Tuesday, August 20, 2013
Crunchy Crumble (for Apple Crumble)
70g Butter
3 Tbsp Sugar
5 Heaped Tbsp Flour
1. Scrunch all with finger
2. Sprinkle half tsp water
3. Sprinkle/ spread across the prepared apple filling
Chinese Red Cooking Wine Recipe
10.8 kg Glutinous rice
1.35 - 1.8 kg Red yeast
9-10 pieces White yeast
1. Cooked the glutinous rice in rice cookers before letting it cool off (this would take a couple of hours to cook and to cool off)
2. Smash the white yeast to powdery form and mix with the read yeast.
3. Mix the glutinous rice with the mix yeasts in batches and place it in a crock (tempayan in Malay)
4. Sprinkle some yeast on top of the mixture in the crock after halfway before continuing until all the mixture are in the crock.
5. Sprinkle another layer of yeasts before the crock was closed up and left fermented for 60 days.
6. Stir every week for the first 3 weeks.
7. Do not talk while mixing because the saliva would contaminate the mixture.
8. Make around 15 bottles. Make sure all the bottles being sterilized by boiling them in water.
1.35 - 1.8 kg Red yeast
9-10 pieces White yeast
1. Cooked the glutinous rice in rice cookers before letting it cool off (this would take a couple of hours to cook and to cool off)
2. Smash the white yeast to powdery form and mix with the read yeast.
3. Mix the glutinous rice with the mix yeasts in batches and place it in a crock (tempayan in Malay)
4. Sprinkle some yeast on top of the mixture in the crock after halfway before continuing until all the mixture are in the crock.
5. Sprinkle another layer of yeasts before the crock was closed up and left fermented for 60 days.
6. Stir every week for the first 3 weeks.
7. Do not talk while mixing because the saliva would contaminate the mixture.
8. Make around 15 bottles. Make sure all the bottles being sterilized by boiling them in water.
Monday, September 10, 2012
Tuesday, June 12, 2012
Nuttela Brownies
Super easy and delicious!
This recipe was from http://lemondropsfoodie.blogspot.com/ (adapted sources recipe: Dessert 4 Today: flavorfull Desserts with Just Four Ingredients, Abby Dodge).
1/2 cup Nutella
5 tablespoon all purpose flour (I used self-raising flour)
1 egg
Preheat oven to 350F. (i used 160C)
Line 12 mini muffin cups with paper or foil liners. ( i used small cupcakes cup)
Blend all ingredients until smooth
Bake 9-10 minutes or untill a toothpick inserted in the centre still comes out a bit gooey
Remove brownies immediately from pan and let cool on rack.
I overbaked it because the middle was't gooey anymore. This is because thinking that my cupcake cups were bigger, I baked for 12 minutes. And the brownies cracked could be due to because of self-raising flour?
Anyway, the taste was still yummy!!!
Wednesday, May 9, 2012
Individual Chocolate Souffles Recipe
from http://frenchfood.about.com/od/desserts/r/chocsouffles.htm
I was introduces to souffles by my niece. I tried this recipe as this recipe is for beginners. From what I read in the web, seems like it is normal for souffles to sink a little after cooked, as long as it does not collapes completely. It seems that you would need to serve it immediately
Ingredients:
•1/3 cup granulated sugar, plus 2 tablespoons for sprinkling
•5 ounces bittersweet chocolate, chopped finely
•3 large egg yolks, room temperature
•6 large egg whites, room temperature
•1/16 teaspoon salt
•Butter
•Powdered sugar
Preparation:
How to make chocolate souffles:
Preheat oven to 375 degrees. Butter 6 individual soufflé ramekins and sprinkle with sugar; set aside.
Melt chocolate pieces in a metal bowl over barely simmering water, constantly stirring. (Even a small amount of overheated chocolate will ruin an entire recipe.) Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.
In a separate bowl, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.
Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites. The chocolate mixture should be light and bubbly, and even colored, without egg white streaks.
Spoon your soufflé mixture into the prepared ramekins and allow to rest for up to 30 minutes or bake right away for 12 – 15 minutes (I bake for 19 minutes) until risen with a crusty exterior. Serve with a dusting of cocoa or powdered sugar if desired.
I do not have ramekins, so I use papercups (12 cups)
The result: Delicious! Airy and rich!
from http://frenchfood.about.com/od/desserts/r/chocsouffles.htm
I was introduces to souffles by my niece. I tried this recipe as this recipe is for beginners. From what I read in the web, seems like it is normal for souffles to sink a little after cooked, as long as it does not collapes completely. It seems that you would need to serve it immediately
Ingredients:
•1/3 cup granulated sugar, plus 2 tablespoons for sprinkling
•5 ounces bittersweet chocolate, chopped finely
•3 large egg yolks, room temperature
•6 large egg whites, room temperature
•1/16 teaspoon salt
•Butter
•Powdered sugar
Preparation:
How to make chocolate souffles:
Preheat oven to 375 degrees. Butter 6 individual soufflé ramekins and sprinkle with sugar; set aside.
Melt chocolate pieces in a metal bowl over barely simmering water, constantly stirring. (Even a small amount of overheated chocolate will ruin an entire recipe.) Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.
In a separate bowl, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.
Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites. The chocolate mixture should be light and bubbly, and even colored, without egg white streaks.
I do not have ramekins, so I use papercups (12 cups)
The result: Delicious! Airy and rich!
Wednesday, May 2, 2012
Nutella Cupcake
Recipe from http://www.handletheheat.com/
2 cups flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 1/4 sticks (10 tbsp) butter, soften (1 stick = 113.5g or 4oz (1/2 block)
1 cup sugar (I reduced it to 2/3)
3 large eggs
1 large egg yolk
1 teaspoon vanilla extract
3/4 whole milk
Preheat oven to 350 degrees. Line 18 muffin cups with liners. (I used paper cups. Make around 12 cupcakes). Sifted cake flour, baking powder, baking soda, and salt.
Beat butter with mixer until soft and creamy. Add he sugar and beat for another 3 minutes. Add eggs one at a time. Beat in vanilla.
Using low speed, add dry ingredient alternately with milk, beginning and ending with dry ingredient. Mix only enough to become incorporated.
Spoon batter into muffin cup until 2/3 full.
Bake 15-17 minutes. (since I used papercups, I need to increase the time by 7 minutes for it to cook)
Nutella Frosting
3/4 cup butter, soften.
1/2 cup Nutella
1 tsp vanilla
1 cup powdered sugar
Beat butter and Nutella together. Add in remaining ingredient and beat on low speed until powdered sugar is incorporated. Increase speed to medium high until frosting is smooth and stable.
Fresh from oven!
Recipe from http://www.handletheheat.com/
2 cups flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 1/4 sticks (10 tbsp) butter, soften (1 stick = 113.5g or 4oz (1/2 block)
1 cup sugar (I reduced it to 2/3)
3 large eggs
1 large egg yolk
1 teaspoon vanilla extract
3/4 whole milk
Preheat oven to 350 degrees. Line 18 muffin cups with liners. (I used paper cups. Make around 12 cupcakes). Sifted cake flour, baking powder, baking soda, and salt.
Beat butter with mixer until soft and creamy. Add he sugar and beat for another 3 minutes. Add eggs one at a time. Beat in vanilla.
Using low speed, add dry ingredient alternately with milk, beginning and ending with dry ingredient. Mix only enough to become incorporated.
Spoon batter into muffin cup until 2/3 full.
Bake 15-17 minutes. (since I used papercups, I need to increase the time by 7 minutes for it to cook)
Nutella Frosting
3/4 cup butter, soften.
1/2 cup Nutella
1 tsp vanilla
1 cup powdered sugar
Beat butter and Nutella together. Add in remaining ingredient and beat on low speed until powdered sugar is incorporated. Increase speed to medium high until frosting is smooth and stable.
Fresh from oven!
Frosted and Non-frosted.
Friday, January 27, 2012
Baaad Teacher...
Look at how a teacher caned Big M a week before Chinese New Year... for turning to the student seated behind and make monkey faces...
First day
Two days later
What a teacher!
First day
Two days later
What a teacher!
Tuesday, November 8, 2011
Brunede Kartofler (Caramelized baby potato)
Got this recipe from http://andrew-mccosh.suite101.com/how-to-make-christmas-danish-caramel-potatoes---brunede-kartofler-a266010
This dish taste very good and all dissappeared before I managed to snap some picture! It is easy to make (except fot the potato peeling part!) and fun to eat.
Ingredients
• 600 grams – Baby potatoes
• 5 Tablespoons - Butter
• 6 Tablespoons – Raw brown sugar
Method
1. Wash the baby potatoes thoroughly in the sink; especially if they are home-grown, to remove any acquired dirt or chemicals, peel them, and place them in a small cooking pot. Fill the pot with just enough water to cover them completely. This is important as the more water, the longer it takes for the water to boil, and consequently, the potatoes to cook. Add a pinch of salt to the water and place the pot on a medium to high heat, covering with a lid.
2. Once boiled, drain the potatoes, and leave to cool for a few minutes. In the meantime, warm a large frying pan or skillet over medium heat on the element. Making sure as to not let the pan get too hot, spread the brown sugar in a thin layer over the bottom of the pan. Once the sugar has started to heat in the pan, make sure you pay close attention to the sugar to make sure it does not burn, and avoid stirring so that the sugar does not caramelize together and form large lumps.
3. Wait for the very edges of the sugar to become a light brown, before adding the butter in several small chunks around the pan, as this will take far less time for the butter to melt. Once the butter has melted stir the mixture together until it looks like a thick brown sauce. This indicates that it is time to add the potatoes. Place all of the potatoes into the mixture, and keep stirring them in the mixture until they are completely coated in the caramel sauce. Once all of the baby potatoes are thickly and evenly glazed in the rich caramel sauce, remove them from the pan and place them in a bowl, ready to serve for dinner or lunch.
These traditional Danish sweet potatoes make a perfect Christmas dinner or Lunch, and should be served with roast pork, or Danish meatballs (Frikadeller) and red cabbage. This simple recipe can be made by everyone, even children. And is a fun and easy way to make a delicious side for almost any large meal.
This dish taste very good and all dissappeared before I managed to snap some picture! It is easy to make (except fot the potato peeling part!) and fun to eat.
Ingredients
• 600 grams – Baby potatoes
• 5 Tablespoons - Butter
• 6 Tablespoons – Raw brown sugar
Method
1. Wash the baby potatoes thoroughly in the sink; especially if they are home-grown, to remove any acquired dirt or chemicals, peel them, and place them in a small cooking pot. Fill the pot with just enough water to cover them completely. This is important as the more water, the longer it takes for the water to boil, and consequently, the potatoes to cook. Add a pinch of salt to the water and place the pot on a medium to high heat, covering with a lid.
2. Once boiled, drain the potatoes, and leave to cool for a few minutes. In the meantime, warm a large frying pan or skillet over medium heat on the element. Making sure as to not let the pan get too hot, spread the brown sugar in a thin layer over the bottom of the pan. Once the sugar has started to heat in the pan, make sure you pay close attention to the sugar to make sure it does not burn, and avoid stirring so that the sugar does not caramelize together and form large lumps.
3. Wait for the very edges of the sugar to become a light brown, before adding the butter in several small chunks around the pan, as this will take far less time for the butter to melt. Once the butter has melted stir the mixture together until it looks like a thick brown sauce. This indicates that it is time to add the potatoes. Place all of the potatoes into the mixture, and keep stirring them in the mixture until they are completely coated in the caramel sauce. Once all of the baby potatoes are thickly and evenly glazed in the rich caramel sauce, remove them from the pan and place them in a bowl, ready to serve for dinner or lunch.
These traditional Danish sweet potatoes make a perfect Christmas dinner or Lunch, and should be served with roast pork, or Danish meatballs (Frikadeller) and red cabbage. This simple recipe can be made by everyone, even children. And is a fun and easy way to make a delicious side for almost any large meal.
Monday, October 31, 2011
Birthday 2011
It was the monsters' birthday again. How time flies.
Blue Angry Bird!
Naughty Pig!
Pig and Angry Bird... Now I know why they fight all the time!
Small M four and Big M seven.
With cousins
Yummy chicken wing
Happy Birthday and love you kids....
Blue Angry Bird!
Naughty Pig!
Pig and Angry Bird... Now I know why they fight all the time!
Small M four and Big M seven.
With cousins
Yummy chicken wing
Happy Birthday and love you kids....
Friday, September 23, 2011
Dried Shrimp Sambal
This is a recepi from my mother-in-law. I love it very much. I have tried other recipe before where there were garlic and tumeric added. However, my taste bud still prefer this one.
This recipe can easily be halfed. 500g of dried shrimps is a lot!
Ingredient
500g dried shrimp
8-9 stalk lemon grass (more if you like the aroma)
20 stalk dried chilli
15-20 shallot
Half cup oil
Sugar and salt to taste
1) Wash and soak the dried shrimp until clean and soft.
2) Blend the shrimp coarsely
3) Cut the lemon grass, chille and shallot to smaller pieces before blending it to a paste (water can be added a bit for easier blending)
4) Heat the oil in a wok before adding the paste.
5) Stir fry until aromatic before adding the dried shrimp.
6) Stir fry until aromatic.
7) Add sugar (I didn't count how many tablespoons, but it was quite a lot. This dish suppose to be sweet, salty and spicy)
8) Add salt to taste if needed (as the dried shrimp can be salty)
BAD lighting!
This recipe can easily be halfed. 500g of dried shrimps is a lot!
Ingredient
500g dried shrimp
8-9 stalk lemon grass (more if you like the aroma)
20 stalk dried chilli
15-20 shallot
Half cup oil
Sugar and salt to taste
1) Wash and soak the dried shrimp until clean and soft.
2) Blend the shrimp coarsely
3) Cut the lemon grass, chille and shallot to smaller pieces before blending it to a paste (water can be added a bit for easier blending)
4) Heat the oil in a wok before adding the paste.
5) Stir fry until aromatic before adding the dried shrimp.
6) Stir fry until aromatic.
7) Add sugar (I didn't count how many tablespoons, but it was quite a lot. This dish suppose to be sweet, salty and spicy)
8) Add salt to taste if needed (as the dried shrimp can be salty)
BAD lighting!
Thursday, September 15, 2011
Butter Durian Cake
This recipe is from http://wokkingmum.blogspot.com. Purely for durian lovers only. If you are not that, stay far, far and farther away. Heavy duty staff... literally... I mean, with 250g durian, 250g butter and 250g flour...
Ingredients:
• 250g Mashed Durian Flesh (original was using 170g)
• 250g Butter
• 150g Castor Sugar (original was using 180g)
• 5 Eggs
• 240g Flour, sifted (Plain/All purpose)
• 2 teaspoon Baking Powder, sifted
How to do it:
1. Cream butter and sugar til light fluffy.
2. Add one egg at a time and continue beating.
3. Add in durian gradually and beat for 2 1/2 minutes.
4. Add in flour and baking powder.
5. Mix well.
6. Pour batter into a greased and lined 25cm X 25cam baking tray. ( I baked in 6' rectangle tin and muffin cups)
7. Bake at 180C for 40 to 50 minutes or till cake is done (check using toothpick)
A real staff!
Ingredients:
• 250g Mashed Durian Flesh (original was using 170g)
• 250g Butter
• 150g Castor Sugar (original was using 180g)
• 5 Eggs
• 240g Flour, sifted (Plain/All purpose)
• 2 teaspoon Baking Powder, sifted
How to do it:
1. Cream butter and sugar til light fluffy.
2. Add one egg at a time and continue beating.
3. Add in durian gradually and beat for 2 1/2 minutes.
4. Add in flour and baking powder.
5. Mix well.
6. Pour batter into a greased and lined 25cm X 25cam baking tray. ( I baked in 6' rectangle tin and muffin cups)
7. Bake at 180C for 40 to 50 minutes or till cake is done (check using toothpick)
A real staff!
Monday, September 12, 2011
15 Minutes Cupcake
I was quite surprise as such a simple cupcake tastes pretty good. As I added chocolate chips to it, I reduced the sugar to 100g so it wont be too sweet. As for flour, I reduced it to 200g since there would be less sugar, therefore less liquid.
Recipe from http://wokkingmum.blogspot.com
Ingredients:
• 225g Self Raising Flour, sifted
• 130g Sugar
• 125g Butter, soften
• 3 Eggs, lightly beaten (I use AA eggs)
• 60ml Milk
• 1 teaspoon Vanilla Extract
How to do it:
1. Preheat oven to 180C.
2. Place sugar, butter, eggs, milk and vanilla extract in a bowl.
3. Beat to combined.
4. Gradually add in the flour.
5. Beat well till mixture is smooth and pale.
6. Stir in chocolate chip, raisins, nuts, etc, if you like.
7. Spoon mixture into muffin cups.
8. Bake for 15 minutes till golden on top.
9. Cool on rack.
SImple and Good!
Recipe from http://wokkingmum.blogspot.com
Ingredients:
• 225g Self Raising Flour, sifted
• 130g Sugar
• 125g Butter, soften
• 3 Eggs, lightly beaten (I use AA eggs)
• 60ml Milk
• 1 teaspoon Vanilla Extract
How to do it:
1. Preheat oven to 180C.
2. Place sugar, butter, eggs, milk and vanilla extract in a bowl.
3. Beat to combined.
4. Gradually add in the flour.
5. Beat well till mixture is smooth and pale.
6. Stir in chocolate chip, raisins, nuts, etc, if you like.
7. Spoon mixture into muffin cups.
8. Bake for 15 minutes till golden on top.
9. Cool on rack.
SImple and Good!
Thursday, September 8, 2011
A Visit to National Science Centre in August 2011
The centre conduct activities during certain time of the day. If you plan to visit the centre, it is best to call them to confirm the activitie time. Otherwise, it would be like us. We reached there around 12.30pm where there was a break and most of the activities starts again at 2.30pm.
Tel:03-2089 3400
Their opening time is 9.00am to 5.oopm
Ticket priced at RM8.00 for adult and RM5.00 for children
(inclusive of dinosour exhibition.). The rate is cheaper if you do not want to include the dinasour exhibition)
Free entrance for children below 4 years old
Small M and dino
Big M and T-rex
Grasshopper U
Grasshopper Me
Print yourself!
Can you make this quick? You are wasting my time
Roar T-rex! ROAR!
Tel:03-2089 3400
Their opening time is 9.00am to 5.oopm
Ticket priced at RM8.00 for adult and RM5.00 for children
(inclusive of dinosour exhibition.). The rate is cheaper if you do not want to include the dinasour exhibition)
Free entrance for children below 4 years old
Small M and dino
Big M and T-rex
Grasshopper U
Grasshopper Me
Print yourself!
Can you make this quick? You are wasting my time
Roar T-rex! ROAR!
Wednesday, August 17, 2011
Blueberry cake
This is another recipe from www.keeplearningkeepsmiling.com
This is an extremely easy cake to make. Nothing fancy. Since it does not contain any butter and blueberry isn't exactly aromatic, it may lack certain 'strong charactor' in taste department.
Having said that, this cake got a charactor on its own. It is lighter in taste, bursting with blueberry goodness and best of all, it is healthy!
It was recommended to complement the cake with milk sauce (by combining some condensed milk and evaporated milk). However, since I still have the white chocolate sauce from the previous cake making, I used those instead... Delicious!
Ingredients A
3 eggs
1/2C sugar
1/2C oil
Put all of Ingredients A into a mixing bowl. Beat well with a whisk.
Ingredients B
1C flour
1t baking powder
1/2t baking soda
pinch of salt (I omitted it)
Add Ingredients B to the egg mixture. Mix well. I didn’t even sieve it all together….just add to the batter.
Ingredients C
350g frozen blueberries (I used around 200g)
Add the frozen blueberries (straight from freezer) to the cake batter.
Mix well and pour into a tin lined with baking paper.
Bake at 200 degrees Celsius for about 25 minutes or when a skewer inserted into the centre comes out clean. Leave to cool a few minutes. Cut and enjoy. It’s very delicious served hot or at room temperature.
This is an extremely easy cake to make. Nothing fancy. Since it does not contain any butter and blueberry isn't exactly aromatic, it may lack certain 'strong charactor' in taste department.
Having said that, this cake got a charactor on its own. It is lighter in taste, bursting with blueberry goodness and best of all, it is healthy!
It was recommended to complement the cake with milk sauce (by combining some condensed milk and evaporated milk). However, since I still have the white chocolate sauce from the previous cake making, I used those instead... Delicious!
Ingredients A
3 eggs
1/2C sugar
1/2C oil
Put all of Ingredients A into a mixing bowl. Beat well with a whisk.
Ingredients B
1C flour
1t baking powder
1/2t baking soda
pinch of salt (I omitted it)
Add Ingredients B to the egg mixture. Mix well. I didn’t even sieve it all together….just add to the batter.
Ingredients C
350g frozen blueberries (I used around 200g)
Add the frozen blueberries (straight from freezer) to the cake batter.
Mix well and pour into a tin lined with baking paper.
Bake at 200 degrees Celsius for about 25 minutes or when a skewer inserted into the centre comes out clean. Leave to cool a few minutes. Cut and enjoy. It’s very delicious served hot or at room temperature.
Friday, August 12, 2011
White Chocolate Cake With White Chocolate Sauce
White Chocolate Cake With White Chocolate Sauce from www.keeplearningkeepsmiling.com.
This cake is pretty heavy and rich. Couple it with the white chocolate sauce and it is sinful!. If you do not like the egg aroma, remember the add the vanilla essence.
Ingredients A
300g white chocolate
250g butter
1C milk
3/4C sugar
Put all Ingredients A in a pot and melt under low fire. Keep stirring. Turn off fire and let cool for a while.
Ingredients B
3 eggs
2t vanilla essence
Beat Ingredients B lightly. Add to the melted butter mixture. Mix well.
Ingredients C
1 & 3/4 C flour
1t baking powder
Sieve Ingredients C into the egg mixture above. Mix well. Pour into a baking-paper-lined tin and bake in a preheated oven of 160 degrees Celsius for about 45 minutes or until a skewer inserted into the centre comes out clean. The time really depends on the depth of the tin that you use.
Ingredients D (chocolate sauce)
1/2C double cream
150g white chocolate
Put Ingredients D in a small pot and melt under low fire. Keep stirring. Turn off heat. Let it cool till warm and beat with a hand beater until thick.
This cake is pretty heavy and rich. Couple it with the white chocolate sauce and it is sinful!. If you do not like the egg aroma, remember the add the vanilla essence.
Ingredients A
300g white chocolate
250g butter
1C milk
3/4C sugar
Put all Ingredients A in a pot and melt under low fire. Keep stirring. Turn off fire and let cool for a while.
Ingredients B
3 eggs
2t vanilla essence
Beat Ingredients B lightly. Add to the melted butter mixture. Mix well.
Ingredients C
1 & 3/4 C flour
1t baking powder
Sieve Ingredients C into the egg mixture above. Mix well. Pour into a baking-paper-lined tin and bake in a preheated oven of 160 degrees Celsius for about 45 minutes or until a skewer inserted into the centre comes out clean. The time really depends on the depth of the tin that you use.
Ingredients D (chocolate sauce)
1/2C double cream
150g white chocolate
Put Ingredients D in a small pot and melt under low fire. Keep stirring. Turn off heat. Let it cool till warm and beat with a hand beater until thick.
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