tag:blogger.com,1999:blog-2633259680712615332024-03-14T12:35:38.997+08:00All foods sweet, spicy & YUM!*A journal of my culinary journey...*Gayahttp://www.blogger.com/profile/01805798111926826262noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-263325968071261533.post-6840441062500990312010-07-15T13:10:00.006+08:002010-07-15T17:05:12.121+08:00Claypot Chicken Rice @ Rice Cooker Chicken Rice<div>My sister had a craving for something Malaysian today, in particular, she wanted the local favorite Claypot Chicken Rice. A must try if in Malaysia. This rice and chicken dish is cooked in a claypot, but since we didn't have one handy at home, i cooked it in the electric rice cooker. It does not alter the taste in any way, only that you don't quite get the crisp layer that gets stuck on the bottom of the claypot, which is THE BEST PART of the whole dish! </div><div><br /></div><div>Of course I immediately said yes to her request as it is one of my favorites as well, and I also have a recipe close enough to the ones you find at the local hawkers in Malaysia. Have made it a couple of times before and simply love it! Recipe courtesy of a blog I follow at www.mykitchensnippets.com. She's this really super cooker, Malaysian settled in the States. Love her recipes!</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8dprZAAoaf-VqcVKyPEBYsiNRVFvXaISxf_ihyphenhyphenHtQguBc4WsNnzFe_P8N5G4piQbHGyJejyiK15DVo2CKsLM15pd2iDvlJLeC0mag-8xWKI0jzQeoFF7kk9RJ7ck6CYH8vwnvMkeBYcU/s1600/claypot.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8dprZAAoaf-VqcVKyPEBYsiNRVFvXaISxf_ihyphenhyphenHtQguBc4WsNnzFe_P8N5G4piQbHGyJejyiK15DVo2CKsLM15pd2iDvlJLeC0mag-8xWKI0jzQeoFF7kk9RJ7ck6CYH8vwnvMkeBYcU/s400/claypot.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5494003341024145762" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTzDNmOop4amj90UyfU7GRke4E3K2iVOCU2VZ_93euYccazWH8j6SNRfa5Ww5tvOUIIlvwKhnPcPdM5dl1EaNOwM7NL6Wl_hOdql5B-kjmGA3_M824UII1kR6Km-_ZwMXfEG9V01fJfB4/s1600/DSC_0004.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTzDNmOop4amj90UyfU7GRke4E3K2iVOCU2VZ_93euYccazWH8j6SNRfa5Ww5tvOUIIlvwKhnPcPdM5dl1EaNOwM7NL6Wl_hOdql5B-kjmGA3_M824UII1kR6Km-_ZwMXfEG9V01fJfB4/s400/DSC_0004.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494003336911961138" /></a><div style="text-align: center;"><i>Love America for all these details =P</i></div><div style="text-align: center;"><i><br /></i></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP3bhd36ImxOoYDjRNARI3q0g8mz0PFA3MD2fhYRG8o_6HUX_MA7i8JuW1Rbc8J2_BFT6sFMW2UZRFt9d08bQMBeqo58WmDDx_J5P8O2CE0AaVfAm0vTMfEkep8Kdk8tD9cAh_riEt7tc/s1600/DSC_0007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP3bhd36ImxOoYDjRNARI3q0g8mz0PFA3MD2fhYRG8o_6HUX_MA7i8JuW1Rbc8J2_BFT6sFMW2UZRFt9d08bQMBeqo58WmDDx_J5P8O2CE0AaVfAm0vTMfEkep8Kdk8tD9cAh_riEt7tc/s400/DSC_0007.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494003328816039762" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcMdhwX3kCJWqueFeyvdW4-ClbZl5xEK8gs5RLmMe_I_3IY1jOy2Wb-u5EyRiSvqH3knDlVKuTV9sac73EmahlRc6aK4wLuX2YemS5ouaZhCOJIfygBXrwFd7pxsRNNfNgyxjZOsPlTlE/s1600/DSC_0044.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcMdhwX3kCJWqueFeyvdW4-ClbZl5xEK8gs5RLmMe_I_3IY1jOy2Wb-u5EyRiSvqH3knDlVKuTV9sac73EmahlRc6aK4wLuX2YemS5ouaZhCOJIfygBXrwFd7pxsRNNfNgyxjZOsPlTlE/s400/DSC_0044.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494003320325228290" /></a><br /><div><b>Ingredients</b></div><div><b><br /></b></div><div><b>For rice:</b></div><div><b>3 cups jasmine rice</b></div><div><b>4 cups chicken stock</b></div><div><b><br /></b></div><div><b>For chicken:</b></div><div><b>1 pair each of chicken thighs and breasts, cut into medium size</b></div><div><b>10 shitake mushrooms, stems removed, washed and soaked in warm water</b></div><div><b>2 tbsp oyster sauce</b></div><div><b>2 tbsp light soy sauce</b></div><div><b>2 tbsp dark soy sauce</b></div><div><b>2 tbsp Chinese cooking wine</b></div><div><b>1 tbsp cornflour</b></div><div><b>1 tsp salt</b></div><div><b>1 tsp white pepper powder</b></div><div><b>1 tbsp brown sugar</b></div><div><b>1 tsp ginger, julienned</b></div><div><b>1 tbsp garlic, minced</b></div><div><b>Spring onion, chopped for garnishing</b></div><div><b><br /></b></div><div><b>Method</b></div><div><b><br /></b></div><div><b>1. In a clean bowl, marinade chicken with all ingredients except for mushrooms and spring onion for 30 minutes.</b></div><div><b>2. Heat oil in a wok over medium fire, add marinated chicken for 5 mins. Add mushrooms and continue cooking until chicken is cooked through. Turn off heat, set aside.</b></div><div><b>3. Wash rice and drain well. Cook rice with 4 cups of chicken stock, open lid after 5 to 8 minutes (at this point, there'll be holes on top of rice) and spread cooked chicken on top of rice. Put lid back on cooker and allow to cook completely. Do not open lid immediately, allow to steam for about 10minutes.</b></div><div><b>6. Finally stir well, and garnish with spring onions. ENJOY!!</b></div><div><b><br /></b></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJoPTz3EAnLAhArhget84bGEsIU3n9U3rHU0FampDuDjeLjES5h8NbbDyroChEO0_-3mi2sslfa3uBCOHN6OwJCgiybvdHEzPzMmw_g-K0PFcR1v0fD-oIR4NnDMNN7hFgxKkT3xw4v9g/s1600/DSC_0089.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJoPTz3EAnLAhArhget84bGEsIU3n9U3rHU0FampDuDjeLjES5h8NbbDyroChEO0_-3mi2sslfa3uBCOHN6OwJCgiybvdHEzPzMmw_g-K0PFcR1v0fD-oIR4NnDMNN7hFgxKkT3xw4v9g/s400/DSC_0089.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494003314365900434" /></a>BON APPETIT =)</div>Gayahttp://www.blogger.com/profile/01805798111926826262noreply@blogger.com0tag:blogger.com,1999:blog-263325968071261533.post-55697848972357921612010-07-15T12:04:00.005+08:002010-07-15T16:46:53.833+08:00Blueberry Cinnamon Cookies<div>We had a little punnet of blueberries stashed in the freezer and having already made lots of cakes out of them, I wanted to try out cookies instead. Adapted a recipe, Raisin Cookies, from my "Guru" site, www.joyofbaking.com and replaced the raisins with blueberries instead and increased the baking time by 10 mins. </div><div>Other than the parts where the berries were tucked at were a little smushy, the cookies turned out pretty crisp and good.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg74aKbs5v7IPetFxAUJwWoROQhgiGngJ8dOBZVOdS_tNBQNJMLOwYh00eTnhpHe_WM2r1fdX3fuvaCUHW8v5Ju3Gt1sjgsqUGCbgUVaW9JqZaspfAGMzgacqGMrvv-CoULQsarsd6CXUg/s1600/DSC_0075.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg74aKbs5v7IPetFxAUJwWoROQhgiGngJ8dOBZVOdS_tNBQNJMLOwYh00eTnhpHe_WM2r1fdX3fuvaCUHW8v5Ju3Gt1sjgsqUGCbgUVaW9JqZaspfAGMzgacqGMrvv-CoULQsarsd6CXUg/s400/DSC_0075.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493981807980577474" /></a>Although the parts where the berries were tucked at were a little smushy, the cookies turned out pretty crisp and good. Loved how the juices from the blueberries were infused into the cookie from the heat, giving it a sweet, sour and "cinnamony" flavor! They were our after dinner snacks =P<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDk9_E5DSDMRV_bydJPRCvHsPsFCDq22td-QJFkcg11zcuTrzgh5MiSJT_pklEIZ9WMLqzFKUS675pcw52nqW_oxzvHZ-nnF12Bb89h7WAY2gnaYVbI5uo0K5AEw34JsSIPtFUy0LOAI/s1600/DSC_0029.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDk9_E5DSDMRV_bydJPRCvHsPsFCDq22td-QJFkcg11zcuTrzgh5MiSJT_pklEIZ9WMLqzFKUS675pcw52nqW_oxzvHZ-nnF12Bb89h7WAY2gnaYVbI5uo0K5AEw34JsSIPtFUy0LOAI/s400/DSC_0029.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493981377339480914" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHgLkavbvwdj9G2AjSQVc7WQZou60z-ZUsB0as9HBZrSoosy9z4VOVsGffREde7g4sNMi0ZOG3dTl_rPuQRJ3oe3zb3QgYY_TbXmpfh2scwU5jC4aZjVUVE5DnTx4KK8GjSRhSv-Irc2s/s1600/DSC_0037.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHgLkavbvwdj9G2AjSQVc7WQZou60z-ZUsB0as9HBZrSoosy9z4VOVsGffREde7g4sNMi0ZOG3dTl_rPuQRJ3oe3zb3QgYY_TbXmpfh2scwU5jC4aZjVUVE5DnTx4KK8GjSRhSv-Irc2s/s400/DSC_0037.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493981363484270082" /></a><br /><div><b>Ingredients</b></div><div><b><i>Recipe yields about 4 dozen small / 2 dozen big</i></b></div><div><b><br /></b></div><div><b>260g plain flour</b></div><div><b>2 tsp baking powder</b></div><div><b>1/8 tsp salt</b></div><div><b>1/2 tsp ground cinnamon</b></div><div><b>210g brown sugar</b></div><div><b>170g unsalted butter, room temperature</b></div><div><b>1 egg</b></div><div><b>1 tsp vanilla extract</b></div><div><b>60ml milk</b></div><div><b>1 cup frozen blueberries</b></div><div><b><br /></b></div><div><b>Method</b></div><div><b><br /></b></div><div><b>1. Preheat oven to 175C, prepare baking pans with parchment paper or non stick baking spray. </b></div><div><b>2. On low speed, beat together flour, baking powder, salt and cinnamon till mixed well. </b></div><div><b>3. Now add in brown sugar, butter, egg, vanilla and milk. Beat for about 1 minute.</b></div><div><b>4. Gently fold blueberries into the cookie dough with a spatula.</b></div><div><b>5. Using a small or regular ice cream scoop or 2 spoons, drop cookie dough on baking sheet, spacing them about 2 inches apart. Bake cookies for about 20 minutes, or till tops are light brown.</b></div><div><b>6. Remove from oven, allow to cool before biting into them =)</b></div><div><b><br /></b></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJEIP38_RKV4AKlgFcJ1PtbHy7lVR9338vQHg2U2Kd5r0SFEi4W-RpYAgC2FBGld2WFbe8w72U_ciE87-QBuNtuHr20f0tsfRemBowud5A2QmnO4iBkDzYPoFuZtGUcFDsS_pii3IfIu8/s1600/DSC_0038.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJEIP38_RKV4AKlgFcJ1PtbHy7lVR9338vQHg2U2Kd5r0SFEi4W-RpYAgC2FBGld2WFbe8w72U_ciE87-QBuNtuHr20f0tsfRemBowud5A2QmnO4iBkDzYPoFuZtGUcFDsS_pii3IfIu8/s400/DSC_0038.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493981361549639410" /></a><i><div style="text-align: center;">Spaced about 2 inches apart</div><div style="text-align: center;"><br /></div></i><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5uaPKIUlUwQ29iOjlT6bIuUpkpZIUO46FcUvy_ZvXIg3A51NHozvqyosoWAYTjYSwC0XOEk0nC50CnwI6G2qldNX1h3ZkSXs3zm-oAvadtwarjvvEYEI9fkjIXkMW4yBSvTJWCZ2Gudg/s1600/DSC_0058.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5uaPKIUlUwQ29iOjlT6bIuUpkpZIUO46FcUvy_ZvXIg3A51NHozvqyosoWAYTjYSwC0XOEk0nC50CnwI6G2qldNX1h3ZkSXs3zm-oAvadtwarjvvEYEI9fkjIXkMW4yBSvTJWCZ2Gudg/s400/DSC_0058.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493981352484658050" /></a><div style="text-align: center;"><i>Nicely expanded during baking (note how the juice of the berries have flowed out! YUM)</i></div><div style="text-align: center;"><i><br /></i></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjApziO5CQr2lMvSO2L2s0UjuKmspkhVPMUWbBZEq_9Ys02Gywml6WptCvglq7Jdz4ezBDbFB7cELUqiXW93htGgtAUfdXjozCIiZqzG2b9jiz5yVj_tOGuO__jr4AzyoeC9yIUTh43VDY/s1600/DSC_0069.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjApziO5CQr2lMvSO2L2s0UjuKmspkhVPMUWbBZEq_9Ys02Gywml6WptCvglq7Jdz4ezBDbFB7cELUqiXW93htGgtAUfdXjozCIiZqzG2b9jiz5yVj_tOGuO__jr4AzyoeC9yIUTh43VDY/s400/DSC_0069.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493981344768311394" /></a>My lil nephew dunked 'em cookies in a cup of cold milk, looked so good I had them the same way, YUM! =P</div></div>Gayahttp://www.blogger.com/profile/01805798111926826262noreply@blogger.com0tag:blogger.com,1999:blog-263325968071261533.post-84765791296484693752010-07-13T16:55:00.003+08:002010-07-13T17:32:56.936+08:00Yummy Fried Rice<div>Did you know that fried rice was actually invented to make use of leftover cold rice?? I'm not quite sure how true this is but if you do some leftover rice from last nights dinner in your fridge, here is a very quick and simple but yummy fried rice. Just one of those days when all you want to have is something simple that won't take much of your time preparing and cooking. Ingredients for this recipe are most likely stuff that we have in our kitchens already. </div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7SUwg-RgrOFxiOq1kBp2pIEwFpsSPivemTAtECfWqE1eY_YFI462WFNYahFRIzMTxMjVvAngnzGhal6a7hyDKn2inJzFqCmkbwDQsr1xVBWS7CBHEm7nRosNuXhUz3fG8UQ_G2YzDq9M/s1600/DSC_0098.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7SUwg-RgrOFxiOq1kBp2pIEwFpsSPivemTAtECfWqE1eY_YFI462WFNYahFRIzMTxMjVvAngnzGhal6a7hyDKn2inJzFqCmkbwDQsr1xVBWS7CBHEm7nRosNuXhUz3fG8UQ_G2YzDq9M/s400/DSC_0098.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493313490034124994" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXNsJ4kmiPZr5TTagmSilDq7EUscHX1GcC1pvcYa3YnpP_sEogHjPbQPLzkRGM_yOonO_uBrXWHO_EhhA4V8PLCLzkR0OSo1nTFhNpueAHXYOfzSPiHyht58QkeKih1V2ECOuLD56gjk/s1600/DSC_0107+(2).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXNsJ4kmiPZr5TTagmSilDq7EUscHX1GcC1pvcYa3YnpP_sEogHjPbQPLzkRGM_yOonO_uBrXWHO_EhhA4V8PLCLzkR0OSo1nTFhNpueAHXYOfzSPiHyht58QkeKih1V2ECOuLD56gjk/s400/DSC_0107+(2).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493313479926302258" /></a><br /><div><b>Ingredients</b></div><div><b><br /></b></div><div><b>3 cups white rice, cooked and *cold</b></div><div><b>2 eggs, lightly beaten</b></div><div><b>1/2 chicken breast, finely chopped</b></div><div><b>1 piece of turkey/chicken bacon, chopped</b></div><div><b>1tbsp minced garlic</b></div><div><b>3tbsp chopped carrot</b></div><div><b>3tbsp chopped spring onion</b></div><div><b>2tbsp oyster sauce</b></div><div><b>1tsp thick soy sauce</b></div><div><b>dash of white pepper powder</b></div><div><b>1 small cube chicken bouillon or 1tsp chicken powder</b></div><div><b><br /></b></div><div><b>Method</b></div><div><b><br /></b></div><div><b>Heat about 4tbsp oil and quick fry egg, set aside. Reduce oil to 2 tbsp, add in garlic and fry till fragrant. Add chicken, bacon and carrot, tossing until chicken is half cooked. Add in oyster sauce, soy sauce, white pepper and chicken bouillon, tossing until chicken cooked through. (starting from this point, the process should take only 2 mins) Now add in cold rice, mixing till rice coated in sauce. Add fried egg to rice mixture and chop egg gently through rice and toss well. Turn off heat, sprinkle spring onion on top and ENJOY!!</b></div><div><b><br /></b></div><div><b><i>*Never use hot rice for fried rice, chances are it'll get clumped and mushy =(</i></b></div><div><b><br /></b></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8cvJjjcFH-jkw2vQJEQTorsX0M65dQ18KIeYswYBu4l-z02XLTk3LOidH-_tahB-fQfQbOSUvSfgSaMTQpOab5vwls0e1QuOlzkLMUY7eQUSvkjPPO_N43qN6JSWybk8_X8GzXcT12s8/s1600/DSC_0090+(2).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8cvJjjcFH-jkw2vQJEQTorsX0M65dQ18KIeYswYBu4l-z02XLTk3LOidH-_tahB-fQfQbOSUvSfgSaMTQpOab5vwls0e1QuOlzkLMUY7eQUSvkjPPO_N43qN6JSWybk8_X8GzXcT12s8/s400/DSC_0090+(2).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493313473567519250" /></a></div><div>Simple things in life are, at most times, the best things in life =) IMHO that is. </div>Gayahttp://www.blogger.com/profile/01805798111926826262noreply@blogger.com0tag:blogger.com,1999:blog-263325968071261533.post-56205673880713629562010-07-13T14:30:00.004+08:002010-07-13T16:52:19.904+08:00Butter Prawns, my favorite style<div>I don't know about you guys, but butter prawns are, at most times, a must order dish for my family when dining at any Chinese restaurants. Although i have an allergy eating prawns, i cannot resist the buttery bits it's cooked with. AH! I love them!! Finally, i manage to get the best ever recipe from an aunt who cooks amazing Chinese dishes. Not quite the ones you get at Chinese restaurant, where the butter bits are yellow, but this is just as good or even better IMHO! </div><div><br /></div><div>This recipe consists of an ingredient that is not commonly used at the restaurants and, errrrrr, not a very healthy ingredient either, Evaporated Milk. BUT, but cooking it here in America, has somehow made it seem not so bad which you will know why in the pictures below.</div><div><br /></div><div>We had some guests over and promised them some Malaysian favorites, and of course, Butter Prawns was the main dish =)</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJ_wVdCigwCPh689qv8AHP6FEftgLI9M29SglVaWR7xAdK4DyktRUQfp-24g9nK8C7XxMNMzjx33MQciH85_LQqciwfhePwLty3a9aP8AflzcNKnHeZi_f5A-HSKLKyNpwTmdAMksB2o/s1600/DSC_0035+(2).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJ_wVdCigwCPh689qv8AHP6FEftgLI9M29SglVaWR7xAdK4DyktRUQfp-24g9nK8C7XxMNMzjx33MQciH85_LQqciwfhePwLty3a9aP8AflzcNKnHeZi_f5A-HSKLKyNpwTmdAMksB2o/s400/DSC_0035+(2).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493277329750827730" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvtDWzGVAkz3aYubpRunmz96hYCPmEjfXpkjHj3up4XcbC8M_SQh6U3k82j1pn8YfK1yvs7-SewUFkENOG0TEmzdckN_x8baXCj-m4PzYaplPWU9IyQUthi93h12bN1WFEcvCIhINsdcQ/s1600/DSC_0003+(2).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvtDWzGVAkz3aYubpRunmz96hYCPmEjfXpkjHj3up4XcbC8M_SQh6U3k82j1pn8YfK1yvs7-SewUFkENOG0TEmzdckN_x8baXCj-m4PzYaplPWU9IyQUthi93h12bN1WFEcvCIhINsdcQ/s400/DSC_0003+(2).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493277319284660546" /></a><div style="text-align: center;"><i>Note the "Lowfat" label on the evaporated milk can =)</i></div><div style="text-align: center;"><i><br /></i></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgISm4s7U3wZ-tChZrBq9_AP0eBphHqpJkFJd6WPvjfccgFxXcGlpHVQzx-9S_fu4iROb_Dkmdjca_tQ7UE79HwHJ1zxznTx3uLS3RW_Qde_QqFruHMWSKCMa3VJyMrBTpvZbFonn-kQ6c/s1600/DSC_0016+(2).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgISm4s7U3wZ-tChZrBq9_AP0eBphHqpJkFJd6WPvjfccgFxXcGlpHVQzx-9S_fu4iROb_Dkmdjca_tQ7UE79HwHJ1zxznTx3uLS3RW_Qde_QqFruHMWSKCMa3VJyMrBTpvZbFonn-kQ6c/s400/DSC_0016+(2).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493277312153188130" /></a><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56dWCA6wdrKj29aA-N7piLLnev2VCaBCfjh9848Ea9vdA7ow8dvme8RLnNotXTrp9QwfYAEDdW-BiqtvaHA4eGNtgmg4ONOnrGumfGhY0wm96MUg09T5CqAF_8K7bCo3itXq59taaiiY/s1600/DSC_0019+(2).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56dWCA6wdrKj29aA-N7piLLnev2VCaBCfjh9848Ea9vdA7ow8dvme8RLnNotXTrp9QwfYAEDdW-BiqtvaHA4eGNtgmg4ONOnrGumfGhY0wm96MUg09T5CqAF_8K7bCo3itXq59taaiiY/s400/DSC_0019+(2).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493277301656674962" /></a><br /><div><b>Ingredients</b></div><div><b><br /></b></div><div><b>800g prawns of your choice, (i used fairly large ones) unpeeled, cleaned and trimmed</b></div><div><b>2tbsp cornflour</b></div><div><b>1tbsp soy sauce</b></div><div><b>1tbsp garlic, minced</b></div><div><b>3tbsp butter</b></div><div><b>1 can evaporated milk, 250ml</b></div><div><b>salt and white pepper to taste</b></div><div><b>1 red chilli, chopped</b></div><div><b>curry leaves, optional</b></div><div><b>1 egg yolk, optional</b></div><div><b><br /></b></div><div><b>Method</b></div><div><b><br /></b></div><div><b>1. In a big bowl, toss prawns in cornflour and soy sauce till well coated. Marinate for about 10 minutes.</b></div><div><b>2. Heat 1 cup of vegetable oil in a deep frying pan at medium high fire. Once oil is heated through, lower fire to medium low and fry prawns in batches for a little more than a minute each side. Do not over fry prawns as it will result in tough meat, and you will have to cook them again at the final part of this dish.</b></div><div><b>3. Once all prawns are fried, set aside. (or you can work work simultaneously on the next steps while frying the prawns)</b></div><div><b>4. Heat a wok over medium fire, add butter and garlic. Fry till fragrant and pour in evaporated milk. </b></div><div><b>5. Lower fire and allow liquid to simmer. Season with salt and white pepper. Keep stirring so liquid does not stick to the wok until liquid slowly becomes a very thick paste like consistency. This process will take a good 20 mins or so.</b></div><div><b>6. At this point, if using, move paste to side of pan and add in egg yolk. Break it up and mix it with paste. </b></div><div><b>7. Now add in fried prawns, chilli and if using, curry leaves. Keep tossing prawns till paste turns into granules and everything is coated evenly.</b></div><div><b>8. Turn off fire, serve hot, best eaten with white rice. BON APPETIT!</b></div><div><b><br /></b></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0aqE-tNv3v4iKy2C2BqVDti3rlTZdkvEopHA0JCtq91cxBdh-SD2Ur8r_e2FPbORQt8i97o8XfUK1Qmi2jrkvgsryPfHgbaCu04jE7DW7t8tug8_C_NXKJq8blbrpHx5UU_iRyApwQko/s1600/DSC_0024+(2).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0aqE-tNv3v4iKy2C2BqVDti3rlTZdkvEopHA0JCtq91cxBdh-SD2Ur8r_e2FPbORQt8i97o8XfUK1Qmi2jrkvgsryPfHgbaCu04jE7DW7t8tug8_C_NXKJq8blbrpHx5UU_iRyApwQko/s400/DSC_0024+(2).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493277293328463058" /></a></div></div><div>This dish was very well accepted and savoured to the very last bit!</div>Gayahttp://www.blogger.com/profile/01805798111926826262noreply@blogger.com1tag:blogger.com,1999:blog-263325968071261533.post-639314783750982742010-07-13T13:14:00.004+08:002010-07-13T16:52:19.905+08:00Kara's Cupcakes<div> Ahh..I finally got my taste of Kara's Cupcakes. After reading about their great reviews online before i got to the States this time, i wondered how good their cupcakes really were, and the moment i knew they opened not 1 but 2 outlets just about 5 minutes from my sisters place, it made its way through my "MUST GO" list =P</div><div><br /></div><div>I really liked the owner/founder, Kara Lind's production concept. Just as it says on her website (www.karascupcakes.com), "<span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 12px; color: rgb(51, 0, 0); line-height: 18px; word-spacing: 1px; ">Because we continue baking throughout the day, we are proud to offer cupcakes that have been baked within hours, if not minutes, for your enjoyment." <span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, serif; line-height: normal; word-spacing: 0px; font-size: 16px; ">, true enough, we had to wait for a couple of minutes for a fresh batch of cuppies to come out from the back. </span><blockquote></blockquote><blockquote></blockquote></span><blockquote></blockquote></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGCL7doUWBsg3FyEajLzjUZ6OHD8igsi_ec0XcrF1t7AZ3txynKxH3vHBVQ28w8IjjQgZ_BgeKeQInuAevNZjKAkKGBfmUbXGRGrb4exPI8MOeer3gf5_MOIvtK0kDexZynKFUg5hekpU/s1600/DSC02009.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGCL7doUWBsg3FyEajLzjUZ6OHD8igsi_ec0XcrF1t7AZ3txynKxH3vHBVQ28w8IjjQgZ_BgeKeQInuAevNZjKAkKGBfmUbXGRGrb4exPI8MOeer3gf5_MOIvtK0kDexZynKFUg5hekpU/s400/DSC02009.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493263441888837922" /></a><div style="text-align: center;"><i>Tucked away in a little corner shop at Town & Country Village, Palo Alto</i></div><div style="text-align: center;"><i><br /></i></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTC6GHapokxgDCi-0dDJPZfYFaX-zTduW4RzXZLbPA2Y5DGYoRFYz1UvBkitBvyK4Jhk6k47m2PPBCcKIACy0-KnJdgKBrKZLtIGxZIozHAXHpH8g9QcOs_0EpLLjud0ZDa54KsHgg2w/s1600/DSC02008.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTC6GHapokxgDCi-0dDJPZfYFaX-zTduW4RzXZLbPA2Y5DGYoRFYz1UvBkitBvyK4Jhk6k47m2PPBCcKIACy0-KnJdgKBrKZLtIGxZIozHAXHpH8g9QcOs_0EpLLjud0ZDa54KsHgg2w/s400/DSC02008.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493263430617644274" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyKolMczK2QT5MpDmrpugJssJonqZzjKzCRECoAo9LT_gfYK5OiEKOB-CQpLRoQdjdiPgOxy38T5L1kbkbtY75phennd8Aso2X88InR_40tn19N8PlohgjD2yyvNfjekgSGVVa-Sk8bOQ/s1600/DSC02012.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyKolMczK2QT5MpDmrpugJssJonqZzjKzCRECoAo9LT_gfYK5OiEKOB-CQpLRoQdjdiPgOxy38T5L1kbkbtY75phennd8Aso2X88InR_40tn19N8PlohgjD2yyvNfjekgSGVVa-Sk8bOQ/s400/DSC02012.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493263421813922050" /></a><div style="text-align: center;"><i>Real chic interior, straight to the point without any distractions</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">We tried a bunch of mini's. I tried the Sweet Vanilla with Vanilla icing, Vanilla with Coconut Icing and Chocolate Velvet. All cupcakes was perfectly moist and soft, which is a plus point although the icing was a tad too sweet to my liking. Somehow, the vanilla cakes had this after taste that i wasn't too keen about though. But the Chocolate Velvet is definitely a favorite =) We kinda got all excited with the cupcakes and I forgot to get pictures of the whole batch =P</div><div style="text-align: center;"><i><br /></i></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJ7Ig0rxdQDG9BtO_wa3u0gM9U9LUjp24vddE755RoHUjN7KKh_9ITVIgyAtrA10qojOf_0WyV0rbkvSPJDn7ZSlHOIj4SZaxW2dv6zI-ArEBieSQwGrfxVvrv1QNgb0R4WtuD1BPxP0/s1600/DSC02020.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJ7Ig0rxdQDG9BtO_wa3u0gM9U9LUjp24vddE755RoHUjN7KKh_9ITVIgyAtrA10qojOf_0WyV0rbkvSPJDn7ZSlHOIj4SZaxW2dv6zI-ArEBieSQwGrfxVvrv1QNgb0R4WtuD1BPxP0/s400/DSC02020.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493263411081123762" /></a><div style="text-align: center;"><i>The only Vanilla with Vanilla Icing cupcake that made it through the photo session!!</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;">A must go again spot before going home, at least for the Chocolate Velvet cuppies!!</div>Gayahttp://www.blogger.com/profile/01805798111926826262noreply@blogger.com0tag:blogger.com,1999:blog-263325968071261533.post-26720361265379425672010-07-12T17:14:00.003+08:002010-07-13T14:29:39.522+08:00Long due entry..<div>st a little experimenting with my caking skills =) Birthday cake for that one very special man who's soooo in love with his Superbike. </div><div><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY63mUqhKuY9w-DA0YSSA4-u2rADRz-KzbXU4o0MAZgya6mcNhA6YLYQSfa-azGMhSdOT_Nrpdf2aoGgSbCaCPqi7GGYDJQcK2PkoVtbnPrmGDUwo0lJl-9H2jV_bDu3q9A3ui55JFaew/s400/DSC_0010.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5492946639616958370" /><div style="text-align: center;"><i>Moist Chocolate Cake (his favorite) sculpted and covered in fondant</i></div><div style="text-align: center;"><i><br /></i></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMWamECb6stmFVTipgjrDY9I1sQNfZBLc2WUIaVOnY6AS-gSXeOQrG7uqsxSY9tcGEDneShgpMghH9BZJQgze8xxGzPQdZ4b49Hpv9U_aDaK4LhEN1ZruPZSDOr9FP5HWOdHCsOytzDas/s400/DSC_0050.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5492946664552198002" /><div style="text-align: center;"><i>The Baker & The Biker =P</i></div><div style="text-align: center;"><i><br /></i></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx3mZEFSDgfgSDnnCDHCPMPo0Y1s2S_6rYTn7Fs05XcXPtfLVKbX9YorrnJiki6Z0Z9C1lnoNB029kwLYooGvH2nUn_YfeLgiVGou_ejCLBS9hdtNcMH-CGkgvvEMHr_MVLYu7cC_fIbM/s400/DSC_0006.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5492946648892691010" /><div style="text-align: left;">Could have been better IMHO. But nevertheless, cake was very well admired and enjoyed by all guests and most importantly the birthday boy =) Who didn't quite have the heart to cut his cake!</div></div></div>Gayahttp://www.blogger.com/profile/01805798111926826262noreply@blogger.com0tag:blogger.com,1999:blog-263325968071261533.post-86129009559173673802010-07-07T02:37:00.002+08:002010-07-07T03:18:18.112+08:00Thai Basil Chicken..with a little difference<div>One of my favorite chicken dish, never fail to order whenever we're at any Thai restaurant. And I never knew it was this easy to cook before catching this one show on AFC, and I knew this dish would taste great just from the way this lady was cooking it. This dish is a common everyday dish in the Thai household. Eaten with white rice, just YUM! </div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnopWwUlrvK13mECy1gt3VZGAS8HPqZzivuQju4m_25tcM2rQDCrNTJOT4cuXAdl1FbFu3UIxvFKPFgc9V-JvuDVX00V_nnGZXZc6jPWA6eXMV04hY1_9Yb2WRSNSZaMtfW8tfsqudtgo/s1600/DSC_0116+(2).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnopWwUlrvK13mECy1gt3VZGAS8HPqZzivuQju4m_25tcM2rQDCrNTJOT4cuXAdl1FbFu3UIxvFKPFgc9V-JvuDVX00V_nnGZXZc6jPWA6eXMV04hY1_9Yb2WRSNSZaMtfW8tfsqudtgo/s400/DSC_0116+(2).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5490865462760959058" /></a><div>Can you believe it..we couldn't find red chilli's anywhere yesterday! We went to like 4 supermarkets and nope..no luck! Not even at the fresh local produce market! As red chilli is one of the 2 key ingredient to this dish, the end product was a little bit off the color but tasted just as good. Had to do with just the green chilli's and 2 little "cili padi" (birds eye chilli) for an extra heat factor. Traditionally a mortar and pestle is used to prepare the 1st part of this dish, where we have to pound the chilli and garlic together. But my sis doesn't have one =( so i had to make do with her food processor which worked just fine.</div><div><br /></div><div>I also added fresh Shitake mushrooms (couldn't resist them at the fresh produce market, they looked amazingly enormous and delicious!) and yellow zucchini just to jazz it up a little (i thought the yellow could make up to the red). I think the mushrooms added great flavor to the sauce.</div><div> </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSBWuDj2Hn3PCCdYu3JHpX2xbKZGvmLsE8dLFC9VmiObzMOXiLOzYF3FkAsftUu9gPGZSOEon_eDUeX3luMJArLxkk_z1V000J59CgZkWK-sU2tF2iU5WafQSGrLAuTuiCANN4-6PKcc/s1600/DSC_0099.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSBWuDj2Hn3PCCdYu3JHpX2xbKZGvmLsE8dLFC9VmiObzMOXiLOzYF3FkAsftUu9gPGZSOEon_eDUeX3luMJArLxkk_z1V000J59CgZkWK-sU2tF2iU5WafQSGrLAuTuiCANN4-6PKcc/s400/DSC_0099.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5490865450559214194" /></a><br /></div><div><b>Thai Basil Chicken</b></div><div><b><br /></b></div><div><b>Ingredients</b></div><div><b><br /></b></div><div><b>2 chicken breasts, cleaned and cut into bite size chunks</b></div><div><b>5 large shitake mushrooms, soaked and cut into 4's</b></div><div><b>1 yellow zuchini, thinly sliced</b></div><div><b>2-3 red chilli (green otherwise), chopped roughly</b></div><div><b>2 little pieces of cili padi (birds eye chilli)</b></div><div><b>6 garlic cloves</b></div><div><b>Handful of fresh sweet basil leaves</b></div><div><b>2tbsp oyster sauce</b></div><div><b>1tbsp soy sauce</b></div><div><b>A dash of fish sauce</b></div><div><b>Salt and white pepper to taste</b></div><div><b>Lil bit of chicken stock for sauce</b></div><div><b><br /></b></div><div><b>Method</b></div><div><b><br /></b></div><div><b>In a mortar and pestle, roughly pound chilli's and garlic (or whiz it up for about 5 seconds in a food processor). Heat oil in a wok, add pounded chilli and garlic, stirring continuously, for a minute. Now add chicken and keep tossing until chicken is almost cooked. Add mushrooms and zucchini, stir for 1 minute and add in rest of the ingredients except for stock and basil leaves. Stir until chicken well cooked, and pour in as much *stock as wanted. Turn off heat, add in **basil leaves, stir just a bit and serve with white rice. BON APPETIT!</b></div><div><b><br /></b></div><div><i><b>*This is generally a semi dry dish, how much stock needed is totally up to your liking depending on how saucy you'd like your dish to be.</b></i></div><div><i><b>**It is very important to add basil leaves ONLY AFTER THE FIRE IS TURNED OFF, as it will blacken and taste bitter if cooked. </b></i></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG2RLZYccUQecN0vNbz3vA2KGCdk5OPwb8kxxkQiipMVgU_fyGJGdB5AmoJxkLWKtmm2c-S_i_jVGQGFpP1oF6qaCFkzJCpFfubtTrTaGN611eEBLmiogt0kk-PP52FUZGnNGo88zQIGc/s1600/DSC_0105.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG2RLZYccUQecN0vNbz3vA2KGCdk5OPwb8kxxkQiipMVgU_fyGJGdB5AmoJxkLWKtmm2c-S_i_jVGQGFpP1oF6qaCFkzJCpFfubtTrTaGN611eEBLmiogt0kk-PP52FUZGnNGo88zQIGc/s400/DSC_0105.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5490865441943653858" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga_8EQEHONyTcD0Fi7G_iAYKjuVAa9bENRaVsYBFYlhzgQTAzmq4ygoftqtdOAUppJNS908imq81WeB7XNyXwCBwb-Wt3I5TWhm1IkWsEfnmUB6PLRYipB2gmmx_78qOHn3yEjbybMArA/s1600/DSC_0120.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga_8EQEHONyTcD0Fi7G_iAYKjuVAa9bENRaVsYBFYlhzgQTAzmq4ygoftqtdOAUppJNS908imq81WeB7XNyXwCBwb-Wt3I5TWhm1IkWsEfnmUB6PLRYipB2gmmx_78qOHn3yEjbybMArA/s400/DSC_0120.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5490865435578473650" /></a>Apparently this dish should also be accompanied with a fried egg to balance the heat of the chilli's. But we were fine without it =) A must try for Thai food lovers!</div>Gayahttp://www.blogger.com/profile/01805798111926826262noreply@blogger.com0tag:blogger.com,1999:blog-263325968071261533.post-30901256319083909322010-07-06T15:25:00.006+08:002010-07-13T16:52:19.906+08:00America oh America....<div>Arrived in San Francisco 2 days ago and my 1st kitchen experience here since. Grilled Cheese & Turkey Sandwich =P</div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4h9EsnudRa8c4Xyfx931tyZOZRVZnUmF7M4c8w9wBB-MRM-T7-XuaalHKvMH5Tx2Fqv2dmUP48rwrYuPbSubzSfr4bPddJlf9XWdFqfdb8emhqv_MkdhYbQhZ9xhgoB1YXYeY6-DCGYE/s400/DSC_0040.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5490691747128416226" />This is my annual summer getaway, holidaying at my sisters place. Will be spending the next 1 month here, having loads of with my nephew and niece. It's been 2 years since i last visited and I've missed the family and Bay area so much! Plus, my sisters moved into her new home, that has my dream kitchen (that has the biggest kitchen island I've ever seen!) and my dream stand mixer, Kitchenaid Professional Series. Sigh..! I'm soooo getting the one in Pink!! =D<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXOMZQvd-eeKm8kWEe6-o6hyibMggSMnIGeE2lMFu-L4F_m2fiJkrjNUMSQZIz7o6Ks-EzAdMp6IVewRWKgjLLWUmkKTdRtagoUNdMwuNpAPm3z3i_JvRHCFM_z7-gMlHu67EsnDaNCaQ/s400/DSC_0042.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5490691735144834514" />One of the other best features of their new place, the backyard, it's like a little "Farmville". I'm not kidding, they've got various fruit trees, flowers, vegetable and herbs. My most favorite, the orange tree. I must say these are the best oranges I've ever had! Not as sour and not as sweet..the perfect balance of both. <div><br /><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbMWXrJwKtyXPTR0trDFpV34tz9lzy5FKyyBZssJz9_TwpAIDJqST4F6-AcbYxNjFZdjhbxTM5Jn2oKC-3fncXmT3JzuVdeUPQynM6Lb1XFXTGVdxnDIMlPgoxI3QrwL2iSdQptfdbNHQ/s400/DSC_0135.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5490694811619450066" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnb7aRHe-bLWNnl317ag9aCivcNMD_xfojEP2IwCITUShny6Y_tuU5UCb8p6HdYI25DVj0o3sS7LN1dkswG0tQUuMyWIz-ECSKpui9AOaYgUVvHWnXFD981RFDadCSP4CpbpuXPQBl2ec/s1600/DSC_0147.JPG"></a></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnb7aRHe-bLWNnl317ag9aCivcNMD_xfojEP2IwCITUShny6Y_tuU5UCb8p6HdYI25DVj0o3sS7LN1dkswG0tQUuMyWIz-ECSKpui9AOaYgUVvHWnXFD981RFDadCSP4CpbpuXPQBl2ec/s1600/DSC_0147.JPG"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 266px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnb7aRHe-bLWNnl317ag9aCivcNMD_xfojEP2IwCITUShny6Y_tuU5UCb8p6HdYI25DVj0o3sS7LN1dkswG0tQUuMyWIz-ECSKpui9AOaYgUVvHWnXFD981RFDadCSP4CpbpuXPQBl2ec/s400/DSC_0147.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5490694820664780322" /></a><div style="text-align: center;"><i>Compulsory breakfast accompaniment, freshest possible!</i></div></div></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;">So for the next one month, my kitchen adventures will continue in the "the land of opportunity", and will live up to what the quote suggests!! </div>Gayahttp://www.blogger.com/profile/01805798111926826262noreply@blogger.com0tag:blogger.com,1999:blog-263325968071261533.post-21364401746264323012010-06-22T19:10:00.001+08:002010-06-22T19:43:54.617+08:00Marriage Pie<div style="text-align: left;">No, i'm not getting married just yet =P Watched this show on AFC once, so there was this two guys in London and they specialize in Pies and Tarts and this Marriage Pie is apparently their best seller. Marriage pie is a pie filled with 2 kinds of fruits (hence the name). The nicest thing about this pie, other than the deliciousness, is the color the fruit fillings turns out after baking. The apples blushes brightly in a Magenta tone, oh so pretty! Recipe may seem long, but it really isn't. </div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJlJrlOqhkEVgG1pQ85pgoZWtAHXbBazWHauEltSLlDbyUaqoPanzMXfz2bsGAdrLioTwTBs1owZD525zSvX_OVyOkadrkZYFmcV__bfpxtvRzhVs5yjz2Hfll2irM_T4x09YeA7OywDI/s400/DSC_0141.JPG" /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">It wasn't a step by step kind of explanation, they were being interviewed by someone else, and they were just talking through while the hands were just mixing everything. I only got the filling part, so I used my own Pate Brisee (short crust pastry) recipe which only requires 4 ingredients.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje6Uy61QL14ojsNmcyhtd6AaaK-M8gxsKjdDpxLWFHDnVeb77UIrUVayHFUUSFmNSNvz1J2quGdkgFOKJESW3u-7HnVTZP4TTfCcVzbmv_dPp6i0g8_LlzeZHqsjA1TMecr5eUoK_aqf8/s400/DSC_0030.JPG" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_NcnzY-QeTXQtWGH-RG6UaAMReUqAo5G7POfqlzIcwsbI5Qe7T9ZLjQj6CFJcj7w2cgqOo7vIKS5ifUjJa2kyvQDXsMGZsQD1dXxSUmMVSYXn253J7-jRPhiJjvvzTD7j16HEGnOMyQc/s400/DSC_0037.JPG" /></div><div style="text-align: center;"><i>Pate Brisee mixture should look like this, leaving the bigger butter crumbs as it will result in a nice flaky and crumbly shell</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj28QIHGDgUzh2F1qvxlLJwhB_83Yg5vrkCN9aTIDLIIDMmYmT-gyr6fj4at_fsPEMLc-A59ikgb-tesZMx94D8gmqMA4wZM2xutU8xDyJpEmEJ1JuHvTms9r18w_Lu6sutTwvd7Yc7WtE/s400/DSC_0039.JPG" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjMgiY-bfb76XazYcLVU8Eqxm4ON9M2amiGRxiV8QtFtuzuz1nRglA3YC8rimp5Je0o0AdClFqYixNZcgeaN2Ov9z5NKNE5Dv1j77vTNI_iEk4HNlGqqhjenBKuVQJ5YEOE7P8Op_G6_M/s400/DSC_0016.JPG" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhf40PkZZJ0Ht1I6AhYShgoMXTHNF3L7_tk4apCtsD-NJKmMOL9klazSdqyFGpZ0HgOn9TRTyIS7k-ai-BqrimyBVWRw0fCbBQpNRvd1m6SrOchRr1I7_NIOQwfnNACf7WO9NI2rphu0/s400/DSC_0048.JPG" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYGgeNJZvDnkR5dl0_nb9DXwB2Zk-VQHvhW-9r1Mu-d67x-6btuGt8joYHIZOBPaTKUswJzbB2UXDmfn9ZS2wVpowP7Tiz8iT4JxE2yejXkmg_H_b24C62GL4y2Ip2Pk2jNmrd5X2yig/s400/DSC_0051.JPG" /></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><b>Marriage Pie</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>For the filling</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>3 -4 Granny Smith apples</b></div><div style="text-align: left;"><b>A handful of Blueberries</b></div><div style="text-align: left;"><b>2 tbsp brown sugar</b></div><div style="text-align: left;"><b>1 tsp cinnamon powder</b></div><div style="text-align: left;"><b>1/4 tsp ground nutmeg</b></div><div style="text-align: left;"><b>1/4 tsp salt</b></div><div style="text-align: left;"><b>Juice and rind of 1 orange</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Method</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>In a bowl, toss all ingredients until well combined. Allow to macerate for a good 2 hours.</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>For the Pate Brisee</b></div><div style="text-align: left;"><b>Recipe yields for 2 7inch pie pans</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>1 1/2 cups all purpose flour</b></div><div style="text-align: left;"><b>115g cold butter, cubed</b></div><div style="text-align: left;"><b>2 tbsp caster sugar</b></div><div style="text-align: left;"><b>1/4 tsp salt</b></div><div style="text-align: left;"><b>2-3 tbsp cold water</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Method</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>1. Combine all ingredients in a big bowl, except for cold water and start to rub the butter between your thumb and fingers into the flour until mixture crumbles (this process should be done in less than 5 minutes, making sure the butter doesn't melt in the warmth in your hands).</b></div><div style="text-align: left;"><b>2. At this point, drizzle in 1 - 2 tbsp cold water and knead lightly until dough comes together. If it's too crumbly, add another tbsp of water. Stop kneading, DO NOT KNEAD FOR MORE THAN 30 SECONDS.</b></div><div style="text-align: left;"><b>3. Divide dough into 2 equal halves, cling wrap and refrigerate for an hour.</b></div><div style="text-align: left;"><b>4. After an hour (at this point, preheat oven to 220DegC), take one dough out, thaw for about 5 minutes. Roll dough ( I roll doughs between 2 cling wraps which i strongly suggest as it prevents dough from cracking and sticking to the surface and rolling pin) as thinly as desired. </b><b>Transfer into your pie dish and gently press into the sides.</b></div><div style="text-align: left;"><b>5. Now pour in the macerated fruits and its juices. </b></div><div style="text-align: left;"><b>6. Roll out the other chilled dough, cover pie. Make a 2inch slit in the center (i used my little heart shaped cookie cutter to do so and also cut out more heart shapes from the left over dough to seal the edges of the pie, just because they're pretty!). </b></div><div style="text-align: left;"><b>7. Brush the top lightly with egg wash, and into the oven for 40 - 45 minutes.</b></div><div style="text-align: left;"><b>8. Allow pie to sit and set for 4 hours before cutting through. BON APPETIT!</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwBI6eA5QQSIUTMSVBTtTZWZTEKoTEqg59GM-mmZEmXB7EuRenizq203o-3FPLId_2QIdN_f3jIVlYcp28cm0wo5tCgdvpEJT2p_RDL8aVzRXbzdgtwCDPzczaMFdxFw-wdNENx6FhVKk/s400/DSC_0059.JPG" /></div><div style="text-align: center;"><i>Pretty as pie! Right out of the oven..see the escaped juices around the pan *lick lick*</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV8BgxohHMlXnWfchGQHRBCRaJvXrmtRaCzKgMXneWMjQbwSn5odjt_x8Ktd_bEDE0OIPiWdV0xC4NXmYdf18mKgMmORyTd_1irsmUU-nCkrQ7BxlaJvgTY0OrKVZt-gmROelkSgrhAus/s400/DSC_0120.JPG" /></div><div style="text-align: center;"><div style="text-align: center; "><i>Pairs amazingly with cool whipped cream or even better...one whole scoop of</i></div><div style="text-align: center; "><i>Vanilla ice cream =)</i></div></div>Gayahttp://www.blogger.com/profile/01805798111926826262noreply@blogger.com0tag:blogger.com,1999:blog-263325968071261533.post-71366399321405374442010-06-22T16:54:00.005+08:002010-07-13T16:54:22.848+08:00Cheesecake Marble Brownies<div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><u><br /></u></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ0oDXdivXe5RpfMSSpYHBucDrSjADJRukpoetrEVfsr5jhKpmQM6n0z47vhpaZ_MwFxs84mLEBgPpj-rRK1WehgiowTAshf5JEUjPYvMGdtOKD0KrXjByFgoUGbZ2utdtGw09j1GN-hI/s1600/DSC_8541.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ0oDXdivXe5RpfMSSpYHBucDrSjADJRukpoetrEVfsr5jhKpmQM6n0z47vhpaZ_MwFxs84mLEBgPpj-rRK1WehgiowTAshf5JEUjPYvMGdtOKD0KrXjByFgoUGbZ2utdtGw09j1GN-hI/s400/DSC_8541.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5485521998865920898" /></a>One of the most heavenly combinations ever! Come on..deny it?? =P A really easy recipe combining the two of most peoples favorites, chocolate and cream cheese. The chocolate brownie recipe is my all time favorite and it is just how i love my brownie to be, rich, dense and super moist. I used this recipe for my regular plain or walnut chocolate chip topped brownies, and it never fails to be a hit at home or at any party i take it to. A favorite among the kids. And the cheesecake part, a simple mixture of cream cheese, sugar, eggs and a splash of cream, gives it a smooth and creamy texture. <div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkpWpvUyonszzfEajiG3wn4jwt5d0A4NWI0Yds_LUUNTkW-sZW0e89JB_ngFvny8Vav0ov9V4S9wahQGSIso3dj2_a-22izG7wYpGfl9EByjHdl1voqekW1s6x1LcVFzBx13XEbz2cSqs/s400/DSC_8514.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5485521977040312050" /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0n9kOdKOwntuD2J7IoVl1n3XGMU2NZCrW-Q7CLqVlsZ0va_zvHI6KA3-1KVS8p1IjAo9IWcLH6S4gTuAE4MVYsDBzAkKM1rM2TylDvkaf-DNMURDfzVH8Zq6Lpxg_caSrZlwnpjoq38Q/s400/DSC_8519.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5485521986352935058" /><b>Ingredients</b><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV0HCUjcp1DWsm7SV5UVSG8d2JlaBuoQiATITi0CTAxIG0doWk9X80a5gmlL1XlhreVaW-0OjflXWqZrMLI3qcMC5kMYjgh5cBirjYJex-7MgEY_mAd15VIJ40UNQxbvaI2XiFaLDiNjQ/s1600/DSC_8549.JPG"></a></div><div><b><br /></b></div><div><b>For the brownie</b></div><div><b><br /></b></div><div><b>280g baking chocolate / bar (i used hersheys baking bar)</b></div><div><b>110g butter (doesn't matter if its room temp or cold)</b></div><div><b>50g soft brown sugar</b></div><div><b>2 tbsp cocoa powder</b></div><div><b>2 eggs</b></div><div><b>1 tsp vanilla extract</b></div><div><b>70g all purpose flour</b></div><div><b><br /></b></div><div><b>For the cheesecake</b></div><div><b><br /></b></div><div><b>250g cream cheese, room temperature (philly cream is the best!)</b></div><div><b>50g caster sugar</b></div><div><b>2 eggs</b></div><div><b>1 tsp vanilla extract</b></div><div><b>3 tbsp cream</b></div><div><b><br /></b></div><div><b>1. Line a square or rectangular baking pan with foil.</b></div><div><b>2. Melt chocolate, butter and cocoa powder in a (preferably) non stick sauce pan over low heat.</b></div><div><b>2. Add in brown sugar and stir till it's dissolved.</b></div><div><b>3. Remove from heat and allow to cool abit.</b></div><div><b>4. Beat eggs lightly with vanilla extract, pour into cooled chocolate mixture and stir till well combined. Now add in flour and stir till just combined. </b></div><div><b>5. Pour into prepared baking pan and set aside. </b></div><div><b><br /></b></div><div><b>Cheesecake batter</b></div><div><b><br /></b></div><div><b>1. At this point, you may preheat your oven to 170DegC. </b></div><div><b>2. Beat all cheesecake ingredients with an electric till fluffy. Dollop mixture over already prepared brownie batter and swirl around with a butter knife to create your pretty marble effect. </b></div><div><b>3. Bake in preheated oven for about 40 minutes or until the cheesecake part of the brownie turns a nice hue of golden brown.</b></div><div><b>4. Allow to cool before slicing into squares with a sharp knife. (do wipe your knife clean at every cut to ensure tidiness) </b></div><div><b>5. BON APPETIT!!</b></div><div><b><br /></b></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV0HCUjcp1DWsm7SV5UVSG8d2JlaBuoQiATITi0CTAxIG0doWk9X80a5gmlL1XlhreVaW-0OjflXWqZrMLI3qcMC5kMYjgh5cBirjYJex-7MgEY_mAd15VIJ40UNQxbvaI2XiFaLDiNjQ/s1600/DSC_8549.JPG"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 266px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV0HCUjcp1DWsm7SV5UVSG8d2JlaBuoQiATITi0CTAxIG0doWk9X80a5gmlL1XlhreVaW-0OjflXWqZrMLI3qcMC5kMYjgh5cBirjYJex-7MgEY_mAd15VIJ40UNQxbvaI2XiFaLDiNjQ/s400/DSC_8549.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5485521994033222978" /></a><div style="text-align: left;">Perfect for tea time or breakfast =)</div><div style="text-align: center;"><br /></div></div>Gayahttp://www.blogger.com/profile/01805798111926826262noreply@blogger.com0tag:blogger.com,1999:blog-263325968071261533.post-46096199786595530952010-06-22T12:54:00.003+08:002010-06-22T16:49:00.653+08:00Roast 'Kampong' Chicken<div style="text-align: center;"><div style="text-align: left;">Mom requested for a roasted chicken for dinner some nights ago and further more requested it to be "kampong" chicken. Kampong chicken, direct translation would be "Country Chicken" or something everyone would be more familiar, Free Range Chicken. Compared to the regular commercially bred chickens, these guys are allowed to run free in their farms, and that develops leaner and firmer meat. Hence making it a healthier option. For more info, <span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 20px; font-size:13px;"><a href="http://www.mardi.my/" style="color: rgb(204, 102, 0); text-decoration: underline; ">http://www.mardi.my/</a></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">But in my honest (and own) opinion, although it's a healthier option, roast chicken should be made with regular chicken. This roast chicken was a bit too lean for my liking. I would have liked it to be a bit more meaty and hearty. Or i should have tried out an Asian version instead of the regular Western recipes. Hmm..do it the next time. However, Kampong Chickens are great for curries and other Asian style dishes like the ones my mom cooks. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Nevertheless, we finished the roast to the very last piece of meat =P</div><div style="text-align: left;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Erl-NK47BMjDIkhDF9V-uoT70CNdoiNYPp9RFvzzaL7IHTpJMgZ5d7dw_11MSynKuJIk75AeDbhV8VuUivIwGls5NcnvIsYRwgOSAH2tRjZhdjoN7IzA3mVF5MqSMpvf9V_h2KrtvAQ/s400/DSC_0011.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5485459174377985426" /><div style="text-align: left;">I also stuffed the chicken with a bread and mushroom mixture. That was, i must say, the tastiest part of this roast! (I should have torn the bread into even smaller pieces, it was a little lumpy though)</div><div style="text-align: left;"><br /></div></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6nmRoZ1W1Y2IlssrvE1aIi2nB7UpoPCnXgQFeQHAnh6NpDuwM-CryHVtDSipKYyUX5gnMvnL2scp47JTacXqhG_yn2hZEZytxfoP3fZnFhbB-nSIcTHBwYYqkJeA2xGUfpSi-YbcsVCE/s400/DSC_0002.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5485459159896601042" /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiAZX1xU6H3_HYVbQNo9DVOLtF7Q6MGddUa1i7Uw4uvixT7S5i2-oepKuGcwpFj_4709CSh_WIXhR7Rc0ulnaJN9J6E1qrAPpYTeK09o0Pf5mQ8ejoMgckDmxbV5o6HV3mPCrXkUr_3Ek/s400/DSC_0003.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5485459169160217442" /></div><div style="text-align: center;"><i>Stuffed and sewn, ready to hit the oven</i></div><div style="text-align: center;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpawlokg0Dd9iEc8XUgSKE5LBq0-nrkFkp5Jvum9nysIjhFTECksF4J9dMh3YlmwOzHRQt6hlIXmi-B1weYtMBp2wyEqIOfaB0vsmKRBHeXE8397HEYHgA_BdcKALzTH38hTSogEpcPM/s400/DSC_0013.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5485459182463626098" /><b>Ingredients</b><div><b><br /></b></div><div><b>1 whole Kampong chicken, cleaned and dried thoroughly</b></div><div><b>1 tsp salt</b></div><div><b>1 tsp ground black pepper</b></div><div><b>A few potatoes, let whole if small or cut in halves if bigger</b></div><div><b>Some baby carrots or regular carrot roughly chopped</b></div><div><b>olive oil or butter, enough to coat chicken</b></div><div><b><br /></b></div><div><b>Stuffing:</b></div><div><b>4 slices of white bread</b></div><div><b>1 large onion, chopped finely</b></div><div><b>1 clove garlic, chopped finely</b></div><div><b>4 pieces of shitake mushrooms, chopped finely</b></div><div><b>1 tsp dried oregano</b></div><div><b>1 egg yolk</b></div><div><b>salt and pepper to taste</b></div><div><b>olive oil or butter </b></div><div><b><br /></b></div><div><b>Method:</b></div><div><b><br /></b></div><div><b>1. Tear bread into small pieces. Set aside.</b></div><div><b>2. Heat oil / butter in a skillet over medium heat. Add in onions and garlic and allow to soften, for about 5 minutes. </b></div><div><b>3. Add mushrooms, oregano, salt and pepper to taste. Cook for another 3 minutes. Allow to cool.</b></div><div><b>4. In a bowl, combine bread and onion mixture with egg yolk.</b></div><div><b><br /></b></div><div><b>For the chicken:</b></div><div><b><br /></b></div><div><b>1. Coat potatoes and carrots with olive oil, and season. Add only potatoes first to your baking pan. </b></div><div><b>2. Stuff chicken with bread stuffing, sew it up and its legs together. Then season chicken well with salt and pepper (you could rub on any other dried herb if you'd like). Then rub on olive oil or butter. Place chicken on top of potatoes.</b></div><div><b>3. Roast chicken in a preheated oven of 200DegC for about 40 minutes, add in carrots to the roasting pan and bake for another 30-40 minutes</b></div><div><b>4. Allow to cool for about 15 minutes before cutting chicken, serve with stuffings, roasted vegetable, brown gravy and crisp lettuce. BON APPETIT!!</b></div><div><b><br /></b></div><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQVKBK1FSaGC1qTCakAzbHFF206_wrSRuCnFNX1E1oqucGB8_mdAwEC8R2Bcm3ulr-B_IGSeob-_N3Hbdu1cfNXdeSWX7Lr5nBZXcC4R-NUR2nn-z9-PrIf9dUocOB_wQxB2p2SuCMOU/s1600/DSC_0027.JPG"></a><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQVKBK1FSaGC1qTCakAzbHFF206_wrSRuCnFNX1E1oqucGB8_mdAwEC8R2Bcm3ulr-B_IGSeob-_N3Hbdu1cfNXdeSWX7Lr5nBZXcC4R-NUR2nn-z9-PrIf9dUocOB_wQxB2p2SuCMOU/s1600/DSC_0027.JPG"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 266px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQVKBK1FSaGC1qTCakAzbHFF206_wrSRuCnFNX1E1oqucGB8_mdAwEC8R2Bcm3ulr-B_IGSeob-_N3Hbdu1cfNXdeSWX7Lr5nBZXcC4R-NUR2nn-z9-PrIf9dUocOB_wQxB2p2SuCMOU/s400/DSC_0027.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5485459191540505346" /></a><div style="text-align: left;"><br /></div></div></div></div>Gayahttp://www.blogger.com/profile/01805798111926826262noreply@blogger.com0tag:blogger.com,1999:blog-263325968071261533.post-4344068690804786102010-06-18T12:45:00.008+08:002010-06-22T12:53:57.411+08:00Thick Crust Smoked Chicken Pizza<div>My quest for the perfect thick pizza crust is finally over! After going though practically every book and magazines and searching online, and after much experiments, i have finally come up with my own mix. From now, it shall be my most favorite ever thick crust recipe =) While most of us at home prefer the thin crust to the thick, there is one picky eater who likes his crust nice and fluffy. </div><div><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhadPDrSueLviL7PeujiYe2SxGTsOoEPpd1JFemGd1UgXtsfk-xxUoY6vG0cZSzJ3fNH_gTmCV-2y3ueFC-nJkPmja21dVcLoeaEoxYstejKk7fXBe8p99YbNBZg0kvzoGaj2zR9_rvPCA/s400/DSC_8552.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5485121204008436386" /><div style="text-align: left;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL5V3IZ6LdcnnJ6rL_kxiXdH4X50ByOYO-Ot7Zp_A2w9gFeAz5_j2mLiULlmT-4bBaFtyd2a3tmn_5-YoWqYG_GE0yQmJmc0RePUjzI1KlCfwjoikZy2fSKX5Co_HYv5j4HdROhcomams/s400/DSC_8560.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5485121192691123714" />I always thought that pizza dough making was a very difficult process, but after many times of pizza making, I actually realized that, it is infact the easiest kind of bread to prepare and bake. Somehow, the fermentation process doesn't seem to take as long as it would for other breads. And i just knew this recipe wasn't going to disappoint me the moment i saw how the dough had doubled in size perfectly.<br /><div><br /><div>What i had learnt from the discovery of this recipe is the ratio of the flour used. For thick crust, you will need more bread flour than plain flour, or use bread flour all the way. And as for the thin crust, will need much more plain flour instead of bread flour. Like with a ration of 4:1. Plus, it also depends on how thin you are going to roll out the dough.</div><div><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUhiU1DJZ64cISW0Ka4HQ-WIxmZY2ys6Y3kXk3KRyo0flrRNDlNCJzmgxwrc9GKMDX2ROuhzjLw2Pm1Lxb2nGKuIkO72DlQmLoHemY1fuHUnvr2Znt450WDs5s3kVkG8L23hI9TXvYh-A/s400/DSC_8501.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5485089448000631506" /><div><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMfJxRqTrNfz80-QAMABKe16H6erXi1zbl_AxIHk8G9TTcAzq8a16_ivEF2KHc_T3XfRwAWsqic6DJem3G8_VW_sperbAAb0RFFLxm1-0pPYhptpKIn1UPKhBecGK-LA9JNJvL6wKgGds/s400/DSC_8503.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5485089456447601266" />As of pizza toppings, the basic and in my opinion, compulsary toppings would first be thin slices of onions and tomatoes =) On this particular day, I topped it with smoked chicken, shitake mushrooms, capsicum and coriander. Of course, yummy gooey MOZZARELLA!! </div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ20Cp2tZBN9jkQkGkDMHdqsYUsxkU08iDQVoZ6hUxf94i4v871Tp2vOELgrpJfLGTUxt3R_rMZVUfsegeiLthw72tDYjHs19-_qZdiU19cNWKY0fv4DlliMWmV8cWyQl_jEagpprBW44/s400/DSC_8524.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5485089470213081170" /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh9tcSpOf7g75PYb-B63dPhx1MG2X-80XbRg6Y7bLk-ioKNlu7ZkieR0vzIAF3JPzNAkDFQZbo-7kO3XnM7DNxau4FjcGEsaLy2lByI21mlLA9lgw87k27Z44K6NLao3_hyw_RRIaQq7g/s400/DSC_8530.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5485089496950714482" /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDXZvlJGzn18J5ZCqYS-I9I1owFzyTYCYXrqDSARch_bIpeyD0Cp9o46paVXi2CJKDUdlQrVfmGXsbKN42LV4KoaaYKFjeS3Up0mC131BtdHB5-DD-ZsbKMRsSsZIYY8hvRqYrOOvCHCE/s400/DSC_8529.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5485089483693226882" /><i><div style="text-align: center;"><span class="Apple-style-span" style="font-style: normal; "><i>Love using Prego's pasta sauce as my base spread</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: normal; "><i><br /></i></span></div></i><div style="text-align: center;"><i></i><i> </i></div></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ4mpgwHDtipOGFAizLtUpOPXxCga7HrnWLBvqGKvDejcX9L7kME5gJbuD2ZL5MaRkgWOZTGHmDLSYtBddl-K8N91HGQrHnzvTHGPOsTvfdS_596WS5N5KLrqljkkrC6bqqQeydOKZIuw/s400/DSC_8531.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5485121184556939090" /><div style="text-align: left;"><b>Thick Crust Pizza</b></div><div style="text-align: left;"><i><b>Recipe yields 4 10inch crusts</b></i></div><div style="text-align: left;"><i><b><br /></b></i></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>600g bread flour (or 500g bread + 100g plain flour)</b></div><div style="text-align: left;"><b>1tsp salt</b></div><div style="text-align: left;"><b>1 packet instant yeast (11g)</b></div><div style="text-align: left;"><b>A good sprinkle of sugar</b></div><div style="text-align: left;"><b>2 tbsp olive oil</b></div><div style="text-align: left;"><b>360ml lukewarm water</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Garlic and herb infused olive oil, for drizzling on top</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Method</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>1. In a large bowl, lightly whisk together all dry ingredients. Make a well in the centre, pour in water and olive oil. Mix ingredients with hand until a soft dough is formed. </b></div><div style="text-align: left;"><b>2. Mix with hand till combined, turn out onto floured surface and start kneading for about 15-20 minutes. By now you should have a smooth and elastic dough. </b></div><div style="text-align: left;"><b>3. Shape the dough into a smooth ball, and place it in a lightly oiled bowl. Cover with cling wrap and allow to rest and rise to double it's size for about an hour. </b></div><div style="text-align: left;"><b>4. Give the risen dough a light punch, knocking out its gas and turn out onto a floured surface. Give it a gentle knead for 5 seconds and divide dough into 4 portions (or as many as you want).</b></div><div style="text-align: left;"><b>5. Place doughs on a lightly oiled tray, cover loosely with cling wrap and set aside to rest for 10 mins. </b></div><div style="text-align: left;"><b>6. Preheat oven to 200 DegC. (My way of doing it) Press out each dough with hands to a certain thickness, then roll out with rolling pin to a nice round of 10inch in diameter. Place dough in a non stick pizza pan or on a greased baking pan.</b></div><div style="text-align: left;"><b>7. Spread pasta sauce on on dough, sprinkle with cheese, top with rest of ingredients and further top with cheese. Drizzle with garlic oil.</b></div><div style="text-align: left;"><b>8. Bake for about 20 mins or till sides of crust are lightly browned and cheese has melted to perfection. </b></div><div style="text-align: left;"><b>9. Garnish with coriander and serve hot, BON APPETIT!</b></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZmnTuEPpfKNsJjJv6RAwiL5DOcY6VhMxDGV9jhBGB6Rv1NSamfYwvWEribSmnNLLgdRO_fomCibvdZ98pczpWOqEbVtOmkSXoNPeAg8e8goL_C_T3JPl2kww6s2LrlRyJI4a9PYTQZxQ/s400/DSC_8559.JPG" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div> </div></div>Gayahttp://www.blogger.com/profile/01805798111926826262noreply@blogger.com0tag:blogger.com,1999:blog-263325968071261533.post-59916908030729128742010-03-12T22:52:00.006+08:002010-03-13T00:16:14.881+08:00Ricotta Cream CheesecakeI've been wanting to bake a cheesecake for a long time now and have been just putting it off for no valid reason. So a few days ago I stacked up my fridge with 4 packets of Philly cream cheese and decided to bake 'em up yesterday using my favorite, the very easy Kraft Classic Cheesecake recipe. Took them out of the fridge to thaw and realized I only had 3 packets left! Then I realized I had whipped up 1 packet for a carrot cake order over the weekend. Ahh..there goes another 'put of' for cheesecake baking. As I reopened my fridge to put them back inside, I noticed a 250g tub of ricotta. Oh was I happy as I just love ricotta!! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTD_vHctZH51BGE1yrEBOW5grJjvRWp5ZlRRWktkHJEOwZ6z7ZeO6H4VJhPMcgDWKHRvKphKAc94BwdJQoHpvgDisTU3Xz7TnGxN3iZ34CK_S-rYmidcl4kILx3mxB9jyqZuGzRwkm5S0/s1600-h/DSC_0008.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTD_vHctZH51BGE1yrEBOW5grJjvRWp5ZlRRWktkHJEOwZ6z7ZeO6H4VJhPMcgDWKHRvKphKAc94BwdJQoHpvgDisTU3Xz7TnGxN3iZ34CK_S-rYmidcl4kILx3mxB9jyqZuGzRwkm5S0/s400/DSC_0008.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5447764509752773586" /></a>Ricotta, as I had just discovered, is "technically" not a CHEESE cheese, it is a WHEY cheese. And whey cheese, is apparently not made from milk as regular cheeses are but made from the leftovers from cheesemaking! Interesting.....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoFp0wyrE-POt5g7FDcRhy4vi1Auz0Y5EezteoKIxjT_SBkNIqmp6SYlcGqJD5JnFeNCA2cVHz2rPpTAz6TBHvYeuwXLMyoN6XqYJvotv4PSkvHoSSpagEfudehGEtaFdoshyphenhyphen-wcHxI7c/s1600-h/DSC_0007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoFp0wyrE-POt5g7FDcRhy4vi1Auz0Y5EezteoKIxjT_SBkNIqmp6SYlcGqJD5JnFeNCA2cVHz2rPpTAz6TBHvYeuwXLMyoN6XqYJvotv4PSkvHoSSpagEfudehGEtaFdoshyphenhyphen-wcHxI7c/s400/DSC_0007.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5447764519814307362" /></a>Replacing the 1 packet of Philly cream cheese with the ricotta, I knew I was going to end up with a luscious cheesecake. Since it was going to be "luscious", I wanted to luxuriate the cake a little more by adding 3/4 cup of heavy cream and almond meal to the biscuit base. I was very happy with my additions! And not to forget my final touches, I spread fresh whipped cream over the chilled cake and topped with gooseberries and blueberries.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKLTLPIW5oaRs3z7cTAcNFKEb6Exw9Zm3rCCE4evgPz7SuXz2pEAyAWS5SBrCUIrpYeKPV8hQE__qbIREQfSniBCpD906W6ZgnfIWfD0aS5Ty2Nk_-DGWq6PFk3etHlsuKub4_v-GhgE/s1600-h/DSC_0023.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKLTLPIW5oaRs3z7cTAcNFKEb6Exw9Zm3rCCE4evgPz7SuXz2pEAyAWS5SBrCUIrpYeKPV8hQE__qbIREQfSniBCpD906W6ZgnfIWfD0aS5Ty2Nk_-DGWq6PFk3etHlsuKub4_v-GhgE/s400/DSC_0023.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5447764529808305218" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQcI0lNfmXnPfGEb3D3dfZ_zbFTn7LsPgfZoRg2xPrHNUHuQbE5m2LfVCabHKzeAtkB4cekFtJHKnC3nyLmu1gDDxQgVmopFnb5opA7zw0iP9EcWPEZwllOV9njwTmPpX9AJbOuYb0gos/s1600-h/DSC_0047.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQcI0lNfmXnPfGEb3D3dfZ_zbFTn7LsPgfZoRg2xPrHNUHuQbE5m2LfVCabHKzeAtkB4cekFtJHKnC3nyLmu1gDDxQgVmopFnb5opA7zw0iP9EcWPEZwllOV9njwTmPpX9AJbOuYb0gos/s400/DSC_0047.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5447764559680202338" /></a><br /><span style="font-weight:bold;">Ingredients<br /><span style="font-style:italic;">*adapted from http://www.kraftrecipes.com/recipes/philadelphia-classic-cheesecake-52544.aspx and jazzed up by me!<br /></span><br />For the cake:<br /><br />3 packets of Kraft Philly Cream Cheese<br />1 250g tub of Ricotta cheese<br />1 cup of caster sugar<br />4 eggs<br />1 tsp pure vanilla extract<br />3/4 cup heavy cream<br /><br />For the base:<br /><br />1 1/2 cup crushed Digestive biscuits<br />1/2 cup almond meal<br />2-3 tbsp butter, melted<br />2 tbsp caster sugar<br /><br />Method<br /><br />1. Preheat oven to 175c (165c if using dark springform pan which I did). <br />2. Base: Mix crumbs, almond meal, butter and sugar together. Pour and press onto bottom of springform pan and 1 inch up the sides. Bake in oven for about 5 minutes just to let it set.<br />3. Cake: Cream the cheese's, sugar and vanilla with an electric mixer until well blended. <br />4. Add eggs, one at a time on low speed. Beat until just blended.<br />5. Add in cream, beat for 10 seconds.<br />6. Pour batter over prepared crust base, into the oven for about 50 to 55 minutes until center is almost set.<br />7. Immediately loosen cake from sides of pan using a spatula. Allow to cool completely, (you could, if you want, as the original recipe remove the rim of the pan at this point but I didn't just so it was easier for me to cover the cake with cling wrap), cover with cling wrap and refrigerate for 4 hours or better still overnight. <br />8. Now top 'em up with your topping of choice from chocolate sauce or whipping cream and BON APPETIT!!<br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQv4uvcsdaoLaw5cgLpE_v0MEPIwCVu5h2HO_Ch_WYGM5RRmEeDdn6qyYZMgo7xMoGWvVjhdqQ4Bdyk1kR48ksb2dqqVQm5WqmiAQfU7gMPtnML1F8EnaigsgOa-099aK81affzStEL78/s1600-h/DSC_0028.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQv4uvcsdaoLaw5cgLpE_v0MEPIwCVu5h2HO_Ch_WYGM5RRmEeDdn6qyYZMgo7xMoGWvVjhdqQ4Bdyk1kR48ksb2dqqVQm5WqmiAQfU7gMPtnML1F8EnaigsgOa-099aK81affzStEL78/s400/DSC_0028.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5447764540420798386" /></a>And did I mention what a smooth and creamy and LUSCIOUS and very vanilla ice cream like this cheesecake was??? It was a big hit at home and that makes me a very happy baker today =) XOGayahttp://www.blogger.com/profile/01805798111926826262noreply@blogger.com0tag:blogger.com,1999:blog-263325968071261533.post-59560889170118212492010-03-09T17:57:00.009+08:002010-07-13T17:46:20.671+08:00Blueberry Sour Cream Loaf CakeAs I was clearing my fridge today, I realized I had some blueberries leftover from one of my orders from the weekend. Of course, you have to bake with them! So after going through some blueberry recipes, I came across Blueberry Yogurt Loaf. I didn't have any yogurt in hand, but had a container of sour cream, hence the title Blueberry Sour Cream Loaf Cake =)<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAPLVmOhKOoX7AxV0KJ4qUYAXDi7p9yiAn07Bzewv1eYN3gQFN4yOL3dBKVIhGj9VK_KoIHMh3bKFeOzM8XWOSzf7YnjJslWprjRoAnZ2oygvYVCYiY52iv0LL69-Z5sWAgxss9YV38B8/s1600-h/DSC_0446.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAPLVmOhKOoX7AxV0KJ4qUYAXDi7p9yiAn07Bzewv1eYN3gQFN4yOL3dBKVIhGj9VK_KoIHMh3bKFeOzM8XWOSzf7YnjJslWprjRoAnZ2oygvYVCYiY52iv0LL69-Z5sWAgxss9YV38B8/s400/DSC_0446.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5446626022274704498" /></a><br />Based on my experiences, it does not really make that much of a difference switching from yogurt to sour cream, as they both have somewhat almost same qualities and taste. Basic difference is yogurt is made from fermenting milk and sour cream is from fermenting cream (obviously yogurt is the healthier choice). But one thing is for sure, both ingredients result a smooth smooth finish to cakes, kind of a melt in the mouth effect. And whoever thought that the final produce is going to taste sour using them (like me!), NO it won't!</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuMCTGFSLI8tua1jLrS8kN8e2iXMqszCUEu8DC6NhWSEmYMclTdFHcU1UxTZq-06-w3xNdE9du76wMwNp0fGaBqMbGb-ALDvm1Qv_NPXKFpQjdKBFX2T71KESNOTe1XuvTn12MQh0F-8k/s1600-h/DSC_0390.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuMCTGFSLI8tua1jLrS8kN8e2iXMqszCUEu8DC6NhWSEmYMclTdFHcU1UxTZq-06-w3xNdE9du76wMwNp0fGaBqMbGb-ALDvm1Qv_NPXKFpQjdKBFX2T71KESNOTe1XuvTn12MQh0F-8k/s400/DSC_0390.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5446625998293980114" /></a>Original recipe also calls for lemon zest, but I somehow thought that orange zest will add a sweeter note to the cake while balancing the tartness of the blueberries.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtybDcPfRNPewBBB1wQJbUFTClfFIWZXzFFywNAPc7pU-PJpnnGwAzxLIPhQGzK_yjlQDgpqNOtVzGDwEEf5m4NCLrADFZJ3-L1U4BIYSkjRskuWw9wuMuj4f7HEgCmFkmg3UDvy7ZLik/s1600-h/DSC_0408.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtybDcPfRNPewBBB1wQJbUFTClfFIWZXzFFywNAPc7pU-PJpnnGwAzxLIPhQGzK_yjlQDgpqNOtVzGDwEEf5m4NCLrADFZJ3-L1U4BIYSkjRskuWw9wuMuj4f7HEgCmFkmg3UDvy7ZLik/s400/DSC_0408.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5446626004501814866" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTWmpAvZFTvbR_L1nCvKX-VLaye8_Jd1fE6ruPjJIJqtj2WjZwbMhyphenhyphenxdMmbCIbN3sBwkeheR0Nhsrr7zdb8obZxTt3cyQmSeYEoOZcP2nZtGJ2PIGVJjLx7E7tQRInYd6JW3IsBd5HX4s/s1600-h/DSC_0425.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTWmpAvZFTvbR_L1nCvKX-VLaye8_Jd1fE6ruPjJIJqtj2WjZwbMhyphenhyphenxdMmbCIbN3sBwkeheR0Nhsrr7zdb8obZxTt3cyQmSeYEoOZcP2nZtGJ2PIGVJjLx7E7tQRInYd6JW3IsBd5HX4s/s400/DSC_0425.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5446626014523401426" /></a><i>Fresh out of the oven. I'm glad I popped in those extra berries on top of the batter, love the Dalmation effect!</i></div><div><i><br /></i><b>Ingredients<br /><br />150g butter, room temperature<br />1 cup brown sugar<br />Zest of 1 orange<br />2 eggs<br />1 1/4 cup plain flour<br />1/2 cup self raising flour<br />Pinch of salt<br />3/4 cup sour cream (or yogurt)<br />3/4 to 1 cup blueberries (fresh/frozen), keep aside 10 berries<br />2 tbsp milk<br /><br />Method<br /><br />1. Preheat oven to 170c. Grease and line with parchment 1 regular loaf pan or 2 small loaf pans. Allow parchment to extend out of loaf pan wider sides for easy removal of cake once baked.<br />2. In an electric mixer, cream butter, sugar and zest until light and fluffy. Meanwhile sift dry ingredients.<br />3. Add in eggs and beat till just incorporated.<br />4. Turn off mixer, now stir in sifted flour and sour cream in 2 alternate batches. Stir in milk if batter to thick.<br />5. Now fold in blueberries gently.<br />6. Pour batter into prepared pans. Smooth top and lightly press the remaining berries on batter surface (just so it looks pretty!)<br />7. Into the oven for about 1 hour and 30 minutes if using regular loaf pan or 1 hour for smaller pans. Let cool in pan and gently lift cake out with the support of parchment. BON APPETIT!</b></div><div><b><br /></b></div><div><b>Note from original recipe: Cake surface will crack! But it's not an ugly crack as you can see =) </b></div><div><b><br /></b><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJSQsk_C7-SdSsIG_cGbnS413DyKa7zt4u2Iey7C080gLNu5xjQTdQa861Kh684ZgmkLV4Fm_YthTowVeJ7RitXZr-PUql9oR1Ucn8eZuUUyH8H613HNbiBCS4QP7BTZQ1rZaz1IFBqE/s1600-h/DSC_0450.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJSQsk_C7-SdSsIG_cGbnS413DyKa7zt4u2Iey7C080gLNu5xjQTdQa861Kh684ZgmkLV4Fm_YthTowVeJ7RitXZr-PUql9oR1Ucn8eZuUUyH8H613HNbiBCS4QP7BTZQ1rZaz1IFBqE/s400/DSC_0450.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5446626032610070754" /></a></div>Gayahttp://www.blogger.com/profile/01805798111926826262noreply@blogger.com0tag:blogger.com,1999:blog-263325968071261533.post-7775906450706639242010-03-04T18:06:00.020+08:002010-07-13T17:45:33.722+08:00Chocolate Chip CookiesNow here is something I love..chocolate chip cookies. But store bought ones..they somehow just don't make me all that happy!! The packeted ones are usually be all too crunchy or the cafe ones are unfreshly soft. I always wished they could come in a certain texture, not too crunchy at the same time not to soft. Firm but still melts in your mouth. And there came my quest for the search of the perfect chocolate chip cookie that WOULD make me happy =) So what do we do......??<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB2Y7zco0RGzOY4X_uWs9PrRXf_UH5-ycXoQHniG69KIZdMBRYnbgmsr4NS6Bvvox1ykYc-RnmhxqZ4MZN10I2MXnGXTZwa-Fqb3yEkJg9wLSpkJKpNJTNN8AiIepg9k66fVHeU8uIEf0/s1600-h/DSC_0232.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB2Y7zco0RGzOY4X_uWs9PrRXf_UH5-ycXoQHniG69KIZdMBRYnbgmsr4NS6Bvvox1ykYc-RnmhxqZ4MZN10I2MXnGXTZwa-Fqb3yEkJg9wLSpkJKpNJTNN8AiIepg9k66fVHeU8uIEf0/s400/DSC_0232.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5444722349086479666" /></a><br />YES! We hunt high and low for that particular recipe and if we're still unable to attain the "right crunch" satisfaction, we come up with our own version. And so I did, after several attempts of a bit of this and a bit of that..my dream chocolate chip cookie became was developed! Here it is, my very easy and quick chocolate chip cookie recipe. For this particular session, I've not only incorporated the usual chocolate chips, but also chocolate chunks and coffee chocolate chips.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFCVvnuGcCPfW-hNmWE_X02R3s87PrQ5qOL-yC4UmX95VVQp3zc9EoXXCgHD5HF81tzi1POPmfRYdp1-9vFd_MuAZNeQRQIeLgyOhJobK2MkqRf0xnV36Q9blbJJOhK12dYc8T0txmSjA/s1600-h/DSC_0202.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFCVvnuGcCPfW-hNmWE_X02R3s87PrQ5qOL-yC4UmX95VVQp3zc9EoXXCgHD5HF81tzi1POPmfRYdp1-9vFd_MuAZNeQRQIeLgyOhJobK2MkqRf0xnV36Q9blbJJOhK12dYc8T0txmSjA/s400/DSC_0202.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5444722318368621058" /></a><br /><span style="font-style:italic;">Simple ingredients needed for this simple yet yummy cookies.<span style="font-style:italic;"></span></span><br /><br /><span style="font-weight:bold;">Ingredients<br /><i>*makes 12 perfectly sized cookies if followed my ice cream scoop method</i><br /><br />130g plain flour<br />45g good quality cocoa powder<br />1/2tsp baking powder<br />Pinch of salt<br />130g brown sugar<br />120g unsalted butter, room temperature<br />1 egg<br />1tsp vanilla extract<br />1 to 1 1/2 cup chocolate chip<br /><br />Method<br /><br />1. Preheat oven to 175c. Line baking pans with parchment paper.<br />2. In a bowl, sift together flour, cocoa, baking powder and salt. Keep aside.<br />3. Cream butter and sugar with electric mixer until light and fluffy.<br />4. Add in egg and vanilla. Beat until mixture just incorporated.<br />5. Add in sifted flour and beat until just incorporated.<br />6. Stir in chocolate chips.<br />7. Scoop cookie batter with a small ice cream scoop and place on a prepared pan. Make sure to space them about 2 inches apart as they'll expand during baking.<br />8. Bake for about 10 minutes for a soft center cookie or 18 minutes for a solid but not too crunchy texture.<br />9. Allow to cool completely and BON APPETIT!<br />*keeps well in an airtight container for about 2 to 3 days<span style="font-weight:bold;"></span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNZ5ZfWfxdTUJGxSMLWTW5tSYTktjMgjiGh5bWzzwtQFiYqHK54grNsvXlkXcCZMruxgx0L985PBXYcixBBBvmPk7MKhN0mzMV64jJA1Dj-FsoPFG22Y-tE0ZHiXbdrtU5ygF88JmSJyw/s1600-h/DSC_0216.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNZ5ZfWfxdTUJGxSMLWTW5tSYTktjMgjiGh5bWzzwtQFiYqHK54grNsvXlkXcCZMruxgx0L985PBXYcixBBBvmPk7MKhN0mzMV64jJA1Dj-FsoPFG22Y-tE0ZHiXbdrtU5ygF88JmSJyw/s400/DSC_0216.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5444722325883005922" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; "></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNZ5ZfWfxdTUJGxSMLWTW5tSYTktjMgjiGh5bWzzwtQFiYqHK54grNsvXlkXcCZMruxgx0L985PBXYcixBBBvmPk7MKhN0mzMV64jJA1Dj-FsoPFG22Y-tE0ZHiXbdrtU5ygF88JmSJyw/s1600-h/DSC_0216.JPG"><i><span class="Apple-style-span" style="color:#000000;">Note the spacing between the scooped cookie batter, I've only placed 4 scoops in a pan.</span></i></a><div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPoLJ58JhqoNvPQ0XUTgZ1tQbFMbQVIHuSKlUZ_rpfI2lOP7PtS-XuYUy7qIf0jG-bGWn0B6eV9hLterAX9HV22CTsrbYs3hu7tt452Vib6APSwYFD5f8k4ct4UHWpmNqzVEcmGMPbXSI/s1600-h/DSC_0226.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPoLJ58JhqoNvPQ0XUTgZ1tQbFMbQVIHuSKlUZ_rpfI2lOP7PtS-XuYUy7qIf0jG-bGWn0B6eV9hLterAX9HV22CTsrbYs3hu7tt452Vib6APSwYFD5f8k4ct4UHWpmNqzVEcmGMPbXSI/s400/DSC_0226.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5444722333414780642" /></a><span class="Apple-style-span" style="font-style: italic; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPoLJ58JhqoNvPQ0XUTgZ1tQbFMbQVIHuSKlUZ_rpfI2lOP7PtS-XuYUy7qIf0jG-bGWn0B6eV9hLterAX9HV22CTsrbYs3hu7tt452Vib6APSwYFD5f8k4ct4UHWpmNqzVEcmGMPbXSI/s1600-h/DSC_0226.JPG"><span class="Apple-style-span" style="color:#000000;">Fresh out of the oven!</span></a></span></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifmFgGmk-Wr5MuF3nQ6JxiSvbPCOdr03t27nQHcG0DmA-em7EpTCUfLPFTfH6Ah_ZxqluGK1J1zuw72K-J25jB7fX-mytyDHmxINLim3-GI93tdpyBwZWNpZHNW7Ml3r4eEtm-F-lQhM0/s1600-h/DSC_0259.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifmFgGmk-Wr5MuF3nQ6JxiSvbPCOdr03t27nQHcG0DmA-em7EpTCUfLPFTfH6Ah_ZxqluGK1J1zuw72K-J25jB7fX-mytyDHmxINLim3-GI93tdpyBwZWNpZHNW7Ml3r4eEtm-F-lQhM0/s400/DSC_0259.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5444722341560889922" /></a><br /></div>Gayahttp://www.blogger.com/profile/01805798111926826262noreply@blogger.com0tag:blogger.com,1999:blog-263325968071261533.post-44070979146682500812010-03-03T22:50:00.007+08:002010-06-22T17:50:10.080+08:00A sweet beginning in the form of a Plum Frangipane TartI have always wanted to bake with plums although I don't enjoy them! But everyone else at home loves 'em and besides, plums do bake very well, and they're equal substitutes to peaches and apricots. They can be really tart or really sweet, and from my experience, that really depends on where it's been cultivated. I think the Australian ones are sweet enough. Oh and plums are an amazing source of dietary fiber to the human body!<br /><br />On a trip to the market with mom yesterday, our regular fruit stall had heaps of plums with a tag that read "Sweet & Juicy Australian Plums", they were medium sized, nice and firm and I came home with a bag full of 'em =) While paying I already knew just what was I going to bake up with them! A plum frangipane tart. Frangipane is an almond cream/filling which when baked becomes a golden cushion that encases a warm nutty texture and yumminess!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiXhx2Gf3T7uZjxqMkU1f7mnVqfCWcTWiIy67LjsdxGE66l-_rHQxjgoB_Ye8zB3OPHTTn4bjILV2xmQjWBi0aVoSEs0AJgWefxV6-Alqi2PKdbwtXnnTCQJf7g_nZA3iobTqMZCAurEY/s1600-h/DSC_0198.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiXhx2Gf3T7uZjxqMkU1f7mnVqfCWcTWiIy67LjsdxGE66l-_rHQxjgoB_Ye8zB3OPHTTn4bjILV2xmQjWBi0aVoSEs0AJgWefxV6-Alqi2PKdbwtXnnTCQJf7g_nZA3iobTqMZCAurEY/s400/DSC_0198.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5444421745977188162" /></a><br />This almond filling recipe is adapted from my French Pastry class and modified to my style and the short crust pastry recipe is my own after many many trial and error sessions!<br /><br /><span style="font-weight:bold;">Ingredients<br /><br />For the Tart Base<br />Short Crust Pastry - Pate Brisee (my own recipe)<br />*recipe is just nice for a 7inch pie/tart pan<br /><br />1 1/2 cups plain flour<br />113g butter, very cold and cubed<br />2tbsp caster sugar<br />1 pinch of salt<br />1/2 egg + 1/2tsp vanilla extract, lightly beaten (optional, it makes the pastry a little less crumbly)<br />2 to 3tbsp cold water<br /><br />Method<br /><br />1. Combine all ingredients except for the cold water and egg in a big bowl and start to rub the butter between your thumb and fingers into the flour until mixture crumbles resembling a course meal with pea sized butter bits. This process should be done in less than 5 minutes, making sure that the butter doesn't melt in the warmth of your hands.<br />2. At this point, drizzle a 1 - 2tbsp cold water and knead lightly until dough comes together. If mixture is still crumbly, drizzle in another tbsp of cold water. Stop kneading, do not knead for more than 30 seconds. (if using egg, drizzle in before cold water).<br />3. Bring dough together, wrap in cling film and into the fridge for at least an hour.<br />4. After an hour (at this point, preheat your oven to 180c), take dough out of fridge, thaw for about 5 minutes. Roll dough (I roll them between cling wraps which I strongly suggest as it prevents cracking, sticking to the surface and the rolling pin) as thin or thick as desired while making sure it is the right size of a removable bottom tart/pie pan. Transfer into your pan, lightly press into sides and dork pastry with a fork.<br />5. Blind bake (baking without any filling) for about 5 minutes. Take out of oven and let cool slightly.<br />*(step 1 - 2 can be prepared in the food processor as well)<br /><br />For the filling<br /><br />60g butter, room temperature<br />60g caster sugar<br />1/2 egg, lightly beaten<br />1/4tsp vanilla extract<br />80g almond meal<br />1tbsp plain flour<br />1 sweet and firm plum, pitted and sliced (or peaches/apricots)<br /><br />Method<br /><br />1. With an electric beater, cream butter and sugar until creamy and fluffy.<br />2. Add in egg and vanilla, stir with a wooden spoon or spatula until combined.<br />3. Stir in almond meal and flour until mixture is nicely combined.<br />4. Evenly spread almond filling into the blind baked pastry shell making sure there are no empty spot. Arrange sliced plums ringing around the almond filling.<br />5. Into the oven of 180c and bake for about 25 mins or until the filling and pastry is golden brown.<br />6. Allow to cool, remove the ring of your pan, slice and BON APPETIT!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfr_-feRXyoFw2pF7BcT2iSWx3f-A4BTQKomFX0_69N3Wx2BF9MoocVTIc4RrBKGPR1yAOhCHggHwQwTnGujpZ-9u4aWbBBZvKqn3i6P_TcnA-cXJWu0CGPtgXw54QeeLaSdIR0J3EsHo/s1600-h/DSC_0189.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfr_-feRXyoFw2pF7BcT2iSWx3f-A4BTQKomFX0_69N3Wx2BF9MoocVTIc4RrBKGPR1yAOhCHggHwQwTnGujpZ-9u4aWbBBZvKqn3i6P_TcnA-cXJWu0CGPtgXw54QeeLaSdIR0J3EsHo/s400/DSC_0189.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5444421757348398690" /></a><br />This is really a hassle free and a mishap free recipe, you couldn't possibly go wrong with it!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-8rSCqMyh0ok6sdTom5IQZbiSB4uY4ilQZS1zlP5iQdPQANXUBi1huIs0FIBDpr4Ka3oqsvTv5W4dsR9nDZdlKqu-N-_RZSw8eqsfL86Y0pNME3AgQtCV9sKhtLjATs4tSCkth-jddk/s1600-h/DSC_0199.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-8rSCqMyh0ok6sdTom5IQZbiSB4uY4ilQZS1zlP5iQdPQANXUBi1huIs0FIBDpr4Ka3oqsvTv5W4dsR9nDZdlKqu-N-_RZSw8eqsfL86Y0pNME3AgQtCV9sKhtLjATs4tSCkth-jddk/s400/DSC_0199.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5444421768840724738" /></a><br />Although, as I've mentioned earlier, I don't fancy plums..but this is my idea of a perfect tea time delight =)Gayahttp://www.blogger.com/profile/01805798111926826262noreply@blogger.com0tag:blogger.com,1999:blog-263325968071261533.post-81088008226381498112010-03-03T14:07:00.004+08:002010-07-13T17:51:28.075+08:00My culinary journey on to the next level...Hello everyone,<div><br /></div><div>I'm going to start my introduction with my mother, she is the stem of my passion for cooking. She is by far the best cook that I have ever known! My ever growing interest in cooking definitely started from, 1st, eating the delicious food she prepares for us and then from watching her cook hearty meals. And it's moms rule that we would never have catered food for any occasions at home. Our friends would actually self invite themselves over just to have moms meals =) She never fails to impress us..on a daily basis I must say, dishing up such yummy food! She does not even note down anything while watching cooking programs on TV but the next thing you know, that's what we will be having for lunch or dinner the very next day! I am no where near her skills in the kitchen, but am striving to get there!! So this blog, is somehow, a dedication to my mother for all those wonderful, or I'd rather say SCRUMPTIOUS moments she's filled our hungry tummies =) *and she still does!! </div><div><div><div><br /></div><div>I've learned a lot from my mother and am still learning until today. And did I mention that I work in one of the world's biggest award winning Indian restaurant? Yes I do =) My father is the founder and owner of our ethnic and beautiful restaurant, Passage Thru India. </div><div><br /></div><div>So here I am right now, at the "almost at the end of the *novice* stage" in my culinary journey. Dare I say that? Maybe. Does the above mentioned factors makes me a natural in the kitchen? The humble part of me says not really, it's all been a learning process (very truthfully, I have dished some rather nasty tasting dishes! And my 1st ever baking experience was UTTER DISASTER!) and I've just been lucky to be amongst some really great cooks. And how can I not mention how I have always been and am very very VERY inspired by rest of the online cooking and baking journals.</div><div><br /></div><div>I have not attended any professional cooking classes, all my training comes from my mother and our Executive Chef at the restaurant, TV cooking shows, foodie blogs, magazines and books. I bake too, apart from my work at the restaurant, from what I started out as a disastrous hobby became my little business of home made sweet treats called "Cupcake Factory". As the name suggests, I specialize in cupcakes, but the menu goes on further from just cupcakes to a variety of whole cakes, wedding cakes, pies and tarts, mini desserts and savory finger foods. My little bakery is at my dad's restaurant where I have the privilege of using their industrial sized oven to bake as many as 100 cupcakes at a time, which has been very very helpful to me whenever I get big orders. I cater to all sorts of parties and events. And as business grew, I had the desire to expand and improve my very little knowledge of pastries and attended a Professional French Patisserie Program conducted by a Master Pastry Chef, Chef Karam. </div><div><br /></div><div>As far as I'm concerned, and I'm pretty sure almost all of us think alike, freshness of each and every drop of ingredient is THE KEY to any successful cooking and baking session. Let it be even salt! I love cooking and baking with the freshest and good quality ingredients that I could lay my hands on. </div><div><br /></div><div>And beyond all that, something my mom always says "Infuse your preparations with passion and care because nothing beats a hearty meal or even a little cupcake thats cooked or baked with LOVE!"</div><div><br /></div><div>So here it is, a journal of my humble attempts to share my love for cooking and baking. </div><div><br /></div><div>Thank you for stopping by, hope you enjoy my blog =) </div><div><br /></div><div>XOXO</div><div><br /></div></div></div>Gayahttp://www.blogger.com/profile/01805798111926826262noreply@blogger.com0