May 29, 2013

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Posted in Arrangement, Art, Business

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.



May 26, 2013

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Posted in Arrangement, Art, Business

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!



May 18, 2013

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Posted in Arrangement, Art, Business

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.

May 10, 2013

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Posted in Arrangement, Art, Business

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)
      125g 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 water 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... =)




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