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.

 

 

 

 

 

Nasi Lemak

This is my family fav combination. We really love fish instead of chicken wings for a change.
The must have ingredients are : Sliced cucumbers, fried ikan bilis and sambal chilli.


Coconut Rice recipe:

~ 3 cups of Jasmine rice
~ 3-4 Fresh pandan leaves ( knotted)
~ 2 cup of coconut cream
~ 3 cups of water
~ 1 fresh lemon grass ( wash and smash)
~ 1 tsp of grinded ginger
~ 1 pinch of salt

Methods :
~ Wash the rice first.
~ Place all the ingredients into the rice cooker.
~ Soak for about 15mins then press start button to cook
~ Make sure to stir well before cooking the rice.
~ Leave it warm in the rice cooker before serving.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Sambal chilli is adapted from : http://nasilemaklover.blogspot.sg/2010/05/homemade-asian-basic-chili-paste-sambal.html
This recipe is very versatile as it can be use to make curry, fish etc etc as this is a basic one as no seasonings or shrimp paste is added before hand.

Sambal chilli recipe:

Ingredients A300g dried red chili (cut 1” length and cooked in hot water for 10mins, remove seeds)
175ml water

Ingredients B
2 onions
10 shallots
10 cloves of garlic
50ml water

300ml cooking oil or more

1. Blend ingredients A till fine or paste texture, and set aside.
2. Blend ingredients B till fine or paste texture, and set aside.
3. Heat wok (without oil) over low flame, add in chili mixture, stir fry for 15mins.
4. Add in cooking oil, continue stir fry for another 15mins (at this time, the mixture is quite heavy and hard to stir)
5. Add in onion mixture, continue stir fry for 45mins or till oil separated from chili (at this time, the mixture is light and easy to stir)
6. Cool down completely before store in clean air tight container. Store in fridge or freezer.

==========================================================================

There is another recipe which I like that is featured in Sunday times  dated 27 Sept 2009 using Lee Wee & Brothers' recipe for Nasi Lemak rice.

Ingredients:

70g fresh red chilli
1 large red onion
6 cloves garlic
3tbs cooking oil
80g ikan bilis ground to fine powder
8g salt
18g sugar

Method:
~ Blend the fresh red chillies , red onion and garlic to form a smooth paste
~ To a heated work, add cooking oil and stir fry the ground ikan bilis for about 2 mins till fragrant.
~ Add the ground chilli paste, salt and sugar and stir fry for 15 minutes.

Lastly serve with your fav ingredients you like on your nasi lemak.

Rosemary Begedil

 
Ingredients:

 - 500g peeled potatoes (use slightly firmer ones), cut into small pieces
- 100g fry shallots ( can use ready ones )
- 3 to 4 stalks spring onions, chopped
- 2 sprigs of fresh rosemary (  wash the rosemary, remove the leaves and chop finely)
- Pinches of  white pepper to taste
- Pinches of salt
- 1 beaten egg
- 1 tsp of corn flour ( to add more if mixture is too wet)
 


Methods :

~ Fry shallots in oil till crisp and golden. Drain and spread them out to cool.

 ~ Using the same shallot oil, fry the potatoes. You can cut them into slices / cutes as they are  going to be mashed up .

~ Drain the potatoes of the oil .

~ Mix in the shallots, spring onions, rosemary and pepper  and salt  then mash.

~ Shape the potatoes into palm sized patties, dip in beaten egg and fry.

~ You need to shallow fry them and be careful of high heat which will burn the patties.

~ The patties should be semi-submerged in oil.
~ Drain the begedil of excess oil before serving. Enjoy!

Mango & banana Smoothie

I love Thai mangoes so I decided to make them into smoothie

Ingredients:

2 Mangoes
2 bananas
2 cups of yogurt
1 cup of milk
1 spring of mint leaves

Methods:

Cut up the mangoes and bananas into small chunks first.
Place all into the blender and mix till smooth.
Ready to drink .

Ham and cheese buns with bonito flakes

Basis bread dough recipe:

280g bread flour
20g light brown sugar
3g salt
4g yeast
37g egg
30g condensed milk
100g milk
50g plain yogurt
28g unsalted butter

Methods:

Place all the ingredients into a BM . Knead and proof for 1 hr 30 mins
Remove the dough and divide equally into 55-60 g each
Rest the dough for 15 mins
Then shape the dough into smooth and round shape
Add in any ingredients u desire.
For this , I added cream cheese into the dough. Shape into round buns and place a slice of ham on top. Press the middle down only and leave the sides alone. It is like making a crater like shape.
Rest the dough for 45-60 minutes or till the dough doubles in sizes
Egg wash the buns  and squeeze some Jap mayo on top
Bake @ 170 degrees for 25 mins / till golden brown ( depending on your oven)

Once out of the oven, you can place some bonito flakes / seaweeds on top for garnish .
Below are some of the varieties I have made. Enjoy!!!!

Note: This liners are very good in keeping a round and fat buns below. You can purchase from PH.
This recipes can yield about 11 buns depending on the sizes you knead.

Red beans buns top with Chia seeds

Ham & cheese with seaweeds toppings

Pork floss buns