Chili Salted Soy Bean Crab

Crabby is our main course for the teabreak and dinner on the raining sunday.
3 crabs at one time, which style or flavor shall i cook?
emm, end up Steamed Crab as teabreak.
BBQ Crab and my all time Chili Salted Soy Bean Crab as our dinner.
Yummylicious...all of us enjoyed it much! Slurp slurp ****

Main Ingredient:
1 Sri Lanka Crab, about 600-700g
1 Egg

Pound to Paste:
8 Fresh Red Chili
15 Shallots
2 Garlics
2 Tbsp Salted Soy Bean

Seasoning:
1 Tbsp Sugar

Decor:
1 Spring Onion

Method:
1. Add some oil in the pan and add in the chili paste.
2. Stir fry the chili paste.
3. Add in the crab, stir fry for a short while.
4. Add in the egg, follow by sugar to taste.
5. Close the pan and cook another 5-10mins.
6. Serve on the plate when cooked and add in spring onion as decor.

Mango Sago Pamelo

Recipe source: noobcook
Ingredients

- 400ml mango juice (freshly squeezed using fruit juice extractor or ready made; I use Marigold PeelFresh)
- 150ml evaporated milk
- 2 large ripe honey mangoes
- sugar syrup by mixing 2 tbsp caster sugar with just enough hot water to dissolve
- 80g pearl sago, soak in water for 20 minutes till white and enlarged, then rinsed
- Pomelo (use the Ipoh Tambun variety for better taste), peeled and sacs separated, about 50g or more

Tools
- Blender

Method
1) Boil a pot of water, add sago and boil for a short while till the sago is transparent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside.
2) Reserve one quarter of the cubed mangoes for garnishing (step 4). In a blender, blend the rest of the mangoes and the evaporated milk for a short while till well mixed.
3) Mix mango smoothie prepared in step 2 with mango juice. Add sugar syrup to taste. Add cooked pearl sago prepared in step 1 to the mixture. Chill in fridge.
4) To serve, portion out to individual serving bowls and garnish with pomelo sacs and cubed mangoes.

DOM Char Siew

my tiger's favorite!!

Recipe modified from: myworklife
Serve 4-5
Ingredients
500 gram of long strips pork shoulder cut (or 3-layered belly)

Seasoning:

1 teaspoon of ground white pepper
1 teaspoon of light soy sauce
1 tablespoon of oyster sauce
1 tablespoon of dark soy sauce (thick soy sauce)
4 tablespoon of honey ginger (concentrated ginger juice with honey)
1 tablespoon of DOM

1 teaspoon of sesame oil

Remark:

* if you prefer more DOM, then should be 2 tablespoon of DOM with 3 tablespoon of honey ginger

*if don’t have honey ginger, can add 1-2 teaspoon of ginger juice to 4 tablespoon of honey

Method
Use stove-cooking:
1) Cut pork into 3-4 long strips and place them in a bowl.
2) Combine all seasoning ingredients well then dredge pork strips with the seasoning mixture, and marinate for 2 - 3 hours.
3) Preheat a large wok over medium fire, place strips into the hot wok. Keep the remaining marinating sauce in the bowl for later use.
4) Roast pork strips for 10 min on each side, or until both side are caramelized and well roasted. Remove from wok.
5) Put remaining sauce into the wok, and bring to a boil. Reserve it as Char Siew sauce.
6) Slice pork strips thinly when they are cooled, and serve with Char Siew sauce.

Use oven-grill:
1) Preheat oven to 250ºC.
2) Line baking dish with aluminum foil, and place pork strips on it.
3) Grill one side for 10 minutes. Turn pork strips over and grill for another 10 min, or until caramelized. Add in the remaining marinating sauce slowly while grill.
5) Remove from oven. Slice the pork strips thinly when they are cooled. Serve with Char Siew sauce.

Walnut Cake

Baked this for a friend who is in her pregnancy journey. She prefer pure walnut cake, thus i ommited the choc chip for this round. Hope she enjoy it!

Recipe source: Chef Judy from Creative Culinaire

Ingredient A:
225g Unsalted Butter
75g   Sugar
1/3 tsp Salt

Ingredient B:
6 nos Egg Yolks
3tbsp Milk
1 1/2 tsp Vanilla Essence

Ingredient C:
150g Cake Flour
1tsp Baking Powder

Ingredient D:
6nos Egg Whites
50g Sugar

Ingredient E:
100g Walnut
30g   Choc Chip/Choc Rice (Optional)

Method:
1. Mix A with electrical mixer till pale.
2. Stir B till well combine. Slowly add to A.
3. In another bowl, beat D till soft peak.
4. Fold in1/3 of the flour to butter & egg yolk mixture, the fold in 1/3 of the egg white.
5. Continue to fold in the flour and egg white till finish.
6. Lastly fold in walnut and choc chip or choc rice till combine.
7. Bake at preheat oven at 170C for 40-50mins. * just as guideline as it subject to indivdual oven.

Spongy Banana Cake

Ingredient A:

3 Eggs

125g Sugar

1/8 tsp Vanilla Essence

200g Mashed Banana

Ingredient B:

150g Cake Flour

1/2 tsp Baking Powder

1/4 tsp Baking Soda

Ingredient C:

100g Corn Oil

Method:

1. Mix ingredient A till well mix.

2. Stir in ingredient B.

3. Lastly add in ingredient C. Mix well.

4. Pour into a baking tin.

5. Bake at pre-heat oven, 160C for 40mins or till cooked.

Note: temperature and timing might be slight various subject to individual oven's temperature.

Double Chocolate Oreo Cheese Cake

Recipe source: Honey Bee Sweet

Biscuit Base:
100g Oreo Biscuit without cream
30g Unsalted Butter (melted)

Cheese Filling:

75g Whipping Cream

75g Dark Choc Bar

375g Cream Cheese

100g Sugar
2 Egg

30g Cocoa Powder

10pcs Oreo Biscuit (pieces)

Method:

1. Mix biscuit crumbs & melted butter together and press firmly with a spoon on a 22cm cake tin. Chilled for 30mins.

2. Heat up whipping cream to melt the choc bar. Set aside to cool it.

3. Beat cream cheese and sugar with a electric mixer till creamy at medium speed.

4. Add egg and continue to beat till combine then add cocoa powder, mix well.

5. Lastly add oreo biscuit piece. Pour cheese filling into the biscuit base.

6. Wrap the side of the cake tin with 2 layers of aluminium foil to prevent water leaking into cheese cake base.

7. Prepare water bath bake method, place the prepared cake tin a larger baking tray and put into the preheat oven (150C).

8. Pour in hot water into the baking tray to about 1/3 of the cake tin's height.

9. Bake for 1hour .

10. When baked, leave the cheesecake to cool in the oven with door ajar for 30mins.

11. Remove the cake tin from oven and leave to cool on wire rack.

12. Place cooled cheesecake tin in the fridge and chill for 4-5 hours. Remove from the cake tin and serve cheesecake chilled.

New York Cheese Cake

Biscuit Base:
150g Digestive Biscuits (abt 9 pcs), chopped into fine crumbs
1 1/2 tbsp Brown Sugar (optional)
75g Butter, melted

Cheese Filling:
500g Cream Cheese
40g Butter
125g Sugar
280g Plain Yogurt / Sour Cream
1 1/2 tsp Vanilla Extract
2 Eggs, beaten

Method:
1. Mix biscuit crumbs, brown sugar & melted butter together and press firmly with a spoon on a 22cm cake tin. Chilled for 30mins.
2. Beat cream cheese and butter with a electric mixer till creamy at medium speed.
3. Add sugar and continue to beat till combine.
4. Add plain yogurt / sour cream and vanilla extract, beat at medium low speed.
5. Lastly add beaten eggs and beat at low speed till all well combine.
6. Pour cheese filling into the biscuit base.
7. Wrap the side of the cake tin with 2 layers of aluminium foil to prevent water leaking into cheese cake base.
8. Prepare water bath bake method, place the prepared cake tin a larger baking tray and put into the preheat oven (150C).
9. Pour in hot water into the baking tray to about 1/3 of the cake tin's height.
10. Bake for 1hour 30mins.
11. When baked, leave the cheesecake to cool in the oven with door ajar for 30mins.
12. Remove the cake tin from oven and leave to cool on wire rack.
13. Place cooled cheesecake tin in the fridge and chill for 4-5 hours. Remove from the cake tin and serve cheesecake chilled.

香气不断的红萝卜蛋糕 ~ Moist Carrot Cup Cake

If you like the cinnamon fragrance, try this! You will love it.

Ingredients:
( A )
175g Unsalted Butter
120g Brown Sugar
¼ tsp Salt

( B )
3 Eggs
1tsp Vanilla Essence

( C )
200g Self Rising Flour
1 tsp Cinnamon Powder

( D )
175g Crated Carrot
100g Raisins / Cranberries
100g Chopped Walnuts

Methods:
1. Beat butter, sugar and salt till fluffy and lighter in colour.
2. Add in egg 1 by 1, mix well
3. Add in vanilla essence
4. Sieve in self raising flour and cinnamon powder, mix well
5. Add in crated carrot, raisins or cranberries and walnuts then mix well
6. Pour into paper cup, bake at preheat oven 180’C for 25mins or till golden brown.

Classic Blueberry Muffin

Ingredients:
(makes 14 small muffins)

250g plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
60g vegetable oil
175g milk
125g granulated sugar
1 teaspoon vanilla extract
125g (about 1 cup) blueberries

Method:
1. Wash and drain blueberries. Dry with paper towels and toss them in a tablespoon of flour.
2. Place egg, oil, milk, sugar and vanilla extract in a bowl. With a manual whisk, whisk until thoroughly combined.
3. Sieve together flour, baking powder, baking soda and salt into a mixing bowl. Make a well in the centre.
4. Pour the liquid mixture into the dry mixture. With a spatula, gently fold all the ingredients to form a wet batter. Mix until the flour is just incorporate into the batter.
5. Add the blueberries and fold in gently. DO NOT over mix. The batter should appear lumpy.
6. Spoon batter into paper muffin cups. Bake in the preheat Oven, 180C for 15~20mins until muffins turn golden brown.
7. Let cool on a wire rack. Serve warm.

Brown Sugar Huat Kueh

Looking @ the recipe, cant wait further to try it out!

After half an hours, herecome the 9 beautiful huat kueh, huat ar.....

Ingredient A:

75g Brown Sugar

150g Coconut Milk

100g Hot Water

Ingredient B:

200g Self Raising Flour

Method:

1. Put all ingredients A in a bowl , stir to dissolve the brown sugar.

2. Add in the self raising flour, stir and mix well.

3. Pour in the paper cup.

4. Steam with hot water for 18mins.

Coffee Chiffon Cake

I love chiffon cake! Be it coffee chiffon, pandan chiffon, choc chiffon, marble chiffon, orange chiffon, apple chiffon & etc…… For friends who like chiffon, try it, you will love it!

Ingredients A:
1tsp Coffee Powder
1&1/2tsp Sugar
20g Hot Water
50g Coconut milk

Ingredients B:
6 nos Egg yolks
50g Sugar
1/4 tsp Salt
40g Corn oil

Ingredients C:
125g Cake flour
1/2 tsp Baking powder

Ingredients D:
6 nos Egg whites
75g Sugar
1/4 tsp Cream of tartar

Method:
1. Dissolve coffee powder, sugar with hot water. Then add in the coconut milk.
2. Stir all ingredients B with a hand whisk, add in ingredients A and mix it till smooth.
3. Sieve ingredients C and set aside.
4. Whisk ingredients D till stiff with the mixer and set aside.
5. Combine the flour and yolk mixture and mix till smooth.
6. Immediately fold in the egg whites into flour mixture and mix well.
7. Pour the mixture into a tube pan and bake till cooked @ 180C, about 45mins.

Almond Cookies ~ 杏仁酥

Almond cookies behind the 3 pairs of magic hand ~ Mother in law, me & my dear Tiger.
My dear Tiger only participated to enhance the color of the cookies :P

Ingredients: (make about 110 pcs)

200g Almond Powder
300g Plain Flour
100g Fine Sugar
½ tsp Salt
1½ tsp Baking Powder
1tsp Baking Soda
150~170g Corn Oil
1 Egg yolk & some Sesame Seeds for decor

Method:

1. Mix all ingredients together till can form dough.
2. Roll into small balls and arrange in the baking tray which already spread with some corn oil.
3. Spread the egg yolk across and put on the sesame seeds.
4. Bake in preheated oven at 170 deg C for 15 mins @ upper rack.
5. Do spread the egg yolk for 2nd time to enhance the cookies color during half way of baking.

Melt-in-mouth German Cookies 德式酥饼

A small request from my dear Tiger, the “German Cookies”, thus we baked this small batch as the first trial after our dinner. The dough is soft and kind of difficult to roll, but I still able to cope by applying some cooking oil in my palm when roll the small balls. Lucky me.

It’s indeed melt-in-mouth and very buttery fragrant with the SCS butter. Lovely, both of us like it much and shall find time to bake again.

Thanks dear for the helping hand to design the cookies, getting me the potato starch and looking for the fragrant SCS butter. I simply enjoy the togetherness, U & me + Owen …… 

Ingredients: ( ~ 40 pcs )

125g Unsalted Butter
40g Icing sugar, sifted
125g Potato starch
80g Plain Flour

Method :

1. Beat butter and icing sugar till fluffy and lighter in colour.
2. Sift in potato starch and flour, mix to form a soft dough.
3. Roll into small balls, arrange on lined baking pan and press lightly with a fork to create the design.
4. Bake in preheated oven at 170 deg C for 15 mins @ upper rack.
(Note: need not bake till cookies turn brown).