mYKitchen

Baked Chocolate Swirl Cheesecake

2011-10-13T03:29:00.000-07:00

Ingredients:
300gm digestive biscuit
75gm choc chip cookies
150 gm melted butter

500 gm cream cheese
300 buttermilk/plain yogurt
175 gm caster sugar
3 lightly beaten eggs.
75gm melted milk chocolate.

Method:
1. Preheat oven to 160C.
2. Process biscuit in food processor and add melted butter and process till all combine.
3. Press crumbs 2/3 high at the sides in a 24cm springform pan and chill in the refrigerator.
4. Process cream cheese, buttermilk, sugar and eggs till smooth. Pour into the crumb shell leaving about 1 1/2 cup to mix with melted chocolate. Dollop chocolate mixture over the cheesecake and swirl.
5. Place on a baking tray and bake for 1 hour. Leave to cool in the oven before chilling in the refrigerator.

Chai Tau Kueh

2011-03-28T04:06:00.000-07:00

Ingredients:

500g radish - shred finely and squeeze water
2 bowls rice flour
4 Tbsp tapioca flour
1 Tbsp sugar
1 tsp salt
1 Tbsp soy sauce
1 Tbsp sesame oil
1/2 tsp white pepper
1 tsp lye water
4 bowls water

Method:

1. Mix all the above and microwave for 2 minutes. Remove and stir until well mix. Continue to microwave for 2 minutes and stir until mixture has thicken.

2. Pour into 10" pan and steam for 30-45 minutes. Cool overnight before cutting.

Plaited Fritters

2011-02-12T13:15:00.000-08:00

Courtesy of AlanKok

Ingredients:

300 g plain flour
2 eggs
1/4 tsp salt
2 Tbsp sesame seeds
80 g icing sugar

1 Tbsp butter

Method:

1. Combine all ingredients in a mixing bowl and form a dough. Add in butter and knead into a smooth dough. Cover with a wet towel and rest for at least 20 minutes.

2. Use a roller pasta machine, roll out the dough into 2mm thin sheets (setting number 4). Cut into strips.

3. Roll into plaited shape.

4. Heat up oil for deep-frying. Fry till golden brown and cool before storing in airtight container.

Kueh Bangkit

2011-02-12T04:46:00.001-08:00

Courtesy of LilyNg
Ingredients:

225 g tapioca flour
pandan leaves
30 g shortening
65 g icing sugar
1 egg
75-90ml coconut milk
pinch of salt

Method:

1. Line a Pyrex bowl with greaseproof paper and microwave on high the tapioca flour and pandan leaves for 1 minute 5 times, stirring each time after every 1 minute.

2. Set aside and cool completely before using.

3. Cream shortening, sugar and egg until sugar dissolves.

4. Add 75ml coconut milk, mixing well.

5. Add in the flour until a non-sticky dough is formed. If too dry add a tsp of coconut milk at a time. Rest covered dough for a while before shaping.

6. Divide dough into 4 portions. Roll out till 3/8" thickness and use cutter to cut out shape. Use pincher to pinch desired pattern.

7. Bake on lined tray at preheated 150C for 15 minutes. Cookie should not be brown.

8. Cool completely before storing.

Pineapple Tarts

2011-02-12T03:47:00.000-08:00

Courtesy of LilyNg

Ingredients:

Pastry:
A:
565 g flour
2 tsp baking powder
338 g chilled butter

B:
2 Tbsp sugar
3 egg yolks
1 tsp vanilla
1/2 tsp salt

8 Tbsp boiling water

Glaze:
1 egg

Method:

1. Sieve flour and baking powder into food processor.

2.Beat B lightly.

3. Cut chilled butter into small pieces and add into (1). Pulse unto mixture resembles breadcrumbs.

4. Pour in egg mixture (B) and pulse 2 more times. Add boiling water and pulse until it forms a dough.

5. Chill dough for at least 1/2 hour.

Pineapple Jam - to be made a day before.
4 cans 20oz canned crushed pineapples crushed in food processor until fine.
Amount of sugar should be 1C pineapple to 3/4C sugar.
1 Tbsp lemon juice
2 sticks cinnamon bark
6 cloves
1 segment star anise

Put all ingredients into Pyrex bowl and microwave on high for 15 minutes. Stir well and microwave on high for 10 minute and 1 minute thereafter, stirring all the time until done but not dry.

To Make Tarts:

1. Divide dough into 4 and roll out dough to 1/4" thickness and cut with pineapple mould. Arrange onto cookie tray 1" apart. Glaze with egg wash.

2. Fill tart with pineapple jam.

3. Bake in preheated oven at 190C for 15-20 minutes until the pastry is light golden.

Soya Bean Pudding - Taufufah

2010-10-10T20:43:00.000-07:00

Ingredients:

For making Soya Bean Milk:
240gm soya beans soaked for minimum 6 hours
1800ml water

For making Soya Bean Pudding:
2L soya bean milk
1.5 Tbsp corn flour
2/3 tsp GDL
100ml room temperature water

Method:

1. Blend half the beans with 450ml water. Sieve and drain the soya milk into a pot. Blend the sieved soya pulp with 450ml water and sieve into the pot again. Continue to blend and sieve the balance of the beans.

2. Boil the soya milk until the foam comes up. Off the fire and remove the foam. Boil the soya milk again for the 2nd time until the foam comes up. Off the fire and remove the foam. Repeat the process for the third time.

3. While boiling the soya milk for the 3rd time, dissolve the corn flour and GDL with 100ml of water and pour into a ceramic/corning ware pot/bowl which has been warmed in a microwave for 1.5 minutes.

4. After boiling and removing the foam for the third time pour the soya milk into (3). Cover the pot/bowl with a cloth and the lid on top. Do not move the pot and leave to set for 1 hour.

5. To serve, use a spoon and scoop the soya bean pudding in to a bowl and pour sugar syrup onto it. Enjoy...

Angkoo

2010-02-24T06:14:00.000-08:00

Ingredients for outer skin:

200gm sweet potatoes
300gm glutinous rice flour
2 Tbsp oil
160 ml water

Method:

1. Steam the sweet potatoes and mash them.

2. Mix with the rest of the ingredients until a smooth dough is formed.

3. Cover and leave a side.

Ingredients for Filling:

200 gm mung bean
80-100 gm caster sugar
1/2 tsp salt
2 Tbsp oil
water

Method:

1. Steam the soaked mung bean till soft. Add sugar and mash.

2. Add salt, oil and enough water to form a soft dough.

26 gm sweet potato dough and 19 gm mung bean filling to form one small angkoo. Varies with each mould. Steam over low heat for 7 minutes. Brush each cooked angkoo with oil.

Chwee Kueh

2009-10-20T17:56:00.000-07:00

Courtesy of Florence

Ingredients:

350 gm rich flour
50 gm tapioca flour
10 gm wheat starch
400 ml water at room temperature
950 ml boiling water
1 tsp salt

Method:

1. Mix all the dry ingredients with water at room temperature until smooth.

2. Pour the boiling water into the above, stirring constantly. It will be thick.

3. Brush cups with oil and spoon mixture into the cups.

4. Steam over high heat for 15-20 minutes depending on the size of the cups. Serve with topping etc.

Chai Por Topping

1 packet chai por
crushed garlic and chopped shallots
light soy sauce
sugar
cooking oil

In a wok, heat oil and fry the garlic and shallots till fragrant and add the rest of the ingredients. Fry till light brown.

Sweet Bread

2009-10-20T17:13:00.000-07:00

Courtesy of Florence

Ingredients:

250 gm bread flour
1/2 tsp salt
5 gm instant yeast
2 Tbsp milk powder
45 gm sugar
1 egg yolk + water= 120ml
75 ml whipping cream
1 Tbsp condensed milk
50 gm pre fermented dough
40 gm butter

Method:

1. Mix everything together except butter until smooth.

2. Add butter and mix till smooth and not sticky. Prove till double in size.

3. Punch down and divide into 8 pieces and rest dough for 15 minutes. Shape and arrange onto greased/lined baking pan and rise till double its size.

4. Apply egg wash and bake for 20 minutes in preheated 190C oven.

Pre-fermented Dough

125 gm bread flour
80 gm water
not more than 2 gm instant yeast
pinch of salt

1. Mix all together and prove for 2 hours.

2. Divide into 50 gm portions and freeze until ready to use at room temperature.

Pandan Kaya Buns

2009-10-20T16:34:00.000-07:00

Courtesy of Jo's Deli

Ingredients:

500 gm Bread Flour
80 gm castor sugar
25 gm milk powder
11 gm instant yeast
6 gm bread improver (optional)
1/2 tsp salt
30 gm butter
1 small egg
100 gm coconut milk
150 gm pandan juice (1/2 tsp pandan paste with 150 gm water)

Method:

1. Combine all the dry ingredients together with egg, coconut milk and pandan juice in a mixing bowl and blend at low speed (Kenwood No 1) until the dough is smooth.

2. Add butter and blend at medium speed (Kenwood No 2) for 10 minutes and then switch to medium high (Kenwood No 2.5) speed for a further 10 minutes until it is no longer sticky.

3. Leave it to rise until it doubles. Punch down and divide the dough into 30 gm portions. Roll into smooth balls and arrange in a greased/lined pan.

4. Let the balls of buns rise to double its size. Brush with egg wash and bake in a preheated 190C oven for 25 minutes. Cool on the rack.

Approx 32 buns.

Tiramisu

2009-10-13T18:20:00.000-07:00

Courtesy of Gordon Ramsay

Ingredients:

250 gm mascarpone cheese
1 tsp vanilla essence
3 Tbsp marsala brandy/tia maria
150 ml strong coffee/espresso - cooled to room temperature
150 ml cream
4 Tbsp icing sugar
16 savoiardi biscuits sponge fingers
frozen bar of 70% chocolate
cocoa powder

Method:

1. Whisk the mascarpone cheese, vanilla essence, marsala brandy and 50 ml coffee until smooth and mixed through.

2. Whisk cream and icing sugar till smooth then fold in the mascarpone mixture.

3. Pour remaining coffee into a bowl and add more icing sugar if needed. Dip one sponge finger into the coffee and arrange the bottom of the tray till filled.

4. Spoon the cheese and cream mixture onto the arranged sponge fingers and topped with sponge fingers dipped in coffee again.

5. Spoon the remainder of the cheese/cream mixture on the top and smoothen and refrigerate overnight if possible.

6. To serve, grate the chocolate and sieve some cocoa powder over the sliced tiramisu.

Mini Carrot Cake

2009-10-13T18:02:00.000-07:00

Courtesy of Tracy Rutherford

Ingredients:

150 gm Self Raising Flour
1/2 tsp bicarbonate soda
1/2 tsp ground cinnamon
45 gm dessicated coconut (I omitted this)
150 gm brown sugar
1/2 cup light olive oil (I used canola oil)
2 eggs
1 tsp vanilla
200 gm carrots

Icing:

250 light Philadelphia cheese
1/2 cup icing sugar
1/2 tsp vanilla essence.

Method:

1. Heat oven to 170C. Grease the pan.

2. Sieve flour, bicarbonate soda and cinnamon into a large bowl and stir in the coconut. Place the brown sugar, oil, eggs and vanilla essence in a bowl and beat to combine. Peel and grate the carrots.

3. Pour the oil mixture into the dry ingredients and fold together to combine. Gently fold in the grated carrots.

4. Scoop into the prepared pan and bake for 20 minutes. Cool in the pan for 5 minutes and then transfer to a wire rack.

5. Combine cheese, icing sugar and vanilla essence till smooth. Spread over the cake and decorate with chopped sun dried apricot, pumpkin seeds and walnuts.

Chi Fa Bun

2009-10-13T17:40:00.000-07:00

Courtesy of Flora/Terri

Ingredients:

3 cups glutinous rice flour
2 3/4 cups water
3/4 cups fine sugar
extra glutinous rice flour - microwaved for 40 seconds on 1000W
2 cups peanut - grounded

Method:

1. Mix glutinous rice flour and water together and steam for 20 minutes. Cool for 1 minute.

2. Take a spoonful (Tbsp) of steamed batter and dropped into it into the microwaved glutinous rice flour. Coat the batter with flour, press down or stretch and fill with a spoonful of grounded peanut. Pinch to seal it up and coat with the flour so that the bun does not stick together.

Makes 20 -25

Almond Friands

2009-09-24T18:50:00.000-07:00

Courtesy of The Australian Women's Weekly

Ingredients:

6 egg whites
185 gm melted butter
125 gm almond meal
240 gm icing sugar mixture
75 gm plain flour

Method:

1. Preheat oven to 190C. Grease 12 x 1/3 cup (125ml) pans.

2. Place egg whites in medium bowl, whisk lightly with fork until combined. Add remaining ingredients to bowl. Using wooden spoon, stir until just combined. (Add flavour variations as below)

3. Divide mixture among prepared pans.

4. Bake in oven about 25 minutes. Stand 5 minutes then turn onto wire rack. serve dusted with extra sifted icing sugar.

Variations:

Raspberry and White Chocolate. Stir 100gm coarsely chopped white chocolate into the egg white mixture. Top with 100 gm fresh or frozen raspberries.

PassionFruit. Use hazelnut or almond meal. Drizzle pulp of 2 medium passion fruit over unbaked friands.

Berry. Top unbaked friands with 100 gm fresh or frozen mixed berries.

Citrus and Poppy Seed. Add two tsp grated lemon or orange rind and one tablespoon poppy seeds to the egg white mixture.

Chocolate and Hazelnut. Replace almond meal with hazelnut meal. Stir 100 gm coarsely chopped dark chocolate into egg white mixture. Sprinkle unbaked friands with 1/4 cup coarsely chopped hazelnuts.

Plum. Use hazelnut or almond meal. Top unbaked friands with 2 medium (200gm) thinly sliced plums.

Banana Cake

2009-09-24T18:33:00.000-07:00

Courtesy of Baking Mum

Ingredients:

180 gm butter
150 gm sugar
2 large eggs - lightly beaten
220 gm mashed banana
50 gm cream
1 tsp vanilla essence or 1/2 tsp banana essence
1 tsp baking powder
1 tsp baking soda
250 gm cake flour - sieved

Method:

1. Cream butter and sugar till light and creamy.

2. Add lightly beaten eggs a little at a time, mixing well in between till creamy.

3. Add mashed bananas, cream and essence and mix well.

4. Fold in the sieved flour, baking powder and baking soda taking care not to over mix.

5. Pour into greased and bottom lined tray and arrange sliced bananas on top.

6. Bake in a preheated 175C oven for 50 minutes or till skewer inserted into the center of the cake comes out clean.

Lamb Shank

2009-08-30T21:20:00.000-07:00

Ingredients:

Olive oil
4 lamb shanks
3 Tbsp flour
1 leek - chopped
2 celery stalks - chopped
2 carrots - chopped
2 onions - chopped
2 dried bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 tsp black pepper
1 cup red wine
600 ml chicken stock
salt to taste

Method:

1. Heat a heavy pan with olive oil. Coat shanks with flour. Once the oil is hot, pan fry the shanks until golden brown.

2. Add all the chopped vegetables, herbs and spices together with red wine, stock and salt to taste. Bring to boil and lower the flame to simmer for 2 hours or until the meat comes off the bone. If using a pressure cooker, just put over a low flame for 40 minutes once the orange button pops up.

3. Serve while it is still warm with blanched vegetables or/with mashed potatoes.

Lemon Meringue Pie

2009-08-26T21:56:00.000-07:00

Courtesy of Sugar - Anna Olson

Ingredients:

Crust:
1 1/2 cups all purpose flour
1 Tbsp sugar
1/2 tsp salt
2/3 cup butter, diced and chilled
1 large egg
1 Tbsp lemon juice

Filling:
1 1/4 cups sugar
1 1/2 cups water
5 Tbsp cornstarch
5 large egg yolks
dash of salt
1 Tbsp finely grated lemon zest
1/2 cup fresh lemon juice
2 Tbsp butter

Meringue:
5 large egg whites
1/2 tsp cream of tartar
1/3 cup sugar
1 Tbsp cornstarch

Method:

1. For crust, combine flour, sugar and salt. Cut in chilled butter and rub into dry ingredients until it resembles breadcrumbs. In a bowl, whisk egg and lemon juice. Pour all at once and combine just until dough comes together. Shape dough into a disc and chill for at least on hour.

2. Preheat oven to 200C. Roll out dough in between non-stick sheets to just less than 1/4 inch thick. Sprinkle a 9 inch pie dish with flour and line with dough. Tuck in rough edges and pinch with your fingers. Put pie shell in freezer for 10 minutes to rest and firm up. Once chilled, line pastry with aluminum foil and weigh down with pie weight. Bake for 10 minutes, then reduce temperature to 190C and bake 15 minutes more. Remove aluminum foil and weights and bake 10 minutes more, to dry out center of shell. Cool completely before filling.

3. For filling, whisk sugar, water and cornstarch in a saucepot. Whisk in egg yolks and salt and cook over low heat for 5 minutes, whisking constantly until filling becomes glossy and thick. Remove from heat and stir in lemon zest, lemon juice and butter until butter dissolves. Pour immediately into cooled pie shell and let cool 15 minutes. Chill completely before finishing with meringue, about 4 hours.

4. For meringue, preheat oven to 180C. Whip egg whites with cream of tartar until foamy. While whipping, gradually pour in sugar and whip on one speed less than highest until whites hold a stiff peak (the meringue stands upright when whisk is lifted). Whisk in cornstarch and dollop over chilled lemon filling. Use sweeping motions with spatula to create swirls and peaks . Bake pie for 10 minutes, just until meringue browns lightly. Let pie cool or chill until ready to slice.

Focaccia Bread

2009-08-26T20:19:00.000-07:00

Adapted from allrecipes

Ingredients:

350 gm all-purpose flour
6 gm salt
4 gm sugar
10 gm instant yeast
5 cloves garlic (sliced thinly)
2 gm dried oregano
2 sprigs fresh rosemary (chopped)
2 sprigs fresh thyme (chopped)
fresh basil (chopped)
1 gm ground black pepper
1 tsp vegetable oil
250 ml water
30 ml olive oil

Method:

1. Stir together flour, salt, sugar, yeast, oregano, rosemary, thyme, basil and black pepper. Mix in the vegetable oil and water. I used the Kenwood dough hook.

2. When the dough has pulled together, add in the sliced garlic. Place the dough in a lightly oiled large bowl, and turn to coat with oil. Cover and let the dough rise in a warm place until it doubles.

3. Punch down the dough and place on a greased baking sheet. Pat into a 1/2 inch thick rectangle using the tip of your fingers. Brush top with olive oil and insert sliced garlic and rosemary pieces into the bread. Set aside and let it rise further.

4. Preheat oven to 230C and bake for 15 minutes until golden. Serve warm.

Creme Brulee

2009-08-17T23:04:00.000-07:00

Courtesy of Alton Brown

Ingredients:

4 cups cream

1 vanilla bean

1/2 cup sugar

6 large egg yolks

hot water for baking

Directions:

1. Heat oven to 170C.

2. Place cream, vanilla bean and pulp into a saucepan over medium-high heat and bring to a boil. Remove from heat and allow to sit for 15 minutes. Remove the vanilla bean.

3. Whisk together 1/2 cup sugar and egg yolks till well blended and just start to lighten in color. Add the cream a little at a time, stirring continually. Pour liquid into ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hrs and up to 3 days.

Remove the creme brulee from refrigerator for at least 30 minutes prior to browning the sugar on top. Using a torch, melt the sugar and form a crispy top. Sit for 5 minutes before serving.

Garden Quiche

2009-06-28T22:51:00.000-07:00

Courtesy of The Age Magazine

Ingredients:

4 tomatoes

1 Tbsp olive oil

salt and pepper

1 onion

1 clove garlic

2 Tbsp butter

3 egg yolks

1 egg

300ml cream

1 Tbsp chopped herbs (parsley, chives, basil, thyme)

20cm flan tin lined with pre-made pastry

Method:

1. Pre-heat oven to 200C.

2. Cut tomatoes in 4 lengthways, toss with olive oil, season and roast for 20 minutes.

3. Dice onion, crush garlic and gently saute in frying pan with butter till soft. Remove from heat and cool.

4. Whisk yolks, egg and cream together, add onion mix, herbs and season to taste.

5. Place tomatoes in pastry case and carefully pour in the egg mixture. Cook for 20 minutes at 200C and then for a further 20 minutes at 180C or until the filling is puffed and golden brown. Rest for 5 minutes before removing from the flan tin.

Flaky Shortcrust Pastry

2009-06-28T22:26:00.000-07:00

Courtesy of GW Living

Ingredients:
250 gm cold unsalted butter
200 ml ice cold water
500 gm all purpose flour
1 tsp salt

Method:

1. Chop the butter into cubes and place in the fridge together with the water until needed. Place butter, flour and salt into a food processor and process until it resembles fine bread crumbs.

2. Add in the ice cold water and process for a few seconds till combine. Bring it together to form a dough. It is important to not overwork the dough. Cut into 2 pieces, one slightly larger than the other and wrap in cling film. Press it gently to flatten slightly and place in the fridge for 2-3 hours to rest.

3. Roll out 3mm thick for use on a 26-28cm diameter pie dish. Fill with desired filling and wet the edges of the pastry base and gently put the top on and crimp the edges together with a fork or otherwise. Trim edges, brush top with egg glaze and make small slits to let steam escape. Chill the pie in the fridge for 30 minutes before baking.

4. Preheat oven to 220C. Glaze the pie again, then bake for 40 minutes till completely golden brown. Serve and enjoy. Can be reheated in a microwave and the pastry is still flaky.

Apple Pie

2009-06-28T15:00:00.001-07:00

Courtesy of exclusivelyfood.com.au

Ingredients:

Pastry
150gm butter, cut into small cubes and chilled in the fridge
56 gm caster sugar
165 gm plain flour
85 gm self-raising flour
1 large egg, lightly beaten
1 1/2 tsp caster sugar - for sprinkling on top of pie

Apple Filling
1 kg (5 large) cooking apples, I used Pink Lady
70 gm sugar
1 tsp water

Method:

For Apple Filling:

1. Peel and chop the apples into small pieces.

2. Place chopped apples, sugar and water in a saucepan. When it boils, reduce to simmer.

3. Stir every 5 minutes until the chopped apples have soften - about 15 minutes. Put aside and cool to room temperature.

For Pastry:

1. Place butter, sugar and both flour in a food processor until it resemble breadcrumbs.

2. Add egg until it clumps together.

3. Remove from the processor and divide into 2 pieces, one slightly larger than the other. Flatten and clingwrap them. Chill in the fridge.

4. Roll out the larger dough in between 2 baking sheets and place onto a greased pie dish. Spoon apple pie filling and cover with the smaller dough which had been rolled out in between 2 baking sheets as well.

5. Press together the lid and base, trim the edges neatly with a sharp knife. Cut slits on the top of the pie to release steam while baking and sprinkle sugar over the top of the pie.

6. Bake the pie for 20 minutes at 200C and a further 20 minutes at 180C on the lowest level of the oven.

Apple Crumble Cake

2009-06-26T22:38:00.000-07:00

Ingredients:

For the Topping
3/4 cup self-rising flour
1/2 tsp ground cinnamon
3 Tbsp butter
2 Tbsp sugar

For the Base
4 Tbsp Butter, softened
6 Tbsp sugar
1 large egg, beaten
1 cup self-rising flour, sifted
2 cooking apples, pealed, cored and sliced
1/3 cup sultanas

Method:

1. Preheat oven to 180C. Grease a deep springform pan, line the base and grease it.

2. To make the topping, sift the flour and cinnamon into a mixing bowl. Rub the butter into the flour until it resembles breadcrumbs, then stir in the sugar.

3. To make the base, put the butter, sugar, egg and flour into a bowl and beat for 1-2 minutes until smooth. Spoon into the prepared pan.

4. Mix together the sliced apple and sultanas and spread them evenly over the top. Sprinkle with the topping.

5. Bake in the center of the oven for about 1 hour. Cool in the pan for 10 minutes before turning onto a wire rack. Serve warm or cool.

BBQ Octopus

2009-04-15T13:49:00.000-07:00

Courtesy of taste.com.au

Ingredients:

300ml red wine
2 Tbsp balsamic vinegar
1 Kg baby octopus, cleaned
2 Tbsp soy sauce
1/4 cup sweet chili sauce
1/4 cup tomato sauce
1 cup chopped coriander

Method:

1. Bring to boil red wine, balsamic vinegar and octopus together. Reduce heat and simmer for 20 minutes.

2. Drain octopus and place in a bowl with soy and chili. Stir to combine.

3. Heat bbq and grill for 5 minutes. You can put all in a wok and just keep stirring till the sauce thickens and mix in the coriander.

Old Fashion Chocolate Butter Cake

2009-04-04T23:11:00.000-07:00

Courtesy of cookbakelegacy

Ingredients:

250 butter
200 caster sugar
4 large eggs - lightly beaten
1 tsp vanilla essence
120 ml warm milk
60 gm cocoa powder
150 gm self raising flour

Method:
1. Cream butter and sugar till light and fluffy.

2. Add in beaten eggs mixed with vanilla essence a little at a time making sure it is well mixed each time.

3. Fold in flour and milk alternately.

4. Pour into greased and lined tray (23cm x 33cm x 3cm) and bake for 30 - 40 minutes in a preheated 180C oven.

Stuff Crust Pizza

2009-04-04T22:58:00.000-07:00

Courtesy of Bakingmum

Ingredients:

2 1/2 cups High Protein Flour
1 Tbsp sugar
7gm Instant Yeast
1 1/2 tsp salt
1 cup warm water
2 Tbsp Canola oil

Method:
1. Mix all the above except canola oil using the dough hook of Kenwood mixer until it forms a round dough.

2. Mix in oil till smooth dough is formed and rest for 10 minutes in a warm place.

3. Roll out dough till 12 inch circle. Place on a 12 inch pizza pan. Pinch the edge of the pizza with mozzarella cheese inside, creating a rim. Prick the base of pizza with fork. Rest for a further 10 minutes.

4. Spread the topping as desired, and bake for 20 minutes till golden in a preheated 230C oven.

Old Fashion Butter Cake

2009-04-04T22:08:00.000-07:00

Courtesy of Bakingmum

Ingredients:

250gm butter

200gm caster sugar

6 eggs - lightly beaten

1 tsp vanilla essence

300 gm self-raising flour - sifted

3/4 cups warm milk

Method:

1. Cream butter and sugar till fluffy and white.

2. Add in lightly beaten eggs a little at a time making sure eggs are mixed well each time.

3. Mix in vanilla essence and warm milk.

4. Lastly fold in sieved flour gently. Pour into greased and lined tray (23cmx33cmx3cm).

5. Bake in preheated oven at 175oC on the middle rack for 30 - 40 minutes.

Deep Dark Chocolate Cake

2009-03-25T14:27:00.000-07:00

(Courtesy of Hersheys)

Ingredients:

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp bicarbonate soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup canola oil
2 tsp vanilla essence
1 cup boiling water

Ganache topping:
200 ml fresh cream
200 gm extra creamy or dark good quality chocolate, chopped.
Microwave both fresh cream and chocolate for 2 minutes and stir till shiny and spread over cake.

Method:

1. Preheat oven to 180 C and grease and line one 13x9x2" baking tin.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.

3. Stir in boiling water. Pour batter into prepared tin.

4. Bake 30 - 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes, remove from pans to wire rack. Cool completely.

5. Frost with Ganache.

Salmon Fritters

2009-02-11T17:06:00.000-08:00

Ingredients:

225gm pink salmon in can

500gm potatoes

6 spring onions, finely chopped

2 Tbsp olive oil

2 Tbsp chopped fresh parsley

juice of 1/2 lemon

1 egg, beaten

plain flour for dusting

1 1/4 cups dried white breadcrumbs

oil for shallow frying

salt and ground black pepper to taste

Method:

1. Cook the potatoes, unpeeled in lightly salted boiling water for 20 minutes, until tender. Drain and cool. Peel the potatoes, then mash with potato masher.

2. Add 4 Tbsp of mashed potato to the salmon and beat them together with a wooden spoon. Work in the olive oil, then gradually add the remaining mashed potato. Beat in the remaining spring onions and parsley.

3. Season with lemon juice, pepper and salt to taste. Add the beaten egg to the mixture and beat in until thoroughly combined, then chill until firm.

4. Shape the chilled fish mixture into balls then gently flatten into small round cakes. Coat each one in flour, then dip in a beaten egg and coat with dried breadcrumbs. Chill until ready to fry.

Cake Alunan Sukma

2009-02-11T13:58:00.000-08:00

Recipe by sisinlaw1

Ingredients:
16oz butter - soften
50gm sugar
10 eggs
1/2 tin condense milk
6oz flour

Method:

1. Beat the butter and sugar together until creamy.

2. Beat in the eggs one by one until finish.

3. Stir in milk and flour. Mix well.

4. Divide into 4 portions:

(a) Milo - 1 cup
(b) Horlick - 1 cup
(c) Kaya - 1 small can + pandan paste
(d) Jam (strawberry) - 3/4 small bottle + red coloring (or strawberry paste) + extra flour

5. Steam layer by layer (aprox 20-30 mins each layer).

6. Lastly steam for another one hour.

My layering:
1. Horlicks
2. Jam
3. Kaya
4. Milo

Six Threes Ice Cream

2009-01-28T15:12:00.001-08:00

Ingredients:

200 gm sugar

237 ml cream

237 ml milk

1 banana, mashed

1 orange, juiced

1 lemon, juiced

Method:

1. In a large bowl whisk together sugar and cream until sugar has melted.

2. Mix in milk, mashed banana, orange and lemon juice.

3. Pour into a chilled bowl. Refrigerate for 2 hours before pouring into the ice cream machine for 45 minutes and then freeze.

Chocolate Ice Cream

2009-01-28T13:36:00.000-08:00

Ingredients:

150 gm sugar

235 ml milk

5 gm salt

10 gm unsweetened cocoa powder

3 egg yolks - lightly beaten

55 gm semi-sweet chocolates - chopped

475 ml heavy cream

5 ml vanilla extract

Method:

1. Combine sugar, milk, salt and cocoa powder in a saucepan and blend well. Put over medium heat and stir all the time to a simmer.

2. Lightly beat egg yolks in a bowl. Stir in about 1/2 of the hot liquid whisking all the time. Return to the stove stirring all the time until it thickens but do not boil.

3. Remove from heat and stir in the chopped chocolate till melted.

4. Pour into a chilled bowl and refrigerate mixture for 2 hours.

5. Stir in cream and vanilla when the mixture has completely cooled. Pour into ice cream maker and freeze.

Chocolate Brownies

2008-12-04T18:05:00.000-08:00

Recipe by Janelle Bloom

Ingredients:

200gm butter

200gm dark chocolate

1/3 cup cocoa powder

1 1/3 cup caster sugar

3 eggs - lightly beaten

1/2 cup plain flour

1/4 cup Self-Raising Flour

1 cup nuts (walnut, macadamia, almond etc)

200 gm white chocolate

Method:

1. Melt butter and chocolate in a glass bowl and mix well with a whisk.

2. Add cocoa to HOT chocolate mixture. Blend well.

3. Add in sugar and blend well.

4. Mix in the lightly beaten eggs.

5. Fold in the flour and SRF together with the nuts and white chocolate.

6. Pour into a lined 16cm x 26cm 2-3cm deep tray and bake for 35 minutes in a 180C preheated oven.

Makes 24

Black Vinegar Pork Trotters

2008-11-21T02:32:00.001-08:00

Ingredients:

2 pork trotter

slices of ginger

1 Tbsp oil

600 ml water

200 gm black sugar

500 ml black vinegar

100 ml sweet glutinous rice wine

salt to taste

Method:

1. Clean trotters and blanche in boiling water to remove impurities. Drain.

2. Heat wok and add oil/sesame oil. Stir fry ginger till fragrant.

3. Stir fry trotters till brown. Remove.

4. Add the sugar, vinegar, wine and water in a claypot and bring to boil with the ginger. Simmer for 10 minutes before adding the pork trotters.

5. Simmer for and hour or till trotters are almost soft. Do not wait till its soft as the meat will get softer the day after all the soaking in the vinegar.

6. You can add hard boil eggs into the sauce and serve the next day with the trotters..

byPrecious Moments

BBQ Pork - Char Siew

2008-11-20T18:58:00.000-08:00

Ingredients:

1kg pork

6 tbsp Hoisin Sauce

3 tbsp garlic powder

4 tsp soy sauce

1/2 cup sugar

3 Tbsp - mui kui lo

1 tsp 5- spice

1/2 tsp salt

pepper to taste

Glaze:

honey

oil

Method:

1. Marinate pork with above ingredients overnight.

2. Line baking tray with foil and brush with oil. Preheat oven to 220C.

3. Arrange pork and all marinade in the tray and cover with foil and bake for 10 minutes.

4. Remove foil and reduce temperature of oven to 180C and bake till marinade thickens. Turn meat every 10 minutes to have an even coating.

5. Lastly, grill till edges are a bit crispy but careful not to burn it.

6. Coat with glaze and serve.

Xishi Steamed Cake

2008-11-19T02:12:00.000-08:00

Ingredients:

9 eggs

320 gm flour

1 1/2 tsp baking powder

360 gm sugar

Method:

1. Break eggs one by one into a container and whisk till blended. Add sugar little by little while beating the mixture with Kenwood whisk till thick and light in colour.

2. Sieve flour together with baking powder.

3. Slowly add flour into the egg mixture using the Kenwood whisk.

4. Pour into a lined/oiled cake pan until 80% full and steam in the steamer over high heat for 35 minutes.

5. Cool on a rack before cutting. Serve.

Pound Cake

2008-11-13T03:17:00.000-08:00

Ingredients:

235 gm cake flour

1 tsp baking powder

1/4 tsp salt

230 gm butter

150 gm castor sugar

4 large eggs, room temperature

1 tsp vanilla essence

1/4 cup milk (warm)

Method:

1. Preheat oven to 160 C and grease a 9" tray or 2 loaf pan.

2. Sift flour, baking powder and salt. Set a side.

3. Cream butter and sugar till light and fluffy using K-hook.

4. Add the eggs one at a time.

5. Add vanilla essence and blend well.

6. Reduce speed and add in flour alternating with milk.

7. Spoon into pan and smoothen the surface.

8. Bake in preheated oven for 50 minutes or till cooked. (Skewer comes out clean).

9. Remove from oven and cool for 15 minutes inthe pan before removing cake to cool on rack.

Chewy Chocolate Chip Cookie

2008-11-12T14:20:00.000-08:00

Ingredients:

2 1/2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup real butter

1/2 cup shortening

1 1/2 cup firmly packed brown sugar

2 tsp vanilla essence

2 large eggs

12 oz semi-sweet chocolate chips

1 cup chopped nuts

Method:

1. Mix flour, baking soda and salt in a bowl.

2. In a separate bowl beat butter and shortening till soft and creamy.

3. Add sugar and vanilla till blended at medium speed.

4. Beat in eggs one at a time, beating well.

5. Add flour mixture and beat slowly with K-hook (Kenwood) till blended.

6. Stir in chocolate chips and nuts till just blended.

7. Drop batter in 2 Tbsp portions 2" apart onto baking sheet.

8. Bake in preheated oven at 175 C for about 10 minutes till edges are slightly brown and center 1" still pale.

9. Cool in the tray for 5 minutes before transferring to the rack to cool.

Lamb Cassoulet

2008-11-06T20:39:00.000-08:00

Ingredients:

1Tbsp olive oil
8 lamb forequarter chops, trimmed
3 onions, roughly chopped
8 clove garlic, peeled
3 sprigs rosemary, chopped
4 Tbsp tomato paste
3/4 cup white wine
1 can (400gm) diced/peeled tomatoes
mashed potato/steamed vegetables/salad to serve

Method:

1. Preheat oven at 150C.

2. Heat a non-stick pan and cook chops in batches for 3-5 minutes until just browned.

3. Transfer to large ovenproof casserole dish or a stainless steel pot. Add onions,garlic and rosemary to the lamb.

4. Add in the tomato paste, wine and tomatoes and season with pepper.

5. Cover and bake for 2 1/2 hours or lamb is tender. Remove the cover and cook a
further 1/2 hour till the sauce has reduced slightly.

6. Serve with mash potatoes and vegetables.

Beer Batter Fish and Chips

2008-11-01T04:25:00.001-07:00

Ingredients:

8 pieces of fish fillets (Rockling, Blue Grenadier)

24 shelled and deveined prawns

24 pieces of calamari rings

For Beer Batter:

2 cups of all purpose flour

1 cup of corn flour

2 tsp baking powder

1 tsp salt

some freshly grounded black pepper

1 1/2 cups of plain water

approximately 3/4 cups of beer (I used VB)

For Coating Seafood:

Some cornflour

Method:

1. Mix all the ingredients for beer batter together in a deep bowl. Lastly, add the beer and use a whisk to stir the mixture until its a runny consistency and able to coat the seafood. Leave to stand for 1/2 hour before using it.

2. Coat seafood with some cornflour and deep into prepared beer batter before frying. Deep fry in medium hot oil until it turns golden brown. Drain away the oil and serve.

Siew Pau

2008-10-26T16:15:00.001-07:00

Water Dough:
235gm all purpose flour
80gm canola oil
35gm sugar
7gm golden syrup
120ml water

Method:
1. Rub flour and oil together till well mixed.
2. Melt sugar and golden syrup together and cool before mixing to (1).
3. Kned the dough till smooth and rest for 15 minutes.
4. Divide dough into 20 x 30gm pieces.

Oil Dough:
125gm all purpose flour
75gm lard or shortening

Method:
1. Blend in the all purpose flour and lard to form a smooth dough.
2. Divide dough into 20 x 10gm pieces.

A) Wrap oil dough into water dough and press down and roll out into a thin rectangular sheet.

B) Roll up like a swiss roll and roll out flat again.

C) Roll it up again like a swiss roll and press down to form a round flat sheet to wrap the siew pau filling.

D) Bake the siew pau for 25 minutes in a 190C oven brushing the siew pau with eggwash before baking them and also 10 minutes into the baking time.

Curry Puff - Pastry

2008-07-02T02:27:00.000-07:00

Pastry

Ingredients:

350gm plain flour

1/2 tsp salt

150gm chilled butter

150ml cold water

1Tbsp lemon juice

Method:

1. Sieve flour and salt into a mixing bowl.

2. Cut up the chilled butter into (1) and rub the butter into the flour until it resembles breadcrumbs.

3. Make a well in the centre and pour in the cold water and lemon juice and draw in the flour to form a soft dough. Do not knead.

4. Rest the dough for 15 minutes then cut up and wrap with filling, shape and deep fry till golden brown.

Bread and Butter Pudding

2008-06-11T00:25:00.000-07:00

Ingredients:

6 slices of bread - cut up into small squares

2 Tbsp mixed fruit or 1 tsp gratted zest of lemon

3 eggs

1/4 cup sugar

1 cup milk

1 cup cream

1 tsp vanilla extract

Method:

1. Grease a baking dish with butter and preheat oven at 160C.

2. Line the dish with bread making sure there are no gaps.

3. Mix egg, sugar, milk, cream and vanilla together and pour onto bread. Soak for 15 minutes.

4. Add more bread if needed. Bake for 45 minutes.

5. Remove from oven and stand for 10 minutes before cutting. Serve with warm cream.

For Cream:

Mix 1/2 cup of cream and 2tsp of sugar together and warm in the microwave till it starts to bubble. Remove and stir adding 1/4tsp vanilla extract.

Cream Patissiere or Pastry Cream

2008-06-05T15:45:00.000-07:00

Ingredients:

1 cup milk

1 vanilla pod or 1tsp vanilla extract

1/4 cup sugar

2 egg yolk

2 Tbsp flour

1 pinch of salt

1 Tbsp butter

Method:

1. Split bean and scrap seeds out & mix with milk. Bring to boil and remove from heat.

2. Whisk and mix sugar, egg yolk, flour and salt together.

3. Pour in half of the hot milk into (2) while whisking constantly to prevent egg from curdling.

4. Add mixture (3) into the other half of hot milk, whisking and cooking over medium heat till boils and thicken.

5. Continue to whisk at low heat for another 2 minutes. Remove from heat and stir in butter and vanilla extract if using.

6. Pour into bowl and cover with cling film touching the surfact of custard to prevent skin from forming. Cool to room temperature before refrigerating.

7. Whisk till creamy before using.

Easy Chilled Cheese Cake

2008-05-20T19:11:00.000-07:00

(A) Ingredients for Base:

200 gm Digestive Biscuit

80 gm melted butter + 4 tsp warm water

(A) Method:

Mix crushed biscuit, melted butter and warm water together. Press onto a 20cm lined cake base and chill for 30 minutes.

(B) Ingredients for Filling:

225 gm cream cheese (light)

60 gm castor sugar

100 ml whipping cream + 1 Tbsp icing sugar

100 ml syrup from canned peaches

2.5 Tbsp lemon juice

gratted lemon zest

1 Tbsp gelatin dissolved in 3 Tbsp boiling water

(B) Method:

1. Whip cream and icing sugar till mousse like. DO NOT OVER BEAT.

2. Beat cream cheese and castor sugar till smooth. Stir in syrup, lemon juice, zest and gelatin solution. Mix well.

3. Stir in (1). Mix well. Pour onto chilled cake base.

4. Refrigerate 15 minutes and top with assorted fruits. Put back into fridge 20-30 minutes.

(C) Ingredients for Jelly Topping:

Cook 45gm jelly powder (passion fruit flavour) and 8gm gelatin powder with 250 ml water till jelly dissolve. Let it cool.

** To remove cheese cake from the cake pan, use hot towel around the pan.

Pandan Kaya Swissroll

2008-05-12T03:34:00.000-07:00

Ingredients:

(A)

5 egg yolks

3 egg whites

90gm sugar

50gm low protein flour

30gm cornflour

1/2 tsp baking powder

1/2 tsp ovalette

1/2 tsp pandan paste

15 ml cold water

(B)

50gm cornoil

Method:

1. Combine all (A) and whisk at high speed till thick.

2. Pour in cornoil and blend well.

3. Pour into 11"x14" lined pan and bake in preheated oven at 190C for 12 minutes.

4. Remove pan from oven and let it cool for a few minutes. Turn sponge out from pan onto a new greaseproof paper. Remove the old paper form the cake and roll the sponge with the help of the newpaper. Leave rolled sponge alone for 50 minutes.

5. Unroll sponge and spread kaya evenly. Roll back the sponge with the help of the same paper and let it stand in the fridge for a while before slicing and serving.

Chocolate Moist

2008-05-11T23:04:00.000-07:00

Ingredients:

2 cups flour

2cups sugar

3/4 cup cocoa powder

2 tsp baking soda

2 large eggs

1 tsp salt

1 cup buttermilk

1 cup cornoil

1 1/2 tsp vanilla essence

1 cup boiling water

Method:

1. Heat oven to 150C.

2. Grease and flour 9" x 13" baking dish or 10" round tin.

3. Place all ingredients in a bowl. Mix at medium speed, then increase to medium high until blended and smooth.

4. Pour into prepared baking dish.

5. Bake for 1 hour or until toothpick comes out clean.

6. Cool before serving and iced.

Chocolate Ganache

80 gm whipping cream

100 gm cooking chocolate - cut into smaller pieces

10 gm butter

1. Heat cream and chocolate in microwave for 30 seconds till soft and melt. Stir till smooth.

2. Add butter and stir till smooth and melted. Stir till spreading consistancy.

Pork Dumpling

2008-04-11T01:45:00.001-07:00

Ingredients:

1kg glutinous rice, soaked overnight, washed and drained

bamboo leaves or raffia string for tying

Filling Ingredients:

400 gm belly pork (remove skin)

150 gm dried mushrooms

200 gm dries chestnuts(soaked, remove impurities and drained)

10 salted egg yolks (optional)

100 gm dried prawns (soaked in warm water, clean and chop into small pieces)

100 gm split green peas (soaked overnight and drained) and add pinch of salt and mix well

2 tsp chicken stock granules (I use 2 OXO chicken)

Seasoning:

2 tbsp chinese 5 spice powder

3tsp salt

2 tsp sugar

1/2 tsp pepper

1 tbsp rice wine

3 tbsp dark soya sauce

2-3 tbsp oil

3 cloves garlic - chopped finely

6 shallots - sliced thinly

Method:

1. Soak leaves in boiling water overnight. Clean and wipe the leaves.

2. Heat oil and saute shallots and garlic till fragrant. Add pork and dried prawns, chestnuts, mushrooms and seasonning. Stir well. Add 1/2 cup water and 2 tsp chicken stock granules. When pork is cooked, switch off fire and dish out filling ingredients.

3. Mix glutinous rice with 2 tbsp oil, 1 tbsp 5 spice, 1 tbsp dark soya sauce and 1 tsp salt. Stir throughly. Heat kuali and stir-fry seasoned glutinous rice till heated through. remove to a big basin and stir in the split peas. Mix well.

4. Take 2 leaves, overlap slightly and fold into conical shape. Put 1 tbsp rice into the base. Add 1 tbsp filling and a piece of salted egg yolk. Cover with rice. Fold leaves over rice to form triangle shape. Tie with raffia string.

5. Boil in a large pot of water and add 3 tsp salt. Drop bundles of dumpling in and boil for 1 1/2-2 hrs over medium slow fire. Top constantly with boiling water to maintain level of water. When cooked remove and hang to dry.

* If using pressure cooker, cook over slow heat for 50 minutes. Remove and dry.

Old Fashioned Buttermilk Cake

2008-04-09T18:07:00.000-07:00

Ingredients:

250gm butter

2 cups sugar

3 eggs

2 1/2 cups plain flour

1 tsp soda bicarbonate

1 tsp baking powder

1/2 tsp salt

1 1/2 cups buttermilk

1 tsp vanilla essence

Method:

1. Cream butter, sugar and eggs.

2. Sift flour, soda bicarbonate, baking powder and salt.

3. Add flour mixture to the creamed mixture, alternating with buttermilk. (start with flour and end with flour). Beat until creamy mixture.

4. Bake in a 10 inch round pan at 180C for 25-30 minutes or until toothpick inserted comes out clean. Cool for 10-15 minutes before unmoulding.

For the chocolate marble:

Mix half of mixture (3) with 1 tbsp chocolate emulco and set a side.

Pour a large spoon of non-choc mixture in the centre of the pan followed by a large spoon of choc emulco mixture on top of it. Continue to pour a large spoon of non-choc mixture in the centre of the pan (on top of the choc emulco mixture)....etc until all the mixture finishes. Thats how I got the pretty Zebra looking lines. For my bundt pan I did the above procedure at 3 different spots as there was an empty centre for a bundt pan.

Whipped Cream

2008-03-31T15:12:00.001-07:00

Ingredients:

300ml Pura Meadowvale Freshcream (1 small box)&
1/2 cup pure icing sugar
50 ml ice water.

Method:

Whisk all the above until blended and stiff. Do not overbeat.

Use as filling or frosting.

CREAM PUFF

2008-03-31T14:48:00.000-07:00

Ingredients:

85gm water

50 gm butter

60 gm all purpose flour

2 medium size eggs (lightly beaten)

Method:

1. Boil water and butter together.

2. Pour in the plain flour and stir with a wooden spoon until the choux paste

combines and leaves the side of the pot. Off the fire and leave to cool until

lukewarm temperature.

3. Add in all the eggs and blend into the choux paste until creamy and well

mixed. You can fill a piping bag with the mixture and pipe out or just spoon

onto a greased baking sheet. Bake at 180C for 20 minutes until risen and

golden.

** Do not open the oven door or the pastry will collapse.

** You can fill the puff with Custard or Whipped Cream.

Much About Water Roux or 65C TangZhong Starter

2008-03-27T18:49:00.000-07:00

Decided to try the much talked about 65C TangZhong Starter. I was curious about the different method of making bread/bun and the taste and texture. Did some research and used Florences method and it was rather easy and fast to do up the starter. I proceeded to make some buns out of the starter and I found that it was ok but the texture was more chewy like. The catch was you need to finish up the starter within 3 days.... inconvenient as we need to finish quite a fair bit of bread/buns for the 3 days or distribute it out to friends. Guess I shall stick to my good old sweet bun recipe .... fast and easy....

As usual we did not finish some bananas and it was nicely riped to make some Banana Chocolate Chip Muffins from Florences Blog. I did some minor changes like omitting the rum as I did not think the kids will like that. Also, I used honey instead of golden syrup as I have that all the time in my pantry. Well, it turned out beautifully moist and soft. Just a tip, DO NOT over fold in the flour as this will only result in hard chewy muffins as the flour used in the recipe is plain flour with a higher level of protein. The longer you keep stirring in the flour, the more chewy the muffin will get.

MY CURRY LAKSA LUNCH

2008-03-27T17:58:00.000-07:00

The kids wanted curry laksa and so decided to try the easy and fast method by Little Corner of Mine using Tean's Gourmet Curry Laksa. Bought it from Tat Sing Grocery along Canterbury Road for A$1.80. Thanks for the tip and I did not need to add any salt or any extras for the gooood taste.

1packet Tean's Gourmet Curry Laksa
1200ml water
200ml coconut cream

KAYA (Pandan Coconut Jam)

2008-03-05T02:53:00.000-08:00

Kaya is thick enough when the surface is shiny and leaves a trail on surface.

Ingredients:

300gm sugar

200ml coconut cream (canned Ayam Brand coconut cream)

2pcs pandan leaves

5 medium size eggs

Method:

1. Beat all the above ingredients till well blended.

2. Pour into double boiler and stir for approximately 20-25 minutes until it thickens.

3. Serve and enjoy.

SWEET BUN

2008-01-30T17:13:00.000-08:00

This the basic recipe for sweet bun. I got 19 buns from this recipe. 6 sausage rolls with Kraft cheddar cheese and chicken salt sprinkled on top, 6 barbecue meat buns with crushed parsley sprinkled on the top and 7 spicy dried shrimp buns which I shaped together into a flower in a round greased tray. The variety is just endless.... just use your imagination.

Ingredients

(A)

480 gm bread flour

120 gm plain flour

110 gm castor sugar

20 gm milk powder

4tsp instant yeast

2tsp bread improver

(B)

1 egg

300 ml cold water

(C)

60 gm unsalted butter

10 gm salt

Method

1. Mix (A) together. Add (B) in to (A) to form dough. I use Kenwood mixer with the dough hook attachment and let it work on the dough for 10 minutes. Add (C) and let the mixer kneed it for a further 5 minutes till smooth and elastic.

2. Form dough into a ball and leave in the mixing bowl and cover with cling wrap and rest for 50 minutes or till double in size.

3. Divide dough into 60gm portions. You will get approximately 19 portions. Shape into balls and rest for 10 minutes. Roll out dough and wrap with desired filling. Shape as required and proof on lined or greased baking tray for another 50 minutes.

4. Apply egg wash on the dough and sprinkle some sheredded cheese.... etc on it. Bake dough at 180C-190C for 12 minutes.

Steam Yam Cake

2008-01-25T18:13:00.000-08:00

Ingredients:
300gm yam - grated
300gm rice flour
1 Tbsp cornflour
1/2 Tbsp salt
1/2 tsp coriander powder
1 tsp light soya sauce
30 oz water
dash of pepper
dash of chinese 5-spice

Garnishing:
(A) shallots - sliced and fried
(B) spring onions - chopped
red chillies - sliced
(C) minced pork or chicken seasoned with light and dark soy sauce, pepper and salt to taste.
chopped soaked chinese mushrooms
chopped soaked dried shrimps

Method:
1. In a bowl, add all above ingredients and blend well.
2. Heat oil and add in the mixture and stir until it thickens and leave sides of pot. Aprox 10mins.
3. Scoop cookd mixture into oiled flat pan and steam for 30 minutes.
4. Remove and sprinkle garnishing on top.
5. Cool before cutting to serve.

Method for Garnishing:
1. Fry some garlic till fragrant and add in all the (C) ingredients. Add pepper and salt to taste.