Ang Ku Kueh

I make this kuih at the very last minute for my mum who needed it to do some praying. She couldn't get it in the market as they were all sold out. I am using the same recipe from my previous post here but this time I added more oil and 50g more sweet potato for the skin. For the skin, mine is based on estimation when I do the kneading of the dough.

Blueberry Lemon Honey Jam

I love Blueberry Jam and since there is an offer for Blueberry at the supermarket today which is selling at 2 bunnet for $4.85, so I decided to buy some and make my own. With added lemon and honey, the taste is even much better. 

Ingredients:

750g Blueberries

1 cup Castor Sugar ( depend on the sweetness of the blueberries)

Grated Zests of 1 lemon

1/2 lemon juice

1/3 cups honey

Methods:

- Place blueburries, sugar, lemon zest and juice, and honey in a large pot.

- Bring it to a boil over medium high heat.

- Reduce heat and simmer gently for about 45 mins or till jam looks thick and glossy.

- Stirring often to prevent scorching.

Strawberry Cupcakes

These fresh strawberry cupcakes are moist and exploding with strawberry flavour.  Top them with strawberry whipped cream and it taste awesome. These are made purely from scratch with real strawberries and the taste is so good. This time I am using strawberry from USA and I find them abit more sour compared to those from Korea. Thank you Jessie for sharing this great recipe.

Recipe Source:   Jessie         

Ingredients:

120g Strawberry Puree
1/4 cup coarsely chopped Strawberry
150g Cake Flour, sifted
1 tsp Baking Powder
85ml Milk
75g Unsalted Butter
130-140g Caster Sugar ( I used 180g cos the strawberry I bought is slightly more sour)
1 tsp Vanilla Sugar
1 egg

Methods:

1. Preheat oven at 170 degrees

2. In a mixing bowl, combine cake flour and baking powder.

3. In another bowl, combine strawberry puree and milk.

4. Beat the butter, caster sugar and vanilla sugar till light and fluffy.

    Add in the egg and beat till well combined.

5. Alternate add in the flour and strawberry puree.

6. Add in the chopped strawberry and combine well. (do not beat)

7. Fill in the batter to 80 % full into the the paper cups.

8. Bake for about 20 minutes for till the cupcakes are cooked.

9. When the cupcakes are done, remove from the oven and let them to cool down         completely on a wire rack.

I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House

Mee Siam

Mee Siam is a dish that is very popular and I love the sweet and sour of the gravy. I have nevery tried cooking this before so here is my first attempt cooking this and I liked it very much. Is the taste that I was looking for and mum gave thumbs up for this dish too.

Recipe Source: singaporeshiok

Ingredients:

Spice Paste

15 shallots, peeled
8 cloves garlic, peeled
25g dried chillies, seeded, soaked until soft, drained and squeezed dry
5 tbsp tau cheo (fermentd soy bean paste)
40g (1/2 cup) small dried prawns, rinsed, soaked until softened and squeezed dry
6 buah keras (candlednuts) toasted and crushed

1 tbsp belacan, crumbled
400g Bee Hoon (dry rice vermicelli), soaked in cold water until softened then drained
250g Mung Bean Sprouts, cleaned, washed and thoroughly drained
1 pcs Yellow Tau Kwa (opptioal) - pan fried
1.5 litres water or prawn stock
1 1/2 tbsp sugar
1 2/3 - 2 tsp salted ( taste seasoning as adjust according to salt level in the dried prawns and tau cheo)
5 tamarind slices
10 small tau pok (deep fried tofu puffs), rinsed, squeezed dry, toasted until crisp and cut into cubes
6 hard boiled eggs, peeled and halved
1 handful flat chinese chives, thoroughly washed, drained and cut into 1 cm length
Prawns - shelled and cooked
Lime halved

Methods:

Combine spice paste ingredients and process to a paste.

Heat about half a cup of oil and fry the belachan until golden & crisp.
Add the chilli paste and fry, stirring occassionally until fragrant and oil separtates from mixture.
Transfer 1/3 of spice mix to another pot, leaving 2/3 behind.

Add the well drained Mee Hoon to the pot with the 2/3 spice mix and stir well over moderated heat until thoroughly coated with the spices and softened. Add a little water if the Mee Hoon sticks to the pot.
Add bean sprouts, chives and bean curd and stir through until sprouts are just heated through.

Add the water or stock to the reserved 1/3 of the spice mix and bring to the boil.
Add the sugar, salt and tamarind and stir well. Add the Tau Pok .Taste and adjust seasoning if necessary.
* I added the Tau Pok to the sauce instead of deep fried *

To serve, put some Mee Hoon in each plate and ladle over desired amount of gravy. Garnish with hard boiled eggs, prawns and lime.

Blueberry Oreo Chiffon

I am a big fan of Blueberry and Oreo and when I came across this recipe from Rima, I told myself I have to give it a try. This combination was indeed very good and I love the taste of this soft and fluffy with bits of oreo and blueberry chiffon.

Recipe Source:  Rima

Ingredients

6 Egg Yolks
100g Blueberry Yogurt
150g Cake Flour
4g Baking Powder
100g Caster Sugar
3g Salt
100g Vegetable Oil - I used Corn Oil instead of Canola Oil


6 Egg whites
1g Cream of tar tar
100g sugar
50g Blueberry oreo - cut into tiny bits
enough blubeberry paste or purple colour  - I omit this.

Method

- Preheat oven 150 degrees
- Whisk egg yolks with sugar till pale in colour, add in yogurt and also oil
  Add in sifted flour, baking powder and also salt..
- Set aside
- In another bowl, whisk egg white with cream of tar tar till foamy, slowly add in sugar a little at a time    and whisk till soft peak.
- Scoop 1/3 white meringue and add to egg yolk mixture...fold in gently. Once combined, pour your        egg yolk mixture into meringue and continue to fold in gently and lightly. Once mixed, pour half of        your mixture into a 22 cm tube pan..sprinkle half of your oreo blueberry..pour ther rest of your            mixture and lastly throw in the rest of your oreo blueberry.
- Bake for 50 minutes..once baked..turn your chiffon pan and once it's cool..take it our of your pan.

 

Mango Chiffon

I have finally cleared all the Mangoes. Here am baking my final Mango Bake. 

Recipe Source: happyflour

Ingredients (A)
3 egg yolk
20g sugar
1/2tsp mango essence ( I omit this)
35g corn oil
90g mango puree
20g water
few drop of yellow colouring ( I omit this)

Ingredients (B)
90g top/cake flour
1/8tsp baking powder

Ingredients (C)
3 egg whites
40g sugar
1/4tsp cream of tartar

Methods:
1.Preheat oven at 175C.
2.Use a hand whisk and mix (A) together.
3.Sift (B) and mix into (A).
4.Stir till well combined and leave aside.
5.Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
6.Gradually add in the sugar and whisk till stiff peaks form.
7.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
8.Then fold in the rest of the meringue lightly until well combined.
9.Pour batter into a 17cm tube pan.
10.Put into a preheated oven and bake for 30-35mins.
11.Remove from oven, invert cake onto table until completely cool.
12.Remove from pan and serve.

Asparagus Soup

There are 2 types of soups that I liked. One is Mushroom Soup and the other is the Asparagus Soup. Most of the time I cooked Mushroom Soup for my family but today I decided to cooked this simple elegant Asparagus soup instead. This soup was pureed till silky smooth and goes well with garlic bread sticks.

Ingredients:

100g Unsalted Butter
400g Asparagus, woody ends removed
1 medium onions, peeled and chopped
1 stick celery, trimmed and chopped
1 leek, trimmed and chopped
1 litres chicken stock
Salt
Ground Black Pepper
Cooking Cream to taste

Methods:

Melt butter & oil in a large suacespan over medium heat.

Add onion and saute for about 5 minutes

Add Asparagus, Celery and Leek and saute for about 5 minutes.

Season with salt and pepper.

Add the chicken stock and bring it to a boil.

Reduce heat and simmer for about 30 minutes until asparagus is very tender.

Carefully transfer to a blender and puree until smooth.

Return to saucepand and stir in Cooking Cream and season with salt and pepper to taste.