Fruit Pastry

The first time I tried this cake was during one  of a get together and my friend, UC baked it. It was some time ago and I finally give it a try. It was the easiest cake recipe next to muffins. Since it is winter, strawberries and blueberries are a bit expansive here. So, whenever strawberries and blueberries are on sale, I will have the urge to bake this cake nowadays.

Ingredients :

113g/1 stick butter, at room temperature
1 cup castor sugar
50g sour cream
1 teaspoon pure vanilla extract
Pinch of salt
1 teaspoon orange zest
3 large eggs, at room temperature
210g plain flour
1 teaspoon baking powder
500g fresh fruits (I use strawberries, handful of blueberries and canned peach slices)

Method :

1. Place cuts fruits in a strainer and sprinkle with 2 tbsp of sugar
2. Pre-heat oven to 350 degree F. Butter a baking pan.
3.  Cream butter, sugar and sour cream together until creamy. 
4.  Add eggs one at a time and beat well.
5.  Add vanilla, flour, baking powder and zest until everything combined
6. Pour batter into a baking pan and smooth the top. (I used 8″ round springfoam cake pan). Place fruits on top
   

   8" Round Springfoam Pan. I like the height of the cake when using this pan size.

    

   

   This is a 9" round pyrex bakeware. I used this the second time because it will be a bigger cake and last longer However, when using a 9" pan, bake time will be lesser. Check after 45 mins, if not done add 5 more mins and check again to prevent the cake from being too dry.

7. Bake for 50-60 minutes or until cake is done.
8. Cool and serve. For decoration, sprinkle some confectionary (icing) sugar on the top using a sieve.

Steamed Custard Egg (蒸水蛋)

Steamed custard egg is a very simple dish but it can turn out great or the opposite. Thanks to my ‘sifu’ (my honorable mom), she experimented this dish with the eggs in my fridge with the required amount of water to steam a perfect egg dish. This dish is a favorite among the old and young in our household. CK can finished half of the dish all by himself.  I would like to share this recipe because it is  easy to prepare and not time consuming. Eggs are also something that everyone has in the fridge.

Ingredients :

• 3 large eggs
• 1 tsp salt
• 400ml water

Method :

1. Cracked the eggs into a deep bowl and add the salt.
2. Whisk the eggs in a vertical motion. This is to remove the ‘air’ from the egg & water mixture. (it is important not to do it in a circular motion.)
3. Add the water a little at a time while you whisk the egg. Continue whisking for a little while more after all the water has been added.
4. Strain the egg & water mixture into a deep dish.
5. Boiled the water in the steamer. Then place the dish in to steam at medium heat for 15 minutes with the lid of the steamer/wok slightly ajar. (Refer to picture below)

1. When egg is ready, sprinkle some fried minced pork & green onions on top.

If the steamed custard egg is a success, the texture should be like Tofu Fah just like the picture below.

 

Baked Pork Chop

It all started when I bought some pork chop with no idea what I am going to do with it. All I know was my fridge has no meat at all except vegetables. When it was almost dinner time, I search the internet and found a simple recipe where I have all the ingredients in the kitchen. Since the kids were hungry, they couldn’t wait for the pork chop to be cooked. They had boiled potatoes, carrots and broccoli with cheese for dinner. To tell the truth, I was lazy that day and have no mood for prep work. So, having the oven cooked for me is the solution. So, I have pork chops, fresh mushrooms, half of a tomato, broccoli and iceberg lettuce in the fridge. The outcome of the dish is like below.

Ingredients :

• 1 tbsp soy sauce
• 2 tbsp vegetable/olive oil
• 1 tbsp Worcestershire Sauce
• 1 tsp lemon juice
• 2 tbsp brown sugar
• 2 tbsp ketchup
• 6 slices of pork chops, trimmed

Method :

1. Preheat oven to 350F (175 C)
2. In small bowl thoroughly blend all the above ingredient except pork chops.
3. Place pork chops in a medium baking dish, pour 1/2 of sauce mixture
4. Bake the pork chops in preheated oven, covered for 30 mins.
5. Turn pork chops and spread the remaining 1/2 of sauce mixture and baked uncovered for another 20-30 mins until internal temperature reach 160F or juice runs clear.
6. For sauce : Saute sliced onions and fresh mushroom. Pour the juices from the baking pan to the onions and mushroom and bring to a boil. Thicken the sauce with cornstarch mix with water. Pour sauce over pork chop and serve warm.

Protected: Mid-Autumn Festival

This post is password protected. To view it please enter your password below:

Password:

Raya Dinner

Talking about Hari Raya, I miss the lemang, satay, rendang, curry, raya kuih, air bandung etc. I remember when I was back in my hometown, a few of us would visit a Malay classmate of ours where all the above would be served. So, last week I suggested to UC that why not we have a Raya Dinner at my place with raya dishes. UC who has been craving for lemang loves the idea. So, yesterday we had our Raya Dinner which is not halal.

Beef Rendang

Cooked by my dear friend, UC who spend a lot of time preparing the kerisik which make the rendang very delicious. The best I ever had here.

Satay

This time I prepared Chicken and Pork Satay. When there is satay, of course there is satay kuah which is commonly known as the Peanut Sauce to foreigners.

Nasi Lemang

No bamboo sticks, no problem. Lemang can still be made. Aluminum foil is used instead of bamboo sticks. Instead of having the glutinous rice cooked using direct flame, I cooked it using the rice cooker. Rolled it with banana leaves and aluminum foil as the outer layer when rice cools down to room temperature. Refrigerate it overnight and then reheat it by putting it on our charcoal grill while hubby grills satay.

Sambal Telur(Egg Sambal)

Sambal Bendi (Okra/Lady’s Fingers Sambal)

Edamame

Grilled Yellow Squash

Dinner is served.

Not in the picture are the following :

1. Pork Ponteh – for the kids.

2. Mango Lassi (replacing Air Bandung)

3. Bubur Pulut Hitam (Black Glutinous Rice Soup) for dessert.

Thanks UC !! FYI, this dear friend of mine prepared most of the dishes, drink and dessert as I was working yesterday. I was only able to prepare those which could be cooked or marinade a day ahead when I was off.

Next celebration….Mid-Autumn Festival (Sept), Deepavali (Oct), Thanksgiving (Nov), Winter Solstice (Dec), Christmas (Dec),New Year (Jan),Lunar New Year (Feb)…..

Wu Tao Kou (Taro Cake)

I have been trying to look for a good Wu Tao Kou recipe for sometime and finally I found one where the texture is what I am looking for i.e. not too hard and dry.

Ingredients

• 250g  Yam/Taro Root – cut into small cubes
• 1 cup  water

(B) : Mixed & stir well together

• 125g  rice flour
• 20g  tapioca flour/cornstarch/just substitute with rice flour
• 1 cup + 50ml  water
• 150g  yam – steam/boiled and mashed

Seasoning :

• 1 tbsp chicken granules (substitute with some oyster sauce)
• 1 tsp  light soy sauce
• 1 tsp sesame oil
• 1 tsp  sugar
• 1 tsp  salt
• dash of pepper
• dash of five spice powder

Toppings :

• Dried shrimp-soaked
• Shallots-chopped
• Green onions – chopped

Method :

1. Heat oil and stir fry dried shrimp until fragrant. Remove 3/4 and set aside to be used as toppings. (Note: I like to heat up the wok, add the dried shrimp and stir fry till all water is evaporated. Then I add the oil to it. This way will prevent the oil from spattering all over.)
2. Add in chopped shallots and fry till fragrant. Remove 3/4 for topping use.
3. Add in cubed yam/taro root and stir-fry well.
4. Sprinkle a dash of 5 spice powder and mix well.
5. Add 1 cup water and seasoning bringing it to a boil.
6. Remove wok from heat and pour yam mixture into a mixing bowl.
7. Add in ingredients (B) and stir with a spatula/laddle.
8. Pour mixture into a 9″ round dish and steam over boiling water for 35-45 mins or until a toothpick comes out clean. (I used a 8″ round dish + 2 ramekins as my steamer is not wide enough for a 9″ dish.)
9. Spread garnishing on top immediately after removing the cake from the steamer. Leave aside to cool before cutting into pieces of diamond shape.

New Toy

Hubby found himself a new toy recently at the Goodwill Store which a thrift store here at a very good bargain price. It is common for people to shop for used items here be it at a thrift store or yardsales. Ta Da….

A Bread Machine for only $5.25 !! It is used but looks brand new. Otherwise, we wouldn’t get it, right?

So, I have been eating homemade bread for past couple of months. And Hubby made those bread !! It is really convenient as we only need to place all ingredients (wet & dry) into the the container and let the machine does the mixing, kneading and proofing. And we can make bread throughout the year. I used to only make bread during the summer where it is warm and the dough is able to rise well. I don’t make a lot of bread as it is tiring to hand knead the dough Now, we can make whenever we are out of bread.

Rolls using the Water Roux (湯種) method. Hubby is good at this. The bread definitely is softer and not too dry.

Potato Bread adapted from Alex Goh’s recipe.

Basic Sweet Bun adapted from Alex Goh’s recipe

Homemade pizza including the dough.

Ham and Cheese Ring adapted from Daily Delicious.

Fresh Apple Cake

I was going through my recipe folder one day and came across a magazine cut out that says Fresh Apple Cake by Paula Deen. I think I had this from one of the Family Circle magazine that I subscribed to years ago. Looking at the ingredients, they were easy to get and I had all of them except for apples.  So, the following day after dropping CK off at school, I got some apples while grocery shopping. It turn out good and I love this recipe although I make some alteration to it as I find the original recipe a little more on the greasy side. The texture is just like those fast bread e.g. Banana Bread or Pumpkin Bread. I actually made 2 of this cake for Chen Wen’s Wedding Rehearsal Dinner last month.

Ingredients :

(i) Pan Coating :  3 tbsp sugar + 1 tsp ground cinnamon

(ii) For the cake

• 1  1/2 cup of vegetable oil ( I reduce to 1 cup and it was still moist)
• 2 cups sugar
• 3 large eggs
• 3 cups peeled & chopped Granny Smith apples (about 3 medium sized apples)
• 2 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 cups all purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 cup chopped pecans/walnuts
• 1/2 cup raisins

Method :

1. Preheat oven to 325 F.
2. Grease a 10″ tube  pan. Combine sugar and cinnamon and coat the inside of the pan by shaking the pan until the sides and bottom are coated.
3. Sift the ground cinnamon, nutmeg, flour, baking soda and salt together.
4. Beat the oil and sugar with an electric mixer until well blended.
5. Add the eggs one at a time, beating well after each addition.
6. With a spatula, stir in chopped apples and vanilla extract.
7. Add the flour mixture to the batter and  mix well with a spatula.
8. Finally add the chopped nuts and raisins. The batter will be very thick.
9. Spoon the batter into the prepared pan and smooth the top.
10. Lift the pan a few inches from the counter and dropped it back down to get all the air bubbles out.
11. Bake the cake for 1  1/2-1  3/4 hours till  a tester inserted in the center comes out clean.
12. Allow the cake to rest for about 30 mins before turning it out of the pan and be cooled completely.

Steam Mui Choy with Belly Pork (梅菜扣肉)

This is not the typical 梅菜扣肉 that’s why I think Steam Mui Choy with Belly Pork is a more suitable name for this dish. The way to assemble this dish was taught by my best friend from Hangzhou. I made some changes to the ingredients. We like eating this dish with ‘man tou’ （馒头）.

Ingredients :

• 600g belly pork- cut into pieces – marinade with some cooking wine, salt & sugar
• 175g mui choy (teem mui choy) – soaked 1 hour, washed
• 1 cup water
• 1 tbsp chopped garlic
• 1 tsp chopped shallots
• 1 tbsp chinese cooking wine

Seasoning :

• 1 tbsp oyster sauce
• 1 tbsp sugar
• 1/4 tsp dark soy sauce
• 1 tsp light soy sauce

Method :

1. Fry marinated belly pork till fragrant and slightly brown. Add dark soy sauce for some coloring.
2. Fry chopped garlic & shallots till fragrant. Add wine & seasoning ingredients.
3. Add mui choy and fry till fragrant.
4. Pour in water and bring to a boil. Let it simmer for 10-15 mins.
5. To assemble :

• Arrange a layer of belly pork on the bottom a bowl.
• Top with a layer of mui choy.
• Sprinkle some sugar on top.
• Repeat with a layer of belly pork, followed by a layer of mui choy and sprinkle some sugar.
• Repeat this sequence till all belly pork & mui choy is used up.
• Pour the remaining sauce from the mui choy & pork onto the assembled pork & mui choy.

6. Steam dish for 45mins-1 hour or until the pork’s texture is soft & tender.

7. To serve, invert steamed mui choy & pork onto a serving dish. (Note : You can also pour the gravy out first before inverting the steamed mui choi & pork onto the serving dish. Then thicken the gravy with cornstarch mixture.)

Banana Bread

Banana Bread is a kind of quick bread recipe. I think in Malaysia they are commonly known as Banana Cake instead. A lot of times I bought bananas just to bake muffins of bread. However, by the time I am free to do the baking, CK ate most of my bananas and I don’t have enough to bake. Anyway, here is one recipe that I want to share with you as it is neither too sweet nor dry. The reason why I am baking Banana Bread instead of muffins is because I am tired of CK eating only the chocolate chips in the Banana Chocolate Chips Muffin while I have to finish up the leftover.

Ingredients :

• 1/2 cup chopped walnuts
• 1/2 cup chocolate chips
• 1 3/4 cups all-purpose flour
• 3/4 cup granulated white sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 2 large eggs, lightly beaten
• 1/2 cup unsalted butter, melted & cooled
• 3 ripe large bananas (about 1 1/2 cup) – mashed
• 1 tsp pure vanilla extract

Method :

1. Preheat oven to 350 F (180 C) and place oven rack to the middle position. Grease the bottom and side of a 9x5x3 inch loaf pan. Set aside.
2. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nuts and chocolate chips. Set aside.
3. In a medium-sized bowl, combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, light fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (Note : you don’t want it to be smooth)
4. Scrape the batter into prepared pan. Bake until bread is golden brown and a tooth pick inserted in the center comes out clean, about 55-60 minutes.
5. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. I prefer to be serve at room temperature.