Wednesday, April 30, 2008

Chwee Kueh




Mother's Day Fudge Cakes

These cakes were done in 2005 on Mother's Day.


Durian Fudge Cake for my Mom..she loves durian.



Pandan Fudge Cake for my Mother-In-Law.

Hot Chocolate Sauce Pudding





Hot Chocolate Sauce Pudding
Sources : Temptation of Chocolate by Alex Goh.


Ingredients

A)
100g Dark choclate chopped
100g Butter (unsalted)
1 tbsp Orange juice
1/2 Orange zest, finely grated

B)
2 eggs
2 egg yolks
50g sugar

C)
50g plain flour


Method

1. Grease and line the bottom of six pudding moulds, 3 inch diameter and 2.5 inch in height.

2. Place A over a pot of boiling water. Stir till melted.

3. Whip B until Light and fluffy . Fold in sieved C and mix until well blended.

4. Add in A. Mix until well combined. Pour it into the prepared moulds. Wrap them with cling flim. Freeze for 24 hours.

5. Remove them from the freezer. Place them at a lower rack of the oven. bake at 210 C for about 8 - 10 min. Remove from moulds . Serve immediately.

Sunday, April 27, 2008

Chiffon Passion Fruit Cheesecake




Chiffon Cheesecake

Ingredients

(A)
60g Milk
40g Cream cheese
25g Butter

(B)
65g Flour (I've used Cake and Top flour)

(C)
4 Large egg yolks

(D)
4 Large egg whites
100g Sugar
Pinch of salt
1/8 tsp Cream of tartar (I used 1/2 tsp)

Method:

1. Preheat oven 170C - 180C.

2. Sift (B) and set aside.

3. Cook (A) over double-boiler until well blended and thickens. Remove from double-boiler and let it cool down.

4. Add (C) into cooled down cheese mixture and mix until well combined.

5. Fold in sifted flour (B) and mix until smooth.

6. Beat egg whites until frothy, add cream of tartar and beat till soft peaks. Add sugar and beat till stiff peaks.

7. Fold 1/2 of the egg whites into cheese mixture, gently with a rubber spatula until just blended.

8. Pour cheese mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended.

9. Put batter into a 9 inch chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake at 170C - 180C for 35 - 40 minutes.

10. When the cake is cooked, remove from oven immediately and then invert the cake to cool. Remove the cake from the cake pan when it is completely cool.

Tips: This is a basic recipe for a Chiffon Cheesecake. I've added 2 no of passion fruit into the batter at the end of step 5.

Tuesday, April 22, 2008

Marble Cakes


Peppermint Marble Cake

Walnut Marble Cake


Cheese and Chocolate Marble Cake
Suji Cake

Friday, April 4, 2008

Rendang Ayam


Rendang Ayam
(nama lauk sebenar - Gulai Ayam Pekat- masakan Maklang dari FRD)

Bahan Utama
1 ekor ayam, dipotong 12
4 biji kentang dibelah empat
2 helai daun kunyit, dihiris halus
1 biji lemon, diambil jusnya (I use separuh aje)
1 camca besar gula Melaka
2 camca besar cili kisar
2 camca besar kerisik
1/2 cawan pati santan
1/2 cawan bawang goreng, diramas hancur
Garam secukup rasa

Bahan Kisar
6 biji bawang merah kecil
3 ulas bawang putih
1 cm lengkuas
2 cm halia
2 cm kunyit hidup
2 batang serai
3 biji buah keras
1 camca teh lada hitam
1 camca besar ketumbar
1/2 camca teh jintan halus
1/2 camca teh jintan kasar

Bahan Tumis
Rempah 4 sekawan (kayu manis, bunga lawang,pelaga,cengkih
4 ulas bawang merah, dihiris
2 ulas bawang putih, dihiris

Cara membuatnya

Cuci ayam, toskan dan gaul dengan sedikit garam dan kunyit serbuk. Goreng embal2 (3/4 masak) ayam tadi, angkat dan toskan. Panaskan minyak dalam periuk. Tumis bahan2 tumis hingga harum, masukkan bahan kisar dan cili kisar, tumis hingga wangi dan terbit minyak. Masukkan kentang, gaul rata dan masak 5 minit dgn api perlahan. Masukkan ayam dan gaul rata, tuang sedikit air dan biar mendidih perlahan. Bila kentang lembut, masukkan santan, kerisik dan bawang goreng. Tambah gula melaka dan garam secukup rasa. Masak hingga pekat, akhir sekali tuang jus lemon dan masukkan hirisan daun kunyit. Masak sekejap dan rasa, jika ok, boleh matikan api dan hidangkan.