Before steaming this is how they look.
After steaming, this is how they look.
The inside looks like this.
Thursday, April 27, 2006
Char Siew Bao
Well, this is the reason for grilling the char siew. Actually, I am not too pleased with the CSB because they didn't smile as much as I would like them too. I am going to pass some to my sister and mom as my family will not be able to finish all of them.
Before steaming this is how they look.
After steaming, this is how they look.
The inside looks like this.
Before steaming this is how they look.
After steaming, this is how they look.
The inside looks like this.
Wednesday, April 26, 2006
Homemade Char Siew
I thot buying char siew is so expensive so I had wanted to try making some on my own. I didn't really follow any specific recipe but marinating char siew is basically quite simple and the recipe is not very difficult from one to the other.
I added some oyster sauce, light soya sauce, dark soya sauce, sugar, pepper, sesame oil, chinese cooking wine, some red colouring and a few drops of fish sauce. Marinated it overnight and I grilled it until they are cooked. In total the cooking should be about 30 mins or there about. I also brushed it with the marinate several times in between cooking time to keep the meat moist. Here is how it looks.
I added some oyster sauce, light soya sauce, dark soya sauce, sugar, pepper, sesame oil, chinese cooking wine, some red colouring and a few drops of fish sauce. Marinated it overnight and I grilled it until they are cooked. In total the cooking should be about 30 mins or there about. I also brushed it with the marinate several times in between cooking time to keep the meat moist. Here is how it looks.
Sunday, April 23, 2006
Madeleines
Tried this recipe and it turned out quite nice. The recipe was given in KC original but now the recipe has been changed slightly. This is a very easy recipe to try. (As I do not have the madeleine moulds yet, I have used mini tart moulds for the baking.)
200 gm cake flour
1 tsp baking powder
160 gm castor sugar
4 eggs
1 orange zest
3 tsp of orange liquer (optional)
200 gm melted butter
Beat eggs with sugar until fluffy and white. Add in sifted flour and baking powder. Mix well. Than add in orange zest and liquer and melted butter. Mix well and spoon into well greased moulds.
Preheat oven to 180C and baked for about 15 mins until brown and cooked. Unmould and cool it on wire rack.
200 gm cake flour
1 tsp baking powder
160 gm castor sugar
4 eggs
1 orange zest
3 tsp of orange liquer (optional)
200 gm melted butter
Beat eggs with sugar until fluffy and white. Add in sifted flour and baking powder. Mix well. Than add in orange zest and liquer and melted butter. Mix well and spoon into well greased moulds.
Preheat oven to 180C and baked for about 15 mins until brown and cooked. Unmould and cool it on wire rack.
Shepherd's Pie
After seeing DH off at the airport for his trip to the US, I had to drop my kids and domestic helper home before going to my massage and facial at Modern Beauty.
When I reached home after that, just too lazy to cook anything difficult so just used whatever I have in the freezer and fridge and came up with a Shepherd's Pie. Didn't really have a recipe for this just cook as I go.
When I reached home after that, just too lazy to cook anything difficult so just used whatever I have in the freezer and fridge and came up with a Shepherd's Pie. Didn't really have a recipe for this just cook as I go.
Saturday, April 22, 2006
Chocolate-chips Muffins
My best friend has asked me for a nice muffin recipe. She likes her muffins soft and fluffy and her DH likes chocolate. S0 here it is for you, Sharon, Chocolate chip muffins.
Ingredients
115 gm (4 oz) butter at room temperature
70 gm (2½ oz) caster sugar
30 gm (1 oz) dark brown sugar
2 eggs at room temperature
215 gm (7½ oz) plain flour
1 tsp baking powder
125 ml (4 floz) milk
plain chocolate chips
Method
1. Preheat oven to 190°C (375°F). Sift flour and baking powder twice.
2. Cream butter until soft. Add both sugars and heat until light and fluffy. Beat in the eggs one at a time.
3. Fold flour into butter mixture. Alternatively with the milk. Spoon mixture into muffin cups and sprinkle chocolate chips on top, then cover with a spoonful of the batter.
4. Bake until lightly coloured, about 25 minutes. Let stand for 5 minutes before turning out.
Ingredients
115 gm (4 oz) butter at room temperature
70 gm (2½ oz) caster sugar
30 gm (1 oz) dark brown sugar
2 eggs at room temperature
215 gm (7½ oz) plain flour
1 tsp baking powder
125 ml (4 floz) milk
plain chocolate chips
Method
1. Preheat oven to 190°C (375°F). Sift flour and baking powder twice.
2. Cream butter until soft. Add both sugars and heat until light and fluffy. Beat in the eggs one at a time.
3. Fold flour into butter mixture. Alternatively with the milk. Spoon mixture into muffin cups and sprinkle chocolate chips on top, then cover with a spoonful of the batter.
4. Bake until lightly coloured, about 25 minutes. Let stand for 5 minutes before turning out.
Fried Tung Hoon
My domestic helper is not around. She has brought my younger boy to Popular to get his Geronimo Stilton books. I have no idea what to cook and didn't feel like buying from outside. Finally decided to just fry a simple tung hong for dinner. This is a really simple dish and you can add whatever ingredients you have in the fridge or fancy. This is my version.
Fried Tung Hoon (Hugbear)
1 pkt of tung hoon (dried glass noodles) abt 250 gm
3 eggs
some mince garlic some french beans sliced thinly
some carrot cut into thin stripes
5 or 6 pieces of dried mushrooms (soak in hot water till soft and cut into thin stripes)
some fresh prawns, shelled
Sauce (mix together in a bowl)
2 tbsp oyster sauce
1 tsp fish sauce
1 tbsp sugar
250 ml of chicken stock (mix 250 ml of water with 1 tbsp of Maggie concentrated chicken stock)
Method: Heat some oil in a wok. Scramble eggs till foamy and then add in chopped garlic. Fry for a while then add in carrot, french beans, mushroom and prawns. Cook for a minute or so.
Add in tung hoon and pour sauce over it. Fry the tung hoon and let it soak up the sauce. If tang hoon gets too dry, you can add more chicken stock. Fry until the sauce is almost dried up. Sprinkle some crushed black pepper and mix well. Transfer to a serving dish, and you can sprinkle with some fried shallots and coriander leaves if you like before serving.
Fried Tung Hoon (Hugbear)
1 pkt of tung hoon (dried glass noodles) abt 250 gm
3 eggs
some mince garlic some french beans sliced thinly
some carrot cut into thin stripes
5 or 6 pieces of dried mushrooms (soak in hot water till soft and cut into thin stripes)
some fresh prawns, shelled
Sauce (mix together in a bowl)
2 tbsp oyster sauce
1 tsp fish sauce
1 tbsp sugar
250 ml of chicken stock (mix 250 ml of water with 1 tbsp of Maggie concentrated chicken stock)
Method: Heat some oil in a wok. Scramble eggs till foamy and then add in chopped garlic. Fry for a while then add in carrot, french beans, mushroom and prawns. Cook for a minute or so.
Add in tung hoon and pour sauce over it. Fry the tung hoon and let it soak up the sauce. If tang hoon gets too dry, you can add more chicken stock. Fry until the sauce is almost dried up. Sprinkle some crushed black pepper and mix well. Transfer to a serving dish, and you can sprinkle with some fried shallots and coriander leaves if you like before serving.
Wednesday, April 19, 2006
Chocolate Chip Cookies
Today, Gracia asked me for this recipe. So here it is Gracia. This recipe is easy, simple and it taste great too.
Ingredients:
125g soft butter
75g caster sugar
60 ml brown sugar
1 egg
a few drops of vanila essence
150g plain flour
45g cornflour
½ tsp bicarbonate of soda
pinch of salt
60g chopped nuts (walnuts, pecan, macadamia)
125g chocolate chips
Method
1. Cream butter with both sugars. Beat egg with vanila and add to butter mixture. Mix well.
2. Sift flour, cornflour, bicardonate of soda and salt together. Add to creamed mixture, mixing to a soft dough. Stir in nuts and chocoloate chips.
3. Shape dough into a ball, pinch off pieces and roll into balls, flouring your palms occasionally if necessary. Place on oiled baking trays leaving room for spreading, and flatten lightly with a fork. Bake at 180ºC (350ºF) for 20-25* minutes. Carefully remove to wire rack to cool.
Note *: I have changed the timing to be longer so that you can get a more crispy texture to the cookies.
Ingredients:
125g soft butter
75g caster sugar
60 ml brown sugar
1 egg
a few drops of vanila essence
150g plain flour
45g cornflour
½ tsp bicarbonate of soda
pinch of salt
60g chopped nuts (walnuts, pecan, macadamia)
125g chocolate chips
Method
1. Cream butter with both sugars. Beat egg with vanila and add to butter mixture. Mix well.
2. Sift flour, cornflour, bicardonate of soda and salt together. Add to creamed mixture, mixing to a soft dough. Stir in nuts and chocoloate chips.
3. Shape dough into a ball, pinch off pieces and roll into balls, flouring your palms occasionally if necessary. Place on oiled baking trays leaving room for spreading, and flatten lightly with a fork. Bake at 180ºC (350ºF) for 20-25* minutes. Carefully remove to wire rack to cool.
Note *: I have changed the timing to be longer so that you can get a more crispy texture to the cookies.
Monday, April 17, 2006
Mango Pudding
This is another one of my favourite recipes. I have had this for a long long time. It was only when I joined a mummies forum that I started sharing this recipe online. Many people have tried and most of the time I get good feedback.
For those of you who just love a creamy, soft and yummy mango pudding (just like those served at tim sum restaurant, if not even better), you must give this recipe a go.
100 gm blended mango (puree)
100 gm mango cubes (I normally add more than that)
100 ml whipping cream (I substitute by 30 ml UHT milk, but this is optional)
20 gm gelatine (if you buy the box with 5 individual pkt type, use 2 pkts)
80-100 gm sugar (again I don't like it too sweet so I use 80 gm only)
300 ml water
250 gm of ice-cream (if you can find mango ice-cream the taste is even better but I don't think you can find it easily now so use vanilla flavour)
1. Mix water, sugar and gelatine in pan. Boil over slow fire until sugar and gelatine dissolve.
2. Leave the mixture to cool. When cool, add mango puree, mango cubes, whip cream and ice-cream.
3. Stir mixture until all ice-cream is melted. Pour into small cups and leave in fridge to set.
For those of you who just love a creamy, soft and yummy mango pudding (just like those served at tim sum restaurant, if not even better), you must give this recipe a go.
100 gm blended mango (puree)
100 gm mango cubes (I normally add more than that)
100 ml whipping cream (I substitute by 30 ml UHT milk, but this is optional)
20 gm gelatine (if you buy the box with 5 individual pkt type, use 2 pkts)
80-100 gm sugar (again I don't like it too sweet so I use 80 gm only)
300 ml water
250 gm of ice-cream (if you can find mango ice-cream the taste is even better but I don't think you can find it easily now so use vanilla flavour)
1. Mix water, sugar and gelatine in pan. Boil over slow fire until sugar and gelatine dissolve.
2. Leave the mixture to cool. When cool, add mango puree, mango cubes, whip cream and ice-cream.
3. Stir mixture until all ice-cream is melted. Pour into small cups and leave in fridge to set.
Buttercake
This buttercake recipe was given to me by my aunt. I have since shared this recipe with so many people and the feedback is always very good. I shall post this recipe as my first recipe posting in my own blog.
Ingredients
250 gm butter
200 gm caster sugar
6 large eggs
1 tsp vanilla essence
300 gm self-raising flour (sifted)
½ to 3/4 cup of evaporated milk
Method
1. Preheat the oven to 160°C.
2. Beat the butter with the caster sugar until white and fluffy. Add in eggs one at a time and mix well. Then add is vanilla essence and evaporated milk and mix well.
3. Lastly fold in sifted flour into the butter mixture and mix well. Pour into a greased and lined cake tray and bake for about an hour.
Ingredients
250 gm butter
200 gm caster sugar
6 large eggs
1 tsp vanilla essence
300 gm self-raising flour (sifted)
½ to 3/4 cup of evaporated milk
Method
1. Preheat the oven to 160°C.
2. Beat the butter with the caster sugar until white and fluffy. Add in eggs one at a time and mix well. Then add is vanilla essence and evaporated milk and mix well.
3. Lastly fold in sifted flour into the butter mixture and mix well. Pour into a greased and lined cake tray and bake for about an hour.
My very first blog
It is amazing that my very first blog was created with the help of my son. Nowadays, children are so IT savvy. I have been thinking of starting a blog for a while but just can't get my butt down to start one.
My son, Jaren has just learned how to start his own blog from his science teacher today and while showing me his blog, he had helped me create my own blog and even suggested my blog to be Bakingmum. I am truly impressed by him and hope that he will continue to pen his thoughts in his own blog. Well done, Jaren.
My son, Jaren has just learned how to start his own blog from his science teacher today and while showing me his blog, he had helped me create my own blog and even suggested my blog to be Bakingmum. I am truly impressed by him and hope that he will continue to pen his thoughts in his own blog. Well done, Jaren.
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