YOGURT MARBLE CUPCAKE

I have made this cupcake similar to the lazychef blog but not as beautiful as her one.Mine has no coffee granules added cos I hated coffee.It made me headache just by smelling it.I just used margarine instead of unsalted butter.I added a few more grams of cocoa powder to made it more chocolately.I didn't made it in a zig-zag way as said in the blog.The results were more milky-like.

Ingredients:(A)

85g margarine

170g sugar

1tbsps vanilla

Ingredients:(B)

45g cocoa powder

70g sugar

60ml water

2 eggs beaten

Ingredients:(C)

sift together 225g plain flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup low fat mango flavour yogurt

Method:

1.Beat in ingredients (A) till creamy.Add in the beaten eggs slowly at a time.

2.With mixer at low speed,beat in ingredients(C) till well combined.

3.Add in the yogurt.Mix well.Divide the mixture into half each.Add ingredients(B) to one half and    leave the other half plain.

4.Line the patty tin with paper cups.

5.Spoon 1 tbsp of cocoa mixture on the base.Spoon 1 tbsp of plain mixture on top of the chocolate mixture.Spoon another cocoa mixture on top of the plain mixture and repeat till all alternate layers are used up.

6.Bake in a preheated oven at 180 degree celcius for 25 minutes.

Milo Jelly

Milo Jelly

You don't know how good this one is.Only with the taste of Milo.If you love Milo,you would love this Jelly that I've made:

750ml water
100g castor sugar
2 tbsps jelly powder
5 full tbsps Milo+1/4 cup boiling water

1.Stir the milo with the hot water until dissolved well.
2.Put all ingredients in a pan and bring to boil stirring continously under low fire until the jelly
   powder are dissolved.
3.Turn off the fire.Cool the jelly before chilling for several hours.

The weather is so hot out there. This comes perfect for the day.I would love to make fanciful agar-agar or jellies but my time is very limited.

Sponge Cake top with Jelly

I'm supposed to make a three-layer jelly cake,but I ended  out making this one.For days,I I kept thinking of making a sponge cake at the bottom and two layers of jelly in the middle and top but I don't know why in the end I made only a sponge cake top with a thin piece of jelly only.Sigh!
(any brand sponge cake mix will do, just follow the box instructions)

Recipe:
500g ready-mix Soon Huat moh sponge flour mix(before baking,take half the cake mixture only)
7 eggs(at room temperature)
100g water

Using an electric mixer,mix together the above ingredients and beat at highest speed  for 45 minutes until frothy.Bake in the oven at 180ºC until done.Cool the cake.

Bake the rest of the cake mixture.(I make 2 set to give 1 set to my relative)

To make the jelly:
A.500ml evaporated milk
    100g sugar
    1/4 tsp salt
    1tablespoon jelly powder

B.200ml water
    2 pandan leaves,knotted
    50g Hoen Kwee green pea flour
    1 teaspoon pandan paste

Method:
1.Boil ingredients(A) till jelly powder is sissolved.
2.Add in ingredients(B).Discard the pandan leaves.
3.Put the green pandan paste in and stir until well- mix.Quickly pour half the jelly on top of the
   sponge cake.Let it cool and refrigerate.

This is how I made my Jelly Sponge Cake.The three layers will have to wait someday when I am free again.

Black pepper Chicken Chop

First time making DIY black pepper chicken chop at home.The chicken need to be pounded first to make it more tender and juicer.What could be more happier than to have your own western food cooked at home all by yourself.Thumbs up for me!

2 boneless chicken

For marinating
1 tbsp worchester shire sauce
1 tbsp oyster sauce
some dash of pepper
a dash of salt

 add on sides:
3-4 potato wedges or french fries
brocoli
cauliflower

The sauce:
1 cup water
40g aji-shio blackpepper powder

1.Marinate the chicken over night.
2.Grill the chicken in oven or iron grill
3.Cook the sauce.Heat 2 tsp oil with garlic and onion.Pour water in.Put the aji-shio ready sauce in and stir till thick.
4.Pour over the grill chicken.Serve with brocoli,cauliflower or carrot ,mashpotatoes or french fries.(whatever your choice)

Note:This is my DIY western dish.Perhaps you got a better one?Share with me.

A Belated birthday

Oh!Oh!My neice mistaken her own birthday to another date and had to celebrate it five days late.I rushed to book seats in a nearby western cafe and rushed to buy her a cake.Luckily,I found one that suits her.All in all,it was a Belated Birthday dinner.

Unfortunately,her mom and dad are too busy to remember their  daughter's birthday.How Sad!

Happy Belated Birthday!Niece.

Don't Cry!

Horlicks Layer Cake/Kek Lapis Horlick

Horlicks Layer Cake

Ok!My first attempt of making kek lapis using my new oven didn't turned out well.
.Why? It was too dry because I've forgotten to put in the condensed milk.But,can you believe it?The children ate it all saying it was nice.See the picture below of the dry cake.

Last night,I try making my Horlicks Layer Cake again and this time,I made sure to add on everything and the cake turned out nice.It was even more nice on the next morning and I ate it for breakfast.My kids bring it to school.

I grill for about three hours plus.The hours was shorter compare to the first dry cake which took five hours to finished grilling.The reason was because I don't know how to use the new oven yet.I kept adjusting the temperature and the fan.

The recipe was given by a friend of mine.

RECIPE:

10 eggs

450g butter

190g castor sugar

240g flour(Hong Kong flour)

200g horlicks

1 can condensed milk(small can,388g)

METHOD:

Beat butter and castor sugar till creamy and fluffy.Add eggs one by one,beating till well-combined.

Add in milk.Add in flour and horlicks.(mix together first)Fold in 3 batches.Mix thoroughly till well-combined.

Scoop up one small ladle of the batter into a 7" cake tin and grill the cake at 200°C till you see brown colour.(my oven took 10 minutes to grill one piece).Take out from oven and press with a metal flattener to get rid of lumps.Repeat for every layer.Pour in the second layer and spread evenly again tilting the pan.Repeat grilling layer after layer and flattening.When done,cool on a wire rack.

In the original recipe,sugar was 220g but I lessen it to 190g.

My New Oven

I bought a new oven  today.I'm so excited about my new oven.My craze for making kek lapis goes
on............My intention of buying this new oven is to make kek lapis.I didn't know that this type of oven exist.It is a convection oven with a turbo fan and has a top,bottom and both top and bottom heating.My other old oven is a conventional oven that I have been using for years.At that time,I don't understand what the author of the recipe meant" by top grilling only".Somehow,I thought maybe they said using the bbq equipment for grilling.Ha!Ha!Now,I understood.So,I bought this oven loh!

You see,the thought of buying electric oven never come to my mind.The thought of paying too much electrical bills scared me.The conventional oven is enough to bake a perfect cake anytime.any day,above all can roast a chicken, but no to a kek lapis.Before that,I try to make kek lapis using the conventional oven but it got burnt baking layer by layer.By the time the layers were finished,the bottom of the caked burnt like charcoal and has to be thrown away.

Kek Lapis can either be grill or steamed.I often make the steamed type.It was easier,less time and colourful,whereas,I've heard grilling layers by layers took a longer process like three to four hours.Whether I can make it or not,I will tell you all in my next blog.So,wait!He!He!

Seaweed Meat Roll

You all may have already seen this picture a few months back when I blog about my special Chap Goh Mei dinner,but have yet to see any recipes.Now I'm giving it up for those who wants to follow.

Salt are not allowed to be added too much as the skin of the beancurd are already salty.If you do not want to use beancurd skin,substitute it with omellete.

Makes 3 rolls.

Recipe:
140g pork OR chicken meat
50g small fresh prawns(optional)
1 carrot(cut into thin strips)
2 long beans(cut into half)
1 egg beaten
3 beancurd skin
3 seaweed(nori sheet)
a pinch of salt

Method:
1.Mince the meat and prawns.Put it in a medium bowl.
2.Beat the egg with a pinch of salt.Pour it into the mince meat.
3.Spread a sheet of beancurd skin on the clean table or chopping board.Put the nori sheet on top of the beancurd skin.
4.Divide the meat to three equal portions.Put one portions onto the sheets.(on a triangular way)Put one strips of carrot and one strips of long bean on the side.
5.Fold both side first,then roll it up to make the meat roll.Reapeat for the other two portions.
6.Steam the meat rolls for 20 minutes.take it out.
7.Heat up a kuali/wok with enough oil for deep frying.Deep-fried the meat rolls until it turns brown.
8.Take it out to cool before cutting.Cut it diagonally.Serve onto a plate.

Note:If using omellete,put omellete first,then nori sheet second,follow by the meat and roll up.

Steamed chocolate Cheese Cake

Oops!Why are the layers of my chocolate cheese cake look so ugly?They are not even.They also look messy after cutting.I shouldn't have cut it while it was still warm,but I was too eager to try.Nevertheless,despite the look,they are super yummy!.Two bites is enough to make my stomach full.So,my advice to you all is to share this delicious,yummy cake."Sharing is a gift'."Sharing is Caring".Sharing is also to prevent getting high cholesterol!.

The Recipe:

Chocolate Layer:

170g butter

3 grade B eggs

200g castor sugar

45g cocoa powder (dilute with 150ml warm water0

1 teaspoon vanilla essence

Cheese Layer:

500g cream cheese(Tatura Brand)

2 eggs

90g castor sugar

1 teaspoon vanilla essence

4 tbspoon all purpose flour

Method for the Chocolate layer:

1.Beat butter with sugar until fluffy and creamy at maximum speed.Add in the eggs one by one at slow speed.

2.Add in vanilla and continue beating.

3.Add in cocoa mixture and beat till well combined.

4.Lastly,add in flour a little at a time and mix well with a spatula for 20 minutes.Put aside first.

Method for making Cheese Layer:

1.Beat the cream cheese till creamy.Add in the sugar little by little till creamy and well combined.

2.Add in the eggs one by one and beat till well  combined.

3.Add in vanilla.

4.lastly,add in the flour and beat till well mix.

To steam:

1.Heat up some water in the kuali.

2.Brush the tin with butter.

3.Divide the both the chocolate and cheese mixture into two parts to form four layers.

4.Put the first part of chocolate layer in the pan.Steam for 15 minutes.

5.Put the second layer(cheese)into the first layer and repeat the different layers till finished.

6.Take it out when it is cold.



CURRY CHICKEN

Curry Chicken are my sons favorite dish.They started eating curry when they were still very small aged 4-6.They were reluctant to try at first but after telling them that my curry are not so spicy,they started trying it and they liked it ever since.In fact,they liked it so much that I cooked curry chicken very often back then(with santan added)
Today,curry chicken still rank first among their favorite dishes.This one below is without the santan (coconut milk).As they get older ,they want it more hot and spicy.

Curry,when no coconut mik added are orange in colour,but yellow when coconut milk are added.

Ingredients:

1.2 kg chicken(half chicken size)

4 large potatoes

2 stalks lemon grass(serai)

5 onions(diced small)

5  piece garlics(diced small)

1 large onions(sliced thin)

100g curry powder plus 4 tbsp water to make it into a paste

2 cups water

4-5 tbsps oil

Method;

Wash the chicken first,then cut into small pieces. Peel the potato skin,cut into 4 cubes.Pound the onions,garlic and shallots together.Cut the big onions into rings.Heat up some oil in wok for deep frying the potatoes.Take it out when it has already turned soft and brown..Put aside.Use about 4 tbsp of oil to fry the pounded ingredients till brown and aroma.Put the curry paste in.Add some water in if it is too dry.Quickly put in the chicken,add the water and cover to simmer for 15 minutes under low fire till the chicken are cooked.Stir every 5 minutes.Put in the fried potatoes and continue to simmer for another 5 minutes.Make sure the chicken are thoroughly cooked and tender before taking it out to serve.

This one can serve 6-7 people.

Tasty Lady's Fingers

Tasty Lady's Fingers

Food for the dummies!

Here's what you'll need:

9 lady's fingers

1 dried small chilly

1 small onions

1 small piece garlic

30g dried small prawns

a tiny piece of belacan

2 tbsp of water

1/4 tsp salt

2 tbsp cooking oil

Method;

Wash clean the lady's fingers.Cut it diagonally.Put aside.

Pound the onions,garlic,small dried prawns and belacan together.

Heat up 2 tbsp of oil in a wok.

Fry the pounded ingredients in till fragrant.

Add in the lady's finger, water and salt.

Cover for 2 mins.Stir.Cook for another 1 mins and dish out onto a serving plate.

Note: Because of the dried prawns and belacan are salty,don't add in too much salt.



Chocolate Muffins

Chocolate Muffins

2 cups all- purpose flour

1/2 cups unsweetened cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup milk

1/2 cup butter

11/4 cups castor sugar

2 large eggs,at room temperature

Preheat oven to 350 degree F. Prepare a 12 non-stick muffins cups tin.

Sift the flour,cocoa baking powder and salt into a bowl.

Beat the butter and sugar in a large bowl with an electric mixer at medium speed till creamy.

Add the eggs,one at a time until just blended after each addition.

With mixer at low speed,gradually beat in the dry ingredients,alternating with the milk.

Spoon the batter into the prepared tins.

Bake for 20-25 minutes.

Take out from the tins by pricking a fork in the middle.Let it get warm before serving.

My daughter's friend ate three!