DeliKatzy

Swan Pâte à Choux

2009-05-30T23:44:00.007+08:00

choux pastry[shoo]Also called choux paste, pâte à choux and cream-puff pastry , this special pastry is made by an entirely different method from other pastries. The dough, created by combining flour with boiling water and butter, then beating eggs into the mixture, is very sticky and pastelike. During baking, the eggs make the pastry puff into irregular domes (as with CREAM PUFFS). After baking, the puffs are split, hollowed out and filled with a custard, whipped cream or other filling. Besides cream puffs, choux pastry is used to make such specialties as ÉCLAIRS, GOUGÈRE and PROFITEROLES. © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Recipe derived from http://www.thefeastwithin.com/2008/08/31/pierre-hermes-chocolate-eclairs-are-a-choux-in-for-the-daring-bakers/

My Proud Bread From My Proud Personal Oven

2009-05-28T18:18:00.005+08:00

Thanks to my dearest friend Jo, I now have a real oven for me to bake all the stuff that I have always wanted to make. Actually I wanted to bake an American Carrot Cake with cheese frosting. Due to insufficient ingredients I end up making the Bread with 2 Toppings : Mayonnaise Tuna & Mayonnaise Crab Meat.

I totally enjoy the enjoy baking process. I am so happy with the end product which I think they look good and taste good. Most importantly they came out hot from my own personal oven.

A Wish That Finally Come True

2009-05-26T17:16:00.006+08:00

I am sooooooooooo happy today. i just received an advance birthday gift from Jo delivered to my house by Best Denki. Its an OVEN... this is like a wish come true. I have always wanted to have a real oven to bake all the stuff i see in the recipe books. I will take pictures of it and post i up later. I am so excited :D speechless and touched... you know me so well.

Thanks Jo! muack muacksssssssssss <3 i will make many yummy goodies for you & Princess Teajanz real soon !

Egg Tart

2009-05-23T23:31:00.004+08:00

:D Smiling Ji Dan Gao 鸡蛋糕

2009-05-21T18:00:00.008+08:00

Recipe:
300 g Plain Flour
300 g Castor Sugar
6 Eggs

Procedure:
1. Beat egg & sugar till the batter turn white & fluffy.
2. Sieve flour and add in to the batter, mix well.
4. Optional: Add any food colouring or flavour according to your preference.
3. Spoon the batter into baking case up to 1 cm from the edge.
4. Sprinkle some castor sugar on top of the batter marking a cross symbol.
5. Steam on high heat for 25 mins.

My first batch of Ji Dan Gao did not "SMILE".
I guess its because I was too anxious thati took a little peep within the first 10 mins.

Begedil

2009-05-20T15:26:00.001+08:00

Pumpkin Kueh

2009-05-20T15:00:00.004+08:00

Cheng Teng

2009-05-18T21:43:00.000+08:00

Ingredients:
White Fungus
Red Dates
Dried Longan
Barley
Sago
Lotus Seed
Gingko Nut
Red Kidney Bean
Kachang Puteh Nut
"Peng Dai Hai"
Rock Sugar

Style2: Chinese Carrot Cake - Stir Fried

2009-05-17T22:00:00.000+08:00

Ingredients for Steam Carrot Cake:
Shredded White Raddish approximately 600g
Shredded Carrot 100g
Rice Flour 300g
Wheat Starch/Tapioca Starch 80g
Chai Po 1 tbsp
Sugar 2 tsp
Salt 1 tsp
Chicken Stock Powder 1 tsp
Water approximately 1litre, if u like it softer add slightly more water up to abt 1.2 litre.

Ingredients for Stir Fried Carrot Cake for 1-2 Serving
Steamed Carrot Cake
Chai po 1 tbsp
Mince Garlic 1 tbsp
Sugar 1 tbsp
Sweet Dark Soy Sauce 2-3 tbsp
2-3 Egg
Oil 4 tbsp

Process
1. Cook the shreded white raddish and carrot in the 1 litre of water.
2. Drain & retain the raddish water.
3. Let the raddish water cool down before mixing in all the rest of the ingredient.
4. Double boil the batter till it slightly thicken.
5. Grease oil on the baking tin or tray, pour in the batter.
6. Steam on high heat for 45 min to 1hr
7. Let cool and cut into smaller pieces.
8. Heat oil, fry the chai po & garlic till brown. Add in sugar continue to brown slightly further.
9. Add in coarsely cut carrot cake, add in slightly more oil if required.
10. Add in the eggs continue to fry till eggs are cooked.
11. Add in the sweet dark soy sauce, fry till it turn a little crispy.
12. Garnish with spring onion and serve.

Style1: Chinese Carrot Cake - Deep Fried/Pan Fried

2009-05-17T21:47:00.000+08:00

Style 1: Carrot Cake Deep Fried / Pan Fried

Ingredients:
Shredded White Raddish approximately 600g
Shredded Carrot 100g
Rice Flour 300g
Wheat Starch/Tapioca Starch 80g
Mushroom finely diced x 10
Dried Shrimp soak & drain 50g
Fried Shallot 4 tbsp
White Pepper 2 tsp
Sugar 2 tsp
Salt 2 tsp
Chicken Stock Powder 2 tsp
Water approximately 800g, if u like it softer add slightly more water up to abt 1 litre.

Process
1. Cook the shreded white raddish and carrot in the 800g of water.
2. Drain & retain the raddish water.
3. Let the water cool down before mixing in all the rest of the ingredient.
4. Double boil the batter till it slightly thicken.
5. Grease oil on the baking tin or tray, pour in the batter.
6. Steam on high heat for 45 min to 1hr
7. Let cool and cut into smaller pieces.
8. Deep fried or pan fried it till all side turn crispy.
9. Garnish with spring onion and serve.

5 Spice Braise Pork Trotter, Mushroom & Egg

2009-05-12T18:41:00.004+08:00

Mums' Day Dinner Curry Fish Head

2009-05-10T19:27:00.004+08:00

Mother's Day Dinner

我的最爱Tiramisu For Mother's Day

2009-05-08T20:51:00.022+08:00

TIRAMISU in Italian, means "pick me up : Tira = pick mi = me su = up. I guess it refers to the "kick/effect" that you get from the esspresso and liquor typically found in the recipe. I would classify this as a Torte instead of a cake.

A Torte is typically a dense & rich cake which contains little or no flour or leavening agent and usually uses many eggs. That is why you can see Tiramisu is usually made and served directly from a tray / low height container not more than 2.5" in height and is wider.

My tiramisu is not the typical type which usually contain mascarporne cheese, espresso, liquor: possibly Kahlua, Tia Maria, Amaretto, Marsala,Dark Rum or Brandy. Since my family members do not like liquor, and my sister does not like coffee, I have decided to tweak the recipe according their taste :

mascarporne cheese with cream cheese and whipping cream;
reduce esppresso with concentrated 3in1 coffee or milo
omit liquor; or can be substituted with Tiramisu compound sold in store.
add dark chocolate & hazelnut ganache to give extra flavour

Recipe Yields 2 x 7" Round Tiramisu Dessert:
A Non-alcoholic Tiramisu using cream cheese instead of mascarpone cheese . A very light version.

1) Egg Yolk Mixture
Egg Yolk x 4
Castor Sugar x 3 tbsp
2) Millac Cream Mixture
Millac Cream x 500g

3) Cream Cheese Mixture
Cream Cheese x 250g
Vanilla Essence x 2 tsp
Thick Coffee x 2 tbsp
Liquor: 2 tbsp Kahlua/Brandy/Irish Cream/Tiramisu compund (optional)

4) Egg White Mixture
Egg White x 4
Castor Sugar x 4-7 tbsp

5) Gelatine Mixture
1 tbsp of gelatine : 3 tbsp of hot water
6) Layering Procedure
Thick Instant Coffee: Preferably Old Town brand / Super Charcoal Roast White Coffee / Espresso. 40g pack x 2 : 180ml hot water x 2. Set aside to cool.
Soak sponge fingers / sponge layer in cool coffee. Lay in baking tray.
Spread a layer of chocolate ganache (optional)
Sprinkle toasted nuts.
Dust a layer of cocoa powder.
Spread a layer of cream mixture. Tap on table to even it.
Repeat the process.Garnish with nuts or icing for decoration.
Layering the Mother's Day Tiramisu

1.Chocolate Sponge Layer
2.Spread with Chocolate Ganache
3.Soak in concentrated coffee
4.Sprinkle with crushed pistachio nut

5. Spread a layer of final cream mixture
6. Vanilla Sponge Cake
7.Spread with Hazelnut Ganache
8. Soak in concentrate Milo mixture
9. Spread a layer of final cream mixture

10. Sprinkle crushed pistachio nut
11. Leave it freezer to set.
12. Dust with cocoa powder when the cake is set.
13. Get ready to DEVOUR the fattylicious Tiramisu.

Tiramisu is my favourite dessert. I don't remember when did I eat my first tiramisu, but it certainly "pick me up" like what it's name suggest. Back then, all I know about tiramisu was it consist of cream, cheese, coffee, something like cake layer in between. Since then, I have been trying to figure out how to make a tiramisu but never really do any research on the recipe. I guess, back then, even my best friends weren't really aware that I love Tiramisu.

Several years ago, perhaps in year 2005 ... I decided to try a make the first cake in my life, an Oreo Cheese Cake. I won't consider it successful as the cake end up too rich with cheese. I bought too much cream cheese and i hv to find a recipe to use it. Bro happened to buy some Tiramisu that was ready pack in a cup and enjoyed it very much. hmm... so i thought i shall "learn" to make Tiramisu for him and for myself too since i love it very much.

I decided to do an intensive research on the recipes so I can come up with something that is close enough to a real Tiramisu. I have read through alot of Tiramisu recipes on the internet, screened and selected about 10 recipes and compared all the ingredients & the procedure of making a tiramisu.

I finally make my 1st attemp to make a tiramisu. IMHO, i think it did turn out pretty good.. I was very excited about it. Bro ate it but he commented that he does not like liquor in it. I added 2 tbsp of brandy to the recipe.

I offered to my 2 best friend to try it. Eileen declined to sample my tiramisu. She said she ate Tiramisu before and does not like the taste of it. Disappointed >.<" It's such a wonderful dessert... how can one not like it. I was eager to get some feedback about it. Next person will be Josephine but she was at work. I happened to be around her work area so i decided to drop by her offfice with a big piece of Tiramisu.

At the end of the day, Jo told me she shared the tiramisu with her colleague. They commented that the taste is good and almost as good as those sold in store. Jo even encourage me to turn my baking interest into a part time income source. Her company will be my 1st customer as her company needs to get a birthday cake for employees' birthday party every month. This is indeed a great boost to my confidence but still i quivered at the idea of supplying birthday cake every month for her company... That was only the 2nd cake that I had made & how can a novice like me supply monthly birthday cake for her company :D I convince Jo that I am certainly not up to it yet. I don't even have the most basic baking equipment. Mixer & Oven. All I've got is a broiler oven. i continued to make Tiramisu using the hand whisk to whip up the cream and egg white. It was definitely a straining excercise for my arms but its worth it when i eat the tiramisu. My tiramisu taste different each time. I guess it was due to my tendancy to tweak and test difference amount of ingredients to find out ways to fine tune it.

However, I still think my tiramisu wasnt good enough. Traditional Tiramisu is typically has more cream than sponge layer, typically contained within a serving tray/mould and is scoop out to serving in a plate. It is not like a cake so it can't stand up alone like those "Tiramisu" CAKE that we saw in the store. Those contain more cake than cream. My tiramisu also tends to melt too fast after it is out of freezer. I had to find a way to make it sustain in room temparature at least for quite a little while. I finally learnt a little trick after attending several baking workshops....>>>GELATIN.

Finally in 4th quarter of 2008, I started attending baking workshop and decided to get myself a blender. During 2008 Christmast Dinner at Josephine house, I brought along my favourite Tiramisu. I knew her mum loves moist and dense cake. Indeed i made the right choice. Jo's mum seems to like it. It's flavourful yet not too rich :D Even Jo commented that it taste better than my earlier Tiramisu. Eileen only scraped her portion of cream to me & ate only the sponge layer. She commented it taste good but the cream was too gelate for her.

Mother's Day is approaching. Eileen needed my hands-on help to teach her how to make Tiramisu. Honestly I was really surprised when i heard it. I always thought she is one who does not appreciate Tiramisu. Eileen explained that she intended to make 2. one for her mum and another for her mum-in-law. ok then i shall make one for my mum as well. My sis also wanted one. Ok so i have to review my recipes and carefully type out a "safe" recipe. I can't be too adventurous on the recipe this time. We can't afford to fail so many Tiramisu at one go. Soon "almost" all the ingredients is ready. I did not get the sponge fingers as i was too lazy to make a trip out. So i decide to bake the sponge layer instead since i want to finish up the some left over sponge mix. I am shortage of baking tin as well. i have only 2 good baking tin/ring with loose base that is meant for cheese cake.

So this day, Eileen came over my house. Actually i was a little worried i might not hv sufficient ingredient but bleh...i was too lazy to go way out to get ingredient. I might be a little short on the vanilla extract...Anyway i can always omit/ substitute any insufficient ingredients for Ky's & my Tiramisu. So we will make Eileen's tiramisu first to make sure her cake has all the ingredients. In total we had 4 tiramisu done on the same day and left it freezing overnite in my fridge.

The 1st tiramisu that we made was for Eileen's mum-in-law. Eileen chose to set the tiramisu in a 6"x6"x3.5" square spring form baking tin with sweet round sides. Eileen want this cake to be less sweet and reduced some sugar. I keep insisting that she has to add a little more else it won't taste good. Afterall, dessert are meant to be sweet. LOL. ok she added another tablespoon of sugar. The tiramisu sets beautifully in the bake tin. Our only problem occurs when removing the tiramisu from the base of the tin to a cake board. It hard not to touch the sides of the cake when transferring the cake to to cake board. >.<" as such some sides were "defaced". Feel so glad that this cake was a hit among her in-laws family.

The 2nd tiramisu that we made was for Eileen's mum on a 7" x 3" round baking ring. Removing it wasnt really that problematic. We hv to push the cake up from base through the ring and place it on the cake board. So glad that her family love this cake. It was a hit.

The 3rd tiramisu that we made was for Ky's bf's mum. I found an old 7"x7"x3.5 baking tin with a missing cake base. I think the cake base was thrown away in the bin long time ago when I first bake a failed cheese cake.anyway, it should work fine except it might cause some problem when removing the cake from the ring.

The 4th cake that we made was meant for my mum. I decided to set it in a 8"x8"x3" Square Box. I guess that is the best way to set a tiramisu since tiramisu is so soft and creamy. This cake turn out tasting more like a rich & flavourful chocolate cake more than a tiramisu. Perhaps its due to the lack of coffee & liquor. Anyway just like every said it taste like ice cream cake. My family members love it. Overall remark abt this cake is i would add more cream cheese, add coffee & liquor if i want to make it more tiramisu.

The 5th cakethat i made was meant for my 1st Aunt Lee Ying. It was 6"x2.5" round baking tin with a fixed base. My aunt is a very helpful and nice lady. She always drop by my house. She is also the one who taught me how to cook Braised Coca Cola Pork Leg. I hope to make her a cake to show my appreciation for her. I am sure she will be happy to receive a cake for Mother's Day. Unfortuanately I forgot to take a pic of the cake. >.<"

Sweet Corn Milk Dessert

2009-05-08T11:08:00.005+08:00

Sweet Corn Milk Dessert

A bowl of cold dessert is so super good for a super hot weather.

2nd Cake : Incredibly Inedible Japanese Cheese Cake

2009-05-07T10:13:00.001+08:00

As I recall, the 2nd cake that i baked was the most incredibly inedible. I wanted to bake a light japanese cheese cake which is fluffy and light. I followed a recipe foun on the internet & started shopping for the baking ingredients.

I was a noob to every baking ingredient back then. The recipe called for 2 teaspoon of vanilla. I could see the store having vanilla essence in liquid form stored in a small glass bottle, and "vanilla" in a powder form stored in small plastic bottle. I ended up getting "vanilla" since the recipe said so.

I added 2 teaspoon of vanillin in the batter of the cake and put it in a oven to bake. The cake raise abit in height, seemed done when the toothpick come out clean upon testing it. Then i lifted up the base of the baking tin and served the cake with the tin. After slicing it, I took the first bite on the cake.

YUCK! & I spitted it out. How on earth can a cake taste so bad!!! WHAT WENT WRONG!

I looked through the recipe again. Look at the ingredients that I bought.$@#%#@ the label on bottle of "vanilla" reads "vanillin". The 2 is so smilar in spelling yet their taste is so far apart!!!

I dump the entired cake away... did not realise that i dumped the my baking tin's base together as well. :S "SPANK!!!"

Oreo Cheese Cake

2009-05-07T06:19:00.001+08:00

Oreo Cheese Cake is the first cake that I made on my own many years ago. I instantly fell in love with this cake when i first ate it at Starbucks. Although it don't taste as good as my No.1 favourite Dessert Tiramisu, I like this as well. I would rank it No.2.

I bought my first baking tin specially for making Oreo Cheese Cake. It's a 7" x 3" round baking tin with a loose base. Searched for few recipes and i start baking the my first cake.
It turn out not too bad but i would still rate it FAIL.
The flaws are:

> the cheese cake filling was too rich
> the oreo cookie that was on the base and wall of the cake was too hard...not crumbly soft at all >.<" FAIL!!!

Chinese Chives Pancake

2009-05-04T05:01:00.002+08:00

4+am in the morning... i know its bad to eat before sleep but... i feel like cooking the Chinese Chives Pancake which Jo's mum made it on on Friday at Jo's house. i asked her mum what are the ingredients. Its very simple... Egg, Flour, Seasoning Powder, Chinese Chives & Water. Mix well to make it into a batter and pan fried it. I used a heart shape cutter to cut out the pattern to make it look good.

"FRUITS" of our Labour on Labour Day 2009

2009-05-02T17:35:00.011+08:00

Jo has just got back from her Mauritius trip . She got Eileen and me each a beautiful coral necklace. As always, i chose my favourite turqoise blue. Eileen chose her favourite green.

It's Labour Day. We are not resting... we are working on BREADS.

We are all looking forward to bread making. I went over to Jo's house to make "some" bread with her. We ended up making 49 breads !!! This is huge bread count for us but i think its so cool. Its our first time making so many breads. These are our fruits of labour on Labour Day.

We made the breads with 3 different topping/fillings. Dried Shrimp, Hazelnut & Almond Crusty top & Teriyaki Tuna. All taste good :D

Snowy Mountain Bread has a crispy crust with a rich flavour of hazelnut fragrance.

Spicy Dried Shrimp Bread

Teryaki Tuna Bread with Mayonnaise

Guo Tie / Gyoza / Pan Fried Dumpling

2009-04-28T18:58:00.005+08:00

I love to eat Guo Tei more than Gyoza. The only difference between them is their filling and the thickness of the wrapper/skin.

Guo Tei traditionally has slightly thicker wrapper compared to Gyoza.
The fillings for Guo Tei usually comprise of Chinese Chives aka Gu Cai which looks like spring onion. Teo Chew loves to eat Gu Cai found in Gu Cai Kueh but as for myself i love it in Guo Tei.

To me, Gyoza is the good substitute for Guo Tei if its not available. Gyoza's wrapper is usually thinner and its filling is generally comprise of cabbage instead of chinese chives.

Today's dinner is Guo Tei...in fact I've already cooked the 1st batch of Guo Tei early in the morning at around 4 am at the request of my hungry siblings :X

Braise Pork Trotter

2009-04-25T20:20:00.004+08:00

Ingredient:
Pork leg 2 leg
Garlic 3 cloves
Ginger 5 slices
Chinese wine 2 tbsp
Star Anise 5 cloves or can be substitute with 1 tsp of 5 spice powder
Leek 4 stalk
Coca Cola 2 can
Dark Soya Sauce 1 cup
Light Soya Sauce 1 cup
Salt to taste
Water 2 liter
optional ingredients: bean curd sticks, black mushroom, black fungus
Cook on high heat and then on low heat till the sauce become concentrated thick gravy.

Mince Meat with Szechuan Veg

2009-04-25T20:15:00.002+08:00

Mince meat with Szechuan Vegetable Pickle :)

Black Bean & Pepper Chicken

2009-04-19T19:26:00.002+08:00

One of the dishes for today's dinner.

Kim Chi Making 1st Attempt

2009-04-19T17:22:00.002+08:00

A very easy recipe learnt from a korean chef from The Palace Restaurant located at the Chevron House.

Breads with Filling

2009-04-14T16:05:00.015+08:00

I hv the sudden urge to bake bread in the wee morning at 5am!!! Just to clear my doubt whether my rice cooker can be used to bake bread or not! As it is still so early & i dun wish to wake up my neighbors with the noise of the mixer machine... so i start preparing the filings for the breads. I started with cooking the curry chicken fillings. then i tots perhaps i can hv different fillings to make it more interesting. i remember i still hv another pack of French Galic Sausages in the freezer. So i make cut it into slices & also diced it. When its almost 6.30am i started mixing the dough. I left on the dining table cover with cling wrap, waiting for it to proof.

Next i move on to clean up the kitchen area & then i saw the butter! OH SH#*!!! i forgot to add in the butter & salt! Panicked! i quickly remix the dough and added in the butter... keeping my fingers cross that it will turn out edible...:"X. As i was mixing the dough i looked at the recipe again and damn! how can i misread the amount of butter. it is suppose to be 50g and i added in 80g! why am i so blur ?! will it spoil the entire bread? i hope not. so this time i make sure it the dough is thoroughly well mixed with the butter & salt. Hoped that the dough wont be too sticky & oily.

Fortunately, the bread proof pretty well. I hv 4 different fillings for the bread: Curry Chicken, French Garlic Sausages (Sliced & Diced), Black Raisins & Pork Floss.

The bread turned out "OK ONLY". It is NOT as light & fluffy as it is suppose to be... it is a little compact. Nevertheless, my family, especially my sis, who is very supportive of my bake products, loves eating it. As for myself I am someone who like to bake but not so much into eating them. but still, each time i will definitely eat some, just to know what went wrong and how will it affect the end product.

Easter Day...Baking Gingerbread Man instead of Bunny with my God-Daughter Teajanz

2009-04-13T00:50:00.019+08:00

Its Easter Day & my God-Daughter, Teajanz requested me to bake her GingerBread Man instead of Bunny. It would be nice for her to get involve too. So she joined in the fun & helped me with rolling & cutting the dough. She really enjoys playing with dough. Finally she can play with real dough instead of her play dough. ROLF who's kid dont like it?! wakakka

Hazelnut Fruit Cake

2009-04-10T03:44:00.007+08:00

Tweaked original recipe:

to reduce 200g of brown sugar to 170g
to reduce 100g ground almond to 75g
to replace 2 tbsp of treacle to 2 tbsp of hazelnut ganache

Result: sweetness is just right but cant really sense the aroma of hazelnut. perhaps next bake will not include any cinnamon & nutmeg powder so the spices' fragrance will not over power the hazelnut's fragrance.

Eileen ate it and commented that the moisture of the cake is just nice, even tho she is not a fruit cake lover.

Carrot Cake - 1st time making a carrot cake

2009-04-09T02:10:00.000+08:00

This carrot cake is not those typical chinese carrot. I told my mum its an ang mo style carrot cake :P

My best fren Eileen was at my place playing with her netbook and transfering pics from her phone to it. I was playing bejeweled on facebook, then i browse the net for a while and found this carrot cake at AllRecipes.com . Read many 5 stars reviews. so i decided to make it. Some time I bake as & when i feel like it. i decide to bake the carrot cake. i think I kinda surprised her with this spontaneous baking at almost 12 midnight.

Reduced 2 cup of white sugar to 1.5 cup of brown sugar -> Result: not sweet enough
The recipe calls for 2 tsp of baking soda & 2 tsp of baking powder which i tink it is way too much for the cake. It resulted in a cake with a strong baking soda/baking powder taste which spoilt the entire cake and made it taste like a chinese Huat Kueh 发糕 instead. The recipe also used 1.25 cup of veg oil which i would replace it with melted butter if i were to make it again. The cake lacks the buttery fragrance which a cake should have. The only good side of the cake that it is moist enough.

Perhaps some days when i have nothing else to bake i will then try making it again.

Rich Dark Chocolate Fruit Cake

2009-04-07T03:37:00.000+08:00

Tweak the original recipe :

to reduce the brown sugar to 180g
to replace 2 tbsp of treacle to 2 tbsp of dark chocolate ganache

Result: A very moist cake ... pretty good

That day i got help from Alan to transport my pc from Sim Lim back to home. I pack 2 slices of it for him. When i met him again on 11 April he commented that the cake is good ^.^ I am so glad xD

Dim Sum - Siew Mai

2009-04-04T23:52:00.001+08:00

An easy to make tim sum

Ingredients:
500g Mince Pork
500g Coarsely diced prawn
250g Diced Water Chestnut or Turnip if water chestnut is not available
1.5 cup of diced chinese chives 韭菜 or green spring onion
1 cup of finely diced carrot
1 cup of black fungus 黑木耳
2 tbsp of hoisin sauce or oyster sauce
2 tbsp of fish sauce
1 tsp of salt
1 tsp of seasoning powder
1 tbsp of corn flour
200g of wanton dumpling skin

Method:

Marinate all the ingredient except for water chestnut & spring onion for 1 hr
Drain away excess liquid from the water chestnut or turnip
Add in water chestnut & chives. Mix well.
Wrap a tbsp of fillings in each wanton dumpling skin
Oil the steamer tray & steam each for 15-20min

Ayam Masek Merah or Chicken Rendang??

2009-03-22T17:29:00.001+08:00

Chicken Rendang & Mixed Curry Vegetables aka Sayur Lodeh

At 16, I fell in love with a dish call Ayam Bawang literally mean Onion Chicken when i ate it at Sanur Indonesian Restaurant where i was working part-time there. Shortly after, they discontinued this dish & i never get to taste it again. Since then i have tried many trial & error to replicate the dish according to the taste in my memory but still not very close to it...:(

Chicken Rendang and Ayam Masek Merah may be a very easy homecook dish for malays. the rempah seems to be a basic for them. i am a chinese and i know nothing abt the them until i read up every recipes i came across for these dishes.

What i have here is a dish that incorporates both Ayam Masek Merah & Chicken Rendang recipe.

Preparing the Chicken for Deep Fry

1 whole chicken + 2 thigh meat or 6 boneless chicken thigh meat
Rub the chicken with 2 tsp heaps of salt leave it for 10 mins before washing the salt away.
Add 2 tsp tsp of chicken stock powder and let it marinate for 30 mins to 1 hr.
Add 2 tbsp to lightly coat the chicken pieces
Deep fry in hot oil till it is 75% cooked or crispy on the outside. Set it aside.

Rempah Ingredients:
2 pack Chicken Rendang Mix from Malay stall in wet market which would usually consist of dried chilli, fresh chilli, chilli poweder, shallots, garlic, ginger,tumeric, galangal etc...
8 big onions (4 minced + 4 cut into quarters)
8 red tomato (5 coarsely chopped & 5 cut into quarters
1 whole clove of crushed garlic
3 stalk of lemon grass (cut into 3 portion & crush the part nearest to the root)

Fry mince onion in oil lightly , then add in in garlic and fry till it start turning brown and release fragrance.
Add in rendang mix & lemon grass, continue to fry until everything is well mixed.
Add in chopped tomato, stir fry the everything in the wok till it become fragrant and well blended.
Add in chicken parts & then followed by quarters of onion & tomatos
Pour in 3 rice bowl of water and let it boil & then simmer till the gravy become thick. If you prefer to have coconut milk you may minus 1 bowl of water & replace with 1 bowl of coconut milk.
Add 1 chicken stock cube or chicken flavoured powder to taste.
Garnish with coriander and serve.

If you like your chicken rendang really dry, u can use the excess gravy to make mix curry veg and add some extra water and coconut milk according to your preference.

Gingko Barley with Beancurd Sheet Dessert 腐竹白果薏米甜汤

2009-03-21T16:29:00.001+08:00

So easy to make...my sis, Kyky love this very much. I hv heard from many ppl that this is a good for complexion... anyhow, i m cooking this becos our family love this dessert.

Ingredients:

Barley
1 can of Gingko nut
1 pack of 腐竹beancurd sheet
Rock Sugar
6 Pandan leaves (i like strong pandan fragrance)
Soya milk

Boil barley, beancurd sheet & pandan leaves in a big pot. According to mum, its better to trim off the tips of the pandan leaves before using it, cos it contains some toxin?! i m not sure at all or any scientific proof to back it up... anyway no harm triming it off. It will be easier if u tie the pandan leaves in a knot before dumping into the pot so it wont be messy when removing it. its always nice to plant some pandan leaves at home...so convenient as some time when u need it, u cant find it in the market.
Add in rock sugar to taste and let it continue to cook in a slow fire till the barley turn quite soft and beancurd sheets are almost melted.
Add in a can of gingko nut let it continue to boil for a while.
Lastly add in a pack of soya milk if u perfer it to have a rich soya fragrance.

there u are u can serve this hot or cold... i always give my parents each a big hot bowl of it first and then chill the rest in the refrigerator. Both ways of eatting it are equally tasty.

Tuna Bread with Mayonaise & Teriyaki Sauce

2009-03-11T23:54:00.000+08:00

a very soft yummy bread. will make again with other fillings like sardine or curry chicken :D

Choc Hazelnut Cake with Oreo Base

2009-03-11T23:50:00.000+08:00

Dad's 60th Birthday Party

2009-02-15T11:25:00.004+08:00

Thanks Lawrence for the above 2 pics :D

Sumptuous spread specially prepared for Dad's Surprise Birthday Party

Prawn & Bacon Fried Rice, Chicken Rendang, Asparagus Bacon Roll,

Crispy Fried Chicken Wings, Sotong Balls, Fish Balls,

Potato Wedges, Ham & Egg Sandwhiches,

Salad with Romania lettuce & Cherry Tomato, Bacon Chips & Nuts

Seafood Appetizer, Sushi Platters...(think this is my 2nd time making sushi ... i like how they look and but i am sure the taste can be further improvise (^;^)

Strawberry Fresh Creme Cake

Pear & Peach Pie with Merigue Topping .... i luv this!

Aunt Carol's Mango Mousse Cake

Aunt Li Ying's Konnyaku Jelly

Aunt Lee Huah's Toasted Square Egg Mayo Bread

Aunt Lee, Eng's Cold Tofu Century Egg

Eileen's Agar Agar

YUMMilicioussssssssssssssssssss :D i love the fact that every dish is home-made...& i enjoy seeing all the guests devouring the food heheheh

Strawberry Fresh Creme Cake

2009-02-14T23:15:00.001+08:00

Pear & Peach Pie with Meringue Topping

2009-02-14T23:02:00.000+08:00

新春佳肴- CNY Dishes

2009-01-31T13:06:00.006+08:00

Home made fruit "Yusheng" Platter filled with mango, strawberries, 3 types of raddishes & not forgetting the crispy crackers!

Everyone's all time favourite grill chicken wings

Ngoh Hiang

Sambal Prawn & Steam Fish

10 Veg Lou Han Zai & Vegetarian Roll

Simple home style mince pork, tofu fish ball soup & Shell fish with Kailan Oyster sauce

Stir fry: Spinach with Abalone Mushroom & Spinach with Razor Clam

Pineapple Tarts again.......

2009-01-24T18:43:00.009+08:00

omg my total tarts count up till today is 387.... i need to bake another 250 more as gifts... i shd start a pineapple tart biz for next cny loll but i need to collect more feedback first xD... i definitely hv to stay up tonite to bake more tarts

i m sooo buZy ... need to go market to buy ingredients for reunion dinner, 1st day of CNY dinner gathering, fulfill more tart orders .....hv no time to post pic of my other CNY goodies that i hv baked....><" by the time this batch of 250 tart are done i close my oven for a little break ... till my dad's birthday .... i m exhausted

Kueh Lapis

2009-01-20T01:17:00.010+08:00

Its a long and tedious process to make kueh lapis... it took me almost 4 hrs to get it all done layer by layer ... will try baking it again when i m in the baking mood again :P will try to perfect each layers to make it look more beautiful

Pineapple Tarts Balls

2009-01-18T21:43:00.005+08:00

Kueh Rose aka Bee Hive

2009-01-17T00:50:00.002+08:00

Cornflakes Caramel Cluster

2009-01-17T00:15:00.000+08:00

Layang Roll

2009-01-17T00:01:00.000+08:00

Layang Roll covered with snow powder

Almond Cookies

2009-01-12T03:42:00.000+08:00

Cashew Nut Cookies

2009-01-12T03:28:00.004+08:00

Cashew Nut Cookies - very crunchy

Choc Making

2009-01-10T21:13:00.004+08:00

1st try making choc ... failed :( the choc dont look glossy enough and after it has been remove from the chiller they starts to sweat :S will certainly try to improvise it ...

2nd Time making choc. My childhood best fren Eileen needed my help to make choc @ her house for all her guests attending her daddy's 60th Birthday Party. Our total tart count from 2 kg of chocolate is 168 pieces of choc xD i only ate one for sampling purpose... gotta be careful of waistline xD

Sugi Cookies (Indian)

2009-01-07T23:34:00.000+08:00

Pineapple Tart - Open Face

2009-01-07T03:45:00.002+08:00

《我的最爱》Tiramisu - Xmas Eve 2008 Dessert

2008-12-23T06:58:00.002+08:00

Tiramisu which i hv made on Xmas Eve Dinner's dessert @ my best fren's house. Her mummy love this lighter version which is not too rich & creamy. of cos lesser calories :P

Chocolate Sponge Cake & Vanilla Swiss Roll with choc fillings top with hazelnut

Choc bread with almond flake, Snow Flake Fruit Bread

Swiss Roll with Hazelnut Ganache

2008-12-06T00:04:00.000+08:00

Choc Sponge Cake

2008-12-05T23:56:00.001+08:00

X'mas Log Cake

2008-12-03T23:52:00.002+08:00

My beautiful Xmas Log Cake <3

Xmas Stollen

2008-12-03T01:30:00.000+08:00

X'mas Fruit Cake

2008-11-26T23:55:00.005+08:00

X'mas Fruit Cake ^^ i fed it with choya instead of brandy

Summer Berries Lavender Pudding

2008-11-26T23:30:00.000+08:00

Summer Berries Lavender Pudding - Ky said its smell really poisonous lol & i tot it smell like lavender essential oil.... i dun like the taste of it too :S

Almond Bread Roll

2008-11-18T23:55:00.002+08:00

before i can take a pic of the bread my sis already pinch a corner of it lol :D

Macaron - Failure Batch & Success Batch :P

2008-11-18T23:45:00.000+08:00

Success batch of strawberry macarons

Failure batch of chocolate macarons

Failure batch of strawberry macarons ... with rough texture but my sis kyky says its cute :O but other frens says it looks like dino poo poo lol xD

Katz Thots

2008-11-18T12:31:00.000+08:00

to be updated

Katz' Recipe

2008-11-18T12:19:00.000+08:00

To Be updated

Ginger Bread Caramel Pie Cake

2008-11-10T23:35:00.000+08:00

X'mas Exotic Choc Cake w Pabana Puree

2008-11-10T23:30:00.008+08:00

Not so sweet & rich choc taste...but would hv prefer another filling instead of pabana puree

Xmas Nite Strawberry Cake

2008-11-10T23:30:00.007+08:00

Apple Raisin Pie

2008-11-01T01:10:00.004+08:00

the pie din survive the journey it went outta shape

Xmas Nicholas' Cake

2008-11-01T01:05:00.004+08:00

Sweet Fruit Bread

2008-10-11T01:46:00.001+08:00