Thursday, July 28, 2011
Monday, July 25, 2011
This recipe was passed to me from my niece. You may not believe that with humble and simple ingredients you can whip out delicious dish. I have since passed the recipe to my friends only to receive all thumbs up.
12 pieces chicken wings/ 4 chicken thighs
4 tablespoon sugar
6 tablespoon light soy sauce
1 cup - 1 1/2 cups water
1) Wash and clean the chicken wings/chicken thighs. Use kitchen paper to tab dry.
2) Put sugar in the wok. Use low heat to melt the sugar until it caramelised, be careful not to burn the sugar otherwise it will give a bitter taste.
3) Gently put the chicken wings in the wok, when the chicken skins (both sides) turn brown in colour, add light soy sauce and water. When it boils, turn up to medium heat and simmer until chicken is cooked and the sauce is lightly thickened.
4) Serve with plain rice/ plain noodle/ porridge. Enjoy.
Friday, July 22, 2011
Time really flies. I still remember I baked a Durian Mousse Cake for my husband's birthday last year. it is like yesterday . Today is his birthday again.
As I had mentioned earlier in my post that I do not want to make complicated cake, so today I baked this simple and yet yummy cheesecake for him.
Recipe: adapted from Delicious CAKES by Amy Heng
120 g plain flour
60 g self-raising flour
55 g soft brown sugar
1/2 tsp lemon rind
80 g butter (diced)
1 whole egg
~~2 tbsp lemon juice (mixed with 300 ml UHT whipping cream, stand for 10 minutes to become sour cream)
~~600 g cream cheese (at room temperature)
~~100 g butter ( softened),
~~1/2 tsp vanilla essence
~~70 g caster sugar
~~2 tsp lemon rind
~~30 g cornflour,
~~2 whole eggs + 2 egg yolks (2 egg whites, 4 egg yolks)
~~60 g caster sugar
~~2 egg whites
Utensil needed: 9" loose-base cake tin
~~1) Base: Preheat oven at 180 degree C. Lightly brush a 9" loose-base cake tin with corn oil. Place all dry ingredients in a mixing bowl. Add in butter and beat at low speed until mixture resembles breadcrumbs. Add in egg and beat until mixture binds. Press mixture into tin and prick holes with a fork.. Bake for 20-25 minutes.
~~2) Filling A:
Reduce oven temperature to 150 degree C. Place cheese, butter, vanilla and sugar in a mixing bowl. Beat until creamy. Add in rind, cornflour and eggs and beat until just combined. Add in sour cream. Leave aside.
~~3) Filling B:
In another mixing bowl whisk filling B at high speed until stiff (70%).
~~4) Fold no. (2) and (3) together lightly with a hand whisk. Pour into prepared base of no. (1).
~~5) Place tin in steam bath and bake for 2 hours. Take out from oven and immediately run a sharp knife along sides of cake. Let cake cool at room temperature before placing in the fridge. Brush some glazing on cake if desire.
NOTE: From for my baking experience, I do not practise method (5). I like to wait for the cheesecake to cool down, then I put in the fridge for few hours or longer. With this method, the cake stays nicely in shape, will not damage the shape of the cake once I remove it from the mould.
Sunday, July 17, 2011
Tuesday, July 12, 2011
It has been quite some time since i've done any bread-making. Today I made these red bean rolls (buns) for breakfast tomorrow, because it is very easy to make and also this is one of the favourite breads in my family.
Recipe: Adapted from Bread Magic by Y3K Vol.6
Straight Dough Method.
Ingredients: (makes 10)
330 g Bread flour
1/2 teaspoon salt
1 1/2 tablespoon milk powder
60 g caster sugar
1 no. "A" grade egg
(C) (Mixed together)
120 ml water
10 g instant yeast
40 g butter (at room temperature)
~1) Combine ingredient A together in a mixer. Give it a slight blend before adding in ingredient B and C. Beat combined ingredient D and beat dough for further five minutes till dough has a smooth surface. Check whether dough is fully developed by stretching a small piece of dough with your fingers. If the dough can be stretched into a thin layer without tearing, it is ready. But if it does not stretch well, beat dough further till it passes the next stretch test.
~2) Remove dough and leave it in a big bowl, covered with a piece of damp cloth or wrapped the whole bowl with a plastic bag and tie bag loosely. Leave bowl in a warm place and proof dough for about 30-40 minutes till doubled in size.
~3) Scale dough at 60 g each. Shape them into small balls, and rest for 5 to 10 minutes.
~4) Slightly flatten the round dough, place in red bean paste (35 g each), seal ans wrap, then roll it flat once more. Make your desire shapes or patterns. Repeat process with the rest of the dough.
~5)Place them on a greased baking tray. covered and leave them to rest for 45 minutes. (2nd proofing)
~6) Glaze with egg wash and sprinkle top with sesame seeds. Bake in a preheated oven at 180 degree C for 12- 15 minutes. Baking tray shoud be placed in the middle rack of the oven.
Sunday, July 10, 2011
Recipe adapted from Hawker Secret Recipes
300g medium prawns
5o g tamarind paste (assam paste)
100 ml water
1 teaspoon chopped garlic
1/4 teaspoon salt
4 tablespoon sugar
1/2 teaspoon dark soy sauce
1 teaspoon ginger juice
1 teaspoon "Shaoxing" wine (Chinese cooking wine)
~1) Rinse the prawns and drain well, parboil in the hot oil for a while. Remove and drain well, leave aside.
~2) Mix tamarind paste with water, squeeze and reserve the tamarind water.
~3) Heat up 1 tablespoon oil, saute garlic until fragrant, add in tamarind water and seasoning, bring to boil. Add prawns, stirring constantly at high heat until the sauce is absorbed or slightly dried. Dish up and serve.