Tag Archives: recipe

Looks Can Be Deceiving!

23 Jun

Ever judge something or someone by it’s or their looks?

I am definitely guilty! Especially when I baked this cotton soft Japanese cheesecake! I have made it before back in Melbourne and it was successful but was very thin. So when i saw this post by Ju, The Little Teochew (she is AMAZING by the way), and I couldn’t resist trying the recipe she used! To my dismay, mine did not turn out any where near hers. Her cake stood tall and mine stood timid and small, no matter how long I allowed it to rest in the oven before taking it out. BUT! the taste and texture of the cake was still super good! So with more practice, hopefully mine would look closer to hers!

So here’s mine, looking a little sad. But really, it was very good and everyone enjoyed it! So don’t judge anything from it’s outer looks, always give it a chance! (:

It was Father’s Day so I baked one for my dad, and one for Lester’s dad as well. Was really happy to hear both of them enjoying it! (: So here’s to all the fathers out there :

HAPPY FATHER’S DAY !

Recipe adaptd from The Little Teochew (I strongly urge you to visit her blog!)

120g fine caster sugar

6 eggs whites

6 egg yolks

1/4 tsp cream of tartar

50g butter

250g cream cheese

100ml fresh milk

1 tbsp of lemon juice

60g cake flour

20g corn flour

1/4 tsp salt

Steps :

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

3. Add the cheese mixture to the egg white mixture and fold well.

Pour into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil if you are using a springform tin, to prevent seepage.

4. Bake cheesecake in a water bath for 1 hour 10 minutes or until set and golden brown at 160 degree celcius.

Tips : So that the top will not be too brown, I covered the top with aluminium foil for 40 mins and took it off for the last 30 mins. Ju recommended to leave it in the oven for 1 hour with the door ajar so that it will not sink. I did that, but it didn’t work for me. Will definitely try it again! Remember to check out her blog! (:

ps : love you daddy! (:


Roasted Black Sesame Macarons

22 Oct
 

my second try
and it’s still not successful.
i dunno what’s wrong anymore. haha. (:
but i will give it another shot another time!
my shells just not rise like they should!

oh wells. hehe
if u got tips on this please feel free to let me know!
cause I really wanna get it right. hehe

got this recipe from a blog i regularly read (:
Muffins are Ugly Cupcakes
how cute is the name of the blog? hehe

so before tryingit for the second time
i read around to see if people could help me not fail. haha
so I microwaved my egg whites for 10sec in a medium heat microwave to get all the water out.
I also toasted the almond meal and the grounded black sesame in the oven at 140 C° for 10mins (:

besides that.
i followed Felicia all the way.
(Thanks for the recipe btw!)

Recipe :

1 cup confectioners’ sugar
3/4 cup ground almonds
1/4 cup finely ground black sesame
6 tablespoons egg whites (I just used 3 egg whites)
Pinch of salt
1/4 cup granulated sugar

i processed the icing sugar to make sure there were no lumps.

then I added the toasted almond meal and black sesame and processed it as well.

I whipped the egg whites and slowly adding the sugar
until you get soft peaks.
Add the dry ingredients to the egg whites and start folding.
I put my dry ingredients half at a time. Makes things easier.

mine seems too thick now (the first attempt. it was too thin haha)
i should have a flow-like-magma consistency.

Pipe the macaron batter onto baking paper.
Top off with some sesame seeds to make it prettier

Bake at 320F (160C) for 12 mins.
and let it cool (:

cause it was a fail attempt
i didn’t make any buttercream to sandwich it with.
I will hold that till I get the perfect shells. hehe

help anyone?

 

Chocolate salted-caramel mini cupcakes

22 Oct

I promised myself that once all the school madness is over.
I will bake something to unwind (:
and I did! hehe
been wanted to try this recipe for ages.
and i did.
mine didn’t turn out as yummy as I thought it would be.
though it looks pretty haha.

i think the icing just taste of butter, sadly.
and my salted caramel didn’t stay in the middle of the cupcake.
it got absorbed by the cupcake for some reason
maybe it was too thin haha.

ah wells. (:
it’s still quite good.
baby said he likes it.
hopefully it taste better when it’s been put in the fridge!

so here’s the recipe! 
(adapted from Bake or Break)

Cupcake

1 1/2 cups of plain flour
3/4 cups dutch cocoa
1 1/2 cups of caster sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup buttermilk
3 tbs vegetable oil
1 tsp vanilla extract
3/4 cup warm water

Steps : 

1. Preheat oven to 350° (175 C°).
Line mini muffin pans with paper liners.

2. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt.
Add eggs, buttermilk, oil, vanilla, and water. Using an electric mixer on low speed, mix until smooth.

3. Fill muffin pans about 2/3 full.
Bake about 15 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans on wire racks about 10 minutes. Remove cupcakes to wire racks to let cool completely.

4. Cupcakes can be stored overnight at room temperature or frozen in an airtight container for up to a month.

Salted-Caramel Filling

2 1/2 cups sugar
2/3 cup water
 1tbs light corn syrup
3/4 cup heavy cream
2 1/2 tsp sea salt

Steps : 
 

1. Heat sugar, water, and corn syrup in a heavy saucepan over high heat.
Stir occasionally until syrup is clear. Attach a candy thermometer to side of pan.
Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed.

2. Boil, gently swirling pan occasionally, until mixture is caramelized and temperature just reaches 360°.

3. Remove from heat. Slowly pour in cream and stir with a wooden spoon until smooth.
Stir in sea salt. Use immediately. If caramel begins to harden, reheat gently until pourable.

4. Use a paring knife, cut a cone-shaped piece, about 1/2-inch deep, from the center of each cupcake.
Spoon 1-2 teaspoons of warm filling into each cupcake. Sprinkle a pinch of sea salt over filling.



Dark Chocolate Frosting

 

1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 & 1/4 cups unsalted butter, room temperature
3/4 cup confectioners’ sugar, sifted
1/4 teaspoon salt
1 & 1/2 pounds semi-sweet chocolate, melted and cooled

 Steps :

1. Combine cocoa and boiling water. Stir until cocoa has dissolved.

2. Using an electric mixer on medium-high speed, beat butter, confectioners’ sugar,
and salt until pale and fluffy. Reduce speed to low and add melted and cooled chocolate.
Beat until combined. Beat in cocoa mixture.

3. Frosting can be refrigerated up to 5 days or frozen up to 1 month.
Bring to room temperature and beat on low speed until smooth before using.

4. Fit a pastry bag with a medium open-star tip (Wilton #18).
Fill pastry bag with frosting. Pipe onto cupcakes, swirling tip and releasing as you pull up to form a peak.
Garnish with a pinch of sea salt.

5. Cupcakes are best eaten the day they are filled and frosted.
Store at room temperature in an air-tight container until ready to serve.

i think it’s the prettiest I’ve made.
just wish it was yummier and made me go WOW. haha
but it was still good! (:

 

 

 

Malaysian Coconut Butter Prawns

13 Oct

I must admit, mine is just butter prawns.
cos I don’t have coconut anywhere in the house. haha
and I wanted to whip up something quick and yummy.
so I didn’t bother going down to the convenience store to get coconut.

we bought these really fresh and large tiger prawns from Woolworths recently.
and cause we haven’t had seafood for the longest time.
I could not wait to cook these huge-little things. hehe
and looking through Rasa Malaysia (in the midst of doing my thesis)
I found this recipe!
and it was super yummmy!
and quick (which is key now during the midst of the crazy exams and thesis writing)
baby really liked it. hehe
so here is the recipe! ENJOY!

Malaysian Coconut Butter Prawns
(adapted from Rasa Malaysia)

1 lb large prawns (washed, deveined and patted very dry)
3 tablespoons butter
6 bird’s eye chilies (chopped, seeds removed)
3 sprigs of curry leaves (leaves only) (I left this out)
3 stalks of scallions (I used coriander instead)
3 cloves garlic (finely chopped)
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon soy sauce
1/4 cup of grated coconut (I left this out)
3 tablespoons Cognac (or brandy) (didn’t put this either!)

Steps : 

1.  If you do have the grated coconut
toast the coconut:  In a dry, nonstick skillet, toast the coconut until golden brown.

2. Fry the prawns: In a large saute pan or wok, heat 2T cooking oil on high heat.
When smoking, add the prawns.  Cook only half way.  Timing depends on size of your prawns.
When they just start to change color, remove and set aside.


 

3. Stir-fry: In same pan or wok, you should have some cooking oil left over. If not, add 1T. 
When hot, add the curry leaves, scallions and garlic.
Fry for a few seconds until fragrant. 
Add Cognac, butter, salt, sugar and soy. 
Reduce just a bit – you should have a nice sauce that will coat the prawns. 
Add the prawns back in the pan.  Fry until prawns are cooked through, timing depends on size of prawns.
Turn off heat, add the toasted coconut and immediately serve.

just go with rice. it’s awesomeeeee! (:

 

 

Broccoli and Cheese Cupcake with Avocado cream

7 Sep

This has been a big hit in my family
and I bake it for my grandma and my cousins.
I think it’s a great way to make kids eat their veggies! haha
cause my youngest cousins love them to bits!

I made this during the bake sale at House last year.
and this won me the first prize badge. haha (:
I was shocked at the final result
but I was really happy that everyone liked it!


(the theme was green, my fav, so i did : Broccoli and Cheese cupcake with avocado cream,
Molten mud Chocolate cupcake with mint meringue and Green tea tiramisu)

it was 1 out of the three cupcakes I made.
and the judges were very amused with a savoury cupcake
and what more with veg and cheese in it! haha
it would have been better if it’s hot.
but yes. It’s easy and simple
and you guys can give it a try!

Ingredients :
15 broccoli florets, steamed and cooled
4 cups  all-purpose flour
1/4 cup  sugar
4 teaspoons  baking powder
1 teaspoon  salt
2 cups  milk
2 eggs (extra large)
1/2 cup  oil
3/4 pound  shredded cheddar cheese

Avocado Cream :

1 very ripe avocado
1 tablespoon cream cheese
1 tsp lemon juice

Steps : 

1. Preheat oven to 425 degrees (220C°).

2. Mash the avocado or blend it in a food processor, add the cream cheese and lemon juice and mix till smooth.
Put it in the fridge for 30mins or until it is needed.
(Remember to put it in the fridge as it might turn brown upon exposure to the environment.)

3.In the bowl of an electric mixer, combine flour, sugar, baking powder, and salt.
Add milk, eggs, and oil and beat (starting at low speed and changing to high after flour is dampened)
just enough to moisten the dry ingredients.

4. Put the chopped broccoli pieces into the batter and mix gently by hand.
Batter will be somewhat lumpy and sticky. Spoon batter into pans about 2/3 full.
Bake in 400 degree (200C°) oven for approximately 20 minutes or until toothpick inserted in center comes out clean and dry.

5. You can either pipe it on top of the cupcake or you can cut a cone shape out and pipe it in the cupcake.

Enjoy it while it’s hot! (:

 

Spring Bay Mussels with white wine and cream

30 Aug

we bought mussles from the event and it was so cheap and fresh!
$6 for a kilo! (:
it’s half price compared to the price they sell in the markets
so we bought 1kg and decided to try one of the recipes they displayed on the counter
and it was SO GOOD!
baby really enjoyed it. and he regretted not getting 2kg of mussels. haha
next time! 

so here’s the recipe
cause it’s really simple and you will be able to have a meal on the table in less than 10mins!
so give it a shot if you are a big fan of shellfish

Ingredients :

1kg packet Spring Bay Mussels
15g unsalted butter
1/2 red onion, very finely diced
1 small clove garlic, finely chopped (I used 2! cos we love garlic)
freshly ground pepper
a sprig of thyme
a bay leaf
100ml white wine
150ml thickened cream

Method :

1. Heat a large heavy based pot with a tight fitting lid over a low heat.
Add the butter, when it’s melted add the onion, garlic and some freshly ground pepper.
Cook for 2-3 minutes or until the onions are clear and soft.

2. Increase the heat to high, add the thyme, bay leaf, cream and wine
and cook for 3-4minutes or until the liquid has reduced by 1/3 in volume.
Open the packet of mussels and pour into a colander then give them a light rinse.

3. Pour the mussels into the boiling wine mixture, give them a stir and then quickly put on the lid.
Cook for 3 minutes or until the mussels open.

3. Mussels with white wine and cream. DONE! (:

and you know what goes best with this?

garlic bread of course! hehe
soak up all the super yummy juices of the mussels and the sauce!
B-E-A-UTIFUL! haha (:
love it!

plump and juicy mussels.
mmmm. (:
im a happy girl!

Enjoy everyone!
 

 

Wasabi Prawn : Recipe

18 Aug
Had this dish at Barstop on my recent trip home.
and have been wanting to make it for quite some time
found the recipe online and I’m quite happy with how it turned out!
and since we were having potluck tonight.
I decided to try making it! (seriously daring haha)
and was really relieved to hear that Peggy likes Wasabi prawns! haha
so made a good switch from Pork Adobo to Wasabi Prawns tonight (:

well. the wasabi taste is kept to the minimal.
but u can always add more if u wan more kick to it
so enjoy! (:
hope you enjoy it as much as I did!

Recipe from Tung Lok Group’s cookbook, New Chinese Cuisine

Ingredients : 

18 prawns, shelled & deveined (use the freshest, biggest prawns you can find.)
1 egg white
vegetable oil for deep frying
  6tbsp cornflour
180ml mayonnaise
  2 tbsp condensed milk (I didn’t put this)
2 tsp wasabi powder (can put more if you want more wasabi kick)
dash of lemon juice
sesame and seawood seasoning (for garnishing)

Steps : 

1. Dip the prawns in egg white, then coat evenly with cornflour.

2. Deep fry the prawns in 180C (356F) for about 3 minutes, until prawns turn crispy.

3. In a separate dish, combine the mayonnaise, condensed milk, wasabi powder and lemon juice.

4. Toss the deep-fried prawns with the wasabi mayo until evenly coated.

5. Garnish with sesame and seaweed seasoning.

ENJOY! (:
 

Cheok’s Beautiful Chaos : Tuna Tataki

15 Aug

Ingredients :

4 Tuna steaks
Black peppercorns, coarsely cracked

Dipping Sauce:
1/2 cup Peanut oil
1 ounce Sesame oil
2 ounces Soy sauce
1/2 ounce Garlic—grated
1/2 ounce Ginger—grated
5 spice powder to taste

Steps : 

Roll tuna in cracked black pepper then sear it in a very hot cast iron pan without oil.

let cool slighly, then slice thinly. Serve with dipping sauce.

Beautiful Chaos (:
that’s the name of his dish! haha

the dipping sauce :

Just mix all the ingredients together!
quick but SO GOOD! (:

and that’s how you eat it! (:

Enjoy!

 

Salmon Fillets with Lemon Hollandaise Sauce : Recipe

13 Aug

Ingredients : 

2 salmon fillets with skin on
2 tablespoons of olive oil

Lemon Hollandaise Sauce

175g butter
4 egg yolks
2 tablespoons lemon juice

Steps :

1. Melt the butter in a small saucepan over low heat. Skim any froth from the surface and discard.
Leave to cool. Whisk the yolks and 2 tablespoons of water in a separate saucepan for 30 seconds,
or until pale and foamy. Place the saucepan over very low heat and whisk the egg mixture for 2-3 mins,
or until frothy and the whisk leaves a trail behind it as you whisk.
Don’t let the saucepan get too hot or you will scramble the effs.
Remove from the heat.

2. Whisk the cooled butter into the eggs, a little at a time, whisking well after each addition.
Avoid using the milky butter whey from the base of the saucepan.
Stir in the lemon juice and season with salt and cracked black pepper.
Set aside.

3. Season the salmon fillets with salt and pepper and rub the fillets with the olive oil.
Heat the non-stick pan over high heat and cook the salmon fillets skin-side-down for 4 mins.
Turn over and cook for another 2 mins, or until cooked to your liking.
Serve with the sauce and vegetables of your choice.

4. Salmon fillets with lemonhollandaise sauce. DONE! (:

Tip : Hollandaise sauce should be cook in a heavy-based saucepan.
If the sauce separates or curdles, remove from the heat and whisk in an ice cube.


 

Creamy Prawn Bisque : Recipe

13 Aug
Sorry this is a bit late! (:
I know I promised the recipe a while back.
but here it is!
Hope you will enjoy it as much as we did! 

Ingredients : 

500g raw medium prawns
60g butter
2 tablespoon plain flour
2 litres fish stock
1/2 tsp paprika
1 cup cream
1/3 cup of dry sherry (I left this out)
1-2tablespoon cream, extra for searving

Steps : 

1. Peel the pranws and gently pull out the dark vein from each back, starting at the head end.
Reserve the heads and shells,
Melt the butter in a saucepan, add the prawn heads and shells and cook for 5 mins,
lightly crushing the heads with a wooden spoon.

2. Add the flour to the saucepan and stir until combined.
Add the fish stock and paprika and stir until the mixture boils.
Reduce the heat and simmer, covered, over low heat for 10mins.
Strain the mixture through a fine sieve set over a bowl,
then return the liquid to the saucepan.
Discard the shells. Add the prawns to the saucepan
and cook over low heat for 2-3 mins.
Cool slightly, then process in batches in a blender until smooth.
Return to saucepan.

3. Add the cream and sherry to the pan and stir to heat through.
Season, to taste, with salt and pepper.
Serve topped with a swirl of cream and sprinkle paprika if desired.

4. Creamy prawn bisque DONE! (:

Enjoy!