Monday, December 31, 2012

Goodbye 2012 and Welcome 2013

Time flies and we have come to the last few hours of 2012.  Soon it will be a beginning of a brand new year.

Was quite surprised that I did so much postings [333] during the year which means that I have been very 'hardworking' in the kitchen, lol.   This is also an indication that I have also ate such a wide variety of food [do check out my whole year's postings if you are interested to know what I have had this year].   Lucky-leh to be able to enjoy so much food but hope they are healthy too.    Anyway, I'm happy that I have accomplished this much during the year, at least it's time well spent.

Here I wish to thank all my readers and many fellow food bloggers especially Cheah [No Frills], Esther [the Fuss Free chef], Phong Hong [Phong Hong Bakes], Veronica [Minty's Kitchen], HHB [Happy Home Baking], Sonia [Nasi Lemak Lover], Happy Flour [here] and many more for sharing their tested recipes, valuable comments, advices, ideas on cooking and baking.  Looking forward to see more of these in the brand new year.

201212 Greeting Card



Friday, December 28, 2012


Another cottony, soft cake with orange flavour.    Nice cake which I baked for Autumn Solstice Festival which falls on 21 December 2012.   The cake shrinks a little but soft and cottony like the other cottony cakes which I have baked.  I like the citrus flavour of orange and slightly salty taste.
Ingredients for Egg Yolk Mixture
[using 8"  x 8" or 9" x 9" square tin]
65 gm superfine flour - sifted
1/4 tsp salt
5 egg yolks
1 whole egg
45 ml corn oil [3 tbsp]
80 ml  fresh orange juice [from 1-2 oranges]
2 tsp orange zest
2 tsp poppy seed 
  1. Place the dry ingredients in the mixing bowl and make well in the centre.  Add in eggs, corn oil, orange juice and zest.  Using a paddle hook, beat ingredients until creamy and well combined.  Add in poppy seeds and mix well. Set aside. 
  2. Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and  preheat oven at 160 degrees C for 10 minutes.
Ingredients for Egg White Mixture
5 egg whites
1/2 tsp cream of tartar
65 gm castor sugar
  1. Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until  slightly foamy.  Add in sugar in 3 batches.  Whisk until soft to stiff peaks formed.
  2. Using a spatula, fold in 1/2 of the meringue into egg yolk mixture.  Lift and fold until well combined, then add to rest of meringue.  Fold again until well mix.
  3. Pour into a 8" square tin [line base with baking paper at the bottom only]. Smooth the surface with a spatula and steam bake in oven at 160 degrees C for 70 minutes.  [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking.  This way the cake base will be dry after baking].
  4. Invert the cake after baking  and let it cool slightly [about 10-15 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
  5. Cool cake before slicing to serve or refrigerate for serving later.
Steam bake cake batter @ 160 C for 70 minutes
Cake after 15-20 minutes baking
Cake after 40 minutes baking
Cake after 60-70 minutes baking
Cake is ready
Invert cake immediately to cool for 10-15 minutes
Remove baking tin and paper lining, base is dry
Orange Poppy Seed Cottony Cake
Original recipe was from Min's blog [Orange Poppy Seed Xiang Xi Cake] with some modifications to the method.

Thursday, December 27, 2012

Fried Noodles with Red Yeast Rice Residue

A healthy fried noodle dish using 'ang chow' [red yeast rice residue] after I cooked the Fried Rice with Red Yeast Rice Residue.  This is a meatless fried noodle which I believe is light and good for our body especially after days of indulging in meaty dishes.  Easy cooking for a weekend meal.

[serves 2-3]
200 gm dried noodles - blanched and mix with a little sesame oil
8 pieces tofu puffs - cut thick shreds
1 piece wood ear fungus - cut thick shreds
2-3 dried mushrooms - soaked and cut thick shreds
50 gm carrot - shredded
100 gm cai xin or xiao bai cai - washed and cut thick shreds
2 tbsp red yeast rice residue [ang chow]
2 tbsp light soy sauce
1/2 tsp pepper
salt to taste
1 tbsp sesame oil
150 ml water 
  1. Blanched dried noodles until cooked, drain and toss with a little sesame oil.
  2. Heat frying pan with sesame oil, add in mushrooms and wood ear fungus.  Fry for a second, push aside and add in red yeast rice residue.  Fry until aromatic then add in tofu puffs and carrot. 
  3. Stir fry and add in seasoning.  Add water, bring to a boil and taste to adjust seasoning.
  4. Add in blanched noodles and vegetables.  Continue to stir fry until all ingredients are well mixed and the water is almost dry.
  5. Dish out to serve immediately.

Wednesday, December 26, 2012

Baked Cheddar Cheese Chocolate Cheesecake

Baked another cheddar cheese cheesecake again but this time with chocolate flavour.  The cake didn't shrink much.
[use 7" loose bottom round cake tin]
50 gm cake flour - sifted
3 egg yolks
50 gm butter
3 slices of cheddar cheese [about 30 gm]
50 ml milk 
50 gm cooking chocolate - melted

  1. Using double boil method, dissolve cheddar cheese with butter, then add in melted chocolate and milk.  Mix well and set aside to cool.
  2. Sieve flour into a mixing bowl, add in egg yolks and cooled melted cheese and butter mixture.
  3. Whisk on medium high speed until creamy and ingredients are well combined.  Set aside while you prepare the egg white and preheat oven at 150 degrees C.
3 egg whites
1/4 tsp cream of tartar
50 gm sugar
  1. In another clean bowl, whisk egg whites until frothy, add in cream of tartar.  Continue beating and gradually add in sugar in 3 batches.
  2. Whisk on medium high speed until soft to stiff peaks formed.
  3. Pour half [1/2] meringue into egg yolk mixture.  Mix well to incorporate ingredients.
  4. Then pour into balance meringue.  Mix well.
  5. Pour batter into a lined loose bottom 7" round cake tin. Smooth the surface with a use of spatula.
  6. Steam baked [use 1 1/2 cups water] in baking tray.
  7. Baked in preheated oven at 150 degrees for 70 minutes.  Remove from pan immediately to cool on rack [cake base is firm and dry].   This time I left the baked cake in the oven to cool for 1 hour before removing and standing cake on a pedestal to cool further.  Chill cake for several hours before slicing.

Tuesday, December 25, 2012

Braised Chicken Wings in Soy Sauce

Think I'm getting lazy and just will settle to prepare food the easy way out with less preparation and cleaning up.  This chicken dish is an easy dish to prepare yet suitable for the young and old.  For more flavour, just dip in your favourite chilli sauce and enjoy.  The braising sauce can be stored, refrigerated and reuse to braise other meats.
8-10 pieces chicken wings - cleaned and end tip removed
Braising Ingredients
800 ml water
5 pips garlic
2 star anise
3 cm piece cinnamon stick
3 tbsp light soy sauce
1 tsp dark soy sauce
1/2 tsp salt to taste
1 tsp brown sugar to taste

braising sauce
  1. Bring water to boil.  Add in all the spices and liquid ingredients.
  2. Boil for 5-10 minutes until aromatic and fragrant.
  3. Add in the chicken wings.  Make sure the liquid is enough to cover the chicken wings.  Bring to boil again, then lower heat to simmer for 10 minutes.
  4. Cover and leave until serving time.

Monday, December 24, 2012

Seafood Kerabu Angel Hair Pasta

Weather is quite humid these days during the day.  Not in the mood to cook too much especially frying but still need to fill up the stomach, LOL.  So here's a dish which I can prepare ahead of meal time, light and easy.

[serves 2-3]
200 gm Angel Hair pasta - cooked according to packet instruction until al dente
3 squids - cleaned and cut broad rounds
some prawns - head and tail removed
4-5 shallots - sliced
1 tbsp each of chopped coriander leaves, spring onions, wild ginger bud [bunga kantan] and mint leaves
2 - 3 tbsp sambal belacan [more if you want it spicy] - store bought or make your own sambal belacan* 
4 - 5 tbsp calamansi lime juice or to taste
1-2 tbsp stock from blanching of seafood
1 tbsp sugar
salt to taste
  1. Boil some water [enough to blanch seafood] in a small saucepan.  Blanch prawns and squids until cooked.  Remove and set aside.  Keep some stock to mix with seasoning.
  2. Mix the seasoning together with the stock in a large mixing bowl.
  3. Toss in the blanched seafood and all the ingredients.  Mix well and add in the cooked spaghetti.
  4. Mix well and serve immediately with extra sambal belacan.

How to make Sambal Belacan
6 red chillies
3 chilli padi
30 gm toasted belacan
pinch of salt
sugar to taste
juice of 1 calamansi lime
  • Pound all ingredients together using a mortar or blend coarsely in a food processor.
  • Store in a small container and refrigerate for later use.

You can use any kind of seafood [clams, fish fillets, bigger prawns or squids or chicken]

Friday, December 21, 2012

Pandan Wholemeal Steamed Buns

These are soft, moist, fluffy and healthy buns good for breakfast or teatime.  These buns can also be steamed plain without any filling and serve with meat burgers.

[makes 8 pieces]
Mix together - yeast mixture
1/2 tsp instant yeast
1 tbsp water
Pau Ingredients
100 gm wholemeal flour
100 gm plain flour [you can use pau flour or low protein flour]
1 tbsp castor sugar
1/4 tsp salt
170 180 ml pandan juice water *
15 gm  shortening [you can use butter or oil]
*10 pieces pandan leaves blended with some water - strained and squeezed out juice, discard the residue]
  1. Combine and mix yeast mixture in a mixing bowl.  Stir well and leave aside for 10-15 minutes.
  2. Then add in pau ingredients  [except shortening].  Knead into a smooth dough before adding in shortening to knead until elastic [dough is soft and sticky].   Cover and leave to proof for 15-20 minutes or until double in size.
  3. Punch down and divide into 2 equal portions.  Shape each into a ball.  Then divide each portion into 4 equal parts.  Roll into round balls.  Flatten each ball into round circles.
  4. Wrap each dough around chosen filling and shape into any shapes preferred [I made them into round buns].   Place on paper casing and leave to rest for 30-40 minutes or until double in size in steaming trays.
  5. Steam the buns over rapid boiling water for 10 minutes [if using normal steamer].  I steamed the buns from cold water for 12-15 minutes in an electric steamer, then leave for 3 minutes before removing from steamer.
  6. Serve immediately or cool on wire rack before storing in airtight container.
  7. If freezing buns, thaw to room temperature and steam for 10 minutes before serving.

Stir fry yam bean filling for buns

Proof buns in steaming tray for 40-50 minutes

Thursday, December 20, 2012

Fried Rice With Red Yeast Wine Residue

Looks quite a weird fried rice but the taste is good and very healthy.  If you see the ingredients you would understand what I'm trying to say.  This rice dish has at least 5 colour ingredients.  Someone told me if you eat 5 coloured food daily, your body  [5 main organs] is well taken care.

Five Colours that Nourish Five Organs [read more from this website]
Red - Heart
Black - Kidney
Green - Liver
White - Lungs
Yellow - Spleen and stomach
[serves 2]
2 bowls cooked rice
3 dried mushrooms [soaked and diced]
1 pieces  5 spice firm bean curd [diced]
1 small carrot [diced]
a few french beans [cut small pieces] or 3 tbsp mixed frozen vegetables
1 tbsp sesame oil
2 tbsp minced ginger
1-2 tbsp red yeast rice residue[ang chow]
2 tbsp light soy sauce
1/2 tsp pepper
  1. Heat sesame oil, saute ginger until fragrant.  Add in mushrooms, beancurd and carrots.
  2. Fry for several seconds, then add in rice and all the seasoning ingredients.
  3. Toss and stir fry until well mixed.
  4. Add in the green beans or mixed vegetables.  Continue to fry until vegetables are cookd through.
  5. Taste to adjust seasoning.  Dish out to serve immediately.

Wednesday, December 19, 2012

Sweet Sour [Zesty] Braised Pork Ribs

A zesty sauce pork ribs recipe that needs sometime to braise until the ribs are tender before adding sugar.     The braising sauce can be used to cook chicken, pork, fish or prawns.  The only adjustments needed are the quantity of  water and cooking time.
300 gm meaty pork ribs
Braising Sauce
1/3 cup white rice vinegar [I used apple cider vinegar]
1-2 tbsp tomato ketchup
2 tsp light soy sauce
2 cups water
4 tbsp light brown sugar
2 tsp cornstarch mix with 2 tbsp water
  1. Wash and blanched pork ribs in boiling water for 5-10 minutes.  Drain away water and rinsed pork ribs.
  2. Marinate with vinegar, tomato ketchup and soy sauce for several hours or overnight.
  3. Bring water to boil, then add in the marinated pork ribs together with the marinade.
  4. Boil over high heat for 10-15 minutes, then reduce to lower heat and simmer until ribs are tender [may need to add more water if ribs are not tender enough].
  5. When pork ribs are tender, add in the sugar.  Cook over high heat to reduce the gravy or thicken with cornstarch.
  6. Garnish with spring onions and serve with steaming hot rice.