Saturday, June 7, 2008
10 extra large eggs, at room temperature
350 g fine granulated sugar
1 tsp vanilla essence
100 g gula melaka
2 cans ( 800 ml ) coconut cream
6 pandan leaves
a pinch of salt
1. In a pan add coconut cream, gula melaka, sugar and salt to dissolve in a medium heat. Strain and let it cool completely.
2. In a bowl, add the eggs and whisk until well mixed. Then add the cooled coconut mixture to the eggs and stir well to mix. Strain to a medium pan bowl. Add in washed and dried pandan leaves.
3. Fill the pot which you are using to steam the kaya with enough water to reach halfway up the bowl, after you have put a metal stand on the base of the pot. Bring the water to the boil. Lower the heat and keep the water just below boiling point.
4. Put the bowl pan in the pot of water and stir the kaya mixture continuously for about 60 minutes. Take the bowl pan up and bring the water in the pot to boil over high heat. This time the water can be boiling vigorously. Put in the bowl pan, make sure the water is not higher than halfway up its side.
5. Keep stirring for half to three quarters of an hour till the mixture is a thick, creamy paste. The more constantly you stir, the smoother the kaya will be.
6. Let in cool completely and store in a container.
7. Kaya is eaten like jam with bread and butter or with crackers.
This is my family favorite dish...especially the kids!!
50g water chestnuts
400g minced chicken
3 tbsp potato starch
5 1/2 tbsp corn flour / starch
1 egg white
some all purpose flour
2 1/2 tbsp light soy sauce
1/2 tsp pepper
a pinch of salt
Peel and dice water chestnuts and onion.
In a bowl, mix minced chicken with light soy sauce, salt and pepper. Then add water chestnuts, onion, potato starch and corn flour. Mix well. Using a cleaver, chop the mixture until it becomes sticky. Mould into meatballs.
Coat meatballs with flour, egg white and breadcrumbs respectively.
Heat up half pot of oil and deep-fry the meatballs over low heat for 2 minutes before switching to medium heat. Continue to fry for another minute. When the meatballs turn golden brown, remove and drain.
Serve with chili sauce.
Sunday, June 1, 2008
This recipe courtesy Giada De Laurentlis
I make this for my eldest son, Clinton's 11th birthday and it really taste very good.
1 cup silvered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tbsp sugar
1 tbsp unsalted butter, melted
2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 cup sugar
2 tsp fresh lemon juice
1 tsp vanilla extract
4 large eggs, room temperature
1/2 cup chocolate-halzenut spread (recommended: Nutella)
1/4 cup whipping cream
For the crust :
Preheat oven to 350 degree F.
Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the side of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decease the oven temperature to 325 degrees F.
For the filing :
Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake move slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
For the topping :
Combine the chocolate-halzenut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20seconds to blend, about 1 minute.
Drizzle the chocolate sauce over the cheesecake and decorate the side with whipped cream and candy.
COOKIES INGREDIENTS :
1 cup sugar
1 cup butter, softened
3 tbsp molasses
1 tsp vannila extract
3 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1/4 teaspoon salt
FROSTING INGRDIENTS :
3 cups powdered sugar
1/3 cup butter, softened
1 tsp vanilla extract
1 to 2 tbsp milk
Combine sugar, butter, egg, molasses and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cookies ingredients. Beat until well mixed. Divide dough in half; wrap in plastic food wrap. Refrigerate until firm ( 1 to 2 hours ).
Heat oven to 375 degree F.
Roll out dough on lightly floured surface, one-half at a time ( keeping remaining dough refrigerated ), to 1/8-inch thickness. Cut with 4-inch cookie cutter. Place cookies 1 inch apart onto ungreased cookies sheets. Bake for 6-9 minutes or until set. Let stand 1 minute; remove from cookie sheets. Cool completely on a rack.
Combine powdered sugar, butter and vanilla in small bowl. Beat at low speed, adding enough milk for desired spreading consistency. Decorate cooled cookies with frosting as desired.
2 lbs chicken wings ( sectioned )
6 pcs ginger sliced
6 cloves garlics
1 bag Spice for Spice Food
4 pcs Shitake dried mushrooms ( soaked till soft )
3 cups chicken broth
1/4 cup Hua Tiau wine
2 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp vegetable oil ( for cooking )
salt & pepper to taste
1. Heat vegetable oil in a sauce pan and stir in ginger and garlic till fragrant.
Then add mushrooms and chicken wings.
2. Add oyster sauce, dark soy sauce, light soy sauce, hua tiau wine and stir fry for
15 minutes. Meanwhile, preheat the claypot in medium fire.
3. Then add chicken broth and a bag of Spice for spiced food and season with salt
and pepper to taste.
4. Transfer the chicken wings to the pre-heated claypot to boil and turn the fire to
low. Simmer for about 1 to 1 1/2 hour or until the meat is tender.