Friday, April 29, 2011

Pan Fried Tomyam And Lemongrass Chicken

This is one of my family favourite dish.Taste sourish and little bit hot, due to the tomyam paste.
Here's the recipe:

Ingredients (A):
2 chicken whole legs, deboned and cut into pieces.(but I didn't deboned mine)
2 tbsp butter.

1/4 tsp salt
1 tsp sugar
Dash of sesame oil
Dash of pepper
1 egg, slightly beaten
1 tbsp cornflour
1 tbsp plain flour

Ingredients (B):
1 tbsp chopped lemongrass (finely chopped)
3-4 chilli padi, chopped
3 kaffir lime leaves,chopped finely
1 tbsp tomyam paste.
100 ml water

Mix chicken with marinade and season for 30 minutes.
Melt butter, add in chicken and pan-fry until golden brown.
Add ingredient (B)  and stir-fry until aromatic.
Add in 100 ml water and continue to fry until dry.
Dish up and serve.


Wednesday, April 27, 2011

Pastry Cream Horns


Yesterday, I made these Cream Horns.I brought some to my mom's house.It's a hit, they like it.
My girls also like it.I use puff pastry, all of it, can get +-33 horns. As for the filling I filled with  Swiss Meringue buttercream.

1 portion of  puff pastry .
Swiss Meringue Buttercream from here

                                        Roll the dough Into a rectanlge , thickness 0.3cm.
                                        Cut the pastry into 1 x 10 inch long strip.
                                        Take strip, brush some water ,just brush onto the overlap side.
                                        Twirl it to the cream horns mould.

                                          Brush with egg wash and sprinkle some granulated sugar.
                                          Transfer it to a line baking tray.
                                          Bake in pre-heated oven 200C for 18 - 20 minutes.

                                          Immediately, remove the mould, and let it cool on the rack.

                                          Fill with the filling. Beside this buttercream, you can use custard,
                                          or any filling that you like.


Monday, April 25, 2011

Puff Pastry Making

I got this recipe from my friend.It's Agnes Chang's recipe.That time, I don't know who is Agnes Chang, now I knew.This is a puff pastry for portugis egg tarts, but instead of the egg tarts , I also make cream horns with this. Here's the recipe :


500 gm soft flour( I use superfine flour), sifted.
1 tbsp caster sugar.
1/6 salt (omit this if using margerine)
100 gm butter or margerine.
230-250 ml cold water .
200 gm pastry margerine ( can buy from bakery shop)

In a bowl mix sifted flour, salt, and caster sugar.
Rub in butter /margerine until resembles bread crumbs.
Add in cold water, and knead into a smooth dough.
Cover and rest for 30 minutes.
Roll the dough into square, and wrap up pastry margerine.
Give the dough a bit hit, then roll into rectangular,fold into 3 layer once and 4 layer twice.
In between the folding method, you can rest the dough, if you fine it hard to roll out.
You can wrap in cling floil, and rest for 30 minutes, but I like rest it overnight.

*Sometimes, I keep my pastry puff in freezer for 3 or weeks.

                                        resembles bread crumbs

                                            Add cold water.

                                            Rest the dough.

                                           Roll into square shape.

                                          Wrap up pastry margerine.

                                          Hit a little bit.

                                            Roll in a rectangular shape

                                          Fold 3 layer once.

                                          Fold 4 layers twice.

                                          Leave the patry puff overnight.

Saturday, April 23, 2011

Peanut Butter Soup

A smooth and creamy texture dessert. Heard of this dessert before, but haven't try it, until I found it at Jeannie's blog. It so delicious. Thank you Jeannie for sharing this recipe.


100g of creamy peanut butter
250ml water
30g brown sugar
1/2 tablespoon of rice flour dissolved in 2 tablespoon of water(I running out of rice flour, so I use cornflour)


Put all ingredients in a sauce pan, except the rice flour and on low fire, keep on stirring until you get a smooth mixture, then slowly drizzle in the rice flour solution until mixture thickens.

Friday, April 22, 2011

Cinnamon Sugar Pull-Apart Bread

I saw Annie made this.Looks yummy to me.So, I gave it try. This bread is very nice, especially the crust, I topped it with the extra cinnamon sugar. Here's the recipe that I modefied a bit from Annie.

For dough:
-->2 3/4 cups all-purpose flour,plus more if needed (sifted)
1/4 cups caster sugar
2 1/4 tsp instant yeast
1/2 tsp salt
4 tbsp unsalted butter( I use 60 gm)
1/3 cup whole milk ( I use low fat milk)
1/4 cup water
1 tsp vanilla extract
2 eggs

For filling:
2 tbsp ( 30gm) unsalted butter
3/4 cup of sugar
1 3/4 ground cinnamon
1/2 tsp freshly grated nutmeg (optional)

For the dough,
Combine butter and milk in a small saucepan and heat just until the butter is melted. Set a side and let it cool briefly.
Combine sifted flour,sugar , yeast and salt in the bowl of a mixer fitted with dough hook.
Add water, eggs, vanilla and the milk mixture to the mixer bowl.
Mix on low speed until the cohesive dough forms, continue beat untill smooth and elastic,adding additional flour if needed 1 tbsp at a time until the dough clear the sides
of the bowl and is tacky not sticky.
Take out and knead with hand about 3 -5 minutes.
Transfer the dough to a lightly oil(I use flour) bowl and cover ( I use cling wrap to cover).Let rise in a warm place for 1 hour.
(After the dough has doubled, it can be wrapped in plastic wrap and refrigerated overnight.Let stand at room temperature 30 minutes before proceeding).

While the dough rises, add butter ininto a small saucepan and melt until browned. Set aside.
Combine the cinnamon and sugar, mix well.

Transfer the dough to a lightly floured work surface and gently deflate.Roll into a ball, and cover and let it rest for 5 minutes.
Roll the dough out into an approximately 12x20 inch rectangle.
Brush the dough with browned butter.
Sprinkle the cinnamon-sugar mixtured over the dough in an even layer. Keep about 2 tbsp of cinnamon-sugar for the topping.
Lightly grease a 9 x 5 inchloaf pan.
Slice the dough vertically into 6 even strips.
Stack the strips on top of each other and agin cut into 6 equal slices.
Stack all the squares on top of each other and set into the prepared loaf pan.Cover loosely with kitchen towel( LOL I forgot to cover!!, but still turn out ok)  and let it rise in a warm place, 30-45 minutes.
Preheat the oven 180 C.
Sprinkle the remaining cinnamon-sugar on top of the loaf.
Put the laof pan on top of a tray, for the dripping of the sugar.
Bake in oven for about 30-35 minutes, until top is golden brown.
If the top seems to be browning too quikly, cover loosely with floil at the end of baking)
Remove from the oven and let rest in the pan 20-30 minutes.
Run a knife around the edges of the pan to loosen and carefully turn the loaf out, transfering to a serving plate. Serve.


                                         Transfer the dough to a lightly oil(I use flour) bowl and cover ( I use cling wrap to cover).So, here is how I let it rise in warm place: I use microwave oven, let the microwave run in high for 1 minute, then open the door, and test with your hand, a little bit warm,cannot too hot, yeast will die.Then , put the covered bread inside, and leave it . It will below...

                                         See the size?

                                     After deflate it and roll into a ball.

                                           Roll into rectangular shape and ready tosprinkle the cinnamon-sugar.

                                         Cutting and stacking.

                                          In a loaf pan.Keep in warm place.

                                         Sprinkle the remaining sugar.


Wednesday, April 20, 2011

Fried Chicken With Salted Egg Sauce

2 chicken whole legs, cut into pieces
1 cup oil for deep-frying

1/2 tsp salt
1/2 tsp sesame oil
Dash of pepper
1 tbsp water
1 tbsp cornflour
1 tbsp plain flour

2 salted egg yolks, steamed and smashed
2 sprig curry leaves
4-5 chilli padi, chopped
200 ml evaporated milk

1 tsp sugar
Dash of pepper

Mix chicken with marinade and marinade for 1 hour.
Heat up oil for deep-frying, deep fry the chicken until golden brown and cooked.
Dish and drain.
Leave 1 tbsp oil in wok, sitr fry mashed egg yolks, curry leaves and chilli padi until fragrant.
Add evaporated milk, seasoning and bring to boil.
Add in the fried chicken and stir fry until well mix and the sauce has thickened.

This recipe used 200 ml of evaporated milk, which , you can see into the photo, quite gravy.
 er...but my kids just loves the gravy and the chicken was so tender.
Maybe next time I'll use 100 ml of evaporated milk, for a drier dish.

Monday, April 18, 2011

Plum Sauce Chicken With Garlic Flakes

The recipe was very easy.Use little ingredients, but tasted so goooooood.The garlic flakes, mixed with the gravy so yummy. Here's the recipe.
2 chicken whole legs (cut into pieces)
8 - 10 cloves garlic (peeled and sliced thinly)

1 tbsp light soy sauce
1 tbsp shaoxing wine
2 tbsp cornflour

6 tbsp water
4 tbsp plum sauce
1/2 tsp sesame oil
salt to taste

Mix the chicken with marinade and marinade for 30 minutes.
Mix the sauce and set aside.
Deep fry sliced garlic into hot oil until golden brown .Dish and drain.
Deep fry marinated chicken into hot oil until golden brown and cooked. Dish and drain.
Cook sauce in a wok untill thick.
Put in fried chicken and mix well.
Put in 1/2 of fried garlic.Keep the remaining garlic for topping.
Dish up, sprinkle the other 1/2 fried garlic.


Saturday, April 16, 2011

Upside Down Apple Sponge WIth Demerara Sugar


I saw Wendy did this, and looks so delicious to me.I love the combination of apples and cinnamon powder.Makes me time if I do this cake again, I'll double up the Demerara Caramel.The caramel was so delicious!!!!!
Here's the recipe which I copied from Wendy.Thank you Wendy for this great recipe.

1 tbsp softened butter
2 Granny Smith apples,peeled, cored, halved and thinly sliced
1/2 tsp cinnamon powder
120gm demerara sugar(pulse to a finer grain and use 2tbsp of this to mix with cinnamon powder)
4 large eggs
100gm cake flour, sifted together with 1/2 tsp baking powder.
60 gm butter , melted
1 tsp vanilla essence

Demerara Caramel:                                            
125 ml or 1/2 cup heavy cream/whipping crream
100gm or 1/2 cup demerara sugar
1/2tsp vanilla essence
1/8 tsp salt

Generously butter a 9 inch baking dish with butter.
Toss apple with 2 tbsp of pulsed demerara sugar and 1/2 tsp cinnamon powder.
Arrange the apples nicely on the buttered baking dish.
Preheat oven at 180C.
Beat eggs with the rest of the pulsed demerara sugar until thick and pale,about 5-7 minutes on high speed.
Fold in sifted flour in 3 additions until no lumps are seen.
Fold in melted butter and vanilla essence.
Pour batter over arranged apples.
Bake for 30 minutes or until toothpick comes out clean.

for the caramel:
While the cake is baking......
Cook on medium heat,cream, sugar, vanilla and salt until it boils,continuing cook until it become thick(about 6-8 minutes).
Remove from heat and leave to cool slightly.
Overturn the cake onto a plate and pour warm caramel over the cake.
Let the caramel cooled, then serve.

Friday, April 15, 2011

Mock Bees Sting Bread

This bread is easy to make. Sprinkle more caster sugar for the topping.
This bread I adapted from Bread Magic.Chef: Alan Ooi
250gm high protein flour
1/2 tsp salt
2 tbsp milk powder
40gm icing sugar
90 ml water
1/1/2 tsp instant yeast
1 egg
40gm butter

For Glazing and topping:
1 egg (beaten)
Some black raisins
Some caster sugar

Combine ingredients (A) in a mixer,mix well.
Add in (B) and beat for 5minutes or until a dough is formed.
Add in (C) and beat till the dough is smooth and elastic to touch.
Leave dough in a big bowl, covered with damp cloth(I use cling wrap).
-->Proof in warm place for 20 minutes or until it double in size.
Divide dough into two equal portion.Knead into round shape.
Flatten and roll out each ball of dough.Place on a greased tray,spaced apart.
Proof for 45 minutes or double in size.
Glazewith egg wash and press in raisins.
Sprinkle some caster sugar on top.
Bake in pre-heated oven180C for 20 minutes, till golden.
Cool well on a wire rack.Serve.

Wednesday, April 13, 2011

Strawberry Cupcakes

While doing some groceries shopping with my kids,we saw some Korean Strawberries.We had some while we were in Korea last year.It taste so sweet and juicy.So,we grabed 4 punnet of was sour......sigh...Because of the sourness, we couldn't finished it, so I decided to use them to make a cake,and began to search in internet for strawberry cupcakes.I saw Annie made the cupcakes, looks yummy.And , indeed, it's so yummy.We like it very much.Thank you Annie for the recipe.

Here's the recipe I coppied from here,
For the cupcakes:
21/4 cups all purpose flour
1/2 cup cake flour
1 tbsp baking powder
1 tsp salt
2 stick ( 1cup) unsalted butter,at room temperature
21/4 cups sugar (I use 2cups)
11/2 vanilla extract
3 large eggs plus 1 egg white
1 cup milk
21/2 cups chopped strawberries

For the frosting:
3 eggs white
120gm caster sugar
250gm butter
100-150gm pureed strawberry

For the cupcakes
Preheat the oven to 180C.Line cupcakes pan with paper liners.
In a medium bowl, combine the all- purpose flour, cake flour,baking powder and salt, whisk to blend.
In a bowl of an electric mixer, combine the butter, sugar and vanilla.
Beat on medium high speed until light and fluffy, about 3 minutes.
Beat in eggs and egg white one at a time.
With the mixer on low speed, add the flour mixture into two additions alternating with the milk, mixing each addition just until incorporated.
Gently fold in the chopped strawberries with spatula.
Divided the batter between the paper liners, filling each about 3/4 full.
Bake untill light golden and a toothpick inserted in the center comes out clean, about 20 to 25 minutes, transfer to wire rack to cool completely.
Frost the cupcakes with strawberry swiss meringue buttercream.

To make frosting:
Whisk egg whites and sugar over a pot of simmering water, until the sugar dissolved and it's HOT to touch.
Transfer it to another bowl, place this bowl over a cool water(with 3pcs ice in the water)
Beat the meringue until cool and thick( soft picks).
Mix in the butter into 3 batches.make sure that each batch is incorporated before adding another.
Once all the butter already in ,add the strawberry puree 2 tbsp at a time until finish and beat the buttercream on medium till thick and smooth.

Monday, April 11, 2011

Sultana Cake

This recipe I adapted from Alex Goh cookbook.It's nice , not too oily.

280 gm butter
230 gm sugar ( I used 180gm )
5 eggs
1 tbsp glycerine
200 gm flour
1/2tbsp baking powder
1tbsp milk powder
250gm sultanas
60gm high protein flour( I used all purpose flour)


Line 2 (3in x 9in)loaf tins.
Sieve flour and baking powder.
Mix Sultanas with high protein flour.
Pre- heat oven 180 C.
Cream (A) till light and fluffy.
Add (B) slowly and cream till smooth and light.
Add (C) then (D) and mix well blended.
Add the mixed sultanas, till well incorporated.
Pour battter in lined loaf tins.
Bake at 180C for 50 minutes.


Saturday, April 9, 2011

Fried Crispy Shallot

To peel off the shallot skin and to slice it, will make you CRY, and worsen if you rub your eyes with your hand.So , how to counter this?????
Here, the knife you're using, pierce it with one small shallot.See the attached photo.Then start peeling off the skin or slicing it,and here you are NO MORE TEARS.Try it!!!It's worked for me!!
Now, how to make it crispy? Very easy.

500 gm sliced shallots

2 tsp salt

Heat a wok over medium heat.Then add oil into it.
Mix salt into the sliced shallots.
When the oil hot, add in the shallot and fry until brown.
Dish and drain.
Let it cool, and store in airtight container.

After 1 or 2 week, if I still haven't finish the shallot, I'll store it in fridge, can last very long.

The fried shallot was so yummy, you can even eat it on it's own.

Please follow the method , step by step.Don't leave the mixed shallot for too long.


Friday, April 8, 2011

Apple and Cheese Pancakes

To make this pancakes for breakfast, I get up at 5 am..., just to make sure my girls have it before send them to school. I'd never make a pancake before and I don't know how the taste.And lucky me , my girls love it, and they brought some to school...hehehe.I'm so glad... Here's the recipe...

Adapted from :Quiche, Frittita  book                                            
1 egg
11/4 cups milk
1 cup plain flour
1 cup Granny Smith apple
3/4 cup grated cheese ( I used cheddar)
1 tbsp sugar
1/2 tsp mixed spice( I use cinnamon powder)
pinch of salt
Icing sugar to sprinkle

Beat egg into milk ( I just use fork)and add to flour a little at a time to create smooth batter.
Add apple, cheese, sugar, mixed spice, salt and stir well.
Grease a frying pan with butter or oil over low heat.
Cook 11/2 tbsp of batter untill bubble appear.
Turn and cook for 1-2 minutes.
Serve with a light dusting sugar.

Wednesday, April 6, 2011

Fried Prawns With Cereal

This is one of OUR favourites,especially my girls. I use instant cereal to cook this dish.

12-15 big prawns
6-10 chilli padi (chopped)
2 sprig curry leaves
2 tbsp butter ( I used marjerin)
A packet of 'Instant Crispy Prawn With Cereal'
Potato/corn flour for coating
Some salt and pepper
Oil for deep frying

Clean prawns, trimp off the head , shell and tail.I used big prawns, so I halved the prawns.
Add some salt and pepper.
Coat the prawns with potato flour.
Heat up the oil for deep frying.
Deep fry the prawns until cooked.Dish up and drain
Discard oil, clean wok.
Over low heat , add 2tbsp butter/marjerin, add chilli padi and curry leaves.Stir fry untill fragrant.
Add prawns and instant cereal.Toss it up, till the cereal turn brown and crispy.
* Becareful, only use small fire , otherwise will easily get burned. 

Monday, April 4, 2011

Fried Chicken Wings WIth Shrimp Paste

8 chicken wings
4 tbsp potato flour/corn flour.
Oil for deep frying

2tbsp shrimp paste
1 tbsp sugar
1 stalk corriander leaves ( chopped)
1 egg

Clean and pat dry the chicken wings.
Mix with marinade and season for at least 30 mins ( the longer time the better it taste, keep in fridge)
Add the flour into the chicken wings, mix well and seasoned for another 30 mins.
( I use potato flour).
Heat up oil for deep frying, put in chicken wings and deep fry untill golden brown and cooked.
Dish and serve with white rice.