COFFEE MOUSSE

Received an order " Coffee Mousse Cake". This was my 1st attempt~ I changed my previous recipe http://happykitchen-janice.blogspot.com/2012/03/special-day.html?m=0 .

Every time I receive an order, I will feel nervous on cake decoration. This time, I felt the same.... But luckily it turns out great~ hope it taste nice too :-)

PURPLE SKIN

From the last post of angku kuih, I still left 1 portion of filling. So this time, I decided to use purple sweet potato. The colour looks great. I love the colour! How about you? Below is the angku kuih recipe from my previous post

http://happykitchen-janice.blogspot.com/2012/10/final-exam-ended.html?m=0

STEAMED RAINBOW LAYER CAKE 九层糕

Kuih again!!! Haha~ Craving for kueh this few weeks.... Heehee.... Today I made Rainbow Layer Cake "九层糕＂from my recipe book "Steamed Cake & Kuih Muih" that I bought 2 years ago.

The texture & the taste are so nice. My kids love it so much :-) But the very bottom layer came out :-(

Here's the recipe :

Ingredients A
• 600ml thick coconut milk
• 600ml water
• 150g rice flour
• 350g tapioca flour
• 180g Hoe Kwe flour

Ingredients B
• 200ml thick coconut milk
• 270g caster sugar ( reduced )
• 400ml water
• 5 blades pandan leaves ( knotted )

Ingredients C
• 3 types of different food colouring

1. Mix all ingredients B & bring to boil, cook until the sugar is completely dissolve, remove from heat, strain well & set aside.

2. Combine all ingredients A, add in B mixture, mix well. Next, divide the batter into 3 portions evenly, stir in few drops of different food colouring to each portion.

3. Prepared a greased 10 inches square steaming Tim, preheat for 3 minutes. Next, pour in 1 bowl of batter ( about 250ml ), steam at medium heat for 5 minutes, then pour in another layer of colour batter, continue steam for further 5 minutes.

4. Repeat the process until the batter is used up. Lastly, steam for another 15-20minutes until the cake is cooked though. Remove from heat, leave cool before cut & serve.

What's my next work? Hmmm....

ONDEH-ONDEH

Finally I did my favourite Ondeh-ondeh with the left coconut from the previous recipe Angku kuih.

The texture of this skin is nice & QQ :-) love the texture & the gula melaka filling. I missed the chopped gula melaka method, so I put in pieces gula melaka. Some filling is not melting but crunchy... Hahaha

Here's the recipe adapted from Hot Favourites Kueh :

• 300g glutinous flour
• 2 tbsp sugar
• 20 pandan leaves
• 200ml water
• 1/2 tsp alkaline water
• 100g gula melaka ( chopped )
• 150g grated coconut ( steam with some salt over high heat for 5 minutes & aside to cool )

1. Sift glutinous flour in a bowl & combine with sugar.
2. Blend pandan leaves with water into juice.
3. Mix pandan juice with alkaline water then add into the flour mixture. Mix & become a dough.
4. Put 50g of the dough into boiling water & cook till it floats. Remove & knead in with the rest of the dough. Set aside for 15 minutes before dividing into 40 balls.
5. Wrap each dough with chopped gula melaka & shape into a ball. Lay the balls in a plate sprinkled with some glutinous flour to prevent from sticking.
6. Bring a pot of water to boil. Cook the glutinous balls till float. Continue boiling for a minute then remove. Rinse with cold water & drain.
7. Coat the glutinous balls with steamed grated coconut.

Is that easy? Hope you all have a nice weekends :-)

FINAL EXAM ENDED

Hello, quite a long time I din't post here. These three weeks, I'm busy & stressful with my daughters's year end exam. Hope she did well in all papers.

To celebrate this relaxing day, I made angku kuih. It's also my daughter's favourite kuih. Later she will be very happy when she is back from school. Will be her lunch as well :-)

This kuih was my 1st attempt. Everytime I just see my mum make, I don't have a chance to make it myself because I don't have a blender to blend the beans for filling. This time, I have.... Heehee....I had redeemed a food processor. So I have a chance to make it! Yeah~

This recipe was from my mum~ I'm going to share it here. I made 2 types of fillings, coconut & mung bean.

Filling :
• 250g green beans/mung beans
• 130g sugar
• 4 tbsp cooking oil
• 8 pieces pandan leaves

1. Soak beans for 2 hours & steam for 45 minutes with pandan leaves.
2. Blend beans with cooking oil & sugar while it's hot into paste.
3. Roll up 15g-20g paste into balls, depends on your mould's size.
4. Filling can keep in the freezer for 1 month if it's not use.

Skin ( makes 23 ) :
• 200g sweet potatoes ( orange or purple)
• 300g glutinous flour
• 1 tbsp rice flour
• 2 tbsp sugar
• 3 tbsp cooking oil
• 200ml-250ml water ( from steamed potatoes)
** banana leaf ( cut into rounds )**

1. Mash sweet potatoes & add in all ingredients except water.
2. Slowly add in water & mix into a soft dough.
3. Rest dough for 25-30 minutes.
4. Take 30g dough & wrap in filling. Shape it round & press into mould., dusted with extra rice flour.
5. Dislodge kuih & place on greased banana leaf. Arrange kuihs in a steamer. Spray some water on the surface & steam over medium high heat for 8-10 minutes. Depends on your size of the mould.
6. Brush some cooking oil on top of the steamed kuih.

Coconut filling :
• 150g grated coconut
• 150g palm sugar
• 100ml water
• 5 pieces pandan leaves

1. Boil palm sugar, water & pandan leaves till sugar dissolves.
2. Stir in grated coconut, stir-fry till fairy dry, cool before use.

Hope everyone have a nice day !

LEFT FISH PASTE

What's your dinner for today? I'm having stuffed capsicum with my left fish paste, fried broccoli carrot & ABC soup. Heehee....

I used the left fish paste from last week Yong Liu "酿料" to stuff into capsicum. It's my favourite dish. The method is the same as the Yong Liu. It's the same, after stuffed, pan-fry it & cooked with garlic, soy sauce, oyster sauce & water. Lastly, some corn flour solution.

Yum yum.... Going to have it soon. Bye-bye...... Have a great day to all of you!

YONG TAU FU 酿豆腐

Last Tuesday, I followed my friends to Lukut to buy fresh fishes. It is a place where the fishermen caught from the sea and sell it. I bought prawns ( used to cooked petai for yesterday nasi lemak ), few types of fishes included 㬵鱼 for today's Yong Tau Fu :-)

Here's my recipe for the filling :
• fish paste ( from 1kg 㬵鱼 )
• 1/2 bowl of 1 tsp salt water
• 200g minced meat
• 3 tsp salt
• some pepper

1. Remove meat from the fish. Add in salt & pepper. Use hand to squeeze while adding the salt water slowly. Squeeze and smash the meat become paste. It takes about 10 minutes.
2. Add in minced meat & mix until well-blended.
3. Now you can start to stuff into tofu pok, tofu, long bean, chilli, eggplant & others.
4. Pan-fry all the stuffed ingredients. Keep aside.

Here's the soup recipe :
• fish bone from the 㬵鱼 ( pan-fry with some oil until fragrant )
• 300-400g Soy bean 黄豆 ( pan-fry without oil until the skin broke )
• 2L water
• fish sauce
• salt

1. Put fish bones, soy beans & water in a pot. Bring to boil & simmer with low fire for 1 hour.
2. Add in fish sauce & salt to taste.
3. Finally, add in all the fried ingredients & boil for 3-5 minutes.

Serve with Meehoon or others noddles :-)

NASI LEMAK WITH PETAI PRAWN

Hey friends, what do you have for dinner? I cooked nasi lemak with petai prawn. It was my 1st attempt & it success!! Yeah.....

My kids enjoyed it so much with the spicy petai prawn. Hahaha.......

Here's the recipe for petai prawn ( I just estimate the ingredients myself ) :
• prawns ( remove shell )
• petai
• chilli bow
• belacan powder
• assam juice
• sugar
• some salt to taste

1. Heat up oil. Fry chilli bow & belacan until fragrant.
2. Pour in petai & prawns. Fry for 5 minutes.
3. Add in assam juice & sugar. Fry for awhile. Add salt to taste. Remove from flame.

Here's my own recipe of nasi lemak rice :
• 2 cups rice
• 1 small cube of butter
• 1 1/2 tsp salt
• 1 small bundle of pandan leaf
• 200g or more coconut milk
• adequate water

SALTED FISH AND PORK BELLY IN CLAY POT

Here's my menu for today's dinner "咸鱼花腩煲＂from my cook book ~ 大牌档菜. It was my 1st attempt.
My hubby said very nice :-) My kids & I love it too. Success.... Yeah!

Here's the recipe :
• 1 tbsp oil
• 50g Miu Hiong salted fish ( diced )
• 5 dried chilli ( cut into 3cm length )
• 15 slices ginger
• 1 onion ( sliced )
• 300g pork belly ( sliced thinly )
• 1 tbsp oil
• 3 stalks spring onion ( cut into 3cm length)

Seasoning :
• 1/2 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp oyster sauce
• 1 tsp dark soy sauce
• 1 tbsp Shaoxing wine
• 100ml water

1. Heat up 1 tbsp oil, sauté salted fish & dried chili at low heat until fragrant.

2. Add in ginger, onion, pork belly and stir well. Add in seasoning, stir well & cook for 3 minutes until meat is tender.

3. Heat up a clay pot, add in 1 tbsp oil & sauté spring onion until fragrant. Add in pork belly mixture, 1 tbsp Shaoxing wine & cover the lid. Simmer for another 2 minutes until fragrant. Serve hot.

MY DAUGHTER'S BIRTHDAY

Today is my daughter's birthday. I decided to have a mini party ( super mini ) haha.... Just invite her friends ( only 3 ). Heehee....

I made 2 cute Swiss Rolls for her birthday & will order pizza & mcd for the mini party. She likes the cake so much :-) Hope it taste nice too :-)

HUBBY'S BIRTHDAY

Yesterday was my hubby's birthday. Decided to cook a simple dinner for him. In the morning, I already prepared all the ingredients that I need. But in the afternoon, my eldest sister called & asked, whether can bring my daughter to PD for a day. Okay & let her go with her cousin sister. My hubby said go out for dinner instead of cooking for just 3 of us. So I just kept everything in the freezer for tomorrow's dinner & we went to eat Italian food for dinner as a pre-birthday dinner from me. Hahaha.....

The dishes I cooked are "Tomato Meat Rolls In Honey Sauce 蜜汁番茄肉巻" & Hot And Spicy Ginger Flower Prawns 香辣姜花爆虾". Both are from the book I mentioned in my previous post.

Here's the recipe for Tomato Meat Rolls In Honey Sauce. I like the roll taste more than the sauce taste. The sauce taste abit weird when it goes with the rolls.

Ingredients
• 150g minced meat
• 400g pork lean, cut into thin slices

Seasoning A
• 1/2 tsp salt
• 1 tsp light soy sauce
• 1 tsp ground black pepper
• 2 stalks spring onion, chopped

Seasoning B - mixed
• 1 tbsp tomato purée
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp oil

Seasoning C
• 2 tbsp honey
• 2 tbsp light soy sauce
• 3 tbsp water

1. Mix minced meat with seasoning A and set aside.
2. Use the back of knife to pound the sliced meat until tender.
3. Lay sliced meat onto a work surface, spread seasoning B over the meat and place some minced meat on top. Roll up.
4. Heet up 1 tbsp oil and pan-fry meat rolls until cooked. Add seasoning C and stir-fry over high heat until well coated. Dish up and serve.

Here's the 2nd dish "Hot & Spicy Ginger Flower Prawns"

Ingredients
• 800g medium size prawns, slit at the back & deveined
• 1 onion, peeled & cut into pieces
• 1 red chilli, seeded & cut into pieces
• 5 dried chillies, cut into small strips

Seasoning
• 2 tbsp tomato sauce
• 1 tbsp light soy sauce
• 1/2 tsp salt
• 1 tsp sugar
• 2 tbsp water
• 1 stalk ginger flower

1. Deep-fry prawns in hot oil until cooked. Dish & drain.
2. Leave 2 tbsp oil in wok & sauté onion until aromatic. Add red chilli, dried chillies & stir-fry until fragrant.
3. Add seasoning, prawns & stir-fry until well combined. Add ginger flower & mix well. Dish up & serve.

My hubby likes the prawns. Me and my kids as well. Heehee.......

Happy Birthday My Dear Hubby!

FRIED SQUIDS WITH THAI BASIL

One week holiday already started .... Let's enjoy it. Wishing to all Malay friends " Selamat Hari Raya Aidilfitri" Drive safely those balik kampung & others who going for holiday trip :-)

Yesterday, I tried a new dish from the cooking book I mentioned from my previous post " Fried Squids With Thai Basil 九层塔千烧鮮鱿". I added some chillies padi that I think it will taste nicer than the original recipe. I prefer some sauce than dried "干烧". Heehee...

Here the recipe :

Ingredients
• 800g fresh squids, cut into pieces with criss-cross pattern
• 2 tbsp oil
• 5 pips garlic, cut into small pieces
• 5 slices ginger
• 1 onion, peeled and cut into chunks
• 50g Thai basil

Seasoning
• 2 tbsp light sauce sauce
• 1/2 tsp salt
• 1 tsp sugar
• 1 tsp dark soy sauce

1. Blanch squids in boiling water until cooked. Dish & drain.
2. Heat up oil, sauté garlic, sliced ginger & onion until aromatic.
3. Add squids & seasoning, stir-fry over high heat and dry. Add Thai basil & stir-fry until well mixed. Dish up & serve.

Have A Nice & Enjoyable Holiday!

MINT & BUTTER CHICKEN

Hello.... seems few months I din't post any new recipe. I'm so busy with house work & my daughter's homework & exam. Exam just over, so I have some time to cook & bake now. Hope I'm not lazy... Hee hee....

Bought few cooking & baking books during this few months. The very first I want to try is this " Mint & Butter Chicken 薄荷牛油鸡块＂from Yum Yum 79.

The taste of the mint is very strong. Stated here 30g, I weight 30g without branches. I don't know it's correct anot, but it taste quite special. You can have a try :-)

Here's the recipe :

Ingredients
• 3 chicken whole legs, deboned & cut into pieces
• 3 tbsp butter
• 30g mint leaves, coarsely chopped

Marinate
• 1 tsp salt
• 1 tsp ground black pepper
• 3 tbsp corn starch

Seasoning
• 100ml milk
• 1/2 tsp salt
• 1 tsp sugar

1. Combine chicken with marinate and marinate for 30 minutes.
2. Melt butter in a pan, pan-fry chicken until golden brown on both sides and well cooked.
3. Add in seasoning, stir-fry over high heat and well mixed. Lastly toss in mint leaves. Dish and serve.

HOMEMADE FISH

June is here...... & holidays are here too. How are you going to spend these 2 weeks? I spent my 1st week in my sister's place. We sent our kids to KidZania at The Curve. They enjoyed so much. They love it.... & will go again. 

One more week to go back to school. I am going to spend the last week at home :-( boring life...... haiz. But I will do baking, long time din't make bread. Anywhere, I will try to make myself busy. Hehehe.....

The above picture is "Homemade Fish 家乡鱼" cooked last month from Authentic Homestyle Cuisines by K.S.Lee  Hehehe....
Let's go and have a look at the recipe :

• 600g fish
• 100g preserved mustard in packaging ( soak in water for 20 minutes & shred )
• 3 florets black fungus ( soak in water & shed )
• 1 red chilli ( shredded )
• 50g ginger ( shredded )
• 2 pieces garlic ( cut into slices )
• 2 bird's eye chillies ( chopped ) optional

Seasoning :

• 2 tbsp plum sauce
• 2 tbsp hot bean paste ( I put normal bean paste )
• 3 tsp sugar
• 500ml water
• 1/2 tbsp corn flour

1. Rinse fish & deep-fry in hot oil till fragrant. Set aside.
2. Heat up 2 tbsp oil, fry all ingredients till fragrant.
3. Add in seasoning & cook till the sauce thickened.
4. Pour the sauce onto the deep-fried fish. Serve hot.

Enjoy Your Holiday!

SIMMERED CHICKEN WITH GINGER FLOWER

Today's dinner " Simmered Chicken With Ginger Flower " from the book I mentioned it before " Simmering Chicken "

The taste was super nice.... sour, sweet & abit spicy :D
Here you go the recipe....


Ingredients A :

• 6 nos chicken drumsticks
• 3 blade kaffir lime leaf ( sliced )
• 1 stalk ginger flower ( halved )
• 5 bird's eye chillies ( halved )
• 2 tbsp calamansi lime juice
• 1 tbsp tamarind paste
• 400ml water

Ingredients B ( blended ) :

• 5 shallots
• 3 garlic cloves
• 2cm young ginger

Seasoning :

• 1 tbsp sugar
• 1/2 tsp salt
• 1/2 tsp dark soy sauce
• 1/2 tsp chicken stock powder

1. Heat up 3 tbsp cooking oil, saute Ingredients B. Add in kaffir lime leaf, bird's eye chillies, tamarind paste & ginger flower. Stir-fry & add in water, let it boil for 5 minutes until aromatic.
2. Add in chicken drumsticks, calamansi lime juice & seasoning, toss well.
3. Cover & allow to simmer over medium heat until chicken drumstick is cooked & tender, or gravy is thick. Serve at once.

Have A Great Week!

EXAM WEEKS

Hi Mummies, are you busy with your kid's school exam? I am the one too :( My daughter's school exam starts today, 2 weeks to go. Good Luck to my daughter :D

Let's back to last 2 weeks, I tried to make Mango & Chocolate ice-cream. But the colour of the ice-creams are totally out of the original flavour. Haha..... 

The recipe was from my favourite book " 100 Dessert"

• 1 cup whole fat milk
• 90g sugar
• 4 egg yolks
• 2 cups whipping cream
• 4 tbsp milk powder
• 250g strawberries/mango/melted chocolate

1. Rinse the strawberries & cut off the stems.Puree 2/3 of the strawberries. Finely dice the remaining 1/3.
2. Beat egg yolks & 45g of sugar with an electric mixer until pale.
3. Bring the milk to the boil. Remove from heat. Pour half of the hot milk into the egg yolk mixture from Step 2. Mix well. Cook the remaining milk over low heat until thickens. Strain the mixture & leave to cool.
4. Mix the remaining half of the milk with milk powder & the remaining 45g sugar. Stir it into the custard from Step 3.
5. Add whipping cream & strawberry puree. Mix well.
6. Keep in the freezer until fully frozen. Beat the mixture with an electric mixer until smooth. Keep in the freezer again for 30 minutes. Beat again. Repeat this step 4 times. Add diced strawberries at last. Divide among into small cups or in one big tub. Keep in the freezer for 5 hours. Serve.

This ice-cream is more to creamy type. I prefer those icy type. Heehee.....

The second dish is Bean Curd In Clay Pot. This is a simple dish that you can order outside. 

Here's the recipe :

• 3 egg bean curds
• 1 tsp chopped garlic
• 5 slices ginger
• 100g honey peas
• 100g baby corns
• 50g sliced carrot
• 4 sliced black mushrooms

Seasoning :

• 1/2 tbsp oyster sauce
• 1/4 tsp salt
• 1 tsp light soy sauce
• 1/4 tsp pepper
• 150ml water
• 1tsp corn flour, mixed with 2 tbsp water for thickening

1. Deep-fry bean curd in hot oil until golden brown. Dish & drain.
2. Heat up 1 tbsp oil in clay pot, saute garlic & ginger until fragrant. Add in honey peas, carrots, mushrooms, baby corn & water. Stir well. Add in seasoning, bean curds & cook for 2 minutes. Thicken with cornflour solution & serve.

Here is my 3rd dish...... Assam Fish With Pineapple 黄梨阿三鱼 from a cooking book I bought in February " Yum Yum 76 "

In the recipe, he used whole fish. Here, I used sliced fish.

• 1 siakap fish, about 800g
• 1/2 tsp salt
• dash of pepper
• 100ml oil

Sauce ( blended )

• 50g shallots, skin removed
• 2 pips garlic, skin removed
• 1 tsp belacan
• 300g pineapple
• 1 tbsp assam paste, mixed with 300ml water & squeezed out juice
• 1 tsp salt
• 2 tbsp sugar
• some mint leaves

1. Wash fish & rub dry. Rub with salt & pepper & marinate for 30 minutes. Pan-fry in hot oil until golden brown & crispy.
2. Heat up 2 tbsp oil, pour in sauce mixture & bring to boil. Put in fish & cook for 3 minutes. Dish up, sprinkle mint leaves on top & serve.

Enjoy!

SPECIAL MENU

 Special menu for this 2 days.... heheheeee :D The very 1st dish I cooked yesterday was "Steamed Tofu With Golden Egg" from ho ho jiak! Hawkers' Fair adapted by Chef Alan Kok.

The combinations of the ingredients are great. Superb! Okay, here you go the recipe :

• 2 salted eggyolks
• 1 block soft tofu
• 1 egg
• 1 tbsp oil
• 1 tsp chopped garlic
• 200g minced meat

Seasoning A :

• 1/4 tsp salt
• dash of pepper 
• some sesame oil
• 1/2 tbsp corn flour
• 100ml water

Seasoning B :

• 1 tbsp oyster sauce
• 1/2 tbsp light soy sauce
• 1/2 tsp sugar
• dash of pepper

 @Some chopped spring onion & some fried shallot

1. Steam salted egg yolk until cooked. Mash it while still hot.
2. Mix egg with seasoning A, add in mashed salted agg yolk & mix well.
3. Place a tofu onto a steaming tray & pour over egg mixture. Steam at high heat for 8 minutes or until cooked.
4. Heat up oil & stir-fry chopped garlic until fragrant. Add in minced meat & stir-fry until aromatic. Add in seasoning B & stir well. Pour over steamed tofu & sprinkle with chopped spring onion & fried shallot. Serve hot.

What's for tomorrow breakfast? hmmm...... I need an easy & fast recipe. Lucky me, found 1 from the baking book I bought recently "In Love With Cakes" adapted by Alan Ooi.

How easy & fast? Please read the method.... heehee....
(A)

• 180g plain flour
• 1 tbsp baking powder
• 1 tsp coffee powder

(B)

• 4 grade A eggs
• 165 melted butter
• 185g caster sugar ( reduced )
• 1 tsp coffee emulco

(C)

• 200g toasted walnut ( chopped )

1. Preheat oven to 180c, blend A in a mixing bowl till well combined. Add in B & mix well. Add C & mix well.
2. Spoon batter into cupcake cups till 80% full & bake for 20-25 minutes till cooked.

How? Is't super easy? Hahahaa... try it. The texture is finer & nice.

What I had for today's dinner? YumYum.... "Spicy Trotter In Black Vinegar" from a cooking book I bought recently too "Mum's Delicacies" adapted by Amy Wong. 

It was my 1st attempt. The taste is super nice. Good feedbacks form friends. Heehee..... 
My grandma & hubby love it so much :D

• 1 trotter ( about 1.2kg, cut into pieces )
• 10 dried chilli ( soaked till soft )
• 100g smoked garlic
• 150g old ginger ( sliced, scalded & drained )

Seasoning :

• 450ml black vinegar
• 200ml rice vinegar
• 100g palm sugar
• 1000-1200ml water

1. Scald trotter with hot water, drain & saute till fragrant. Add 1 tbsp sugar & stir-fry evenly. ( I stir-fry the gingers as well )
2. Add all ingredients & seasoning into a pot & bring to boil. Turn to medium heat & simmer till sauce thickens & trotters are tender. Add 3/4 tsp salt & serve.

Today, I had a great cooking & baking day! How about you?

TODAYS MENU

My kids & I are so happy that my grandma is here again. Hahaha... My grandma love my cooking so much :D Planning to cook something special & new for her to taste. Heehee...

This is my 1st dish I cooked for her " Simmered Chicken With Galangal & Ginger 南姜焖鸡 " from the cooking book Simmering Chicken.  

The taste was not so special... it's something like ginger chicken. The galangal taste is not very strong.
But it still taste nice :D Here's the recipe :

• 500g free range chicken ( cut into pieces )
• 20g galangal ( sliced )
• 30g old ginger ( sliced )
• 1 tsp chopped garlic
• 400ml water

Seasoning :

• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1/2 tsp sesame oil

1. Heat up 2 tbsp oil in a preheated wok to stir-fry galangal & old ginger over low heat until fragrant, add the chicken pieces & garlic, stirring constantly over high heat until the colour of the chicken pieces are changes.
2. Add water & seasoning, bring to boil. Covered, simmer over low heat for 15-20 minutes, or until chicken is cooked & the gravy is thick. Serve at once.

There will be more nice & new recipes to share with you all soon :D Stay tune ........

MY FAVOURITE

Hi, I am here again :D This week I am so hardworking, trying out new recipes from those cooking books I bought. The very 1st dish I would like to share is my farourite or maybe is your favourite too " Sweet & Sour Pork ". Normally those family with kids will order this dish from the restaurant when they have thier lunch or dinner. 

I remembered this was my 2nd attempt. The very very 1st was 13 years ago. Hahahaha..... 

Here you go the recipe :

• 250g pork fillet / pork belly
• 1 big onion ( wedged )
• 30g cucumber ( cut into triangles )
• 20g green capsicum ( cut into triangles )
• 30g yellow capsicum ( cut into triangles )
• 30g red capsicum ( cut into triangles )
• some cornstarch solutions ( for thickening )
• some tapioca flour ( for coating )

Sauce :

• 100g tomato sauce
• 50g chilli sauce
• 30g plum sauce
• 300ml water
• 4 tbsps sugar 

1. Tenderize the pork meat with mallet, then cut into small pieces. Season with marinade, keep aside.
2. Heat up oil, coat marinated pork pieces with tapioca flour, deep-fry in the hot oil at high heat until golden in colour & crispy. Dish out, drain well.
3. For the sauce, Mix tomato sauce, chilli sauce, plum sauce & water, cook over high heat. Add in sugar, stir well, continue cooking for 5 minutes until the sugar is completely dissolves.
4. Add in big onions, cucumbers & capsicums, toss well.
5. Thicken the sauce with some cornstarch solutions.
6. Lastly, add in fried pork pieces, stirring constantly over high heat until well combined. Dish up & serve.

Today, I cooked this for my dinner " Chicken Siyow " Wow, it taste so nice. My kids & hubby love it so much. Do try it. It was from my cooking book that I mentioned it before "Simmering Chicken ".

I am sure you will ask for another bowl of rice with this super yummy chicken. Hehehe.... Here you go the recipe :


Ingredients :

• 500g chicken ( cut into pieces )
• 3  blades kaffir lime leaf
• 4 nos bird's eye chillies
• 400ml water

Marinate :

• 20 shallots ( pounded )
• 5 bird's eye chillies ( pounded )
• 1 tbsp black peppercorn ( crushed )
• 1 tbsp coriander powder
• 2 tbsp tamarind paste
• 1 tbsp dark soy sauce
• 2 tbsp rice vinegar

Seasoning :

• 30g rock sugar
• 1 tsp salt
• 1 tsp chicken stock powder

1. Season chicken pieces with marinate, mix well. Keep in the refrigerator to marinate for 1 hour.
2. Transfer the marinated chicken in a wok / pot, add in water & rock sugar, bring to boil over high heat. Covered, allow to simmer over medium heat until chicken is cooked & the gravy is almost thick.
3. Add in bird's eye chillies & kaffir lime leaves, stir well, add seasoning to taste. Serve at once.

Hope you like it. Have A Nice Weekend :D

SORRY

Hi friends, I'm so sorry makes you keep waiting for the recipes that you are waiting for :P So,not much story here, I just jump in to the recipes. Heehee...... 
The very 1st I would like to share with you.... is "Simmered Chicken with Shallots" from Mum's Delicacies, adapted by Amy Wong.

•  1/2 kampung chicken ( about 600g, cut into chunks )
• 120g shallots
• 20g ginger slices
• 2 tbsp Shao-Xing wine
• minced 1 piece dreid tangerine peel ( about 2g, soaked & remove white portion) , 4 cloves garlic & 1 1/2 tbsp fermented salted black bean together.
• 3/4 sugar
• 1/2 tsp salt
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 150ml water

1. Deep-fry shallots slightly & remove from oil. Leave 2 tbsp of oil in the wok & saute minced ingredients till fragrant. Add in Shao-Xing wine & chicken, & stir fry till fragrant.
2. Add in seasoning, shallots & ginger slices. Cover with lid & simmer over medium heat for 10 minutes till sauce is almost absorbed & chicken is cooked.

Here's the second dish I cooked "Vegetarian Curry". Was my  1st attempt with my own recipe.

I'm not going to post the ingredients here, cause I din't used any special ingredients. Hahaa.... I used normal curry ingredients for example curry leaves, lemon grass, coconut milk, curry powder & chilli bow.

My friend told me, she added spices ( cintan manis & cintan putih ) I will try next time adding those species. I think it will taste more like Indian curry :D

Baking time........

Here's a Chocolate Brownies from the book I love "100 Desserts" 

What I had tried in those hotels, thier brownies texture are more firm & hard. But mine was like normal cake texture. I don't know where I went wrong, maybe the beating time? 

Hope I can find out the mistake I made.

Here's the recipe :

• 120g dark chocolate
• 2 eggs, at room temperature
• 120g brown sugar
• 90g melted butter
• 1/4 tsp salt
• 60g flour
• 1/2 cup chopped walnuts
• 1/2 tsp vanilla essence

1. Finely chop the dark chocolate. Melt over a pot of simmering water.
2. In a bowl, beat eggs & brown sugar with an electric mixer for about 8 minutes until thick.
3. Pour the melted chocolate into the egg mixture. Add melted butter & stir well. Stir in flour, salt & vanilla essence. Mix again. Lastly add walnuts & stir well.
4. Pour batter into 20cm square tray lined with baking paper. Bake in a preheated oven at 180c for about 40 minutes. Leave it to cool & cut into pieces. 

What is on my mine is... raisins.... You may add in some raisins. Kids sure love it. My 2 little kids finished the whole cakes in 2 days.I just manage to tried 1 slice. Hahahaa.....

Yesterday was Sunday, it was my rest day. But I'm so hardworking, I made breakfast for my kids "Mini Hotcakes" from my new baking book "No Bake Dessert Basics" adapted by Theresa Lai. I tried 1 portion, can make 11 mini hotcakes. They love it so much & request it for lunch again. Hahaa.... I said sure.... so Hotcakes for thier lunch again!

 Recipe time :

• 75g self raising flour
• 40g sugar ( reduced )
• 50ml milk
• 1 egg
• 15g melted butter

1. Beat egg & sugar in a mixing bowl until sugar dissolves, add melted butter & milk, mix well.
2. Sieve self raising flour into the mixture, fold in gently to form a smooth batter.
3. Grease a heated frying pan with a little oil.Drop small ladles of batter into the pan & cook over low heat till the hotcakes set & tiny bubbles expanded, turn over & cook the other side till golden brown. Repeat the process to use up the batter.
4. Serve with fresh fruits, butter, honey or syrup.

Something special for kids, there will be something special for me & my hubby. Hahahaa.... I made Dhall Cakes. Recipe from my dear aunty. If you interested, please click here.
I love this so much. Thank you my dear aunty for sharing this superb recipe :D

SPECIAL DAY

Hello girls, how's your 1 week holiday? Did you enjoy it? The very 1st day of the holiday, I went to Singapore to attend my dear primary schoolmate's wedding dinner. Although, only 4 mates get to attend, we still having fun & have a great meet up :D

Back to reality after the short vacation. Haha ...... that was my 1 week holiday :P

Yes, back to my topic. I did 2 birthday cakes this month. The very 1st cake is for my mum's birthday. A green tea mousse that I did it before on my birthday.

Another cake this month is for my friend ( sil )'s birthday. A "Bailey's Mousse Cake" from my favourite book " 100 Desserts ".

Here's the recipe :

Cocoa sponge : Refer here

Mousse filling :

• 2 egg yolks
• 4 tbsps sugar
• 1 tbsp custard powder
• 3/4 cup milk
• 1 1/2 tbsps gelatin powder
• 4 tbsps Bailey's Irish Cream
• 1 tbsp instant coffee
• 2 tbsps warm water
• 1 cup whipping cream ( beaten till stiff )

1. Whisk together egg yolk, sugar, custard powder & milk in a pot. Cook over low heat until the mixture coats the spatula well. Leave it to cool. Stir from time to time.
2. Add warm water to gelatin powder. Stir well. Heat over a pot simmering water & stir until gelatin dissolves. Pour into the custard from Step 1. Mix well.
3. Add instant coffee & Bailey's. Stir well. Fold in whipped cream.
4. Slice off the browned top of the sponge cake. Then slice the cake horizontally into two equal layers.
5. Put 1 slice of sponge into a 7" round tin. Pour half of the mousse mixture over the sponge. Top with the other slice of sponge. Pour the remaining mousse on top. Refrigerate until set.
6. Unmould, sprinkle cocoa powder over & serve.

Happy Birthday!!!

ANGLED LUFFA WITH PRAWN & FLOSSY EGG

Do you like shopping? I think most of the woman likes to shop around for clothes, bags & etc. Perhaps I'm not, I love to shop in the book store for recipe books. This month I bought myself a book again " Hawker Secret Recipes ( Part 2 ) :D Heehee.... Do you have it? Love the sauce inside & the recipes look yummy!

This is the dish I cooked from the recipe book " Angled Luffa with Prawn & Flossy Egg ". Your mum cooked this before? Yes, my mum cooked this before but she din't add prawn & carrot.

Here's the simple recipe :

• 100g shelled prawns
• 20g carrot ( diced )
• 150g angled luffa ( diced )
• 3 eggs ( beaten )

Seasoning :

• 1 tsp pepper
• 1 tsp sesame oil
• 1/2 tsp salt

1. Heat up 1 tbsp oil, stir-fry prawns, carrots & angled luffa until fragrant. Add in seasoning, toss well.
2. Add in beaten egg, stirring constantly over high heat until begins egg flossy. Dish up. Serve hot.

@ Happy Sunday @

SIMMERED CHICKEN WITH GINGER ROOT & GARLIC

Another new simmered chicken recipe that I cooked from the book I mentioned in my last post " Simmered Chicken With Ginger Root & Garlic "

Let's skip my bla bla bla story & go straight to the recipe :

• 400g free range chicken
• 30g young ginger root ( cut into triangle pieces )
• 12g garlic cloves
• some coriander ( can be avoided )
• 400ml water

Seasoning :

• 2 tbsps tomato sauce
• 1 tbsp worcestershire sauce
• 1 tbsp Chinese black vinegar/ "Ji Kong" black vinegar
• 1/2 tbsp light soy sauce
• 1 1/2 tbsp sugar

1. Cut chicken into pieces, parboil in hot oil, dish up & drain well.
2. Leave 1 tbsp oil in the wok, add in ginger root & garlic, stir-fry briskly until aromatic & golden brown. Put in parboiled chicken, stir-fry over high heat until well combined.
3. Add water & seasoning, bring to boil. Covered & simmer over low heat until the chicken is cooked or until the gravy is thick. Remove from heat, top with coriander. Serve hot.

Have A Nice Day