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Tuesday, June 7, 2011

Mango & Peach Layered Sponge Cake

My lil princess Abby seems to need a break from chocolate
I was initially planning to try the highly raved banana chocolate cake, and when I told her, she said...chocolate cake again???
Oooppss...Okay...what do you want girl? I want mango cake! Oh...okay...

I happened to have some mangoes in the fridge - not much though, very sure it will be far from enough to bake one recipe, but this lazy mum was so reluctant to make a trip to less than 10mins walk to the nearest supermarket, so this mummy was happy to see a can of sliced peach unopened
Okay girl, is mango and peach cake allright? Yes, I love them both! Okay, set!

So I proceeded to my kitchen and prepared everything, yes - I baked the sponge cake first, and turned it to layered cake with the two fruits in between :)
Oh dear, I dun have whipped cream! And I saw a clear container with buttercream in it - yippe!

So, here it is..
Pic taken the next day - the last two 'imperfect shape' slices still survived *grin*
Bottom layer - chopped peach, top layer - chopped mangoes, topping - sliced peach - all sandwiched with buttercream in between
Taste heavenly!

Recipe for the sponge cake - the same as what I used for the failed mango mousse cake
This basic sponge cake recipe is a keeper!

I repeat the recipe here, as I dislike going back and viewing that failed cake I made ppfffff.... :P

What you need:
Using 20cm round pan)

100g cake flour
3 eggs, room temperature
90g caster sugar
20g unsalted butter, melted
2 tablespoons fresh milk
1 teaspoon vanilla extract

Sift cake flour, set aside. Line bottom and sides of an 20cm round pan with parchment paper, set aside
Pre-heat oven to 170degC. Position rack at the lower bottom of the oven
With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7 mins, until the batter double in volume and is ribbon-like (the beater should leave a ribbon-like texture when the batter is lifted up)
Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter
Add sifted cake flour into the batter. With a spatula, gently fold in the flour until well blended. Take care not to deflate the batter. (To ensure proper folding in of the flour, you can add the flour in three separate additions)
Add the melted butter, fold with spatula until well blended
Add in fresh milk, vanilla extract and fold in gently with spatula
Pour the batter into the pan and bake for 30-35mins (mine was 25mins), or until a skewer inserted in the centre comes out clean. Unmold and invert onto cooling rack, cool completely

For the filling:
chopped mangoes
chopped peach
sliced peach
buttercream

I made the buttercream with this recipe

To make the layered cake:
Cut the cooled cake into 3parts
First part (bottom) - spread buttercream thinly on top, arrange chopped peach
Second part (centre) - spread buttercream thinly on top, place on top of the chopped peach (buttercream part facing down), spread the top part with buttercream thinly, arrange chopped mangoes
Third part (top) - spread buttercream thinly on top, place on top of the chopped mangoes (buttercream part facing down), spread the top part with buttercream thinly, arrange sliced peach

Note:
***Since it's pretty slippery to arrange fruits on top of buttercream and I dont like thick buttercream, after done with the layering, I immediately put the cake in the fridge (I put in the container to prevent the cake from drying)
***Original (and better) does not use buttercream, but instead whip non dairy whipping cream til stiff and arrange the fruits on top - this definitely a better way to hold the fruits - keep them in place :)

Monday, June 6, 2011

Homemade Chicken Nuggets

Ian is extremely delighted everytime seeing those frozen nuggets in the cold section everytime we visit supermarket
He is really into savoury stuff, will gobble whatever salty, tasty, deep fried - gosh!
Well, even though still fried, but if I can make myself, I at least I know whats going inside his lil tummy (no so little actually *grin*)

Saw Melly made this, so I gave it a try, and no regret, not only Ian loves it, the whole family do :)





Original recipe is from Cik Wiwik, another online friend of mine from LBT group

What you need:
(this is Melly's version which has been modified a little)

500g chicken breast - blend til smooth
1 big carrot - peel, cut small and pulse in the proccessor
2 eggs + 2 egg yolks - beaten (set aside the egg whites for coating later on)
approx 1 tbsp fried onion - pulse in the proccessor
1 tsp white pepper
1 tsp salt
1 tbsp fish sauce
1/4 tsp chicken stock powder
2 tbsp sago flour / tapioca starch
4 tbsp breadcrumbs (coarse Japanese type)
5 tbsp mayonnaise
2 eggs - beaten, mix with the remaining egg whites earlier on -> for coating
extra bread

Mix all ingredients til well incorporated, arrange on square pan (I used 18cm)
(Put a sheet of transparent heatproof plastic on the pan before pouring the batter - lightly oil the plastic)
Steam on high heat for 15minutes
Let cool - cut (I just cut  small rectangular shape cos my pan is small hence the thick batter, if you have bigger steamer, you can use bigger pan in order to get thinner batter spread and you can use cookies cutter to shape)
Dip each piece into beaten eggs, after that roll onto breadcrumbs til evenly coated
Keep in the freezer in the container for 30minutes
Deep fry til golden brown
Eat with bottled chilli sauce

This is great since I can add veggies in it - Ian hates greens, even though he doesn't mind carrots and corn as well as a little brocolli
This time I added carrots, next time I will add corn kernels :)

Really tasty treat - crunchy on the outside, soft and juicy inside!
So glad I can prepare a so called 'least preferred' dish by Health Promotion Board - right at home! :)

Btw, I made some with corn and fried "the healthy way" using Happy Call pan, it's as delicious :)

Sunday, June 5, 2011

Soft Bread With Various Fillings

One of 'a keeper' recipe - very soft, pillowy bread, taste yummy too
I used whatever fillings I could find in the fridge - strawberry jam, dark chocolate, kaya, pineapple jam and grated cheddar cheese :)




Recipe is from NCC Indonesia
Below is the English version...

What you need:

500g bread flour
100g sugar
100g butter
11g instant yeast
1/2 tsp bread improver
4 egg yolks
300ml cold water
1/2 tsp salt

For the topping:
* 1 egg mixed with 1 tbsp water and 1/2 tsp salt

Using breadmaker:
Pour egg yolks and cold water to the bread pan, followed by flour, sugar, 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 (around 30minutes)
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
 
This bread can retain its softness til the next day
 
I'm submitting this bread with various fillings to Aspiring Bakers #8 June'11 Bread Seduction hosted by Jasmine from The Sweetylicious at this LINK

Folded Omelette With Stir Fry Meat In Oyster Sauce & Stir Fry Chyesim With Fishballs

Simple meal and delicious!

For the omelette, recipe taken from Anncoo Journal

What you need:
(makes 4)

200g minced pork (or chicken) mix well with seasoning* for 10 mins
1 onion - chopped
4 large beaten eggs with some pepper
1 tbsp garlic - chopped
 
Seasoning*
1 tbsp oyster sauce
1 tsp light soy sauce
1/2 tsp sugar
2 drop sesame oil
1/2 tbsp cooking wine
dash of pepper
1/2 tbsp corn flour
1 tbsp water
1/2 tbsp cooking oil
2 stalks spring onion, cut finely
 
Heat up 1 tbsp oil and add chopped onion and chopped garlic saute until fragrant. Add in seasoned minced pork and stir fry until cooked, dish up
Heat up some oil in a flat frying pan, add two scoops of beaten eggs and pan fry at low heat until half cooked. Add some minced pork on top and fold up omelette. Fry at low heat until both sides are golden brown. Dish up.
Use the same method to finish the remaining portion

For the vegetable dish...

What you need:

2 cloves of garlic - crushed
1 pack of chyesim - cut into 4 sections
6 pcs of fried fishballs - cut small
water, salt, pepper, sugar, cooking oil, a little cornflour mixed with water

Heat frying pan, stir fry garlic til fragrant
Add in fishballs, mix well, followed by chyesim - mix thoroughly
Add in water and then the seasonings - salt, pepper, alittle sugar - mix well
Adjust the taste, bring to boil
Add in the cornflour mixture, mix well till water thicken
Off heat

Friday, June 3, 2011

Panda Bread

This is for my kids who're right now crazy about Kungfu Panda :)
Well, it's also for their mummy whom has been curious on how to make this bread
I don't think it looks like panda though...looks like more to fox to me hehe...



Recipe can be viewed HERE - one of blogs with failproof recipes! (you see her panda is much cuter!)
Step by step can be viewed either HERE or the original creator of this cute bread ->  HERE (blog is in Japanese, but it's clear enough by looking at the pics)

I'm submitting this cute bread to Aspiring Bakers #8 June'11 Bread Seduction hosted by Jasmine from The Sweetylicious at this LINK

Thursday, June 2, 2011

My Sis' Bday - Moist Steamed Chocolate Cake, Meatballs Spaghetti Bolognaise & Baked Macaroni With Chicken Bolognaise Sauce

Yesterday was my lil sis' 33rd bday - I prepared dinner which had one of her fave - meatballs :P
Also, I made her birthday cake - steamed moist chocolate cake with some simple deco - the recipe many bloggers talk about lately

The pics below couldn't really justify the yummilicious factor for the feast we had last night, since all were taken at night

Below is the birthday cake... now I know why this cake has been highly raved by bloggers - this cake is seriously chocolatey, soft, moist and rich, especially with the chocolate fudge topping - it's heaven for chocoholic!
I, as you all know, is lousy in cake deco..so here it is - just a simple one :P


Recipe can be viewed here

Next is the meatballs spaghetti bolognaise.....



What you need:

*For the meatballs:
500g minced beef
approx 100g white bread
1/2 cup breadcrumb
1/4 cup fresh milk
1/4 cup water
1 medium onion - grated (OR 1 tsp onion powder)
2 cloves of garlic - crushed (OR 1 tsp garlic powder)
1/2 tsp dried oregano
1 egg, beaten
salt, pepper and oil for frying

Soak white bread in milk and breadcrumb in water - set aside (approximately 15minutes)
Mix beef, onion, garlic, oregano, egg, salt, pepper - mix well
Add in bread mixture as well as breadcrumbs mixture and mix til well incorporated
Shape into balls
Keep in the airtight container and store in the fridge for approximately 1hour
Heat oil on the non stick frying pan - fry the balls til golden

I used Prego roasted garlic and parmesan pasta sauce (yeah... lazy me, even for my own's sis big day, premix still won *grin*) - mixed with sauteed garlic, shitake mushroom and sliced cheese, add a little water if it's too thick, a little more seasonings if need to adjust the taste
Lastly, all meatballs added in the sauce

Prepare spaghetti as per instructed - drain
Arrange cooked spaghetti on serving plate - pour the meatball sauce over
Sprinkle with parmesan powder and add a dash of tabasco
Mix and open your mouth wide!!!!

Delicious! :)

Below is baked macaroni in chicken bolognaise sauce, it's for the kids whom prefer pasta with more cheesy flavour, espscially if it's tomato based.....they love this dish!
I used the same pasta sauce mix I made above but I added minced chicken
Prepare some macaroni as per instructed - drain
Mix with the chicken bolognaise sauce, arrange on baking dish, top with grated mozzarella cheese
Bake in preheated oven of 180degC for approx 20-25minutes

Also great to eat with parmesan powder and tabasco


As if we didn't have enough, the bday girl bought some onion garlic bread and roasted garlic creamy mushroom soup :)

Btw, this is a bday card Abby made for her...
She made two actually, after both finished, she decided to keep the nicer one for herself....gosh! :P
Btw, the front page on the pic blow is My Melody - in case you can't recognize hahahha...


Happy bday sis! Hope u had a great time and most importantly - feast! :)

Thai Coconut Sticky Rice With Mangoes

Saw this recipe at Kitchen Snippets & My Kitchen made me drool!
Mangoes are still easily to be found, so I decided to give it a try

I never cook glutinuous rice before in any way, and I heard it's quite tricky, so after comparing between the two recipes, I decided to try the latter one, since it's easier to judge whether I do the right thing while cooking the rice, also I prefer to do the original first before I made some twist for the rice to pandan flavour
I added the topping to drizzle over the rice from the first recipe, though

Result? It's a success - nice, nice, nice!!! :)
There's no worse scenario than eating the sweet mangoes with hard glutinuous rice, so I was really pleased to know that it didn't happen - texture was perfect! :)


What you need:

2 cups glutinous rice (soaked overnight)
1 cup coconut milk
2 tbsp sugar
1/2 tsp salt
3 large ripe mangoes
Optional:
extra coconut milk
1/4 tsp cornstarch + 1 tbsp water

Steam glutinous rice for 30 minutes or until it is cooked
In a saucepan combine cooked glutinous rice, sugar, salt and coconut milk and cook on medium heat until thick. Reduce heat and cover for 10 minutes
Peel and slice the mango just before serving to maintain its freshness and sweet taste
Mould the rice in the center of a serving dish and arrange the slices of mango on top of it
Meantime, heat up extra coconut milk and cornstarch mixture over low heat til thick - use this to drizzle on top the rice just before consuming (optional)

Yummy rich dessert which really can make you feel so suffed! :)

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