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Friday, June 27, 2008

Instant Padprik Fried Rice



INSTANT PADPRIK FRIED RICE

Ingredients :

1 packet 'Padprik Fried Rice' powder
1 garlic ~ chopped
3 kaffir leaves ~ julienned
Fish balls (you can put in chicken, meat, prawns or whatever your heart desire)
1 egg ~ slightly beaten
Mixed vegetables (or any vegetable of your choice)
Enough rice ~ cooled
Cooking oil

Method :

1. Heat oil in a wok.
2. If you're using chicken, meat, prawns, then fry that one first. Otherwise, add in garlic and fry till fragrant.
3. Add in egg and kaffir leaves. Stir well.
4. Add in the fish balls and mix vegetables.
5. Add in the 'Padprik Fried Rice' powder. Stir.
6. Add in the cooled rice and stir to mix.
7. Garnish with crispy fried onion.

Tuesday, June 24, 2008

Orange Chiffon Cake



ORANGE CHIFFON CAKE
Source: wlteef.blogspot.com

Ingredients :

115g cake flour
3/4 teaspoon baking powder

85ml warm orange juice (I used sunquick mixed with warm water)
Finely grated zest of 1.5 large orange (I omit this one)

5 egg yolks + 30g castor sugar + 1/4 tsp salt
5 egg whites + 50g castor sugar + 1/2 teaspoon cream of tartar
60ml corn oil
1/2 teaspoon vanilla essence

Method :

1. Sieve flour and baking powder.
2. Use hand whisk to whisk egg yolk, 30g castor sugar and 1/4 teaspoon salt until creamy and light in colour. Add in corn oil then warm orange juice.
3. Add in flour mixture into yolk mixture lightly. Add in orange zest.
4. Beat egg white with electric beater until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add in 50g sugar 3 times (a little at a time) and beat until stiff perks formed. About 8 - 10 minutes for 150w egg beater.
5. Pour 1/2 egg white into flour mixture in (3) and blend well.
6. Pour flour mixture into the rest of the egg white and blend well. Pour into an ungreased chiffon cake tin.
7. Bake at 175C for 45 minutes or until cooked.
8. Invert the cooked cake during cooling process.

Thank you Rahaniss for discovering and sharing this recipe with us...

Cranberry Muffin





CRANBERRY MUFFIN
Source : Chef Alex Goh

Ingredients :

(A)
120g margarine
180g sugar
pinch of salt

(B)
2 eggs

(C)
200g milk

(D)
340g plain flour
1 tablespoon double action baking powder (I just used the normal baking powder)

(E) 80g dried cranberries (In my case, I used blueberry fillings)

Method :

1. Cream (A) lightly. Then add (B) and cream until smooth.
2. Add (C) and (D) gradually and alternately. Mix until well blended.
3. Add (E) and mix until well incorporated.
4. Pour the above batter onto muffin moulds.
5. Bake at 200 C for 20 - 25 minutes. (I baked mine at 180 C and for the same amout of time)

Monday, June 16, 2008

Blackpepper Chicken Rolls




BLACKPEPPER CHICKEN FILLING

Ingredients :

200g chicken fillets ~ diced
1 cup mixed vegetables
2 tablespoons margarine
2 tablespoons flour
1/2 cup milk (might need extra)
1 onion ~ diced
2 tablespoons cooking oil
1 tablespoon freshly crushed blackpepper
salt and sugar to taste

Method :

1. Marinate chicken fillet with blackpepper, salt and sugar.
2. Heat oil and fry diced onion till fragrant.
3. Put in the marinated chicken and stir till cooked.
4. Add in mix vegetables. Stir well and remove from heat. Leave aside.
5. In a different pot, melt margarine. Sprinkle flour. Stir till a paste is formed. This must be done on low fire or else it will be easily burn.
6. Add in fresh milk and stir till thick.
7. Add in the cooked chicken and mix well.
8. Add sugar or salt if necessary. Remove from heat and leave to cool.
9. Ready to use!

For the dough, I used Basic Bread by Roshayati Johari


Basic Bread (Roshayati Johari)



BASIC BREAD RECIPE
(Roshayati Johari)

Ingredients :

(A)
500g bread flour/high protein flour
100g sugar
1 teaspoon salt
30g milk powder
1 teaspoon bread improver (optional)
1 teaspoon bread softener (optional)
4 teaspoons instant dry yeast

(B)
250ml water
1 egg (lightly beaten)

(C)
40g butter
40g shortening

Method :

1. Mix well all ingredients in (A)
2. Add (B) into (A) and knead till smooth.
3. Add (C) and continue kneading till smooth and shiny and dough does not stick to your hand.
4. Leave to prove for 30 - 40 minutes.
5. Punch down the dough to let the air out.
6. Divide the dough according to the weight you wish. Make into balls and leave to rest for 10 minutes.
7. Shape accordingly.
8. Leave to prove for 40 minutes - 1 hour.
9. Bake till golden brown.

Note :

To make this Sausage Mix Vegetable Buns, I divided the dough to 70g each. Shape it and then sprinkle some mix vegetables on top. Pipe some mayonaise and tomato sauce.

[Edit : For ingredient (C), you can also use 80g margarine OR 80g shortening, instead of 40g butter + 40g shortening ]


Kuih Sagu


KUIH SAGU (SAGOO)

Ingredients :

150g sagoo
2 cups water
1/2 cup white sugar
pandan leaves
coconut ~ grated and mix with a bit of salt
color ~ red or green

Method :

1. Wash sagoo just a bit and put on a strainer.
2. Put sugar, water and pandan leaves in a pot and let it boil for a while.
3. Lastly, put in the sagoo and stir till it thickens.
4. Remove from fire and pour the sagoo in a tray to set.
5. Leave to cool before cutting.
6. Coat with the freshly grated coconut.

Note :
The coconut is best to be steamed for a while so that it won't go bad so fast.

Wednesday, June 11, 2008

Kuih Siput




KUIH SIPUT
Source : Intan

Ingredients :

Garlic
Red onion
Dried shrimps
Curry powder
Flour
Thick coconut milk
Margarine ~ the amount of margarine used will determine the crispiness of the kuih

Method :

1. Ingredients A : Blend/grind finely garlic, red onion and dried shrimps.
2. Add in curry powder and thick coconut milk to ingredients A and mix well.
3. Rub margarine and flour to form like breadcrumbs.
4. Slowly pour in the mixture (2) into the flour, bit by bit till a soft dough is formed.
5. Using a Kuih Siput mould, take a bit of the dough, press on to the mould and roll downwards till a shell like shape is formed.
6. Repeat the process till all the dough is finished.
7. Heat the oil and fry till golden brown.

Note :

This is roughly how I made it :

1 garlic, 1 onion, 1 tablespoon dried shrimps, 1 tablespoon curry powder, 2 1/2 cups flour. Sorry, didn't measure the coconut milk and margarine. I added a pinch of salt

Eggless Chocolate Cupcakes






EGGLESS CHOCOLATE CUPCAKES
Source : Anamiraa

Ingredients :

275g self raising flour
50g cocoa powder
15ml baking powder

250g caster sugar
135ml sunflower oil
350ml fresh milk
few drops of vanilla essense

Method :

1. Sift self raising flour, cocoa powder and baking powder.
2. Add in castor sugar.
3. In another bowl, mix together oil, fresh milk and vanilla essence.
4. Pour the liquid into the dry ingredients and mix till smooth batter is formed.
5. Spoon into the papercups and bake in a preheated oven at 180 C for 20 - 25 minutes.

Note :
Anamiraa drizzled some melted cooking chocolate onto her cakes, but I didn't






Friday, June 6, 2008

Cream puff with orange custard filling





CREAM PUFF
Source : Mok_Nik

Ingredients :

70g margarine
140g flour
4 eggs
200ml water
1/4 teaspoon salt
1 teaspoon vanilla essence


Method :

1. Boil water with salt. Add margarine to the boiling water.
2. Once the margarine melts, add in flour. Stir to mix well. Remove from heat.
3. Continue stirring to form a smooth dough. Leave to cool fully.
4. Place the cooled dough into the mixer bowl. On the mixer and add in eggs and vanilla essence. Beat till fluffly.
5. Place the mixture into a piping bag and piped onto a greased tray.
6. Bake in a preheated oven at 180 C for 15 to 20 minutes.


ORANGE CUSTARD FILLING

Ingredients :

3 oz orange juice (I used sunquick mixed with water)
6 oz fresh milk
3 tablespoons sugar
1 teaspoon orange rind
1 tablespoon margarine
2 tablespoons custard powder

Method :

1. Mix custard powder a little at a time with fresh milk. Stir to mix.
2. Add in orange juice, sugar, orange rind and margarine.
3. Cook on low fire till thick. Remove from heat. Leave to cool and ready to use.

Thursday, June 5, 2008

Raspberry Marble Chiffon Cake



RASPBERRY MARBLE CHIFFON CAKE
Source : Mr Alex Goh

Ingredients :

(A)
30g raspberries (I used blueberry filling)

(B)
30g sugar
60g vegetable oil
4 egg yolks
1/4 teaspoon salt

(C)
100g low protein flour (I used multipurpose flour)
1/2 teaspoon baking powder

(D)
5 egg whites
1/4 teaspoon cream of tartar
100g sugar

(E)
80g raspberries ~ chopped (I omit this)
What I added :
blueberry food coloring
purple food coloring

Method :

1. Place (A) in a blender and blend into puree. (I omit this step)
2. Mix (B) well. Add (C) and mix until well combined.
3. Whip the egg whites in (D) until foamy. Add in the rest of the (D) ingredients and whip till stiff.
4. Take 1/4 of the meringue and fold it into the above egg yolk mixture until combined. Add the remaining meringue and fold until well blended.
5. Take 200g of the above batter and mix with raspberry puree from step (1). Add 30g of chopped raspberries and mix until well incorporated.
6. Add remaining 50g of the chopped raspberries into the plain batter and mix well.
7. Pour the two batters alternately into 22cm angle food cake tin. Bake at 170 C for 40 - 45 minutes.
8. Immediately invert it after taking out from the oven. When it cools, remove it from the mould.

Note : In my case, I divided the batter into 3 portions and mixed them with blueberry filling, blueberry food coloring and purple food coloring.

Wednesday, June 4, 2008

Baked Sandwich





BAKED SANDWICH FILLING
Source : Rinn

Ingredients :

1 onion ~ diced
2 garlic ~ minced
1/2 teaspoon ground black pepper
1 tablespoon oyster sauce
200g - 300g minced chicken fillet
5 button mushroom (in the can) ~ cut to small chunks
1 egg
Salt and sugar to taste
Enough cheese
Cooking oil

Method :

1. Heat oil in a wok and saute onion and garlic till fragrant. Add in oyster sauce. Stir and add in ground black pepper.
2. Add in minced chicken and button mushroom. Let it cook.
3. Add in egg and stir well to mix with the chicken and mushroom.
4. Add in salt and sugar to taste. Remove from heat.
5. Spoon the filling into the bread shells, sprinkle some grated cheese on top and bake just until the cheese melts. Serve warm.


Tuesday, June 3, 2008

Sweet Dough (Chef Shante)






SWEET DOUGH
Source : Chef Shante

Ingredients :

400g high protein flour/bread flour
6g salt 15g milk powder (not infant formula)
4g bread improver
5g gluten
80g sugar
11g instant yeast
60g eggs (without the shells)
190g water
30g butter
30g shortening

Method :

1. Sift flour, salt, milk powder, bread improver and gluten into a mixing bowl.
2. Add in sugar, yeast and eggs. On the mixer on low speed.
3. Pour in 1/3 of the liquid.
4. Add in butter and shortening.
5. Pour the balance liquid a little at a time and continue kneading till a smooth and elastic dough is formed.
6. Leave to rest for 10 minutes.
7. Divide the dough into 40g balls.
8. Shape the dough.
9. Sprinkle some water on top of the shaped buns. Cover with a clean plastic bag and leave to prove till double the size.
10. Bake in a preheated oven at 220 C for 10 to 15 minutes. Temperature may vary according to your oven.





Gluten

Apricot Prune Cake





APRICOT PRUNE CAKE
Source : Mr Alex Goh

Ingredients :

(A)

300g boiling water
110g Prunes ~ chopped
110g dried apricots ~ chopped (I substitute with mix fruits)
80g raisins

(B)

150g brown sugar
50g honey

(C)

3 eggs
150g melted butter

(D)

400g flour
1 tablespoon baking powder
1/2 teaspoon bicarbonate soda
1/2 teaspoon cinnamon powder

(E)

120g walnuts (I didn't put in)

Method :

1. Mix (A) and set aside to cool.
2. Add (B) and mix until sugar dissolves.
3. Add (C) and mix until well blended.
4. Sieve (D) in and mix until well combined. Add (E) and mix until well incorporated.
5. Pour the batter into a greased and lined loaf tin. Bake in a pre-heated oven at 180 C for 45 minutes.


Fried Tapioca



FRIED TAPIOCA
Source : Sabrina

Ingredients :

Tapioca ~ cleaned and cut to wedges
Garlic
Rock salt
Oil ~ for frying

Method :

1. Pound garlic and rock salt.
2. Mix thoroughly with the tapioca.
3. Heat oil and fry till golden brown.
4. Serve with thick hot soya sauce

Nasi Tomato & Ayam Masak Merah



TOMATO RICE
Source : Kak Noha

Ingredients :

Rice ~ washed
Chicken cube
Salt to taste
Spices ~ cloves, cardamon, cinnamon stick, star anise
Onion ~ sliced
A bit of ginger ~ sliced thinly
A bit of garlic ~ minced
Tomato puree
Evaporated milk
Cooking oil
A bit of butter

Crispy fried onion ~ garnish

Method :

1. Add water to the washed rice. Add in chicken cube and salt. Cook like you're cooking plain rice.
2. When the water start bubbling, in a small pot, heat oil and a bit of butter. Add in the spices.
3. Add in the onion and saute till fragrant. Add in ginger and garlic.
4. Add in enough tomato puree. Stir well.
5. Pour the tomato mixture into the boiling rice.
6. Add in evaporated milk and stir gently to mix.
7. Leave the rice to cook.
8. Garnish with crispy fried onion.

AYAM MASAK MERAH
Source : Kak Noha

Ingredients :

Chicken ~ cleaned and cut to pieces
Onion ~ sliced
Ginger ~ sliced
Garlic ~ sliced
Biryani powder
Tomato puree
Salt
Sugar
Water
Evaporated milk
Chillie paste
Cooking oil

Method :

1. Fry the chicken for just a little while. Set aside.
2. Heat oil and add in chillie paste.
3. Add in sliced onion, ginger and garlic. Fry till fragrant.
4. Add in briyani powder.
5. Add in tomato puree. Stir.
6. Add salt and sugar to taste.
7. Pour in enough water and evaporated milk.
8. Add in the chicken and let it cook.