yourself)
1 tbsp condensed milk (optional)

METHOD:
1. Wash and cut the fruit. Remove the seeds.
2. Blend together with the rest of ingredients in the blender.
3. Pour into the ice lolly maker. Place into the freezer until it is set.
4. When it is done, pour water at the bottom of ice lolly maker so that the ice can come out easily. ENJOY!

Images Only Garlic Fried Rice

What to do with leftover and overnight rice?

Stir fry it for sure! =D If want to stir fry rice, overnight rice is the best as it is not really moist. So that, the rice will not stick on the wok while stir frying.....

I love garlic. They have a fragrance smell and taste incredible. I always wanted to stir fry rice with ONLY garlic. Imagine all the little rices coated with garlic oil, Gosh I could not resist that! Once you bite the rices, and straight inside your mouth will surrounded by the fragrance of garlic. hmmmmm yum~~~ I just can't stop eating it.

INGREDIENTS:
Olive oil
Minced Garlic (depends on you. I put a lot.)
Cold cooked rices 2 Bowls
Salt to taste
Black pepper to taste
Fish sauce a few drops

METHOD:
1. Heat up olive oil in the wok, generously put in the minced garlic and stir fry with low heat, until it turns into golden in colour. Do not overcook as dark garlic will taste bitter.
2. Add in cooked rice. Later fish sauce, salt and pepper to taste.

Images Pandan Layered Cake (Mother Day's Cake)

Mother day is coming soon guys!! How are you going to celebrate? 

Oh well......few days ago my mom and her friends wanted to celebrate a early mother day for 
a po po. So, my mom is responsible for preparing cake. Hmm..been thinking what kind of cake should I make... chocolate cake? No... too sweet for them... baked cheese cake? No...too rich.... chiffon cake? No... they don't want because the chiffon cake is so fluffy.. finish faster... ar! How about Pandan layer cake? A cake which is very yummy and not too sweet. Suitable for 'old adult' =P. Last time I made the cake was like 3 years ago...that time I still don't know how to make a sponge cake. I don't even know how to beat the egg white into soft peak/ stiff peak form. 

First make was at year 2010. Do you see the sponge layer? So fail!

I miss this cake so much. Since I know the skill already, why not bake it? I believe everyone will love pandan, and this cake for sure! This time I changed my recipe.. for the cake I change it into chiffon cake, which the texture turned out soft. Yum yum, imagine a soft cake with yummy pandan jelly! Wonderful!

Do you see a carnation on top? So cute so pretty! I wish I can make such flower in a day. Please please ^^ But I think it would be hard T^T 

I am so glad that the po po love this cake so much. She was so surprised! My mom's friends were very impressed with the cake and it was a big hit at the celebration! Not too sweet and love the super soft texture.  

Adapted from My Cooking N Baking Diary (I amended some)
INGREDIENTS:
CHIFFON CAKE
(A) 4 Egg yolks
      30g Sugar
      60g Corn Oil
      60g Milk
      90g Superfine Flour

(B) 4 Egg whites
      50g Sugar

METHOD:
1. Preheat oven at 170 Celsius.
2. Mix all the ingredients(A) then sift in flour till all combine.
3. Beat ingredients(B) till stiff.
4. Fold gently in 1/3 part of beaten egg yolk into (2) mix well. Add in remain beaten egg yolk slowly.
5. Pour the mixer into 7" round cake tin. Bake for 40 minutes or until a chopstick insert into the centre of the cake come out clean.
6. Cool the cake on a wire rack. Upside down. Slice into 3 equal pieces.

PANDAN JELLY LAYER 
(A) 350ml Coconut milk (200g shredded coconut+300ml water)
      400ml Pandan water (10pcs pandan leaves + 400ml water)
      115g Sugar
      1/2 Tsp salt
      4 tsp Jelly powder

(B) 85g Hoen Kwe Flour (I used 100g tube)
      300ml water

DECORATION
Shredded coconut (Add some salt and steam it for half an hour so that it can last longer.)

METHOD:
1. Mix 300ml with Hoen Kwe flour.
2. Put the ingredients(A) in a pot, cook it, stir it till boil.
3. Mix Hoen Kwe mixture to the pot. Cook it with slow heat and stir it till the mixture till thick and smooth.

TO ASSEMBLE PANDAN LAYER CAKE
Use a 8" round cake tin, put 2-3 scoops of the Pandan Jelly Paste then put in a slice of cake on top the paste. Repeat the rest of Pandan Jelly Paste and cake. After completed all 3 slice, let it cool down and store it in the fridge for 4 hours or overnight.

TIPS:
Cook the jelly when the cake is ready. Because the jelly get hard easily. Remember!!

It's a very good recipe that worth to try... =)

Images Earl Grey Chiffon Cake (伯爵茶戚风蛋糕)

It's my very first time making chiffon cake.

I have a fear of making them because I hear a lot of peoples saying chiffon cake is very hard to make. So, even though I bake for quite a long time already, I still do not dare to do it. 

And, my mistake also. I should not judge it by looking at the photos. Chiffon cake looks dry and looks hard to swallow. And for sure it never will appear on my waiting list.

All of a sudden, few days ago I got a feeling to bake them. So, I went to google and ask my lecturer for information. My lecturer can make delicious chiffon. That's what I heard from my colleague. Even though I never try it but I believe in her!! Wonder why she so good in making chiffon? Cause she failed lots of time before and now she is an expert on it already. She keep telling me never ever grease the pan. WOW if I din't ask her, I definitely will grease the pan. Luckily! :D Thank you lecturer Agnes!

This is a very good recipe. A keeper. I can't believe I was successful in making chiffon cake, feel so proud of myself! NO, chiffon cake is NOT dry, NOT hard to swallow, NOT hard to do. It's very easy to do once you know the TECHNIQUE!!! Chiffon cake = Skillful cake!! 

With Earl grey in the chiffon, it taste so amazing. The texture are soft and fluffy, moist and tender! and juicy? HAHA just kidding! Once you put the cake into your mouth, you can feel it melt in your mouth. mmm yummy!! So, do you want to bake yourself a chiffon cake now? ^_^v

INGREDIENTS: (Fills a 20cm tube pan)

Adapted from Honey Bee Sweets

EGG YOLK BATTER:

6 Egg yolks

30g Caster sugar

½ Tsp salt

80ml Vegetable oil

3 Tbsp Earl Grey tea leaves OR 3 sachets Earl Grey tea

180ml Water

120g Top flour/Cake flour

2/3 Tsp baking powder

EGG WHITE BATTER:

6 Egg whites

90g Caster sugar

METHOD:

1. In a heat proof saucepan, place 180ml water and the tea leaves/sachets in. heat up till almost boiling. Off the fire and let the tea soak for 5-10 minutes.

2. Preheat oven to 170 Celsius.

3. In a large mixing bowl, beat up the egg yolks and 30g caster sugar till it is slightly thickens. About 5 minutes.

4. Slowly drizzle in the vegetable oil and continue to beat till well incorporated.

5. Then pour in 100ml of the brewed tea(cooled) and continue to mix till all combined and smooth. Then add in 2 sachets of Earl Grey tea grain/3 Tbsp soaked tea leaves into the mixture, stir well.

6. Lastly, add in salt. Sift in the flour and baking powder, then mix well till no visible lumps.

7. In another large mixing bowl, beat the egg white till foamy. Then gradually add in the rest of 90g caster sugar and beat till stiff peaks. In high speed.

8.Gently fold in the whites to the flour mixture in 3 separate portions, making sure it is well combined. Then pour the batter into the tube pan. Give the pan a light tab on the base to push up the bubbles. Or you can use a chop stick and lightly swirl in the pan to remove bubbles.

9. Bake in the preheated oven for 35 minutes till tester comes out clean.

TIPS for making Chiffon Cake:

1. Make sure your beater and bowl are clean(NO OIL NO WATER). Egg whites will not stiffen if they meet those 2 elements.

2. Never grease your tube pan. Else the cake cannot climb up.

3. Once the cake come out from oven, immediately overturn to cool completely, at least 2 hours. You may use the narrow necked bottle but ensure that it's stable enough to support the weight of the cake. (I can't find any at home so I just let it overturn on a clean pan.) This is to prevent the cake from collapsing on its own weight as it is trying to reach a stable structure while its temperature is dropping.

I am upside downing........

Images Roasted Chicken

Yum yum! Looking at Jamie Oliver's show on TV, it makes me craving for roasted chicken.

After I got my new oven, I never bake a chicken yet. I knew my previous oven got broken because my chicken's skin was unable to turn into golden colour...and from that moment I just knew my oven's upper heat cannot function. Now....with this new oven, I want to see a golden colour chicken come out from my oven! =D

INGREDIENTS:
Chicken(Roughly 1.5kg)
Fresh parsley
Salt to taste
Black Pepper to taste
Garlic
Dried Thyme
Olive oil

METHOD:
1. Clean the chicken. Pat it DRY with paper towels.
2. Drizzle olive oil on the chicken and rub it all over the skin. Season generously in and out with salt and black pepper. Place the dried thyme, garlic and pasley inside the cavity. Sew it up with needle and thread. 
3. Position the chicken breast side down to allow all the juices to gather in the breast meat.
4. Let it marinate in the fridge for a few hours. (Mine marinate for 8 hours)
5. Preheat the oven at 200 Celsius. Roast the chicken for 1 1/2 hours. Don't over cook. Overcooked chicken = Dry chicken.
6. Remove from oven and let it rest for at least 20minutes before cutting. It allows the juices to redistribute into the meat. It makes the meat moist and juicy!

TIPS for juicy chickens:-
1. Positioning the chicken breast side down to allow all the juices gather in the breast meat. Which is the butt is on top.
2. Add fat on the chicken. For eg, butter cube, olive oil or bacon. While it's cooking...the fat will melt away and slowly flow downward to the chicken.....
3. Never overcook. For mine 1.5kg of chicken I used 1 1/2 hours, 200 Celsius.
4. Don't cut your chicken once it come out from the oven. Always let it rest for at least 20minutes to allow the juices to redistribute into the meat. It makes the meat moist and juicy!