Tuesday, January 7, 2014

Tiramisu Cupcake


Hi!Hi!  Hope it's not too late to wish everyone Happy New Year! Cheers!!

Ingredients :
90 gm butter, softened
1/2 tsp vanilla extract
100 gm caster sugar 
2 eggs
150 gm self-raising flour
2 tbsp milk

Method:
Preheat oven to 180 C.
Line muffin tray with cupcake liners.
Beat butter, sugar,vanilla and eggs till fluffy.
Add in milk and sieved self-raising flour.Mix well.
Pour the batter into the muffin tray.
Bake in pre-heated oven for about 20 minutes.
Cool cupcakes on wire rack.

Mascarpone cream :
250 gm mascarpone cheese
40 gm icing sugar
1 tbsp marsala 
180 ml whipping cream, whipped.

Combine mascarpone cheese ,sifted icing sugar and marsala, mix well.
Add whipped whipping cream into it, and mix well.
Keep in fridge for later use.
 
Coffee mixture :
1 tbsp instant coffee granules
80 ml boiling water
2 tbsp marsala 

Combine all the ingredients and set aside.

Some grated dark chocolate for garnishing.

Assemble:
Remove cakes from cases.
Cut each cake horizontally into four.
Brush both sides of cake with slices with coffee mixture.
Join cake slices with mascarpone cream.
Spread tops of cake with mascarpone cream and sprinkle some grated chocolate.
Refrigerated for 3 hours before serving.


This post is linked to the the event, Little Thumbs Up organised by Zoe from Bake for Happy Kids and  Doreen from My Little Favourite DIY , hosted by lice from I Love.ICook.IBake  .


Thursday, October 24, 2013

Homemade Soya Milk with Sago and Honeydew Melon



This is one of my favourite drinks that can be found easily at night market.We love the honeydew , it gave a wonderful aroma.

Ingredients:
500 gm soy beans
2.5 to 3 litre of water
6-8 pcs of pandan leaves
Sugar syrup to taste
Some pink fish egg sago pearls
Honeydew melon

Method:
Wash and soak the soy beans overnight.
On second day, rub the soy beans to remove the skin.Rinse and drain.
Put some soy beans into a blender with some water and blend till fine.You may do this several times.
Pour blended beans into a muslin bag and using your hands to squeeze out the soy milk.
Put the extracted soy milk into a large pot together with pandan leaves.
Bring it to a boil, keep stirring to prevent it from sticking at the bottom of the pot.
Cook fish egg sago pearl until it becomes translucent, dish up and soak into cold water.Set a side.
Peel the honeydew melon and grated, set a side
Pour some sugar syrup , cooked fish egg sago and grated honey dew into a glass, add in soy milk.
If you like can add some ice and serve.


Blend the soy beans and squeeze soy milk from a muslin cloth...


Honeydew melon....


Peeled honeydew melon and grate....


This post is linked to the event, Little Thumbs Up organised by Doreen from my little favourite DIY and Zoe of  Bake for Happy Kids , hosted by Mich of Piece of Cake.



Monday, October 14, 2013

Japanese Chicken Curry


Another simple and delicious meal. My girls gave 2 thumbs up for this dish...hehehe!! 

I used store bought curry roux. There are 3 types, mild, hot(spicy) and very hot(spicy). I chose  the hot(spicy) , and it tastes just right , not too spicy.
I served this dish with soft boiled egg....yummm...

Here's the recipe from justonecookbook , which I made a slight changes.

Ingredients:
1 lb boneless chicken thigh
Salt
Freshly ground black pepper

2 carrots ( cut into rolling wedges )
2 onion  (cut into wedges)
1-2 potatoes ( cut into chunk bites)
1/2 tbsp ginger ( grated)
2 cloves garlic  ( grated or chopped)
1 litre water
1 apple ( peel and grated)
1 tbsp honey
2 tsp salt ( I omit this)
200 gm store bought Japanese curry roux ( I used 100 gm only)
1/12 tbsp soy sauce
1 tbsp ketchup

Method:
Rinse the chicken and pat dry with paper towel. Discard extra fat and cut it into bite size pieces.
Season the chicken with salt and black pepper.
Peel and cut the carrot in rolling wedges, and cut the onion in wedges.
Cut the potatoes into 1.5 inch pieces and soak in water for 15 minutes to remove excess starch.
Grate the ginger and crush the garlic.
Saute the onions in a large pot until they become translucent.
Add ginger and garlic.Cook till fragrant.
Add in chicken and cook until the chicken changes color.
Add carrot and mix.
Add water and bring to boil.
Peeled the apple and grated it into the curry.
Add in honey and simmer uncover for about 20 minutes.
Add in potatoes and cook for about 5 minutes, until the potatoes are tender.
Add in the curry roux and stir, let the roux dissolve.
Lastly add in soy sauce and tomato ketchup.
Serve with hot steamed rice.


I am submitting this post to Asian Food Fest Japan Month hosted by Alan of Travelling Foodies

Friday, October 11, 2013

Chicken Teriyaki

Chicken Teriyaki with poached egg and cherry tomato.

Normaly, when eating out at Japanese restaurant, I'll order this dish , it's my favourite. I like the char on the skin, so fragrance and the sauce. The sauce are heavenly delicious, and I always do hope they serves more sauce...:p...
This month is a Japan Month for Asian Food Fest, hosted by Alan of Travellingfoodies ,and I'm thinking why not make some chicken teriyaki ?! And also in the post, Alan provide some Japanese food links, and I choose the easiest one...from norecipe blog . It is easy and yet so delicious!! I serve this teriyaki chicken with poached egg and some cherry tomatoes.

Here's  the recipe from norecipe

Ingredients:
1 chicken leg with skin on and deboned (about 12 ounces)
1 tsp grated ginger
1/4 salt
2 tsp vegetable oil

1 tbsp sake

For the sauce :
1 tbsp mirin
1 tbsp sake
1 tbsp soy sauce
1 tbsp honey

Rub the ginger and salt into the chicken and let it sit for at least 30 minutes
After it's marinated, use paper towels to dry the chicken as best as you can, removing any excess ginger pulp.
Heat oil in a heavy bottom frying pan over medium heat.
Place the chicken skin side down in the pan and fry until golden brown on one side.
Flip the chicken, the add 1 tbsp sake and quickly cover the pan with a lid for about 5 minutes.
Prepare the teriyaki sauce, stir to combine.
Remove the lid and drain any remaining liquid and oil. Use paper towel to soak up any excess oil.
Turn up the heat to high, then add the teriyaki sauce.
Let this mixture boil, while flipping the chicken repeatedly to coat evenly.
The chicken teriyaki is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken.
Slice and pour the remaining teriyaki sauce over the chicken


I'm submitting this post to Asian Food Fest Japan Month hosted by Alan of Travelling Foodies .



Wednesday, October 9, 2013

Purple Sweet Potato Doughnut


I loveee purple sweet potato, I lovee the colour. I made steam sweet potato cake , ondeh-ondehmantouangkoo kuih and cek mek all from purple sweet potato..beside the colour I also love how it gives a soft texture to all these kuih...haha...And here is another one..doughnut!!

Here's the recipe for the soft and fluffy sweet potato doughnut.
Recipe's from K.Nor.

Ingredients:
100 gm purple sweet potato ( steamed and mashed)
200 gm flour
11/2 tsp instant yeast
50 gm caster sugar
1 tbsp condensed milk
11/2 tbsp butter
1 egg yolk
1/2 tsp salt
60 ml water

Oil for deep frying
Icing sugar for coating

Method:
Peeled purple sweet potato and cut into pieces, steam until soft and mash whilst hot. Keep a side and let it cool.
Mix together flour, yeast and sugar. 
Add in  mashed purple sweet potato , condensed milk, butter , egg yolk and salt, whisk together.
Lastly , slowly add in water to form a soft and elastic dough.
Cover and leave to prove for about 1 hr, till it double in size.
Mould it into a ball then let it rest for 15 minutes.
Roll it out into a thin sheet about 10mm thick, then cut it with doughnut cutter.
Place uncooked doughnuts onto a lightly flour baking tray and cover with a wet cloth,leave it to prove for 35 minutes.
Deep fry doughnuts in hot oil till golden brown.
Dish up and coated with icing sugar.Serve.

Steamed and mash the purple sweet potato...

After proving....

Deep fry....loveeeee the color , so sweet!!;)

Soft and fluffy!!!...
Enjoy!!