Monday, 12 October 2015

Beef Pie

I am literally the size of a house!
Pass me another slice...

 It may look rather daunting to make this pie but if you prepare the crust and the filling a day ahead, then assembling the pie would be a piece of pie.

For the filling

600 g beef (brisket, chuck or any other stewing steak)
4 medium size shallot
2 carrots 

2 sticks celery 
1 clove of garlic
1 large potato
2 bay leaves
1 sprig of thyme
1 teaspoon of Dijon mustard 

500 ml beef stock 
2 tablespoons of vegetable oil 
salt to taste
2 tablespoon Worcestershire sauce. 
1 cup of leftover red wine

Chop the meat into bite size cubes, 
then season the with salt & pepper.  Coat each cube in flour and  fry it ( Oil)  until it is browned on all sides. 

Do this in batches  and don't over crowd the pan else the meat will boil and not brown. Set aside.

Cut all the carrots, potato and  celery into a bite size pieces  and gently saute it in the same pan, not forgetting the shallots.

Transfer all the meat, vegetables and the rest of the ingredients  into a slow cooker with a lid for 3 hours, checking it every half an hour to make sure there is enough liquid (if it appears to be getting too low, just add some hot water). 

After 3 hours, remove it from the cooker. Drain all the gravy and cool it down so you don't get a soggy bottom. 


For the short crust pastry, please click below for the recipe.

I like to blind bake the crust first ( I hate soggy bottom), it up to you though.
Do make sure that the filling is strained of its gravy before you pour over the crust.
Sprinkle generously with the choice of your cheeses and bake the pie at 180 deg cel for 50 min to an hour.
recipe modified from Really Nice Recipe

Friday, 9 October 2015

Prawn Fritters...Cucur Udang

This savory snack is one of the many many favorite snack that we enjoy digging in. 
A well loved Malaysian snack know as Prawn Fritters aka Cucur Udang is best eaten warm out of the fryer dipped in hot chili sauce.

For the batter
2 cups of plain flour
1 shallot - finely sliced
1 red chili - finely sliced
1/2 tsp instant yeast
1/2 tsp salt
1/2 tsp tumeric powder
1/2 cup of kuchai or chives - finely sliced
Water - accordingly 

Prawns - medium size (deveined) 

Add all the above ingredients in a large mixing bowl. The batter should be a fairly thick consistency drop, so adjust the water accordingly.

Heat a medium size skillet with 2 cups of vegetable oil. The oil should be hot but not too hot.
With a ladle, scoop a ladle-full of batter and place the prawns of top. Gently dip it into the oil.
Repeat  for the rest of the batter.. Place three fritters at a go.
Give a minute for each side or until the the fritter turns golden brown.
Gently remove and drain for excess oil in a kitchen towel.

Serve warm with your favorite chili or sriracha sauce.

Enjoy... Jue

Monday, 5 October 2015

Gingerbread House

I totally forgot about this gingerbread house that I built last year. 
I remember being really sick and my son Joel, helped me to finish putting the house up. 
The cookies were baked a day ahead and kept in an airtight  container. 

I used template from Sweetopia. Her template was just the right size I was looking for. Do check her blog.

For the cookie
800 g all-purpose flour
1 teaspoon baking powder *do not use baking powder if you do not want cookies to spread/rise
250 g unsalted butter
1 cup packed dark-brown sugar
3 teaspoons ground cinnamon
3 teaspoons ground ginger
1 teaspoons ground cloves
1 teaspoon salt
2 large eggs
1 cup molasses*

1. In the bowl of an electric mixer fitted with the paddle attachment; mix butter and brown sugar on medium speed until fluffy.

2. Mix in spices first, then eggs and molasses. Reduce speed to low.

3. Sift together flour, salt and baking powder and add to bowl; mix until just combined.

4. Wrap dough in a disc shape in saran wrap. Let it rest by refrigerating until cold, about 1 hour.

5. Preheat oven to 350 degrees Fahrenheit/ 180 deg cel. Roll out dough on a lightly floured work surface or between two sheets of parchment paper to about 1/4-inch thick.

6. Cut shapes out with cookie cutters and place them approximately 2 inches apart on baking sheets lined with parchment paper.

7. Refrigerate until firm; at least 15 minutes to 1 hour.

8. Bake cookies until lightly golden; 12 to 14 minutes. Let cool on sheets on wire racks.

For the Royal Icing

3/4 cup warm water
5 TBL meringue powder
1 tsp cream of tartar
1kg of powdered sugar/sifted

Make sure all your tools are grease free, wipe all the  tools with a piece of paper towel and vinegar. Wipe dry with a clean towel.

Sift the powdered sugar

Mix using a whisk 5 TBL of meringue powder with warm water, until slightly foamy, add cream of tarter.

mix again and then add all the powdered sugar at once. Using your stand mixer, on the lowest setting, using paddle attachment, mix for 10 minutes, after 10 minutes you can add your flavorings.
Out the icing in a glass container and cover the icing tightly.

Outline the cookie and flood it with a medium consistency icing. Let the cookie completely dry for 8 hours or overnight before touching them.

Using a No.2  Wilton tip, fill the icing in a piping bag and glue all the parts. Begin with the four sides and let it dry for 2 hours. Then attach the roofs, use fruit tins/jars to balance the pieces and let it dry completely.
Lastly add the chimney and let it dry.

Decorate the house as you desire.

recipes from sweetopia and haniella

Thursday, 1 October 2015

Puff Pastry...Croissant, Palmiers

They say  that every baker should attempt to make puff pastry at least once. 
Granted it was a wee bit time consuming turning and rolling and chilling  the pastry, but I would say it was nerve wreakingly fun.

I suppose you should give it a go to get the hang of turning and rolling this pastry. 
I found a good You Tube video that I used as a guide to get me through the method and I used her recipe for the pastry, so give it a go. 

Here are some of the pastries I made for breakfast.

Chocolate Palmiers
Chicken Puff


Sunday, 27 September 2015

Coconut Creme Caramel

This is my kinda dessert, my comfort dessert.

I use to battle with this dessert, it was way too sweet and the eggy smell just drove me nuts. 
Problem solved. 

First I added some lemon juice in the caramel. You might wonder why, when the dessert is served the caramel puddles over and with each bite you get this nice tangy caramely pud instead of this eggy whiff.  
Next I added vanilla paste instead of extract, something stronger to overpower the already fallen egg. 

For the caramel
2/3 cup sugar
2 tbs lemon juice

For the custard
4 large eggs, beaten
3/4 cup sugar
1 cup light coconut milk
1 cup milk
pinch of salt - optional
1 tsp vanilla bean paste

8 ramekins -small or 6 medium size

Place the  sugar and in a saucepan over low heat, do not touch the pot for the first two minutes. Gently push the pot around until you see the sugar began to dissolve. 

Cook, without stirring, for 8 to 10 minutes or until amber or light  golden.  Do not let the sugar  cook further. Remove from heat. Now gently add the lemon juice, please be careful as the sugar will bubble vigorously. 

Pour caramel into a ramekins. Set aside to cool and harden.

Prepare the steamer.

Place milk, coconut cream and vanilla in a saucepan over medium heat. 
Cook, stirring, for 5 minutes until hot and small bubbles form at edge of pan. Remove from heat.                                                 

Whisk eggs and  sugar in a large bowl.  Slowly add  2 tablespoon of the cream mixture, whisking constantly to temper down the egg, gently add the rest in a slow stream. 
Strain mixture. Pour into the ramekins.

Place the ramekins in a baking dish. Pour boiling water into baking dish until halfway up sides of pan. Gently put the pan in the steamer and steam 
for 35 to 40 minutes or until firm and just set. 

Remove pan from steamer and water bath.  Set aside to cool. Cover and refrigerate overnight.

To serve, run  a thin knife around edge of custard.  Put the ramekin on a plate of hot water to loosen the pud and turn out onto a plate.


Monday, 21 September 2015

Fried Spring Roll with Sardine

Fried Spring Rolls are my favorite snack, the stuffing depends on what is available, sometimes its sticks of crunchy vegetables (carrots or jicama)  cooked with mushroom and minced chicken or pork and dipped in sweet chili sauce. 

For a savory version I like to roll mine with Sardine paratel.

The spring roll sheets are easily available in any supermarket and it comes in handy squares that's ready to roll. I'm using 6x6 in square sheet.

Please refer to my sardine paratel recipe below.

In a wok, heat 1 cup of oil. Place a sheet of spring roll sheet on a dry surface, with one of  the pointed ends pointing towards you. 
Place a teaspoon of the filling at the edge of a sharp corner and wrap the filling like an envelope. Then roll up and damp a little water on the edge of the pointed end and seal it.

Repeat with the remaining wrapper. Gently place each  roll into the hot oil, taking cake not to over crowd the wok as the rolls fries in a jiffy, (it takes about 40 seconds).

Remove and drain over a kitchen towel. Serve immediately as it tends to get slightly soggy.
Be sure to roll enough for every one.

Friday, 18 September 2015

Shepherds Pie

Shepherds Pie is one of our family's favorite Sunday meal and it's been ages since I last baked this  beauty. 
No doubt it's a wee bit time consuming to prepare it, especially the meat sauce but it's worth the wait. I normally serve this pie with slaw and rolls.
I  used  my bolognese sauce recipe and reduced the amount of liquid used as you need a rather thick sauce. 
Please refer to my bolognese sauce recipe below.

100g of  grated Parmesan  cheese - or any of your favorite cheese
50g Parmigiano-Reggiano 

For the mash
7 large russet potatoes - boiled and mashed
50g of soft butter
1/4 cup of fresh milk
salt and pepper

Mix all the above ingredients and set aside.

To assemble, get your largest pie dish and gently pour the bolognese sauce and spread evenly over the dish. Generously sprinkle some cheese all over the sauce.

I used a large star tip to pipe rosettes  of potatoes all over and cover the entire dish.
Sprinkle some Parmigiano-Reggiano all over and bake in a preheated oven. 190 deg cel for 30 min.
I like to char the top for a nice effect.

Serve hot.

Monday, 14 September 2015

Milk Bread

Ever since my bread machine went boink on me, I am enjoying kneading bread dough by hand. It sorta has a calming and relaxing feel...very therapeutic. 

Initially when the bread machine went bust I moaned and groaned on how to knead my bread, mind you the Kitchen Aid mixer was there but I was reluctant to use it as the dough kept clumping up on the hook, so with no choice left I flexed my knuckles and the rest is history.
Try it, I guarantee you won't look at your bread machine the same way again.

I like the texture of the bread, it's soft and spongy. 
Definitely a keeper.  I would double the portion.

143 g fresh milk
35g egg - about half an egg
25g caster sugar
5g salt
250g bread flour
4g Instant yeast
38g butter (unsalted)

Place all the ingredients in a large mixing bowl, except for the butter and give it a good mix with a wooden spoon until you find the dough too clumpy to move. Dump the dough onto a floured surface and give a good knead for about five to eight  minutes. 

Add in the butter. Continue  kneading.

Place the dough in a mixing bowl, covered with cling wrap. Let proof for 60 mins.

Remove dough and punch out the gas. Divide dough into 3 equal portion. 

Roll and shape into balls. Let the dough rest and relax for 15 mins. (this 'relaxing' time is needed so that the dough will be easier to roll out and shaped).

On a lightly floured surface, flatten one dough and roll out into a longish shape. Roll up the dough swiss-roll style. Do the same for the two remaining dough.

Flatten the rolled-up dough and repeat again. Use the balance of the egg and give it a good coat.

Place dough in lightly greased bread tin.  Let the dough proof again, until it fills up 80% of the tin. Cover with cling wrap.

Bake at pre-heated oven at 180 ~ 190 deg C for 35 to 40mins.  The loaf should have a nicc golden brown color and when you tap the top you should hear a hollow sound.

Un-mould the bread immediately and  cool it on a wire rack. The bread should be completely cool before slicing.
from happy home baking

Friday, 11 September 2015

Chicken Pot Pie

There's no words to describe this delicious Chicken Pot Pie. 
All I can say is, it made us happy.

One batch of Oil and milk pastry
I used my chicken stew recipe, refer below.
3 hard boiled egg
Grated Parmesan
6 ramekins

Divide the dough to six portion. Roll it round.
Fill the ramekin with the stew, add half an egg and cover it with grated Parmesan.
Wet the rim of the ramekins with water and gently place the pastry on top and seal it.
Slit an x on top before you egg wash.
Bake in a preheated oven temp.200 deg cel for about 30 min.till the top turns golden brown.

Ain't it looks delicious...

All the recipes are linked below.

Monday, 7 September 2015

Lemon Drizzle Cake

Tuning to my favorite  baking show, The Great British Bake Off got me wanting to try out Mary Berry's Lemon Drizzle Cake. 

The best part is, you put ALL THE INGREDIENTS in the mixing bowl and whisk it for a minute,  put it in the oven and it's done.

Just hate all the washing ups.
Notice the sugary crust on top of the cake.. he he that's my favorite bit.

225 g butter, softened
225 g caster sugar
275 g self-raising flour
2 tsp baking powder
4 eggs
4 tbsp milk
2 lemons, grated zest only

For the crunchy topping
175 g granulated sugar
2 lemons, juice only

Grease the tin and line with the paper into a square tin, pushing it neatly into the corners of the tin. Preheat the oven to 180 deg cel.

Mix all the ingredients  into a large bowl and beat well for about 2 minutes, until well blended.

Pour mixture into the prepared tin.  Level the top gently with the back of the spatula.

Bake in the middle of the oven for about 35-40 minutes, or until the cake springs back when lightly pressed and is beginning to shrink away from the sides of the tin.

Leave the cake to cool in the tin for a few minutes then lift it out of the tin while still in its lining paper. Carefully remove the paper and put the cake onto a wire rack placed over a tray.

To make the crunchy topping ( I lessen the sugar)
Mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the tray bake whilst it is still just warm. 

Drizzle  some icing sugar over the cake. Cut into squares when cold.  


Friday, 4 September 2015

Sardine Paratel

My husband taught me to cook this spicy Sardine paratel.  Somehow after years of cooking this dish  he still feels I didn't get it.
Hmm...there are times I swear he was enjoying his meal.

Anyway, see the picture above, that non stick pot is by far the best vessel to cook any dish that require a long stove top  cooking time. 
You don't get a burnt bottom!  Believe me,  I've charred dishes, a lot of dishes -  especially when I am preparing this sardine paratel.  

Note: I always use Mackerel rather than Sardine (don't ask me why it's called sardine paratel).  I was told that sardine has  fishy smell (duh)  and it  flakes while cooking and tend to be mushy. 

3 tbs of cooking oil
2 pips of garlic
1 tsp of

Golf ball size of tamarind - dilute in 1/2 cup of water & remove seeds 
2 in of finely sliced ginger
2 green chili - slit lengthwise
Salt and pepper
3 tsp Chili powder - depends of how hot you want it
1/4 cup of water
2 tins of Mackerel - I use Ayam Brand

Optional: fried cubed potatoes

Clean the fish, remove the bone ( you may keep it you wish). Set aside.
In a hot wok, add A and saute till the garlic turns light brown. Add the ginger slices.
Add the fish and the rest of the ingredients. Stir gently without breaking up the fish. Slow the fire and cover the pot.
Let it cook for twenty minutes till the oil appears to the surface. Be sure to stir it once a while to avoid the gravy sticking to the pot (unless you are using the above pot..ha)
Now is the time to throw in the fried potatoes (if you are using) and give it a good gentle stir.

Check for seasonings and done. Serve with warm rice and preferably with Sothi  (light coconut curry and stir fry  ladies finger - see below for recipes ).


Tuesday, 1 September 2015

Cheesy Garlic Bun

It's favorite month. 

I wanted to make garlic buns for breakfast but couldn't resist the Parmesan cheese in the fridge. 
Loaded it and transformed this already yummy bun to another level.
You could omit the cheese if you want but... just take my word.

300g bread flour
100g cake flour
2 tbs  caster sugar
1 tsp salt
1 tsp instant yeast
260g milk
30g unsalted butter

30g butter, soften room temperature
7  cloves of garlic finely chopped)
1 tsp chives or spring onion - chopped

2 tbs olive oil
1 squirt of mayonnaise
1/4 c Parmesan cheese - optional
pinch of salt and pepper(makes 10 or 12 buns)

Place all ingredients except the butter in large bowl and mix it with a wooden spoon until dough is sticky.  

Add the butter. Dump it on a clean surface and knead the dough for about 20 min until dough is pliable and soft.

Shape the dough into a smooth round and place in a mixing bowl, cover with cling wrap and let it rise till double in volume for about 80 mins.

Remove dough and give a few light kneading on a lightly floured work surface. 
Press out the trapped air as your knead. Divide into 12 equal portions and shape into balls. Cover with cling wrap, let the dough balls rest for 15mins.

Flatten each dough into a round disc. Roll up Swiss roll style and pinch the seams in place. Roll the dough on work surface to shape it into a longish oval shape.

Place doughs seams side down on a baking tray, lined with parchment paper. 
Loosely cover with a damp cloth and proof for 30mins.

Prepare filling by mixing all the ingredients to form a smooth paste.

Brush each dough with egg wash. With a sharp knife, make a slit lengthwise on each dough.  Add fillings equally on each slit.

Bake at preheated oven at 180 deg C for about 25 mins. Remove from oven and let cool on wire rack.
recipe adapted from happy home baking

Monday, 24 August 2015

Red Velvet Cake # 2

I'm not a big fan of Red Velvet Cake despite the raving reviews this cake gets. My sister for one, tires me endlessly about this cake and that prompted me to bake one myself, though I did not use her recipe. 

After meandering through online for a recipe, I found this recipe that was different from the rest and gave it a go.  It has coffee in it and that got me interested.  I love to add coffee in my chocolate cake and I figured this lady knows her cake.

Hmm... I must say after one bite I am converted. 
I now officially like Red Velvet Cake.

2 cups all-purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
2 Tablespoons unsweetened, cocoa powder
2 cups sugar
1 cup vegetable oil or canola
2 eggs
1 cup buttermilk
2 teaspoon of vanilla extract
1-2 oz. red food coloring, depends how deep you want the color
1 teaspoon of white distilled vinegar
½ cup of prepared plain hot coffee (don't skip this ingredient)

Preheat oven to 325.
In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.

In a large bowl, combine the sugar and vegetable oil.
Mix in the eggs, buttermilk, vanilla and red food coloring until combined.

Stir in the coffee and white vinegar.

Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
Generously grease and flour two round, 9 inch cake pans with shortening and flour.
Pour the batter evenly into each pan.

Bake in the middle rack for 30-40 minutes, or until a toothpick inserted in center comes out clean. Do not over bake as cake will continue to cook as it cools.

Remove the cakes from the pan and let them cool.
Cakes are really moist and you may need to refrigerate them to firm them up before stacking and frosting.

Frost the cake with cream cheese frosting when the cakes have cooled completely.


Note: To bake cupcakes, bake for 18-20 minutes, checking at the 18 minute mark.
Recipe from Divas Can Cook

Sunday, 23 August 2015

Butter cream flowers

Glad I got the change to pipe these cuppies last week. I've been dying to practice all the lovely buttercream flowers especially the Hydrangeas and the Magnolias.

Lovely pastel colors.  

I want to pipe some more.....

Friday, 21 August 2015

French Coconut Pie

I can never get tired of eating this scrumptious Coconut Pie. 

Please refer below for the sweet crust recipe.

For the filling:
125 g  melted butter
1½ cups sugar
3 whole eggs
1 cup sweetened coconut flakes
1 tsp white vinegar
1 tsp vanilla extract

Preheat oven at 180°c.
Combine all of the filling ingredients and pour in unbaked pie shell.
Bake for 45 minutes until golden brown.
recipe from here

Monday, 17 August 2015

Cinnamon rolls - Tangzhong method

With years of baking experience somehow one would have guessed I'm good at reading recipes.  
I had this Cinnamon rolls planed for breakfast and went ahead to prep, till I noticed a small size dough forming.  
I was telling myself this won't do., the boys would jump out of the chair and reread the amount of flour used. 

So dear readers, this recipe makes 10-12 scrumptious Cinnamon rolls.  I suggest you double the recipe if you face similar situation.

bread dough:
210g bread flour
56g cake flour
20g milk powder
42g caster sugar
1/2 tsp salt
6g instant yeast

30g egg, lightly beaten (about half an egg, reserve the leftover for egg wash)
85g water
84g tang zhong

22g unsalted butter

1 teaspoon cinnamon powder
30g sugar
25 g unsalted butter, melted

to make tang zhong 

Place 25g bread flour in a saucepan. Add 125ml water, mix till smooth, making sure there are no lumps of flour. Cook over medium to low heat, stirring constantly with a hand whisk to prevent it from burning.

Within 1 to 2 mins, the mixture will start to thicken, stop when you see traces in the mixture for every stir you make with the hand whisk.

Transfer the hot tang zhong into a bowl and cover it with a cling wrap, making sure the cling wrap sticks onto the surface of the mixture.
Leave to cool completely before using it.

to make dough:
Mix all the dry ingredients in a mixing bowl with a hook attachment.  Make a well in the centre and add in the egg, water and tang zhong.

Mix to form a rough dough.  The dough is quite wet and sticky.
Add in the butter. Continue to knead the dough until becomes smooth and elastic. This should take about another 20 mins.

Place dough in a lightly greased mixing bowl, cover with cling wrap and let proof  for about one hour, or until double in bulk.

Mix cinnamon powder and sugar together. Reserve about 1 teaspoon of the mixture.

Remove the dough from the bowl and give a few light kneading. Roll the dough into a rectangle, about 30cm by 25cm, 1/2 inch thick. Brush surface with melted butter.
Sprinkle the cinnamon/sugar mixture over the dough surface. 

From the longer end (30cm), roll up the dough to form a long log (ie 30cm in lengh). 
Pinch the edges to seal. 
Place the log seam side down, trim off the two ends. With a sharp knife, cut the roll into 10 equal pieces, about 3cm each.

Arrange the rolls cut-side up in a greased (or lined with parchment paper) 20cm square pan or any suitable baking tray. 
Leave some space in between the rolls to allow them to expand. 
Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 45mins, or until double in size.

Brush top with egg wash (mix leftover egg with 1 tbs water) and sprinkle the reserved cinnamon sugar mixture over the top. 
Bake in pre-heated oven at 180 deg C for 30 mins or until golden brown. 


recipe from happy home baking

Friday, 14 August 2015

Oil and Milk Pie Crust

I was pretty intrigued when I stumbled across this pie crust that  uses oil and milk, rather than very cold chunks of butter. The simplicity of making the crust got my nuggets working and 
I immediate thought of pot pies.

I'm glad I gave it a go. A fantastic flaky crust that would give any buttered crust a run for its taste.  I reckon this crust is well  suited with savory fillings. (note to self - test this crust with a sweet filling).

2 cups sifted all-purpose flour,
1 teaspoons salt
1/2 cup  Oil
1/4 cup cold whole milk

Add salt to the flour.

Pour  oil and cold milk into measuring cup, and pour all at once into flour. With a wooden spoon mix until the dough is combined, the dough will be very crumbly. 
Knead  by hand till the dough is soft and pliable. 
That's it folks...easy ha.
I chilled the dough overnight.

Do give it a go...jue
recipe from broke foodie

Monday, 10 August 2015

Lo Mai Gai


Lo Mai Kai is one dish my boys and I enjoy. 
No doubt I gave this dish a go.
But then, looking up  for a decent recipe is rather daunting since each have their own individual preferences and I have mine, mind you I have picky eaters to consider.

So I read up a couple of  recipes and added my touch to it with what's available in my pantry...except for the Chinese wine and Chinese sausages., which didn't alter the taste at all.  
Take note that this dish takes at least a day to prepare.


8 -10  small dried mushrooms, soaked and sliced
1  chicken fillet, chunky cube
500g glutinous rice, washed and soaked overnight.
3 garlic - chopped

Wash glutinous rice, then soak it overnight.

Marinate chicken for at least an hour.

Seasoning for chicken:

3 tbsp oyster sauce
1 tsp dark soy sauce
1 tbsp light soy sauce
2 tbsp rice wine
1 tbsp ginger juice
1 tsp sugar
2 tbsp sesame oil
a pinch of white pepper

Season glutinous rice and mix well. Steam for 30 mins.

Seasoning for Glutinous Rice

1 1/2 tsp light soy sauce
1 tsp pepper
1 tsp sugar
1/2 tsp salt
2 Tbsp oil
1 tsp sesame oil
1 tsp dark soy sauce
1/2 tsp Chinese five spice powder
1 cup of water

Cook the marinated chicken

In a pan add 2 tbs of oil. Saute the garlic till golden brown and add the sliced mushroom.

Add the marinated chicken and cook for about 8 min. Add a tsp of corn starch mixed with 2 tablespoon of water. Remove form heat and set aside.

Prepare wok for steaming. Fill the pan/wok with boiling water.

Prepare 6 ceramic bowls. In each small bowl, place chicken and Chinese Sausage at the bottom of the bowl then top up with Steamed Glutinous rice. Cover each bowl with aluminium foil.

Cover the lid, and steam for 20 - 30 minutes depending on the thickness of the chicken pieces.

Keep an eye on the water level, don't let it  run dry.
Served hot with chili sauce, and garnished with spring onions.

STEP 6, enjoy.


Friday, 7 August 2015

Kueh Bahulu

Dunno how long this Kueh Bahulu has been floating around in my 'to bake list''. 
As much as I am glad baking this I do feel bumped that I didn't do this sooner.  
Truly a good ole taste that you want to keep stuffing into your mouth.  
Did some adjustment to the original recipe and I must say, this is perfect. 
It would be great if I had  two molds,  just to speed up the process.

3 large eggs - cold
130 g fine granulated sugar
70 g self raising  flour

35 g cake flour
1- 1  1/2 tsp vanilla extract
pinch of salt

In your cake mixer add the eggs and sugar.  Beat on high speed for about 12 minutes until light and fluffy.  The mixture would be triple in volume.

Add in vanilla extract.  I added a wee bit more to get off the eggy smell

Sift together flours then fold into egg mixture with a rubber spatula or with the mixer in low speed until there's no trace of the flour.
Grease mold with cooking oil and put in the oven.
Preheat oven at 200ÂșC, together with the mold. 

Fill each hole with batter and bake for 10-12 minutes or until it is golden brown. 

I purposely filled the cavity of the mold differently to show how it puffs up. So fill up before it reached to the brim.


Repeat the process until you finish the batter. 
The cake should turn a nice golden brown and that's when it's done.
Grease mold with cooking oil each time you bake a fresh batch.


Most of the time it's gone before it gets the chance to cool down.  Just in case, cool completely before storing in the container. 
(The longer its kept the drier it becomes)


Tuesday, 4 August 2015

Strawberry Cheesecake - unbaked

Whenever I buy fresh berries for a particular dessert,  I never get around baking the intended dessert and that's where my son Tim comes in. 
Needless to mention what happened to the berries.

I solveed the problem by getting a bag of frozen strawberries and made this delicious strawberry cheesecake. 
The bag is still there, so now we know that Tim hates frozen strawberries. 

For the strawberry compote 
1 cup of frozen strawberry
zest of  one lemon
3 tbs lemon juice
5 tbs sugar

In a small pot add the above ingredients and simmer in a very low heat until the sugar has melted and began to bubble. This would take about 5-7 minutes. Remove from heat and cool it completely before using.

For the crust:
Melted butter 100g
Digestive Biscuits 250g
1 tbs brown sugar

Crush the  biscuits till it becomes a fine crust. Put it in a bowl and add the sugar. Mix well and add the butter. 
Press crumbs firmly into a 7in spring foam tin. Put pan in a zip log bag and refrigerate for at least 2 hours or more.

For the filling:
250g Cream cheese - soften
zest of 1 lemon
juice of  5 passion fruit- or more if you prefer it tart.
300g condense milk - or according to your level of  sweetness
1/4 cup hot water
1 tbs gelatin.

** You may add some strawberry compote and puree about 2 tbs. Then add to the cheese mixture.
  • Beat the cream cheese till its creamy.
  • Now add the milk and beat till thicken. Add the lemon zest.
  • Put the gelatin in hot boiling water. Stirring until the gelatin has dissolved.
  • Add juice to the gelatin mixture.  ** Mix well and pour into the mixture. Stir mixture and pour into the chilled base. Put pan in a zip log bag and refrigerate for about 8 hours or overnight. 

Remove the pie from the fridge and drizzle generous amount of the strawberry compote over the cake  before serving.