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

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