Monday, March 31, 2014

Rainbow Swiss Roll

It's pretty. It's easy to make. it's butter-less. It's oil-less. Only 3 ingredients needed for the batter! Eggs, sugar and flour. Of course it's aside from the colors used :)
A good choice to make rainbow cake which is not so troublesome and not feel too guilty indulging in :)

Okay, this is not the best in texture. But it's not bad, either. It's pretty good, in fact. And it's delicious! It's soft and fluffy even though a little too chewy to my liking. Nonetheless, my family enjoyed this cake so much

Recipe is from Cathy's Joy

What you need:

60g egg yolks, lightly beaten
120g egg whites
80g plain flour, sifted
80g caster sugar

I used buttercream

  1. Beat egg whites til foamy. Add in sugar gradually til egg whites is nearly stiff peak
  2. Scoop about 3 heaped tbsp of egg whites and mix with egg yolks
  3. Pour back into the egg mixture. Add in sifted flour and gently fold in til evenly mixed
  4. Divide batter into 6 in separate bowls and color accordingly
  5. Spoon or pipe them into lined baking tray. Bake in preheated oven of 180degC for 15 minutes
  6. Let cool and spread buttercream. Roll tight

It's a pity that this will be the last month of Aspiring Bakers events. It's been a fruitful 3 over years. I've been so much inspired by the wonderful creations from all the participants each month. My big tank you to Small Small Baker for the initiative :)

Thai Style Stir Fry Garlic Prawns

I almost forgot about Little Thumbs Up event where this month we can cook anything with prawns. Prawns is my number one in the list when talking about seafood. I cannot miss it! :)

This simple recipe is from Tin Tin from Cooking Crave
Yummy and it goes so well with rice :)

What you need:

15-20 medium prawns, shelled, left the tail intact
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp fish sauce
1 tbsp brown sugar
7-8 cloves garlic, minced
1 tbsp lime juice
2 tbsp oil for stir-frying
1 fresh red chili, minced

  1. Remove all of the prawn shell up to the tail
  2. Devein the prawns by running a sharp knife along the spine to remove the black "vein"
  3. Marinade the prawns with oyster sauce, soy sauce, fish sauce, brown sugar, minced garlic, lime juice and fresh chili. Stir well to coat
  4. Heat some oil in a wok or frying pan. When it's hot, add the prawns with the marinade
  5. Stir-fry 2-3 minutes, or until shrimp are plump and turn pink. Do not overcook it, or the shrimps will turn rubbery. Serve warm with rice
Squeeze in more lime juice if prefer a more sourish taste and for those who loves spicy food, add in some bird's eye chilli chunks in it

This post is for Little Thumbs Up (LTU) An event initiated by Zoe from Bake for Happy Kids and Doreen from my little favourite DIY, hosted by Moon from Food Playground at this post.

Sunday, March 30, 2014

AFF Indonesia - Soto Ayam Ambengan

Unfortunately, this will be my last post for AFF Indonesia. I wish a month is not only thirty days LOL There are still so many Indonesian dishes I'd like to share with you. Well, it's not restricted to AFF event only anyway. You'll always see me posting Indonesian dishes from time to time in the future :)

Okay, this soto ayam is slightly different from soto ayam Kudus I ever shared sometime back
Soto ayam Ambengan is from East Java while soto ayam Kudus is from Central Java
What makes soto Ambengan special is the prawn garlic powder (poyah) sprinkled on the soto right before serving. Yum yum...

FYI, there are still a few different kinds of soto ayam from both East and Central Java. Hopefully slowly I can share them, too. I guess it shouldn't be too difficult since my family and I love soto :)

Recipe is from HERE

What you need:

For the soup:
1 free range chicken, cut as desired
5 stalks lemongrass, discard the green part, lightly pounded
10 lime leaves, tear
2 tbsp salt
2 tsp sugar
2,5L water
2 tbsp oil to sautee

Grind til smooth:
15 shallots
8 cloves of garlic
6 candlenuts, fry without oil for awhile
1 tsp turmeric powder
2cm old ginger

For the chilli paste:
7 red chillis (you may add bird's eye chilli if you prefer real hot)
1 clove of garlic
salt, sugar

For the poyah:
20g prawn crackers (ready to eat)
1 tbsp crushed fried garlic
a pinch of salt

3 hard boiled egg, sliced
150g cabbage, coarsely chopped
1 stalk of celery, finely chopped
1 stalk of spring onion, finely chopped
50g bean vermicelli, soak til soft

Prepare all the ingredients in the serving bowl

Pour the soup over and sprinkle poyah
  1. Boil water and chicken in a large pot
  2. Heat oil in a wok. Sautee grinded ingredients, lemongrass, lime leaves til fragrant. Add into chicken stock. Add in salt and sugar. Bring to boil and simmer til chicken soft
  3. Scoop out chicken and pan fry for awhile
  4. To make the chilli paste: Boil chilli and garlic til soft. Drain. Add in salt and sugar to the chilli. Blend but not til smooth
  5. Serve the soup with chicken, all the garnishes, poyah and chilli paste

Mix it all up after adding chilli paste... So refreshing. Nom nom nom...

I am submitting this post to Asian Food Fest: Indonesiahosted by me, Alice from I Love. I Cook. I Bake       

Friday, March 28, 2014

Bake Along #59 Chocolate Marble Cake

A classic marbled cake. At times I can crave for it. So many recipes I want to try. I have tried this, and this, even marbled with Nutella. And I love all three!
Now fourth recipe to put to the test. I want to try the recipe Ju from The Little Teochew shared, originally from BBC Good Food


What you need:

 225g butter , softened
225g caster sugar
4 eggs
225g self-raising flour
3 tbsp milk
1 tsp vanilla extract
2 tbsp cocoa powder

  1. Heat oven to 180C. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper
  2. Preparing the batter: By food processor: Put all the ingredients (except the cocoa powder) and whizz for 1-2 mins until smooth. By mixer: Beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth
  3. Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up, tap the bottom on your work surface to ensure that there aren’t any air bubbles. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect
  4. Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool
This is one typical traditional marble cake. Nice and delicious. Soft but a little dry and rather crumbly. Finer texture would be better, too. If I were to bake using this recipe again, I would replace the cocoa powder with melted dark chocolate. It would be more moist, which I like. Or if cocoa powder was the only option, I would use good one, such as Valrhona to get better color and taste :)
I guess the next recipe I'd love to try is another marble cake Ju shared from Life Is Great. It looks so good! :)
Oh which one first? Ok, I shall try both :P
In the meantime, let me have my cuppa with a slice (or two) of this cake :)

This post is for Bake Along #59, an event organised by Joyce from Kitchen FlavoursLena from Frozen Wings and Zoe from Bake For Happy Kids

Wednesday, March 26, 2014

AFF Indonesia - Siomay Bandung Ala Abang2

One of the ever famous Indonesian street food
Don't ask me why it's called siew mai when it doesn't even look like one LOL I guess it refers to the meat mixture which is similar to the commonly used in siew mai we usually eat whenever we eat dim sum

Last time I could just wave my hand in front of my home back in Indonesia whenever I feel like having some
Here in Singapore, nowhere to be found. I still remember I did crave for this dish when I was pregnant with Abby, and my sweet mum sent a box by air! LOL
So happy I now can make this yummy dish on my own. When the craving strikes, I can just go to the market to buy the ingredients and go ahead to my kitchen. In fact, I made this big batch to keep some in the freezer :)

Recipe is from HERE

What you need:
(with some modification)

The meat mixture:

350g minced chicken
250g batang fish fillet (weight just the fillet with no bone and skin), minced til form like a paste
250g peeled chayote, cut and steam, let cool and grind til smooth
80ml coconut milk
300g tapioca starch
1 egg, lightly beaten
1 stalk of spring onion, chopped finely and grind til fine

To grind smooth:
7 shallots
5 cloves of garlic
1/2 tsp white pepper powder

2 1/2 tsp salt
2 tbsp sugar
1 tsp chicken stock powder

For the peanut sauce:

250g peanut powder (non sweetened)
5 cloves of garlic, cut
7 red chillis
50g palm sugar, shaved
3 tbsp concentrated tamarind water
500ml water
2 tsp salt
1 tsp sugar
a little cooking oil

dark sweet soya sauce (kecap manis)
tomato ketchup
bottled chilli sauce
steamed potatoes, peeled and cut
hard boiled egg, peeled and cut
steamed cabbage, fold and cut (this time I didn't use)

  1. In a large bowl, mix minced meat and fish. Add in coconut milk, followed by grinded chayote, then grinded spring onion, mix well
  2. Add in egg, grinded shallot+garlic+pepper mixture, and lastly the seasonings. Mix well
  3. Add in tapioca starch and stir til thoroughly mixed. The batter should be soft and shapable, not mushy
  4. Prepare steamer, oil the strainer and shape into balls (normally is oval shape) using two spoons and arrange on the oiled strainer
  5. Cover steamer and let it cook for about 30minutes over medium high fire
For the peanut sauce:
Sautee cut garlic til fragrant. Let cool slightly. Using blender, mix in all ingredients together (except salt, sugar and palm sugar also tamarind water)  til you get the desired thickness. Pour in a pot and cook. Add in salt, sugar, palm sugar and tamarind water. Bring to boil. Adjust the taste. Ready to use

To serve:
Place siomay balls on a serving plate together with steamed peeled cut potatoes, sliced hard boild egg. Pour over the peanut sauce. Drizzle with kecap manis, ketchup, chilli sauce and lime

Nom nom nom....
I am submitting this post to Asian Food Fest: Indonesiahosted by me, Alice from I Love. I Cook. I Bake       

Tuesday, March 25, 2014

AFF Indonesia - Ayam Pop & Sambal Tomat Hijau

One of the so many dishes served every time I have my meal in Padang restaurant, a popular one! And one dish I must take, too :)
I found out that this tasty chicken is easy to prepare :)

For the chicken:
Recipe is from HERE with slight modification
What you need:
1 kampong chicken, cut as desired
8 cloves of garlic, grinded til smooth
1/2 tsp white pepper powder
1 1/2 tsp salt
3/4 tsp sugar
2 tbsp butter to sautéing
1L coconut water (from 4 coconuts)
  1. Heat butter in a wok and sautee grinded garlic
  2. Add in coconut water, pepper, salt, sugar. Stir well
  3. Add in chicken and simmer (covered) til cooked and soft
  4. Set aside chicken and fry for awhile (not too dry - I pan fried)
For the sambal:
Recipe is from HERE
What you need:
10 green chillis
6 shallots
3 cloves of garlic
2 green tomatoes
enough cooking oil (used oil from frying the chicken)
a few pieces of petai (stinky beans) (I didn't use)
salt and sugar
  1. Steam all ingredients til soft and grind for awhile - not too smooth (except tomatoes)
  2. Add in salt and sugar, if desired
  3. Mix in oil and stinky beans, if using
  4. Keep in an airtight container, refrigerated

 I am submitting this post to Asian Food Fest: Indonesiahosted by me, Alice from I Love. I Cook. I Bake       

Sunday, March 23, 2014

Fancy Mac & Cheese (Ree Drummond)

School term break is almost over in a few hours. Been spending the first half sick, my poor kids couldn't do much. Luckily I got better on Wednesday and from Thursday onwards we got the chance to enjoy a little more :)

To beat the blues from the blah feeling of going back to school, comfort food is all we need! This is a great one! All time favourite with the kids :)

Recipe is from HERE

What you need:

16 ounces, weight white button or cremini mushrooms, quartered (I used shitake)
olive oil, for drizzling
salt, black pepper to taste
8 slices thick cut bacon
2 whole onions, thinly sliced
5 tbsp butter, plus more for buttering the pan
1/2 cup grated parmesan cheese
1/2 cup grated gruyere cheese (can substitute with emmental / swiss cheese)
1/2 cup grated fontina cheese (can substitute with gouda / gruyere cheese)
4 ounces goat cheese (chevre) (can substitute with ricotta / cream cheese)
1 1/2 pound macaroni
1/4 cup plain flour
2 cups whole milk
1/2 cup half and half
2 whole eggs, beaten
4 ounces crumbled gorgonzola / other blue cheese (can substitute with feta cheese)


  1. Preheat the oven to 220 degC. Drizzle the mushrooms with olive oil, then sprinkle them with salt and pepper. Roast them in the oven until deep golden brown, 20 to 25 minutes. Set aside
  2. Next, fry the bacon until chewy but not yet crisp. Chop the bacon into bite-size bits and set aside
  3. In a large skillet over medium-low heat, saute the onions in 1 tbsp butter, stirring occasionally, until golden brown, about 15 minutes. Set aside 
  4. Cook the macaroni until just undercooked. Drain and set aside
  5. To make the sauce, melt the remaining 4 tbsp butter in a large pot over medium heat Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, then cook the white sauce for 3 to 5 mins, or until thick and bubbly
  6. Next, add the half and half, 1 tsp of salt, black pepper, and stir to combine
  7. Spoon about 1/4 cup of the hot white sauce into a small bowl containing the beaten egg, stirring the egg with a fork as you drizzle it in. Once combined, pour the mixture into the pot with the white sauce, stirring constantly. Add all the cheese in (except gorgonzola) and stir them around to melt
  8. Add the cooked macaroni and stir to coat. Splash in a little milk or hot water as needed for thinning.
  9. Preheat the oven to 350 degrees. Butter a 9 x 13 inch baking pan generously
  10. Lay half the cooked onions in the bottom of the pan, followed by half the macaroni, half the roasted mushrooms, half the gorgonzola, and half the bacon. Repeat the layers, ending with the bacon. Bake for 20 to 25 minutes, or until bubbly and hot
Posted by on February 8 2013

 This post it for Cook Like A Star 2nd Anniversary Cooking Party March & April 2014 hosted by Zoe from Bake For Happy KidsMich from Piece of Cake and Joyce from Kitchen Flavours, where we can cook or bake like Donna Hay, Barefoot Contessa, Jamie Oliver, Masterchef, Martha Stewart, Delia Smith, Curtis Stone, Nigella Lawson, Ree Drummond and Bill Granger

Monday, March 17, 2014

AFF Indonesia - Martabak Telur

Influenced by Indian dish, martabak telur (egg murtabak) is so famous in Indonesia
It's commonly eaten as snack, but many likes to eat it with rice as a meal too :)

Recipe is from HERE

What you need:

For the skin:
250g plain flour
1 tbsp cooking oil
200ml boiled water, room temperature
1/4 tsp salt
extra oil for soaking the dough

For lazy bum like me, the use of frozen spring roll skin is really favourable - I did just that LOL

For the filling:
300g minced chicken (commonly used beef/mutton)
6 shallots, sliced thinly
3 cloves of garlic, grinded
1 tsp curry powder
salt, sugar, pepper
enough water to simmer
10 eggs (I only used 7) - lightly beaten
onion, finely chopped
spring onion, finely chopped

cucumber pickled
dipping sauce

For the dipping sauce:
25g red chilli (I used 50g)
25g red bird's eye chilli (I skipped)
25g garlic
75g palm sugar
25g sugar
2 tbsp vinegar
250ml water
enough salt as preferred

For the pickled cucumber:
1 cucumber, remove the seeds inside, cut small
sugar, vinegar


  1. In a large bowl, pour in plain flour. Make a well at the centre and pour oil in. Mix
  2. Gradually add in water, knead til it forms smooth dough. Divide dough into 10 and dip them into oil (totally submerged), soak for an hour
  3. Take 1 piece of the skin dough and on a flat surface, keep pressing til thin and wide
  4. Keep pulling and stretching from all sides to make it as thin as possible
  5. Do the same with the rest of the dough
  1. Heat 3 tbsp of oil in a wok, and sautee shallots til fragrant
  2. Add in garlic, salt, pepper and curry powder, continue sautéing til well cooked
  3. Add in minced chicken, cook til color changed. Add in some water (just a little bit, I added about 50ml)
  4. Cover wok and let simmer til almost dry. Adjust the taste if necessary. Off heat
  5. Mix in chopped onion, spring onion, beaten egg and stir well
  1. Mix all ingredients except vinegar and bring to boil over medium low fire til slightly thickened
  2. Add in vinegar, stir and off heat
Pickled cucumber:
Mix all ingredients and stir well. Keep refrigerated. Advisable to prepare this in advance

To prepare martabak:
  1. Heat 3 tbsp oil on a flat surface non stick cooking pan
  2. Over low fire, put 1 piece of the skin on the hot pan, spoon about 2-3 tbsp of the filling at the centre, and fold like an envelope til the filling is completely wrapped inside
  3. Cook til golden brown and flip, cook the other side til golden brown too
  4. Transfer onto a serving plate

Serve martabak while it's hot together with the dipping sauce and pickled cucumber
The crispy skin is so delicious eaten with the tasty filling. The sweet sour spicy sauce makes it just perfect. Munch it together with the pickled cucumber. Yumz!

I am submitting this post to Asian Food Fest: Indonesiahosted by me, Alice from I Love. I Cook. I Bake       

Sunday, March 16, 2014

THB #31 Sunflower Pull Apart Focaccia

I have been feeling unwell since yesterday, down with runny nose and body ache. Not those very severe type, but it's pretty irritating when most of the time my nose is blocked and gotta breathe from mouth :(
Thankfully I still managed to bake this bread this afternoon :)

Okay, focaccia. All along I do not really fancy focaccia. I find its texture is just too chewy
But taste wise, I have no problem
Well, same as this bread I baked. A tasty focaccia with 'so so' texture

I baked half recipe and I made three sunflowers. Not too happy with the shape
If a sunflower could talk, it must have complained about how I 'downgraded' its beauty LOL

I did not even put anything on top, not even at the centre. I do not really fancy sunflower seed, I totally dislike olive, I did not have cherry tomatoes nor grapes. Ah never mind, I just shaped the bread

I followed the recipe, halved the amount
After reading reviews from other bakers, many mentioned about the wet sticky dough, I reduced the water to 120ml (for half recipe). But I still had sticky dough and needed to add more bread flour (I didn't measure the additional, I kept on sprinkling til the dough was no longer sticky)
I replaced all purpose flour with bread flour. Used 3/4 tsp of dried rosemary (for half recipe)
Baked at 220degC for 15 minutes

All in all, it's a fun experience :)
Regardless of the shape, and even though I do not think I'll bake this again, these not pretty sunflowers were great to eat, especially fresh from the oven. Best to dip in the soup or eat accompanied by sliced hard cheese :)
I do not think it'll taste as good tomorrow. Let's see!

This bread is for The Home Bakers - hosted by Joyce from Kitchen Flavours, where we bake from the book Coffee Cakes by Lou Seibert Pappas
For full recipe, please view HERE

Friday, March 14, 2014

ABC March 2014 - Mushroom Cheddar Tart

Luckily I could find some time to bake this month's Avid Baker's Challenge (ABC)
This tart - or I should say, quiche - is awesome! It's really yummy, seriously!
Unless you don't like mushroom or cheese, I am very sure you will enjoy every bite!

Somehow the shape reminds me of Hong Kong egg tart LOL

Recipe is from King Arthur Flour's site - as you know, ABC has been baking from this wonderful site since last year

The cheesy crust... oh yum!
Please view HERE for the recipe
I made half recipe - which I regretted so much
I had 12 pies using my regular size muffin pan and it finished the next day!

The crisp crust with delicious filling - I literally went hhhhmmmmm in every bite :)

I followed the recipe with some minor changes:
  • I substituted Hi-maize Natural Fiber with plain flour
  • I used grated Cheddar cheese instead of powder for the crust
  • I omitted cayenne pepper
  • I mixed the sautéed mushroom and bell pepper with the egg mixture and after scooping it into the crust, I topped it up with grated Cheddar cheese mixed with Monterey Jack cheese

This post is for Avid Baker's Challenge March 2014, a baking event hosted by Hanaa from Hanaa's Kitchen

Thursday, March 13, 2014

AFF Indonesia - Mi Kocok Medan

I know I know.... this is my third noodle dish for AFF Indonesia :P
Ok ok.... promise the next one won't be noodle dish anymore LOL
But this noodle is too good not to try. Originally from Medan, North Sumatra, this is one famous dish anyone must try whenever visiting the city
"Kocok" is whisk in English. People said the noodle has the name from the way you eat it. You have to "kocok" the noodle, soup and the garnish together :)
There are a few different version for this mi kocok from different parts of Indonesia. But so far, I like the one from Medan the most :)

Recipe is from HERE

What you need:
(modified to my preference)

500g fresh egg noodles, prepare as instructed
100g chicken breast
100g beansprouts, cleaned and blanched
5 eggs, hardboiled

For the soup:
2 tbsp cooking oil
Blend together: 4 cloves of garlic, 6 shallots and 1 tsp chopped old ginger
1 tbsp chopped spring onion
200g prawns, shelled and deveined
1L chicken stock
500ml prawn stock (I boiled a pot of water with prawn shells)
1/2 nutmeg, lightly pounded
1/2 tsp pepper
2 tsp salt
1 tsp sugar
some corn flour/ tapioca starch, diluted (for thickener)

Fried onion
Chilli paste (sambal belachan)

  1. Heat cooking oil and sautee the blended ingredients til fragrant. Add in chopped spring onion, stir well. Add in chicken breast. Add in prawns, mix til changed color
  2. Add in both stocks, bring to boil. Add in nutmeg, salt, pepper, sugar and bring back to boil
  3. Scoop out chicken breast from the soup and set aside. Let cool and dice
  4. Add in corn flour mixture, stir til thickened
  5. Arrange cooked noodle, hard boiled egg, diced chicken in a bowl. Pour the soup over, don't forget to include the prawns
  6. Sprinkle fried onion and splash some lime
  7. Eat with crackers and chilli paste

Yum yum....

I am submitting this post to Asian Food Fest: Indonesiahosted by me, Alice from I Love. I Cook. I Bake       

Tuesday, March 11, 2014

Ham & Asparagus Carbonara (Jamie Oliver)

I saw this recipe during Jamie Oliver month for Cook Like A Star and I instantly fell in love
So glad I had the chance to try out, and true enough, it's easy and delicious!

Recipe is from HERE

What you need:

2 egg yolks
1/4 cup half and half (original recipe used heavy cream)
1/4 cup parmesan cheese
2 tbsp butter
250g fusilli (original recipe recommended penne, linguine or spaghetti)
200g ham (original recipe used bacon)
100g baby asparagus
salt, pepper
chopped fresh parsley to garnish (I didn't use)

  1. Combine egg yolks, half and half and parmesan cheese and stir in butter
  2. Cook pasta as directed
  3. Cook ham then add in asparagus, add in pepper
  4. Add in pasta and toss
  5. Off the heat. While still hot, drizzle in the egg yolk mixture and stir continuously til pasta coated with lots of cream
  6. If too thick, add in water from drained pasta 1 tbsp. at a time til you get the consistency you prefer
  7. Serve immediately

This post it for Cook Like A Star 2nd Anniversary Cooking Party March & April 2014 hosted by Zoe from Bake For Happy KidsMich from Piece of Cake and Joyce from Kitchen Flavours, where we can cook or bake like Donna Hay, Barefoot Contessa, Jamie Oliver, Masterchef, Martha Stewart, Delia Smith, Curtis Stone, Nigella Lawson, Ree Drummond and Bill Granger

Monday, March 10, 2014

AFF Indonesia - Bala Bala (Deep Fried Vegetable Fritters)

Most of deep fried snack sellers (gorengan) have this!
One addictive savoury snack I actually don't feel like making, cos once it's in front of me, I just can't stop at one! LOL

Recipe is from Sajian Sedap with some modification
What you need:
200g cabbage, thinly sliced
175g carrots, thinly sliced
175g beansprouts
2 stalks of spring onion, chopped
200g plain flour
50g rice flour
20g tapioca starch
250ml water
2 eggs, lightly beaten
cooking oil
Blend together:
4 shallots
2 cloves of garlic
2 tsp salt
1/2 tsp pepper
2 tsp coriander powder
1/2 tsp yellow ginger powder
1/2 tsp sugar
1/2 tsp chicken stock powder
  1. Mix well plain flour, rice flour, tapioca starch, water, eggs and blended seasoning
  2. Add in cabbage, carrots, beansprouts and spring onion, mix well
  3. Scoop batter about 3 tbsp for each fritter and deep fry til golden brown
  4. Best eaten with bird's eye chilli
So tasty and delicious! :)

There are others might be added into the batter according to your preference. Diced fried tofu, sliced red chillis, prawns are those familiar ones

I am submitting this post to Asian Food Fest: Indonesiahosted by me, Alice from I Love. I Cook. I Bake       

Sunday, March 9, 2014

Bake Along #58 Cream Cheese Brownies (Nigella Lawson)

Can't decide whether to bake something chocolaty or cheesy? Why don't you use both?
Like this yummilicious cream cheese brownies!

Recipe is from Nigella Lawson
What you need:
125g 70% dark chocolate
125g unsalted butter
2 large eggs
200g caster sugar (I used 120g)
1 tsp vanilla extract
75g plain flour
1 pinch of salt
200g cold cream cheese
  1. Preheat oven to 180degC
  2. Grease and line 23cm square pan with 4cm height
  3. Melt the chocolate and butter over medium-low heat in a heavy saucepan, then remove from the heat to cool slightly
  4. Beat the eggs lightly in a bowl with the sugar and vanilla, then beat into the cooled chocolate. Add the flour and salt and beat until smooth
  5. Pour half the mixture into the prepared baking tin, slice the cream cheese as thinly as you can and top the brownie mixture in the tin with these slices
  6. Pour over the remaining brownie mixture, using a rubber spatula to make sure each bit of cheese is covered
  7. Bake for 20 minutes; the top should be slightly paled and dry, but a cake-tester poked in the center should reveal a still-sticky center
  8. Cool for at least 10 minutes before cutting into little squares. The cooler they are, the easier they'll be to lift out
  1. I made full recipe but divided into 2 brownie pans. One was without cream cheese as my kids preferred without cheese so I sprinkled chocolate chips instead. Baking time was 15mins
  2. I had a hard time to slice the cream cheese, even though I have put it in the freezer for 30 mins before slicing. I ended up with thick slices and some crumbs. I just placed everything after pouring the first half batter

This post is for Bake Along #58, an event organised by Joyce from Kitchen FlavoursLena from Frozen Wings and Zoe from Bake For Happy Kids

This post it for Cook Like A Star 2nd Anniversary Cooking Party March & April 2014 hosted by Zoe from Bake For Happy KidsMich from Piece of Cake and Joyce from Kitchen Flavours, where we can cook or bake like Donna Hay, Barefoot Contessa, Jamie Oliver, Masterchef, Martha Stewart, Delia Smith, Curtis Stone, Nigella Lawson, Ree Drummond and Bill Granger



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