Banana Fritter/Cekodok pisang

Ingredients

Ripe banana  2

Salt 1/4 tsp

Sugar  1/2 cup

Flour 1 1/2 cup

Desicated/powder coconut 3 tbsp

Water

All the ingredients about should be mixed to get and get a thick pouring consistency. Fry them in oil.

* the measurements are written just for info but you will have to adjust the taste and consistency according to how you want it to be. The sugar can be reduced if you do not want it to be too sweet or add more banana if you want.

Doughnuts

Made some doughnuts tonight as requested by my daughter. As you can see she did the decoration on it with some storebought chocolate frosting which we melted slightly in the microwave.  The doughnuts itself was really soft.

Ingredients

2 tsp yeast ( 1 pkt)

200 ml water

3 tbsp sugar

3 tbsp milk powder

3 tbsp shortening

1/4 tsp salt

2 cups of flour ( I used bread flour)

Froth the yeast with water.

Mis the dry ingredients and add the frothy yeast. Let rise till double.

Make into shapes and let rise again for 20 minutes. Fry and enjoy....

Sausage bun again

Had some leftover smokies, made little buns for tea time snack.  

Ingredients    

250g Flour

6g Yeast

1 Egg

Pinch of Salt

10g Sugar

100ml Milk

10g Butter

The rest of the ingredients put in a bowl and pour in the yeast mixture. Knead till smooth and let rise for 1 hr.

Punch down the dough and shape into little buns and put the sausage in. Let rise again for 1/2 hr. Glaze with egg wash and bake at 350 degrees F for about 15-20 min. ( depending on your oven)

Before baking.

After baking as you can see its not the golden brown since I did not use egg wash ( I just used some milk and brush on top)

Cajun spiced chicken and pasta

For dinner since my kids been telling me that i needed to do something different, I decided to make some pasta with italian dressing, tomatoes, brocolli, mozarella chesse and bell pepper ( the things that I had on hand). Was actually supposed to use a tri color spiral pasta but it was snowing real bad and could not go out so made it with whatever pasta that i had. along with it I made some chicken drumstick with cajun seasoning.

Cajun seasoning.

Paprika

Garlic powder

Onion powder

Dried thyme

Chili powder

Salt

little lemon juice

Pandan Swiss Roll with Kaya

Made swiss roll , this time by putting kaya as a filling.  Next time i think will try baking a little longer as the roll was a little sticky.

Ingredients

• 3 eggs (A size)
• 100g castor sugar
Sift:
• 100g plain flour
• 1/2 tsp baking powder
Combine in a small bowl:
• 1 tbsp pandan juice, warmed
• 1/8 tsp apple green food colouring
• A drop of pandan essence
Filling:
• Kaya (ready-made)

Method

Grease the sides and line the base of a 32cm x 23cm swiss roll tin with non-stick parchment. Preheat oven at 200ºC.
Whisk eggs and sugar in a mixing bowl with a handheld electric beater for nine to 10 minutes (set the bowl over hot water but take care not to let it touch the water or the mixture will start to cook).
Beat until the mixture is pale and thick enough to leave a figure-eight ribbon trail on the surface when the whisk is lifted.
With a rubber spatula, gently fold the sifted dry ingredients into the mixture followed by the combined pandan juice.
Pour the batter slowly into the prepared tin, spreading it over to the edges.
Bake in a preheated oven for 12 minutes or until well risen and golden.
Turn the sponge crust-side down onto a piece of nonstick parchment dusted with sugar. Peel off the lining paper.
Place another piece of non-stick parchment paper over the sponge, then roll up. Leave aside to cool on a wire rack.
Unroll the sponge and spread with kaya filling. Re-roll the sponge again tightly using the parchment to help you. Chill the sponge in the refrigerator. Cut into slices before serving.

Lor Mai Kai/ Steamed Glutinous Rice with chicken

This is Malaysian style glutinous chicken rice  that I grew up eating. In the old days, it was common to see a lot of small aluminium bowls sitting in the large steamer at the dim sum restaurants or stalls selling dim sum. When customers order it, seller will run a bamboo spatula around the bowl then invert the rice onto serving plate.

Ingredients (makes 6 servings):
3 cup glutinous rice, rinsed and soaked 4-5 hours or overnight
300gm boned chicken thigh, sliced
3-4 shiitake mushroom, soaked and shredded
1 Chinese sausage, thinly sliced (some people use char siew)

A1 cm ginger, minced
1-2 clove garlic, minced
1 tsp sugar
1 tsp sesame oil
1 tsp shaoxing wine (chinese cooking wine)
½ tbsp oyster sauce
½ tsp salt
1 tbsp corn starch

B
1 tbsp cooking oil
2 bulbs shallot, chopped
2 cloves garlic, minced
*1 tsp dark soy sauce
*1 tbsp light soy sauce
*1 tbsp oyster sauce
*½ tsp salt (or to taste)
*½ tbsp sesame oil
*½ tsp ground white pepper
*Pinch of 5-spices powder
1 cup water

Methods:

1. Marinate chicken and shiitake mushroom with ingredients A for at least 30 minutes.
2. Heat oil in wok, sauté garlic and shallot until fragrant. Stir in glutinous rice and ingredients B marked with *. Stir until rice is coated with the sauce evenly.
3. Add in water and cook until all water is absorbed. Remove from heat.
4. In each steaming bowl, place 2-3 slices of Chinese sausage follow by 2-3 pieces chicken and mushroom. Next, fill in glutinous rice until three quarter full.
5. Steam in preheated steamer for 30 minutes or until the rice is cooked.
6. Turn the heat off, keep the cover on for about 10 minutes before taking them out from steamer to prevent surfaces from drying out.
7. Run a spatula or knife around the bowl then invert lor mai kai onto a plate and serve warm with some chili sauce (optional).

The taste and texture is super moist and delicious but as you can see I forgot to add some dark soy sauce to my chicken and so the meat is white...

Made some steamed dumplings to go along with it.

Vegetarian Lunch

Had some friends over for a vegetarian lunch. I made urad vada, long beans, pumpkin, lentil curry, fried papadam and some mixed vegetables. Although it was a time consuming lunch but it was well worth the effort.

urad dhall vada

My simple vegetarian lunch

Cotton soft Japanese Cheesecake

 Came across this recepi by accident and after reading the reviews, I thought it would be great to take on the challenge of making a sponge/cheesecake.  Well, to my amazement this cake is truly soft and spongy with a very delicate and mild flavor.  

The process of making these Japanese Cotton Cheesecake is not really that difficult. All you need to do is to follow the steps closely and you will sure to get the right texture and colour.

Ingredients: (8" Round tin)

- 140g fine granulated sugar
- 6 egg whites
- 6 egg yolks
- 1/4 tsp cream of tartar
- 50g butter
- 250g cream cheese
- 100ml fresh milk
- 1 tbsp lemon juice (I omitted this)
- 60g cake flour
- 20g corn flour
- 1/4 tsp salt 
  
Method:

•  Dice cream cheese into cubes and soak with milk (place mixture in a glass mixing bowl or double boiler) for about 30 minutes.
•  While waiting, melt the butter and set aside.
•  Put the cream cheese mixture in a double boiler(refer to the picture above), stir until  smooth and creamy then stir in the melted butter and set aside to cool.
• After the mixture cools down, stir in the flour mixture(sieved the cornflour and cake flour
• together) then follow by one egg yolk at a time, whisk the mixture till well combined.
• Next stir in the lemon juice and rind and whisk the mixture till smooth then set aside.
• In another clean bowl, add cream of tartar into egg white and whisk until foamy.
• Divide the sugar into 3 portion and whisk into the egg white mixture until it becomes stiff  peak  form.(refer to the picture above for the egg white texture, this takes about less then 5 minutes or so)
• Slowly blend the egg whites into the cream cheese batter and mix well until colour combines.
• Place the mixture in a greased prepared tin and give it a big bang to released the bubbles.
• Bake the cake in hot water bath at 170 degree for 15 minutes then reduce the temperature 
•  to 150 degree and bake for another 40 - 45 minutes.
•  Cool the cake in the pan completely, then set aside in the fridge for about 1 hour or more
•  before serving it for a better texture and taste.

Notes:
~ Water bath is a pan of hot water placed into an oven. The hot water provides a constant, steady heat source and ensures even, slow cooking for recipes.

~ The best type of pan to use for a water bath is a roasting pan or other pan with sides at least 1-1/2 to 2 inches high. That will allow you to put enough water into the pan so it won't all evaporate before your pudding or cheesecake has baked.

Wonton Noodles/ Kon Lor Mee

Had a long time craving to eat wonton noodles.  So I had to reinvent my own sauce for the noodles. Well,  it turned out really good. Also I made some yummy wonton's to go along with it.

Ingredients:

150 gm Wonton Noodles

Seasonings:

1 tbsp sweet soy sauce
1 tsp sesame oil
1 tsp black soya sauce/1 tbsp premium oyster sauce/1 tbsp abalone sauce
a dash of white pepper, little sugar

Green leafy vegetables like choy sum/shanghai siew pak choy

Method:

Heat a 8 quart pot with 3/4 full of water and bring to high boil.

Drop in mein and swirl it around. If cooking the very thin ones, it will only take a short while, the flat mein takes slightly longer.

Remove with spider strainer  - put hot noodles into a big pot of very cold water(to stop the cooking).

When the water comes hack to a boil, put back the mein to heat it up.

Remove and drain, then mix with the seasoning.

Put in the vegetable to cook in the water that was used to cook the mein. Vegetables will remain green as the noodle is made with potassium carbonate & sodium bi-carbonate solution. Do not cook too long, otherwise the vegetables will be too soft, then it will not be good eats.


Accompaniment :  Wonton dumplings, roast pork or chicken

Chocolate Rice Swiss Roll

Recipe
3 egg
55g sugar
2 tsp cocoa
1 tbsp milk
65g flour
1/4 tsp b.powder
35g oil

Method
Heat oil slightly, add the cocoa, milk and stir. Leave it aside to cool.
Whisk egg and sugar till light and fluffy. Add in the flour and b.powder. Pour little of the egg mixture into the oil mixture to lighten the flour. Pour the mixture back into the egg and fold in lightly.
Grease a 10 x 13 in jelly roll pan and preheat the oven to 375 degrees.  Pour into the pan and bake for 10 minutes. Take out and let cool, invert onto a greaseproof paper. Cool down. Apply fillings and roll. Keep in the fridge to firm up.