First, we all know how bitter bittergourd can be. It is hardly known as a nice-tasting dish. Not everyone appreciates it, not to mention children. But it is really one of the better vegetables around. Not only is it low in calories (ahem! very important), it is rich in phytonutrients like dietary fiber, mineral, vitamins and anti-oxidants.
An excellent source of folate, vitamin A and vitamin-C, it helps body scavenge deleterious free radicals - one of the reasons for cancers development. Blar blar blar...
I never like bittergourd much, but I believe it is really an acquired taste. So start cooking and eating it. And as you get more adventurous, try juicing and drinking it f-r-e-s-h.
(In fact, some years ago, my Mom was diagnosed with 'mild' diabetes... sugar level was just hovering over the Above Average mark. Some neighbour taught her Juiced Bittergourd. In less than 3 months, her sugar level was back to normal. She has been well since then. Praise the Lord, and God bless the neighbour! Amen!)
You will be amazed.
To get rid of the bitterness, rather, to reduce the bitterness, do the following:
1. Do not wash the bittergourd as yet!
2. Slice it into half length-wise, and remove the seeds with a spoon. Scrape them all out.
3. Slice to about 1cm thick.
4. Season bittergourd with salt and leave it to stand for at least 15minutes. (yes, that's right, they have not touched water yet)
5. Prepare a pot of boiling water.
6. Rinse off the salt thoroughly and cook the bittergourd in the boiling water.
7. You will start to smell the 'bitterness' of the bittergourd in the air! And the water will start to get foamy. That, accordingly to my mom, is the bitter 'element' being cleansed away.
8. Drain the bittergourd, rinse with tap water. Set aside till ready to use.
Here's what you'd need:
* Pork ribs (blanched; or you may use sliced pork fillet - marinate them first)
* Pre-treated Bittergourd (as above)
* Ketchup
* Sugar to taste
* Garlic
* Onion (sliced / cubed)
This is what I do:
1. In a wok, heat up oil. Add in half of the onion slices and fry till fragrant and soft (translucent).
2. Add in half of garlic and fry.
3. Add in Bittergourd, continue to fry. Dish up and set aside briefly.
4. Heat up some more oil. Fry remaining onion and garlic.
5. Fry porky till almost cooked.
6. Pour in the bittergourd dish and fry all together to blend in the flavour
7. Prepare some water in a bowl at the side, add in ketchup (about 2tbsp), and some sugar to taste. Stir to combine.
8. Pour ketchup mixture into wok and fry all together. Let it simmer slightly. Taste and adjust seasoning as desired. Dish up and serve.
NB:
-- If you are using pork ribs, better to use Prime Pork Ribs that are slightly more tender. I find it's important to slow cook them beforehand, that ensure the ribs are soft to chew! Do not throw this pork soup you will get from the slow cooker; use it for step 7. You will need salt in step 7 too.
-- If you are using pork fillet, you must season them beforehand. Soy sauce, sesame oil and pepper.
(Again, no photos. Told you! My iPhone3 died. Apple died. Bread maker died. Haven't synced my iPhone4. No one has time to help me set up my new workstation. Sob. My sorrowful plight.)
Saturday, 19 May 2012
Friday, 18 May 2012
Bread Mania
I am almost going crazy! I think I am addicted.
Focaccia,... French Loaf,... Sandwich Loaf,... Dinner Rolls,... Sun-dried Tomato Loaf,... I have done it all this week. To get that fresh loaf in the morning in time for Son1's 6am breakfast, I'd wake up diligantly at 5am to shape and bake.
It has been a week, and I'm still at it.
Too bad, I couldn't get a good shot of the bread. But I must say, the taste surpasses its look (wahahahha...).
Recipe?... Well, I basically used my no-knead dough method and improvised. So far so good. Can't make it for commercial grade yet of course. But good for home consumption.
In fact, IMHO, the best.
 |
| Pumpkin Sunflower Seeds Bread |
 |
| Focaccia (without olive oil drizzle) |
 |
| Corn Bread |
 |
| Raisin Bread (foreground) |
Recipe?... Well, I basically used my no-knead dough method and improvised. So far so good. Can't make it for commercial grade yet of course. But good for home consumption.
In fact, IMHO, the best.
Sunday, 13 May 2012
Mother's Day
A mother's eyes reflect the love of Heaven
A love borne long before this life began
A love which grows each day
Which will not fade away
A love inspired by Heavenly Father's plan
A mother's hands reflect a life of service
A life of sacrifice for those she loves
And with her giving hands she shapes the soul of man
Prepares him for eternal life above
A mother's words teach children righteous living
And her example leads them to the light
She speaks the words of truth that guide their tender youth
And point the course they take throughout their lives
A mother's life reflects itself in our life
Her ways of living are engrained in ours
And through the changing years and days of joy and tears
Her love will lead us on
Her words will point the course
Her hands will lift us up to God
... ... ...
How beautiful is this lyrics! Even though I can't remember the tune as I made my way out of church service today, the words echoed in my ears. It epitomizes motherhood in God's eyes. By His divine calling, Motherhood is a lifetime of dedicated service unto Him. What a privilege. What a blessing. To be called by Him.
If these words are how my children will look at me years later as they grow in strength and wisdom, then I pray that God's lesson for me to begin right here right now.
All glory unto Him. Amen.
This brought to mind a song that my primary school teacher taught us yore ago,...
"Mother of mine
You gave to me all of my life
To do as I please
I owe everything I have to you
Mother, sweet Mother of mine
Mother of mine
When I was young
You showed me the right way
Things should be done
Without your love
Where would I be
Mother, sweet Mother of mine
Mother you gave me
Happiness much more
Than words can say
I pray the Lord that
He may bless you
Every night and every day
Mother of mine
Now I am grown
And I can walk straight
All on my own
I'd like to give you
What you gave to me
Mother, sweet Mother of mine"
Tomato, Garlic, Basil Bread
Wwoooooooooooo I have been lusting after this bread since I last tasted a teeny weeny slice at my friend's house. Her German husband is an avid baker and he has many many accreditations on his sleeve. All awarded by me. Wahahahahaha... but he is good, honestly.
So when I tried that one bite, I was in love and really really had to do this.
As you must know, bread making is the most challenging yet rewarding culinary experience. As you knead your precious minutes away (if you do it manually like me, since my breadmaker died), your heart palpitates. Air of anticipation hangs heavily over you. There is no knowing if the end product is as desired.
Every knead is a knead of faith (quite literally, a 'need' for faith).
It takes 3 painstaking hours from start to end. But when you smell the aroma of freshly baked bread, you will forget all those agonizing hours. How sweet it is.
I used the no-knead method for the dough. So I started this a day before and rested the dough in the fridge overnight. There's no telling if a night in the fridge has made the dough more manageable - as many no-knead bakers claimed, since this is my maiden dough. The dough does feel just a little tad sticky. Easily managed away when you flour your wares generously. Nice and neat.
So after rolling it out flat into a rough rectangle, I spread the oven roasted garlic and tomato all over, and finally the fresh basil leaves. Fold it up into a small bi-fold rectangle and cut 6 pieces from it. Pinch the edges of each base and into the oven they all went. For 30mins at 220degC.
It is all worth it. They are sooooooooooo good. Yum, and yum again!
The loaves are 'crispy on the outside, soft on the inside', very soft indeed.
Son 1 wonders if we can make French loaves (his favorite) or focaccia from this dough. Guess that will be the next bake in line. *wink*
Here's what you'd need:
No Knead Dough (based on The Pioneer Woman's method)
* 1 cup water
* 1/4 cup vegetable oil
* 1/4 caster sugar (40gm)
* 1 1/4 tsp active dry yeast (or 1 tsp instant yeast)
* 2 cups plain flour (250gm) + 1/4 cup (30gm)
* 1/4 tsp baking powder (heaping)
* 1/4 tsp baking soda (scant)
* 1/4 tbsp salt (heaping)
This is what I did:
1. In a small saucepan, heat up Water, Oil and Sugar. Bring mixture to just before boil. Turn off fire. Remove saucepan from stove and set aside to cool to warm for about an hour.
2. If you are using active dry yeast, sprinkle yeast into the warm mixture above and let it stand for a minute. Make a well in the centre of the mixing bowl of flour and pour this yeast mixture into it.
OR
2. If you are using instant yeast, add yeast into the flour, stir gently to mix. Make a well in the centre of the mixing bowl and pour the warm mixture (1) into it.
3. Stir gently to mix till the dough comes together. It will be very sticky so, try to gather those on the sides of the bowl into the dough in the centre of the bowl. Cover to proof in a draught free place for at least an hour.
4. After an hour, add the 30gm flour, baking powder, baking soda and salt into dough.
5. With a wooden spoon again, stir to combine everything together.
6. At this point, you may proceed to shape the bread, or cover the bowl and chill the dough in the fridge until ready to use. (I chilled it for a day, some said you can leave it up to 2 days. Chilling is said to make the dough a lot more manageable).
7. Take bowl out of a fridge and let it stand a while before handling it.
8. Generously dust your work table, hands and rolling pin with flour.
9. Shape dough into a rough rectangle. Gently press in the garlic, tomato and basil leaves all over.
10. Bi-fold them into a rectangle. Cut into small loaves (I managed to cut 6 pieces). Pinch base to seal. Place dough onto baking tray lined with baking paper, cut side face up.
11. Bake at preheated oven at 220degC for 30-35 mins.
12. Check doneness by tapping on bread. It should sound hollow.
13. Transfer bread onto wire rack to cool. Enjoy!
Proportion based on Happy Home Baking... (she calls it "for the lazy baker"... how about Busy Baker...)
So when I tried that one bite, I was in love and really really had to do this.
As you must know, bread making is the most challenging yet rewarding culinary experience. As you knead your precious minutes away (if you do it manually like me, since my breadmaker died), your heart palpitates. Air of anticipation hangs heavily over you. There is no knowing if the end product is as desired.
Every knead is a knead of faith (quite literally, a 'need' for faith).
It takes 3 painstaking hours from start to end. But when you smell the aroma of freshly baked bread, you will forget all those agonizing hours. How sweet it is.
I used the no-knead method for the dough. So I started this a day before and rested the dough in the fridge overnight. There's no telling if a night in the fridge has made the dough more manageable - as many no-knead bakers claimed, since this is my maiden dough. The dough does feel just a little tad sticky. Easily managed away when you flour your wares generously. Nice and neat.
So after rolling it out flat into a rough rectangle, I spread the oven roasted garlic and tomato all over, and finally the fresh basil leaves. Fold it up into a small bi-fold rectangle and cut 6 pieces from it. Pinch the edges of each base and into the oven they all went. For 30mins at 220degC.
It is all worth it. They are sooooooooooo good. Yum, and yum again!
The loaves are 'crispy on the outside, soft on the inside', very soft indeed.
Son 1 wonders if we can make French loaves (his favorite) or focaccia from this dough. Guess that will be the next bake in line. *wink*
Here's what you'd need:
No Knead Dough (based on The Pioneer Woman's method)
* 1 cup water
* 1/4 cup vegetable oil
* 1/4 caster sugar (40gm)
* 1 1/4 tsp active dry yeast (or 1 tsp instant yeast)
* 2 cups plain flour (250gm) + 1/4 cup (30gm)
* 1/4 tsp baking powder (heaping)
* 1/4 tsp baking soda (scant)
* 1/4 tbsp salt (heaping)
This is what I did:
1. In a small saucepan, heat up Water, Oil and Sugar. Bring mixture to just before boil. Turn off fire. Remove saucepan from stove and set aside to cool to warm for about an hour.
2. If you are using active dry yeast, sprinkle yeast into the warm mixture above and let it stand for a minute. Make a well in the centre of the mixing bowl of flour and pour this yeast mixture into it.
OR
2. If you are using instant yeast, add yeast into the flour, stir gently to mix. Make a well in the centre of the mixing bowl and pour the warm mixture (1) into it.
3. Stir gently to mix till the dough comes together. It will be very sticky so, try to gather those on the sides of the bowl into the dough in the centre of the bowl. Cover to proof in a draught free place for at least an hour.
4. After an hour, add the 30gm flour, baking powder, baking soda and salt into dough.
5. With a wooden spoon again, stir to combine everything together.
6. At this point, you may proceed to shape the bread, or cover the bowl and chill the dough in the fridge until ready to use. (I chilled it for a day, some said you can leave it up to 2 days. Chilling is said to make the dough a lot more manageable).
7. Take bowl out of a fridge and let it stand a while before handling it.
8. Generously dust your work table, hands and rolling pin with flour.
9. Shape dough into a rough rectangle. Gently press in the garlic, tomato and basil leaves all over.
10. Bi-fold them into a rectangle. Cut into small loaves (I managed to cut 6 pieces). Pinch base to seal. Place dough onto baking tray lined with baking paper, cut side face up.
11. Bake at preheated oven at 220degC for 30-35 mins.
12. Check doneness by tapping on bread. It should sound hollow.
13. Transfer bread onto wire rack to cool. Enjoy!
Proportion based on Happy Home Baking... (she calls it "for the lazy baker"... how about Busy Baker...)
Oven roasted Tomato & Garlic
I made these for the Bread. But this can be used for more than that!
The oven dried tomato can be pureed and be used as pizza sauce base. If you are a fan of garlic, use it for any other purpose, even if you fill it in the pizza too. Roasting it does take away its pungent taste, making it a lot more palatable.
Here's what you'd need:
Oven Dried Tomato
* 1 punnet of cherry tomatoes
* 1tsp Salt
* 1tsp Sugar
* Herbs -- rosemary, thyme (I used Masterfoods Mixed Herbs)
1. Half the tomato lengthwise. Lay them on the baking tray, skin down.
2. Sprinkle some Salt and Sugar
3. Sprinkle some Herbs all over.
4. Bake for 2hrs at 100degC (I did it at 180degC, 30mins), till tomatoes are browned and dried.
5. Store up to several weeks in fridge. You may add olive oil to it, else store it in airtight container like I did.
Oven Dried Garlic
* 2 cloves of Garlic (peeled, about 20pieces)
* 25gm Butter
* 1tsp Sugar
* 3tbsp Olive oil
1. Remove garlic skin.
2. In a oven proof dish, place on stove over medium heat. Heat up the oil, melt the butter in it.
3. Toss in the garlic pieces. Add in the sugar.
4. Transfer dish into oven and roast for 20-30mins till garlic is caramelized and is soft, offering no resistance to the fork's poke.
5. Let garlic cool in the cooking oil
6. Lift garlic to drain on kitchen towels. You may store in fridge in airtight container.
The oven dried tomato can be pureed and be used as pizza sauce base. If you are a fan of garlic, use it for any other purpose, even if you fill it in the pizza too. Roasting it does take away its pungent taste, making it a lot more palatable.
Here's what you'd need:
Oven Dried Tomato
* 1 punnet of cherry tomatoes
* 1tsp Salt
* 1tsp Sugar
* Herbs -- rosemary, thyme (I used Masterfoods Mixed Herbs)
1. Half the tomato lengthwise. Lay them on the baking tray, skin down.
2. Sprinkle some Salt and Sugar
3. Sprinkle some Herbs all over.
4. Bake for 2hrs at 100degC (I did it at 180degC, 30mins), till tomatoes are browned and dried.
5. Store up to several weeks in fridge. You may add olive oil to it, else store it in airtight container like I did.
Oven Dried Garlic
* 2 cloves of Garlic (peeled, about 20pieces)
* 25gm Butter
* 1tsp Sugar
* 3tbsp Olive oil
1. Remove garlic skin.
2. In a oven proof dish, place on stove over medium heat. Heat up the oil, melt the butter in it.
3. Toss in the garlic pieces. Add in the sugar.
4. Transfer dish into oven and roast for 20-30mins till garlic is caramelized and is soft, offering no resistance to the fork's poke.
5. Let garlic cool in the cooking oil
6. Lift garlic to drain on kitchen towels. You may store in fridge in airtight container.
Friday, 11 May 2012
Chocolate Malt Cake
Told my boys since the beginning of this week that we will bake a cake for their Daddy's birthday. And it will be a Chocolate Cake, and they are to keep it a s-e-c-r-e-t! Otherwise, "... no cake for you!!" (Ahem. Mother of all Threats. Always works!)
It's been 5 days since I last shared the 'plan' with them. So far so good. They have not breathed a single word to Man. ... Or maybe they did (?)... and Man in turn made them promised not to tell me that they have told him. So now father and sons are all to pretend that sons haven't told father, and so father doesn't yet know, otherwise, "won't share MY cake with you!!"... *Gasp*
Oh too complicated. Such plot is far too complex for a 3y/o toddler -- Son2. ... Or maybe not... ?
Regardless, I must focus. I pray hope this plot will succeed, as with all my other earlier 'assignments'. I have bought all the ingredients and so, here we go! Now it's to plan the big question WHEN to bake, and HOW to hide. (It's easy to hide ingredients, but not the real thing. Pant.)
It was meant to be a really simple single layer cake. With simple frosting and Maltesers. But I don't have two 20cm round pans, and I didn't think I want to slice them in halves. So I thought I will split the batter into 3 different sizes and dah dah!
3-Tier Chocolate Malt Cake is birthed.
The colors -- Red, Green, Blue, Yellow and Brown were literally my first-born's idea. Coincidentally, I had already decorated with these colors (rather sparingly though) before he shared with me his idea for his daddy's cake. Great minds really.
Verdict: I didn't enjoy the cake. But hey! I enjoyed making it - every single bit of it. It was a breeze. There's no need to worry about cake not rising, egg white not stiff, and all that jazz. This cake is really easy peasy. Most of all, I enjoyed decorating it though I'm not good at frosting it (yet!), as evident in the photos (Look at those uneven layering of the frost). So, why didn't I like the cake? I find it really too sweet for my liking, and the combination of cocoa and horlicks is a killer to my throat. Lethal. Too 'heaty' I feel. Not to mention the calories. Hence a tiny slice for me will do. *Hee*
Next assignment: My dad's birthday. Pant. (Not forgetting Mother's Day this weekend. Oh my!)
Here's what you'd need:
Cake
* 225gm unsalted butter
* 225gm castor sugar (I used only 200gm. Still thought it's too sweet)
* 80gm malted milk powder (Horlicks, sifted))
* 50gm cocoa powder (I used Hershey unsweetened, sifted)
* 4 eggs
* 200gm self-raising flour (sifted)
* 4 tbsp milk
Icing
* 250gm icing sugar
* 1tsp cocoa powder
* 45gm malted milk powder
* 125gm unsalted butter
* 2 tbsp boiling water
* Maltesers for decoration
This is what I did:
1. Grease and line the base of cake tins (I used 22cm, 17cm, and 8cm)
2. Cream the butter and sugar till fluffy and light. Add the dry ingredients - malted milk powder, cocoa powder and flour. Mix till blended.
3. Add egg one at a time. Mixing well after each addition.
4. Add milk and beat together till smooth and creamy.
5. Divide batter evenly between prepared tins. Bake in preheated oven at 180degC for about 25-30mins till cake has risen and is firm. Check doneness with toothpick.
6. Cool in tins for a short while before turning cakes out onto wire rack to cool completely.
7. When ready to frost, prepare boiling water and mix in malted milk powder and cocoa powder. Stir and set aside to cool
8. Cream butter and half of icing sugar till light and fluffy. Add in remaining sugar and cocoa mixture. Mix till well blended.
9. Starting with the base layer, spread the icing on. Place 2nd layer, frost. And finally the 3rd layer, frost. Decorate as you wish.
10. Chill and enjoy!
NB: The next time I do this (if I ever, I will do away with the Maltesers. And perhaps try a different frosting :)
Recipe from Ju
It's been 5 days since I last shared the 'plan' with them. So far so good. They have not breathed a single word to Man. ... Or maybe they did (?)... and Man in turn made them promised not to tell me that they have told him. So now father and sons are all to pretend that sons haven't told father, and so father doesn't yet know, otherwise, "won't share MY cake with you!!"... *Gasp*
Oh too complicated. Such plot is far too complex for a 3y/o toddler -- Son2. ... Or maybe not... ?
Regardless, I must focus. I pray hope this plot will succeed, as with all my other earlier 'assignments'. I have bought all the ingredients and so, here we go! Now it's to plan the big question WHEN to bake, and HOW to hide. (It's easy to hide ingredients, but not the real thing. Pant.)
It was meant to be a really simple single layer cake. With simple frosting and Maltesers. But I don't have two 20cm round pans, and I didn't think I want to slice them in halves. So I thought I will split the batter into 3 different sizes and dah dah!
 |
| See those prying fingers! |
3-Tier Chocolate Malt Cake is birthed.
The colors -- Red, Green, Blue, Yellow and Brown were literally my first-born's idea. Coincidentally, I had already decorated with these colors (rather sparingly though) before he shared with me his idea for his daddy's cake. Great minds really.
Verdict: I didn't enjoy the cake. But hey! I enjoyed making it - every single bit of it. It was a breeze. There's no need to worry about cake not rising, egg white not stiff, and all that jazz. This cake is really easy peasy. Most of all, I enjoyed decorating it though I'm not good at frosting it (yet!), as evident in the photos (Look at those uneven layering of the frost). So, why didn't I like the cake? I find it really too sweet for my liking, and the combination of cocoa and horlicks is a killer to my throat. Lethal. Too 'heaty' I feel. Not to mention the calories. Hence a tiny slice for me will do. *Hee*
Next assignment: My dad's birthday. Pant. (Not forgetting Mother's Day this weekend. Oh my!)
Here's what you'd need:
Cake
* 225gm unsalted butter
* 225gm castor sugar (I used only 200gm. Still thought it's too sweet)
* 80gm malted milk powder (Horlicks, sifted))
* 50gm cocoa powder (I used Hershey unsweetened, sifted)
* 4 eggs
* 200gm self-raising flour (sifted)
* 4 tbsp milk
Icing
* 250gm icing sugar
* 1tsp cocoa powder
* 45gm malted milk powder
* 125gm unsalted butter
* 2 tbsp boiling water
* Maltesers for decoration
This is what I did:
1. Grease and line the base of cake tins (I used 22cm, 17cm, and 8cm)
2. Cream the butter and sugar till fluffy and light. Add the dry ingredients - malted milk powder, cocoa powder and flour. Mix till blended.
3. Add egg one at a time. Mixing well after each addition.
4. Add milk and beat together till smooth and creamy.
5. Divide batter evenly between prepared tins. Bake in preheated oven at 180degC for about 25-30mins till cake has risen and is firm. Check doneness with toothpick.
6. Cool in tins for a short while before turning cakes out onto wire rack to cool completely.
7. When ready to frost, prepare boiling water and mix in malted milk powder and cocoa powder. Stir and set aside to cool
8. Cream butter and half of icing sugar till light and fluffy. Add in remaining sugar and cocoa mixture. Mix till well blended.
9. Starting with the base layer, spread the icing on. Place 2nd layer, frost. And finally the 3rd layer, frost. Decorate as you wish.
10. Chill and enjoy!
NB: The next time I do this (if I ever, I will do away with the Maltesers. And perhaps try a different frosting :)
Recipe from Ju
Tuesday, 8 May 2012
Rainbow Doughnuts
Searched high and low for this doughnut pan. Found it in Kitchen Capers and swear, I must use it! Went through lots of trouble buying this pan actually.
More importantly, he was happy.
Nothing more to ask for :)
Vanilla Cupcakes
Oft times, I wonder, why blog?
Is it for me to stay connected with my friends? So that my friends know what I am up to? Is it to feature my culinary repertoire? There isn't much to showcase, really. There is nothing here that you can't find elsewhere with more interesting, colourful, better taken photos. Most blogs are so sophisticated, they even have step by step photos. Others, videos.
The more I blog, the more I'm humbled. By these mother-chef out there. They boast of a family with at least 2 kids, yet, all manage to cook out such fantastic dishes and bakes. I'm very sure in the midst of this, their kids are not neglected. Not a chore is left undone. Never was a meal not home-cooked, nor a treat not carefully planned.
Considerable effort and time goes into planning an interesting post. Not an easy feat. I'm bowed over. Kudos to these mothers!
I'm here because I want to own a space in time. I have come to believe it is for my benefit. With 'degenerating' memory, it is becoming important that I put on record some of these little moments, as though I'm desperately trying to leave behind some footprints.
Today, I baked some Vanilla Cupcakes for my mother-in-law. Not quite exactly a birthday cake. Would be great if I can do some frosting on them but I'm doubtful if the frosting will last coz we will be out for a long time. That's why the cupcakes are bare and naked. But I do hope she will enjoy these little treats that her first grandson helped to put together.
Well, at least, I know the last time I made these, Man swear I bought them. If the son enjoyed it, I hope his mother would too! *wink*
Here's what you'd need:
* 85gm self-raising flour
* 70gm plain flour
* 115gm unsalted butter, softened
* 150gm sugar
* 2 eggs
* 1/2cup milk
* 1/2tsp vanilla essence
This is what I did:
1. Cream together butter and sugar till fluffy. Add in egg one at a time. Mix till well incorporated.
2. Sift flours together.
3. Add flours into butter mixture (1), alternating with milk/vanilla, in 3 successions
4. Spoon batter into cupcakes liners (I lined them in muffin pan). About 2/3 full (coz they will rise during baking)
5. Bake in preheated oven at 160degC for about 30-35 mins till top is golden brown. Check doneness.
6. Remove cupcakes from pan and leave to cool. Top with your favourite frosting (optional).
Makes 10 cupcakes.
Recipe adapted from Ju.
Is it for me to stay connected with my friends? So that my friends know what I am up to? Is it to feature my culinary repertoire? There isn't much to showcase, really. There is nothing here that you can't find elsewhere with more interesting, colourful, better taken photos. Most blogs are so sophisticated, they even have step by step photos. Others, videos.
The more I blog, the more I'm humbled. By these mother-chef out there. They boast of a family with at least 2 kids, yet, all manage to cook out such fantastic dishes and bakes. I'm very sure in the midst of this, their kids are not neglected. Not a chore is left undone. Never was a meal not home-cooked, nor a treat not carefully planned.
Considerable effort and time goes into planning an interesting post. Not an easy feat. I'm bowed over. Kudos to these mothers!
I'm here because I want to own a space in time. I have come to believe it is for my benefit. With 'degenerating' memory, it is becoming important that I put on record some of these little moments, as though I'm desperately trying to leave behind some footprints.
Well, at least, I know the last time I made these, Man swear I bought them. If the son enjoyed it, I hope his mother would too! *wink*
Here's what you'd need:
* 85gm self-raising flour
* 70gm plain flour
* 115gm unsalted butter, softened
* 150gm sugar
* 2 eggs
* 1/2cup milk
* 1/2tsp vanilla essence
This is what I did:
1. Cream together butter and sugar till fluffy. Add in egg one at a time. Mix till well incorporated.
2. Sift flours together.
3. Add flours into butter mixture (1), alternating with milk/vanilla, in 3 successions
4. Spoon batter into cupcakes liners (I lined them in muffin pan). About 2/3 full (coz they will rise during baking)
5. Bake in preheated oven at 160degC for about 30-35 mins till top is golden brown. Check doneness.
6. Remove cupcakes from pan and leave to cool. Top with your favourite frosting (optional).
Makes 10 cupcakes.
Recipe adapted from Ju.
Monday, 7 May 2012
Egg Tarts
Egg tarts abound! You can see them everywhere really. Every KFC has them. Boys love egg tarts, especially Son2.
So I made them. Really cool I must say.
I would reduce the sugar further actually. I made it this time with 80gm, but we find it too sweet. So maybe 60gm will be more like it. IMHO, ratio of egg to sugar should be reduced to 1:20gm.
Here's what you'd need:
* 3 eggs
* 100gm sugar (I used 80gm, will reduce further to 60gm)
* 1/4 tsp vanilla essence
* 1/4 tsp white vinegar
* 240gm boiling water
* Sheets of Puff Pastry, cut to size to fit mould
This is what I did:
1. Dissolve sugar in boiling water. Set aside to cool.
2. Lightly beat the eggs and mix it with vanilla essence and vinegar.
3. While sugar water is cooling off, prepare your pastry sheets.
4. Grease your mould (I used muffin trays). Cut pastry sheet to squares and fit snuggly into mould.
5. Pour the cooled sugar mixture into the egg mixture. Sift twice.
6. Fill pastry mould till about 90% full.
7. Bake in preheated oven at 180degC for about 30/35mins.
8. Remove tarts from mould after to cool completely. Serve.
(Made 12 tarts)
Recipe adapted from Sonia
I would reduce the sugar further actually. I made it this time with 80gm, but we find it too sweet. So maybe 60gm will be more like it. IMHO, ratio of egg to sugar should be reduced to 1:20gm.
Here's what you'd need:
* 3 eggs
* 100gm sugar (I used 80gm, will reduce further to 60gm)
* 1/4 tsp vanilla essence
* 1/4 tsp white vinegar
* 240gm boiling water
* Sheets of Puff Pastry, cut to size to fit mould
This is what I did:
1. Dissolve sugar in boiling water. Set aside to cool.
2. Lightly beat the eggs and mix it with vanilla essence and vinegar.
3. While sugar water is cooling off, prepare your pastry sheets.
4. Grease your mould (I used muffin trays). Cut pastry sheet to squares and fit snuggly into mould.
5. Pour the cooled sugar mixture into the egg mixture. Sift twice.
6. Fill pastry mould till about 90% full.
7. Bake in preheated oven at 180degC for about 30/35mins.
8. Remove tarts from mould after to cool completely. Serve.
(Made 12 tarts)
Recipe adapted from Sonia
Friday, 4 May 2012
Crispy Pan-Fried Steamed Tofu
Time out of the house these days are spent in the smothering heat in the car. With Son3 taking his first nap soundly in the car, I am very reluctant to move or go anywhere or even, to arrange to meet any friends, lest I wake him up. With such odd pockets of time between dropping off Son2 and picking up Son1, fitting me neither here nor there, it's easier to simply 'sweat it out' and be non-commitant to any appointments.
Hence of late, I haven't been able to meet with any friends. Other than What's App-ing each other, and an occasional SMS, really, it's as though I'm living in a tiny world of my own. My car has become much like a little office to me. Equipped with iPad, books and stationery, I spent much of my time in there trying to stay connected at best I can.
What about you? How do you keep in touch with pals? Do you meet them often? Speak often? Pray together often?
Something ought to be done if I do not wish to be 'friend-less' as I age. Let me think. Let me think.
Coming back to blogging proper, what an oxymoron! Crispy and steamed. Brain fried by heat, that's why. Can't think of anything. Oh by the way, they serve this in Jumbo Seafood restaurant too, you know?!
But this is, accordingly to Man, his best all time favorite! He was full of praises as he bites and chew them. He really has a thing for fried stuff I must say. (But I'm secretly pleased. Pat on my shoulder. Way to go baby!)
Was supposed to use water chestnut. I replaced it with onions because I can't find water chestnut that day. And the sun was way toooo hot for me to venture out (speaking of which, I ought to increase my SPF coverage!)
Next time I do this again, I shall...
1. Remember to add cornstarch to the mashed mixture. Maybe because I forgot to add it this time, the end product was rather... what's the word... mmm... 'loose' (?). You know what I mean? The fried cube didn't feel 'solid'. Though the egg was to act as a binder, I think the cornstarch will help to hold it together better.
2. Keep the cooled tofu 'cake' in the fridge for a couple of hours. I find that when they are chilled, the tofu 'cake' feels tighter and is easier to fry. Less fragile. But it's tofu afterall, so still you have to handle with lots of tender, loving care!
This is a sure winner of the month. (If you happen to read this blog now, you will not see any pictures. Coz I haven't loaded them yet. But I cannot wait to share the recipe coz friends are asking... so here you go for now. Pictures akan datang.)
Here's what you'd need:
Mashed Tofu:
* 1 slice of Picnic Ham (chopped to bits)
* Carrot (shredded. I used only 1/3 of a carrot stick)
* 1/2 Onion (chopped to bits)
* Few strands of Spring onions (chopped to bits)
* 150gm Fish Paste (readily available in supermarket)
* 3 Egg Tofu (I used Fortune)
* 1 egg
* 1/2 tsp cornstarch (shall remember to add this next time!)
* Salt and pepper to taste (which i omitted)
Frying Tofu:
* Tapioca flour (for frying)
This is what I did:
1. In a mixing bowl, mix together 'Mashed Tofu'. I used a handheld electric mixer. Mix till the tofu mixture is still slightly lumpy.
2. Pour mixture into a steaming pan. I used a springform pan (those you use for baking cake with the removable base). Level the top.
3. Place into steamer and steam on medium heat for 8-10 mins, till the top is set. To check doneness, poke with a fork. Over-steaming will cause the tofu to release water I find.
4. Once done, remove pan from steamer and let 'cake' cool completely in pan. (Don't worry if it looks watery or soft. This is mashed tofu, remember? It is supposed to be soft.)
5. At this point after cooling, you may wish to either remove the 'cake' from the pan by sliding base off the sides like you would a cake, or place the entire pan in the fridge for further cooling.
6. When ready to fry, cut steamed tofu into rectangle. Prepare a plate of Tapioca flour. Heat a pan of oil (sufficient for frying) till hot, reduce fire to maintain heat.
7. Coat each piece of tofu generously with flour and fry on medium heat till golden brown. Dish up and serve immediately.
Hence of late, I haven't been able to meet with any friends. Other than What's App-ing each other, and an occasional SMS, really, it's as though I'm living in a tiny world of my own. My car has become much like a little office to me. Equipped with iPad, books and stationery, I spent much of my time in there trying to stay connected at best I can.
What about you? How do you keep in touch with pals? Do you meet them often? Speak often? Pray together often?
Something ought to be done if I do not wish to be 'friend-less' as I age. Let me think. Let me think.
Coming back to blogging proper, what an oxymoron! Crispy and steamed. Brain fried by heat, that's why. Can't think of anything. Oh by the way, they serve this in Jumbo Seafood restaurant too, you know?!
But this is, accordingly to Man, his best all time favorite! He was full of praises as he bites and chew them. He really has a thing for fried stuff I must say. (But I'm secretly pleased. Pat on my shoulder. Way to go baby!)
Was supposed to use water chestnut. I replaced it with onions because I can't find water chestnut that day. And the sun was way toooo hot for me to venture out (speaking of which, I ought to increase my SPF coverage!)
Next time I do this again, I shall...
1. Remember to add cornstarch to the mashed mixture. Maybe because I forgot to add it this time, the end product was rather... what's the word... mmm... 'loose' (?). You know what I mean? The fried cube didn't feel 'solid'. Though the egg was to act as a binder, I think the cornstarch will help to hold it together better.
2. Keep the cooled tofu 'cake' in the fridge for a couple of hours. I find that when they are chilled, the tofu 'cake' feels tighter and is easier to fry. Less fragile. But it's tofu afterall, so still you have to handle with lots of tender, loving care!
This is a sure winner of the month. (If you happen to read this blog now, you will not see any pictures. Coz I haven't loaded them yet. But I cannot wait to share the recipe coz friends are asking... so here you go for now. Pictures akan datang.)
Here's what you'd need:
Mashed Tofu:
* 1 slice of Picnic Ham (chopped to bits)
* Carrot (shredded. I used only 1/3 of a carrot stick)
* 1/2 Onion (chopped to bits)
* Few strands of Spring onions (chopped to bits)
* 150gm Fish Paste (readily available in supermarket)
* 3 Egg Tofu (I used Fortune)
* 1 egg
* 1/2 tsp cornstarch (shall remember to add this next time!)
* Salt and pepper to taste (which i omitted)
Frying Tofu:
* Tapioca flour (for frying)
This is what I did:
1. In a mixing bowl, mix together 'Mashed Tofu'. I used a handheld electric mixer. Mix till the tofu mixture is still slightly lumpy.
2. Pour mixture into a steaming pan. I used a springform pan (those you use for baking cake with the removable base). Level the top.
3. Place into steamer and steam on medium heat for 8-10 mins, till the top is set. To check doneness, poke with a fork. Over-steaming will cause the tofu to release water I find.
4. Once done, remove pan from steamer and let 'cake' cool completely in pan. (Don't worry if it looks watery or soft. This is mashed tofu, remember? It is supposed to be soft.)
5. At this point after cooling, you may wish to either remove the 'cake' from the pan by sliding base off the sides like you would a cake, or place the entire pan in the fridge for further cooling.
6. When ready to fry, cut steamed tofu into rectangle. Prepare a plate of Tapioca flour. Heat a pan of oil (sufficient for frying) till hot, reduce fire to maintain heat.
7. Coat each piece of tofu generously with flour and fry on medium heat till golden brown. Dish up and serve immediately.
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