15 December 2011

Merry Christmas! Molten Chocolate Lava Cake

This is my last post for this year.

Since it is December and Christmas is just a week away, I should bake something related to Christmas :) When think of christmas bake, I think of you... chocolate! Still remember the days two of us, spend the whole evening enjoyed chocolate dessert :) Ah...nowadays spending time slowly eating dessert in a restaurant seems too luxury with an active boy beside :)

I love Molten Chocolate Lava Cake, a warm chocolate dessert with crispy top and melty center. When cut open the cake, the melty chocolate flows down like lava, usually it is paired with a scoop of ice-cream or cream or may be berries but I love to go just as it is.

This is my second attempt, the first one with water bath method didn't turn out as espected. The cake didn't raise and there was no crispy top. This second attempt is without water bath, the cake batter go straight to the oven without resting in the fridge. The temperature for this bake should be set at 210C but I mistaken it to be 180C, 15 mins of baking time was far too soon for my bake, when I tried to detach the cake from ramekin, I found it was still wet on the side. I placed them back to the oven and baked for another 10 mins and luckily I still have a bit of oozing "lava" at the bottom of the cake.

Note: Greased the ramekins properly with butter is very important to ensure you can detach the cake later. Grease ramekins with butter on the center than upright strokes for the side to make the cake raise higher.  

Crispy top cake. When shaking the ramekin you will find the cake still wobbly a bit.

Moist cake with melty center

Recipe adapted from auntyyochana's Warm Chocolate Cake

Ingredients for Cake:

2 eggs
2 egg yolks (omitted)
65 g unsalted butter
40 g sugar
100 g chocolate - melted (used 150g)
20 g cake flour (used plain flour)
5 g cocoa powder

1. melt chocolate and butter over hot water or double boiler.
2. whisk eggs and sugar till creamy.
3. add in melted chocolate mixture into the egg mixture. (has to gradually add in)
4. sift in flour and cocoa powder and fold in the mixture. (fold, no stirring please!)
5. pour into greased cup moulds till 3/4 full. (the right mixture is smooth and thick)
6. bake in hot oven at 210C for 15 mins.
7. Detach the cake on a serving plate.

Are you able to resist this dessert?

Wishing you a blessed Christmas, Happy New Year and Happy Holiday!

Happy Baking! See you next year :D

12 December 2011

Chocolate Wassant (65C Tangzhong Method)

If you are living in Singapore, for sure you will know one of the famous bread from Provence Bakery is Chocolate Wassant. A soft crust bread with pretty swirl chocolate filling, you taste it before? my son is a big big fan of Chocolate Wassant. This bread really set a high challenge for me, I've been trying for the past few months baking this Chocolate Wassant... but ...my Chocolate Wassant didn't turned out well enough to look close to the one selling at Provence Bakery. The glazing and the chocolate layer are the challenges.

Since I got the right recipe for my Chocolate Marble Toast, I brave myself to use it on Chocolate Wassant. This time my chocolate wassant turned out really close to the one selling at Provence Bakery. Of course there is still room to improve on the shaping of this bread. The credit of this recipe go to Matumoto Youiti 松本洋一. For the steps on folding of dough, please refer to Do What I Like

Next time if I'm going to attempt this again, I'll divide the chocolate dough equal portion with the white dough, as I prefer to see the chocolate wassant with chocolate soft crust rather than the white one. 

P/S: I'm slowing down as the Holiday is near and I'll be taking a long break from my kitchen until mid January. I wish to post another one post before leaving for Melbourne. As for this year Chinese New Year Cookies, I don't think I can bake any of it, but if I do it will be from my sister kitchen :)


The clearly defines chocolate lines

four Chocolate Wassant attempts with different recipes and chocolate paste, the third one was with Nutella.

Recipe for 65C Tangzhong
50g bread flour
250ml water

1. Add flour to water in a pot, keep stirring it while cook until it reached 65C. or ripples appeared on batter. Set aside to cool.

Recipe adapted from 松本洋一(Soleil 面包教室)
300g bread flour
6g instant dry yeast
30g sugar (if you prefer the bread to taste a bit sweet, then add more sugar)
4g salt
24g milk powder
186g water (I substituted with 70~90ml milk as I added the tangzhong)
30g unsalted butter
1 egg

Chocolate paste:
6g unsweetened cocoa powder
6g water


07 December 2011

Chocolate Marble Bread Toast 65C Tangzhong Method (65c 汤种大理石面包)

This is the first time I present my Chocolate Marble Bread but the truth is ...it was my fourth attempt. I tried to use a few different recipes to make this Chocolate Marble Bread but ...most of them leave behind a messy worktop due to melting of chocolate paste and the repeated resting the dough in fridge and taking it out for rolling make the method look complicated for making this beautiful bread.

The recipe I'm going to share here is for you, whether you are beginner or advance baker, is easy and clean! Let me present the Japanese baker Matumoto Youiti 松本洋一 his book "My bread is sellable!" (我做的面包,可以卖!) My hands was cleaned from chocolate while flattening and rolling of this bread, and no resting of dough in fridge is requires. You are going to love this recipe! The baker used straight dough method, to ensure a soft, more elastic bread texture and long lasting of freshness I used water roux starter or 65C Tangzhong method.

Just a note for someone new to tangzhong 汤种. The water roux starter is a mixture of flour and water that is combine together, usually one portion of bread flour with five portions of water. It doesn't cook until boiling point but reach 65C when the ripples started to form.

crust without egg wash ...

Recipe for 65C Tangzhong
50g bread flour
250ml water

1. Add flour to water in a pot, keep stirring it while cook until it reached 65C. or ripples appeared on batter. Set aside to cool.

Recipe adapted from 松本洋一(Soleil 面包教室)
300g bread flour
6g instant dry yeast
30g sugar
4g salt
24g milk powder
186g water (I substituted with milk and not all is used as I added the tangzhong)
30g unsalted butter

Chocolate paste:
6g unsweetened cocoa powder
6g water

1. Add tangzhong and all ingredients except the liquid and butter in a bowl, gradually add 1/2 of the water and knead well. Divide the rough dough into 3/4 and 1/4 portions, 1/4 portion add in chocolate paste, knead until well-blended (gradually add milk if required). Add 7g butter and knead to form elastic dough.

2. The other 3/4 remaining dough, knead well (gradually add milk as this dough required more water than the chocolate dough). Add 23g butter and knead to form elastic dough.

3. Spray water on doughs and place in separate containers. Cover and let it proof for 60 mins.

4. Punch down the doughs, roll into respective balls, cover and let it rest for 10 mins.

5. Flatten the chocolate dough into a rectangle shape 18x12cm. Flatten the white dough into a rectangle shape 20x15cm. Place the chocolate dough on top of the white dough. Flatten it into 30x20cm.

6. Cut into 2 equal portions. Place one piece on top of the other. Flatten the dough into 30x20cm, repeat for another two times. 

7. Cut it into three strips and plait it together. Place the dough into a greased load tin. Spray water and cover. Let it proof for another 30 mins. or when the dough reach 90% height of the baking tin.

8. Bake at 200C for 30~35 mins. Dislodge from tin once baked.

05 December 2011

Homemade Kimchi

Kimchi is a traditional fermented Korean banchan (side dish) made of vegetables with varied seasonings. Usually I get my kimchi from a well known Korean stall at Bukit Timah Plaza.  They homemade the kimchi, it is very nice but is expensive compared to the one selling in the supermarket. It didn't cross my mind to make kimchi until four weeks ago I saw Lena from Frozen Wings made kimchi using cincalok, it was really a good way of clearing my nearly expire fermented shrimp paste (cincalok) since I'm a kimchi lover. I can eat kimchi with plain rice :) I got my gochujang paste from the Korean mini mart near my place and swing into action on 22 Nov and fermented it for 6 days.

I think the cabbage I used was a little small, and too much cooked rice added, it turned out that I have lot of paste at the end of fermentation. I added the paste to cook my noodle and the kimchi soup turned out so delicious! The cabbage tastes crunchy after 6 days of ferment. Thanks to Lena for sharing this recipe!

Recipe adapted from Frozen Wings, original from Elinluv's Tidbits Corner 
Napa Cabbage (700gm, quartered with stem attached, soak in brine)
6 heaped tbsp gochujang paste
1/2 bowl cooked rice (my 1/2 bowl is far too much than Lena's)
1 onion, chopped
1 radish (omitted)
50gm spring onions, cut into lengths
50gm chilli flakes/chilli powder (omitted)
10gm sugar (used 25g)
50gm minced garlic
4 tbsps fermented shrimp paste (cincalok)(used the whole small bottle)
50ml fish sauce

1.Soak the cabbage in soak salt water about 4 hours, weighing the cabbages with with a heavy plate during the soaking process. Remove cabbages from salt water and drain well.

2.Pound the garlic and rice till fine. (I didn't pound, but try to mash them with a masher) Transfer them to a medium size bowl and add in fermented shrimp paste, fish sauce, gichujang paste and chilli powder and mix well. Add in the cut green onions and the rest of the ingredients , mix well and leave to rest for about 1/2 hour.

3. Stuff the cabbage with the mixture, apply them starting from the innermost leaves and making sure every part of leave is covered. Repeat until the entire cabbage is covered well with the mixture as well as possible.

4. Put the kimchi in an airtight container and let it ferment at room temperature for half a day. After than, transfer the container to the fridge (temperature below 20C) and allow to ferment for about 6 days.

*Note: without adding the chilli powder the kimchi still taste spicy because there is chilli in gichujang paste and cincalok.

04 December 2011

New Challenge: Pandan Layer Cake

Last month saw Esther made her beautiful Pandan Layer Cake, I told myself Can I do this? I'm not good at baking a big cake especially this kind of layering to me will be challenging. However, my pandan (screwpine leaves) juice and paste was sitting in the fridge for over two weeks, is time to make use of it. I referred my recipe to Joceline as well as Eileen.

My first attempt turned out not so pretty on the pandan kaya paste. The surface of the pandan kaya paste doesn't look crystal clear (can it be because of the used of gelatin powder instead of the jelly powder, anyone can tell me why?) And my 1st layer of cake sponge is not in line with the 2nd and 3rd layer... but I love the taste of this cake! The sponge is a soft chiffon cake, the combination of pandan kaya paste and chiffon cake make the whole cake texture taste super soft! I'll definately will make this cake again!

As I don't have a 8 inch round mould, I used my 6 inch round springform mould.

Chiffon cake recipe from Eileen
Pandan kaya paste recipe from Esther and Joceline

01 December 2011

Snowflake Almond Cranberry Cookies

December is the month that I've been waiting for so long, finally today is 1st December, start to count down :)

This week Life Group will be at my house, usually it will end around 10pm, and the host has to prepare light supper. Start thinking of the menu for supper, it should be light and easy for me to prepare as I want to enjoy the day and enjoy the present of God. When I saw Anncoo Journey posted this Almond Cranberry Cookies, I like the recipe as I've all ingredients ready in my freezer and it doesn't require a whisk or mixer...less washing for the lazy me :D 

Oh, Christmas is not far, let me surprise everyone with these pretty and yummy Snowflake Almond Cranberry Cookies. I double the ingredients but it is still not enough for me :) I made about 18 nos. After grinding the almond flakes and dried cranberry, there is still small bits of almond and cranberry for you to munch and crunch on... I love this way of eating my crunchy cookies! 

You may hop over to Anncoo Journey to see her beautiful baked and the photos illustrations.

29 November 2011

Coconut Bread 椰子面包

I found a pack of desiccated coconut at the deep corner of my freezer, hmm... what should I do... thinking of the way to make full use of it. Flip through the recipe books, finally go straight to Carol's recipe.

Is fun to shape this bread. Cut and show off the inner filling make it looks tempting. I made the filling a night before making the bread, this make the whole process much more organized for me.

When bread was done, the moment I opened the oven, I was captured by the intense coconut's aroma! If you like coconut, this is a must try recipe! Carol's mentioned in her recipe that the bread looks like a chicken feet 凤爪, what do you think :D

28 November 2011

My Birthday

Day pass a day and year pass a year,
finally I come to this junction,
where should I go,
turn left or turn right...or just stop at this point of time?

How am I going to proceed?
I wish I have the answer ...

I find myself in a dry land, deserted from my previous me,
what should I do? what should you do?
I wish I can go back...
how about you?

24 November 2011

Crispy Roast Pork Belly (aka Siew Yoke 脆皮烧肉)

Roast Pork Belly also called Siew Yoke/Siu Yuk in Cantonese or Shao Rou in Mandarin. Is a fatty dish loves by most Chinese. Still remember my father loves roasted meat, if he got the chances he would buy roast pork belly, char siew and roast duck to add on to the table. My sisters, brother and I always like to eat only the salted portion of the meat and leave behind the crispy and fatty portions...which would finished up by my parent. Now we get older and I still love this roast pork belly, not just the salted portion but the whole of it. 

Last year, saw many fellow bloggers homemade the crispy roast pork belly, at that point of time I told myself "I don't think I can do that!" This week, thinking of this dish and want to list this into my recipe collection, I try to look for more information, some used the recipe with an ingredient called nam yuk, I chose to use the recipe without it. My first attempt turned out quite nice, love the taste, the meat is tender and juicy, the crispy rind is crispy but still got room to improve!  This is one of WT's favourite dish, he will be happy to see it when he comes home :)

Thanks Ann from Anncoo Journal for making the recipe easy for me to follow!

22 November 2011

Steamed Black Sesame Custard Bun (黑芝麻奶黄包 Black Sesame Nai Huang Bao)

My son requested to have Creamy Custard Bao for breakfast yesterday, and I promised him I'll make a nice one for him today. It has been nearly a year since I last made the bun with this custard filling recipe. It is different from Carol's recipe because of the coconut milk added. It has a stronger coconut's aroma and ...involved more work, the custard needs to be steamed, mashed and kneaded. Of course, for my son, the extra work is nothing.

I made the baos with two types of filling, one is with red bean paste (leftover from making mooncakes) and the other one is creamy custard. Added black sesame powder to the bao dough turned the bao into a stunning grey, with the yellow custard filling it looks  beautiful and perfect for my afternoon tea. 

21 November 2011

Chai Kueh (Steamed Vegetable Dumplings)

I fried the jicama with other vegetables yesterday, a big bowl of it, usually I with use the leftover to make spring rolls but today I decided to make Chai Kueh/ Steamed Vegetable Dumplings. 

Well, this attempt was a hard one, out of the eight dumplings only one with unbreakable pastry, the rest have holes on them even before go into the steamer. When I transferred the dumplings to the steamer it was frustrating to see the dumplings skin sticked on my hand and ... torn :(

When WT eat the dumpling, I told him this is $10 each, because of the tidiousness in getting a perfect translucent skin :) If you ask me, will I try it again, the answer is a sure ...yes!

Anyway, thanks 董夫人 for the pastry recipe!

Lesson learnt:
1. First oil your hand when flatten and handle the dumpling skin.
2. Filling must be fried until very dry.  

19 November 2011

Hakka Yam Abacus 算盘子

I will buy this dish whenever I see there is one selling it. The feel of munching an elasticity and juicy yam abacus balls is why I enjoy this dish so much.

Saw the recipe at Precious Moments many months ago and I told myself at that point of time, I want to try it out. Then saw it again last month at 鲸鱼's blog, and again at I Heart My Bakes. Eventually make my move because of the step by step photos at I Heart My Bakes look easy to prepare.

Oh my! This is delicious! Thanks Edith from Precious Moments, for the details in spelled out the steps.

For the recipe in Chinese, you may refer to 鲸鱼's blog.

16 November 2011

Stir Fried Chicken with Black Fungus

I cooked this dish quite often, as I love to eat the soft black fungus with white rice.

This recipe appeared in Mum's Favourite Dishes cookbook (妈妈暧心菜) too. It is such a simple and comfort dish. Three main ingredients in this dish are chicken, black fungus and ginger, and I addded needle mushrooms. 

14 November 2011

Butterfly Banana Cakes

I have been thinking very hard on what to bake for this month Aspiring bakers which is hosted by Min from Min's blog The theme for this month is "Enjoy cupcakes!" I've tried out a few recipes but some of the results end up too sweet, I personally don't like them and I believed my blogger friends and readers won't like it too. 

I came across the recipe for Butterfly Cakes in The Australian Women's Weekly this morning, trust my instinct to try this out by adding banana in it, yes, indeed the cake is nice! I baked 12 cupcakes and used 4 of them to create the butterfly cakes. Cutting the round on top of the cupcake is not as easy as I think, my first try, not a clean round wings.

10 November 2011

Souffle Cheese Cupcakes

Another rainny day, a perfect dessert for Gabriel is this Souffle Cheese Cupcake. He dashed to the dinning table when he heard "cheese cupcake", he spooned the cake spoonful by spoonful into his mouth while saying "Mama, this is so nice!" I'm glad to see him content and satisfy with this cupcake.

08 November 2011

Salted Crispy Chicken 咸酥鸡

Recently feel so drain by my son's tantrum, people said terrible two, I say is terrible three!

A fast and simple dish from Mum's Favourite Dishes cookbook (妈妈暧心菜)I didn't snap photo for the dipping sauce I made, for the main dish only 3 ingredients needed, chicken, salt and lettuce. I like this dish, is a sure keeper for all busy mothers!

06 November 2011

Turmeric Rice and Chicken Curry (Nasi Kunyit)

After I came back from Penang, Gabriel, WT and I became healthier, no more coughing! My mum fed us daily with double boiled soup and chicken essence. This really make be believed how important it is to add a soup on the table!

Missed Penang very much, suddenly thinking of Nasi Kunyit or Turmeric Rice, the taste of the curry and coconut's fragrance. I cooked the chicken curry the easy way, using Asian Home Gourment brand Indian Chicken Curry paste and added other ingredients to suit my family taste.

03 November 2011


Saw 子瑜妈妈美食坊 made the beautiful mini prawns dumplings, at 子瑜妈妈爱米美食坊  she shared how to make the store bought dumpling skin thinner. By using the rolling pin to roll over the store bought dumpling skin a few times, we can get a thinner skin. Trying her recipe with the store bought dumpling skin.

Indeed the dumpling skin becomes bigger after rolling, whether it has becomes thinner, this you have to justify it yourself. I always deep fried the dumplings, this is the first time trying to boil them in boiling water. When I used the chopstick to poke the dumpling, gravy oozing out from it, I love this! This is definately a healthier choice if compared to deep fried dumplings. 


01 November 2011

Clitoria Flower Chocolate Chiffon Cake

Melacca is famous for lot of things such as: chicken rice balls, gula melaka, coffee, art and craft, nyonya kuehs, etc.

I know most of the foodbloggers who love to make kuehs like me will be interested to know where to get the Dried Clitoria Ternatea or Butterfly pea flowers or Bunga telang. With this flower, we are able to produce the food in natural blue. Yes, I managed to buy the flower from Melacca! How I found it? Well, I asked nearly each food stalls which I stopped over at 鸡场街 about this flower, not a single stalls selling it! I managed to buy the flowers from a nyanya kuehs shop at the side lane out from 鸡场街, with RM5.00 a pack. After that I bought another two packs with a cheaper price from an old run down grocery shop at the end of 鸡场街, with RM1.60 a pack.

So sorry that I was in a hurry that I didn't note down the shop's name. The grocery shop is at the left side of the ice kacang stall, opposite the public toilet which is at the end of 鸡场街. With this clue, hope you are able to find the dried clitoria flowers too.

31 October 2011

I'm back with ...

These chicken siew bao were made when I was in Penang. The pastry is better than my previous siew bao  but there is room to improve on the sealing part as the BBQ chicken source still leak out. I really love the taste of this yummy pastry :)

21 October 2011

Kuih Talam (Steamed Coconut Pudding)

Today clearing my pandan juice (screwpine leaves) from the fridge :)

Kuih Talam is one of my favourite kuih, I ate half of the tray once it is ready for cutting :) The salty coconut topping blends so well with the sweet pandan bottom layer. The taste is so close to the Kuih Talam I ate when I was young. The memory of waiting at the doorway with my sisters for the Indian man who sell all sort of nyonya kuihs in his little push trolley to pass by my house, come back to me.  

19 October 2011

Steamed Purple Sweet Potato Chocolate Bun/ Bao

Rainny day.
Today is the third day walking Gabriel to school, he was rubbing his eyes, still tired after a short nap. He looked happy, smiling and joking with me while I held his little hand.  This new school is so close to home, a 5 mins walking distance, and I really appreciate God give me this opportunity to walk my son to school, this experience is invaluable. So much joy to see him willing to wear his new uniform and anticipate to see his teachers and friends.

It was raining heavily when I went to fetch him, I cuddled him close to me and he held the umbrella which was so big if compared to his size. The 5 mins walk was so long as my sandle was so slippery and Gabriel was a bit heavy for me. He held the umbrella up right until we reached our condo gate, when I finally placed him on the floor, he asked me "Mama, are you tire?" His caring warm my heart. Sharing an umbrella, snuggle together to prevent getting wet, all these experiences I will treasure in my heart for a long long time.

This afternoon, I made these purple sweet potato chocolate buns using the leftover from my previous baking, need to clear the fridge as I'm counting down for my holiday :) Gabriel loves chocolate, he will be happy to see this bun waiting for him when he is home.

16 October 2011

Pulut Inti (Glutinous Rice with Coconut Topping) and tonight dinner

Lot of half used ingredients laying in the fridge, what should I do with them? Need to clear as soon as possible! Glutinous rice in two boxes already there for ... 2~3 days, grated coconut, pulut panggang lemongrass filling, mashed purple sweet potato, countless ingredients... I've spend so much time preparing them, no way for me to just trash them in the bin! So tonight, a very fast meal appears on the table... Pulut Inti and Baked Lemongrass Chicken.

I've made 9 small balls of Pulut Inti to go with my baked lemongrass chicken. For the recipe to make the rice please refer here. For the recipe to make the lemongrass paste please refer here (Pulut Panggang filling)

Cinnamon Walnut Purple Sweet Potato Bread

Today is a happy day because my new domestic helper coming in. Well I'm turning from a slave to a Queen again, just wonder how long this can be.  

This round adding purple sweet potato in the bread to make my favourite cinnamon walnut bread/roll. My previous cinnamon walnut bread was using gelatinized dough method. I'm using straight dough method for this creation, the bread texture turned out soft and fluffy because of the purple sweet potato added.

My kitchen was filled with cinnamon's fragrance, the bread tastes so sweet with the combination of brown sugar and walnut. While I sit back and enjoy my labour, this bread complete a beautiful afternoon tea. 

13 October 2011

Kuih Kosui (Pandan Flavoured Steamed Rice Pudding)

Kuih Kosui is a saucer shaped rice pudding which full of pandan (screwpine leaves) flavour. A good Kuih Kosui will carry strong pandan aroma, the texture should be springy and soft. Usually it is eaten with freshly grated coconut.

This week was a busy week, tag along Gabriel shopping for pre-schools. We even went through a trial session, finally, enrol him into a pre-school which needs him to attend the afternoon session as the morning session is full, hopefully he can adjust well with this new arrangement until next year he got a place in the morning session.

11 October 2011

Pulut Panggang (Grilled Glutinous Rice)

Pulut Panggang is one of my favourite kueh. It is different from the usual nyonya kuehs texture because of its filling, the fragrance and favourful filling makes me want to eat more of it.

When I eat kuehs, I always remember the days I was living in Penang, the day living with parent and grandparent. If the kuehs carry so much memories in our life, we should pass on the fragrant of it to our next generation, let them remember and one day they will recall the life they had together with us.

I bought the banana leave from the day SSB anounced the theme for the month, wanting to make Pulut Panggang, the need of blending the spicies and stir-fry the filling, then steaming the glutinous rice make the recipe looks time consuming. I wait, and wait until the banana leave wither, I told myself, let do it. This morning, taking pockets of time, in and out of kitchen as Gabriel is with me at home. Juggling his needs for me and the food in the kitchen, finally, all over and I tell you making Pulut Panggang is easier then I thought. 

10 October 2011

Pulut Tai Tai 2 (Blue Glutinous Rice Cakes)

This is not my first time making this rice cakes or kueh (Malay language), my first one was more than 9 months ago, using same recipe from My Kitchen Snippet, this time just play around with a little change of colour in the rice cakes. As WT is away, I made smaller portion this time, just 1/3 of the ingredients from the original recipe. Anyway, I finished the Pulut Tai Tai in one breakfast, haha... who can resist the coconut milk, a taste from home.

For the recipe and steps please refer to here.

30 September 2011

Siew Bao 2 (Baked BBQ Chicken Buns) 烧包

I plan to bake the Siew Bao for my parent when I go back Penang next month, therefore lot of practise is needed. I find the pastry dough in my previous baked was a bit dry, it resulted the Siew Bao didn't close well on the top. This time I went through Carol's steps on how to make a good pastry and strictly followed every steps and tips. The pastry dough is soft and smooth throughout my rolling, even until the final process. I managed to get a better result, the pastry puffed well and there is hollows and crips feeling when you touch it! This make me really happy! 

I used butter instead of oil, managed to make 14 instead of 12 Siew Bao.

28 September 2011

Chilli Crabs

I cooked this dish last Friday to celebrate WT finally has a break to stay in Singapore for two weeks! Cooking Chilli Carbs really not an easy task, you need to have live crabs, the frozen one is not advisable. In this post I'll share with you on how I put my crabs into "sleep" before it goes under the chopper. 

25 September 2011

Angku Kueh (Red Tortoise Cake/Steamed Glutinous Rice Paste with Mung Bean Filling)

Angku Kueh is a kind of Chinese Nyonya kueh usually serve during religious event or auspicious occasion such as baby's full moon or birthday. Still remember the days when I was young and lived with my grandma in Penang, we often received Angku Kueh from relatives on occasion such as child birth. People give Angku Kueh together with yellow glutinous rice and curry to relatives to inform them of the arrival of newborn. The relatives will know whether the baby is a boy or girl by looking at the shape of the Angku! If there is round Angku in the gift box, it means the baby is a boy. In Hokkien Angkoo or Angku means Red Tortoise. Kueh means Cake and tortoise symbolizes longevity.

The filling for the Angku can be mashed potatoes/sweet potatoes, or sometime mung bean. Recently I saw Lena posted her beautiful Purple Sweet Potato Angku, however, I've run out of purple sweet potato I decided to used beetroot, an ingredeint used in ReeseKitchen's Angkoo. This is my first Angku and I'm very exciting about the result, thanks ReeseKitchen for the recipe! 

I pureed my beetroot. It was bright red, after mixing it with the glutinous rice flour, the mixture turned pink. The Angku was pinkish before steam, when it is hot it was orange, then it turned red when the Angku has cool down.

22 September 2011

Chocolate Green Tea Bao/Bun (with red bean)

I have lot of red bean paste leftover from my mooncakes making, what should I do? Lot of ideas cross my mind. To me, Bao/Bun making is easy and fast with less cleaning up, as no machine required. I made these buns in 1.5 hour using Straight Dough Method! (I've  mentioned so many times, still I need to say, I love Gelatinized Dough Method)

Cocoa powder and green tea powder are used to create double tones on the bao skin, but as you can see the green is subdued. May be you can share with me on the type of green tea powder to be used for getting the beautiful green. I'm referring to 爱生活,爱厨房 to make mine baos.

20 September 2011

Chocolate Purple Sweet Potato Two Tone Toast (Gelatinized Dough Method 汤种)

Weekdays means WT needs to fly again, sigh! This week is challenging because Gabriel is down with runny nose and coughs, this means many times of vomitting and cleaning up, sigh! Emotionally I'm a bit tire.

"Come to me, all of you who are tired from carrying heavy loads, and I will give you rest. Take my yoke and put it on you, and learn from me, because I am gentle and humble in spirit; and you will find rest. For the yoke I will give you in easy, and the load I will put on you is light." ... Matthew 11:28-30