tag:blogger.com,1999:blog-55892771556207228312024-03-13T23:33:07.555+08:00Sassy HavenCecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.comBlogger260125tag:blogger.com,1999:blog-5589277155620722831.post-61881135088601785522016-07-24T21:18:00.001+08:002016-07-24T21:21:40.501+08:00Mee Rebus<div>
Mee Rebus is one of my favourite Malay foods. Every time when weekend comes, my mum will ask me what I am going to cook. So this weekend I decided to cook Mee Rebus for my family. This is my first time cooking this dish and family love it very much. </div>
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Recipe Source:</div>
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<a href="https://cass-tsl.blogspot.sg/2016/07/mee-rebus.html?showComment=1468126691076&m=1#c3649728619248345245">https://cass-tsl.blogspot.sg/2016/07/mee-rebus.</a></div>
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<b style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">材料:(约6人份)</b></div>
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<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: rgba(255 , 255 , 255 , 0); text-align: justify;">小葱 10粒</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: rgba(255 , 255 , 255 , 0); text-align: justify;">蒜瓣 8粒</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: rgba(255 , 255 , 255 , 0); text-align: justify;">香茅(白色部分) 1支</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: rgba(255 , 255 , 255 , 0); text-align: justify;">南姜 8g</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">虾米干 40g</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: rgba(255 , 255 , 255 , 0); text-align: justify;">豆酱 120g(磨烂)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: rgba(255 , 255 , 255 , 0); text-align: justify;">咖哩粉(肉类) 65g</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: rgba(255 , 255 , 255 , 0); text-align: justify;">辣椒粉 15-20g</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: rgba(255 , 255 , 255 , 0); text-align: justify;">清水 1200ml</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: rgba(255 , 255 , 255 , 0); text-align: justify;">橙色番薯泥 700g</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: rgba(255 , 255 , 255 , 0); text-align: justify;">白砂糖 1.5-2Tbsp</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">适量盐(如果不够咸才放)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: rgba(255 , 255 , 255 , 0); text-align: justify;">黄面 800g </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: rgba(255 , 255 , 255 , 0); text-align: justify;">豆芽 200g</span></li>
</ul>
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<b style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">配菜:</b></div>
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<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">水煮鸡蛋 6粒</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">豆干(大)2片(油炸后切小块)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">炒香花生碎</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">红葱油酥</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">青辣椒</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">芹菜</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">酸柑</span></li>
</ul>
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<ol>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">小葱,蒜瓣,香茅,南姜和虾米干放入搅拌机里打成糊状。</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">热油锅,把做法(1)炒香至油水分离,加入豆酱炒1-2分钟,加入咖里粉和辣椒粉炒均匀。</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">倒入清水和蕃薯泥,煮滚,再用中小火焖煮20-30分钟(期间要不断搅拌以免锅底烧焦)。</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">加入白砂糖调味,试味,不够咸加入适量的盐,如果酱汁太浓,可加适量入清水稀释。</span></li>
</ol>
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<b style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">组合:</b></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">黄面和豆芽用热水烫熟,沥干水分,装在盘里,淋上煮好的酱汁。</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">再加入鸡蛋,豆干,花生碎,红葱油酥,青辣椒,芹菜,挤上酸柑汁,即可开吃。</span></li>
</ol>
<br style="-webkit-text-size-adjust: auto; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 15px;"></div>
Cecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.com1tag:blogger.com,1999:blog-5589277155620722831.post-20411609418320805622016-07-19T22:13:00.001+08:002016-07-19T22:13:02.222+08:00Cheese Cupcake<div>Did a simple cheese cupcake for this week theme. Luckily fridge got all the ingredients I need for this bake. Time to carry on with my paperwork and enjoy this bake. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhswT1MUJZtyQXDpxbdSOfcBS1AJj-OWR_I_BoNY99H3u9OHlFH7qgNXnzjcrU4TcVhPVoK4bQ-nxgCXNUnn-lR6fTaHixPbJZ1u363OEFhaIDHS4r8DwJZBZijPpWSwzC3wEITdd8xRJku/s640/blogger-image--1077766799.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhswT1MUJZtyQXDpxbdSOfcBS1AJj-OWR_I_BoNY99H3u9OHlFH7qgNXnzjcrU4TcVhPVoK4bQ-nxgCXNUnn-lR6fTaHixPbJZ1u363OEFhaIDHS4r8DwJZBZijPpWSwzC3wEITdd8xRJku/s640/blogger-image--1077766799.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMKVEkqDR1XaFBBWlzJPxBG2YwptmKWnIqinhe-fdYKYhicI2l63_W-v4aR5A-txypRKeHY_8R7O6ndc_ouic1MTiXfnQC-0JTGK7qVSBTrlf0EcCsA1UdOu5RjyXOrjlPGXNkA2U1_Ve/s640/blogger-image--2094040980.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMKVEkqDR1XaFBBWlzJPxBG2YwptmKWnIqinhe-fdYKYhicI2l63_W-v4aR5A-txypRKeHY_8R7O6ndc_ouic1MTiXfnQC-0JTGK7qVSBTrlf0EcCsA1UdOu5RjyXOrjlPGXNkA2U1_Ve/s640/blogger-image--2094040980.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRi_th0oGF3FH5JIQ5ULIVgoU85ZszFERDEqbjar5WwegGg90Eo7I8z1cBp1Wu-ljKU_ie7PVagbENQoORbBQIQqw-TJP_Wgg4fLRi_dB_aTjtIjRfs7yBuF8Afm-eYc_HvWL7now_DaqP/s640/blogger-image-1472192598.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRi_th0oGF3FH5JIQ5ULIVgoU85ZszFERDEqbjar5WwegGg90Eo7I8z1cBp1Wu-ljKU_ie7PVagbENQoORbBQIQqw-TJP_Wgg4fLRi_dB_aTjtIjRfs7yBuF8Afm-eYc_HvWL7now_DaqP/s640/blogger-image-1472192598.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRda4A87AwEUEavtW0s5B1PMZgic5FqfEjL4kJWMU8BdqPDebhF6MIgvLtFS00PQO7LyJZ9Q3w7F3qk3IwyY9rxGw66EXZNH9IDp4Q4YzB889jlt4990E6Tr57iRbpV1mqd8Oiv3vDjG6v/s640/blogger-image--563943247.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRda4A87AwEUEavtW0s5B1PMZgic5FqfEjL4kJWMU8BdqPDebhF6MIgvLtFS00PQO7LyJZ9Q3w7F3qk3IwyY9rxGw66EXZNH9IDp4Q4YzB889jlt4990E6Tr57iRbpV1mqd8Oiv3vDjG6v/s640/blogger-image--563943247.jpg"></a></div><br></div><br></div>Cecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.com1tag:blogger.com,1999:blog-5589277155620722831.post-44633439967760120492016-07-18T20:40:00.001+08:002016-07-18T20:40:44.652+08:00Kueh Salat<div>When I did the Steamed Lapis, my mum was asking "why don't make the Kueh Salat?" So to satisfy her crave, I decided to make it the next day for her. It was my first time making this kueh and I am very satisfied with the end result though the top layer is not nicely spread. Overall the taste is satisfactory. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq55YoWR9io5cVeZ_RcZB5WXfNMzdA0UWSjja6Vtxi8FQOHS4kZzJhKK8O96GSLRn4kJbINFXr8kFeYqekKBtk8OxW36JV3r8G3vHVu6quQNNmU-5anEEf4rheRO6y9DPb5wlEipjxgUl_/s640/blogger-image--1991222513.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq55YoWR9io5cVeZ_RcZB5WXfNMzdA0UWSjja6Vtxi8FQOHS4kZzJhKK8O96GSLRn4kJbINFXr8kFeYqekKBtk8OxW36JV3r8G3vHVu6quQNNmU-5anEEf4rheRO6y9DPb5wlEipjxgUl_/s640/blogger-image--1991222513.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmXvIevgTmhp_J34oBf7IYwMLN7dKqbGwjF90QJNVImTNXL3boCKmqrWPc8IF2AeLzwSdeN51CsTxfzIL_X3QFz1d0vG49vYseJLZXKfFLVkr2OeeoUEVIeFQpsGDVqT9h3NVuKpvv34i/s640/blogger-image--1869833721.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmXvIevgTmhp_J34oBf7IYwMLN7dKqbGwjF90QJNVImTNXL3boCKmqrWPc8IF2AeLzwSdeN51CsTxfzIL_X3QFz1d0vG49vYseJLZXKfFLVkr2OeeoUEVIeFQpsGDVqT9h3NVuKpvv34i/s640/blogger-image--1869833721.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijXipde9FT6vyUogu0IpMhcl-ErLpQyd4c3mVy8Is-LBjhr73Gfu1QB-N2zHH5HKDbqmQYHKCIdElKJ4Gwpc9zujaxmTnpptfCuPDkHP7521oPPKAlzKwCicmYCXAj6EC7loUKkkT94v4f/s640/blogger-image-1956317451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijXipde9FT6vyUogu0IpMhcl-ErLpQyd4c3mVy8Is-LBjhr73Gfu1QB-N2zHH5HKDbqmQYHKCIdElKJ4Gwpc9zujaxmTnpptfCuPDkHP7521oPPKAlzKwCicmYCXAj6EC7loUKkkT94v4f/s640/blogger-image-1956317451.jpg"></a></div><br></div><div>Recipe Source:</div><div><a href="http://nasilemaklover.blogspot.sg/2011/10/kuih-seri-muka.html?m=1">http://nasilemaklover.blogspot.sg/2011/10/kuih-seri-muka.html?m=1</a></div><div><br></div><div><blockquote><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><strong>Bottom Layer</strong><br></span><br><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">350g Glutinous Rice, soakedfor 4 hours and drained<br>200ml thin Coconut Milk (100ml thick coconut + 100ml water)<br>1tsp salt<br>blue pea flowers (bunga telang), optional<br><br><strong>Top Layer</strong><br>2 eggs (large)<br>150g Caster Sugar<br>100ml Pandan Water (Blend about 12 pandan leaves (screwpines leaves) with 100ml water)<br>400ml thin coconut milk (200ml thick coconut milk + 200ml water)<br>120g All-purpose Flour<br>25g Tapioca Flour (<em> increase to 30g)</em><br>¼ tsp salt<br><br><strong>Methods: </strong><br><br>1.Bottom Layer: Steam glutinous rice with coconut milk and salt for 30 minutes. Rest for about 10 minutes, then transfer and press steamed rice onto a bottom of a 8" square pan (I take small portion of rice to mix with blue pea flower water).<br>2.Top Layer: Whisk eggs with sugar until sugar is dissolved. Add in pandan water, coconut milk, salt and pandan paste. Mix well.<br>3.Sift in flours and whisk till well combined. Strain the mixture and rest for 10 minutes. <br>4. Cook the flour mixture in a heavy saucepan on low heat, stirring all the time to ensure it doesn’t burn until it thickensl slightly (<em>when the batter is able to coat the back of a spoon).</em> Remove from heat. <br>5. Pour the mixture on top of cooked glutinous rice (<em>press to tighten),</em> smooth the top and steam over medium heat for 30 minutes (do not steam over high heat).<br>5.Cool completely before slice with plastic knife.</span></blockquote></div><div><br></div><div><br></div><div><br></div><div><br></div>Cecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.com2tag:blogger.com,1999:blog-5589277155620722831.post-74751869798729223412016-07-16T13:43:00.001+08:002016-07-16T13:43:08.395+08:00Steamed Layer Cake (Steamed Lapis)<div>I have wanted to make this Steamed Layer Cake but always put on hold. Since I am on medical leaves this week and the theme for today is Kuehs, therefore I try making it. It was easier than I thought and I am very happy with the kueh. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitZkwF8nZDojhTMgqZIWacSeQ3hwJ-AkT4XowY7cDwFa0HeLirR7EuPbO49L46ZMFN5pJANyGrPnFyhxmHGADc6Ls1ybeXAdCvsTHJBQy0Osiun34L4J4Bp5uvB_vVnhcShYqyZW-rxgmg/s640/blogger-image-1026038271.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitZkwF8nZDojhTMgqZIWacSeQ3hwJ-AkT4XowY7cDwFa0HeLirR7EuPbO49L46ZMFN5pJANyGrPnFyhxmHGADc6Ls1ybeXAdCvsTHJBQy0Osiun34L4J4Bp5uvB_vVnhcShYqyZW-rxgmg/s640/blogger-image-1026038271.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbF3R-W9tLHF-U8qd9syevBtpp57Rax4D3FXdC12Zvp8fghBmnIf4FPS6VFgKyIjsXryhcEu7tF6QBk4MnUMHqmnOWarArYliSzHU7cN2R0NDZm05Qyonr3pouFqU9-fm2fit2MdnMoGAK/s640/blogger-image-1982074845.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbF3R-W9tLHF-U8qd9syevBtpp57Rax4D3FXdC12Zvp8fghBmnIf4FPS6VFgKyIjsXryhcEu7tF6QBk4MnUMHqmnOWarArYliSzHU7cN2R0NDZm05Qyonr3pouFqU9-fm2fit2MdnMoGAK/s640/blogger-image-1982074845.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTEaXok9HZ6mvFjSHpW9XqOPdgvgtuWFwh8tt1g3LqLUICijCu4brg1thENYW39Gnt2YL51N2R0nuGl6EtFOlBLfNvrgtC2isRgmmCrLoqfG-C6pZayOtFm8didnSr6GznW195U5pfPGY_/s640/blogger-image--2031888837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTEaXok9HZ6mvFjSHpW9XqOPdgvgtuWFwh8tt1g3LqLUICijCu4brg1thENYW39Gnt2YL51N2R0nuGl6EtFOlBLfNvrgtC2isRgmmCrLoqfG-C6pZayOtFm8didnSr6GznW195U5pfPGY_/s640/blogger-image--2031888837.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2xfk8osPA4B2BlBlBeN-qngqfa28yklseUnvylxsmBX5Sk98Anwm501jbaAlyEFUQ1RVppctJNy425niquYftE6PQMCGKjSg7F1nqhVhPpYNUwlmGQDXpqRrFpt49OimYwlGUAIOnI3Jt/s640/blogger-image--2073476833.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2xfk8osPA4B2BlBlBeN-qngqfa28yklseUnvylxsmBX5Sk98Anwm501jbaAlyEFUQ1RVppctJNy425niquYftE6PQMCGKjSg7F1nqhVhPpYNUwlmGQDXpqRrFpt49OimYwlGUAIOnI3Jt/s640/blogger-image--2073476833.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjTSV3Y47WR2_0bQcHbhm5yPJAURVBT70zkSGEuzdSokU85aiJ86VuRcNdApd2NtXAtwf1UU5p8Ud2F70PQJWhutLtbbijNSQw9jnZtxlKfnDg3FeV7y87aiyQTH4qmjgmawwcmp2KaoR/s640/blogger-image--2065458862.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjTSV3Y47WR2_0bQcHbhm5yPJAURVBT70zkSGEuzdSokU85aiJ86VuRcNdApd2NtXAtwf1UU5p8Ud2F70PQJWhutLtbbijNSQw9jnZtxlKfnDg3FeV7y87aiyQTH4qmjgmawwcmp2KaoR/s640/blogger-image--2065458862.jpg"></a></div><br></div><div>Recipe Source: <a href="http://www.anncoojournal.com/2013/01/kuih-lapis-steamed-layer-cake.html" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">http://www.anncoojournal.com/2013/01/kuih-lapis-steamed-layer-cake.html</a></div><div><span style="font-style: italic; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; box-sizing: inherit; font-weight: 700; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="font-style: italic; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; box-sizing: inherit; font-weight: 700; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="font-style: italic; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; box-sizing: inherit; font-weight: 700; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Kuih Lapis (Steamed Layer </span><span style="font-style: italic; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-weight: 700; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cake</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> Ingredients:</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> 350g Tapioca Flour</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> 100g Rice Flour</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> 500ml Water</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> 400g Sugar (used 280g)</span></div><div><p style="box-sizing: inherit; margin: 0px 0px 20px; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> 4 Pandan leaves<br style="box-sizing: inherit;"> 500ml Thick coconut milk with a pinch of salt<br style="box-sizing: inherit;"> Blue Peas / Blue colouring</span></p><p style="box-sizing: inherit; margin: 0px 0px 20px; padding: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> Method:</span></p><div style="box-sizing: inherit; text-align: justify;"></div><ul style="box-sizing: inherit; margin: 0px 0px 28px 40px; padding: 0px;"><li style="box-sizing: inherit; list-style-type: disc;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In a pot boil water,sugar and pandan leaves together till sugar dissolved. Turn off heat, discard pandan leaves and add in coconut milk. Stir well and leave aside to cool.</span></li><li style="box-sizing: inherit; list-style-type: disc;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Mix tapioca flour and rice flour together and gradually blend well into coconut liquid with a hand whisk. Then strain mixture through a sieve to ensure it is free from lumps.</span></li><li style="box-sizing: inherit; list-style-type: disc;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Divide mixture in two equal portions and add desire colouring into one portion, keeping one portion white. (You can use more colours if you prefer to have more colourful layers)</span></li><li style="box-sizing: inherit; list-style-type: disc;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Grease a 7 inch square or round cake pan and place in steaming pot for few minutes over high heat.</span></li><li style="box-sizing: inherit; list-style-type: disc;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Pour about 100-125ml of white liquid into the heated pan and steam at high heat for about 4 minutes or until batter is cooked. Then add 100-125ml of blue liquid onto it and steam for another 4 minutes. (reduce liquid for thinner layers)</span></li><li style="box-sizing: inherit; list-style-type: disc;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Repeat the procedure, alternating white and blue liquid until all the batter is used up. Remember to stir the batter every time before pouring out the liquid to steam each time.</span></li><li style="box-sizing: inherit; list-style-type: disc;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add a little more blue colour to the last layer to make it a deeper shade of blue,and steam the whole cake for about 15 mins.</span></li><li style="box-sizing: inherit; list-style-type: disc;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Leave Kuih Lapis to cool completely after steamed and invert the cake pan to knock out the kuih.</span></li><li style="box-sizing: inherit; list-style-type: disc;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Grease knife with little oil before cutting. You may also brush a little oil on the surface as gloss finishing.</span></li></ul></div>Cecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.com0tag:blogger.com,1999:blog-5589277155620722831.post-38140213246232692182016-07-12T21:24:00.001+08:002016-07-13T15:22:26.928+08:00Spinache Chicken Pie<div>Trying a different taste. Instead of pork, I used chicken instead. This pie is very rich as I added home made cottage cheese, Mozarella Cheese and Cheddar cheese. </div><div>As for have run out of puff pastry, therefore I used the Popiah Skin. Overall is still not bad although I still prefer with puff pastry. I'm </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_BS0ncQUHh0j0qBV9PJwPbSVK3MMb1qnxhRHOanzk0YUy4NnoGBaq8-8fBMmHb0LUvnXZIuMEKssXS1QyRXGIVLPqweXtOsssK_j_WGQEgtfCxzGukNCmPJ7l8X32tFHPRcaMRDLainG9/s640/blogger-image-1485993447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_BS0ncQUHh0j0qBV9PJwPbSVK3MMb1qnxhRHOanzk0YUy4NnoGBaq8-8fBMmHb0LUvnXZIuMEKssXS1QyRXGIVLPqweXtOsssK_j_WGQEgtfCxzGukNCmPJ7l8X32tFHPRcaMRDLainG9/s640/blogger-image-1485993447.jpg"></a></div><br></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtCfokz-t2EtDExnO7lfZuw0TYYtIQAwiOkvErY0XM5EbzUcPOg4XP62zzSLiarswgtwGUbm87ohhIMrygHYT8AG7gXf9GfuNFRKWIzfUusVZ2ZjN97kmWZBLA8pdGi9uhxSjn6MEqbhM/s640/blogger-image--1273654288.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtCfokz-t2EtDExnO7lfZuw0TYYtIQAwiOkvErY0XM5EbzUcPOg4XP62zzSLiarswgtwGUbm87ohhIMrygHYT8AG7gXf9GfuNFRKWIzfUusVZ2ZjN97kmWZBLA8pdGi9uhxSjn6MEqbhM/s640/blogger-image--1273654288.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeeMGKBxUcnv4VlwRHHv4RA3SIBfsmlCmR2Vk1glgxfk0iULAvkA_T1v387OGwsraMu1z2wT_L8KOWjsGdbD4tmXI8BIvi9nfWDvF0FPsdZbKUFKkXs_pT2nSsmE8xCiBe8zNtYhjqinYx/s640/blogger-image--326969331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeeMGKBxUcnv4VlwRHHv4RA3SIBfsmlCmR2Vk1glgxfk0iULAvkA_T1v387OGwsraMu1z2wT_L8KOWjsGdbD4tmXI8BIvi9nfWDvF0FPsdZbKUFKkXs_pT2nSsmE8xCiBe8zNtYhjqinYx/s640/blogger-image--326969331.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4TqWlEZQ4HiiszbvHV_4l1Du_vMbfyxmZC_5sZXV4mJf1v0PegXDwAU_e-_MlZzX4QWzNq41lgQnxEYEyTyIZ08AS1RSepZEdE-REakvkJK5zNBf5sfZPDpoOIjEVM62ONa_ZhhbDuA-O/s640/blogger-image--1062041172.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4TqWlEZQ4HiiszbvHV_4l1Du_vMbfyxmZC_5sZXV4mJf1v0PegXDwAU_e-_MlZzX4QWzNq41lgQnxEYEyTyIZ08AS1RSepZEdE-REakvkJK5zNBf5sfZPDpoOIjEVM62ONa_ZhhbDuA-O/s640/blogger-image--1062041172.jpg"></a></div><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Spinache Chicken Pie</div><div class="separator" style="clear: both;"><br></div><div>Ingredients</div><div>-<span class="Apple-tab-span" style="white-space:pre"> </span>4 (9 inch) unbaked pie crusts or po pian skin</div><div>- 100ml milk</div><div>- 3 slices bread </div><div>-<span class="Apple-tab-span" style="white-space:pre"> </span>300gram ricotta cheese </div><div>-<span class="Apple-tab-span" style="white-space:pre"> </span>6 eggs </div><div>-<span class="Apple-tab-span" style="white-space:pre"> </span>8 ounces mozzarella cheese, grated </div><div>-<span class="Apple-tab-span" style="white-space:pre"> </span>1 pound chopped bacon</div><div>- 100g mince chicken</div><div>-<span class="Apple-tab-span" style="white-space:pre"> </span>1/2 pound salami, chopped </div><div>-<span class="Apple-tab-span" style="white-space:pre"> </span>1/4 pound prosciutto, chopped </div><div>-<span class="Apple-tab-span" style="white-space:pre"> </span>1/4 cup grated Parmesan cheese </div><div>-<span class="Apple-tab-span" style="white-space:pre"> </span>400gram of spinach</div><div><br></div><div>Directions</div><div>1.<span class="Apple-tab-span" style="white-space:pre"> </span>Preheat oven to 325 degrees F (165 degrees C).</div><div><br></div><div>2. Mix milk with bread in a mixing bowl. </div><div><br></div><div>3.<span class="Apple-tab-span" style="white-space:pre"> </span>Place ricotta in a large mixing bowl and add 2 eggs one at a time while mixing on low speed. Stir in mozzarella, bacon, salami, minced chicken, spinach and prosciutto until all ingredients are well combined. Line 9 inch pans with pastry. </div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Spoon mixture into pan. Sprinkle Parmesan cheese over the pie. Dip 4 holes and crack an egg in each hole then cover with top pastry. Crimp edges and cut steam vents in tops. brush the pie with egg or milk.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div>4.<span class="Apple-tab-span" style="white-space:pre"> </span>Bake in preheated oven for 1 hour, until crust is golden brown. Cool on racks.</div></div>Cecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.com0tag:blogger.com,1999:blog-5589277155620722831.post-61660307062504680992016-07-10T10:35:00.001+08:002016-07-10T11:12:57.387+08:00Chinese Molten Salted Yolk Steamed Buns<div>I love Chinese Molten Salted Yolk Custard Steam Buns but have not try making them myself. This is a tough homework. The fillings is nice but it does not flows well. Needs to practice more. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0P8RBGfSpS_sRRE_lgTTt8ZVphd0pTgfNr9RqYMidhDu7oCePObw0wBy6KzvSBp4Lxc5L66xsUjKai7VLN2KCYMtX3fHagYgaF80GbyFkOH5QXaOgv3szm8uW5OjZMWA_CcTf77t9xG6A/s640/blogger-image--1894985159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0P8RBGfSpS_sRRE_lgTTt8ZVphd0pTgfNr9RqYMidhDu7oCePObw0wBy6KzvSBp4Lxc5L66xsUjKai7VLN2KCYMtX3fHagYgaF80GbyFkOH5QXaOgv3szm8uW5OjZMWA_CcTf77t9xG6A/s640/blogger-image--1894985159.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJLTnWwtPu0Yh0p8soU-e5bKOWTZ3sPbMvCWrQoVYjyuAkLePGxTp5PNRHFOHsQeFnhMqbRGD4Y9E5BKvmeLdSsqptNEKJ1p9ASdXKFouQJqwKqV3AjWW1jMkP1kVGSEzUKAaHxWC7Zr0i/s640/blogger-image--1061586055.jpg" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfF0UtevWvLmVyAGiGOnHbVhrSfoz_SksPoHI_Kwo-gh802z5mtCupaqssQgDp64Tm7uR1z5O9DOkQFn0XbMzcQ7ddg3FMr9MWO1V7P9okuuwNT5gxW_7pHoGpasNJg3tT7aM8_HOEPkdc/s640/blogger-image--1272631255.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiae2-tZkKCT07ymFBNDIIjJup5rcrC70k6JOtsSPjzZGn8xBJ8JxtCqwYnlu7AmS-siEX5iuByZXReoamTCClsltCqa4-Ook_Hk-zpN-nATtRPnPIlfY2q5N1-0KznLavNxka9PUDuVcHc/s640/blogger-image-222381907.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiae2-tZkKCT07ymFBNDIIjJup5rcrC70k6JOtsSPjzZGn8xBJ8JxtCqwYnlu7AmS-siEX5iuByZXReoamTCClsltCqa4-Ook_Hk-zpN-nATtRPnPIlfY2q5N1-0KznLavNxka9PUDuVcHc/s640/blogger-image-222381907.jpg"></a></div><br></div><div>Recipe Source: <a href="http://www.bakeforhappykids.com/2014/02/liu-sha-bao-chinese-molten-salted-egg.html?m=1" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">http://www.bakeforhappykids.com/2014/02/liu-sha-bao-chinese-molten-salted-egg.html?m=1</a></div><div><br></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Salted Egg Custard Filling </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br>Makes 9 portions of filling<br>3 salted duck eggs, fully cooked, shelled and use egg yolks only<br>60g unsalted butter, soften<br>30g icing sugar<br>5g cornflour<br>30g dry milk powder<br>25ml coconut milk <br><br>Bao Dough:<br>280g Hong Kong Pao Flour<br>1/2 tsp baking powder<br>1/2 tsp salt<br>1 1/2 tsp active dry yeast<br>15g sugar<br>1 tbsp canola oil<br>125-140ml water</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b>Custard Filling:</b><br>Make the filling one day ahead.<br><br>Using a fork, mash the salted duck egg yolks into fine crumbs. Using a wooden spoon or an electric mixer, beat butter and icing sugar in medium speed until combined. Lower mixing speed to low and add the remaining ingredients and mix until well-combined.<br><br>Refrigerate the custard filling until cold and firm. When firm, use a cookie scoop to scoop out and divide the custard into 12 portions. Place the custard balls on a plate or container (lined with cling wrap for easier removal, optional), freeze it overnight with a cover or cling wrap.<br><br><b>To make bao dough</b></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Combine all bao ingredients and knead to form a smooth dough (at least 20 mins) and then let it rise for 1 hr.<br><br>When the dough is ready, divide into 10 portions. Meanwhile, set water to boil in a steamer. <br><br>Flatten the dough pieces with your hands, and place a frozen custard filling ball in the center. Pinch up the sides of the dough to completely enclose the filling.<br><br>Place each bao on each paper cup liner or a small piece of baking paper with its seam sides down. Rest the bao in warm mist for 10-15 mins. Place bao on the heat proof containers or steaming baskets that you are using to steam. Cover the bao with cling wrap and allow the bao to rest for 10-15 mins.<br><br>Steam baos with moderate heat for about 8-15 mins until done. <br><br>Beware! Please DO NOT use too high heat or over-steam!!! Otherwise, the custard filling will explode out of the bao.<br><br><br></span><br style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; -webkit-text-size-adjust: auto;"></div><div><br></div>Cecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.com1tag:blogger.com,1999:blog-5589277155620722831.post-14326188346538053412016-07-07T19:15:00.001+08:002016-07-07T19:15:51.997+08:00Bundt CakeToday was a very busy day. Was on leave for a few days and office works are piling up. This bake was not very nicely done but my Mission is finally accomplished. Phew.. finally can submit my homework on time. I used the balanced lemon curd and home made cottage cheese for decorations. Overall still look not bad. <div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4FIhOKg6YtRuiY1MNHntH3mCDNwB0Q0qnEKDTiEipt6X2DQ5jqTJ6yOLXdoYzHIRW4Rgv3P483CEXygvCN77CxmGYKllJIBk1ZN9vciezSa1wVWJgxgKZTeuJ3dleZrBJZSUyAU-l1vzo/s640/blogger-image--722653240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4FIhOKg6YtRuiY1MNHntH3mCDNwB0Q0qnEKDTiEipt6X2DQ5jqTJ6yOLXdoYzHIRW4Rgv3P483CEXygvCN77CxmGYKllJIBk1ZN9vciezSa1wVWJgxgKZTeuJ3dleZrBJZSUyAU-l1vzo/s640/blogger-image--722653240.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtQK3ixT3uPeRCTZv1ZgEuAoQzizv6RFmlSPadOVOdGNjNxEqKItuiRZifDBkUR8vWHtre_0nG317piuFHM8SblZKgwpO5YQGzs1g5cuLEWailVX38WOJkYMnncxUrPTj0A3pp3LTqTQg/s640/blogger-image--657747537.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtQK3ixT3uPeRCTZv1ZgEuAoQzizv6RFmlSPadOVOdGNjNxEqKItuiRZifDBkUR8vWHtre_0nG317piuFHM8SblZKgwpO5YQGzs1g5cuLEWailVX38WOJkYMnncxUrPTj0A3pp3LTqTQg/s640/blogger-image--657747537.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-C4SXxLWoc6IYnSGhdzW-m4CYDiXxkSwGPqQyQJKVgC3QRPJ5Nhz7XWLLd7QHz7Y4kFsenlbJK5F8-o-cDpFGaXSAED_fnzvcZNVnj5dm8FZj4SSi5XwOX9RbLwuWv4jqtmiFH6EsMPge/s640/blogger-image--1407557327.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-C4SXxLWoc6IYnSGhdzW-m4CYDiXxkSwGPqQyQJKVgC3QRPJ5Nhz7XWLLd7QHz7Y4kFsenlbJK5F8-o-cDpFGaXSAED_fnzvcZNVnj5dm8FZj4SSi5XwOX9RbLwuWv4jqtmiFH6EsMPge/s640/blogger-image--1407557327.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-LneEfL6Mp3qPJ8hL2zwSeqgrkJflqZmmKMRuQ36fxPiDJQsBEKjXVubapwM0vcFWpQl12nFpCraNkoGV78LcpoxT_Jrkf0yl8bOOePO_Nh6MIpXnzow_qSTCJiZr4Kdq3aMO516Pa2r/s640/blogger-image--1934688602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-LneEfL6Mp3qPJ8hL2zwSeqgrkJflqZmmKMRuQ36fxPiDJQsBEKjXVubapwM0vcFWpQl12nFpCraNkoGV78LcpoxT_Jrkf0yl8bOOePO_Nh6MIpXnzow_qSTCJiZr4Kdq3aMO516Pa2r/s640/blogger-image--1934688602.jpg"></a></div><br></div>Cecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.com4tag:blogger.com,1999:blog-5589277155620722831.post-59872906003703853872016-07-04T10:02:00.001+08:002016-07-04T22:20:57.821+08:00Leopard Print Swiss Roll<div>I love patterned Swiss Roll but always didn't have the courage to do it.</div><div>Since the theme today is Patterned Swiss Roll, I was struggling what should I do. Since I am not working today, so I spent some time to try the Leopard Print SwissRoll. It was easier than I thought. Since I have balanced Lemon Curd, therefore I used that as the filling. The combination was good and I liked the sourish sweet taste of it. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcEiDkvQtTl_p4xfHRb230mvrBUiW6PnqYuxcol38_APyKStQWIOqxbQTFSIEBY7a6HvXL9pJkvBj4X6X7s03wPkxkLA_gTVd7dkMbkn8xcuHBcd-ScSOiCBP-wN7buYiTAG7S-fxGBK0/s640/blogger-image--1491885451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcEiDkvQtTl_p4xfHRb230mvrBUiW6PnqYuxcol38_APyKStQWIOqxbQTFSIEBY7a6HvXL9pJkvBj4X6X7s03wPkxkLA_gTVd7dkMbkn8xcuHBcd-ScSOiCBP-wN7buYiTAG7S-fxGBK0/s640/blogger-image--1491885451.jpg"></a></div><br></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvnKSTTdjCy63pCHyc0gOIMJZxeo9jVtUO6vqzvtiCVEI144AWdd54cX2r68_1eA_4YC6c-XrKVR6R25FxZ4h11-8ok0FDEvvhGIF0d_CFkQdbr-vO3hkdjk7ikUi-IWnHlj3yigdJdgEC/s640/blogger-image--429515381.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvnKSTTdjCy63pCHyc0gOIMJZxeo9jVtUO6vqzvtiCVEI144AWdd54cX2r68_1eA_4YC6c-XrKVR6R25FxZ4h11-8ok0FDEvvhGIF0d_CFkQdbr-vO3hkdjk7ikUi-IWnHlj3yigdJdgEC/s640/blogger-image--429515381.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJowRSQ51JklP0RWkXBNqXXXiaYctbfSobLSQAUFLUAuINatOx4qFa6wK8Ph763POsZQfWXhhpQIj9pC2l7HGI25Lg4b3PGTHkpXxx30vyQ91WcBf266h99oF563DpbKDb8KkW5ECDMOn/s640/blogger-image-412283487.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJowRSQ51JklP0RWkXBNqXXXiaYctbfSobLSQAUFLUAuINatOx4qFa6wK8Ph763POsZQfWXhhpQIj9pC2l7HGI25Lg4b3PGTHkpXxx30vyQ91WcBf266h99oF563DpbKDb8KkW5ECDMOn/s640/blogger-image-412283487.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLDKw4O5w8osecyzJwU1IT8sj_WW3TPYXQ3o_1-54SPNetLzQ_QLKfw4REuOZCe4i_WkPEQEKp09I6w2md6s1AogXHfh-hN6hyphenhyphenESjWXOaI0EWtrjo9yCn3eI7nez-bLk_F71cUeyDl7B1r/s640/blogger-image-596732144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLDKw4O5w8osecyzJwU1IT8sj_WW3TPYXQ3o_1-54SPNetLzQ_QLKfw4REuOZCe4i_WkPEQEKp09I6w2md6s1AogXHfh-hN6hyphenhyphenESjWXOaI0EWtrjo9yCn3eI7nez-bLk_F71cUeyDl7B1r/s640/blogger-image-596732144.jpg"></a></div><br></div>Cecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.com6tag:blogger.com,1999:blog-5589277155620722831.post-13893175913217305062016-07-01T14:45:00.001+08:002016-07-04T10:02:50.640+08:00Peach Tarts<div>I love tarts and always like to try different type of flavours. My most favourite are still the lemon curd tarts. But today, I am trying a new flavour which is the Peach Tarts. Since I have a few cans of Delmonte Peaches at home, so I have decided to use them to make jam instead and make them into Peaches Tarts. The overall taste was good and I am happy with the bakes. </div><div><br></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUZ5-dgFy1SQFdxKGZPKUjtRcYctmoxspBjSoT8kuHD8uyEVh2NEm21Vk1nJzVpbUp0lZxoh1dzkzfElBp5Pee4QV7oF93Qk_pP0VoPAb-R4b6rrxyNIS2PaFNAtT9bJ2LMo9cB7TOf8OM/s640/blogger-image--941756598.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUZ5-dgFy1SQFdxKGZPKUjtRcYctmoxspBjSoT8kuHD8uyEVh2NEm21Vk1nJzVpbUp0lZxoh1dzkzfElBp5Pee4QV7oF93Qk_pP0VoPAb-R4b6rrxyNIS2PaFNAtT9bJ2LMo9cB7TOf8OM/s640/blogger-image--941756598.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD98JSHAbTIHcIJ1z5p8GvHE47jOddrAZiuZDZNXa_BKAA2R_X8vzCFUB2jMw0JqZq1_0UtFUiB6rSG3chrPOZpRLzpu-7wW12Y_LRvi18KtKHxpqzl-004AOR2zJPpfLz0bvyQbFqJMR4/s640/blogger-image-1962516486.jpg" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1BFGFJMozbuS6B8NtEfZuaVJMlX-MLA9ZvTtO-x-vo0kkI6d6Y56CxIczXE9MHGrY0ZrLtCyzCojppo1UShyphenhyphenbd6bOzbguT_3MAageRz861nYC6epIja1ShPx63_pRBOSTy2ayvF0EZ5O/s640/blogger-image-1704975729.jpg"></a></div><br></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsbmbi9R39SUSRs8chBDcM_c2ICgmjlJa1dgl2_EF_IYuvwNwP1TDD3iSvsiZmny_BhzIVrn9T3sQ0yGKjG86lCre_6wxYBusXvR0dE2EMy16HE7TpaHDOyNJp4Keojm8ExYy-QM-Ruuty/s640/blogger-image--453874090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsbmbi9R39SUSRs8chBDcM_c2ICgmjlJa1dgl2_EF_IYuvwNwP1TDD3iSvsiZmny_BhzIVrn9T3sQ0yGKjG86lCre_6wxYBusXvR0dE2EMy16HE7TpaHDOyNJp4Keojm8ExYy-QM-Ruuty/s640/blogger-image--453874090.jpg"></a></div><br></div><div>The process of Peaches Jam making. </div><div> </div><div>Ingredients :</div><div><br></div><div>Peaches </div><div>Sugar</div><div>Lemon zests and juice</div><div><br></div><div>Cook these 3 ingredients till thick. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjILkNts0sNlMolspKU3Mz7OAiAnrvI3yfaEltHKulCULJP3C4I9IeXBewRkP-nsHr6-LpJ3uCVqeKux_39rOC_6yx3E4qRCIMpvLUPNuVQBHBLUP0FUJ_OkiKn19V2zUHRRQrWQy84Wmee/s640/blogger-image--112834906.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjILkNts0sNlMolspKU3Mz7OAiAnrvI3yfaEltHKulCULJP3C4I9IeXBewRkP-nsHr6-LpJ3uCVqeKux_39rOC_6yx3E4qRCIMpvLUPNuVQBHBLUP0FUJ_OkiKn19V2zUHRRQrWQy84Wmee/s640/blogger-image--112834906.jpg"></a></div><br></div><div>Recipe Source:</div><div><a href="http://evilshenanigans.com/2009/07/strawberry-jam-tarts/">http://evilshenanigans.com/2009/07/strawberry-jam-tarts/</a></div><div><br></div><div><p style="margin: 0px; padding: 0px 0px 10px 30px; border: 0px; outline: 0px; vertical-align: baseline; line-height: 26px;"><strong style="margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Peach Jam Tarts Yield 30</strong></p><p style="margin: 0px; padding: 0px 0px 10px 30px; border: 0px; outline: 0px; vertical-align: baseline; line-height: 26px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 cups all-purpose flour<br>1 cup salted butter<br>1/4 cup sugar<br>1/4 cup milk<br>1 teaspoon vanilla<br>1 cup peaches jam<br>Powdered sugar for dusting</span></p><p style="margin: 0px; padding: 0px 0px 10px 30px; border: 0px; outline: 0px; vertical-align: baseline; line-height: 26px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Heat your oven to 350F and have ready an ungreased mini-muffin or mini-tart pan.</span></p><p style="margin: 0px; padding: 0px 0px 10px 30px; border: 0px; outline: 0px; vertical-align: baseline; line-height: 26px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In the bowl of a food processor combine the flour, sugar, milk, vanilla, and butter. Pulse until the mixture forms a ball.</span></p><p style="margin: 0px; padding: 0px 0px 10px 30px; border: 0px; outline: 0px; vertical-align: baseline; line-height: 26px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Turn the dough out into a floured board and form into a log. Divide the log in half and divide each half into 15 pieces.</span></p><p style="margin: 0px; padding: 0px 0px 10px 30px; border: 0px; outline: 0px; vertical-align: baseline; line-height: 26px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Place a ball of dough in the cup of a mini-muffin pan and, using a <a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=tart%20tamper&tag=4itallcom-20&index=blended&linkCode=ur2&camp=1789&creative=9325" target="_blank" style="margin: 0px; padding: 0px; border: 0px; outline: 0px; vertical-align: baseline; text-decoration: none;">dough tamper</a> or your fingers, press down until the dough reaches the top if the cup. </span></p><p style="margin: 0px; padding: 0px 0px 10px 30px; border: 0px; outline: 0px; vertical-align: baseline; line-height: 26px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Spoon about one tablespoon of jam into each tart shell, making sure the tart shells are not too full. Bake for 25 to 30 minutes, or until the tarts are golden brown and the jam is bubbling. Cool in the pan for 30 minutes before removing to a rack to cool the rest of the way.</span></p><p style="margin: 0px; padding: 0px 0px 10px 30px; border: 0px; outline: 0px; vertical-align: baseline; line-height: 26px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Dust with powdered sugar before serving.</span></p><p style="margin: 0px; padding: 0px 0px 10px 30px; border: 0px; outline: 0px; vertical-align: baseline; line-height: 26px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></p><p style="margin: 0px; padding: 0px 0px 10px 30px; border: 0px; outline: 0px; vertical-align: baseline; line-height: 26px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></p></div><div><br></div><div><br></div>Cecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.com8tag:blogger.com,1999:blog-5589277155620722831.post-43384738929247942112016-06-28T08:50:00.001+08:002016-06-28T09:26:24.362+08:00Tom Yum Fried Rice<div>
I'm I love anything that had Tom Yum in it. Normally I bought those ready make type from the Thai Supermarket but decided to make my own to suit my taste. Those bought type contains MSG and every time I will drink lot's of water as the msg makes me feeling thirsty all the time. </div>
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For today, I have decided to cook the Tom Yum Fried Rice. This is something that I wanted to cook but always put on hold. It was really spicy but I liked it. </div>
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Best to go with a glass of lime juice. </div>
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Tom Yum Fried Rice. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqgh0aJdK7Zlo7APaU91ceUXRoZO_3FWObgG0Lirdmi7le7w3ykStlt40WB7e0XrTOV1vBHzqxACdLYvg4f1g7V97J8DvJsn6tLIXipaRYDammDdoTBDU6-dzlJrJoVwMxQAyEhy87VRAZ/s640/blogger-image-1418570876.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqgh0aJdK7Zlo7APaU91ceUXRoZO_3FWObgG0Lirdmi7le7w3ykStlt40WB7e0XrTOV1vBHzqxACdLYvg4f1g7V97J8DvJsn6tLIXipaRYDammDdoTBDU6-dzlJrJoVwMxQAyEhy87VRAZ/s640/blogger-image-1418570876.jpg" /></a></div>
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The process of cooking the Tom Yum Fried Rice. </div>
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Ingredients:</div>
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Overnight rice</div>
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Egg</div>
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Sliced Pork</div>
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Prawns</div>
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Green Peas</div>
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Tom Yum Paste</div>
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Shallot & Garlic</div>
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Spicy Tom Yum Paste. </div>
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The process of cooking the Tom Yum Paste. </div>
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Cecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.com3tag:blogger.com,1999:blog-5589277155620722831.post-50781507971267304362016-06-25T10:29:00.001+08:002016-06-25T10:30:42.160+08:00Killer Toast<div>
I have a date with loaves today. </div>
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Bake 2 different variants - one which is plain and the other one the colourful one. Decide to keep the colourful version for my tea break with ice cream and for my morning breakfast, I am having it with butter and kaya. </div>
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Love these colours combination. </div>
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The top layer is not shiny as I forgot to prepare egg wash but it still had its naked feel. </div>
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Colourful Killer Toast. </div>
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Plain Killer Toast.</div>
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Not so shinning Top layer. At lest the cheese cover up the baldness</div>
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Delicious Killer Toast for breakfast. </div>
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Recipe Source: <a href="http://bakingintotheether.com/2015/11/10/killer-toast/" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">http://bakingintotheether.com/2015/11/10/killer-toast/</a></div>
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<b style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">INGREDIENTS<o:p></o:p></b></div>
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<div class="MsoNormal" style="line-height: 14.949999809265137px; margin-bottom: 0cm;">
<span style="background-color: rgba(255 , 255 , 255 , 0); line-height: 30px;">260g Bread flour<o:p></o:p></span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); line-height: 30px;">3g Instant dry yeast<o:p></o:p></span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); line-height: 30px;">160g-180g Egg + Full cream milk<o:p></o:p></span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); line-height: 30px;">30g Sugar (10g if making a salty toast)<o:p></o:p></span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); line-height: 30px;">2g Salt (6g for salty toast)<o:p></o:p></span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); line-height: 30px;">30g Butter<o:p></o:p></span></div>
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<b><span style="background-color: rgba(255 , 255 , 255 , 0); line-height: 45px;">METHODS<o:p></o:p></span></b></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); line-height: 30px;">1. Mix all ingredients (except butter) together and knead till you get a silky and elastic dough <o:p></o:p></span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); line-height: 30px;">2. Incorporate butter and knead till window pane stage <b>(crucial)<o:p></o:p></b></span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); line-height: 30px;">3. Divide dough into 3 portions, then roll out flat, swiss roll, and place into greased loaf pan<o:p></o:p></span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); line-height: 30px;">4. Rise till dough reaches double the size.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5. Egg wash the dough. ( I forgot to do it) but added cheddar cheeses. </span></div>
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<span style="background-color: rgba(255 , 255 , 255 , 0); line-height: 30px;">Bake in preheated oven of 170°C at the second lowest rack for 45-50 mins, tenting bread with foil if it browns too quickly.<o:p></o:p></span></div>
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Cecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.com6tag:blogger.com,1999:blog-5589277155620722831.post-26659217819132339872016-05-05T18:48:00.001+08:002016-05-05T19:14:10.752+08:00Chocolate Marble Bundt Cake ( Bake Along Final Post)<div>
When I heard from Zoe of Baking of Happy Kids that today will be the final posting for Bake Along, I told her I will support her for this last baking theme which is Bundt Cake. So I decided to try a Chocolate Marble Bundt Cake and I drizzled with Caramel Sauce and topped with Almond Flakes. This combination was well received by my family. </div>
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Cecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.com6tag:blogger.com,1999:blog-5589277155620722831.post-90007432615701502732016-04-24T20:58:00.001+08:002016-04-24T21:15:30.672+08:00Deep Fried Prawns Rolled With Noodles<div>
I love seafoods and prawns are one of my favourite. Trying out something different by coating the prawns with noodles. I had something quite similar while in Bangkok and so give it a try.<br />
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<div>
<b>Deep Fried Prawns Rolled with Noodles</b></div>
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<b>Ingredients</b></div>
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<ul>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 lb fresh prawns</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 ib long life noodles (mee suah)</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tbsp chopped coriander roots</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tbsp chopped garlic</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tsp ground black pepper</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Dash of salt</span></li>
<li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Some sesame oil </span></li>
<li><span style="-webkit-text-size-adjust: auto;">Cooking oil for deep frying</span></li>
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<span style="-webkit-text-size-adjust: auto;"><b>Sauce - orange marmalade, ketchup, fish sauce, lime juice & lime skin </b></span></div>
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<span style="-webkit-text-size-adjust: auto;"><b>Methods</b></span></div>
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<span style="-webkit-text-size-adjust: auto;"><b><br /></b></span></div>
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<span style="-webkit-text-size-adjust: auto;">- Peel the prawns, leave the hard tail flap, remove the dark vein. </span></div>
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<span style="-webkit-text-size-adjust: auto;"><br /></span></div>
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<span style="-webkit-text-size-adjust: auto;">- Pound the coriander and garlic till paste is formed.</span></div>
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<span style="-webkit-text-size-adjust: auto;">- Matinate the prawns with the coriander & garlic paste, black pepper, salt and sesame oil for at least an hour. </span></div>
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<span style="-webkit-text-size-adjust: auto;">- Soak the noodles with hot water till soft and drain. </span></div>
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<span style="-webkit-text-size-adjust: auto;"><br /></span></div>
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<span style="-webkit-text-size-adjust: auto;">- Wrap the shrimp with the noodles till the shrimp is covered. Repeat with the balanced prawns till all are covered with the noodles. </span></div>
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<span style="-webkit-text-size-adjust: auto;"><br /></span></div>
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<span style="-webkit-text-size-adjust: auto;">- Deep fried in hot oil till the noodles are brown & crunchy.</span></div>
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<span style="-webkit-text-size-adjust: auto;">- Drained and served with the prepared sauce. </span></div>
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<span class="color_brown" style="color: rgb(84 , 36 , 39);"><strong><br /></strong></span></div>
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Cecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.com0tag:blogger.com,1999:blog-5589277155620722831.post-26393712902542652062016-04-24T19:40:00.001+08:002016-04-24T21:17:27.892+08:00Black Pepper Crabs<div>
I had wanted to cook this Black Pepper Crabs for quite sometime back but put it on hold as I was having bad cough for almost a month. I had added slightly more pepper to make it more spicy and peppery. This time I used Flower Crabs as the Mug Crabs are out of stock too. Overall family enjoyed this dish together and goes so well with a glass of beer too. </div>
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<div>
<b>Black Pepper Crabs</b></div>
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<b><br /></b></div>
<div>
<b>Ingredients:</b></div>
<div>
</div>
<div>
2 kg Flower or Mug Crabs</div>
<div>
3 tbsp dark soya sauce</div>
<div>
3 tbsp oyster sauce</div>
<div>
3 tbsp castor sugar</div>
<div>
3 tbsp water</div>
<div>
11/2 tbsp oil</div>
<div>
11/2 tbsp butter</div>
<div>
11/2 tsp fresh minced ginger</div>
<div>
6 cloves minced garlic</div>
<div>
1 - 2 red chillies chopped </div>
<div>
1 tbsp white pepper </div>
<div>
1/4 tsp ground coriander</div>
<div>
2 tbsp black pepper</div>
<div>
2 spring onion</div>
<div>
1/4 cup chopped fresh coriander</div>
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<h3 style="box-sizing: border-box; line-height: 1.18181818em; margin-bottom: 11px; margin-top: 22px;">
<span style="-webkit-text-size-adjust: auto; font-size: 17px;">Methods:</span></h3>
<ol class="vtrunc-expand" data-visual-truncate="1" style="box-sizing: border-box; height: auto; list-style: none; margin-bottom: 11px; margin-top: 0px; overflow-y: hidden; padding-bottom: 14px; padding-left: 0px; position: relative;">
<li style="box-sizing: border-box; margin-bottom: 1.11111111em;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Put dark soya sauce, oyster sauce, sugar and 3 tablespoons water in a small bowl, stir, then set aside.</span></li>
<li style="box-sizing: border-box; margin-bottom: 1.11111111em;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Heat the oil in a very large wok over high heat; add the crab pieces and stir fry in batches until the shell is bright orange and the meat almost cooked. </span></li>
<li style="box-sizing: border-box; margin-bottom: 1.11111111em;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add the butter, ginger, garlic, chilli, black and white peppers and coriander to the wok. Fry till fragrant. </span></li>
<li style="box-sizing: border-box; margin-bottom: 1.11111111em;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add the sauce mixture and stir; bring to the boil, then simmer 2 minutes.</span></li>
<li style="box-sizing: border-box; margin-bottom: 1.11111111em;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Return the crab to the wok and toss to coat in the sauce.</span></li>
<li style="box-sizing: border-box; margin-bottom: 1.11111111em;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cook a further 2-3 minutes to finish cooking the crab then garnish with the spring onions and coriander leaves.</span></li>
<li style="box-sizing: border-box; margin-bottom: 1.11111111em;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Serve at once.</span></li>
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Cecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.com2tag:blogger.com,1999:blog-5589277155620722831.post-46132593188997723002016-04-24T18:49:00.001+08:002016-04-24T18:59:14.393+08:00Coffee Pork Ribs<div>
Coffee Pork Ribs is my family favourite dish. Is a simple to cook dish and goes well with rice. </div>
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Recipe Source: <a href="http://themeatmen.sg/coffee-pork-ribs/" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">http://themeatmen.sg/coffee-pork-ribs/</a></div>
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<div class="blog-yumprint-ingredient-section" style="box-sizing: border-box; clear: left; margin: 30px 0px; padding: 0px; position: relative; width: auto;" yumprintsection="0">
<ol class="blog-yumprint-ingredients" style="box-sizing: border-box; list-style-position: inside; list-style-type: none; margin: 0px; padding: 0px;"><span style="-webkit-text-size-adjust: auto;"> <b>Coffee Pork Ribs</b></span></ol>
<ol class="blog-yumprint-ingredients" style="box-sizing: border-box; list-style-position: inside; list-style-type: none; margin: 0px; padding: 0px;"><span style="-webkit-text-size-adjust: auto;"><br></span></ol>
<ol class="blog-yumprint-ingredients" style="box-sizing: border-box; list-style-position: inside; list-style-type: none; margin: 0px; padding: 0px;"><span style="-webkit-text-size-adjust: auto;"> <b>Ingredients:</b></span>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 4px 0px 0px; padding: 0px 0px 0px 30px; position: relative;" yumprintitem="0"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">500g pork ribs</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 4px 0px 0px; padding: 0px 0px 0px 30px; position: relative;" yumprintitem="1"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">½ tsp salt</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 4px 0px 0px; padding: 0px 0px 0px 30px; position: relative;" yumprintitem="2"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">½ tsp sugar</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 4px 0px 0px; padding: 0px 0px 0px 30px; position: relative;" yumprintitem="3"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tbsp oyster sauce</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 4px 0px 0px; padding: 0px 0px 0px 30px; position: relative;" yumprintitem="4"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tsp sesame oil</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 4px 0px 0px; padding: 0px 0px 0px 30px; position: relative;" yumprintitem="5"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">½ tsp bicarbonate of soda</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 4px 0px 0px; padding: 0px 0px 0px 30px; position: relative;" yumprintitem="6"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tbsp rice flour</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 4px 0px 0px; padding: 0px 0px 0px 30px; position: relative;" yumprintitem="7"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tbsp potato starch</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 4px 0px 0px; padding: 0px 0px 0px 30px; position: relative;" yumprintitem="8"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 tbsp water</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 4px 0px 0px; padding: 0px 0px 0px 30px; position: relative;" yumprintitem="9"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">oil for deep-frying</span></li>
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<div class="blog-yumprint-ingredient-section" style="box-sizing: border-box; clear: left; margin: 30px 0px; padding: 0px; position: relative; width: auto;" yumprintsection="1">
<div class="blog-yumprint-subheader" style="box-sizing: border-box; line-height: 27px; margin: 0px 0px 15px; padding: 0px;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> <b>Sauce</b></span></div>
<ol class="blog-yumprint-ingredients" style="box-sizing: border-box; list-style-position: inside; list-style-type: none; margin: 0px; padding: 0px;">
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 4px 0px 0px; padding: 0px 0px 0px 30px; position: relative;" yumprintitem="0"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 packets instant coffee</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 4px 0px 0px; padding: 0px 0px 0px 30px; position: relative;" yumprintitem="1"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tbsp brown sugar</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 4px 0px 0px; padding: 0px 0px 0px 30px; position: relative;" yumprintitem="2"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tbsp sugar</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 4px 0px 0px; padding: 0px 0px 0px 30px; position: relative;" yumprintitem="3"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tbsp minced garlic</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 4px 0px 0px; padding: 0px 0px 0px 30px; position: relative;" yumprintitem="4"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tbsp worcestershire sauce</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 4px 0px 0px; padding: 0px 0px 0px 30px; position: relative;" yumprintitem="5"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tbsp rice wine</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 4px 0px 0px; padding: 0px 0px 0px 30px; position: relative;" yumprintitem="6"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tbsp dark soy sauce</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 4px 0px 0px; padding: 0px 0px 0px 30px; position: relative;" yumprintitem="7"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 tbsp water</span></li>
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<div class="blog-yumprint-method-section" style="box-sizing: border-box; clear: left; float: left; margin-bottom: 30px; margin-left: 0px; margin-right: 0px; margin-top: 30px; padding: 0px; position: relative;" yumprintsection="2">
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<span style="-webkit-text-size-adjust: auto;"> <b>Methods:</b></span></div>
<ol class="blog-yumprint-methods" itemprop="recipeInstructions" style="box-sizing: border-box; list-style-position: inside; list-style-type: none; margin: 0px; padding: 0px;">
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="0"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cut 500g pork ribs into strips</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="1"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add ½ tsp salt,</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="2"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">½ tsp sugar,</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="3"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tbsp oyster sauce,</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="4"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tsp sesame oil,</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="5"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">½ tsp bicarbonate of soda,</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="6"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tbsp rice flour,</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="7"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tbsp potato starch,</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="8"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 tbsp water,</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="9"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 egg (beaten)</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="10"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Mix well and let it marinate for 1 hour</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="11"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">For coffee sauce mix in a bowl,</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="12"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 packets instant coffee,</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="13"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tbsp brown sugar,</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="14"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tbsp sugar (adjust to taste),</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="15"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tbsp minced garlic,</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="16"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tbsp rice wine (optional),</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="17"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tbsp worcestershire sauce,</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="18"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tbsp dark soy sauce,</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="19"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 tbsp water,</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="20"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Mix well and set aside</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="21"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Heat sufficient oil in a wok, deep-fry pork ribs till golden brown</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="22"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Drain and set aside</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="23"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add coffee sauce mixture to a pan</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="24"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cook until it thickens</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="25"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add pork ribs, toss and let sauce coat evenly</span></li>
<li class="blog-yumprint-method-item" style="box-sizing: border-box; line-height: 150%; list-style: none inside none; margin: 15px 0px 0px; padding: 0px 0px 0px 2em; position: relative;" yumprintitem="26"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Garnish with chopped chilli padis and fresh coriander</span></li>
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Cecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.com2tag:blogger.com,1999:blog-5589277155620722831.post-1441245302935280612016-04-23T18:10:00.000+08:002016-04-24T18:18:49.137+08:00Japanese Condense Milk Bread<div>
It's been quite sometime I have not bake bread. Since I have some time to spare, therefore I decided to bake one of my favourite breads, Japanese Condense Milk Bread. The outcome turns out good and I am very happy with this bake. </div>
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<b>Japanese Condense Milk Bread</b></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="line-height: 22.399999618530273px;"><b>Ingredients for bread: </b></span><br /><br style="line-height: 22.399999618530273px;" /><span style="line-height: 22.399999618530273px;">200g bread flour</span><br /><span style="line-height: 22.399999618530273px;">15g condensed milk</span><br /><span style="line-height: 22.399999618530273px;">120g milk</span><br /><span style="line-height: 22.399999618530273px;">20g sugar</span><br /><span style="line-height: 22.399999618530273px;">3g dry instant yeast</span><br /><span style="line-height: 22.399999618530273px;">3g salt</span><br /><span style="line-height: 22.399999618530273px;">20g butter</span><br /><span style="line-height: 22.399999618530273px;"><br /></span><span style="line-height: 22.399999618530273px;"><b>Condense Milk Sauce</b></span><br /><span style="line-height: 22.399999618530273px;">20g condensed milk</span><br /><span style="line-height: 22.399999618530273px;">20g butter</span><br /><span style="line-height: 22.399999618530273px;"><br /><b>Egg Wash</b></span><br /><span style="line-height: 22.399999618530273px;">1 egg (lightly beaten)</span><br /><span style="line-height: 22.399999618530273px;"><br /></span><span style="line-height: 22.399999618530273px;"><b>Toppings:</b></span><br /><span style="line-height: 22.399999618530273px;">some almond flakes</span><br /><br /><span style="line-height: 22.399999618530273px;"><b>Method:</b></span><br /><br />- Mix all ingredients for bread in the mixing bowl (except butter)<br />- Knead the dough for about 10 minutes , add butter and knead till smooth.<br />- Cover the dough till proof until double in size.<br />- Punch out the air in the dough.<br />- Flatten the dough to a rectangle size.<br />- Apply a layer of sauce on the flatten dough.<br />- Cut into four strips.<br />- Stack up the dough and cut into eight potion.<br />- Place the dough, straight side up in the lightly grease chiffon pan.<br />- Let it proof to cover the whole chiffon pan.<br />- Brush the top of the dough with egg wash, sprinkle some almond flakes.<br />- Bake at 170 degrees for 25 mins.</span></div>
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Cecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.com0tag:blogger.com,1999:blog-5589277155620722831.post-32336638857041849542016-03-11T03:30:00.000+08:002016-03-12T15:47:18.097+08:00Mango Mille Crepes<div>
It's been a long time I have not been blogging. Most of the times, I will just post in FB as I don't have to think much what to write. Today I had a date with <a href="http://auntyyoung.blogspot.sg/?m=1">Aunty Young</a> I have invited her to post a Mile Crepe together. I have seen a couple of her mile crepes cakes and am impressed with her different version of Millie Crepe Flavours. As now is the mango season, therefore I chose a Mango Flavour Mille Crepes topped with Passion Fruit Sauce. </div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b>Recipe Source: Y3K French Style Mille Crepes</b><br /><b><br />Ingredients for Crepes ( makes 20 - 22 pieces)</b><br /><br />A: 225g Fresh Milk<br /> 135g Eggs<br /> 1/4 tsp salt<br /> 65g plain flour<br /> 28g icing sugar<br /><br />B: 30g butter ( meltd by double-boiling)<br /><br /><b>Methods:</b><br /><br />1. Place ingredients (A) into a large mixing bowl, stir well till batter is smooth. Strain through a sieve, rest it for 30 minutes. Add in ingredient (B) and mix in well just prio to frying crepe.<br /><br />2. Heat a non-stick frying pan over medium heat till the pain is really hot with a slight smoke seen. Use a small ladle to scoop up no. (1) and pour a little batter into the pan tilting it so that just a thin layer of batter covers the base. Pour off any exess batter back into no (1). Cook crepe till underside has set.<br /><br />3. When the edge turns to a pale golden, use a spatula to ease it away from pan. Use your hand and carefully lift out the crepe. Lay the cooked crepes in a container while you cook the remainder.Remember you must stir batter well before each scoop or else batter can thickens on standing ( if this happens,dilute it with a drizzle of water). Repeat process to the end.<br /><br /><b>For Filling:</b><br /><br />A: 50g Fresh Milk, 25g instant custard powder<br />B: 180g non-dairy fresh whipping cream<br />C: 130g fresh mango chopped<br /><br /><b>Methods:</b><br /><br />1. Place ingredients (A) into a large mixing bowl, beat till thickened. Add in thickened ingredient (B) and (C), mix well, set aside. ( Keep chilled if it is not needed immediately.)<br /><br /><b>Assemble:</b><br /><b><br /></b>Place one piece of crepe on a cakeboard.<br />Spread a thing layer of filling on top.<br />Stack on another piece of crepe on it.<br />Lightly flatten with your hand along the centre point (this helps the cream to sit better)<br />Repeat process till finish.<br />Keep cake chilled overnight.<br /></span></div>
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Cecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.com1tag:blogger.com,1999:blog-5589277155620722831.post-17373240060567081892015-11-09T22:24:00.001+08:002015-12-06T15:54:37.968+08:00Spanish Prawn Paella<div>
Spanish Paella is one of my favourite foods. I did 2 versions: one with Ssusage and the other without sausages. </div>
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Recipe source: Jas Schaap @ ICCS</div>
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Ingredients:</div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">1 tbsp olive oil</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">1 diced onion</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">1 garlic crushed</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">2 tsp Sweet Paprika</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">1/4 tspturmeric </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">2 ripe tomatoes, cut into chucks</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">1 red or yellow pepper. </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">3 pcs Sausages ( optional )</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">150g peas</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">250g paella or risotto rice</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">1 litres chicken stock</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">16/20 large prawns</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">2 tbsp chopped parsley</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Lemon wedges</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Methods:</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">1. Heat the oil in a large frying pan over medium-high heat. </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">2. Add the onion and garlic. Cook for 3 mins until soft. </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">3. Lower the heat, allow the pan to cool. Now add the paprika and turmeric and stir for 2 mins or till aromatic. </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">4. Add the sausages and cook for a few minutes. </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">5. Add the peas and cook for 45 seconds. </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">6. Add the rice and stir for a minute. Then change to medium heat and pour in the chicken stock, mixing occasionally. </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">7. Cook for further 20 mins until rice is almost cooked, the season with salt and pepper to taste. </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">8. Arrange the prawns on TOP of the rice and add the chunky tomatoes. </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">9. Cover and cook for 5 mins it till prawns change colour. </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">10. Sprinkle with the parsley, lemon wedges and serve. </span></div>
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Cecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.com0tag:blogger.com,1999:blog-5589277155620722831.post-59110390519827365092015-10-31T10:05:00.000+08:002015-10-31T10:06:44.404+08:00Baked Apple Roses<div>
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I have seen quite a number of friends baking this and so decide to try them too for a gathering. At first I thought it was difficult but after watching the video, it looks so simple. And it's also a great way to use up excess apples. </div>
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Here's the link for the Bsked Apple Roses. </div>
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<a href="http://tiphero.com/baked-apple-roses/?ref=cmts">http://Baked Apple Roses</a></div>
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Cecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.com0tag:blogger.com,1999:blog-5589277155620722831.post-35673288558295296932015-09-11T22:49:00.001+08:002015-09-12T07:21:39.352+08:00Breads<div>
Recently I have been practicing baking bread. It's feels good to have freshly baked bread for breakfast every morning. </div>
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Cecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.com0tag:blogger.com,1999:blog-5589277155620722831.post-44730820545705483102015-09-01T22:33:00.000+08:002015-09-11T22:36:44.226+08:00Peach Cupcakes<div class="separator" style="clear: both;">
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I love Peaches so decided to bake some Peaches Cupcakes for breakfast and also bring some to office to share with my colleagues. </div>
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<br>Cecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.com0tag:blogger.com,1999:blog-5589277155620722831.post-1808331604669938992015-08-30T14:00:00.000+08:002015-08-30T14:07:31.688+08:00Egg Tart<div>
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I love having Egg Tarts but seldom bake them myself. My kneading is not so good but overall the texture and fillings are very satisfying. This is a last minute bake as I am craving for it. One of my favourite Dim Sum dishes that I will always order. The pictures are not well taken and the tarts are not pretty but the taste is good.</div>
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<b><span style="color: #0b5394;">Recipe source : <a href="http://en.christinesrecipes.com/2009/03/cantonese-egg-tarts-recipe.html">christinesrecipes</a></span></b><br />
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<span style="font-family: inherit;"><span style="color: #0b5394;"><span style="background-color: white; font-size: 16px; font-weight: bold; line-height: 26px; margin: 0px; padding: 0px;">Ingredients for crust:</span><span style="background-color: white; font-size: 16px; line-height: 26px;"> </span></span></span><br />
<ul style="font-family: 'Open Sans', sans-serif; margin: 0px 0px 0px 35px; padding: 10px 0px 20px;">
<li class="ingredient" style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;"><span style="font-family: inherit;"><span class="amount" style="margin: 0px; padding: 0px;">200g </span><span class="name" style="margin: 0px; padding: 0px;">plain flour</span></span></li>
<li class="ingredient" style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;"><span class="name" style="margin: 0px; padding: 0px;"><span style="font-family: inherit;">25g cake flour</span></span></li>
<li class="ingredient" style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;"><span style="font-family: inherit;"><span class="amount" style="margin: 0px; padding: 0px;">125g </span><span class="name" style="margin: 0px; padding: 0px;">butter</span></span></li>
<li class="ingredient" style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;"><span style="font-family: inherit;"><span class="amount" style="margin: 0px; padding: 0px;">55g </span><span class="name" style="margin: 0px; padding: 0px;">icing sugar</span></span></li>
<li class="ingredient" style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;"><span style="font-family: inherit;"><span class="amount" style="margin: 0px; padding: 0px;">1 </span><span class="name" style="margin: 0px; padding: 0px;">egg, whisked</span></span></li>
<li class="ingredient" style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;"><span style="font-family: inherit;"><span class="amount" style="margin: 0px; padding: 0px;">a dash of vanilla extract</span></span></li>
</ul>
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<span style="color: #0b5394; font-family: Open Sans, sans-serif;"><b>Methods for making crust:</b></span></div>
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<span style="font-family: Open Sans, sans-serif;"><b><br /></b></span></div>
<ul style="font-family: 'Open Sans', sans-serif; margin: 0px 0px 0px 35px; padding: 10px 0px 20px;">
<li class="ingredient" style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;"><span style="font-family: Open Sans, sans-serif;">Cream butter and sugar using medium speed till smooth, light and fluffy.</span></li>
<li class="ingredient" style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;"><span style="font-family: Open Sans, sans-serif;">Add in whisked egg slowly over low speed. Add vanilla extract and mix well.</span></li>
<li class="ingredient" style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;"><span style="font-family: Open Sans, sans-serif;">Sift in flour and combine well. Knead into dough.</span></li>
<li class="ingredient" style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;"><span style="font-family: Open Sans, sans-serif;">Roll the dough to 1/2cm thickness. Cut dough with a cookie cutter. Line dough in the middle of tart tins.Lightly press the dought with your thumbs. Trim away any excess dough.</span></li>
</ul>
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<span style="font-family: Open Sans, sans-serif;"><span style="line-height: 26px;"><b><span style="color: #666666;">I</span><span style="color: #0b5394;">ngredients for Csutard:</span></b></span></span></div>
<ul style="background-color: white; font-size: 16px; line-height: 26px; margin: 0px 0px 0px 35px; padding: 10px 0px 20px;">
<li class="ingredient" style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;"><span style="font-family: inherit;"><span class="amount" style="margin: 0px; padding: 0px;">2 </span><span class="name" style="margin: 0px; padding: 0px;">eggs</span></span></li>
<li class="ingredient" style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;"><span style="font-family: inherit;"><span class="amount" style="margin: 0px; padding: 0px;">70g </span><span class="name" style="margin: 0px; padding: 0px;">caster sugar</span></span></li>
<li class="ingredient" style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;"><span style="font-family: inherit;"><span class="amount" style="margin: 0px; padding: 0px;">150g </span><span class="name" style="margin: 0px; padding: 0px;">hot water</span></span></li>
<li class="ingredient" style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;"><span style="font-family: inherit;"><span class="amount" style="margin: 0px; padding: 0px;">75g </span><span class="name" style="margin: 0px; padding: 0px;">evaporated milk</span></span></li>
<li class="ingredient" style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;"><span style="font-family: inherit;"><span class="amount" style="margin: 0px; padding: 0px;">1/2 tsp </span><span class="name" style="margin: 0px; padding: 0px;">vanilla extract</span></span></li>
</ul>
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<span style="background-color: white; color: #073763; font-family: 'Open Sans', sans-serif; font-size: 16px; font-weight: bold; line-height: 26px; margin: 0px; padding: 0px;">Method making custard:</span><span style="background-color: white; color: #666666; font-family: 'Open Sans', sans-serif; font-size: 16px; line-height: 26px;"> </span><br />
<ul style="background-color: white; font-family: 'Open Sans', sans-serif; font-size: 16px; line-height: 26px; margin: 0px 0px 0px 35px; padding: 10px 0px 20px;">
<li class="instructions" style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;">Add sugar into hot water, mix until completely dissolved.</li>
<li class="instructions" style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;">Whisk egg with evaporated milk. Pour in sugar water. Mix well.</li>
<li class="instructions" style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;">Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.</li>
</ul>
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<span style="color: #073763;"><span style="background-color: white; font-family: 'Open Sans', sans-serif; font-size: 16px; font-weight: bold; line-height: 26px; margin: 0px; padding: 0px;">Method baking tarts:</span><span style="background-color: white; font-family: 'Open Sans', sans-serif; font-size: 16px; line-height: 26px;"> </span></span></div>
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<ul style="background-color: white; font-family: 'Open Sans', sans-serif; font-size: 16px; line-height: 26px; margin: 0px 0px 0px 35px; padding: 10px 0px 20px;">
<li class="instructions" style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;">Preheat oven to 200C.</li>
<li class="instructions" style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;">Bake tarts for 10 to 15 mins till the edges are lightly brown. </li>
<li class="instructions" style="list-style-type: square; margin: 0px; padding: 0px 0px 5px;">Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.</li>
</ul>
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Cecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.com2tag:blogger.com,1999:blog-5589277155620722831.post-57435779211356743662015-08-25T20:44:00.000+08:002015-08-30T13:40:10.041+08:00Cheddar Cheese Bread<div>
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I love Sourdough Bread but hardly will do it myself. The time to ferment the starters are time consuming. I had wanted to bake this quite sometimes back but kept holding back till now I tell myself I have to do it. I am very satisfied with this bake and will keep on practicing and trying out other variants of bakes.</div>
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Cecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.com0tag:blogger.com,1999:blog-5589277155620722831.post-47310469449572153092015-08-21T13:05:00.000+08:002015-08-30T13:08:02.183+08:00Chocolate Birthday Cake<div>
This cake was done for my colleague birthday. She has been bugging me to bake for her after trying the Tiramisu cake that I baked for my the other colleague. How can I ignore her request when she has been helping us in our administrative work for my department. </div>
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<b style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><span style="color: #0b5394;">Recipe Source: <a href="http://cookingcrave.blogspot.sg/2009/03/chocolate-moist-cake.html" style="color: #888888; text-decoration: none;">Tintin</a> </span></b><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><b style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><br /></b><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"></span><b style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><span style="color: #0b5394;">Ingredients:</span></b><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">180g Butter</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">200g Brown Sugar</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">200g Full cream evaporated milk</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">2 eggs, slightly beaten with fork</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">100g Plain flour</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">50g cocoa powder</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">1/2 tsp baking powder</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">1/2 tsp baking soda</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">1/2 tsp vanilla extract</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">2 tbsp of rum (optional)</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><b style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><span style="color: #0b5394;">Methods:</span></b><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><b style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><span style="color: #0b5394;"><br /></span></b><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">- Combine brown sugar, evaporated milk, vanilla extract and butter in a sauce pan.</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">- Stir over low heat until sugar is dissolved and butter is melted.</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">- Turn off the fire and keep warm.</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">- Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">- Sifth the flour, cocoa powder, baking powder and baking soda into a large mixing bowel, then pour the egg mixture over the flour and stir till well mix. ( cake batter should be runny)</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">- Heat up the steamer.</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">- Lined and greased a 8 inch round baking pan.</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">- Pour the batter into the lined pand and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminium foil.</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">- Cover the steamer and steam over medium heat for 45 minutes.</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">- Cool the cake in pan before turning our for further decoration.</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #0b5394; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><b>Chocolate glaze</b></span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #0b5394; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><b><br /></b></span><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">70g Chocolate, chopped into small pieces</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">70g Whipping Cream</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">5 g Butter</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #0b5394; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><b>Methods:</b></span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #0b5394; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><b><br /></b></span><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Scald the cream and pour it over the Semisweet Chocolate.</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Add the butter and stir until smooth</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Pour onto the cake and chill the cake.</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><b style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><span style="color: #0b5394;">Decoration:</span></b><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Strawberry, Rasphberry, Black Berries</span><br />
<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><br /></span>
<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8vd5nq47m1flJYa5Pf2A1q2JYkLYGxSl6ba7l3xEuAh5ESCbrRv69wqNGao2sBT9EVG2DSAUCrqmKsq9lEhNm2v5033Zgg0PS_rGdVzIzC8ZczM7Rdl2Tu1AmcQ3Ap2mjNm-eIsTp1sS/s1600/th_littlethumbups1-1.jpg" imageanchor="1" style="color: #888888; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 16px; line-height: 20px; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8vd5nq47m1flJYa5Pf2A1q2JYkLYGxSl6ba7l3xEuAh5ESCbrRv69wqNGao2sBT9EVG2DSAUCrqmKsq9lEhNm2v5033Zgg0PS_rGdVzIzC8ZczM7Rdl2Tu1AmcQ3Ap2mjNm-eIsTp1sS/s400/th_littlethumbups1-1.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background-color: white; background-position: initial initial; background-repeat: initial initial; border: 1px solid rgb(236, 236, 236); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; box-sizing: border-box; max-width: 100%; padding: 5px; position: relative;" /></a><br />
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This post is linked to the event Little Thumbs Up ~ August 2015</div>
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Event Theme : <a href="http://bakericious.blogspot.sg/2015/08/little-thumbs-up-august-2015-brown.html" style="color: #ec4e11; text-decoration: none;" target="_blank">Brown Sugar and Molassses</a></div>
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organised by <a href="http://www.bakeforhappykids.com/" style="color: #ec4e11; text-decoration: none;" target="_blank">Zoe of Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.sg/" style="color: #ec4e11; text-decoration: none;" target="_blank">Doreen of My Little Favourite DIY</a></div>
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Cecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.com2tag:blogger.com,1999:blog-5589277155620722831.post-50161831855980983372015-08-19T23:00:00.000+08:002015-08-19T23:13:28.799+08:00Raisin Bread<div>
I am craving for this bread for my breakfast. Love the softness of this bread.<br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #666666; line-height: 18.4799995422363px;"><span style="color: #0b5394;"><b>Raisin Bread</b></span></span><br style="background-color: white; color: #666666; line-height: 18.4799995422363px;" /><br style="background-color: white; color: #666666; line-height: 18.4799995422363px;" /><b style="background-color: white; color: #666666; line-height: 18.4799995422363px;"><span style="color: red;">Recipe Source: <a href="http://cass-tsl.blogspot.com.au/2011/12/blog-post_24.html" style="color: #888888; text-decoration: none;">Cass</a></span></b><br style="background-color: white; color: #666666; line-height: 18.4799995422363px;" /><b style="background-color: white; color: #666666; line-height: 18.4799995422363px;"><br /></b><span style="background-color: white; color: #666666; line-height: 18.4799995422363px;"></span><b style="background-color: white; color: #666666; line-height: 18.4799995422363px;"><span style="color: #0b5394;">Ingredients:</span></b><br style="background-color: white; color: #666666; line-height: 18.4799995422363px;" /><br style="background-color: white; color: #666666; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; line-height: 18.4799995422363px;">50g Cream Cheese</span><br style="background-color: white; color: #666666; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; line-height: 18.4799995422363px;">280g Bread Flour</span><br style="background-color: white; color: #666666; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; line-height: 18.4799995422363px;">40g Dried Raisins</span><br style="background-color: white; color: #666666; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; line-height: 18.4799995422363px;">40g Brown Sugar</span><br style="background-color: white; color: #666666; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; line-height: 18.4799995422363px;">3g Salt</span><br style="background-color: white; color: #666666; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; line-height: 18.4799995422363px;">121g Milk</span><br style="background-color: white; color: #666666; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; line-height: 18.4799995422363px;">37g Egg</span><br style="background-color: white; color: #666666; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; line-height: 18.4799995422363px;">28g Butter</span><br style="background-color: white; color: #666666; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; line-height: 18.4799995422363px;">4g Instant Dry Yeast</span><br style="background-color: white; color: #666666; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #0b5394; line-height: 18.4799995422363px;"><b><br /></b></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #0b5394; line-height: 18.4799995422363px;"><b>Methods:</b></span><br style="background-color: white; color: #666666; line-height: 18.4799995422363px;" /><br style="background-color: white; color: #666666; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; line-height: 18.4799995422363px;">1. Place all ingredients except butter and raisins in a mixing bowl. Mix till dough is formed.</span><br style="background-color: white; color: #666666; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; line-height: 18.4799995422363px;">2. Add in butter and mix till dough is smooth and elastic.</span><br style="background-color: white; color: #666666; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; line-height: 18.4799995422363px;">3. Next add in the raisins till evenly mixed.</span><br style="background-color: white; color: #666666; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; line-height: 18.4799995422363px;">4. Lightly oiled a bowl and place the dough in it. Cover with cling wrap and leave to proof till double</span><br style="background-color: white; color: #666666; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; line-height: 18.4799995422363px;"> in size for about an hour.</span><br style="background-color: white; color: #666666; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; line-height: 18.4799995422363px;">5. Punch the dough to release air in the dough.</span><br style="background-color: white; color: #666666; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; line-height: 18.4799995422363px;">6. Divide into 6 pieces and roll into small round balls and rest for 15 minutes.</span><br style="background-color: white; color: #666666; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; line-height: 18.4799995422363px;">7. Flatten dough into oblong shape and roll to form a bread roll.</span><br style="background-color: white; color: #666666; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; line-height: 18.4799995422363px;">8. Placed in a lightly greased pan with cling wrap and proof for another hour till double in size.</span><br style="background-color: white; color: #666666; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #666666; line-height: 18.4799995422363px;">9. Egg Washed, Sprinkled brown sugar and bake in preheated 160 degrees oven for 20 minutes or till golden brown.</span></span><br />
<br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;" />
<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8vd5nq47m1flJYa5Pf2A1q2JYkLYGxSl6ba7l3xEuAh5ESCbrRv69wqNGao2sBT9EVG2DSAUCrqmKsq9lEhNm2v5033Zgg0PS_rGdVzIzC8ZczM7Rdl2Tu1AmcQ3Ap2mjNm-eIsTp1sS/s1600/th_littlethumbups1-1.jpg" imageanchor="1" style="color: #ec4e11; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 17.6000003814697px; line-height: 24.6400012969971px; margin-left: 1em; margin-right: 1em; text-align: center; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8vd5nq47m1flJYa5Pf2A1q2JYkLYGxSl6ba7l3xEuAh5ESCbrRv69wqNGao2sBT9EVG2DSAUCrqmKsq9lEhNm2v5033Zgg0PS_rGdVzIzC8ZczM7Rdl2Tu1AmcQ3Ap2mjNm-eIsTp1sS/s400/th_littlethumbups1-1.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(236, 236, 236); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" /></a><br />
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This post is linked to the event Little Thumbs Up ~ August 2015</div>
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Event Theme : <a href="http://bakericious.blogspot.sg/2015/08/little-thumbs-up-august-2015-brown.html" style="color: #ec4e11; text-decoration: none;" target="_blank">Brown Sugar and Molassses</a></div>
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organised by <a href="http://www.bakeforhappykids.com/" style="color: #ec4e11; text-decoration: none;" target="_blank">Zoe of Bake for Happy Kids</a> and <a href="http://my123favourites.blogspot.sg/" style="color: #ec4e11; text-decoration: none;" target="_blank">Doreen of My Little Favourite DIY</a></div>
<span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 17.6000003814697px; line-height: 24.6400012969971px; text-align: center;">and hosted by </span><a href="http://bakericious.blogspot.sg/" style="color: #ec4e11; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 17.6000003814697px; line-height: 24.6400012969971px; text-align: center; text-decoration: none;" target="_blank">Jess of Bakericious</a><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"> </span></div>
Cecilia Yaphttp://www.blogger.com/profile/07316096310313673388noreply@blogger.com2