Valrhona Chocolate Pandan marble chiffon cake

 

 

Ingredients ( 21cm tin) Group A

4 egg yolks
50g caster sugar
60g of corn oil
100g of coconut cream
130g cake flour
1 tsp baking powder
1/4 tsp salt
2 tsp concentrated pandan juice
2 tsp pandan paste
1 tsp vanilla essence

Group B

6 egg whites
60g caster sugar
1/2 tsp cream of tartar

Group C

1 tbsp of Valrhona chocolate powder

Method
 1) cream egg yolks with sugar until pale and creamy. It should have more than double its volume
 2) add corn oil, coconut cream, pandan juice  pandan paste, pandan paste and vanilla essence.
3) add remaining dry ingredients i..e cake flour and baking powder until well incorporated
4) prepare meringue by whisking egg whites at high speed until it turns foamy
5)  add cream of tartar followed by caster sugar in at least 3 additions into egg whites while still beating
6) whisk until stiff peaks are JUST obtained.
7) take a bit of the meringue and fold into egg yolk-flour batter. Do this quickly until a thinner mixture is obtained. This bit of egg white is “sacrificed” for a more homogenised mixture which allows the subsequent meringue additions to be folded in more smoothly
8) Repeated the process with remaining meringue in 2 successions, but this time, folding more slowly and carefully so as not to deflate it too much and destroy the meringue structure
9) Fold until no more egg white bits can be seen. Do not overfold as more folding means more deflating
10) Divide the batter into half . Mix in the Valrhona powder into one of the batter gently.
11) Pour the pandan and chocolate batters alternating  into tube pan till both batters are used up.
12) While grasping  tightly to the sides, rap the tube pan against a hard surface to remove any air bubbles.
13) Bake in a preheated oven at 170C for about 45 min.
14) Take the pan out once the baking is done and immediately invert the pan to cool.

Notes :
I use a 17cm tin for baking this recipe to get a tall chiffon and my eggs sizes is about 55g only.

Original source from:http://travelling-foodies.com/2011/08/11/pandan-chiffon/

Baked potatoes with ham, corn and nachos cheese

This is yummy and is my family favourite as well.

Ingredients:

5 russet potatoes
1 Corn ( Steam and slice out the kennels)
5 slices of ham ( Pan fried )
1 stalk of spring onions

Marinate:
A Dash of Sea salt
A tsp of Olive oil
A dash of Pepper
A dash of Garlic powder

Methods
1) Wash clean the potatoes especially the skin area
2) Use a fork to pierce multiple holes around the potatoes
3) Boil in water for 20 min till the potatoes are slightly soft.
4) Dry the potatoes and place the potatoes on a baking tray
5) Add the marinate on top of each potatoes
6) Bake in oven at grill mode for 30 mins
7) Once the potatoes turn crispy and fork can pierce through, they are done
8) Slice the centre of the potatoes but do not cut through.
9) Place ham, corn, nacho cheese and spring onions on top
10) Serve hot

Note: You can directly oven baked the potatoes without boiling . This will take longer time for the potatoes to be cooked in the oven.

Picture of Nacho cheese. Come in packs of 4

 

XO Fried Fish Beehoon Soup

This is my family favourite dish. I love X.O especially in fish soup. Below is the recipe.

Fish Stock

3 thick slices of ginger

Handful of Ikan Billis

Handful of Yellow Beans

Handful of red dates

Handful of wolf berries

5 Dried Scallops

1 small whole chicken bone ( optional)

Salt to taste

 

Method:

1) Bring to boil with 1000ml of water and simmer for 30-45mins

Fish Marinate for the Fried fishes

 

500g of fish slices ( can use grouper or red snapper) Must be fresh fish

1Tbsp  Soy Sauce

1/2Tbsp Seasame Oil

Dash of Pepper

1tbsp of  Cornflour for coating the fish slices before frying

 

Method:

1) Cut fish into slices, add above seasoning and marinate for at least 1 hour

2) Coat the fish slices with corn flour thinly

3) Deep fried till golden brown

 

Other Ingredients:

 

500 g of Thick Bee Hoon

3  big stalks of Caixin

100-150 ml of evaporate milk

4 slices old ginger

3 cloves of garlic, chopped

2 tbsp of XO brandy

1 tbsp of vegetable oil

2 tsp of sesame oil

1 pinch of salt

1 tbsp of fried shallot slices

Seasoning with pepper

Small tomatoes ( slices into half)

Cut chilli padi

 

Methods:

1) Wash the thick bee hoon in running water and drain dry.

2) In clay pot, add 1 tbsp of vegetable oil then add ginger slices, chopped garlic and fry over medium heat until fragrantly.

3) Add 1 tbsp of XO brandy

4)  Add fish stock and bring it into boil.

5) Add evaporate milk

6) Add in thick bee Hoon and caixin . Bring to boil.

7) Add in Fried sliced fishes.

8) Lastly add another 1 tbsp of XO brandy follow by sesame oil and pinch of salt and serve hot.

9) Garnish  with tomatoes and fried shallots and serve with sliced chilli.