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....

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
Heat butter and sesame oil. Fry garlic til fragrant, mix with rice
Cook rice in rice cooker using the chicken stock as required
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:

60g cocoa powder
125g hot water
180g fine sugar
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 :)


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