Monday, August 29, 2005
Friday, August 26, 2005
Orange Chocolate Chip Muffins
Makes abt 12 Muffins
- 1-1/2 cup Plain Four
- 1-1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Semi-sweet Chocolate Chip
coated with 2 tsp Plain Flour *See note below
- 1/2 cup Butter, melted
- 1/2 cup Sugar (increase if u prefect sweeter in taste)
- 3 tbsp (45 g) Cream Cheese, melted *See note below
- 1 Large Egg, lightly beaten
- 1.5 tsp Grated Orange Rind
- 3/4 cup (180 ml) Fresh Orange Juice
- 1/2 tsp Rum (Optional)
- Preheat oven to 375 deg F (190 deg C). Sift the dry ingredients (except Choco-chips) into a large bowl & mix well . Make a well at the centre. Set aside.
- Melt butter in mircowave in HIGH for 30 seconds or till totally melted; Add sugar into the hot butter, stir till sugar dissolved; Add in the rest of the wet ingredient & stir till well-combined.
- Pour in the wet mixture into the centre of the dry mixture. Using a fork or whisk, stir till just moisten (mixture will be lumpy)... DO NOT OVER STIR! Sprinkle the choc-chips into the batter, stir lightly with 1 - 2 strokes.
- Spoon the batter into the prepared muffin cups (3/4 full). Bake for abt 20 mins or until tester inserted into the centre comes out clean.
Notes to share: - To melt the cream cheese, put it in the microwave in HIGH for abt 15 secs; Take out, stir well and put back to microwave for another 8-10 secs till melted.
- Coat the chocolate chips with plain flour is to prevent it from sinking to the bottom of the muffins. To avoid overmixing of the batter, you can stir them into the dry ingredients b4 pouring the wet mixture into the dry ingredients.
Wednesday, August 24, 2005
Siew Mai (烧卖)
Friday, August 19, 2005
Puffy Egg Tarts (酥皮蛋挞)
Baked Omelet Roll
- 6 Large Eggs
- 1/2 cup Milk
- 1/2 cup Thicken Cream/Whipped Cream
- 1/2 cup Plain Flour
- 2 tsp Cornflour/Cornstrach
- 1/2 tsp Salt
- 1/4 tsp Garlic Powder
- 1/4 tsp Ground Black Pepper
- 1 cup Shredded Mozzarella/Cheddar Cheese
- Slices of ham/Cooked ham, chopped
- Preheat oven to 450 deg F (220 deg C). Grease and line the bottom and sides with parchment/non-stick baking paper in 9 X 13 inch baking tray/dish.
- Combine eggs, milk and cream until fluffy; Add in flours, salt, garlic powder & black pepper and whisk till smooth; Pour into baking tray. Bake for 15 mins or until eggs are just set. Sprinkle with chopped ham or lay slices of ham evenly on top; Sprinkel with shredded cheese and bake for another 5 - 8 mins or until cheese is melted.
- Starting at the short side, roll up omelet while still hot in the pan. Place seam side down and let it cooled slightly & set. Cut into slices and serves.
Note: Feel free to add or subtract to suit your tastes. Bacon, sausage, onions, green peppers, chopped olive , etc... can be add onto the omelet.
Thursday, August 18, 2005
Princess' Blogging # 1
>>> Princess on the snow... when we had our 1st trip to the Mountain during DH winter hoildays in Jan'03.
Wednesday, August 17, 2005
Apple Cinnamon Cake
Makes 23 cm round cake
- 125g Butter, rm temp
- 1-1/2 cup Plain Flour, sifted
- 1-1/2 tsp Baking Powder, sifted
- 1/2 tsp Baking Soda,sifted
- 1/2 tsp Salt 1 tbsp Cinnamon Powder
- 1/3 cup (80ml) Milk
- 3/4 cup Sugar
- 2 Large Eggs
- 2 Apples, peeled, cored & finely chopped
- 1/3 cup Walnuts, coasely chopped coated with 1.5 tsp plain flour
- 1 cup (125g) Cream Cheese, rm temp
- 2/3 cup Icing Sugar
- Preheat oven to 350 deg F (180 deg C). Brush a deep 18cm (7-inch) round cake tin with melted butter or oil. Line the base with side with baking paper.
- Combine all the ingredients in a mixing bowl (expect apples & walnuts). Beat with electric beater on low speed for 1 minute. Grandually increase the speed to medium and beat for another 3 minutes, or till the mixture is smooth and has changed in colour. Fold in the chopped apples & coated walnuts, with a few stir or juz combine.
- Spoon the mixture into the tin and smooth the surface. Bake for 45 minutes or until a skewer comes out clean when inserted in the centre of the cake. Set the cake aside for 5 minutes before turing onto the wire rack to cool.
- Frosting: Place cream cheese in a microwavable bowl and microwave on HIGH for 30 - 45 seconds or until slight softened; Mix well with icing sugar and spread over top of cooled cake.
Sunday, August 14, 2005
Steamed Yam Cake (蒸萝卜糕)
Makes one 24cm round tin
- 400 g Yam, diced into small cubes
- 80 g Dried Shrimps, soaked & chopped
- 4 Shallots, sliced
- 300 ml Water
- 3 tbsp Cooking Oil
- 8 nos. Chinese Mushrooms, soaked & diced
- 2 nos. Chinese Sausages, diced
- 2 tbsp Light Soya Sauce
- 1-1/2 tsp Salt
- 1-1/2 tsp Sugar
- 1/4 Pepper
- 1/2 tsp Five Spice Powder
- 210 g Rice Flour
- 30 g Wheat Flour
- 250 ml Water
- Grease the tray with cooking oil. Set aside.
- In a mixing bowl, mix rice flour, wheat flour and water to batter. Set aside.
- Heat oil in a wok, add sliced shallots and chopped shrimps; Stir-fry till fragrant. Add mushrooms, sausages and all the seasonings; Stir-fry for a while and dish out half of the mixture.
- Add in yam and water to the remaining mixture in the wok; Bring to a boil; Turn heat to low and pour in batter. Keep stirring until batter thicken (sticky dough like texture) ; Dish out to prepared tin.
- Put yam cake in the steamer over rapid boiling water for 1 hours.
- Let cooked yam cake cool completely; Spread the reserved mixture on top; Cut & serve.
Friday, August 12, 2005
Lemon Cheese Tarts
(Makes 8 tarts of 2-inch (6.5cm) mould)
For the Tarts Shells
- 1 cup Plain Flour
- 1/2 tsp Salt
- 2 tbsp Sugar
- 90 g Cold Butter, diced
- 2-3 tbsp Ice Water
For the Filling
- Grated zest & juice of 2 Lemon (or to taste)
- 3 Egg-yolks, rm temp
- 100 g Sugar (adjustable)
- 200 g Cream Cheese, rm temp
- 1.5 tbsp Cornstarch, sifted
For the Topping (Optional)
- 100 g White Chocolate, melted
- 1/2 cup Whipped Cream
- Tart Shells: Mix flour, butter, salt and sugar with a pastry blender or process in a food processor. By pulsing a few times until mixture resembles cornmeal with pieces about peas sizes. Slowly add in the ice water, one tbsp at a time. When dough form a ball, stop processing. * It should take abt 2 - 3 tbsp of ice water to reach this stage. Shape dough into a ball with your flour coated hands, and then flatten into a disk; Flour disk and wrap in plastic; Refrigerate at least 2 hours or till firm.
- Filling: In a saucepan, combine the lemon zest, juice & sugar; Place over low heat and stir constantly unitl sugar is dissolved. Add egg-yolks immediately (But gradually); Whisk in the cream cheese and the cornstarch till well-combined. Set aside and cool slightly.
- Divide dough into 8 potions; Press each portion into the tart mould and poke hole at the base with a fork. Bake in a preheated oven of 180 deg C for 10 - 15 minutes or until lightly brown.
- Pour cheese mixture into the mould and bake for another 20 - 25 minutes or till set.
Note: For the topping - As my hubby dosen't like sour stuffs, so i mixed the melted white chocolate with whipped cream to cut drop the sour taste. Also decor with 2 small slices of peach... Decor in on u!!! Hope u do like these tarts...
Tuesday, August 09, 2005
Home-made Pizza II
Notes of my Kaya making:
My rice cooker is the normal type with only 2 functions, the 'Cook' & 'Keep Warm' functions. It took me abt 2 hours or so and it done. Just pour in the mixture and cook as per normal, like cooking your rice. Aft the 1st cooked, the mixture will be slightly thicken, let it 'keep warm' for abt 10 mins. Open the cover & stir till well combined. Press to 'cook' function again, fr now DO NOT COVER the kaya, just stir it occasionally (I stirred it every 20 -25 mins with a whisk). Cook, keep warm & stir until the kaya is smooth & thickened. Hope u understand what I written here...
Herewith is the measurement I used: - 400ml Canned Coconut Milk (blend with 4 pcs of pandan leaves which cutted into small pcs), strain the mixture. - 5 Large Eggs & 1.5 cup Sugar. HTHs...
Thursday, August 04, 2005
Glutinous Rice with Dark Soya Sauce (香油饭)
- 1-3/4 cup Glutinous Rice
- 480ml Water
- 1/4 tsp Salt
- 100g Shallots, sliced
- 3 tbsp Cooking Oil
- 150g Pork/Chicken, shredded
- 60g Dried Shrimps, soaked & drained
- 6-8 nos. Chinese Mushroom, soaked, drained & shredded
- 3 tbsp Water
- 2 tbsp Dark Soya Sauce
- 1/2 tsp Sugar
- Pinch of pepper
- Chopped Spring Onion for garnishing
- Wash the glutinous rice. Let soak in the water for about 10 minutes. Drain.
- Put glutionous rice into the rice cooker; Add in the 480ml water and 1/4 tsp salt; Mix well. Cook as per normal.
- Heat oil in a pot and deep fry sliced shallots over low heat till golden brown. Strain and set aside.
- Using the same oil; Add dried shrimps and stir-fry till fragrant; Add pork and mushrooms. Stir well; Add in all the seasoning and bring to boil. Dish up and set aside.
- Pour the mixture into the cooked rice and mix well using a pair of chopstick. Serve and sprinkle with chopped spring onion and crispy sliced shallots on top.
Min Jiang Kueh (面煎馃)
*Yippee* So glad that Leelee agreed to let me post her recipe here!!! ;P
(Credits: Recipe from Leelee)
- 150 g Top Flour
- 10 g Tapioca Flour
- 250 ml Water
- 2 tbsp Sugar
- 1/4 tsp Salt
- 1/2 tsp Alkaline Water
- 1/2 tsp Yeast
- Mix all ingredients and leave to rise for 2 hours.
- Lightly oil a flat frying pan. Pour some of the flour mixture into the frying pan and swirl the pan to coat it evenly.
- Use small fire to cook until the bottom is golden brown; Sprinkle the filling on the pancake and fold it into half.
- Cut into small pieces to serve.
Note: With Leelee's recipe I made two 24 cm Diameter MJK.