Chocolate Marble Bundt Cake ( Bake Along Final Post)

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. 

Deep Fried Prawns Rolled With Noodles

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.

Deep Fried Prawns Rolled with Noodles

Ingredients

• 1/2 lb fresh prawns
• 1/4 ib long life noodles (mee suah)
• 1 tbsp chopped coriander roots
• 2 tbsp chopped garlic
• 1 tsp ground black pepper
• Dash of salt
• Some sesame oil 
• Cooking oil for deep frying

Sauce - orange marmalade, ketchup, fish sauce, lime juice & lime skin 

Methods

- Peel the prawns, leave the hard tail flap, remove the dark vein. 

- Pound the coriander and garlic till paste is formed.

- Matinate the prawns with the coriander & garlic paste, black pepper, salt and sesame oil for at least an hour. 

- Soak the noodles with hot water till soft and drain. 

- Wrap the shrimp with the noodles till the shrimp is covered. Repeat with the balanced prawns till all are covered with the noodles. 

- Deep fried in hot oil till the noodles are brown & crunchy.

- Drained and served with the prepared sauce. 

Black Pepper Crabs

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. 

Black Pepper Crabs

Ingredients:

2 kg Flower or Mug Crabs

3 tbsp dark soya sauce

3 tbsp oyster sauce

3 tbsp castor sugar

3 tbsp water

11/2 tbsp oil

11/2 tbsp butter

11/2 tsp fresh minced ginger

6 cloves minced garlic

1 - 2 red chillies chopped 

1 tbsp white pepper 

1/4 tsp ground coriander

2 tbsp black pepper

2 spring onion

1/4 cup chopped fresh coriander

Methods:

1. Put dark soya sauce, oyster sauce, sugar and 3 tablespoons water in a small bowl, stir, then set aside.
2. 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. 
3. Add the butter, ginger, garlic, chilli, black and white peppers and coriander to the wok. Fry till fragrant. 
4. Add the sauce mixture and stir; bring to the boil, then simmer 2 minutes.
5. Return the crab to the wok and toss to coat in the sauce.
6. Cook a further 2-3 minutes to finish cooking the crab then garnish with the spring onions and coriander leaves.
7. Serve at once.

Coffee Pork Ribs

Coffee Pork Ribs is my family favourite dish. Is a simple to cook dish and goes well with rice. 

Recipe Source: http://themeatmen.sg/coffee-pork-ribs/

     Coffee Pork Ribs

      Ingredients:
1. 500g pork ribs
2. ½ tsp salt
3. ½ tsp sugar
4. 2 tbsp oyster sauce
5. 1 tsp sesame oil
6. ½ tsp bicarbonate of soda
7. 2 tbsp rice flour
8. 2 tbsp potato starch
9. 3 tbsp water
10. oil for deep-frying

      Sauce

1. 2 packets instant coffee
2. 1 tbsp brown sugar
3. 1 tbsp sugar
4. 1 tbsp minced garlic
5. 2 tbsp worcestershire sauce
6. 1 tbsp rice wine
7. 1 tbsp dark soy sauce
8. 3 tbsp water

      Methods:

1. Cut 500g pork ribs into strips
2. Add ½ tsp salt,
3. ½ tsp sugar,
4. 2 tbsp oyster sauce,
5. 1 tsp sesame oil,
6. ½ tsp bicarbonate of soda,
7. 2 tbsp rice flour,
8. 2 tbsp potato starch,
9. 3 tbsp water,
10. 1 egg (beaten)
11. Mix well and let it marinate for 1 hour
12. For coffee sauce mix in a bowl,
13. 2 packets instant coffee,
14. 1 tbsp brown sugar,
15. 1 tbsp sugar (adjust to taste),
16. 1 tbsp minced garlic,
17. 1 tbsp rice wine (optional),
18. 2 tbsp worcestershire sauce,
19. 1 tbsp dark soy sauce,
20. 3 tbsp water,
21. Mix well and set aside
22. Heat sufficient oil in a wok, deep-fry pork ribs till golden brown
23. Drain and set aside
24. Add coffee sauce mixture to a pan
25. Cook until it thickens
26. Add pork ribs, toss and let sauce coat evenly
27. Garnish with chopped chilli padis and fresh coriander

Japanese Condense Milk Bread

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.  

Japanese Condense Milk Bread

Ingredients for bread: 

200g bread flour
15g condensed milk
120g milk
20g sugar
3g dry instant yeast
3g salt
20g butter

Condense Milk Sauce
20g condensed milk
20g butter

Egg Wash
1 egg (lightly beaten)

Toppings:
some almond flakes

Method:

- Mix all ingredients for bread in the mixing bowl (except butter)
- Knead the dough for about 10 minutes , add butter and knead till smooth.
- Cover the dough till proof until double in size.
- Punch out the air in the dough.
- Flatten the dough to a rectangle size.
- Apply a layer of sauce on the flatten dough.
- Cut into four strips.
- Stack up the dough and cut into eight potion.
- Place the dough, straight side up in the lightly grease chiffon pan.
- Let it proof to cover the whole chiffon pan.
- Brush the top of the dough with egg wash, sprinkle some almond flakes.
- Bake at 170 degrees for 25 mins.

Mango Mille Crepes

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 Aunty Young  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. 

Recipe Source: Y3K French Style Mille Crepes

Ingredients for Crepes ( makes 20 - 22 pieces)

A:  225g Fresh Milk
     135g Eggs
     1/4 tsp salt
     65g plain flour
     28g icing sugar

B:  30g butter ( meltd by double-boiling)

Methods:

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.

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.

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.

For Filling:

A:  50g Fresh Milk, 25g instant custard powder
B:  180g non-dairy fresh whipping cream
C:  130g fresh mango chopped

Methods:

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.)

Assemble:

Place one piece of crepe on a cakeboard.
Spread a thing layer of filling on top.
Stack on another piece of crepe on it.
Lightly flatten with your hand along the centre point (this helps the cream to sit better)
Repeat process till finish.
Keep cake chilled overnight.

Spanish Prawn Paella

Spanish Paella is one of my favourite foods. I did 2 versions: one with Ssusage and the other without sausages. 

Recipe source: Jas Schaap @ ICCS

Ingredients:

1 tbsp olive oil

1 diced onion

1 garlic crushed

2 tsp Sweet Paprika

1/4 tspturmeric 

2 ripe tomatoes, cut into chucks

1 red or yellow pepper. 

3 pcs Sausages ( optional )

150g peas

250g paella or risotto rice

1 litres chicken stock

16/20 large prawns

2 tbsp chopped parsley

Lemon wedges

Methods:

1. Heat the oil in a large frying pan over medium-high heat. 

2. Add the onion and garlic. Cook for 3 mins until soft. 

3. Lower the heat, allow the pan to cool. Now add the paprika and turmeric and stir for 2 mins or till aromatic. 

4. Add the sausages and cook for a few minutes. 

5. Add the peas and cook for 45 seconds.  

6. Add the rice and stir for a minute. Then change to medium heat and pour in the chicken stock, mixing occasionally. 

7. Cook for further 20 mins until rice is almost cooked, the season with salt and pepper to taste. 

8. Arrange the prawns on TOP of the rice and add the chunky tomatoes. 

9. Cover and cook for 5 mins it till prawns change colour. 

10. Sprinkle with the parsley, lemon wedges and serve.