17 December 2012

Greatest Gift: Have a Blessed Christmas

Today is another day fill with love and I decided to pen it down to make it the closure post for year 2012. Two more days, all my stuff will be in the 40 footer container and this will be the the closure of my kitchen in Singapore. However, I anticipate the new beginning of my life in Australia with great hope and excitement than I can imaging. I have faith in God that whatever Jesus bring me in He will bring me through. Because of that, I'm so excited to see what future He have planned for me. If you ask me whether I will miss Singapore, the answer is a definitely yes. Singapore is the place where I build my family and career. Staying 14 years in this land, this is the place where I call it home. 

I baked the below jelly cheesecake sometime ago, using my previous recipe with Oreo biscuits and without strawberries :) 

And, I want to share the news about I received the cheque from Nuffnang! The first cash out since I start blogging!  It is so happy to share it will other blogger out there. I just change to become Nuffnang Glitterati member since July this year and as you know, I was busy shifting house and my posts was not as frequent as last time... and now because of relocation again, I won't be posting until everything settle down. Thank you Nuffnang for the advertisements. Thank you my blogger friends for always there when I come back to this place. 

Wish you all a Blessed Christmas and Happy New Year in advance! See you next year!

Recipe from The Sunday Times with changes:
6" round baking mould

15 Oreo biscuits, crushed 
70g butter, melted
250g cream cheese, room temperature 
295g condensed milk
1/2 lemon juice
1 tbp gelatin
50ml hot water
One 90g box of Tortally raspberry flavoured jelly crystals

1. Crush the biscuits and mix in the melted butter in a bowl.
2. Pour the biscuit mixture into a round baking tin. Compact the biscuit mixture.
3. Chill in the fridge for at least 1 hour.
4. Beat the cream cheese until smooth using a whisk. Add condensed milk and lemon juice. Continue to mix.
5. Dissolve the gelatin in the hot water. strain it if there are insoluble granules. Add to cream cheese mixture and mix well.
6. Pour cream cheese mixture into the tine and spread evenly.
7. Leave to set in the fridge overnight.
8. Follow the instructions on the jelly crystals box to make the jelly solution. Let it cool to room temperature.
9. Pour jelly solution over the cheesecake. Place the baking tin back to the fridge until the jelly set.

30 November 2012

Steamed Vegetable Dumplings (Chai Kueh)

Mid of next month, the shipment company who provide relocation service will come to pack up all my stuff. I'm glad that my parent are visiting me before I leave. Saw some blogger making this steamed vegetables dumplings recently, I decided to make this for my parent, this is the first time they have chance to taste my chai kueh, I'm happy and hope there are more opportunity to come. I'm using my old recipe and double the ingredients to make 22 pieces. This round I make sure that I shredded the jicama and carrot properly and wrapping of the dumplings skin was smooth and easy one. The end result is a soft and crystal clear dumplings skin that doesn't harden when cool down.    

Recipe for filling from Ah Tze's Kitchen Play

600g jicama, shredded
200g dried prawns, soaked and chopped
1 big carrot, shredded
4 tbsps sugar
2 tsp salt
2 medium bowl of water
cooking oil
80g chopped garlic
6 stalks of mushroom, chopped
some Chinese Spinach, washed and chopped

1. Heat the oil in wok, stir-fry garlic until fragrant.
2. Add in dried prawns and fry until fragrant.
3. Add in jicama, carrots and mushrooms. Stir fry for 5 mins, add in water. Let it simmer until the vegetable is soft and cooked. Add Chinese Spinach. Add in sugar and salt to taste. If you like me, prefer my vegetable to taste sweet to cover the raw smell of the jicama, you may add in more sugar. Let it cool for later use.

Recipe for dumpling skin adapted from Hot Favourites Kuehs and Pastries cookbook, with minor changes

300g wheat starch flour
300g tapioca flour
500 ml hot boiling water 
2 tsp salt
6 tbsp cooking oil

1. Place wheat starch flour, tapioca flour, and salt in a bowl. Make a hole in the centre and pour in hot water. (the water must be boiling hot) Mix well with a pair of chopstick, mix to form a dough. 
2. Add oil and knead to form a smooth dough. (make sure to knead well so to produce soft dumpling skin) Cover with wrapping film, set a side to rest for 30 mins.
3.Rroll dough into long strip. Divide into 22 portions. Roll dough to form a thin circle.
4. Wrap 1 tbsp of filling with each dough. Fold into semicircle and seal the opening by pressing the edges together.
5. Line steamer with non stick baking paper or a piece of banana leaves. Place the chai kueh on top and steam for 10~15 mins or until the dumpling skin turns translucent.
6. Remove the chai kueh and brush the surface with some oil. Serve hot.

My Father enjoying the homemade steamed vegetable dumplings 

26 November 2012

Hokkaido Chiffon Cupcakes

These few days I was very busy with lots of decisions to be made. The trip to Melbourne was a fruitful and happy one. End of this week, my family and I will be flying to Perth, by then, lots of decisions pending us again. 

Tomorrow is my birthday, I baked this Hokkaido Chiffon Cupcakes which is very popular among blogger, I used the recipe from Sonia,  Nasi Lemak Lovers which she adapted from Forbidden Garden, like what she recommended the taste of this chiffon cupcakes is light and soft! However, my chiffon cupcakes was not perfect because it shrinks when I took it out from oven :( I think I over whisk the batter, for sure I will try out this recipe again. Do hop over to see Sonia beautiful Hokkaido Chiffon Cupcakes.

Not sure whether I still got time to bake anything this year, I may not be able to post anything until I settle down in Australia next year. If everything go smoothly, I will be relocated to Australia by next Feb. Bye! 

Recipe adapted from Nasi Lemak Lovers
3 egg yolks
20g sugar
35g corn oil
60g milk
70g cake flour

3 egg whites
25g sugar

60g whipping cream
10g sugar
1 tsp instant custard powder
icing sugar for dusting

1. Pre-heat oven to 170C
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white till foamy, gradually add sugar and beat till soft peak form.
7. Take 1/3 of meringue and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into paper liners to about 3/4 full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff over a bowl of iced cubes.
12. Add in custard powder and mix well.
13. Pipe custard cream into cupcake and dust with icing sugar. Refrigerated before consume. 

Attached also my son first stage performance at Canadian International School on the Kindergarten Graduation Day (23/11/2012). His nursery teachers had played a big part in his learning journey. My boy enjoyed himself and The Learning Ladder teachers accepted who they are. With only one rehearsal before the day, he is doing very well! A big step forward for this 4.5 years old boy. The words "brave boy" 勇敢的孩子 from the teachers meant a lot to him. Thank you teachers for your encouragement! 

05 November 2012

Nata De Coco Grass Jelly with Rose Syrup and Lime

When there's friends come over, how you prepare a dessert or a drink in a easy and hazard hassle free way? This is the one :) Nata De Coco Grass Jelly with Rose Syrup and Lime, it tastes refreshing with that bit of sharp flavour from calamansi lime and I believes it will be the talking point among friends for a while :) I simply love biting the springy nata de coco and grass jelly while smelling fragrance of roses and at the mid-time having that bit of sourly in my tongue :)
I always store up a pack of two Nata De Coco and Grass Jelly at home because...yes, you are right! Is Gabriel favourites again :)
Note: I'll be away for holidays until 19 Nov 2012. See you soon :)

04 November 2012

Simmered Dried Scallops with Cabbage

I saw this recipe on FaceBook posted by "Cooking is Easy" (做饭很简单)like the way it used the saltiness of scallops to bring out the sweetness of the cabbage. I give the recipe a twist by adding dried shrimp, you are able to cook this dish using Tianjin Cabbage as well.  
My son usually doesn't like to eat cabbage but he gave this dish a try, I think simmering of cabbage instead of frying it does help to soften the vegetable. The sauce of this dish is very flavourful, scallop the expensive stuff does help :) 100g of Japanese scallops equal to about 6 pieces cost me $13 Singapore dollars!! If you can effort, add more scallops in this dish :D

01 November 2012

Marble Chocolate Wheel Bread 大理石车轮面包 (65C Tangzhong Method)

Yesterday I used a famous baker recipe to make this bread but it turned out a disaster, the chocolate filling melted, and the bread was with wheel of hollows...haha, just right for Halloween huh!
Today, I bake this Marble Chocolate Wheel Bread again using my previous Chocolate Marble Bread Toast recipe (original from Japanese baker Matumoto Youiti 松本洋一) This bread didn't disappointed me. This round I remember to measure how much tangzhong I used and also how much liquid added. Hope it will help those who wish to give this recipe a try :)

31 October 2012

Happy Birthday WT

Happy Birthday WT!
May Lord give you a vision for our future. Fill you with the knowledge of His will in all wisdom and spiritual understanding, so that you may have a walk worthy of Him, fully pleasing Him.
Submitting all your dreams and desires to Him by knowing that "the things which are impossible with men are possible with God"  May Lord our God give you the certainty that even in your most hopeless state, when you finds it impossible to change anything, our Lord, can change everything for you. Amen.

29 October 2012

Salvage Disaster

May be I was a bit too ambition, a 4" tall cake stacked up by two layers of chocolate sponge with a super thick 1/2" whipping cream in between. May be a bit of lazy and careless are intolerable totally when come to baking.
I used two 6" mould pan with a bit difference in design. OK, I know but there is the only two 6" mould pan I have! I need two layers of sponge and lazy to do the cutting...So you see, when stacked up the sponge, one projected a little bit more, another one just that bit smaller than the other...haiz...

22 October 2012

Indonesian Batik Agar-Agar (Indonesian Batik Jelly)

I still remember when I was in primary school, when come the time for year end class party, my mother always make me a tray of agar-agar (Jelly) to bring along. Sometime the agar-agar was in pink where she added rebina or, in orange where she added orange juice. Simple and plain...but all my classmates including me enjoyed the agar-agar so much.

19 October 2012

Kuih Talam

I bought the pandan leaves (screwpine leaves) since last week, can't decide what I wanted to do with it until today. The baking mood is up and I know I want to make Kuih Talam (Steamed Coconut Pudding) again. 

Kuih Talam is my all-time favourite kuih since childhood. It has two distinctive layers in term of taste and texture. The top layer which make of coconut milk, salt, tapioca flour and rice flour, taste salty and the texture should be softer than the bottom screwpine layer. The bottom screwpine layer which consist of green bean flour, tapioca flour, rice flour and sugar, taste sweet and the texture should be slightly firm but still chewy to bite. The flavour of both layers complement each other.

17 October 2012

Cranberry Cinnamon Rolls (Gelatinized Dough Method) 蔓越莓肉桂卷

This afternoon, I missed you ...my soft bread.
It is you who pushed me into the kitchen and I tried my best to make this creation again. Time flies, it has been more than a year since I baked my Cinnamon Rolls using Angie's Hakkaido Milky Loaf recipe. Again, the result is rewarding and satisfactory! 
It is Gabriel first time trying out a bread with cinnamon flavour and he loves it. I think the credit mainly goes to the rich creamy milk flavour of the bread. When WT tasted the roll, his eyes wide open and said this is better than the one selling. Haha...it make my day. It is down pour outside but it doesn't affect my mood to enjoy my afternoon tea.

30 August 2012

Chili Anchovies Buns (Gelatinized Dough)

I am still in the midst of packing up my stuff for the big move, 80% of my stuff is in the boxes and my kitchen is close to "empty" :) Looking at the bare and neat kitchen, suddenly I have a taught of wanting my kitchen to be always in this kind of minimalist stage. Is like clearing all the clutter out of my soul and wanting to live a more healtier life by eating less sugar, salt, and excersice more. Haha... lossing 2 kg for me seems mission impossible (btw, I'm not really "fat" but wanting to reduce from 52kg to 50kg) just wonder how some can do it within a short period.
This bread was make months ago, I improvised my leftover pulut panggang filling by adding some anchovies to make chili anchovies bun filling. The bun tastes lovely with the grated coconut in it. Hope you don't mind seeing my old recipe again :)

12 August 2012

Cream Corn Cranberry Chiffon Cake


本来七人组的团体到最后一堂课也只剩四个孩子,而我从没想过我的孩子会是那坚执到最后的其中一个。明天(28/7/2012),他将在老师朋友面前弹出他的第一次钢琴演凑 。四岁的他为自己选了“Ten Little Indians" 曲子。

回想这一年多以来,每堂课都必须家长倍伴曾是让我很困扰的问题。那可是本来我可自由上美容院的日子!加上键盘课的时间是那最不实合孩子的下午班,开始上课时好多时候孩子都会因太累了而显得精神无法集中,有过动的现象。记得有一次,孩子过动得过火我气愤的告诉他“如果你不想专心,不想学键盘,那更好!我们现在就离开。” 说罢就拉着他要走,没想到孩子尽哭着说他要留下,他还要学键盘。那是第一次让我看到孩子对学习的任真,坚执。

26 July 2012

Happy 6th Blog Anniversary and Orange Chiffon Cake



27 June 2012

Chocolate Cranberry Yogurt Scones (Bake Along #27)

The theme for this Bake Along #27 hosted by Lena, Joyce and Zoe is scones!  I have not try baking any scones as I always think it is a difficult task to bake a batch of light and golden scones as it is a test of a good baker. However, I couldn't resist myself in baking one after seeing Jeannie from Baking Diary baking her beautiful Chocolate Chips and Dates Scones....huh, I have most of the ingredients but not buttermilk, so I twist a bit of the recipe using yogurt and self raising flour. Is my lucky day, it comes out with a nice outer crust and light tender crumb ...and is delicious!

25 June 2012

Fried Black Hokkien Noodles

If you ask me mee goreng and fried black hokkien noodles, which one is easier? I think fried black hokkien noodles is easier compared to the former.

21 June 2012

Pandan Layer Cake

It is the third week of June and I am still here waiting, waiting for seem unable come by TOP. Everything is unable to decide. That kind of feeling is horrible, I am trap and unable to move forward! Last night, Madasgascar 3 was the first cinema movie for Gabriel.  WT and me had our last movie at the cinema 5 years ago. 

Saw Joceline made the Pandan Layer Cake, I plan to clear my unfinished coconut milk and srewpine leaves in the fridge. This Friday LG will be at my place and pandan layer cake will be a good supper for all. Using the same recipe from my previous baked but tried to bake a taller chiffon cake (thinking of there will be many to feed) using 5 eggs instead of 4 eggs... that was a bad decision. It ended up I have an extra layer of chiffon sponge unable to fit in the mould and the sponge is too big for the pandan jelly to cover the side thoroughly. I used another mould to make a one layer pandan cake for...Gabriel and WT. Hmm... is time to get a 9" round mould :)

If the cake say "I am ulgy but delicious!" do you believe it? Anyway, Gabriel didn't look at the appearance, when I shown him the one layer cake, he ate it and said "delicious!" I asked for a bite to taste the cake, he answered with a big "NO!" ...haha, no sharing.

18 June 2012

Jelly Hearts Cheesecake

Made the Jelly Hearts using the recipe published on The Sunday Times. My baking mould is bigger, I used 2x the ingredients, but the cream cheese layer seems too soft, in future I should add more gelatin powder to it.

Homemade Penang Rojak

Penang Gurney Drive is famous with its street hawker food. Many years ago, Gurney Drive Hawker Food stalls was parked just next to the beach, because of the bad human habits, lot of waste were thrown to the sea and causing sea pollution. Then, the government moved the food stalls further away from the beach and hopefully this action help in deter people from throwing rubbish directly to the sea. Today, Gurney Drive is no longer the same as the one I knew, however the hawker food stalls still there. There are wide variety of Penang hawker food available. One of my favourite street food is Rojak or fruits salad with thick shrimp paste on it :)

15 June 2012

Crispy BBQ Pork Bun (Siew Bao)

I baked these siew bao/ crispy BBQ pork bun few weeks ago. 12 of them, for the first time no leakage of gravy from the seal. Then few days later I baked another batch of 18 (using 1.5x the ingredients) for Friday LG supper. All using the same recipe from my previous baked. This siew bao is my fifth attempt so far, if not mistaken. However, there is something more which I want to tell you, a personal observation on these pastry, not to offend anyone.

When I was preparing my oil dough for the 12 siew bao, the dough felt very dry (compared to my previous four baked). I was worried, thinking that it might be a failure attempt. The rolling of dough was a nightmare, as the water dough couldn't contain the oil dough, the oil dough was far too dry, the dough torn while rolling up. However, it surprised me when come to wrapping the filling, the dough was able to seal very well, this has not happen before in my previous four baked.

Bak Chang (aka Zongzi / Savoury Rice Dumplings)

Bak Chang or Zongzi is the rice dumplings made of glutinous rice stuffed with the different filling and wrapped in bamboo leaves. Making Bak Chang was traditionally a family event when my late-grandmother was around, yearly she were wrapped the Bak Chang together with my mother. And when the rice dumpling was done, my late-grandmother distributed most of them to our close relatives. However, at that time we children were consider far too young to learn the wrapping techniques or skills. When come the season (Dragon Boat Festival) for eating the Bak Chang which falls on fifth day of the fifth month of the lunar calender, we were not allow to get close to the kitchen where my late-grandmother and my mother would be busy doing all the preparation and wrapping. So, I didn't get the passed down techniques for wrapping a neat Zongzi :) Luckily, most of them still look tetrahedral :)  

14 June 2012

Pulau Ubin

Last weekend we went to Pulau Ubin with friends.

Pulau Ubin is a small island situated in North East of Singapore near to the west of Pulau Tekong. It is an undeveloped land of Singapore. When I was still working in NUS, I heard about the staff from Raffle Museum discovered rare species of marine creatures at Chek Jawa, in my mind Pulau Ubin is fill with large piece of wetland or mangroves. Actually it is not totally right. Pulau Ubin is a village, with no single bank can be found at their town area. In the town area, there are many bicycle renting shops and a few eating places.

We took boat from Changi Point ferry terminal, the type of small fishing bum boat that can carried 12 person from Singapore mainland to Pulau Ubin jetty. After reaching Pulau Ubin, the transportation is mainly by walking, pedaling on a bicycle or by using so call "taxi" (a small van), through mostly the rustic rocky road. If you are looking for a high class resort or hotel, Pulau Ubin is not the place to go.

Nasi Lemak with Sambal (Coconut Rice with Chili)

There are days when I'm not keen in cooking and looking for a simple food, Nasi Lemak can be a breeze if you have store bought Nasi Lemak Sambal Chili in the fridge. I place the rice, coconut milk and salt into the rice cooker as Gabriel and WT loves soft rice.
Just fry some raw peanuts in hot wok without oil for a few mins. Take out the peanuts, add oil and fried the anchovies, drain the oil and add 1 tbsp sugar to the anchovies, stir fry a bit to mix well, that's it! Oh yes, sliced some cucumbers on the plate will add vegetables to this dish. It is always refereshing to have the crunchy cucumber to go with this dish. Don't like frying the egg? then go for hard boiled egg! 

08 June 2012

Mee Goreng (Indian/Mamak Style Fried Noodles)

My laptop was down and the laptop service centre took a good three weeks to repair it!! Can you imaging how I "damaged" my laptop!! It didn't give me a sign of warning until one day the laptop just couldn't switch on... they (service centre) told me they reformated my laptop and  two major laptop spare parts have been changed, luckily all my data was captured in the external hardisk :)

Well, I am suppose to be very busy right now but I didn't. The TOP for my house seems delay and I am still lazy to start packing up my stuff but ... already start clearing my kitchen. Lot of cooking and baking were done during last three weeks and I will try to post them whenever I have time.  

Ok, come back to my Mee Goreng. This is another delicious Malaysian Indian Style Fried Noodles, the cookbook stated the preparation time is 20 mins, but the real time frame is more than that, if you would like to attempt this recipe try to prepare the chilli paste and the fry tofu a day ahead.

I will be away for short trip, bye! See you next week!

18 May 2012

Prawn Fritters (Cucur Udang)

I made this prawn fritters two weeks ago. My sister in Melbourne loves prawn fritters, she used to buy it from Chew Jetty 姓周桥 in Penang, the place where we were born. So you know my surname now :) My family moved out from Chew Jetty when I was 5 years old. Now Chew Jetty has been classify as one of the Unesco World Heritage. Attached a link (created by Eunice Khong, founder of Travelerfolio) which has photos of Chew Jetty and the prawn fritters stall for my son future reference, hopefully the link will still be there when he read the post.

17 May 2012

Savoury Yam Cake (Wo Tow Ko)

As usual when come the time to take the food photos it is in the evening. Today, I changed my location for photos shooting, the window is not cover by the canopy, see there are lot of different in the brightness. Evening sun is not the real issue. Finally, I learnt a bit more about the camera :) WT should be very happy I used his camera to the fullest...nearly everyday...hehehe.

Gabriel ate the yam cake for the first time and he loves it, he ate the yam cake together with the shallots!! I think when he heard about "cake" he thought this is "the cake", all mummies, you know what I mean...:D

Soy Rye Pizza

This is the baking I did with Gabriel on 10 May 2012. A healthy mini pizza with soy and rye flours.

I want to take this opportunity to record Gabriel's milestones:

1. Learn to eat sausage.

2. Curious about the food me and WT eat. Usually he will ask for the same food.

3. Allow me to cut his hair without any fuss. I have done it twice before the day of recording. It happened one day, I told him a story about grandma cut mummy hair just like what I did on him, wrap him up with a piece of cloth and let him sit on a stool, he just let me do it. Is the story I told him that change everything.

15 May 2012

Penang Chee Cheong Fun (Steamed Rice Rolls with Shrimp Paste)

These few weeks I am actually very busy looking for quotation from Interior Designers and Contractors, my new house is going to get TOP soon and next month I'll be busy packing up my stuff and temporary close down my kitchen.  

So this month, let me be crazy over the Dim Sum Affair! My love for Dim Sum can be seen from how frequent I cook and upload the posts...hehehe. All these is just down to two words...贪吃 :D Luckily WT doesn't mind I serve the Dim Sum as main dish for his dinner.

I saw Li Shuan from Helena's Kitchen made her own Chee Cheong Fun sometimes ago, I was really impressed because to me Chee Cheong Fun needs a special tool (a piece of cloth) and a big steamer to make it as thin as possible. However, my craving for Penang Chee Cheong Fun becomes stronger since I have the Shrimp paste (leftover from my previous cooking of Penang Assam Laksa) sitting in the fridge. Li Shuan, thanks for sharing this good recipe!

14 May 2012

Steamed Sticky Rice with Nyonya Flavour (Steamed Glutinous Rice)

I love glutinous rice (sticky rice) since young. That time we had sticky rice only for special occasion, usually when the relatives celebrate their babies first month birthday, they would give us the turmeric rice with curry chicken and Ang Ku Kueh. My late grandpa loves to eat the turmeric rice too, we were given just a bit of the share because there were many of us.

Now, I in charge of my own kitchen and can cook whatever I like, of course this sticky/glutinous rice will be in the list of my recipe. The rice itself is flavourful and delicious if you can make it into Pulut Panggang (Grilled Glutinous Rice), Pulut Inti, Turmeric Rice, Loh Mai Gai (Steamed Glutinous Rice with Chicken) and many more.

I always soak an extra cup of glutinous rice in my fridge, today mission is to clear the glutinous rice :) To make a better presentation for tonight dinner, I make it into Asian delight... Nyonya Flavour using the recipe from Aromas of Kuihs by Amy Wong. If you are lazy to pound the ingredients for filling like me, just make sure you chopped the ingredients as fine as you can.

11 May 2012

Baked Barbecued Pork Puffs (Char Siu Puffs/ Su)

The first time I made this type of puff pastry was many years ago. I was a Science Stream student during my secondary school days and I joined "cooking and baking classes" as extra-curriculum on Saturday morning. The teacher taught us how to make sausage puff roll. That year was coincidental with school fund raising project and we have to make lot of them and sold each sausage puff roll for RM0.50. It was a fun year and I never forget the taste of the sausage puff roll.

It really took me so long to make another puff pastry, I plan ahead by making the butter square and cook the barbecued pork (Char Siu) one day ahead. My friends, this type of puff pastry is worth the time spend. There is no shortcut to make a flaky puff pastry. For each rolling and folding, the pastry has to go back to the fridge and rest for at least an hour and take out from the fridge for rolling and folding again for another 2 times. The dough that has enough rest will has an elastic feel when come to final round of flattening, the dough won't tear but the butter would melt (Due to super hot weather) and the dough need to be handle very quickly.