tag:blogger.com,1999:blog-50083982868385454222024-03-06T09:49:18.958+08:00Baking on Cloud 9A diary of tried & tested recipes, and a little anecdotes of my lifequizzinehttp://www.blogger.com/profile/06149733110076205575noreply@blogger.comBlogger252125tag:blogger.com,1999:blog-5008398286838545422.post-12422633723788100562014-11-18T13:38:00.001+08:002014-11-18T13:38:20.353+08:00Easy homemade yeast-free flatbreadRecently I've been watching alot of TV, especially food & cooking channels. The one chef that I like most at the moment is Rachel Khoo on BBC Lifestyle, and it always seems a breeze and pretty sight to see how she prepare the delicious dishes. I was very very tempted to go down to Kinokuniya last Saturday to grab a copy of her cookbook as she was also in town for book-signing!<br />
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So I was so inspired when I saw an episode where she was doing flatbread! Sadly not all her recipes are featured online, and it's back to googling for <i>"quick & easy"</i> flatbread recipe.<br />
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I was quite lucky to chance upon this recipe, and it's sooo good and easy-peasy that I did it 3 times (but half the recipe each time) within a week, and another time making them into pizza (which I will write in a separate post)! What's even better is that there is very little washing, no machine needed and can be ready in less than 30 mins (including cooking and washing).<br />
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<b><span style="font-size: large;">Easy homemade yeast-free flatbread</span></b><br />
Recipe adapted from <a href="http://keepinitkind.com/easy-homemade-vegan-yeast-free-flatbread/">Keepin' it Kind</a><br />
(yields 10 mini flatbread, about 4" each)<br />
<br />
<b>Ingredients/ Method</b><br />
1 cup all-purpose flour (extra to flour the surface)<br />
1/2 tablespoon baking powder<br />
1/4 teaspoon salt<br />
1/4 cup water<br />
1/8 cup non-dairy milk (I used half whipping cream-half water)<br />
1 tablespoons olive oil<br />
<br />
<ol>
<li>Combine all ingredients in a bowl and mix well with a spoon until a dough forms.</li>
<li>Use hand to knead until it is soft and pliable. The The ball of dough should be soft, pliable, but not sticky. If it is sticky, add flour by the tablespoon until it no longer sticks to your finger when touched.</li>
<li>Transfer the ball of dough to a floured surface. </li>
<li>Divide the dough into 10 small balls. </li>
<li>Take one ball and use your fingers to flatten it into a circle. Use a rolling pin to roll the dough out into a 4" circle-ish shape. </li>
<li>Place the flattened dough on the prepared baking sheet and repeat with the remaining dough.</li>
<li>Heat a frying pan over medium-high heat (I did on low-medium heat and with slightly longer cooking time). Place one of the circles of dough in the pan and cook until bubbles begin to form and the edges begin to lift, about 1 to 2 minutes. Use tongs to quickly flip it over and cook for another 1 to 2 minutes. Remove from the pan and place on a plate. Cover with a clean kitchen towel to keep warm. Repeat with the remaining circles of dough.</li>
<li>If they are not eaten immediately, let them cool before transferring them to an airtight container. Refrigerate for 3 to 4 days.</li>
</ol>
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The 1st batch of dough, I prepared four circles for our lunch and left the remaining flattened dough without covering for more than 4 hours. It turned out dry and it remained hard even after pan-frying - lesson learnt - rolled out the dough only when ready to cook, and keep the remaining covered with a slightly damp clean kitchen towel. Another lesson - don't pan fry for too long or else it will turn out hard, though it can still be eaten like a pizza...haha<br />
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After the dough is prepared, I let it rested and covered loosely with cling wrap, whilst I prepared the fillings. The fillings can be versatile, and as usual I used whatever is remaining in the fridge, which I sauteed them with black pepper, salt, mixed herbs and dried parsley - potato, shiitake mushrooms, tomato, yellow onion, and add an boiled egg. I also spread some Japanese mayonnaise on the flatbread. Both my boy and I feel like we can eat this everyday, but of course with different variation of fillings!quizzinehttp://www.blogger.com/profile/06149733110076205575noreply@blogger.com1tag:blogger.com,1999:blog-5008398286838545422.post-89436173258695441082014-11-11T11:09:00.000+08:002014-11-18T11:54:14.746+08:00Meatball PastaMy momentum to blog was slightly interrupted due to the short school break for PSLE marking week. During the school break, I prefer to venture out with my boy and spend more time with him rather than sitting in front of the laptop. Oft times, once I turned on the laptop, I would be unknowingly sitting hours in front of it and neglect my little one.<br />
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Whilst writing this post, I'm feeling of a mental block and thoughts incoherent. Anyway just record and share another quick and easy meal here. Since I usually cook for 2 person, I do not do marketing that often. I like to use up whatever limited ingredients and condiments in my kitchen to conjure a satisfying meal of Meatball pasta. Enjoy!<br />
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<b><span style="font-size: large;">Meatball pasta</span></b><br />
(served 2)<br />
<br />
<b>Ingredients/ Method</b><br />
a) Linguine or any pasta<br />
<br />
b) 80g minced pork<br />
1/4 yellow onion, diced<br />
1 small garlic, diced finely<br />
salt, crushed pepper, mixed herbs and dried parsley, to taste<br />
1 cream cracker, crushed finely<br />
1 heap tbsp corn flour<br />
<br />
c) 1 clove garlic, diced finely<br />
2 tomato, diced coarsely<br />
200g Spaghetti sauce (I used Prego Italian fresh mushroom sauce)<br />
<br />
d) 1 hard boiled egg, sliced into quarts<br />
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<ol style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.2000007629395px;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">In a pot of hot water, add 1 tsp salt, boil pasta per instruction indicated on box.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Drained and toss some olive oil to prevent pasta from sticking (if not cooking immediately). </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">In a bowl, marinate minced pork with all ingredients (b) until well mixed. Roll into 8 small balls and set aside for at least 30 mins. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Fry the meatball in a pot (with enough oil to cover at least up to half the meatballs) on medium heat, and until golden brown. Takes about 5 to 7 mins. Remove and set aside. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">In a saucepan, saute garlic till fragrant. Add in tomato and give it a few stirs, followed by spaghetti sauce. <span style="font-size: 13px; line-height: 18.2000007629395px;">Turn off the heat when sauce boils. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Add in pasta to the sauce and stir evenly. Next add in meatballs and stir.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Ready to serve, and add sliced egg on top of the pasta. </li>
</ol>
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quizzinehttp://www.blogger.com/profile/06149733110076205575noreply@blogger.com0tag:blogger.com,1999:blog-5008398286838545422.post-66911499472142599722014-10-11T00:54:00.000+08:002014-10-11T00:54:06.965+08:00Chicken chop & RostiBeing a SAHM for couple of months, it can be quite bored at times. I didn't fill my day with activities other than preparing lunch, the occasional baking, fetching my boy from school and coaching on his school work. When I was working, I'd imagined that it would be super shiok to stay at home. Not that I'm complaining, it's indeed relaxing and definitely feel good to be away from the work and office stress.<br />
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The best part of course is the precious time I'm spending with my boy who is growing up by the day. I'm happy that I've made up for the lost time. I've also made some efforts to catch up with my friends and colleagues whom we had little time to chit chat in the past. The downside of not working is a super relaxed mind (almost inactive), and I do miss the times where the mind is constantly being challenged. Oh ya, on this note, I had a nightmare the other day where I suffered from dementia, imagine how scary it is!!<br />
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Anyway, here's another lunch - Chicken chop and Rosti - we had this week.<br />
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<b><span style="font-size: large;">Rosti </span></b><br />
(serves 4-5 persons as sides)<br />
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<b>Ingredients/ Method: </b><br />
4 potatoes, peeled<br />
1/ 4 yellow onion, diced (optional)<br />
1 tsp salt<br />
2tbsp corn starch<br />
<ol>
<li>Grate the potatoes coarsely into a big bowl. </li>
<li>Squeeze out as much juice as possible from the potatoes. As an additional step, I use kitchen towels to squeeze out the juice the 2nd time. </li>
<li>Season the grated potatoes with salt. </li>
<li>Add corn starch and coat evenly. </li>
<li>Heat up pan with about 2 - 3 tbsp oil. Using hand to compact the grated potatoes into ball and flatten it. (There's still quite a lot of juice and I squeeze them out again before forming ball.)</li>
<li>Place the flatten potatoes on the pan gently. Using spatula, lightly press down the potatoes rosti and pan fried until golden brown on both sides. </li>
<li>Serve immediately. </li>
</ol>
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<b><span style="font-size: large;">Chicken chop </span></b><br />
(serves 3)<br />
<br />
<b>Ingredients/ Method: </b><br />
500g chicken thighs<br />
2 tbsp oyster sauce<br />
1 tsp sesame oil<br />
4 cloves garlic, crushed with skin on<br />
1/2 tsp garlic powder<br />
1/2 tsp white pepper<br />
<ol>
<li>Mix all seasonings and marinate the chicken thighs overnight. </li>
<li>In a pan with about 1 tbsp oil on medium-high, slightly shake off the marinate from the chicken and pan fried on skin side first for about 1 min. Turn to the other side for another minute to lock the juices. (*Keep the marinate and garlic to prepare simple mushroom sauce.) </li>
<li>Continue cooking on medium-low heat until fully cooked. </li>
</ol>
<b><span style="font-size: large;">Mushroom sauce </span></b><br />
(serves 3)<br />
<br />
<b>Ingredients/ Method: </b><br />
3 tbsp minced shiitake mushroom stems<br />
100g cooking cream<br />
<ol>
<li>Using 1 tbsp of the remaining oil from cooking the chicken and the marinate*, saute the garlic (also from the marinate) until fragrant. Remove the garlic. </li>
<li>Next, saute the mushroom till fragrant. Add cooking cream (add some water if dry up too fast) until mixture boils. </li>
<li>To serve, drizzle over the chicken chop. </li>
</ol>
Note: The mushroom stems were left-over from my earlier cooking. You can use whole mushroom as well.<br />
<br />quizzinehttp://www.blogger.com/profile/06149733110076205575noreply@blogger.com2tag:blogger.com,1999:blog-5008398286838545422.post-39758611650055458832014-10-09T11:54:00.001+08:002014-10-09T15:10:30.149+08:00Chocolate fudge yellow cakeThis was the Chocolate fudge yellow cake which we had for <a href="http://bakingoncloud9.blogspot.co.nz/2014/10/our-saturday-dinner.html">our Saturday dinner</a>. But because we were so full after our dinner, my lil boy decided to skip it, and T and me shared a slice.<br />
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I had baked this cake only because there were some egg yolks left-over, and it's quite an eye-sore to see the egg yolks sitting in the fridge. It will be a waste to throw them away either. Yes, this is a pure egg yolk cake!<br />
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As my cake doomed quite a fair bit, I was eating the "scraps" after trimming the cake. Comparing, I actually like the cake better on its own, without the frosting. It tasted like good ol' butter cake! T likes the chocolate frostings, and wished I had slabbed more (and more)! Yumz<br />
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<b><span style="font-size: large;">Yellow Butter Cake</span></b><br />
(Recipe adapted from <a href="http://www.joyofbaking.com/YellowButterCake.html">Joy of Baking</a>, but size reduced to 6" round cake)<br />
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<b>Ingredients/ Method: </b><br />
150g cake flour, sifted<br />
1 3/4tsp baking powder<br />
1/4 tsp salt (I omit) <br />
85g unsalted butter, room temperature (I used salted butter) <br />
132.5g granulated white sugar (I reduced to 120g)<br />
55g egg yolks, about 3 large egg yolk<br />
120ml milk<br />
1 tsp pure vanilla extract<br />
<br />
<ol>
<li>In a bowl, sift or whisk flour with baking powder and salt.</li>
<li>Using electric mixer, beat the butter until soft and creamy (about 1 -2 mins).</li>
<li>Gradually add sugar and beat until light and fluffy (about 3-5 mins).</li>
<li>Add egg yolks in 2 batches, beating well after each addition. Scrape down the sides of the bowl as need.</li>
<li>Add vanilla extract and beat until combined.</li>
<li>With mixer on low speed, add 1/3 flour to batter, followed by 1/2 milk. Then 1/3 flour, remaining milk, and lastly remaining flour. Mix well with each addition.</li>
<li>Transfer batter to lined cake pan.</li>
<li>Bake in pre-heated oven at 180deg C for 35 - 40 mins, or until skewer inserted in centre of cake comes out clean.</li>
<li>Place the cake on a wire rack to cool in the pan for about 10 minutes. Then invert the cakes onto a greased rack.</li>
<li>Cool completely before frosting.</li>
</ol>
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<b><span style="font-size: large;">Chocolate Frosting</span></b><br />
(Recipe adapted from <a href="http://gracekitchencorner.blogspot.sg/2014/09/chocolate-fudge-cake.html">Kitchen Corner</a>, quantity halved for 6" round cake)<br />
<br />
<b>Ingredients/ Method: </b><br />
37.5g cocoa powder<br />
93.5ml water<br />
150ml evaporated milk (I used whipping cream)<br />
75g sugar<br />
1/4 tsp salt<br />
3/4 tsp vanilla extract<br />
1 1/2 egg yolks<br />
45g corn flour<br />
3/4 tsp instant coffee<br />
45g butter<br />
<br />
<ol>
<li>Mix everything in a double boiler except butter and keep on stirring with a hand whisk until the mixture thickens.</li>
<li>Lastly add in the butter until a smooth and spreadable consistency.</li>
</ol>
quizzinehttp://www.blogger.com/profile/06149733110076205575noreply@blogger.com2tag:blogger.com,1999:blog-5008398286838545422.post-29190228242393106352014-10-08T10:36:00.000+08:002014-10-08T10:36:01.465+08:00Our Saturday dinner It's has been ages that I've prepared a full course dinner as we would usually dine out on Saturdays. The feeling of eating at home, just the 3 of us, home-cooked meal, is really warm and good. If you have not been dining together with your family at home, I urge you to go ahead and do it (immediately)!<br />
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Actually just before getting the dinner ready, I was quite pissed with the boys as they seem to take ages (couple of hours) to help me get a loaf of french loaf and orange juice. By the time they got back home, it was almost half-past-7 and the mood of cooking dinner was gone. Anyway I still proceed grudgingly. Thankfully I did it, when we sat down for dinner, my fumes were gone and was feeling satisfied with the dinner, and feeling good to dine together as a family.<br />
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Our 4-course dinner includes garlic bread, creamy pumpkin soup, pan fried salmon with caramelized apples, chocolate fudge yellow cake (recipe to be posted later), and of course accompanying sparkling moscato and orange juice (for the lil boy).<br />
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<b><span style="font-size: large;">Garlic Bread</span></b><br />
(serve 4 slices)<br />
<b><br /></b>
<b>Ingredients/ Method:</b><br />
French loaf or baguette (store-bought)<br />
3 cloves garlic, finely minced<br />
40g salted butter<br />
2 tsp dried parsley<br />
<br />
<ol>
<li>Mix finely minced garlic and dried parsley to butter. </li>
<li>Slice french loaf and spread garlic-butter generously. </li>
<li>Bake in pre-heated oven at 150 deg C for 7-10 mins, or until golden brown. </li>
</ol>
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<b><span style="font-size: large;">Creamy Pumpkin Soup</span></b><br />
(for 3 servings)<br />
<b><br /></b>
<b>Ingredients/ Method:</b><br />
200g pumpkin puree<br />
20g yellow onion, chopped<br />
white salt n pepper to taste<br />
1/4 cup cream<br />
1/4 cup chicken stock + 1/3 cup water<br />
some black pepper and dried parsley, to garnish<br />
<br />
<ol>
<li>In a small pot, add olive oil and saute yellow onion till translucent. </li>
<li>Add in pumpkin puree and continue stirring till mixture starts to boil. Sprinkle salt and white pepper to taste. Stir to mix well.</li>
<li>Add in cream, chicken stock and water and continuing stirring till mixture boil. Remove from heat. </li>
<li>Using a handheld blender, blend the pumpkin soup till smooth. </li>
<li>Sprinkle some black pepper and parsley before serving. </li>
</ol>
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<b><span style="font-size: large;">Pan Fried Salmon with Caramelised Apples</span></b><br />
(for 3 servings)<br />
<br />
<b>Ingredients/ Method: </b><br />
300g salmon, sliced into 6 portions (length-wise)<br />
salt and black pepper, to taste<br />
1/2 tbsp butter<br />
<br />
1 apple, peeled and cored, thinly sliced (about 3mm)<br />
10g raisins, soaked and drained<br />
slightly less than 1/8 tsp nutmeg<br />
1/4 cup orange juice<br />
<br />
<ol>
<li>In a pan, add butter and pan fried salmon on medium-high heat. Sprinkle some salt and black pepper to taste. Continue pan-fried till golden brown and and looks crispy. Set aside. </li>
<li>In the same pan with remaining oil, cook apple and raisins till slightly soft. Stir occasionally. </li>
<li>Add nutmeg and toss apple and raisins evenly. Continue to cook for another 2-3 mins. </li>
<li>Add orange juice and let it simmer on low heat until juice reduced to slightly less than 3 tbsp. Occasionally stir to avoid apple & raisins getting burnt. </li>
<li>To assemble, scoop caramelised apple-raisins into 3 equal portions on serving plate. Followed by salmon. Drizzle remaining caramelised sauce over the salmon. </li>
<li>Ready to serve. </li>
</ol>
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<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.2000007629395px;"><br /></span>
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.2000007629395px;">This post is linked to the event </span><a href="http://eileenlml.blogspot.sg/2014/09/little-thumbs-up-oct-pumpkin.html" style="background-color: #fff2ff; color: #a13ab5; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.2000007629395px; text-decoration: none;">Little Thumbs Up (Oct 2014 Event: PUMPKIN)</a><span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.2000007629395px;"> organised by </span><a href="http://www.bakeforhappykids.com/" style="background-color: #fff2ff; color: #a13ab5; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.2000007629395px; text-decoration: none;">Zoe (Bake for Happy Kids)</a><span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.2000007629395px;"> and </span><a href="http://my123favourites.blogspot.sg/" style="background-color: #fff2ff; color: #a13ab5; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.2000007629395px; text-decoration: none;">Mui Mui (My Little Favourite DIY)</a><span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.2000007629395px;"> and hosted by </span><a href="http://eileenlml.blogspot.sg/" style="background-color: #fff2ff; color: #a13ab5; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.2000007629395px; text-decoration: none;">Eileen (Eileen's Diary)</a><span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.2000007629395px;">.</span>quizzinehttp://www.blogger.com/profile/06149733110076205575noreply@blogger.com3tag:blogger.com,1999:blog-5008398286838545422.post-80491752305634867802014-10-02T16:17:00.001+08:002014-10-02T16:17:42.076+08:00Salmon, pumpkin & cheese mini pies Since I've been cooking lunches during most of the weekdays, my pathetic knowledge of cooking is really being put to test. Without letting my boy getting bored with my home-cooked lunches, and myself cooking the same old thing, I will try to prepare different dishes for the little one. Luckily, there are many generous bloggers sharing their interesting recipes, so it is not a very difficult feat. The only tough part is choosing which one to cook/ prepare first.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMWCB4vSkKf8d-JzvMRPiXnw9iV6Zx-DXx5AcULTL4GZWgE35UsEM1k6DqtG0Ron_kWPJ0VZYJc7udB8t7hEQixtKSHUIJNCrakNF6NzBl47eD58Xjyvl0FuP5Ks9szXcY4O2-adf4A4/s1600/salmonpie1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMWCB4vSkKf8d-JzvMRPiXnw9iV6Zx-DXx5AcULTL4GZWgE35UsEM1k6DqtG0Ron_kWPJ0VZYJc7udB8t7hEQixtKSHUIJNCrakNF6NzBl47eD58Xjyvl0FuP5Ks9szXcY4O2-adf4A4/s1600/salmonpie1.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before bake</td></tr>
</tbody></table>
Here's another salmon recipe, and using mini-pies recipe which I bookmarked from Domestic Goddess Wannabe. I've also added some pumpkin puree as I like to incorporate vegetables to make our meal more wholesome and healthier. It turned out really easy and delicious. We had it for our lunch, and the next day, the boys re-heated them as their breakfast!<br />
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I'm copying the recipe here, with some modifications, for ready reference.<br />
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<b><span style="font-size: large;">Salmon, Egg and Cheese Mini-Pies</span></b><br />
(makes 4 ramekins)<br />
(Recipe from <a href="http://www.thedomesticgoddesswannabe.com/2014/04/tuna-egg-and-cheese-mini-pies.html">Domestic Goddess Wannabe</a>, with modifications)<br />
<br />
<b>Ingredients/ Method:</b><br />
150g salmon<br />
1/4 yellow onion, diced<br />
3 tbsp pumpkin puree<br />
1 egg, boiled and chopped<br />
1/2 cup shredded Cheddar/mozzarella<br />
Salt and pepper to taste<br />
Black pepper to sprinkle<br />
<ol>
<li>Pan-fried salmon. Roughly mash them using fork. Set aside.</li>
<li>In a pan, saute onions for 2-3 minutes in extra-virgin olive oil.</li>
<li>Add salmon, salt and pepper. Stir to mix.</li>
<li>Add pumpkin puree, stir to mix. Transfer into a bowl to cool.</li>
<li>Greased ramekins with vegetable oil.</li>
<li>Add a scant tablespoonful of batter, followed by 2 tablespoons of filling and 1-2 tablespoons of Cheddar/mozzarella. Top with another tablespoon of batter.</li>
<li>Sprinkle with black pepper.</li>
<li>Bake at 180C for 30 minutes, or until the tops of the pies have turned golden brown.</li>
<li>Cool completely before removing from muffin pan and storing in fridge (2-3 days) or freezer (up to 3 months).</li>
</ol>
<b>For the Batter using Ready-Made Bisquick Mix:</b><br />
<div>
<div>
1/4 cup Bisquick mix* (pls refer below for homemade bisquick mix)</div>
<div>
1/4 cup milk - this can be whole milk or low-fat milk</div>
<div>
1 egg</div>
<div>
<ol>
<li>Whisk Bisquick mix, milk and eggs in a bowl until combined.</li>
</ol>
</div>
<div>
<b>Homemade Bisquick Mix:</b></div>
<div>
3 cups plain flour, sifted</div>
<div>
1/2 tablespoons baking powder, sifted</div>
<div>
56.7g cold butter or shortening</div>
<div>
<ol>
<li>Place flour, baking powder and butter in a mixing bowl. </li>
<li>Use a pastry cutter (or food processor) to cut in the cold butter until evenly incorporated. (I used rubbing-in method.) </li>
<li>Keep in refrigerator for up to 4 months.</li>
</ol>
</div>
</div>
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This post is linked to the event <a href="http://eileenlml.blogspot.sg/2014/09/little-thumbs-up-oct-pumpkin.html">Little Thumbs Up (Oct 2014 Event: PUMPKIN)</a> organised by <a href="http://www.bakeforhappykids.com/">Zoe (Bake for Happy Kids)</a> and <a href="http://my123favourites.blogspot.sg/">Mui Mui (My Little Favourite DIY)</a> and hosted by <a href="http://eileenlml.blogspot.sg/">Eileen (Eileen's Diary)</a>.</div>
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quizzinehttp://www.blogger.com/profile/06149733110076205575noreply@blogger.com2tag:blogger.com,1999:blog-5008398286838545422.post-22914475080609469652014-10-01T15:43:00.002+08:002014-10-01T15:43:28.410+08:00Salmon with mushroom ragout I like to cook salmon because it's the easiest fish that I know how to prepare, and one of the fishes where there are not many bones. I also like them to be fatty & oily, the goodness of salmon, as these gives us the vitamins A and D, and they are also rich in omega-3 fatty acids.<br />
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To buy salmon in small pieces is actually very expensive, I was paying more than $16 for about 200g salmon the other day. So when I saw the supermarket having promotion for whole salmon, I almost grab it immediately. Imagine I paid about $35 but I have the whole fish, and I get to share with my aunt and feed the brood. My aunt agreed that we will buy and share whole salmon the next time!<br />
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So, here's one of few salmon dishes that I'm going to prepare.<br />
<br />
<b><span style="font-size: large;">Salmon with mushroom ragout </span></b><br />
(serves 3)<br />
<br />
A) 3 pieces of salmon<br />
salt and black pepper to taste<br />
<br />
B) 2 potatoes, peeled and cubed<br />
1/2 tsp salt<br />
<br />
2 tbsp mayonaise<br />
dash of black pepper<br />
dash of dried parsley<br />
<br />
C) 15 shiitake mushrooms, chopped into big chunks (diced the mushroom stems - very small cubes)<br />
white beech mushrooms<br />
<br />
D) 1 yellow onion, sliced in rings<br />
broccoli<br />
<br />
<ol>
<li>In a pot of boiling water with salt, boil potatoes for about 5-10 mins or till potatoes is soft. Drained potatoes and in a bowl, mash them using fork. </li>
<li>Add mayonnaise, black pepper and dried parsley to mashed potatoes. Stir to mix evenly. Set aside. </li>
<li>In a pan, add 2 tsp olive oil and fry broccoli. Add salt to taste. Add 2 tbsp water and let it simmer till almost reduced. Set aside. </li>
<li>Saute yellow onion till become translucent. Set aside. </li>
<li>In a pan with 1 tbsp olive oil, medium-low heat, fry the diced mushroom stems for about 2 mins before adding the big chunks mushrooms, followed by beech mushrooms. Fry till fragrant, add salt and black pepper to taste, about 5-7 mins. Add 1 tbsp water and let it simmer for about 1-2 mins. Set aside. </li>
<li>In a non-stick pan with 2 tbsp olive oil, pan fried salmon and sprinkle salt and black pepper to taste. </li>
<li>To serve, scoop dollop of mashed potatoes on plate, add mushrooms, followed by salmon. Put broccoli and onions at the side. Sprinkle some black pepper and dried parsley on the salmon. </li>
</ol>
quizzinehttp://www.blogger.com/profile/06149733110076205575noreply@blogger.com0tag:blogger.com,1999:blog-5008398286838545422.post-65474074423590881702014-09-30T17:35:00.000+08:002014-09-30T17:38:17.084+08:00Pumpkin ondeh ondeh<div class="separator" style="clear: both; text-align: center;">
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Previously, I've mentioned that my fil has a secret garden, and occasionally he will harvest the vegetables and fruits and pass them to us. This time round, we got a big pumpkin and some dried roselles from him. Everyone at my aunt's place went 'wow' when they saw the pumpkin, it was really big at about 3.5kg, nice and round. My fil said that he has 'accidentally' harvested the pumpkin, otherwise it would have grown bigger.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2IGkWPzQ0R84_DvzHtP7FxmjJBgXukqsWDwhQBHv1vTc_LZVrG6zyxB_nC3MlObVGg8eTVw1Y_OgoS0_d8eGShaxohAxbyqHZ0DjwM686YBbrM_5BPYTw7Ghym2btBkMxIsllLZO6tMU/s1600/pumpkin2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2IGkWPzQ0R84_DvzHtP7FxmjJBgXukqsWDwhQBHv1vTc_LZVrG6zyxB_nC3MlObVGg8eTVw1Y_OgoS0_d8eGShaxohAxbyqHZ0DjwM686YBbrM_5BPYTw7Ghym2btBkMxIsllLZO6tMU/s1600/pumpkin2.jpg" height="400" width="300" /></a></div>
Too bad I didn't take a picture of the pumpkin when it was in whole. The pumpkin is sweet and I managed to keep the seeds with intention to grow them too. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfW9DcZYUqnQfl3azN7jlXvzYwm5YZmBfXDsO45m7Sj9aCyEREGj3GitgKt0gZJ0ZvdU9ANmjuB3M2ZjFo9ljPMKxU6PJ4vd67m8BeVKVTLIImLVN9eyMJKyt6AdPsFieOhwXTFFmjddo/s1600/pumpkinondeh3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfW9DcZYUqnQfl3azN7jlXvzYwm5YZmBfXDsO45m7Sj9aCyEREGj3GitgKt0gZJ0ZvdU9ANmjuB3M2ZjFo9ljPMKxU6PJ4vd67m8BeVKVTLIImLVN9eyMJKyt6AdPsFieOhwXTFFmjddo/s1600/pumpkinondeh3.jpg" height="400" width="300" /></a></div>
With about half the pumpkin left, I took it back from my aunt's place and have in mind a few recipes to try out. I've pureed the entire remaining pumpkin, and used some for my hubby's favourite ondeh ondeh. The balance pumpkin puree is in the freezer, waiting to be transformed!<br />
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The pumpkin taste is not imminent in the kueh, but the skin is really soft and with enough palm sugar, I can feel the ooze-sensations!<br />
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<b><span style="font-size: large;">Pumpkin ondeh ondeh</span></b><br />
<br />
<b>Ingredients/ Method:</b><br />
(Recipe modified from previous <a href="http://bakingoncloud9.blogspot.sg/2009/10/ondeh-ondeh.html">Sweet potato ondeh ondeh</a>)<br />
200g pumpkin puree<br />
200g glutinous rice flour<br />
10 tbsp water or less (depends on the moisture of pumpkin) <br />
1.5 tsp corn oil<br />
chopped pieces of gula melaka<br />
freshly grated coconut (without skin)<br />
<br />
<ol>
<li>Steam pumpkin till soft.</li>
<li>Steam grated coconut for about 5-10 mins. When ready, sprinkle a little salt over the grated coconut. (This will prevent the grated coconut from turning bad/rancid.) Set aside.</li>
<li>In a bowl, mash pumpkin and add in glutinous flour and oil. </li>
<li>Slowly add in water and knead till smooth dough is formed. Add more water if dough is dry. If dough is too sticky, add more glutinous rice flour. </li>
<li>Chop gula melaka to bite size.</li>
<li>Dust hand with some glutinous rice flour, divide dough (about 15-20g each) and wrap in the gula melaka (about 1 tsp or as much as you can to get ooze-sensation). </li>
<li>Put wrapped balls into big pot of boiling water. The balls are ready when it floats on the surface of water. </li>
<li>Toss on plate filled with grated coconut.</li>
<li>Ready to be served.</li>
</ol>
quizzinehttp://www.blogger.com/profile/06149733110076205575noreply@blogger.com0tag:blogger.com,1999:blog-5008398286838545422.post-26504132623832349602014-09-30T11:14:00.001+08:002014-09-30T11:50:54.007+08:00Crispy roast pork belly v.3Yet another crispy roast pork belly.<br />
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A tough fight amongst the few recipes (<a href="http://bakingoncloud9.blogspot.sg/2014/03/crispy-roast-pork-belly-recommended.html">here</a> & <a href="http://bakingoncloud9.blogspot.sg/2014/08/crispy-roast-pork-belly-v2.html">here</a>) I've tried so far, but I think this is probably having a slight edge over the others because the skin was extra crispy! *Crackkk*<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_GYhZKbkRrZGmtCA9Rg9dWqZ73Gmw2f-_n-iCqCmmM0w0R16QSbcmBYCS8J285SEohW69lzfXPcCpn0xq-X-ZqSy9HhDg703lyodLqzLr0Ej7BKtP6nDMWz7esw5zAr8_6XYlagcJJ7s/s1600/crispyporkbelly.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_GYhZKbkRrZGmtCA9Rg9dWqZ73Gmw2f-_n-iCqCmmM0w0R16QSbcmBYCS8J285SEohW69lzfXPcCpn0xq-X-ZqSy9HhDg703lyodLqzLr0Ej7BKtP6nDMWz7esw5zAr8_6XYlagcJJ7s/s1600/crispyporkbelly.jpg" height="400" width="338" /></a></div>
I'm copying the recipe here for ready reference.<br />
<br />
<b><span style="font-size: large;">Crispy roast pork belly </span></b><br />
(Recipe from <a href="http://mimibakeryhouse.blogspot.sg/2014/05/siu-yuk-aka-crispy-roasted-pork-belly.html">MiMi Bakery House</a>, originally from <a href="http://vivianpangkitchen.blogspot.sg/2014/04/chinese-roasted-pork.html?utm_source=BP_featured#.VCobQGeSySp">Vivian Pang's kitchen</a>)<br />
<br />
<b>Ingredients/ Method </b><br />
500g pork belly, skin on with no bones (<i>ask for very fat pork belly!</i>)<br />
1 tablespoon salt (<i>I reduced it to 1 tsp, it was mildly saltish. Will increase to 1 1/4 tsp - 1 1/2 tsp the next time.</i>)<br />
<br />
<b>Marinate for the bottom of the pork belly</b><br />
1 teaspoon oyster sauce<br />
1 teaspoon pepper<br />
1 teaspoon 5 spice powder<br />
3 gloves garlic (smashed to a paste)<br />
*mix together and set aside<br />
Some rice vinegar to brush on the pork<br />
<br />
<ol>
<li>Bring a pot of water to boil. Add in pork belly and blanch for 15 minutes, drained. With kitchen towel wipe the pork belly dry.</li>
<li>Prick holes all over pork skin with needles or something similar as much as you can. Make few cuts under belly with sharp knife to ease the marinate ingredients penetrate further and lead to more flavour. </li>
<li>Add salt to pork belly, rub on both skin and meat surface. </li>
<li>Apply bottom marinate ONLY underbelly (NOT SKIN). Massage evenly on the meat surface. </li>
<li>Wrap the pork belly with aluminium foil, skin facing up. Brush the skin with vinegar. </li>
<li>Place the pork into fridge, skin side up uncovered for about 1-2 hours. </li>
<li>Remove the foil from the marinated pork and leave it to reach at room temperature. </li>
<li>Preheat oven at 200C. Place the pork on roasting rack with a pan underneath. Roast the pork for about 25 minutes. </li>
<li>Remove the pork from oven, and turn up the temperature to 250C (grill or top heat only).</li>
<li>Return pork to oven and bake for another 25 minutes or until the skin is slightly charred.</li>
<li>Leave it cool down before chopping.</li>
</ol>
quizzinehttp://www.blogger.com/profile/06149733110076205575noreply@blogger.com0tag:blogger.com,1999:blog-5008398286838545422.post-74332704249973390272014-09-25T15:11:00.000+08:002014-10-01T15:46:10.142+08:00Aglio olioAglio (<i>garlic</i>) Olio (<i>oil</i>) my-style, with salmon and asparagus added to make it a healthier and delicious lunch.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTVKSbSO8_RQEbprCaB7ilIiOO7lAdtWeyQT_zj1lZD3Yuzly15s-QYpjaSdXsVtiEywh_Pso9e8WSqATxsEVgil-taMAOk4W_u-CJJkNAgZr4qFYv-kWKTTkLkdFT4sQz9dFezAlEeuU/s1600/aglioolio2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTVKSbSO8_RQEbprCaB7ilIiOO7lAdtWeyQT_zj1lZD3Yuzly15s-QYpjaSdXsVtiEywh_Pso9e8WSqATxsEVgil-taMAOk4W_u-CJJkNAgZr4qFYv-kWKTTkLkdFT4sQz9dFezAlEeuU/s1600/aglioolio2.jpg" height="400" width="300" /></a></div>
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Cooking a meal for my lil boy has been the only motivation why more thoughts and efforts are put in, if I'm home alone, I'll go for instant noodles anytime (equally delicious but unhealthy, isn't it?)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqjW19edNpyx7yLeN7ow6Bjvwepelbjniw1O58ali9w9TXM_Sdn16M3Z0t-SyO_Jce_Edl7O5VA8-a7gLoABL3V2qZYWd-s3D-8LnkOQ16rYkgxtfAJ1jeKYH282oe1gmYyy6kKfERVvY/s1600/aglioolio1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqjW19edNpyx7yLeN7ow6Bjvwepelbjniw1O58ali9w9TXM_Sdn16M3Z0t-SyO_Jce_Edl7O5VA8-a7gLoABL3V2qZYWd-s3D-8LnkOQ16rYkgxtfAJ1jeKYH282oe1gmYyy6kKfERVvY/s1600/aglioolio1.jpg" height="400" width="300" /></a></div>
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<b><span style="font-size: large;">Aglio Olio</span></b><br />
(serves 2)<br />
<b>Ingredients/ Method</b><br />
<br />
Linguine (as I don't have spaghetti)<br />
4 gloves garlic, minced<br />
1 1/2 tbsp olive oil<br />
cracked black pepper<br />
salt<br />
a dash of mixed herbs (as I don't have parsley)<br />
salmon<br />
thin asparagus, optional<br />
<br />
<ol>
<li>In a pot of hot water, add 1 tsp salt, boil pasta per instruction indicated on box.</li>
<li>Drained and toss some olive oil to prevent pasta from sticking (if not cooking immediately). Reserve some pasta water. </li>
<li>In a pan, pan-fried salmon. Using fork, loosely breakup the salmon. Set aside. </li>
<li>In the same pan, with some salmon oil left-over, add 1 1/2 tbsp olive oil. </li>
<li>Add in minced garlic and stir fry till fragrant and lightly brown, about 1 - 2 mins. </li>
<li>Add in asparagus and fry for another 1 - 2 mins, or 80% cooked. Season with some black pepper, mixed herbs, and salt. </li>
<li>Add in pasta and continue frying for about 2 mins. Add 1-2 tbsp pasta water and let it simmer till sauce reduced, giving it an occasional stir. Takes about another 2 mins. </li>
<li>Turn off heat and add in salmon, and give it a few stirs to mix salmon with the pasta. </li>
<li>Ready to serve. </li>
</ol>
quizzinehttp://www.blogger.com/profile/06149733110076205575noreply@blogger.com0tag:blogger.com,1999:blog-5008398286838545422.post-52926264808898002014-09-25T11:19:00.000+08:002014-09-25T11:27:00.142+08:00Tokyo banana rollRecently I've been doing a lot of blog-hopping and my to-do list is getting longer and longer. Definitely I won't be able to bake or cook as fast as I bookmarked an interesting recipe. Often times, the 'old' bookmarked recipe get forgotten and the 'new' bookmarked recipe cut the line, like This one.<br />
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It looks like a straight-forward recipe and I have 2 over-ripen bananas in the fridge. I'm not fully satisfied with the end result as my custard cream turned out slightly runny, and the sponge cake looks kinda rough when I sliced into halves. That's why you will see that I've some brown banana rolls too. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rMWOtRghD2auTUxaBuiluTbdQ9gmXqgYdfonsV0wA4H1JOm0GVj2MNGooAAZXl1qOt-ZTeGvEruHX2ndOjY8mk8gkXl0OG21oEi9YYXsFpwjCkMhLuR7D3SXJYZL3gONzlVNhxE4qVg/s1600/tokyobananaroll1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rMWOtRghD2auTUxaBuiluTbdQ9gmXqgYdfonsV0wA4H1JOm0GVj2MNGooAAZXl1qOt-ZTeGvEruHX2ndOjY8mk8gkXl0OG21oEi9YYXsFpwjCkMhLuR7D3SXJYZL3gONzlVNhxE4qVg/s1600/tokyobananaroll1.JPG" height="400" width="300" /></a></div>
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I guessed if I've followed the originator steps 100%, I should be able to achieve a much better results for the sponge cake. As for the custard cream, I noticed that it was quite runny when cooking it, but thought it will solidify after cool which didn't change much eventually. I may have to add more corn starch the next time I prepare this (which won't be too long...hehehe).<br />
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I've copied the recipe here for ready reference. Or you can also watch this Youtube video on How to Make Tokyo Banana Roll <span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 12.7272720336914px; line-height: 17px;">https://www.youtube.com/watch?v=D6wxd72vM_A&feature=youtu.be. </span><br />
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<b><span style="font-size: large;">Banana custard cream </span></b><br />
<br />
<b>Ingredients/ method: </b><br />
100g banana, without skin<br />
1 egg<br />
1 tbsp corn starch<br />
3 tbsp granulated sugar (I reduced to 2 tbsp)<br />
150ml milk<br />
a few drops of vanilla extract<br />
<ol>
<li>In a bowl, mash banana with a fork</li>
<li>Add all other ingredients and mix well.</li>
<li>Strain the mixture through the sieve into a saucepan. </li>
<li>Put on low, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat. Add a few drops of vanilla extract. Leave to cool completely.</li>
<li>Transfer the cream into a pastry bag or into a dish covered tightly with plastic wrap. (Make sure the cream sticks to the plastic wrap to keep from drying out). Chill in the fridge. </li>
</ol>
<b><span style="font-size: large;">Sponge cake</span></b><br />
<b>Ingredients/ Method</b><br />
2 eggs<br />
50g superfine sugar<br />
35g cake flour<br />
20g milk, room temperature<br />
<ol>
<li>Beat eggs and sugar with whisk in a metal bow. Placed it over the pan of hot water and melt the sugar and warm them up to 40 deg C. (I did not measure the temperature. When the egg white is warm to touch by hand, and there's no sugar grains, it should be ready.) </li>
<li>With an electric mixer, beat the batter on high speed for about 5 mins until white and fluffy. Then on low speed, beat for about 2 mins to set the texture. </li>
<li>Sift in the flour and fold together with spatula for about 10 mins. </li>
<li>Add milk and fold together with spatula for about 50 times until combined. (For Steps 3 & 4 , I used my KA on speed 1.) </li>
<li>Spread the batter in a lined 9" square tin. Drop the pan lightly on the counter to raise the air bubbles out of the batter. </li>
<li>Bake at preheated oven 180 deg C for 11-12 mins or until lightly brown. </li>
<li>When it's done, drop the pan lightly to prevent shrinking. </li>
<li>Remove the sponge cake from the pan by lifting the wax paper and place it on a wire rack to cool.</li>
<li>When the cake is cool, remove the parchment paper and place the sponge cake on the parchment paper with brown side up.</li>
</ol>
<b>Assembly</b><br />
<ol>
<li>Cut the sponge cake into 4 squares. Then cut them by half horizontally (will have thin slices, about 0.2 inch).</li>
<li>Place the cake on plastic wrap (with brown side up), pipe out the banana custard cream, roll and securely twist the ends like a candy.</li>
<li>Serve chill. </li>
</ol>
quizzinehttp://www.blogger.com/profile/06149733110076205575noreply@blogger.com0tag:blogger.com,1999:blog-5008398286838545422.post-21752614156797350832014-09-24T22:11:00.000+08:002014-09-24T22:15:13.866+08:00Rainbow cakeAnother check on my to-do list ~ Rainbow cake! Looking at the cake itself makes one so happy lol.<br />
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I'm using my usual <a href="http://bakingoncloud9.blogspot.co.nz/2014/03/superhero-vs-pocoyo.html">vanilla sponge cake recipe</a> to make a 7-layers 4.5" round cake. I'm also using my now-favourite <a href="http://bakingoncloud9.blogspot.sg/2014/08/red-velvet-cupcake.html">cream cheese frosting</a>. Both the sponge cake and frosting turned out very good!<br />
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My frosting skills is still quite bad, so I've to create some "designs" to hide the flaws.<br />
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<b>Vanilla Sponge Cake</b><br />
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<b>Ingredients/ Method:</b><br />
(A)<br />
150g cake flour/superfine flour<br />
1/2 tsp (2g) baking powder<br />
1/4 tsp (1g) salt<br />
10g milk powder<br />
<br />
(B)<br />
60g cooking oil<br />
50g water<br />
4 (75g) yolks<br />
80g castor sugar<br />
1 tsp vanilla extract<br />
<br />
(C)<br />
4 (150g) whites<br />
90g castor sugar (original 100g)<br />
1/4 tsp (1g) cream of tartar<br />
<br />
(D)<br />
Colour gel<br />
<ol>
<li>Sift ingredients (A) and put it aside</li>
<li>Whisk yolks and sugar till it turns lemon color</li>
<li>Add oil, water and vanilla and mix till well blended</li>
<li>Add ingredients (A) and mix it slowly till it forms a smooth batter</li>
<li>Whisk (C) till stiff</li>
<li>Fold in 1/3 of egg white mixture into egg yolk mixture and gently stir, then fold in the remaining egg white mixture and mix well gently</li>
<li>Divide batter equally into 7 portions and into individual small bowls. (I got about 90g for each portion, but I would reduce it to 60-70g the next time.)</li>
<li>Add colour gels into batter and mix well gently, and not to deflate too much air bubbles.</li>
<li>Pour batter into lined cake tin. (I used disposable aluminum foil-type 4.5" round tin as I don't have so many cake pans.)</li>
<li>Bake in a preheated oven 180C for 10-12 mins or when skewer comes out clean when inserted to the centre of cake.</li>
<li>Removed from oven and let cake cool in pan for 5 mins on wire rack.</li>
<li>Remove cake from pan and let it cool completely on wire rack.</li>
</ol>
<b>Notes:</b><br />
<ol>
<li>If using the same size 4.5" round tin and 7 layers, just need to prepare 2/3rd of this recipe. Alternatively, you can bake the balance 1/3rd batter as vanilla cupcakes.</li>
<li>As my oven can only bake 4 small tins at a time, I mix the egg yolk mixture and egg white in 2 batches.</li>
<li>I used toothpick when adding and mixing colours to the batter, and using a small spatula to give a last few folds to ensure colours are evenly mixed.</li>
<li>Insert straws to hold the cake, especially when this cake base is small and pretty tall. </li>
</ol>
<b>Cream cheese frosting</b><br />
250g cream cheese<br />
170g unsalted butter, softened<br />
70g icing sugar, sieved<br />
1 tsp vanilla extract<br />
<ol>
<li>Using an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, about 2 to 3 minutes.</li>
<li>Reduce speed to low. Add sugar in three batches, then add vanilla and mix till smooth and combined, scraping down sides of bowl as needed. (If not using immediately, frosting can be refrigerated up to 3 days in airtight container. Before using, bring to room temperature and beat on low speed until smooth again.)</li>
</ol>
quizzinehttp://www.blogger.com/profile/06149733110076205575noreply@blogger.com0tag:blogger.com,1999:blog-5008398286838545422.post-91686388988675400862014-09-24T16:30:00.001+08:002014-09-24T17:22:01.287+08:00Baked chicken thighsAnother quick and easy lunch. Happy tummy, happy boy!<br />
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<b><span style="font-size: large;">Baked chicken thighs </span></b><br />
<b><br /></b>
<b>Ingredients/ Method </b><br />
<b>Main </b><br />
2 medium-sized chicken thighs<br />
2 tbsp oyster sauce<br />
1 tsp ground ginger powder<br />
1 tsp ground white pepper<br />
4 cloves garlic, roughly pound with skin<br />
<br />
<b>Sides/ Veg</b><br />
Thin asaparagus<br />
1 potato, cut in big cubes<br />
1/3 Japanese cucumber, cut in big cubes <br />
1/3 white onion, sliced<br />
2 cloves garlic, sliced thinly<br />
<br />
1 tbsp olive oil/ macadamia oil<br />
Black pepper, cracked<br />
salt<br />
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<ol>
<li>Marinate the chicken thighs overnight, or at least 4 hours.</li>
<li>Place the chicken thighs on a tray, lined with aluminium foil so there is minimal washing. Pour the remaining marinate over the chicken.</li>
<li>Put all the sides/veg (can be any kind of sides you like) in the same tray as the chicken thighs. Drizzle olive oil/ macadamia oil over the sides/ veg, and sprinkle cracked black pepper and salt as well. </li>
<li>Bake in pre-heated oven 190 deg C for 30 mins. I baked a further 3 mins on grill function to get a little charred on the chicken. </li>
<li>Drizzle the chicken oil/ juice on the chicken thighs and sides/ veg before serving. </li>
</ol>
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quizzinehttp://www.blogger.com/profile/06149733110076205575noreply@blogger.com0tag:blogger.com,1999:blog-5008398286838545422.post-50979213192816340272014-09-23T17:44:00.001+08:002014-10-01T15:45:45.697+08:00Pan fried salmonOur simple but high-omega lunch today. Just sprinkle salt and cracked black pepper as seasoning. Add some sides to make it healthier - we have potatoes, thin asparagus, baby carrots, white onion and sliced garlic.<br />
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<br />quizzinehttp://www.blogger.com/profile/06149733110076205575noreply@blogger.com0tag:blogger.com,1999:blog-5008398286838545422.post-23076634765074521052014-09-23T09:04:00.000+08:002014-09-23T09:04:19.685+08:00Superman 2-tier cakeAnother birthday cake for my nephew 6th birthday!<br />
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Instead of the usual <a href="http://bakingoncloud9.blogspot.sg/2009/01/hazelnut-cream-chocolate-cake-blueberry.html">chocolate cake base</a>, I found another similarly good one which was used by Jane in her salted caramel cake.<br />
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<b><span style="font-size: large;">Chocolate cake </span></b><br />
(recipe adapted from <a href="http://passionbaker.blogspot.sg/2012/12/salted-caramel-chocolate-cake.html">Passionate About Baking</a>, originally from <a href="http://www.marthastewart.com/857647/salted-caramel-six-layer-chocolate-cake">Martha Stewart</a>)<br />
<br />
<b>Ingredients/ Method</b><br />
375g plain flour<br />
380g castor sugar<br />
129g unsweetened dutch-processed cocoa powder<br />
1 tbsp baking soda<br />
1 1/2 tsp baking powder<br />
1 1/2 tsp coarse salt<br />
4 large eggs<br />
368g buttermilk (or 366g whole milk with 1 1/2tsp lemon juice, mix well and let it sit for 5 mins)<br />
90g warm water<br />
137g vegetable oil<br />
2 tsp vanilla extract<br />
<ol>
<li>In a bowl, sift flour, sugar, cocoa powder, baking soda, baking powder and salt. Beat on low speed until just combined.</li>
<li>Add eggs, buttermilk, warm water, oil and vanilla extract and beat on medium speed, until smooth. Takes about 3 mins.</li>
<li>Pour batter equally into two 9" lined round cake pans. </li>
<li>Bake on pre-heated oven 180 deg C for about 35-40 mins, or until skewer inserted into centre of cake comes out clean. </li>
<li>Let cake cool in pans on a wire rack for 15 mins. </li>
<li>Remove cake from pans onto wire rack, and let cool completely. </li>
</ol>
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<br />quizzinehttp://www.blogger.com/profile/06149733110076205575noreply@blogger.com0tag:blogger.com,1999:blog-5008398286838545422.post-38950999283460371812014-09-22T15:16:00.001+08:002014-09-22T15:16:58.290+08:00Pineapple coconut muffin<div class="separator" style="clear: both; text-align: center;">
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I always wanted to bake something with pineapples and coconut. And when I have balance canned pineapples after making pizza and coconut milk after baking pandan chiffon cake, it was a good time to clear the fridge too! It also had been a long time since I last baked muffins and this quick and easy recipe yields a very moist and coconut-y one!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLayqTY8Ud4241WqeJgdPvweL2QGusRYF1oRWTTWGsX121siCDudyNrxPyv9THtgDrO3BYSS6-qfKLc5BkjZP9AXdyCbDGeZ0yVkvMqvzJ_mfDHmXO3_XF-qyLFPNWjfoBxRCHadlTzY4/s1600/coconutpina2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLayqTY8Ud4241WqeJgdPvweL2QGusRYF1oRWTTWGsX121siCDudyNrxPyv9THtgDrO3BYSS6-qfKLc5BkjZP9AXdyCbDGeZ0yVkvMqvzJ_mfDHmXO3_XF-qyLFPNWjfoBxRCHadlTzY4/s1600/coconutpina2.jpg" height="400" width="300" /></a></div>
<b><span style="font-size: large;">Pineapple coconut muffins</span></b><br />
(recipe from <a href="http://www.seriouseats.com/recipes/2013/09/pineapple-coconut-muffin-recipe.html">Serious Eats</a>, with modifications. Makes 18 muffins)<br />
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113g (4 ounces) unsalted butter, soft<br />
175g castor sugar (reduced, can increase to 200g if you want it sweet)<br />
1/4 tsp salt<br />
2 large eggs<br />
1/2 cup coconut milk<br />
1/4 cup plain yogurt<br />
100g desiccated coconut (to reduce to 75g), leave some to sprinkle on top of muffin<br />
195g plain flour<br />
2 1/2tsp baking powder<br />
240g (1 cup) drained pineapple cubes/ slices, chopped<br />
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<ol>
<li>Line muffin pan with cupcake liners.</li>
<li>Beat butter with sugar and salt in a large bowl until creamy.</li>
<li>Whisk in eggs, one by one, until combined.</li>
<li>Add in coconut milk and desiccated coconut and whisk till combined.</li>
<li>Add in sifted flour and baking powder and whisk till combined.</li>
<li>Stir in chopped pineapples. Do not over-mix.</li>
<li>Scoop batter into muffin cup and sprinkle desiccated coconut on top.</li>
<li>Bake at pre-heated oven 180 deg C for 20 mins - 22 mins.</li>
<li>Cool on wire rack.</li>
</ol>
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quizzinehttp://www.blogger.com/profile/06149733110076205575noreply@blogger.com0tag:blogger.com,1999:blog-5008398286838545422.post-21134734344994623212014-09-22T13:42:00.000+08:002014-09-22T13:42:24.026+08:00Avocado bundt cakeA recipe that I've bookmarked for a while but only managed to try out recently. Instead of p seeds, I've replaced it with chia seeds. Similarly to <a href="http://rumblingtummy23.blogspot.sg/2014/07/avocado-cake.html">Edith</a>, I also did not get the green hue from avocado although I tried to puree the avocado just before using it.<br />
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The avocado taste is not evident but still the cake is good especially when they are warm and the chia seeds give the cake a slightly crunchy bite. With avocado as fats replacement and chia seeds added, this is definitely a healthier version of cake-without-guilt.<br />
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<b><span style="font-size: large;">Avocado cake</span></b><br />
(recipe from <a href="http://rumblingtummy23.blogspot.sg/2014/07/avocado-cake.html">Rumbling Tummy</a>, originally from <a href="http://www.foodmeover.com/2012/05/poppy-seed-and-avocado-cake.html">Food Me Over</a>)<br />
<br />
<b>Ingredients/ Methods</b><br />
50g unsalted butter<br />
125g small avocado<br />
180g caster sugar<br />
4 eggs, separate<br />
100g plain flour<br />
50g chia seeds<br />
50g almond flour<br />
2 tsp baking soda<br />
2 tbsp lemon juice<br />
<ol>
<li>Puree avocado with lemon juice until creamy. </li>
<li>Beat butter and sugar until creamy. </li>
<li>Add avocado puree to butter/ sugar mixture and beat until creamy. </li>
<li>Add egg yolk , one at a time, until well combined.</li>
<li>Fold in sifted flour and baking powder, almond flour and chia seeds to the mixture. </li>
<li>In a separate bowl, whisk egg white with a pinch of salt, till stiff. </li>
<li>Gently fold into egg yolk batter. </li>
<li>Pour into greased pan and bake in pre-heated oven 160 deg C for 50 mins. </li>
</ol>
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<br />quizzinehttp://www.blogger.com/profile/06149733110076205575noreply@blogger.com0tag:blogger.com,1999:blog-5008398286838545422.post-45237388210571823892014-09-18T11:36:00.001+08:002014-09-18T11:36:59.104+08:00Love & bear swissrolls & pandan chiffon cakeThis is part II of the September school holiday post. See how the kids were having fun with baking, and I had as much fun guiding the little chefs! It was a very productive day, the kids made a Lots-of-love swissroll (<a href="http://bakingoncloud9.blogspot.sg/2014/08/craftholic-swiss-roll.html">recipe here</a>) for my aunt's house-warming, and another pandan chiffon cake (<a href="http://bakingoncloud9.blogspot.sg/2014/09/pandan-rice-flour-chiffon-cake.html">recipe here</a>) to bring home for daddy & mommy!<br />
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With leftover cream and ingredients, I made another long-ear bear swissroll (<a href="http://cathy-joy.blogspot.sg/2012/03/blog-post_15.html">recipe here</a>) in the night! </div>
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<br />quizzinehttp://www.blogger.com/profile/06149733110076205575noreply@blogger.com0tag:blogger.com,1999:blog-5008398286838545422.post-13820167171248249682014-09-17T19:04:00.003+08:002014-09-18T11:37:48.121+08:00Peanut butter jelly rice cereal barsThis September 1-week school holiday has been the most fruitful and fun! We were visiting various places of interests in town, like a tourist, from Science Centre, taking a river cruise at Clarke Quay, Gardens by the Bay, Universal Studios, Kranji farms, to a special invite Skippy Yippee family day, and also <a href="http://bakingoncloud9.blogspot.co.nz/2014/09/love-bear-swissrolls-pandan-chiffon-cake.html">baking at home with kids</a>!<br />
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When I first received the invite for the launch of Skippy new product range, natural & healthier version, I was kinda surprised but nevertheless accepted it to "fill" one of the school holiday activities. My lil boy was all prep to see Dr jiajia and a radio DJ (Jamie Yeo). And because we went to the Kranji farms in the morning, we actually overslept for the afternoon event (ohno...) ... Luckily we had the car on that day so it was pretty fast <strike>speeding</strike> reaching Tott where it was held.<br />
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I didn't know what to expect in a product launch, but this is pretty cool and fun especially for my lil boy, making peanut butter jelly rice cereal bars like a chef!<br />
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Also there were array of food and desserts using peanut butter, and they all look too pretty to eat...haha<br />
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<b><span style="font-size: large;">Peanut butter jelly rice cereal bars</span></b><br />
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<b>Ingredients/ Method</b><br />
60g Skippy natural creamy peanut butter<br />
140g marshmallows<br />
3 cups rice puff cereals<br />
20g grape jelly (or any jam/ spread)<br />
<br />
<ol>
<li>Microwave peanut butter in a large bowl for 1 min. </li>
<li>Add in marshmallows and stir, coating them evenly. </li>
<li>Microwave coated marshmallows for another 1 min, or till melted. Using spatula, stir till mixture are evenly mixed and looks gluey. (Have to be quick otherwise the marshmallows will start to turn hard quite fast.) </li>
<li>Pour in rice puff cereals and stir. </li>
<li>Pour half of the mixture in a 7x9" tray and press down.</li>
<li>Spread grape jelly on the pressed rice puff cereals. </li>
<li>Pour the remaining mixture over the grape jelly, and press down.</li>
<li>Cool completely before cutting into bars. </li>
</ol>
quizzinehttp://www.blogger.com/profile/06149733110076205575noreply@blogger.com0tag:blogger.com,1999:blog-5008398286838545422.post-85228517683062126422014-09-15T22:46:00.000+08:002014-09-15T22:46:07.414+08:00Gone fishing! cake<div class="separator" style="clear: both; text-align: center;">
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This Gone fishing! cake was prepared especially for my uncle Simon, after knowing that he likes playing with the fishing game on mobile! Although I was very happy with the design of the birthday cake, the texture of the cake was slightly on the dry side. I'm using my earlier successful <a href="http://bakingoncloud9.blogspot.co.nz/2014/03/superhero-vs-pocoyo.html">vanilla sponge cake base</a>. Mistake 1: the cake was not thoroughly baked at 33 mins, and I gave it a couple more minutes (a minute too many) and turn it to fan-oven; Mistake 2 - wanted to slice the 8' round cake into 3 even slices, but end up slicing up to 2 uneven thickness.<br />
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<br />quizzinehttp://www.blogger.com/profile/06149733110076205575noreply@blogger.com0tag:blogger.com,1999:blog-5008398286838545422.post-73342329270223600652014-09-10T22:59:00.003+08:002014-09-11T00:16:16.790+08:00Almond orange chiffon cake<div class="separator" style="clear: both; text-align: center;">
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<span id="goog_782104376"></span><span id="goog_782104377"></span><br />
I'm sort of addicted to baking chiffon cake these days, especially after seeing each of them rise and brown so nicely. They are also easy to bake and because they feel so light, I feel less guilty eating more of them. I also have a big family to share my <strike>fats</strike> bakes!<br />
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The crunch from the almond flakes give a nice twist to an ordinary orange chiffon cake.<br />
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<b><span style="color: magenta; font-size: large;">Almond orange chiffon cake</span></b><br />
(yields 23cm chiffon tin)<br />
<br />
<b>Ingredients/ Method</b><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.2000007629395px;">5 egg yolk</span><br />
<span style="color: #4e004d; font-family: Courier New, Courier, FreeMono, monospace; font-size: x-small;"><span style="background-color: #fff2ff; line-height: 18.2000007629395px;">100ml fresh orange juice (from 2 1/2 oranges) </span></span><br />
orange zest from 2 oranges<br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.2000007629395px;">50g unsalted butter, melted </span><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.2000007629395px;">1/8 tsp salt</span><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.2000007629395px;">60g cake flour, sifted, </span><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.2000007629395px;">30g rice flour, sifted</span><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.2000007629395px;">Almond flakes </span><br />
<br style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.2000007629395px;" />
<strong style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.2000007629395px;">Egg whites:</strong><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.2000007629395px;">5 egg white </span><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.2000007629395px;">75g caster sugar</span><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.2000007629395px;">1 tsp corn flour </span><br />
<ol style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.2000007629395px;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="line-height: 18.2000007629395px;">Mix orange juice, melted butter and salt in a bowl and stir. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="line-height: 18.2000007629395px;">Using hand-mixer or whisk, add in orange juice mixture to egg yolk and mix well.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Add in flour and whisk till smooth batter. Add in orange zest and mix well. Set aside. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Mix sugar and corn flour, set aside. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Use a cake mixer, whisk egg white till foamy and add in sugar/corn flour gradually. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Whisk egg white till stiff peak. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Turn cake mixer to low (KA 2) and slowly pour in egg yolk mixture to egg white. Continue whisking till well combined. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Pour batter into a 23cm tube pan, smooth the surface. Add almond flakes on top of the batter. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Bang the tube pan on the table top for a few times. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Place pan into a preheated 150 deg C fan-oven and bake for 45 mins (23cm chiffon tin). </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Remove from oven, invert cake onto table top.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Leave it cool completely before removing from tin.</li>
</ol>
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quizzinehttp://www.blogger.com/profile/06149733110076205575noreply@blogger.com0tag:blogger.com,1999:blog-5008398286838545422.post-4488501154640262702014-09-05T10:12:00.002+08:002014-09-05T10:21:04.499+08:00Easy vegetarian cream sauce linguineAnother quick and easy lunch.<br />
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<b><span style="font-size: large;">Easy vegetarian cream sauce linguine</span></b><br />
(serve 2 person)<br />
<br />
<b>Pasta </b><br />
linguine or any pasta<br />
salt<br />
<br />
<b>Cream Sauce </b><br />
1/5 yellow onion<br />
1 small clove garlic<br />
7 shiitake mushrooms<br />
broccoli<br />
6 strawberry tomatoes<br />
dash of mixed herbs<br />
salt<br />
black pepper<br />
1/2 cup cream or heavy cream<br />
1/2 cup milk<br />
1/4 cup water<br />
1 tsp corn flour + 2 tbsp water<br />
1-2 tbsp pasta cheese or mozzarella cheese<br />
<ol>
<li>Cook pasta in a pot of boiling water with a tsp of salt. Drain and set aside. Drizzle with some olive oil and give it a few tosses.</li>
<li>Heat up the pan and saute the yellow onion until translucent and golden. Add in garlic and fry until slightly brown. </li>
<li>Add in mushroom, and sprinkle with some salt, mixed herbs and black pepper to taste. Fry until mushroom turn soft. </li>
<li>Add in broccoli and fry until slightly soft, about 2-3 minutes.</li>
<li>Next add in tomatoes and give it a few stirs. </li>
<li>In the same pan and on medium-high heat, pour in heavy cream, milk and water. Add salt and pepper to taste. </li>
<li>Let the sauce boil before slowly adding corn flour/ water mixture, and continue stirring at the same time. </li>
<li>When the mixture is boiled, add in cheese and give it a quick stir. Turn off the heat, add in the pasta and give it a good toss. </li>
<li>Ready to serve. </li>
</ol>
quizzinehttp://www.blogger.com/profile/06149733110076205575noreply@blogger.com0tag:blogger.com,1999:blog-5008398286838545422.post-16332392099739369142014-09-03T12:06:00.004+08:002014-09-05T10:19:22.139+08:00Pandan rice flour chiffon cake (Recommended) Within a week, I've baked two pandan chiffon cake. One was a 6' size and I was so happy that for the first time, I've got nice brown skin all over and the chiffon cake texture remains soft and moist!<br />
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In order to test out the recipe again on a bigger chiffon tin - 23 cm, and viola, I still get the same nice brown skin and very moist and spongy chiffon cake! I was over the moon as after trying out so many pandan chiffon cake recipes, this recipe has yield the best result for me!<br />
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Now it seems that getting the right oven settings (fan-oven) and temperature (150 deg C), and of course a good recipe, is key for me in getting the perfect pandan chiffon cake!<br />
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<b><span style="font-size: large;">Pandan rice flour chiffon cake </span></b><br />
<br />
<b>(A) 6' chiffon tin</b><br />
<strong style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">Ingredients/ Method: </strong><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">2 egg yolk</span><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">15ml pandan juice (see below)</span><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">35ml coconut milk</span><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">25ml canola oil or coconut oil </span><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">a pinch of salt</span><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">30g cake flour, sifted, </span><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">15g rice flour, sifted</span><br />
<br />
<strong style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">Egg whites:</strong><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">2 egg white </span><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">37g caster sugar</span><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">1/2 tsp corn flour </span><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;"><br /></span>
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">Baking time/ oven temperature: 30mins/ 150 deg C fan-oven </span><br />
<br />
<b>(B) 23cm chiffon tin </b><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">5 egg yolk</span><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">30ml pandan juice (see below) </span><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">70ml coconut milk</span><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">50ml canola oil or coconut oil </span><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">1/8 tsp salt</span><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">60g cake flour, sifted, </span><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">30g rice flour, sifted</span><br />
<br />
<strong style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">Egg whites:</strong><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">5 egg white </span><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">75g caster sugar</span><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">1 tsp corn flour </span><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;"><br /></span>
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">Baking time/ oven temperature: 45mins/ 150 deg C fan-oven </span><br />
<ol style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">Boil pandan juice, coconut milk, oil and salt in a small pot over low fire, till few bubbles start to appear on the surface. Set aside to cool. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Using hand-mixer or whisk, slowly add in pandan coconut milk mixture to egg yolk and mix well.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Add in flour and whisk till smooth batter and set aside. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Mix sugar and corn flour, set aside. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Use a cake mixer, whisk egg white till foamy and add in sugar/corn flour gradually. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Whisk egg white till stiff peak. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Turn cake mixer to low (KA 2) and slowly pour in egg yolk mixture to egg white. Continue whisking till well combined. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Pour batter into a 23cm tube pan, smooth the surface. Bang the tube pan on the table top for a few times. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Place pan into a preheated 150 deg C fan-oven and bake for 30 mins (6' chiffon tin) or 45 mins (23cm chiffon tin). </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Remove from oven, invert cake onto table top.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Leave it cool completely before removing from tin. </li>
</ol>
<b>Pandan juice</b><br />
25 blades of pandan leaves (wash & cut into smaller pieces)<br />
1/2 cup of water<br />
<ol>
<li>Blend pandan leaves with water. Squeeze out the liquid from the puree using muslin cloth. </li>
<li>Pour pandan juice into a bottle, cover and chill in fridge overnight for the reside to settle down. </li>
<li>Discard the clear liquid, use the residue left at the bottom of the liquid. </li>
</ol>
The concentrated part of pandan juice give a very nice green colour and fragrant to the cake, and you will be happy to know that there's no unnecessary chemical/ additives to your home-made cake!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Zu5NAjCcbbZZiK9DvFwS-YKOL9m-tcAfU8JgPuGl4jSzMP1ePhDigYv3L8NbAo25Wd2AgYfL3eZM4ktHgoEqpSu8jNoXlpL3Vcrx7rDDAyWHwT8UpxD3taopBHtoyHxfPd9yYBft1Pk/s1600/pandancake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Zu5NAjCcbbZZiK9DvFwS-YKOL9m-tcAfU8JgPuGl4jSzMP1ePhDigYv3L8NbAo25Wd2AgYfL3eZM4ktHgoEqpSu8jNoXlpL3Vcrx7rDDAyWHwT8UpxD3taopBHtoyHxfPd9yYBft1Pk/s1600/pandancake1.jpg" height="300" width="400" /></a></div>
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quizzinehttp://www.blogger.com/profile/06149733110076205575noreply@blogger.com0tag:blogger.com,1999:blog-5008398286838545422.post-26767995800908568802014-09-03T11:01:00.001+08:002014-09-05T10:13:11.844+08:00Creamy carbonara A quick and get-rid-of-fridge-leftovers lunch! It was oh-so-good (and sinful!)<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJjRu9Fmgi0apOjSTDybJS7LFaMLAlT9griIMtttJfMZeFTOuSGybUXj0Xxn2d718CUDiz7i46RX8qmxiR-AnF07neBwTqvTgDZhwo40g5-8JZRIGfYQ-Etaj2JX5FhUFas2h4sEbEmw/s1600/carbonara1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJjRu9Fmgi0apOjSTDybJS7LFaMLAlT9griIMtttJfMZeFTOuSGybUXj0Xxn2d718CUDiz7i46RX8qmxiR-AnF07neBwTqvTgDZhwo40g5-8JZRIGfYQ-Etaj2JX5FhUFas2h4sEbEmw/s1600/carbonara1.jpg" height="400" width="300" /></a></div>
<br />
<b><span style="font-size: large;">Creamy carbonara</span></b><br />
(recipe adapted from<a href="http://therecipecritic.com/2012/07/creamy-bacon-carbonara/"> The recipe critic</a> with modification, serves 2 person)<br />
<br />
<b>Pasta</b><br />
70g farfalle (or any pasta)<br />
salt<br />
<br />
<b>Cream sauce</b><br />
2 eggs<br />
1/4 cup cream or heavy cream<br />
1/3 cup parmesan cheese<br />
fresh diced parsley or dried flakes (I omit)<br />
1/4 tsp salt<br />
1/2 tsp red pepper flakes (I omit)<br />
bacon (I omit)<br />
shiitake mushroom<br />
2 slices of picnic ham<br />
thin asparagus<br />
<br />
<ol>
<li><span style="background-color: white; font-family: 'Roboto Slab', serif; line-height: 26px;">Cook pasta in a pot of boiling water. Drain and set aside. </span></li>
<li><span style="background-color: white; font-family: 'Roboto Slab', serif; font-size: 16px; line-height: 26px;">Beat the eggs, cream, parmesan cheese, parsley, salt and the red pepper together in a bowl using fork.</span></li>
<li><span style="background-color: white; font-family: 'Roboto Slab', serif; font-size: 16px; line-height: 26px;">Fry the bacon until crisp (if using), then crumble and set aside. </span></li>
<li><span style="background-color: white; font-family: 'Roboto Slab', serif; font-size: 16px; line-height: 26px;">Saute the onion and the mushrooms until the onions are translucent and golden. Add asparagus and ham and continue frying for 1-2 minutes. </span></li>
<li><span style="background-color: white; font-family: 'Roboto Slab', serif; font-size: 16px; line-height: 26px;">Add pasta to the onions and mushrooms. Pour cream mixture into the pasta, and stir over low heat for 1-2 minutes. Add some pasta water if the sauce gets too thick. (Do not cook on high heat or you will make scrambled eggs.) </span></li>
<li><span style="background-color: white; font-family: 'Roboto Slab', serif; font-size: 16px; line-height: 26px;">Serve with additional parmesan cheese and some cracked black pepper. </span></li>
</ol>
quizzinehttp://www.blogger.com/profile/06149733110076205575noreply@blogger.com0tag:blogger.com,1999:blog-5008398286838545422.post-74707082695447938662014-08-31T23:57:00.000+08:002014-08-31T23:57:00.016+08:00Traditional mooncakesEver since I started my baking journey six years ago, I did my<a href="http://bakingoncloud9.blogspot.sg/2008/08/snowskin-mooncake.html"> first snowskin mooncakes</a> then as it was the easiest mooncakes to come up with. Though I always wanted to try out the traditional mooncakes, it somehow looks quite daunting for me. I've been procrastinating for a good six years. I just didn't have the courage to do it. This year would have been the same or no mooncakes at all.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTTxV3SgIOz1Giqx5K0RHFtSuWKYSj6YDY0jmsb7fY5FAyBtbjfaqdVtMvRkqCVxiNosmYw4ZZHdhhZHoHRdNBLhubcv1oKwHJyEa90u4OUQte8ssUl6SkOnIx9MFhNiwsp00VFqepQfI/s1600/mooncake7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTTxV3SgIOz1Giqx5K0RHFtSuWKYSj6YDY0jmsb7fY5FAyBtbjfaqdVtMvRkqCVxiNosmYw4ZZHdhhZHoHRdNBLhubcv1oKwHJyEa90u4OUQte8ssUl6SkOnIx9MFhNiwsp00VFqepQfI/s1600/mooncake7.jpg" height="300" width="400" /></a></div>
<br />
Until last month, my aunt was inviting us to participate in the mid-autumn celebration at the old folks home that we have doing some volunteer work. Unfortunately I had pre-arrangement on the day of event and were not able to attend. Somehow the conversation led to doing my bits by contributing homemade mooncakes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gOWQjbrF7RwWj9aO9mzWxx8tzgW2dbmRziLLmCizHwczzriBnovBr-EgmhARn2hw3sc2zDsbaubLjVUlC3ThkY-q7HA6lL4R-DDNtl2GGurMZo1p6TPv_mUT_HeqQV-bZg6_av40M1k/s1600/mooncake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gOWQjbrF7RwWj9aO9mzWxx8tzgW2dbmRziLLmCizHwczzriBnovBr-EgmhARn2hw3sc2zDsbaubLjVUlC3ThkY-q7HA6lL4R-DDNtl2GGurMZo1p6TPv_mUT_HeqQV-bZg6_av40M1k/s1600/mooncake2.jpg" height="400" width="300" /></a></div>
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With my limited experience, I could only offer to make snowskin mooncakes and we even did trials for that. However, we were then told that the old folks would prefer the traditional type and also for logistical reasons, the snowskin mooncakes may not keep well in room temperature especially if the old folks did not consume them within the day. And so I told my aunt I was not able to contribute any homemade traditional mooncakes as I had never did them before, and we may have to buy the traditional mooncakes from the store for the event.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4651BZhvbIXXhWCfK_snA0IaYZ-rkXC9IsnuMncHvmLAUYaaH4FQPj0jgeHgR45gcYeBjUDpx6U33zmwWOeMflXQUuIBCzEyUZKZAaRyEHbRWUscD2zJ160vpCH1y62xdCzMwq0u_9o/s1600/mooncake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4651BZhvbIXXhWCfK_snA0IaYZ-rkXC9IsnuMncHvmLAUYaaH4FQPj0jgeHgR45gcYeBjUDpx6U33zmwWOeMflXQUuIBCzEyUZKZAaRyEHbRWUscD2zJ160vpCH1y62xdCzMwq0u_9o/s1600/mooncake3.jpg" height="400" width="300" /></a></div>
<br />
Feeling unsettled, I started to look out for easy traditional mooncakes recipes and read up a few. I thought maybe I should give it a try this time, and went ahead to do a trial bake. It was a long 3-days wait for the mooncakes to <span style="background-color: white; color: #444444; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">回油</span>, tasted it and ohmy, it's a success!<br />
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<br />
It took me a total of 2 days rolling the lotus paste, another 1 over day to mould and bake with my aunt, and another day for packing them. Hehe... I almost forgotten that my lil boy helped me with measuring the dough for wrapping as well! 180 pieces of presentable mini mooncakes, couple of QA-failed mooncakes, another 10+ ok pieces to be given away to family, and some piggies purely for me to play with the dough!<br />
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<br />
I'm glad that I could do my little bit for the old folks, and without them, I would not have the push factor to have my hands on traditional mooncakes. To those who are still procrastinating, please give it a try, it's not that daunting afterall!<br />
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<br />
<b><span style="font-size: large;">Traditional mooncakes</span></b><br />
(Recipe adapted from <a href="http://happyhomebaking.blogspot.sg/2011/09/traditional-mooncake.html">Happy Home Baking</a>)<br />
<br />
<b>Ingredients/ Method</b><br />
(makes 10 mini mooncakes)<br />
<br />
<b>Dough</b><br />
100g plain flour<br />
70g golden syrup<br />
2ml alkaline water<br />
25ml peanut oil or canola oil<br />
<br />
<b>Filling</b><br />
300g low sugar white lotus paste<br />
30g melon seeds, toasted<br />
<br />
<b>Egg wash</b><br />
1 egg yolk<br />
1 tbsp water<br />
<br />
<ol>
<li>Mix lotus paste with toasted melon seeds. Divide the fillings into 30g portions and shape into balls. Set aside. </li>
<li>Place golden syrup in a bowl. Add in alkaline water, stir to combine. Add in oil, mix well.</li>
<li>In a separate bowl, put in plain flour and create a well in the centre. Add in golden syrup mixture and mix with a spatula to form a soft dough. </li>
<li>Gently knead the dough till smooth (takes about 1 - 2 mins). Shape it into a smooth round dough.</li>
<li>Wrap dough with cling wrap and leave in fridge to rest for at least 2 hours or overnight. </li>
<li>Dust work surface with some flour and give the dough a few light kneading to smooth it. </li>
<li>Divide dough into 20g and shape each dough into a ball. </li>
<li>Dust hand and rolling pin with flour and flatten each dough into a small disc. Wrap it around the filling and shape it into a ball. </li>
<li>Lightly dust the mooncake mould with some flour and place the wrapped dough into it. Using the mooncake plunger/ mould, press and gently remove the mooncake. Place the mooncakes on lined baking tray. </li>
<li>Spray some water on the mooncakes to prevent them from cracking during baking. </li>
<li>Bake at pre-heated oven at 180 deg C for 10 mins. Remove from oven and leave to cool for 15 mins. </li>
<li>Egg wash the mooncake top. Return to oven and continue to bake for another 12 - 15 mins or until golden brown. </li>
<li>Leave mooncakes to cool completely and store in air-tight container. Wait for 3 - 4 days for mooncake to <span style="background-color: white; color: #444444; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">回油 </span>(for skin to soften) before serving. </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH9C5il037Q9sX7EtRgZ37IigbZCFd2mDMk135xBbl2HOzjctBSZFDAAl_dJVXWEfUBBd0UwKkc0Ht263PTuNz8icnAbT_JEiXC3TqvChvOgpwgu8Ul3-tK1vq3c2IMAuuFfdUC1wXiGc/s1600/mooncake12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH9C5il037Q9sX7EtRgZ37IigbZCFd2mDMk135xBbl2HOzjctBSZFDAAl_dJVXWEfUBBd0UwKkc0Ht263PTuNz8icnAbT_JEiXC3TqvChvOgpwgu8Ul3-tK1vq3c2IMAuuFfdUC1wXiGc/s1600/mooncake12.jpg" height="400" width="300" /></a></div>
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<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">This post is linked to the event </span><a href="http://www.thedomesticgoddesswannabe.com/2014/07/little-thumbs-up-august-2014.html" style="background-color: #fff2ff; color: #a13ab5; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px; text-decoration: none;">Little Thumbs Up (August 2014 Event: Flour)</a><span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;"> - organised by </span><a href="http://www.bakeforhappykids.com/" style="background-color: #fff2ff; color: #a13ab5; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px; text-decoration: none;">Bake for Happy Kids</a><span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;"> and </span><a href="http://my123favourites.blogspot.sg/" style="background-color: #fff2ff; color: #f31cf0; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px; text-decoration: none;">My Little Favourite DIY</a><span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">, and hosted by Diana from </span><a href="http://www.thedomesticgoddesswannabe.com/" style="background-color: #fff2ff; color: #a13ab5; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px; text-decoration: none;">Domestic Goddess Wannabe</a><span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">.</span><br />
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;"><br /></span>
<span style="background-color: #fff2ff; color: #4e004d; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.200000762939453px;">Wishing Everyone ... Happy Mid-Autumn, and Happy Reunion! </span><br />
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