Sweet & Sour Fish

Home made sweet & sour sauce. This is so much better than packet sauce or those used in mist restaurants.

White snapper goes well with this recipe.

Chicken Rendang

The recipe was catered for our girls who are not into spicy food (yet). They absolutely loved this variation.

It tasted even better the next day.

Mui Fan

Simple to Cook. Healthy meal. Homely taste.

Cranberry-Macadamia-Walnut Biscotti

Easy Recipe with simple steps.

Note:

• Challenging with kneading heavy dough.
• Cake mixer is not suitable to knead the dough. Need a bread mixer.
• make the dough flatter for 1st round of baking and prevent crack

Ingredients:

• 2 eggs
• 50g sugar
• A pinch of salt
• 200g plain flour
• 3/4 tsp baking powder
• 40g cranberry
• 30g macadamias (roast in oven for 10mins before use)
• 30g walnuts (roast in oven for 10mins before use. remove skin)

Method:

1. Mix the eggs, sugar and salt.
2. Add the sifted flour and baking powder.
3. Add the roasted nuts and cranberry
4. Divide the dough in half. Shape each portion into two logs. Each log is 3 inches wide. The dough is quite sticky. Wet hands when shape the dough.
5. Bake at 170C for 25 minutes. After baking, the two logs are quite firm to touch. Cool the logs for 5 to 10 minutes before slicing them.
6. Using a serrated knife, cut the logs into slices of 1cm in thickness. You will realise that they are very soft inside.
7. Bake again at 150C for 12-15mins each side

Japanese Soft Cotton Cheese Cake

Very yummy Japanese Cotton Cheese Cake.

Note:

• Relatively long preparation time
• Definitely long baking time – 1hr 20mins at lower temperature

Information:

• Use a 8 inch springform pan or a removable base pan
• Need to prepare the pan with aluminium foil to cover externally to prevent water seepage
• Also need to line the bottom and sides of the baking pan with baking paper

Ingredients of batter:

• 200g milk
• 300g cream cheese (softened and cubed)
• 60g butter (softened)
• 6 egg yolks
• 40g caster sugar
• 60g cake flour
• 20g corn flour

Ingredients of egg white:

• 6 egg whites
• 100g caster suger

Methods:

1. Pre-heat oven to 150C
2. Heat the milk and cream cheese over a double boiler until smooth. Stir occasionally. There might be small lumps but don’t worry about it.
3. Stir in the butter. Set aside to let cool. You can use the beaters to make the cream cheese mixture smooth, but beat only for a few seconds.
4. Beat the egg yolks with 40g sugar until bubbly and lighter in colour.
5. Now, the cream cheese mixture should be warm, not hot. Mix the egg yolks mixture into the cream cheese mixture.
6. Sift in the corn flour and cake flour. Fold in the flour in 3 portions. If there are flour lumps, you can beat for a few seconds and sift the mixture.

1. Beat the egg whites with the remaining sugar in 3 portions to the soft peak stage.
2. Add the first portion of sugar when the egg whites are bubbly and foamy. When it is in the soft peak stage, the peaks are not pointy and it is only starting to hold it’s shape. Also, the egg whites still slide around the bowl.

1. Fold in the egg whites in 3 portions. The mixture should now be very light.
2. Bake in the oven for 1 hour 20 minutes in a water bath (1 cm of water). Place my cheesecake a level lower than the middle rack. After baking, leave the oven door ajar for 5 – 10 minutes. Remove the sides of the baking pan and the baking paper. Let cool completely then chill in the fridge.

Pandan Chiffon Cake

 

1st trial of pandan chiffon cake.

Note:

• This recipe is less sweet, very fragrant with fresh coconut milk and fresh pandan juice.
• Use super fine sugar for more assured result.

Information:
Prepare an ungreased 20cm (8 inch) round tube pan (removable base preferred) or 2 small round tube pans.

Prep time: 20 -30mins
Cook time: 40 mins

Ingredients of batter:

• 5 egg yolks
• 20 gm super fine sugar
• 100 gm cake flour
• 1 tsp baking powder
• 100 ml coconut milk
• 2 Tbsp pandan juice (see below)
• 3 Tbsp olive oil

Ingredients of egg whites:

• 5 egg whites
• 60 gm super fine sugar
• 1/2 tsp cream of tartar (I have not tried adding tartar cream)

Ingredients of pandan juice:

• 10 pandan leaves, fresh or frozen
• 1 1/2 Tbsp water

Method:

• Preheat oven to 170C (338F).
• Beat the egg yolks with a mixer and mix in 20 grams of sugar. Add coconut milk, pandan juice. Combine well, until light colour and fluffy.

• Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, add olive oil. Set aside.

• Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the 60 grams of sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form.

• Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.

• Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150C（302F, continue to bake until cooked through. A needle comes out clean when inserted in the middle.

• Remove cake from the oven. invert the pan immediately. Allow it to cool completely.