Monday, 29 December 2008
Tuesday, 23 December 2008
Oh well, there's no difference untill the unmoulding part. It's not possible to remove the entire fudge from the pan and cut it on a clean board. With a disposable aluminium pan, you just need to tear away the sides and the fudge will come off. And.. the humidity here does not help at all... After every 15mins, I have to pop the whole tray back into the fridge to harden the fudge again, so that it does not smudge the bags.
Taste wise, the fudge really tasted quite good, not too sweet, just nice for me. Process wise is really pretty idiot proof and if you stick to the disposable pan, you will be pretty safe.. hee.. I packed 4 pieces in each bag, and manage to get about 18 packs. Pack them into your freezer till ready to distribute. :)
Wednesday, 3 December 2008
200g all purpose flour ( I used 100g of bread and cake flour each)
13g of sugar (I used eye power to estimate)
8g of baking powder (again...eye power, no way am I going to use my manual scale and see the needle tip and stop at 8g at 630am in the morning...keke)
pinch of salt
150g of Paul's low fat yogurt
dried cranberries, almond flakes, walnuts, whatever you have in your pantry and need to be used up.
Sift the flour and the baking powder into a mixng bowl. Add the salt, sugar, egg and yogurt and mix well with a whisk. If the batter seems dry, which mine was, add another tablespoon of yogurt. The yogurt was a 200g bottle, so I ended up adding all of it. Add in the cranberries at this point, mixing just enough to get the fruits through the batter.
If you are using a non-stick muffin tin, there's no need to flour or butter it. Good news right? no need to get your hands oily and messy in the morning. Clean and easy..:P or maybe...just lazy. Spoon the batter into the 6 hole muffin tin. Without the tin, just spoon it onto a lined baking tray and spread it roughly with the back of the spoon. The size of the pastry is up to you to decide then, which of couse affects the baking time.
Sprinkle the almond flakes over the batter. The original recipe had the nuts mixed in sugar syrup before placing them onto the batter. I have no time for this in the morning..hee, so it's just almond flakes. You can easily replace this with any corsely chopped nuts, no need to be roasted, since it's going into the oven anyway.
Preheat the oven to 220 degress C. Bake it for about 25 minutes and test with a wooden skewer. It's done when the skewer comes out clean.
Verdict: Well, my husband liked it, nice combi with almonds and dried cranberries. Not really bread like texture, as there is no yeast and no kneading. Easy to make, and not too heavy for breakfast or even afternoon snack.
Saturday, 29 November 2008
Tuesday, 7 October 2008
Into bananas recently, not becos I want to, but more of like, what I am suppose to do with all these bananas? After the 10km run on Sunday for the Terry Fox run, the helpers generously gave my husband a bunch of bananas... haaa, think we must have looked desperately in need of food.
After my last attempt on the banana walnut cake, I concluded that milk is needed to make a moist banana cake. But I did not want to buy a carton of milk just for 2 tbsp, so I decided to use yogurt instead.
I used this recipe to start off my banana cake, with some modifications though. I omitted the lemon juice and rind, and reduce the butter to 5 oz. What I have added are a handful of walnuts, oatmeal, 1/4 tsp of cinnamon and 200g of low fat yogurt. Bake as indicated in the recipe and voila! A moist banana cake, with just the right sweetness. Could do with a bit more of cinnamon though. A recipe for keeps. ;)
Tuesday, 30 September 2008
Sunday, 10 August 2008
Wednesday, 6 August 2008
Finally... I have time to do my 'documentation'...haaa. 3 weeks in Taiwan was an experience, having encountered 2 typhoons during this period. Came back last friday and went to the cooking class at Creative Culinaire on Monday for their dim sum class! Super on...:P The main attraction of the class..for me..was the polo bun of course. Two other dim sum were taught too, Xiao Long Bao and the Seafood Salad Roll. All three were fantastic and I already have plans to make them soon during this period in SG, though I am still very apprehensive towards making Xiao Long Bao! The chef was fantastic, Kudos to him. I have never met a chef who is so willing to teach, and give so selflessly. At the end of the class, there were some leftover pastry topping and gravy for the po lo bao, so the students took some. I took some and made another batch last night.
I must say, looking is easy, but when it comes to hands-on and doing the dough from scratch, it's a total different thing. It's hard work, but when I see all thess buns disappear with smiles on my friend's faces, the effort is really worth it. :)
If you are interested in the classes, go to this website www.creativeculinaire.com for more information.
Saturday, 7 June 2008
On annual leave this week, so had the chance to try out the recipes on my 'To-Do' list! Decided to do the pandan chiffon cake based on the recipe from Little Corner of Mine.
I used freshly squeezed coconut milk. If you are buying shaved coconut from the market, you would need about 400g. I also replaced some of the white sugar with brown sugar to cut down the sweetness.
The cake was fantastic! But I did not have the patience long enough to wait for the cake to cool completely..hee, thus you see half of the skin is off the cake! :P
Will do this cake again, maybe with fresh pandan juice by blending pandan leaves and change of flour. My MIL mentioned that her recipe uses optima flour and/or softassilk flour. But oh well, the cake is gone now! :)
Monday, 19 May 2008
One of the greatest feeling in life is to do something and your partner loves every single bit of the delicacy... 那種感覺, 我想,就叫做'幸福'吧. One of my best baking resources is Joy of Baking. The recipe is found here. Alright, I admit that the actual thing looks abit 'off' when compared to the picture, but believe me, the taste is just gorgeous. The product must be good, cos it disappeared within 4 days. ;)
Sunday, 4 May 2008
400g of mixed mushrooms (I used shitake and abalone)
NTUC was selling frozen tilapia fillets at a promo price. Seeing that they were individually wrapped, so decided to give it a try. Just marinate them in salt, pepper, paprika. Bake them on the upper rack at 220 degrees oven for 15mins, with 2 halved limes. When done, squeeze the lime juice over. Drizzle some extra virgin olive oil for the additional flavour. Bon Appetit!
Friday, 4 April 2008
I soaked the dried chickpeas overnight and cooked for more than an hour till soft. You can do this step safely a night before, ie, soak them in the morning, cook in the evening, and use them the next evening. Just reboil or microwave the chickpeas before use to heat them up. The flavour develops with heat, I conclude. I added a whole red onion even though my chickpeas wasn't that much according to the recipe. This is a recipe which you can alter the quantity easily and won't affect the final output. Other than the salt in the onion mixture, I did not add any additional salt as teh vinegar taste is good enough. Lots of black pepper helps.
I did not have rice last night, just half of a plate of this... :) Feel healthy and satisfied.
Monday, 24 March 2008
3 tomatoes, diced
3 stalks of coriander, finely chopped
1 small red onion, finely chopped
1 clove of garlic, minced
3-4 tbsp of extra virgin olive oil
1.5 tbsp of red wine vinegar
juice from half a green lime (Thailand type which is bigger, not the local small ones)
pinch of salt
Whisk all the dressing ingredients with a fork and set aside. Add in all the chopped ingredients and toss. Set the salsa in the fridge for at least an hour to let the flavours develop.
300g of unflavoured yogurt ( I used Pauls. Just make sure there's no sugar, starch or other funny ingredients in the yogurt)
1 medium cucumber
3 cloves of garlic, minced.
1 tbsp of extra virgin olive oil
1 tbsp of red wine vinegar
Juice from half a green lime (Thailand type which is bigger, not the local small ones)
Some dried oregano
Grate the cucumber and add some salt. Let it sit for 15mins and squeeze out all the water, leaving behind a compact mass. Whisk all the dressing ingredients and add the minced garlic. Add in the yogurt and the cucumber. Mix well, and set it in the fridge for at least an hour. The longer you leave it in the fridge, the stronger the garlic flavour. So, if you are not a garlic fan, you can choose to omit it. :)
Friday, 7 March 2008
Today is my last day of work in Bangalore. My flight back to SG is 11pm, and my meeting was changed from 1130am to 5pm. It's such a dissapointment as we were looking forward to going off much earlier than normal and settle in a cosy pub in the early evening. Too bad... have to rush later. The local office celebrates International Woman's Day in advance as tomorrow is weekend. All ladies receive a bouquet of flowers and a letter signed by the MD. It's such a nice gesture by the company. I am going back and tell the SG office about it. And in the CN office, ladies gets 1/2 day off to go shopping!!! What in the world is the SG office doing???
Anyway, Happy Woman's Day! And gals, its TGIF! Yeah!
Saturday, 1 March 2008
I am in Bangalore for a week now... no time to blog...of cos, with the kind of work I have. For a start, don't get me wrong. I like Indian food. Go to any Straits Kitchen restaurant for their buffet lunch and I will queue for the Indian food first, or maybe desserts first... :P But...but, the Indian food caterer at the manufacturing plant is not one I want to eat everyday. Moreover, my cold and sore throat is forcing me to keep away from the spices.
So... before I came, I was in Chiangmai for a short holiday with W and bought these 2 types of instant porridge and rice. Actually, I never like instant food...NEVER. Had all the instant noodles during my uni days and after knowing the load of msg that goes in, I don't want to have even a pack of Maggi mee in my house. Buying these were not easy too, lucky for the limited English wordings and the big 'No MSG' label! HAHA. The porridge came in handy as I was pretty sick and the Indian food was rather cold. The hot porridge was comfort food, and you won't believe, cos I couldn't believe it as well... it tasted so damn good!!! I have no idea how they made it, but when hot water was added in, the fish flavour was just so strong and smell like the fish porridge I order at the food centre. Sedap! Next on is the Thai basil rice. I just had it.... it was so spicy! But did you see the whole basil leave inside? I was expecting those dried basil flakes sold in supermarkets. Boy... I was so impressed by the fish porridge that I had an impulse to email the coy and ask them to import to SG...hahaha. If I dish them out into a proper bowl, they wont look instant at all!
But, now it's back to reality... going to fly off to Bangalore in 18hrs time for work... i am really enjoying those moments at home as much as I can! :D