I am a FTWM with 2 kids, i love baking, cooking during my free time. Always like to explore for good recipes of any food to try on. Hence, i decided to open an blog to keep track of my cooking records wef 21.08.09.

Wednesday, August 26, 2009

Chocolate cake







On 1st October 2008, my son birthday he has requested for a chocolate cake before that, and i go to attend a class from Judy Koh of Creative Culinary school to learn this cake. The exact name i forgot it and just name it as chocolate cake. The cutting of splitting into 2 layer sponge has become one 1 layer as my knife is not meant for bakery use.
After all, the children love to eat and my son was very happy with the cake. He is very adorable that always hope for his birthday to come.




Monday, August 24, 2009

Fresh cream strawberry cake




In the eve of christmas 2008, i worked for half a day and think of working out a cake for my children and nephew and niece to enjoy.
This cake itself is using Optima sponge cake and cut into 2, the decorating was not easy. I almost give up but when i see the picture, actually not that bad, self consoled.

Sugi almond cookies


I tried this around Nov 2008, using Aunty Yochana's recipes, it use ghee and is very milky. Will make more in the coming CNY.


Orange almond cup cake


This recipe is from Alex goh cook book, is another easy to bake cake. My MIL like oranges flavour therefore decided to bake this.


Coffee Chiffon


This is my first attempt to bake coffee chiffon as before that i used to bake only Pandan chiffon. This cake is taste aroma of coffee smell as it contain of Khalua, my girl like it so much.


Steamed Banana Cake

This steamed cake recipe is taken from Aunty Yochana, the bottom part should be using light brown sugar as my colleague get me the darker brown sugar. The cake is easy to make and is healthy. I love all steamed food.

Walnut Chocolate Cake


I have made this cake which following Y3k recipe. Successful!


Deep fried Curry Puff


These are my first attemp of making curry puff, the pastry is a bit naughty as if i do not wrapped with filling, the skin that i have rolled it up will deminishing. Funny! I remembered all my SIL like it.

Muffins

Tomorrow, my SIL will bring my son for a live show. I decided to bake muffin for him to bring along. Forgot this recipe was adapted from who?

Sunday, August 23, 2009

Baked cheese cake


I tried using Florence's recipe to steambake this cheesecake, the top part is slightly dark but overall, the taste is good as my sister in laws love it so much.


Steamed Moist Choc Cake

i was inspired by the feedback from the KC forum, and do it in 2008, but the topping was not so successful. The cake was indeed very soft and moist. i will try it again with a smooth choc coating. Will post it again.

Green Peas Cookies

This is another recipes using Aunty Yochana's to make it. Fantastic, give a try if you got the time.

Alkaline kueh

This is consider quite an easy to do as if you got the correct measurement of the water, you will be able to do it. It used rice flour, tapioca flour, alkaline water and peng siak to mix it. It go well with curry sauce, dark sauce. But, usually i dont fancy as we used to make this kueh for prayer purposes.

Open Pineapple tart


This is the open tart that i try making in 2008, and the pastry is using rubbing mthod to do, at first i tried using pin to do it but at the end i used back cookies cutter to do the work as it is very tedious and my skill is not good.

Kueh Bangkit




I remember when my childhood day, during the CNY my mum will bought it in 1 kg and i will finished up alone. This is my favourite cookies. I learnt it from Boon Lay CC in twenty over year ago, but it was not melt in mouth. Till last year, i got this recipe from my SIL, this is the melt in mouth texture. And this is one of my sure bake list during CNY, my two children loved it as mum.


Pumpkin Kueh




This the steamed pumpkin kueh i had make, the recipes was adapted from Jo's Deli blog. The taste is good too. This is one of the kueh which i eat as not every kueh i will eat.
Ingredient:
500g pumpkin
75g of shrimp
a bit of mushroom cut into small cube
12pcs of shallot
2pcs of minced garlic
600g of rice flour
120g of tapioca flour
water 2ltr
3 tsp of salt
2 tsp of Aljinamoto
3 tsp of Pepper
Method:
1. Put in some oil on a dry wok and stir fried shallot, garlic, followed by shrimp and lastly add in pumpkin
2. Throw in 1 ltr of plain water into the wok to boil the fried ingredient.
3. Mix in the balance 1 litre of water with 600g rice flour, 120g of tapioca flour and cooked together with 2.
4. Keep stirring the mixture till the it got scorched and stop the fired and you may transfer to a desired size of pan to steam it for 30 mins or till cooked.


Almond Flake cookies


This is the recipes using Aunty Yochana's recipe, i make about 20 tub for my brother's company as a gift to customer, his boss like this cookies. Thank you so much for Aunty Yochana sharing with us the great recipes.
Ingredient:
170gm shortening
110gm icing sugar
1/4tsp salt
200gm plain flour
80gm corn flour
100gm toasted almond flakes
a little cornoil if dough is too dry
Method
1. Cream shortening with icing sugar till creamy
2. Add in plain flour, cornflour ten the roasted almond flakes
3. Slowly pour in cornoil to form into a dough
4. Chill in the fridge for 30mins, then roll into 1 cm thick, use a round cutter to cut into cookies
5. Bake at 170dec for 25mins or till cooked and lightly brown


Steamed Tapioca Kueh

I have used Aunty Yochana Recipes to bake this kueh, it is very soft and good. Do visit her blog and try it out.



Assorted Ang Ku Kueh


This is my favourite kueh as i remember when i started to work, every evening when i am on my way home will passed by a shop in Jurong west blk 496, i will bought two pcs of ang ku kueh, one for peanut and one for green bean as snacks due to my mum prepared dinner in 8pm only.
I have attended a few lesson from different teacher, one in yew tee and got a recipe from CC and last year i learnt from Judy Koh - Creative Cuillnary school. I have made a few favour, Peanut filling, yam filling (surprisingly the skin as without any colouring, it was the purple sweet potatoes), green bean, green tea, coffee filling and salty black ku kueh, yam and durian filling etc.
SKIN PASTRY:
1 packet of glutinours rice 600g
Cook sweet potatoe 400g
Oil 200g
Water
Colouring, Red for green bean & peanut, green using pandan paste for cocounut, black sesame for black

Method: Mashed sweet potatoe into a bowl with the flour and add water to form a dough , add in colouring and knead till well form and lastly add in the oil


COCONUT FILLING
270g white coconut
70g water
100g gula Melaka
A pinch of salt

Measure 70g of water, put in gula Melaka and salt to melt it and add in white coconut, stir fry and lastly add in 40g of glutinours rice flour to stir and off the gas.
Scoop 15g and make into a ball
Wrap with 17g of green skin and place to the mould to make the shape and transfer to banana leaf.
Steam under boiled water for 5 mins, open the cover lid for a second and cover back and continue steam another 5 mins. Apply oil on top of the kueh and wait for kueh cooling and pack into container

PEANUTS FILLING.
300g of peanut
100g of sugar
oil 3 tablespoon

Roast the peanut in the oven under 200deg for 10-12 mins, until u see light brown color and leave it to cool and peel the skinned.
Grind the peanut with sugar till fine
mix the ground peanut with 3 tablespoon of oil
Scoop 15g of peanut and make into a ball
Wrap with 17g of red skin and place to mould to make the shape and transfer to banana leaf
Steam under boiled water for 5 mins and open the cover lid for a second and cover back to steam a further 5 mins. Apply oil on top, and wait for kueh cooling and pack into container.

GREEN BEAN PASTE;
500g of green bean
230g of sugar
Oil 100g

Soak the green bean for an hour, steam for 30-45mins till soft.
Grind the cooked bean
place oil in the wok and put in green bean stir fry, lastly add in sugar and stir till dry.
scoop 15g of bean paste and make into a ball
Wrap with 17g of red skin and place to mould to make the shape and knock out on banana leaf
Steam under boiled water for 5 mins and open…………………..

SALTY GREEN BEAN PASTE
500g of green bean
50g of sugar
10g of salt
2 teaspoon of pepper
Oil 100g
Shallot one pce

Soak the green bean for an hour, steam for 30-45mins till soft
Grind the cooked bean
Throw in grinded bean, sugar, salt, pepper into a big bowl and mix well before we cooked in the wok
heat up oil and put in shallot, when shallot is slightly brown, throw in no.3 and add some water (60g) to form a paste
Scoop 15g of bean paste and make into a ball
Wrap with 17g of black skin and place to mould to make the shape and knock out on banana leaf
Steam under boiled ……………………

Note: for the skinned, mix some ground black sesame seed into the flour and sweet potatoe well and add in water to form a soft dough and lastly add in oil.
Sometimes in Dec 2008 of the weekend when i m not worked, my MIL has get me to do some mini size for our neighbour, and they were all liked it and has ordered 100pcs of assorted ku kueh from me, make me feel very happy as my hobby of making kueh can let me earn some extra income. Frankly, this is my first order.

Chocolate mud layer cake

Sunday evening 23.08.09, i have try using Home Kreation recipes to bake the this layer cake, I spend about 4 long hours to bake this. But, my cake texture was not so soft but the taste is nice. Don't know what has gone wrong?

Steamed egg cake

On Saturday 22.08.09, when my SIL saw my smiling huat kueh, she was inspired by my sucess and start to steamed egg cake and the this is the result. It is spongy.
I find that this is another easy cake to make as compared to my mum whom using old method - hand beat, with the stand cake mixer, it really save a lot of energy.

Png Kueh

On Sat night 22.08.09, my SIl has made the png kueh for selling in the market. I have took a snap for the picture.

Brown Sugar Huat Kueh

On Saturday 22.08.09 afternoon, I have an idea of trying out making the Huat Kueh as this month is the Ghost Month praying festive. I adapt an recipe from one of the blog by the name of Rebecca posted recently. I am so happy with my result, all my mini cup has a smiling face when i opened up from the lid. This is an sure keeper recipe for me.

Ingredients:
Self raising flour 1 kg
Palm Sugar - 800g
Coconut milk - 500ml
Pandan leave - 5 leave
Water 700ml
Vegetable oil 2 tablespoon

a) Sieve self raising flour
b) Cook palm sugar with pandan leave and 300ml of water, filter the cooked palm sugar and let it cool for use later
c) Use a mixer to mix flour with cooked palm sugar water and the balance 400ml of water.
d) Add in 2 eggs, stirred well.
e) Add in Oil with the mixture
f) Pour into mini cup and steam for 15mins till cooked




Friday, August 21, 2009

Pineapple tarts




This is my favourite cookies which i have been using for more than 20 years.
I have passed on the recipe to quite a few of my close friends and relative. I am very pleased to see my sister in law whom adapt the following method to bake and sell at our relative's kueh stall in Jan 2008, the two weeks sales was very good.
As you can see from the photo below, we are using the ready made pineapple jam instead of making our own home cook pineapple.
Pastry Skin:
500g cake flour
250g SCS butter
20g icing sugar
2 tbsp custar powder
Method:
1. Cream butter and icing sugar till pale
2. Add in the sieved flour to the batter
3. Scoop about 12g of pastry to wrapped out the pineapple ball 10g
4. Bake at 180c for 5 min and take out from oven to apply egg and put back to oven for further baking of 10 mins till cooked.