tag:blogger.com,1999:blog-67180808373928289042024-03-13T22:06:34.635+08:00littlekitchenHave fun with me in the kitchen:Djanicehttp://www.blogger.com/profile/06230078206109580352noreply@blogger.comBlogger187125tag:blogger.com,1999:blog-6718080837392828904.post-36902308776182649032014-12-13T21:16:00.001+08:002014-12-13T21:16:13.528+08:00BAKED TOMATO CHEESE RICE<p dir="ltr">Tomato is very popular now. Many people using it to cook rice. Most of them just cook with tomato (too plain) and some added assorted vegetables or meat (too many ingredients, it takes away the tomato taste)</p>
<p dir="ltr">I doesn't want it too plain. So, I added some mozzarella and cheddar cheese on top of the cooked tomato rice and bake. It taste nice and I like the crispy and cheesy top. </p>
<p dir="ltr">● 1 cup rice  <br>
● 1 large tomato<br>
● salt to taste<br>
● olive oil / butter <br>
● water ( lesser(2 tbsps)than the normal measurement)</p>
<p dir="ltr">Served with Grilled Herbs Chicken Drumsticks. Marinated with salt, dried thyme and dried oregano. Hope you like it. </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.ggpht.com/-0zGyQHeKLRY/VIw8DMVK8nI/AAAAAAAABSA/CD3XMd7SWgE/s1600/2014-12-13-19-03-19_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.ggpht.com/-0zGyQHeKLRY/VIw8DMVK8nI/AAAAAAAABSA/CD3XMd7SWgE/s640/2014-12-13-19-03-19_deco.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.ggpht.com/-jwKaGoLGnTA/VIw8GzXzP_I/AAAAAAAABSI/8ATjxwPiW6M/s1600/img1418468431674.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.ggpht.com/-jwKaGoLGnTA/VIw8GzXzP_I/AAAAAAAABSI/8ATjxwPiW6M/s640/img1418468431674.jpg"> </a> </div>janicehttp://www.blogger.com/profile/06230078206109580352noreply@blogger.com0tag:blogger.com,1999:blog-6718080837392828904.post-76046792631783486702014-12-10T15:43:00.001+08:002014-12-10T15:43:57.949+08:00CHRISTMAS TREE LOOK-A-LIKE BREAD<p dir="ltr">Recently, I like to make bread. Sometimes will make up to 4 to 5 times a week. Love the recipe I posted few weeks ago. With the same recipe, I found that knead<u>ing</u> by hand is so much softer and fine compare with mixer. </p>
<p dir="ltr">We already stepped in the month of December. Love this month so much. Everywhere decorated with nice Christmas decorations. I love Christmas! Santa is coming to town soon... Ho Ho Ho...! Made a Christmas Tree Look-a-Like Bread yesterday. Saw this idea last year from a blogger and my aunt made it last few days. So I decided to make 1 to welcome the day. </p>
<p dir="ltr">Early wishes here to everyone ***MERRY CHRISTMAS & HAPPY NEW <u>YEAR</u>!!!!***</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh4.ggpht.com/-Jk5dKQgOZWo/VIf5uzNBzOI/AAAAAAAABRw/UkhcShbjPSg/s1600/2014-12-09-22-55-45_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh4.ggpht.com/-Jk5dKQgOZWo/VIf5uzNBzOI/AAAAAAAABRw/UkhcShbjPSg/s640/2014-12-09-22-55-45_deco.jpg"> </a> </div>janicehttp://www.blogger.com/profile/06230078206109580352noreply@blogger.com0tag:blogger.com,1999:blog-6718080837392828904.post-79057897088448445102014-12-06T17:15:00.001+08:002014-12-06T17:15:36.221+08:00BRAISED TROTTER WITH RADISH<p dir="ltr">Kept my cooking books quite a long time. Yesterday, I took all out and go over the recipes. There are some nice recipes I wanted to try. The very 1st recipe I tried is * Braised Trotter with Radish* adapted from Mum's Delicacies, Amy Wong. </p>
<p dir="ltr">Here you go the recipe </p>
<p dir="ltr">● 1.2kg trotter ( cut into pieces)<br>
● 600g radish</p>
<p dir="ltr">Ingredients A ( chopped finely)<br>
● 8 dried chilli ( soaked till soft )<br>
● 4 red chilli<br>
● 50g garlic<br>
● 30g shallot</p>
<p dir="ltr">Ingredients B <br>
● 10 tbs plum sauce<br>
● 4 tbsp light soy sauce<br>
● 2 tsp dark soy sauce<br>
● 1/4 tsp salt<br>
● 3 pieces pickled plum<br>
● 1500ml water</p>
<p dir="ltr">1. Blanch trotter with hot water and drain.<br>
2. Heat 4 tbsps oil in a wok and sauté Ingredient A till fragrant. Add trotter and stir fry. Add ingredient B, stir and bring to boil. Simmer over medium heat for 20 minutes. <br>
3. Add radish and simmer for 30 minutes till meat tender and sauce thickens. Serve.</p>
<p dir="ltr">Have A Nice Day!!!!! Enjoy!!!!!</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh4.ggpht.com/-87zSY5lQfVc/VILJNcE8xRI/AAAAAAAABRg/jkQJBWvMo8Y/s1600/2014-12-06-15-41-28_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh4.ggpht.com/-87zSY5lQfVc/VILJNcE8xRI/AAAAAAAABRg/jkQJBWvMo8Y/s640/2014-12-06-15-41-28_deco.jpg"> </a> </div>janicehttp://www.blogger.com/profile/06230078206109580352noreply@blogger.com0tag:blogger.com,1999:blog-6718080837392828904.post-72094273061924051312014-11-19T21:39:00.003+08:002014-11-19T21:43:49.279+08:00LEMON CRANBERRY WALNUT CAKE<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-W10G25K-PQw/VGyXtwVEdCI/AAAAAAAABRQ/V6fGj6Ho3tk/s1600/2014-10-29-08-29-47_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-W10G25K-PQw/VGyXtwVEdCI/AAAAAAAABRQ/V6fGj6Ho3tk/s1600/2014-10-29-08-29-47_deco.jpg" height="320" width="213" /></a></div>
<br />
I love this cake so much. My family and friend as well. It's so tasty. The original recipe is from 100 Desserts- Winnie姐. Why I mentioned original is because I made some changes. Here goes my recipe:<br />
<br />
● 240g flour<br />
● 2 tsps baking powder<br />
● 1 cup castor sugar<br />
● 1 tbsp grated lemon zest<br />
● 3/4 whipping cream + 1 tbsp lemon juice<br />
● 2 eggs<br />
● 2 tbsps melted butter<br />
● 2 tbsps canola oil<br />
● 150g dried cranberries<br />
● 1/2 cup chopped and toasted walnuts<br />
<br />
Topping :<br />
● 3 tbsps sugar<br />
● 2 tbsps lemon juice<br />
<br />
1. Sift flour, baking powder together.<br />
2. In a mixing bowl, beat castor sugar, grated lemon zest, whipping cream, melted butter and canola oil together. At 1 egg at a time. Beat after each addition. Pour into the dry ingredients from step 1. Fold gently to mix well. Add cranberries and walnuts at last. Mix again.<br />
3. Pour batter into 2 ( 8×3 inch) loaf tins lined with baking paper. Bake in a preheated oven at 190° for 40 minutes.<br />
4. To make topping, mix sugar with lemon juice. Stir until sugar dissolves. Brush on the cake when it's hot.<br />
<br />
Enjoy!!!!janicehttp://www.blogger.com/profile/06230078206109580352noreply@blogger.com0tag:blogger.com,1999:blog-6718080837392828904.post-84874963141106804862014-11-19T18:38:00.003+08:002014-11-19T18:40:26.763+08:00BREADS AND BUNS<div dir="ltr">
Hi ladies and gentlemen. I'm lost for quite a long time.I'mso lazy to do blogging.. heehee. But today I would like to share some the recipes that I had tried. I found a good recipe from facebook's friend. She did a very nice and soft bread that I must try. It was amazing....I love the method slamming, folding and pulling. It is a good exercise. HAHA... It turns out really soft and I cannot be selfish to keep these recipes to myself only. Hahahaha..... I kept sharing these recipes to my friends and relatives. They love it too. Here's the link for the 1st picture. </div>
<div dir="ltr">
<a href="http://mymindpatch.blogspot.com/2014/11/sweet-milk-buns.html?m=1">http://mymindpatch.blogspot.com/2014/11/sweet-milk-buns.html?m=1</a></div>
<div dir="ltr">
I didn't follow the last steps. I added some cheddar cheese and sugar on top. The top with black sesame are red bean filling. </div>
<div dir="ltr">
The 2nd picture also from the same blogger. Mixed berries yoghurt loaf. Here's the link</div>
<div dir="ltr">
<a href="http://mymindpatch.blogspot.com/2014/11/mixed-berries-yoghurt-bread.html?m=1">http://mymindpatch.blogspot.com/2014/11/mixed-berries-yoghurt-bread.html?m=1</a></div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
The 3rd picture is black sesame potato buns. I followed the recipe my aunty posted. I reduced the yeast from 1 1/2 tsp to 3/4tsp. The texture is still fluffy and nice. Here's the link </div>
<div dir="ltr">
<a href="http://veronteokitchen.blogspot.com/2013/08/black-sesame-potato-buns.html?m=0">http://veronteokitchen.blogspot.com/2013/08/black-sesame-potato-buns.html?m=0</a></div>
<div dir="ltr">
<br /></div>
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<a href="http://lh5.ggpht.com/-Nzb_x3izgaE/VGw98Y1LWxI/AAAAAAAABQg/GiC5bdb_juo/s1600/2014-11-05-20-34-28_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh5.ggpht.com/-Nzb_x3izgaE/VGw98Y1LWxI/AAAAAAAABQg/GiC5bdb_juo/s640/2014-11-05-20-34-28_deco.jpg" /> </a> </div>
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<a href="http://lh4.ggpht.com/-rMFd3NjZBog/VGxRSNBTeqI/AAAAAAAABQw/eOzQZ7IIJPk/s1600/2014-11-18-22-20-00_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh4.ggpht.com/-rMFd3NjZBog/VGxRSNBTeqI/AAAAAAAABQw/eOzQZ7IIJPk/s640/2014-11-18-22-20-00_deco.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh6.ggpht.com/-zaq3hHwB7s0/VGxzfCP9CkI/AAAAAAAABRA/FsE9FPdljUc/s1600/2014-11-11-19-47-26_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh6.ggpht.com/-zaq3hHwB7s0/VGxzfCP9CkI/AAAAAAAABRA/FsE9FPdljUc/s640/2014-11-11-19-47-26_deco.jpg"> </a> </div>janicehttp://www.blogger.com/profile/06230078206109580352noreply@blogger.com0tag:blogger.com,1999:blog-6718080837392828904.post-6912224153479795072014-03-29T19:42:00.001+08:002014-03-29T19:42:03.205+08:00JAPANESE COTTON CHEESECAKE<p dir="ltr">Another cheesecake that I wanted to share with you all. I made this last Tuesday.  I get to try 1 bite only because my eldest sister & my grandma were in my house for a night. Kept 2 slices for my mum & my niece. Haha... I was happy it turned out beautifully.  But mine looks shorter than a blogger did. Will try it again. This recipe was adapted from Alex Goh's Fantastic Cheesecake.  I bought this book since 2010 but tried 1 or 2 recipes only. Heehee ..</p>
<p dir="ltr">The original recipe portion is too big. As a lazy baker... I followed exactly Wendy's measurements. She did 75% from the original recipe. Do click on the link below for recipe </p>
<p dir="ltr"><a href="http:// http://wendyinkk.blogspot.com/2010/05/japanese-cotton-cheesecake-with-fresh.html?m=1">http://wendyinkk.blogspot.com/2010/05/japanese-cotton-cheesecake-with-fresh.html?m=1</a></p>
<p dir="ltr">Have A Nice Day!!!!<br>
</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh5.ggpht.com/-7_uvPj4EhRQ/UzaxiWqBFUI/AAAAAAAABP4/LXJ-NO-LHPk/s1600/IMG_1097027572338277.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh5.ggpht.com/-7_uvPj4EhRQ/UzaxiWqBFUI/AAAAAAAABP4/LXJ-NO-LHPk/s640/IMG_1097027572338277.jpeg"> </a> </div>janicehttp://www.blogger.com/profile/06230078206109580352noreply@blogger.com4tag:blogger.com,1999:blog-6718080837392828904.post-20889338775416851852014-03-29T19:27:00.001+08:002014-03-29T19:27:07.469+08:00LEMON CHEESECAKE<p dir="ltr">Here is another cheesecake I made last January. I love this cheesecake so much. The taste of cheese was strong & the lemon taste was great combinations. This recipe was adapted from 我和芝士蛋糕的秘密 by Kevin Chai.</p>
<p dir="ltr">Sharing with you the recipe here. Slightly changes from the original recipe.</p>
<p dir="ltr">Base<br>
• 250g crushed digestive biscuits<br>
• 120g melted butter</p>
<p dir="ltr">Filling<br>
• 750g creamcheese<br>
• 140g caster sugar<br>
• 4 eggs<br>
• 230g non-dairy whipping cream<br>
• 2 tbsp corn starch<br>
• 1 tbsp grated lemon rind<br>
• 2 tbsp lemon juice</p>
<p dir="ltr">1. To make the base, stir all ingredients until combined. Press mixture into base of 23cm ( 9 inch) cake tin.<br>
2. To make filling, beat cream cheese and sugar until smooth. Beat in eggs, one at a time, beating well after each addition. <br>
3. Theb beat in whipping cream, corn starch, lemon rind & lemon juuce until well blended. <br>
4. Pour filling into prepared tin. Bake in preheated oven at 170c for 40-45 minutes or until cooked. I used water based method. Remove from heat and leave to cool. Chill in fridge.<br>
5. Remove & slice.<br>
</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh4.ggpht.com/-EfEaJotqSEI/UzauCSp8l_I/AAAAAAAABPs/Jzhiwii5QYw/s1600/IMG_1097003845211775.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh4.ggpht.com/-EfEaJotqSEI/UzauCSp8l_I/AAAAAAAABPs/Jzhiwii5QYw/s640/IMG_1097003845211775.jpeg"> </a> </div>janicehttp://www.blogger.com/profile/06230078206109580352noreply@blogger.com0tag:blogger.com,1999:blog-6718080837392828904.post-23991943456842763442014-03-29T19:12:00.001+08:002014-03-29T19:12:51.948+08:00BERRIES CHEESECAKE<p dir="ltr">I would like to share this beautiful cheesecake with you. I found this recipe from a blog. Her cakes are beautifully made. </p>
<p dir="ltr">I made this recipe twice. I made 1 for my friend's birthday last November. Her kids love it so much. </p>
<p dir="ltr">Visit the link below to get the recipe <br>
<a href="http:// http://www.thebakingbiatch.com/2013/10/cynthias-mango-strawberry-cheesecake.html?m=1">http://www.thebakingbiatch.com/2013/10/cynthias-mango-strawberry-cheesecake.html?m=1</a></p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.ggpht.com/-oCkW53d8q0k/UzaqsTmHF2I/AAAAAAAABPg/KM1tBsYDGJY/s1600/IMG_1096997851930215.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.ggpht.com/-oCkW53d8q0k/UzaqsTmHF2I/AAAAAAAABPg/KM1tBsYDGJY/s640/IMG_1096997851930215.jpeg"> </a> </div>janicehttp://www.blogger.com/profile/06230078206109580352noreply@blogger.com0tag:blogger.com,1999:blog-6718080837392828904.post-14845860939154438392014-03-29T18:10:00.001+08:002014-03-29T19:07:03.305+08:00CNY COOKIES<p dir="ltr">Am I late? Haha... sorry for the late & my laziness. Here, I would like to share 4 new recipes I made during Chinese New Year.</p>
<p dir="ltr">The 1st cookies I made was Rosemary Cookies adapted from The Secret of Cookies by Gu Huixue. The taste abit weird because I don't like the rosemary taste. Next time, I will try to replace it with dried rose. Below are the ingredients & method.</p>
<p dir="ltr">A<br>
• 120g butter<br>
• 15g milk powder<br>
• 100g caster sugar</p>
<p dir="ltr">B<br>
• 50g egg<br>
C<br>
• 200g cake flour<br>
D<br>
• some dried rosemary</p>
<p dir="ltr">1. Cut softened butter into dices. Beat whole egg. <br>
2. Line baking tray & preheat oven to 170c. <br>
3. Using a whisk, beat ingredients A till fluffy. Add ingredients B in 3-4 batches and beat well after each addition. <br>
4. Sift in ingredients C. Using a spatula, press down till the mixture is well combined. Add in rosemary, keep pressing it with your hand and a scraper till a dough is formed. <br>
5. Place the dough into plastic bag and slightly flatten it, wrap tightly. Refrigerate for 1 hour. <br>
6. Remove the dough. Sprinkle some flour over workspace and place the dough onto it. Roll out the dough to 0.5cm thickness. <br>
7. Stamp out with a cookies cutter and place them onto a lined baking tray. <br>
8. Bake in oven for 20 minutes. </p>
<p dir="ltr">The second cookies I made was Earl Grey Milk Tea Cookies. The recipe was also from the book I mentioned above. Here goes the recipe:</p>
<p dir="ltr">A<br>
• 150g butter<br>
• 100g icing sugar<br>
B<br>
• 20g egg yolk<br>
C<br>
• 60g ground almond<br>
• 200g cake flour<br>
D<br>
• 50g milk<br>
• 5g earl grey tea leaves</p>
<p dir="ltr">1. Beat ingredients A till light and fluffy. Add ingredients B in 2-3 batches and beat well after each addition. <br>
2. Heat milk to 90c and remove from heat. Add in tea leaves and cover with lid for 5 minutes. <br>
3. Filter milk tea and place some leaves into the mixture of method 1. Using whisk to beat well. <br>
4. Sift in ingredients C. Using a spatula keep pressing down till the mixture is well combined. <br>
5. Place the dough into plastic bag and slightly flatten it, wrap tightly. Refrigerate for 30 minutes. <br>
6. Remove the dough. Sprinkle some flour over your workspace and place the dough onto it. Roll it out to 0.5cm thickness. <br>
7. Stamp out with cookies cutter and place them onto a lined baking tray. <br>
8. Bake in oven for 20 minutes. </p>
<p dir="ltr">The 3rd cookies I made was Two-Tone Cookies. It was also from the recipe book I mentioned. My mum and my niece love it so much. Yesterday I made it again since I have left nuts. Do try it if you love nuts. Here you go the nutty recipe.</p>
<p dir="ltr">Original Flavour Dough<br>
A<br>
• 150g butter<br>
• 50g icing sugar<br>
B<br>
• 200g cake flour<br>
C<br>
• 75g almond ( toasted & chopped)<br>
• 50g macadamia nut ( toasted & chopped)<br>
• 30g pumpkin seeds ( toasted & chopped)</p>
<p dir="ltr">Cocoa Flavour Dough<br>
E<br>
• 150g butter<br>
• 75g icing sugar<br>
F<br>
• 200g cake flour<br>
• 30g cocoa powder</p>
<p dir="ltr">1. Beat ingredients A till fluffy. Sift in ingredients B. Using a spatula keep pressing down till the mixture is well combined. <br>
2. Remove the dough onto your workspace and add in nuts. Knead the mixture with hands and scraper till a dough is formed. 3. Place the dough into plastic bag and slightly flatten it, wrap tightly. Refrigerate for 30 minutes. <br>
4. Beat ingredients E till fluffy. Sift in ingredients F. Using a spatula, keep pressing down till mixture is well combined. Knead on a workspace till a cocoa dough is formed.<br>
5. Place the dough into plastic bag and slightly flatten it, wrap tightly. Refrigerate for 30 minutes. <br>
6 . Remove the original dough. Sprinkle some flour over workspace and place the dough onto it. Using a scraper, cut the dough into 2 portions, and shape each into log. Wrap the dough with baking paper and refrigerate till slightly hardened.<br>
7. Remove cocoa dough. Divide it into 2 portions. Roll out the dough and into rectangle shape. Smear on a thin layer of water.<br>
8. Place the original dough onto it and roll them up into a log. Refrigerate till slightly hardened. Remove and cut the dough into 0.5cm.<br>
9. Bake in oven for 20 minutes. </p>
<p dir="ltr">Lastly was Peanut Cookies from a blogger,<br>
<a href="http:// http://wendyinkk.blogspot.com/2008/01/peanut-cookies.html?m=0">http://wendyinkk.blogspot.com/2008/01/peanut-cookies.html?m=0</a><br>
</p>
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<p dir="ltr">I just simply marinated the chicken pieces with soy sauce, oyster sauce & pepper. Stir-fry the marinated chicken with minced garlic, then put everything into a pumpkin ( washed & removed seeds) & steam for 30 minutes. </p>
<p dir="ltr">Next time, I will try to add in others ingredients. Share with you all once tried. Hope you like it. </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.ggpht.com/-X5hV-433OGo/UzZ1gGeYfHI/AAAAAAAABN8/f-Xtrms4jZo/s1600/20140317_183538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.ggpht.com/-X5hV-433OGo/UzZ1gGeYfHI/AAAAAAAABN8/f-Xtrms4jZo/s640/20140317_183538.jpg"> </a> </div>janicehttp://www.blogger.com/profile/06230078206109580352noreply@blogger.com0tag:blogger.com,1999:blog-6718080837392828904.post-20355742549613004482013-10-25T09:17:00.001+08:002013-10-25T09:17:44.621+08:00PUMPKIN BREAD<p dir="ltr">Final exam was over!!!! Yeah.... I can put away the BIG stone :-) So stress during the month.  Made a pumpkin bread to brighten up my day!</p>
<p dir="ltr">Saw nice pumpkin selling at the market. I just bought some & decided to bake a pumpkin bread.  I don't have any pumpkin bread recipe, so I just added mashed pumpkin to the Hokkaido Milk Toast recipe. </p>
<p dir="ltr">It turned out great... super soft till it can't stand properly on the wire rack. So I inverted the bread. Haha....  :D  It was hard to slice ( too soft ) & the shape gone too. Haha..... taste yummy!!!!</p>
<p dir="ltr">I added 250g mashed pumpkin into the recipe. Milk reduced to 100ml & added more bread flour ( 300g). But I think I added too much mashed pumpkin & forgot to put in EGG!!! Haiz... Next round, I will put in 150g. Hope the bread can stand after baked. Will adjust the measurements & will post the accurate measurements soon. Heehee... </p>
<p dir="ltr">Have A Nice Day!!!! </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh6.ggpht.com/-50P2hsmIk9w/UmnGqFq4FSI/AAAAAAAABNY/xI1kGppxM6o/s1600/20131022_200503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh6.ggpht.com/-50P2hsmIk9w/UmnGqFq4FSI/AAAAAAAABNY/xI1kGppxM6o/s640/20131022_200503.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh6.ggpht.com/-xbxC12_K5rM/UmnGscNXK8I/AAAAAAAABNg/6kDHEzEsGtI/s1600/20131022_200436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh6.ggpht.com/-xbxC12_K5rM/UmnGscNXK8I/AAAAAAAABNg/6kDHEzEsGtI/s640/20131022_200436.jpg"> </a> </div>janicehttp://www.blogger.com/profile/06230078206109580352noreply@blogger.com0tag:blogger.com,1999:blog-6718080837392828904.post-57704504118964114322013-10-04T22:03:00.001+08:002013-10-06T20:07:12.666+08:00ORANGE OGURA CAKE<p dir="ltr">It was my busy day. Final exam is around the corner. I'm super busy doing revision with my kids. Tiring, but I still do baking for my family.  </p>
<p dir="ltr">Today I tried to make "Ogura Cake" 相思蛋糕。Wanted to bake this cake long long ago after I tried it. It was bought by my aunty from USJ bakery shop. It is a popular cake now. The texture is just like Chiffon Cake. I will describe the texture as butter cake + chiffon cake ( fine & soft )</p>
<p dir="ltr">I searched many recipes from internet but more a least are the same. I watched video too. The method is exactly the same with Chiffon Cake. </p>
<p dir="ltr">Here's the recipe I modified : </p>
<p dir="ltr">• 4 egg yolks + 1 whole egg<br>
• 40g corn oil<br>
• 65g fresh orange juice<br>
• 1/4 tsp Salt<br>
• 60g Plain flour or Cake flour<br>
• orange zest </p>
<p dir="ltr">• 4 Egg whites<br>
• 1/4 tsp Cream of tartar<br>
• 60g Sugar</p>
<p dir="ltr">1. Line baking sheet at the bottom of an ungreased 7 inch square pan and preheat the oven to 160C with a tray of boiling water on the most bottom rack.</p>
<p dir="ltr">2. Whisk egg yolks and corn oil until frothy and add orange juice, mix well. Sift in flour, salt and orange zest, mix well set aside.</p>
<p dir="ltr">3. Using an electric mixer, whisk egg white, cream of tartar and castor sugar till peak form (not stiff).</p>
<p dir="ltr">4. Mix 1/3 of meringue with yolk batter with a rubber spatula. Then pour in balance of meringue. Fold gently to mix well.</p>
<p dir="ltr">5. Pour batter into pan and tap pan lightly to remove air bubbles.</p>
<p dir="ltr">6. Steam bake for 40 minutes at 160°C and bake for another 20 minutes at lower temperature 140°C.</p>
<p dir="ltr">7. Remove cake immediately after baked and invert cake on wire rack to cool.</p>
<p dir="ltr">Enjoy your day with a light & yummy cake!!<br><br></p>
janicehttp://www.blogger.com/profile/06230078206109580352noreply@blogger.com2tag:blogger.com,1999:blog-6718080837392828904.post-91482723177078806692013-09-29T22:30:00.001+08:002013-10-01T22:47:32.874+08:00CROISSANTS<p dir="ltr">So happy with yesterday's baking. My uncles are coming from Johor. So I decided to make some for them. This time, I would like to try a new recipe. Google searched few recipes, somehow I decided to pick this as a try ( http://www.roxanashomebaking.com/homemade-croissants-recipe/ ). </p>
<p dir="ltr">Compared with yesterday's , I prefer this recipe. So, I would like to share the recipe here too.</p>
<p dir="ltr">• 240g bread flour<br>
• 90ml luke warm milk<br>
• 5.5g instant yeast<br>
• 30g egg<br>
• 1 tbsp sugar<br>
• 1/2 tsp salt<br>
• 60ml milk<br>
• 115g pastry margarine</p>
<p dir="ltr">1. In a large mixing bowl sift the flour and salt. </p>
<p dir="ltr">2. Mix the yeast with the 90ml luke warm milk, stir until dissolved and pour it into the flour.</p>
<p dir="ltr">3. Mix a little bit (the mixture is going to be dry) and add the sugar and egg. Bring the dough together slowly adding the 60ml milk.</p>
<p dir="ltr">4. When all the milk is added the dough is going to be quite sticky. Don't panic and definitely don't add more flour.</p>
<p dir="ltr">5. Knead until doesn't stick. It's going to be around 7-10 minutes. Place the dough into a clean oiled bowl, cover with plastic foil and let it rise until double in volume.</p>
<p dir="ltr">6. Meanwhile work the margarine. Remove the margarine and place on a plastic foil. Cover with plastic foil and with the rolling pin, flatten the butter until it forms a sheet about 3/4 inch thick.Put the margarine back in the fridge.</p>
<p dir="ltr">7. When the dough has doubled in volume, punch it down, cover again and place it in the fridge until double in volume again. </p>
<p dir="ltr">8. When the dough has risen for the second time, place it on a floured surface, roll it our into a 12 inch square. Place the sheet of margarine in the middle and fold the corners of the dough over the butter like an envelope, tucking the edges to completely hide the butter. </p>
<p dir="ltr">9. Roll the dough into a rectangle, about 3/4 inch thick, twice as long as it is wide.Roll the upper third down and the bottom third up. Wrap in plastic foil and chill for 20 minutes.</p>
<p dir="ltr">10. Take the dough out of the fridge, turn to 90 degrees, roll out into a rectangle and fold again. Chill for 20 more minutes, wrapped in foil.</p>
<p dir="ltr">11. Roll if out again, turning the dough, and fold one more. Chill for 20 more minutes whapped in plastic foil. </p>
<p dir="ltr">12. Flour your working area.vRolls the chilled dough out into a 25X13 inch rectangle. Cut into triangles. Roll the croissants starting from the wide side toward the sharp point. </p>
<p dir="ltr">13. Place the croissants on a baking sheet, spaced well apart. Leave to rise one last time until double in size.</p>
<p dir="ltr">14. Meanwhile heat the oven to 180c. Brush the croissants with egg wash and bake until puffed and golden, for 13-17 minutes depending on their size.</p>
<p dir="ltr">Enjoy (@*@)<br>
</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh4.ggpht.com/-llEpK8yPwGA/Ukg5kJVbTeI/AAAAAAAABNI/BgIwABT6B5I/s1600/2013-09-29-18-28-58_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh4.ggpht.com/-llEpK8yPwGA/Ukg5kJVbTeI/AAAAAAAABNI/BgIwABT6B5I/s640/2013-09-29-18-28-58_deco.jpg"> </a> </div>janicehttp://www.blogger.com/profile/06230078206109580352noreply@blogger.com0tag:blogger.com,1999:blog-6718080837392828904.post-57131182174340727562013-09-29T21:41:00.001+08:002013-09-29T21:41:56.967+08:00DANISH & PASTRY<p dir="ltr">I love croissant so much. Tried once few years ago but failed. This time I would like to give it a try with the same recipe from 面包DIY by Khoo See Yew. I watched a video from youtube ( http://m.youtube.com/watch?v=nvYMnMT6eVc&desktop_uri=%2Fwatch%3Fv%3DnvYMnMT6eVc ).  I followed the method by folding the dough. It success. .. Yeah :-)</p>
<p dir="ltr">Here's the recipe. From this recipe, you can make different kind of croissants and danish.</p>
<p dir="ltr">• 175g  high protein flour<br>
• 75g medium protein flour<br>
• 7.5g milk powder<br>
• 30g sugar<br>
• 1/4 tsp salt<br>
• 25g egg<br>
• 100g cold water<br>
• 7.5g yeast<br>
• 25g butter<br>
• 125g pasrty margarine</p>
<p dir="ltr">1. Combine high protein flour, medium flour and milk powder.</p>
<p dir="ltr">2. Instant yeast mix with cold water, add in sugar, salt and eggs.</p>
<p dir="ltr">3. Pour into sifted flours and knead to a dough, add in butter.  Knead dough until smooth and elastic.  Proof for 30 minutes. </p>
<p dir="ltr">4. Flatten the dough into square. Place pastry margarine in the middle of the dough. Fold up like an envelope. Roll and flatten into rectangular sheet. Fold up into 3 layers and rest in the freezer for 15 minutes. </p>
<p dir="ltr">5. Turn to 90 degre, roll and flatten into rectangular. Repeat step 4 twice.</p>
<p dir="ltr">6. Remove from freezer and roll into 5mm rectangular thin sheet. Cut into required shape. Please watch the video for a better method and shaping. Thank you. </p>
<p dir="ltr">7. Egg wash and bake at 180c for 13-15 minutes.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh6.ggpht.com/-wQkHlmvw2rs/UkguFo77l5I/AAAAAAAABM4/9tYd14OtOcQ/s1600/2013-09-29-18-30-47_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh6.ggpht.com/-wQkHlmvw2rs/UkguFo77l5I/AAAAAAAABM4/9tYd14OtOcQ/s640/2013-09-29-18-30-47_deco.jpg"> </a> </div>janicehttp://www.blogger.com/profile/06230078206109580352noreply@blogger.com0tag:blogger.com,1999:blog-6718080837392828904.post-88716133360183068952013-09-17T13:17:00.001+08:002013-09-18T12:48:47.368+08:00Happy Mid Autumn<p dir="ltr">Today is 八月十三 in our Lunar calendar! Two more days will be 八月十五 ( 19/9 ), it is Mid Autumn Festival!!! Yeah... time for kids to play lanterns & candles. It's also a special day for families & friends to gather up. </p>
<p dir="ltr">Normally, we just had a small gathering with neighbours or friends outside the house with mooncakes & others while admire the full moon. Kids will have fun with their burning candles not lanterns!!! Haha... </p>
<p dir="ltr">What you guys did for this year Mooncake Festival? This year I'm feeling super lazy not to do any mooncakes but I wanted to try to cook lotus paste. Haha..So I decided to make traditional mooncake if my lotus paste is success! Yeah... I did it!!!!! I just tried 300g of lotus seeds. It turns out great & taste yummy. Not too sweet.... ngam ngam ho.... heehee.</p>
<p dir="ltr">I searched few recipes from books & online. Their recipes are almost the same. But I decided not to follow. Luckily it success!</p>
<p dir="ltr">Here's my mix & match recipe :</p>
<p dir="ltr">• 300g lotus seeds<br>
• 1 tsp alkaline water<br>
• 230g sugar<br>
• 230g groundnut oil<br>
• 1 tbsp maltose</p>
<p dir="ltr">1. Put lotus seeds into a pot of water. Bring to boil. Add in alkaline water & boil for 5 minutes. Remove lotus seeds & place ibto cold water. Rub-off skins & discard stems.</p><p dir="ltr"><br>
2. Cook the cleaned lotus seeds with sufficient water. Boil till lotus seeds have softened. It needs more 30 minutes. Strain & blend into paste while hot. </p><p dir="ltr"><br>
3. Heat up wok ( don't use non-stick wok). Melt 30g sugar into caramel till golden with low heat. Turn off heat. Add in lotus paste. Mix well & turn on heat to medium low. Keep stirring & add in the remaining sugar.</p><p dir="ltr"><br>
4. Stir paste till almost dry. Add in 1/3 oil & keep stirring until even. Then add in another 1/3 oil & so on for the last portion of oil. Keep stirring until paste boil ( it takes less then 3 minutes), add in maltose. Stir non-stop until paste starts to leave the sides of wok. It should be ready. Dish up to cool well. Don't leave it in the hot wok!!!!</p>
<p dir="ltr">Here, I wish everyone 中秋节快乐!!!<br></p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.ggpht.com/-m1P-BVwWdWU/Ujfl6IRPsNI/AAAAAAAABMU/3VnXZfxEsRo/s1600/2013-09-17-08-18-37_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.ggpht.com/-m1P-BVwWdWU/Ujfl6IRPsNI/AAAAAAAABMU/3VnXZfxEsRo/s640/2013-09-17-08-18-37_deco.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh5.ggpht.com/-8ieUwhiUjnc/UjkwrWWeTnI/AAAAAAAABMk/DMUCdrmnTg8/s1600/2013-09-10-14-02-14_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh5.ggpht.com/-8ieUwhiUjnc/UjkwrWWeTnI/AAAAAAAABMk/DMUCdrmnTg8/s640/2013-09-10-14-02-14_deco.jpg"> </a> </div>janicehttp://www.blogger.com/profile/06230078206109580352noreply@blogger.com0tag:blogger.com,1999:blog-6718080837392828904.post-22064584750836582132013-09-03T19:04:00.001+08:002013-09-03T19:04:41.227+08:00Ham & Cheese Hokkaido Toast<p dir="ltr">Hello my lovely friends & followers, how's your day?  I'm feeling wonderful today without baking. Hahaha... too lazy (**.) </p>
<p dir="ltr">I baked Ham & Cheese Bread yesterday with Hokkaido Milk Toast recipe. This time I divided the dough into 2 instead of 3. Really love this recipe.  It taste fantastic!!!! The texture still soft on the next day. Do try it to those who haven't try Hokkaido bread recipe before. <br></p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.ggpht.com/-k4u05TGTB0E/UiXCMmlPO3I/AAAAAAAABME/2EGNSpb8MBM/s1600/2013-09-02-21-25-05_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.ggpht.com/-k4u05TGTB0E/UiXCMmlPO3I/AAAAAAAABME/2EGNSpb8MBM/s640/2013-09-02-21-25-05_deco.jpg"> </a> </div>janicehttp://www.blogger.com/profile/06230078206109580352noreply@blogger.com0tag:blogger.com,1999:blog-6718080837392828904.post-1695439078859866822013-08-28T20:44:00.001+08:002013-08-28T20:44:28.860+08:00HOKKAIDO CHOCOLATE BREAD<p dir="ltr">Hello my beloved friends & followers, how's your day? I'm feeling great with my fresh baked Hokkaido Chocolate Bread ( http://happykitchen-janice.blogspot.com/2013/08/hokkaido-milk-toast.html?m=1 ) My family & I love this recipe so much. I make it once or twice a week for breakfast or lunch. </p>
<p dir="ltr">It is a great recipe. You guys must try to make at least once. Heehee.... </p>
<p dir="ltr">From the original recipe, I just replaced the whipping cream with chocolate whipping cream. Sometimes I will replace milk with water or packed milo or chocolate milk. I added chocolate chips as well for a richer chocolate taste. </p>
<p dir="ltr">The next baking, I will roll with ham & top with cheese. Stay tune. Have a nice day everyone!<br>
</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh5.ggpht.com/-Mxo3OCnuLEI/Uh3wgwlcGbI/AAAAAAAABL0/vZDGd6LxhUc/s1600/img1377529621796.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh5.ggpht.com/-Mxo3OCnuLEI/Uh3wgwlcGbI/AAAAAAAABL0/vZDGd6LxhUc/s640/img1377529621796.jpg"> </a> </div>janicehttp://www.blogger.com/profile/06230078206109580352noreply@blogger.com4tag:blogger.com,1999:blog-6718080837392828904.post-25078545070019035502013-08-01T08:47:00.001+08:002013-10-10T22:06:47.349+08:00HOKKAIDO MILK TOAST<p dir="ltr">Last month I saw a bread recipe as an opened recipe from Facebook. I were surprised that the recipe is without butter. So I decided to give it a try. </p>
<p dir="ltr">So, I made it yesterday after my dinner. Heehee..... It turns out great, soft & fine. It is a good recipe. My hubhy immediately ate a slice while I'm slicing. Haha.....</p>
<p dir="ltr">But, after I posted in Facebook.... my friend told me she made it before long long ago. Haha...I thought this is the latest recipe @@" pai seh......</p>
<p dir="ltr">Here you go the recipe </p>
<p dir="ltr">•280g bread flour<br>
•30g all purpose flour<br>
•130ml milk<br>
•95ml whipping cream<br>
•30g egg<br>
•9g milk powder ( I avoided)<br>
•40g sugar ( I put 35g)<br>
•5g yeast<br>
•4g salt</p>
<p dir="ltr">1. Mix all ingredients & knead untill smooth & elastic. <br>
2. Proof for 40 minutes.<br>
3. Punch out the air, divide the dough into 3 equal portion.<br>
4. Flatten the each dough & roll up. Place rolled dough into a greased loaf tin. Proof for another 45 minutes.<br>
5. Egg wash & bake for 30-35 minutes at 180c.<br>
</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh5.ggpht.com/-py3MBlHT_Ck/UfmvjSTS7yI/AAAAAAAABKg/gGUssqhGoiU/s1600/20130731_221604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh5.ggpht.com/-py3MBlHT_Ck/UfmvjSTS7yI/AAAAAAAABKg/gGUssqhGoiU/s640/20130731_221604.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.ggpht.com/-RxiJvx2XUSE/UfmvlWn8CSI/AAAAAAAABKo/dyJHtaQxPmo/s1600/20130731_225153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.ggpht.com/-RxiJvx2XUSE/UfmvlWn8CSI/AAAAAAAABKo/dyJHtaQxPmo/s640/20130731_225153.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.ggpht.com/-MzUWXbASCSU/Ufmv4TFwYxI/AAAAAAAABKw/tpwc0GJM4Ng/s1600/IMG_20130731_3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.ggpht.com/-MzUWXbASCSU/Ufmv4TFwYxI/AAAAAAAABKw/tpwc0GJM4Ng/s640/IMG_20130731_3.png"> </a> </div>janicehttp://www.blogger.com/profile/06230078206109580352noreply@blogger.com2tag:blogger.com,1999:blog-6718080837392828904.post-53827404673918687842013-07-24T11:18:00.001+08:002013-07-24T11:18:15.275+08:00NASI LEMAK WITH CHICKEN RENDANG<p dir="ltr">I'm lost here since my last post. Haha... great to come back & sharevmy recipe.  Yesterday, I cooked my kids favourite " Nasi Lemak" . This was my 2nd attempt. It turns out great. This time served with Chicken Rendang instead of sambal. </p>
<p dir="ltr">Here you go with my own agak-agak recipe but nice o..... heehee.</p>
<p dir="ltr">Rice :<br>
• 3 1/2 cup rice, washed <br>
• 400ml coconut milk<br>
•1 1/2 tsp salt<br>
•8 pieces pandan leaf<br>
•water</p>
<p dir="ltr">1. Put all ingredients in a steamer tray. Add in water until the you reach the level ( just follow the level you cook rice)<br>
2. Steam at high heat for 25 minutes, remove from heat & leave to stand for 15 minutes. <br>
3. Fluff up with chopsticks. </p>
<p dir="ltr">Chicken Rendang :<br>
GROUNDED FINELY<br>
• 10 pips garlic<br>
• 20 shallots<br>
• 15 dried chillies<br>
• 3 red chillies<br>
• 2cm thick galangal<br>
• 3cm thick turmeric<br>
• 3cm thick ginger<br>
• 4 stalks lemongrass, sliced</p>
<p dir="ltr">• 200ml thick coconut milk<br>
• 4 drumsticks <br>
• 150 ml water<br>
• 3 pieces dried tamarind slices<br>
• 2 pieces turmeric leaf, knotted<br>
• 6 pieces 枫杆叶<br>
• 2tsp salt or to taste<br>
• 1 tbsp gula Melaka</p>
<p dir="ltr">1. Heat up 3 tbsp oil, add grounded spices & stir-fry till fragrant, slowly add in some thick coconut milk during stir-fry to prevent it from getting too dry.<br>
2. Add in chicken & stir-fry till aromatic. Add water, tamarind slices & bring to boil. Covered & cook with low heat until chicken ia tender. ( about 45 minutes, stir in between)<br>
3. Add in turmeric leaf,枫杆叶, salt, gula melaka & remaining coconut milk. Bring to boil & serve or cook till the gravy is dry.</p>
<p dir="ltr">DONE!!! Serve with nasi lemak rice or plain rice! Superb.... </p>
<p dir="ltr">Hope you like it... Have A Nice Day!<br></p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh4.ggpht.com/-7b1f7roJNsc/Ue9HR6AhZRI/AAAAAAAABKQ/u_tZBpvOXHo/s1600/20130723_184446_mh1374576607505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh4.ggpht.com/-7b1f7roJNsc/Ue9HR6AhZRI/AAAAAAAABKQ/u_tZBpvOXHo/s640/20130723_184446_mh1374576607505.jpg"> </a> </div>janicehttp://www.blogger.com/profile/06230078206109580352noreply@blogger.com4tag:blogger.com,1999:blog-6718080837392828904.post-37304130714081403452013-04-14T17:24:00.001+08:002013-04-18T16:01:11.934+08:00LONG WAITSIt seems like I'm disappeared quite a long time. Haha..... I'm so busy since end of last year. I baked but no time to post those recipes that I tried. Here, I will post a few recipes I had tried with a very simple method. Hope you don't mind :-)<br />
<br />
The very 1st picture is Danish Butter Cookies from a blogger. You can view the recipe from the link below <br />
http://angelcookbakelove.blogspot.sg/2013/01/danish-butter-cookies-vaniljekranse.html?m=1<br />
<br />
The 2nd picture is " Fettuccine With Zucchini & Bacon " from Women Weekly Magazine & Pork Chop from my own recipe. Here, I just share with you the pasta. <br />
<br />
• 375g fettuccine <br />
• 80ml extra virgin olive oil <br />
• 100g thinly sliced bacon<br />
• 2 small zucchini , slice thinly <br />
• 3 cloves garlic, chop finely<br />
• 1 fresh large red chilli, slice thinly <br />
• 1/4cup chopped fresh parsley<br />
• 1/2cup shaved Parmesan cheese<br />
• lemon wedges for serving<br />
<br />
1. Add pasta to a large pot of boiling water, add 1/4 salt & boil until just tender. Reserve 1/2 cup of the cooking water, drain pasta. <br />
2. Heat 1 tbsp olive oil in a frying pan over medium heat. Add bacon, in batches, in a single layer, cook until browned. Remove from pan. <br />
3. Add zucchini to same pan until softened about 2 minutes. Add the remaining oil, garlic & chilli. Stir till fragrant. <br />
4. Toss zucchini mixture with hot pasta & the reserved cooking water to moisten. Season some salt to taste. <br />
5. Top the pasta with Parmesan cheese & serve with lemon wedges. <br />
<br />
Try it..... I tried twice.... NICE!!!!!<br />
<br />
The 3rd picture is "Chocolate Cranberry Cupcake" adapted from Easy Stir'n Bake Cakes from Kevin Chai's Lichee Cake. I changed Lichee to cranberries & desiccated coconut to ground hazelnuts. Here's the recipe :<br />
<br />
• 100g plain flour <br />
• 10g cocoa powder<br />
• 1 tsp baking powder<br />
• 1/2 tsp bicarbonate of soda<br />
• 2 eggs<br />
• 100 caster sugar<br />
• 80ml corn oil<br />
• 120g cranberries <br />
• 10g ground hazelnuts<br />
• 20g chocolate chips<br />
<br />
1. Combine flour, baking powder & bicarbonate of soda in a mixing bowl. <br />
2. Combine eggs, sugar & oil. Stir into flour mixture together with cranberries, ground almond & chocolate chips until well blended.<br />
3. Spoon mixture into paper cups. Bake in preheated oven at 175c for 20 minutes. <br />
<br />
It was super easy cake without using mixer. Haha... Simple & yummy! I will be back soon will my bread recipes. See you soon:-) Have a nice day!<br />
<br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-gV2aQ0epuac/UWp1g3iMBCI/AAAAAAAABJU/uM6URIHEQHI/s640/blogger-image--850047755.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-gV2aQ0epuac/UWp1g3iMBCI/AAAAAAAABJU/uM6URIHEQHI/s640/blogger-image--850047755.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-fyyXTQqSrPg/UWp1kkykb8I/AAAAAAAABJg/nIz1Hsd9XyY/s640/blogger-image-1828202295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-fyyXTQqSrPg/UWp1kkykb8I/AAAAAAAABJg/nIz1Hsd9XyY/s640/blogger-image-1828202295.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-o8eIeXZzVu8/UWp1oYISZXI/AAAAAAAABJo/UA871-bX_yo/s640/blogger-image--1186378425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-o8eIeXZzVu8/UWp1oYISZXI/AAAAAAAABJo/UA871-bX_yo/s640/blogger-image--1186378425.jpg" /></a></div>janicehttp://www.blogger.com/profile/06230078206109580352noreply@blogger.com0tag:blogger.com,1999:blog-6718080837392828904.post-68468672519866449562012-11-11T17:41:00.001+08:002012-11-11T17:56:45.614+08:00COFFEE MOUSSEReceived 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 . <br />
<br />
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 :-)<br />
<div class="separator"style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-aZVqIEEQiCw/UJ9yyL1-y1I/AAAAAAAABIA/J0Ij38YPhaM/s640/blogger-image-612211215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-aZVqIEEQiCw/UJ9yyL1-y1I/AAAAAAAABIA/J0Ij38YPhaM/s640/blogger-image-612211215.jpg" /></a></div>janicehttp://www.blogger.com/profile/06230078206109580352noreply@blogger.com1tag:blogger.com,1999:blog-6718080837392828904.post-18697057668936430662012-10-25T19:18:00.001+08:002012-10-25T19:18:48.497+08:00PURPLE SKINFrom 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 <br />
<br />
http://happykitchen-janice.blogspot.com/2012/10/final-exam-ended.html?m=0<br />
<div class="separator"style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-j9aUbJqFRmY/UIkf5thjceI/AAAAAAAABHM/rooXn4OADa8/s640/blogger-image-841199293.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-j9aUbJqFRmY/UIkf5thjceI/AAAAAAAABHM/rooXn4OADa8/s640/blogger-image-841199293.jpg" /></a></div>janicehttp://www.blogger.com/profile/06230078206109580352noreply@blogger.com7tag:blogger.com,1999:blog-6718080837392828904.post-19217775239257923612012-10-23T16:01:00.001+08:002012-10-23T16:48:18.107+08:00STEAMED 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. <br />
<br />
The texture & the taste are so nice. My kids love it so much :-) But the very bottom layer came out :-( <br />
<br />
Here's the recipe : <br />
<br />
Ingredients A<br />
• 600ml thick coconut milk <br />
• 600ml water<br />
• 150g rice flour<br />
• 350g tapioca flour<br />
• 180g Hoe Kwe flour<br />
<br />
Ingredients B<br />
• 200ml thick coconut milk <br />
• 270g caster sugar ( reduced )<br />
• 400ml water<br />
• 5 blades pandan leaves ( knotted )<br />
<br />
Ingredients C <br />
• 3 types of different food colouring<br />
<br />
1. Mix all ingredients B & bring to boil, cook until the sugar is completely dissolve, remove from heat, strain well & set aside.<br />
<br />
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.<br />
<br />
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. <br />
<br />
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. <br />
<br />
What's my next work? Hmmm.... <br />
<div class="separator"style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-48ylkGv2FRc/UIZO1KWOXaI/AAAAAAAABGQ/xfEG3Lqwx_I/s640/blogger-image-524128139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-48ylkGv2FRc/UIZO1KWOXaI/AAAAAAAABGQ/xfEG3Lqwx_I/s640/blogger-image-524128139.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-jqB-EofVNwY/UIZO2BNjZCI/AAAAAAAABGY/NfboYheN54c/s640/blogger-image--1524540428.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-jqB-EofVNwY/UIZO2BNjZCI/AAAAAAAABGY/NfboYheN54c/s640/blogger-image--1524540428.jpg" /></a></div>janicehttp://www.blogger.com/profile/06230078206109580352noreply@blogger.com3tag:blogger.com,1999:blog-6718080837392828904.post-54305814298726289832012-10-20T11:20:00.001+08:002012-10-20T11:21:23.576+08:00ONDEH-ONDEHFinally I did my favourite Ondeh-ondeh with the left coconut from the previous recipe Angku kuih. <br />
<br />
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<br />
<br />
Here's the recipe adapted from Hot Favourites Kueh :<br />
<br />
• 300g glutinous flour<br />
• 2 tbsp sugar<br />
• 20 pandan leaves <br />
• 200ml water<br />
• 1/2 tsp alkaline water<br />
• 100g gula melaka ( chopped )<br />
• 150g grated coconut ( steam with some salt over high heat for 5 minutes & aside to cool )<br />
<br />
1. Sift glutinous flour in a bowl & combine with sugar. <br />
2. Blend pandan leaves with water into juice.<br />
3. Mix pandan juice with alkaline water then add into the flour mixture. Mix & become a dough. <br />
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. <br />
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. <br />
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. <br />
7. Coat the glutinous balls with steamed grated coconut. <br />
<br />
Is that easy? Hope you all have a nice weekends :-)<br />
<div class="separator"style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-eldQLJs_OHY/UIIYbFNdOsI/AAAAAAAABFc/IsEh8wg8rWQ/s640/blogger-image-275831784.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-eldQLJs_OHY/UIIYbFNdOsI/AAAAAAAABFc/IsEh8wg8rWQ/s640/blogger-image-275831784.jpg" /></a></div>janicehttp://www.blogger.com/profile/06230078206109580352noreply@blogger.com0tag:blogger.com,1999:blog-6718080837392828904.post-58352019714695232002012-10-18T12:56:00.001+08:002012-10-18T13:50:14.388+08:00FINAL EXAM ENDEDHello, 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.<br />
<br />
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 :-)<br />
<br />
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~<br />
<br />
This recipe was from my mum~ I'm going to share it here. I made 2 types of fillings, coconut & mung bean.<br />
<br />
Filling :<br />
• 250g green beans/mung beans<br />
• 130g sugar<br />
• 4 tbsp cooking oil<br />
• 8 pieces pandan leaves<br />
<br />
1. Soak beans for 2 hours & steam for 45 minutes with pandan leaves.<br />
2. Blend beans with cooking oil & sugar while it's hot into paste. <br />
3. Roll up 15g-20g paste into balls, depends on your mould's size.<br />
4. Filling can keep in the freezer for 1 month if it's not use. <br />
<br />
Skin ( makes 23 ) :<br />
• 200g sweet potatoes ( orange or purple)<br />
• 300g glutinous flour <br />
• 1 tbsp rice flour<br />
• 2 tbsp sugar<br />
• 3 tbsp cooking oil<br />
• 200ml-250ml water ( from steamed potatoes)<br />
** banana leaf ( cut into rounds )** <br />
<br />
1. Mash sweet potatoes & add in all ingredients except water. <br />
2. Slowly add in water & mix into a soft dough. <br />
3. Rest dough for 25-30 minutes. <br />
4. Take 30g dough & wrap in filling. Shape it round & press into mould., dusted with extra rice flour. <br />
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. <br />
6. Brush some cooking oil on top of the steamed kuih. <br />
<br />
Coconut filling : <br />
• 150g grated coconut<br />
• 150g palm sugar<br />
• 100ml water<br />
• 5 pieces pandan leaves<br />
<br />
1. Boil palm sugar, water & pandan leaves till sugar dissolves.<br />
2. Stir in grated coconut, stir-fry till fairy dry, cool before use. <br />
<br />
Hope everyone have a nice day ! <div class="separator"style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-tUe1RYyTTV0/UH-L7tb5aZI/AAAAAAAABEQ/OOyKHFjO3mM/s640/blogger-image--2025288751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-tUe1RYyTTV0/UH-L7tb5aZI/AAAAAAAABEQ/OOyKHFjO3mM/s640/blogger-image--2025288751.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-Pa-Jf8jmLo8/UH-L8zBP1mI/AAAAAAAABEY/kIccPXyZ77g/s640/blogger-image--1644313871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-Pa-Jf8jmLo8/UH-L8zBP1mI/AAAAAAAABEY/kIccPXyZ77g/s640/blogger-image--1644313871.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-Bhw8DkYIB8c/UH-L_VY79sI/AAAAAAAABEg/hVEs7s9JgXE/s640/blogger-image--1680026786.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-Bhw8DkYIB8c/UH-L_VY79sI/AAAAAAAABEg/hVEs7s9JgXE/s640/blogger-image--1680026786.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-bjon4aXiT9Y/UH-MB3AovFI/AAAAAAAABEo/G8gReWD8Bxk/s640/blogger-image--994442035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-bjon4aXiT9Y/UH-MB3AovFI/AAAAAAAABEo/G8gReWD8Bxk/s640/blogger-image--994442035.jpg" /></a></div>janicehttp://www.blogger.com/profile/06230078206109580352noreply@blogger.com2