BANANA WALNUT MUFFIN - August 2011
Ingredients:
125 gm butter
110 gm castor sugar
2 eggs
4 medium bananas (approx 200 gm or slightly more), mased with potato masher
125 gm fresh milk
240 gm plain flour
1 tsp baking powder
1 tsp baking soda
50 gm walnuts (roughly chopped)
Method:
1. Beat butter with sugar until fluffy. Add egg one at a time. Beat well with each addition.
2. Stop beating. Add sifted dry ingredients, alternating with milk and bananas. Stir with hand whisk till combined. But no need creamy smooth so that gluten are not overdeveloped.
3. Alternate until all ingredients are in. Scope into muffin cups to about 60% height of cups. Bake at preheated oven at 165 oC without fan for approximately 25 - 30 mins. Test for doneness. If a few crumbs stick on skewer, muffins are ready.
4. Serve warm with butter.
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Banana Walnut Muffin < August 2011 > |
Curry Chicken < June 2011 > |
Orange Sesame Biscuit < May 2011 > |
Butter Cake < February 2011 > |
Carrot Cheese Cake < January 2011 > |
AngKu Kuih < October 2010 > |
|
Lemon Melting Moments
< September 2010 > |
|
Carrot Cupcake
< August 2010 > |
Noodle Meatballs < May 2010> |
Bean curd Patties |
Ingredients:
1/2 medium size chicken (chopped into pieces)
3 red shallots
2 cloves garlic
Small piece of ginger
4 potatoes (pre-steamed)
2 tbsp curry paste
Method:
1. Dice shallots, garlic and ginger. Peel and cut potatoes into cubes.
2. Fry shallots, garlic and ginger till brown. Add in curry paste. Fry till fragrant.
3. Add in chicken and potatoes and some water.
4. Simmer till meat is cooked and sauce has thicken.
ORANGE SESAME BISCUIT - May 2011
Ingredients:
A
250 gm butter
110 gm castor sugar
2 egg yolks
B
350 gm flour
4 tbsp orange rind
4 tbsp orange juice
1 tbsp water
C
1 tbsp sesame seeds
1 egg white
Method:
1. Beat ingredients A together
2. Mix in ingredients B
3. Shape mixture into biscuit size
4. Sprinkle sesame on top of biscuits
5. Glaze with egg white
6. Bake at 175 oC for 15 mins or till light brown
BUTTER CAKE - February 2011
Ingredients:
225gm/8oz/2 cups plain flour
5mls/ 1teaspoon baking powder
225gm/8oz/1 cup butter or margarine (at room temperature)
225gm/8oz/1 cup caster sugar
grated rind of 1 lemon
5mls/1 teaspoon vanilla essence
4 eggs
Method:
1. Preheat oven to 160 oC/325 oF. Grease and line a 20cm/8 in cake tin with baking paper.
2. Sift the flour and baking powder into a bowl. Set mixture aside.
3. Cream butter/margarine. Add in caster sugar 2 tablespoons at a time until light and fluffy. Stir in lemon rind and vanilla.
4. Add eggs, one at a time, beating for a minute after each addition. Add flour mixture and stir until mixture just combined.
5. Pour mixture into prepared tin and tap lightly to level. Bake for about 1 ¼ hours or until metal skewer inserted into the centre comes out clean.
6. Cool in the tin on a wire rack for 10 minutes, then turn cake out onto rack to cool completely.
CARROT Cheese CAKE - January 2011
Ingredients:
4 eggs (separated)
1½ cups vegetable cooking oil
170 grams castor sugar
140 grams brown sugar
1½ cups lightly packed grated carrots (Approx. 1 large carrot)
(sift together)
250 grams cake flour
2 teaspoons mixed spices
1½ teaspoons baking soda
1 teaspoon salt
100 grams chopped walnuts
Method:
1. In large mixing bowl beat egg yolks , sugar, oil and carrots. Mix well
2.
Stir in dry ingredients and mix well.
3.
Beat egg whites until stiff and fold into cake mixture.
4.
Pour into a lined and greased 9” round baking mould and bake at 180°C for 45 minutes.
5.
When baked, allow to cool and then top with cream cheese frosting.
Cream Cheese Frosting
Ingredients
120 grams butter
250 grams cream cheese
120 grams icing sugar
Method:
1. Cream butter and cheese until light and fluffy
2.
Put in icing sugar and cream again until smooth.
Ingredients:
A
200 gm cooked & mash sweet potato
300 gm glutinous rice
2 tablespoon cooking oil
160ml water
B
200 gm ground peanuts/tausa & sugar
3 “ diameter banana leaves x 20 pc
Method:
Mix ingredients A till dough is smooth.
Roll dough into golf ball size & flatten.
Put in peanuts or tausa.
Roll into round ball & flatten slightly.
Place on banana leaf.
Steam on high heat for 5 mins.
Lemon Melting Moments – September 2010
Ingredients:
A.
250gm softened butter
4 tablespoon icing sugar
B.
1 tablespoon grated lemon rind
2 cups sieved flour
4 tablespoon corn flour
Method:
1.Cream Ingredients A until light in color.
2.Mix in Ingredients B.
3.Shaped batter into round biscuit size.
4.Bake at 160c for 12 mins.
Carrot Cupcake – August 2010
Ingredients:
2 cups sieved flour
2 cups sugar
3 cups finely shredded carrots
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup cooking oil
4 large eggs
Method:
1.Preheat oven to 180c.
2.Mix above ingredients at low speed for 30 secs, then at high speed for 3 mins.
3.Pour batter into cupcake pans till 2/3 full.
4.Bake for 20-25 mins.
Ingredients:
3 pcs bean curd skin
3 pcs of medium cabbage leaves
1 small carrot
½ small Bombay onion
1 small turnip
2 pieces black fungus (presoaked)
Few stalks of coriander leaves
A pinch of salt
2 Tablespoon of cooking oil
Method:
1. Cut cabbage, carrot, turnip, fungus into fine strips.
2.Diced onion and coriander.
3.Stir fry above till partially cooked. Leave for 5 mins to cool down.
4.Wipe off extra saltiness from bean curd skin with wet paper towel. Cut into approx. 4”x 4” size.
5.Wrap cooked vege into rolls.
6.Steam vege wraps till soft. (5 mins)
7.Stew in preferred gravy or pan fry crispy before serving.
Noodle Meatballs – May 2010
Ingredients ( serves 4 persons):
A. B.
150 gm minced meat 2 pkts Maggi instant noodles
2 boiled potatoes Oil for frying
1 bombay onion
1 small carrot
3 stalks coriander leaves
1 egg
1 tablespoon corn flour
A pinch of pepper
A pinch of salt
Method:
1.
Cook noodles in hot water. Drain and set aside.
2.Dice onion, carrot and coriander. Mesh potatoes.
3.Mix ingredients A with 2/3 of the cooked noodles.
4.Shape mixture into balls.
5.Wrap remaining cooked noodles round each meat ball.
6.Deep fry till light brown.
Bean curd Patties – April 2010
Ingredients:
3 pieces white bean curd
1 egg
1 small turnip
1 small carrot
1 medium Bombay onion
3 stalks of coriander leaves
1 tablespoon corn flour
A pinch of salt
A pinch of pepper
150mls oil to deep fry
Method:
1. Dice turnip, carrot, onion and coriander till fine.
2.
Mash bean curd. Mix in diced ingredients, egg and corn flour.
3.
Add in salt and pepper to taste.
4.
Scoop out patties and deep fry till brown.