Butter Cake

07.06.2014 - Nongsa. Batam.  Its been awhile not having my buttery butter cake...here i am, missing it like crazy...and immediately i bake myself one all for my greedy tummy!! :)  Recipe by Cooking Crave.

Ingredients:

250g Butter - Soft (Golden Churn canned) 

85g Caster sugar

1 tsp Vanilla paste

1/8 tsp salt (if prefers less salty just a pinch will do)

4 Egg yolks

1 tbsp Milk

200g Plain flour

1 tsp Baking powder

4 Egg whites

85g Caster sugar

Method:

Preheat oven at 170C. Line a 8" square baking pan. ( i preheat my oven at 180c and with round pan )

1. Cream butter, sugar, salt and vanilla untill light and fluffy.

2. Add in egg yolks one at a time and beat till creamy. Add in milk and mix well.

3. Sift in flour and baking powder and mix well. Set aside.

4. Whisk egg white and sugar till soft peak in another bowl. ( i used electric hand egg whisk panasonic not with hand mixer )

5. Fold 1/4 of egg white mixture into butter mixture (3). Mix well and fold in the rest.

6. Pour batter into lined baking pan and bake for 40-45 mins or until cooked.

My son so hungry after he saw this fresh from oven!! :) heheee....

Durian Swiss Roll

13.06.2014 - Nongsa Batam.  Durian is my favourite fruit!! i am dying of making durian swiss roll. Finally get some durian and make myself one!! It was heavenly!! As i expected, it was so good, soft and delicious!! Durians in the air!! Yummm....

Durian Filling
197g Durian flesh ( if you love to add more is up to your desire )
1 cup whipping cream
2tbsp confectioner's sugar ( your desire to add more or less or omit )

* shieve durian flesh in to paste.  Whip up 1 cup of whipping cream and confectioner's sugar mixed in smooth durian paste and mixed well.  Keep in side the fridge.

Sponge Cake Ingredients:
3 eggs ( large )
1/3 cup or 65g sugar
80g cake flour 2/3 cup
20g unsalted butter, melted
2~3 drops vanilla extract
1tsp baking powder

Method:
Sift cake flour and baking powder, set aside.

Line grease paper on 8.5" x 11" rectangle baking pan. Pre-heat oven to 180c.

With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7 mins, until the batter double in volume and is ribbon-like (the batter should leave a ribbon-like texture when the beater is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.

Add sifted cake flour into the batter in 3 separate addition. With each addition, use a spatula, gently fold in the flour until well blended. Take care not to deflate the batter.

Add the melted butter and vanilla extract, fold with spatula until well blended.

Pour the batter into baking tray. Spread and smooth out the batter evenly.

Bake in middle rack for 25-30 mins*, until the surface turns golden browned or until a skewer inserted in the centre comes out clean.

Remove tray from oven. Remove sponge layer from tray (with parchment paper still in tack), place a new parchment paper on top of the sponge cake and turnover, roll up immediately while the cake is still warm.  and leave it set to cool.

Remove the parchment paper, and turn the sponge layer with the 'skin' side down on a sheet of clean parchment paper. Spread the durian filling and roll up the sponge layer. Let it set in the fridge for another 1 hour before served.


NOTE:
*Do not over bake the sponge layer, otherwise it will turn dry and may crack upon rolling.
** The reason for doing so is to keep the sponge layer moist for easy rolling.

Greentea Japanese Cotton Cheesecake

This is a late post :) This is my some other modification of japanese cotton cheesecake.  I added greentea powder to get a greetea cotton cheesecake.

Greentea Japanese Cotton Cheesecake Recipe

Ingredients:
135gm granulated sugar
6 egg whites                                                                                        
6 egg yolks
1/4 tsp cream of tartar
50gm butter
250gm cream cheese
100ml fresh milk 129ml
60gm cake flour ( I used self raising flour )
20gm cornflour
add 3 sachet Green Tea Powder 8g = 3pkts / 1 tbsp full

Method :
1. Melt cream cheese, butter and milk over a double boiler. Fold in the flour, cornflour mixed well and add in 6 egg yolks and green tea powder mix until combined. Sheive cheese mixture before mix into egg white.

2. Whisk eggs white till formy add in cream of tartar. Add in the sugar (3 batches ) beat until soft-stiff peak form.

3. Scoop at dollop of egg white into shifted cream cheese mixture. mix evently with the baloon whisk and mix well with 2nd and 3rd egg white until well combine.

4. Pour into a 9-inch round baking pan ( pls do use a removable base cheesecake pan if you have one).  Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper.

4. Pre-heated oven at 180c.  Baking method steambath for 1 hours 10 minutes (70mins) with the same temperature 180c until timing over. ( if you understand your oven well follow the temperature you always used, and afraid your cheesecake might rise too quick, burn too quickly or cracks with 180c, you may stick to the usual temperature of 150c-160c )

5. Let the cake cool inside the oven with door open slightly for 45mins and let it continue cool down in room temperature for 1 more hour and keep into the fridge for 3-4 hours before can be served.  Or keep the cake overnight will be more set and perfect.

Dark Chocolate Cake for Double Celebration!

10.05.2014 - Nongsa, Batam.  10th May is my son 4 years old 3 months birth-date as we do celebrate every month just for fun.  Coinsequently the next day 11th May is Mother's Day.  So i make a delicious sinful chocolate cake to celebration these two occasion.  I have come out with 2 different designed for 2 different celebrations.  Its simply fascinating!!  The cake is set the next day on the 11th which i find it taste even better!

I used the same chocolate recipe that i have posted recently for my anniversary.  I knew this recipe won't disappoint me and i can imagine, enjoying a slice of this homemade rich chocolate cake with a fantastic chocolate ganache only happen with this recipe. :)

This cake is a true indulgence, everyone loves it.

 on the 11th for my mother's day celebration! :) haaaa.....decorated with some fresh flowers on top.  Its so beautiful as i love flowers. people never really appreciates these little flowers in the garden.  I cleanse them viola! its so lovely on my cake!! absolutely gorgeous! 

On the 10th evening, the cake is ready for my son Birthdate celebration ! :) i just sprinkle with some edible decorative candy stars on top and 4 candles. 

Ingredients:
(make one 9" round cake pan )

INGREDIENTS FOR CHOCOLATE CAKE
4 large egg yolks
25g caster sugar
50ml vegetable oil
70ml water
1 teaspoon vanilla extract
85g cake flour
25g dark cocoa powder ( = 2 tbsp full )
1 1/2 teaspoons baking powder
1/3 teaspoon baking soda dash of baking soda only

4 large egg whites
55g caster sugar ( = 4 tbsp full )
i added pinch spoon of cream of tartar equal to 1/4 tp

FOR CHOCOLATE GANACHE
170g pouring cream
170g dark chocolate, coarsely chopped


Method:

Line base of a 9" round pan or 7" round pan with parchment paper. Do not line or grease the sides.

Sieve together cake flour, cocoa powder, baking powder and baking soda. Set aside.

Place egg yolks in a mixing bowl. With a ballon whisk, whisk the yolks a little. Add in sugar and whisk till the mixture turns pale and thickens.  Add in vegetable oil gradually, whisking at the same time till the mixture combines.  Add in water gradually, whisking at the same time till the mixture combines. Add in vanilla extract, whisk to combine. Sieve over the flour mixture and whisk till the flour is fully incorporated. Do not over mix. Set aside.

In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy.

Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.   Pour batter into the prepared pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

Bake in pre-heated oven at 170 degC for 45 mins, bake cake in the middle oven.

Toothpick inserted into the centre comes out clean, when lightly pressed the cake will spring back. Invert the pan immediately and let cool completely before unmould. To release the cake from the pan, run a thin-bladed knife or a off-set spatula around the inside of the pan.

to make chocolate ganache:
Place cream and chopped chocolates in a bowl. Set it over a saucepan of simmering water.  Stir the mixture gently with a spoon till the chocolate melts and mixture becomes smooth.  Remove from the bowl from the saucepan. Use immediately.

to assemble:
Slice the cake horizontally into three layers. Place a layer of sponge cake on a cake board. Spoon about 4 heaped spoons of the chocolate ganache onto the surface. Spread evenly with a spatula. Repeat with the second layer of sponge cake. Place the third layer and spoon the remaining ganache over the top and spread it over to the sides. Smooth the surface evenly with the spatula. Decorate as desired. Keep chilled in fridge.

Triple decker Egg & Cheese Sandwiches

Nongsa, Batam.  Getting a little too hungry and lazy at the sametime! Make a huge triple decker sandwich would be the most ideal meal to fill up my hungry stomach, quick and easy.  Here's the recipe. 

Ingredients :-

2 fried eggs

3 slices of toasted bread

few slices of cucumber

few slices of tomato

small handful salad leaves

butter to spread on bread

2 slices low fat cheddar cheese

Dash of tomato sauce and mayonnaise

Method:

Toast the bread.  Heat pan cook up two fried eggs. 

Spread one slice of bread with mayo and tomato sauce.  Layer on slices of thin cucumbers, one fried egg, a slice cheddar cheese and salad leaf then top with another slice of bread. Add another little salad leave, 1 egg, 1 slice cheddar cheese and slices of tomato. Finish with the final slice of bread spreads with tomato sauce and mayo.  Secure with cocktail sticks and cut into any shape you wish.

serve with mango, fruits or chips! if you like.

Enjoy

Mango Swirl Baked Cheesecake

03.05.2014 - Nongsa, Batam.  I have a lot of mangoes recently and needed to use up. so come out this yummy idea of making Mango Swirl Bake Cheesecake.  I am using the same recipe from my recent post Lemon Baked Cheesecake, but i did some adjustment and and additional ingredients to it.  I knew using this recipe the result would be marvellous so i has no hesitation to creating another cheesecake with this basic recipe ingredients in the future.   

The most easy bake cheesecake recipe for beginner who loves making a no disappointment cheesecake to serve the family.  require no experience to bake a good looking cheesecake, just follow the recipe. 

This recipe is easy and stress free as it requires No Waterbath baking, i pre-heat at 160c, and bake in the center of the oven at 160c for 60mins. 

Cheesecake turned out perfectly perfect! with no cracks just after 60mins.  Let it set in the oven with door adjour for 2 hours.   After cooling for 2 hours in the oven, the cake looks totally set and perfect!!!!

Make Mango Puree
200g Fresh Mango ( i use up all my mango about 277g )
1/2 cup Sugar

Base
150g plain sweet biscuits
60g butter, melted

Fillings
500g cream cheese, softened
3/4 cup caster sugar
3 eggs
2 tbsp lemon juice
1 1/2tbsp flour


Method
Step 1
Preheat oven to 160°C/140°C fan-forced. Square pan. Process biscuits until finely chopped. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate for 15 minutes.

Step 2
Meanwhile, beat cream cheese, sugar and lemon rind together until smooth. Add eggs, 1 at a time, beating until combined. Add lemon juice. Beat for 1 minute. Pour mixture into prepared pan.

Step 3
Bake for 50 minutes to 1 hour or until filling is just set (mixture may wobble slightly in centre, but will firm on standing). Cool in oven with door slightly ajar. Refrigerate for 4 hours or until cold or overnight.

Thai Mango Salad Chicken

I know this will sounds weird to you! guess what, im making this Thai Mango Salad without using Fish sauce!! is that weird to you?! haaa..Indeed it would be weird to those who knows the exact ingredient for this dish.  I was actually ran out of fish sauce but i have tones of mango to eat them up. 

Thai Mango dish is one of our favourite, i went on to prepare this this without fish sauce.  I replaced fish sauce with light soya sauce, it taste as good as fish sauce just less of that sharp fish sauce smell in the dish but i guess still taste marvellous to me.  This bowl of mango salad goes with my crispy chicken, so this is a Thai Mango Salad Chicken Dish. 

Mango Salad Ingredients:-

2 half ripe Mangoes

3 parsley

3-4 shallots

2-3 chilies

1 lemongrass

Fish sauce / light soya sauce

Thai chili sauce ( you can omit this if you use fish sauce ) 

2 lime juice / 2tbsp lemon juice

shave about 2tbsp palm sugar to taste ( if not sweet enough, add some brown sugar to taste ) 

* cut all ingredients and seasoning set aside. 

Crispy Chicken

Marinate chicken

salt, peper, cornstarch & egg white 

3tbsp cornstarch for coating

Fried peanuts for topping. 

Deepfried till golden brown. dish up and chopped set aside served with Mango salad on top and sprinkle with chop peanut.

Kam Heong Prawns

15.04.2014 - Nongsa Batam.  A simple lunch Kam Heong Prawns.  Kam Heong cooking style is one of my ultimate favourite style of cooking with seafood.  I never get bore with this!!

Ingredients :
10 pcs medium size fresh prawns, clean and discard half head & sharp tail
1/2 egg white
salt & pepper to taste
tapioca / corn starch for coating


Kam Heong ingredients :

1 tbsp chopped garlic
one bunch curry leaves
3 birds eye chilies, roughly chopped ( to your taste )
1 tbsp curry powder
2 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
1/2 tspn dark soy sauce
1 tbsp sugar
salt & chicken powder to taste.


Method :
(1) marinade prawns with salt & pepper and egg white and corn starch, set aside for 1/2 hour.
(2) Optional - stir in tapioca / corn starch to prawns is well coated immediately deepfried untill golden and set aside.
(3) preheat wok/frying pan with just enough cooking oil.
(4) stir in chopped garlic, curry leaves and curry powder, chili, saute untill fragrant. add in the remaining seasoning and 2 tbsp water simmer for a few seconds and stir in fried prawns, mix to well combined.
(5) and serve warm with steamed rice.

Sago Gula Melaka Pudding

26.04.2014 - Batam. Nongsa.  Oooh.. Im craving for this rich and yummy sago gula melaka pudding. ive made the sago pudding overnight and into the fridge and the next day ready to eat! simply easy and delicious, anyone can make this at home.

Ingredients:-

150g Sago
100g  Palm sugar / Gula melaka
150g Coconut milk
Pandan leaves x 2
Water

Method:-

In a pot, add sago and water. Cook sago on low fire. Keep stirring so sago don't clump or burn. Cook sago till translucent.

Pour sago into a strainer and rinse off excess starch in running cold water.

Pour into small dessert bowls in which you’ll serve your dessert. This is to avoid having to transfer it to a serving bowl. You can also put it in muffin tray/small bowls.

Refrigerate for until set in an hour or over night.

In a saucepan, pour in coconut milk, pandan leaves and salt. Boil in low fire until it bubbles. Stir constantly. Set aside to cool.  In another pot, melt palm sugar and three tablespoon of water on low fire and set aside to cool.

Serve chilled Sago Pudding with palm sugar syrup and coconut milk.

Happy Cooking!

Orange Chiffon Cake

I love orange, bought some big and sweet Sunkist oranges, so waste no time, i want to make something with oranges and here comes the Orange Chiffon Cake choice! :)

I have this chiffon pan not the regular chiffon pan that you might have in your kitchen.  I bought this pan made in Indonesia, has a lower height and smaller size and shape. that is why i don't get a brown side and bottom of my cake like the regular chiffon in the picture.  But anyway, still can bake a good looking chiffon cake looks no burn at all bottom and side...haaa...haaa..

My chiffon cake turn out great and no cracks, thanks god, the result pleases me that day! however, i might less down the amount of orange zest next time even thought i love zest but i find it slightly bitter in my cake, everything was perfectly good.

INGREDIENTS:-

60 g egg yolks
50 g castor sugar
80 g corn oil
65 g orange juice
100 g cake flour
¾ tsp baking powder
sift with cake flour
¼ tsp salt
15 g finely grated orange zest

180 g egg whites
⅓ tsp cream of tartar
50 g castor sugar

Measure and prep ingredients as detailed above. Preheat oven to 200°C.

Whisk egg yolks and 50 g castor sugar till thick and pale. Add corn oil. Whisk till thick again, like mayonnaise. Add orange juice. Whisk till evenly mixed. Re-sift sifted cake flour and baking powder into bowl. Add salt and orange zest. Mix till just even. Set aside. Thoroughly wash whisk.

Whisk egg whites till very frothy. Add cream of tartar. Keep whisking till egg whites are thick. Gradually add 50 g castor sugar whilst continuing to whisk. Keep whisking till egg whites reach firm peak stage. Add to yolk mixture in 3 batches. Mix with whisk till almost even after each  addition. Scrape down thoroughly with spatula. Fold till just evenly mixed. Bang bowl against  worktop 2-3 times to remove big air bubbles in batter.

Pour batter into 21 cm  loose-bottomed chiffon pan that's not non-stick, slowly so that  big air bubbles burst as they flow out of bowl. Level batter with  spatula. Run chopstick around sides of pan and knock pan 2-3 times against worktop to get rid of more big air bubbles.

Place cake in lower oven. Reduce temperature to 180°C. Bake till cake is level with pan and slightly golden brown, about 20 minutes. Place baking tray in top of oven to block heat from top of oven. Continue baking till cake is brown and slightly springy when pressed, another 20-25 minutes, rotating as necessary so that cake browns evenly.
.
Remove cake from oven. Invert and rest cake elevated from worktop. Leave till cool.  Un-mould by cutting cake out of pan. Slice and serve.