Friday, August 31, 2012

Malaysia - Independence Day [Merdeka]







Thursday, August 30, 2012

Pandan Soufflé Cake

This is the fifth Soufflé Cake that I have baked after my previous attempt with coffee.  I used pandan paste and coconut milk for this cake. 
The cake is cottony soft, light and moist with a nice aroma of pandan and coconut.
3 egg yolk
1/2 egg (about 30g) or 1 small egg
15 gm sugar [I used 1 tbsp]
1/4 or 1/3 tsp salt [helps to bring out the flavour of coconut milk/pandan]

40 ml coconut milk 
3 tsp pandan paste
35 ml vegetable oil [I  used 2 tbsp]
40 gm cake flour  - sifted - set aside
3 egg white [large eggs]

1/4 tsp cream of tartar
55 gm sugar [used 3-4 tbsp]
a drop of green colouring - for colour tone [optional]
  1. Line base of a 7" square tin [loose bottom pan] with grease proof paper.
  2. Preheat oven to 150 degrees C.    Place a baking tray on the lowest rack, pour in enough water for steam baking, then place a baking rack over it.  This way, you need not have to wrap baking tin with foil.
  3. Mix coconut milk, oil and pandan paste together.  Set aside.
  4. Use a hand whisk mix egg yolks, half egg, sugar and salt together.
  5. Drizzle in liquid mixture [coconut milk, oil and pandan paste] and whisk until well combined.
  6. Fold in sifted flour and stir until batter is smooth.  Set aside.
  7. Use a cake mixer, whisk egg whites until frothy, then add in cream of tartar.  B eat until soft peaks then gradually add in the sugar in 3 batches and whisk until stiff peaks formed.  Do not over beat egg whites otherwise it may be difficult to fold in to egg yolk mixture.
  8. Fold in 1/4 of the meringue into the egg yolk mixture until combined.   Then fold in the rest of the meringue lightly in two portions until well combined.  Remove 1/3 of cake batter to another bowl.  Add in a drop of green colouring, mix well.
  9. Pour the 2 batters alternately to create layers of different colour tone into prepared cake tin.  Place it over the baking rack to steam bake [make sure the water is enough to last until baking time is over].    Tap baking tray on work surface a few times to release trapped air bubbles before baking.
  10. Steam-bake cake in a preheated oven at 150 degrees C for 55 mins.
  11. Remove cake at once from tin [otherwise the cake base may be moist because of vapour from steam-baking].   Invert the cake after baking, remove the bottom paper lining and cool it on a wire rack.  The cake may shrink a little when cooled.
I usually chill the cake in the fridge before slicing.  This cake taste as good when chilled.
 I'm submitting this post to :
1.  Aspiring Bakers #22: Lightened Up Cakes (August 2012) 
 hosted by Qi Ting of A Dessert Diet.
2.  Sweet Treats and Swanky Stuff by Something Swanky
 3. Recipe Box 12 hosted by Bizzy Bakes

Wednesday, August 29, 2012

Fried Rice With Petai and Anchovies

What are stink beans?  These beans have a unique flavour , pungent and sometimes bitter.  Known as 'petai' in Malaysia, it may be quite appetising to many people when cooked in different ways.  Most commonly they are added to Sambal Udang or  Sambal Udang Kering which is definitely an appetising dish.  And to counter its pungent smell, some says that you have to cook a brinjal dish if you are serving petai.
Here, I'm using petai for fried rice with anchovies which I often used to cook whenever I have these beans [usually from my neighbour].  I love this fried rice with the crispy fried anchovies, petai and sambal belacan [sometimes substitute with  cut chilli padi with lime juice].
[serves 2-3]
3-4 bowls of cooked rice [best left overnight] - I used Basmathi rice
1/2 cup petai seeds - split [soak in water with a little salt for awhile and rinsed] *
1-2 tbsp dried prawns - rinsed and drain
50 gm anchovies - rinsed and drain - fried until crispy in oil and set aside
2 tsp chopped garlic
2 tbsp oil
1 tbsp sesame oil
2-3 eggs
sambal belacan or cut chilli padi with juice of 1-2 calamasi limes
1-2 tbsp light soy sauce
2 tbsp oyster sauce
1/2 tsp each of sugar, salt, black and white pepper
  1. Heat both oil in wok, fry garlic and dried prawns until aromatic.  Push them aside.
  2. Add in eggs and scramble [about 20% cooked].  Quickly add in rice and toss well.  Fry on low heat.   Add in seasoning to taste.  
  3. Fry until rice is light, then add in the stink beans. Stir to cook petai which will turned into a bright greenish colour.
  4. Stir in the fried anchovies [keep some for garnish].
  5. Dish out to serve immediately with sambal belacan or cut chillies.  Sprinkle rest of fried anchovies on top of rice.

  • this time I served the rice with some pickled mango and carrots. 
  • * this step helps to reduce the pungent smell and bitter taste of the stink beans.

Tuesday, August 28, 2012

Mocha Chiffon Cake

Came across this lovely chiffon recipe in Cherry Potato's blog quite sometime back.  Baked this cake before but haven't posted it.  This time, I'm baking it for my mother in-law.  Hope she likes it.  I didn't get to take photos of the sliced cake cos' I gave her the whole cake.
Here, I used a different mixing method, the cake turns out well cos' the yolk mixture consistency is much better.  A lot easier than using a hand whisk and of course, less labourious [the machine does it all].  The cake is spongy, soft and moist.
Ingredients for Yolk Mixture
20 gm cocoa powder [I used 1 tbsp]
1 tbsp instant coffee
50 ml hot water                     
  •   Dissolve cocoa powder and coffee granules in hot water.  Leave to cool
4 egg yolks                           
3 tbsp castor sugar
4 tbsp corn oil
1 tbsp rum [optional]
80 gm plain flour - sifted with 1/4 tsp baking powder
Ingredients for Egg White
4 egg whites
1/4 tsp cream of tartar
4 tbsp castor sugar
  1. Preheat oven at 170 degrees C.
  2. Place all the dry ingredients [sifted flour and sugar] in the mixing bowl.  Make a well in the centre.  Pour in all the liquid ingredients [mocha mixture, oil, rum and egg yolks].  Beat together using a paddle hook on medium to high speed until well combined and mixture is smooth [takes about 5 minutes].  My new way to mix  yolk mixture. Set aside.
  3. Put egg white in another cake mixer bowl [make sure bowl is clean and ungreased].  Whisk egg whites until a little frothy, add in cream of tartar, continue whisking until foamy and add in sugar in 3 batches [I used Kenwood mixer Speed 5].  Keep whisking egg white mixture till soft to stiff peaks formed [process is quite fast].
  4. Fold in 1/3 of meringue to egg yolk mixture. Mix evenly till well combined. Then pour into balance egg meringue.  Fold till evenly combined.  Pour batter into 7 inch ungreased chiffon pan.  Smooth the top with a spatula.  Tap pan on table top several times to release trapped air bubbles.
  5. Baked in preheat oven at 170 degrees C [lower rack] for 40 minutes. 
  6. Invert baked cake immediately to cool completely before removing from pan.

Monday, August 27, 2012

Claypot Chicken Rice

A common hawker's delight served as a One Pot Rice Dish.  This is a tasty Claypot Chicken Rice recipe worth preparing which I have cooked several times because of the aromatic rice and tender chicken slices never fail to wake up our salivary glands.
You can use a rice cooker or just steam in a steamer.  It tastes as good and easier washing after meal.   The quantity for this recipe is enough for 3 persons [can use a claypot that must big enough so that the rice will cook well].
[serves 3-5]
300 gm rice - wash and drain
420 - 450 ml water
1 chinese sausage [sliced]
some chopped spring onions
some cut red chillies in soy sauce [accompaniment]
2 chicken whole legs [deboned and cut thick strips] - remove skin for healthier eating]
1 dried mushroom - soaked and cut strips [optional]
Marinate with:
1 tsp each of sugar, sesame oil and cornflour
1/4 tsp each of dark soy sauce and pepper powder
1/2 tsp salt
1 tbsp each of oyster sauce and ginger juice
Seasoning for Rice - combine together
1/2 tsp dark soy sauce
1 tsp sesame oil
1 tbsp each of light soy sauce and oyster sauce
2 tbsp hot water
  1. Marinate chicken and mushroom [if using] in the refrigerator for at least an hour.
  2. Wash rice in several changes of water and place in a claypot with 420-450 ml water [I used basmathi rice].   Leave to soak for about 30 minutes before cooking.
  3. Cook, covered over medium heat until water is almost absorbed [about 5-10 minutes].  Add in the chicken and mushroom [with the marinade] and Chinese sausage [can add 2 pieces of salted fish - if using] over the rice.  Drizzle in the seasoning sauce.
  4. Lower heat to the lowest and cover to complete cooking the rice and chicken for another 10-15 minutes.  Check rice after 10 minutes to prevent it from sticking at the base of claypot.  Cover claypot to complete the cooking.
  5. Flake rice and cover to cook for another 5 minutes on the lowest heat possible.
  6. Remove from heat, uncover and top with cut spring onions.  Serve immediately.
I'm submitting this to Muhibbah Malaysian Monday hosted by  Sharon at Test with Skewer.

Sunday, August 26, 2012

Choux Pastry

An easy to bake choux pastry recipe with only a few simple steps.  Baked them and fill up with either sweet custard, whipped cream or savory fillings of your choice.  For this batch, I used tuna mayo filling and kept some with a generous filling of ice cream.

The choux pastry is crispy, golden on the outside and has a nice hollow inside.  Good pastry and stays puffy even though I kept in the fridge for 3 days.

[makes 12 pieces]
65 gm plain flour - sifted
1/2 tsp sugar
1/4 tsp salt
125 ml water
70 gm butter - cubed
2 large eggs - lightly beaten [I have some left for glazing pastry]
  1. Sieve flour and mix with salt and sugar.  Set aside.
  2. Boil water with butter cubes until butter melts over medium heat.  Off fire.
  3. Remove away from heat and quickly add in the sifted flour mix.  Immediately stir with a spatula to mix ingredients into a soft and smooth paste or until the paste leaves the sides of the pan clean.
  4. Using a electric mixer with paddle hook, slowly add in the beaten egg.  Beat until batter is smooth and leaves a trail and drops slowly when lifted up.   Must not be too stiff or thin.  You may not need to use up all the eggs.
  5. Use 2 spoons to drop the paste on baking tray, leaving some space apart for pastry to expand.
  6. Shape pastry while you brush with egg glaze.
  7. Bake in preheated oven at 200 degrees C for 15 minutes [middle shelf], then lower heat to 180 degrees C.  Continue to bake for 30-35 minutes.
  8. After baking, off the heat but leave the pastry in the oven for a further 5 minutes before removing to cool on wire rack [this helps to make the choux pastry crispy on the outside and form a nice hollow inside].
  9. When cool, fill up with desired fillings.  If preferred, dust top with icing sugar if preferred.
Choux pastry can be prepared earlier and kept in airtight containers for several days or refrigerate until required.   I thaw them to room temperature before filling up with tuna mayo filling.

Saturday, August 25, 2012

Carrot and Orange Jam Chiffon Cake

Another chiffon cake which I baked using my homemade orange and carrot jam.  Cake turns out well, soft, moist and spongy.  Rose beautifully.  This time I add an extra egg white and the result is satisfactory.  Taste wise ....has the taste of the jam.

Ingredients for Egg Yolk Mixture
3 egg yolks [used large eggs]
1-2 tbsp castor sugar
3 tbsp oil
2 - 3 tbsp milk/water
2 tbsp Carrot and Orange jam [recipe here]  

75 gm cake flour - sifted

  • Whisk egg yolks with sugar and salt till creamy, then drizzle in oil.  Continue whisking for awhile then drizzle in milk.  Lastly stir in jam.  Fold in flour until well combined [this time I mixed all these ingredients in a cake mixer using a paddle hook instead of hand whisk].  Set aside while you whisk the egg white.  Preheat oven at 170 degrees C.
Ingredients for Egg White Mixture
3 egg white [I used 4 egg whites]
1/4 tsp cream of tartar
3 tbsp sugar [40 gm]
  • Whisk egg white until frothy, continue whisking and add in cream of tartar, when foamy, gradually add in sugar.  Whisk until soft to stiff peaks formed.
  • Fold in 1/3 portion of meringue into egg yolk mixture till well combined.  Then fold mixture into balance meringue till well incorporated.  
  • Pour batter into 7" chiffon pan.  Tap a few times on tabletop to release air bubbles.   Bake in preheated oven at 170 degrees for 35-40 minutes. 
  • Invert pan immediately after baking to cool cake before removing from pan.

above photos show chiffon cake from baking to cooling

Friday, August 24, 2012

Wholemeal Mantou (Steamed Buns)

'Don't judge the book by its cover', it's good!! 
Already bookmarked this healthy and easy mantou recipe of Lena from Frozen Wings for sometime.  Was also thinking of trying Wendy's Wholemeal Char Siew Pau Dough.  Finally, I chose Lena's first because I wanted to make just plain steamed buns with wholemeal flour and I intend to serve these buns with homemade burgers.
As advised by Lena, this recipe only needs 1 time proofing and no baking powder. The buns were really soft and fluffy even on the third day.  For the original recipe, please check it out here.
Ingredients - makes 8 buns
[adapted from Frozen Wings with some changes to the steps]
250 gm cake flour/plain flour 
80 gm wholemeal flour
3 gm instant yeast [1 tsp]
25 gm castor sugar [2 tbsp]
200 ml milk 
10 gm vegetable oil [I used shortening]
toasted black sesame seeds [optional]
  1. In a mixer bowl, put in the flour, sugar and instant yeast.  Mix well and gradually add in milk.  Knead from low speed with a dough hook until soft and smooth.  Add in shortening.
  2. Continue to knead from low to medium speed until dough is soft, smooth and elastic.  Step 1 and 2 takes about 20-25 minutes to complete.  [If not steaming buns immediately, transfer dough from the bowl to a clean plastic bag.  Tied up tightly and refrigerate until later use.  Thaw to room temperature before proceeding with Step 3].  Proceed to step 4 if you are steaming buns immediately.
  3. Bring dough together after thawing and roll into a log on a floured surface.
  4. Divide into 8 equal portions.   Roll each portion into a smooth round ball.  Place on a small piece of parchment paper. Complete shaping the remaining portions.  Place shaped buns on a steaming tray [I used a bamboo steamer].
  5. Let it proof in the steamer for 40 minutes.
  6. Pour some water into your steamer and steam for 20-25 minutes. When time is up, open the lid of steamer a little to let steam escape and remove them from steamer after 5 minutes to cool on wire rack.
  7. Serve buns plain with a hot beverage or with homemade meat patties [recipe here].
    Yummy homemade buns and burgers 

Thursday, August 23, 2012

Homemade Burgers

I made these burgers to serve with my wholemeal steamed buns [recipe here].  Homemade burgers are simple and easy to make with any leftover minced meat [pork or chicken or both] that you can find in your fridge.  You can  add fried egg, cheese slices and lots of fresh vegetables when serving with buns.
Ingredients for Meat Patties
[makes 4 pieces]
300 gm minced pork or chicken [or both]
salt, sugar and pepper to taste
1 tsp finely chopped ginger
50 gm onion - chopped finely
1 tbsp cornflour
  • Combine all the ingredients together.  Stir to mix well.  Slap the meat mixture against the sides of the bowl until sticky and springy.
  • Flatten mixture on a plate and divide into 4 equal portions.  Using your hands shape each portion into round patties [about the diameter of burger buns].
  • Place on a plate and refrigerate for 20-30 minutes.
  • Heat a little oil on a non-stick pan.  Put in the patties to pan fry until cook on both sides and slightly golden.
  • Lightly sprinkle sides with a little salt, black pepper and pepper.  Remove to stack on top of warmed or toasted burger buns with other ingredients according to your preference.
Other Ingredients  for Burger Buns
4 slices of cheddar cheese
some tomato slices
some big onion rings - lightly sauteed
some salad leaves
some cucumber slices - optional
tomato and chilli sauce
4 pieces burger buns [I used wholemeal steamed buns] - split
  • Lightly spread butter on split bun halves and place on a hot non-stick pan to toast and warm.
  • Remove and place a piece of meat patty on the bottom half of bun.  Top up with the rest of ingredients and cover with the other half of bun.  Use a skewer long enough to secure stacked ingredients.  Serve immediately.

Wednesday, August 22, 2012

Honey Milk Loaf [straight dough method]

Was browsing through Honey boy's blog and was attracted to her recent bake Honey Milk Loaf ( Stone Ground wholemeal version).
Even though, I didn't have her Hokkaido Milk, I went ahead to bake this bread and I must say it is really soft, moist and nice bread.   Stays good even on the third day.  Lucky, I gave it a go - it's good bread.  I wouldn't mind baking this bread again.
Very straight forward preparation but it took one and half hours to proof the dough to over the rim of the baking tin.
[adapted from Cosy Bake with some modifications]
200 gm bread flour [removed 2 tbsp and replaced by wholemeal flour]
100 gm cake flour
4 gm instant yeast [I used 1 1/2 tsp]
60 ml honey
1 egg yolk
5 gm salt [I used 1/2 tsp]
180 ml milk [I used slightly less cos' I don't want the dough too wet and sticky]
10 gm butter [I used 1/2 tbsp] 
Step 6
  1. Put all ingredients [except milk and butter] in a electric mixer bowl.  Knead with medium low speed and gradually add in the milk [you may not need all the milk cos' the dough may be too wet and sticky].  Knead for about 10 minutes until the dough is soft and smooth.
  2. Add in butter, continue to knead until dough is soft, smooth and elastic [or window pane stage].  If dough is too wet, it may need a longer kneading time to reach elastic stage.
  3. Move the dough out to shape into a ball [flour your hands to do this step].  Place it back into the bowl, cover and leave to rise until double [takes about 30 minutes].
  4. Punch down dough to deflate the air and divide into 2 equal portions.  
  5. Take one portion, roll flat and fold into thirds, then roll tightly into a roulade [swiss roll style].  Place it on 1 side of the baking tin.  Do the same for the other portion.
  6. Leave dough in oven with door closed and let it rise to slightly over the rim of the baking tin [mine took about 1 1/2 hours].  Remove from oven before preheating oven at 170 degrees C for 10 minutes.
  7. Baked bread for 30 minutes.  Remove bread from tin immediately to cool on wire rack.

  I'm submitting this to Bake Your Own Bread hosted by Michelle of Delectable Musing, Heather of Girlichef and Connie of My discovery of bread.