Food@Home Sweet Home

Healthy Apple Lemongrass Beverage

2017-10-19T07:05:00.001-07:00

Apple Lemongrass drink

An easy peasy steps to follows and is said to be home remedy to ease knee pain. How effective it is. I really dont know as this is my 1st trial. But no harm trying. Here you are the details.

What you require

2 apples

5 stalks of Wlemongrass (smashed)

5 cups of water

How

Clean and cut the apples into pcs

Smashed the lemongrass

In a pot add in the apples, lemongrass, water and bring to a boil.

Simmer for about 1 hr off the fire and serve warm.

Happy Trying my friends

Scrumptious BBQ Chicken Wings

2016-10-07T02:09:00.003-07:00

Time really flies, another year has gone by. Now I am back again to continue where I have left off, sharing my knowledge on culinary skills.
This is a BBQ chicken wings recipe. A simple and easy dish that you all will definitely want to try. Just marinate the chicken for a few hours and bake in the oven for about 20-30 minutes. The dish is ready to serve. If you wish to hold a party, you can prepare the BBQ in advance and heat them up in the oven before serving.

Ingredients

10 pcs of chicken wings

some honey for brushing

Marinade - Mix all together in a bowl

2 tsp of aromatic spice

1/2 pc of nam yee 南乳

1 tbsp of chili paste

1tbsp coriander powder 芫荽粉

2tbsp brown sugar

1 tsp fish sauce

1/2 tbsp black vinegar 浙醋

Method

Clean the chicken wings and marinade with the ingredients for 4 hrs or overnight.
Preheat oven to 200°C
Arrange chicken wings onto baking tray lined with alluminium foil. Bake for about 20 mins or till done. Turn the chicken wings in between till golden brown.
Last 5 mins of baking, brush honey on both side of the wings for the glossy shine.
Serve.

ENJOY AND HAVE A GREAT DAY

Charity Cooking Demo At Spastic Centre on Korean Fried Chicken & Cheesy Tuna Puff

2015-09-01T07:19:00.003-07:00

I have neglected my blog for the year 2015. I am in the verge of giving up blogging as I have encounter problem on missing blog posts and even photos are missing. Hope I can gather enough energy and IT knowledge to tacle the problem.

My main purpose of this post is to share the recipe of my yummylicious Korean Fried Chicken and Cheesy Tuna Puff which I demonstrated at Spastic Centre on their monthly cooking demo event on 22nd August 2015.
The monthly charity cooking demonstration is organize by Women's Auxilliary of Spastic Centre, Petaling Jaya, headed by Datin Faridah. The funds collected will be channel to the centre for the spastic Children. Every month I will post the event details on my facebook.

Only during these 2-3 years I shared my culinary and some baking knowledge (I am just a home chef cooking for my family, and I did not go for any professional training) through charity cooking demonstration, namely Spastic Centre, Ti-Ratana, and Shelter Home 2. During these journey of returning back to society and community, in return I gain more knowlege of culinary and enjoy every moment of it.

So, Ladies do make a date with Spastic Centre, PJ every month. (Normally the is the last Saturday of every month and subject to change).

A big thank you to my friends came to support the event. We have a record of close to 50 participants.

Now lets the photos do the talking. I have no chance to take any photos myself while demonstrating, photos taken are courtesy by others. A Big Thank you.

The Korean Fried Chicken Wings

These Korean Fried Chicken Wings prepared for my family prior to the demo.

Cheesy Tuna Corn Puff - Will share the recipe in my next post.

Updated on 14th Sept.15 -

A write out on the event by Sin Chew Daily星洲曰報 Metro Edition 大都會 12th Sept 15 Saturday write out on the Charity Cooking demo that I did the demo Spastic Centre, PJ on 22/8.

The recipe for theKorean Spicy Fried Chicken Wings (Dakgangjeong)

Ingredients

10 pcs chicken wings - washed and drained

½ teaspoon salt

½ teaspoon ground black pepper

1 teaspoon minced ginger

For coating mix together

1 ½ cups corn flour

1tsp garlic powder

1 teaspoon chilli powder

1 cloves garlic, minced

2 tbsp water

2-3 tbsp of Korean chili paste

¼ cup soy sauce

1/3 cup rice syrup or corn syrup

1 tablespoon white vinegar

1 tablespoon brown sugar

Some sesame seeds

Cooking oil

20 pcs chicken wings, washed and drained

½ teaspoon salt

½ teaspoon ground black pepper

1 teaspoon minced ginger

Some potato starch or corn starch for coating

4 cloves garlic, minced

3 to 4 large dried red chili – cut and remove seeds

6 tbsp water

4-5 tbsp of Korean chili paste

¼ cup soy sauce

½ cup rice syrup or corn syrup

1 tablespoon white vinegar

1 tablespoon brown sugar

1 tablespoon sesame seeds

Cooking oil

Methods

. Marinade the chicken wings with salt, ginger, and ground black pepper. Set aside for about 30 minutes.

2. Put cornflour in a bowl and dip each wing in the flour to coat evenly.

3. Heat enough oil for deep frying in a wok.

4. Deep fry the coated wings and cook for about 12 to 13 minutes, turning over a few times.

5. Take the wings out of the oil. Reheat the oil and fry the wings again for another 3-5 mins or until golden brown. Dish out and set aside.

Make the sweet, spicy, and sticky sauce:

1. Mix the soy sauce, corn syrup, vinegar n water in a bowl

2. Heat kuali over medium high heat. Add 1 tablespoon cooking oil, minced garlic, stir fry until fragrant.

3. Add soy sauce mixture Stir and let it bubble for a few minutes.

4. Add in the brown sugar and continue stirring

5. Add in the chicken wings to coat the sauce evenly.

6. Dish out and place on serving plate and sprinkle some sesame seeds and serve.

As requested by Sin Chew daily here is the chinese version of the recipe. Sin Chew Daily will published the event on 12th September 2015.

韓国香辣炸鸡翼

材料：
10隻鸡翼（清洗，濾乾）
1/2茶匙盐
1/2茶匙黑胡椒粉
1茶匙薑（剁碎）
適量玉米粉
1瓣蒜头（剁碎）
3大匙水
2至3大匙韩国辣椒酱
1/4杯生抽
1/2杯玉米糖浆／大米糖浆
1大匙白醋
1大匙黄糖
1大匙芝麻
食油

作法：1 用盐、黑胡椒粉、薑腌鸡翼60分钟
2 将薯粉放入碗中，把鸡翼平均塗上粉
3 鍋內放入適量油
4 把鸡翼炸大概12至13分鈡，同时翻动
5 把鸡翼，撈起。再把油燒热，重復炸3-5分钟至金黄色，撈起

酱汁：
1 热油，加入蒜头
2 炒至香噴
3 加入生抽，糖浆，醋煮数分钟
4 加入黄糖，继续搅拌5 放入鸡翼，搅至酱汁平均拌入每个鸡翼

6 上碟前，拌入芝麻

The korean vineger, Corn Syrup and Chilli paste

Dishes demonstrated for the day - Korean Fried Chicken, Cheesy Tuna Corn Puff.
Noodle making by Mdam Cecelia Ling, Fried Noodle by Chef Azrah and Mashed potates by Chef Margaret Cheng

Thank you May for the kind assistance.

Noodle making by Mdm Cecelia Ling

Happy Cooking!

Healthy Vegetarian Rice sheet (Cheong Fun) Rolls

2015-05-26T06:59:00.001-07:00

The highlight of the dish is the sauce which I like it very much.

The miso black sesame sauce, or you may prefer your own special sauce of your liking!

Recipe adapted from Ms lee Yin Suit during a charity cooking demo at Ti-Ratana, Jalan Penchala, Petaling Jaya in March 2015.

Ingredients

20 pcs of flat sheets chee cheong fun - unfold
50 toasted sesame seeds (white and black)

Filling

600 g yam bean (sengkuang) - finely shreddded
½ carrot - finely shredded
French beans - wash and slice thinly
1 pc of wood ear fungus (black fungus) - soaked, wash and shredded
6 pcs dried mushroom - soak, washed and shredded
3 tbsp coriander leaves and stem - cut in ½ inch length ( I don't have, so ommitted)
1½ tsp salt or to taste
1 tsp pepper
2 tbsp oil
1 tsp sesame oil
100 ml water

Method

Heat oil in a wok and stir-fry mushroom till fragrant
Add yam bean, black fungus, carrot and french beans. Stir-fry for a few mins and add water, salt and pepper. Simmer till vegetables are soft
Add sesame oil and corriander leaves. Stir fry awhile before turning off the flame. Allow to cool.
put 2 tbsp of the filling in the middle of a rice sheet. Tuck in each side. Then roll it like a swiss roll.
Serve with toasted sesame seed and miso sesame sauce.

The ingredients of the fillings can be any vegetables and mince meat can be added too.

The unfold cheong fun

Miso Sesame Sauce

2 tbsp sweet/yellow miso
2 tsp black sesame paste
200 ml water ( I reduce 130ml water as I prefer a thicker sauce)
2 tbsp sugar or to taste

Slurry (Mix)
1tsp corn flour
1 tbsp water

Method

In a pan, bring all the ingredients to a boil
Thick with corn flour slurry
Remove from heat.

Healthy Cooking!

Hainanese Fish Maw with Pineapple海南鱼鳔伴凤梨

2015-05-06T07:15:00.000-07:00

Believe it my dear friends! This is my 1st post for year 2015! I am involving few charity events lately as a way to return to society and help the needy in a small way. Hope to share my experience on social charitable responsibilities in my future posts.

This dish was prepared in early March 15. And I promised a friend Patricia to share the recipe! She must have ran out of patients! Patricia my sincere apology.

This is a typical must have Hainanese dish that my late mother in law used to prepared during all the Chinese festivals! One of the ingredients she used is the dry pig skin, but instead I subsitute it with fish maw and is taste as good.

Hainanese Fish Maw with Pineapple海南鱼鳔伴凤梨

Ingredients

100 gms of Fish Maw soak and cut into pieces (I substitute pig skin with fish maw)

½ pineapple cut into pieces

1 Big onion - clean and cut into quarters

2 cloves garlic – minced

3 slices of ginger

1 small pc of rock sugar

1 red chili – slice into pcs

1 tabsp of oyster sauce

1 tbsp of chili sauce

1 tbsp of vinegar/Lemon juice

Salt to taste

Method

Heat oil in wok add ginger, garlic and big onion, and in rock sugar sauté till sugar dissolve and aromatic.
Add in fish maw, stir fry a while add in the oyster sauce, and ½ cup of water, continue stir fry.
Add in pineapple pieces, vinegar, chili and chili sauce. Add in the salt to taste cook till gravy almost dry up and dish out.
Serve hot with rice.

HAPPY COOKING

Red Velvet Cake Temptations (by Daughter Tammie Kwong)

2014-12-11T22:41:00.002-08:00

My youngest daughter Tammie Kwong came back for the summer holidays in University of Melbourne. She has been 'force to' cook and bake for herself in Melbourne since eating out can be very costly.

The Red Velvet Cake is her 1st attempt as my kitchen are well equiped with ingredients and utensils unlike her accomodation in Melbourne.

From measuring the ingredients, mixing, blending to frosting and decorate the cake with all her heart. Tammie has developed the passion and love for baking. I am very sure her baking skills will definately improve further. Gambateh, Tammie!

She randomly google the recipe. With modern technology if you have the passion to learn 'google' and You tube are ever ready to give you aassitance needed!
And TADA here is the product of Tammie Kwong!

The texture looks good and most important taste good!

Recipe adapted from Joy of Baking with some modification.

250gms sifted cake flour
1/2 tesp salt
15 gms cocoa powder
115gms unsalted butter at room temperature
300 gms castor suger (I used 180 gms only)
2 eggs
1 tsp vanilla essence
250ml butter milk
2 tablespoon of red food coloring
1 tsp white vinegar
1 tsp baking soda

Method

Grease and line two 7" square cake tin.
Preheat oven 170ºC.
Sift together flour, salt and cocoa powder in a mixing bowl. Set aside
Using electric mixer beat he butter until soft (about 1-2 minutes) add the sugar and beat until light and fluffy (about 2-3 minutes)
Add in the eggs, one at a time, beating well after each addition.
Add in the vanilla essence and beat until combined.
In a measuring cup whisk the buttermilk with th4e red food coloring.
With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.
Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

As for the topping she choose a very simple cream cheese topping from my earlier post on Simple Carrot cake. You may use orignal topping as its firmer for easy handling.

Cream cheese topping

200 gms butter, softened
240gms cream cheese, softened
200 gms confectioners sugar
1 tsp vanilla essence
some zest of lemon
1 tbsp of lemon juice

To make frosting

In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.

She only made 2 layers, frost and deco the cake as she like, you may deco as your wish too!

Happy Baking!

Pumpkin Ogura Cake 南瓜相思蛋糕 - LTU Oct 14

2014-10-31T01:11:00.003-07:00

The heat is on Pumpkin this October 14 for the Little Thumbs Ups event by Zoe of Bake for Happy Kids and friends.

Pumpkin meat floss Ogura cake is my 2nd post, and today is the last day of the event! Gosh! I have more recipes on pumpkin to share! Stay tuned for future post if I have the energy! LOL

Recipe

Ingredients A

50gm corn oil
60ml milk
100 gm pumpkin puree ( steamed and mashed the pumpkin)

Ingredients B
5 egg yokes
1 egg
Ingredients C
90 gms Superfine flour

Ingredients D
5 egg whites
1/2 tsp cream of tartar
70 gms castor s

Meat Floss (Optional)

Method

The recipe

Ingredients A

50gm Corn oil
60ml milk

Ingredients B

5 Egg yolk

1 egg

Ingredient C

65gm Superfine flour

Ingredients D

5 egg white

75gm caster sugar (I used 60gms only)

1/4 tsp cream of tartar

Method A

Mix ingredient A to blend well.
Beat egg yoke and whole egg till foamy add in A and mix to incorporate.
Fold in the flour to mix into smooth batter. Keep aside.

Method B

Beat egg white till foamy add in cream of tatar, then add in sugar in 2 batches, continue beating until soft peak is formed or the egg white will not drop when over turn the mixing bowl.
Mix 1/3 of of the meringue into the egg yolk batter slowing till well combined.
Add in all the above into the meringue and fold in till well blended.
You may add in meat floss add this stage as an optional or you may omit this.
Pour in a 9" cake pan and using steam bake method (please refer here on the baking method ) and bake for 45 mins at 170°C
Over turn the cake to cool.

做法:

1)材料A全部混合均匀。
2)蛋黄和鸡蛋打至起小泡,加入材料A,搅拌均匀。
3)加入过筛的低筋面粉,再搅拌至滑。
4)放一边,盖着,不能吹风。
5)五个蛋白加柠檬汁打至起泡。加入1/3的细砂糖,继续搅打到蛋白开始变浓稠,呈较粗泡沫时。再加入1/3糖继续搅打到蛋白比较浓稠,表面出现纹路的时候,加入剩下的1/3糖打到蛋白挺立但最尖端处微下垂偏中干性发泡的程度。
6)再把蛋白糊分3次加入蛋黄糊里,翻拌均匀。倒入9寸己铺油纸的四方模。
7)轻轻敲打模子几下,打出空气泡。
8)以170°用水浴方式烤45分钟.
9)取出后立刻倒扣待冷即可。

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

I am also link to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

hosted by Miss B of Everybody Eats Well in Flanders

& co-hosted by Charmaine of Mimi Bakery House.

Chinese Broccoli in 2 Style (Yin Yong Baby Kai Lan)

2014-10-16T02:59:00.003-07:00

Chance upon another blog event "My Treasure Recipes #3 ~ Tastes of Autumn (Oct/Nov 2014).
My Chinese Broccoli (Kailan) in 2 Style just prepared at the right timing for the event.

I am glad to be able to prepare this dish at home in a more healthy way compare to restaurants whereby they deep fried the shreeded kailan leaves.

Shreeded Kai Lan leaves

Recipe adapted from - Lite Malaysian Favourites by Goo Chui Hoong with modification.

Ingredients

300gms baby Kai Lan ( I used Hong kong Kailan)
1 clove of garlic (deep fry till golden brown and crispy, drain and set aside)
some roasted sesame seeds (optional)

Mix the sauce
1 tsp sesame oil
2 tbsp galic oil
2 tbsp light soy sauce
dash of pepper

Method

Wash the Kai Lan throughly. Peel off the bottom 1/3 of the fibrous kai lan stems. Pick 2/3 of all the kai Lan leave and shred them finely. Dry the leaves with kitchen towel.
Preheat oven 190ºC for 10 mins. Spread the shredded leaves on a baking tray lined with parchment paper. Roast the leaves in the oven for 5 mins or till leaves ecome crisp. Remove from the tray and let leaves cool down.
Blanch the kai lan stem in a pot of boiling water over the stove for 2 mins or till done.
Arrange the stems and roasted leaves on serving plate, pour the sauce over and garnish with garlic crisp and serve.

I am linking this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

hosted by Miss B of Everybody Eats Well in Flanders

& co-hosted by Charmaine of Mimi Bakery House.

Fabulous Steamed Pumpkin Cake 蒸黄金蛋糕 LTU - Oct 2014

2014-10-05T00:32:00.002-07:00

Another Cake using steaming method to tempt you! By using Steaming method, even without any oven, home chefs are able to make delicious cakes for their family and is more healthy too!

This time using pumpkin to join in the Little Thumbs Up October theme - Pumpkin. I have quite a few goodies with pumpkin as one of the main ingredients. Hope I can get rid off the lazy worms in me! hehe......... look forward for a Roctober 2014!

No coloring is add to the cake, the golden charm is from the pumpkin itself!

This recipe is floating in the facebook sometime ago which is in Chinese version, I make some modification and translate into English. I have many others cakes using steaming method, namely Steamed Banana Cake , Steamed Layered Pandan Cake and Steamed Orange Layered Cake and the best of all Steamed Super Moist Chocolate Cake.

The texture is soft, moist and dense and the taste is superb!

To whet your appetite, I leave you with this picture.

Ingredients

200 gm Butter at room temperature
150 gm castor sugar
4 eggs ( I used grade B)
260 gms of pumpkin puree ( I Steam about 280gm of pumpkin with skin , cooled skinned and blend into puree)
280gm plain flour with 1 tsp of baking powder - Sieve together

Method

Beat butter and sugar till soft and fluffy.
Add in slightly beaten egg bit by bit to avoid the batter curdles. Mix and blend well.
Mix in the pumpkin puree to incorporate into the batter.
Lastly fold in the flour mixed slowly, and mix well.
Pour the mixture in greased cake pan (7 X 7 inches).
Steam over medium fire for about 45 mins or till done.

Beat sugar and butter till light and fluffy

Slightly beat the egg and add in little by little.

The beautiful orange colour from the pumpkin puree

With pumpkin puree added and mix well

Lastly fold in the flour mixture to blend and mix well.

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

I am also link to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

hosted by Miss B of Everybody Eats Well in Flanders

& co-hosted by Charmaine of Mimi Bakery House.

Aromatic Spicy Golden Pumpkin 甘香金瓜

2014-10-02T10:00:00.000-07:00

This is a must try recipe for all home chef out there.. I am pretty sure all family member will give their thumbs up for your efforts. I used to cooked this dish using chicken as the main ingredients. This time I used pumpkin instead. The end result is fantastic. Everyone love the dish with 1st bite. My eldest daughter Pearly she does not fancy chicken meat, before entering the house after works, the aroma of the dish, hmm.... she frown.... mom cooked chicken again! But end up she is the one eat the most of the pumpkin. Yeah! Thumbs up to me!

Its looks more like a meaty dish! Right? Look very tempting, right?

Local Golden Pumpkin, I choose pumpkin over chicken, it more healthy!

Hustle free Hup Loong's batter is my choice, I used about 1/3 of a packet of the amount.

Ingredients

300gms of Golden pumpkin ( cut into big cubes)

1 tbsp of chopped dried prawns (prefried till crispy)

1/3 packet of the Hup Loong's batter powder

some cooking oil

1 tsp of aromatic spice salt

Ingredients A - Blend Coarsely

2 stalks lemon grass

10 nos of chilli padi ( you may plus and minus the amount depend how spicy you prefer)

3 pips garlic

3 nos shallot

Ingredients B

1 no. big onion - wedge ( I omitted this, but if I used chicken I will add in the big onion)

some curry leaves

Gravy

1 tbsp plum sauce

1 tbsp chili sauce

1 tbsp light soy sauce

1 tsp dark soy sauce

1tbsp curry powder

1 tbsp coriander powder

1/2 bowl water

To prepare the batter

Mix 1/3 packets of the Hup Loong batter with 3 tbsp of cooking oil, 1 tsp of my special aromatic spice and enough water to mix into a batter. Set aside for 15 minites. (This is stated at the back of the package )

Method

Dip the pumpkin cubes into the batter and deep fried till golden brown. dish out.
Heat up 2 tbsp oil to stir fry A till fragrant then add in the curry leaves
Add in the gravy and per-fried pumpkin pieces to well coated with the sauce.
Sprinkle with crispy dried prawns.
Serve hot with rice.

As for the bloggers event for Little Thumbs ups, pumpkin is chosen for October month! Today the 2nd the event page was flooded with Pumpkin Chiffon cake. This savory dish is to balance up the sweet delight!

ENJOY AND HAVE FUN WITH COOKING!!!

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

I am submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

hosted by Miss B of Everybody Eats Well in Flanders

& co-hosted by Charmaine of Mimi Bakery House.

Simple Apple Crumble 苹果金宝

2014-09-29T22:11:00.002-07:00

This Apple Crumble was prepared in the August but only managed to post it now. Just right time for the event of Little thumb ups. Forgive for the to bad photography.

There is so much to learn and need lot of improvement on food blogging be it the recipes, editing and photography are have to be 1st class, for me it is quite taxing will limited knowledge of modern technology.

I am not pretty, but I am sure is delicious!

Back to the Apple Crumble, adapted from Hong Kong TV show of Eating Well with Wong ( 吾淑吾食)

Ingredients

3 green apple
1 Fuji Apple
3 Tbsp Sugar
1tsp cinnamon Powder
1/4 tsp of salt ( I omitted)
1/2 cup of brown sugar
1/2 cup of rolled oats ( I used Nestum Whole grain oats)
1/3 cup plain flour
4 tbsp of chilled butter ( cut into cubes)

I added the following to give that extra aroma of lemon.
1 lemon zest
1 tbsp lemon juice

Method

Grease the baking pan
Clean and cut apples into slices
Mix the apples with cinnamon powder and sugar, place in a aluminum container ( mine is 8 inches in diameter)
Rub in and mix the flour, brown sugar, butter cubes, salt, lemon zest and lemon juice and oats. Place the mixture onto the apples mixture.
Bake in preheat oven of 175°C for 1/2 hours or till done.

I added lemon juice and lemon zest to enhance the result.

Before baking

After Baking

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Kit of I-Lost in Austen.

Mexican Churros

2014-09-07T07:06:00.001-07:00

It was a lovely Sunday morning, Buddy Camie and I head to the home our adorable Ms Fuzi ( founder FUZI Magic - Building Bridges of Goodwill ) to prepare on our very own snack Churros base on Fuzi memory of her late grand mother's recipe. Armed with this recipe we will conduct cooking demo on this churros to the children at orphanage.

Please 'like' the FB page of Fuzi Magic Building Bridges of Goodwill. To know more about Fuzi Magic aiming to link the privileged to the under-privileged in our CSR activities : STUDENT DEVELOPMENT PROGRAMS.

It will be perfect to dip with chocolate sauce!

The churros should be longer and thinner, rooms for future improvement!

Water, sugar, oil and salt to a slow boil

Mix in the flour

Mix into a dough

Place dough into piping bag with a star nozzle, pipe out to about 4 to 5 inches long into hot oil

Ingredients

1 cup of water
2 ½ tbsp sugar
1/2 tsp salt
2 tbsp sunflower oil
1 cup of flour
1 egg

for dusting (mix together)

½ cup sugar
1tsp cinnamon powder

Method

In the pan, put in water, sugar, salt and vegetable oil and bring it to a slow boil.
Remove from heat, add in the flour, stir the mix the mixture to form a ball.
Let the mixture cool.
Mix in the egg to combine.
Heat oil in pan for deep frying.
Spoon the mixture into a piping bags with star nozzle and pipe out the batter a 4 to 5 inches long direct into the oil, deep fry on both side till golden brown.
Drain on kitchen towel.
Roll the churros over the cinnamon sugar and the snacks is ready to serve.

Note : You may eat it with chocolate sauce as dipping sauce.

For those who love their bakery/snack with a touch of cinnamon, please refer my earlier posts with cinnamon as one the ingredients. There are Steamed Banana Cake, Cottony Cinnamon Cheesecake, Simple Apple Butter Cake, an easy Simple Carrot Cake.

Hope you like it as much as I do.

Happy Baking!

Home Made Honey Brandy Bak Kwa 白兰地肉干 for sale

2014-08-16T06:59:00.002-07:00

Mid Autumn Festival 2014 is round the corner which falls on 8th September 2014.

Here would like to continue my sale of Bak Kwa which was sellable for the last Chinese New Year 2014.

Lazymamainthekitchen Brandy Honey Bak Kwa (BBQ dried meat

slices) 白兰地肉干 strike back be for your continue support

to place your orders for the mid autumn festival

celebration 2014.

Its home made without preservative and oven grille.
Message or comment below for further information.

This promotion is for the residence around Petaling Jaya and Kuala Lumpur. Own collection or delivery can be discussed.

Kindly message/comment below for further clarification.

Vegetarian Dish ~ Fried Mushrooms with Nestum Cereal 麦片鲍鱼菇

2014-08-14T03:03:00.002-07:00

This is one of my 'almost' vegetarian dish, as I used butter instead of margarine as I don't have it in my pantry. Its turned out good. Trying my best to go vegetarian with less meat. Its easy but I will try! And...... my fridge is full of meats! Hahaha......

Ingredients

300 gm abalone mushrooms
5 sprigs curry leaves
4 -5 chlli padi, chopped
1 red chilli, sliced

Seasoning
1 tbsp margarine ( I used butter)
1/2 tsp sugar
salt to taste
1 tbp of vegetarian oyster sauce.
1 tbsp of cooking wine

30gm Nestum cereal ( I added more )

Method

Cut and discard the root of abalone mushrooms
Melt butter over low heat and stir-fry chli padi and curry leaves until fragrant.
Add in abalone mushrooms. sugar and salt to taste and mix well.
Just before dishing out add in cooking wine and Nesturm cereal to give it a quick stir and coat evenly.
Serve.

Fresh Abalone Mushrooms

This is the Nestum Cereal that I used.

Curry Leaves

Hope you will enjoy it like I do!

Fabulous Steamed Banana Cake 蒸香蕉蛋糕 - LTU

2014-08-11T22:36:00.003-07:00

Steamed cake vs Oven Baked
I choose to steam the cake over baking it. What about you?

Baked cake is dense and a bit dry unlike the steamed cake, which is light moist and fluffy, that is my experience in my cake making journey.
Would you like to share your views and experience?

Here is some comparison that might help, click here.

Beside steamed Banana Cake, I shared recipes on Steamed Peppermint Orange layered Cake, Steamed Pandan Layer Cakes and the most popular Super Moist Steamed Chocolate cake.

Here I would to highlight my Irresistible Super Moist Steamed Chocolate Cake which is a hit even at my charity cooking demo at Ti-Ratana, Penchala, PJ, Spastic Centre, PJ and Shelter Home.
A sure keeper!

Updated on 9th September 2014, Steamed another Banana Cake using Clabber Girl baking Powder (strongly recommended by our famous Chef William Tan) You may join his fanpage. for interesting recipes.

Steamed Banana Cake with Clabber Girl Baking Powder and w/o CG

The results - The cake is more spongy and soft with Clabber Girl Baking Powder. My family love it! So do U!

This version of Steamed Banana cake is marvelous, its light, fluffy and moist! We love it!

Sieved flour mixture with flour, cinnamon powder, baking powder and bicarbonate of soda.

Best to use slightly over ripped bananas

Mashed bananas with vanilla essense.

Steamed banana Cake is ready.

I added cinnamon powder and rum to give that extra oomps to the cake! The result is just marvelous!
Here are the bakes that I added Cinnamon powder - Apple Butter Cake, Carrot Walnut Cake and Cottony Baked Cheesecake.

Recipe adapted from Oriental cuisine Issue 103 with some modification.

Ingredients A

3 eggs
80 gms brown sugar (I used 60gms)
1/8 tsp salt (I omitted)
65gm corn oil

Ingredients B

200gm mashed banana
1/4 tsp vanilla essence (I used 1 tsp)
1 tbsp of rum

Flour ingredients - Sieve together

100 gms plain flour
1tsp baking
1 tsp bicarbonate of soda
1 tsp of cinnamon ( I love the aroma of cinnamon)

Fill up sufficient water in a steamer, grease the baking pan. (I used 7inch sq tin)
Whisk ingredients A with electric mixer till fluffy, add in ingredient B to blend and mix well.
Add in flour mixture and mix till well combined.
Pour the mixture to the cake pan and steam for 15 to 20 mins till cooked.
Test to see if skewer inserted comes out clean and remove cake from hot steamer. Leave to cook before cutting into slices.

Friendly Tips -

Make sure the steamer is at a rolling boil before putting the cake in.

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Diana of Domestic Goddess Wannabe. Please link your post HERE!!

Cottony Cinnamon Cheesecake

2014-08-02T07:23:00.003-07:00

Lately, most of my bakes, cinnamon powder is one if the ingredients I used.    Guess I really love the aroma of cinnamon added in my bakes. Join me for a cinnamon baking spree as more with cinnamon to come. Stay tuned!

My previous posts with cinnamon are namely Simple Apple Cake and Simple Carrot Cake. These cakes are simple, quick and easy to bake. Do give it a try.

Recipe of this Light cinnamon Cheesecake is adapted from Dessert's Temptation by wendy's delights. I double the amount of the ingredients to make 2 7inch square cake for my family and my brother's family.   If I were to bake the amount of cinnamon powder have to be reduce, as we find the aroma of cinnamon is too strong.

Recipe source from Dessert's Temptation with some modification in red.

Ingredients

60ml milk
120 cream cheese
30gm butter
20 gm superfine flour (I used plain flour)
20 gm cornflour (I used 15gms)
10 gm ground cinnamon ( should reduce to 5 gms as I find it 10gm is too much and will over powered the aroma of cheese)
4 eggs yolks

4 egg white
50 gm sugar (I used 40 gms)
1/4 tsp salt (I omitted)

Heat butter, milk and cream cheese in a metal bowl over a hot water bath. whisk until lump-free.
Add egg yolks and combine
stir in sifted superfine flour, corflour and cinnamon.
in a separate bowl, beat egg whites till foamy. add sugar and salt. Keep beating at medium speed until soft peaks formed.
Fold half of the egg white into the egg yolk mixture. Stir gently. fold in the rest of the egg white.
Pour the mixture into a greased cake tin lined with baking paper. Bake in water bath at 150ºfor 50 minutes.

I double the ingredients to bake 2 7 X 7 inches cakes.

Milk, butter and cream cheese

Sieved Flour Mixture - Flour, cornflour and cinnamon powder

Double boil method to melt the cream cheese, butter and milk

Fold in the flour mixture

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Diana of Domestic Goddess Wannabe.

Easy World Cup Snacks - Tasty Tuna Crackers

2014-07-05T04:19:00.002-07:00

This snacks is specially for FIFA World Cups fans to enjoy and munch while cheering for their favorite teams at the comfort of your home sweet home. This tasty finger food not only keep hunger and sleepiness at bay during the wee hours, but give you energy to cheer on your favorite teams all night long. How you like it? Ole Ole Ole!!

This simple and easy snacks was rated as one of the Top 10 easy World Cup snacks by Star Papers dated 14th June 2014.

Others snacks are Spiced Almonds & Cashew Nuts, Murtabak Mee, Strawberry Jelly with Nata de Coco and Longan, Smores, Roti Canai, French Toast, Chocolate Hazelnut Mug Cake , Mushrooms, chicken and cheese spring rolls, Nachos with chunky Salsa.

As for the Tuna Cracker the recipe is adapted from Star paper by Ms Ivy Leong with modifications.

What you need

5 cum diced Japanese cucumber
2 to 3 shallots ( chopped)
1 small tomato (diced)
1 can of tuna
some pepper
2 tbsp of mayonnaise
some crackers
some coral lettuce

How to do it

Combined diced cucumber and shallots in a bowl, Marinate with salt for 2 minutes and rinse with water (This is to make to cucumber and onion stay crunchy.
Add in tuna to mix well
Add in mayonnaise and pepper to mix well
Service with crackers and coral lettuce.

And, of course, this is not only snacks during world cup fever, it can be breakfast and all time snacks too! ^_^

Bravo, enjoy your Samba Fever till 13th July 2014! OLE! OLE! OLE!

Simple Apple Butter Cake

2014-06-03T22:24:00.001-07:00

This is the Apple Butter Cake that I demonstrated during the Charity Cooking Demonstration for the Spastic Center last Saturday!

Here I would like to draw attention to those who are from Klang Valley, there is a Charity Cooking Demonstration on the last Saturdays of each month (except Puasa Month) for Spastic Center, Petaling Jaya. With a small sum RM15/- (this amount should be increase since price of everything has gone up), you will not only have a cooking demo but with lucky draws and light refreshments. But above all, this is small & noble way to help children in need. The Spastic Center needs your kind assistance be a cooking demonstrator or a participant to bring smiles to the less fortunate. Do let me know if you wish to help. A Big Thank you all!

During the demo session I sold an Yogurt Cake and an Apple cake and the proceeds to benefit the children of Spastic Center.

TQ this kind lady for helping me out during the demo at Spastic Centre,PJ

Chef Azrah is busy getting ready for her demonstration. The gentle lady beside me is Datin Faridah who is the president of Charity Cooking Demo group!

The cake surface was disfigured because I accidentally toppled it in the container, I am sorry! I double the ingredients to make a bigger cake to be served to the participants!

The African Mambo Roll by Famous Chef Azrah. Getting ready to roll the cake!

The colorful and yummy African Mambo roll by Chef Azrah!

Another goodies from Chef Azrah - The sweet potatoes Onde Onde

~A Fun and Blessed Day~

The recipes for the Apple Butter Cake

Ingredients

120gms butter softened at room temperature
80gms castor sugar
2 eggs
1 green apple - peeled, seeded and diced
2tsp vanilla essence
120 gms plain flour and 2 tsp baking powder -sieved together
1/4 tsp cinnamon powder - sieve together with the flour mixture
60 ml of milk

Method

Preheat over to 180ºC and lined a 6 " round cake tin (mine is a 7" )
Beat butter and sugar till pale and fluffy.
Add in egg one at a time slowing at low speed till well blended.
Add in the flour mixture slowing till well combined
Add in milk, vanilla essence and lastly add in the diced apple.
Pour batter into the cake tine and bake for 45mins to 1 hour or till cake is done.

Diced Apple

"This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)"

Simple Carrot Cake

2014-05-23T07:32:00.004-07:00

It is after my 2nd attempt on this Carrot Cake, this post finally able to post it to my blog. My 1st attempt, the taste of the cake is delicious but the texture is bit moist.

My 2nd attempt without frosting.

My 1st attempt with the cream cheese fronting with lemon zest and juice added.

Special thanks to Ms Julie Tan of Ti-Ratana Jalan Penchala, Petaling Jaya for demonstrating this lovely Carrot Cake during the Charity Cooking Demonstration in April 2014.

Recipe source from Ms Julie Tan with some modification in Red.

Ingredients

I made a bold reduction (I normally reduce sugar about 20%) on sugar to 250gms, the cake turn out satisfied.

4 eggs
1¼ cup vegetable oil ( about 225gms±)
380 gms brown sugar ( I used 250 gms only)
10ml vanilla extract (1tbsp)
400 gms grated carrots
120 gms chopped pecans or any other nuts
some raisins

Sieve together -
250 gms all purpose flour
9 g baking soda
9 gms baking powder
3gms salt (I omitted)
5 gms ground cinnamon ( ½ to 1 tsp)

Method

Preheat oven to 175ºC. Grease and flour a 9 X 9 inch pan.
In a large bowl, beat together eggs, oil, sugar and 2 teaspoons vanilla. Mix in flour mixture.
Stir in carrots. Fold in pecans. Pour into prepared baking pan.
Bake in the preheated oven for 40-50 minutes, or until a cake tester inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Cream topping

200 gms butter, softened
240gms cream cheese, softened
200 gms confectioners sugar
1 tsp vanilla essence
some zest of lemon
1 tbsp of lemon juice

To make frosting

In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.

Beat sugar, eggs, oil and vanilla essense

Sieved Flour mixture - Plain flour, baking powder, baking soda and cinnamon.

Blend in the flour mixture into the egg mixture slowly.

grated carrots

Chopped walnuts (I oven bake the walnuts for about 10 mins )

Raisins

Mix in the carrots, walnuts and raisins

Happy Baking!

Nutritious Korean Miyeok Ojingeo Salad (Seaweed Squid Salad)

2014-04-27T22:36:00.001-07:00

This Korean salad not only nutritious, appetizing, refreshing, scrumptious but healthy, a sure keeper, do book mark and try it out! You will fall in Love with this salad! You may omit the squid for a vegetarian salad!

April is almost come to an end. Time is running short, as I will be out of town and be back only 30/4 night! Stress..... There are 2 blog events which I would like to submit my post to join in the fun. One being the Asian Food Fest (AFF) - Korean cuisine, and the other Little Thumbs Up with the theme ' Oranges' for the month of April 2014.

This fantastic healthy Korean Salad was taught by Chef Madam Shin of Korean Tourism Organization, Kuala Lumpur during one of the cooking demonstration. And again no recipe is given, participants have to dot down the ingredients and method as our beloved Chef Madam Shin in action.

My daughter said she can finished the whole dish all by herself and is super yumz!

Recipe adapted by Madam Shin of KTO, KL with some changes.

Ingredients

20gm Ottogi Seaweed (soaked for 15 mins, rinse and cook over boiling water for about 30 sec to 1 min. Rinse with cold water and squeeze dry)
1 Japanese cucumber - sliced
1 orange - skinned and cut the fresh into pieces.
1 median squid - clean and cut pattern on the inside of the squid.
some toasted sesame seeds - for garnishing

Dressing

2 tbsp sugar
1 tsp salt
2 tbsp water
4 tbsp apple vinegar
2 tbsp minced garlic

Mix the ingredients of the dressing and set aside.

The Ottogi Seaweed can be obtained from Korean Supermart.

The Apple Vinegar

The dry Seaweed

Soak in water for about 15 mins, rinse it.

Boil in hot water for 30sec to 1 mins, rinse with tap water and squeeze out the water.

Clean the squid and slice (with cutting through to create patten) diagonally on the inside of the squid.

Cook the squid in boiling water, and it will curled.

Cut the cooked squid into pieces

Cut cucumber

The photos below show how the orange cut and cubed. (So sorry I forgot to take photos on the last step of cutting the orange fresh in cubes)

Lastly, remember to cut the orange into pieces which I forgot to take photos!

Assemble the ingredients in the bowl. Add in the dressing just before serving!

The brown color dressing is because I used Molasses Sugar

This salad I prepared the day before and I so forgetful that I missed out the orange. Still Yumz.....

This post is linked to the event, Little Thumbs up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal.

I am submitting this post to Asian Food Fest: Korea, hosted by Sharon of Feats of Feasts.

Fabulous Steamed Peppermint Orange Layered Cake 蒸橙汁千层蛋糕

2014-04-26T00:28:00.000-07:00

My second Steamed layer cake. But the end product is not as satisfied as the previous Steamed Layer Cake with Pandan flavors. Clink here to check it out! The contrast of the layers are not clear as it should be, my attention was diverted by my daughter in Melbourse over WhatApps on the making of her Unbaked Oreo Cheesecake. I blamed it on her for my poor performance.   Hahahaa..... feeling better now.
But nevertheless I still need some kind words from you to console me as I spend 3 hours to prepare the cake.   Hehe....

The verdict ~ I was overwhelmed with the response ( I brought some with me ) from my friends at Spastic Centre, Petaling Jaya during the Charity Cooking demo today. They like the cake very much as the cooling sensation of peppermint linger on........    Hurray to me!

For this Fabulous Steamed Orange Peppermint Layer Cake, you need -

Ingredients

10 eggs
160 gms castor sugar ( I used 140gms)
30 gms ovalett 黄油
100gms fresh milk 鲜奶
140gm corn oil
200 gms cake flour (sieved)
2 tbsp orange juice
1 tsp orange paste
Zest of 1 orange
1/4 tsp of peppermint flavor

Method

Mix and beat eggs, sugar and ovalett till creamy and fluffy.
Mix in the milk.
Fold in the sieved flour till well mixed.
Lastly add in the corn oil to mix till all well blended.
Divide the batter into 2 equal portion . Add the orange juice to one portion.
Add peppermint to the other 1/2 portion.
Line an 9" cake tin.
Pour 2 small ladle batter with original favor in the cake tin and steam for 5 mins using medium fire.
Pour another layer of batter with orange juice and steam for 5 mins. Repeat the process till all batter used up.
Bake for 8 mins for the last layer.
Make sure to cover with aluminum foil to prevent water vapor seep in the cake during the whole duration of baking time.

The Ingredients

Eggs, ovalett and sugar

Creamy and fluffy

The batter is ready. Divide into 2 equal portions

Steam the cake layer by layer. This is the most time consuming part which need patients and passion.

The bottom

Dada, ladies and gentlemen, would you like to take up the challenge for these time consuming and patience fabulous steam Orange Layered Cake? Warning ~ The preparation and steaming time is 3 hours!!!
If you like this Steam Layered Cake I am sure you will like my earlier post ~ Steam Pandan Layer Cake too.

This post is linked to the event, Little Thumbs up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal.

Appetizing Fish Fillet with Orange Sauce 橙汁鱼柳

2014-04-02T06:30:00.000-07:00

After months of disappearance on my blog, I am back in action in my very own kitchen!

During these period, I accompany my daughter Tammie to settle down in Melbourne to further her study at University of Melbourne. For the past 1 ½ months, my task is marketing at the famous Queen Victoria Market and prepare meals. During the last few days in Melbourne I cooked and packed cooked food and marinate meat to be kept in the freezer for her. And I believed these food will be enough to feed her for weeks. That is the least a mom can do for her beloved daughter.

Here I would like to take the opportunity to thank Zoe of Bake for Happy Kids to take time off from her busy schedule to buy me coffee at Brunetti , Lygon Court. I enjoyed the short time we chat and look forward for future meet up. When the time comes I would like very much to taste yr bakes instead of bakes from Brunetti! Hehe......

And of course, not forgetting a big thank you to Jenny who came all the way from Springvale and brought me the giant fresh fruits, fish and 'live' abalone. They are super sweet and tasty! Till me meet again, Jenny!

An appetizing dish for everyone to enjoy!

Adapted from the book All about Fish

What you need

200g white fish fillet ( Dory Fish fillet)

2 oranges

1 egg

4tbsp flour

1 cup bread crumbs

Marinade

1/2 tsp salt

Dash of pepper

Note: I used my very own Aromatic Spice Salt (1 tsp) with dash of pepper to marinade the fish fillet.

Seasonings

1/2 cup of orange juice

2 tbsp sugar

3 tbsp lemon juice

1/4 tsp salt

1 tsp custard powder

Method

Rinse fish and slant cut into slices. Add marinade and set aside for 1/2 hour.
Combine seasonings and mix well in a sauce.
Cut few slices of orange and garnish on the serving plate.
Beat egg. Coat fish first with flour followed by egg and bread crumbs.
Heat enough oil til 160 degree C, deep-fry fish over medium heat untill cooked through. Turn up the heat to fry further for another 15 seconds. Remove and drain well.
Heat another 1 tbsp of oil and bring orange to a boil. Turn off the heat and pour sauce over the cooked fish.
Serve with hot rice.

This post is linked to the event, Little Thumbs up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal.

Savory Potato Chip Cookies 薯片曲奇

2014-01-20T17:26:00.000-08:00

Dear all, how about baking savory cookies for this Chinese New Year? I bet you will love this cookies, and will definitely will not stop at one!

This is a really yummy savory cookies. My family and friends just love it so much.
1 portion of the recipe can make about 1 tin of plastic container measuring 14.5cm height and 11.5cm diameter with extra few pieces.When I shopped for the ingredients in the bakery shop, and noticed that the smallest packet of cheese powder is 500gms whereas the the amount needed for the cookies is only 20gm. I don't have to make so many containers. I had some left over shredded cheese in the fridge which I can make use of that. Emmm....... The moral of the story is we don't have to follow the recipe 100%, we can do our own adjustment to suit us ; we can always substitute with other ingredients which are available in our own kitchen. I always reduce quite a lot on the amount of sugar in all recipes, this is why I prefer home-made rather to buy outside which are too sweet for my family.

This is one of the 3Rs - we should practice everyday - REDUCE, REUSE AND RECYCLE!

Sour cream potatoes chips, walnuts, butter and shredded cheese. This butter weigh 227 gms only

Sour Cream & Onion Potato Chips and chopped walnuts

Ingredients

250g butter
80g caster sugar (I used less than 60 gms)
150g Sour cream & onion potato chips, crushed
50g walnuts, chopped (or any other nuts of your choice)
20g Parmesan cheese powder
250gm plain flour, shifted with
1tsp baking powder

Method

Cream butter and sugar till light and fluffy.
Stir in crushed potato chips, chopped walnuts and Parmesan cheese.
Fold in shifted flour and mix into a dough.
Scoop 1 tsp mixture and drop onto a lined baking tray.
Bake in a preheated over at 180 degree C for 15 minutes or until golden brown. remove and leave to cool before storing.

Recipe adapted from Chef Margaret Cheng at Spastic Centre, PJ during one of the Charity cooking demo.

Note

Adjust the temperature on your own oven accordingly as all ovens are different.
Happy baking!

I am linking this post to Bake Along event, Chinese New Year Cookies for the month of Jan 2014 organised by Lena of Frozen Wing, Zoe of Bake for Happy Kids and Joyce of Kitchen Flavours.

This post is also linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, hosted by me, Alice from I Love.I Cook.I Bake

Crunchy German Crunch with Chocolate Rice 德国酥饼

2014-01-15T22:49:00.002-08:00

This is my third year baking these German Crunch cookies for Chinese New Year. But the post only manage to surface this year. Why? To support blogger friend Lena of Frozen Wings for her event on CNY cookies - January 2014 lor! Lame excuse! hehe.... The most important it did made it to my lazymama's blog! ^_^ The recipe for Melt in the mouth German Crunch with added chocolate rice is here to stay!
My previous German Crunch are one with original flavors and another one with coffee flavors.

Ingredients

250gms butter 牛油

80gms icing sugar 糖粉 ( I used 70 gms only)

some chocolate rice (Optional)

Sieve together

250 gms potato flour 马铃薯粉

100 gms plain flour 普通面粉

2 tbsp milk powder 奶粉

Method

Beat butter and icing sugar till light and fluffy.
Slowly add in the flour mixture and chocolate rice to form a soft dough.
Chill the dough in the fridge for 1/2 hour for easy handling.
Roll the dough into small ball on the lined baking tin and press lightly with a fork to form pattern.
Bake in preheated over at 160ºC for about 20 minutes.

做法：

1. 把牛油和糖粉打均匀
2. 加入其他材料徐徐加入并混合成软面团。
3. 把面团搓成一粒粒排放在铺了烘培纸的烤盘上, 再用叉轻轻压一压
4. 放进预热烤箱, 160c烘20分钟.

Set to enter into the oven!

I am linking this post to Bake Along event, Chinese New Year Cookies for the month of Jan 2014 organised by Lena of Frozen Wing, Zoe of Bake for Happy Kids and Joyce of Kitchen Flavours.

Healthy Black Sesame Chiffon Cake 养生黑芝麻戚风蛋糕

2013-12-29T22:52:00.001-08:00

To round up for the year 2013 I am sharing with you this Healthy Black Sesame Chiffon Cake. My earlier post of Pumpkin Chiffon Cake, please click here
I would like to wish all my followers and readers a Happy and prosperous New Year 2014 ~ year of the Horse!

Recipe (This recipe is floating on the facebook for sharing. The recipe is in Chinese and hope my English version is in order)

Ingredients A

6 egg yolks

20 gms black sesame powder

60 g milk

60 gms corn oil

80 plain flour mix with 30gms corn flour -sieved

Some toasted black sesame seeds

Ingredients B

7 egg whites

1/2 tsp cream of tartar

100 gms caster sugar ( I used 80gms only)

Method

Mix egg yolk, milk, black sesame powder, corn oil together till well blended
Blend in the flour slowing till well mixed keep aside.
Beat egg white with cream of tartar till bubbles formed. Mix in sugar in 2 batches, and beat well between additions. Continue to beat until stiff peaks form.
Add in 1/3 of the beaten egg whites and mix into the egg yolk batter.
Slowing fold in the rest of the beaten egg whites with a spatula, until well combined.
Pour the batter into chiffon cake mould and level with a spatula. Lightly tap the pan on the table top to get rid of any trapped air bubbles in the batter.
Bake in preheated oven of 180ºC for 30 to 40 mins or till done.
Remove cake from the oven. invert the pan immediately. Allow it to cool completely.

Food@Home Sweet Home

Healthy Apple Lemongrass Beverage

Scrumptious BBQ Chicken Wings

Charity Cooking Demo At Spastic Centre on Korean Fried Chicken & Cheesy Tuna Puff

Healthy Vegetarian Rice sheet (Cheong Fun) Rolls

Hainanese Fish Maw with Pineapple海南鱼鳔伴凤梨

Red Velvet Cake Temptations (by Daughter Tammie Kwong)

As for the topping she choose a very simple cream cheese topping from my earlier post on Simple Carrot cake. You may use orignal topping as its firmer for easy handling.

Pumpkin Ogura Cake 南瓜相思蛋糕 - LTU Oct 14

Chinese Broccoli in 2 Style (Yin Yong Baby Kai Lan)

Fabulous Steamed Pumpkin Cake 蒸黄金蛋糕 LTU - Oct 2014

Aromatic Spicy Golden Pumpkin 甘香金瓜

Simple Apple Crumble 苹果金宝

Mexican Churros

Home Made Honey Brandy Bak Kwa 白兰地 肉干 for sale

Vegetarian Dish ~ Fried Mushrooms with Nestum Cereal 麦片 鲍鱼菇

Fabulous Steamed Banana Cake 蒸香蕉蛋糕 - LTU

Cottony Cinnamon Cheesecake

Easy World Cup Snacks - Tasty Tuna Crackers

Simple Apple Butter Cake

Simple Carrot Cake

Nutritious Korean Miyeok Ojingeo Salad (Seaweed Squid Salad)

Fabulous Steamed Peppermint Orange Layered Cake 蒸橙汁千层蛋糕

Appetizing Fish Fillet with Orange Sauce 橙汁鱼柳

Savory Potato Chip Cookies 薯片曲奇

Crunchy German Crunch with Chocolate Rice 德国酥饼

Healthy Black Sesame Chiffon Cake 养生黑芝麻戚风蛋糕

养生黑芝麻戚风蛋糕

A) 6粒蛋黄 20g黑芝麻粉 60g 水 60g 油 110g 自发面粉 黑芝麻适量炒香即可 (B) 7粒蛋白 半茶匙塔塔粉 100g 幼糖

Home Made Honey Brandy Bak Kwa 白兰地肉干 for sale

Vegetarian Dish ~ Fried Mushrooms with Nestum Cereal 麦片鲍鱼菇

A)
6粒蛋黄
20g黑芝麻粉
60g 水
60g 油
110g 自发面粉
黑芝麻适量炒香即可

(B)
7粒蛋白
半茶匙塔塔粉
100g 幼糖