Thursday, July 24, 2014

Honey Sprite Chicken Wings


Honey Sprite Chicken WIngs

Ingredients :
6 pcs chicken wings
Some chopped coriander leaves

Marinade : 
Honey Sprite Chicken Wings
Marinade for about 30 minutes.
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp soy sauce
2 tbsp custard powder
2 tbsp tapioca flour
1 egg

Sauce:
200 ml sprite
3 tbsp honey
1/2 tsp salt
1 tbsp rose wine
1 tbsp plum sauce

Method:
Rinse chicken wings and drain well.
Season with the marinade for 30 minutes.
Deep fry into hot oil, until golden brown and cooked.

Remove and drain well, keep a side.
Cook the sauce mixture with some chopped corainder leaves until half thicken.
Add in chicken wings,stirring constantly at high heat until well combine and thicken.
Dish up and sprinkle some fresh chopped coriander leaves and serve with hot steaming rice.

Honey Sprite Chicken Wings

Finger lickin' good :)

Friday, May 23, 2014

Banana Cake


Banana Cake

This banana cake is definitely a keeper. It's all start with a bunch of overiped banana ,sitting on my counter top.Ya,  bought lots of banana, end up cannot finish it.....zzzzzz!!

Although I made quite a numbers of banana fruit cakes,ie :Chocolate banana cupcakes , Chocolate banana muffin and Banana and poppy seeds cake, but, I still looking for another banana cake, and I found this easy yet delicious recipe from Dailydelicious.

My family  loooove it very much!! Asking for more....!! Give it a try, and you will love it......;)p

Here's the recipe from Dailydelicious, which I copied and made a small modification.
Ingredients:

195 gm All purpose flour
Banana Cake

1/2 tsp  Baking powder
1/2 tsp  Baking soda
1/4 tsp  Salt (omit, if use salted butter)
130 gm Unsalted butter or salted butter
130 gm Granulated sugar( I used 100 gm )
1 Egg
1 tsp Vanilla extract
190 gm  Mashed banana ( I used 220 gm)
85 gm Whipping cream
1 tsp Lemon juice
2 Bananas for topping
Torbinado sugar or Demerara sugar, for sprinkle on top of the cake( I used coarse sugar)

Method:
Preheat the oven to 180°C
Line 20cmx20cm pan with baking paper.( I used 8 inch pan)
Sift flour, baking powder and baking soda together.
Mix the whipping cream and lemon juice together.
Beat the butter and salt until soft., 
Add the granulated sugar then beat until light in color.
Add the vanilla, beat until combine..
Add the egg, beat until combine.
Add the mashed banana, beat until combine.
Pour 1/3 of the sifted flour into the bowl, fold to combine.,
Pour half of the whipping cream mixture into the bowl,  fold to combine, repeat with the rest of the flour and the whipping cream mixture (end with flour).
Pour the batter into the prepared pan, smooth the top, cut the banana into small rings, and place on top of the cake.
Sprinkle with  Torbinado sugar or Demerara sugar.
Put into the oven and bake for 35-40 minutes.
Let the cake rest in the pan for 10 minutes before remove from the pan.

Banana Cake


Banana Cake

Wednesday, May 21, 2014

Coffee Peanut Butter Bread


Coffee Peanut Butter Bread

Guess everyone same like me a coffee addicter, need coffee to start a day, otherwise will feel sleepy and moody all day long...
I, once stop drinking coffee a couple of week, ya...a couple of week only.
For the first couples of day,it is okay with me, but on the 3rd day , I slowly feels my head so heavy, then slowly comes the pain, I couldn't do anything, have to lie down... and it continues for few days.
After that I felt sooooo sleepy, can't do anything...grrrrrr
Now I started the coffee habit again....zzzzzzzz,I just need coffee to kick start my day.;)p
It is like a drug for me to start my day....lols 

OK! today I want to share a bread recipe that related to coffee. I made this few days ago.
While baking this coffee peanut butter bread, the whole house filled with this sweet aromas.Feels so good!
The peanut butter taste not strong enough, should have spread more/thicker a bit.

The recipe source from 'famous cuisine' by chef Alan Ooi.
Ingredients:
(A)
350 gm high protein flour
5 gm salt
Coffee Peanut Butter Bread
70 gm brown sugar
5 gm instant yeast
215 ml cold fresh milk
11/2 tbsp instant coffee powder
1 tbsp coffee emulco ( I used cappuccino emulco)
40 gm butter

(B)
some peanut butter
1 egg for glazing
melted chocolate for garnishing
Snow powder or icing sugar for dusting

Method:
Combine ingredients (A) in a mixer.
Beat until forms a dough.
Add in butter and continue beating until it becomes a smooth dough and pass through window pane test.
Cover and leave the dough for ferment about 50 minutes.
Coffee Peanut Butter Bread
Divide the dough into 3 portions.
Roll into round shape and rest for 5 minutes.
Roll out the dough and spread some peanut butter.
Roll up and place onto a greased baking tray.
Leave the dough to ferment for 60 minutes or until it doubled in sizes.
Glaze the dough and bake in pre-heated oven at 180C for about 12-15 minutes.
When cool, drizzle some chocolate and dust some snow powder/ icing sugar.

Coffee Peanut Butter Bread


Coffee Peanut Butter Bread

Love the texture of this bread....really soft...

Coffee Peanut Butter Bread

Should spread more peanut butter....

Coffee Peanut Butter Bread

Thursday, May 15, 2014

Flourless Nutella Souffle Cake


nutella
www.yummylittlecooks.com

It has been quite a long time I didn't bake any chocolate related cake. And , when this cake is done, it finished in no time.
I'm not a nutella fan, but seeing Wendy made this cake, and it seems awesomely delicious!
From that moment I fell in love nutella....haha...

This great recipe was adapted from Wendyinkk.

Ingredients:
Flourless Nutella Souflle Cake
www.yummylittlecooks.com
5 eggs( grade B ),separated
80 gm sugar
160 gm unsalted butter
100 gm dark chocolate
200 gm nutella
1 tsp instant coffee dissolved with 1 tsp boiling water
1/2 tsp vanilla extract

Butter for greasing and cocoa powder for dusting.

Snow powder
Strawberries 

Method :
Preheat oven at 180 C ( fan off).
Butter and dust sides of a 8 inch spring form pan.
Line the base with baking paper.
Melt butter and chocolate together, stir until smooth.
Put in nutella and mix until smooth.
Put egg yolks one by one and mix well after each addiction.
Mix in dissolved coffee and vanilla.
Set a side.
Beat egg whites until frothy.
Gradually add in sugar and beat until medium stiff.
Put in half of the egg whites into the chocolate mixture and stir with spatula (yes stir), scraping base as you do it.
Put the balance of egg whites and gently stir until combined .
Pour the batter into the prepared pan, it'll be around 2/3 full.
Bake for 35 minutes, or until a dome forms over the rim.
Remove from oven and let it cool down before serving.
Decorate with strawberries and dust some snow powder.

Flourless Nutella Souflle Cake


Flourless Nutella Souflle Cake


Flourless Nutella Souflle Cake


Tuesday, May 13, 2014

Mini Angku Kueh / Mini Red Tortoise Cakes


Mini Pink Angku Kuih

Last time, I made Purple Angkoo kueh with peanut filling.
This time I tried with mung beans filling.
I used mini mould  about 3.5 cm x 4 cm. With this mini mould, I got 85 pcs for this recipe.

Angku / red tortoise mould

Ingredients : For the filling , I got it from  Nasi Lemak Lover .
For Filling:
250 gm mung bean split
140 gm sugar
3 tbsp oil
Screwpine/ pandan leaves

Method:
Wash and soak the mung beans overnight or 4hrs.
Steam soaked mung beans with pandan leaves for 20 minutes or until soft.
Remove cooked beans and transfer to food processor.
Add sugar and oil, process till fine.
Weigh 7gm each and roll into balls.
Place in a container, and keep it in the fridge.

For skin:
(A):
60 gm rice flour
3 tbsp oil
200 gm water

Mix all the ingredients together and cook over low heat till becomes slightly thick. Set a side.
Angku kuih

Mix all the ingredients.

Angku Kuih

Cook over low heat , till slightly soft. Remove from fire and set a side.

(B):
100 gm white sweet potatoes
300 gm glutinous rice flour
2 tsp caster sugar
1/2 tsp salt
100 gm water
Few drops of red colouring

Method : 
Steam sweet potatoes for 15 minutes and mash it while still hot.
Add red colouring into the water, stir well.
In a kneading bowl, add glutinous flour, sugar and salt.
Add in mashed sweet potatoes and (A) batter ( I used it while still warm).
Mix well and slowly add water and knead it into a smooth ans soft dough.
Keep in refrigerator for about 2 hrs.
Take out from fridge, and weigh 9 gm each.

Please refer to the picture below on how to assemble.

Angku Kuih

Weight filling 7 gm and skin 9 gm.

Angku Kuih

Wrap up..

Angku Kuih

Place them into the dusted mould...dust the mould with glutinous rice flour, for it easy to come out

Angku Kuih

And press with your palms ....

Angku Kuih

Knock it out on the banana leaves....there you are.....aren't they look pretty?

Angku Kuih

Ready to steam....I should have shape the leaves into oval shape.....zzzzzzzz!

Angku Kuih

Brush some oil onto the angku kueh.
Steam over low for about 3-5 minutes.

Angku Kuih

Mini angku kueh are ready to eat......yummm

Angku Kuih