Friday, September 30, 2011

Steam Tofu With Fish


This is a very simple yet flavourful dish. I used sliced dory fish fillet, you can use any fish that you like.Remove the bones and sliced it.
I also used packed block soft tofu.

Ingredients:
1 block soft tofu
Few slices of fish fillet.

Sauce:
1 tbsp oil 
1 tsp chopped garlic
1 tsp chopped ginger
1 tbsp oyster sauce
1 tbsp soy sauce
1/2 tsp sugar
2 tbsp water
Dash of pepper and sesame oil

Some shredded spring onion for garnishing

Method:
Heat up oil and saute ginger and chopped garlic until fragrant.
Add in the remaining ingredients and bring to boil.Dish up.
Arrange tofu onto a serving plate and put sliced fish on top.
Steam at high heat for 13 minutes.
Remove and pour away the excess water.
Pour over the sauce and garnish with shredded spring onion on top and serve.
















Wednesday, September 28, 2011

Butter Bread Pudding

Few days ago, don't know what got into me,zzzz..... I bought lots of bread...lol.I went to shopping mall...I grabbed  some bread, I went to market also grabbed some..... We cannot finish it all and my kids get bored with all these breads.So , I dumped all the nearly expire date bread into my fridge.....until........the idea of making bread pudding comes up.
I googled around and found this recipe.
This Butter Bread Pudding quite easy to make and taste delicious too. I also reduced the amount of sugar in the recipe.
Here's the recipe from yani , that I had change a bit.
Ingredients:
For Caramel:
1/2 cup sugar
2 tbsp water
2 tbsp warm water

For Pudding:
2 pieces of bread ( I used 6 pieces)
some butter

4 eggs
600 ml fresh milk
8 tbsp caster sugar ( I used 6 tbsp)
1 tsp vanilla essence
some raisins

Method:
Pre heat oven at 180C.
Spread butter over bread slices.Toast it for 5 minutes.Cut it into small pieces,or can just tear it.Set aside.
Brush ramekins with some butter.

For Caramel:
Cook sugar and water until it becomes thick and slightly brown.
Add the warm water, then pour it into greased ramekins.

For Pudding:
Mix eggs,sugar vanilla essence and milk, stir till well combine.
Strain the mixture.

To Assemble;
Arrange the pieces of toasted bread into the ramekins.
Sprinkle with raisins.
Pour in the egg mixture. 
Bake in pre heated oven in water bath for 40 minutes, or until the top springs back when lightly tapped.
Turn out the bread pudding on to a serving plate. Serve.

Greased ramekins.
Added caramel.Do not pour too much, otherwise it'll be so sweet.
Ready to bake.
Baked Bread Puding.
Turn out the bread pudding on to a plate and serve. yum yum!


Monday, September 26, 2011

Sweet and Sour Chicken

This sweet sour chicken is a very simple dish and it taste really good. This is a perfect dish for children.Although I had added some chili sauce , but it didn't taste spicy at all.My girls loves this ...Yum yum..

Ingredients:
2 whole chicken drumstick ,clean , remove bone and cut into pieces.
2 pieces of canned pineapples, sliced
1/2 cucumber , sliced
1 onion, sliced
1 tomato, sliced
Some cornflour/potato flour for coating
Oil for deep frying

Marinade:
1/2 tsp salt
1/2 tsp sugar
1/2 tsp sesame oil
1/2 tbsp shaoxing wine ( optional)
1 egg
few dashes of white pepper

Sauce:
100 ml tomato sauce
1 tbsp chilli sauce
1 tbsp plum sauce
1/2 tbsp sugar
1/2 tsp salt
1 tsp white rice vinegar
100 ml water

Method:
Marinade the chicken pieces for about 30 minutes.
Coat the marinated chicken with cornflour/potato flour, and deep fry in hot oil till golden brown.
Dish up and drain.
Leave 1 tbsp oil in wok, saute onion awhile
Add in cucumber, tomatoes and pineapple,stir fry .
Add in sauce and let it boils.
Add in fried chicken and stir fry over high heat until the sauce thicken.
Dish up and serve.








Tuesday, September 20, 2011

Steam Sweet Corn Cupcake

Steam Sweet Corn Cupcake!
I used left over sweet corn from Sweet Corn Mooncake Jelly to make this cake.
Love the aroma of the sweet corn in this steam cake, so fragrant.Taste delicious too!
Recipe adapted from Alex Goh 's Magic Steam Cake.

Ingredients: ( yield about 16 cup )
(A)
4 eggs
200 gm sugar ( I used 180 gm)

(B)
200 gm creamy sweet  corn

(C)         
250 gm flour
Ingredients.
1 tbsp double action baking powder

(D)
80 gm butter ( melted)

Method:
Sieve (C) and set aside.
Whip (A) until light and fluffy.
Add in (B), mix till well combined.
Fold in sieved (C), mix till well combined.
Add in (D), mix until well incorporated.
Whisk eggs and sugar
Pour it into greased and floured cupcake mold
Steam for 30 minutes. 
















Ready to steam.

Sunday, September 18, 2011

Toasted S'mores



This snack is easy to make.Kids will love this.
I recommend you to use a smaller marshmallow.

Ingredients:
A packet of graham crackers (or digestive biscuits)
Some cooking chocolate
A packet of marshmallows

Method:
Arrange crackers on a tray.
Break off some cooking chocolate and put it on top of a cracker.
Place a marshmallow then top off with another cracker.
Toast it in a toaster oven till you notice the marshmallow taking a golden brown sheen.
Cool it on wire racks and serve.

 Ready to serve.

Friday, September 16, 2011

Pickled Papaya


Wendy made this papaya pickles and she arranged it beautifully. She also showed us step by step on how to do the pickle, and that really made me drooling.

Ermm... I made this pickle twice. On my first batch, I used store bought papaya which are more greeny and the fleshy.I also refrigerated it for 2 days. I also replaced the bird's eye chilli to dry sour plum, cause my daughter can't take spicy food.This batch of pickle papaya are  not as crunchy as the 2nd batch, but still tasty.

The 2nd batched, I used the papaya that I had plucked from my sister's house.This time, the papaya was not so fleshy, but it was firm. Reached home, I straight away clean , cut and pickle it.I didn't store my papaya in refrigerator. As the result, this batch of pickles papaya was much crunchy and everybody loves it.

Here's the recipe from Wendy .

Ingredients:
1 kg papaya ( weight w/o skin and seeds)
2 tbsp salt
300 gm rice vinegar
300 gm sugar
10 bird's eye chilli ( I used  10 Dried Sour Plum)

Method:
Boil sugar and vinegar. Stir so that sugar will not set to bottom. Let it cool down completely before use.
I transfer it to ceramic bowl.
Peel papaya.Half the fruit,remove seeds and rinse the fruit.
Cut into smaller pieces and slice with a mandolin ( I used knife to slice it)
Rub salt over sliced papaya and make sure the slices do not stick together and are properly rubbed.
Leave salted papaya for 5 minutes (not too long!!) , the papaya is ready to rinse when it looks pliable.
Rinse the papaya twice, shake off the excess water, do not squeeze the papaya.
*If use bird's eye chilli, snipped it into the cool vinegar syrup.( I omit this)
With clean utensil stir in the papaya slices, to make the papaya is well submerged and coated with the syrup. 
Add dried sour plum into the papaya bowl. Cover the bowl with cling floil and refrigerated it.
Let the papayas pickle for about 8 hours before serving.

This is the first batch.

Wednesday, September 14, 2011

Hello Kitty Birthday Cake

This is a Hello Kitty birthday cake that I made for my sister's granddaughter.She's now 3 years old.
I used optima sponge cake, which I added orange juice instead of water and layered it with whipped topping cream and peaches. To make it higher, I baked 2 cakes.
I baked the cake a day earlier and wrapped up  with cling floil and aluminium floil, then placed them into fridge.


Ingredients:
For the cake:
(A)
500 gm Optima sponge cake
10 eggs
100 ml orange juice

 (B)
100 gm Corn oil

(C)
Some orange zest from 1 orange.

600 gm whip topping cream...whipped
Some canned peaches.

Method:
Pre heat oven to 180 C .
Line two 9 inch round tin.
Whisk (A) in a mixer with low speed for 1 minute, then turn to high speed for 6 minutes, till the batter becomes thick.
Finally, with low speed slowly pour (B) into the batter.Once all the oil in, turn off the mixer.
Folding in the orange zest (C).
Pour into the prepared tin.Stamp the tin few times, to let the air out. 
Bake in the preheated oven for 30 - 35 minutes.

To assemble the cake:
Cut the cake into half.
Spread some whipped topping cream
Then arrange some chopped peaches on it.
Spread the topping cream again on the peaches (so it can hold the peaches.)
Top with another piece of cake.
Repeat this until the 3rd layer and decorate it.




 
                                                           The birthday girl.

      Enjoying her cake. She enjoyed more on the cream and peaches than the cake!

Monday, September 12, 2011

Cheesy Shanghai Mooncake


After posting the Yam Flaky Mooncake , I tried to make another mooncake. This time I made Cheesy Shanghai Mooncake from Sonia's blog.
I made 4 pieces with egg yolk, 4 pieces without egg yolk.
This Cheesy Shanghai Mooncake are super delicious! The skin was crispy , cheesy and very aromatic taste.
Will definitely make this again.

Ingredients:
120 gm Planta margarine
40 gm caster sugar
11/2 tbsp evaporated milk
2 tbsp Parmesan cheese powder
1 tbsp corn flour
180 gm cake flour 

4 salted egg yolks
Method:
Wash the salted egg yolks.
Spread some oil onto a plate, place the egg yolk on the plate and steam for 5 to 8 minutes.
Set aside and let it cool.
 
320 gm lotus paste ( I used pandan lotus paste)
Some melon seeds
- combine together and roll into a ball weighted 45 gm.
- if add egg yolk, reduce lotus paste to 35 gm each. 

Egg wash: 1 egg yolk + 1 tbsp water + 1 tbsp milk 

Method:
Beat margarine, sugar and milk till creamy.
Add in cheese powder, corn flour and cake flour, combine to form a soft dough.
Cover with cling wrap and chill in fridge for 30 minutes.
Take dough out from fridge and knead dough to smooth.
Divide dough into 4 round balls weighted 45 gm and 4 round balls 35 gm , total 8 round balls
Take the 35 gm lotus paste and wrap steam salted egg yolks.
Flatten dough with your palm and wrap up the lotus paste filling into it and make it round.Place on baking tray.
Bake at pre- heated oven 180C for 10 minutes.
Remove from oven and leave it slightly cool , then lightly brush the surface with egg wash and decorate top with melon seeds or cheese powder or poppy seeds.
Continue bake at pre-heated oven 180 C for 20 minutes.
Leave to cool and store in air-tight container.

Sunday, September 11, 2011

Taro/Yam Flaky Mooncake


Every mooncake festival, I'll just buy mooncake from bakery shop, not many but 2 pieces only,because we don't really like it.But this year, after attended the mooncake baking class, I thought to give it a try.My first attempt was this delicious yam/taro moon cake.Ya, you heard me,it's a DELICIOUS mooncake,and to my surprise, my kids love it too!! 
I get this recipe from one of Alan Ooi's  mooncake recipe book. Ya! I like his recipe, it's simple, easy to follow and the sweetness, just nice for us.
For this recipe,I made the filling first( I made half of the recipe) and weight it 30 gm each, and made 13 pieces.Then I made the skin and divided it into 13 pieces.
This recipe didn't call any egg yolk,but I would like to try with egg yolk, so I made 6 pieces with egg yolks.

Ingredients:
For skin: 
(A)
200 gm plain flour
30 gm icing sugar
50 gm shortening
120 ml water
1/2 tsp white vinegar

Ingredient for oil skin :
(B)
180 gm plain flour
100 gm shortening ( I used crisco)
Few drops of purple colouring

For filling :
(C)
5 shallots, chopped
80ml cooking oil

(D)
500 gm taro or yam,sliced, steamed and mashed whilst hot
150 gm caster sugar
20 gm tang min flour( wheat starch)

(E)
6 salted egg yolks.

Method:
Wash the salted egg yolks.
Spread some oil onto a plate, place the egg yolk on the plate and steam for 5 to 8 minutes.
Set aside and let it cool.

For Filling:
Fry chopped shallots (C), in oil until aromatic.
Add in ingredients (D), and fry till mixture is thick.
Turn off the heat and let it cool before divide it into 30 gm portion and shape round.
(*Wrap the six weighted filling with yolks.So I got 6 pieces of mooncakes with yolk fillings.This is optional, if you don't like the yolks can omit it)

For skin:
Combine flour , icing sugar and shortening of (A) in a bowl.
Add in water and vinegar.
Knead into a soft dough, and roll it into a a square piece.Set aside.This is (F).

Combine ingredients (B) and roll into squarish and place it in the center of (F).
Enclosed both sides and rest for 20 minutes.
After 20 minutes, use a rolling pin to flatten all sides, turn over and roll flat.
Next,roll into a swiss roll, repeat process.
Cut into 26  pieces and wrap in the filling, seal edge facing downwards.
Place the yam mooncakes on a baking tray and bake in pre heated oven 180C for 20-25 minutes till cooked through but not golden brown.Cool and serve.

I'm submitting this Taro/Yam Flaky Mooncake to :
Aspiring Bakers @11 : Mid-Autumn Treats ( September 2011) 
hosted by Happy Home Baking


I would like to wish Happy Mid-Autumn Festival to all my friends and readers!

Sunday, September 4, 2011

Sweet Corn Mooncake Jelly

Mooncake Festival is around the corner.
We are not really fancy with the traditional mooncake.But, I'm curious about mooncake making, so I attended "hands on making traditional mooncake class" by chef Alan Ooi.
Now I know step by step on how to make traditional mooncake,but I haven't make any traditional mooncake yet....lols
We prefer Jelly Mooncake.We can eat a lot of it. I made several flavours , but I'm sharing one of Alan Ooi's recipe, Sweet Corn Jelly Mooncake. Makes about 12 pieces Jelly Mooncake.
Here's the recipe:

Ingredients:  
Jelly Egg Yolk :
 (A)
160ml water
25 gm caster sugar
1/8 tsp salt
1/4 tbsp(2gm) agar-agar (jelly)powder
1 piece pandan (screwpine)leaf

(B)
1 tbsp evaporated milk
1/2 tbsp custard powder
few drops orange colouring

Method:
Mix (B) and set aside.
Combine ingredients (A) in a pot and bring to boil.
Add in mixed (B), and turn off the flame.
Stir well and discard the screwpine leaf.
Strain the mixture and pour it into a round ball shape ice cube tray.
Leave aside to set.Once it set, take out from the mould for later use.

Jelly Filling:
 (A)
100 ml water
130gm sweet corn ( I used creamy sweet corn)
60 gm fresh milk
70 gm caster sugar
8 gm agar-agar (jelly powder)

(B)
150 gm coconut milk

Method:
Combine ingredients (A) in a pot, cook and keep stirring until it boils.
Add in (B), once it boils,turn off the flame.
Pour the mixture into a small cup, or tarts tin.
Allow to set slightly before placing in the prepared jelly egg yolk.
Leave aside to set.Once it set, remove from mould and set aside.

Jelly Mooncake Skin:
(A)
1100 ml water
25 gm agar-agar(jelly) powder
150 gm castor sugar
some green colouring

(B)
200 gm fresh milk

Method:
Combine ingredients (A) in a pot.Bring to boil.
Stir in ingredient (B), turn off the flame.
Pour some mixture into a mooncake jelly mould, about 3/4 full.
Allow to set slightly before placing the prepared jelly filling.Set aside to set.
OR,
Pour some mixture into jelly mooncake mould, about 1/2 full.Let it slightly set, place the jelly filling.
Fill the mooncake mould with the remaining mixture.
Leave aside to set.
Chill well before turning out to serve.

Hands on class with Chef Alan Ooi



Thursday, September 1, 2011

Rendang Daun Kunyit/Turmeric Leaves Rendang

I got this Rendang Daun Kunyit/Turmeric Leaves Rendang recipe from a friend , about 10 years ago.This rendang is very easy to cook. Just add everything in a pot and cook.It's also not oily, cause we didn't use oil to stir fry the pounded ingredients.Taste delicious too.
The recipe here was not spicy enough ( cooked according to my youngest daughter taste,she can't take too spicy).You can use dried chillies to replace the fresh chillies for spicyness, or add bird chillies(chilli padi).You can add kaffir lime leaves too.
Here's the recipe:

Ingredients:
3 chicken thigh  and drumstick , separate the drumstick and thigh, become 6 pieces.
2 -3 pieces tamarind peel
3 cups coconut milk ( semi thickness) 
2 pieces of turmeric leaves,slice thinly
Salt and sugar to taste
1/2 cup of kerisik

For pounded:
140 gm shallots
60 gm garlic
160 gm chilli, I used fresh chilli
4 candlenuts
4 cm of ginger
2 cm of galangal
6 lemongrass
3 cm turmeric
2 pieces of turmeric leaves ( I omitted this,cause I only had 2 pieces..lol)

Method:
Add pounded ingredients,  turmeric leaves and coconut milk in a pot.
Let it boils, then add in chicken.
Cook until the the chicken cooked and the gravy becomes thick.
Add in tamarind peel.
Add in salt and sugar to taste.
Lastly add in kerisik.
Serve.

How to make kerisik:
Stir fry 1 cup of coconut in a wok until golden brown and fragrant.Pound or grind the fried coconut.