BLACK SESAME PANNA COTTA 黑芝麻意式奶冻

Tried a new recipe from the book i bought & i had mentioned it in my last post " 100 Desserts". Last Saturday, my family & I attend my neighbour's daughter mini Birthday party : ) I made this Black Sesame Panna Cotta & Blueberry Cheese Tarts for the party.
The taste is nice, but the texture abit hard :( I cannot recall back how many I put for the gelatine powder. But I don't know was my mistaken or the recipe printed wrongly. Sigh..... Did anybody bought this book & tried making it before?
Or...... is't the texture should be like that for panna cotta? hahahaa..... who can tell me the answer?
From the actual picture, it is white with sesame seeds... But I kept stirring to prevent it from boiling... so it becomes grey.. hahaha :D

Here goes the recipe :

• 2 cups whipping cream


• 1/2 cup milk


• 3 tbsps sugar ( reduced )


• 4 tsps gelatin powder


• 4 tbsps ground black sesame

1. Mix all ingredients together in a pot. Put on low heat. Bring to a dentle simmer. Cook until the gelatin dissolves.


2. Leave the mixture to cool. Divide among small serving glasses. Refrigerate until set. Serve.

** Cook the ingredients over low heat. Keep an eye on it always because it tends to boil & overflow easily **

GINGER SOY SAUCE CHICKEN

This is my hubby's favourite. Everytime when I ask him what to cook for dinner? He will answer me this. Hahahaa....
I think most of you or your mummy knows how to cook this. Right?? I learnt this from my mum :D

Here I will mention what I used in the recipe :

• 2 drumsticks


• 3 wings


• 15 slices ginger


• 3 pips garlic


• 1 tbsp hua diao wine


• soy sauce


• dark soy sauce


• 1/2 tbsp sugar


• salt

1. Cut chicken into pieces, marinate with soy sauce ( about 3 tbsps )


2. Heat up 2-3 tbsps oil, stir-fry ginger & garlics until fragrant. Add in chicken pieces & stil-fry for few minutes.


3. Add in hua diao wine, soy sauce ( about 2-3 tbsps ), dark soy sauce, sugar. Stir-fry for 1 minutes. Cover & simmer for 20 minutes or until cooked. Open the lid every 5 minutes & stir-fry. Add water if necessary.


4. Add salt to taste & thicken with corn flour water.Dish up & serve.

END OF SEPTEMBER

Here I would like to thanks my friend, Shee Shee giving me this opportunity to bake a birthday cake for thier Church Sunday School kids. So happy with thier feedbacks. Tq so much :D

For the cake, I used sponge mix. There are 3 layers. 2 hazelnuts sponge sandwich with a chocolate sponge. In between the cakes I spread coffee cream & sprinkle some almond nibs & coat cake with whipped fresh cream. Here's the pix taken by my friend :D For the decorations, I really no idea what do draw on a 14" x 11" cake. At 1st I decided to draw the famous bird ( Angry Bird ). At last I din't due to the rough surface. I can't make the cream smooth :( Fedup with that, so I just make it simple. Here's I share with you the coffee cream recipe :

• 1 tbsp instant coffee


• 1 tbsp cold water


• 220 fresh cream ( whipped )


• 2 tbsp Kahlua

1. Stir instant coffee with cold water until melt.


2. Fold in whipped cream & Kahlua until well blended.

Another week gone. October is coming soon..... Haiz :( School exam just over not even one and half month, the final exam is coming again in 22 days ;(
Yesterday I went to take out my wisdom tooth... Syiok !!!! I still can feel uncomfortable now. Can't even chew :( To forget about the pain, I bake a new recipe from the book I bought that i mentioned it from my previous post " Almond Maple Syrup Cake " Haha..

It taste & looks nice... hehe :D Love it :) Here's the recipe :

• 120g flour


• 1 tsp baking powder


• 150g butter


• 90g castor sugar


• 2 medium eggs


• 4 tbsps milk


• 4 tbsps ground almond


• 3 tbsps maple syrup


• 1/2 cup flaked almonds


• butter

1. In a mixing bowl, beat butter & sugar until creamy. Add one egg at a time. Beat after asch addition. Mix in half portion of maple syrup.


2. Add in sift flour & baking powder & milk. Mix well. Lastly, add in ground almonds & mix again.


3. Grease the muffin tin with butter. Arrange flaked almonds over & on the sides of the tin. Pour in the batter until 3/4 full.


4. Bake in a preheated oven at 190c for 25 minutes. Take the cakes out & brush the remaining maple syrup over the area with flaked almonds. Leave to cool & serve.

** To have the best result, brush the maple syrup over while the cakes are till hot**
Makes 6 muffins

NEW BAKING BOOK

Every week I will go to the book store for new recipe books. Last week I found one. Love all the recipes in this book. Tried 2 recipes from here " Intense Coffee Cake " & " Peanut Butter Banana Cupcakes "


Here, I just share Peanut Butter Banana Cupcakes recipe because i forgot to take a picture of my Intense Coffee Cake :( Nevermind, I will make it again & post the recipe together :D


Here's the recipe that you are waiting for :-

• 240g flour


• 1 tsp baking powder


• 1/2 tsp baking soda


• 1/8 tsp salt


• 120g butter


• 3/4 cup sugar


• 2 eggs ( grade A )


• 2 large bananas


• 1/4 cup warm milk

1. Sift flour, baking powder & salt together.


2. Peel & mash the bananas with a spoon.


3. Add baking soda to warm milk & mix well.


4. In a mixing bowl, beat butter & sugar with an electric mixer until creamy. Add one egg at a time. Beat after each addition.


5. Add half of the flour & milk at a time to the egg mixture. Mix well after each addition. Repeat once. Stir in the mashed banana.


6. Divide the batter among the baking paper cups. Bake in a preheated oven at 190c for about 25 minutes. Set aside to let cool.

Peanut butter icing :-

• 60g butter


• 1/2 cup icing sugar


• 1 tbsp milk


• 1/3 cup peanut butter

1. Beat butter until smooth. Add icing sugar a little at a time while beating. Add in milk & peanut butter. Beat well.


2. Transfer the icing into a piping bag. Pipe over the cooled cupcakes. Serve.

Enjoy !!!

MID-AUTUMN FESTIVAL

My grandma is here again !!!! Yeah...... :D She likes to eat chestnuts so much, so I cooked this Braised Chicken With Chestnuts & Mushrooms for her to try from the recipe book I mentioned in my last few post.

Here's the recipe :

• 1/2 chicken, cut into pieces


• 10 dried chestnuts, soaked overnight & removed skin


• 1 tbsp oil


• 5 pips garlic, peeled


• 10 shallots, peeled


• 8 slices ginger


• 8 black mushrooms, soaked


• 1 carrot, peeled & cut into chunks


• 2 stalks spring onion, cut into short lengths

Seasoning

• 1 tbsp oyster sauce


• 1/2 tbsp light soy sauce


• 1 tsp sugar


• 1/2 tsp salt


• 300 water


• 1 tbsp shaoxing wine

1. Heat up oil, saute garlic, shallots & gingers until aromatic. Add black mushrooms, chestnuts, seasoning & bring to boil. Lower the heat & simmer for 20 minutes.


2. Add carrot, chicken & simmer for another 20 minutes or until meat is cooked. Lastly stir in spring onions. Dish up & serve.

Today is Mid-Autumn Festival. It's a day for kids to play lantern & candles outside, & also for aldults to admire the full moon. But too bad, we played for only 1/2 hour, it started to drizzling :( & there is no Moon....

Cook this Assam Prawns for dinner. It's also from the cook book I mentioned lately. Yummy....

Recipe recipe :

• 2 tbsp oil


• 1 tsp chopped garlic


• 1 onion, peeled & shredded


• 1 red chilli, shredded 500g prawn meat ( large size )

Seasoning

• 2 tbsp tamarind paste mixed with 5 tbsp water & squeezed out juice


• 1/2 tbsp sugar


• 1 tsp oyster sauce

1. Heat up oil, saute chopped garlic & onion until aromatic. Add in chilli & stir-fry until fragrant.


2. Add in prawns & seasoning. Stir-fry over high heat until cooked. Dish up & serve.

THE WEEK AFTER HOLIDAY

Besides baking, I steam too :) Heehee.... My kids love paos. She I will make paos very often. This time I make Pumpkin Pau with red bean paste filling. It's special & heathier because the recipe uses corn oil instead of shortening.

Here's the recipe :

• 100g pumpkin flesh ( steamed & mashed )


• 200g low protein flour or pau flour


• 4g yeast


• 35g sugar


• 2 tbsp corn oil


• 30-40ml water

1. Mix all ingredients & knead till a smooth dough.


2. Divide it into 40g each. Flatten & roll up like a mini swiss roll. Continue until finished.


3. Then wrap in red bean paste or others flavour paste & rest for 30 minutes.


4. Steam over medium-high heat for 12 minutes.

Another year of Mid-Autumn Festival. Time flies...... This year I'm making the same mooncakes as last year :D No new recipes to share here :)

Used extra dough to make 猪仔饼 with my cookie cutters :)

中秋节快乐！

ROCKY MELLOW CHOCOLATE CAKE

Hi friends, quite a long time i din't post in my blog. That's not mean I din't bake & cook. Hahahaa....
Here's a cake I baked for my daughter's 7th Birthday. I let her choose what cake she wants. She choose this Rocky Mellow Chocolate Cake from one of my recipe book " Chocolate LOVE" by Elisabeth Siahaja.



Here's the recipe :

A:

• 250g unsalted butter


• 330g dark covertures' chocolate


• 20g chocolate paste


• 10 espresso paste


• 1 packet 3-in-1 coffee powder ( I used 2-in-1 )

B:

• 5 eggs


• 200 sugar ( reduced )


• 10g vanilla essence

C:

• 200g all-purpose flour


• 30g cocoa powder


• 8g baking powder

D:

• 100g sour cream ( I replaced with plain yogurt )

1. Melt A till well-combined on double boiler. Whip B on high speed till thick & fluffy.


2. Mix slowly A & B batter, followed by C. Lastly fold in D slowly.


3. Pour the mixture into two 9" round ( I used 8" square) baking tin lined with baking paper. Bake at 170c for 30 minutes or just firm to touch.


4. Leave to cool on wire rack before removing from tins. Spread filling in the middle & decorate as desired.

Rocky Mellow Filling

A:

• 40g sugar ( reduced )


• 100 water

B:

• 5 egg whites

C:

• 200g white chocolate


• 300g dark covertures' chocolate

D:

• 10g gelatine powder dissolves with 30g hot water

F:

• Colourful marshmallow as desired quantity

1. Boil A for about 3-5 minutes till soft ball is formed.


2. Whip B till soft peak & slowly add A to combine. Continue whipping till fluffy.


3. Melt C and fold it into the above mixture.


4. Whip D till stiff & fold lightly to the above mixture. Add in E and mix till thoroughly combined.

Assembly :

1. Place one layer of the cake on a cake board.


2. Pour in 2/3 of the Rocky Mellow Filling, spread evenly & place some marshmallows on it.


3. Place another layer of cake on it & pour the remaining filling on top. Level it. Decorate marshmallows on top & let the cake set in the freezer for 1 hs. Remove & decorate as desired.