Cappucino Cheese Jelly MooncakeS

This is the first time I made jelly mooncakes
It's easy and since I love coffee and cheese, I definitely think this is one yummy dessert :)

One hiccup, I forgot that the mould is the regular mooncake size, not those mini sizeI usually use. I prepared the filling using mini muffin moulds!
So, I ended up stacked 2 pieces of filling together, hence the hexagon shape hahahah...
Luckily it's just for my own consumption LOL

 

 

Recipe is from Doris from Sumptuous Flavours

 

For filling:

 

What you need:

 

3 1/2 tbsp water

2/3 cup fresh milk
50g sugar
1 tsp agar-agar-powder
50g cream cheese, beat with mixer to soften

 

Method:

1. Bring water, milk, sugar and agar powder to the boil in a pot
2. Add softened cream cheese and whisk continuously to prevent lumps from forming
3. Turn off heat and pour into muffin pans
4. Leave to cool until set, then chill in the fridge

For skin:

What you need:

1 3/4 cups water

70g sugar

2 1/2 tsp agar-agar powder

1 1/2 tsp instant coffee ( mixed with 3 1/2 tbsp hot water)

Method:

1. Bring water, sugar and agar powder in a pot to boil
2. Turn off heat and add instant coffee mixture
3. Stir continuously

To assemble:

1. Rinse the mould with water, let the drops of water stay there (this helps in easier unmoulding)
2. Pour jelly skin, about 3/4 cm. When it almost sets, place filling on it and immediately pour the remaining jelly skin til the mould is full
3. Leave to set and chill in the refrigerator. Once chilled, unmould and serve

I love the sensation of coffee and cheese mixed together in my mouth, so yummy!
It's not overly sweet, too. One thing you won't be able to get with any other mooncake LOL
I am thinking to mix in some Kahlua in the coffee jelly, yum yum yum... Next time!
And of course I will remember to use regular size muffin tray for the filling hahaha...

 

 

I'm joining Best Recipes for Everyone August 2014 Event Theme: Mooncakes hosted by Fion XuanHom's Mom

Double Chocolate Snowskin Mooncakes

Sharing with you all my first mooncake of the year. There are two more lining up LOL

This was Abby's request, my chocolate addict lil girl :)
She wanted a pure chocolate filling without any lotus paste added
So I searched for the recipe and I found one. So I gave a try

 

 

 

I was pretty pleased with the result. The skin was the recipe I all along used and the filling was super chocolaty and yummy. It's really sticky though. It's better after keeping them in the fridge but once out, it turned sticky pretty fast

 

What you need:

 

For the snowskin you may view HERE

 

For the chocolate filling:

(source: Abbiecooking)

 

What you need:

 

A

2 tbsp fresh milk + 1 tbsp Baileys

50g icing sugar

200g semi sweet chocolate chips (you may use dark chocolate, too according to your preference)

 

B

2 egg yolks + 1 tbsp fresh milk + 1 tbsp custard powder, lightly whisk

 

Method:

1. In a double boiler, heat milk, baileys and icing sugar. Remove from heat once hot and melted then add in chocolate, melt completely
2. Pour B slowly and stir. Put back in double boiler and stir til thickened
3. Cool down and keep in the fridge for a minimum of 2 hours
4. Once firm, weigh according to the mould used and shape into balls
5. Keep it in the fridge til ready to assemble

 

Note:

***I weighed 35g for the skin and 30g for the filling

***After I shaped the filling into balls, I kept them in the freezer instead for 30mins before assembling (Singapore is just too hot and humid the balls got sticky real fast!)

 

 

 

 

To those chocolate fanatics, this is a must try. It's so chocolaty I felt like eating chocolate bar, the softer version :)

 

I'm joining Best Recipes for Everyone August 2014 Event Theme: Mooncakes hosted by Fion XuanHom's Mom

 

 

AFF Taiwan: Stuffed Tofu Soup, Blog 4th Anniversary & Giveaway

My last submission for this month Asian Food Fest - Taiwan
Saw this at Peng's Kitchen and immediately I gave it a try. Very satisfied with the result, tasty hearty dish eaten with rice or on its own :)

 

 

What you need:

 

4 blocks of small firm tofu

200g fish paste

200g squid paste

200g minced pork

4 shitake mushroom, finely diced (I grinded)

1 tsp grated ginger

1 tsp sugar

1 tsp pepper (I used 1/2)

1 tsp sesame oil

1 tsp salt

1 tsp light soya sauce

2 stalks spring onion - chopped

2 tsp Chinese parsley - chopped (I skipped)

2 tsp potato starch

 

Broth:

4 cups stock

2 tbsp. fried shallot

1 tsp pepper (I used 1/2)

1/2 tsp salt

1 tsp sesame oil

 

Method:

1. For the broth, mix everything in a pot and bring to boil
2. Marinate minced pork with grated ginger, pepper, sugar, sesame oil, salt and soya sauce
3. Stir in potato starch, spring onion and parsley, stir til sticky. Stir in chopped mushroom. Set aside for at least 30mins
4. Combine fish and squid paste, set aside
5. Cut tofu in quarters. Deep fry til golden brown. Drain and cool completely
6. Slit at the cut side and scoop out some of the tofu to make a pocket
7. Fill in pocket with marinated meat. Put a thick layer of fish paste mixture to seal the cut side completely. Do the same for all the fried tofu
8. Cook the stuffed tofu into the boiling broth for 10mins over medium heat til well cooked
9. Scoop out tofu and place onto serving bowl. Pour over the broth. Sprinkle some spring onion and fried onion. Enjoy! :)

 

 

 

I am submitting this post to Asian Food Fest – Taiwan hosted by Alan from Travelling Foodies

 

 

Okay, now an announcement... This month of August is my 4th year of blogging, to be exact is 14 August :)

I was in my deepest stage of blogging blue on that very day I didn't post anything about it. I didn't even bake anything special LOL

Since today is the last day in August, and I am now in the mood of typing, today is the day to share with you all :)

 

Just like the previous years, I feel grateful and blessed to be able to reach another year of sharing and learning my passion and meeting many wonderful bakers and cooks

My initial intention of creating this blog was just to have an e-recipe book. And it has been surprisingly leading me to many wonderful unexpected surprises!

 

For all my readers, thank you so much for the support all along!

My hope is that this blog is not only useful to me, but also others :)

 

If I can mention things I need to improve in the future...

First, I will try to be more consistent in the participation for whatever events I have decided to join in - I have been lacking, not in all, but some of them - yes. And deep inside my heart, I really wish I could join in even more events! Ah, if only one day has 48 hours instead LOL

Second, my apology for those diligently visit my blog, leave comment. I really genuinely appreciate it. I will try hard to blog hopping more often in regular basis! :)

 

 

Now, to welcome the beginning of the journey of my fifth year, I have just created my Facebook page. The link is HERE 

Don't laugh, I know I'm very late. But late is always better than never, right? LOL

For those who have liked the page, thank you very much! :)

 

 

Okay, to share my excitement, I have giveaway courtesy of Lee Kum Kee!

Who doesn't know Lee Kum Kee? With so many products - sauces, premixes, etc., the name is well known island wide and even other countries

 

Lee Kum Kee has been so generous by sending me a hamper of their products. Really love the pair of bottled tomato ketchups. Cute, isn't it? :)

The teriyaki marinade and the ketchup are the latest products released in the month of June this year

 

They claim that the teriyaki marinade filled with white toasted sesame seeds and no preservatives added. And with just a spoonful, you can get a restaurant quality dish with the sweet and savoury teriyaki flavour

 

As for the bottled tomato ketchup, it is made with red ripe tomatoes, has no added preservatives and no artificial flavouring. And it's halal too

The design is eye catching and appeal to children. Its easy squeeze bottles allow parents and children to create instant food art by making cartoon characters, adding final touches with the ketchup

 

 

 

 

So glad to announce that I have 3 sets of this hamper to give away :)

My apology though, that it's only for Singaporean readers

 

How you can join:

1. Like my Facebook page HERE
2. Leave a comment below: "I want to win Lee Kum Kee hamper!" with your name & email address

The giveaway will open for one week. Closing date will be on 7 September and the winners will be announced on the following day,  Monday 8 September and I will email each winner for the mailing address. The hampers will be delivered to your doorstep

Please note that the hamper doesn't come with the red bamboo box, but it'll be inside a gold paper bag instead

 

 

So, what are you waiting for? Come join the giveaway! :)

 

Product Review: Bosch MaxoMixx Hand Blender & Tionk Butter Cake

I'm so excited and honoured to get the opportunity to have Bosch sent me one of their latest kitchen gadget, MaxoMixx Hand Blender model MSM87180, delivered right to my doorstep!

I never expect it comes in such a big box :)

 

 

When I opened it up, I was like - whoaaaa! LOL

 

 

This multi tasking set comes with different attachments with different functions, such as chopping, blending, whisking, grinding, and even crushing ice!

I really love the base unit. Shiny silver metallic colour, very classy!

 

Before I decided which one I would use first, I took out the whole set and explored each and every part of it. It looks complicated but believe me, it's very easy to use!

I am one gadget idiot, and it took minutes for me to understand how it works

 

 

The hand blender is so sturdy and nice looking too. Love it!

This release button has another one at the other side and to press together to operate. It works so easily!

On button. It has turbo speed function too

Adjustable speed control

Universal cutter L and XL

The ice crush blade

Blender jug and whisk, and look at the hand blender blade just behind the jug

 

 

Okay. Now time to decide what to make. I had quite a few in mind, but I finally baked the popular tionk butter cake by Fiona Lau

 

What is tionk? It actually is typical butter cake - with a softer and fluffier in texture

It bounces back whenever pressed, hence the name. Cute, isn't it? :)

I was really curious because of the rave reviews. After I had my first bite, I understand why it's so popular. It's soft, fluffy, buttery, so delicious, so addictive!

 

My all time favourite butter cake I always use is HERE

It's actually very similar to this butter cake, if I can't say exactly the same LOL

The only difference is the dairy used. It uses milk instead of whipping cream

Anyway, both are equally fabulous. The usage of whipping cream here is a great idea to finish up whatever balance of whipping cream you have in the fridge

 

Why I didn't have the picture of the whole cake? Because half of it was gone in minutes - thanks to my family. Even my fussy boy loves it! He messily cut the cake himself without asking me to get another slice after he had one big slice. Look at the picture below, the bigger portion of the cake on the right had a weird shape. yes, it's his work LOL

 

 

 

 

Here's the recipe...

 

What you need:

 

240g cold unsalted butter, cut into cubes

5 large eggs

200g sugar

220g self raising flour

50ml whipping cream

1 tsp vanilla extract

 

Method:

1. Preheat oven to 160degC. Separate the egg yolk from the whites
2. With electric mixer, beat egg whites til frothy, add in sugar gradually, and beat til stiff peak
3. In another bowl, beat butter til creamy and pale, add in vanilla extract and mix well
4. Add in egg yolk one at a time and mix well
5. Add in 1/2 of the flour, mix well. Add in whipping cream, mix and add in the remaining flour, mix
6. Mix in 1/3 of the egg whites and stir til evenly mixed. Add in the remaining egg whites and fold gently til just incorporated
7. Pour batter into lined 8" round pan. Tap hard the pan before putting it in the oven - at the sides and the bottom part
8. Bake for 60-70mins til skewer comes out clean

 

So, I decided to use the whisk to beat the egg yolk mixture, while my other mixer did the egg whites. I adjusted the speed to the lowest and I pressed the on button and I was shocked. I never expect it's so powerful. I didn't need to increase the speed for this. Super like! :)

I took the picture below with my mobile phone using my other hand. Apology for the quality :)

 

 

 

 

Such a temptation - guilty pleasure! LOL

 

 

Anyone want to try?

 

 

Back to the gadget. Overall, I'm very pleased with it. And it seems that they all will work pretty hard assisting me in the kitchen LOL

Stay tuned for more recipes using the hand blender set in the coming months :)

 

 

This post is linked to the event Little Thumbs Up (August 2014 Event: Flour) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Diana from Domestic Goddess Wannabe

 

 

 

You see the tionk tionk cake? :)

 

Bake Along #67 Plum Tartlets (Back In The Day Bakery)

Cakey tart? How is the texture? I have to try this! - my thought about the 67th bake for Bake Along
So I did today, and let me tell you, my diet was gone into the deepest drain today!
It was really good I ate THREE in a day! I felt so guilty I just had my evening exercise LOL

It looks just like cupcakes, but once you sink your teeth in it, you will have crumbly buttery moist sweet yummy tart. Not the usual tart, this has a cake like texture
And with the tang from the plum, it's perfect! Yum yum yum...

I followed the recipe posted by Zoe from Bake for Happy Kids. Thanks Zoe, you have made my life so much easier! :)

What you need:

150g plain flour
1/2 tsp baking powder
1/4 tsp ground cardamom (I used cinnamon)
1/8 tsp fine sea salt (I skipped as I used salted butter)
125g unsalted butter, room temperature (I used salted)
1 large egg yolk
40g caster sugar
1/2 tsp vanilla extract
lemon zest from 1 lemon
2 plums, pitted and sliced (I used red plum)
2 tbsp brown sugar (I used Demerara sugar)
icing sugar for dusting

Method:

1. Preheat oven to 180degC. Line 6 cups of a muffin tray
2. Cream butter until pale and fluffy (about 2mins on medium high speed)
3. Add in egg yolk, sugar, vanilla, lemon zest and beat til mixture is light in color
4. In a separate bowl, mix flour, baking powder, cardamom (for me it's cinnamon) and salt (for those using unsalted butter)
5. Reduce speed to low and add sifted flour mixture in thirds, mixing til just incorporated, do not overmix
6. Divide the batter evenly among the 6 muffin cups. Place plum slices in each cup, pressing lightly into the batter. Sprinkle the tops with brown sugar (for me it's Demerara sugar)
7. Bake for 25mins (mine was 30mins) until the tartlets look set and the tops are bubbly and caramelized to a golden brown. Dust with icing sugar just before serving

 

 

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

 

 

My weekend indulgence started early this week :)

 

 

 

Also this post is linked to the event Little Thumbs Up (August 2014 Event: Flour) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Diana from Domestic Goddess Wannabe

 

 

 

AFF Taiwan: Taiwanese Chicken Rolls

I love all kinds of bean curd rolls. A must order every time I go for dimsum
So, when I saw this chicken rolls, I was drooling and determined to give a try
Thanks Kimmy for the wonderful recipe, it's delicious!
My family and I enjoyed this so much. I made half recipe and it's gone after dinner. The next time I will definitely make full recipe, or more! :)

She mentioned that the original version in Taiwan is usually much longer in shape, and has no chicken in it, even though it's called chicken roll. It uses pork instead. But since I have a lot of chicken breast in my freezer, I used chicken instead :)

 

 

Here's the recipe (adapted from Kimmy from Cooking Pleasure)

 

What you need:

 

300g fish paste, blend with 2 tbsp water to make sticky paste

300g lean pork (I used chicken breast), cut into strips

1 yellow onion, cut into fine shreds

2 tbsp tapioca flour

1 pc beancurd skin, cut into 8"x 5"rectangle pcs

Marinade for meat:

2 tsp light soya sauce

2 tsp cooking wine

2 tsp sugar

1/2 tsp salt

1/2 tsp pepper

1/2 tsp five spice powder

1/2 tsp sesame oil

 

Method:

1. Marinate pork strips with seasonings. Set aside for about 15mins
2. Add in fish paste and onion. Mix all with hands
3. Cover and keep in the fridge for about half an hour
4. Place about a handful of mixture at the centre of the beancurd skin. Fold both sides and roll up like spring roll
5. Heat oil in a wok and deep fry til golden and crispy at both sides over medium heat

I guess I should have put more filling, mine were not round enough. It's flattened after cooled. It didn't affect the taste, though :)
Look at Kimmy's. It's so round and full of filling in it, so nice!

This is one of the recipes I definitely will be making again (especially since I still have some leftover beancurd skin LOL)
I will for sure put more filling so I can get fat rolls :)

I am submitting this post to Asian Food Fest – Taiwan hosted by Alan from Travelling Foodies

Sticky Lemon Chicken (Gordon Ramsay)

Finger licking good chicken is one dish my family and I love
So when I see Gordon Ramsay has his own version, I gave it a go and everyone enjoyed it :)

Recipe is from HERE inspired by Karen from some flour, sugar n butter
Hers look so appetizing!

I just realized when I saw this picture I have put the lemon slice at the wrong side LOL

 

 

What you need:

(with slight modification from the original recipe)

 

600g chicken (I used 1 free range chicken and cut into parts)

salt and pepper

5 tbsp olive oil

10 cloves of garlic (or 1 head), cut into half for each clove

1 tbsp fresh thyme leaves (I skipped cos I didn't have it)

3 tbsp dark soya sauce (I used kecap manis)

4 1/2 tbsp honey

1/2 lemon, sliced

200ml water

2 tbsp dried parsley (I used 1 tsp)

 

Method:

 

Heat heavy base pan with oil. Season chicken with salt and pepper

Cook chicken in the pan for 5 mins, turning once for each piece

Add in garlic, soya sauce, honey. Stir well and make sure the chicken is thoroughly coated. Cook for 5 mins

Add in water, cover and cook for 20 mins. Open up the lid and lay lemon slices on top of the chicken. Cover and cook for another 10mins

Season chicken with parsley, cook for another 5 mins. Serve with rice, lots of it :)

 

Note:

***The modification I made mainly was to meet my family preference. They dislike any dish which is too lemony, hence the short cooking time of the lemon

***I used a lot more water and cook it longer in order to have more sticky sauce. We like slathering it over rice. Yum! :P

 

 

 

This post is linked to Cook like a Star organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Mich from Piece of Cake