Friday, December 2, 2016
125gm cream cheese
1 cup sugar
1/2 tspn salt
1/2 cup milk (100ml)
1 tspn vanilla essence
2 cups all purpose flour
2 tspn baking powder
1/2 tspn baking soda
1 cup frozen cranberries
1 cup mulberries, rinsed
(1) mix together flour, baking soda, baking powder & salt. Set aside.
(2) now, cream butter, cream cheese, sugar & vanilla till well cooperated.
(3) add in egg one at a time and whisk till well mixed.
(4) next, stir in milk & half portion of flour mixture and continued beating till cooperated.
(5) then fold in the remaining flour and stir till combined.
(6) coat berries with some flour, then stir into batter.
(7) transfer batter to a 4x4x9" greased baking tray and lined parchment paper.
(8) finally, bake at preheated oven 175'C for about 60 minutes.
(9) once its done, leave to cool for 30 minutes before top up with sugar glazing.
** Ingredients for Sugar glazing :
1 cup icing sugar mixed with 3 TB lime juice & 3 TB milk. (add in milk one tablespoon at a time if possible extra milk needed, make sure the flow is consistency to your need)
Tuesday, November 29, 2016
10 candlenuts, pounded
5cm galangal/ blue ginger, sliced
5cm ginger, sliced
5cm fresh turmeric, sliced
8 large shallots, cut small
10 garlic cloves
30 dried red chillies, soaked in hot water till soften
50gm dried shrimps, soaked in water till soften
8 fresh red chillies
5 stalks lemongrass, take the white part only & sliced
(place all the above ingredients together & blend till smooth)
**2 TB shrimp paste (belacan), toasted
**2 TB coriander powder, toasted
**2 TB curry powder, toasted
(next, stir the remaining ingredients into the blended paste and mix till well cooperated)
Ingredients for curry laksa soup :
2 Litre water
2-2/3 cups thick coconut milk
4 branches daun kesum / vietnamese coriander (curry leaves preferably)
2 tspn salt (or to taste)
3 TB brown sugar
2 tspn vegetable granule
10 pieces bean curd puffs, sliced
2 slices beancurd sheet, fried till puffy
some local cockles / kerang (Since I can't find any, I omitted it)
Saturday, November 26, 2016
Zoe from Bake for Happy Kids has inspired me to make one batch kaya steamed bun with her lava like kaya recipe, which adapted to Chef Daniel Choong cookbook. Kaya steamed bun is my all time favourite. However, common kaya recipe surely unable to give you runny like kaya fillings, which I always looking forward to. And I'll have to admit this recipe is working fantastically. So, here's what I did.
Bake for Happy Kids)
Ingredients for pandan kaya :
400ml fresh coconut milk
8 pandan leaves, cut small
20gm corn flour
(1) blend pandan leaves with 200ml coconut milk then sieve to collect the juices. Squeeze out the juices if necessary.
(2) now, combine beat all ingredients into a non-stick pot till cooperated.
(3) next, cook mixture over medium heat till became thick paste. Make sure you stir constantly.
(4) cool kaya before keep chilled till set. Best to keep refrigerated overnight and its easily shape in this way.
(5) then divide into 20 portions kaya balls.
(Recipe adatped to Guai ShuShu)
Ingredients for pandan bun dough :
500gm pao flour / top flour
100gm corn flour
1 TB yeast
350ml water mixed with 1/2 tspn baking powder
1 TB shortening
1/2 tspn salt
(1) combine both flour, yeast, sugar and water mixture into a big mixing bowl then stir to combined.
(2) now, add in shortening & salt and continued kneading till soft dough is formed.
(3) set aside to rest for 30 minutes, then punch to release excess air from dough and again knead till smooth.
(4) place dough to slightly floured working table and divide into 20 portions.
TO ASSEMBLE :
(1) prepare 20 muffin cups with liner, then round dough and flatten into disk like dough.
(2) next, fill in kaya ball and seal it. Then by placing filled dough up side down (meaning the sealed part facing down) to individual muffin cups and let to rest for 30 minutes.
(3) finally, steamed bun for 12-15 minutes and serve warm.
**Note : This recipe is also works well in 15 portions of buns. You may also prepare this days before and keep them frozen and reheat them before serving.