Chocolate Chocolate Chips Buttermilk Pancakes

Now that it's school holiday time, the kids have more time to have breakfast
This is just a twist I made for the usual pancake... I added cocoa powder and chocolate emulco
Recipe is from Martha Stewart
This is a good recipe that makes fluffy and soft pancake, but I should have made it thicker in order to taste more of the fluffiness, but still no complain, it's delicious

What you need:

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 tbsp sugar

2 tsps cocoa powder

2 large eggs, lightly beaten

3 cups buttermilk

4 tbsp unsalted butter, melted

2 tsps chocolate emulco

some chocolate chips to sprinkle

Whisk together flour, baking powder, baking soda, salt, cocoa powder and sugar in a medium bowl. Add eggs, buttermilk, chocolate emulco and butter; whisk to combine. Batter should have small to medium lumps (it should be that way, not smooth)

Pour 1/2 cup of pancake batter. Sprinkle chocolate chips. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute

Serve with maple syrup or chocolate syrup

I'm submitting these pancakes to Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested & Tasted at this LINK

Homemade Tiramisu & New York New York Family Restaurant @Citylink On Our 7th Wedding Anniversary

Some cakes I only make for special occassions - tiramisu is one of them
Yesterday was our 7th wedding anniversary - it's time to make this fave dessert of ours! :)
I did on Saturday evening, kept it refrigerated with no cocoa topping

Recipe's from Aunty Yochana's site

My 2nd time making this with the same recipe - love it!

(for tall square 7" tray)

What you need:

2 packs of sponge fingers

For the filling:

2 egg yolks

1 egg

60g sugar

10g gelatine powder

2 tbsp water

250g mascarpone cheese

200g whipped cream

3 tbsp kahlua

For the coffee syrup:

15g coffee powder

200g warm water

4 tbsp kahlua

Whisk whipped cream til stiff and white (I used mixer) - set aside

Soak gelatine powder in 2 tbsp water - for around 10mins, and then microwave for 25minutes

Whisk egg yolks, egg, sugar on a pot of simmering water - cool to room temperature

Add in mascarpone cheese - mix lightly (do not overmix otherwise it will be coarse)

Fold in whipped cream, add in kahlua and gelatin mixture

Soak each sponge fingers into coffee syrup, arange them in the tray, top up with filling, followed by another layer of soaked sponge fingers, another layer of filling, third layer of soaked sponge fingers, and the last 3rd layer of filling on top

Chill to set for at least 3 hours

Sieve cocoa powder on top for decoration before serving

Now, if you read the recipe and see the pics above, it's just doesn't tally
The recipe mentioned THREE layers of sponge fingers and mascarpone filling, while mine was only two
What happened was, when I was about to arrange the sponge fingers, I realized that I don't have tall 7" square tray, what I have is the low one, which I didn't think can support the tall tiramisu
(it's the 'act smart' me whom never learns from experience to do thorough homework first before each plan of cooking and baking *sigh*)
I wanted to use heart shape tall tray that I have, but it could be a headache to arrange the sponge fingers, so I decided to use my tall 9" square tray
As expected, I had to be extra cautious with the amount of filling that I made, so this is what I had - short tiramisu - two layers of sponge fingers and filling each :P

Anyway... it's forgiven once my teeth sank on it - this tiramisu dessert is extremely yummy and rich, full of coffee aroma and of course, kahlua - no kids allowed :P

I & hubby ate it after they fell asleep last night - just couldn't stop eating it *slurp*

 

Last but not least, happy anniversary to my dear baby hubby, seven years we've been together, thru the good and not so good times, from two of us becomes four, many more great times ahead, til death do us apart and most importantly, let God be the head of our family - always! Love ya! *hugs and kisses*

My First Swiss Roll

I have been always such a failure if comes to swiss roll
The problems are....folding in melted butter to the batter and rolling the cake
I have never folded in melted butter perfectly, there's always some leftover at the bottom of the mixing bowl when I poured the batter in the baking pan, it's all floating on top of the cake - resulted in patchy cake, there are wet patches here and there *sigh*
Secondly - the most crucial one, is my way of rolling the cake, somehow instead of turning to rounded cake, I got a squarish one - I guess I just don't have the basic technique knowledge as yet

I have been wanting to try the step by step in making swiss roll in Ricke's blog but still have no courage as yet, but finally I did today
She has 2 different recipes, I chose the simpler one as first timer

For first time trial, I was really pleased with the result

With cheese filling

With chocolate rice filling



If you notice the pics above, the cake with chocolate rice filling is thicker than the one with cheese filling

It's because the recipe is suitable for big square pan - 30 x 30 x 4cm which I don't have, so I split the batter into 2, I used smaller square pans - 21 x 21 x 4cm

I guess I must have split unevenly - the one with chocolate rice filling must be the one with more batter in the pan - made thicker cake :P

Anyhow, this cake is very soft and fluffy, taste yummy!

The next time I will try her other recipe which uses more eggs :)

What you need:

(adapted from Ricke's site)

for (1) 30x30x4cm square pan OR (2) 22x22x4cm square pans

What you need:

6 eggs

90g caster sugar

1 tbsp ovalette

70g plain flour, sieve together with 10g cornflour and 10g milk powder

1 tsp vanilla essence

125g butter, melted and cooled

Preheat oven to 200degC

Grease pan(s) with butter, arrange parchment paper on top and grease again on top of the paper

In a mixing bowl, beat on high speed eggs, sugar, ovalette, flour mixture and vanilla essence together til white, thick and creamy (ribbon stage)

Fold in butter til well mixed

Pour batter on the pan, bake for approximately 12minutes (til golden brown and it's not sticky when touched, but not too dry either - dry cake will have problem during rolling)

After taking it out from the oven, immediately take out the cake of the pan, leave to cool on cooling rack(surface up)

After it's completely cooled, place the cake on parchment paper, spread butter cream and cheese/chocolate rice or whichever filling you prefer, and roll the cake using the parchment paper

Please view the link above for the step by step instruction on rolling the cake (the blog is in Indonesian language though but with pictures too :P)

The next time I make swiss roll, not only trying on her other recipe, but I'll try to make pattern too :P

Btw, I apologize if I still can not reply all comments in my previous postings...I still can't comment in my own blog! Occasionally I can, also to post comments in other's blog but not long before it's back to the problem again *haizzzz*
Please Mr. Blogger....when will this interrupted service be over?????? :(

Victoria Chocolate Pudding Cake

This recipe is from an Indonesian magazine years ago
My mum kept the torn pages til it's yellowish!
She baked this cake so many times, we all loved it so much!
This is my first time baking it myself - so happy it turned out well
It's not difficult, I must say :)

You see my teeth mark on the pudding? *grin*

This how it looked like before pouring the pudding (left) and after the pudding is set - ready to cut (right)

What you need:
(below is half recipe - I used 8" round pan)

For the cake:
162.5g butter
162.5g icing sugar
4 egg yolks
3.5 egg whites
162.5g plain flour
3/4 tsp baking powder - sieved together with the flour

Beat butter and icing sugar til thick, creamy and white color
Add in eggs one at a time while continuously beating in low speed til well mixed
Add in flour+baking powder - mix well
Pour the batter on a lightly greased and floured 8" round pan
Bake in preheated oven of 180degC for 20-25minutes (til golden brown and when skewer comes out clean)
Let cool on cooling rack - still in the pan
After it's completely cooled, using clean chopstick, make holes at the cake - depth approx 4cm, distance approx 2cm

For the pudding:
750ml fresh milk
15g agar2 powder
115g sugar
20g cocoa powder - dilute in a little water
1 egg yolk, lightly beaten

In a pot, heat milk and agar2 powder til boiling
Add in cocoa powder that has been diluted with water - mix well
Take the pot off the fire
Add in egg yolk - mix well
Put back the pot on low fire, stir continuously
After cooked, take the pot off the fire

Let the pudding cool a little (around 5minutes) - stir occasionally
Pour the pudding on the cake - slowly, start from the centre - it will flow to all directions
Fill in those areas which not covered yet
Wait til the pudding set before loosen the pan

Yum! One more cake loved by my kids - both of them :)

I'm submitting this pudding cake to Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested & Tasted at this LINK

($20 Budget Meal) Steamed Stuffed Tofu, Scrambled Eggs With Sausages, Stir Fry Enoki Mushroom With Greens

What happened to blogger today???

Everything is fine EXCEPT that I can't reply all comments in my own postings - even til now!
After I typed my reply, it's always back to the instruction for me to sign in, and after I did follow - I signed in again, it's shown my reply as from anonymous instead of my name, and when I wanted to post it anyway, it's back to the instruction for me to sign in again...that vicious circle again and again with no solution - the point is I can't post comment in my own blog *SIGH*
But other things like commenting other blogs, creating new post, editing post, etc...all are fine!
Anybody experiencing the same as me??? It's so frustrating! HELP!!!!!!

Anyway, for today's cooking, I have this great dish combo I'd like to share....

                                            Steamed stuffed tofu

Scrambled eggs with sausages

Stir fry enoki mushroom with greens



Recipe for the above dishes can be viewed here:

Steamed stuffed tofu = HERE

Scrambled eggs with sausages = HERE

Stir fry enoki mushroom with greens = HERE

Calculation:

Steamed tofu:

* 1 box silken tofu = 90cents

* 15 medium prawns = $3

* 1/2 medium chicken breast = $1

* others approximately $2

Total = $6.90

Scrambled eggs:

* 4 frozen sausages = $1

* 4 eggs = $1

* others approx 50cents

Total = $2.50

Stir fry mushroom:

* 1 pack xiao ba chai = 90cents

* 2 packs enoki mushrooms = $1.80

* others approximately 50cents

Total = $3.20

Total amount for the 3 dishes = $12.60

(for family of 4)

I'm sharing this post to “May $20 Budget Meal - Specific Ingredient is "Tofu/Beancurd"” at this LINK

I am submitting this post to [June $20 Budget Meal - Noodle] host by Ellena of Cuisine Paradise at this Link HERE.

Sticky Caramel Chicken & Stir Fry Young Corn w/ Capsicum

I have many chicken recipes I wanted to try - this is one of them, simple and yummy :)
The rest of the recipes - please wait patiently ya hehe...

What you need:
(recipe adapted from Melly with some adjustment)

1 chicken - cut into parts ( i discarded most of the skin)
Blend together:
*6 garlic
*2 inches ginger
3 tbsps canola oil
2 tbsps light soya sauce
2 tbsps fish sauce
4 tbsps tomato sauce (can be mixed with chilli sauce)
1/2 tsp ground black pepper
1/2 tsp chicken stock powder
3/4 tsp salt
4 tbsps honey
a little water

Heat oil in frying pan, stir fry blended garlic and ginger til fragrant
Add in chicken - mix well
Add in all ingredients except honey, let simmer til chicken softened (with cover and stir occasionally)
Add some water - to prevent the chicken from getting stuck on the pan when it's too dry
After the chicken is cooked and soft, add in honey - stir well, simmer on low heat for a few minutes til sauce thickened
Adjust the taste, off heat

Note:
You may mix the remaining sauce on the pan with cooked rice - it's yummy!

I also cooked this vegetable dish - simple and delicious

What you need:

3 garlic - crushed
1 pack of  young corn - cut thinly
1 green capsicum - discard the seed, diced
1 red capsicum - discard the seed, diced
1 yellow capsicum - discard the seed, diced
oil, oyster sauce, salt, pepper, sugar, water

Heat oil on frying pan, stir fry garlic til fragrant
Add in corn - stir well
Add in all capsicum followed by oyster sauce, salt, pepper, sugar and water - mix well and simmer til all vegetables cooked - around 3 minutes
Adjust the taste and off heat
Serve immediately

Pandan Sweet Rolls

This recipe makes very soft as pillow bread but a little on the sweet side
And with pandan, the aroma does compliment the texture and taste perfectly - I always love anything with pandan

I used dark chocolate, cheese and raisins filling (pretty boring huh?)
Cheese is good with pandan but for some reasons (which I didn't know) I mixed the cheese with a little sugar and milk powder - resulting in sweet cheese - to be filled in sweet rolls???
It's still nice, but the next time I prefer to just mix cheese and butter :)
Dark chocolate, raisins - not too perfect choice but still acceptable to my liking :)

What I should have used for this pandan bread is coconut and kaya - not sure why I didn't think of these two kinds on that day - okay, perhaps next time :)

Chocolate filling:

Cheese filling:

Raisins filling:

What you need:

(recipe adapted from Indonesian's NCC)

500g bread flour

3 egg yolks

100g sugar

30g milk powder

11g instant yeast

5g salt

250ml water

100g butter

1/2 tsp bread improver
1 tbsp pandan paste

For the filling:

* chopped dark cooking chocolate

* raisins

* cheese mixed with a little sugar and milk powder

For the topping:

* 1 egg mixed with 1 tbsp water and 1/2 tsp salt

Using breadmaker:

Pour egg yolks, pandan paste and water to the bread pan, followed by flour, sugar, milk powder, bread improver, salt and lastly, yeast

Choose 'dough' programme and after 5mins of kneading, add in butter

The programme will be 1hour 3minutes

After done, take out the dough from the breadpan, punch to get all air out, leave it for 5minutes or so

Shape and fill them accordingly - arrange on pans (lightly greased)

Leave them for second proofing til doubled in size

Brush with topping and sprinkle with any topping you'd like

Bake in the preheated oven of 180degC for around 15minutes or til golden brown

Milo Double Chocolate Chips Muffin

Happened to see this muffin at SSB's site - one look and..bookmarked :)
Milo and chocolate chips - both my kids' fave, of course I will not miss! :)
The great comments I read are all nothing but true - this is one muffin everybody has to try - easy and yummy!

Look at the texture! Soft and moist *slurp*

Original recipe is from Happy Home Baking
(makes 12 muffins)

What you need:

270g self raising flour
30g Milo
1 tsp baking powder
55g butter
80g sugar
150g milk + semi sweet chocolate chips
2 eggs, lightly beaten
225 ml milk
1 tsp vanilla extract

Preheat oven to 200degC. Arrange paper muffin cups on muffin pan
Mix flour, Milo and baking powder in a large bowl
Rub in the butter with your fingertips until the mixture resembles breadcrumbs
Stir in sugar and chocolate chips
In a small bowl, whisk together eggs, milk and vanilla extract. Pour the mixture all at once into the dry ingredients. Mix quickly until just blended. Do not overmix
Spoon bater evenly into the prepared muffin pan and bake for 15mins or until golden brown and skewer inserted into the centre comes out clean
Cool in the pan for 10mins then transfer to a wire rack to cool completely

I'm submitting these muffins to Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested & Tasted at this LINK

($20 Budget Meal) Deep Fried Stuffed Tofu, Stir Fry Salted Vegetables w/Tofu, Steamed Fish w/Tomato

I've been following this event since it first started in March this year, but I never participated - even though I do cook for my family
Found many great ideas from the past two events - thank you Ellena for the creative move - it's such a great help, knowing it's a big headache to think about what to cook for the whole family in daily basis :)
This month, the third theme - tofu...I have the urge to participate - I guess not fair to just get all the ideas without me contributing too hihihi....

We had these 3 dishes using almost the same ingredients just to finish the balance :P

First, deep fried stuffed tofu

What you need:

(adapted from Ricke's site with a little modification to suit my taste)

For the filling:

3 firm tofu - fried til golden brown - halved

75g beansprouts, wash clean

1 medium carrot, peel and grate

1/8 from medium beijing cabbage - thinly sliced

100ml water

salt, pepper, sugar, cornflour (mixed with a little water)

Blend smooth:

-2 shallots

-3 cloves of garlic

For coating: (mix well all ingredients)

150g cake flour

100g rice flour

1 tsp ground coriander

1/2 tsp salt

1/4 tsp baking powder

1 egg - lightly beaten

enough water to form paste

How to make the filling:

Heat oil in a pan, stir fry blended shallots and garlic til fragrant

Add in all vegetables - stir well til soften

Add in salt, sugar, pepper - mix well

Add in water, bring to boil

Add in cornflour mixture - stir til thicken, off heat - set aside

How to do the fried tofu:

Scrap the center part of each half to make a dent, stuff it up with the stir fry veggies (approx.1 tbsp)

How to deep fry:

Dip the stuffed tofu into the coating, deep fry in a heated oil on frying pan til golden brown and crisp

(make sure the whole thing submerged, otherwise you need to flip to the other side halfway of frying)

Best to eat with sweet soya sauce (kecap manis) mixed with cut bird's eye chillis

(Indonesians eat the tofu and literally bite the bird's eye chilli and munch them together :P)

Second, stir fry salted vegetables with  fried tofu

I cooked this dish before, recipe can be viewed HERE

The last dish, steamed fish with tomato

Recipe adapted from Fong's Kitchen Journal 

(with slight modification to suit my family's preference)

What you need:

1 toman fillet

1 tomato, cut into 8 parts

some cut salted vegetables

some shitake mushroom, soaked and cut

1 tbsp shredded ginger

salt, soya sauce, pepper, a little water

1 tbsp shallot oil (the oil that has been used for frying shallots)

1 stalk spring onion - cut (for garnish)

Sprinkle a pinch of salt/pepper on the fish.  Place the tomato/salted veg/mushroom/shredded ginger and fish on a plate for steaming.  Add soy sauce, shallot oil and 1 to 2 tbsp water

Steam the fish for 10 minutes over high heat (need longer time for bigger chunk of fish)

Garnish with spring onion and serve immediately

Calculation: (approximate)

1) Deep fried tofu:

firm tofu $1.40, carrot/beansprout/cabbage $1.50, egg $0.20, bird's eye chillis $0.20

others from my existing stock approx total = $2

Total => $5.30

2) Stir fry salted vegetables with fried tofu

salted vegetables $1.10, large chilli $0.10

others from the balance used to make deep fried tofu as well as my existing stock approx total = $0.50

Total => $1.70

3) Steamed fish with tomato

toman fish fillet $4.90, shitake mushroom $$0.50, tomato $0.30

others from my existing stock approx total = $1

Total => $6.70

Grand total ===>  $13.70

(for family of 4)

I'm sharing this post to “May $20 Budget Meal - Specific Ingredient is "Tofu/Beancurd"” at this LINK

I am submitting this post to [June $20 Budget Meal - Noodle] host by Ellena of Cuisine Paradise at this Link HERE.

Thick & Chewy Chocolate Chips Cookies

I always prefer chewy chocolate chips cookies than the crunchy ones
Subway is the winner compared to Amos - to me :)
As for the kids, chewy or crispy, they'll still gobble the whole thing in no time *grin*

So many recipes around for chocolate chips cookies, I haven't found the perfect one for either chewy or crunchy - not to say that the rest I've tried before weren't good, they're just...not there yet - for my liking
Whenever time is right, I always try different recipes (I can't do too often for the sake of my family's throat health as well as my waistline haha...)

Now is the good time - one, cos the theme for Aspiring Baker's this month is relevant...two, the last time I baked chocolate chips cookies was close to 2months ago - quite awhile ago

Found this recipe at Foodbuzz sometime back, gave this a try and...Eureka! This is IT!
This is the recipe for chewy chocolate chips I've been looking for!

Yummy, soft, chewy, gooey with slightly crisp edges...well, yeah...they're sweet, but that's how it should be, isn't it?
Not for weight watchers definitely, eerrr... I am, but I do indulge sometime (this sometime is getting more often lately ooppsss...)

Recipe is from Smells Like Home

What you need: (adjusted to my preference)
(I converted those using cup measurement to grams)
(makes 40 large cookies)

2 cups (256g) plus 2 tbsp all purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 tbsp unsalted butter, melted and cooled until warm
1 cup (220g) brown sugar, packed (I used fine texture)
1/2 cup (100g) granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
1 1/2 cup (228g) bitter sweet chocolate chips ===> original recipe used semi sweet, but I was a little overwhelmed with the amount of sugars used so I changed to bitter sweet, another option is chopped dark chocolate... this is recommended for those do not prefer sweet stuff

Line 2 cookie sheets with parchment paper. Preheat oven to 165degC
Whisk flour, baking soda and salt together - set aside
With mixer, beat butter and sugars til thoroughly combined
Beat in egg, yolk, and vanilla til combined. Add dry ingredients and beat at low speed just til combined.
Stir in chocolate chips

Roll 1/4 cup dough into a ball (original recipe is 1/2 cup - I halved it cos I only wanted to bake large cookies, not giant ones hehe...)
Hold the dough ball in fingertips of your both hands, pull apart into 2 equal halves, rotate halves 90degrees and with jagged surfaces facing up, place formed dough onto cookie sheets, leaving ample room between each ball (around 3-4cm distance)
Bake, reversing position of cookie sheets halfway through baking, til cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (mine was 14 minutes)
Note: do not overbake!

Abby loves this cookies so much she can eat 2pcs at one go (remember, these are large cookies we're talking about...thickness about 3/4cm  and diameter around 8cm each!)... I've got to remind her all the time to drink plenty of water everytime she's chewing on these cookies
Abby is more into chocolate than Ian, so I'm not too worry about my boy - the most each time is 1/4 cookie :)

This recipe is a keeper for those who love chewy chocolate chips cookies like me
But it doesn't mean I stop trying on other recipes in the future :P

I'm submitting these large cookies to Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested & Tasted at this LINK

Wonton Soup

Having  a few different recipes for both dumpling and wonton, I did this recipe first from Lidia's site since it has step by step guide on the shaping part (she showed 3 different kinds) but I ended up doing my own way - taught by my mum :P

What you need:

200g chicken breast - diced
200g prawn - deveined
chopped spring onion
3cm ginger - cut small
4 shallots - cut small
6 garlic - cut small
oyster sauce, fish sauce, pepper, sesame oil,
1 tbsp corn starch
ready to use wonton skin

Blend together chicken, prawn, ginger, shallots, garlic, oyster sauce, fish sauce, pepper, sesame oil til smooth - set aside...filing is done

Put 1 tsp of the filling at the centre of the wonton skin, fold to form triangle shape
Using a little water, glue the left and right corner together upright (going above the filling), push the bottom part (below the filling) upwards a little to make the shape looks better (be gentle to avoid the sking from tearing)
===> I know it's not easy to imagine what I wrote above, I'll try to take a snap of how to do step by step the next time I make this again ya :)
For steps from Lidia, you may hop to her blog I mentioned above

For the soup, stir fry 3 cloves of garlic with a little oil, throw in a pot of chicken stock (I boiled a pot of water with chicken bone), add in the wonton - they'll float when cooked
Throw in some cut xiao ba chai and chopped spring onion, season with salt, pepper and a little chicken stock powder

I did deep fry some of the wonton too but didn't take a picture of them :)

Overall, this recipe is not too bad - shall try the others next time :)

Brioche Bread (Bread maker)

PHEWWWWW!!! Finally blogger is working...
Even though all the comments in my latest two postings are gone, at least they put back the content after gone missing!!!

Okay, let's move on from here...
I always love brioche
Soft, fluffy and taste nice with a very slight hint of sweetness - the whole family loves this brioche loaf

After torn apart *grin*

What you need:

(750g loaf)

200ml fresh milk

2 eggs

120g butter, melted

500g bread flour

1 1/2 tsp salt

60g sugar

2 tsp instant dried yeast

Using breadmaker:

Pour milk, eggs, butter to bread pan

Followed by flour, salt, sugar and lastly yeast

Choose programme for 'sweet bread' and choose light color crust

Press start
Take the loaf out from the pan as soon as it's finished baking, and leave to cool for 30 - 45mins before cutting
Keep the balance in airtight container or sealed plastic bag

This bread is the best to consume on the same day :)

Easy Nutella Chocolate Brownies Cuppies

Easy to make and taste yummy - a combination I love :)
Moist, chocolatey - what else you can ask for?



The kids love them to the bits! Thks Zoe for this wonderful recipe!

What you need:

(makes 18 cupcakes / 24 mini cupcakes)

1/2 cup butter

1 oz unsweetened chocolate, finely chopped

1 cup sugar

1/4 cup unsweetened cocoa powder

2 large eggs

1 tsp vanilla

1/2 tsp salt

3/4 plain flour

1/2 cup Nutella

Preheat oven to 180degC. Line up tray with cupcake papers

In a heatproof bowl, microwave 1/2 cup butter to melt. Add chocolate, stir til melted, add sugar and cocoa powder. Stir to blend with wooden spoon

Whisk in eggs, vanilla and salt. Add flour and stir til smooth. Spoon batter evenly into the cups

Using the tip of the wooden spoon, make a small depression in each portion of batter. Spoon 1/2 tsp Nutella into each hole, using a toothpick - make a swirl

Bake until a toothpick inserted into the brownie part comes out with just a few moist crumbs, about 15minutes

Let cool and stored covered at room temperature

I'm submitting these brownies cuppies to Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested & Tasted at this LINK

Wingko Babad - Indonesian Baked Coconut Cake

In conjunction of LBT's monthly challenge - theme: Indonesian baked delicacies, I made this long time never eat, almost forgotten typical snack originally from Semarang - the city where I was born, located at Central Java
I honestly have no idea when the last time I had these yummy snack that I couldn't stop eating them!
As I am writing this post, I still taste them in my mouth *salive drop* :P

Surprisingly easy to make, I modified them into 3 different flavour - original, chocolate and pandan
The first two is available in the stores back in Indonesia, but not the latter one
For me, it's a tough choice to make - I love all three!
If thinking about originality, of course original is the first choice, but at the same time chocolate and pandan are the two can't be left behind - as you all know I love chocolate and I'm too really into snack with pandan taste :)

Each bite gives you soft,a little chewy texture, sweet and burst with coconut taste
It's heaven - especially for me, it's like a road to my hometown in imagination :)

What you need:

250g glutinuous rice flour

150g sugar

400g grated coconut

1/2 tsp vanillin powder

3/4 tsp salt

250ml hot coconut milk (not too thick - I mixed 200ml kara coconut milk + 50ml water)

For pandan taste = 1/2 tsp pandan paste

For chocolate taste = 3 tsp cocoa powder (reduce glutinuous rice flour by 3 tsp) + 1/2 tsp chocolate paste

 

Mix glutinuous rice flour with sugar, grated coconut, vanillin powder and salt in a bowl - mix well

Pour bit by bit gradually hot coconut milk while stirring continuously with wooden spoon til mixed well

Divide into 3, one for original - no need to add anything, one for pandan - add pandan paste, mix well, one for chocolate - add cocoa powder and chocolate paste, mix well

There are 2 ways of baking:

First:

Using a special mould that can be used on fire - picture below (I picked one picture from googling, too lazy to take picture on my own's)

Pour batter (half full) on each hole which already brushed with the oil+yolk mixture, cook til golden brown, turn and cook the other side til brownish

(for chocolate, it's a little more difficult to judge - just make sure it's not wet, it's an indication that it's cooked)

Second:

Using oven - preheated at 180degC, using cupcake mould (pour batter half full), bake for 15minutes, take out and brush the top with oil+yolk mixture, bake for another 5 minutes

I personally love the first way - I guess it's the closest way to the original way of cooking - on charcoal! :)

Using oven gives a drier result - not really my kind - but it's more convenient :)

Chicken, Pork & French Beans In Sour Soup (Indonesian Asem Asem)

Another mummy's recipe - tasty and refreshing!

What you need:

6 shallots - cut thinly

2 cloves of garlic - crushed

2 big red chillies - discard seeds and cut

1 heaped tsp fried shrimp paste (belachan)

1cm blue ginger - lightly smashed

1 large tomato - quartered

1 clench roasted tamarind - shape into a ball (I roasted on a stove fire directly, keep changing the position to roast evenly - let cool)

1 pack french beans - cut

1 chicken - cut into parts
200g pork loin - cut

oil, a pot of water, salt, pepper, sweet soya sauce (kecap manis), sugar

Bring to boil a pot of water with chicken part and pork loin - discard the floating residues

Heat oil in frying pan, stir fry shallots, garlic, chillies, shrimp paste, blue ginger - til fragrant and soft, mix well

Pour in the soup, add in tomato cuts, stir well

Add in salt, pepper, sweet soya sauce, sugar - adjust the taste
Add in tamarind - make sure it's already cool

Bring to boil, add in french beans, let it boiled for 3 minutes (just nice to keep the crunchiness), off heat

Note:

1. The soup tastes the best when consumed the next day

2. Original recipe is using beef tenderloin slices, but I changed to chicken & pork since my family doesn't really into beef (can also use chicken only)

Shark's Fin Soup

First of all, I wish all the mothers out there a Happy Mother's Day - hope you all had a wonderful time today :)

Cooking this soup since there's dried shark's fin and dried shitake mushroom been lying in the drawer since Chinese New Year time hehe...

What you need:

30g shark's fin - soaked in warm water

15pcs dried shitake mushroom - soaked in warm water til soften and cut thinly

200g pork loin - cut small

200g chicken breast - cut small

1 onion - julienned

5 cloves of garlic - crushed

1 medium china wongbok - discard the leaves, cut small

6 breakfast ham, cut thinly

a pot of water, oil, salt, pepper, light soya sauce, sugar, chicken stock powder, a few dashes of chinese cooking wine, cornflour mixed with a little water

On a medium fire, bring a pot of water to boil

Heat oil in a pan, stir fry garlic and onion til fragrant - pour in the pot with boiled water

Add in pork and chicken, stir and cook for a few minutes

Add in shark's fin and mushroom, stir well and cook for a few more minutes

Add in salt, pepper, light soya sauce, a little sugar, a little chicken stock powder, cooking wine - adjust the taste

When it's about to boil, add in cut wongbok - stir well, bring to boil

Pour cornflour mixture - stir well til thicken

Adjust the taste again, bring to boil

Off heat

Sprinkle cut ham on the soup before eating

I'm not sure whether it's the original recipe - got the recipe from my mum, but the whole family enjoyed this soup so much - it's good enough :)

Chocolate Pudding With Mocha Sauce

This dessert is seriously yummy - especially if you love chocolate :)
Abby enjoyed this pudding to the max and Ian who usually don't fancy sweet stuff - he asked for more after a bowl, but no sauce please :P
Mummy - busy holding on to the great detemination of not muching this again and again in order to see blink blink on the weighing scale *grin*
Daddy - with extraordinarily high digestion system, happily eating this more and more and still not putting on weight, not even a gram! *envy*

Adapted the recipe from Dida's site (translation below), a little modification here and there, also the amount of water used cos in Singapore, the amount of agar agar in 1 packet is slightly more = 12g

What you need:

For the pudding:
1 can sweetened condensed milk
2 packets white agar agar powder
120g dark cooking chocolate - cut small
50g cocoa powder
2 egg yolks
1600 ml water
1 tsp chocolate emulco
4 tbsps caster sugar
1 small pinch of salt

For the sauce:
500ml fresh milk
50g sugar
50g milk cooking chocolate - cut small
1 tbsp mocha paste
1 tbsp instant coffee
1 tbsp (heaped) cornflour - mix with a little milk
1 egg yolk
1 small pinch of salt

To make the pudding:
Mix cocoa powder with 10 tbsps of water (taken from the required amount of water) - mix well and strain
In a medium pot on medium heat, cook the remaining water, condensed milk, agar agar powder, chocolate chunks, sugar, cocoa mixture, salt - stir continuously with whisk
In a small bowl, ligtly beaten egg yolks, add in 3 tbsps of pudding mixture - mix well
Add in egg mixture into the remaining of pudding mixture - do it bit by bit gradually while whisking continuously
Add in mocha paste, whisk fast
Bring to boil, pour into mould - let cool and set in the fridge

To make the sauce:
In a medium pot on low heat, cook milk, sugar, coffee powder, mocha paste, chocolate chunks and salt - whisk til mixed well
In a small bowl, mix egg yolk and cornflour mixture, add 1 tbsp of sauce mixture - mix well
Cook and stir continuously til boiling - let cool

Pour the sauce over cut pudding
You may add some fruit cocktails (like what Abby prefers :P)

I'm submitting this pudding to Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested & Tasted at this LINK

More Of Homemade Pizza - Jamie Oliver Recipe

Adapted from The Batter Baker, another excellent pizza dough recipe from Jamie Oliver, my all time favorite chef

What you need:
(12" thin pizza dough)

130ml lukewarm water

1/2 tsp sugar

1 tsp instant yeast

1 tbs extra virgin olive oil

200g bread flour

1/2 tsp sea salt

Sprinkle sugar and yeast over water. Set aside for about 10 min till frothy

Pour yeast mixture and oil into flour and salt

Knead dough till smooth and springy

Place the ball of dough in a large flour-dusted bowl. Proof for about 30 min till double in size

Knock back dough and roll out to a 12" circle

Place on a greased and floured baking pan

Pile on your favourite toppings, and bake at 220degC for 15-20 min till the crust is brown and the cheese is bubbly

As boring as we can be, the old same topping still made us enjoyed the pizza so much! :)
Prego pasta sauce parmesan roasted garlic, ham, button mushroom, pineapple chunks, grated cheddar cheese and grated mozarella cheese :P

Okay, probably it's time to think of another topping! :)

Chocolate Chips Chocolate Bread

Remember my chocolate loaf I made the other day?
This time I followed exactly like the original recipe - with different filling
Hers used peanut butter chocolate chips, mine used semi sweet chocolate chips
And for variety, I made another shape and used cheese filling :)
Soft and fluffy bread!
             

With chocolate chips filling

With cheese filling:



For the ingredients needed and how to make by bread maker, please view here

For manual way and step b step instructions on shaping with chocolate chips filling, please view here

For the cheese filling, I mixed 2 clench of grated cheddar cheese with 3 tsps of sugar and 3 tsps of milk powder

Shape exactly like the one with chocolate chips filling - after rolling, cut into 3 and place on the mould

I'm submitting this bread to Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested & Tasted at this LINK

Cheese Puff

This puff is so good you can't stop at one...and still can't stop at ten *grin*
So cheesy, so yummy!

Original recipe is from Vivi's site with a little modification to suit my family's taste

What you need:

250ml water

100g unsalted butter

a pinch of salt

150g plain flour

3 large eggs

100g grated parmesan cheese

a pinch of ground black pepper

For topping:

beaten 1 egg

grated cheddar cheese

Heat water, butter and salt on low fire til butter hot and melts 

Add in flour while stirring continuously til forms dough that's not sticky

Off heat, set aside til warm - around 5 minutes

Transfer to mixing bowl - add in eggs and pepper

Beat in high speed til smooth and thick

Lower the speed, add in cheese - around 1 minute

Transfer dough into piping bag, choose medium size star or flower tip, and arrange on cookies pan with parchment paper

Brush the top with beaten egg and sprinkle grated cheddar cheese

Bake in preheat oven of 210degC for 15minutes

Once you pop, you can not stop!

Homemade Pizza - Another Recipe

Adapted from my breadmaker recipe book, quite good but I still prefer my first recipe
This one is a little less fluffy even though it's still soft

After bite:

What you need:
(3 pizza base of 10")

250ml water
1 tbsp olive oil
450g bread flour
1 1/2 tsp salt
1 tsp sugar
1 tsp dried instant yeast

Put the above ingredients in the above order except yeast in the breadmaker pan
Make a well in the centre but not down as far as the liquid and add yeast
Insert the breadpan in the breadmaker and lock, select pizza dough programme from the menu
Press start. Lightly oil a pizza pan or baking sheet
At the end of the cycle (1hour 30minutes) turn the dough out onto a lightly floured  surface
Gently knock back the dough. Roll out into a 10" round and place in the prepared pan or on the baking sheet
Preheat oven to 220degC
Spread the tomato base over the pizza base (I used Prego pasta sauce - roasted parmesan garlic)
Sprinkle the rest of the ingredients ( I use ham slices, button mushroom slices, diced pineapple slices and grated mozzarella cheese)
Bake for 15minutes or til golden and serve immediately