29 April 2012

Ban Jian Kuih (Traditional Chinese Pancake)

All my days only surround by my son needs. When WT asked me if Gabriel goes for fullday child care, what are you going to do? This is really a hit on me, I was thinking very hard about this issue. Should I go back to my previous workplace or embark into another industry, I really don't know. Four years is a long break, enough to wash away what I familiar with and enough to intimidate me.   

This type of chinese pancake is a common street food in Penang, it was one of my favourites snack when I was very young. There are two version of chinese pancake, one is  with thick layer and another is with thin layer. I love the thin layer one since young. The crispy edge of the pancake and the peanuts with cream corns filling is so yummylicious! I still remember when Gabriel ate the pancake for the first time at age 3, he loves it so much until he cried when WT ate the last bit of it thinking he had enough of the pancake. Eventually we have to buy a new piece just to calm him.

24 April 2012

Pandan Chiffon Cake

This is another overdue post... a light and airy chiffon cake. On Good Friday, our Life Group had a picnic at Jurong West Ave 3 open space area. I baked this pandan chiffon cake and prepared some salmon spread sandwishes to bring along. The texture of the chiffon cake is... super soft, it is tall, light and airy the kids and adults like it very much.  

18 April 2012

Cranberry Rye Bread (Overnight Sponge Dough Method)

I have wanted to bake a bread using the cranberries for sometimes, stored up lot of dried cranberries in my freezer and I still have a big bag of rye flour leftover from my previous baked, it is time to put them in good use.

This cranberry rye bread looks beautiful with the red colour chopped dried cranberries on it and I am delighted by its sweetness. The proportion of the rye flour with bread flour is 50:50, the bread is slightly brown in colour. Is delicious and healthy as breakfast or even as snack!  

I am using the overnight sponge starter in this bread to enhance the flavour of the bread.

13 April 2012

Ciabatta (Italian Slipper Bread)

I still dream of ciabatta the Italian Slipper bread after watching so many bakers baked their beautiful ciabatta with great crumbs and big wholes during the Bake Along organized by Lena, Joyce and Zoe. However, I wait, and wait and wait until the day ...where I no need to cook the lunch for Gabriel and no need to do housework :)
Here it goes all ingredients into the KitchenAid and let it beats for a good 30 mins! Of course it needs to change the flat beater to dough hook in between. This is the first time I make a ciabatta and also first time encountered this type of very wet bread dough. When the flat beater stired the watery dough, my heart keep thinking wheather this is going to be a successful bread, luckily the final result is pleasing, it got lot of  big wholes :) I am really surprise by the crisp-crusted with soft bread texture Italian bread.
I am using Lena's recipe which she adapted from Sotong Cook (she followed Jason's Cocodrillo Ciabatta) As I wish my ciabatta to be more flavourful, I subsituted the water with milk and added olive oil and some herbs in it.

11 April 2012

Tau Sar Piah/ Mung Bean Biscuits

It has been sometimes since my first Tau Sar Piah (Sep 2011), the one which end up with grey greenish filling :) I managed to buy the peeled mung beans since then and instead of let the mung beans sitting in my kitchen until crawling creature comes out from it, I better put the mung beans in good use, which is making another round of Tau Sar Piah, the snack for WT to bring to office :D

My parent stop buying the Penang Tau Sar Piah for me since they know I can bake a good one myself :) Is Ghee Hiang and Him Hiang the two oldest shops selling Tau Sar Piah in Penang going to close shop? Of course not! because I'm in Singapore, LOL!
Tau Sar Piah/ Mung Bean Biscuits a flaky pastries with fragrant and flavourful filling is irresistible. I am using the same recipe from My Kitchen Snippets with some changes in the oil content.

Note: recently I am very busy with my son who want my company on whichever games/works he is in, I have cut down time spend in kitchen and also spend less time on Internet. Sorry for not able to reply your comments and not able to visit your blog as frequent as I was.

05 April 2012

Easter Eggs and Brownies

This is a special request from Gabriel's teacher. They are having a Easter Party at school and one of the game is Easter Hunt, where the decorated hard boiled eggs are hidden for the kids to search indoor and outdoor. I think may be teachers are going to tell them the eggs were left there by Easter Bunny too :)

I have not make any Easter eggs before, I search how to decorate the eggs online and actually Martha Stewart's Lace Eggs attracts most of my attention. Unfortunately, I don't have the beautiful lace in hands and have to shelve the idea :) Anyway, Gabriel has a good time helping me dyed the eggs and he was so proud to tell his teachers he made the Easter Eggs for his classmates too :)
I also baked my first brownies using Joy of Baking recipe for the party. Of course, I cut down the sugar content in it, LOL! As I am using a 11"x7" baking tray, the brownies turned out a bit thin and I cutted them out using the cookies cutter and place them into the cupcake cases for individual serving. It has a deep chocolate flavour and I like the cakey texture! Hope the kids enjoyed their Easter Party :) Happy Easter!