Nasi Lemak Lover

Chicken and Bacon puff rolls

2012-02-17T14:38:00.004+08:00

Yesterday i was reading through the Bourke street bakery book-the ultimate baking companion ( Christmas gift from my two lovely blogger friends Jane and Helena) and try to understand the tedious steps on how to make my own bread starter, also admiring the beautiful croissant in the book. After i spent quite some time and i still don't quite understand how to make the starter ^_^, so i gave it up and continue flipping thru the book and this chicken and bacon rolls was caught my attention. So i decided to make this for today lunch.

The original recipe call to prepare own puff pastry, but i use the store-bought puff pastry since i have one packet in the freezer for longer time. Anyway, next time i must try to make my own puff pastry.

This roll is really yummy, crispy skin and nice savoury filling, you have to try this!

Chicken and Bacon puff rolls
(recipe source: Largely adapted from Bourke Street Bakery book-the ultimate baking companion)
*makes 8 rolls

50g bacon, chopped (or replace with chicken ham)
1 big onion, chopped
2 garlic, chopped

250g minced chicken
10g bread crumbs
1/2tsp salt or to taste
A dash of white pepper
some chopped spring onion
8 sheets of store-bought puff pastry , 4”x4”
Egg wash (mix 1 egg with 1tbsp milk and a pinch of salt)
Sesame seeds, for sprinkling

Method
1. Pre-heated oven to 200c.
2. Heat up 1tbsp olive oil in a pan, sauté garlic and garlic till aroma.
3. Add in bacon, continue stir till brown and fragrant. Set aside to cool.
4. Mix minced chicken, bacon mixture, bread crumbs, chopped spring onion, salt and pepper in a mixing bowl. Blend and stir the mixture in one direction until the meat becomes gluey.
5. Slightly roll store-bought puff pastry to 4”x4”, place some filling on the pastry, firmly fold the pastry over, pressing to enclose the roll tightly.
6. Place on the tray, seam side down, brush the tops with egg wash and sprinkle sesame seeds.
7. Reduce the oven temperature to 190c and bake for 30mins or until golden brown.

Homemade Candy Haws (Tanghulu) 冰糖葫芦

2012-02-15T17:39:00.011+08:00

I have never eaten the real Candy Haws(Tanhulu)冰糖葫芦 (A snack food popular in China that is made from sugar coated haws, yam or other fruit skewered on a bamboo stick; similar to candied apples, also 糖葫芦) in China before. Last week, i got a chance to try it at the "Beijing street Setia Alam" show organized by the house developer at my place.

The candy haws that i tried was not using the real fruit which is Haw (we can't find this fruit here) but instead they use cherry tomatoes and grapes. The taste was incredible, first bite is a very crispy sugar coated skin and followed by sour juices burst from the cherry tomato, that was really YUMMY!
I am very thick skin and asked for the recipe from that guy preparing this candy, but i have no luck ^_^ .. Anyway, I managed to find a good video showing how to prepare this candy and immediate i try this at home.

1. prepare fruits on the bamboo sticks.

2. Cook sugar and water, Do Not try to stir the sugar!

3. Big bubbles generated over high heat

4. Light golden colour and small bubbles appears and it is ready to coat the fruit

You can also replace with other type of fruits eg strawberry, berries & etc! This is also a great snack for a party, all kids will love this!

Happy Trying !!

Homemade Candy Haws (Tanghulu)冰糖葫芦
(recipe source: by Sonia aka Nasi Lemak Lover)

200g coarse sugar
100g water

Cherry tomatoes
grapes

Bamboo sticks

Method
1. Thread two cherry tomatoes and one grape through a bamboo stick. Complete all fruits before cooking syrup.
2. Add sugar and water in a heavy bottom saucepan, cook over medium low heat for 5 mins. Do not stir the sugar!
3. Increase to high heat, continue to boil for 5mins. There will be full of big bubbles.
4. Change to low heat (smaller bubbles now), syrup is formed with light golden colour, dip bamboo stick with fruits in the syrup and quickly coat a thin layer. Enjoy!!

Nyonya Pai Tee (Top Hats)

2012-02-13T18:45:00.008+08:00

The other day i saw a Malay makcik (auntie) bought this Pai Tee mould while i do some shopping at the usual bakery ingredients shop nearby my place. As usual, I kepoh (busy people) asked her how to make the Pai Tee case, and she told me is easy to make with just few ingredients. So i also bought one and with full confidence that i can make this but this was not the case ! FYI, Pai Tee is a popular Nyonya's snack, a cripsy case that made of flour and fill up with savoury vegetables.

Pai Tee brass mould

It took me 7 attempted only i managed to get one right recipe that has cripsy and crunchy case, also easy to remove from the mould..The Malay makcik only told me to add rice flour, corn flour, water and egg but did not tell me the exact measurement as she only agak-agak (estimated) the ingredients. I know there is some ready recipe out there or by adding some substance like "air kapur " to get crispy case. But i am a stubborn person and like to experience myself, and learn from the mistakes! This is also the way that i can improve.

Deep frying the case..

I consider this is the perfect case !

But i also got some not perfect cases, with hole or out of shape, ^_^

Here is my best recipe, but still not a perfect recipe and i will still continue searching for a perfect one and will share with you.
For the deep frying process, there are some details that quite difficult for me to describe, example like det andermine the right amount of the batter to coat on the mould in order not to get a case with hole or etc. You need to try yourself then only you know it!

Happy Trying !!

Pai Tee (Top Hats)
(recipe source: hard work from Sonia a.k.a Nasi Lemak Lover)
*makes aroud 50-60pcs

Filling
25g dried shrimps, soaked for 5mins and chopped
900g yam bean/jicama, julienned
1 carrot, julienned
2 sprig of spring onion, chopped
1tsp salt or to taste
1tbsp light soy sauce
A dash of pepper
4tbsp cooking oil

Method
1. Heat oil in a wok, sauté dried shrimps till fragrant.
2. Add in jicama and carrot, stir to combine.
3. Add in light soy sauce, salt and pepper, continue to stir till dry (about 15mins).
4. Add in spring onion, combine well and dish out.

Pai Tee Cases
100g corn flour
60g rice flour
60g plain flour
180g-190g water
50g egg
A pinch of salt
1/2tsp sugar

Oil for deep frying

Method
1. Mix corn flour, rice flour, plain flour, salt, sugar and egg in a mixing bowl.
2. Slowly add in water, stir and mix till runny and smooth batter.
3. Heat oil in a pot or wok with the mould in the oil. Do not overheat the mould.
4. Dip the heated mould in the batter and coat a thin and even batter (do not fully dip the mould with batter, about 90% full is ok), deep fry the batter. (** Pour batter in a tall jar/cup for easy to dip batter)
5. Wait for few seconds, use chopstick to remove the case and continue deep fry till light golden brown. Set aside to cool before serve.

To serve- fill the cases with the filling, garnish with spring onion, and serve with chili dipping sauce

I also would like to wish you a Happy Valentine’s Day, have a fun & romantic day with your loved one.

Wu Har (Crispy Taro ball) 港式芋虾, an award

2012-02-11T15:00:00.005+08:00

I made this Wu Har before Chinese New Year Eve. Thinking not to post it since CNY already over. Anyway, I still post it here for a record and also not to waste my effort taken so many pictures ^_^

I have never eaten this taro ball before until i saw in Wendy's blog, and later I also saw in Lily's blog. After watched the Hong Kong video which they provided and I tell myself i have to try this..

We really impressed with this Wu Har, very cripsy and fragrant especially the good smell from coriander..

If you know Cantonese, you have to watch this Hong Kong video, it is very useful. And i followed the Hongkies way of shred the taro, which is slice with a knife and shred with a peeler. And i find this way is fast and easy.
For those uneven size of taro, i did not throw it away, still try to shred and fry it, and it still taste good. My personal opinion, do not shred taro too thin, about 2-3mm is the best, like the Hongkies way.

I followed to Lily's seasoning method which added extra salt and sugar, more taste indeed..And Chinese coriander is a must in this recipe, it is so fragrant after fried..

Wu Har (Crispy Taro ball) 港式芋虾
Recipe source: Recipe adapted from Wendy (Table for 2 or more ) and Lily’s Wai Sek Hong , and video

250gm taro shreds

2 Tbsp glutinous rice flour
½ tsp chicken stock powder
1/8tsp Chinese 5 spice powder
Dash of pepper
1/4tsp salt
1/2tsp sugar

2 Tbsp sesame seeds

Chinese coriander, washed and air dried (must have)

Method
1. Slice taro with a knife into 2-3mm thickness, then shred with a peeler.
2. Mix the seasonings together, then toss it into the weighed taro shreds. When it turns slightly sticky, put in the sesame seeds and toss it around to stick well.
3. Heat up cooking oil over low medium heat, roll up taro with coriander into small ball.
4. Put the shaped taro shreds into a heated wire ladle and deep fry.
5. Release from ladle and fry until both sides are golden and drain on paper towels.
6. When Wu Har has cooled, place each Wu Har on a paper liner and keep in air tight container.

Note: If you want to double this recipe, then you need to do it by two batches as taro get too sticky after seasoned and will clump together

I place the Wu Har in paper cup which can easily absorb the extra oil. I find the Wu Har lost crispyness after stored it 2 days in a Tupperware container, maybe next time i should try to store it in a Milo tin.

Thank you to these ladies who given me this lovely award, appreciate much!

Yummy Bakes
Away of mind
Myme

Sweet sambal tumis, a CNY potluck

2012-02-09T14:27:00.007+08:00

Today i would like to share this sweet sambal tumis (improve version from here) that i prepared for a recent CNY potluck party held at my house..I always prefer sambal tumis (mean slow stirring in Malay) with slightly sweet taste.

These are the foods that I prepared
1. Nasi Lemak with sweet sambal ikan bilis (just cook fried ikan bilis paste and onion with this sweet sambal tumis)
2. sambal udang (just cook this sweet sambal tumis with some chopped garlic, prawn and onion),
3. fragrant fried chicken with lemongrass and spices (this time i added more lemongrass and omit curry leaves)
4. Lychee Lime Soda drink (not in the picture)..

I love the 2 tier cake stand given by Jane and I use it to serve the Nasi Lemak's condiments, peanuts, ikan bilis, cucumber, hard-boiled eggs, and stir fried kangkung.

These were the bloggers came and their yummy foods:-

1. Lena (Frozen Wings)- sweet sour crabs, radish cake and pandan kuih.
2. Veronica (Quay Po's cooks) -Tuna Cheese Mini Toast, Swedish Wedding Balls and cauliflower salad
3. Swee San (The Sweet Spot)- Pistachio Blackberry Cake and Plum Frangipanne Tart
4. Sharon (Feats and Feasts) - Pork Stuffed Youtiao and Apple Cabbage Slaw
5. Wendy ( Table for 2 or more)- beef rendang, Kumquat Almond Tea Cakes and Goiabinhas

Sorry, i forgot to include ReeseKitchen (she reminded me ^_^) who did not manage to attend this portluck party due to personal reason, but she was so kind to contribute salted paprika grilled chicken wings (forgot to take picture)..

Veron (Quay Po) serving us nasi lemak ^_^

Now come to the sambal tumis recipe. I remembered my Malay friend told me to add more cooking oil when tumis sambal and need long stirring, so this time i added 3/4cup cooking oil to cook this sambal for an hour.

Also i checked with a Malay makcik who selling nasi lemak, she use bawang Rose (Rose shallots) to cook sambal

If you don't like too sweet sambal, you can reduce the amount of sugar..

Sweet Sambal Tumis
(recipe source: by Sonia aka Nasi Lemak Lover)

100g dried chilies
100g fresh red chilies
10g bird’s eye chilies
250g shallots (I use Rose shallots, bawang Rose)
1 big onion
10g ginger
15g galangal (blue ginger)
30g garlic
15g belacan (shrimp paste)

3/4 cup cooking oil
40g tamarind pulp , add 1/4cup water to become assam water, discard the seeds
50g sugar or palm sugar (gula Melaka)
1tsp salt

Method
1. Use a scissor to discard dried chili’s head and cut into 2-3pcs and boil in hot water for 5mins. Drain and discard the chili seeds if you want less spicy.
2. Toast belacan in a frying pan, chopping and break it up till powdery and aromatic.
3. Blend dried chili, fresh chili, shallots, big onion, ginger, galangal and toasted belacan with 1/4cup of water till smooth paste.
4. Pour chili paste into a big wok, stir fry for 5-10mins over medium low heat until slightly dried paste (By not adding oil at this time as to avoid oil spill)
5. Now add in cooking oil, continue stirring (tumis) over low heat for 30-40mins. The chili paste will turn darker, light and oil separated after long stirring.
6. Add in assam water, salt and sugar, continue stirring (tumis) for 5-10mins.
7. Leave to cool before storing in the fridge or freeze in small containers for later use.

You may also visit two of my blogger friends who also cook a good sambal, Tee Kitchen and Mummy I can cook .

This basic sambal tumis is very versatile, you can use it to prepare the followings dishes that i can think of:-

1. sambal ikan bilis (anchovies)- just deep fried ikan bilis, pound into paste and add into sambal tumis.
2. sambal "Hae Bi" (dried shrimps)-pound dried shrimps into paste and add into sambal tumis
3. sambal sotong (squid)
4. sambal udang (prawn) or Assam prawn
5. sambal goreng tempe
6. Mamak style mee goreng
7. Malay style meehoon goreng
8. Laksa
9. sambal petai
10. sambal ikan (fish) or Assam fish
11. Nasi goreng
and etc

Chinese Steamboat / Hot Pot 火鍋

2012-02-06T16:12:00.004+08:00

Before CNY ends today as "Chap Goh Mei" celebration, let me share with you the steamboat (similar to Japanese shabu-shabu) that i prepared on Chinese New Year Eve..And I believe many of the Chinese family also like to serve steamboat as Reunion dinner 团圆饭on Chinese New Year Eve. Every family members get together, sit and surround the table, chit-chat and enjoy the steamboat, feel so good!

Two must have items- chili dippping sauce and shallot oil

This is how i serve the steamboat, no exact measurement could be provided, all ingredients are subject to individual preference..We enjoyed this steamboat at our favourite patio area..

In normal day, usually we don't serve abalone in steamboat except Reunion dinner..

Chinese Steamboat / Hot Pot 火鍋
(recipe source: by Sonia aka Nasi Lemak Lover)

Chili dipping sauce (blend and mix together)
150g fresh red chili
1 lemongrass (white part only)
2 shallots
3 cloves garlic
½” ginger
1/2tsp salt
1tsp sugar
Lime juice
2tbsp ground roasted peanut

Stock (boil for 1 hour)
4 chicken carcasses
1 yam bean /Jicama
1 carrot
Salt to taste
water

Deep fried shallots with oil

Steamboat Ingredients
“Thang O” green leaf vegetables
Any other type of green vegetables
Chinese Long cabbage
Needles mushroom
Fish
Prawn
Fish maw
All types of fish balls and meat balls
Yong tau fu
Fried beancurd skin
“Yi Mee” noodles
Clamps
Canned abalone
Dumplings

Method
1. Pour stock in metal pot at the center of the dining table.
2. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table.
3. Once ingredients are cooked, put few spoons of fried shallots with oil, serve with chili dipping sauce. Enjoy!

After the steamboat, two kids from neigbour's house came to our house and playing fireworks with my kids. And I noticed they love the dragon cookies and Pork Jerky Bak Kwa that i prepared and even for other kids who visited my house too..i have updated the dragon cookies post as I added a recipe which i saw in a newspaper for your reference.

Happy Chap Goh Mei to all my Chinese readers..

Koi Fish Jelly, and Pai Tin Kong CNY 2012

2012-02-02T10:22:00.002+08:00

When i was trying to figure out what to present to Tin Kong (Pai Tin Kong is a big celebration for Hokkien peoples), then i saw Anncoo Journal's Koi Fish Jelly, immediate i decided to make Koi Fish Jelly since i have two moulds given by Ann last time. My mother was so happy to see this Koi Fish Jelly.

These are all items that my mom presented to "Tin Kong"

These two Koi Fish jelly moulds was given by Ann. Thanks to Ann again for this lovely mould. She also sharing very detail steps on how to make this jelly, check out her link here.

I also bake a marble Bundt cake..

I use the balance agar agar mixture made into two flowers jelly using mooncake mould.

Koi Fish Jelly compare with the real Koi fish in the pool..

Koi Fish Jelly
(recipe source: adapted from Anncoo Journal)
*makes 12 Koi fish and 2 mooncake size

500ml Water
100g Sugar
150ml Fresh milk
9g Agar agar powder
3 Pandan leaves
12 Black currants

2 Fish molds

Method
1. Using scissors to cut black currants into half and roll into tiny nibs with your finger tips as fish eyes. Tie pandan leaves into a small knot.
2. Mix water, sugar, agar agar powder in a pot, stir to mix well. Boil with pandan leaves, keep stirring water until boil at medium heat. Off heat and stir agar agar liquid for another 2-3 minutes. Discard pandan leaves.
3. Put agar agar liquid under double boiler or at low heat to prevent agar agar liquid set quickly. ~ stir occasionally.
4. Using a tweezers and dip black currant into agar agar liquid then place black currant on the fish mold eyes. It will sticks quickly. (I use chopsticks)
5. Take 2 tsp of agar agar liquid into a sauce plate and add a drop of coloring into it (any color you prefer) and mix well. (I used 2 colors ~ cherry red and lemon yellow)
6. Using the back of the teaspoon，smear the colored liquid quickly on fish mold body ~ mix any color you like. (if the colored liquid has set, add a little hot agar agar liquid to dilute it- this way was not worked for me, next time I will make 1tsp at a time as the agar agar set too quickly and could not dilute even I added hot agar-agar).
7. After the colored liquid set on the fish mold, reboil the plain agar agar liquid. Off heat and pour fresh milk into it and stir for another 2-3 minutes and gently pour it into molds (cool down the liquid if it is too hot).
8. Chill agar agar Koi fish in fridge for at least 2-3 hours or overnight before removing from the fish mold.

My 1st time seeing this beautiful Chinese chive's flowers in the chive plant that planted by my mom.

Braised Pork Knuckles with Sea Cucumber 海參豬腳, a CNY lunch

2012-01-30T18:02:00.009+08:00

Before i go back to my mom's place to celebrate the 9th day of CNY- Pai Tin Kong this evening. I would like to share with you the best Braised Pork Knuckles with Sea cucumbers ( a must have dish during CNY) from my mon (she actually learnt from my Aunt). I cooked this dish when my husband invited his brothers and sisters (around 30 peoples !!) to our house on the 6th day of CNY. I started to prepare Braised Pork knuckles on the 5th day as this dish need longer cooking time.

All guys tossed the Yee Sang ...

My mother's method of braised pork knuckles with sea cucumbers is slightly difference from the others. She start cooking pork knuckles and sea cucumbers separately as easy to control the softeness and tenderness of both pork knuckles and sea cucumbers. Later she will combine both cooked pork knuckles and sea cucumbers together, and add the very important seasonings, chopped garlic and Tiew Heng wine.

My Aunt taught my mother to add a special wood sticks that imported from China, too bad, my Aunt could not tell me the exact name of the wood sticks. I will try to find out later and update to you once the info is available..

Here are the dishes that I cooked for the big lunch that feeding around 30 peoples !!

white-cut chicken

Deep-fried fish with soy sauce and onion

Stir-fried Fish Maw with Celery

ABC soup using the stock from white cut chicken

Since my 4th SIL practise full time vegetarian, thus I cooked two vegetarian dishes, this is Lor Han Chai

Braised Shiitake Mushroom, replaced normal oyster sauce with vegetarian oyster sauce.

Here come the Braised pork knuckles with sea cucumbers ..

Braised Pork Knuckles with Sea cucumber
(recipe source : by Sonia aka Nasi Lemak Lover)

To braise pork knuckles
2kg pork knuckles (front pork leg)
100g ginger, crushed
10 cloves
2 star anise
10 special wood sticks, optional
1/3cup light soy sauce
3tbsp cooking oil
3tbsp sugar
water

Method
1. Blanch pork knuckles in hot water to remove scum.
2. Heat cooking oil in a wok, add in sugar and stir till sugar melted and turn brown.
3. Add in ginger, cloves, star anise, special wood sticks and pork knuckles, stir to mix well.
4. Add in light soy sauce and sufficient water to cover the pork knuckles and let it cook for about 2 hours under medium to low heat until pork tendered. ( I use pressure cooker and cook for 15mins).

To braise sea cucumbers
500g dried sea cucumber, softened and cleaned, refer steps here
2tbsp cooking oil
3tbsp oyster sauce
1tbsp light soy sauce
2 slices of ginger
water

Method
1. Heat cooking oil in a wok, sauté ginger till aroma.
2. Add in softened sea cucumbers, oyster sauce, light soy sauce and water, cook for 1hour or till sea cucumbers are soft. (Cooking time depend on the type of sea cucumbers that you use)

To prepare Braised Pork Knuckles with Sea cucumbers

1 whole garlic, chopped
2tbsp Chinese wine Tiew Heng 绍兴酒
Salt to taste , 1tbsp of dark caramel sauce

Method
1. Combine both cooked sea cucumbers and pork knuckles in a wok, cook for 10-15mins. (Cooking time depend on the tenderness of the pork knuckles and sea cucumbers)
2. Add in chopped garlic and season with Tiew Heng wine and salt.
3. Dish out and serve hot.

I am submitting this post to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) which is hosted by Wen's Delight.

Pineapple rolls (Nastar) 凤梨酥, Happy Lunar New Year

2012-01-20T14:14:00.005+08:00

I think is time for me to "Sou Kong" and take a short break from blogging and enjoy the Dragon New Year. Yesterday i did my last batch of baking (maybe not the last, i'm not sure ^_^)of pineapple rolls. I still using back my old recipe and made little changes and resulted a very flaky and buttery pineapple rolls. So far, I have not seen a pineapple tart or rolls that same like my recipe which requires only 4 ingredients, Butter, Condensed Milk, Flour and Egg yolk, cheap and easy ! The other day Jane came over to my house, and I heard she talked to someone who asking for pineapple tart recipe, and she told her to use Sonia's condensed milk pineapple tart recipe, hahaha!

A bamboo green plant given by Jane..

Pineapple rolls (Nastar) 凤梨酥
(recipe source: by Sonia a.k.a Nasi Lemak Lover) , makes around 170pcs

350g butter
100g condensed milk (I use F&N Sweetened creamer Vitaminised)
510g plain flour / all purpose flour
2 egg yolks

2 egg yolks, for egg wash

700g Pineapple filling (homemade or store-bought)

Method
1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in flour, mix till become a soft and not sticky dough.
4. Put dough into a Nastar mould and press out into strips about 5-6cm long.
5. Place pineapple jam filling on the edge of a strip and make a small elongated roll.
6. Cut off excess dough, brush with egg glaze.
7. Bake in preheated oven at 170c for 15-18mins or till golden brown.
8. Cool on wire racks before storing.

I would like to take this opportunity to wish all of you A Happy and Prosperous Lunar New Year. May the year of Dragon bring all of you good luck, health and happiness !!

新年快乐，万事如意，龙年行好运哦！恭喜恭喜！

German Cookies 德国酥饼

2012-01-19T09:59:00.001+08:00

This German cookie do not need much introduction, very famous among MY & SG bloggers since last year..I also don't want to miss this boat, bought a small pack of potato flour and try out. The 1st batch was gone into rubbish bin as I was wrongly added cake flour with corn flour, totally no way i can hold the cookies after baked, LOL !!

I saw Mins' blog did it with adding green tea and cocoa. I tried with green tea, the taste is ok..still prefer original version.

** Anyway, this cookie it seem not well received by my family, a bit plain for our taste buds especially my husband dislike too fragile and melt-in-mouth cookie. I'm ok with this cookie, just feel a bit dry when the cookie melted and hit my tongue.

German Cookies 德国酥饼
(recipe source: Inspired by Vivian Pang & Mins’ Blog)

125g butter, soften at room temperature
40g icing sugar
125g potato flour (马铃薯粉)
80g cake flour (can be replaced by plain flour)

Method
1. Beat butter and icing sugar till light and fluffy. Sift in potato starch and flour, mix to form soft dough.
2. Roll into small ball, arrange on lined baking pan and press lightly with a fork.
*To prevent cookie dough from sticking on fork, dip the fork in water before each use.
3. Bake in preheated oven at 170C for 15 minutes. (do not bake till cookies turn brown).

Stir-fried Fish Maw with Celery 鱼鳔炒西芹

2012-01-17T19:20:00.003+08:00

This is a simple stir-fried Fish Maw dish that my mom usually prepared for Chinese New Year's eve dinner. I use the ready fried Fish Maw that given by my mom..Next time i must learn from her on how to deep fry the Fish Maw till puffy . This dish is so simple to prepare but yet the taste is awesome!

ready fried Fish Maw pieces..

I am submitting this post to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) which is hosted by Wen's Delight.

Stir-fried Fish Maw with Celery 鱼鳔炒西芹
(recipe source: by Sonia a.k.a Nasi Lemak Lover)

2 stalks celery, sliced
40g fried Fish Maw, soak in water for 15mins and squeeze out the water
50g meat, sliced
40g carrot, sliced
3 mushrooms, sliced
2 cloves garlic, chopped

1/2tsp chicken stock powder
1/2tsp salt

Water

Method
1. Heat 2tbsp cooking oil in a wok, sauté garlic.
2. Add in meat, stir fry for few seconds, add in carrot, mushroom and celery, mix well.
3. Add in water, cook for 1-2 mins.
4. Last add in fried fish maw, stir fry to combine well, add in seasonings and cook for 1-2 mins.
5. Dish out and serve hot, Enjoy!

Crunchy Almond Cookies 杏仁脆饼

2012-01-16T12:33:00.005+08:00

I made this Crunchy Almond cookies that specially for my husband who prefer crunchy and nutty type of cookie than those flaky and melt-in-mouth cookie. After gaining the experiences from the 4 failed attempted of dragon cookies, this time, it only took me two times to succeed in making this cookie that suit my husband's taste.

One thing i want to highlight in this recipe, do not omit the salt. Because you should be able to taste the saltiness after you finished a cookie (this is the taste of what my husband wants !), and the cookie taste even better after kept it for 1-2days..

If you want more nutty aroma, you may want to add some almond nibbles...And this cookie is "Eggless' too !

Crunchy Almond Cookies杏仁脆饼
(recipe source: by Sonia aka Nasi Lemak Lover)

160g Butter
100g castor sugar
120g almond meal
170g corn flour
1tsp baking powder
3/4tsp salt

Method
1. Sift corn flour and baking powder, set aside.
2. Cream the butter and sugar till light and creamy.
3. Add in almond meal, mix well.
4. Add in salt and sifted corn flour and baking powder, combine to form a soft dough.
5. Flatten the dough to about 1cm thick, use a cutter to cut to desired shape.
6. Bake in preheated oven at 170c at lower rack for 20-25mins.

Dragon cookies 龙饼

2012-01-13T12:21:00.005+08:00

Today post will be talking about dragon and dragon..The 1st dragon i want to talk about is this dragon cookie. Since this year will be a Dragon Year, and my son Lucas also born in Dragon year in year 2000, so dragon cookie is very meaningful for this Lunar New Year.

I did not success making this cookie at the 1st time, actually after i attempted for 5 times, i would said i managed to make this cookie that suit my taste, melt-in-mounth and look white. At first i tried with a recipe from the owner of the bakery ingredient shop that i usually go. But i got a crunchy and slight hard cookie (i feel this was due to adding egg white). I never give up, i saw a recipe in a cookbook and give a try again, this time i got a super hard dough and no way i can pipe it out, totally not work out..this recipe called to add too much of flour!! No choice, I made up my mind, i want to mix and match and come out my own recipe, i tried the 3rd and 4th times, and success on the 5th attempt!

This was the 1st attempted, crunchy and slight hard, and i dont like it look yellow with very strong custard taste.

This was my 3rd attempted, the cookie just melted and loose out the shape, no way you can see dragon shape, LOL!

If you not pipe properly, it will be looking like a snake, hehehe..

Success at 5th attempt !

The nozzle and piping/pastry bag that i use

Dragon cookies 龙饼
(recipe source: by Sonia aka Nasi Lemak Lover)

80g Butter
50g icing sugar
1 egg yolk
120g corn flour
20g cake flour
10g milk powder

Method
1. Cream the butter and icing sugar till light and creamy.
2. Add in egg yolk and mix well.
3. Fold in corn flour, milk powder and cake flour to form a soft and pliable dough.
4. Fill soft dough into piping bag (use thick bag instead of disposable bag) with nozzle tip no 20 and pipe out or press out ‘S’ patterns on baking tray lined with baking paper. Dot eyes with red colouring.
5. Bake in preheated oven at 160c at lower rack for 15-17mins or till light yellow.

The second dragon i want to talk about is this First Cover from Pos Malaysia released yesterday. The topic of the stamp issue is "The Legacy of Loom" consisting a set of 5 stamps (in format of strip) with denomination 60s each, and two miniature sheets with denominations of RM3 and RM5 (with gold imprint). I'm not a stamp or First cover collector, but i was attracted by this nice dragon stamps. I was so lucky yesterday as I am the only one who managed to buy the only two RM 5 miniature sheets contain an image of gold dragon at the mini POS office nearby my house and don't need to queue. This mini post office only have 2 of RM 5 miniature sheets from their head office. This morning i got to know from newspaper that peoples are queuing start from 4.30am in the morning for this Dragon stamp.

I also got to know from Sin Chew Daily newspaper, the dragon stamps in 2000 year of Dragon year are being auctioned in Shanghai for RM 1,500. So I need to wait for another 12 years, ^_^

I hope the stamps will bring my family with good luck in this Dragon year..

I'm going to post few new year cards using these stamps..with title of The Legacy of Loom.

A recipe that i saw in a Chinese newspaper for your reference:-

Deep Fried Prawns with Salted egg yolk

2012-01-11T09:46:00.002+08:00

I took four homemade salted eggs out from the fridge after kept it for 10days to making this dish, deep fried prawns coated with salted egg yolk. This dish also can be served in Chinese New Year Re-union dinner..

Egg yolks (before steam) from homemade salted eggs..

Just eating this deep fried prawns alone, also very yummy..

What to do with the leftover salted egg white? I use it to steam with minced pork, another simple and yummy steamed egg dish..

Deep Fried Prawns with Salted egg yolk
(recipe source: by Sonia aka Nasi Lemak Lover)

350g medium or large prawn, (peeled, devine, cleaned and pat dried)
1/2tsp salt
1tsp light soy sauce
1 egg white
1tbsp cornstarch
A dash of white pepper

50g corn flour, for deep fry
4 salted duck egg yolks, steamed and mashed

1 sprig curry leaf
1 small chili, chopped
2 cloves garlic, chopped

Green vegetables for garnishing

Method
1. Mix prawns with salt, light soy sauce, egg white, cornstarch and pepper and marinate for 1hour.
2. Heat enough oil in a wok, dust marinated prawn with corn flour, deep fry over high until golden brown (less than a minute, do not overcook).
3. Pour excess oil from the wok, clean the wok, add back 2tbsp of deep frying oil over high heat. Saute chopped garlic, chili and curry leaf till fragrant.
4. Add salted egg yolk, stir constantly to prevent sauce from burning. Once the sauce bubbles, add deep fried prawns. Stir-fry briskly to coat with the sauce.
5. Place some green vegetables on a plate, arrange salted egg yolk prawns on top and serve immediately. Enjoy!

I am submitting this post to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) which is hosted by Wen's Delight.

Homemade Chinese Pork Jerky (Bak Kwa) 肉干

2012-01-09T16:40:00.008+08:00

This is the 1st time I did Bak Kwa (Chinese Pork Jerky), amazing how easy to make this at home...Bak Kwa is a popular snack for Chinese New Year..

very easy, just blend minced meat and seasoning together

stage 1 ( bake till cooked and cut to desired size)

stage 2 ( grill over high heat till golden brown and slight burnt)

Do you want some?

Homemade Chinese Pork Jery (Bak Kwa) 肉干
(recipe source: by Sonia aka Nasi Lemak Lover)
*makes 9pcs, perfectly for a tray size 13”x13” (4mm height)

450g minced pork (at least with 10% fat)
100g sugar

1tbsp light soy sauce
1/2tbsp Chinese rice wine
1/2tbsp fish sauce
1tbsp oyster sauce
1tsp dark caramel sauce
1/8tsp Chinese five spices powder
A dash of Pepper
1/2tsp-3/4tsp salt or to taste
2tbsp honey

Method
1. Put all ingredients in a big bowl and start mixing them with a pair of chopsticks. Blend and stir the mixture in one direction until the meat becomes gluey (Latest update on 18 Jan-very important to stir till gluey otherwise meat will break out). Store in the fridge for several hours.
2. Spread the marinated minced pork thinly onto the baking tray (using fingers to spread).
3. Bake at pre-heated oven at 160C for 20mins (Latest update on 18 Jan-15mins also good enough). Remove from oven. Increase the oven temperature to 240c.
4. Wait to slightly cool, cut into your desired size and shape using scissor, knife or pizza cutter, place them in the same baking tray.
5. Grill (top heat only) one side at 240C for 10mins, remove from oven, flip over another side, wait oven back to 240C and grill for 7mins or until golden brown with slight burnt.
6. Once done, let it cool and enjoy!

**you may store Bak Kwa (at stage 4) in the freezer for later consume. Defrost and grill (stage 5) before serve. It will be even taste perfect if you charcoal grill it. Adjust your oven temperature accordingly, you know your oven better !!

Asam Chai Ber ( Braised Sour Roast meat with Chinese mustard)

2012-01-06T10:35:00.016+08:00

I would considered this Asam Chai Ber is one of the Chinese New Year dish. This is a dish that using leftover roasted meat (pork, chicken, duck, lamb , beef & etc) especially during Chinese New Year, and braise with Chinese mustard (Kai Choy), a lot of tamarind peels (that why this dish called Asam means sour) and dried chilies..You will be wondering why i can cook this Chai Ber since another 2 weeks only we celebrating CNY..Because I have a lot of leftover roasted lamb from a party which was held in my house on last Sunday.

I use this type of Chinese mustard (kai choy).

Very easy to cook but taste yummy!

I can just take this one dish with a lot of rice..

Asam Chai Ber ( Braised Sour Roast meat with Chinese mustard)
(recipe source: by Sonia aka Nasi Lemak Lover)

1kg leftover roasted meats (chicken, duck, pork, lamb & etc), I use roasted lamb this time
1 head (~ 700g) Kai Choy (Chinese mustard)
5 dried chilies, soak for 10mins and cut
1 tomato, cut into wedges
1 big carrot, cut into chunks
4pcs tamarind peel (asam keping)
2 pickled sour plums
2” ginger, mashed
½ whole garlic

1250ml water

1tsp salt
1tbsp light soy sauce
1tsp sugar

Method
2. Combine all ingredients, except Chinese mustard, tomato and seasonings in a large heavy-bottom pot.
3. Add water to cover ingredients. Boil over high heat, then simmer over low heat with cover for 30mins.
4. Add Chinese mustard and tomato and seasonings, continue to cook over low heat for about 25mins till mustard is well-braised, but not overcooked or mushy.

** The taste of my Asam Chai Ber is quite mild as i need to suit my kid's taste. You may adjust the amount of tamarind peel (asam keping) , pickled sour plum (replaced with tamarind peel if you can't find this) and dried chili to suit your taste. Anyway, we still prefer this dish to cook with roasted pork or chicken instead of lamb.

I am submitting this post to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) which is hosted by Wen's Delight.

Red Velvet Cupcakes with cream cheese frosting

2012-01-04T16:43:00.006+08:00

How was your New Year celebration? I supposed you all have a wonderful New Year celebration.
Today school has just started, all my 3 kids going for morning class this year, so i have more free time in the morning and i can start to do baking after i have abandoned baking for almost a month..I was thinking what to post for my 1st post in 2012, something that bring "Ang Ang and Ong Ong " (good luck in Hokkien) ^_^, and Red velvet cake pop up in my mind since Chinese like red as the auspicious colour. Also this is a recipe that i wanted to make for a longer time.

Also because i have some leftover cream cheese frosting after i made a big batch of carrot mini cupcakes for a small party in my house on the New Year.
I altered a bit of the recipe, reduce sugar and slightly increased the butter. Even i have increased the butter, this cake not tasted oily, and the texture was soft, light and full of cocoa aroma, very nice cake indeed! And enjoy with cream cheese frosting, just perfect!

Before put into oven, the red colour was not that obvious.

Red Velvet Cupcakes with cream cheese frosting
Adapted from To Food With Loves with minor changes, cream cheese frosting from my previous post
*makes 17 mini cupcakes

150g cake flour
1/2 tsp baking powder
1/4 tsp salt
1 tbsp cocoa powder
80g unsalted butter, at room temperature
120g caster sugar
1 large egg
1/2tsp vanilla extract
1/2 cup buttermilk, at room temperature (I substituted by combine 1/2cup milk +1/2tbsp lemon juice, set aside for 5mins)
1 tbsp liquid red food coloring
1/2 tsp white distilled vinegar ( I use white rice vinegar)
1/2 tsp baking soda

Method

1. Preheat oven to 180C. Place cup cake liners on a baking pan.
2. Sift flour, baking powder, salt and cocoa together in a bowl. In a jug, stir the red colouring into the buttermilk. Set aside.
3. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Beat in egg, followed by vanilla extract until the mixture is smooth.
4. With the mixer on low speed, alternately add the flour and buttermilk in 3 additions, starting and ending with flour. Mix until evenly combined.
5. Combine vinegar and baking soda in a small bowl until it fizzes. Quickly add to the batter and fold through briskly until evenly incorporated.
6. Pour into the prepared cupcake liners and bake in the oven on the middle rack for 25mins or until a skewer inserted comes out clean.
7. Remove from oven and let it cool a wire rack.
8. Apply cream cheese frosting and serve.

Cream Cheese frosting
150g cream cheese, at room temperature
40g butter, at room temperature
70g icing sugar, sifted
1tbsp lemon juices
Finely grated lemon zest from 1 lemon

Method
1. Beat cream cheese and butter till light and creamy.
2. Add in icing sugar and mix well on low speed.
3. Add in lemon juices and lemon zest, combine well.
4. Store in fridge for later use.

My favourites 2011 , and Happy New Year 2012

2011-12-31T14:26:00.005+08:00

Just thinking to do a short recap/review of what i have cooked/ baked for the past one year in 2011 before New Year 2012 knock our door tomorrow. This recap is based on what my family's favourite food. Actually there are too many of our favourites, i have hard time to choose which post to include in this post..First thinking to choose only 10 favourite posts but it ended up with 15 favourite posts, hehehe..
And looking back through my posts for past one year, and i know why every of my New Year resolution to get slimmer never happen, look at all food that i have prepared and eaten, hahaha...
Thank you to all who dropping by my blog, you have motivating me to continue striving for greatness in the kitchen!

** this is the place that i do my blogging **

My Favourites 2011, enjoy !!

Vietnamese Spicy Lemongrass Chicken 越式香茅鸡

Cotton cheesecake with blueberries filling

Homemade fluffy Pancake with maple syrup

Minced meat & baked bean with rice

Spongy Banana Cake

Egg tart with frozen puff pastry

Kung Pao Chicken 宫保鸡丁

Choux with durian cream (cream puff)

Spiral Curry Puff 螺旋咖哩角

Carrot cake with cream cheese frosting

Shanghai Jiaozi (Dumplings) 饺子

Croissant

Korean Kimchi fried rice

Easy French Bread / Baguette

Banana and Chocolate Rice Cupcakes

Wishing all a blessed New Year 2012 !!

Homemade salted eggs

2011-12-30T16:00:00.006+08:00

Today we enjoyed our lunch with the salted eggs that i made for the first time. Before i share with you this recipe, first let me introduce you the owner of this recipe, she is Yan with her blog "Simple Menu". She is one of my blogger friend that i keep in touch almost daily (we chat thru MSN). I encouraged her to create this blog as she always preparing simple dishes since she is staying alone. She has another blog called "Bakeling" which she is sharing maily on photography...i also learnt photography tips from her too.

I getting the "kampung" type of duck eggs from this type of stall that only selling all kind of eggs..fresh eggs, preserved eggs & etc..

The owner of the shop told me to use those duck eggs with slightly green shell as it has better aroma..

Very simple to make, just need patience to wait!

fill eggs in the jar till full, do not leave empty space in the jar, otherwise eggs will be floating on the top..

My son Lucas helped me to mark the date and put a cute duck sticker ^_^ ! So today is the best day to enjoy this homemade salted eggs which need 14days to get the right saltiness..

Next time i will try to reduce the salt amount as I found not all salt could be dissolved.

This is our yummy lunch today...salted egg is best to serve with a bowl of plain porridge/congee..

Please visit to "Simple Menu" and give your support to Yan to encourage her to share more simple dishes with us, Thank you..

Homemade Salted eggs
(recipe source : adapted from Yan of Simple Menu)

15 duck eggs
400g coarse salt
1litre water

1. Wash and clean duck eggs under running water by rubbing with a piece of cloth and immediately rub it dry (Do not soak the eggs in water).
2. Cook salt and water till boiled, stir from time to time, cook till salt dissolved as much as possible, set aside to cool. Take out the salt water.
3. Place duck eggs in a clean glass jar, add in salt water. Close the lid and mark the date.
4. Store in room temperature for 14 days.
5. Boil salted eggs for 10mins before serving.

Tropical Spice Garden Penang

2011-12-28T18:17:00.001+08:00

Beside cari makan (food hunting) in Penang, we also dropped by Tropical Spice Garden, Southeast Asia's One and Only Award-winning Spice Garden..

First time see a giant pandan leaves (screwpine leaf) and it is taller than us..

my kids were enjoyed swinging on this giant swing...

Lets start the walk into this garden..

We were told this serai wangi can effectively chase away mosquito, it is difference from the normal lemongrass that we use to cook..

After half an hour of walk, we went to the "Tree Monkey restaurant" in this garden and enjoyed a cool fruit drink and eating a mouth-watering Thai fish cake (i made this before, my recipe here)..we love the natural surrounding of jungle trees, fresh air and awesome bay views of the Andaman sea.

I went home without empty hands, bought these gifts from the gift shop..I especially like the brass net, nice to use when we having steamboat..

Find out more in here-Tropical Spice Garden Penang

Tropical Spice Garden

Lone Crag Villa, Lot 595 Mukim 2,

Jalan Teluk Bahang,

11100 Penang, Malaysia.

Telephone: 604 - 881 1797

Facsimile: 604 - 881 3794

Email : info@tropicalspicegarden.com

Penang famous charcoal Char Koay Teow, Jalan Siam Penang

2011-12-26T18:58:00.006+08:00

We just back from a makan trip vacation (food hunting trip) where we went up to nothern part of Malaysia, Penang, Taiping and Ipoh..Our first stop was in Penang,,and we listed a long list of Penang famous street foods to try out. Let me first share with you this famous charcoal Char Koay Teow (Stir fried Chinese flat noodles) at Jalan Siam Penang..

There is no table and chair provided, so we choose to sit in the coffee shop just opposite the Char Koay Teow stall, and be prepared to wait for at least half an hour (we waited for 45mins !!). See this picture you know how tiring to wait for a plate of yummy Char Koay Teow, hehehe..

This stall is running by this old man and helping by his son who is in charge of taking order and deliver the order to customers.

Sorry, i was wrongly focus this picture, hehehe..Anyway, this was the best Char Koay Teow i have ever had, it was stir fried till perfection and full of "wok hei" !! I just love this simple Char Koay Teow with a lot of lard, "si ham" (cockles), egg, bean sprouts and "ku chai" (Chinese chives)...and also appreciate the way how they prepare this noodle by cooking with charcoal..

My son Desmond also gave thumbs up for this plate of yummy Char Koay Teow.

While we are leaving, I still seeing people wait for their Char Koay Teow even rain has started...

The source of lead us to this yummy Char Koay Teow, refer to Malaysia Food, Travel and Tourism blog (VKeong)

Siam Road (Jalan Siam) Char Koay Teow

End of Siam Road

GPS Coordinates: N5 24.925 E100 19.219

Business hours: 3pm to 11pm (Closed on Mondays)

Note: Stall will shift to somewhere at Anson Road after 8pm

** if you wish to cook Char Koay Teow at home, you may refer to my recipe here..

Penang Assam Laksa

2011-12-16T16:51:00.004+08:00

Yesterday i shared with you salted fish, and I am going to share you a bowl of spicy, sour, fruity and fragrant Penang assam laksa using fresh fish today. Penang Assam Laksa was voted as CNN’s top 10 yummiest food !!

Actually this laksa is easy to make, the only tricky part is picking the flesh out from the fish..
My mom taught me to use small size of kembung fish as it has better fish aroma..

This is one of the most important ingredient that you should not missed, Hae Ko/ prawn paste..

i like to eat the fish flesh in pieces, so i did not boiled the fish stock for too long..so you can see the stock i prepared is quite clear and not that thick,,you may adjust the cooking time as per your preference..

Penang Assam Laksa
(recipe source: by Sonia aka Nasi Lemak Lover)

Ingredients
1kg Kembung fish / Mackerel fish, remove scales and guts
3000ml water
A small bunch of daun Kesum / Laksa leaf
35g dried tamarind peels

Spice paste
1tbsp chilli paste
8 shallots
10g galangal (blue ginger)
1 lemongrass, take the white part only
5g shrimp paste (belacan)

Seasonings
3tsp salt or taste
3tbsp sugar or to taste
2tbsp fish sauce or to taste

For the bowls
1-2kg fresh Laksa noodles
1 small pineapple, cut small pieces
A bunch of mint leaves
1 cucumber, julienned
2 red chilli, deseeded and sliced
1 bunga kantan / torch ginger, thinly sliced
1 large red onion, very thinly sliced
Lime
Prawn paste (Hae Ko)

Method

1. Blend chilli paste, shallots, galangal, lemongrass and belacan till fine paste.
2. Bring water to boil, put in fish, daun Kesum, and tamarind peels.
3. Cook for 10mins, remove fishes from the stock and set aside to cool. Set fire to low and continue to boil for another 10mins.
4. Pick the flesh out of all the fish and discard the bones. Break the fish meat into tiny pieces.
5. Strain the stock in another pot. Remove daun Kesum and tamarind peel.
6. Use the same pot, heat oil and sauté blended spice paste till aroma, add in the fish stock and cooked fishes pieces and few cooked tamarind peels, continue to boil for 45mins over low heat.
7. Add in seasonings, and adjust the taste accordingly.
8. In a serving bowl, add in the Laksa noodles (blanch in hot water first) and garnish all vegetables on top. Pour the Assam Laksa soup into the bowl and serve immediately with a spoonful of Hae Ko/prawn paste.

I am submitting this post to "Muhibbah Malaysia Monday blog event"which hosted by 3 hungry tummies

Fragrant Claypot Salted Fish and Belly Pork 咸鱼花腩煲

2011-12-15T16:18:00.003+08:00

This is a dish that usually we like to order when take meal at "Tai chow" hawker stall..Actually it is quite simple to cook this dish at home.

How to easily slice the belly pork thinly? Just freeze the pork for about 3 hours to semi hard, then you can easily slice to very thin slices...

Use this type of salted fish

I am submitting this post to "Muhibbah Malaysia Monday blog event"which hosted by 3 hungry tummies

Fragrant Claypot Salted Fish and Belly Pork咸鱼花腩煲
(recipe source : by Sonia aka Nasi Lemak Lover)

Ingredients
350g belly pork, slice thinly
50g salted fish, slice thinly
5 dry red chilli, cut into 1” length
1 spring onion, separate the white part and green part, cut into 1” length
6 slices of ginger
2 cloves garlic, chopped
½ onion, cut wedges

Seasonings
1tbsp oyster sauce
1tbsp light soy sauce
1tbsp dark caramel sauce
1/2tbsp dark soy sauce
1/2tsp salt or to taste
2tsp sugar
5tbsp water

1tbsp Shaoxing wine

Method
1. Brown the salted fish in a non-stick pan with little oil, set aside.
2. Mix seasoning in a mixing bowl, set aside.
3. Heat up a claypot, add 3tbsp cooking oil, sauté ginger, garlic, dried chilli, white part of spring onion and onion till aroma.
4. Add in pork slices, fried salted fish and seasoning, stir well for 2-3 mins.
5. Last add in green part of spring onion and Shaoxing wine.
6. Serve immediately with steamed rice.

Oreo Pudding a.k.a Sawdust Pudding

2011-12-13T14:13:00.000+08:00

When i need to use dairy cream, usually i will buy one big litre instead of small packet since the price is much cheaper if compare to just buy a small packet. But i need to start to figure out what to make when there is some leftover..this time, I replaced Oreo biscuit with Marie biscuit to make this Sawdust Pudding..

Frankly, i did not eat a single cup of this pudding, because this is too fat for me.hehehe. All were finished by my kids..

Oreo Pudding a.k.a Sawdust Pudding
(recipe source: Inspired by Min’s blog)

Ingredients
300ml dairy Whipping cream
85g Oreo biscuits
80g Condensed milk ( you may adjust accordingly)
1tsp vanilla extract ( I use homemade vanilla extract)

Method
1. Crush Oreo biscuits (remove the filling first) finely in a food processor (you can bash-it-in-a-Ziploc-with-rolling-pin method if you don’t own a food processor).
2. Whip whipping cream to soft peaks over a larger bowl filled with ice cubes and water. Add vanilla extract and condensed milk (Suggests you add 2/3 first, taste, then add more if it needs sweetening). Continue whipping until stiff peaks.
3. Transfer the cream into a piping bag. (fitted with a plain 1 or 2 cm nozzle)
4. Place a layer of biscuit into your vessel (individual moulds, mousse rings or cups) and pipe a layer of cream on top. Repeat until vessel is filled.
5. Chill in the freezer for two hours. When serving, leave it out for a bit (around 10 minutes) for it to soften.

Le Méridien Hotel Xiamen, China

2011-12-10T12:08:00.004+08:00

I was staying at Le Meridien hotel during my recent trip to Xiamen.
Extracted from their website- Surrounded by open spaces and lush vegetation, our hotel exists in a fine balance between an urban and a natural setting. Nestled on a slope of Xianyue Hill, just fifteen minutes from the airport, the site commands breathtaking views of Xiamen Bay.

Breakfast at Le Meriden
-They have a widely spread of buffet breakfast from Western, Chinese to Japanse....

I like their noodle station.....they prepare and cook your bowl of noodle soup on the spot..

Every morning I enjoyed this hot and yummy noodle soup

Dinner at Le Meridien
-Since my husband worked till late, we took every dinner at this hotel during our stay. Luckily their Chinese restaurant served very good foods. Here are some of the dishes we ordered for dinner.

Here are the foods that we ordered

In fact, i imitated this Baked brinjal with meat sauce at home, see my recipe here

I also cooked this yummy soup at home, will share the recipe soon..

We specially requested this chili dipping sauce at every meal. We like spicy foods!

I ordered room service when my husband not able to reach hotel on time to take dinner with me..

Overall this is a nice hotel, love the natural surrounding and located on slope of a hill and also serve nice foods.

Chinese Steamed Herbal Chicken

2011-12-08T14:17:00.003+08:00

Today I going to share with you this simple and nutritious steamed chicken dish, especially good for women as i added Chinese herb named 'Tang Kuei" ...

I dislike to add too many seasonings in this nutritious chicken dish..just add salt to season..as to enjoy the pure sweetness from this chicken dish..

Chinese Steamed Herbal Chicken
(recipe source: by Sonia aka Nasi Lemak Lover)

850g free-range chicken (ayam kampung), chopped into small bite sizes

1 and 1/2tbsp Wolfberries (Kei Chi)
15pcs of red dates
6pcs of Tang Kuei slices
1tsp of grated ginger

1 and 1/2tbsp Shaoxing wine
2tsp salt or to taste
Spring onion to garnish

Method
1. Place a big piece of foil on a steaming plate. Mix together all ingredients and place on the foil. Cover and leave to marinate for at least 1 hr.
2. Steam on medium heat for about 30 mins or until tendered.
3. Sprinkle spring onion on top and serve hot. Enjoy!!

Cranberry and Green tea Financiers (蔓越莓绿茶费南雪)

2011-12-06T16:36:00.005+08:00

After I saw Helena's financiers with strawberry, reminded me that i have few new financier moulds still not use before. Since i still have some left over egg white, then i decided to bake Financiers from Okashi cookbook which i also bookmarked long ago..

I also added some fresh cranberry to create Red and Green theme, so I can submit to The Sweet Spot's Christmas Giveaway..

I am submitting this to the Christmas Giveaway in

The Sweet Spot

Come on and join in the fun.

Make something red /green or red + green.

Savoury or Sweet

Main Dish or Dessert

You may get this fiancier moulds 金砖/费南雪 from here..The size of the mould is 3.5" x 1.5" (top)..

This is my 1st time tried financier, immdiately fall in love with this small cake. The cake texture is soft and moist. The sourness from cranberry just perfect match with this cake which slightly sweet and surprisingly the flavours from cranberry and green tea are well blended. Feel free to try out, i bet you will love this!
In addition, this cake no egg yolk is added..!! sound better right?

Cranberry and Green tea Financiers
*makes 12pcs
(recipe source: adapted from Okashi cookbook with minor changes)

50g Top flour (high ratio flour) or cake flour
5g corn flour
1/2tsp baking powder
130g egg white
130g caster sugar
50g ground almonds
A pinch of salt
130g unsalted butter

1tsp green tea powder
Fresh cranberry

Method
1. Lightly grease financier moulds or small cake moulds with butter.
2. Sift flour, corn flour, baking powder and green tea powder twice.
3. Place egg white into a mixing bowl and whisk lightly.
4. Add sugar and stir to mix well, followed by ground almonds, flour mixture (No2) and salt, mixing well after each addition. Set aside.
5. Brown butter in a small saucepan over medium-low heat, whisking frequently until fragrant and golden brown in colour. Place the saucepan over iced water to stop butter from cooking further and burning.
6. Add browned butter in egg white mixture and mix well.
7. Spoon batter into prepared moulds. Bake at pre-heated oven at 220c for 10mins or until they are light golden in colour.
8. Remove cake from the moulds and cool on a wire rack before serving.
9. Financiers will keep in an airtight container at room temperature for up to 5 days, or for up to 1 month in the freezer.

I am also submitting this post to Aspiring Bakers #14:

Creative Christmas Bakes (December 2011)

hosted by Hankerie

Ratatouille, Pommes Duchesse (Baked puree potatoes)

2011-12-05T11:18:00.003+08:00

Ratatouille movie is one of my favourite movie, i was repeated watching this movie for few times..Finally i made Ratatouille for the 1st time...

Ratatouille
(recipe source: adapted from Flavours Food Magazine Oct 2007)

1 long purple eggplant
2 zucchinis, cubed
1 onion, cubed
1 red capsicum, cubed
1 green capsicum, cubed
3 cloves garlic, chopped
200g tomatoes, peeled and cubed
100g tomato puree
1 sprig rosemary
1 sprig thyme

3tbsp olive oil
Brown sugar to taste
Salt and freshly-ground pepper to taste

Method
1. Split the eggplant lengthwise, place in a colander, and sprinkle with salt to draw out the bitterness. Set aside for 30mins, drain and cut into cubes.
2. Heat the oil in a heavy-bottom pan. Add the eggplant and cook until lightly browned. Remove and set aside.
3. In the same pan, cook the zucchinis the same way. Remove and set aside.
4. In the same pan, cook the onion until aroma. Add red and green capsicums and cook until tender, add garlic, eggplant, zucchini, tomato and tomato puree. Cook for 1min.
5. Pluck the rosemary and thyme leaves, add to the ratatouille. Simmer over low heat for 1hour. Stir from time to time.
6. Season to taste with sugar, salt and pepper. Remove from heat.
7. Allow to cool and refrigerate if not using immediately. The flavours will develop overnight.
8. Serve warm or cold, as a side dish, as a topping, or use as a base or flavouring for other recipes.

We enjoyed Ratatouille with Pommes Duchesse (basically some puréed potatoes that includes egg yolk, butter and seasonings), sausages and sunny side-up eggs..

Pommes Duchesse (Baked puree potatoes)
(recipe source: adapted from Angie’s recipe)

400g potatoes, peeled, roughly chopped
1 egg yolk
50g butter, melted
A pinch of nutmeg
Salt and white pepper to taste

Method
1. Boil potatoes till tender. Drain, mash and press potato through a fine sieve into a bowl.
2. Add egg yolk and half the butter. Season with nutmeg, salt and pepper, stir to combine.
3. Pipe swirled rosettes onto a lined baking sheet. Drizzle remaining butter over potato.
4. Bake at pre-heated oven at 220c for 20-25mins or until lightly browned.

Thanks Angie for sharing Pommes Duchesse recipe, it was yummy while still hot, especially the brown and baked edges..so aroma..

Gulangyu Island, Xiamen China 2011 (鼓浪屿)

2011-12-03T11:38:00.000+08:00

I would like to continue sharing the pictures taken during my trip to Xiamen China recently. There are not many places to visit in Xiamen, when i asked the local people where to visit, they told me only Gulangyu Island..The only transport to this island is by ferry, about 5 minutes from Xiamen city center.Gulangyu Island is renowned for its beaches and winding lanes and its varied architecture.

We engaged this lady as our tour guide. She just approached us at the ferry counter and she requested a very minimum fee..There are many peoples similar like her to earn little money as tour guide..

Let me share with you the Colonial architecture on Gulangyu island..

Gulangyu island is a car free island, this is the only transport to carry goods..

This is the beach, don't think one can enjoy at this beach in view of so many tourists..

I tried this local famous snack 金包银 , a steamed bun with full of mushrooms filling, quite good!

going back to Xiamen city by ferry

Homemade Tau Sha Piah (Flaky mung beans biscuits) 豆沙饼

2011-12-01T10:47:00.006+08:00

This is another work under 吃饱饭没事做 (Having nothing better to do after being fed). I just like to try out making this "Tau Sha Piah" even i can easily buy this from the outside shops...when this biscuit hot came out from oven, it tastes like the one which is selling in the shop as it is very flaky and smells good !

But, the tedious steps, repeat the rolling steps for each of the small biscuit..

Homemade Tau Sha Piah (Flaky mung beans biscuits) 豆沙饼
(recipe source: as seen in Jane’s corner who adapted from 安琪玲的天空)

Filling
400g peeled mung beans (soaked overnight, steamed and mashed),
1 1/2tsp white pepper
2tsp salt
250g fine sugar

100g cooking oil, 10 shallots (sliced thinly)

Dough A
125g flour
35g shortening
35g cooking oil

Dough B
250g sifted all-purpose flour
1/2 tsp fine sugar
65g shortening
120-130ml water

Method
Filling
1. Combine sugar, salt, and mashed beans in a large bowl. Mix well.
2. Heat oil in wok or pan. Stir-fry the shallots till fragrant and lightly browned, removed fried shallot and chopped into small pcs and grind it, set aside for later use.
3. Stir in the bean mixture, stir-fry on low heat till it becomes dry and able to form a ball.
4. Remove from heat and stir in fried shallots. Cool completely, divide and shape filling into 34 equal portion balls (around 20-22g).

To make Tau Sha Piah
1. Prepare dough A and B separately using the same method. Bring together all ingredients for each dough, mix well and knead to form soft dough. Cover and let them rest for 20 minutes. Divide and shape each dough into 34 equal portion balls.
2. Wrap dough A with dough B. Roll it out into long rectangle shape. Then roll up the dough like the swiss roll. Repeat this step twice.
3. Roll it out into a circle and place the filling at the center. Bring all edges together and pinch to seal.
4. Egg wash and bake in preheated oven at 180 degree C for 20 minutes or till golden brown.

Think twice before you want to try this out, find one day you are really free and nothing to do..very tedious steps indeed..I will also think twice before I will make this again, hehehe....

Saltimbocca (Beef roll with sage leaf)

2011-11-29T13:44:00.002+08:00

This was the 1st time I use sage leaf in the cooking. I tried this recipe as seen in Flavours food magazine, this is how they described Saltimbocca -Popular in Rome, this dish is usually served with a salad and boiled potatoes for dinner. You can also vary the ingredients to make a vegetarian version, replacing thinly sliced eggplant for the beef and stuff the roll with parsley, tomato sauce and mozzarella cheese.

Saltimbocca (Beef roll with sage leaf)
(recipe source: adapted from Flavours Food Magazine-Tasting Italy-Oct 2009)
*makes 12pcs

12pcs of beef tenderloin slices
Salt and pepper, to taste
3 slices ham, slice into equal size of beef
30g butter
3tbsp Olive oil
Sage leaves

Method
1. Gently pound the beef slices to flatten into thin slices.
2. Season with salt and pepper.
3. Lay a piece of ham and sage leaf on top of the beef.
4. Roll and secure with toothpick.
5. In a frying pan, heat the butter and olive oil over medium heat.
6. Add 4 sage leaves. Place the beef rolls in the pan and cook until lightly browned.
7. Remove and serve immediately, topped with a sage leaf.

We enjoyed Saltimbocca with mashed potatoes and fresh cherry. Love the fragrant of sage leaf, next time i will try to use sage leaf to roast a chicken..

Korean Kimchi fried rice

2011-11-25T11:07:00.003+08:00

My daughter is Korean drama/K-pop super supporter. And now Kimchi also become our family's favourite dish..I saw this Korean Kimchi fried rice in a Korean cookbook that i bought during my trip to Shanghai. I tried and i have served this fried rice many times as my family just love it..

Usually we serve this with a sunny side-up egg, when the runny egg yolk mixed with the fried rice, so flavourful, creamy, spicy and sour, it was so delicious!

Korean Kimchi fried rice
(recipe source: by Sonia aka Nasi Lemak Lover)

2cups uncooked Japanese short grain rice, cook in a rice cooker

1 onion, chopped
½ yellow pepper, cubed
1 Japanese cucumber, cubed
½ small carrot, chopped

200g chicken breast, cubed (marinate with salt and pepper) , or replaced with minced beef or pork
130g Korean Kimchi, chopped

Seasonings
Chicken stock powder
Salt
Japanese cooking wine, optional

Method
1. Heat some oil in a non-stick pan, sauté onion till aroma.
2. Add chicken, stir fry for 1-2mins.
3. Add in pepper, cucumber, carrot, mix well with chicken and sauté for a while.
4. Add in chopped Kimchi and cooked rice, stir fry to mix well
5. Add in seasonings, stir fry to mix well. Last sprinkle some Japanese cooking wine, combine well. Dish out and serve immediately with a sunny side-up egg, Enjoy!!

Wishing all who celebrates, a very Happy Thanksgiving day and Happy Holidays!!

How to make buttermilk and butter

2011-11-24T15:55:00.009+08:00

While i google for the correct proportion of milk and lemon as to subsitute buttermilk for making key lime cupcakes. I got this result of how to make buttermilk..because i was searched wrongly by typing "how to make" instead of "what to subsitute"..Anyway, is good to have this result on how to make buttermilk as I still have a bottle of whipping cream in the fridge..

It was fun to make buttermilk and butter at home, like magic show..

1) Put 1 cup of dairy whipping cream / heavy cream in a empty bottle or jar (i was using the re-use Tauchew bottle).. Start shaking the jar back and forth. After several minutes, the cream will thicken and turn into whipped cream. So next time if you need a small portion of whipped cream, to serve with scones, pancakes, cupcake & etc, just follow this way rather than take out the big mixer to beat. Quick and fast..

2) Keep shaking until the whipped cream (quite heavy at this time) is replaced with a yellow glob (butter) and a separate liquid (buttermilk). I got buttermilk around 5tbsp and about 80g butter.

3) Pour/Sift the buttermilk out of the jar, and use it in any recipe that calls for buttermilk. If you need small amount of buttermilk in the baking, this should be the faster way instead of buying a big bottle.
To Use the Butter: Knead it under cold water for a couple minutes to remove any remaining buttermilk (it will spoil very quickly, if you don't). Then, salt (if desired), and store in the refrigerator until you're ready to use it.

Happy Baking !!

Key Lime Cupcake : Free and Easy Bake-Along #13

2011-11-23T16:44:00.005+08:00

This is my 1st time join Bake Along which is organized by Kitchen Flavours,Frozen Wings and Bake For Happy Kids.Now they also welcome other bloggers to join this event. Actually i just done this cupcakes few hours ago. I supposed to make this cupcake yesterday but i was having migraine and no mood to do any baking yesterday..

I like this event, it is kind of fun to bake along with other bloggers who has the same passion in baking..
I have yet to make any cupcakes with frosting in this Aspiring Baker month, this recipe just come at the right time. Love the key lime cream cheese frosting in this recipe, but need to reduce the sugar amount as we found the cupcake is way too sweet for our tastebud.

Since i posted a bit late, so i just copy Frozen Wings' recipe (Thanks Lena) which already halved and i made minor changes..
Also my first time did buttermilk and butter at home, will share the recipe in my next post.

Key Lime Cupcakes
Recipe ( from Bon Appetit Desserts or here )
** makes 6 cupcakes

Cupcakes
62gm cake flour
47gm self raising flour
56gm unsalted butter, room temperature
140gm sugar
1 large egg
1 1/4 tbsp fresh lime juice
1/2 tbsp finely grated lime peel
2 and 1/2tbsp buttermilk (I use homemade buttermilk)
a drop of green food colouring
Frosting
92gm powdered sugar
100gm cream cheese, room temperature
56gm butter (I use homemade butter)
1 tbsp finely grated lime peel
1/4 tsp vanilla extract (I omitted)

Method for frosting: Using an electric mixer, beat all ingredients in medium bowl until smooth.

Method for cupcakes:
1. Preheat oven to 175C. Line a 6 standard muffin cups with paper liners. Whisk both flour in medium bowl to blend.
2. Using electric mixer, beat butter in large bowl until smooth. Add sugar, beat to blend. Beat in eggs, then lime juice, lime peel and food colouring. ( batter may be curdled). Beat in flour mixture in 2 additions alternately with buttermilk. Spoon batter into each liner.
3. Bake cupcakes until tester inserted into center comes out clean, 20-25 minutes. Cool 10 minutes in pan. Remove cupcakes from pan, cool completely. Pipe frosting on each of the cupcake, sprinkle grated lime peel on top.

To view this cupcake baked by other bakers, please visit to Kitchen Flavours ( i still don't know how to add linky here). For the next Bake-Along, the theme is "Pancakes and Crepes". Whip out your best pancakes or crepes, treat your family and friends with some delicious homemade pancakes or crepes and share that with us on 08/12.

I also submitting this post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) which hosted by Min of Min's Blog.

Cranberry Cream Cheese Soft Buns

2011-11-21T21:25:00.007+08:00

When i saw Shirely Kokken69 shared this Barcook's popular out-of-the-oven-this-minute-gone-next Raisin/Cranberry Cream Cheese bun, i was curious how the taste as i never eaten this famous bun before. After few days, while i fetching my kids from tuition class, we dropped by this famous bakery shop nearby the tuition centre(as i always saw a lot of peoples inside this bakery shop, so i supposed this shop is popular among the local). While i went through what to buy, i spot this cranberry cream cheese bun and it remind me Shirley Kokken69's post, immediately i buy one and try out. I immediate fall in love with this bun, it was so yummy, soft and fluffy bun , and i also love the cream cheese filling, simply yummy. The shape of this bun is like normal round bun and it look difference from Barcook's bun which is flat bun.

I immediately try out Shirley's recipe to see her recipe is close to the bun which i tasted. But i realized that the cream cheese filling shared by Shirley was totally difference from what i tasted. Her cream cheese filling is more on custard taste and look yellow..but that filling i tasted was totally cream cheese taste and look pale in colour. This the bun that using Shirley's recipe..

This is the bun that i bought from bakery shop.....pale in colour, light and fluffy..

but the next day turned quite oily and sticky..not as nice as taken the same day..i guess their recipe adding too much of butter/oil..

I did not give up, try again with another batch with my own creation of cream cheese filling (i was tried hard to recall the taste)..and I was so happy that the my creation of cream cheese filling was almost the same taste as that one i bought. And i also adjust the oven temperature and bake at lower rack as the bun i bought was pale in colour unlike the normal bun with egg wash and look golden brown.
This is how my cranberry cream cheese look like...

Before baking...

I adapted the sweet bread dough recipe from the "magic bread" cookbook by Alex Goh. I like his gelatinezed dough method which simply mix flour and hot boiling water and keep till the next day (i was kept it for 48hrs). I find that his bread making method is good, resulted a soft and springy bun, and also remains very soft on the 2nd day . Also do not over add the dried cranberries and raisin, few pieces are enough.

Cranberry Cream Cheese Soft Buns
(recipe source: basic sweet bread dough adapted from Magic Bread cookbook by Alex Goh, cream cheese filling by Sonia aka Nasi Lemak Lover)
*makes 12 buns (3” round paper liners)

Gelatinised dough
100g bread flour
70g hot boiling water

Method
1. Place flour in a mixing bowl.
2. Add hot boiling water and mix with wooden spoon to form a rough dough.
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 12 hour, and up to 48 hours.

To prepare Basic sweet bread dough

300g bread flour
100g plain flour
80g sugar
20g milk powder
1 tbsp instant yeast
½ tsp salt
175g cold water
1 cold grade A egg
60g cold butter, cubed

1. Combine flours, sugar, milk powder, yeast and salt together in a mixing bowl.
2. Tear the gelatinized dough into pieces and add to the bowl along with the eggs
3. Using a stand electric mixer, mix on low speed, adding cold water gradually.
4. Mix until dough is well combined and leave the sides of bowl.
5. Add in the cold butter cubes and mix on medium speed until dough is smooth.
6. Shape dough into a ball, leave to proof for 40mins or until doubled.

Filling

160g cream cheese
40g sugar
- Beat cream cheese and sugar till creamy and light, set aside. If not using immediately, keep it in the fridge.

Dried cranberries, 48pcs (4pcs per bun), soaked in water for 30mins to soften
Raisins, 24pcs (2pcs per bun), soaked in water for 30mins to soften

To make bun
1. Divide bread dough into 12 portions (75g each) and shape to ball, rest for 10mins.
2. Spread the cream cheese filling (appx.1tbsp), sprinkle cranberries and raisins on top (do not put too many), seal the dough, place on the paper cup, set aside to rest for 40mins.
3. Don't need to apply egg wash. Bake at pre-heated 160c for 25mins at lower rack / 3rd lower rack.

I wish to try out Barcook's popular bun one day as to compare the taste..I going to bake this bun again and again, and next time i going to try out flat bun shape like Barcook's bun..

Happy Baking !!

Angry Birds Fondant Cupcakes class at Cake Connection Malaysia 翻糖愤怒鸟杯子蛋糕

2011-11-19T10:52:00.010+08:00

After i attended my 1st fondant class on Thur, now i understand why the price of fondant cupcake is so high...I spent 4 hours (no eating, no drinkimg and not go to restroom) only finished 6 Angry Birds Fondant Cupcakes!! Actually making fondant is not that difficult, but it is very time consuming..
Anyway, I was so happy to attend this AB fondant cupcake class at Cake Connection Malaysia which specially conduct for bloggers. At least now i know how to make a proper fondant cupcake..

These are Angry Birds fondant cupcakes that made by the instructor Nancy. They are so perfect and beautiful!!

And also these..AB fondant cake pops, look so pretty!

Earlier i thought i made a proper fondant cupcake (see my 1st fondant cupcakes here). After attended this class, I realized that bakers usually use fondant for covering cakes and making large decorations. Instead they use Gum Paste for smaller, more intricate decorations like flowers, 2D& 3D figures, animals and etc..

What is Gum Paste? Gum paste is allowing more time to work before the creation hardens. It dries fairly rigid. Gum Paste is very soft and elastic and it can be rolled out very thin.

How to make gum paste? It is easy, just add a small spoon of CMC (Carboxymethyl Cellulose Gum) with fondant.

Please check below detail steps that I spent two hours to prepare it. ^-^ Thanks ya.

**Nancy showed us how to add flavouring and colour to the gum paste

** if you want to work with large gum paste and to get smooth colour. You should start with a small piece of plain gum paste and incorporate the colour, then only add into bigger piece of plain gum paste and knead together.

** use buttercream to cover those uneven surface of cupcake

** cut gum paste into round and place on the cupcake. Let it up side down for a while, this is to harden the gum paste..

** Ok, let me show you how instructor Nancy shaping a 2D white bird figurine..

-making the face

-making the chin

- making the eyes

-making the eyebrows, hair and beak

** after 2D white bird figurine, Nancy taught us the 3D green pig figurine. This time seem more easy as we already know the basic of shaping of face, eyes, ears, chin, eyebrow and hair. Just shape green gum paste to ball, and add other parts. How to stay hold the green pig on thecupcake, just apply little edible glue and insert a small piece of spaghetti, then insert the green pig.

These are 6 Angry Birds cupcakes that made by me after 4 hours of hardwork!

Am i look angry?

After coming home, I take 6 individual portraits of these Angry Birds fondant cupcakes.

red bird- look not that angry huh ^^

Am i look more like a dog than pig, hahaha!

This is not so bad..quite angry..

2D white bird

2D red bird. My little son Desmond like this the most

For all six birds, i would say i did this quite close the yellow bird, and look really angry !! takut lar...^^

Let me show you how bloggers in action, taking picture and picture..Quay Po and Ivy still doing her final touch up..hehehe..

If you love to make fondant or gum paste cupcake or cake, i would advise you to take few hands-on classes. In Cake Connection Malaysia, they will give you very clear and precise instuction (like the example i shown you above). And they also will caution us to pay attention to details and good tips when we work with fondant in order to get impressive figurines(like the above tips that i share with you). Below are December classes that will be held at Cake Connection:-

~ December Classes ~

Hi everyone,

Ho! Ho! Ho! Christmas is just around the corner and its a great time of celebration and festivities. We know you'll be in the mood for baking and decorating and we have lined up a great selection of classes just for the holiday season. Come learn how to make a festive Gingerbread house, a delectable

Box of Chocolate cake with truffles or a great Christmas Fruitcake in our Christmas Desserts class. We also have 2 NEW cake pops class - Christmas Cake Pops and everyone's favourite birds and pigs - Angry Birds Cake Pops! Don't forget to send your kids to our Animal Planet cupcakes decorating class - a class just for kids. We also have our 4 Day Comprehensive Class for anyone wanting to begin their cake decorating journey. Check out our schedule below for all the details.

December Classes Date Day Time Class Fees (RM)

BEGINNERS

~ NEW ~ Gingerbread House Hands On Dec 3rd Sat 2:00pm - 5:30pm RM200.00

Dec 23rd Friday 10:30am - 2:00pm

~ NEW ~ Christmas Cake Pops Hands On Dec 10th Sat 2:30pm - 5:30pm RM160.00

Fun with Cookies ~ Christmas Cookies ~ Hands On Dec 17th Sat 10:00am - 12:30pm RM120.00

~ NEW ~ Box of Chocolates

(Choc Cake with Truffles) Hands On Dec 17th Sat 1:30pm - 5:00pm RM250.00

Flowers Jellycakes Hands On Dec 20th Tues 2:00pm - 5:00pm RM160.00

Chocolate Cupcakes Hands On Dec 22nd Thurs 2:00pm - 5:00pm RM150.00

Cupcake Fun 101 Hands On Dec 29th Thurs 2:00pm - 5:00pm RM100.00

INTERMEDIATE

~ HOT ~ Christmas Cupcakes Hands On Dec 3rd Sat 10:00am - 1:30pm RM220.00

Dec 13th Tues 10:30am - 2:00pm

World of Roses Hands On Dec 10th Sat 10:00am - 2:00pm RM250.00

Wedding Cake Class (Hands-On) Hands On Dec 16th Friday 10:00am - 6:00pm RM490.00

~ NEW ~ Angry Birds Cake Pops Hands On Dec 21st Wed 2:00pm - 5:30pm RM200.00

BAKING

~ NEW ~ Christmas Treats Demo Dec 15th Thurs 1:00pm - 6:00pm RM250.00

KIDS CLASS

~ NEW ~ Animal Planet cupcakes class Hands On Dec 1st Thurs 2:00pm - 4:30pm RM100.00

COMPREHENSIVE CLASS

~ HOT ~ 4 Day Comprehensive Class Hands On Dec 6th - Dec 9th Tues to

Friday 9:30am - 5:30pm RM2,350.00

~ CHRISTMAS CLASSES ~

Christmas Cupcakes - Learn how to make some amazing Christmas Cupcakes this year. Join us as we make 6 amazing Christmas themed cupcakes. Check out http://www.cakeconnection.com.my/classdetails/ChristmasCupcakesDecember2011.pdf

Gingerbread House - Nothing makes a more impressive centrepiece this Christmas than a home made Gingerbread house. Learn how to make your very own Gingerbread house. For details, see http://www.cakeconnection.com.my/classdetails/GingerbreadHouseDec2011.pdf

Christmas Cake Pops - Make some adorable Christmas themed Cake Pops this year. Turn on your creative juice and make these super cute treats. See http://www.cakeconnection.com.my/classdetails/ChristmasCakePopsDecember2011.pdf

Christmas Treats - Learn to make scrumptious cakes and treats this year in this great class for all baking enthusiasts from an award winning pastry chef. For details, see http://www.cakeconnection.com.my/classdetails/ChristmasTreatsDec2011.pdf

Christmas Cookies - Learn to make yummy sugar cookies and decorate them with royal icing in fun Christmas themes. Check out http://www.cakeconnection.com.my/classdetails/ChristmasCookiesDecember2011.pdf

~ NEW CLASSES ~

Animal Planet (A Kids Class ) - Explore some friendly animals this school holidays with this Animal Planet class just for kids. This great cupcakes decoration class will let your child create their very own little animals. For details, see http://www.cakeconnection.com.my/classdetails/AnimalPlanetDecember2011.pdf

Angry Birds Cake Pops - Come join the Angry Birds craze and make these super cute Angry Birds themed cake pops. See http://www.cakeconnection.com.my/classdetails/AngryBirdsCakePopsDecember2011.pdf

Box of Chocolates - Create your own assortment of chocolate truffles presented as a box of chocolate made from cake. A chocoholics dream class. For details see, http://www.cakeconnection.com.my/classdetails/BoxofChocolateDec2011.pdf

~ COMPREHENSIVE CLASS ~

4 Day Comprehensive Course - This course will teach you the basic skills and techniques required to begin your cake decorating journey. This 4 day hands-on course will cover a vast array of cake basics, cake decorating topics and icing mediums. Check out http://www.cakeconnection.com.my/classdetails/ComprehensiveCourseClassOutlineDecember2011.pdf

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

~ POPULAR CLASSES ~

Cupcake Fun 101 - This is an introduction class to cupcakes. We will cover the basics of baking a scrumptious vanilla cupcake and decorate them with basic icing techniques. For details see, http://www.cakeconnection.com.my/classdetails/Cupcakefun101classDec2011.pdf

Chocolate Cupcakes - Chocolates and cupcakes are a great combination. Learn the best of these worlds in this popular class. See http://www.cakeconnection.com.my/classdetails/ChocolateCupcakesDecember2011.pdf

Flowers Jellycakes - Learn how to make tasty jellycakes and make various flowers out of jelly. For more details, see http://www.cakeconnection.com.my/classdetails/FlowersJellycakesDec2011.pdf

Wedding Class (Hands-on) - This is a great class for anyone wanting to learn how to make wedding cakes. Come learn all the tips and techniques from a wedding cake maker herself. Please see http://www.cakeconnection.com.my/classdetails/HandsOnWeddingClassDec2011.pdf

World of Roses - In this class, you will be taught how to make various kinds of gumpaste roses to further enhance your decorating skills. For details, please see http://www.cakeconnection.com.my/classdetails/WorldofRosesDecember2011.pdf

To register for any of these classes, please drop us an email to contactus@cakeconnection.com.my or call us at +6 03 7956 4450. We hope to see you soon!

Warm Regards
Nancy & Shyamala
http://www.cakeconnection.com.my/

You can also find a lot of baking items at Cake Connection.

Cake Connection Sdn Bhd
D-11-1, Block D, Jaya One, 72A, Jalan University. Section 13. 46200 Petaling Jaya Selangor. MALAYSIA
Phone number : + 6 03 : 7956 4450
Fax number : + 6 03 : 7956 4450

Hours of operations are :
Monday - Friday : 9am to 6:00pm
Saturday : 9am to 5pm
Sunday & Public Holidays : Closed

Website: http://www.cakeconnection.com.my/home.php

More good news, Nancy is so kind and allow me to share with my readers for the chocolate cupcake recipe that use to make these AB cupcakes. My kids just love this chocolate cupcake, very rich chocolate, moist and soft. Thank you Nancy!

Chocolate Cupcake
(recipe source: Cake Connection Malaysia)
*makes 15 cupcakes

60g cocoa powder
90g all-purpose flour
1/2tsp baking powder
1/4tsp salt
170g unsalted butter, room temperature
200g sugar
3 large eggs
1tsp vanilla extract
1/2cup sour cream (you may replace it with yogurt, but try not to change it)

Method
1. Preheat oven to 180 c. Line 12-cup standard muffin tin with paper liners
2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt and set aside.
3. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla.
4. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning with flour.
5. Pour batter into cups, filling each ¾ full. Bake for 20-25 minutes or until a toothpick inserted in centres comes out clean.
6. Cool in pan 5 minutes then transfer to a wire rack to cool completely.

I was so happy to see bloggers that i know long time but never meet them in person Zurin of Cherry on Cake and Ivy of My Story. And also meet two new bloggers Chris of Pureglutton and Tomoko of Caramel Factory. As for Joslynn of Petite Nyonya and Veron of Quay Po Cooks, nice meeting with both of you again. It was a great pleasure to meet all of you.

Also Thank you to Nancy and Shyamala from Cake Connection for this invitation. Especially to Nancy for your kind sharing, I learnt a lot from you.

I also submitting this post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) which hosted by Min of Min's Blog.

A fun day in Quay Po's 1st cooking class at Pantry Magic KL

2011-11-17T07:00:00.038+08:00

When Veronica (Quay Po Cooks) told me Pantry Magic Bangsar is inviting us to a cooking class. I quickly went to check their website and i know i must accept this invitation. I love to visit this kind of place where selling all kind of kitchen related products. Later I text to Quay Po ask her who will be the chef and what we are going to learn. Quay Po text back to me and said she will be the chef. Wow!! my blogger friend now become instructor to conduct cooking class. She is from a non cooking mom to a chef in a year, this is a big achievement!! proud of you Veron!

Here are some of the products selling in Pantry Magic Bangsar KL. I wish all these items could be found in my pantry ^^

See Quay Po in action!

Here are all yummy foods that prepared by Quay Po.

Meat loaf before putting into oven..

Yummy meat loaf is done.

We enjoyed our lunch with these yummy meat loaf and mashed potato, YUM YUM!

I have never try a chewy and big chocolate cookie. Earlier i saw Quay Po's recipe but never think to try out as i thought my family will not like chewy cookie as they always prefer crunchy cookie. When i brought back this cookie home, it was well received by my family..

I was so happy to see French bread pan is selling here. I remembered few of my readers was asking me where to get this pan after they saw my French bread post. The size of the pan selling here is 23cmx40cm. Quickly go and grap one..

Quay Po is so kind sharing all the recipes that she taught in the class with us, check out her recipes here...

Classic Meat Loaf

Mashed Potatoes

American Chocolate chips cookies

If you like cooking and baking, i'm sure you would like to visit Pantry Magic KL. Here are the address and contact:-

Pantry Magic Kuala Lumpur
49, Jalan Telawi Tiga, Bangsar Baru, 59100 Kuala Lumpur.
Tel: +60322011578 Fax: 03 22823887
Open everyday 10am - 9pm
Website : http://www.pantry-magic.com/kuala_lumpur/

**These are the items i bought from Pantry Magic. Finally i got the colour ramekins and silicone egg brush that i have been looking forward to buy.

Thank you to Tania from Pantry Magic for this invite, and Thank you to Veron for kind sharing all delicious recipes.

Warm Molten-Centered Chocolate Cupcakes

2011-11-16T09:47:00.005+08:00

The other day my daughter told me that she started to like baking. Yesterday I chosen this simple recipe from the “Simple & Delicious Cupcakes” book and taught her how to prepare this cupcake. This recipe is very simple, just beat all ingredients together. So this is my daughter 1st cupcake, hope you will like it.

Warm Molten-Centered Chocolate Cupcakes
(recipe source: adapted from Sweet & Delicious Cupcakes book)
*makes 8

140g soft margarine
200g caster sugar
2 large eggs
120g self-rising flour
2tbsp unsweetened cocoa

110g semisweet chocolate
Confectioner’s sugar for dusting

Method
1. Preheat the oven to 190c.
2. Put the margarine, sugar, egg, flour and cocoa in a large bowl and using a handheld electric mixer, beat together until just smooth.
3. Spoon half of the batter in the paper liners. Break the chocolate evenly into 8 squares and place a piece in each cup, then spoon the remaining cake batter on top.
4. Bake the cupcakes in the preheated oven for 20mins, or until well risen and springy to the touch. Leave the cupcakes for 5-10mins before serving warm, dusted with sifted confectioner’s sugar.

If you wish to try out this recipe, please try to reduce the sugar amount as we found this cupcake was too sweet..Also place the semi-sweet chocolate piece after you fill to 3/4 full but not half as suggested as i found the chocolate in our cupcake was not at the center.

Tomorrow i going to attend a Angry Birds cupcake class, with my poor cake decoration skill, I hope it will not turned out like Funny Birds cupcake, hahaha, do come back for my update.

I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) which hosted by Min of Min's Blog.

Red Bean Pau (steamed buns)

2011-11-14T22:23:00.006+08:00

Usually when i cook red bean dessert soup, my kids just drink soup and left out the red bean. As not to waste food, i save the cooked red bean and add more sugar and continue cook to become thick red bean paste. So i made this red bean Pau (steaming bun) using the homemade red bean paste..

I seldom buy red bean pau from outside store, because very high sugar content..Love the homemade red bean paste, the right sweetness that suit our taste.

Red bean Pau (steamed buns)
(recipe source: by Sonia aka Nasi Lemak Lover)

350g Hong Kong flour
1/4tsp salt
1 and 1/2tsp instant yeast
60g caster sugar
160ml-180ml water
2tbsp Crisco shortening

400g red bean paste (I use homemade)

Method
1. Weight red bean paste 40g and lightly shape into ball. Set aside.
Mix yeast with 1tbsp lukewarm water, set aside for 5mins.
2. Add all ingredients in a mixing bowl except shortening and combine well.
3. Add shortening and knead till dough became smooth and no sticky to hands.
4. Cover with damp cloth and rest for 60mins.
5. Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.
6. Weigh out 50 gm of dough and roughly shape into a ball and rest for 10mins.
7. Fatten and roll out the dough into a circle. Place red bean ball onto the center, wrap and pleat up the sides and seal.
8. Place the pau (pleat area face down) onto a piece of greaseproof paper, on the rack for steaming. Cover with a piece of damp cloth and let rise for another 10-15 mins.
9. Steam the pau under rapidly boiling water on high heat for about 10 to 12 mins.
10. Remove from steamer and serve, hot.
11. Store in the fridge for left over pau, steam again before serve.

Taro and rice vermicelli noodle soup

2011-11-11T19:03:00.004+08:00

This morning i was tried to search this recipe in my blog list, i seen in a Chinese blog before but i couldn't recall which blog. Bakeling was laughing at me while I msn with her. She said who asked you to list so many blogs in the blog list, hahaha..Anyway, i tried to recall the recipe and create this noodle soup and serve for dinner tonight! This is quite an old fashion of noodle soup, last time our Ah Mah (grandmother) like to cook this noodle soup. Anyway, this noodle soup was yummy!

I serve this noodle with a new type of veggi, it was strongly recommended by veggie store owner. The name of this veggi is call Green Dragon leaf, it taste quite similar to leek and it was good. You may replaced with spring onion or coriander leaves..

Also advise to cook this soup with thick Meehoon (rice vermicilli)..

Enjoy!! and Happy 111111....

Taro and rice vermicelli noodle soup

Stock
2 chicken carcasses
500g pork ribs
100g cabbage
1 onion
3 slices ginger
5lts water
-boil over low heat for 3hours, remove the bones and strain the stock

Stir fried minced meat
400g minced meat
2tbsp fish sauce
1tbsp dark caramel sauce
1/2tsp salt or to taste
1tsp sugar or to taste
-Heat oil in a pan, add in the minced meat, stir well for 1-2mins, add in seasonings. Dish out and set aside

500g taro/yam, cubed
100g dried shrimps (hae bi), washed
3cloves garlic, chopped
2tsp salt or to taste
A dash of pepper

450g thick Meehoon (rice vermicelli)

Shallot oil, for garnish
Green Dragon leaf (stir fry with garlic, season with salt) or spring onion or coriander leaves, for garnish

Method
1. Heat oil in a pan, sauté garlic and dried shrimps till fragrant.
2. Remove some fried shrimps for garnishing later, add taro cubes and stir fry for 2mins.
3. Add taro and dried shrimps mixture into the stock, boil until taro tendered.
4. Add in rice vermicelli, season with salt and pepper, cook till soft.
5. Dish out in a bowl, garnish with fried dried shrimps, fried minced meat, shallot oil and veggie, serve hot.

Nasi Lemak Lover

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Wu Har (Crispy Taro ball) 港式芋虾, an award

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Chinese Steamboat / Hot Pot 火鍋

Koi Fish Jelly, and Pai Tin Kong CNY 2012

Braised Pork Knuckles with Sea Cucumber 海參豬腳, a CNY lunch

Pineapple rolls (Nastar) 凤梨酥, Happy Lunar New Year

German Cookies 德国酥饼

Stir-fried Fish Maw with Celery 鱼鳔炒西芹

Crunchy Almond Cookies 杏仁脆饼

Dragon cookies 龙饼

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Homemade Chinese Pork Jerky (Bak Kwa) 肉干

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Red Velvet Cupcakes with cream cheese frosting

My favourites 2011 , and Happy New Year 2012

Homemade salted eggs

Tropical Spice Garden Penang

Penang famous charcoal Char Koay Teow, Jalan Siam Penang

Penang Assam Laksa

Fragrant Claypot Salted Fish and Belly Pork 咸鱼花腩煲

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Le Méridien Hotel Xiamen, China

Chinese Steamed Herbal Chicken

Cranberry and Green tea Financiers (蔓越莓绿茶 费南雪)

Ratatouille, Pommes Duchesse (Baked puree potatoes)

Gulangyu Island, Xiamen China 2011 (鼓浪屿)

Homemade Tau Sha Piah (Flaky mung beans biscuits) 豆沙饼

Saltimbocca (Beef roll with sage leaf)

Korean Kimchi fried rice

How to make buttermilk and butter

Key Lime Cupcake : Free and Easy Bake-Along #13

Cranberry Cream Cheese Soft Buns

Angry Birds Fondant Cupcakes class at Cake Connection Malaysia 翻糖愤怒鸟杯子蛋糕

A fun day in Quay Po's 1st cooking class at Pantry Magic KL

Warm Molten-Centered Chocolate Cupcakes

Red Bean Pau (steamed buns)

Taro and rice vermicelli noodle soup

Cranberry and Green tea Financiers (蔓越莓绿茶费南雪)