Monday, October 31, 2005
Blackcurrant and blueberry cheesecake served with white chocolate sauce and blueberry compote.
Blackcurrant is from Ribena and blueberry is fresh blueberries cooked in sugar and it's own juices and then mashed.
Tuesday, October 25, 2005
Most of my childhood memories are of food, hehe, no surprises there
Friday, October 21, 2005
This is Rabbit's all-time favourite cake. This is the cake everyone requested (although in hot contending with chocolate cake) to my friend Rachel, who is both a fantastic cook and baker, whenever we organize a pot luck party. Oh, don't you know, there is not much to do in Brunei during our spare time except eating, eating and er.... more eating.
Tada...this is my version! As I do not have a solid bottom cake tin, I used one of my bread tin to bake, turns out rather well I must say. As Big King does not like caramel :( , hence the 'anaemic' looking cake (see top view below).
Thank you Rachel for sharing this fantastic cake with us.
Recipe (in brackets are Rachel's modifications)
For the custard:
Condensed milk ½ can
Evaporated milk 400 grams (2 cans)
Sugar 230 grams (120g)
Egg yolks 100 grams (8 medium whole eggs)
1. In a rectangular baking pan caramelize 120g of sugar and set a side until cooled.
2. For the custard: Mix together the 2 types of milk and yolks and pour onto the rectangular pan on top of the cooled caramel (which should have harden).
For the cake:
Cake flour 100% 250g
Baking powder 3.6% 9g
Sugar 66% 165g (½ cup)
Egg yolks 57.2% 143g (6 yolks)
Water 48% 120g
Vegetable oil 57.2% 143g
Lemon/ orange flavor 1% 2.5g (juice from 2 limes)
Egg whites 85.8% 214.5% (6 whites)
Sugar 62.2% 155.5g (½ cup)
Cream of tartar 0.5% 1.3g (1 tsp)
1. Sift together cake flour, baking powder and sugar.
2. Add the rest of the ingredients (excluding the last 3) in the order listed and mix to a smooth consistency. Set aside.
3. Whip egg whites and cream of tartar to a soft peak. Add sugar gradually, continue whipping until medium peak.
4. Fold cake batter into the beaten egg whites. Drizzle the batter slowly into the rectangular pan on top of the custard (try to pour it from the corner of the pan). The cake batter is lighter than the custard so will sit nicely on top of the custard. Place the pan on a tray with water (bain marie) and bake at 375°F until done (about 35 to 40 minutes).
Let the cake refrigerate overnight before turning out. To turn out the cake: remove cake from fridge and let it sit on a pan of warm water (to melt the caramel) for 5 minutes. Divide cake and sides of pan with a knife carefully, scraping all the way down to the bottom of pan. Invert on a clean plate, tap all sides of the pan until you can hear the cake being released from the pan to the plate. Remove pan and serve. Unfinished cake can be stored in the fridge for about a week.
Note: As I have used an unconventional pan. I have butter and flour my mould but I still need to use a knife to divide the cake and the sides so I guess I shouldn't have bothered.......
Wednesday, October 19, 2005
Sardine is one of my favourite bread filling. I opened up a can of sardines in tomato sauce (salty in taste), clean and mashed it then add Maggi Chilli Sauce for sweetness and Thai Chilli Sauce for spiciness, then add freshly grind black pepper liberally. Heat up the mixture in a saucepan to let the flavour macerate and pour in some cornflour solution to thicken the mixture. Set aside in the fridge when cooled until needed.
Cheesy Red Bean Bun
This is an experimental flavour. I never thought they will complement each other so well, the saltiness of the cheese somehow enchanced the sweetness of the red bean. I made my own red bean paste with some whole red bean which provide a more interesting texture to the not so sweet paste.
A piece of Gouda cheese (good for baking purposes) is wrapped inside some red bean paste and rolled into balls ready to be wrapped inside the dough.
A very interesting yet tasty bread with lots of different flavours and texture intertwined. The mere sight of the melted and gooey cheese when you tear the bread open is enough to make you ooh and aah!
I have added plain flour to the masked tofu which I should not have done so. But the mashed tofu looked so watery..............
I will try again.....
Thursday, October 13, 2005
Right (top and bottom) : Peanut praline coated in toasted crushed peanuts
Black sesame paste filling:
Peanut praline filling (I never measure make as much as you like):
Monday, October 10, 2005
Light cheesecake with green tea (in the cup not the cake)
Originally posted 6/9/2005.
It's very hard to describe the texture of this cake. I felt like I was eating cotton wool, er no, cloud more like.
I have tried so many recipes all either failed or does not come up to my taste. Finally success smiled on me when I came across this recipe from EUPHO Cafe
The top still cracks a little bit, my heart sank when I saw the crack, I thought to myself,"Oh no, another failed cake". Nevertheless, I still let the cake cooled and refrigerate overnight before eating it, forbidding Big King to touch it and warned him,"You can only eat it for breakfast the next morning." His face sank.........
8" round cake tin
A. Plain cream cheese 250g, fresh cream 50ml, milk 100ml, butter 80g
B. Cornflour 25g, milk 50ml
C. Egg white 150g, cornflour 10g, sugar 100g
D. Egg yolks 138g, butter and plain flour (for buttering the mould)
1. Melt A. over a pan of simmering water until the mixture liquefies (stir every 3 minutes), use spatula to stir the mixture well.
2. Mix B. until cornflour dissolves and pours into 1, stir until well-combined. Add in beaten yolks and strain the mixture.
3. Preheat oven to 150°C/300°F. Line bottom of mould with baking parchment paper. Butter the sides of the mould and coat it with plain flour, remove excess flour. If using loose bottom cake tin, cover the outside of the tin with 2 layers of aluminium foil.
4. In a clean bowl (make sure oil less and waterless), beat the egg whites till foamy and add in sugar and cornflour in 3 batches and beat until soft peak.
5. Take 1/3 egg white and stir into the cream cheese mixture to loosen the batter. Pour the cheese batter into the remaining egg whites and using cut and fold method quickly fold in the egg whites, do not over fold or else the air in the egg whites will escape.
6. Pour batter into cake tin. Sit the tin in a bigger mould or baking tray. Bake in a bain-marie (water-bath). Water must be boiling hot when poured into the baking tray or bigger mould. Water level should come up to ¾ of the height of the cake tin, at least half if you cannot manage ¾.
7. Put in oven and bake for about 25 minutes or when top is brown, reduce the heat to 125°C/260°F, continue to bake for another 1 hour or until a cake skewer comes out clean. Let the cake cool in the cake tin and remove from tin when cooled and refrigerate (it’s ok to leave the cake in the tin and refrigerate).
I normally use 4 eggs (4 whites and 4 yolks) for this recipe. It’s cumbersome measuring out the whites and the yolks.
It is natural that the cake will contract when it’s cooled leaving a small gap between the cake and side of the cake tin. The top of the cake should not sink and should be smooth.
You can also omit buttering the side of the cake tin and line it with baking parchment paper instead.
If your cake came out dense or separated into layers, it could be:
a. the oven temperature is too low, use an oven thermometer, do not believe what it says on the switch dial;
b. the water bath is not hot enough, remember to pour in boiling water just before baking;
c. the egg whites have not been folded into the batter completely.
Remember to check the height of the water every now and then, add in more boiling water when necessary.
Friday, October 07, 2005
6 tbsp sugar
3-4 pieces bread
A little butter
A handful of currants/raisins (I omitted here)
Pre-heat the oven to 350°F (180°C).
You will also need a 2 pound loaf tin (one of the oblong kind) or use the disposable aluminium container as I have done here, well buttered.
1. Butter the bread and cut each slice of buttered bread in 4 (triangular shape) – leaving the crusts on. Now arrange one layer of buttered bread over the base of the baking dish, sprinkle the half the currants over, then cover with another layer of the bread slices and the remainder of the currants.
2. Combine the cream and milk in a saucepan and heat up using a low heat (do not boil), test with finger remove from heat when it’s just warm.
3. In a bowl, stir the sugar and eggs together. When they are well-combined pour the cream and milk mixture into the eggs, stirring all the time.
4. Strain 3 and pour over the bread. Rest for 5 minutes before putting into oven.
5. Bake for 20 minutes. Lower the heat if top is too brown.
Monday, October 03, 2005
Marinate the chicken with salt, sugar, five spice powder, rice wine, white pepper and a splash of dark soy sauce for colour. Leave to marinate for at least 4 hours.
Coat the chicken with a layer of egg wash and then with tapioca starch before deep frying.
Delicious! I love fried chicken!
It's been ages since I had nasi lemak! I miss it so much so I DIY again.......
If it wasn't for the coconut rice, this is a very healthy version.
Both peanuts and ikan bilis (dried anchovies) were roasted in the oven with just a spray of oil to prevent sticking. Result is still crispy!
I serve the nasi with Korean spicy chicken which make this a Korean nasi lemak???