December 31, 2012

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Belacan Cake (Sarawak Cake)


Recipe adapted from Dapurku Sayang




BAD NEWS!! Guess what? My oven has spoiled! I found out today when I was baking my crescent almond cookies. The bottom part of the cookies were burnt but the top still remain same in it's original colour, which is white. -.- No wonder few days ago when I was roasting my chicken, the skin won't turn brown...but still remains original colour. That's funny lol.  

Even thought I can't bake...but I will not give up easily. (My hand is very itchy right now!!) I still got a few steam cake recipes on my hand now. Yeaaah it's Belacan Cake/Serikaya Cake/Sarawak Cake. In Malay they named it ‘BELACAN’ cake because it really looks like a piece of belacan, which is the dried fermented shrimp paste. I wanted to try this recipe for a long time already and now finally! 

I love this cake very much. They are served the best after taken out from the fridge. This cake is so moist and so soft but dense in texture...and when I first bite on this cake, I thought it's prune cake. hahaha I am so noob. This is because prune is black colour and this cake is black colour too. How silly am I. LOL!


INGREDIENTS:
16oz butter/margarine
10 eggs
1 cup castor sugar(I used half cup only.)
1 small tin sweetened condensed milk
1 small tin serikaya
1 small tin nestle cream
1 small packet Horlicks
2 cups all purpose flour(Always sift it.)
Suitable of browning sugar(To adjust the darkness of the cake.)
1 teaspoon coffee powder(Mix with a little bit of hot water.)
1 tablespoon cocoa powder
1 teaspoon vanilla essence

METHOD:
1. Grease the baking pan with oil and get the water to boil.
2. Beat butter and sugar until pale and fluffy.
3. Beat in eggs, one by one, until well combined.
4. Beat in sweetened condensed milk, serikaya, and vanilla essence and nestle cream until well mixed.
5. Stir in Horlicks, cocoa powder and coffee until well combined.
6. Fold in flour and lastly browning sugar.
7. Pour batter into prepared tin. Cover the top loosely with a piece of aluminium foil.
8. Steam over high heat for 10 minutes. Turn heat down to medium and steam for another 3 hours 50 minutes, or until cooked (may steam for up to 4 hours in total if desired, this according to wisdom allows the cake to be kept for up to a month and make it moist). Remember to replenish steamer with hot water whenever it is drying up.




December 06, 2012

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Gooey Chocolate Banana Bread

Recipe adapted from Oleana


A friend of mine recently had made a banana cake. And he made me craving for banana cake! or....any dessert about banana! 

Banana is a tropical fruit that can be found easily from my hometown. There's too much here! But if you want to make a nice banana cake, you have to buy the best banana. Always believe that high quality ingredient/material can produce high quality product too. I used 'qin ya jiao' (a kind of banana in green colour) in my bread because I believe that 'qin ya jiao' has the best aroma.

The one thing I like the most about this recipe is the texture. The recipe is called a bread... but I feel it sounds like a cake mixed up with bread's texture. I can only describe the texture for this recipe is "Q". It's quite nice to bite into it. So, I quite enjoy every bite for it. No doubt, I will definitely use this recipe again in the future!

So yeah... It's summer! Why not make yourself a banana cake/bread? :P

 Having butter on banana bread in breakfast is the best thing I ever had!


The banana that I used in making cake. "qin ya jiao"

INGREDIENTS:
2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/4 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 1/4 cups mashed ripe banana
1/3 cup skim milk
1 tsp. vanilla extract
3/4 heaping cup Nutella (I replaced it with cooking chocolate.)
METHOD:
1. Preheat oven to 350 degrees. Spray 8×4-inch loaf pan with nonstick spray.
2. In a medium bowl, whisk together flour, baking soda & salt.
3. In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until blended. Add eggs, one at a time, beating well after each addition. Add banana, milk and vanilla. Beat until blended.
4. Add flour mixture, beat at low speed just until flour is incorporated (don’t over mix).
5. Spoon Nutella into a small dish and soften in the microwave for about 15 seconds. Add 1 cup of the banana bread batter to the Nutella and stir until blended well. Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.
5. Bake 50 to 60 minutes, it will seem a tiny bit undercooked but that’s what makes it good. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.


Swirl it......


December 04, 2012

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Steamed Chocolate Moist Cake

Adapted from Cooking Crave



Last week was my brother and his girlfriend's graduation. So my mom decided to celebrate with them by asking me to make a cake. 

I wanted to make this steamed chocolate moist cake for a long time already. Guess what, I kept this recipe since 2 years ago... oh well... The photo of the cakes that appear in "Cooking Crave" were tempting me A LOT! The chocolate sauce seems like no control ...they keep on 'falling down' LOL. How tempting right!



I love this cake when served in room temperature. I have tried to put them in the fridge but the result came out tough. I think they still served the best in room temperature. Moist and soft in texture! PERFECT!!



INGREDIENTS:
180g butter
200g caster sugar
200g full cream evaporated milk
2 eggs, slightly beaten with fork
100g plain flour
50g cocoa powder
1/2Tsp baking powder
1/2Tsp baking soda
1/2 Tsp vanilla extract or 1 Tsp vanilla essence
2 Tbsp of rum (optional) 


METHOD:
1. Combine caster sugar, evaporated milk, vanilla extract or essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.
2. Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mix. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mixed. (cake batter should be runny)
3. Heat up the steamer.
4. Lined and greased a 8 or 9 inch round baking pan.
5. Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminium foil.
6. Cover the steamer and steam over medium heat for 45 mins.
7. Cool the cake in pan before turning out for further decoration.



Chocolate Fudge Topping:
200g condense milk
1/2 Tsp vanilla extract or 1 tsp vanilla essence
2 Tbsp corn oil
20g cocoa powder, sifted
a pinch of salt

1. Combine the sifted cocoa powder, condense milk and oil.
2. Stir over low heat till thicken.
3. Add in salt and vanilla extract or essense.
4. Cool the chocolate topping a little before spreading on the cake.



November 22, 2012

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Durian Cream Cake!!!!

Oh my GOSH! It's DURIAN season again!




Durian, was one of my favorite fruits when I was young. I love them with all of my heart! I dreamed of eating durian cake all the time... and decided to make durian cheese cake or whatever related to durian once I got leftover durian in my fridge. I ate it once before when I was still a child and now I couldn't forget them. I miss them :'(

Well, now that I have grown up, I am going to make them!! All of my family members love them with all of their hearts too. LOL. So, everytime when my dad brought durians home, all of us will surround the durians and eat as fast as we can. Sounds like hungry ghosts! xD

This Durian Cream Cake is the BEST BEST cake I ever had! And a cake to die for! I feel so proud of myself! And I feel so happy that my family also enjoy it very much. But too bad, the cake is not enough for us. Well I guess anything related to durian will never be enough? xD

I feel so sad to those who don't like durian, that they can't enjoy the goodness of durian. =( Some of my western game friends ever ask me about the taste and smell of the durian. For me, they are sort of a mix up of a very strong cheese with garlic. Am I right? 


 *Drooling.......*



See see see see see!

Okay, here's the recipe and you can start to make one for yourself today! There you GO!

SPONGE CAKE
INGREDIENTS:
8 Eggs (Separate egg yolk and egg white)
160g Sugar
160g Flour (Always sift the flour)
80g Corn oil

(*You can use any sponge cake recipe as you like.)

METHOD:
1. Beat egg whites in a clean bowl then gradually add in sugar with high speed until stiff.
2. Gently fold in egg yolks. (SORRY I DIDN'T KNOW I FORGOT TO ADD THIS IN  RECIPE! IF I GOT ANY MISTAKE PLEASE DO LET ME KNOW!! THANK YOU!)
3. Then, gently fold in flour by using spatula until it is well combined. Use hand whisk to whisk it for a while to make sure all the flour is combined.
4. Fold through the corn oil until it is well combined.
5. Bake at 180 celcius, 20-25minutes(Big oven) @ 150 celcius, 35 minutes(Small oven). Cool on wire racks. (Depends on your own oven.)
6. Once the layers have cooled, slice them in four.

DURIAN CREAM FILLING
INGREDIENTS:
650g Durian meat
200ml Whipping cream
1 Tbsp Sugar

METHOD:
1. Mix up durian meat and sugar and cook it for about 2 minutes. Stir it while you cook it. Put aside and wait for it to cool completely.
2. In another bowl, whip up the whipping cream until it forms a stiff peak.
3. Now, mix together the durian with the whipped cream until it is well combined.


Durian Cream Cake drives me and my family crazy!

November 13, 2012

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Roasted Sweet Tofu




Every time when I look at tofu, it reminded me of my mom's words.

"kai kai ar...Tofu can make your skin smooth and look silky white. Why don't you like to eat it? I can't seem to understand!"

"But mom, tofu is tasteless.", brother replied.

Tofu, a dish that I don't really like to eat too when I was a child. My brothers were worse, they don't even touch it. But after my mom's words, I started giving a chance to tofu and always believed that tofu can make my skin smooth and silky.(HAHAHA! Even thought I don't know if that is true or not. XD)

So, today is my Tofu adventure. I am going to cook it before I cook it for my brother to eat. You know what, when he looked at my baked tofu photo, he said, "Jie, why don't you cook tofu for me? They look so tempting!" Oh well, it seems like my baked tofu have 'touch' his heart.

This tofu recipe is not bad. I will definitely try it again. And you know, it's a great addition to salads! They are quite simple to cook and the ingredients can be easily acquired. Who doesn't love simple cook? 

INGREDIENTS:
One big block of Tofu
3 Tbsp Soy sauce
2 Tbsp Honey
2 Tbsp Ketchup
1/2 Tbsp Vinegar
1/2 Tbsp Rice Wine
1/2 Tsp minced garlic
1/4 Tsp ground pepper

Sesame seeds(For Decor)
(Roast the sesame seeds before you toss on the tofu as it will add more flavor.)

METHOD:
1. Preheat the oven to 190 Celsius.
2. Gently wash through the tofu with clean water. Cut it into dice size and let them sit on the paper towel to remove excess water for about 20 minutes.
2. Mix up all the remaining ingredients.
3. Pour the seasoning mixture to the tofu and let it marinate for about 10 minutes.
4. Put it on the baking sheet and toss on it with some sesame seeds. Bake it for 20 minutes.

NOTE: If you want to remove tofu from the baking paper (nicely and not broken), wait for it to cool down for sometime and gently remove it with the help of a spoon. Else your tofu will be broken. I swear!






November 07, 2012

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Roses Cake



grrrrrrrr...look at the bubbles!!

Okay, this is the first time I played with the cream in decor. 

Looks hard but actually it's not really that hard to do. You just need to do it over and over again. Yeah you know practice make perfect! ;) That's so true..........!

I have tried my best in the rose making. Yet, it still doesn't look really nice. Ish! And because I kept on practicing with the butter-cream, so the cream gets softer and softer. It's kinda challenging when making the rose petals with the soft butter-cream. I thought I can DO it...but no... 

There's one mistake I have made in this cake. That's the butter-cream! UNHAPPY with that!!! Do you see the many small bubbles? How to get rid of that? Can anybody tell me how? (sad..........T^T)

ps:/ I still love my leaves. ^_~



Supposed to be a lovely cake...but the bubbles!! Sigh....


Bubbles .___.


The leaves. <3

October 30, 2012

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Pumpkin Doughnuts coated with Spiced Sugar HAPPY HALLOWEEN!!!

Yields: Make about 24 doughnuts and 24 doughnut holes.
Recipe adapted from Bon Appetit














Cinnamon and sugar....such a perfect combination for me. But I found out most of the chinese don't really accept it. 

Last week my brother bought lots of pumpkins, to make pumpkin drinks. I have no idea why he bought SO many. Yes he really bought a lot! Not to waste it, I google it for pumpkin dessert/snack recipe and I found this awesome recipe! YESSSSS its pumpkin doughnuts!! and the most important is they are coated with spiced sugar! Cinammon! Sugar! oh no.....my love! I'm going crazy with that!

I made the dough the night before I fry it. The doughnuts were tender. And you know they are serve best after fried. Definitely, they don't taste as good after being kept for a day. Amazing doughnuts!

I don't really celebrate Halloween, but just to make some pumpkin doughnuts as a little celebration. As I know pumpkin is the 'trademark' for Halloween ages ago. I wonder why? Anyway, HAPPY HALLOWEEN!!! 



INGREDIENTS:
Spiced sugar
  • 1 cup sugar
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg

Doughnuts

  • 3 1/2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup sugar
  • 3 tablespoons unsalted butter, room temperature
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 1 tablespoon buttermilk
  • 1 cup canned pure pumpkin
  • Canola oil (for deep-frying)

For spiced sugar:
Whisk all ingredients in medium bowl to blend.

For doughnuts:
1. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy).

2. Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.

3. Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used. (The dough was pretty sticky! So I put tons of flour on my work surface.)

4. Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes. 

5. Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.




Fresh pumpkin puree.



After refri for overnight. 
(Actually 3 hours is enough. Just that I made it first and fry it in the next morning.)



Super sticky dough!



Put the doughnuts cutter to the flour so that the doughnuts can come out easily.



Ready to fry!









October 26, 2012

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Vegetable Potstickers




Not as tasty if without black vinegar.

Hey guys! It's potstickers time again! But today, I decided to make vegetable ONLY potstickers! ha! Vegetable? Sounds heathtly right? and YES they are!

Everytime when I look at potstickers' picture, I just feel want to give them a bite! They look so cute, and white in colour. And they seem like saying "come bite me and eat me!" Their look make them look so fat and juicy. hahaha! Aren't they?

This time I used vegetable as the filling of the potstickers instead of pork filling. Cause I believe vegetable potstickers can be also very delicious. In the end, when I taste it, it is delicious! They are worth for me to make them! AGAIN!!


ANDREA NGUYEN'S  RECIPE

BASIC DUMPLING DOUGH:
Click here!

VEGETABLE FILLINGS:
Click here!
(I add in some osyter sauce and cabbages myself to the recipe as I like the crunchy texture.)

MY RECIPE ^^

DIPPING SAUCE:
4 Tbsp Chinese Black Vinegar
1 Tbsp finely chopped/sliced ginger


Looks adorable!


NOTE: If you want to include cabbage in your pot-stickers, salt the cabbage first, and let it sit for 30 minutes and squeeze all the water out of the cabbage. Watery cabbage = soggy dumplings. Look how much water comes out after 30 minutes of salting:

The salt draws out the water. For every handful of shredded cabbage, use about 1 teaspoon of kosher salt (1/2 tsp table salt), mix well, let sit for 30 minutes at room temp. Place salted cabbage in cheesecloth and squeeze water out. You could also just do this in your hands too, if you don’t have cheesecloth.


The End.




October 23, 2012

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Pot Stickers aka GuoTie

Everybody love pot stickers, how about u?

Yeaaa normally when my mom is lazy to cook for lunch and I will make this for my whole family. They are so easy to make and all the ingredients are available easily in the market. Especially for the filling part, you can change it to whatever filling you love. Either all in meat or vege! For me, I love meat more! XD





For the skin:
1 cup + 5 Tablespoons all purpose flour
3/4 cup boiling water

Method:
Mix them up and knead for about 5 minutes.

For the filling and how to wrap and cook:
Please Click here!

October 06, 2012

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Chocolate Cupcakes

Makes 18 cupcakes (Depends on your cup size)
Adapted from A cup full of cake


Chocolate chocolate chocolateeeeee cupcakes!! They were so moist and chocolatey. I am so happy to find this recipe!


Mickey mouse cupcake? :P

Dry Ingredients:
3 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt

Wet Ingredients:
1 cup whole milk
4 ounces bittersweet chocolate melted and cooled (cooled for about 15 min make sure its still melted though don’t want it to harden back up)
½ cup plus 1 tbsp water, heated to boiling ( have a kettle of water on the stove boiling ready to go)
3/4 cup vegetable oil
2 large eggs room temp
2 tablespoons vinegar (not wine vinegar)
1 tablespoon vanilla

Instructions:
1. Preheat oven to 350F with rack in the center.
2. Place paper baking cups in regular sized muffin tins, spray edges around 
cups lightly with cooking spray.
3. Whisk together the dry ingredients (sugar, flour, cocoa powder, baking soda and salt)
in a large bowl.
4. In a large bowl or bowl of stand mixer whisk eggs till slightly thickened and a pale
colour.
5. Add in the milk, vanilla, oil and vinegar and whisk/beat well.
6. Add in the melted and cooled chocolate and whisk/beat until combined well.
7. Either add the flour mixture into the wet ingredients OR the wet into the flour and mix
just to combine. Add in the boiling water and mix again just to combine. Scrape down the sides of the bowl with a spatula to make sure all the dry ingredients are incorporated.
8. Divide the batter evenly among the muffin cups.
9. Bake 15-18 minutes or until toothpick inserted in the middle comes out clean and free of crumbs or the cupcake tops bounce back when lightly pressed. 
10. Let cool for 5 min in pans and then remove carefully to a wire cooling rack. Cool     completely before frosting.

September 23, 2012

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Crispy Hash Browns

Adapted from Simply Recipes

I just can't believe hash browns are so easy to make. But, if you want to have a crispy texture hash browns, you need to beware of the 'juice' inside the potato. I don't have the potato ricer so I used paper towel and I squeeze out the juice as much as I can.

YEAH they are ready to serve!



Ingredients:

3 Tbsp olive oil, canola oil, or grape-seed oil
1lb Russet baking potatoes, peeled and grated
Salt and black pepper

Method:


1. Heat 3Tbsp of oil in a large frying pan on medium high heat.
2. While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. It's easier to do this with a potato ricer, but too bad I don't have the tool so I used paper towel.
3.When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be thick in any one place, no more than a half inch thick. Sprinkle some salt and black pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the bottom.

September 21, 2012

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Tomato Curry Chicken





Accidentally found this awesome recipe on Table for 2.... or more. In the recipe it mention that coconut milk can be replaced by tomato if you don't like coconut milk or allergic to coconut milk. Sounds interesting and I would love to try the recipe. 

yummmmm.....this dish is so yummy and delicious! Sour + a little bit of spicy taste. It taste so good with rice! I definitely will do this again and I MUST double the sauce. Just love the sauce! Slurp~


Just let it simmer for about 15minutes or until the chicken/carrot/potatoes turn tender.


Ingredients:

1.5kg Chicken
2 Tomatoes(Large)
1Tsp Salt
2 Carrots
2 Potatoes
1 Onion (Large)
3 Cloves Garlic
2 Red Chilies
2 Tbsp meat curry powders
1 Tbsp Worcestershire Sauce(I substitute it with light soy sauce.)
Salt to taste
1 Tsp Cornstarch mix with 1/4 cup water

Method:

1. Chop chicken into small pieces and marinate with 1 tsp salt for 30minutes.
2. Meanwhile, peel and cut carrots into longish chunks, quarter tomatoes, cut onions into wedges and loosen the onions, slice chillies thickly and peel and smash the garlic.
3. Heat wok until very hot, put in onions. Toss until the onions are fragrant, than put in 1 tsp oil and toss until it looks browned and very slightly charred. Dish up and set aside.
4. Put in 1 Tbsp oil and put in carrots and let them brown for a while then the tomatoes. When everything is slightly browned and fragrant, toss up and set aside.
5. In the same wok, put in 2 Tbsp cooking oil and put in smashed garlic and chili. Fry until garlic is fragrant, then put in chicken and cook until it starts to brown and get dry. Put in curry powder and fry until fragrant and you can start to see more oil seeping out from the skin.
6. Put in the Worcestershire sauce, carrots and tomatoes, put in enough water to cover. Bring to boil, cover and let it simmer for 15 minutes or until chicken/carrot/potatoes turn tender.
7. Remove lid and put in onions. Reduce gravy to preferred amount.
8. Taste and season with salt if not salty enough. Sugar will not be necessary.
9. Thicken gravy with cornstarch mixture to preferred consistency. Bring back to a boil and dish up.















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