Monday, March 30, 2009 Y 5:57 AM Rempah Udang Labels: Nonya Friday, March 27, 2009 Y 6:02 AM Steamed Durian Tapioca Labels: Steam Cake/Kueh Wednesday, March 25, 2009 Y 6:03 PM Rice Fa Gao Ingredients (for starter dough) Cold white rice : 200g Wine yeast(blended) : 5g Sugar : 1 tbsp Water : 2 tbsp Methods 1. Combine all ingredients, pleace it into a glass bottle, cover and let it ferment for three days in a cold area. Ingredients (A) Water : 400g sugar : 140g Pandan leaves : 3 blades (B) Rice flour : 300g Starter dough : 80g (C) Double action baking powder : 1 tsp Eno fruit salt : 1 tsp Colour Methods 1. Bring ingredients A to boil till sugar dissolved, discard pandan leave and leave to cool. 2. Combine sugar solution (A) and ingredients B, leave it to ferment for 12 hours. 3. Mix methods (2) with ingredients C and leave aside for 10mins 4. Divide mixture into 3 or 4 portion, colour each portion with colour 5. Arrange cups into steamer and steam over hight for 5 mins. 6. Pour mixture into cups and steam for 15 mins. Serve. Labels: Steam Cake/Kueh Monday, March 23, 2009 Y 4:17 AM Orange Chifon Cake Egg Yolk : 120g Sugar : 50g Orange Juice : 85g Corn oil/melted butter : 50g Plain Flour/Cake Flour : 110g Baking powder : 5g Orange flavour : 1 tsp Egg White : 240g Sugar : 50g (mix well with 5g of corn flour) Methods 1. Whisk egg yolk and sugar till fluffy, add in orange juice, corn oil/melted butter and orange flavour, combine well. 2. Flod in flour and baking powder. 3. Place egg white into another mixing bow, whisk till bubble form , add sugar and corn flour mixture gradually and whisk till medium stiff peak. 4. Fold egg white mixture into egg yolk mixture and pour into 20cm tube pan. 5. Bake at 180° C for 1 hour and overturn cake (with the pan) onto a wire racke and leave it ot cool completely. Labels: Cake Friday, March 20, 2009 Y 6:00 PM Black Forest Cake Chocolate Sponge Cake Ingredients Optima flour : 180g Cocoa powder : 20g (shif) Egg : 3 nos Chocolate Milk : 200g SP : 5g Corn oil : 45g Methods 1. Place all ingredients except corn oil into a mixing, whisk for 8 mins by using high speed. 2. Stir in corn oil and pour into a lined baking tin, bake for 45 mins at 170°C. 3. Transfer cake to a wire rack, leave to cool. Filling Ingredients Whipping cream : 100g Chocolate : 200g (melt) Methods 1. Whisk whipping cream till stiffen 2. stir in melted chocolate and place in refreigerate for use later Topping Ingredients Topping cream : 150g (whisk till stiffen) Chocolate rice : 100g Blueberries pie filling : 100g Green and red Cherries Assembling 1. Slice chocolate spong cake into 2 horizontal layer. 2. Cover cake with filling, add the 2nd layer of cake and assemble the cake with topping cream evenly. 3. Decorate the cake with blueberries pie filing, cherries and chocolate rice. Labels: Cake Thursday, March 19, 2009 Y 4:16 AM Bun with Tuna Fish Filling (Milk brush) Labels: Bread Tuesday, March 17, 2009 Y 4:17 AM Chilled Mango Cheese Cake Ingredients Base 1 Slice of Sponge cake or biscuit base Filling 250g cream cheese (softened) 80g sugar 1 tin nestle cream 250g mango juice (Peel Fresh) 2 tbsp gelatine powder 50g boiling water 1 tsp lemon juice Topping Fresh fruits 5g Konnyaku jelly powder 100g sugar 450g water Methods 1. Dissolve glatine powder in boiling water, leave to cool. 2. Cream sugar and cream cheese till smooth, beat in Nestle cream, pour in mango juice, lemon juice and gelatine mixture, combine well. 3. Lay sponge cake into cake tin, pour the cheese mixture onto it and chill in the fridge for 2- hour 4. Mix konnyaku powder with sugar and stir well. 5. Boil water and pour in konnyaku powder mixture and stir till dissolves. 6.Arrange fresh fruits onto the cheese cake after 2 - 3 hours and pour monnyaku syrup onto it, chill before serving. Labels: Cheese Cake Sunday, March 15, 2009 Y 12:29 PM Sweet And Sour Mango Pork Ingredients Pork : 500g (cut into pieces) Soy sauce : 1 tbsp Ginger Juice 1 tbsp Wine : 1 tbsp Corn flour : 1 tbsp Green Mango : 1 no (slice into pieces) Lemon juice : 3 tbsp Sugar : 1 tbsp Batter (combine well) Raising flour : 150g Water : 200g Egg : 1 no Methods 1. Marinate pork with soy sauce, ginger juice, wine and corn flour for 4 hours. 2. Dip slice pork into batter, deep fry till golden brown, dish out. 3. Fry mango with 1 tsp of oil, pour in lemon juice, sugar and some water, bring to boil, add in fried pork, stew for 10 mins. Labels: Pork Thursday, March 12, 2009 Y 12:24 AM Pandan Chiffon Cake Ingredients A Egg yolk : 100g Thick coconut milk : 150g Pandan Juice : 20g Sugar : 50g Plain flour : 150g Baking powder : 5g Corn oil : 50g Ingredients B Egg white : 200g Sugar : 50g Corn flour : 5g Method: 1. Beat egg yolk with sugar till white and fluffy. 2. Add in coconut milk, pandan juice, stir well. 3. Fold in flour and baking powder then stir well with corn oil. 4. Whisk egg white till bubbles form, add in sugar and corn flour mixture slowly and whisk till stiff. 5. Divide egg whites into 3 portions , pour into A and stir in one direction till well combined, 6. Pour into a 22 cm chiffon cake tin (do not grease or line) 7. Bake in pre-heated oven at 170°C for about 45 - 50 mins till cooked 8. Remove from oven, invert and leave to cool completely Labels: Cake Tuesday, March 10, 2009 Y 12:26 PM Steamed Tapioca Kueh Ingredients Grated white coconut 200g Salt ¼ tsp Grated tapioca 500g Thick coconut milk 180g Salt ¼ tsp Tapioca flour : 2 tbsp Sugar 150g Water 50g Method: 1) Steam grated white coconut with salt for 10 mins 2) Mix grated tapioca, thick coconut milk, tapioca flour and salt till well combined. 3) Combine sugar and water, bring to a boil till sugar is dissolves, pour into mixture of tapioca, mix well. 4) Pour mixture into 20cm pre-lined with banana leaf tin, steam for 35 mins till cooked 5) Leave to cool. Cut and coat with grated white coconut Baked Tapioca Kueh Ingredients Grated tapioca : 500g Thick coconut milk : 200g Egg : 1no. Gula Melaka : 150g Salt : ½ tsp Tapioca Flour : 1 tbsp Water : 50g Melted butter : 80g Honey : 20g Method: 1) Dissolved gula melaka with 50g of water 2) Mix grated tapioca, thick coconut milk, sugar mixture, tapioca flour, salt, egg and melted buter till well-combined 3) Pour mixture into pre-lined with banana leaf baking tin 4) Bake in a pre-heated oven at 200°C for about 45 mins or till cook 5) Remove from oven and brush with honey, bake for another 5 mins Labels: Steam Cake/Kueh Thursday, March 5, 2009 Y 5:28 AM BBQ Pork Ribs BBQ Pork Ribs Rice Pork Rib: ½ kg Ginger : 5 slices Garlic : 5 clove (seasoning sauce) Oyster sauce : 2 tbsp Black Sauce : 1 tbsp Honey : 1 tbsp Rice Wine/Hua Tiao Jiu : 1 tbsp Char Siew sauce : 2 tbsp Ginger Juice : 1 tbsp Red fermented rice (hong qu mi) : 1 tbsp Honey : 50g Method: 1) Spread pork ribs evenly with seasoning sauce and marinate for 4 hours 2) Place pork ribs in baking tray, spread the slice ginger and garlic on top the pork, bake in a pre-heated oven for 15mins at 210°C 3) Turn pork over, bake for another 10mins 4) Remove pork, spread evenly with honey, bake for another 5 mins Labels: Pork Wednesday, March 4, 2009 Y 5:37 AM Marine Biscuit Steam Cake Marie Biscuit powder 320g Baking powder 10g Whole Eggs 4 nos Sugar 100g Fresh Milk 300g Melted butter 100g Cocoa Powder 20g Hot water 50g Methods 1) Beat eggs and sugar till fluffy. 2) Combine well with fresh milk, biscuit powder and baking powder. 3) Stir in melted butter. 4) Divide batter into 2 portions, add cocoa powder into one of the portion and mix till well combined. 5) Grease 20cm baking tin and line with baking paper. 6) Pour in half of the plain batter into the baking tin and steam for 10mins. 7) Pour in half of the cocoa batter on top the first layer and steam for 10 mins, continue till the batter is finished. Labels: Cake Tuesday, March 3, 2009 Y 9:26 PM Fried Nian Gao Ingredients 1 piece of 500g nian gao (slice into small piece) Batter Egg : 1 no Self-raising flour : 150g Water : 180g Salt : 1/4 tsp Methods 1. Heat up some oil in a frying pan. 2. Dip slice nian gao into batter and deep fry till golden brown, dish out and drain. Labels: Other Y 8:27 AM Barley With Gingko Nuts Ingredients Gingko nut: 200g (Can or fresh) Water: 150g Sugar : 50g Pandan Leaf : 4 pcs Barley : 100g Water : 1 - 2 litres (own judgment ) Pandan Leaf : 4 pcs Dried Beancurd skin : 75g Method 1) Break ginko nuts shell, bring to boil, remove skin while it's still hot. Use a toothpick to pierce through and remove the core 2) Cook ginko nuts with water, sugar and pandan leaves for 30min. till cooked and softened, set aside 3) Cook barley with water and pandan leaf till it's softened 4) Add in ginko nuts (together with water) and bean curd skin, cook for 5min. Serve. Labels: Dessert Sunday, March 1, 2009 Y 8:24 AM Cheese Bun 2 tsps instant yeast 2 tbsps water 220g bread flour 110ml water 1 tbsps sugar Main Dough 30g bread flour 60 plain flour 1 tsp yeast 1/4 tsps salt 1 egg 30g butter 70g sugar 10 - 20g water Filling 6 pcs of The Laughing Cow cheese Topping 50g Mozzarella cheese Method 1. Mix instant yeast with 2 tbsps of water and set it aside for 10 minutes. 2. Knead the sponge ingredients with method 1 till form a dough, rest for 2.1/2 hours. 3. Add main dough into sponge dough after 2.1/2 hours and knead to form a smooth and elastic dough. Rest for 10 minutes 4. Flatten the dought and divide into 12 balls, rest for 10 minutes. 5. Flatten the dough and wrap with 1/2 piece of cheese, shape it. 6. Place them into baking tray and prove for 45 minutes 7. Brush with egg wash and top with mozzarella cheese 8. Bake at 180°C for 12 minutes. Labels: Bread |
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