My Zest

I'm Sorry!

2006-06-09T16:28:00.000+02:00

Dear folks, I apologize for not updating my blog recently. Errrrrrrr... Me not being LAZY again, okie!? Just that I was really busy with my presonal thing lately and blame on my PC as it was DOWN = Went On Medical Leaves for abt a week.

Well... I have just posted all my bakes during my MIA but for the recipes I will post them ASAP. Thanks for the patient.

Oh ya... Also apologize to all for not replying your questions/comments. Will do it ASAP too!!! ;P

Happy blogging!

2 more to go...

2006-06-06T15:28:00.000+02:00

Okie... These are the last 2 pics of my recent bakes during my MIA! Nothing much too... Both recipe from Blog Kakis. Non-bake Tofu Red Bean Cheesecake from Evelyn aka Tazz. This round I doubled the recipe and made a 22 cm round cheesecake for a friend who is a Tofu Lover like me.

As for this Green Tea Milk Jelly... Edith's recipe! I love Green Tea... anything to do with Green Tea - I Love!!! This is my NEW LOVE from now...

Cinnamon Rolls & Sesame Sweet Buns

2006-06-02T14:16:00.000+02:00

My 2nd attempt in bread/buns making! My 1st attemptation was using Del's Super Easy Buns Recipe which don't need any kneading at all... Hee hee!

For a real bread making was what I am keen to try but due to I didn't have a good mixer that help me to do the kneading job... That hold me back! Well well well... After a long wondered, I finally decided to do it by hands, no harm trying, rite!??

Used Angie's Recipe - One of my die die must try recipe! Lolz... I doubled the recipe and used half for Cinnamon Rolls and the other for Sesame Sweet Buns. It's an superior recipe to me!!! It's a great success to me. I was vy vy happy with the result and they were really soft... THANKS ANGIE... *Muak muak* ;P

Well... Little explaination here. They were actually made for a Tea Gathering with some friends and I could only managed to took the pic of the Cinnamon Rolls which were just out of the oven. As for the Sesame Sweet Buns were gone while in no time.... :S Friends love them so much and I only got a little bite to try... :( Think I will be making some vy soon!

Apple Cinnamon Cake

2006-06-02T14:03:00.000+02:00

Main reason - I love the combination of Apple & Cinnamon. Me have posted another recipe in my blog too but but but still in love with this. Recipe was shared by my best friend who ever baked this cake for me while I was still in SG.

Just like the Cinnamon Teacake, I will on & off miss this cake too... Love it love it - I'm just in love with this cake!

Steamed Egg White Pandan Cake

2006-06-02T13:38:00.000+02:00

Original recipe shared by Zurynee aka Zu. Just replace one part of the batter to Pandan Flavour and the other to Coconut. Taadad...! Thanks Zu...

Steamed Glutinous Rice

2006-05-30T12:15:00.000+02:00

Made this for lunch... Instead of the lazy recipe & method which I used to use ... I tried out Evelyn's Recipe or Lena's Recipe!??? Dun care whose... Just thanks both of them for share such a wonderful recipe.

Thank you thank you thank you... EVELYN & LENA! ;P

Fresh Fruits Tarts

2006-05-28T19:02:00.000+02:00

Another 'OMG' recipe from Mr Richard Goh... Superme Fresh Fruit Tarts Recipe!!! Even my Ang Mo Friends here also gave it a *Thumb-up*... Super Yummy! I love the crust!!!! Oh oh oh... The Custard killed me - So GOOD!!!

Okie... Y there are 2 sizes!? The small tarts which is just below were for one of the friend who is allergy to peach. ;) *Kpo again lah*

Cinnamon Teacake

2006-05-20T19:28:00.000+02:00

Simple, Easy & lovely Teacake to go along for tea time... Oops! Breakfast too!??? Yo... As long as you like it, anytime, anywhere, with anyone... *Lolz*

Original recipe is from one of my favourite baking book and this is one of mine - on & off will miss/crave teacake... Glad to share here and hope you will enjoy and like this cake as I do! ;P

Triple Chocolate Cookies

2006-05-20T18:48:00.000+02:00

As a Chocaholic... This is one of my favourite cookies!!! It's a modification from Chelyn's Oatmeal Raisin Cookies, thanks her for it. ;)

Almond Jelly

2006-05-19T14:38:00.000+02:00

Recipe from Edith... THANKS EDITH!!!

After my 1st advantage with Agar Agar, I'm keen to try out more recipes!!! Since I miss Almond Jelly & Lucky Edith shared the recipe! *Smile*

For the Almond Jelly, 1st I increased the amount of sugar as I was eating it along, don't have additional sweetness from other canned fruits syrup. Me also increased the amount of milk. 2nd - I love Almond Jelly in a softer texture so I reduced the amount of Agar Agar called for. It's just the type of Almond Jelly which I love...

Orange & Chocolate Swirl Cheesecake

2006-05-19T13:38:00.000+02:00

Nothing special... Just love the combination of Orange & Chocolate so I tried and twisted some recipe and made this cheesecake last night. Hmmm... It's a very refreshing cheesecake.

Pandan Muffins

2006-05-18T15:48:00.000+02:00

*Thumb-up*! For those who love the aroma (fragrance) of PANDAN & COCONUT with easy to make & Super Yummy Muffins... This is the recipe (It's definitly a keeper). Original recipe from Jo's Deli & Bakery! Thanks Jo for sharing... ;P

Corn Agar Agar

2006-05-13T20:48:00.000+02:00

Used Florence's Recipe... The only different was I used Agar Agar Powder instead of Agar Agar Strands also added a layer of Gala Malak Agar Agar on top/bottom as DH loves the present of Gala Malak with Coconut.

Shame-Mo...

2006-05-11T13:40:00.002+02:00

Yes yes yes... That's a particular idiot who bitched around in others' blog... What bitching thing she did!??? Well... She simply - copy, cut & paste the hard work which my blog pals have shared in their blogs and posted in a forum and claimed under "HERS"... Can you image!??? Copied every single word (whateven Blog Pals have written) and even used their food photos (chopped-off their name which on their pics)... What a SHAMELESS PERSON huh!???

Oh ya ya ya... U might say that's nothing great about the recipes, u can find them over the net too! True... That's nothing great about the recipe. But please think back, these people (my blog pals) did spend time to search or look for recipes from the internet or souces. They also spent time to study, effort to try and test, might even modified the recipe to get it right. After all these, have to snap the food pictures and do a write-up about them. U know how dishearted and frustrated to see your own hard work flowing in other forum without any return yet not without even a 'THANK YOU'... :(

I'm sad, angry and feel sorry for my Blog Pals that such thing happened to them.

I can't do or help in any way but hope that this link will help you guys from now on... Herewith is the link for "HOW TO DISABLE the NO-RIGHT CLICK" - - Click HERE . It would at least help you to protect your write-out & photos for being stolen again from "THE / SOME UNKNOWN B***H".

HTHs and Cheer up... My Dear Blog Kakis!

Nutella Frosted Cake

2006-05-05T17:46:00.000+02:00

Yes... The recipe was taken from Cheryl's Blog and have to Thanks her for sharing such a lovely recipe. Oops... they supposed to be CUPCAKES *Grin* - but me again just being LAZY, made a "12 in 1" cake. ;P

I followed the recipe as it is, just extent the baking time to 35 - 40 minutes.

Make a 7-inch square or 12 nos cupcakes

Ingredients:

140 g Butter, softened
3/4 cup White Sugar
3 Eggs
1/2 tsp Vanilla
1-3/4 cup Sifted Plain Flour
1/4 tsp Salt
2 tsp Baking Powder
Nutella, approx. 1/3 cup

Method:

Preheat oven to 180 °C. Line a 7-inch square tin with paper liners.
Cream together butter and sugar until light, 2 minutes.
Add in eggs one at a time, until fully incorporated. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
Pour batter into prepared tin. Spoon Nutella out batter and swirl Nutella in with a knife, making sure to fold a bit of batter up over the nutella.
Bake for 20 minutes.Remove to a wire rack to cool completely.

Glutinous Rice in Lotus Leaves

2006-05-02T16:27:00.000+02:00

Makes 10 nos.

Ingredients:

5 Dried Lotus Leaves
3 cups Glutinous Rice, washed, soaked for 4 hours & drained
1 tbsp Shallot Oil
1 tsp Salt
1 tbsp Light Soya Sauce
8 nos. Medimum size Chinese Mushroom, soaked & diced
450 g Chicken Meat, diced
120 g Prawns, peeled, deveined & finely chopped
2 Chinese Sausage, diced
3 tbsp Cooking Oil
2-1/2 tsp Fresh Ginger, grated
1-1/2 tbsp Oyster Sauce
1-1/2 tbsp Light Soya Sauce
1 tbsp Chinese Cooking Wine
1-1/2 tsp Sugar
1-1/2 tsp Sesame Oil
1/2 tsp Pepper
1 tsp Dark Soya Suace
Salt to taste
2 tsps Cornflour with 1 tbsp Water

Method:

Soak dried lotus leaves in hot water for 10 - 15 mintues. Cut into half and then patted dry.
Line a parchment paper in a tray and pour in the drained glutinous rice; add in the shallot oil, salt and light soya sauce; Mix well.
Steam rice in rapidly boiling water for about 45 minutes. *At about 30 mins, open steamer cover; use a pair of chopstick stir the bottom rice up and spinkle some water over rice; stir well. Cover and steam again.* When rice is cooked, fluff up rice to cool.
Heat up the 3 tbsp cooking oil, add grated ginger and stir-fry briefly. Add diced chicken meat and finely chopped prawns.
Add in mushroom, chinese sausages and the rest of the seasoning. Stir-fry for about 3 mins. Lastly add in the cornflour mixture and stir to thicken. Mix well and remove from wok. Set aside to cool.
Divide rice into 10 portions. Wrap rice with 2 tbsp of meat mixture in halved lotus leaf. Steam for 30 minutes before serving.

Nice tried!

2006-04-25T15:44:00.000+02:00

I'm a NOOB in baking! In my mind, Chocolate cakes are normaly baked instead of steamed and am tempted to try out this recipe which shared by Edith. I also listed this cake in my lastest Meme and finally tried it out. Hmmm... Nice Cake!

Oh oh... That's another Steamed Chocolate Cake Recipe which I'm keen to try. It's the "Steamed Moist Chocolate Cake" shared by Evelyn aka Tazz... That sounds Super Yummy too! ;P

------------------oOo------------------

Okie... Here we come to the Green Tea Cheeseballs! Actually, it's a modified recipe from my previous post "Tiramisu Balls". Just tried out for fun but to my surprise... DH & friends love it. *Happy*... ;)

Make 30 Balls

Ingredients

250 g Savoiardi (Sponge) Fingers, crushed
80 ml Boiling Water
2 tbsp Green Tea Powder
250 g Cream Cheese, rm temp
150 g Ricotta Cheese, rm temp
2 Egg Yolks (Optional)
1/2 cup Vanilla Icing Sugar
1/2 cup Icing Sugar

For coating

2 tsp Green Tea Powder
50 g Sweet Plain Biscuits, crushed

Method:

Melt green tea powder in boiling water and let it cool.
Using a whisk /wooden spoon, mix cream cheese, ricotta cheese, egg yolks (if use) and icing sugars till well mixed. Add in the green tea mixture and mix till well-combined.
Stir in crushed fingers. Refrigerate the mixture for at least 30 mins before rolling to balls.
Mix the coating ingreadients in a bowl and roll mixture into 30 balls (See note).
After second rolling; Coat each ball evenly and refrigerate the balls with cover.
Recoat the balls again and serve.

Note:- The mixture is a little sticky while rolling it into balls. Don't worry, juz roll as per normal (the shape of the balls wouldn't be prefect round). But after refrigerating them (as they are much harder), roll them again into nice rounded shape and coat/roll with cocoa powder.

My Another Gain in Baking!

2006-04-17T22:09:00.000+02:00

Made DIY BBQ Pork (Bak Kwa) this afternoon using the reipe shared in Evelyn's blog. It's a *Thumbs up* recipe and of course not exactly the same as those store bought ones but the taste and texture were very close. We love it and finished every thing within a day... Damn scary, rite!? It's also a 'D & D' = 'Devil & Dangerous' recipe to me as not only fattening but gonna make some 'liang teh' (Chinese Cooling tea) the very next day... *Lolz*

*My Biggest Muak to Evelyn aka Tazz*! With many thanks to you for the sharing of recipe and tips. I owe u, Eve! ;P

For those who are interested in the recipe, Click here!

----------------- oOo ------------------

Yes... After baking the DIY BBQ Pork, I made these Tau Sar Pian - Penang Style! Well... I'm not 'SUPER WOMAN' as the filling was prepared the night before. *Big Grin*

Mmmm... They taste good and most important DH likes it. The recipe was shared by tthksy at KC and posted in NK by Leelee. Lucky that Leelee shared it in NK that we can direct link & read it. I havled the recipe and made 40 Tau Sar Pian.

Microwave Peanut Brittle.

2006-04-15T18:38:00.000+02:00

I was glad that I found the recipe at Allrecipes. After reading the reviews and decided to give it a try! Gosh... It's awesome & we really like it.

Truly the recipe is so easy and quick, just take note on the advices and tips which the reviewers shared. If you are interested to give it a try, please click HERE for recipe. Happy trying!!! ;)

To Him From Me...

2006-04-12T14:16:00.000+02:00

Happy Birthday to my DH... He is a Singapore Uncle who loves Asian Cooking and of course Asian Cakes and Kueh kueh too. So so so... here're what I cooked last night for supper (Somen aka 寿面) with Pork Ribs, An Hard-boiled Egg and Prawns and followed by the 1st bake Birthday Cake for him. According to DH this Pandan Fudge Cake tastes like the one selling in Bangawan Solo (Well-known bakey shops in SG)...

Well... About this wonderful cake recipe, it's from my dear friend's baking teacher - Mr. Richard Goh (A very popular baking teacher who conducts baking lessons at many Community Centres in Singapore, with an extreme reasonable fees as he's a very experience baking Teacher with more than 14 years teaching & baking (If I'm not wrong at least one or some of my aunties did learn from him when then I was in Secondary School). He shares his baking knowledge generously not only to his students but to me too (I'm not his student).

Original Recipe is From Mr. Richard Goh.

Ingredients:

For the Sponge Cake

4 Eggs + 1 Egg Yolk
100 g Sugar
100 g Plain Flour, sifted
100 g Butter, melted
1/2 tsp Pandan Flavour
Green Colouring (I omitted this)

For the Filling (Fudge)

500 ml Water
180 g Sugar
50 g Butter
2 tsps Instant Jelly (I replaced by Agar-agar powder)
150 ml Water
250 ml Coconut Milk (I increased to 400 ml)
80 g Hoen Kwa Flour (I added 1 tbsp more)
Green or Yellow Colouring (I omitted this)
2 tsps Pandan Paste Essence & 1/2 tsp Coconut Essence (Added by myself)
Dessicated Cocount

Method:

Preheat oven to 160 deg C. Grease and line a deep 8 inches round baking tin with paper.
To make Sponge Cake: Beat eggs, sugar, pandan flavour and colouring at maximum speed for about 5-6 minutes until stiff.
Fold in sifted flour with a balloon hand whisk. Add warm melted butter and mix well untill batter is shiny.
Pour batter into baking tin and bake for about 35 minutes. Trun cake out and cut into 3 layers when cooled.
To make Filling: Boil water (the 500 ml), sugar, butter, instant jelly.
In a mixing bowl, mix water (the 150 ml), coconut milk, hoen kwa flour and coloring together. Add into sugar mixture and cook until thick.
Place a layer of sponge cake on the centre base of a 9 inches springform tin. Pour 1/3 of the filling over the cake. Place the second layer of sponge cake over. Repeat until the last layer of cake is used and top was cover by filling. Cool and chill in fridge till set.
Dessicated coconut is to be used for coating the cake after taking out from the fridge.

A Foodblogger's Meme Around The World

2006-04-10T20:17:00.000+02:00

Okie! Finally I have finished my 2nd Meme which have been tagged by Pusiva from Pusiva's Culinary Studio. ;)

1. Please list three recipes you have recently bookmarked from foodblogs to try:
(i) Sesame Sweet Bun Ring at Angie's My Kitchen: My Laboratory
(ii) Baked Nian Gao at Linnish's Sinfully Yours
(iii) Steam Chocolate Fudge Cake at Edith's Precious Moments

2. A foodblog in your vicinity:
(i) Zibalduccio by Paolo

3. A foodblog (or more) located far from you:
(i) Cook Almost Anything from Melbourne, Australia

(ii) My Little Kitchen from Washington, USA

4. A foodblog (or several) you have discovered recently (where did you find it?):
(i) Piggy's Cooking Journal by Piggy
(ii) Baking Sheet by Nick

5. Any people or bloggers you want to tag with this Meme?

(i) Edith's Precious Moments
(ii) Ching's Little Corner of Mine

A Wonderful Sunday!

2006-04-05T18:42:00.000+02:00

Dear folks and friends... Herewith are some photos which I would like to share with all of you. All these photos were taken on Sunday, 2nd April 2006. We were actually heading for the GREAT CHOCOLATE FESTIVAL IN Torino (Turin) which held annually.

With surprise before we arrived there (the Chocolate Fair), there were a few charity booths at Palazze Madama (another shopping area, just oppersite the Chocolate Fair). There was Charity for Dogs, Charity for Cats and other animals, but here was the Charity booth and show for Children that attracted me most. ;) All the kids were so happy dancing along with them... Some parents joined in too!!! Others like me, busy taking photos... *Blush*

Look at this CUTIE... So cute huh!??? He just finished one dance and wanted to get out there... When he walked out of the dancing group - Many people (including me) couldn't resist and took some photos of him.

Okie... Here's via Roma (Roma Street, a shopping street where most of the branded stuffs are) and there were about 30 booths... Along both side of it. Most of the participates are the Chocolate makers of Piemonte (one of the region of Italy). There were so many types of chocolate and stuff make from Chocolate. Some booths gave free sample to try too... Me!??? Of course, took some sample to try too... Yum yum!!!

Here we are.... Piazza San Carlo (San Carlo Square) where the Chocolate Festival held. Only able to take one part of it.

Look at the LONG LONG quene... All these people were waiting to try out the 'FREE SAMPLE' from Lindt. There were about 100 people in the quene hor! HELLO...! Not only SG (Singapore) People are 'Kia Su' hor. Greediness is all over the world. This photo proved everything huh... Lolz!

Live entertainment was here too... Let's sing & dance together!

Look at these two cars... Aren't they beautiful???

Steamed Egg White Rainbow Cake

2006-04-04T14:51:00.000+02:00

A BIG THANKS TO ZURYNEE aka ZU... It's her recipe!!! This cake really attracted me when the very 1st time, I saw it in KC when Zu shared her photos there. Wow... Damn long huh!? Well and finally, with the past weeks of my egg whites collection and I made it yesterday night for our breakfast this morning. *So happy* This cake was really good! Light, moist and spongy, best of all - Low in cholesterol cause it's made up with only egg whites! ;) This recipe definitely is a keeper!

I love the colours & levers of the cake... look so beautiful! (Of course, without my duck hands = clumsy hands) It would look even better. See the messy I made on the top part of the cake... *Grrrr*

Chilled Blueberry Cheese Cake

2006-04-01T21:27:00.000+02:00

Once again, my fault... Bought a jar of blueberry pie filling and it had been sitting in the fridge for quite a while... *Sigh* At first, thought of making buleberry pie or a baked blueberry cheese cake (due to a little lazy to bake) and I ended out with a Chilled Blueberry Cheese Cake. ;P With no regret... Both of us (DH & me) liked this cheese cake as much as we liked the Chilled Strawberry Cheese Cake that Judy shared.;)

Makes a 9 inch Springform pan

Ingredients:

Crust

200g Graham Crackers, crushed
80g Melted Butter
2 tbsp Castor Sugar

Filling

1/4 cup Hot Water
2-1/2 tbsp Gelatin
375g Philadelphia Cream Cheese, at rm temp.
1 cup Whipping Cream, whipped
1/4 Sugar ( Adjust to the sweetness of yours!)
2 tbsp Lemon Juice
2-1/2 cup Blueberries Pie Filling

For the Mirror, please referHERE! Just replace the amount of Strawberry puree with Blueberry pie filling.

Method:

Line the base of the pan with foil, lightly grease with melted butter.
To make crust: Mix the crushed biscuit and sugar in a mixing bowl; Mix well. Stir in the melted butter and mix till well-combined. Spoon the biscuit mixture evenly into the prepared pan and press frimly into the base of the pan with the back of the spoon. Refrigerate for 20 minutes or until firm.
To make filling: Sprinkle gelatine over HOT WATER; Stir till gelatine is dissolved, cool slightly. Beat cream cheese, lemon juice and sugar until smooth. Using a whisk, add in the blueberries pie filling; Stir in the gelatine and mix well; Gently fold in the whipped cream.
Pour filling into crust; Smooth surface and chilled for at least 6 hours or until firm.

Mah Lai Koh ~ Steamed Cake (马来糕)

2006-03-24T16:05:00.000+01:00

Have not been making this cake for quite a while... DH missed it and I made it last night. Original recipe from Agnes Change Delightful Snacks & Dim Sum Cook Book. I modified the recipe, used plain flour instead of two types of flour that call for, replace peanut oil instead of lard (bcos I couldn't find it here and most important health concern), reduced the amount of sugar too and result of this cake is very good. I have been using this recipe for all time. Super easy recipe... Enjoy ya!

Make 2 (18.5 by 12.5 by 5 cm) Aluminum Tray or 1 (9-inch / 22 cm) round tin

Ingredients:

1-3/4 cup Plain Flour
1 tbsp Custard Powder
1-1/2 tbsp Baking Powder
3/4 cup + 2 tbsp Sugar
60g Butter, Melted
60ml Peanut Oil (Can be replace by Melted Butter too)
1 tsp Vanilla Essence
180ml Milk
3 Large Eggs

Method:

Sift flour, custard powder and baking powder into a large mixing bowl. Add in sugar and mix well.
Add melted butter, peanut oil, vanilla essence and milk, mix till well-combimed.
Lastly add in egg, one at a time. Keep stirring till a smooth sticky batter.
Pour into lightly greased tin/tray and steamed over high heat for 30 mins till cooked.
Cool completely before cutting.

Egg Tarts & Cream Cheese Brownies...

2006-03-24T15:49:00.000+01:00

Dear folks, I didn't MIA and I'm still around (staying alive) *Lol* and have been baking for the past week! But just didn't have much time to post them on my blog. Soweee (Sorry) for not posting much... Now & here are the bakings of my past week.

Firstly have to Thanks Evelyn for sharing! Made these Saint Honore Cake Shop - Egg tarts on 17th March 2006. Used the recipe shared by Evelyn aka Tazz. Hmmm... The egg tarts were really good and not too eggy taste as I thought, but the crust looked a little pale to me. Maybe the next time, I will bake the crust first for 10 mins or so before pouring the filling and bake for another 10 mins but with a lower temperature.

Here's the Cream Cheese Brownies... I have to Thanks Edith aka Precious Moments for sharing her recipe. As known, I'm a chocaholic... How to stop myself from eating it!??? *Blushing*... Greedy me!!! Couldn't control the seducting smell from the brownie while it was sitting aside to cool and sliced out a small piece to try. Die lah... Once started, couldn't stop eating!!! The combination of Chocolate and Cream Cheese was Sooooooooo SHIOK... Love it especially before chilled. This photo was taken after chilled and it looked very different from Edith's... pardon me for the poor (blur) photo! :(

Cheesy Days...!

2006-03-07T14:38:00.000+01:00

Oops... I have drafted this post and uploaded the picture of these cheese cakes days back... Being busy and have to hold till today then I managed to complete this post... *Sigh*

Ok... Let's talk about the Green Tea Cheese cake. I have a friend who fell in love with Green Tea Cheese Cake while he was in Japan for a school assignment a year ago, he kept telling me that he loved and missed the cheese cake very much. Once again, being Kpo (busybody), I promised him that I will try to bake one for him (Hmmm... This promise was made more than a month ago). So bad of me huh!? Hold and hold till 28 Feb'06 , finally I baked him this cheese cake. *Big Grin* . According to his descriptions of the Green Tea Cheese Cake he loved & missed... I gathered a few recipes and modified them. Taadaa... Here's the Green Tea Cheese Cake - It's a compact but creamy type of cheese cake. He was so happy and I'm really glad that he loved it... *Whew*

Two days later (02 March '06). My hands got itchy on 'Cream Cheese' and used Judy's Chilled Strawberry Cheese Cake... also modified the recipe a little and instead of one big cake, I made 20 cups of Strawberry Cheese Cake with mirror. Look pretty and cute huh!?

Yo... Talking about Strawberries, I'm just simply in love with them - The sweet lovely smell and taste of Strawberries are irresistable and this is another one favourite cheese cake of mine. ***Think I'm starting to apprecitate Cheese Cakes but of course must depends on the kind of cheese used!

Thanks Judy for sharing! ;)

For Judy... The recipe of the Strawberry Mirror! Kindly take note that the recipe makes 20 cups of Strawberry Mirror.

Ingredients:

3/4 cup Strawberry Puree
3/4 cup Water
4 - 5 tbsp Sugar (More or less to suit your taste)
2-1/4 tsp Gelatine

Method:

Boil water with sugar; Stir until sugar is dissolved. Add in the puree, mix well.
When water is boiled, turn off the heat and add in the gelatine; Stir till gelatine dissolved. Set aside to cool slightly.
Spoon the mirror mixture onto half firm cheesecake(s) surface. Return to chill till set.

Unbelievable Chocolate Craving!

2006-02-24T15:20:00.000+01:00

On 18 Feb, I made Del's-easy-brownies. The brownies were so good which I finished half within a day and decided to made another one to share with friends. So the very next day, I made A BIG ONE - triple the recipe and twice the Chocolate Icing. Of course used a larger baking pan of 30 by 22 cm in size. Hmmm... It was even better as the height of the brownies were higher and the Chocolate Icing just nice for the brownies (not too sweet or too much). Brought them to my friends and they loved it. They are so naughty, they gave me a nick name - 'Woman of danger'! Cos all of them are on diet now, yet I made such sinful brownies for them! *Lolz...*

Well... Those browines sure did the trick. But but but I had an unbelievable ChOcOlAtE cRaViNg. Shortly 3 days after those borwnies, and yesterday I made these Sinful Chocolate Cookies (total of 24 pcs & only 8 pcs left while I'm doing this post) and a small Tiramisu - Just for 2 (Sitting in the fridge, waiting for me). *Sigh*... The word 'DIET' seem like missing from my dictionary these days. :(

For ag! Here's the recipe of this tiramisu that you asked for... ;)

Makes a 16 by 10 by 4 cm Aluminum Tray.

Ingredients:

1 to 1-1/2 tbsp Instant Expresso Coffee Powder
3 tbsp Boiling Water (I)
1-1/2 tsp Brandy or Rum
1/2 tsp Gelatine
1 tbsp Boiling Water (II)
125 g Mascarpone Cheese, rm temp.
1 Egg Yolk
3 tbsp Sugar
60 ml Whipping Cream, whipped
8 pcs Savoiardi Finger
Abt 1-1/2 to 2 tsp Cocoa Powder
Cocoa Powder (II)

Method:

Dissolve coffee powder in boiling water (I) and add brandy or rum; Mix well and let a side.
Beat egg yolk with sugar until sugar dissolved. Add in mascarpone, stir slowly till well blended. Set aside.
When boiling water in boiled, remove from heat and add in gelatine. Stir until gelatine have totally dissoved, add into cheese mixture.
Lastly, fold in whipped cream gently.
Quickly soak savoiardi finger into coffee mixture; Place biscuit into tray until the base is covered.
Sprinkle cocoa powder evenly onto biscuits; Pour cheese mixture over biscuits. Cover with foil and refrigerate cake overnight.
Before serving, sprinkle cocoa powder (II) onto cake.

Del's Easy Brownies

2006-02-18T15:48:00.000+01:00

This is my favourite Brownies Recipe which is very quick and easy with a true brownie flavour.... I have made this recipe many, many times and this recipe was shared by my net friend, Del. She has given me the premission to share it here some time back (Blame me for not doing it soonest). Here and today I made it again (as I'm in Chocolate Craving again). Oops... I should have made these Brownies instead of Double Chocolate Muffins the other day!!! *Slapping own forehead*

As for the Chocolate Icing, was an additional to ease/satisfy my CHOCOLATE craving... Heehee!!! Hmmm... Super Yummy!

Million thanks and kisses to Del for sharing such an excellent recipe and her generousity for me to share with all.

Ingredients:

1/2 cup Oil or Melted Butter
1 cup Sugar (I reduced to 2/3 cup)
1 tsp Vanilla Essence
2 Eggs
1/2 cup Flour
1/3 cup Cocoa Powder (I increased to 1/2 cup)
1/4 tsp Baking Powder
1/4 tsp Salt
1/2 cup Chopped Nuts, Optional (I added toasted Walnuts)

Method:

Combine everything and mix untill well blended and bake in a greased 9 by 9 square pan in a 350 °F (180 °C) oven for 20 - 25 minutes.
Tip from Del - For extra shiokness, add scoop of vanilla ice cream on a slice of warm brownie.

For the Chocolate Icing:

80 g Dark Bitter Chocolate, chopped
40 g Butter
2 tbsp Icing Sugar, sifted

Method:

Combine chocolate and butter in a small bowl. Stand bowl over a pan of simmering water and stir until micture is melted and smooth. Gradually add the sifted icing sugar, keep stirring untill icing is smooth. Cool slightly.
Spread chocolate icing evenly on top of the brownie.

Coconut & Sultana Cupcakes

2006-02-18T15:30:00.000+01:00

Actually these cupcakes were made on the 12 Feb'06. Oh No!!! abt 1 week ago!??? What took me so long to post it???) Hmmm... Busy? Lazy? or Not in the mood? *Scratching head with a innocent look* Well... anyway here's the post of the cupcakes.

Ingredients:

160 g Butter, softened
3/4 cup Sugar
3 Eggs, lightly beaten
1 tsp Vanilla Essence
3/4 cup Desiccated Coconut
1/2 cup Sultana
2 cup Self-raising Flour, sifted
1/2 cup Milk

Method:

Preheat oven to 350 °F (180 °C). Beat butter and sugar with a electric beater until light and creamy. Add eggs gradually, beat well after each addition. Add in vanilla essence; beat untill well-combined.
Add desiccated coconut and sultana; mix well.
Fold in sifted flour alternately with milk. Stir until just combined and mixture is almot smooth.
Spoon mixture into the prepared paper cups. Bake cupcakes for 30 minutes or until skewer comes out clean when insterted into the centre. Leave cupcakes in the tin for 10 mintues before turn onto wire rack to cool.

Double Chocolate Muffins

2006-02-05T15:12:00.000+01:00

Just miss something which is very chocolate and a Chocolate Cake would be to much for me to finish it alone (as DH don't like Chocolate) *Sigh*. Yape... Muffins are the one as they are quickly made and quickly eaten. Best part, I just need 2 Muffins to ease/satisfy my craving and the rest I'm giving out to friends... Less sinful! *Grin*

Makes 18 Muffins

Dry Ingredients:

3 cup Plain Four
1/3 cup Cocoa Powder
1 tbsp Baking Powder
1/2 tsp Salt
1 tbsp Cinnamon Powder
1 cup Dark Chocolate, chopped and coasted with 2 tsp Plain Flour *See note below

Wet ingredients:

2/3 cup (160 g) Vegetable Oil or Butter, melted
11/4 cup Sugar (increase if u prefect sweeter in taste)
5 tbsp (75 g) Cream Cheese, melted *See note below
3 Large Egg, lightly beaten
2/3 cup (160 ml) Milk
2 tsp Vanilla Essence

Method:

Preheat oven to 375 deg F (190 deg C). Sift the dry ingredients (except chopped dark chocolate) 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! Add in the chopped dark chocolate into the batter, stir lightly with 1 - 2 strokes.
Spoon the batter into the prepared muffin cups (3/4 full). Bake for abt 25 - 30 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 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.

Happy Baking!

Welcome... 'Uncle Lim'!

2006-02-01T12:35:00.000+01:00

Days back I heard from mummy that my Bro Sam sent some LIM CHEE GUAN BBQ Sliced Pork to me. While waiting for it I kept my fingers crossed... Hope that Italy Custom wouldn't confiscate it! Also wondering will they fine/charge me? Will they exchange my 'Uncle Lim' to Salami? *Lol...*

Well... Thanks GOD - I'm blessed again! Everything went smooth & right - No delay, No fine/extra charges, No excharge to Salami, etc. Here come my 'Uncle Lim' and now my fingers can relax. Yipee... The 1st year I have 'Uncle Lim' with me through CNY here. Damn it while opening the parcel, I'm like the '7th month's Hungry Ghost' - Start salivating and keep questioning myself - Can 'Uncel Lim' survive till 15th day of CNY??? *Lol...*

Thanks Bro for this wonderful gift... So warmth and hearty! *Damn touched and I'm busy - Wiping the saliva dripping from my mouth and tears weeping from my eyes* Love & miss you guys... ((( Hug hug )))

Do Not Waste...!

2006-01-27T13:51:00.000+01:00

Oohhh yes yes yes... I had actually 8 nos. of egg whites left from my previous bakes - 2 batches of Ching's Kuih Bangkit and Joshua's Pineapple tarts Version 2005. So happy, thought that I can make Zu's Steamed Egg White Rainbow Cake this time. But recalling that I have spoken to my neighbour 2 days back (actually I asked her for a recipe) *Grin* and she did asked/hinted to me about the Chocolate Truffle Macaroon which I have made a few times for her, so in returns I made one for her (using half of my egg-whites). :( *Sigh...* now I have 4 nos. left!??? Well... Since I'm craving for something light, I baked 'An Angel Food Cake' with the remaining egg whites. Hmmmm... It's very soft and light, and texture wise very close to 'Chiffon Cake' best of all it's fats free! Hehehe

Oops... Talking about the Chocolate Truffles Macaroon! Remembered that Edith did asked about omitting the desiccated coconut last time in NK. Well... Here it goes! This time, after the egg white was beaten till stiff and glossy, I took out 1/3 of it (for experiment) and added in chopped roast walnuts and the remaining 2/3 I used for desiccated coconuts. Hmmm... The walnut base tastes so much better than the coconut ones cos I don't like coconut, actually hate it! *Lol...* Thanks Edith for inspiring me!

*Excuse me for this ugly photo cos I took it while it's semi-firmed... *

From this experiment, I think you guys can change the desiccated coconut base to anything that you prefer as long as it gose along well with chocolate. Just little suggestions, may be you can try grated orange rind, raisins, hazlnuts, cranberry, chocolate chips, etc or leave it out plain just add in mint essence, coffee essence, green tea powder. *Big Grin*... Just being kay poh (Busybody) again. Happy Trying!

~ AnGeL FoOd CakE ~

Make a 20 cm Ring Cake

Ingredients:

1/4 cup Cake Flour
21/2 tbsp Castor Sugar
4 Egg Whites
1/2 tsp Cream of Tartar
21/2 tbsp Castor Sugar
1/2 tsp Vanilla Essence
1/4 tsp Almond Essence

Method:

Sift cake flour twice; Add in 21/2 tbsp and sift again; Set aside.
Combine the essences in a small cup; Set aside.
Beat egg whites electric beater until soft peaks form; Add cream of tartar and beat until combined.
Add the 21/2 tbsp gradually (using teaspoonfuls), continue beating until mixture is thick and glossy.
Beating on LOW, add flour mixture and essences slowly. Make sure you fold in the sides and bottom of your mixing bowl. (Best result - Fold in the flour mixture by hand!).
Spoon mixture into cake tin; *Tips from Florance* - Band the tin for 3 times before putting into the oven to bake (this can helps to get rid of the big bubbles in the cake batter) ; Smooth the surface.
Bake in a preheated oven of 180 °C for 30 - 45 minutes or until top spring back when touched lightly with finger.
Invert tin immediatly once the cake is out from the oven to cool completely.

Tiramisu Balls

2006-01-24T12:37:00.000+01:00

First of all have to Thanks Mellie as the original recipe was from her which she shared it in NK. My 1st attempt making these was 25 Dec '05. Ohhh... It's really easy to make and we simply love it. So last night, I decided to make some again for DH's colleagues, but this time I have tweaked it alittle.

Make 30 Balls

Ingredients

180 g Savoiardi (Sponge) Fingers, crushed
100 ml Boiling Water
21/2 tbsp Instant Coffee Powder
80 g Plain Chocolate Biscuits, crushed
250 g Mascarphone Cheese
125 g Cream Cheese
1/2 cup Vanilla Icing Sugar
1/4 cup Icing Sugar
1 - 11/2 tsp Rum Essence or Brandy*
Cocoa Podwer for coating

Method:

Melt coffee powder in boiling water and let it cool.
Pour in the coffee mixture into the crushed fingers. Mix well and set aside.
Using a whisk/wooden spoon, mix mascarpone and cream cheese, icing sugars, vanilla and rum essence/brandy till well mixed. Stir in fingers and crushed cocholate biscuits.
Roll mixture into 30 balls. Refrigerate the balls with cover for at least 30 mins or till ready to serve.
Coat/roll the balls in cocoa powder and serve.

For those who prefer non-alcohol:- Replace the Rum Essence/Brandy with 1-1/2 tsps of Vanilla Essence but change Vanilla Icing Sugar to normal Icing Sugar.

Happy trying!

Pineapple Tarts (Joshua's 2005 Version)

2006-01-23T13:04:00.000+01:00

I'm a huge fan of Pineapple tarts. With additional temptation after reading good reviews of "Joshua's 2005 Version Pineapple Tarts", again from Evelyn's, Jas's & Judy's blog. I got all the ingredients ready in no time! As known, I'm not hardworking person *Grin*. So I didn't making the pineapple filling from scratch, I used canned pineapple, also added cinnamon stick, cloves, lemon juice, etc to make the filling (refer to the recipe posted below).

"OMG... JOSHUA, U huh, This little boy huh!!!" These were what I mumbled when I tried one after another from the 1st baked and at that moment I understand why Evelyn needs to spank Josh and why Jas baked her 2nd batch PA tarts within 20 days *Lol*... The buttery aroma of the crust was so delightful and soft, even through I didn't used the Golden Churn Butter as this brand is not available here... :( The recipe definitely is a keeper. Thank you so much Josh!!!

Ingredient (for the filling)

31/2 cans Pineapple in syrup (I used those rings type and the brand - 'Del Monte')
Abt 3/4 cup Sugar (Adjustable to your own sweetness preferred)
2 big pcs Cinnamon stick
5 - 6 Cloves
2 tsp Butter
2 tsp Lemon Juice
Few drops Pineapple Essence

Method:

Strain off the syrup for the pineapple (reserve some juice); Chop pineapple with a knife (not too fine).
Put the chopped pineapple into a heavy saucepan; Add in sugar, cinnamon stick, cloves, butter and lemon juice; Cook over medium heat till half dry; Turn down to low heat; Add in the pineapple essence; Keep stirring till almost dry. Adjust the sweetness to your preference. *If your jam was too dry, add in the reserved juice (one tbsp at a time).
Leave from heat and let jam cool completely before transfer to a container for storing. *Keep jam in the fridge overnight for easy rolling when use.

Kuih Bangkit

2006-01-19T17:41:00.000+01:00

As known, no feel/mood of CNY here. So I have to visit kakis' blogs to enjoy the CNY mood as they have posted alot of nice, beautiful, yummy pics of their home-made CNY goodies... *Drool non-stop* man!!!

Hmmm... Wondering around their blogs, do help and I'm recovering from the VIRUS... Syndrome 1 - My hands will got 'ITCHY' while looking at their posts and Syndrome 2 - I am tempted to start my 1st bake for the year 2006. Gosh... My oven was on leave since last bake of my Yogurt Cheese loaf on 20 December 2005 (This leave damn long huh). *Big Grin*

Well... So Kuih Bangkit is my 1st bake of 2006. It is one of DH's favourite CNY goodies and always want to make but no confident, cos have heard many failures on it. Until I visited Ching's, Evelyn's and Jas's blogs and so tempted to try... Finally, I got my hand on making yesterday nite.

Taadaa... Here's my Kuih Bangkit (1st attempt), using Ching's Kuih Bangkit Recipe. My Kuih Bangkit is same as Eve's ones - Crispy type not those melt-in-mouth type, but I'm very happy with the result. Most important - DH loves it. He loves it so much and wolfed down more than 10 pieces in one go. :S

Thanks to Ching for sharing the Kuih Bangkit step-by-step guide and recipe.

Thanks to Evelyn & Jas for tempting me... :D

LaZiNeSs...

2006-01-15T22:15:00.000+01:00

Helloooooooos all, I'm back but still too lazy to do anything, except log-in to NK, visiting kakis' blog, posting at their blog, kpo here and there! Ohhh... Think I have kana (got) infected with the International Virus - 'LAZINESS'!!! *Lol*

Curious DH asked why I am not baking or cooking these day...? I gave all kind of excuses / reasons to cover-up myself as a Lazy Bone. Bad huh!?? Hope that I will recover from it ASAP... ;P

Okie... This is my 1st Made for Year 2006, Tri-Chocolate Cheesecake which I made couple days ago (again too lazy to dload the pic till 2day). From the cake you can see how lazy I am, don't even bother to smooth the layer of the cheese mixtures!!! *Grrrr*

Make a 24 cm Cheese Cake.

Ingredients

For the Base

180 g Plain Chocolate Biscuits
90 g Butter, melted

For the Filling

1/3 cup (80 ml) Water
11/2 tbsp Gelatine
500 g Cream Cheese, at rm temp
1/2 cup + 3 tbsp Sugar (Most if you prefer sweeter in taste)
3/4 cup (180 ml) Milk
100 g Dark Chocolate, melted
100 g Milk Chocolate, melted
100 g White Chocolate, melted
350 ml Whipping Cream, whipped

Method

Line base of a round springform cake tin with foil or baking paper.
Place biscuits in a plastic bag and crush it with a rolling pin till finely crushed (or you can use a food processor to do it); Transfer to a blow and add in the melted butter; Mix till well combined; Press into the base of the cake tin; Refrigerate for about 20 minutes or until firm.
To making filling: Bring the water to boil; Add in gelatine and stir till all gelatine has dissolved, cool slightly.
Beat cream cheese and sugar till smooth; Add milk beat till well-combined.
Divide cheese mixture into three even portions; Fold in melted dark chocolate into one of the portion; Then melted milk chocholate into the second portion and melted white chocolate to the last portion.
Fold in one-third of the gelatine mixture into each portion; Mix well.
Gently fold one-third of the whipped cream into each portion of cheese mixture; Mix well.
Spoon and spread the dark chocolate cheese mixture over the prepares biscuit base; Smooth surface.
Carefully cover with the milk chocolate cheese mixture, followed by the white chocolate cheese mixture.
Cover the cake tin with a foil and refrigerate for at least 4 hours or until set.

Away...

2005-12-29T14:28:00.000+01:00

Dear all,

I will be away for our winter holiday from 31 Dec till 06 Jan. See you guys!!!

~ May you have a prosperous year ahead ;P ~

Meme - You are what you eat!

2005-12-27T20:39:00.000+01:00

I have been tagged by Tazz aka Evelyn to write this!!! *Thinking damn hard* and finally here's my list for my top 10 favourite food.

01 . Vegetables

I love all kind of vegetables! Love them in any way of cooking, even just a simple green salad with Olive oil and sesame is a pleasure to me!

02. Fish

I love Fish, of course it has to be fresh ones. Steamed, pan-fried, braised or in soup are all my favourites. But deep-fried ones are never my liking!

03. Chicken

Chicken is another my favourite too... Simply love them with Chinese/Western Cooking!!! Deep-fried chicken will always be my last choice in cooking it or eating it.

04. Jap Food

OMG!!! Jap Food is A Heaven Cuisine to me - Sushi, Sashimi, Maki, Fried/Soup Udon, Cold Soba, Tempura, etc. Weird huh!? I don't really like deep-fried stuff but love Tempura leh... Amount them I love Sushi & Sashimi most, will have craving for them about twice a month, can die huh!? Think that's y I'm married to HIM aka DH... *Evil Laugh*

05. Soup

My mummy is a cantonese and since young, we are trained to have wonderful yummy soups made by my granny and mum. So even after my marriage it's my weekly must make food, either simple ones like this (the pic above) - 'Put all you want soup', 'Tofu Fish soup', 'Vegetable Soup', 'Miso soup' or a proper ones like 'Herbal Chicken Soup, 'ABC Pork Ribs Soup', 'Black Bean with Chicken Feet', etc. Will leave it out only when we are on vacation or I'm on strike!!! ~ Lol

06. Tofu - Love Tofu as much as I love vegetables! I eat Tofu from anything, from cold tofu to steamed tofu to hot-plate tofu to tofu cheesecake to 'any how cook tofu'... I love!

07. Chocolate

Think it's hard/suffering to live without Chocolate. I'm a Chocaholic... Simply in love with it. Anything made of Chocolate, to me sounds like Heaven Food!!! Even when I was on diet, I would reach for a piece of chocolate rather than a cup of water. Hehehe...

08. Glutinous Rice Flour

Oops... I like desserts that make for Glutinous Rice Flour. Like Lo Mai Chi, Muah Chee aka Mochi, Tang Yuan, etc... With peanuts + sugar + sesame as filling or coating, I love most!!! *Drooling*

09. Fruits

An apple a day, chase the doctor away!!! That's what people used to say huh!? Yes... Apple is one of my favourite fruit. Taste great too when used for cooking, baking, making sweet soup/desserts (甜汤/甜品), diced to go along with Yogurt or just as topping for salad, etc... Super good huh!? Other than apples, I do enjoy other fruits (like some shown on the pic). Expect DURIAN!!! Sorry to say that... The smell of durian can kill me leh and it's always a 'Eeeeee' to me!

10. My 3 in 1 Daily Beverage - Errrrrrrr... Have been drinking it for a very very long time and it's my die-die must have beverage every morning, without it I will feel very restless the rest of the day! Sometime will have it in the late aftenoon too... Addicted to it!!! It's actually 'Instant Cocoa + Instant Coffee + Horlick'... When I was in sg, I used Milo but no choice can't find any Milo here. :(

Okie... *Big Grin*! I'm passing this meme to the following kakis:

Mike - FoodCrazee
Jingle - Jingle's Kitchen
Judy - Lazyg3r
Josh - My Cornfield

Our Simple Christmas Day!

2005-12-25T23:42:00.000+01:00

Okie... I couldn't take it anymore! I have been craving for this snack since 21 Dec, when I saw it in Jas's blog. At past midnight, quickly copied down the recipe and made it for supper!!! What a Super Duper Quick & Easy recipe. Thanks Jan!!! *Muak muak*
Hmmmmm.... The feeling of satisfaction while eating my favourite and long missed snack was great. :)

Just a simple Christmas' dinner for 2 of us... :)

Tang Yuan (汤圆)

2005-12-22T03:48:00.000+01:00

Mummy... Here's my 1st home-made Tang Yuan (汤圆) for this Dong Zhi (冬至). Yes yes yes... I made them myslef not those ready-made ones, OKIE!!! But 'Kung Fu' not good lah, so only managed to make 6 pcs with peanut filling (the big ones lah) and the small ones are plain ones.

My kaki, Evelyn shared her recipe at her blog and thank her for this lovely recipe. The texture was vy good and the soup so yummy, used her less sinful version but replace the sugar by Gula melaka.

Yogurt Cheese Loaf

2005-12-20T14:07:00.000+01:00

To clean the yogurt and grated cheddar cheese in my fridge... I made this yogurt cheese loaf! *Big Grin*

Makes 2 loafs (7 by 3-inch loaf tin)

Ingredient:

230 g Butter, rm temp
1 cup Sugar
4 Large Eggs, lightly beaten
200 g Cheddar Cheese, grated or shredded
1/2 cup Plain Yogurt
1/4 cup Milk
21/2 cup Plain Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt

Method:

Preheat oven to 180 °C. Lightly grease loaf tins with melted butter. Set aside.
Sift flour, baking powder, baking soda and salt into a large bowl. Set aside.
Mix the yogurt and milk, until well-combined. Set aside.
In the mixing bowl, cream the butter and sugar until light and creamy. Add eggs gradually, beating well after each addition.
Add in the grated / shredded cheddar cheese, mix well. Fold in sifted flour mixture alternately with yogurt mixture. Stir until smooth.
Spoon into the prepared tins and bake for 45 mins or until test is done. Let cakes rest in tin for 5 mintues before turning out to cool completely on wire rack.

Cottony Cheese Cake

2005-12-16T19:38:00.000+01:00

The recipe of Cottony Cheese Cake was shared by Edith at her blog! This cake was soft and super yummy... Thank to Edith for such a wonderful recipe.

This cake reminded me of the popular Japanese Cottony Cheese Cake that used to sold at basement of Sogo Parago in Orchard years back... Gosh!!! The quene at the counter was always so long. :( Oohh... That's even a time the bakery (the owner) came out with a rule like per customer was allowed to purchase a maximum of 2 or 4 per time. If I didn't recall wrongly. ;P...

Pak Tong Gar (白糖糕)

2005-12-08T16:28:00.000+01:00

Wooooo... My favourite snack and this is my 2nd attempt to make it! 1st attempt used the recipe from 'Joy of Cooking' - 'Local Kueh' cookbook... FAILED BADLY!!! Miss it so much... Thanks to Sashimi who shared her recipe in NK. May be the Rice flour I used was not as fine as another brand, so it looks abit rough. Must try it again once I get hold of the other rice flour! Here's the pic.

Teochew Perng Kueh (潮州饭馃)

2005-12-08T15:38:00.000+01:00

My 1st attempt to make these kueh... It's a combined recipe, Dough for Soon Kueh and for the method of cooking the filling is over Here.
So funny, I found much easier to make these kueh than making Soon Kueh, dunno Y!?? Maybe due to using a mould, juz form it into sharp then press into the mould... Tada! Okie liao... Or am I in good mood yesterday night while making them!??? Kekeke! Dunno leh...???

Makes abt 20 - 24 nos.

Ingredients:

(For the Filling)

60g Raw Peanuts
1-1/4 cup Glutinous Rice
420ml Water
1/4 tsp Salt
2 tbsp Cooking Oil
100g Dried Shrimps, soaked & drained
10 nos. Chinese Mushroom, soaked, drained & shredded
1/2 cup Fried Shallots

(Seasoning)

1/2 tbsp Dark Soya Sauce
1 tbsp Light Soya Sauce
1 tsp Ground White Pepper
1/2 tsp Salt
1 tsp Sesame Oil
1 tsp Ground White Pepper

Method:

Boil peanuts until soft, drain and set aside.
Wash the glutinous rice. Let soak in the water for about 10 minutes. Drain. Put glutinous rice into the rice cooker; Add in the 420ml water and 1/4 tsp salt; Mix well. Cook as per normal.
Heat oil in a wok, add dried shrimps and stir-fry till fragrant; Add mushrooms and peanuts; Add in all the seasoning and fried shallots, stir well; Dish up and set aside.
Pour the mixture into the cooked rice and mix well using a pair of chopstick. Leave rice uncover to cool.

(For the Dough)

300 g Rice Flour
75 g Tapioca Flour
40 g Wheat Flour
520 ml Boiling Water (more/less depends on the dryness of flours)
4 tsbp Cooking Oil

Method:

Sift flours into a mixing bowl; Add boiling water and oil; Stir with a pair of wooden chopstick to form a pliable dough.
Pour out the dough and knead till smooth; Put it back to the mixing bowl & cover bowl with a damp cloth.
Pinch some rice flour into the mould and until mould is lightly coated with flour; Pour out excess flour if there's any.
To wrap - Divide dough into small portions. Roll each portion into ball and roll out into a circle. Wrap some filling in the centre; fold up the side and put dough into the mould; Press the dough with your palm and finger to ensure the mould is filled.
Turn over and hit at the side of the mould to release the moulded kueh. Put moulded kueh onto a lightly oiled plate. When plate is full; Bring kueh to steam in a rapid boiling water for 10 - 12 minutes. Remover and brush with oil.
Repeat step 4 and 5 until dough and filling are finished.

Note to share: Always cover the unused dough with a damp cloth while doing the wrapping. If you like to finish the wrapping for all kuehs b4 steaming, pls remember to brush a little oil on to the kuehs. If not the end-result of the kuehs will be harder and dry. HTHs.

Chicken Pot Pie

2005-12-05T20:41:00.000+01:00

This is my half cheated chicken pot pie! >>> Story begins... I actually used Leelee's recipe for the crust but my 'Kong Fu' (skill) too lousy, couldn't handle the dough well... found it too soft and couldn't hold at the side of the tin/pan. End up... I used ready made unbaked pie shell for the bottom part and half of the dough for the top.

Thanks Leelee Shifu! Hmmmmmm... The top crust was good, we both like it! That's another recipe which I'm interested and have listed under my next to do list. ;) It is Linnish's Chicken Pot Pie. For Lin... it's called CHICKEN POT PIE!!! Thanks Lin for the enlightenment.

(Credits: Recipe from Leelee)

Ingredeints:

(Pastry)

200 gm Butter
250 gm Plain Flour
110 gm Plain Yoghurt
1 tsp sugar
1 egg yolk
A pinch of salt

(Filling: What I used...)

1 Large Potatoes, diced
1 Large Onion, diced
1 Carrot, diced
1/2 Frozen Green Peas
1 can Mushrooms, sliced
350 gm Chicken Meat, diced
200 ml Heavy Cream
1/3 cup (80 ml) White wine
1/2 cup Chicken Stock
2 tbsp corn starch mixed with another 1/2 cup Chicken Stock
Salt and pepper to taste

Method:

For the Crust: Put all the ingredients into the mixing bowl except yoghurt, and mix to a crumble. Add in yoghurt and mix to a dough. Dough will be very soft so need to keep it refrigerated for at least 30 mins.
For the Fillling: Boil potatoes and carrots until semi cooked; Add in frozen green peas, and continue to boil for another 10 mins; Drain and set aside.
Heat about 2 tbsp of oil in wok and fry diced onion until transparent; Add chicken meat and mushrooms, fry for a while to break up chicken; Add in boiled vegetable in Step 2, first 1/2 cup chicken stock, heavy cream and white wine; Stir-fry for a few mintues.
Add in the remaining chicken stock with corn starch mixture; Stir until the sauce has thicken. Set aside for later use.
The steps for the chicken pie will be as per normal. You can either do big pie or mini pie. Just need to roll out the dough, cut the size required and place in a pie dish. Poke hole on the base using a fork and place ingredients on top. Cut another piece of dough to cover the top. Poke a few more times using fork on the cover of the pie and brush with 1 beaten egg. Baked in a preheated oven at 180 °C for 30 mins.

Corn Bread Muffins

2005-11-30T17:18:00.000+01:00

Reviews said that these muffins taste like Kenny Rogers Roasters' cornbread muffins. Honestly, I have not tried or tasted the KRR cornbread muffins before... So can't comment!

(Credits : Original receipe from Allreceips.com)

Ingredients:

1/2 cup Butter, softened
2/3 cup White sugar
1/4 cup Honey
2 Eggs
1/2 tsp Salt
1 1/2 cups All-purpose Flour
3/4 cup Yellow Cornmeal
1/2 tsp Baking Powder
1/2 cup Milk
3/4 cup Frozen Corn Kernels, thawed ***I used Canned ones.***

Method:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
In a large bowl, cream together the butter and sugar. Beat in the honey, eggs and salt. Mix in flour, cornmeal and baking powder. Stir in milk until batter is smooth. Fold in corn. Spoon into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, or until tops of muffins are lightly browned.

Easy Apple Bread

2005-11-30T16:53:00.000+01:00

It's a moist and tasty bread for your tea time. Hmmm... Spread a slice with butter and go along with a cup of cappuccino, coffee, etc... Sounds great!? Do try it.

Make 1 loaf

Ingredients:

2 cups Plain Flour
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 cup Sugar
2 Eggs, beaten
1/2 cup Corn/Vegetable Oil
1/4 cup Sour Cream
1 tsp Vanilla Essence
2 cups Apples, chopped
1/2 cup Nuts, chopped (optional)

Method:

Sift flour, baking soda, cinnamon and salt and set aside.
Combine sugar, eggs, oil, sour cream and vanilla, beating well; Stir in flour mixture.
Fold in apples and nuts (if used) and pour into a greased and floured loaf pan/tin.
Bake in a prehated oven of 180 °C for 1 hour or until bread test done.

Princess' Blogging # 4

2005-11-25T19:00:00.000+01:00

Halos, Dear all... Here my princess recent photos! Hope you enjoy...

Chocolate Chip Cookies

2005-11-23T14:22:00.000+01:00

*Blushing*... Another lovely recipe from Leelee. Kaisu me, double-up the ingredients. Half for Chocolate chips with Walnuts and the other half for Chopped Almond. I would said these cookies are light and crunchy... So shiok! I really couldn’t help myself and wolfed down five while they were cooling on rack.

(Credits: Recipe From Leelee)

Ingredients:

125 g Soft Butter
75 g Caster Sugar
60 ml Demerara Sugar (can substitue with brown sugar)
1 Egg
1/2 tsp Vanilla Essence
150 g Plain Flour
45 g or (3 tbsp) Corn Flour
1/2 tsp Bicarbonate Soda
Pinch of Salt
60 g Chopped Walnut or Pecan nuts (toasted first)
125 g Chocolate Chips

Method:

Cream butter with both sugar until creamy. Beat in egg and vanilla essence. Sift flour, cornflour, bicarbonate soda and salt together.
Add to creamed butter mixture and mix to a soft dough. Stir in nuts and chocolate chips.
Spoon mixture onto a well greased baking tray leaving room for the cookies to expand. Bake at 180c for 15 mins. Carefully remove to wire rack to cool.

Sultana Coconut Pie

2005-11-19T14:20:00.000+01:00

Made this yesterday night...

Ingredients:

1 9-inch Unbaked Pie Shell
3/4 cup Plain Flour
2 tbsp Corn Flour
1/4 tsp Salt
4 Medimun Eggs
1/2 cup Coconut Milk
3/4 cup Plain Yogurt
3/4 cup Desiccated coconut, toasted
1/4 cup Desiccated Coconut
1/2 cup Sultana

Method:

Sift plain flour, corn flour and salt into a small bowl; Set aside.
In a large bowl, add beaten eggs, coconut milk and yogurt; Mix well; Add in the flour mixture. Stir until well-combined.
Place unbaked pie shell into pie tin; Sprinkle half of the toasted coconut into base of the pie; Slowly & lightly spoon in half of the batter (Step 2) onto toasted coconut; Sprinkle the remaining toasted coconut onto batter and add half of the sultana onto it.
Again slowly & lightly spoon the remaining batter onto top; sprinkle with the 1/4 cup of desiccated coconut.
Bake at a preheated oven of 180 °C for 30 minutes. Take out the pie and sprinkle the remaining sultana on top and bake for another 15 minutes or until golden brown. Let pie cool comlpetely before cutting.

Note: Reheat pie in the Mircowave at MED-HIGH for 20 seconds before serving; The pie tastes better while warm.

Honey Chocolate Chips Cookies

2005-11-17T14:41:00.000+01:00

I tried out this recipe from Diana's Desserts last nite... It's the Chewy type which I prefer the Chunchy ones! :(

About 'My Zest'...

2005-11-09T14:33:00.000+01:00

Having a blog of my own was inspired by all the sweet and unselfish net friends, who shared their blog with me where they had post all their lovely recipes, helpful tips, etc...

Since I have the same passion with them, I would like to share mine with them too and also my family and friends in SG... That's how 'My Zest' came! Thanks to all for motivated me. ;P

In 'My Zest' all recipes and pics which dated before November were my back dated post! As 'My Zest' was only completed it's so called 'set-up' in early of November.

Soon Kueh

2005-11-06T14:15:00.000+01:00

One of my hubby's favorite, made these to warm up his weekend... After two attempts and with a little modification. The dough improved, not sticky and did not breaks easily while wrapping the filling.

Yields about 20 nos.

Ingredients:

(For the Dough)

300 g Rice Flour
75 g Tapioca Flour
40 g Wheat Flour
520 ml Boiling Water (more/less depends on the dryness of flours)
4 tsbp Cooking Oil

(For the Filling)

600 g White Radish, shredded
100 g Dried Shrimps, soaked & drained
3 - 4 pcs. Large Black Fungus, soaked, drained & shredded
5 cloves garlic, chopped
2 tbsp Cooking Oil
2 tbsp Light Soya Sauce
1-1/2 tbsp Oyster Sauce
1 tbsp Sesame Oil
2 tsp Salt
1-1/2 Sugar
1 tsp Ground White Pepper

Method:

Brush a plate with oil. Set aside
Make filling 1st - Heat cooking oil in a wok; Add chopped garlic and dried shrimps, stir-fry till fragant; Add shredded black fungus and white radish, stir-fry till well mix; Add all the seasonings; Keep stirring till radish is soften. Dish out with a fork; Set aside to cool completely.
To make dough - Sift flours into a mixing bowl; Add boiling water and oil; Stir with a pair of wooden chopstick to form a pliable dough.
Pour out the dough and knead till smooth; Put it back to the mixing bowl & cover bowl with a damp cloth.
To wrap - Divide dough into small portions. Roll each portion into ball and roll out into a circle. Wrap some filling in the bottom; fold up the top part and seal by pressing at the edges using your fingers.
Arrange kuehs on the prepared plate; Steam over rapid boiling water for 10 - 12 minutes.
Remover and brush with oil.

Red Dates Ginger Tea (红枣姜茶)

2005-11-04T22:14:00.000+01:00

Oohh... The weather here is getting cold. Average it's about 14 deg C in the day and it drops to 8-10 deg C in the night. Due to changes, my weak gastric isn't feeling well for the past two days, like kind of gastric flu (fully bloated with air), very uncomfortable. To ease this, I made some red dates ginger tea, which I used to drink very often. TG... It's worked! Feeling so much better now... *Whew!*

Ingredients:

Old Ginger, Red dates, Water and Rock Sugar... (Quantities are based on personal preference and taste.)

Method:

Bring water to boil; Add ginger and red dates, cover the pot; Let keep boiling at high heat for half an hour then turn down to medium-low heat and boil for another 30 - 45 minutes. Lastly add in the rock sugar. Drink hot.

Notes to share: Red dates are Neutral in energy. Reinforces the middle burner and replenishes the vital energy. Nourishes the blood to soothe the nerves. This tea is good for women... Especially after monthly (AV = Auntie's Visit) ~ Lol... menstrual period, but not to drink immediately after the very day stops. Let the body rest for a few days (3 days or so). Also take note that the ginger and red dates added only after the water is boiling. HTHs...

Non-Baked Tofu Red Bean Cheesecake

2005-11-03T15:48:00.000+01:00

I'm a huge fan of TOFU... I like anything that cooked with TOFU, mixed with TOFU or just TOFU alone. Hmmm.... Yummy yummy!!! But cheese is what I dislike and hate most (any type of cheese, their smell can kill me, u know!). I read quite a few Non-baked TOFU Cheesecake recipes from other food links and forums, but juz didn't the motivation to try it. Until Evelyn made hers for TOTW 5 at NK and shared her recipe... With Evelyn's review on the cheesecake, it's tastes like eating ice-cream!!! So I gave it a try. Gosh... It's really good and it's my first favorite cheesecake now on! Thanks Evelyn for the lovely recipe. ;)
Only different was I substituted with "Marroni Jam" for the red bean paste (cos I forgot to buy lah)... Think with red bean, it will tastes even better!!!

Carrot Cake

2005-10-30T20:32:00.000+01:00

My first attempt making Carrot Cake... Lucky me, with Del's advise that it would taste better with cream cheese icing. So I made and spreaded cream cheese icing on top. Reviews from friends and DH... It's taste great! :) Thanks Del!

Makes a 23 cm square cake tin

Ingredients:

1 cup Corn Oil
1-1/4 cup Sugar
3 Large Eggs, lightly beaten
2-1/2 cup Plain Flour
1-1/2 tsp Baking Soda
1/2 tsp Salt
1/4 tsp Nutmeg
1-1/2 tsp Ground Cinnamon
1-1/2 tsp Ground Ginger
4-5 medium Carrots, shredded
1/2 cup Desiccated Coconut
2/3 cup Walnuts, coarsely chopped
1 tsp Vanilla Essence

Icing:

185 g Cream Cheese, softened
1/3 cup Icing Sugar
1 tsp Vanilla Essence

Method:

Preheat oven to 180 °C. Brush a deep 23 cm square cake tin with melted butter/oil; line with baking paper. Set aside.
Sift flour, baking soda, salt, nutmeg, cinnamon and ginger into a bowl. Set aside.
In a large mixing bowl, mix oil, sugar, eggs and vanilla until blended; Using a wooden spoon, beat for 1 minutes.
Stir in shredded carrots, desiccated coconut and chopped walnuts; Mix well; Add in the flour mixture; Mix well and pour into the prepared tin, smooth surface.
Bake for 1 hour or until skewer cames out clean when inserted into the centre of the cake. Leave in tin for 10 minutes before turning onto the wire rack.
To make icing - Mix cream cheese, sugar and vanilla in a small bowl. Using a electric beater, beat till light and creamy; Spread on top of the cooled cake. Dust with nutmeg or mixed spiced, if desire.

Note: This cake was made for friends and I did used a 23 cm square cake tin. Before pouring the mixture to the tin, I spooned out some into 2 muffin cups for my DH to test. ;P

Checkerboard Cookie

2005-10-27T18:31:00.000+02:00

Made these for NK's TOTW 10 - Biscuits/Cookies. Recipe from my favorite Basic Cookie Dough and made the Chocolate and Green Tea Version Checkerboard Cookies. Hereby I would like to thank Florence of her generosity for sharing the steps of making checkerboard cookies.

Makes about 40

Ingredients:

180g Butter, rm temp
1 cup Sugar
1 tsp Vanilla Essence
1 Egg, lightly beaten
3 cup Plain Flour
1/2 tsp Salt
1-1/2 tsp Baking Powder
2 tbsp Cocoa Powder, sifted
1-1/2 tbsp Green Tea Powder + 2 tbsp Icing Sugar, sifted

Method:

Sift flour, salt and baking powder in a bowl; Set aside.
Beat butter and sugar in a mixing bowl till light and fluffy; Add in vanilla essence and egg, mix till well-combined; Fold in flour mixture; mix well.
Divide mixture in half; Add cocoa powder to half and green tea powder mixture to the other; Knead lightly & quickly to form a well-blended dough of each.
Put each dough into a plastic / zip-lock bag; Pat and roll it into a rectanglar shape with a rolling pin to a thickness of about 1/2 cm; Refrigate both doughs until firm.
For better understanding of the steps... kindly refer to Florence's blog.
Bake in a preheated oven of 180 deg C for 15 - 20 minutes or until golden. Cool on trays for 2 - 3 mintues before transfer to the rack to cool completely.

Chocolate Truffle Macaroon

2005-10-22T18:35:00.000+02:00

To make this Chocolate Truffle will come to my mind, wheneven I have left over egg-whites from making cheesecake. As I'm a Chocolate Lover and my hubby is a Coconut Lover... It's serves as a heavenly dessert to end our meal. (PS: He eats the bottom and I eat the top). *Chuckle*

Make a 20cm by 20cm Square Tray

Ingredients:

(For the base)

4 Egg Whites
3/4 cup Sugar
11/2 cup Desiccated Coconut

(For the Chocolate Truffle)

250g Dark Chocolate, chopped
300ml Whipping Cream, cold
1 tbsp Cocoa Powder for dusting (Optional)

Method:

Preheat oven to 180 deg C and line baking tray with baking paper.
To make the base: Beat the egg-whites in a clean, dry bowl till soft peaks form; Add in sugar (one tbsp at a time), beat well after each addition till stiff and glossy; Fold in the coconut unitl well combined; Spoon mixture into lined baking tray; Smooth the surface anf bake in the preheated oven for 20 mins or till light brown. Remove from oven and press down lightly but firmly while it is still warm with the back of a spoon. Cool completely.
To make the Truffle: Put the chopped chocolate into a glass bowl and microwave for 1 min in 'HIGH'. Take out and stir well; Return to microwave for another 30 seconds... Repeat the step until the chocolate has totally melted. Cool slightly.
Whip up the whipping cream till thick. Slowly fold in the chocolate till well-combined. DO NOT OVERMIX!!! Spread evenly over the base and refrigrate for 4 hours, or until set. Dust with cocoa powder before serve

Banana Cake

2005-10-19T14:47:00.000+02:00

My hubby loves Banana Cake very much. Just being playful in the kitchen, I didn't use Joanne's Recipe at KC this time and modified a recipe from one of my cookbook. TG... It turned out good, soft and moist. With Joanne's recipe now I have 2 lovely Banana Cake recipes... Do give it a try and your comments are highly appreciated.

Make a 20cm by 20cm Square Tray

Ingredients:

250g Butter
1 cup Sugar
3 Large Egg
4-5 Ripen Large Banana, blended
2-3/4 cup Flour
1-1/2 tsp Baking Powder
1-1/2 tsp Baking Soda
1/4 tsp Salt
100ml Yogurt
60ml Milk

Method:

Brush baking tray with melted butter; line with baking paper.
Sift flour, baking powder, soda and salt in to a bowl. Set aside.
Cream butter and sugar till light and creamy. Add eggs, one at a time beating well after each addition.
Add the blended banana and yogurt; Beat till conbimed.
Using a metal spoon, fold in sifted flours alternately with milk. Stir until smooth. Spoon into the prepared baking tray and smooth surface.
Bake in a preheated oven of 180 deg C for 60 minutes or till a skewer comes out clean when inserted into the centre of cake. Stand cake in tray for 10 mins before turning out to cool.

Char Siew Soh (叉烧酥)

2005-10-17T17:10:00.000+02:00

Made these for DH... Just want to be a useful and lovely wife. ~Lol

Makes 24

Ingredient:

(Chinese Pastry Skin)
Water Dough

350g Flour
3 tbsp Sugar
100ml Cooking Oil
1 Egg, lightly beaten
abt 5 tbsp Water ***

Oil Dough

200g Flour
120ml Cooking Oil
Egg-wash - 1 egg + pinch of salt, lightly beaten
Toasted Sesame seeds

Method:

To prepare Water Dough - Sift flour & sugar into a mixing bowl; Pour in cooking oil and mix well. Add beaten egg and mix till well-combined. Lastly, add in the water (but 1 tbsp at a time), u might need less or more than 5 tbsps of water (Depends on the dryness of the flour used). Knead into a elastic dough.
To prepare Oil Dough - Mix both ingredients together using a pair of chop-stick until it hold together but DO NOT KNEAD this dough.
Let both water & oil dough to rest for abt 15 mins. Then divide each dough into 24 small balls..
Roll out a water dough; Wrap an oil dough in the water dough (make sure water dough is well sealed). Roll with your plam to form a ball.
Use a rolling pin to roll out the ball into retangular shape; Roll up one side - like rolling swiss roll. Give it a quarter turn; Roll it out and roll up as swiss roll again.
Now roll out the dough and put 1 tbsp of Char Siew filing into the centre of the dough. Fold up the sides and place the sealed down.
Repeat Step 5 & 6.
Glaze with egg-wash and sprinkle some sesame seeds on top. Bake in a preheated oven of 180 deg C for 25 - 30 mins or until golden brown.

Make 12

Ingredient:

180g Self-raising Flour
15g Custard Power
90g Cold Butter, diced
60g Icing Sugar
1 small egg, lightly beaten
Egg-wash - 1 small egg + pinch of salt, lightly beaten
Toasted Sesame seeds

Method:

Sift the flour and custard powder into a mixing bowl; Rub in the butter (using your finger-tips) until resembles bread crumbs; Add in the icing sugar and mix well.
Pour in the beaten egg and mix into a pliable dough. Let dough rest aside for 30 mins. *** See note!
Roll pastry until 1/2 cm thick and form into a retangular shape (abt 20cm by 30cm); Cut into 12 portions; Put filling on 'near-end' of the pastry and fold up the other side over. Using a fork to press at the edges to seal.
Glaze with egg-wash and sprinkle some sesame seeds on top. Bake in a preheated oven of 180 deg C for 25 - 30 mins or unbtil golden brown.

Note: Step 3 - If the dough is too sticky to handle, chill it in the fridge for abt 20 - 30 mins before rolling out.

Pineapple Tarts

2005-10-16T13:15:00.000+02:00

My first attempt shaping out these rabbits (More practise needed...). The shape of such cute 'rabbits' PA tarts, came from my sweet lovely auntie (she is UNCLE HUAT'S WIFE... - Need to emphasize abit here, cos I have too many Aunties & Uncles *Headache family man*). ~ Lol Lol Lol... She made those real cute 'rabbits' PA tarts for me during my trip back this CNY and speacially made some more for me to bring back to Italy... *So touched* I made a Big-big mistake as I missed out a chance to learn from her when I'm in SG. All because of my kpo here & there (gathering with friends, gossip, talk C**k, etc...). *Sigh*...
I'm blessed, my net friend, Del recommanded me Jam's recipe at KC. Hmmm... It's really a nice crust, very closed to my auntie's. Thanks Del for the recommandation and Jam for sharing such a wonderful recipe. Ohhh... Thanks my sweet lovely auntie too! *Muah muah*

Princess' Blogging # 3

2005-10-08T17:14:00.000+02:00

Princess' Blogging # 2

2005-09-28T18:40:00.000+02:00

At Park Valentino...

>>> Halos... How many more pics you 1 2 take?

>>> Enough... I really 1 2 go home!!!

>>> Wow... Dessert time!

>>> Wait, wait, wait.... Last lick, PLEASE!

Char Siew (叉烧)

2005-09-20T15:41:00.000+02:00

This is the Char Siew recipe which I always used for my Char Siew Soh and Char Siew Pau. To have such a lovely recipe, thanks to my good friend, Cindy. She's such a sweetie who remembered Char Siew Soh is one of my favorite dim sum and Char Siew Pau, my hubby's favorite also knowing the limitation of chinese ingredients avaliable here (As I always complained to her). She found and shared this recipe which the ingredients are easily found here. After my first attempt, I have reduced the sugar amount which originally called for 4 tbsps of sugar and we found it too sweet for us.

Ingredients: (Char Siew Only)

450g Pork Belly

Seasoning I:

150ml Water
1 tbsp Light Soya Sauce
1/2 tbsp Sesame Oil
Red food colouring (Optional)
4 cloves Garlic (finely Chopped)
2 tbsp Sugar
1 tsp Pepper
1/2 tsp Salt
1 tbsp Char Siew Sauce
1/2 tbsp Shaoxing Wine (Chinese wine)
1 tsp Dark Soya Sauce
1/2 tbsp Cooking Oil

Method:

Marinate meat with all seasoning and leave it for at least 3 - 4 hours (best over night).
Put all the ingredients into a pot. Cook over medium heat and bring to boil. Turn to medium-low heat after boiling. Stew till the meat is slightly burnt. Ready to eat!!! *** Reserve the sauce for make the filling.

To make Char Siew Filling

Seasoning II:

1 tbsp Oil
4 shallots, thinly sliced
1-1/2 tbsp Plain Flour + 2 tsp Corn flour mixed with 100ml stock
1-1/2 tbsp Toasted Sesame seeds
Char Siew (as above), diced

Method:

Heat up oil, saute shallots until fragrant and brown. Add Char Siew and the reserved sauce; Stir-fry till well mix; Slowly pour in the stock mixture and cook untill sauce is thick. Dish and leave to cool before use.

Time flies...

2005-09-14T23:40:00.000+02:00

... It's our 2nd Anniversary of marriage!!! Made this in the morning. Being a frugal housewife, I used the remaining cheese mixture. So glad that the remaining amount was just nice for a 18cm by 8cm aluminum tray. Now waiting for DH returns from work to celebrate. Hope he will like it... *Rolling eyes*

Pineapple Mascarphone Cheesecake

2005-09-13T14:28:00.000+02:00

Hubby's colleague invited us to his house for dinner yesterday night. As known, the family likes pineapple, coconut, cakes, cheesecake, etc... So I decided to make this cheesecake as a token of appreciation. I tweaked Lee Lee's Mango Mascarephone Cheesecake recipe to make this. Hmmm... It turned out well, better than what my expectation. *Blushing* So glad that the family liked it.

Ingredients:

500g Mascarphone Cheese
300g Cream Cheese
1 Large Egg
3 Egg Yolks
1 cup Sugar
3 tbsp Lemon Juice
1/2 tsp Pineapple Essence
300ml Whipping Cream
2-1/2 tbsp Gelatine Powder
60ml HOT water
1-1/4 cup Pineapple Purre *See note below*
Sponge fingers

Method:

Whisk egg, egg yolks, cream cheese and sugar till fluffy and sugar has dissolved. Stir in mascarphone cheese with a wooden spoon. Mix well.
Add in lemon juice, essence and puree; Stir till well-combined. Set aside.
Whipped up the whipping cream in another mixing bowl. Set aside.
In a bowl, dissolve gelatine powder with the 60ml of HOT water; Add 3 tbsp of whipped cream into gelatine mixture; Stir till smooth.
Pour whipped cream into cheese mixture; Mix well. Add gelatine mixture; Mix well.
Place a layer of sponge fingers at the base of the tin; Spoon cheese mixture over; put another layer of sponge fingers onto cheese mixture; Spoon cheese mixture over again.
Cover top with plastic wrap or aluminium foil. Refrigerate overnight or at least 6 hours. Decorate as per preference.

Note: To make Pineapple Puree - I used 1 can pineapple of 565g, drained and blended with 2 tbsp of sugar.

Crunchy Almond Biscuits

2005-09-05T13:22:00.000+02:00

Ohhh... These biscuits was made as ALMOND is the Theme Of The Week (TOTW 4) at Nurkochen.

Makes abt 45 pcs

Ingredients:

1-1/2 cup Plain Flour
3 tbsp Corn Flour
3/4 Icing Sugar
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
125 g Cold Butter, diced
1 Egg, lightly beaten 1/2 tsp
Almond Essence* See note 1-1.5 tsp
Grated Orange Rind (Optional)
1/2 cup Finely Chopped Almond

Method:

In a small bowl, combine beaten egg, almond essence & orange rind (if use); Mix well & set aside.
Sift flours, icing sugar, baking powder, baking soda & salt into a big bowl; Mix well. Rub-in diced cold butter into flour mixture (Using your fingertips), until mixture resembles coarse meal (bread-crumbs like). Add in the chopped almond; mix well. Then add in the egg mixture; using a spoon & stir to form a soft sticky dough.
Pinch some dough & sharp into balls (Using your fingertips), place balls into baking tray lined with baking sheet. Bake at a preheated oven of 180 deg C for 15 - 20 mins or until golden. Allow to cool on tray for 2-3 mins before transfer to the wire rack to cool completely.

Note: Almond Essence can use up to 1 tsp. Personally, I prefer light almond fragrant so I used only 1/2 tsp. Also omitted the orange rind this time.

Traditional Chwee Kueh

2005-08-29T13:15:00.000+02:00

Made this for breakfast. Thanks Pohyee at NK for sharing the *Thumb up* recipe... While looking the topping, don't blame the recipe. Blame me... cos I added some dark soya sauce. Grrrr......

Orange Chocolate Chip Muffins

2005-08-26T16:30:00.000+02:00

I love muffins cos they are quick & easy to make... and NK's TOTW 3 is Orange!!! *Chuckle* Texture wise - It's more moist & soft than muffin, that's what I think.

Makes abt 12 Muffins

Dry Ingredients:

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

Wet ingredients:

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)

Method:

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.

Siew Mai (烧卖)

2005-08-24T13:34:00.000+02:00

I lifted the recipe of the Siew Mai's Skin from Jo's. Thanks Jo! For the filling, I used minced pork and chopped prawns and marinated with soya sauce, oyster sauce, sesame oil, salt and pepper.

Puffy Egg Tarts (酥皮蛋挞)

2005-08-19T20:48:00.000+02:00

Made egg tarts again. To have a change, this time I tried out recipe of Agnes Chang's Delightful Snacks & Dim Sum Cookbook. Looking at the picture from the cookbook, the skin supposed to be puffy pastry kind like. Don't know Y, they didn't turn out well on the pastry part (not to my expectation). Quite hard... Not to our liking (Maybe due to baking skill or my oven!??) *Sigh...* Anyway, we still prefect Elaine's recipe at KC. The pastry is good... Hmmm... yum yum!

Baked Omelet Roll

2005-08-19T19:32:00.000+02:00

An easy yummy recipe and just nice for 2 (as I havled the recipe). Just right for NK's Theme of the Week (TOTW 2) - Egg!!! Bingo...

Ingredients:

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

Method:

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.

Princess' Blogging # 1

2005-08-18T13:30:00.000+02:00

She's Princess Blossom... ;) Just to share her pics here as my family and friends in SG might miss her alot too!

>>> Princess on the snow... when we had our 1st trip to the Mountain during DH winter hoildays in Jan'03.

Apple Cinnamon Cake

2005-08-17T15:20:00.000+02:00

Makes 23 cm round cake

Ingredients:

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

Frosting (Optional)

1 cup (125g) Cream Cheese, rm temp
2/3 cup Icing Sugar

Method:

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.

Steamed Yam Cake (蒸萝卜糕)

2005-08-14T14:06:00.000+02:00

I have made this yam cake for a couple of time using this recipe. I got this recipe from internet, couldn't remember which website... Since now I have my own blog, just post here to share.

Makes one 24cm round tin

Ingredients:

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

Batter

210 g Rice Flour
30 g Wheat Flour
250 ml Water

Method:

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.

Lemon Cheese Tarts

2005-08-12T14:45:00.000+02:00

My first game at NK's Theme Of The Week...

(Makes 8 tarts of 2-inch (6.5cm) mould)

Ingredients:

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

Method:

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...

Home-made Pizza II

2005-08-09T20:10:00.000+02:00

DH dosen't like 'Ang Mo' food, espeacially breads, pizza, pasta, etc... but I like. Craving for it, so made pizza again for dinner this evening. No guilt at all, as I have made his favourite SG's spread - Kaya this afternoon. Fair ya!? *Chuckle*

Home-made Kaya

2005-08-09T18:39:00.000+02:00

DH loves and missed it so much. After reading so many good reviews of this recipe that shared by tthsky at KC, I just had to try it. As I didn't have a slow cooker at home... Take a deep breath, tried it out using my RICE COOKER. Wow... It's good! Thanks tthsky for sharing this wonderful recipe.

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...

Glutinous Rice with Dark Soya Sauce (香油饭)

2005-08-04T13:23:00.000+02:00

Firstly, I have to thank my dear friend, Cindy for sharing the original recipe with me. Without her recipe, I wouldn't be able to cook such easy & yummy rice for my DH. Herewith is the recipe which I have modified to suit our taste. DH loves 'GR' very much, with a wonderful recipe in hand... I can't even remember how many times I have cooked. Once again... Thanks to my dear, Cindy! *Muah muah*

(Serves 4)

Ingredients:

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

(Seasoning)

3 tbsp Water
2 tbsp Dark Soya Sauce
1/2 tsp Sugar
Pinch of pepper
Chopped Spring Onion for garnishing

Method:

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)

2005-08-04T10:48:00.000+02:00

My forever favorite SG Snack! This is Lee lee's recipe... Thanks her for sharing the recipe, and I don't need to crave for it any more. *Big Grin* The texture of this MJK is really good...
*Yippee* So glad that Leelee agreed to let me post her recipe here!!! ;P

(Credits: Recipe from Leelee)

Ingredients:

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

Method:

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.

3 Days - Char Siew Pau (叉烧包)

2005-07-29T13:12:00.000+02:00

This is my 4th times making Char Siew Pau... I have tries & tested a few recipes and have learnt a lot from them. This is my 1st time using the 3 days process method to make CSP and was my best CSP that I have made. Original recipe from Agnes Chang but I changed the flour used for the dough, and the result of the skin was soft and fluffy even the next day.

Makes 24 nos.

Ingredients:

Day 1

50 g Cake Flour, sifted
1 tsp Instant Yeast
1 tsp Sugar
50 ml Water

In a small bowl, pour in all the ingredients and mix well; Cover with a damp cloth and prove for 1 day.

Day 2

300 g Cake Flour, sifted
150 ml Water

In a bowl, pour in the Day 2 ingredients; Add in the Day 1 dough and mix well; Cover with a damp clot and prove for another day.

Day 3

125 g Sugar
1 tsp Ammonia Powder
1/2 tsp Alkaline Water
1 tbsp Baking Powder
60 ml Water
150 g Cake Flour
130 g Wheat Flour
3 tbsp Cooking Oil

Sift cake and wheat flour into a bowl. Set aside.
Pour out the Day 2 dough and knead with sugar until sugar has dissolved.
Add ammonia powder, alkaline water and baking powder and water. Knead for about 15 minutes. Slowly add in the flours and cooking oil to form a smooth and pliable dough. Knead for another 10 - 15 minutes.
Cover with a damp cloth and prove for 60 to 90 minutes until dough passes the finger-tip test. Divide dough into 24 portions. Roll each portion into ball; Cover with a damp cloth and set aside to rest for another 15 minutes.
Using a rolling pin to roll out a portion of dough. Place some Char Siew Filling at the centre and wrap up to form a pau. Repeat for the remaining portions.
Steam pau immediately the wrapping over rapid boiling water for 10 - 15 minutes. Enjoy your Char Siew Pau while HOT!!!

Notes to share: - For the best result of the skin, use HongKong Flour or Pau Flour. - Step 3: Make sure you knead very well after adding the baking powder, if not there will be small brownish spots on the pau skin after steamed.

Nine Layers Steamed Lapis (九层糕)

2005-07-27T23:28:00.000+02:00

I have tried a few recipes from food websites - #1 & #2 and also tried recipe from my cookbook... I was really very disappointed with the results. Texture was either too hard (with strong taste of rice flour) or too sticky (couldn't cut at all, even using the string/plastic knife). Recalling the very last time b4 this was worst, after steaming half way abt 4-5 layers, the kueh didn't look rite at all!!! The colour of the kueh was so FAKE and quite hard too, I was so frustrated and threw it away in immediately... from then I gave up trying for a long time. Until this May'05, I found KC and from there... I got this wonderful recipe that shared by Leelee. After reading all the reviews and gave it a try! True enough - It's a Superior recipe!!! Many thanks to Leelee for the recipe and allowed me to post it here.

(Credits: Recipe from Leelee)

Ingredients:

500 g Tapioca Flour
400 g Sugar
1 tsp Vanilla Powder
150 g Rice Flour
1 tsp Salt
1-1/2 Coconut (1st squeeze milk 500 ml)
(2nd squeeze milk 1000 ml)
A few Pandan leaves

Method:

Put tapioca flour, vanilla powder and rice flour into a large bowl. Add 1st squeezed coconut milk (500 ml), salt and 200ml of 2nd squeezed coconut milk and mix well.
Put sugar, pandan leaves and remaining 800 ml of the 2nd squeezed coconut milk into a saucepan; Stir well. Boil and leave it aside to cool.
Add flour mixture in Step (1) to Step (2).
Divide mixture in 3 portions:- A green, red and white portions.
Pour 1/3 (abt 2 big scoop) of white mixture into round or square 9 X 9-inch tray and steam for 8 minutes.
Pour 1/3 (abt 2 big scoop) of green mixture and steam for 5 minutes. Followed by 2 scoop of red mixture and steam for 5 minutes. Repeat until you get 9 layers.

*** Notes & Tips from Leelee: The first layer white must steam for 8 minutes and the rest just steam for 5 minutes. You can follow the above method but for me, I used a 9 X 9-inch square tin and use 1 cup of the white mixture as 1st layer and steam for 8 mins. Then another 1 cup of white mixture again as 2nd layer and steam for 5 mins. Then 1 cup of white mixture (add your own colouring as desired) and this will be the 3rd layer. Carry on doing the coloured layers until you finish using the mixture.***

Note II from me: As I couldn't get fresh coconut here so I used 1-1/2 cans of coconut milk altogether. I actually halved the recipe and made a 8 X 6-inch Aluminum Tray and I get 9 layers exactly.

Super Easy Buns

2005-07-22T16:18:00.000+02:00

Wow... Look great, rite!? My 1st attempt making buns... Thanks to Del for sharing such super easy recipe. So happy and we really like these buns very much!!!

(Credits: Recipe from Del)

Makes 12 nos.

Ingredients:

(A)

3 tsp Dry Yeast
1/3 cup Lukewarm Water

(B)

4-1/2 cup Plain Flour, divided
1-1/2 cup Milk
1/3 cup Shortening
1/2 cup Sugar
2 tsp Salt
2 Eggs, lightly beaten

Method:

Dissolve yeast in the lukewarm water; Set aside; Let stand for 5 minutes.
In a small saucepan, melt shortening; Add milk on medium heat until warm but not bubbling.
In a large bowl, mix 2 cups flour, sugar, salt, eggs and (A). Stir briskly till well blended. Add the remaining 2-1/2 cups flour; Mix till smooth (cake batter consistency). Cover with a damp tea towel and let sit until doubled in volume.
On a clean counter, dust surface with flour. Pour out dough from blow onto flour area. Pat dough into a round shape, about 1/2-inch thick. *** DO NOT KNEAD!!!***
Shape dough into balls about the size of your open plam (or any size you prefer). Place each ball onto a slightly buttered cookie sheet, slighty touching each other. When done, cover with a damp tea towel , let sit for 20 minutes for final proofing.
Bake in a preheated oven of 450 °F (230 °C) for 10 minutes or slightly brown. Depending on the size of each rolled dough ball.

Marble Cake

2005-07-21T14:28:00.000+02:00

Makes One (18 cm by 8 cm) Aluminum Loaf Tin

Ingredients:

160 g Butter, soften
3/4 cup Sugar
2 Eggs, lightly beaten
1 tsp Vanilla Essence
2 cup Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp salt
3/4 cup Milk
1-1/2 tbsp Cocoa Powder, sifted

Method:

Sift flour, baking soda, powder and salt into a bowl. Set aside.
brush loaf tin base and side with melted butter; Sift some flour into it; Well-coated at the sides and base; Pour out the excess flour (if any).
In a large mixing bowl, beat butter and sugar until light & creamy; Add eggs gradually, beat well after each addition; Add vanilla and beat until well-combined.
Fold in sifted flour alternately with milk, using a metal spoon; Stir until mixture just combined and mixture is almost smooth.
Divide mixture into two portions; Add sifted cocoa powder to one of the portion; Mix well.
Spoon 2 tbps of butter mixture to the centre of the prepared tin; Spoon 2 tbsp of cocoa mixture on top of the butter mixture. Repeat until both mixture are used up. Swirl mixture with a knife or skewer.
Bake in a preheated oven of 180 °C for 40 - 45 minutes or until cake test is done.
Leave cake in tin for 10 minutes before turning out to cool completely.

Red Bean Creme （红豆沙）

2005-07-13T14:33:00.000+02:00

(Serves 6)

Ingredients:

40g White Lotus Seed, soaked
40g Dried Pak Hup, soaked for 3 hours
250g (1cup) Red Beans, soaked overnight
*1250ml (5 cup) Water for boiling white lotus seeds & red beans
*625-750ml (2.5-3 cup) Water for blending the red beans
2 pcs Preserved Mandarin Peels
150g Rock Sugar

To Steam Pak Hup: - 60ml (1/4 cup) Water 1.5 tbsp Sugar

Thickening: 35g (2.5 tbsp) Rice Flour mixed with 80ml (1/3 cup) Water

Method:

White louts seeds to be boil with 250ml (1 cup) water until soft and dry.
Pour pak hup, the 60ml water and 1.5 tbsp sugar in a rice bowl; Mix well and steam for 30 mins.
Boil read beans with remaining 1000ml (4 cup) water, until very soft. Add water if nessesary.
When the red beans is soften, blend well with mandarin peels by adding 1 cup of water at a time. Blend till paste like.
Put all (including the rock sugar) into a pot. Boil with meduim heat till sugar dissovle.
Add in the thickening; stir continuously and cook until it has thicken. ** If it is too thick, more water can be added. Serve hot.

Sweet Peanut Creme (花生糊)

2005-07-13T14:24:00.000+02:00

(Serves 4)

Ingredients:

250g Fried Peanuts, removed skin
750ml (3 cup) Water, divided
150g Sugar
60ml (1/4 cup) Milk

Thickening: 30g (1/4 cup) Rice Flour, mixed with 110ml Water

Method:

Blend fried peanuts with 375ml (1.5 cup) water until very fine.
Pour peanuts créme into a saucepan, add the remaining 375ml (1.5 cup) water and bring boil. Sitr constantly while cooking to prevent it from sticking.
Add in the thickening and contiune to cook until thick.
Add sugar and stir to dissolve. Lastly, add milk and remove from heat. Serve hot.

Huat Kueh (发糕)

2005-07-07T00:38:00.000+02:00

Ingredients:

(A)

1-3/4 cup Plain Flour, sifted
1/2 cup Coconut Milk
3/4 cup Boiling Water
1 tsp Double Action Baking Powder

(B)

120 g Gula Melaka (Plam Sugar), chopped
1/4 cup Water
2 tsp Sugar
1 Large Egg, lightly beaten
2 tsp Double Action Baking Powder, sifted

Method:

(A) Combine all ingredients except double action bakig powder in a bowl; Mix well and set aside to cool. When cool, stir in double action baking powder and set aside to rest for 1 hour.
(B) In a sauce pan, add water, gula melaka and sugar. Stir until all sugar dissolved. Set aside to cool. When cool, add egg and stir until well combine.
Stir (B) to (A) and mix well.
Lastly add the 2 tsp double action baking powder. Stir quickly and mix well then spoon batter into preheated cups until 90% full and steam over rapid boiling water for 15 minutes.

Notes: To ensure the Huat Kueh will open up while steaming - 1) Preheat cups in the steamer before the batter is poured in. - 2) Do not let the batter rest after stirring in the 2 tsp DA baking powder, steam immediately.