Steamed glutinous rice

I always soaked the rice overnight when I am cooking the steamed glutinous rice. It will take shorter time to cook.



The ingredients I use are:
8 pieces of mushroom (soaked in water until it soften then cut strips)
10 pieces of medium size dried oysters
300g pork belly cut into strips
80g dried prawn
some fried shallots
500g glutinous rice (soaked overnight)
For seasoning I use:
dark soy sauce
light soy sauce
sesame oil
chinese wine
oyster sauce
some pepper

Japanese curry

Cooked a big wok of Japanese curry for lunch today. It is too much for just the 2 of us. Only eat about 1/3 for lunch. Guess I will keep 1/3 for dinner and store the other 1/3 in the fridge for other days when I am a bit lazy to cook.



Preparation and cooking is easy.
The ingredient I use are:
1 big potato
1 big carrot
1 big round onion
300g meat
1/2 an apple
1/2 packet of curry sauce mix
a bit of santan

Cut the potato, carrot, onion, meat and apple into bite size.
Boil the carrot, potato and onion in a pot until it is soft.
Heat up the wok with a little bit of cooking oil to brown the meat.
When the meat is brown, pour in the carrot, potato, onion and together with the water.
Cook over medium heat until it boil. Once boiled remove it from the heat. Break the curry sauce mix into pieces and add to the wok.
Cook over low heat until curry thickens. Add in the apples and then the santan.
Bring it to a boil and turn off the fire and it is ready to be serve.

Noodles and soup

My daughter prefer noodles over rice.

And the picture below is one of her favourite noodles.

So whenever I feel a bit lazy, I will just cook some simple soup for her to go with the noodles.

I was a bit lazy today so I cooked her some potatoes and tofu soup with gimchi and gochujang to go with the noodles.

The ingredients for the soup are:

potatoes

carrots

meat

bean sprouts

gimchi

tofu

As for seasoning I use gochujang and sesame oil and that's all.

Cut the potatoes and carrot and cooked them in the water until soft then add in the meat and follow by the bean sprouts. Then add in some gimchi and gochujang. Last add in the tofu and some sesame oil. Let it boil for a while and the soup is ready.

No messing up the kitchen and that is what I love the most.

And the soup tasted great with the noodles.

Pineapple tarts

Went to the bakery supplies store today and saw they have pineapple jam from Thailand. It is the first time I see they sell the pineapple jam from Thailand and since it is only RM7.50 per kg per pack so I bought one pack home to try. I baked some pineapple tarts using the jam since my daughter likes pineapple tarts but the pineapple jam is too sweet to my liking. I have only use half of it and now I am wondering what to do with the rest of the jam.



The recipe for the tarts:
300g superwhite flour
200g margarine
2 egg yolks
1/2 egg yolks
1/2 tbsp pineapple essence
1/2 tsp vanilla essence
500g pineapple jam

I made about 55 tarts out of the above recipe and the cost is about RM8 only.

Fried beehoon

I like cooking and so mum used to let me cook lunch during the weekends back while I was in the lower secondary school. Well, lunch would be something simple like fried beehoon, fried hockkien mee, fried rice or loh mee and goes with either green bean, red bean or the red bean and black glutinous rice dessert.



Fried beehoon is easy and the ingredient I used normally depends on what I have in the fridge and so it varies all the time.
I fried some beehoon today and the ingredient I used are beehoon, prawn, round cabbage,meat and some chopped garlic. For seasoning I use white pepper powder, light soy sauce, dark soy sauce and some salt. Preparation and cooking time is less than 30 minutes.

Banana cake

Yummy banana cake!


My daughter wants a plain one without any nuts whereas my mum likes hers with walnuts and I have added some almond for her too.




You can get 2 loaves out of the following ingredients and the cost is only around RM9.

250g melted butter (use unsalted butter)
3 eggs (grade A)
125g milk
375g mashed banana
150g castor sugar
1g salt
345g superfine flour
6g baking powder
6g sodium bicarbonate

Japanese cheese cake

I baked the Japanese cheese cake for my daughter today.

She is still on orthodontic treatment and her dentist has just changed a new wire and put a rubber chain on her braces yesterday. So she is feeling uncomfortable as it will be a bit painful for a few days each time her dentist change the wire. But I am very proud of her as she does not complain. She only asked me if I could prepared food that is soft for her as her teeth hurt when she bites.

I gave her the cheese cake and she loves it. She said it is much softer than the chiffon cake.

The preparation was not difficult at all. The only problem is the cake sank when it was set aside to cool. I don't know why.

But the cake is really yummy when it is chilled.

The cake inside the oven. Bake in water bath at 230C for 10 mins and 160C for 55 mins.

Just taken out of the oven. Sank a little bit in the centre.

After refrigerated it for 2 hours and ready to be eaten. Really Yummy!

The recipe:

160g cream cheese

40g unsalted butter

60g milk

4 nos. of egg yolk

10g lemon juice

30g superfine flour

30g corn flour

4 nos. of egg whites

75g castor sugar

2g salt

1. Beat the egg yolks together with the lemon juice with hand whisk.

2. Cream the cream cheese together with the butter until well mix then add in the milk and continue to cream until well mix. Double boil it and blend until smooth then add it into the egg yolks mixture and mix well.

3. Add in sieved superfine flour and corn flour and mix to become a smooth batter.

4. Add salt to egg whites and beat till foamy. Add in castor sugar and continue beating until soft peaks is form.

5. Add egg white mixture into the batter, fold in gently.

6. Grease and line bottom of a 9" tin and pour the batter in.

7. Bake at 230C for 10~13 mins then 160C for 50~60 minutes.

8. When it is cooked, remove it from oven and set aside to cool. Refrigerate it for 2 to 3 hours, remove from cake tin and ready to be serve.

Durian cake

Bought some local D24 durians from the market last Friday. The lady who sold the durians own the durian orchard herself and the price sold was quiet reasonable. The durians tasted bittersweet and it was really good.

I have tried durian pancake at midvalley before and I love it but I have never had durian cake before so I thought I will try to bake one myself. I don't have a recipe for it and was too lazy to search the web for it so I thought I will just use the recipe of the banana cake and instead of using the banana I will use the durian and see if it will work.

I baked the cake in the loaf tin and the balance of the batter I baked some cupcakes. Well, the cake turned out nicely but the taste was kind of funny. I am not sure how to describe the taste exactly but the taste of the durian was just too strong.

Fruit tarts 2

Some fruit tarts for my friend's birthday and since I was on it I made some for my daughter's teacher as well........

Some tarts for my SIL and the other brother's GF.

Some tarts for my daughter....

Stir fry dang myeon

I have some dang myeon left and decided to cook it my own way this time. I don't quiet like to follow recipe most of the time as I prefer to cook the food the way I like it. Cooking is fun and I enjoy it.

I got some carrot, bean sprouts, scallions, shrimp and meat out from the fridge.

Chopped some garlic and stir fry everything together with the dang myeon.

Here is what I did:

Heat up the wok, pour in 2 tbsp of olive oil and fry the garlic first.

Then put in the meat and follow by the carrot, bean sprouts and scallions.

Next add in some pepper powder, light soy sauce, dark soy sauce, salt and sesame oil.

Continue to stir fry it for a while.

Then put in the dang myeon. Add enough water as the dang myeon will suck up all the water and it take quiet a lot of water to become soft.

The taste was good, not too much sesame oil just as I like it. My daughter enjoyed it too.

Banana and walnut muffin

I baked some banana and walnut muffin today. It is simply delicious.

I used pisang berangan.

And here is the recipe:

300g mashed banana (pisang berangan tasted good but I have tried with pisang emas too and it wasn't bad)

120g castor sugar

1g salt

200g melted butter

2 whole eggs

100g milk

275g superfine flour

5g baking powder

5g sodium bicarbonate

some chopped walnuts

Double boil butter until all dissolved and let it cool before adding milk and egg. Stir until well combine.

Add sugar and salt to mashed banana and mix well until sugar dissolved add in chopped walnuts then add the whole thing to the butter mixture.

Sieve in superfine flour, baking powder and sodium bicarbonate to form a batter.

Fill up muffin cup with the batter. Just fill 3/4 full will do.

Preheat oven to 180C and bake for 20 to 25 minutes.

Paper wrap chicken

I invited my family over my house for dinner last Saturday. There were 8 of us. I have prepared some paper wrap chicken along with other dishes.

As I am busiest during weekend so I have to cook the food which I can pre-prepared and not messy to cook and the paper wrap chicken is easy and not messy.

I bought 6 large pieces of chicken thigh and have it cut into 2 pieces each. Marinate it with some sesame oil, light soy sauce, dark soy sauce, pepper, ginger juice, Chinese wine, oyster sauce, sugar and scallions.

Preheat oven to 200C.

Prepared some grease proof paper, paper should be cut big enough to wrap the chicken pieces.

Brush one side of the grease proof paper with oil then place chicken pieces on it and wrap into individual parcels.

Bake for 30 to 35 minutes.

Tasted quiet good but it not salty and the chicken is not dark enough. Next time I will add more of both the light and dark soy sauce.

My Birthday Cake

My SIL bought me birthday cake every year but I told her to stop. I need to practise a lot in cake decoration, so I will bake a birthday cake for everyone in my family on their birthday including my ownself. I will try to bake a different cake each time.

Actually I wanted to try the mousse this time but I could not find some of the ingredient I need. I wanted to make 奶香水果慕斯 but I cannot get gelatin in pieces form. The lady at the bakery supplies shop told me gelatin in pieces form are not sold in Malaysia as it cannot obtain the halal certification. She told me to substitute that with gelatin powder but I don't know the conversion of piece to grams for the gelatin. I try the German Black Forest this time.

I cannot figure out why the cake was a little bit salty and I thought it was the cadbury chocolate but now I remembered I have added too much salt to the batter.

Here's the recipe I use:

30g chocolate emulco and 45g cocoa powder mixed with 105g hot water

6 egg yolks, 80g castor sugar, 1.5g salt

75g cooking oil, 90g milk

180g superfine powder, 3g baking powder, 3g sodium bicarbonate

6 egg whites, 100g castor sugar and 1.5 tsp cream of tartar

For the decoration I use 350g non dairy fresh cream and some blueberry jam, peaches and grapes.

It is difficult to stick the chocolate flake on the side of the cake, you can see it is a bit uneven.

Chocolate swiss roll

I baked a chocolate Swiss roll today but I have a lot of batter left so I baked a 7" round cake with it.

Here is the recipe I use:

20g chocolate emulco and 30g cocoa powder mixed with 70g hot water

4 egg yolk, 50g sugar and 1g salt beat together then add 50g cooking oil and 60g milk

120g superfine flour, 2g baking powder, 2g sodium bicarbonate added to the egg yolk mixture

4 egg whites, 60g castor sugar and 1g cream of tartar, beat until stiff then add to the above mixture.

Bake in preheated oven at 180C for 15mins for swiss roll

Bake in preheated oven at 180C for 30mins for cake

I like the cake, it is moist. I use the peanut butter butter-cream on the cake, it is yummy.