What's For Dessert Today

Homemade Chicken Vegetable Puff Pastry

2011-01-08T13:21:00.003-08:00

Chicken Puffs is a perfect party recipe.

Today, I made another batch of chicken Puff.I made my own puff pastry and use one can of Flakes of chicken with mixed vegetable and one small onion.The pastry and filling can make about 12 medium puffs.HEY! its nice...to make it but time consuming.Well, not really time consuming but lots of cleaning up :).If you want to try my recipe...wish you all the best and enjoy!

You can make your own favourite filling.
Filling recipe

Here is what you need:

1 can Flakes of Chicken

Finely Chopped 1 small onion

1 cup mixed frozen vegetable

Salt

sugar

pepper

Heat a large frying pan over med-high heat. Add oil about 3 tbsp.When sizzling, add chopped onion.Reduce heat to med. Cook for 1-2 min, stirring often, or until lightly browned. Add mixed vegetable. Stir until well combined. Cook for a further 2 min or until vegetable are just softened.Add flakes of chicken,season with sugar,salt and pepper and stirring constantly until well combined. Remove from heat.Set aside to cool completely.That's it!

New recipe for Puff Pastry

250gm Flour

30gm butter

1/4 tsp salt

130gm water

130gm butter(cut into square shapeand then roll the butter into rectangular shape)

1.Mix water,salt and butter.

2.Add in some flour to mix well.

3.Add remain flour to mix into smooth dough.Rest for 10-15 mins.

4.Roll dough into rectagular shape.

5.Put butter(same size as dough shape)in on top of the rectagular dough .

6.Cover the butter with the dough.

7.Fold into layers.Roll out the dough 5mm thick.

8.Continue Fold into 3 layers.rest for 10-15 mins.

9.Turn dough by 90 degree and roll out the dough about 4mm.

10.Fold into 4 layers.Repeat the folding process and fold into 3 layers.I know it's confusing and pretty hard to imagine what is 3 layers folding.You can go to this website and check it out the step by step making of puff pastry.

http://notwithoutsalt.com/2008/09/27/learn-how-to-make-puff-pastry-in-20-seconds/

Sweet Potato Chinese Crackers(vegan)

2010-09-02T14:49:00.006-07:00

I always love to deep fry prawn crackers during Chinese New Year.When you deep fry it,in only a few seconds they will expand into a huge crackers.If you don't have prawn in your kitchen,you can always use sweet potato for the same recipe.The ingredients is very simple and easy to make.Try making your own Malaysian style sweet potato crackers during this summer.

Ingredients
200g -250g sweet potato
250g-300g starch flour
1tbsp salt
1tsp peepper
1/2 tsp ajinomoto(optional)
Oil for deep frying

Method

1.Steam and Mash sweet potato into puree.

2.Mix starch flour,salt,pepper and ajinomoto mix into a stiff dough.

3.Divide dough into 3-4 portions and roll into a long shape.

4.Place in a greased plate and steam for 45 minutes with high heat ot till cooked.

5.Leave completely cool.wrap with clean cloth and keep int he fridge till harden.

6.Cut into thin slices with sharp knife.

7.Place on a tray and leave under sun for few days(2-3days)till very dry.

8.Deep fry in oil before serving.

9.Enjoy

Traditional peanut cookies

2010-01-27T16:14:00.008-08:00

Ingredients
A)

100gram roasted peanuts, finely ground

100g all-purpose flour
30g confectioners' sugar

30g castor sugar

75-100ml peanut oil

1 egg yolk, beaten (optional)

Method
1.Preheat oven to 350 degrees F (175 degrees C).

2.Line baking sheets with parchment paper.

3.Combine together the peanuts, flour, corn flour, and confectioners'sugar in a large bowl until well-combined.

4.Make a well in the center of the peanut mixture.Slowly pour in the peanut oil and mix into a dough,slightly sticky dough.

5.Shape the cookie into a balls about 1/2-inch in diameter.

6.Place the balls on the prepared baking sheets, and brush each with egg yolk, if desired.

7.Bake in the preheated oven until the cookies are golden brown, 6 to 8 minutes. Let cool on racks.

***It is best to use groundnut oil for an aromatic nut flavour.

Vanilla Swiss Roll

2010-01-27T16:02:00.004-08:00

A)

3 Large Eggs

60g Castor Sugar
45g Flour
1/2 teaspoon baking powder (sifted with flour)
1/2 teaspoon vanilla essence
1/2 tablespoon ovallette

(B)
2 oz butter ~ melted (40g)

Method :

1. Place ingredients A in a mixing bowl. Beat on high speed for 7 minutes.

Lastly,(add in melted butter gradually)

2. Bake in a preheated oven at 170 C for 20 minutes.

3. Once baked, remove the cake from the tray onto a wire rack. Let it cool.

4. Turn the cake onto another piece of paper and spread the buttercream or fresh cream.

5.Slowly and carefully, roll the cake. Wrap in a clingfilm and keep in the refrigerator for the filling to set before slicing it.

If you can't find ovallete,you can omit this ingredient.

scoop out 1 tbsp of flour and add in 1tbsp cornflour in the dry ingredient.

Lime Green and Pink Layered Cake

2009-11-19T13:42:00.006-08:00

I just made this cake last night, and it was quite easy, and looks absolutely beautiful!I came across this recipe from Fitri 's blog the other day.Her cake looks so yummy.I enjoyed every step of the process, but now the only problem is that it is so pretty my kids can’t stop eating it! I still can’t get over how good it looks.Her recipe definitely worth trying!

Nothing is better than homemade cake

The cake is soft and moist.Her pretty colorful homemade cake tops it all!It was a huge success and I got 5 stars from my family.Too bad I couldn't make it exactly the same as her's because I only have two 8 inches round pan so I only can make it green and pink in color.

I am not good at frosting.As you can see I only sandwich the cake with buttercream and the top of the cake with some pink chocolate rice.If you don't have rose water,you can replace it with Rose essence.Fitri thanks for the recipe!

Hazelnut Peanut Ball Cookies

2009-11-10T11:20:00.007-08:00

Believe it or not!I never try hazelnuts cookie before and only recently I started really appreciating the wonderful taste of hazelnuts.So I decided on making hazelnuts cookies using peanut ball cookies recipe because this is the only nuts recipe I have.The cookies may look somewhat odd adding peanut oil but let me tell you that they are delicious in their simplicity and original nuts flavour.

It's easy to make.No butter?No problem!No blender?No problem!

Just use your hand to mix all the ingredients and you are done.Shape into small balls,brush eggwash on top of the cookies and bake it for 15-18 minutes.

90g Plain flour
40g confectioner sugar
40g Ground Hazelnuts
75ml Peanut oil
1/8 tsp of salt
1/2 tsp baking powder
1/2 tsp baking soda

Sieve flour,baking powder and baking soda in a bowl.

1. Combine all ingredients in a large bowl except the oil.Use your hands to mix thoroughly.Add oil in a slow stream and knead into a dough.

2. Refrigerate dough for 30 minutes -- a very important step.

3. Form dough into tiny balls.

4. Place 1 inch apart on parchment cookie sheet.Brush egg wash on each cookies.

5.Bake in preheated 350-degree oven for 15-20 minutes or until set.

6. Let stand 1 minute in pan then remove to wire rack.

7.Cool completely and store in an air tight container.

sandwich White Bread

2009-10-13T09:54:00.011-07:00

Today I began baking sandwich bread using a Bread pan with lid.I bought this in a baking supplies wholesale back home few months ago.This type of Bread pan perfectly baked breads all the time.A sandwich loaf is baked in a special pan also known as a Pullman pan, which has a sliding lid that covers the dough while baking, trapping the dough inside in order to create the rectangular shape.The pan is available in several sizes.It makes a great loaf of sandwich Bread.

I've always wanted to buy this bread pan but I couldn't find it here but you can always buy it online.The recipes for bread in a Pullman pan call for baking with the lid on for the first 25 minutes or so, then removing the lid and finishing baking.I know don't know why.After googling the Sandwich Bread using Pullman pan in different blogs,I don't see any difference between the Pullman pan and mine(with holes).They both came out perfectly in shape.Any ideas what's the holes for?

Here,I used the basic white bread recipe where you can find it on my previous post.Divide the bread dough into 2 balls and roll the bread dough shape into a cylinder.Then,place the lid on and check every 10 mins to see when the dough has risen double in volume and make sure the bread dough is within half an inch of the top.Finally,close the lid entirely.I baked it at 380'F for 30 mins.I have not used an egg wash but I used butter to grease the pan and remember to grease the lid.

Oops!I forgot to grease the lid!!!You can see the cracked on the surface.:(

Turned out wonderfull!!....enjoy!!

Japanese honey cake AKA Castella cake

2009-07-06T13:18:00.007-07:00

Aha!Here I am!back to blogging.There are tons of reason for being away.One of the main reason is lacking in inspiration and idea for a while.OK lets get started!I always wanted to make Castella cake and love eating them.Yesterday,I tried making one and it was my very first Castella cake.
I think everyone know little about this cake already.Castella is a Japanese sponge cake made of sugar, flour, eggs, and honey. You only can find this cake in Japanese/Korean or Chinese grocery stores.The texture is soft and melt-in-your-mouth with scent of honey.It's usually baked in a rectangular loaf baking tin or mold. You'll need the basic sponge cake baking method and you'll also have to make a sort of rectangle mold (just use some parchment paper, and outline a rectangle with it.Then pour the batter in the loaf pan mold and let it set for a few minutes.Then bake it for 30-35minutes or until golden brown.Here is the recipe.

KASUTERA (CASTELLA)

1 cup granulated sugar
1 tablespoon granulated sugar
1/4 cup honey
1 teaspoon vanilla extract
1 teaspoon lemon extract(I omit this)
1/4 teaspoon salt
7 large eggs, separated
1 cup cake flour, sifted(for best result)
1/8 teaspoon cream of tartar
1 tablespoon vanilla extract
3 tbsp milk (I add milk for extra moisture)

Preheat oven to 325 degrees F (160 C). Use parchment to line the bottom of a 10-inch tube pan, preferably with a removable bottom or 2 (8 x 4-inch) loaf pans. Grease the parchment.

In a large bowl, whisk 1 cup sugar, honey, vanilla, lemon extract, and salt into egg yolks. With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume.

Gently fold in sifted flour,alternately with milk.

In a large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high. When foamy, sprinkle in 1 tablespoon sugar and cream of tartar. Beat until stiff but not dry.

With a spatula, fold the egg whites in thirds. Pour batter into pan.

Tap gently on the counter to remove air bubbles.

Place on middle rack of oven 35 to 45 minutes or until golden brown.

Cool 20 minutes. Remove from pan carefully. Pull off parchment and cool completely.

Serve or store airtight for soft texture(for best result)

Notes:Don't add oil in this cake!!!!!!!!!!!!!!And do not add baking powder or baking soda!!!!!

Deep fried seaweed

2009-04-30T15:50:00.002-07:00

Deep fried foods are my daughters favourite and they also love seaweed(Nori).I normally don’t like them, but after it was deep fried, it was great.I use basic frying batter but you can buy tempura batter from the Chinese or Japanese store.It was good and good combination,but I ‘d like try tempura batter next time.You can't store the deep fried seaweed because it won't crispy anymore if you leave it for more than half an hour.It should be serve right away.

A lot of people think deep frying is an unhealthy food. As long as the oil is hot enough and the food doesn’t stay in the oil too long.I think it should be fine.Don’t knock it til you’ve tried it!Remember to drink enough water especially this coming summer.I know its not good for you but come one once in awhile,anything can be deep fried.lol

Cut the Nori into rectangular shaped

Make a frying batter( rice flour,flour,water and ice cube)

Tips:Dip each Nori slice into the batter with hand to evenly coat and then place directly into the hot oil.Never use the chopstick or else the Nori will tear apart.

Pan fried red bean bun

2009-04-06T19:47:00.022-07:00

Do you know how to make bread without an oven!Actually frying pan is a great idea for making a bun.Pan fried red bean bun AKA Hakka cheen loong bao is an old-fashioned traditional chinese dessert.It is usually wrap with roasted groundnuts or red beans paste.It's easy to make.

Recipe

For Filling:
200g red bean paste(shape into ball)
For skin Layer:
200g low protein flour(cake flour
1/2 tsp baking powder(dissolved in a little water)
1 1/2 tsp instant yeast
15g caster sugar
30g shortening or butter
100-150ml water

Method
1)Sieve flour and set aside.
2)Pour in the baking powder,instant yeast,sugar and shortening in the flour.Mix well.
3)Pour the water in a gentle stream.
4)Slowly work to form a non-sticky soft dough.
5)Leave the dough in a clean bowl to proof for 1-2 hours.
6)Scale the risen dough at 40g portions and shape into balls.
7)Flatten each ball of dough and wrap the filling in and seal.
8)Leave the flattened buns on a tray and wrap with a wrapping paper and proof a second time for 30 or untill double in size.
9)Arrange buns in a flat frying pan and pan fried it over low heat without OIL till both sides are golden brown.
10)It takes about 10-15 minutes.Serve hot.

Tips:Dissolve the baking powder in water to prevent the dough becomes yellowish.

A me-me tag

2009-04-03T09:10:00.017-07:00

A tag from Ria's collection

Ria likes to know more about me.Sometimes I don't even know me very well and this is why I found this tag quite difficult for me to think what to write.

I am Marcia Lee.The only one in the world.
I like sharing food with others.Not only having a good company for food, but it's a good opportunity to try more different things and make it easier to choose.
I was baptized Catholic when I married to my husband and I don't go to church(pray at home sometimes).
In all things, I'm a slow worker.Even on houseschore,it always took me the entire week to finish.
I'm not a great writer but a great editor.I thing I only can write anything shorter and very difficult for me to write longer.
I am not a good cook but I am a good eater.
I can't sleep through a lot of light and background noise.I like to sleep in a room with a lot of blankets and make sure my feet is not sticking out form the blanket.
The first group singing competition I ever compete was in college.I felt like a superstar at that time.
I like to sing while I'm bathing.My favorite is "Wind beneath my wings"
My favorite fruit is Strawberry.
I'm the best singer in my family, but still not a good singer.
When I was in 20s I was a party girl.
I hate Star Trek. I know it's a quality show but it's too too boring for me.I don't understand why my hubby still enjoy watching it.
I don't plan ahead very well (such as backing-up files I might want later). Actually, that's not true. I plan ahead just fine. It's the execution of the plan that is often the problem.
I take physical, spiritual and emotional comfort from the tv. I realize this is weird, but I don't really care.
I prefer eye glasses to contact lenses.I look ugly with my glasses on.
I am in my early thirties.
I am the shyness extrovert I know. Or perhaps the most unsocialize person.
I'm a good speller with terrible grammar skills.
I rarely drink alcohol because I will get high right after the first few sips.
I am a natural worrier which turns into stress all the time.
If I can afford it, I would spend my time in travelleing the world than I would at home because now I don't go out much.
I enjoy computer games of all sorts (virtual,board, role-playing, etc),Currently addicted to combat arms which sounds odd butI am sure there are women, including myself, who have a desire to fight.
The first thing I will do is turn on my computer.I have a constant need to be done.
I don't talk alot because I have no one to talk to(besides my kids when they come home after school)

Here I like to tag Kim and Nazarina enjoy!

Oatmeal and Chocolate Chip Cookie

2009-04-01T22:54:00.012-07:00

All the while I don't know that much about oatmeal cookies since I don't really like oatmeal.I always thought oatmeal cookies should be like dry,awful smell and not chewy.Until one day,I found a post from Sweet and Simple Bakes about oatmeal and chocolate chip cookie Monthly Baking Event.The pictures in the post looks delicious and without a second thought I quickly write down the recipe and try to bake it.

What a delightful surprise,the cookies came out with a wonderful aroma.The oatmeal and chocolate chip cookies are chewy and not too wet or too dry but just a little too sweet for me.Words cannot express it and you must experience it on your own..This recipe is simple and quick to make.Oh my goodness these are good and I have proof to show you!

Look at my daughter :)reach for a second cookies straight away

This turned out to be the best version of oatmeal cookie I've ate and ever made!

Butter cream swiss roll

2009-03-29T20:41:00.015-07:00

I have tried making few swiss roll these days and I have to admit I was impressed with this one.It looked fine,soft and rolled well but I would definitely roll it with dry clean cloth next time or else the skin will stick to the wrapping paper.I used butter cream filling today and it was a hit for my families afternoon tea.

Recipe

Ingredients:

A)
4 Large eggs whites
35gm castor sugar
4 Large egg yolks
35 gm Castor sugar
1/2 tsp or 2 gm baking powder
1 tsp vanilla essence
10gm cornflour(sifted)
70gm cake flour(sifted)
1 gm salt

B)
40ml Melted butter/canola oil
40gm milk

Method

1)Pre heat oven at 350F.
2)Beat egg whites cream and sugar(add gradually)till stiff.
3)Add in 30 gm sugar and continue beating till thick and glossy.
4)Beat egg yolks,ovallete and 30 gm sugar till light and creamy.
5)Lightly fold in sifted flour,corn flour,baking powder,milk and oil into the egg yolk batter.
6)Gently fold in egg whites.(Do not overfold)
7)Pour batter in shallow tin lined with waxed paper.

8)Bake for 15-18 minutes.

9)You need to roll it immediately while it's hot,then let it cool.

10)Unwrap and fill your favourite filling and roll back up.

Croissant of the day

2009-03-09T21:55:00.027-07:00

My very first attempt at making these croissants.I always wanted to make croissant for a long time but never really understand what the recipe meant by turning,folding and the rolling part.But from the video I watched the other day,then I had the clue what the recipe was referring to.If you need the recipe,there were lots of tips in Fine Cooking which were helpful.I used my own recipe for the dough,and follow the rest of the instructions.

Final proof

I cut down the butter layer measurement to 1 cup(not 1-1/4 cups) and I brush the croissants with milk only.It came out golden brown too.Remember,always start watching the croissants after 10 minutes as the butter can cause them to burn.According to the recipe,it calls for 400°F convection but I found the temperature is too high.I set the oven 360°F for about 13 minutes.

Phew!what a long process.Done!

I don't know what went wrong with my croissant.They were not what a croissant is suppose to look like.It’s supposed to have layers,right?But the outer layers of my croissants are crisp and the inner layers soft and buttery.Well,I’ll probably fold the dough a few more times to create more layers next time.I know I'm not there yet, but I am getting closer.

I prefer plain croissants with butter?or with tuna mayo.What type of croissant you like?chocolate,plain or almond?:P

Yam Swiss Roll

2009-02-23T15:20:00.017-08:00

It's a challenge to make a swiss roll.First if the swiss roll is over baking then it will end up not easy to roll.Second,if the swiss roll is too dry it might turn out not soft(Not enough water or oil).Third,if the swiss roll is under baked(like mine)it will not presentable.It is also very important to adjust the right oven temperature and baking time for swiss roll.Another problem is the egg whites won't beat correctly if the sugar is added at the beginning.Adding it gradually, at the soft peak stage, so that you don't break down the "fluff" of the peaks.

Recipe

Ingredients:

A)
4 Large eggs whites
35gm castor sugar
4 Large egg yolks
35 gm Castor sugar
1/2 tsp or 2 gm baking powder
1 tsp vanilla essence
10gm cornflour(sifted)
70gm cake flour(sifted)
1 gm salt

B)
40ml Melted butter/canola oil
40gm milk

C)
Some Icing(for decoration)

Yam filling
A packet of ready frozen yam filling( thawed)
Add some castor sugar,4 tbsp coconut milk and yam puree in a pan.
( Adjust the sugar according to your taste)
Heat the pan and stir till the sugar dissolve and creamy.Blend it in a blender till smooth.Set aside and cool.Method

1)Pre heat oven at 350F.
2)Beat egg whites cream and sugar(add gradually)till stiff.
3)Add in 30 gm sugar and continue beating till thick and glossy.
4)Beat egg yolks,ovallete and 30 gm sugar till light and creamy.
5)Lightly fold in sifted flour,corn flour,baking powder,milk and oil into the egg yolk batter.
6)Gently fold in egg whites.(Do not overfold)
7)Pour batter in shallow tin lined with waxed paper.
8)Bake for 15-18 minutes.
9)You need to roll it immediately while it's hot,then let it cool. Unwrap and fill your favourite filling and roll back up.10)Leave it cool and then spread the yam filling and roll the cake. Sprinkle some icing sugar on top.

Cream Cheese Jelly Layer Cake

2009-02-23T09:54:00.027-08:00

I am sure not everyone like No-bake cheese cake.Perhaps they found it horrible and doesn't compare to a baked one.Well,that's including my kids!No-bake cheesecakes are a type of dessert that usually includes gelatin,jelly powder or cornstarch to make it set up.It has silky,creamy and light texture.I rather take the extra time and make a baked one because no one in my family likes it.Baked cheesecake has that firm and slightly crumbly texture.For sure the it is much more tastier.A baked cheesecake is the only true cheesecake.Although it needs extra work but worth it.No-bake cheesecake can be tasty, but are no match for a really good baked cheesecake.

Recipe

For the jelly layer use:

1 pkt Strawberry Jelly or JELL-O
Make the liquid jelly as instructed on the packet.

The base:

An 8 inches thin layer sponge cake or cookies for the base.

For the cheese layer, mix:

300gm of philly cream cheese
200gm of cream, whipped
70gm white sugar or more(This amount can be adjusted according to your taste).
2 teaspoon gelatine melted in about 4 tablespoons hot water(1 tbsp lemon juice or vanilla essence) or Jelly powder(2 1/2 tsp with 5 tbsp hot water)

Method

Beat the fresh whipping cream. set aside.
Put the cream cheese into a bowl with the white sugar.
Beat the cream cheese and sugar till light and fluffy.
Gently fold in the whipped cream and gelatine or jelly mixture.Set aside.
After the jelly has set,put the jelly on the bottom of a round 8 inches cake pan.
Then,pour in the cream cheese mixture.
Lastly,place the thin layer sponge cake on top of the cream cheese mixture and press lightly.Refrigerate till cheese is firm (usually overnight)

Invert jelly cake onto a plate.Serve cool.

White Chip Chocolate Cookies

2009-02-19T16:38:00.006-08:00

The easiest way of making cookies is by using two spoons to drop the soft dough onto the prepared baking tray.Usually it needs more space between dough to allow spreading.I normally like my cookies a little on the crisp side and not the chewy and soft.This recipe makes my chocolate chip cookies thin and crisp.If you like the chewy and soft cookie try not to use white sugar just use brown sugar it work for me or add instant vanilla pudding in your recipe.

Recipe

Ingredients

70gm Sugar

110gm Brown Sugar

Pinch of salt

160gm Butter

1 Egg

1/2 tsp Vanilla Essence

200gm Flour

1/2tsp Baking Soda

1/2 Baking Powder

100gm White chocolate chips(chopped)

Method

1)Cream (A) light.

2)Then add in (B)and cream till smooth.

3)Lastly add in (D) and mix well.

4)Drop a teaspoonful of dough into greased baking pan.

5)Bake for 15-18 minutes at 170c.

Macadamia Nutty Biscotti

2009-02-19T14:44:00.012-08:00

Biscuit or Biscotti is a hard,dry and instensely flavoured cookie which is usually dipped in coffee or milk.They're made by baking a loaf of cookie dough, slicing it and then twice-baked.They come in several flavors including almond, chocolate, hazelnut and etc. Make sure stored it in a dry and airtight container to keep the cripsyness but if you want them soft just don't bake them hard on the second round in the oven so they stay soft.Usually, if biscotti recipes don't have egg whites and rice flour,they have a better chance of being on the soft side.This recipe isn't hard as a rock but crispy.

Recipe

Ingredients:

4 egg whites

110gm castor sugar

Pinch of salt

120gm Flour

30gm Rice flour

100gm Whole Almonds

100gm Macadamias

1 tbsp Almond Extract

(1) Whisk egg white with sugar till light and fluffy.

(2) Fold in flour,nuts and almond extract lightly till till mixture.

(3) Pour into a 2 loaf tin and bake at 175C for 40 mins.

(4)Let it cool and refrigerate for few hours or till harden.

(5)Cut into thin slices about 2mm thick and bake at 150C for another 15 mins. till dry and crispy. Leave to cool before storing into containers.

Cream Puff

2009-02-19T14:43:00.001-08:00

Recipe
Ingredients

250g Water
2g Salt
90g Butter
60g Cooking Oil
200g Flour

4 Eggs(Large)

Method
(1)Put water, Cooking Oil and salt in a saucepan and bring to a boil.
(2)Remove from heat and add the flour in a steady stream.
(3)Mix as quickly as possible with a sturdy wooden spoon.
(4)Stir and cook into a smooth paste.
(5)Bring the mixture into a mixer and add eggs in several portions and mix till smooth.
(6)Fill a pastry bag with the dough to make a cream puff ring.
(7)For cream puffs, Squeeze out balls about the size of ping pong or golf balls.
(8)Bake at 360F for about 20-30minutes.

Easy Strawberry Layer Cake

2008-10-22T11:15:00.013-07:00

Well,today I want to prove that I’m over to those breads,so I went and made a strawberry cake.My kids never like too sweet, too dense, and too heavy cake.I tried to make a cake that was more suitable for their taste buds,a simple Strawberry Whipped Cream Cake.It's deceivingly light because the cake is actually make with thin layer of sponge cake and Kraft strawberry whipped cream.That's it!Not even fresh strawberry on it.

My first time using Kraft COOL WHIP with Strawberry flavour.Actually,I am not a big fan of COOL WHIP maybe because it is a Whipped Cream substitute.It's tasteless and very soft.Well,I can say it's taste like ice-cream!But this strawberry flavour isn't as bad as you think.Of course,nothing can compare the real whipped cream which is just so good and perfect for this cake,especially with any kind of berries.

A strawberry cake is perfect for any occasion.When fresh strawberries are in season, be sure and make this cake add with fresh strawberries.Since no special baking skill is required for this cake, even the kids can prepare it easily.The first thing you need to do is to make a sponge cake then make sure the cake is completely cool before you put the cool whip for topping.You don't have to whip the cream.I make a little more to the cake with just piping the melted chocolate directly on to the cake's surface.

End result,a moist and delicious cake for people who like Strawberry flavour.

Enjoy!

Recipe
Ingredients

2 Eggs large
30g Castor sugar
30ml oil
35g Flour(sieved)
A pinch of salt
1/8 cream of tartar

Method
1.Beat eggs,cream of tartar,salt and sugar till white and stiff peak.(about 10-15minutes)
2.Gradually add in flour and oil with spatula.
3.Mix well and bake for 15-20minutes at 360'F.

Topping
1/2 tub COOL WHIP Whipped Topping with strawberry flavour.
Thawed the COOL WHIP in refrigerator 2 hours.Stir gently with a spoon before using.Do not leave at room temperature.

You also make Cool Whip like a mousse for topping.

1/2 pkg Jello Instant Vanilla Pudding
1/2 Cup Milk
4 oz. Cool Whip

In a mixing bowl, beat Pudding and Milk well.

Add powdered Sugar.
Fold in the Cool Whip.

Sweet potato bun

2008-10-14T15:49:00.006-07:00

This moist and soft bun are homemade.It is soft and supple.My kids isn’t fond of sweet potatoes, so I make this bun instead.I thought it would be great to have sweet potato bun for thanksgiving so I made this recipe up last night.I use the basic bread recipe and only add one small sweet potato in the recipe. The sweet potatoes give the buns a beautiful yellow color.It has a nice aroma that you can even eat it on its own.Next time I'll try to make pumpkin and carrot bun.

Don't get bored with bread

2008-09-25T12:03:00.013-07:00

Since the first day of school,I have to prepare lunch for the kids everyday.Now they are bored with the sandwiches that I prepared.So I have to seek for new idea to make the sandwiches more interesting.To make the sandwiches look appetizing I add the cocoa powder into the bread.I love to bake anything that add with coloring.So if you like to make the bread more colorful just add some food coloring into the bread dough.

This is the recipe of the day.

Recipe
Ingredients
(White bread)Part 1
300g All purpose flour,sifted
120ml cold water
1 tsp Instant yeast

Part2
1/4tsp Salt
25g Castor sugar
30g Butter or Shortening

(Chocolate bread) Part 1
300g All purpose flour,sifted
120ml Cold water
1 tsp Instant yeast

Part 2
1/4tsp Salt
25g Castor sugar
30g Cocoa Powder(Sifted)
30g Butter or Shortening

Method
(1)Knead Part 1 (two separate bowl)to form a dough called the sponge and let ferment in the bowl for 3-4 hours.

(2)Add Part 2 to the sponge and remix until a dough is formed.

(3)After few minutes of kneading add the shortening and knead until the a smooth dough is formed.

(4)Shape the dough and mould into the loaf pan.

(5)Cover dough with a piece of damp towel until double in bulk for about 45 minutes and bake at 360F for 35-40 minutes.

Multicolored Kuih

2008-09-21T10:03:00.012-07:00

My new creation of Layer cake.Unliked any Kuih Lapis you've ever tasted.This cake not only can be eaten throughout the day but also perfect for holiday parties too.The cake combines with three layers which featuring colorful of Pandan Leaves(screwpines),Taro and Cassava.All the layers need to be steamed till cooked in a steamer.The steaming process is same as the Kuih lapis.The base and texture are built of rice flour and corn flour which play a very important part in giving the cake a distinctive soft and yet firm texture.Like most Malay traditonal cake,it is flavouring with coconut milk.This bite sized version of Multicolored Kuih are one of my kids favourite.

These are the grated yam and cassava I used

Here is the recipe

For Tapioca layer
A)
200g grated tapioca
40g tapioca flour
125ml coconut milk

B)
90g castor sugar
175ml water
1/8 salt

For Taro layer
C)
150g taro paste
40g rice flour
30g tapioca flour
100ml concentrated coconut milk,50ml water
50ml water

D)
70g castor sugar
125ml water
1/8 tsp salt
For pandan layer

Green Pandan Layer
E)
50g tapioca flour
50g rice flour
1 egg
100ml coconut milk

F)
80g castor sugar
1/4 tsp salt
200ml pandan juice
200ml water

Tapioca layer
1.Combine tapioca flour and coconut milk.
2.Strain and add in grated tapioca.set aside
3.Bring ingredients B to a boil.
4.Pour into no(2),mix well before pouring on the bottom of the cake pan(with a layer of banana leaf).
5.Steam for 4 minutes.

Taro layer
1.Combine rice flour,tapioca flour,coconut milk and water.Strain mixture.
2.Cook D till boiling point.
3.Pour mixture into no (1)mix well and set aside.
4.Pour into tapioca layer and steam for 4 minutes or till firm.

Pandan layer
1.Combine E and strain.Set aside.
2.Bring F to a boil.
3.Mix into (1)
4.Pour on top of the taro layer.
5.Lastly,steam for 20-25 minutes.
Cool for 4 hours before slice into pieces.
Enjoy!

Almond Puffs

2008-09-18T13:27:00.007-07:00

Puff pastry not only can be used for pies or tart but it also can be used for savory dishes and as type of cookies too.You can always used top or filled them with sugar,almonds,cheddar,caramel or jam.

I used my own puff pastry which I made several days ahead and store in the freeze before I use it.If you don't have the time to make your own homemade puff pastry,you can buy it in the supermarket but sure enough the one I made can achieve similar crispiness as well.In this recipe all you need is 1 rectangular section of puff pastry,some good quality Almond Flakes and some coarse sugar for topping.

As you can see the Almond Flakes that I used is not perfectly sliced where you can tell this is not a good quality one.Although the appearance doesn't look quite presentable but it's still taste good.If you are using your own made puff pastry then it's only takes 10-15 minutes to bake.Frozen puff pastry from supermarket takes a bit longer about 20-25minutes but you still need to keep an eye on it from burning because Almond Flakes can burn easily. Almond puffs can look very elegant and pretty and surprisingly easy to make too.

Special award

2008-09-14T11:27:00.003-07:00

Today,I received a special email from one of my blogger friend.When I open the email I was thrilled and can't believe that I still can get an blogger award.I don't know what to say but what can I say is I am very very happy today.Thank you Nazarina to pass this award to me.I just wanted to say a big thank you for your support and you are totally amazing.

Soya bean curd

2008-08-29T11:21:00.007-07:00

During my preggie time I have to buy the soya milk and soya bean curd(Tau fu fah)everyday.It is something that you can't live without it.Since then,I've always thought it'd be good to make my own soy bean curd.I have been making my own soy milk off and on for a while now.I love making soy milk.It's easy and not complicated at all.It’s actually not that difficult to make our own Soya Milk.If you drink soy milk regularly you will totally save money, even if you buy a soymilk makers.I have been wanting to make my own soya bean curd since the day I got my soya milk.

This is what how I make the soya bean curd.First wash the soya beans very well.Then soak it in a bowl of water for over night.The next day,measure the soya beans and the amount of water follow your own recipe.Set aside,and then put it in a blender with water.Blend it until all beans crushed very fine. Filter it to separate the crushed beans and the milk.Then,pour the soya milk in a big pot and heat it on the stove.Keep on stirring the soya milk till boiled.Remove it from the heat.It is now ready to drink milk.If you want to make the soya bean curd,you'll need to add gypsum and corn starch.I use about 1 tsp and 3 tbsp cornstarch in my recipe.Mix it with a 1/2 cup water and dissolve it.Then pour the cook soy mixture and the edible gypsum into another pot simultaneously while the mixture is still hot.Leave it alone to cool and enjoy.

Kuih Talam

2008-05-01T18:34:00.008-07:00

Kuih Talam is a popular delicacy in Malaysia.Kuih talam is a malay or nyonya cake that is consisting of two layers.The top white layer is made from rice flour and coconut milk and while the bottom green layer is made from rice flour,green pea flour or corn flour,alkaline/lye water and extract of pandan leaf.If you don't want to use alkaline water for the Kuih you can omit it.It still taste good.

Recipe
Ingredients

Bottom Layer: A
150g rice flour
30g cornflour or greenbean flour
130g sugar
600ml water or pandan juice
1/2 tsp alkaline water
Few drops green colouring

Top Layer:B
80g Rice Flour
2 tbs Corn Flour
A pinch of salt
A can of coconut milk

Method

Mix (A)together and cook over low heat and stir continuously with a wooden spoon until batter becomes fairly thick and translucent.

Then strain the batter and add sugar and colouring.Pour the hot sticky batter into a greased 20cm cake tin and steam over rapidly boiling water for 20 to 30 minutes.

Prepare(B).Mix the B ingredients and pour the white batter over the cooked green layer.

Steam for about 10-15 minutes.Cool the kuih well.Slice into desire-shaped pieces.

Time to bake my own bread

2008-04-16T23:29:00.009-07:00

The price of a loaf of fresh bread has been increase significantly.In the store today, you will see our regular flour or bread flour has a tag written*flour increase*.As for before,price for a loaf of bread is already very expensive to me.Some loafs of bread went from $2.00 to $2.80.These are the highest we have ever paid in our bakeshop.It’s an obvious picture here that the gas is one of the reason due to.There are a number of related issues to this but what can I do!Now I have to bake my own bread.That save a lot.I also notice that its not just the bread,everything has gone up in price too like milk and eggs.Although my bread doesn't look great but it's still taste good.After baking the bread and I used the left over bread dough for the plain steamed bun. My first batch of Pau doesn’t look impressive because the I set the heat too high and open the steamer cover too fast.You need to turn the fire to slow for 1 min then off the fire and let it cool down for 3 mintues before open the steamer cover or else the bun will look like on of this...see!

Recipe
Ingredients

Part 1
600g All purpose flour,sifted
240ml cold water
2 tsp Instant yeast

Part 2
1/2 tsp Salt
50g Castor sugar
70g Butter or Shortening

Method
(1)Knead Part 1 to form a dough called the sponge and let ferment in the bowl for 3-4 hours.

(2)Add Part 2 to the sponge and remix until a dough is formed.

(3)After few minutes of kneading add the shortening and knead until the a smooth dough is formed.

(4)Shape the dough and mould into the loaf pan.

(5)Cover dough with a piece of damp towel until double in bulk for about 45 minutes and bake at 360F .

For loaf of bread bake for 35-40 minutes.
For buns or rolls bake for 8-10 minutes(Approximately 12 buns per tray)

Dumpling Soup

2008-04-16T22:37:00.005-07:00

Dough
2 1/2 cups flour
1/2-1 cup water
1 1/4 tsp. salt

Method
(1)Place the flour and salt in a large bowl.
(2)Slowly add water and mix with your hands.
(3)Knead the mixture until it forms a soft dough.
(4Kneaded the dough until very smooth.
(5)Divide dough into 50 small, equal pieces.
(6)Flatten each piece with your rolling pin to form a thin, round skin
approximately 3 inches in diameter.Like a wonton wrapper.

Filling
1 lb. ground pork
1/2 cup green onions, minced
1/4 cup ginger root, minced
4 cloves garlic, minced
1/2 cup napa cabbage
1 tbsp Cornstarch
1 tbsp dark soy sauce
4 tablespoons soy sauce
3 tsp sesame oil
2 tsp sugar
1 egg, beaten

Method
(1)Combine the pork, ginger, garlic, green onion, soy sauce, cornstarch,
sesame oil, egg,sugar, garlic and cabbage.
(2)Stir until well mixed.Marinate for 10-15mintues.
(3)Place 1 tablespoon of pork filling onto each dumpling skin.
(4) Fold the wrapper edges up and pinch the edges together.

To Cook: You can make dumplings by boiling them in water,steaming or frying in a pan.

Steaming
-Place the dumplings in a steamer, cover and steam for 7-10 minutes.

Boiling
-To boil the dumplings, gently lower them into a pot of boiling water.
-Boil for 3 to 5 minutes.They're done when the dumplings are floating and cook
for about three minutes.
-Add chicken stock and salt to taste.
-Remove from pot carefully and serve hot with the your favourite dipping sauce.

Frying
-Cook till the bottoms are a nice golden about 1 minute
then add 2/3 cup of water all at once.
-Cover and cook(5-7min)until water has evaporated or till cooked.
-Remove from pan and served.

Tips
Dumplings are a lot of work, my mum in law make a lot.She freeze them uncooked and cook them up in small batches.Place them in a sealable freezer bag until you are ready to cook them.

Kuih Kosui

2008-03-31T12:59:00.008-07:00

Kuih Kosui are rice cakes made with palm sugar.The mixture are poured into small chinese tea cups and steamed it.After steaming the kuih is removed from the cup and topped with grated coconut flesh.This is my first attempt of making Kuih Kosui.Not bad huh!This is of one of my favourite kuih.

I was very confused with the recipe I had collected.One of the recipe need to add calcium sulphate and the other need alkaline water.One of my friend says it's looks like Kuih Lompang,LOL yes I agreed with her but I guess this is the easiest way to take the cake out and look presentable.:)Ingredients A:
230g plain flour
200g tapioca flour
1/4 tsp alkaline water (air abu)
A pinch of salt
730ml water

Ingredients B:
140g palm sugar
180g brown sugar
3 pandan leaves(optional)
330ml water

Ingredient C:(mixed together)
100g grated cocnut
1/4 tsp salt

Method :
1)Mix ingredients A well,strain into a big bowl and set aside.
2)Cook Ingredients B till sugar dissolves to make syrup.Strain mixture and pour into Ingredients A quickly.
3)Stir well and strain again.
4)Heat a the steamer till hot.
5)Pour in the batter into a 7 inches round pan or mini teacups.
6)Cover and steam for 30 minutes or till cooked.
7)Remove and leave to cool before cutting.
8)Coat with grated coconut before serving.

Award

2008-03-31T12:54:00.002-07:00

You are friendly, kind and caring

Sensitive, loyal and understanding
Humorous, fun, secure and true
Always there... yes that's you.

Thank you Pearly for giving me this cute smiley.

Donut

2008-02-29T17:37:00.004-08:00

What are some of your favorite types of donut?My two favorite kinds of donut are chocolate glazed,rainbow sprinkle,sugar and cinnamon.Well,any donuts will do!I like them all.As long as the donut is fresh and smell good.There are always hunks of cinnamon donut in superstore but they are overbearingly sweet.Usually cinnamon donut are coated with cinnamon and castor sugar but I prefer mix the cinnamon powder in the bread dough and sprinkle with castor sugar.Texture wise they are soft inside and crisp on the outside.Emm!yum!They smell pleasantly good too.

Sweet Potato DonutCinnamon Donut

What are some of your favorite types of donut?My two favorite kinds of donut are chocolate glazed,rainbow sprinkle,sugar and cinnamon.Well,any donuts will do!I like them all.As long as the donut is fresh and smell good.There are always hunks of cinnamon donut in superstore but they are overbearingly sweet.Usually cinnamon donut are coated with cinnamon and castor sugar but I prefer mix the cinnamon powder in the bread dough. and just sprinkle with castor sugar.Texture wise they are soft inside and crisp on the outside.Emm!yum!They smell pleasantly good.

Sunny Lemon Muffin

2008-02-28T14:56:00.005-08:00

After baking the coconut macarons and I had lots of egg yolks left over.So the next day,I baked some Lemon and Poppyseed Muffins with 4 egg yolks and an egg.The outcome wasn't that bad.The texture are quite moist and fluffy.But according to bakers egg yolk contains all the cholesterol and the fat.I think once awhile having high amount of fats is ok though.Actually I can use some egg whites powdered(also called meringue powder)to mix with it but I don't have this.Besides that I also can use the egg yolks for pie shell but I was abit lazy to make it.Before I make this muffin,I thought the result would be crumbly.Luckily it's not!I just remember that pound cake is made with only yolks.Well,maybe next time.

Coconut Macaroon

2008-02-28T09:13:00.007-08:00

Macaron or Macaroon?So confuse!Coconut macaroon is a type of macaroon most commonly found in the US.They tend to be closer to a soft cookie than their meringue cousins the German style Almond macaroon.Coconut macaroons are made with coconut and sweetened condensed milk.These are more of a meringue cookie.

I made a meringue shell almost,and the inside is a chewy coconut macaroon yesterday.I got the recipe from Bigboysoven where he had specific in every detail on the method.Before I got this result,I already wasted six egg whites.These batch was the third batch.I was actually trying to make almond chocolate macaroon on the first two bacth.Something went wrong,and they never really worked as a meringue,so I threw them out and started over with fresh ones.So the last one I was out of almond flour and therefore I used dessicated coconut.The kids don't really like it because they found it's too sweet.

I don't know whether I can cut down the sugar measurement and still can get the nice shape.To me these are so good but as you can see the colour is not chocolate enough.This recipe came together perfectly the third time.Now I know what the stiffness look like.It was beautiful and popped but I wasn't sure the coconut macaroon has a crack look on it or not.And I still don't developed the feet.Some people says let it sit 2 to 4 hours to develop the skin.I don't know whether this is true but some says you don't have to and you will still get the result.The outside texture is a crisp meringue shell almost, and the inside is a chewy coconut macaroon.I love it! Need to add more cocoa powder to get the nice colour and pressing down a bit to get a nice shape.

Chocolate Cupcakes

2008-02-15T20:47:00.004-08:00

One of the easiest treats to decorate is the cupcake.All you need is food coloring,butter frosting and nozzle.Of course a little imagination.Cupcakes could mean alot to kids.My kids can eat it all in less than half and hour.The cuppies are chocolate with strawberry frosting,topped in dollops and sprinkle some rainbow round decors.These cuppies were as simply satisfying.Actually I don't know how to decorate it but at least the kids love it and my mission accomplished.I guess I need to practice and be creative as often as I could.Practice makes perfect right?

Peanut Puff

2008-02-06T14:55:00.003-08:00

A New Year's celebration wouldn't be complete without mini peanut puff. A traditional sweet treat for the New Year, named "Kok Chai"(Mini Puff)is a traditional treat for guests.It is made of flour,butter or margarine and filled with peanut and sugar filling.Deep-fried the mini peanut puffs till golden brown.If you have guests who have a sweet tooth try to cater them with a rich dessert such as Nian Gao(Sticky cake).Apart from that,fresh fruit like Mandarin Oranges are always serve for the guests because it is symbolize wealth in Chinese culture.You can try out this recipe ahead of time for your Chinese New Year's celebration.The reason we make peanut puff is peanut symbolize longevity.Correct me if I am wrong.

Ondeh Ondeh

2008-01-31T17:37:00.003-08:00

My dessert of the day is Ondeh-ondeh.It is make in a tiny ball and coated with with fresh grated coconut.Ondeh Ondeh is made of glutinous rice,flavoured with pandan juice and filled with gula melaka is known as Palm Sugar.It is a type of sugar made from the coconut tree.Gula mean Sugar and Melaka is one of a state in Malaysia(Malacca).Whereby Ondeh ondeh is added some green colouring.It is tedious to make but it worth it.you will always ask for second after you taste the first bite.Sometimes,you can found this filled with peanuts or coconuts.

Recipe
Ingredients
Skin
200g glutinous rice flour
100ml hot water
2 tbsp pandan juice(optional)
2tbsp sugar
20ml coconut milk
1tbsp oil
Few drops green colouring

Filling
1/2 piece gula melaka(Palm Sugar)chopped and mixed with
3 tbsp castor sugar

Coating
Grated coconut
1/2 salt(mixed)

Method
(1)Pour the hot water into glutinous rice flour and mix.
(2)Add in the other ingredients for the skin until forms a soft dough.
(3)Form small balls with the dough and fill a little filling inside and seal it.
(4)Put into a pot filled with boiling water and boil until it floats up.
(5)Dish and drain.Then Coat with grated coconut and serve hot or cold.

Fatt Koh or Huat Kueh

2008-01-19T15:09:00.002-08:00

Fatt koh is a chinese smiling steamed cake.It is a must for the altar table as its name means prosperity cake.During chinese new year every family will make this dessert and serve their guess.Some called it Fatt Koh(cantonese)and Huat Kueh(Hokkien).It's a sweet and fluffy cake.You can find this cake white or pink in colourhuat kueh.Chinese cultural traditions,red is as a symbol of life and health.Smiling steamed cake can be made from rice flour, green pea flour and coconut milk.As we usually made into muffin size shapes using chinese tea cups.

Starter Dough:
For the fermented yeast rice
1)220 g cooked rice(overnight rice or cool rice)
2)1 piece crushed wine yeast(chow paeng)(Ragi tapai)Blend into powder.
3)1 tbsp sugar

4)2-3 Tbsp water
Mix all the above ingredients together and leave it to ferment for 2 days (48 hrs). Keep in a container, covered in a room temperature place.Make sure is in a dark room.After 48 hours, weigh out 80g and keep the balance fermented yeast in the fridge

Boiled sugar syrup then set aside to cool.
1)200 g sugar
2)A pinch of salt
3)400 ml water
4)2 Blades of Pandan leaves(tied into a knot)

Mixture
1)400 g rice flour
2)400 ml sugar syrup
3)(Weigh out only 80 gm)fermented yeast rice

Put 80g of the fermented rice in a blender.Add 200ml sugar syrup and blended well.Then sift rice flour into a large mixing bowl. Add remaining 200ml sugar syrup and pour in the blended with fermented rice mixture.Strain the mixture into a large glass container and cover tightly with a lid. Leave aside for 2-4 hours. Just before steaming, add 1 tsp ENO salt(Optional)and 1 tsp double-action baking powder or 2 tsp baking powder. Mix well and set aside for another 15 minutes.Need patience!

Meanwhile, heat the steamer for 1–2 minutes.Line the chinese tea cups or any small cups with paper cases.Pour in the rice mixture to three-quarters full.

Steam the kuih over rapidly boiling water for 15-18 minutes.Good Luck!!!

P/s-I didn't put the Eno in this recipe because I can't find it here!But it still bloom very nice.:)

Tiramisu(without eggs)

2007-12-09T15:35:00.001-08:00

I want to show you my new creation,Tiramisu.Last week,my kids requested me to make a Tiramisu for their Aunt's birthday.I didn't use any eggs (cooked or raw)in my recipe and still can provides the simplest blend of ingredients to form a fast and tasty basic tiramisu.In Italy, Tiramisu recipe are using eggs, sugar, mascarpone, a dash of marsala/Kahlua,espresso-soaked ladyfingers, a whisper of bitter cocoa across the top.I am against eating raw or undercooked egg yolks,whites or products that contain eggs for my kids.So here I created this Tiramisu without using an egg in the recipe.
I was a bit lazy to make ladyfingers for the cake.Just a simple decoration.I only use a basic sponge cake for the base.And dusted with some cocoa powder and decorate it with Chocolate Macaroon where I bought it from a local supermarket.I like to Mascarpone because it has the soft texture unlike cream cheese which is rich in taste.Once you taste it, you can only imagine the difference.I previously thought that raw egg whites/yolks were OK to eat. ... You know-where I use to eat raw eggs at the Kopitiam.Don't eat raw egg whites every day-It's not good for Your health.Researchers say that, the Salmonella enteritidus bacteria are usually in the yolk .But they cannot rule out the bacteria being in egg whites.If you want to use raw eggs for your tiramisu,you have to ensure that your eggs are very fresh,refrigerated eggs, preferably organic and free-range.

Recipe
Ingredients

Prepare a 8"sponge cake for the base.
Some Hersey Cocoa powder.
45 coffee liquor and some nescafe mixture(1 Tbsp nescafe+ 5 tbsp boiling water)

A)
250gm Whipped cream
30gm Castor sugar

B)

250gm Mascarpone cheese/250gm Cream cheese +50gm sour cream can be used.

40gm Castor sugar

C)

2 Tbsp coffee concentrate

1 tsp Gelatine powder 2 tbsp Boiling water(mix for later use)

Method
(1)Beat (A)till fluffy.(Set aside and put it in the fridge)
(2)Beat (B)till light and well mix.Add in(C)
(3)Slowly combine(D)and(B)
(4)Lastly fold in (A) into (B) mixture and well blend.
(5)Place a piece of sponge cake on the bottom of the 8"'spring form cake pan
(6)Sprinkle coffee liquor mixture on the cake.
(7)Fill in the filling.
(8)Chilled for at least 5 hour before dust some cocoa or chocolate powder on top.
(9)Lastly, decorate with ladyfingers or whipped cream.

Mixed Fresh Fruit Cake

2007-12-09T15:34:00.001-08:00

When it comes to Asian desserts,most asian bakery sure will know how to make a fresh cream fruit cake.It's simple yet delicious.This is a year round favorite especially in the summer.Fresh whipped cream sweeps over & around a mixture of fruits filling.For those who love tropical fruits this is the cake that will make you smile.Two layers of vanilla sponge cake filled with fresh cream and fresh tropical fruits finished with simple fruits decoration.Recipe
Ingredients

A basic sponge cake 8 "inch
Some fruits for decoration(Kiwi,peach,dragonfruit)
300ml whipped cream

Method
(1)Cut the fruits into cubes.
(2)Divide cake into 2 layers.
(3)Spread some whipped cream and put some fruits on top of the cake and then
sandwiched the cake with another layer of cake.
(4) Let it set and decorate with fresh cream and mixed fruits on top.

Pandan Layer Cake

2007-11-25T16:43:00.002-08:00

Pandan layer cake is a very time consuming cake to make.To make the filling,you need alot of patient.It needs 30 minutes to cook the filling till thicken.Pandan Leaf comes from the Screwpine tree and is a must in our Kuih-muih dessert.I can't find any pandan leaf here so I omit using it and just add the coconut milk.I think the taste would be better if I could add some pandan juice in it.

Recipe

Ingredients

Basic Pandan sponge cake/chiffon cake

Filling

120gm Sugar
1/2Salt

60gm Hoen kwee flour

2 Large eggs(slightly whisk)

1tsp green coloring

100ml Pandan Juice(optional)

300ml Coconut Milk(Add another 100ml if not using pandan juice)

800ml Water

Method

1)Mix ingredients(A) and add in ingredients(B)and whisk till well mixed.

2)Add in ingredients(C) and continue whisk till well blended.

3)Put the mixture into a nonstick pan in low heat.

4)Keep stirring the mixture and cook for 30-40 min or till thicken.

6)Place a cake layer into a cake ring.

7)Pour in 1/3 fillings on top.Repeat the rest.

8)Cool the cake in the fridge.

9)Leave until the pandan layer is cool.Then decorate the coconut flakes on top.

Chocolate Fresh Cream Cake

2007-11-19T22:21:00.001-08:00

Cocoa and chocolate are my primarily used in desserts.I can make it anytime I want it to.Today,my hand is a bit itchy.It's been quite sometime I didn't bake.I was craving for a chocolate with fresh cream.My daughter can't really to eat it.I need completely cool down the cake before Icing it.Everytime I make a cake I have to serve it immediately.As you can see my fresh cream is not spread evenly.Besides,I don't have a proper palette(patty)knives to use.Mission complete!

I made two 8inch round cake

Spread with fresh cream mix with a bit cocoa powder & Powder sugar

Sandwich the cake and decorate it with desire design

Recipe

Ingredients

1/4tsp Salt

50g Cocoa powder

100g Flour

1/2Baking powder

1/4tspBaking soda

60g Castor Sugar

3 Large Eggs

50ml Canola Oil/vegetable Oil

60ml Warm Chocolate milk/Milk

300g Fresh Cream(mix with 2tbsp cocoa powder and 2 tbsp powder sugar)
20g Chocolate Rice

Method

1)Mix ingredients(A)thoroughly and sifted.

2)Beat ingredients(B) and whisk till fluffy.
3)Slowly add in ingredients(C) alternately with ingredients(A)

4)Bake for 30-35minutes(180'c)
5)Cool the cake and sandwich with freshcream and decorate with chocolate rice.

Egg Tarts

2007-11-14T22:39:00.001-08:00

Everyone in my family loves egg tart,so these quick version are a hit when I 'm short on time.Belinda saying that she wants to eat egg tart.She were begging me to bake some egg atrt for her the whole day.Luckily,I had kept some frozen tart shells in my freeze.If not won't be able to write my post for my blog.I ran out of milk,so in this recipe I had replace the milk to whipping cream.Not bad.Still managed to bake a dozen of egg tarts today!

Recipe
Ingredients

2 cups all-purpose flour
1 pinch salt
1/2 cups butter, diced
1/4 cup confectioners' sugar
2 tablespoons cold water
1 tsp white vinegar
1/2 Egg

(1)In a large bowl, mix flour and salt together.
(2)Blend in butter until mixture resemble coarse crumbs.
(3)In a small bowl, beat the egg with the cold water.
(4)Stir the egg mixture into the flour mixture to form a soft dough.
(5)Wrap with plastic and refrigerate for 30 minutes.
(6)Press dough into lightly greased 3 inch tart pans.
(7)Bake for 5 minutes.

(Filling)
1 cup milk or evaporated milk (I use whipping cream)
2 eggs and 2 egg yolks
1 cup sugar
1 cup water
1 tbsp custard powder(I omit this)
1/2 tsp Vanilla

Method
(1)Stir water and sugar until sugar dissolves in a saucepan and set aside to cool.
(2)In a large bowl, combine eggs, milk and vanilla.Beat until smooth.
(3)Strain into reserved syrup and mix well.
(4)Pour into prepared tart shells.(I baked the frozen tart shells for 3min before fill the filling)
(5)Bake in the preheated oven for 8-10 minutes,or until pastry is golden brown and filling is set.

Apricot Butter Cheesecake

2007-10-30T19:28:00.001-07:00

Recipe
Ingredients

1 cup All purpose flour
1/4 teaspoon salt
3 large eggs, room temperature
1 teaspoon vanilla
1/4 cup unsalted butter, room temperature
1/2 cup cream cheese
1/2 cup sugar
1/3 cup Apricots
1 cup Water

Method

1.Preheat oven to 350°F (175°C).
2.Sift flour and salt.
3.Beat cream cheese,butter and sugar till fluffy.
4. Add in eggs,Vanilla and continue beat for in light colour.
5. Fold in the apricots fillings.
6.Lastly, gradually add in flour with spatula till well combine.
8. Spoon the batter into the prepared pan.
9. Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out free of cake.
10. Place the cake on a rack to cool for 5 to 10 minutes.Brush with apricot jam.

MAKE THE FILLING
1.Place the apricots in a saucepan in medium heat.
2.Pour a cup of over them and allow to soak for 5 minutes.
3. Then,bring the mixture to a boil.
4. Reduce the heat to medium-low and simmer for(about 5 to 7 minutes).
5. Spoon it into a food processor and process until it has a sticky paste consistency.

Durian Fresh Cream Cake

2007-10-30T19:25:00.001-07:00

Have you ever spent RM30 for one of them?You may have seen stalls at night market or along tuaran road.During my last visit back to KK,I was eager to buy some durian to eat but thought $30 was too much for one fruit, and so I left the durian stall without buying it.Fresh durian are impossible to get here.The only durian I can get here are those from Thailand(Frozen versions).I bought this Thai frozen durian at TNT supermarket for 79cents per pound around(CAD3.70).To tell the truth for sure the fresh are more delicious than the frozen versions.I had kept the durian cake recipe for several years.At last, I had the guts to make a durian with fresh cream cake.Opening a durian is a difficult task.well,well,well my hubby left this hedgehog for me this morning.Can't wait him to come home open it for me.The entire house smell so good.Tak tahan!!!I used a big butcher knife to open it.It can take considerable strength and intelligence to open a durian you know!Finally,mission completed.Yummyyyyyyy

A special blend of original durian filling, for that local delight, which will leave you a lasting impression any time.

Recipe
Ingredients
Basic sponge cake
Fresh durian puree
500ml whipping cream(I only can get 36% whipping cream in canada)

I can't even get a heavy cream in the supermarket.The consistency of this whipping cream are too soft and the cream won't holds its shape.In Malaysia,I can buy non dairy whipping cream which works better.

Method
(1)Prepare an 8 inch sponge cake.
(2) Mix some Fresh cream with some durian puree in a blender.
(3)Set aside.
(4)Cut the cake into 2 layers.
(5)Sandwich the first layers with durian fresh cream and covered the second layer on top.
(6)Spread remaining durian fresh cream on top and decorate as desired.
(7)Chill before cutting and serve.

Failed making Macaroon Again!

2007-10-22T16:03:00.001-07:00

Look at this uneven shape of mine macaroon.
I followed the proper instruction,whipped the egg whites stiff enough and
folded the dry ingredients into the egg whites batter slowly and carefully.
Errors:-
First mistake,I used food process to ground the cocoa powder,
almonds ground and powdered sugar together.I shouldn't ground
the cocoa powder instead of sifting it into the batter is the correct method.
I got this cocoa lumps in my macaroon.But the macaroon still gave me a crisp and melt in your mouth kind of texture and slightly chewy too.
Second,I overbaked ....so I messed the first batch up.
Third,my macaroon flatten after came out of the oven.
Argggg!!!!!!!!I felt like surrender making a macaroon...:(

No Bake Coffee Cheese Mousse Cake

2007-10-22T14:13:00.001-07:00

No bake rich cheesecake.!!! This recipe is super-easy.

If you only have whipping cream and cream cheese

in your fridge,you can make this cake.Don't forget to put gelatin in this recipe.

It needs to be chilled overnight or at least 2 hours which

makes it the perfect prepare ahead dessert for your guest.
Cheesecake might be the first dessert creation that comes

to my mind because it is easy to make.I was craving with rich

and creamy cake this week.At last I ended making this coffee

cheesecake.I admit I didn't decorate to look more presentable

but who care as long as I can enjoy the yummy creamy

cheesecake like nobody exist.

To call a dessert "addictive," in fact, is the highest compliment.

Coffee addiction are starker threats, but I know it is for me.

Coffee flavoring is distinctive in most dessert recipes.

While the morning cup of coffee perks up your mood.

I can't stop at that. ... a cup or two of coffee in a day.

That's for sure I am addicted to it.

Unmmpp!Well,I didn't use egg whites in this recipe.

Using egg yolks in the batter creates a richer,

heavier cheesecake while the addition of whipped cream already lightens the batter.

Folded in the whipped cream in the cheese batter,the result is light and puff up in texture

Opps did I mention the coffee liqueur?I used Bailey's.That's the only coffee liqueur in my shelf.

Fresh Dates

2007-10-13T13:27:00.003-07:00

Dates are available in both dried and fresh.Red dates are sweet and sticky in texture.They are mainly used in desserts.Do you know a fresh dates look like?Here are some fresh dates given by my friend.She told me it can be eaten raw.Fresh dates are plump and slightly crunchy.They are the red and yellow varieties that are neither sweet nor sour.My friend gave me a tips that fresh dates can be use in salad too.For those who haven try the fresh dates,go to the fresh market and buy some home give it a try.:)Yummy..!!!!!

Cinnamon Rolls

2007-10-04T16:57:00.001-07:00

Weather is getting cold now.Smell of freshly baked cinnamon rolls is nothing better on a cold weather in the morning.Enjoy warm and delicious cinnamon rolls in the morning really wake me up.This time I prepared the dough the night before and let the rolls rise in .The yeast dough for these cinnamon rolls includes sour cream and lots of butter.I found that adding the sour cream in the dough make the bread soft and kind of like a danish pastry.Cinnamon has always my favorite spice, ever since I ate my very first Cinnamon rolls.Everytime I eat cinnamon rolls,it will remind me of Hum chim peng(Can be savoury and sweet).It is a chinese version of cinnamon rolls but it is fried with oil. My next challenge will be Hum chim peng.

Recipe
Ingredients

1 package active dry yeast/instant(or 2 1/2 teaspoon)
1/4 cup warm water
1/2 cup warm milk
4 Tbsp sugars
1/2 teaspoon salt
1/2 cup melted butter
1 large egg,lighly beaten
2-2 1/2 All purpose flour

Method

Dissolve yeast,warm water and 1/2 cup flour;let stand for about an hour.
Put lighly beaten egg,yeast mixture,milk,sugar,salt,butter and 1 1/2 cup flour in a bowl.
Knead to make a soft dough.Add another 1/2 cup flour if necessary.
Knead on lightly floured surface until smooth and elastic.
(Pinch seam and tuck sides under,again piching seam about 8-10 minutes. )
Place in a greased glass bowl(better result in proofing).
Cover and let rise in a warm place until double in size about 45-1 hour.
Punch down dough and turn out on to lightly floured surface.
Roll out to rectangle and Coat with butter, brown sugar, and cinnamon.
Roll and cut into pieces.
Cover and let rise in a warm place for about 30-40 mintues.
Bake at 360'F for 8-10 minutes or till golden brown.
Wait 10 minutes to turn out of pan.
Then top with the topping.

Roti prata tuna puff

2007-10-02T19:51:00.001-07:00

Over baked!:( but still good.This afternoon,I had no idea what to eat.When I looked into my fridge,I found two sheets of roti prata and a can of tuna in my shelf....Here we go!Tuna puff

Holiday Fruit Mix Butter Cake

2007-09-28T22:41:00.001-07:00

The holidays are a time for friends and family and home cooking.I believe everyone is making fruitcake to sits on the shelf until the holiday season.So it's no surprise that holiday candied mix often show up in the supermarket and will probably stock different fruit mix brands,on the shelf.The moment I bought this holiday mix remind me that Christmas is coming soon.Eventhough few months away.I think you'll like it even if you usually don't like candied fruits (I usually don't).That's why I didn't put alot candied fruit in my fruitcake.The only ingredients I left out in this recipe are raisins and molasses.Who can resist the tempting smells coming from the kitchen.I can't even wait to eat it and I don't think I can keep it the fridge till christmas.Actually there are many different styles and recipes to choose.Have It Your Way...If there are certain fruits you don't like, you can always include more of another, or some of your own favorites.There are two basic types:-Light fruitcake and Dark fruitcake.I prefer dark fruitcake because it look tempting and I like the molasses aroma. I guess I have to make another batch of fruitcake now!

Chicken Bacon Pie

2007-09-28T22:39:00.003-07:00

First, I must tell you I was out of flour for the last two weeks.As soon as I bought the flour,I can't wait to bake.This chicken pie was my first attempt.It’s much better than frozen as far as I’m concerned.This one is close to the “real” thing. . So, this is my family and friends favorite.
Recipe
Ingredients

Pastry
21/2 cups Flour
1 cup Unsalted Butter
1 egg - beaten
1/4 cup cold water
1 Tbsp white vinegar
1/2 tsp. salt

Method
1.Cut butter and add into flour rub till mixture resembles fine crumbs.
2.Mix egg,vinegar and salt into flour and butter
3.Add water bit by bit to form a dough.
4.Put in the fridge for 15 minutes.

Filling
50g Bacon,diced
3 chicken thighs/breasts,boiled and diced
5 button mushrooms,cut into cube small size
4 Tbsp Onion, diced
1 Tbsp oil
1 Tbsp butter
3 Tbsp plain flour
½ tsp salt or to taste
1 tsp pepper
¾ tsp Chicken stock
5 Tbsp water
1 egg, lightly beaten

Method
1.Heat oil and butter in a non-stick saucepan and fry the onion until fragrant.
2.Add chicken,ham,mushrooms and seasoning.
3.Add the water,flour and simmer until the gravy thickens.
4.Set aside to cool.
5.Roll out the pastry to 3mm thick.
6.Cut into round shape for the bottom and top shell enough to cover your small pie dish.

7.Stick pastry on bottom,and add a spoon filling into it.
8.Place a pastry on top and cut around edges so that it matches the shape of the pie dish.
9.Put a little hole in the top with a fork and brush with egg wash.
10.Bake in the oven for about 30 minutes or till cook.360'F

2007-09-05T19:26:00.000-07:00

What is the best baked item that you make?Mine are sponge cake and crunchy butter cookies.
Macaroons and Biscotti are kinda tough for me. Biscotti have become very popular recently,I've been trying to bake a good biscotti for years.Till now that I haven't find the right recipe.I had difficulty in cutting them into thinly piece.The first Almond biscotti I'd ever tasted was three years ago.A friend of mine who are selling homemade Almond biscotti around KK coffee shops gave me some samples to try.It was really delicious!I did asked her to give me the secrect recipe but ......no way.
About macaroon where they are called "amaretto or amaretti")What ever! is a cookie made with powdered almonds.Since I first saw of it in a cookbook,though I've never had a chance to try it.I've been working on them lately.A terrible success on this.My main problems was many crack and uneven shape.I think I need to do a thorough tasting investigation if i have a chance.

Hotdog Roll

2007-09-05T16:28:00.005-07:00

Remember the steamed bun version 2 I made was kind of like sticky and not fluffy at all.Thanx to the expired yeast.After several failure of making a sponge bread,I've finally succeed!.yahoo...
This method requires so many hours of resting,kneading and proving.The whole process is completed by hand.That's really make me exhausted.The reason I wanted to make it again and again until I get a very soft kind of sponge bread was simply because I want to prove to myself that nothing is impossible.I don't want to learn quick and easy in baking.To tell you the truth.The bread stay soft after keeping it for few days if using sponge dough method. The second most important thing in making a soft bread is the temperature.Setting the right temperature will give you a soft crust.In my previous soft bun recipe,I was using the straight dough method.You still can get a very soft bun too.In my recipe,I used bread softener(Emulsifier)to get the soft texture.But now,I prefer to use the sponge dough method.It is much more healthier and more flavorful.These hotdog rolls was really fluffy and soft.Everyone loves it!You can use any recipes with you as long as the method of resting,kneading,proving and baking are accurate.You still can make a soft bread too.Recipe

Ingredients

1 package active dry yeast/instant(or 2 1/2 teaspoon)

1/4 cup warm water

1/2 cup warm milk

3 Tbsp sugars

1/2 teaspoon salt

1/4 All vegetable shortening

1 large egg,lighly beaten

2-2 1/2 All purpose flour

Egg wash

1 egg and 2 tbsps milk(lightly beaten)

Method

1)Dissolve yeast,warm water and 1/2 cup flour;let stand for about an hour.
2)Put lighly beaten egg,yeast mixture,milk,sugar,salt,shortening and 1 1/2 cup flour in a bowl.
3)Knead to make a soft dough.Add another 1/2 cup flour if necessary.
4)Knead on lightly floured surface until smooth and elastic.
5)Pinch seam and tuck sides under,again piching seam about 8-10 minutes. )
6)Cover and let rise in a warm place until double in size about 45-1 hour.
7)Place in a greased glass bowl(better result in proofing).
8)Punch down dough and turn out on to lightly floured surface.Knead another 1 minutes.
9)Divide dough into small equal pieces;then roll into long shapes and swirled the hotdog.
10)Place hotdog rolls,about 2inches apart on greased baking pan.
11)Cover and let rise in a warm place for about 30-40 mintues.
12)Brush rolls with beaten egg and milk.If desired,sprinkle with sesame seed.
13)Bake at 370'F for 8-10 minutes or till golden brown.

Fill the baking pan with some hot water(not full)and put it on the lowest rack.

14)Quikly remove the rolls from the pan and put it in a rack for cooling.15)Brush melted butter for a soft and shining crust.

Notes:I put a small pan filled with water and put it on the bottom of the oven for steamed bake.(This is to avoid get a hard crust)

Potato curry puff

2007-09-02T17:13:00.002-07:00

Kuih Lidah

2007-09-02T16:22:00.001-07:00

Lidah means tongue.The Kuih Lidah crisps are among several Sabah traditional food.

Kuih lidah crisps used to be packed in a plain plastic bags and sold at stalls in the neighbourhood.The secrect ingredients are milk powder and icing powder.Since I can't find milk powder in canada except baby formula,I omit it and only sprinkle the icing powder.One of my friend who sell kuih-muih in her village,gave me the recipe and taught me how to make it.Thank you so much Annie.The first time I made this was three years ago.It's simple!.I had saw a new version of kuih lidah in the market now.I coulnd't remember what they call it.Quite similar-it's just that the pastry they use is spring roll sheet and thinly cut into long pieces ,deep fried and sprinkle some icing powder on it.This was actually the leftover pastry I'd made for Curry puff.

Black Poppy seed Bread stick

2007-09-02T16:10:00.002-07:00

I used leftover bread dough to make some poppy seed bread stick.They are crunchy and smell good too.Maybe the poppy seed have the strong aroma.You can substitute the poppy seed to sesame seed-If you don't like poppy seed..It's a big attraction for those crunchy-snack lovers.Like me!

Steamed Bun version 2

2007-09-02T15:26:00.001-07:00

This time,I used Active dried yeast to make a steam bun.The method I made is a bit different .These buns are abit sticky and light but not fluffy as the first batch I made.Most dimsum restaurant use this method to make the bun.Depend on what kind of texture you like.I prefer the 1st batch of steamed buns I made.If you are looking for fluffy and soft bun,use Instant yeast to make.I am not good in pleating the bun.As you can see the buns I made is uneven.I am still looking for the right method to pleat a beautiful bun.

Angel Food Cake

2007-08-31T20:11:00.001-07:00

Ordinary angel food cake becomes extraordinary when layered spread with a fresh cream,then topped with fresh strawberries.Experiment an angel food cake was a challenge to me.Since I had bought a Pasteurized egg whites and kept it for quite awhile,I decided to make today.To make an Angel food cake is much more expensive than chiffon cake.Because of its airy lightness it was said to be the "food of the angels.You need to use 6-8 egg whites only for the recipe.The difference between Angel food cake and Chiffon cake is that Angel food cake is more delicate and spongy.While the chiffon cake is moist and soft.I found that one of the biggest causes failed of making an Angel food cake is improper beating egg whites or overly fold the flour into the egg white batter.Today I accidently greased the pan and causing the cake not to rise as what I expect.Besides that,While I was beating the egg whites,I stopped beating it for just a few minutes just to answer a call causing it lose volume.Maybe that's another reason why my cake won't rise enough.Well,I can't post the ugly angel food cake that I had made,but will post it once I success making it.

7 inch Sponge cake

2007-08-31T19:06:00.002-07:00

Custard cake

2007-08-31T18:26:00.001-07:00

I used 7 inch round cake pan.If using 8 inch cake pan,just double the amount of ingredients.
Prepare 7 inch sponge cake

CUSTARD FILLING
Ingredients
30 g Custard powder
20 g Corn flour
100ml milk
50 g butter
1 large egg
4 Tbsp Sugar

Method
1.Combine custard powder, corn flour and castor sugar in a nonstick pan.
2.Add milk,butter and stir mixture over low heat until mixed.
3.When butter is dissolved, turn heat into medium and keep stirring.
4.Gradually adding the egg till mixture thicken.
5.Set aside and let cool.
6.Spread the filling ontop of the sponge cake and decorate it as desire.
7.Cool in the fridge before serving.

Note:If the custard mixture has lumps,immediately pour the custard through a fine sieve into a clean bowl.

Conversion Tables

2007-08-30T14:55:00.001-07:00

Approximately weight for ingredients.

Granulated sugar 1 cup=200g
Caster sugar 1 cup=175g
Icing sugar(unsieved) 1 cup=125g
Brown sugar 1 cup=120g
Cake flour(unsieved) 1 cup=125g
Bread flour(unsieved) 1 cup=135g
Cornflour(unsieved) 1 Tbsp=8g
Gelatin powder 1 Tbsp=9g
Baking powder 1 Tsp=4.8g
Cream of tartar 1Tsp=2.25g

General conversion table

(weight)

1 Tbsp=15g
1 Tsp=5g
1 Tbsp=3 Tsp
1 cup=16 Tbsps
1 cup=250g
1 oz=28g

(Volume)

1 Tbsp=15ml
1 Tsp=5ml
1 Tbsp=3 Tsp
1 cup=16 Tbsps
1 cup=250ml=8 oz
1 litre=4 cups

Kuih Bahulu

2007-08-28T19:47:00.005-07:00

I found this kuih is quite similar to the Madeleine cake.

For crispy kuih bahulu add another 10g sugar into the batter.

I personally prefer soft and springy kuih bahulu.

For more flavour options,you can add pandan flavour,cappucino flavour(omit coconut milk-replace fresh milk)or chocolate flavour(omit coconut milk-replace fresh milk).

Recipe
Ingredients

A)
4 Eggs Large
130g Caster Sugar

B)(sieved)
200g Plain flour
1 tsp baking powder

C)
1 Tbsp cooking oil

Method
1.Preheat Kuih Bahulu mould in the oven at 360'F for 10 minutes.
2.Combine ingredients A in a mixer and beat for 15 minutes or till fluffy.
3.Add in ingredients B in several batches and mix well.
4.Add in ingredient C in final step.
5.Mix well the batter.
6.Grease the mould with oil and spoon in batter into the mould.
7.Bake till golden brown.
8.Remove the cakes with a skewer.
9.Cool before storage.
10.Best serve for overnite storage.

Kuih Loyang/Rose

2007-08-25T17:19:00.001-07:00

This is one of my favourite snack.I can simply get it from any local store in Sabah.Searching for the mould wasn't easy though.The best place to get this tingy is in segama.This was my first time handling the mould.It is not easy to fry the kuih using this loyang.You will need to practice regularly to get a perfect rose shape.Taste sweet and crunchy.Smell good too.

Recipe

Ingredients

4 cups water
3 cups rice flour
1/4 cup corn flour
1 egg
1 1/2 cups sugar
1 can thick coconut milk
A pinch of salt
Oil for frying

Method
1.Add all ingredients in a bowl except the coconut milk,water,egg and sugar.
2.Beat egg and sugar till fluffy.
3.Add the mixture into the dry ingredients
4.Gradually add in the water and coconut milk into the mixture and beat till well blended.
5.Heat the oil and soak the mould in the hot oil for 2 second.
6.Then dipped the mould into the batter(only the side and bottom of the mould
otherwise you will have difficulty to remove the kuih) and fry till golden brown.
7.Shake the mould to release the kuih.
8.Cool before store it.

Green Bean Paste

2007-08-25T17:17:00.000-07:00

Essential tools in my kitchen

2007-08-20T14:47:00.000-07:00

To be able to bake efficiently and successfully,you need basic equipment in the kitchen.
You don't have to invest in an extensive collection,basic range of bakeware is essential.
Here is some of the stuff in my kitchen that I could not live without

The equipments that a must:
1-7 inch round cake pan
1-8 inch springform pan
1-8 inch baking pan
1-8 inch round cake ring
measuring spoons
measuring cups
1-digital scale
1-rubber spatulas
1-bench scraper
1-rolling pin
1-pastry brush
2-stainless-steel bowls
pastry bags/ziplock
1-pallet knife
1-strainer
parchment paper
1-electric hand-held mixer
1-sheet pan

Azuki Bean Paste Puff

2007-08-16T12:30:00.001-07:00

Red bean paste or Azuki bean paste is a sweet paste and is used in many chinese foods.Out of my curiosity,I bought Azuki bean paste and make this somewhat the recipe called Taiwan red bean mooncake.The texture is kind of like a puff pastry.I've never seen a mooncake recipe that look different from the original mooncake before.

Recipe
Ingredients

(A)
180 gm Flour

50gm Butter/30g Shortening

60gm Water

10gm Sugar

(B)

140gm Flour

90gm Butter

500gm Red Bean Paste

20 Nos Salted egg yolk(I omit this)

Method

(1)Rub in all the ingredients(A)

(2) Rest for 30 minute.

(3)Divide dough into 20 pcs.

(4)Mix ingredients(B)together.(rub in method)

(5)Divide dough into 20 pcs.

(6)Wrap dough(A) into dough(B)and roll pin it out into a thin strip.

(7)Roll the strip into the swiss roll shape, and repeat one.

(8)Press dough with palm and roll out into a circular sheet.

(9)Place filling in the center and pleat it together.

(10)Egg wash with egg yolk 2 times.(Decorate with black sesame on top)optional

(11)Bake at 365°F for 20-25 minute.

Butter Cream Frosting

2007-08-14T19:51:00.000-07:00

Recipe(Best for cupcake)
Ingredients

2 Tbps Butter (softened)
2 Tbps Milk
1 cup Icing sugar(sifted)
1/2 teaspoon vanilla extract

Method
(1)Beat all ingredients at medium speed with an electric mixer until smooth.

Recipe(2)
Ingredients

1 Cup Shortening
1 Cup Krimwell/ marvello/supertact
(Specially formulated vegetable shortening for making buttercream)
4 Cup Icing Sugar(Sifted)
1 Tsp Vanilla essence
1 Tsp Almond essence
4 Tbsp UHT Milk

Method
(1)Beat shortening and Krimwell light and fluffy.
(2)Add the essence and beat again.
(3)Add in Icing Sugar beat by beat and lastly add the milk till creamy and fluffy.

Strawberry Muffin

2007-08-14T16:38:00.001-07:00

Recipe
Ingredients

170 gm Castor Sugar
300 gm Butter
5 Eggs
350 gm Cake Flour
50gm Baking Powder
100 ml Evaporated Milk
(Strawberry Jam for Filling)

Method
(1)Beat sugar and butter till light and pale.
(2)Add in egg beat by beat till light and fluffy.
(3)Then add in sifted flour and baking powder and gradually add in milk till well blend.
(4)Pour in the mixture into the muffin cup and fill in the Strawberry jam on top.
(5)Bake at 360'F for 30-35 minutes.

Mexican Bun Paste For Topping

2007-08-14T15:46:00.000-07:00

You can buy a Mexican bun in every corner Malaysia.It is a simple kind of bread with coffee emulco(thicker than essence)with a tsp of butter as a filling.I remembered during my vacation back home in kota kinabalu,my sister said there is small stall cater only Mexican bun in a Shopping mall(Center Point)selling it like hot cake.It was a long line up the day of their opening and people are willing to wait in the long line just to buy this Bun.I told my sister,that's crazy!What so special about it.I used to bought it my a bakery shop.Due to my curiosity and I can't wait to tried it.To tell the truth,the taste is owesome.You can't resist to buy it if you walk by pass the stall.Now,I had the recipe and know how to make it my own.
I can have it any time I want.

Prepare(Sweet Bun) for topping the Coffee paste

Recipe(Coffee Paste)
Ingredients

50g Butter
50g Castor sugar/Icing sugar
1/2 Egg
50g Cake flour/All purpose flour
2tsp Coffee emulco/essence
1tsp Cocoa powder/Chocolate food colouring

Method
(1)Blend all ingreadients together.
(2)Put the mixture into a piping bag.
(3)Pipe as circle direction from inside to outside.

Chocolate Filling

2007-08-14T15:29:00.000-07:00

Recipe (For cupcake topping)
Ingredients

300gm Whipping Cream
400gm Cooking Chocolate
1tsp Butter

Method
(1)Boil Whipping cream in a saucepan in medium heat.
(2)Add in chocolate(cut into pieces).
(3)Then stir till into paste.
(4)Chilled the choclate paste in the fridge at least 2 hour or overnite.

Apple strudel

2007-08-13T21:23:00.000-07:00

In cooking, an Apple strudel/pie is a fruit pie in which the
principal filling ingredient is apples.This was my first attempt of making
an Apple Puff.I bought the frozen Puff Pastry few
days ago and had no idea what to do with it so today
I tried to make some Apple Pie using this Puff Pastry.
The taste was awesome!...
In this recipe I omit using the cinnamon powder for the flavouring because I don't like it.

Recipe
Ingredients

Pastry

Filling
2 Red apples(cut into small cubes)

3 Tbsp water

5 Tbsp Sugar

1 Tbsp Flour

Method
(1)Combine apples and water in saucepan and cook till tender.
(2)Remove from heat and let cool, mashing slightly if pieces are large.
(3)Stir in sugar and butter.

(4)Wrap as desire.
(4)Add 1 tbsp flour to thicken the mixture.
(5)Set mixture aside.

Pandan Layer Filling

2007-08-13T17:02:00.000-07:00

Pandan leaf also known as Pandanus leaf.Almost every kitchen garden in Malaysia boasts a pandanus plant,the leaves are pounded and strained to yield flavour and colour for cakes and kuih-muih(malay pastry).I used to eat Pandan cake when I was little.I remembered the wonderful aroma of pandan fills the house when my mun baked Pandan cake as an afternoon tea.As soon as my mum took the cake out of the oven,I couldn't wait to eat the it.Today various kinds of dessert can be created using Pandan leaf as flavour.This is one of the popular cake in Malaysia bakery.

Recipe
Ingredients

(A)
110gm Sugar
1/2 Salt
40gm Hoen kwee flour/Green bean flour

(B)
2 Large eggs
1 Tsp Pandan paste

(C)
700ml Water
200ml Thick coconut milk

Method
(1)Combine (A) add in (B) and (C) cook using a double boiler and stir non stop till
comes to a paste or thickened.

(For layer a sponge cake as filling.)

Banana Cake

2007-08-13T16:41:00.002-07:00

This is absolutely the best banana cake I have ever made and tasted.Wow! It was very moist and had a lot of banana flavor.It has soft texture too.It seems like such a simple recipe by the ingredients, but it sure does make an impressive tasting cake.I'm still making this cake and get lots of rave reviews from friends.You can use the whipped cream cheese frosting on this cake which is divine.
To accomplish this, I substituted cake flour in place of all-purpose flour.And you just gotta have vanilla extract in a cake dependent on the bananas you've got.If the banana is not ripe enough you have to add 1 1/2 tsp vanilla essence.I sprinkled the cake with icing powder or you can frost the cake with cream cheese frosting and pressed the walnuts onto the sides of the cake.

Recipe
Ingredients

200 Cake Flour(Sifted)with 1 Tsp baking powder and 1 Tsp Baking powder

(A)
50gm Castor Sugar
3 Large Egg yolks
1 Tsp Salt
110ml Margarine(butter)+20ml Vegetable Oil

135gm Riped banana
1 Tsp Vanilla essence
1 Tsp Lemon Juice(optional)

(B)

40ml Cold milk
3 Large egg whites
40gm Castor sugar
1/2 Cream of tartar

Method
(1)Preheat oven at 360'F.
(2)Beat (A) till light and fluffy.
(3)Add in essence and mashed bananas.
(3)Stir corn oil .Gradually and gently fold in sifted flour and milk.
(4)Whisk (B)egg whites,sugar and cream of tartar till stiff.
(5)Slowly fold in the egg whites mixture into the egg yolks mixture.
(6)Mix gently and evenly.
(7)Bake at 360'F for 35-40 minutes.

Basic cheesecake

2007-08-13T16:23:00.001-07:00

Recipe
(Base)
Ingredients

160gm Chocolate chip cookies(or any favourite cookies,if preferred)
60gm melted butter

Method
(1)Crush the cookies.
(2)Combine all the ingredients well.
(3)Press the biscuit mixture into the mould.
(4)Keep in the fridge till firm for later use.

(Cream Cheese mixture)
Ingredients

(A)
450gm Cream cheese
50gm Butter

(B)
4 Large egg yolks

(C)
15gm Flour(Sifted)
15gm Cornflour

(D)
4 Large egg whites
80gm Sugar
1/4 Tsp Cream of tartar

Method
(1)Blend ingredients(A)smooth.
(2)Add in ingredients(B) slowly and stir well combined.
(3)Sieve ingredients(C) and add into above mixture.Mix well.
(4)Whisk(D) till stiff.
(5)Add(4) into (3).Use a spatula to blend till well mixed.
(6)Steam bake for 50-60minutes.

Boston cheesecake

2007-08-13T16:08:00.002-07:00

Recipe
Ingredients

Prepare a basic sponge cake.(8inch)

For the topping
(A)
550gm cream cheese
200gm Sugar
4 Large egg yolks
200gm whipping cream
1 Tbsp Lemon juice
1/2 Tsp Vanilla essence

(B)
110gm Flour
20gm Cornflour
1/4 Tsp Salt
4 Large egg whites
2 Tbsp Sugar

Method
(1)Put the sponge into a spring form pan.
(2)Cream (A) till smooth and light.
(3)Gradually beat egg yolks one at a time.
(4)Beat in whipping cream and Vanilla essence.
(5)Fold in (B)gradually,add in lemon juice.
(6)Whisk egg whites and sugar till stiff and fold lightly into creamed mixture.
(7)Pour cream cheese mixture into the spring form pan(Sponge bottom).
(8)Steam bake at 360'F for one hour.

Cotton cheesecake

2007-08-13T15:59:00.002-07:00

This cheesecake really very light and soft. My family and friends like it and I hope you do too.
The method of making this cake is the same as the sponge cake.

Recipe
Ingredients

(A)
50ml Milk
125gm Cream Cheese
30gm Butter

(B)
5 Egg yolks(Large)

(C)
30gm All purpose flour(Sifted).
30gm Cornflour

(D)
5 Egg whites(Large)
80gm Sugar
2gm Salt

Method
(1)Preheat oven to 360'F .
(2)Double boil ingredients(A).
(3)Whisk till smooth and set aside.
(4)Beat ingredients(D) till stiff.Fold lightly into (2) mixture.
(5)Water bath for 40-50 minutes.
(6)when cake is done,invert it for 5 mins before unmoulding the cake.
(To prevent cake sinking in the middle.)

Butter cookie crust

2007-08-13T14:56:00.000-07:00

Butter cookie crust(for topping sweet bun)

Recipe(Ingredients)
100gm Sugar
70gm Butter
30gm Shortening
1tsp Salt
100gm Eggs
1tsp Vanilla essence
100gm Flour
1tsp Baking powder

Method
(1)Beat Sugar,butter,shortening,eggs,salt,vanilla essence into paste.
(2)Add in sifted flour and B.P into the mixture till look like a bread crumb.
(3)Add some crust on top of the uncook soft bun and bake till cook.

Chocolate muffin

2007-08-13T13:06:00.001-07:00

Recipe
Ingredients

2 Eggs(large)
90g Sugar
135g All purpose flour
3Tbsps Unsweetend cocoa powder
1tsps baking powder
1tsp sodium bicarbonate

1tsp Vanilla essence
160ml Milk
100g Butter(melted) or canola oil

Method
(1)Preheat oven 360'F.
(2)Prepare paper muffin cups.
(3)Beat the eggs with sugar till pale.Mix in cocoa powder,baking powder,Vanilla,milk and butter. (4)Mix the flour with spatula slowly.
(5)Divide the mixture into the paper cups.
(6)Bake for 25-30 minutes or till a wooden skewer inserted in center comes out clean.

Coconut Jelly

2007-08-13T13:04:00.002-07:00

Recipe
Ingredients

For green layer
1Tbsp agar-agar(jelly) powder
110g Castor sugar
600ml water
2 bladed pandan leaves(knotted)optional
A few drops of green food colouring.

For coconut milk layer
1/2Tbsp agar-agar (Jelly)powder
1/2Tbsp Cornflour
60g Caster sugar
1/8Tsp salt
100ml thick coconut milk
300ml Water

Method
(1)Bring coconut milk layer to boil.
(2)Pour into desire mould to set.
(3)Bring green layer to a boil.
(4)Add in green colouring.
(5)Pour the green layer on top of the coconut milk layer.
(6)leave to set,keep jelly chilled.

Coconut filling

2007-08-13T12:57:00.000-07:00

Coconut filling(For Coconut Bun)

Recipe(Ingredients)
50gm Dessicatted coconut(or freshly grated coconut)
50gm Sugar(or gula melaka)
15gm Butter

Method
(1)Put 2 tbsp water in a saucepan.
(2)Add sugar,butter till dissolved.
(3)Add in dessicated coconute till moist and dry.

Mango cream cake

2007-08-13T12:12:00.001-07:00

One of my favourite cake is Mango cream cake.This cake is using mangoes which are mixed in the cake along with juicy chunks of the real fruit decorate the top.

I believe alot of cake lover out there love this cake too.

Recipe
Ingredients (sponge)

6 Egg yolks
70g All purpose flour
40g Castor sugar

10g Cornflour
60ml Corn oil
30ml Coconut milk

6 Egg whites
40g Castor sugar
1 tsp Cream of tartar

Method
(1)Sift dry ingredients.
(2)Mix egg yolk and sugar in a mixing bowl beat till pale(Make sure the color is pale) in colour.

(3)Then put the oil into the mixture and beat well.
(4)Slowly add the dry ingredients into the mixture.
(5)Gradually add in coconut milk into the mixture.

(6)Set aside the cream mixture and beat the egg whites and sugar till stiff. (Don't over beat)
(7)Combine into the cream mixture slowly and beat by beat.

(8)Bake for 30-35minutes (360'F)or untill wooden skewer inserted in center comes out clean.

Mango filling
2 mangoes(8-9ozs) cut into small cubes.
80ml Thick coconut milk
2 Egg yolks
30g(1oz) castor sugar
15g(1/2oz) Gelatine
50g Hot water
1/4tsp Mango essence
A drop of yellow food coloring.
225ml(8ozs) Fresh Cream

300mlFresh cream for decorate the entire cake.
Some thinly slice mangoes for decoration.

Method
(1)Steam coconut milk,egg yolks,sugar till well over double boiler.
(2)Melt gelatine with hot water.
(3)Mix(1)&(2)together,whisk the mixture over a bowl of ice cubes till thick.
(4)Then add in mango essence,coloring,mango cubes and the fresh cream.Mix well with spatula.
(5)Slice the cake into 3 pieces.Divide the filling into 2 portions.
(6)Sandwich the filling on top of the cake,cover with another piece of cake layer.
(7)Cover the cake completely with fresh cream.
(8)Decorate with slice mangoes.(optional)

Tiramisu

2007-08-04T10:47:00.002-07:00

Tiramisu Heaven in your mouth.

I bought this Tiramisu in a cake shop.Taste delicious too sweet for me.The price of this Tiramisu( CAD14.99 )and the cake is very small. About 7 inches......

My first Tiramisu at the baking class.

Although this Tiramisu is not exactiy like what you
would get in an authentic Italian restaurant but it still taste delicious.

Recipe
Ingredients

Prepare a 9"sponge cake for the base.
20 pcs Lady finger sponge.
60gm Cocoa powder.

Coffee Liquor for dipping lady fingers sponge
70ml Khalua
140ml Boiling Water
Mix well for later use.

A)
4 Egg yolk(large)
40gm Castor sugar

B)
250gm Whipped cream

C)
500gm Mascarpone cheese/300gm Cream cheese +200gm sour cream can be used.

D)
75ml Kahlua or Tia maria
(or 1 tbsp nescafe + 70ml boiling water)

E)
5tsp Gelatine powder
5tbspBoiling water

F)
4 Egg whites(large)
40gmCastor sugar

Method
(1)Beat (A)till fluffy.
(2)Mix (E)together.
(3)Slowly combine(A)(B)(C)(D)and(E)

(4)Beat(F)till Stiff.

(5)Finally add in beaten(F)and mix well.

(6)Place a piece of sponge cake on the bottom of the

(7)9"spring form cake pan or 10"cake base cover with a round 9"cake mould.

(8)Sprinkle coffee liquor on the cake.

(9)Fill in the filling.

(10)Line the lady's sponge(dip with coffee liquor)on top of the filling.

(11)Repeat process twice.

(12)Lastly,dust some cocoa or chocolate powder on top .

(13)Chilled for at least 5 hour before decorate with lady finger sponge.

Peanut filling

2007-08-04T10:46:00.002-07:00

Peanut filling(For peanut bun)

Recipe
Ingredients
50gm Ground peanut(finely blended)
40gm Icing sugar
40gm Butter

Method
(1)Beat butter and icing sugar till smooth.
(2)Add in ground peanut and mix well.

Pineapple crust

2007-08-04T10:46:00.001-07:00

Pineapple crust(Polo Bun crust)

Recipe
Ingredients

50gm Butter
50gm Icing Sugar
4gm Milk powder
35gm Eggs
100gm Soft flour(or all purpose flour)

Method
Beat all the ingredients till look like bread crumb.

Pandan chiffon cake

2007-08-03T23:12:00.001-07:00

My mum used to bake chiffon cake when I was little.
I remembered that she used to bake with a tube pan.

The tube in the center of the pan lets the hot air circulate

so the heat can reach the center of the cake.

We had to invert the cake immediately to keeps the cake

from shrinking.But I like to use round pan cuz it's look more presentable.

Recipe
Ingredients

5 Egg yolks
70g All purpose flour
35g Castor sugar

50ml Corn oil
30ml Coconut milk

2tsp Green food coloring

5 Egg whites
35g Castor sugar
1/2 tsp Cream of tartar

Method

(1)Sift dry ingredients.
(2)Mix egg yolk and sugar in a mixing bowl beat till pale(Make sure the color is pale) in colour.
(3)Add green food coloring.

(4)Then put the oil into the mixture and beat well.
(5)Slowly add the dry ingredients into the mixture.
(6)Gradually add in coconut milk into the mixture.

(7)Set aside the cream mixture and beat the egg whites and sugar till stiff. (Don't over beat)
(8)Combine into the cream mixture slowly and beat by beat.

(9)Bake for 25-30minutes at 350F.

Recipe for plain chiffon cake

Ingredients

5 Egg yolks(Large)

70g All purpose flour

35g Castor sugar

70ml Corn oil
5 Egg whites(Large)

35g Castor sugar

1/2 tsp Cream of tartar

Method

(1)Sift dry ingredients.

(2)Mix egg yolk and sugar in a mixing bowl beat till pale in colour.

(3)Then put the oil into the mixture and beat well.

(4)Slowly add the dry ingredients into the mixture.

(5)Set aside the cream mixture and beat the egg whites and sugar till stiff. (Don't over beat)

(6)Combine into the cream mixture and bake for 25-30minutes.

Egg tart

2007-08-03T16:35:00.001-07:00

I believe alot of people out there love egg tart.Sometimes I do crave on egg tart.
To make a crispy egg tart shell we need to use the puff pastry recipe.

This recipe make 6 egg tart only.For more egg tart just double the amount of ingredients.

Recipe
Ingredients

Pastry 150g
175ml Milk(creamy whole milk or evaporated milk)
1 Whole Egg
1 Egg yolk
2 tbsp Sugar
1 drop Vanilla extract

(1)Press pastry to form a 3mm thin sheet.
(2)Roll up into (Swiss roll)shape.
(3)Divide pastry into 6 portions and flatten the pastry dough into round shape.
(4)Arrange the dough into the tart pan.
(5)Bake the tart shell for 5minutes at 360F

Custard
(1)Cook Milk and sugar over slow fire till warm and dissolved.
(2)Beat eggs and add mixture to milk,followed by vanilla extract,beat throughly.
(3)Add egg custard to tart shell.
(4)Bake for 10-15mintues untill custard sets.
(5)Removed tart form shell.

Lady Fingers sponge

2007-07-23T14:24:00.001-07:00

Recipe
Ingredients
A)
6 Eggs Yolks(large)
70g castor sugar

B)
75g All purpose Flour
15g Corn Flour

C)
6 Egg Whites(Large)
70g Castor Sugar
1/4tsp cream of tartar

D)
Icing sugar or dessicated coconut for dusting

Method
(1)Beat (A)for 2 minutes add in (B) and mix well.
(2)Whisk(C)till stiff.
(3)Combine(A) and (B) together and pipe out a finger shape.
(4)Dust some icing sugar on top of the lady sponge.

(5)Bake for 180c for 15-20mins or till brown.Depend on types of Oven you use.

Custard cream

2007-07-23T14:15:00.000-07:00

Recipe 1
Ingredients

A)
100g Sugar
15g Corn flour
15g Cake flour

B)
300g Milk
4 Egg yolks
1tbsp Vanilla
15g Butter

Method
Mix(A)Sugar,Cornflour and Cake flour Well.
Add milk,egg yolks and vanilla into(A)till paste.
Add butter and blend untill smooth.

Recipe 2
500ml Fresh milk
100g Castor sugar
80g Custard Powder

Method
(1)Boil milk and sugar in a saucepan using medium heat.
(2)Then add in custard powder and stir well till thicken.
(3)Set aside to cool.

Raisin cookies

2007-07-23T14:07:00.001-07:00

Recipes
Ingredients

150gButter
140gcastor Sugar
1 Egg Whites
200gAll purpose flour
200gRaisins

Method
(1)Preheat oven to 180c.
(2)Beat butter and caster sugar till creamy.
(3)Gradually add in egg whites and mix well.
(4)Add in flour and raisins well.
(5)Spoon mixture into a piping bag or use a spoon to scoop the mixture into rounds on the tray.
(6)Bake for 15-20 minutes or till golden brown.
(7)Remove and leave to cool before storing.

Butter milk filling

2007-07-13T20:52:00.001-07:00

Recipe

Ingredients

50gm Milk powder

40gm Icing Sugar

50gm Butter

Method

(1)Cream all the ingredient till paste.

How to make Pastry

2007-07-12T15:59:00.000-07:00

Recipe

Ingredients

A)
200g Flour
50g Butter

1/4 Tsp Salt
1tbsp Sugar
150ml Cold water(Pour in bit by bit to avoid too wet)
1tbsp Rum or vinegar (for crispy)

(Pastry Butter)
B)
150g Flour
100g Butter (cut into small cube)

Method
(1)Mix(A) to form a smooth dough,cover it and let it rest for 15 minutes.

(Don't put it in the fridge)
(2)Mix(B) to using rub method till look like bread crumbs.

(3)And put in the plastic wrap and fridge for 30 minutes.

(4)Roll out the dough (A)into rectangle shape.
(5)Place the pastry butter(B) on top of the dough(A).
(6)Fold the dough(A) to cover the pastry butter(B) completely into a big ball.
(7)Leave in the fridge for 1 hour.

(8)Roll out the dough into a thin sheet(thin as tissue)and roll like a swiss roll.
(9)Cut into small portion and flatten the portion and shape into required size.

Glaze Icing

2007-07-12T15:51:00.000-07:00

Recipe

Ingredients

120g Icing sugar

1 1/2 tbsps water

Method

For orange or lemon glaze icing,add 1 orange or lemon zest and 1 1/2 tbsp juice.

Royal Icing

2007-07-12T15:50:00.000-07:00

Recipe
Ingredients

180g Icing sugar
1 Egg white

Method
Mix Icing sugar and egg white till smooth and spreading consistency.

Ganache/Chocolate Fudge

2007-07-12T15:47:00.000-07:00

Ingredients
A)
50gm Glucose syrup
500gm Dairy Whipping cream
50 Butter

B)
500gm Cooking chocolate

Double boil(A)till melted.
Add(B) and mix till well blended.
Leave it at room temperature for over night.

Cream cheese

2007-07-12T15:45:00.000-07:00

Recipe
Ingredients

500g Cream cheese
125g Butter
300g Icing Sugar
1tbsp Lemon Juice

Method
(1)Cream butter and cream cheese till well blended.
(2)Then add in the Icing sugar and lemon juice.
(3)Cream till light and smooth.

Lemon Cream

2007-07-12T15:41:00.000-07:00

Ingredients
150g Icing Sugar
40g Butter
1/2 tbsp Lemon Juice
1/2 tsp Lemon essence/zest

Mix icing sugar and soft butter till well blended.
then add in the lemon juice and essence.Mix till well blended.

For a coffee flavoured variation,mix 1 tsp of coffee powder with 1tbsp of water.

Roti Prata

2007-07-09T19:38:00.002-07:00

Bought from Asian Grocery Store My first handmade Roti canai.

Malaysia's Roti Canai, is a pancake made of dough composed of fat, egg,

flour and water and prepared specially similarly to Roti Pratha.

You can't served without curry or, more rarely, with sugar or Condensed Milk.

In addition, although consumed at any time of the day by some locals,

I usually tend to consume it as a late night or early morning dish,

particularly at 24-hour outlets or Mamak stall.I have had a tough

time finding anything close to those foods here.

It was a challenge for me to made this Roti Canai all by myself.

This was my first attempt of making Roti Canai.

The outcome was crispy on the outside and fluffy on the inside.

So far, this is the simplest and delicious roti canai I ever made.I am proud of myself too.!
Enjoy a Roti Canai and Teh tarik for breakfast is a wonderful combination!!!

Recipe

Ingredients

500g Flour

100ml Water

1 Egg

1/2 tsp Baking powder

1 tsp Salt

2 tbsp Condensed milk

1 tbsp Margarine or shortening

Put 2 tbsp Margarine and some oil in a small bowl

Method

(1)Dissolve salt and beaten egg in the water and pour into the flour and baking powder(sifted).

(2)Add in butter.
(3)Knead well,till soft and smooth dough is formed.

(4)Make into 10 small balls and coat with margarine and keep for overnight in the fridge.

(5)After 2 hours/overnite,gently press the dough with palm,
with a bit of oil and flatten one small dough.
(6)Stretching it slightly. Hold the dough and stretch to
expand the dough piece.
(7)Repeat this step till you get a thinner sheet.Sprinkle abit of oil.
(8)Roll like a swiss roll and lump to form a long dough.
(9)Hold upwards and swirl it like a small donut.

(10)Leave it for another hour or overnite in the fridge.

(11)Flatten it using a roller pin and fry on a hot medium

heat pan with a bit of oil.

(12)You can freeze the left over dough.

I bought this Authentic curry sauce during my vacation in Sabah,

Malaysia last March.It cost me around RM2.60.I had tried different

brand of packet curry sauce and I found this was the best and

delicious sauce I had tried so far.It's cheap and yet you don't

have to add coconut cream like others do...

why cuz it's already in the sauce itself.

This is why I like it so much...you don't have to spend

another penny for the coconut cream.

Carlifornia Roll

2007-07-09T15:31:00.001-07:00

California roll is one of the most popular sushi rolls in the world although it isn't so popular in Japan. An unknown California chef, realizing that many Americans did not like the though of eating raw fish, created the now famous California Roll, made with crab, avocado, and cucumbers.The California roll has been influential in sushi's global popularity in canada as well.I have never heard of the California Roll before.One day,my sister in law ordered variations with unique name of sushi such as (Dynamite Rolls,B.C Rolls,Alaska Roll and California Rolls).
Ever since,my kids and I fell in love with California Rolls.I've always been afraid to try making California rolls because it looked so difficult...my family loves them SO much.Sushi making does requires a small amount of initial practice. I don't think I have the gut to try this out yet!

Cheddar cheese bun

2007-07-09T13:16:00.003-07:00

Recipe

Ingredients

300g All purpose flour,sifted

120ml Warm milk

1 tsp Instant yeast

1/2tsp Salt

1/2 tsp Bread softener(Optional)

60g Castor sugar

1 Egg

50g Butter

60g Shredded Cheddar cheese

Some sugar for topping

Method

(1)Add flour,salt,sugar and yeast,bread softener in a bowl.

(2)Mix well,add beaten egg into the Cold milk.

(3)Then,slowly add in the egg and milk into the dry ingredients.

(4)If the dough is too wet stop adding the liquid in.

(5)Add butter and continue knead untill a dough is formed.

(6)Cover dough with a piece of damp towel until double in bulk.(About 40minutes)

(7)Divide dough into small portions of 60g each.

(8)Shape each into a ball.

(9)Place onto a greased baking tray,cover it and prove till doubled bulk.

(10)Brush bun with egg wash and sprinkle shredded cheddar cheese on each bun .

(11)Lastly,Sprinkle some castor sugar on top of each bun.

(12)Baked in preheated oven at 180C for 10-15minutes or until lightly browned.