Tuesday, October 17, 2017

Pandan Cotton Cake

Finally after third attempts, I succeeded in making this tall and spongy pandan cotton cake! First two attempts I underbaked the cake and it collapsed after removing it from pan. I told my kids I've failed my cakes but they still happily finished them up. 😝 Haha its still edible just that they were short and dense. 

Super cottony pandan cake infused with Ayam brand coconut milk and organic coconut oil with au natural fresh pandan extract! Lots of air pockets in the crumbs and the surface wrinkle up after cooling down.  Nevertheless is still a very delicious cake to enjoy if you like moist and fluffy sponge cake. 

Ingredient (8" round pan)
  • 80gm cake flour 
  • 60gm Ayam brand organic coconut oil 
  • 40gm Ayam brand coconut milk 
  • 40gm fresh pandan extract 
  • pinch of salt
  • 5  eggs, separated (I used 60gm size egg)
  • 80gm fine sugar 
  • 1/4 tsp cream of tartar 

  1. Prepare a 8" removable base pan. Line the base and wrap the cake pan with aluminium foil. 
  2. Sift flour into a mixing bowl. Heat coconut oil in microwave for 2 mins. Pour the hot oil into flour and quickly mix into a smooth paste. Cool down the mixture slightly.
  3. Whisk egg yolks until light and fluffy. Add in coconut milk and pandan extract and mix well. Combine the egg mixture with flour mixture and stir well. 
  4. Place egg whites and cream of tartar into a clean mixing bowl. Using a electric whisk, beat on high speed until foamy. Add in sugar in 3 batches and beat till firm peak formed.
  5. Fold 1/3 of the meringue into egg yolk mixture and mix well. Pour the batter into the balanced meringue and fold gently to combine.
  6. Pour the batter into cake pan. Tap the pan gently on a working surface to remove any big air bubbles. Place the cake pan over a tray. Pour in hot water up to 1/3 of the cake pan.
  7. Bake in preheated oven at 160 deg cel for 90mins until surface is golden brown. (Please adjust temperature and duration according to your own oven!)
  8. Remove cake pan from the oven and drop the pan above the table top to prevent excessive shrinkage when cooled down. When the cake starts to pull away from the cake pan, unmould the cake immediately and cool completely on wire rack. Store the cake in fridge as it contains coconut milk. 

Monday, October 16, 2017

Banana Sponge Cake

Weeks ago, I joined with a group of like-minded homebakers to bake together at Perle Baking Studio! We had 3 hours of fun filled hands-on baking! Look at the spread of lovely bakes on the table! What did we bake during the 3 hours? We managed to churn out Coffee Oreo Butter Cake, Banana Sponge Cake, Old Fashioned Strawberry Slice Cake, Cream Puffs and Mini Fruit Tarts! I decided to try out Vanessa's Banana Sponge Cake as I only managed to taste a small portion. The only slice of banana cake which I brought home was eaten by my daughter hahaha....This banana sponge cake is really fragrant with moist and fluffy texture! My cake (2nd attempt, the first try the cake was under baked!) did not turn out as pretty as Vanessa but glad that I managed to achieve nice texture cake. ^0^ Hope to try out my others baking buddies' recipe and share with you their wonderful delicious bakes in near future! 

Ingredient (one 8" cake or two 6" cake)
  • 5 egg yolks
  • 30gm fine sugar
  • 1/4 tsp salt
  • 60gm corn oil
  • 130gm ripen banana, mash
  • 120gm cake flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 5 egg whites
  • 60gm fine sugar
  • 1/4 tsp cream of tartar

  1. Prepare a 8" cake pan. Line the base and wrap the pan with aluminium foil.
  2. Using a hand whisk, beat egg yolks until light and creamy. Beat in sugar, salt and corn oil until sugar is well dissolved. Mix in mashed banana.
  3. Sift flour, baking powder and baking soda into egg yolk mixture. Beat till batter is smooth.
  4. In a clean dry mixing bowl, beat the egg whites with electric mixer until foamy. Add cream of tartar and mix well. Add in sugar in three batches and beat well until stiff peak formed.
  5. Fold 1/3 of the meringue into egg yolk batter. Mix well. Pour the mixture into remaining meringue and fold lightly till well combined.
  6. Pour the cake batter into cake pan and tap the pan lightly a work surface to remove excess air bubbles. Bake with water bathe at 160 deg cel for 90 mins until golden brown. 
  7. Cool cake in pan for 5 mins. Lightly press the cake from the side to loosen the cake. Invert onto wire rack to cool down completely. 
Recipe by Vanessa Tay

Sunday, October 15, 2017

Baked Seafood Macaroni in Pumpkin

  • 1 medium size pumpkin, approx 1.5 kg
  • 1 small onion, sliced
  • 2 cloves garlic, sliced
  • 1/2 red capsicum, diced
  • 100gm crab stick, cut into sectioned
  • 300gm fresh squid, cleaned and cut into rings
  • 200gm prawns, shells removed
  • 1 cup macaroni
  • 1 cup tomato puree
  • 1 tsp Italian mixed herbs
  • salt and pepper to taste
  • grated mozzarella cheese

  1. Wash the pumpkin. Place the pumpkin on a heatproof plate. Steam in preheated steamer for 15-20 mins. Remove the pumpkin from steamer and cool down. Carefully slice the lid off. Use a spoon to remove the pulp and seeds. The flesh of the pumpkin should be tender enough to pierce through, if not, steam for another 5 mins. Do not over steam as it may collapse.
  2. Meanwhile, cook macaroni till tender. Set aside. In a frying pan, heat 1 tbsp oil and saute onion and garlic till soft and fragrant. 
  3. Add capsicum and crab stick, mix well. Add in squid and prawn and fry till seafood is tender. Do not over cook. Add in macaroni, tomato puree, mixed herbs and seasoning. Simmer for 1 min. Remove from heat.
  4. Fill the pumpkin with seafood mixture. There will be leftover of seafood mixture. Top with mozzarella cheese and bake in preheated oven at 200 deg cel for 10 mins until the cheese melted.
  5. Remove pumpkin from oven and place it on a large serving plate. Cut the pumpkin into wedges. Serve immediately. 

Saturday, October 14, 2017

Sweet & Sour Pulled Chicken in Wonton Cups

  • 800gm chicken breasts
  • 1 large onion, thinly sliced
  • 6 cloves garlic, roughly chopped
  • 1 cup canned pineapple cubes
  • 1/2 cup Woh Hup Pineapple Sweet & Sour Sauce
  • 1 cup pineapple juice
  • 1/4 cup apple cider vinegar
  • 1 tsp sesame oil

  1. Combine sweet & sour sauce pineapple juice, apple vinegar and sesame oil.
  2. Place sliced onion into the slow cooker. Place chicken breast meat over the onion.
  3. Scatter garlic and pineapple cubes over the chicken. Pour the sauce mixture to cover the chicken pieces. 
  4. Cover and turn slow cooker to high heat. Cook for 4 hours. 
  5. Remove chicken breast meat from slow cooker. Using two forks, shred the chicken breast finely. Transfer the shredded meat into slow cooker and mix well with gravy. 
  6. Turn the heat to low and cook for another 30 mins. 

To assemble the wonton cups : Preheat oven to 180 deg cel. Trim of 4 corners of wonton wrappers to form an octagon. Lightly brush some oil on both side of wonton wrapper. Place the wrapper into small muffin cups to form a cup shape. Bake in oven for 8-10 mins until crisp and brown. Remove baked wonton cups. Spoon some chopped purple cabbage into each wonton cups, top with sweet and sour pulled chicken. Garnish with diced pineapples and coriander. Serve immediately.

Thursday, October 12, 2017

Fried Beancurd Roll in Abalone Sauce

Fried Beancurd Roll
Ingredient (6 rolls)
  • 300gm minced pork
  • 200gm fish paste
  • 150gm fresh prawn, peeled and diced
  • 6 water chestnut, peeled and chopped
  • 1 stalk spring onion, chopped
  • 1 tbsp grated ginger
  • 1 tbsp Woh Hup Abalone Sauce
  • 1 tsp light soy sauce
  • 1 tsp sugar
  • 1/2 tsp pepper
  • 1 tsp sesame oil
  • 1 egg white
  • 6 pc dried beancurd skin, 8" x 8"
  • cornflour solution 

  1. Combine minced pork, fish paste, prawn meat, water chestnut, spring onion and seasoning in a mixing bowl. Stir till mixture is well combined. Add in egg white and stir till mixture is sticky. Cover and chill for 30 mins.
  2. Prepare 6 pieces beancurd skin. Use a damp cloth to wipe the beancurd skin to remove excess salt. Divide meat mixture into 6 equal portions. 
  3. Place a portion of meat mixture onto a piece of beancurd skin. Roll up and seal the edge with cornflour solution. Flatten the rolls slightly.
  4. Heat 1 tbsp oil in pan. Place the beancurd roll into heated pan and pan fry till golden brown on all sides. Not necessary to fry it till cook through as it will be steamed with the abalone sauce. Do not fry over high heat as the beancurd skin will burn easily.
  5. Remove rolls from fire and place on a heatproof plate.
  6. Prepare abalone sauce and pour over fried beancurd roll and steam over medium heat for 8 mins. Remove from fire and garnish with spring onion. Serve immediately. 

Abalone Sauce
  • 1 tbsp oil
  • 1 clove garlic, minced
  • 1 tsp grated ginger
  • 1 cup water
  • 3 tbsp Woh Hup Abalone Sauce
  • 1 tbsp hua tio jiu
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1/2 tsp pepper
  • cornflour solution for thickening

  1. Heat 1 tbsp oil in pan. Saute garlic and ginger till fragrant.
  2. Add in in water, abalone sauce, hua tio jiu, sesame oil and pepper. Bring to a simmer and cook for a min. Add in cornflour solution to thicken the sauce. 

Wednesday, October 11, 2017

Pumpkin Sausage Fried Rice & Black Pepper Mid Wings

Baked Black Pepper Mid Wings
  • 600gm chicken mid wings
  • 2 tbsp light soy sauce
  • 2 tbsp rice vinegar
  • 3 tbsp Woh Hup Black Pepper Sauce
  • 1 tsp salt
  • 3 cloves garlic, minced
  • 3 shallots, minced

  1. Combine seasoning, garlic and shallots together.
  2. Place mid wings into a ziplog bag. Pour in marinade mixture. Seal the bag and squash the bag so that the mid wings is evenly coated with the marinade.  Chill in fridge and allow to marinate overnight.
  3. Prior to baking, bring out the mid wings to room temperature. Line a baking sheet and place the mid wings, single layer onto the baking sheets. 
  4. Bake in preheated oven at 200 deg cel for 30 mins, turning once, until golden brown. 

Pumpkin & Sausage Fried Rice
  • 4 cups cooked rice
  • 3 cloves garlic, minced
  • 1/2 cup sliced Chinese sausages
  • 3 eggs, lightly beaten
  • 1/3 cup diced shiitake mushroom
  • 1 cup diced pumpkin
  • 1/4 cup green peas
  • 1/4 cup red capsicum
  • 1 tbsp wolfberries, softened
  • 1 heap tbsp Woh Hup Vegetarian Mushroom Sauce
  • 1 tbsp wine
  • 1/2 tsp pepper
  • 1 tsp sesame oil

  1. Heat 1 tbsp oil in wok. Fry sausage until crisp and brown. Dish up.
  2. With remaining oil in wok, add in beaten eggs and fry into omelette. Dish up and set aside.
  3. Add in another 1 tbsp oil into wok. Saute mushroom till fragrant. Add in garlic and fry briefly.  Add in diced pumpkin and mix well for 1 min. Cover wok and cook the pumpkin for 1 min until tender.
  4. Add in rice and toss well to mix. Add in vegetarian mushroom sauce, light soy sauce, wine, pepper and sesame oil. Mix well over medium high heat.
  5. Add in remaining ingredients green peas, red capsicum, sausages, omelette and wolfberries, toss well to combine. 
  6. Dish up and serve immediately. 

Monday, October 9, 2017

Fried Hokkien Prawn Noodles 福建炒虾面

Finally I've collected enough prawn shells to make a pot of wholesome stock for my favourite noodle dish Fried Hokkien Prawn Noodle! Nothing beats a wholesome plate of home cooked braised noodle loaded with fresh seafood and meat! 

  • 500gm pork ribs
  • 400gm prawn shells
  • 20gm fried sole fried fish 
  • 150gm pork belly
  • 300gm medium prawns, trimmed
  • 150gm squid, cleaned and cut into rings 
  • 200gm yellow noodles
  • 200gm thick rice vermicelli
  • 50gm chives, cut into sections
  • 3 eggs
  • 5 cloves garlic, chopped
  • lard oil
  • fish sauce
  • light soy sauce 
  • white pepper

  1. To make pork broth, rinse pork ribs and pat dry. Add some oil into heated wok and pan fry until slightly brown. Add in one litre of boiling water into the wok and bring to boil. Lower heat and simmer for one hour. Turn off the flame and let the pork stock steep overnight. Next day, reheat the pork stock again and boil for another 20 mins before straining. Set aside.
  2. To make prawn stock, add some oil in heated wok. Pan fry the prawn shells until they turn orangey red and fragrant. Add one litre of water and boil for 20 mins uncovered. Strain the prawn stock and combine with the pork stock. Boil down to about one litre to concentrate the flavours.
  3. During the process of boiling down the combined stock, add the pork belly and boil until it is just cooked. Remove from the stock and cut into thin strips after cooling down. Blanch the prawn and sliced squid separately. Do not overcook. Remove and set aside.
  4. To cook the noodles, add lard oil into a heated wok. Saute garlic until fragrant. Add yellow noodles and rice vermicelli together with some fish sauce and light soy sauce. Stir fry over very high heat for 30 seconds.
  5. Push the noodles to one side and crack 3 eggs into the wok. Quickly stir fry the eggs and combine with the noodles to coat the strands thoroughly. Add the pork belly and mix well.
  6. Pour about 200ml stock over the noodles and stir fry until the stock is absorbed. Add another 250ml stock and cover for 2 mins.
  7. Remove cover, add in blanched prawns and squid and a little more stock. Add chives and mix well. Adjust taste by adding more fish sauce or so.
  8. Remove from fire and serve immediately with calamansi lime and chilli paste at the side.

Friday, October 6, 2017

Baked Sambal Chicken

Going carboh-free for lunch today. I've prepared a real simply and yet delicious one pan baked sambal chicken loaded with greens and root vegetables at the side! The kids enjoyed this baked dish tremendously and polished up all the sides! And yes they were fighting over the golden spiced crisp baked chicken skin. 😅😅

  • 1 medium chicken, abt 1-1.2 kg
  • 1 pack Prima Taste Sambal Chilli Paste
  • 3 cloves garlic, finely chopped
  • thumb sized ginger, finely chopped
  • 1 tbsp light soy sauce
  • 1 tbsp honey
  • 1 lime, extract the juice
  • handful of pandan leaves for lining the pan
Side accomplish : zucchini, potatoes, onion, carrots, broccoli, mushroom

  1. Combine sambal chilli paste, garlic, ginger, soy sauce, honey and lime juice and mix till well combined.
  2. Removed the backbone of the chicken. Turn over the chicken and press on the breastbone to flatten it. Rinse the chicken and pat dry thoroughly. Rub the marinade (reserved some for basting) all over the chicken and allow to marinate overnight in fridge.
  3. On the day of baking, remove the chicken from fridge and bring it to room temperature. Line a baking pan with pandan leaves. Place the marinated chicken over. Scatter your favourite greens & roots vegetables(lightly toss with some oil, pepper and salt) around the chicken.
  4. Bake in preheated oven at 200 deg cel for 45 mins (baste the chicken with remaining marinade twice between baking time) until chicken is golden brown and crisp. 

Thursday, October 5, 2017

Spiral Curry Puff (Nonya Curry Chicken & Potato)

This is my second attempt on making spiral curry puff and this time round the spiral is so much prettier and obvious! It is rather challenging to make this spiral curry puff. I actually teared a couple of the dough while rolling out! *sweat* But the end result is so rewarding after seeing the golden brown spiral curry puff! Luckily the curry chicken potato filling is easy peasy to prepare with the use of Prima Taste Nonya curry paste! I only marinated the diced chicken meat with some meat curry powder for more intense flavour. The filling is really yummy and fragrant. I've prepared more filling so there's some extra after using it for wrapping. Hmmm....maybe I can make use of the balance to make some bread rolls! 

Nonya Curry Chicken & Potato Filling
  • 300gm boneless, skinless chicken breast, cut into small cubes
  • 500gm potatoes, peeled and cut into small cubes
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp meat curry powder
  • 1/2 tsp salt
  • 1 packet Prima Taste Nonya Curry Paste
  • 2 cups hot water
  • 1 tbsp sugar
  • handful of chopped curry leaves

  1. Marinate chicken breast cubes with curry powder and salt for at least 30 mins.
  2. Heat 1 tbsp oil in wok. Add onion and garlic and saute till fragrant and onion caramelised. Add in marinated chicken meat and fry for 1 min.
  3. Add in Nonya curry paste and mix well for 1 min. Add in hot water and bring to a boil. Add in potato cubes and mix well.
  4. Lower heat and simmer for 25 mins until the water has almost evaporated. Stir the mixture in between simmering time to prevent scorching at the bottom. Add in sugar to taste. Mixture should not be too dry or wet. 
  5. Stir in chopped curry leaves. Remove the mixture from wok and cool down completely before using.

Pastry Dough
Ingredient (20 pcs)

Water dough
  • 300gm plain flour
  • 1/2 tsp salt
  • 1/2 cup warm water
  • 1 small beaten egg
  • 1 tbsp corn oil
Oil Dough
  • 150gm plain flour
  • 75gm softened butter

  1. Combine water dough and oil dough respectively into a soft pliable dough. Divide each dough into 2 equal portions. Cover and rest the dough for 30mins.
  2. Wrap a portion of the oil dough into water dough. Seal the edge and shape into a round ball. Flatten the dough and roll out into a thin oval, then roll up tightly from one end to the other like a swiss roll.
  3. Turn the tube 90 deg. Repeat the step by flatten it and roll out thinly into a long oval. Roll up like a swiss roll again. Repeat steps with the other portion of water dough and oil dough. You should get 2 thick logs at the end.
  4. Cut each log into 10 equal portions*. Total you will get 20 round discs. Cover the disc with damp cloth to prevent from drying out. Flatten each disc into a thin circle without the layers splitting apart. Fill curry chicken potato in the middle and seal the edge firmly. Crimp the edge to form patterns. 
  5. Heat some oil in a medium saucepan. Deep fry the puffs until golden brown. Remove and drain well on kitchen paper before serving.
* Cut into 8 portions if you prefer larger size curry puff.

Monday, October 2, 2017

Plum Blossom Flaky Mooncake 梅花酥

This will be my last round of mooncake baking for this coming mid-autumn festival! I've managed to clear all the 2.5kg lotus paste filling I've bought. Not a lot of quantity but still more than enough to bless some to my friends and family. ^0^ This batch of 梅花酥 with osmanthus oolong tea filling will be given to my breakfast buddies tomorrow. Hope they will like this lovely fragrant flaky mooncake! 祝大家中秋节快乐!

Ingredient (16 pcs)

Water dough
  • 210gm plain flour
  • 20gm icing sugar
  • 80gm shortening
  • 110ml water
Oil dough
  • 200gm plain flour
  • 120gm shortening
Filling : 720gm osmanthus oolong paste + 80gm toasted melon seeds
Glazing : 1 egg yolk + 1 tsp water

  1. Divide filling into 50gm portions. Set aside.
  2. Combine water dough and oil dough respectively, knead into a soft dough. Cover and rest both dough for 30 mins. Divide each dough into 16 portions.
  3. Flatten a piece of water dough and wrap in a portion of oil dough. Seal edge and shape round. Flatten into a oval shape and roll up like a swiss roll. Turn the roll 90 deg, flatten the dough and roll up like a swiss roll again. Spiral pattern facing up, roll out the dough into a round disc. Wrap with a portion of the filling and seal the edge firmly and shape round. 
  4. Flatten the wrapped dough with your palm slightly. Cut into a plum blossom flower shape. Make a depression in the centre with your thumb. Glaze with egg yolk and bake in preheated oven at 180 deg cel for 20-25 mins or until golden brown. 
  5. Cool completely before storing. 
Recipe ref : Y3K Mooncake

With some balance paste filling, I've made a few piggy mooncake and mooncake cookies! 

Baked Piggy Mooncake

Mooncake Cookie, click here for recipe link

Tuesday, September 26, 2017

Flaky Apple Mooncake 苹果酥

Its been a while I've tried this kind of flaky mooncake crust and I'm really happy with the results with this batch of flaky apple mooncake! It looks complicated to achieve this multi-layered colourful crust, is actually quite straight forward if you get the technique right. ^0^ There are plenty of videos on You Tube which you can refer to, which I did so! Hopefully you can understand the process by referring to my pictures as below. :)

Before baking

Ingredient (14 pcs)

Water Dough
  • 70gm plain flour
  • 10gm icing sugar
  • 20gm shortening
  • 30ml water
Oil Dough
  • 75gm plain flour
  • 40gm shortening
  • food colouring red, yellow, green
Filling : 500gm low sugar apple lotus filling + 20gm toasted melon seeds, knead well and divide into 14 portions

  1. Combine water dough ingredients, mix well and form into dough. Cover and rest for 30 mins.
  2. Combine oil dough, mix well. Divide into 3 equal portions and add food colourings. Cover and rest for 30mins.
  3. Lightly floured a working surface, roll out water dough into a 18cm square. For individual coloured oil dough, roll out the pink dough flat and squarish on a plastic sheet. Overturn the pink oil dough onto the rolled out water dough. Gently remove the plastic sheet. Repeat the steps for yellow and green oil dough. 
  4. Enclose the both side by lifting the left and right edge to the centre. Press down gently to flatten. Rest the dough for 20 mins. Dust a rolling pin lightly. Lightly flatten out the dough. Turn the dough over, seams side down. Roll out thinly into a large rectangle shape. Starting from the pink area, roll up firmly like a swiss roll. Trim of the both ends*. Divide the dough into 2 parts and cut each part into 7 equal portions. 
  5. Flatten each round disc and roll out into a thin circle. Wrap with filling and seal the edge firmly.   *Decorate with leaves using balance dough. Place the wrapped dough onto a lined baking sheet. Bake in preheated oven at 180 deg cel for 20-25 mins till baked through. Cool completely before storing.
Recipe ref : Y3K Mooncake

Related Posts with Thumbnails