Friday, 5 August 2011

Strawberry Cheese Cake for August Birthday boy and girl



These two strawberry cheese cakes was prepared two days ago. These cheese cakes is for my friend who celebrate his birthday (yesterday) and her birthday (today). Wish Them Happy Birthday!!!!

I learn the recipe from felvin. I replace the mangoes with the strawberry pie filling. With this recipe I manage to 2 cheese cake : 1 for 6 inch mould and 1 for 7 inch mould.

Thanks to Felvin's kind sharing.

Cempedak Cake




Yesterday, my good friend brought me cempedak all the way from Penang. This cempadak taste very good and aromatic. So I quickly keep 250g of the flesh to bake a cempedak cake which learn from Bouquet-Garni. It is simple and taste good. Thanks Bouquet- Garni.

Wednesday, 6 July 2011

Coconut Cake (Khanom Bah Bin)



Learn this from chef Azrah Kamala Shashi's Thai Food recipe book. I feel this cake is easy to prepare and taste good.

Ingredients :
2 eggs
200g flaked (hand grated) , peeled coconut ( I use 260g and just bought the white peeled coconut)
310g sugar (I use 240g taste very sweet to me, next time I will only use 200g will do. )
75g glutinous rice flour , sifted
35g arrowroot flour (sago flour ), sifted
1 tsp vanilla essence ( I use 1/2 tsp only)
2 egg yolks , (beaten, egg wash, I forgot this but luckily the cake turn out good )

Method:
1. Combine the eggs, coconut flakes, sugar, glutinous rice flour, arrowroot flour and vanilla essence to form a creamy batter.

2. Grease 15-cm / 6 inch fluted muffin tins. Spoon the batter into the tins and top with the beaten egg yolks. (I use paper case line on the tart (4.5cm) mould.)

3. Bake in a preheated 180ºC / 350ºF oven for 20 minutes or until golden. Cool completely before removing from the tin.

P/S: With this recipe I manage to have 54pcs coconut cake. (4.5cm tart mould )

Wednesday, 29 June 2011

Sweet Corn Steam Cake 粟米马来糕


This morning bought some sweet corn from market, so prepare some sweet corn steam cake for my children's tea break. Learn this steam cake from Famous Cuisine no. 68. This steam cake is easy to prepare and taste no so sweet. I did two portion , first portion use caster sugar and second portion I use brown sugar. I preferred the brown sugar sweet corn steam cake.

Ingredients (A):
2 eggs (I use grade A eggs)
70g caster sugar

Ingredients (B):
130g self raising flour
1/4 tsp bicarbonate of soda
80ml thick coconut milk
120g sweet corn kernels

Method:
1. Whisk egg with sugar become soft forms, gradually add in coconut milk until well combined. Next, put in sweet corn kernels, mix well.

2. Add in self raising flour and bicarbonate of soda, mix well.

3. Spoon mixture into the greased heatproof cups evenly. Steam in the preheated steamer over high heat for 10 minutes till done. Dish out, leave to cool and serve.

p/s: I do not greased the mould, I put in the paper case onto the mould cause I lazy to wash the mould ( he he ......... after used I just rinsed the mould will do .)

I spoon 3 tbsp for each cup I managed to get 11 cups steam cake.


今天在菜市场买了些粟米所以就准备了这粟米马来糕给孩子们做茶点。在第68期的名食谱学到了这容易又不是很甜的糕点。今天做了两份粟米马来糕,一份是用白糖做另一份是用黄糖做。我比较喜欢用黄糖做的粟米马来糕。

材料(A):
2 粒蛋 (我用A蛋)
70g 细砂糖

材料(B):
130克 自发面粉
1/4 小匙 苏打粉
80 毫升浓椰浆
120克 粟米粒

做法:
1. 鸡蛋和糖一起打发至松白,徐徐加入椰浆拌匀;再加上粟米粒混合均匀。

2. 加入自发面粉和苏打粉, 轻轻搅拌均匀成糊状。

3. 把面糊分别放进已涂油的杯子里, 盛入预热的蒸锅,盖上, 以大火蒸10 分钟即可。

ps: 我没涂油在杯子里, 我把纸杯放入杯子里(哈哈。。。。我懒惰洗模具,用 paper case 我只需要用清水冲洗就可以了。)

一杯放 3大匙(吃饭的汤匙)的面糊, 可以做出11 杯的粟米马来糕。

Thursday, 9 June 2011

茶叶蛋 herbal tea egg




哇!好久没更新部落格了,希望 网友们还记得我。 这都因为“忙” 的关系 不过我一有空上网就去姐妹们的家潜水了。今天就请大家来吃茶叶蛋。

材料 :
30 粒 b/c 蛋
200-230g 酱油/酱青
200-230g 糖
1 小匙海盐 / 白盐
1 大匙黑酱油
适量清水 (盖过蛋即可)
1 包 家家乐茶叶蛋香料 / 其他牌子茶叶蛋香料 (个人比较喜欢家家乐牌子)

做法:
1. 把鸡蛋洗清洁后放入锅内加入清水(盖过蛋)煮至蛋熟。

2. 用汤匙轻轻的敲裂蛋壳后把蛋放入锅内 (我把它放进cw的饭锅)/ slow cooker 内

3. 把酱油,糖,盐, 黑酱油,茶叶蛋香料及适量清水(可盖过蛋)加入锅内稍微搅一搅即可。

4. 煮最少2 小时后就可享用美味的茶叶蛋。 越煮越久蛋会更香更好吃。 (我用煮汤/粥的功能来煮茶叶蛋,我把烹调时间换去4 小时)

Ingredients :
30 eggs (grade b / grade c)
200g - 230g soya sauce
200g - 230g sugar
1 tsp sea salt / white salt
1 tbsp dark soya sauce
some water (can cover the egg will do )
1 packet jia-jia le mix herbs and spices / other brands mix herbs and spices also can

Method:

1. Clean up the egg shell and cook it till boil. (hard boil egg) .

2. Use spoon to knock on the egg shell to have the shell crack then put it into the slow cooker / rice cooker (I use cw rice cooker to cook )

3. Put in soya sauce, salt, sugar, dark soya sauce and the packet mix herbs and spices and some water ( cover the egg) to the pot and mix well and cook for at least 2 hours .

4. The longer time you cook the egg will be more aromatic and taste better . ( I use soup/porridge function to cook this herbal tea egg and I cook 4 hours ) .

Enjoy your cooking............

Monday, 4 April 2011

蓝花糕


昨天好友送来一瓶晒干的蓝花,拿了一把干蓝花加一杯水(大概200ml)去煮滚后就成了蓝花汁。就用饭煲煮蓝花糯米饭后加些kaya就变成蓝花糕了。(还蛮容易的)哈哈! 懒人的做法。

材料:
糯米 - 5杯 (用什么杯都可以, 接下来的材料都用同一个杯来量)
椰浆 - 1 1/2 杯
清水 - 3 杯
盐 - 1 1/2 小匙
蓝花水 - 1/2 杯
咖椰 - 1瓶

做法:
1. 把糯米洗清洁后放入饭锅内再加入清水,椰浆及盐后开电即开始煮了(普通煮饭而已)。
2. 饭煮后15分钟放入蓝花水煮熟即可。
3. 把煮熟的糯米饭放入四方的蛋糕盘 (比较容易切)后用汤匙铺平及压紧后放置待冷。
4. 切块涂上咖椰即可享用。

食谱- 家常便饭

Tuesday, 15 March 2011

Jelly Cake



Last Saturday was my friend's daughter wedding day, my friend ask me to prepare a Jelly cake for her daughter. I prepared this bridal jelly cake for the bride. Hope she like it.

All the jelly color are natural color. The 1st layer I use watermelon juice , 2nd layer was watermelon juice mix with coconut milk. 3nd layer was coconut milk mix with pandan juice . 4th layer was coconut milk mix with blue clitoria flower water (some dry blue clitoria flower boil with water) and the last layer color was blue clitoria flower water.