Friday, December 2, 2016

Cranberry & Mulberry Cream Cheese Pound Cake 小红莓桑莓奶油乳酪磅蛋糕


Oooo.... Here comes December ! It's festive season again. The most busiest time of the year and its only 3 weeks away from Christmas. And for an early preparation, its time to get the gifts list done, Christmas eve menu plan and cookies to be baked list prepared. And cranberry is something not to be missed out during this time of the year ! However, cranberry is expensive in most Asian countries. While mulberry is much cheaper and it is now widely planted in most Malaysian's home. The other day, I just harvested some fresh mulberries from my neighbourhood. It was indeed fun !  I had them mixed with cranberries for my cream cheese pound cake and it looks simply gorgeous. Guess, its time for a change. >o<

So, here's what I did.
Ingredients :
125gm  butter
125gm  cream cheese
1 cup  sugar
1/2 tspn   salt
2 eggs
1/2 cup  milk (100ml)
1 tspn  vanilla essence
2 cups  all purpose flour
2 tspn  baking powder
1/2 tspn  baking soda
1 cup  frozen cranberries
1 cup  mulberries, rinsed

Method :
(1)  mix together flour, baking soda, baking powder & salt. Set aside.
(2) now, cream butter, cream cheese, sugar & vanilla till well cooperated.
(3) add in egg one at a time and whisk till well mixed.
(4) next, stir in milk & half portion of flour mixture and continued beating till cooperated.
(5) then fold in the remaining flour and stir till combined.
(6) coat berries with some flour, then stir into batter.
(7) transfer batter to a 4x4x9" greased baking tray and lined parchment paper.
(8) finally, bake at preheated oven 175'C for about 60 minutes.
(9) once its done, leave to cool for 30 minutes before top up with sugar glazing.

** Ingredients for Sugar glazing :
1 cup icing sugar mixed with 3 TB lime juice & 3 TB milk. (add in milk one tablespoon at a time if possible extra milk needed,  make sure the flow is consistency to your need)

The icing frosting is always my favourite. I am totally addicted to the tingle zesty coating.

The texture is amazing. Really moist and delicious...... And its very festive too, perfect for the coming Christmas breakfast.

Tuesday, November 29, 2016

Malaysian Curry Laksa 大马咖喱叻沙麵

You can easily found curry laksa almost every single corner of Malaysia, from the North to the South. However, still different places give you different flavour of curry laksa. There are Malay laksa, Nyonya laksa, Chinese version laksa and also Siamese Laksa. The Chinese curry laksa is the most commonly seen and available throughout places. I knew I have to try it out at my own kitchen at least once and I did ! Yay.....

At the beginning, I thought of using daun kesum instead of curry leaves in my laksa. But after a second thought, I still going back to curry leaves. For your info, I did tried one bowl of laksa with daun kesum and tasted really good & unique.

Ingredients for blended paste :
10  candlenuts, pounded
5cm  galangal/ blue ginger, sliced
5cm  ginger, sliced
5cm  fresh turmeric, sliced
8  large shallots, cut small
10  garlic cloves
30  dried red chillies, soaked in hot water till soften
50gm  dried shrimps, soaked in water till soften
8   fresh red chillies
5 stalks lemongrass, take the white part only & sliced
(place all the above ingredients together & blend till smooth)

**2 TB  shrimp paste (belacan), toasted
**2 TB  coriander powder, toasted
**2 TB  curry powder, toasted
(next, stir the remaining ingredients into the blended paste and mix till well cooperated)

Next, preheat wok with 1-1/2 cup cooking oil then stir in the blended mixture and cook till fragrant. It will take awhile to cook the blended mixture. At this moment, the red chili oil should be seen. At this point, remove 1/3 of the chili mixture and set aside for later use. Continue cooking the remaining blended mixture over low heat by adding in 3 branches of curry leaves, for another 5 more minutes. Then off the heat !

Now, bring 2 Litre of water to boil then add the remaining cooked paste and continue boiling it for about 15 minutes over medium heat. Finally, add in coconut milk, salt & sugar to taste and cook for another 5 minutes then off the heat. Now, you will have a fabulous creamy soup with a layer of red chili oil on top. And its time to soak in the bean curd puffs.

Ingredients for curry laksa soup :
2 Litre   water
2-2/3 cups   thick coconut milk
4 branches  daun kesum / vietnamese coriander (curry leaves preferably)
2 tspn  salt (or to taste)
3 TB  brown sugar
2 tspn   vegetable granule
10 pieces  bean curd puffs, sliced
2 slices  beancurd sheet, fried till puffy
some local cockles / kerang (Since I can't find any, I omitted it)

OK now, I have prepare here with me some sliced fish cake, fried bean curd sheet, blanched be.an sprout, blanched Malay yellow noodle. And I have some bean curd puff sliced and soaked into the soup once its ready.

I'm not sure about you but I am really hungry now. Though the curry soup looks so very spicy but it is actually not at all !  It is more to milky coconut flavour. I bet you going to love Malaysian food more each day !

Saturday, November 26, 2016

Pandan Kaya Steamed Bun 班兰咖吔蒸包


Its been ages since I last make kaya steamed bun. Recently, Zoe from Bake for Happy Kids has inspired me to make one batch kaya steamed bun with her lava like kaya recipe, which adapted to Chef Daniel Choong cookbook.  Kaya steamed bun is my all time favourite. However, common kaya recipe surely unable to give you runny like kaya fillings, which I always looking forward to. And I'll have to admit this recipe is working fantastically.  So, here's what I did.

(recipe adapted to Bake for Happy Kids)
Ingredients for pandan kaya : 
400ml  fresh coconut milk
8 pandan leaves, cut small
100gm  sugar
2 egg
20gm  corn flour

Method :
(1) blend pandan leaves with 200ml coconut milk then sieve to collect the juices. Squeeze out the juices if necessary.
(2) now, combine beat all ingredients into a non-stick pot till cooperated.
(3) next, cook mixture over medium heat till became thick paste. Make sure you stir constantly.
(4) cool kaya before keep chilled till set. Best to keep refrigerated overnight and its easily shape in this way.
(5) then divide into 20 portions kaya balls.


(Recipe adatped to Guai ShuShu)
Ingredients for pandan bun dough :
500gm  pao flour / top flour
100gm  corn flour
1 TB   yeast
100gm  sugar
350ml   water mixed with 1/2 tspn  baking powder
1 TB  shortening
1/2 tspn  salt

Method :
(1)  combine both flour, yeast, sugar and water mixture into a big mixing bowl then stir to combined.
(2)  now, add in shortening & salt and continued kneading till soft dough is formed.
(3) set aside to rest for 30 minutes, then punch to release excess air from dough and again knead till smooth.
(4)  place dough to slightly floured working table and divide into 20 portions.

TO ASSEMBLE :
(1)  prepare 20 muffin cups with liner, then round dough and flatten into disk like dough.
(2)  next, fill in kaya ball and seal it. Then by placing filled dough up side down (meaning the sealed part facing down) to individual muffin cups and let to rest for 30 minutes.
(3)  finally, steamed bun for 12-15 minutes and serve warm.

**Note : This recipe is also works well in 15 portions of buns. You may also prepare this days before and keep them frozen and reheat them before serving.

I am really glad I tried it without doubts. I love how the filling turns out.... runny hot and aromatic. I'm sure you guys will love it too. Probably, can prepare this for the coming X'mas breakfast for a change. Why not !!! Enjoy.
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