Kuih lapis

Cream Cheese Tortilla Roll Ups

I made these easy appetizer for my church event and its was refreshing and delicious.  What I like about this is you do can it couple of hours ahead of time and refrigerate it.

Ingredients

Flour Tortilla

1 block cream cheese (room temperature)
Shaved turkey or any meat
Carrots, cucumber, bell pepper ( or any vegetables) cut into thin matchsticks
Chopped cilantro and green onions
1 tsp honey ( or chutney)
salt n pepper

With a spoon soften the cream cheese and add the honey, salt and pepper. Mix throughly.
Spread on a tortilla evenly till the edges. Layer the vegetables and meat on one side of the tortilla.
Roll tighty. Wrap with saran wrap and refrigerate.  Just before serving cut into 2 inch circles.

These rolls can make with any meat or just vegetarian.

White Cake with Fresh Fruits

White cake adapted from Cake bible.  Frosted with whipped cream and mascarpone.  Topped with fresh fruits.  Made this for my son's 19th birthday.

Ingredients

1/2 cup mascarpone cheese
4 oz cream cheese
1/2 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla

Method

Place mascarpone, cream cheese, heavy cream, sugar and vanilla in a medium bowl and beat with an electric mixer until cream is thickened and smooth. Place mascarpone mixture in a piping bag with a star tip attached or a plastic bag and cut off one corner of the bag to pipe. I just frosted it with a spatula and added the fruits on top and stored in the refrigerator.

Birthday Bee themed Cake

Yellow birthday cake with buttercream frosting.  Bee and flowers made with gumpaste.

Number 5 shaped Cookie

Batman Cake and Cupcake

Made chocolate cupcakes with vanilla frosting with a tint of blue.  Batman logo made with gumpaste.

Cake is my favorite recipe from King Arthurs Flour chocolate birthday cake.  It was moist and fudgy.  The frosting is cream cheese buttercream.  Not a good frosting for decorating but tasted heavenly delicious.

Batman logo made with gumpaste.

Mango Chutney Roast Pork

 I have not done many pork recipes.  I always felt it has some kind of smell to it but since the loin was going on sale in my local grocery store and also I had some mango chutney in my pantry, I made this nice tangy pork loin roast which was tender.  We had it with roast sweet potatoes and some leftover frozen stuffing..:)

The gravy color on my pork looks dark because I added some worchestershire on my meat before roasting and after taking it off the pan, I reduced the pan gravy and poured it on top.

Ingredients

2 pork tenderloins, about 2.5 lbs total

2 Tbsp olive oil

1/2 cup pre-made mango-ginger chutney (or any other chutney you like)

3 Tbsp brown sugar

Juice of 1/2 lime

3 cloves garlic

1 1/2 tsp cumin

1/2 tsp black pepper

1/2 tsp chili powder

1 1/2 tsp sea salt

1/2 cup water


Method

• Preheat the oven to 350ºF.  In a baking dish, combine all ingredients from the olive oil to the sea salt. Add the pork tenderloins and coat all sides with the marinade.  Let sit for about 15 minutes.
• In an oven-proof sautee pan over high heat, add the pork tenderloins when the pan is very hot.  Reserve the rest of the marinade and place to the side.  Sear the tenderloins until browned on all sides, about 2-3 minutes.  Place the pan into the oven and roast for about 22-25 minutes, until a meat thermometer inserted into the center of the meat registers about 155-160ºF, slightly pink.  Take the pork out of the oven and let it rest a few minutes before cutting the meat.
• Take the reserved marinade and place into a small saucepan with the 1/2 cup water.  Bring to a boil, stirring the sauce.  Lower the heat and allow to simmer for about 6-7 minutes, until the sauce is slightly reduced.  Ladle over the roasted pork tenderloins and serve.

Slow Cooker Ribs

 

This is as easy as it can be...all you need is a slow cooker and 7 hr and you have a delicious fall off the bone ribs.

I used one vacumm package of ribs. Rubbed seasoned salt and some barbeque sauce.  Put in into the slow cooker against the sides.  Let it cook for about 7 hr on High. Take it out and lay it on a baking sheet lined with foil.  Brush extra barbeque sauce on it and let it broil till it looks charred or alternatively you could put it in a grill.

Hello Kitty Cookie

I always admired hello kitty and how cute she was so I intended to make it eventhough it seems a little daunting to decorate.  Well, the cookie part was easy. Make and bake but when it came to decorating,  must say that it took me sometime to figure out how to align her bow, eyes and nose.  I know the bow is not perfect but I am so pleased on how it turned out after decorating.

My cookie recipe was from Peggy Porschen's book.

Chocolate Fudge Cake

This is an incredibly moist and dense chocolate fudge cake. The crumbs of the cake is tight and make the slicing easy.  This cake is also good when  fillingis used in between.  I used chocolate ganache for the filling and topping.   The frosting is also flavored with jamaican rum.

Ingredients

2 cups sugar

2 cups (8 1/2 ounces)  All-Purpose Flour

2 tablespoons  cornstarch

3/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa

2 teaspoons baking powder

2 teaspoons espresso powder

1/2 teaspoon baking soda

1 teaspoon salt

4 large eggs

3/4 cup vegetable oil

2 teaspoons vanilla extract

1 1/4 cups water

• Lightly grease, flour and parchment  two 9 or 8 inch cake pan  and make sure it is at least 2in tall.
• Preheat oven to 350 degrees.
• Combine all the dry ingredients and whisk till combined.  In another bowl combine the oil, egg, water and extract. Whisk slightly.
• Pour the liquids into the dry ingredients and beat till smooth and combined. ( I used a wire whisk and mix thoroughly)
• Pour onto the cake pans. Bake for at least 40 minutes and check for doneness with a skewer.
• Take the cake out and let it cool in a pan for 5 minutes and turn out onto a wire rack and cool completely.

Prepare the frosting for the filling and topping.

12 ounces semisweet chocolate

6 ounces cream (light, whipping, or heavy)

Heat until cream is very hot but not boiling.  Pour into the chocolate and stir carefully till all is combined and chocolaty,

Add your flavoring ie. kahlua, rum, coffee flavor or just plain vanilla.

Cut your cake in layer.  Fill with chocolate ganache and finally pour the ganache on top and let it drip.  Move it to a cake platter and let sit inn the refrigerator till it is set.