littlekitchen

SIMMERED CHICKEN WITH GINGER FLOWER

2012-05-08T20:18:00.003+08:00

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

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.
Add in chicken drumsticks, calamansi lime juice & seasoning, toss well.
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

2012-05-08T19:32:00.001+08:00

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

Rinse the strawberries & cut off the stems.Puree 2/3 of the strawberries. Finely dice the remaining 1/3.
Beat egg yolks & 45g of sugar with an electric mixer until pale.
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.
Mix the remaining half of the milk with milk powder & the remaining 45g sugar. Stir it into the custard from Step 3.
Add whipping cream & strawberry puree. Mix well.
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

Deep-fry bean curd in hot oil until golden brown. Dish & drain.
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

Wash fish & rub dry. Rub with salt & pepper & marinate for 30 minutes. Pan-fry in hot oil until golden brown & crispy.
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

2012-04-25T20:43:00.001+08:00

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

Steam salted egg yolk until cooked. Mash it while still hot.
Mix egg with seasoning A, add in mashed salted agg yolk & mix well.
Place a tofu onto a steaming tray & pour over egg mixture. Steam at high heat for 8 minutes or until cooked.
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 )

Preheat oven to 180c, blend A in a mixing bowl till well combined. Add in B & mix well. Add C & mix well.
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

Scald trotter with hot water, drain & saute till fragrant. Add 1 tbsp sugar & stir-fry evenly. ( I stir-fry the gingers as well )
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

2012-04-23T20:10:00.001+08:00

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

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.
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

2012-04-20T21:29:00.002+08:00

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

Tenderize the pork meat with mallet, then cut into small pieces. Season with marinade, keep aside.
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.
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.
Add in big onions, cucumbers & capsicums, toss well.
Thicken the sauce with some cornstarch solutions.
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

Season chicken pieces with marinate, mix well. Keep in the refrigerator to marinate for 1 hour.
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.
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

2012-04-16T10:20:00.000+08:00

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

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.
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

Finely chop the dark chocolate. Melt over a pot of simmering water.
In a bowl, beat eggs & brown sugar with an electric mixer for about 8 minutes until thick.
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.
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

Beat egg & sugar in a mixing bowl until sugar dissolves, add melted butter & milk, mix well.
Sieve self raising flour into the mixture, fold in gently to form a smooth batter.
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.
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

2012-03-19T08:27:00.004+08:00

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 )

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.
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.
Add instant coffee & Bailey's. Stir well. Fold in whipped cream.
Slice off the browned top of the sponge cake. Then slice the cake horizontally into two equal layers.
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.
Unmould, sprinkle cocoa powder over & serve.

Happy Birthday!!!

ANGLED LUFFA WITH PRAWN & FLOSSY EGG

2012-02-26T19:03:00.002+08:00

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

Heat up 1 tbsp oil, stir-fry prawns, carrots & angled luffa until fragrant. Add in seasoning, toss well.
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

2012-02-22T08:58:00.002+08:00

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

Cut chicken into pieces, parboil in hot oil, dish up & drain well.
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.
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

VALENTINE EVE

2012-02-14T08:43:00.008+08:00

Today is Valentine's Day & is my 8th ROM Anniversary too! Heehee..... How are you going to celebrate with your partner? To me, nothing special. No celebration on this special day. Hope everyone have " A Special & Romantic Valentine" !

Back to the main topic " Simmered Chicken With Tomato " adapted from Simmering Chicken, a 1st cook book I bought in 2012.

My kids love tomato so much. So, this is the 1st recipe I choose to cook for yesterday's dinner. My son love the sauce so much. Here's the recipe :

500g chicken drumstick ( into into pieces )
200g tomatoes
1 stalk spring onion ( sectioned )
1/2 tbsp chopped garlic
400 ml water

Marinate :

1 tbsp fresh ginger juice
1 tsp sesame oil
1 tsp tapioca flour

Seasoning :

1 1/2 tbsp tomato sauce
1 tbsp light soy sauce
1 tbps worcestershire sauce ( LP sauce )
1 tbsp sugar
1 tsp salt
1/4 pepper

Season chicken pieces with marinate, mix well. Marinate for 20 minutes.
Heat up 2 tbsp oil in a preheated wok to saute garlic over low heat until fragrant. Put in tomatoes, stir-fry briskly until aromatic.
Add in tomato sauce, light soy sauce, worcestershire sauce & sugar, toss well. Add the chicken pieces, stir-fry until the colour of the chicken pieces are changed.
Add water, bring to boil. Covered, reduce to medium-high heat, allow to simmer until the gravy is thick. Next season to taste with salt & pepper. Sprinkle with spring onion, stir well. Serve hot.

My oven still having its' good time resting from my last CNY baking. Hahaha..... !!! How about you? I think most of you already started baking cakes & etc. Until yesterday only I started my 1st baking. Hmmmm..... Oh no... is Non-bake cake I made. Hahahaha !!!

Yesterday was my friend's birthday. I decided to bake a cake for her " Bailey's Cheesecake " adapted from 100 Desserts, as it is my favourite liquor. Heehee :D

Isn't it nice? I love it!!!! Love the taste too ! Nicely packed into a cute cake box. Hope she likes it :P

Do you want the recipe? Yes....? Here you go :

Cake Base :

160g digestive biscuits
60g butter
1 tbsp water
2 tbsps chocolate chips

Cheese filling :

250g cream cheese, at room temperature
55g sugar ( reduced )
1 tbsp instant coffee
2 tbsps hot water
1 tbsp gelatin powder
4 tbsps water
5 tbsps Bailey's Irish cream
1 cup whipping cream, beaten till stiff

To make cake base, crush the digestive biscuits. Melt the butter over a pot of simmering water.
Mix together all cake base ingredients. Press firmly onto the bottom of the 23cm cake tin. Refrigerate for a while.
To make cheese filling, mix gelatin powder with water. Heat over a pot of simmering water. Stir until gelatin dissolves.
In a another bowl, mix instant coffee with hot water. Leave it to cool.
In a third bowl, beat cream cheese until smooth. Add in sugar & beat further. Add coffee mixture. Beat again. Add Bailey's & beat well. Stir in gelatine solution. Lastly, fold in whipped cream.
Pour the cheese filling into the prepared cake tin. Refrigerate until set. Unmould & sprinkle cocoa powder over the cake.

HAPPY VALENTINE'S DAY

新年快乐

2012-01-31T00:06:00.008+08:00

These are the cookies I made for Chinese New Year. I'm so sorry that I din't take pictures of each cookies. I'm super busy with house cleaning, baking, cooking & kids. I felt tiring that few weeks. Everything comes non-stop in this 2 months.

I'm a traditional woman. Hahaha... I will bake the same cookies I like every year. There were Chocolate Chips Almond Cookies & Hap Tou Sou.

And also I will try out some new recipes. The 1st cookie I tried was Red Tea Almond Cookies adapted by Little Cookies Earn BIG $ from Coco Kong. It taste normal cookies, not very special. But some of my friends' feedback is.. it taste bitter in the mouth after eating. I think is because of the baking soda. To me, it's fine. But today my hubby's cousin came, he likes it so much.. hahaa :P

Here's the recipe :

3 sachets of red tea ( lipton )
75ml hot water
100g butter
80 g icing sugar ( reduced )
225g plain flour
1 tsp baking soda ( can be avoided if you don't like the taste )
100g almond flakes

Preheat oven to 140c.
Steep red tea with hot water for 5 minutes. Keep tea & residue as needed.
Cream butter & icing sugar until creamy. Add in sieved flour, baking powder, almond, tea & residue.
Use a teaspoon , place small mounds of mixture on lined baking trays. Bake in preheated oven for 20 minutes or until pale golden.

The 2nd cookie is Cranberry Cornflake Cookies. It also from the book i mentioned above. Love the cranberries, it taste abit sour & sweet. But it's not very special cookies. Here's the recipe :

A :

120g butter
50g icing sugar
2 egg yolks

B :

135g plain flour ( sieved )
30g butterfly brand cornflour
100g cornflakes ( crushed )
80g dried cranberries

Preheat oven to 140c.
Cream ingredient ( A ) until smooth. Fold in ingredient ( B ), mix well.
Scale at 7 grams each & place into small paper cups. Arrange on baking tray.
Bake in a preheated oven for 20-30 minutes until pale golden.

**Makes 80 pieces**

恭喜发财！

AM I LOST?

2012-01-30T23:22:00.009+08:00

Wow..... Am I lost here? I think so.... I'm here since last year. Hahahaa... sound very long long ago, but it was just few months ago.

Yes, I'm back to my blog from my last year end holidays :D I had a wonderful & enjoyable trip to Korea. The day I'm back is quite near to Christmas, so I din't plan to have any party. I just had a buffet dinner with my hubby & kids :D

After that will be New Year Eve, we had a potluck countdown at my friend's house. I baked my own recipe chicken wings & drummets ( Rosemary Garlic Chicken Wings )

I just used whatever left ingredients in my fridge to marinate it :D It taste super yummy... love it !!!!

I marinated with garlic powder, dried rosemary leaves & some salt :D Bake for 15-20 minutes or till golden brown.

The next celebration will be Chinese New Year! Yes, time to bake cookies again :P What I had baked? Stay tune to my next post..... heehee :D

Happy Dragon Year !

KAM HEONG LA LA

2011-11-16T21:58:00.002+08:00

Final holiday will starts soon :D I'm counting down & so excited on my coming trip.Yeah.... Are you going to a holiday? This will be my syiok holiday, because it's my 1st winter trip :D hahahaa...... okok, let's back to the main point " Kam Heong La La "

Yesterday I saw the fresh market selling clam ( la la ), feel like eating & is my hubby's favourite. So i bought it for dinner.
Here's the recipe :

600g clams ( washed & soaked in salt water for 1 hour & drained )

2 tbsp oil

1 tbsp dried prawns ( soaked )

3 stalks curry leaves

10 shallots ( chopped )

10 chilli padi ( chopped )

Seasoning :

1/2 tsp fermented soy bean paste

1 tbsp curry powder

1 tbsp oyster sauce

1 tsp light soy sauce

1 tsp sugar

1/2 tsp dark soy sauce

1/2 tsp chicken stock granules

corn flour water for thickening

Heat up oil & saute dried prawns until fragrant. Add in curry leaves, shallots, chilli padi & stir-fry until aromatic.
Add in clams, seasoning & stir-fry at high heat until well-mixed.
Cover the lid, cook for about 2 minutes until clams are opened. Thicken with corn flour solution, mix well & dish up.

Happy Holiday !!!

INTENSE COFFEE CAKE

2011-11-07T11:45:00.002+08:00

Here's the pictures I had promised to post it on my 2nd baked " Intense Coffee Cake "

It was a nice cake that you must try. Love the texture :D

POTLUCK

2011-11-07T10:54:00.003+08:00

Final exam are over :D All mummies are so happy & relax now. I'm waiting & counting down for a super nice holiday in Dec. Heehee....
Yesterday I had a wonderful "potluck dinner" with my neighbours. I prepared few dishes. The 1st dish i would like to share with you is Baked Salted Chicken Drumettes. I had post this before, so I will move on to the next new recipe :D

The 2nd dish will be " Baked Chicken Wings with Basil Leaf 九层塔烤鸡翼" adapted from "1 Chicken Appetit" by K.S.Lee. The original recipe used honay while baking.... the 1st batch, I brush with honey & the 2nd is without honey. Both taste nice... depends on your own preference.
Here you go for the recipe :

10 chicken wings

15g basil leaf ( chopped )

some honey

1/2 tsp salt

4 tbps sugar

1 tbsp fish sauce

1 tsp garlic powder

Rinse chicken wings & marinate with salt, sugar, fish sauce & garlic powder, set aside for 2 hours.

Add basil leaf & bake at 180c for 20 minutes.

Brush the wings with honey & bake again for another 5 minutes. Serve :D

Here's the 3rd dish " Chicken with Salted Egg Yolk " also from the book i mentioned above.

Here's the recipe :

2 drumsticks ( de-boned & cut into pieces )

3 steamed salted egg yolk ( mashed )

2 springs curry leaf

2 bird's eye chillis ( chopped )

1 1/2 tbsp butter

1/2 tsp salt

2 tsp cornflour

1 tsp curry powder

1 tsp hua diao wine

Mix drumsticks with salt,cornflour, curry powder & hua diao wine & set aside for 1/2 hour.

Deep-fry in hot oil till fragrant.

Fry curry leaf, chillis, butter & salted egg yolk till fragrant.

Add in drumsticks & stir-fry evenly. Serve :D

Lastly, I prepared a fresh drink " Lemon Grass Juice " taught by my sister, Reese. Tq for the nice freshing drink :D

MY BIRTHDAY

2011-10-14T14:42:00.004+08:00

A special day for me!!!! Happy Birthday To Me @-->-- I'm so happy on my birthday, i baked myself a cake " Matcha Green Tea Mousse Cake In Kyoto Style ", make steamboat & grilled chicken " BBQ Chicken Drumstick " :D Hahaaaa.... did anybody cook & bake for yourself on your special day??? The feelings is good.... enjoy it!!!
Invited my neighbour to join. Had a great mini party.

Here's the recipe for BBQ Chicken. I did some changes ( added lemon juice ) on the recipe from the book i bought last 2 weeks. " Chicken Appetit 一百味鸡 "

300g drumstick meat ( cut into thick cube pieces )

green, red or yellow capsicum ( cut into pieces )

10 cherry tomatoes

1 onion ( quartered & peeled )

Marinade :

1 1/2 dried rosemary

1 tsp salt

1/2 tsp pepper ( optional )

some lemon juice

Mix drumstick meat with Marinade & set aside for 3 hours or overnight.

Tread 1 piece of capsicum, 1 piece of meat, 1 clove of onion, 1 piece of meat, 1 piece of capsicum & 1 piece of tomato onto a bamboo skewer or satay stick.

Grill at 200c for 15 minutes or until cooked.

My cake!!!! Love it... taste nice & looks beautiful! Do you agree? Hahahahaa....... I mentioned before the book that i like it so much " 100 Desserts " . I followed the recipe exactly. Here, I'm going to share with you guys :D

Cocoa sponge cake :

2 eggs, at room temperature

60g sugar

45g flour

1/3 tsp baking powder

1 1/2 tbsps cocoa powder

1 tbsp cornstarch

2 tbsps melted butter

Sift flour, cornstarch, cocoa powder & baking powder together.

Beat eggs & sugar with electric mixer for 8 minutes.

Sift in the dry ingredients. Mix well. Pour in melted butter along the rim of the bowl. Stir well.

Pour batter into a 7" cake tin lined with baking paper. Bake in preheated oven at 180c for 20 minutes.

Matcha Mousse :

10g Matcha green tea powder

2 tsps cornstarch

2 egg yolks

1 cup milk

100g sugar

3 tsps gelatin powder

1 cup whipping cream

In a pot, mix Matcha powder & constarch well. Add in egg yolks, milk, sugar & gelatin powder. Mix well. Put the pot over heat. Bring to boil. Strain the mixture. Leave it to cool.

Beat the whipping cream until stiff. Stir it into the custard from Step 1.

Chocolate ganache :

80g dark chocolate

1/2 cup whipping cream

some red beans, cooked in water until soft

Bring whipping cream to the boil in a pot.

Finely chop the chocolate. Pour the whipping cream into chocolate. Stir until chocolate melts & the mixture well blended. Leave it to cool & beat until fluffy & thick.

Garnish :

2 tsps Matcha green tea powder

Dark chocolate ( melt & brush over a chocolate mould, leave to set & unmould )

Assembly :

Slice the cocoa sponge cake into 2 layers horizontally.

Place 1 sheet of sponge into a cake tin. Pour the ganache over the spaonge. Top with another sheet of sponge. Arrange red beans on top. Lastly, pour the Matcha mousse over the red beans & sponge. Refrigerate until set.

Spinkle Matcha powder over the set cake. Garnish with chocolate pieces. Serve.

Hope you like the recipe I shared :D Have A Nice Day!

ANGRY BIRD

2011-10-03T09:13:00.002+08:00

Last week was my niece birthday. But we had no time to celebrate for her :( So we decided to celebrate for her on Sunday ( mean yesterday ). Between my eldest sister is coming back too :)
She requested a "Angry Bird Chocolate Cake" I promised i wil make for her :D

So I would like to try a new chocolate recipe from the book i bought " 100 Desserts "
French Hazelnut Chocolate Cake

Luckily it turns out great & taste nice :D heehee...
Here's the recipe :

3 egg whites

3 egg yolks

120g dark chocolate

1/2 cup sugar

160g butter

1/2 tsp vanilla essence

90g flour

3 tbsps milk

2/3 groung hazelnut

Finely chop the dark chocolate. Melt over a pot of simmering water.

Beat butter & sugar with an electric mixer until creamy. Add egg yolks & vanilla essence. Beat further. Add flour, ground hazelnut & milk. Stir to mix well. Add melted chocolate & mix again.

Beat the egg whites until foamy. Add 2 tbsps of sugar. Beat again until stiff. Fold the egg whites gently into the batter from Step 2. Pour the resulting batter into a 6-inch round cake tin lined with baking paper.

Bake in a preheated oven at 190c for 30 minutes. Leave to cool & decorate as desired.

BLACK SESAME PANNA COTTA 黑芝麻意式奶冻

2011-09-30T16:17:00.002+08:00

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

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

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

2011-09-26T09:47:00.003+08:00

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

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

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

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.

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

END OF SEPTEMBER

2011-09-26T08:44:00.005+08:00

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

Stir instant coffee with cold water until melt.

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

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.

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

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

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

2011-09-20T11:06:00.005+08:00

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

Sift flour, baking powder & salt together.

Peel & mash the bananas with a spoon.

Add baking soda to warm milk & mix well.

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

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.

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

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

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

Enjoy !!!

MID-AUTUMN FESTIVAL

2011-09-12T21:49:00.003+08:00

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

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

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

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

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

THE WEEK AFTER HOLIDAY

2011-09-12T21:27:00.003+08:00

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

Mix all ingredients & knead till a smooth dough.

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

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

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

2011-09-12T20:53:00.002+08:00

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 :

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 )

5 eggs

200 sugar ( reduced )

10g vanilla essence

200g all-purpose flour

30g cocoa powder

8g baking powder

100g sour cream ( I replaced with plain yogurt )

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

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

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.

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

Rocky Mellow Filling

40g sugar ( reduced )

100 water

5 egg whites

200g white chocolate

300g dark covertures' chocolate

10g gelatine powder dissolves with 30g hot water

Colourful marshmallow as desired quantity

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

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

Melt C and fold it into the above mixture.

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

Assembly :

Place one layer of the cake on a cake board.

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

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.

SPECIAL DAY

2011-08-23T17:19:00.006+08:00

Yesterday was my hubby's birthday. I made a cake for him, Opera Cake. My kids & I gave him a surprise once he reached home. My daughter played a Birthday song with violin to him. He was so happy :D

This was my 1st attempt. It turns out great.

For dinner, I fried mee ( bought by a friend of mine from Sg.Belik-It's homemade & very popular ) as 寿面 & Baked Crispy Chicken again. Hahaha... We had a wonderful dinner.

Here's the Opera Cake recipe ( Adapted from Le Cordon Bleu Home Collection ). I added some toasted almond nibs to the butter cream :)

Almond Sponge :

65g icing sugar ( reduced )

2 1/2 tbsp flour

75g almond powder

3 eggs

15g unsalted butter, melted & cooled

3 egg whites

1 tbsp caster sugar

Ganache :

200g dark chocolate, finely chopped

120ml milk

110 whipping cream

50g unsalted butter, softened

Coffee syrup :

1 tbsp sugar ( reduced )

1 1/2 tbsp instant coffee

90ml water

Butter Cream :

60g caster sugar ( reduced )

1 egg white

1 tbsp instant coffee

100g unsalted butter, softened

50g almond nibs, toasted

To prepare the sponge layer, first, preheat the oven to 200c. Line a 20x30cm baking pan with parchment paper. In a large bowl, sift icing sugar & flour, then add the almond powder. mix well. Add eggs, one at a time, & beat until pale. Add the melted butter. Mix well.

Beat the egg whites until stiff, then gradually add in sugar & continue beating until stiff peaks are obtained.

Add 1/3 of the beaten egg whites to the batter, mixing well, then incorporate the remainder, folding until just combined. Pour batter onto the baking pan & spread evenly. Bake for 6-8 minutes, or until golden brown & springy when touched. Loosen the edges with a knife and carefully turn out onto a wire rack covered with a sheet of parchment papre. Allow to cool.

Place finely chopped chocolate in a heatproof bowl & set aside. Bring milk & 30ml cream to a boil. Pour the hot liquid onto to chocolate. Wait for 30 seconds, then add the butter & mix until smooth. Let cool until a spreadable consistency obtained.

To prepare the coffee syrup, place sugar & 90ml water in a pan & stir until sugar dissolved. Bring to boil & add coffee.

To prepare butter cream, place sugar & 3 tsp of water ina heavy skillet & make a sugar syrup, i.e. stir until sugar is completely dissolved, then boil, without stirring, until syrup reaches soft-ball stage, between 116c.

Beat the egg white until soft peaks are obtained. Continue beating while incorporating the hot syrup. Beat until mixture is cold. Dissolve instant coffee in 1 tsp of boiling water & add to butter. Add 1/2 of the egg white mixture & beat well, the gently fold in the remainder until well combined. Mix in toasted almond nibs.

Using a knife, divide the sponge into 3 equal sections. Each should be 10x20cm. Place each cake layer on boards respectively & brush with coffee syrup, then spread chocolate ganache on top evenly. Chill for half and hour.

Remove & spread butter cream evenly on top of the chocolate ganache. Chill for another half and hour.

Remove & ply up the 3 cake's layer.

Melt the rest of the ganache over a pan of very hot water. Bring the remaining cream to the boiling point & incorporate into ganache. Allow to cool until a smooth spreadable consistency is obtained. Spread over top of the cake & chill before serve.

Happy Birthday My Dear :)