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Xmas Chocolate Cake 圣诞巧克力蛋糕

Friday, December 28, 2007





I made these cakes as Christmas gifts to my church members using my Chocolate Moist Cake recipe.



The words were done with Royal Icing (I think they're called that, I got the recipe from snooping around a book fair when I was 15).



Baked them in round foil pans




And I didn't have enough pans, so I baked them in mini loaf pans, and wrapped the sides to hide the ugliness.

I asked my sister in law to pass to them on Sunday, as I can't make it to church that day.
And on Christmas day, which was 2 days later, I recieved lotsa good comments and people asking for the recipe. They said it was really moist and nice.

The Chocolate Moist Cake recipe is my first entry, do check it out, not by looking, but by trying it out yourself.

I got the recipe from http://www.bestmoistchocolatecakerecipe.com/, and did some minor modifications to it.


Royal icing recipe: (according to me..haha)

454 gm icing sugar
1 egg white
juice from 1 lemon

Mix them all together and ta-da.. start piping.

It will not harden much, due to the acidity of the lemon juice. If you want it to really harden up, replace the lemon juice with 3 tbsp water.

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Recipe Index

Saturday, December 15, 2007


Homecooking



Filling main courses or side dishes of carbohydrate sources



 Poultry Recipes

Chicken, Duck, Quail and other birds


 

Fish, Prawn/Shrimp, Squid/Cuttlefish/Calamari, Molluscs/shellfish, Crab




Non-Halal for non-Muslims




Iron rich red meat



Cooked or salads




Perfect side dishes




Quick soups, Chinese double boiled or International recipes






Homebaking



Baked, non baked, cheesecake, filled cakes, flourless, chiffon cakes.. all sorts!




Tarts, cookies, biscuits, Scones, puffs, pies....



Ice Cream, Mousse, Jellies, Puddings, Baked or Chilled :)



Bread and Buns

Loaves, Sandwiches, Sweet Buns, Chinese steamed buns



Kuih, Candies, Savoury Snacks, Tid-bits, Pancakes



Refreshing, herbal or general beverage

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Pan Fried Oyster Sauce Chicken 干煎蚝油鸡

Wednesday, December 5, 2007



This is one of the easiest chicken recipe, done in less than 10 minutes, prep and cooking!

This happened many years ago. I was at my cousin's place. Her house mate's friend was cooking in the kitchen. And she taught me this recipe. "Ah Goh" Thanks for teaching me this, easy and tasty.



Very Very easy and tasty.

Pan Fried Oyster Sauce Chicken Recipe

Ingredients:

1/2 bulb garlic (chopped finely)
2 chicken thighs (cut small)
3 tbsp oyster sauce (I use Lee Kum Kee)

2 tbsp oil (if skinless thighs, add more oil)



Method.

1. Heat wok, add oil.
2. Put in garlic and stir until it's fragrant but not golden.
3. Put in chicken pieces and stir it so that the garlic won't be at the bottom.
4. Allow the chicken to fry for a while before turning them.
5. Fry and turn chicken few times and put in oyster sauce. Fry for another minute and dish up.


Cooking time: 5 minutes!!!




Dished up onto a butter plate, they're cut about 6-8 pcs per thigh.

The garlic taste superb!!! Crunchy and fragrant in the chicken oil.

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Ma Tai Sar with Tong Yuen (water chestnut dessert with dumplings) 汤圆荸荠洒


I don't know why it's called Ma Tai Sar, cos 'sar' means sand... but the water chestnuts are not chopped until they're fine like sand..

Normally I'll make it without the tong yuen, but after trying it at a wedding luncheon in Taiping, I found it to be quite nice.
Ma Tai Sar with Tong Yuen (water chestnut dessert with dumplings)

Ingredients:

8 cups water
3 pandan leaves (shredded and knotted)
1 cup water chestnuts (about 8-10, peeled and chopped finely)
250 gm rock sugar(or 1 cup sugar)

3/4 cup corn starch (easier to buy than water chestnut starch)
1 cup water

1 egg (beaten)

1 package of frozen tong yuen (black sesame fillings or whichever u may prefer)

Method:
1. Boil 8 cups water with the pandan for 10 minutes or until u can smell the fragrance in the living room..
2. Take out the pandan leaves (if not, the water chestnuts will be hiding in the leaves).
3. Put in the water chestnuts and rock sugar.
4. Boil for another 10 minutes.
5. Mix 1 cup water with corn starch. Pour in and stir well.
6. Bring to a boil and drizzle in the egg while stirring continuously.
7. Turn off the fire and serve with cooked sesame dumplings (cooked according to packaging).





Nice for the Chinese Winter Festival (Goh Tung)..

**


You can roughly get 10 rice bowls of this dessert. I always put my tong sui into small containers per portion and put in the fridge. This way, it's more convenient when one wants to have some, without having to ladle it out.




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Claypot Chicken Rice w/o the claypot 陶壶鸡饭

Saturday, December 1, 2007



My hometown is famous for Claypot Chicken Rice. Mom used to tapau this when she’s not cooking. A big pot of it would feed the whole family bao bao. But I never like it with sausages and salted fish. Prefer the plain chicken version.

How many of us do have a claypot of home? Good for u if u have one, but I don’t. So, I make this w/o the pot. It may not have the claypot smell, but it does taste similar (not the same cos I put mushrooms). I like to cook this one pot dish. My friends have seconds when I do this for them.

Very easy and delicious!!

Claypot Chicken Rice Recipe


Recipe for 2.

(A) 1 bowl of uncooked rice(washed)
1 bowl of water (adjust to preference and type of rice)


(B) 2 chicken drumsticks cut into small pieces(or which ever part u like)
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sesame oil
1 tbsp sugar
½ tsp salt
Dash of white pepper powder
2 tbsp ginger juice( if u’re lazy, just julienne 1 inch of ginger)
1 tbsp corn starch

(C) 5 black mushrooms (sliced and squeezed dry)

(D) 3 tbsp light soy sauce (or how salty u want it to be)
1 tbsp dark soy sauce (some brands are darker, some lighter)
2 tbsp oil ,fried with one pip of garlic and 1bulb of shallot
½ tsp sesame oil
¼ cup green onion(cut finely)

1. Mix (B) all together and marinade for at least an hour ( I do it overnight to save time)
2. Mix in the mushrooms to marinade for another 10 mins at least.
3. Cook the rice til it’s ¾ cooked through. (you may steam the rice or use rice cooker(water almost dry))
4. Put in the marinated chicken and mushroom. Arrange it nicely and try to make sure the chicken don’t overlap each other.


When everything is cooked, take it of the fire (if u’re using rice cooker,the light is off)
6. Put in (D) and mix it all up. If it’s not salty enough, add more soy sauce according to personal taste.


7. Dish up and serve with some blanched veggie to make the meal nutritionally more balanced, eg: Sawi or Lettuce or Taugeh.





Tip: When I prepare the garlic shallot oil, I make some for my veggie too. Then using the same wok, w/o washing, put in water, boil and blanch the veggie.











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