Friday, December 10, 2010

Sweet Corn Dried Scallop Soup

Adapted from Little Corner Of Mine, this soup is loved by my family :)


What you need:

4 sweet corns
3 carrots
5 dried scallops
2 chicken breasts
20 dried longans
3L water
salt to taste

Bring water and chicken to boil - upon boiling dish out all floating impurities in the soup
Add in the rest of the ingredients, except salt
Simmer for 2hours, season with salt, put on high heat for 15mins and off heat

Tofu Puff With Dark Sweet Sauce (Tahu Pong)

Semarang, Central Java, the place where I was born...full of nice yummy food that mostly forgotten - never touch them for ages!
Nowadays they're getting easier to find elsewhere and one of them is this dish - tahu pong (hollow tofu)

Still its nowhere to find in Singapore, so since the craving strikes, I made the effort to make it myself...


















The sauce:

















The pickle:

















What you need:

tofu puff - deep fried
hard boiled eggs - fry til the outer part turn brownish

For the sauce:
kecap manis, crushed garlic, water, sugar, prawn paste (Indonesian name it petis)
Mix all til form thick liquid

For the pickle:
1 white raddish - thinly cut
sugar
vinegar
Mix all and keep in the airtight container - store in the fridge (the best is at least half day in advance)

Dip the tofu and eggs in the sauce, eat with rice and the pickle

Prawns & Eggs

Been absent for too long - too engrossed in my resolution
An update : today is my 38th day and total weight loss = 6.2kgs YIPPEEEEE!!!! :P

Anyway, so far no update til so many pics queueing waiting patiently to be uploaded
Let's start with this dish - so very yummy...



















What you need:

20pcs medium size prawns, shell removed, deveined
marinate the prawns with: a little corn starch, chicken stock powder, salt, pepper, chilli powder (optional)
5eggs, beaten
chopped spring onion
fish sauce, pepper, a little oil

Marinate the prawns
Mix beaten eggs with fish oil and pepper, add spring onion too
Heat up oil, add prawns quickly only until turns pink, pour eggs mixture, let cook for a bit, scramble a bit, remove and serve
Do not overcook the eggs and prawns

Tuesday, November 9, 2010

Indonesian Style Steamed Chicken Rice (Nasi Tim Ayam)

So many Indonesian restaurants nowadays in Singapore, but none sells this dish
Yummy and loved by my family :)

What you need:

For the chicken:

3 cloves of garlic, crushed
1 large onion, chopped
600gr chicken breast, diced
1 can button mushroom, cut
butter, sesame oil, light soya sauce, kicap manis, oyster sauce, a little sugar, pepper
For the rice:

3 cups rice
5 cloves of garlic - crushed
butter, sesame oil, light soya sauce
For the soup:

1 chicken breast bone
1 big pot water

How to make....

Chicken:
Heat butter and sesame oil. Fry onion and garlic til fragrant
Add chicken, stir til change colour
Add soya sauce, kicap manis, oyster sauce, pepper, sugar and button mushroom. Stir well
 
 
Rice:
Heat butter and sesame oil. Fry garlic til fragrant, mix with rice
Cook rice in rice cooker using the chicken stock as required
 
 
Soup:
Bring to boil chicken bone and water 
 
 
Prepare melamine bowls (heat proof)
Put chicken at the bottom of each melamine bowl
Add rice on top of the chicken til almost full
Put bowls in the steamer, steam for 30’
Take out from the steamer
Put the bowls upside down on the plate
 
 
Serve with soup on the side, chopped spring onions and fried sliced garlic

Sunday, November 7, 2010

Abby's 5th Birthday

I have bought edible images for Abby's bday cake - both @home and @school

Cupcakes for bday @home























It's Princesses and Ballerinas images
And Cars to avoid Ian being jealous keke....

Cupcakes upclose - covered with choco icing and sprinkles
























Adapted from Aunty Yochana blog, it is supposed to be Chocolate Chips & Mints Cupcakes, but at the very last minute I realized I was out of peppermint essence duh!
But without it, the cupcakes still turned out perfectly yummy! :)
What you need:

220g butter
180g caster sugar
3 eggs
200g self-raising flour
2 tbsp cocoa powder
4 tbsp chopped fresh mint leaves
100g chocolate chips
1 tsp peppermint essence

For the mint icing: (I didn't make this either - made before and it's perfect!)

120g unsalted butter
1/8 tsp salt
120g icing sugar
1 tsp peppermint essence
a drop of green colouring
some chocolate chips as decoration

Cream butter and sugar till well combined, add in eggs then add in flour and cocoa powder. Mix until well combined and smooth
Add in the mint leaves and chocolate chips
Scoop batter into paper cups and bake at 175C for about 25 mins or till cooked
Leave to cool on a cooling rack.
For icing: cream butter, salt and sugar till smooth. Add in colouring and essence and pipe onto cupcakes. Decorate with some chocolate chips.


And now Carebears cake for bday @school























Cake upclose with M&M choco + marshmallow
 

















Recipe is also from Aunty Yochana

What you need:

A
60g cocoa powder
125g hot water
180g fine sugar
B
130g unsalted butter
50g sugar
130g self-raising flour
3 eggs
1/8 tsp salt
1/2 tsp vanilla essence

Mix ingredients Aand let it cool
Cream butter with sugar till creamy
Add in salt and vanilla essence
Add in eggs one at a time till evenly blending before the next addition
Pour in cocoa powder mixture gradually then add in the self-raising flour
Pour into a 8" round tray and bake till cooked at 175C for about 60 mins


Abby was so thrilled with both cakes :)

Friday, October 29, 2010

Supreme Chocolate Cupcakes

Never get tired of chocolate. Never get tired of cupcakes.
They are my kids :)
Decided to try this then - from Precious Moments



 
Soft, chocolaty - yum!

What you need:

57g cocoa powder
1/3 cup boiling water
106g cake flour
220g castor sugar (original recipe: 250g)
2 1/8 tsp baking powder
167g unsalted butter
3 large eggs
1.5 tbsp vanilla extract

Preheat oven to 180degC
Combine cocoa powder and boiling water to form a paste. Set aside
Sift together all the dry ingredients. Set aside
Whisk eggs and vanilla extract together. Add a third of the cocoa mixture to the egg mixture. Whisk till all incorporated
Add the remaining cocoa mixture and the butter to the dry ingredients mixture and mix together for 1.5 mins
Add the cocoa egg mixture to the cocoa dry ingredients mixture in 2 separate addition
Mixing for 30 seconds between each addition.
Ensure all the cocoa egg mixture is well blended
Fill each cupcake liner 3/4 full
Bake for 20 min

Bought some ready to use fondant from Poon Huat
I've been curious in trying decorating cakes with fondant - it's the trend nowadays

Say hi to Mr Cat and Ms Panda :)

















Ms Panda

















Mr Cat

















Heart

















This is really my very first time handling fondant - blindly doing everything without guidance whatsoever, plus no proper tools
I must say this ain't easy - it's again back to one's gifted hands, and I don't think I am :)
So I am pretty proud with my this work - perhaps with more proper tools and more practice, I can do better and I won't be surprised if I can get hooked by it :)
We'll see! :P

Wednesday, October 27, 2010

Indonesian Style Chicken Porridge

Abby was down with throat infection last week, high fever, slight cough and runny nose, haizzz...
Her appetite wasn't good at all, so I decided to cook something easy to swallow
What else if it's not porridge?
Being selfish and want to entertain my own craving for Indonesian food, I decided to cook this porridge :P



What you need:

For the porridge:
2 cups rice
1 chicken breast bone
a little salt, water

For the topping:
shredded steamed chicken breast (original recipe is fried, but it's a little too tough for my kids so i opt to steam instead - it's healthier too!)
chopped spring onion
dong chye (preserved salted vegetables) - washed and drained
fried onion
yu tiao - toast for 2mins and cut
small prawn / onion crackers
a dash of light soya sauce and sesame oil

For the chilli:
big red chillies, boil for a few minutes, chopped after boiled
salt, sugar

Cook the ingredients for porridge altogether til the consistency desired - keep stirring to avoid burning at the bottom of the pot
I do not make it so thick cos it'll thicken when cooled

Place porridge in a serving bowl
Put shredded chicken, dong chye, fried onion, spring onion, yu tiao, crackers
Additional light soya sauce and sesame oil is recommended for best flavour

For the chillies: mix all ingredients in the food processor and pulse

Note:
- Some people in Indonesia loves to add raw eggs at the bottom of the bowl before adding the porridge in 

For my kids, I only use the shredded chicken, yu tiao, crackers and spring onion - well I skipped the crackers for Abby cos of her throat condition, and she still loved this porridge :)
Ian really loved yutiao, he had his spoon on one hand and yu tiao on his other hand :P

Kwayteow Soup

This dish is so nice and the soup is so tasty without anything added - all comes from the ingredients put in
Adapted from Little Corner Of Mine
















What you need:

For the soup:
chicken bone - I use 1 chicken breast bone
3 stalks celery - cut into 2
2 carrots - cut into 3 chunks
2 yellow onion - halved
a piece of ginger - smashed
2 stalks of lemongrass
a pot of water

For the topping:
fried fish balls
tofu fish cake and/or cheese tofu
minced pork
fried shallots
kwayteow - prepare as directed

Boil all the soup ingredients, simmer for 2 hours
After simmering for 1.5hour, add in all topping except fried shallots and kwayteow and bokchoy
Before putting off the fire, bring to boil, then add in bokchoy, off heat
And for me, I prefer to discard the celery and onion cos it's too soft to eat, also the ginger and the lemongrass so the taste of these 2 ingredients will not to over powering

Prepare kwayteow in a serving bowl and pour the soup over
Sprinkle fried shallot before eating and eat with chilli padi mixed with soya sauce

Simple, nutritious, delicious!
Perhaps the next time I cook this dish again I'll take a better snap of it - with the complete ingredients! :)

Sunday, October 24, 2010

Cheesy Pasta

Okay, I shall start one by one in order....

This pasta dish is adapted from Little Corner Of Mine with some adjustment
My kids aren't so fond of tomato based pasta dish, so most of the time I always cook the same kind of creamy pasta for them
Been looking around for other recipes for a change and decided to give this a try
It's a hit with the kids! :)




What you need:

4 portions of macaroni - cooked as directed, set aside (original recipe used pasta shell)
zest of 1 lemon
4 cloves of garlic - crushed
1 cup frozen carrot/green peas/corn
1/2 chicken breast - diced (I try to avoid prawn as much as possible since iI suspect Abby is allergic to it - to be confirmed though)
1/2 cup milk to mix with 1/2 cup water
100g grated cheddar cheese
Italian herb seasoning, garlic salt, black pepper, sugar, olive oil, parmesan cheese powder for topping

Heat oil, fry garlic and lemon zest, sautee quickly, add in frozen veggies, chicken - stir well
Add in milk and cheese, stir til cheese is melted
Add in cooked pasta - stir well
Season with Italian herb seasoning, salt, pepper and sugar
Serve hot with parmesan cheese powder

*Big yawn* Too late to continue updating...I will continue tomorrow okie...
Nite nite :)

Sunday, October 17, 2010

Asparagus With Enoki Mushroom

One of the vegetables I seldom cook yet it's one of my fave, asparagus, mixed with enoki mushroom, both are oh so crunchy :)


















What you need:

Asparagus, cut into 2, discard the bottom part
1pack enoki muchroom, discard the bottom part
Oyster sauce, a little oil, salt. sugar, a little water

Heat oil in frying pan, sti fry asparagus for 1minute, sprinkle a little salt
Remove from heat and arrange on serving plate
Reheat the oil, stir fry enoki mushroom til soften, add in oyster sauce, a little salt, sugar and water
Mix well, off heat, arrange on top of asparagus

Rich Marbled Chocolate Cake

From the book "Crazy For Chocolate", this cake is soft yet rich, just nice!
Not so friendly to my kids' taste bud though, I guess it's because of the rum taste...




  
What you need:

125g dark chocolate, chopped
125g butter
125g caster sugar
2 eggs, lightly beaten
155g self raising flour
80ml milk
1 tbsp brandy (I don't have brandy so I use dark rum)
1/2 tsp vanilla essence

Chocolate icing:
(I didn't use, too lazy on that day, perhaps next time)

100g white chocolate, chopped
4 tbsp cream
100g dark chocolate, chopped
  1. Preheat oven to 180degC
  2. Brush a deep 8" round pan with melted butter
  3. Place chocolate in heatproof bowl, stand bowl over pan of simmering water, stir til melted, remove from heat
  4. Using mixer, beat butter and sugarin a bowl til light and creamy. Add eggs gradually, beating thoroughlyafter each addition
  5. Transfer mixture to bowl, fold in with metal spoon sifted flour alternatively with milk. Add rum and vanilla, stir til combined. Divide mixture in two, add melted chocolate to one portion and mix well
  6. Spoon the two mixtures alternatively into the pan. Swirl mixtue with skewer. Bake 40minutes or until skewer comes out clean when inserted in centre. Leave cake to cool
To make the chocolate icing:
  1. Place white chocolate and 2 tbsp cream in a small heatproof bowl, stand bowl over a pan of simmering water, stir til smooth. Repeat with the dark chocolate and remaining cream. Place alternate blobs of mixtures on top of the cake. Swirl with a skewer for a marbled cook

Sunday, October 10, 2010

Japanese Salted Grilled Fish

Bought a fat red snapper and decided to grill it

I always love fish - so does hubby, but unfortunately my kids don't
Only those crispy deep fried, also if marinated in teriyaki sauce

Recently I realized partly its my own fault, i didn't cultivate the habit of eating fish for them when they're younger
I mean, yes I put cod fish, salmon and threadfin in their porridge when they're still babies and still didn't know the art of complaining
But when they started checking whats inside their meal plate, I have been too nice to give them only what they like, not what they're supposed to eat

Well, for the past one month I have been trying to include fish in their meal schedule, once or twice a week
Hope I still have chance to change their palate and appreciate fish a little more - keep on trying, never give up, anything for my kids' well being :)

Anyway, back to the subject about this dish...
I have to admit, I'm a total failure in grilling fish - dunno how to avoid getting the fish burnt and having it stuck on the pan sigh....
You see the pic below...thats shown the better side if the fish, the other side at the bottom - nude skinless (not) sexy fish aaarrgghhh....
But the good news is, it tasted yum! The firm flesh of the snapper goes so well with the marinade - salty with a hint of tanginess - perfect! :)
























What you need:

1 red snapper, cleaned, cut open the cavities
1/2 lemon, cut into 4 slices
approx. 5cm old ginger
1 tbsp mirin
2 tbsp Japanese soya sauce
salt

Rinse fish and pat dry with paper towel
Place lemon slices inside the fish cavities
Finely grate ginger - squeeze out the juice using hand and discard the dry pulp
Combine ginger juice, mirin and soya sauce
Lightly brush some of the mixture over the fish and sprinkle the sides of the fish with about 1/4tbsp salt
Sprinkle a thicker coating of salt on the fins and tails (to prevent them from burning)
Put it on the grill pan, cook til golden brown on both sides
When grilled halfway, can pour the remaining of the marinade sauce over the fish

Saturday, October 9, 2010

Stir Fry Chicken With Mushroom & Celery (Ayam Cah Jamur)

Saw big stalks of celery in my fridge sitting there for two days untouched
I can and love to eat them raw but if you ask me to finish them now, I will turn green :p
Decided to cook this simple dish with it instead














What you need:

1 chicken breast, remove skin and bone - diced
1 can button mushroom, cut
5 stalks celery, cut
4 cloves of garlic - crushed
a little oil, approx 500ml water, salt, pepper, a little sugar, cooking wine, cornstarch

Marinade chicken with salt, pepper, wine and a little cornstarch - leave it for at least 1 hour
Fry garlic til fragrant
Add in chicken, mix til chicken changed color
Add in mushroom and water, when its about to boil add in celery
Add salt, pepper, sugar
Dilute cornstarch with a little water
At boiling point, add in the diluted cornstarch
Stir continuously til thickened and well mixed
Off heat

Friday, October 8, 2010

Steamed Tofu Stuffed With Prawns

So glad everytime I can find healthy and yummy dish for the family
Adapted from Bianca's and Jordan's Mom - as usual, a little adjusted to my family preference, also the quantity to fit their big empty tummies! :)
Kids love this - I tried to challenge Abby's allergy to prawns - so far so good, hope she can slowly overcome this! :)


What you need:

2 big blocks tofu (semi firm)
2 stalks of spring onion

For the stuffing:
approx. 15 prawns - peeled and cut
1/4 chicken breast - cut
4 cloves of garlic
2 shallots
oyster sauce, pepper, corn starch

For the sauce:
6 tbsp soya sauce
1 tbsp chinese cooking wine
1 tbsp sesame oil
1 tbsp sugar

Process all the ingredients for the stuffing til smooth (except cornstarch, pepper and oyster sauce)
Transfer into a bowl and mix with corn starch, oyster sauce and pepper til well
Scoop out some of the centre part of tofu to place the stuffing
Place the stuffing on it and steam for 45mins
For the sauce: mix all ingredients, warm up for around 45seconds to allow sugat to dissolve
To serve, pour the sauce over the steamed tofu and sprinkle some spring onion

If you see the meatballs in between the stuffed tofu, it's the remaining stuffing which I mixed with the remaining tofu - mashed - it's yummy! :)

Wednesday, October 6, 2010

Chicken Bee Hoon In Thick Gravy

Easy and yummy dish for the whole family :)
From the book "Feed Your Child Right" by Lynn Alexander & Yeong Boon Yee
Love this book cos of the useful information, not only the recipes but also tips for family well being thru food


What you need:

200g chicken breast meat, sliced
1/2 pack shitake mushroom, sliced
4 cloves of garlic, crushed
3 shallots, thinly sliced
To season the chicken: cornflour, chinese cooking wine, salt, pepper, sesame oil
A pot of chicken bone stock
2 medium tomatoes, quartered
chopped spring onion
1 pack dry bee hoon
light soya sauce, cornflour dissolved in a little water, chinese cooking wine, salt, pepper, cooking oil

Season the chicken
Boil stock, add in tomatoes and adjust the taste
Heat oil, fry garlic and shallot til fragrant
Add in wine, mushrooms, and chicken - sautee briefly
Add dissolved cornflour, light soya sauce, salt and pepper, simmer briefly
Boil bee hoon separately in water and apportion into bowls
Add the chicken mixture over the noodles and add in some soup stock
Garnish with chopped spring onion

Fried Tempeh In Palm Sugar Marinade (Tempeh Bacem)

One of the dish my mum cooked which I managed to take picture of





Nice to eat with many Indonesian dishes but it's nice enough to eat this only with rice :)

What you need:

3 tempeh, cut into slices
3 cloves of garlic, crushed
1 tsp coriander, mixed with a little water, pounded with mortar
1 block palm sugar
salt, bay leaves, approx 1l water, oil for frying

Mix all ingredients (except oil) in a pot,bring to boil and simmer til water lessened
Heat oil and fry tempeh
Texture of the tempeh is slightly firm and sticky

Tuesday, October 5, 2010

Sticky Date Pudding With Butterscotch Sauce

Been so long since the last time I posted here

My mum was in town for 1 week, time to chat and spend time with her, and of course eat and eat cos she always cooks most of the time when she's here - those yummy Indonesian cookings I seldom cook, those remind me of my childhood, my mom always loves to give her kids home cooking food
All food was too quick to disappear that I didn't have the chance to take a snap of them (read: was totally forgotten cos busy eating hehe...)

Not only her cookings not captured, the tidbits she brought was all gone in no time without being memorized in my camera.. I was too hipnotized that when I realized it, all was history :P
That's always the case in fact..can't resist the hunger of homegrown food while living abroad :)

Anyway, gotta post those I have experienced in the kitchen just before my mum came and some while she's here...

This cakey pudding was baked a day before she arrived


















Adapted from Pecious Moments, this cake has texture of both cake and pudding, it's something like a very moist cake
I am not sure what went wrong, but from the picture, it looks like the texture is different from the source, mine is more cakey while hers is more to pudding
Or is it becoz hers is fully covered with the sauce while mine is not, I don't know
Anyhow, it stil tasted yummy, especially with butterscotch sauce poured on top - such a sinful indulgence :)

What you need:

250g dates, pitted and chopped
1 tsp baking soda
80g butter
100g caster sugar
2 eggs
170g self raising flour
1/2 tsp vanilla extract

Mix dates and baking soda. Pour 300ml boiling water over dates and leave to stand
Cream butter and sugar until pale, add eggs one at a time, beating well after each addition
Gently fold in flour, stir in date mixutre and vanilla
Pour into a well buttered round 18" cake tin.Bake at 180 degree celcius for 40 mins or when skewer comes out clean
Serve with butterscotch sauce

What you need for butterscotch sauce:

100g brown sugar
150ml cream
1 tsp vanilla extract
50g butter

Combine sugar, cream, vanilla essence and butter in a pot
Bring to boil and simmer for 5 mins
Set aside until ready to reheat and pour over pudding

Sunday, September 26, 2010

Pan Fried Tilapia

I think among other dishes, cooking fish is one of the easiest (in term of preparation and cooking process and time required)
Having that thought, I decided instead of Tuesday, I'll make Saturday and/or Sunday as fish day
Weekends are family day, we go out most of the time in the morning and back home usually already in the late afternoon, no more energy to cook complicated dish, especially knowing my baking mood often conquers my weekend evenings :)


















This is my first time cooking tilapia fish
(can you believe it before that I don't even know this fish exists!)
Initially I didn't really like the too fishy smell during cooking process, but I did enjoy eating it so much - I love the soft texture and it's indeed tasty and not fishy at all (strangely)
Next time I'll try it grilled

What you need:

1 black tilapia fish
2 tbsp juice of lemon
2 tsp turmeric powder
salt and pepper, oil

Marinade the fish with lemon, turmeric powder, salt and pepper for at least 1hour
Heat oil and pan fry the fish til golden brown

Perfect companion to eat the fish:


















What you need:

shallots, cut into small cubes
2 bird eye's chillis, cut small
1/2 tomato, cut into small cubes
juice of 1lemon
kicap manis (Indonesia dark sweet soya sauce)

Mix all ingredients

Saturday, September 25, 2010

Minced Chicken Stew (Semur Ayam)

I like this dish with a little gravy but since the kids love this too so I add a little more
And I don't use minced chicken but instead I use blended lean chicken breast
A heavily Dutch influenced Indonesian dish (it's called semoor in Dutch)



What you need:

1 chicken breast, cut and blend
3 shallots, cut thinly
1/2 onion - julienned
2 carrots - cut
2 potatoes - cut into cubes
1 tomatoes, quartered
oil, water, oyster sauce, kicap manis (Indonesian sweet dark soya sauce), salt, pepper

Heat oil, fry onion and shallots til fragrant
Add chicken, oyster sauce, kicap manis, water
After chicken cooked, add in carrots, followed by potatoes
Cook for approx 5mins, add in tomatoes, bring to boil
Add salt and pepper
Simmer for around 15mins or til water lessen and a bit thicker

Corn, Carrot & White Raddish Soup

One more kids' fave (and mine too)
This sweet and tasty soup does make me feel good especially knowing that it's nutritious too :)
















What you need:

approx 3l water
300g pork spare ribs
2 big carrots, cut into big chunks
4 sweet corns, cut into 4pieces
1 big white raddish, cut into big chunks
wolfberries
dried red dates
salt to taste

Boil water together with ribs
After boiled, add in corn - wait til it floats
Add in carrots and white raddish followed by wolfberries and dates
Bring to boil and then put to small fire and simmer for 2hours
Add salt just before putting off the fire

Wednesday, September 22, 2010

Fruit Pastry Cake

Adapted from Happy Home Baking
I fell in love at first sight when I saw the picture and vowed to try to make
Been postponed for a few weeks, finally I managed to try out
It's a keeper!!! Hubby loved it to the bits, Abby who usually dislikes non chocolate cakes also ate and asked to include the cake in her lunch box - but she didn't fancy the strawberries and blueberries, only the peach :)
Only Ian who is not so friendly with fruits and everything with fruits didn't really enjoy

This is before going into the oven...

















And...ready to eat! :)

















What you need:

100g butter
180g caster sugar
50g low fat yogurt
3 eggs, lightly beaten, room temperature
1 tspvanilla extract
1 tsp lemon zest
210g plain flour
1 tsp baking powder
some icing sugar
500g fruits 
You can use strawberries, blueberries, peaches, bananas, oranges, pears, apples, pineapple, or any other fruits - drain well after washing!
For canned fruits, wash them well  to reduce the sweetness - drain well

Wash, cut and drain fruits - set aside
Grease with butter the side of a 9" or 8" round pan and line the base with parchment paper
With an electric mixer, cream butter, sugar and yogurt till light and fluffy
Add in the eggs gradually and beat till incorporated in the batter. (The mixture may appear slightly curdled)
Add vanilla extract and zest. Mix to combine
Sieve over flour and baking powder and mix till smooth
Pour batter into prepared pan and smooth out the top with a spatula
Arrange fruits on top, don’t press the fruits down into the batter. Decorate the fruits as desired
Bake in pre-heat oven at 180degC for 60minutes or until a skewer comes out clean when inserted into the cake. Cover the top with foil in the last 15 mins of baking to prevent the top from getting over browned
Leave the cake to cool in the pan for about 5~10 mins
Dust the cake with some icing sugar if desired

Tuesday, September 21, 2010

Salmon In Teriyaki Sauce

Been so long since the last time we eat salmon - I mean cooked one (sashimi is not counted heee...)
Bought 1 chunk of salmon fillet but too lazy to cook something fancy, so I just made this easy yet yummy dish...


















What you need:

1 pc salmon fillet (approx 400g)
5 tablespoon teriyaki sauce
olive oil

Marinade salmon in teriyaki sauce for min. of 1hour
Heat oil, pan fry salmon til browned both sides
Pour the remaining sauce til caramelized
Off heat


















No need anything else, just this dish and hot fluffy rice - yum
!

Saturday, September 18, 2010

Sweet Beans In Oyster Sauce

So simple yet delicious - one of my fave veggies :)


















What you need:

3 cloves of garlic - crushed
1 pack sweet bean, cut both ends
oil. oyster sauce, a little water, salt, pepper, sugar

Heat oil, fry garlic til fragrant
Add in sweet beans - stir
Add in oyster sauce, followed by water, salt, pepper, sugar
Mix well and bring to boil til water lessen but not too long to maintain its crunchiness

Friday, September 17, 2010

Hard Boiled Eggs In Spicy Sauce (Egg Sambal)

Again, adapted from ICook4Fun - her recipes are sure win ones, so many in my waiting to be tried list :)
I adjusted a little to suit my family's (read: my) preference - hehe....


















What you need:

6 hard boiled eggs
3 cloves of garlic - crushed
1 onion - julienned
2 tablespoon chilli paste
2 tablespoon tomato ketchup
a little water, oil, salt and sugar to taste

Heat oil, pan fry eggs til slightly browned - set aside
Remove oil and leave a little oil to fry onion followed by garlic til fragrant
Add in chilli paste and tomato ketchup - stir
Add in water, salt and sugar - mix well
Add in fried eggs, bring to boil til sambal mixture reduces in liquid

Stir Fry Salted Vegetables With Tofu

This is nice to eat with Kalasan Fried Chicken

What you need:

2 cloves of garlic - crushed
3 shallots - cut thinly
1 big red chillies - cut
1 pack salted vegetable - give a good wash so it'll not be so salty - cut
1 fistful of beansprout
1 pack firm tofu - cut int ocubes and fry with oil til golden brown
a little oil, water, sugar, pepper

Heat oil, stir fry garlic and  shallots also chillies til fragrant
Add in beansprout, cook til it turns softer
Add in salted vegetables, followed by water, sugar and pepper
Cook til the desired softness
Add in fried tofu - mix well
Off heat

Kalasan Fried Chicken (Ayam Goreng Kalasan) & Fried Sambal (Chilli Paste)

Another famous dish from Indonesia - yum! :)


















What you need:

1 chicken (i always like to buy female kampong chicken) - cut into parts
5 cloves of garlic - cut
salt, palm sugar, a little coconut milk, coconut water mix with a little water, oil

Blend garlic and salt til smooth -
In a big pot, pour coconut water mixture, add in garlic mixture
Add in palm sugar, coconut milk, and lastly, chicken parts
Bring to boil and put into medium fire til water only a little bit left
Heat oil, and fry the chicken

Best to eat with this sambal:


















What you need:

3 shallots, cut
5 big red chillies - cut
belachan, salt, sugar
a little oil
1 tomato - small cut

Blend shallots, chillies, belachan, salt and sugar (not too smooth)
Heat oil, fry the chilli mixture and add in tomato, mix well
Cook for approx 1-2 minutes
Off heat

Thursday, September 16, 2010

Salt & Pepper Fish Fillet

Adapted from ICook4Fun with some adjustment to my family's preference - it's a keeper! :)



















What you need:

3 big pieces of white fish fillet (I used sutchi) - cut square
5 cloves of garlic
2 bird's eyes chillis
1 tsp chopped ginger
a bunch of spring onions – cut
1/2 tsp sugar
salt and pepper to taste
a few dash of Chinese cooking wine
oil

To marinate fish (mix together):
2 tbsp of Chinese cooking wine
salt, pepper
1 egg white
corn flour

Add fish in the marinate mixture and set aside for approx 1hour (or more)
Heat oil and pan fry the fish on high heat til golden brown
Use the oil to sautee garlic, ginger, chilli til fragrant, add in salt, pepper and sugar
Add in the fried fish, add in a few dash of chinese cooking wine and toss quickly
Add in spring onion
Off heat

Stir Fry Enoki Mushroom With Greens

I always love mushroom and enoki is one of my fave...


What you need:

3 cloves of garlic - crushed
2 packs of enoki mushroom - cut the bottom part, separate
1 pack of greens (I use bokchoy) - cut into 3parts
a little oil, a little water, oyster sauce, salt, pepper

Heat oil, fry garlic til fragrant
Add in mushroom, cook til soft
Add oyster sauce, water, salt, pepper
Add in green, mix well
Bring to boil - off heat

"Everything Dumped In" Soup *grin*

This is one of emergency dish I always cook when I have no idea what to cook or I just want to clear whatever leftover I have in the fridge :)




What you need:
 
3 cloves of garlic - crushed
approx 1.5l chicken stock
half of chicken breast - cubed
6 fuzhou balls
5 mushroom balls - cut into 2
6 pork balls - cut into 4
(you may use your own preference of balls)
frozen corn
1 big carrot - cut thinly
6 shitake mushroom - cut thinly
1 pack silken tofu - diced
a little oil, salt, pepper, light soya sauce to taste, corn flour mixed with a little water to thicken the soup

Fry garlic til fragrant, add chicken, cook til chicken changed color
Pour chicken stock, add all the ingredients one at a time (except carrot)
Add salt, pepper, light soya sauce
Bring to boil
When it's almost reaching the boiling point, add in carrot
After boiled, add in corn flour and stir continuously til the desired thickness achieved
Off heat

Eat with rice and chilli sauce

Tuesday, September 14, 2010

Chocolate Chips Muffin

Another recipe without mixer needed *grin*
Recipe is from Aunty Yochana
















Soft and moist inside - and look at the generous chocolate chips filling! :)














What you need:

280g self raising flour
1 large egg
120g sugar
1/2 tsp salt
180g butter
100g freh milk
1 tsp vanilla essence
120g chocolate chips

Sift self raising flour into a mixing bowl
Add in butter and rub with fingertips til it resembles breadcrumbs
Add in sugar, salt and mix well
Mix egg, milk and vanilla essence
Add in the above mixture into the crumbs mixture
Stir lightly, dont overmix
Add in chocolate chips, stir lightly
Scoop batter into paper cups 3/4 full
Bake 200degC for about 15mins (or when skewer comes out clean)
Remove from oven

Makes 12 big muffins

Sauteed Sausage With Butter & Tomato Sauce

It's also good to add and/or substitute with prawns


What you need:

1 pack of frozen chicken sausage (you may use any kind of sausage) - cut 1cm
3 tablespoon butter
tomato sauce, dark sweet soya sauce (kecap manis), salt, sugar, pepper
add chilli sauce if you prefer this dish to be slightly spicy

Heat butter, add sausage, cook for around 2mins
Add tomato sauce, kecap manis, salt, sugar, pepper and chilli sauce
Mix well

Saturday, September 11, 2010

Mixed Fruits & Jelly Ice

So refreshing on hot sunny humid days...


What you need:

canned peach
canned lychee
sweetened grass jelly
oranges
red agar2 - prepared accordingly
yellow agar2 - prepared accordingly
2 limes
brown sugar

Cut all ingredients acording to preference and put in a large serving bowl
Add in half of the lychee water and plain water to the desired amount
Add a little brown sugar if not sweet enough
Squeeze lime
Add ice cubes or you may keep the bowl in the fridge for half a day

My fave lychee...


You may change and/or add other fruits such as pears, apples, strawberries, canned longan, etc.
Agar colors are up to individual's preference

So so so very refreshing!!!

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