Soul Recipe

Homemade Nutella Ice Cream with Hazelnuts

2012-01-07T20:17:00.000-08:00

My ice cream maker has been sitting in the cupboard for about a year didn't really do much about it. Its summer now and i have all the needed ingredients available why not give it a go?

Homemade Nutella Ice Cream with Hazelnuts

Ingredients

2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 tsp vanilla extract
1/2 cup Nutella
1/2 cup toasted hazelnuts, whole nuts or crushed

Method :

1. In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

2. in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes.
3. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
4. Place a strainer over a medium bowl and pour the warm custard mixture through the strainer.
5. Stir in the vanilla and Nutella until completely dissolved.
6. Cool off and chill the mixture completely in the fridge before pouring into an ice cream maker to churn. Once it is done with churning freeze in the freezer before serving.
7. To serve, scoop the ice cream into serving bowls and top with hazelnuts.

Egg White Almond Biscuits

2012-01-05T21:53:00.000-08:00

I experimented this cookies by using the leftover egg whites after making my Nutella Gelato, it turns out yummy.

Egg White Almond Cookies

Ingredients:

4 egg whites
115g almond meal
55g sugar or 4tbsp
2 tbsp all purpose flour
1/2 tsp almond essence (i use vanilla extract instead)

Method:

1. Preheat oven at about 240c. Line baking tray with greased baking sheet.
2. Premix all the dry ingredients in a bowl and set asie.
3. Beat the egg whites until stiff, then fold in all the other ingredients.
4. Spoon the mixture into a piping bag, and pipe it onto a greased baking sheet,
5. Bake for about 10mins. (Don't over bake the cookies burn easily)
6. Remove from the baking sheet and leave to cool on a rack.

Orange Poppy Seed Cupcakes

2011-12-18T22:20:00.000-08:00

Christmas is just around the corner, wanted to make something Christmassy and something with fruit...Voila! my orange poppy seed cupcakes.
Found this recipe from library, the original cake with syrup cake but i chose to do with out the syrup.

Orange Poppy Seed Cupcakes

Ingredients :

1/3 cup poppy seeds
1/4 cup milk
185g softened butter
1 tsp grated orange rind
1 cup caster sugar (i reduced to about 3/4 cup)
3 eggs
1 1/2 cup self-raising flour
1/2 cup all purpose flour
1/2 cup almond meal
1/2 cup orange juice (about 1 big navel orange)

Method:

1. Combine seeds and milk in small bowl and let it stand for 20mins.
2. Preheat oven to 180c (160c for fan forced oven). Line paper cases on cupcake mold.
3. Beat butter, rind and sugar until light and fluffy with electric mixer.
4. Add in eggs, one at a time.
5. Add in the rest of the ingredients and the poppy seed mixture and fold in till well-mixed.
6. Spoon the cake mixture into individual paper case.
7. Bake for about 15min to 20mins,test with skewer comes out clean.

Home grown Basil Leaves

2011-12-13T21:25:00.000-08:00

Just to share my home grown Basil Leaves and their little parsley friends at the side.

Homemade Healthy Soymilk / Soybean milk /豆浆水

2011-12-12T15:55:00.000-08:00

Last week when Skype with my parents, dad showed off his homemade soymilk / soybean milk, it makes me suddenly have the urge to try it. Went to the asian supermarket to get some soybeans and started to google for some recipes, they are different variations of methods from different people. I decided to use my common 'common sense' again to try out. I made twice with different methods. 1st one is grind the soaked beans first before boiling and the 2nd one is boil the soaked beans first before grinding and the latter one definitely a winner to me.

First attempt - the boil after grind version

Second attempt - the boil before grind version. You will notice it turns out more yellowish than the first version.

As i mentioned earlier i didn't follow the measurements i just adjust according to my 'common sense'

Don't worry for the first timer, making soymilk is not difficult at all just need a little patience you will get there ;)

Soul Recipe Homemade Soymilk 豆浆水

What you need to make the soymilk
1. Grinder
2. Muslin clothe / cheese clothe / tea towel (which ever that comes in handy for you to strain the soymilk. The hole of normal strainer / sift is too big to stop the soy residual from getting through)
3. A sift to support the clothe during the straining process.
4. Big stock pot (if you don't have big stock pot, a normal pot can do the job too but you need to do it in batches)

Ingredients :

500g Soybeans ( you don't need exactly the amount just pour the portion as you want, after soaking the beans will double in size)
water (refer to the method below)
crystal sugar for tasting
option : ginger about thumb size

Method :

1. Soak the soybeans with water with the ratio of 1:3 (e.g if you bean is 1 bowl then add 3 bowls of water in.) and soak for 8hrs to 10hrs. (If possible change the water in between for few times)
2. The beans will be double in size and the hull / skin of the beans will be loosen. Remove the hull by rubbing or pinching the beans slightly the beans will slip out from the hull easily.
This is how the hulls look like.

And this is how the soaked and hull removed beans look like.

3. Add the soaked beans and water into a big stock pot with ratio of 1:3 again (add in ginger as you like) and boil for about 15mins to 20mins. Skim off the foam on the stop with a spoon.
4. Once it is done, off the heat and let to cool for a bit then transfer to a grinder to grind till creamy.
5. Lay the muslin clothe on the sift and pour the blended soy milk onto the clothe. Now, wrap the clothe from all the angles and twist it and it's time for your arm muscle training time ;)... squeeze the liquid out till the last drop (you might need a fan or airconditioner next to you now..sweating?...there you go..). Don't throw away the residual, it can be used for cooking or can use as fertilizer for your plant.
6. Once collected all the soymilk from your hardwork, pour the soymilk back to a clean pot and under medium heat add in sugar according to your preferred sweetness.

Enjoy!

Aunty Julie's Curry Puff

2011-12-09T22:41:00.000-08:00

I got this curry puff recipe from Bessie (Thanks Bessie and Aunty Julie for this lovely recipe), the lovely wife of my hometown church's pastor. The church had a cooking demo by a nice lady - Aunty Julie (my ex-church mate too ^_^), she demonstrated how to make curry puff, it triggers my urge to try out this recipe.

As i wasn't able to be there to see the demo, i can only count on my own 'common sense' to do it. The pastry pleating part was the most difficult one, i had to go youtube to get some idea on how to do the pleating. I have succeeded! even though it came out with all shapes and sizes...hahahha... not too bad though for the first timer i reckon....*thick skin*

These curry puffs are so yummy,i let my neighbour try some (this is the first time they try curry puff) they just love it!

The texture of this pastry is very crispy, the taste very close to the IKEA's curry puff in Damansara.

Here you go the yummiest curry puff recipe....

Aunty Julie's Curry Puff

Ingredients for pastry:

1 kg all purpose flour
300ml vegetable oil
2 tsp salt
appx. 300ml water
3 lime juice (i use lemon juice instead)
Extra oil for deep frying the curry puff (the amount of oil uses depending on how big is your wok or skillet)

Method to prepare pastry :

1. Mix flour with oil to resemble bread crumbs.
2. In another small bowl mix 200 ml water with salt and lime juice.
3. Add the liquid into flour mixture, then slowly add in the rest of the water to make into a smooth dough.
4. Wrap the dough with cling wrap and let it rest for half an hour to 1 hour.

Ingredients for potatoes filling :

1 1/2 kg potatoes cut into small cube(i added some cubed chicken breast, just adjust the quantity according to your own preference)
3 tbsp curry powder
3 big onions chopped
3 sprigs of curry leaves (or about 1/4 cup of dry curry leaves if you can't get the fresh ones)
Salt and sugar to taste ( i added some soy sauce and fish sauce)

Method to prepare filling:
1. Heat oil in pan and add in curry leaves and onions cook for 1-2 minutes.
2. Add in curry powder, fry till fragrant then add in potatoes,water, salt and sugar.
3. Cook till soft and dry.

To make the curry puff :
1. Take some dough, flatten with rolling pin and use a round mould to cut into round shape.
2. Put some filling onto the round shaped dough, fold over and pinch the edges to form pattern.
3. Deep fry in warm oil over low heat until golden brown in color.

Macadamia Nut Chocolate Chips Cookies

2011-12-09T22:17:00.000-08:00

Have not been baking cookies for years, Christmas is just around the corner, suddenly feel like doing something Chrismasy.Thus, search for some basic cookies recipe.

Tried out this recipe and everyone loves it.

Macadamia Nut Chocolate Chips Cookies

Ingredients :

150g softened butter
1/2 cup caster sugar (i put slightly less)
1/2 cup brown sugar
1tsp vanilla extract
1 egg
1 3/4 cup all purpose flour
1/2 cup chocolate bits (your own preference either dark choc or milk choc)
1/2 to 1 cup Macadamia nut or other nuts like almond nuts, brasil nuts or walnuts.

Method:

1. Preheat oven at 160c.
2. Line baking paper on baking tray.
3. In a big mixing bowl beat egg, caster sugar, brown sugar, butter and vanilla extract until smooth and creamy look about 1 to 2 mins with electric mixer.
4. Stir in flour in 2 batches and mix well.
5. Stir in chocolate bits and Macadamia nut and mix evenly.
6. Spoon the mixture to palm and roll into ball shape and place onto the baking tray and press slightly down. Leave about an inch space in between the cookies as the cookies will expand during the baking process.
7. Bake for 15- 18 mins
8. Once the cookies is baked and out of the oven, transfer them to the cookies cooling rack to cool off.
9. When the cookies are totally cooled off keep them in an airtight container. It can be kept for few days.

Nutella Almond Macadamia Nuts Brownies

2011-11-25T22:57:00.000-08:00

Have not been baking brownies for quite awhile, since i have just bought some nuts and still have a bottle of Nutella left....off i went to the kitchen to bake this insanely good brownies (well...at least it is for my taste :p )

Nutella Almond Macadamia Nuts Brownies

Ingredients :

1/2 cup all purpose flour
1/4 tsp salt
2 eggs
1 cup Nutella
1/2 cup packed brown sugar
1tsp vanilla essence
1/2 cup unsalted butter (softened)
1/2 cup of chopped almond and macadamia nuts (*add more if you wish to) or alternatively you can use other nuts like peanuts or walnut or chocolate chips.

Method :

1. Preheat over at 170C
2. Line baking pan with baking paper.
3. Combine salt and flour and mix well, set aside.
4. Beat eggs, Nutella, brown sugar and vanilla in another bowl until smooth.
5. Fold in flour with spatula or with electric beater at low speed alternating with butter until well combined.
6. Bake for about 35mins to 40mins depending on how high is your mixture or how big is your baking pan. Or skewer come out clean.

Portuguese Tomato rice

2011-11-25T22:29:00.000-08:00

Have not been posting my 'masterpieces' lately due to house moving and went for my holiday in Europe.

We had a good authentic Portuguese meal in Lisbon and until now we still miss that meal a lot, we loved it so much till we went back there 3 times.
In order to satisfy the crave that i have for that meal especially the rice, it was the best rice i have ever tasted i would say (my hubby agreed too) i decided to search for the recipe and i found one that is by Emeril Lagasse and had a little twist on it and it turned out beautiful.

Portuguese Tomato Rice

Ingredients :

• 1/4 cup olive oil
• 1 1/2 cups finely chopped onion
• 2 teaspoons minced garlic
• 1 1/2 teaspoons salt
• 1/8 to 1/4 tps crushed red pepper flakes
• 1 bay leaf
• 1 1/2 cups chopped tomatoes
• 2 1/4 cups chicken stock
• 2 tbs chopped fresh parsley leaves
• 2 tbs chopped fresh coriander leaves
• 1 1/2 cups long-grain white rice (i use Basmati rice)

Method:

1. Heat the oil over high heat until hot and add in onion cook till softened.
2. Add in garlic, salt, red pepper, and bay leaf and cook for about a minute follow by the chopped tomatoes stir occasionally until all softened (about 2 mins). Add the chicken stock, parsley and coriander and bring the liquid to a boil.
3. Once the liquid is boiled add in rice and stir well and let the liquid returns to a boil again and stir well again, then cover the pot and reduce the heat to low. Cook the rice undisturbed for 20 mins, or until the liquid is fully dissolved and the rice is tender.
4. After the rice is ready, turn off the heat and let it rest for 5mins undisturbed before serving.
*(if you are using rice cooker, just pour the whole rice mixture into the rice cooker and cook according to the manufacture instruction)
5. Let rice stand for 5 minutes undisturbed before fluffing with a fork. Serve immediately.

Snowy Peanut Swiss Roll / Roulade

2011-09-17T00:29:00.000-07:00

Wanted to make Nutella Swiss Roll, but half way through the baking couldn't find my Nutella :( luckily the chopped peanut came to my rescue.

I use Chiffon cake recipe for the cake instead of sponge cake because i like the airiness of chiffon cake.
As you can see from the photo the cake layer is very thin compare to the normal Swiss roll because i don't have a proper square baking pan ^_^, hence, i have to use a big wide tray to bake instead. If you have the tray it will look thinker and nicer..

Snowy Peanut Swiss Roll / Roulade

Cake ingredients

4 eggs (separate the yolks and whites)

80g castor sugar (divide into half)

50 ml milk

3 tbs vegetable oil

1 tsp of Vanilla extract or *optional 1 tbs of Rum

80g cake flour

1/2 tbs baking powder

1/4 cream of tartar(can omit this and use 1tbs lemon or vinegar)

Filling ingredients:

1/2 cup heavy whipping cream

1/2 to 1 tbs of icing sugar (adjust according to your preference as you whip the cream)

1 cup roasted chopped /crushed peanuts (you can use fruits or whatever filling you like)

extra icing sugar and cinnamon for dusting

Method :

Cake:

1.Combine and sift the cake flour and baking powder, set aside.

2.Pre-heat oven at 180c.

3.Line baking pan with baking paper.

4.In one mixing bowl whisk egg yolks and half of the sugar (about 40g)then vegetable oil then follow by milk until well mixed.

5.Add in the cake flour mixture into the egg yolk mixture with a spatula/spoon.

6.In a separate clean and oil-free bowl whisk the egg white till foamy, then gradually add in the rest of the sugar (the remaining 40g) and mix till it becomes soft peak and add in the cream of tartar and beat till it becomes peak form.

7.Fold in 1/3 of the egg white to the egg yolk batter with spatula then pour the remaining egg white into the batter. (don't overmixed, otherwise the cake will not turn out airy)

8.Pour the cake mixture into the baking pan. in oven bake for 10 to 13 mins (depending on the size of your pan) or test with skewer come out clean.

Filling:

1. Whip the cream with icing sugar (taste as you go) till firm (again don't over whip otherwise your whip cream will end up become butter)

2. Add in the peanut,cover and chill in the fridge.

The rolling :

1. Once the cake is done from the oven, revert it onto another piece of baking paper and roll it together with the paper attached and let it completely cool off.

2. Unroll the completely cool cake roll and remove the baking paper of the inner part and spread the filling evenly over the cake.

3. Now the rolling part : Carefully peel off the baking paper that attached to the other side of the cake, roll firmly with light pressure as you peel.Once the rolling towards the end wrap/hold the rolled cake with the baking paper to retain it's shape (or with cling wrap).

4. Transfer the cake to the fridge to chill for another 30mins before it is served.

5. Dust the icing sugar and cinnamon powder before slicing.

No Knead Bread

2011-05-04T17:01:00.000-07:00

As i have mentioned in my previous post, i have been experimenting bread baking lately, this no kneading needed crusty bread turned out to be a gem for me. The texture of this bread is like the bread that i once had in an Italian restaurant. The bread was served before the meal and it goes with extra virgin olive oil with Balsamic vinegar. I love the texture of this bread, it is crusty on the outside and for the inside i don't know how to find a correct word to describe....it's a little chewy ,elastically spongy but not those rubbery type of chewy..hhmmmm let me find the right word and update here later :) This bread goes well with cheese or dips as snack.

No Knead Crusty Bread

Ingredients:

1 cup bread flour
1 tsp yeast
1 tsp sugar
pinch of salt
1/2 tsp olive oil
1/2 cup warm water
1 tbsp milk
1 tbsp salt water for brushing (dilute some salt in warm water)

Method:

1. In a bowl put all the ingredients EXCEPT salt water. Use a spatula to make all the ingredients well combined and a stick dough formed.

2. Leave the dough in the bowl and cover with cling wrap to let it rise at room temperature for 8hrs (yes, 8 hrs! you can just leave it there and go for your shopping).

3. After 8hrs you will see the dough is double in size and with lots of bubbles. Now, spread the baking pan with some oil follow by sprinkling some corn flour on top of the oiled pan.

4. Transfer the dough on to the baking pan with a spatula and shape the dough with your lightly floured hand. Rest it for another 2hrs.

5. Pre-heat the oven for at least 30mins at 200c in advance.

6. Have a brush of salt water on the dough and sprinkle a little flour on top, in oven and bake for about 20mins.

7. Transfer the bread on rack and let it cool off before serving.

Orange Chiffon Cake / Cupcake

2011-05-03T22:48:00.000-07:00

Just came out of oven before inverted to cool off.

Off from the mold.

The airy, light and fluffy typical Chiffon Cake...yum....

Have been experimenting a lot of breads lately, suddenly crave for Chiffon Cake. I have all the ingredients that i need with one last orange..yay!

This time the look and fragrance is much better then the last time i made :) as usual i don't have the tube pan to bake the chiffon cake i use ramekin and my Pyrex bakeware instead another Yay!

Quite satisfying.

Orange Chiffon Cake / Cupcakes

Ingredients:

(A) Egg white mixture

egg white from 5 eggs
1/2 tsp cream of tartar
1/3 cup caster sugar (i reduced to 1/4 cup to suit my taste)

(B) Flour mixture

5 egg yolks
100 ml coconut milk
4 tbsp vegetable oil
1/3 cup raw sugar / caster sugar
4 tbsp juice of orange / orange juice
1 tsp orange zest
1 tsp vanilla essence
150g self-raising flour (sifted)
a pinch of salt

Method:

1. Pre-heat oven at 170c.

2. Mix all ingredient (B) EXCEPT self-raising flour in a bowl until well combined, then gradually add in the half of the sifted self-raising flour gently until well combined then add in the balance. (do not over-mixed, over mixing flour will cause the top of the cake hard) Leave aside.

3. Now work in ingredient (A)In a separate bowl beat the egg white and cream of tartar until soft foam formed, then add in sugar and beat until stiff foam achieved. (turn the bowl on top of your head if it doesn't drip on your head that means it is a stiff foam..hehehe..)

4. Fold in the egg white mixture into the flour mixture gently until well combined (again not to over-mixed).

5. Pour the mixture into your tube pan if you have any or like me use the ramekin as mold. *VERY IMPORTANT NOTE: Never use non stick bakeware for chiffon cake because you need the cake to cling on the wall of the mold.

6. In oven bake for 30mins in a tube pan or 20 to 25min in ramekin or until skewer come out clean.

7. When the cake is out of the oven, invert the mold immediately and to let the cake cool off completely before serving (probably will take about an hour or two).

This is my creative way of "hanging" the mold ;)

Pain Au Lait / Milk Bread

2011-04-26T23:22:00.000-07:00

Pain Au Lait / Milk Bread

Ingredients:

230g All purpose flour
60g Bread flour (you might need a little bit more during kneading time)
1 cup Lukewarm milk
1tsp Instant yeast
1 egg
1/2 cup sugar
1tsp salt
60g softened unsalted butter

Methods:

1. Mix the milk,sugar and yeast together and set aside to let froth.
2. Put both flours and salt in a bowl and whisk to combine and make a well at the center.

3. Pour the milk mixture and egg into the well of the flour mixture.

4. Combine the mixtures together until a dough is formed and add in butter.

5. Transfer the dough onto a slightly floured worktop and knead for about 5 minutes or more.(by hand or mixer)(add a little bit more flour if it is too sticky but not too much though)

6. Once the kneading is done, transfer the dough into a lightly oiled bowl and cover with cling wrap and let it prove for about 40mins or the dough become double in size.

7. Punch down dough and transfer to a lightly floured worktop and roll out the dough and cut into 8 0r 10 equal portions depending on how big you want the bread to be.

8. Roll out individual dough into round shape then roll up the with your hand and use a scissor to lightly cut on the surface in ziczac way. (this is how it looks after cutting with scissor)

9. Transfer to the baking tray that lined with parchment paper and leave it for more than 40mins to let it prove further until it almost double in size again.(i use silicon bakingmat instead of parchment paper).

10. Pre-heat oven at 180c.

11.Once the dough has risen further, bake in the preheated oven for about 25 to 35mins depending on how big your bread is or until the top is golden brown.

12.Remove from oven and transfer to a rack to cool off.

Serving suggestion : use as sandwich bread or on toast.

Nutella Bread Rolls

2011-04-26T23:21:00.001-07:00

My original plan was to make just a simple milk bread recipe / Pain Au Lait, half way through my so called "creativity" struck, that's how i invented this Nutella Bread Rolls. I like the texture of this bread, it is not hard or chewy.

Nutella Bread Rolls

Ingredients:

230g All purpose flour
60g Bread flour (you might need a little bit more during kneading time)
1 cup Lukewarm milk
1tsp Instant yeast
1 egg
1/2 cup sugar
1tsp salt
60g softened unsalted butter

Methods:

1. Mix the milk,sugar and yeast together and set aside to let froth.
2. Put both flours and salt in a bowl and whisk to combine and make a well at the center.

3. Pour the milk mixture and egg into the well of the flour mixture.

4. Combine the mixtures together until a dough is formed and add in butter.

5. Transfer the dough onto a slightly floured worktop and knead for about 5 minutes or more.(by hand or mixer)(add a little bit more flour if it is too sticky but not too much though)

6. Once the kneading is done, transfer the dough into a lightly oiled bowl and cover with cling wrap and let it prove for about 40mins or the dough become double in size.

7. Punch down dough and transfer to a lightly floured worktop and roll out the dough and cut into 8 0r 10 equal portions depending on how big you want the bread to be.*see notes below*

8. Roll out individual dough into the shape that you want and transfer it to the baking tray that lined with parchment paper and leave it for more than 40mins to let it prove further until it almost double in size again.(i use silicon bakeware,this save me from a lot of hassles).

9. Pre-heat oven at 180c.

10.Once the dough has risen further, bake in the preheated oven for about 25 to 35mins depending on how big your bread is or until the top is golden brown.

11.Remove from oven and transfer to a rack to cool off.

* During step 7, i roll the dough into a near rectangular shape and spread a layer of Nutella in, that how it looks like inthe middle when it is done.

You can add cheese, jam, ganache or whatever you want during this process.

Fried bread sticks / You Tiau / Yau Char Kwai

2011-04-26T21:58:00.001-07:00

Been wanting to take the challenge to try to make Yau Char Kwai, but the last time with different recipe it turned out to be like the Beignet..LOL.. this time is quite successful considering i used some substitute ingredients. The original recipe requires Alum (i replaced it with cream of tartar) and Ammonia Powder (i replaced it with bicarbonate soda and baking powder) which i don't have intention to 'invest' on these ingredients as i don't think i will use it often. I made a little twist and it turns out surprisingly quite good *grins*.

The process is same as making bread, not that difficult just need a little patience to wait for the dough to prove.

Here you go my first ever successful

Yau Char Kwai / Yau Tiau / Fried Chinese Bread Sticks.

Ingredients:

(A) sift and mix well
300g bread flour /high protein flour)
50g all-purpose flour
1/2 tsp baking powder

(B)
1/2 tsp sugar
2 tbsp lukewarm water
2 tsp yeast

(C) mix well
250 ml water
1 tsp bicarbonate of soda
1/2 tsp cream of tartar
1 tsp baking powder
2 tsp salt

(D)
Oil for frying about 2 cups (use smaller frying pan or wok will use lesser oil)

Methods:

1. Mix ingredient B in a small bowl and set aside to let the yeast froth.

2. Pour the sifted ingredient A into a bow and make a well, then mix in ingredient B and C gradually. Combine all the ingredients well until a dough is formed and knead for 5mins.

3. Transfer the kneaded dough into a lightly oiled bowl and cover with cling wrap and let it prove till double in size about 40mins to an hour.

4. Roll out the dough and on a lightly floured worktop and knead the dough till smooth.

5. Roll dough into a rectangle shape and cut them into about 1" x 4" strips. Place 2 strips on top of each other and press down with a chopstick or skewer in the middle and set aside to rest for about 5mins.

6. Heat oil in wok. Stretch the dough by pulling 2 ends before dropping into the oil. Turn every about 10 second till golden brown.

7. Drain on paper towel and serve hot. It can be served in it's own or with coffee or congee / porridge.

Cheese Sticks

2011-04-26T21:56:00.000-07:00

Soft Water-Roux type bread

2011-04-26T21:54:00.001-07:00

Will post the recipe soon.. stay tune.......

Marble Butter Cake

2011-04-24T18:33:00.000-07:00

I have a little twice on my usual butter cake recipe this time. Sometime ago a friend told me she tried another method to make the butter cake is by separating the egg white and egg yolk during the process, i found it very troublesm that is why i didn't really try it.
But today i decided to give it ago and with a little twist and it turns out great.

When the cake was out from the oven i had no time to take photo as i was rushing out, i only managed to take this last piece. LOL! well.. better than nothing though.

Here you go.

Ingredients"

250g softened butter
250g self-raising flour
200g caster sugar (put more if you prefer sweeter up to 250g)
5 eggs separated
1/2 cup milk
1/4 cup cocoa powder (put more if you want)
1tsp vanilla essence
1/2tsp cream of tartar

Method:

1. Preheat oven at 180c.
2. In a bowl beat butter and sugar until thick and pale form then beat in egg yolks,vanilla essence and milk until the texture of the batter become smooth.
3. fold in flour until it is well combined (don't over mixed).
4. Spoon out a portion of the batter into a separate bowl and add in cocoa powder and mix well.
5. In a separate bowl (make sure it is totally oil free) beat the egg white unill peak form half way through add in cream of tartar.
6. Fold in the egg white mixture into the butter batter until low speed for about few second until you see the mixture is well incorporated.
7. Pour the batter into the springform pan, add in the cocoa powder mixture and make a swirl freely to create the marble cake look patent.
8. Bake for about 45mins or screwer come out crean.(the time might differ depending on what type of oven)

* If you find it troublesm to fold in the egg white, you can do without separating the eggs and just leave without the cream of tartar.
at step no.2 just beat the whole egg in and just obmit step 5. You can try both to see the difference, for myself i notice by beating the egg white and egg yok separately the texture of the cake is smoother and finer.
well..as i always say.. we all have difference preference, a friend of mine prefer the very moist type but i have friends prefer dry type.

Cake Flour substitute DIY

2011-04-18T06:54:00.000-07:00

Cake flour substitute

Ingredients :

1 3/4 cups all-purpose flour
1/4 cup cornstarch

Method :
To make two cups of cake flour combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch; proceed with your recipe.

Pandan Vanilla Chiffon Cupcake

2011-04-14T17:58:00.001-07:00

This is how it looks like when still hot / just came out from the oven.

This is how it looks like after cooling off, it will deflate quite dramatically.

The fluffy and airy texture of chiffon cake

Serve with your favourite coffee...yummmmm..

Finally i managed to buy a bottle of Pandan essence, but the smell and taste is way different from the real pandan..well.. better than nothing.

Pandan Chiffon Cake has been my all time favourite since i was little, i like the fluffy airy texture of the chiffon cake and the aroma of the Pandan....

Finally i got it baked with a little twist as i can't find the real Pandan leaves (Screwpine leave) and i don't have the tube cakepan, i use the ramekins instead and it turns out pretty well.

Ingredients:

8 eggs (seperate egg white and yolk)
1 1/4 cups caster sugar
3/4 cup corn oil / light virgin oil / any light vegetable oil
1 tsp. vanilla extract
3/4 cup Santan / coconut milk
1 tsp pandan essence
1 tsp vanilla essence
1 cup self-rising flour (sift 3 times)
1/2 tsp. cream of tartar

Method:

1. Prehet oven at 180c
2. Mix coconut milk and pandan essence in a small bowl and set aside.
3. In another mixing bowl beat egg yoks,sugar, oil and vanilla essence until well combined and slowly beat in the coconut millk mixture.
4. Add the sifted self rising flour into the egg mixture.
5. In another totall oil free bowl beat the egg white until frothy and add in cream of tartar until it reaches firm peaks form.
6. Fold in the egg white mixture into the egg mixure (in two batches) gently.
7. Pour into ungreased mould (never oil the moulds)
8. Into the preheated oven for about 45min if using the tube bakepan, 25min- 30mins if using the ramekins or until it is spongy to touch.
9. Remove the cake and immediately turn it upside down onto a cooling rack and DO NOT remove the cake from the mould until it is COMPLETELY COOL.

Chives Turnips Dumpling / KuChai Kueh

2011-04-08T03:15:00.000-07:00

Sardine Rolls

2011-03-08T18:29:00.001-08:00

The puff crust pastry has been sitting in the freezer for awhile, want to clear it up and have sardine available.. Voila... the birth of the Sardine rolls..

Ingredients:

Puff crust pastry from the supermarket

1 big onion (sliced)

1 can of Sardine in tomato sauce

4 to 5 tbs Tomato sauce (you can add more according to your own taste)

a dash of pepper

1 egg

1 tbs cooking oil

Method:

1. Heat oil on the skillet, add in onion and fry till fragrant and lightly brown, reduce heat.

2. Add in Sardine and tomato sauce and break the sardines with spoon.

3. Once the sardine heated up break in the egg and mix well under high heat.

4. Put the sardine filling aside to cool off.

5. Preheat oven at 200c

6. Quarter the puff crust sheet with knife.

7. Spoon in the filling near the side that facing you and roll it to the other end, then transfer it to the baking tray.(bake a few at a time).

8. Bake for 10mins or till golden brown.

Lemon can kill cancer 10000 times stronger than Chemo

2011-03-06T15:09:00.000-08:00

Wow! found this interesting article about Lemon, how amazing!

Lemon not only can use in our cookings but it's medical benefits are beyond what we can imagine!

This is the article about Lemon kills cancer cells 10,000 times stronger than Chemotherapy

Baguette / Crusty Bread

2011-03-02T23:10:00.000-08:00

My first attempt on baking baguette / crusty bread, look at the photos.. needless to say.. it turned out great! really happy with ample of satisfaction. ;)

Ingredients:

1 tsp dry yeast
1 tsp sugar
2 1/2 salt
1 1/2 cup warm water
4 to 4 1/2 cup all purpose flour ( bread flour is even better)

Method:

1.In a large bowl sprinkle yeast and sugar over warm water and wait till it turns frothy. (around 3 to 5mins)
2.Stir in 2 cups flour with wooden spoon until combined then stir in salt and 2 cups of remaining flour until mixture forms a thick and sticky dough.
3.On a lightly floured surface knead dough with lightly floured hands about 8 mins, or until thick,sticky and elastic, add the remaining flour if needed.(if you are using machine, just combine all the ingredients and knead for about 5mins)
4.Place dough in a greased bowl, turning to coat all sides and cover with cling wrap, and let rise in room temperature until it rises double in size, it takes about 1 1/2 hrs.
5.When the dough is fully risen, punch down dough and transfer to slightly floured worktop to knead for about 4mins to 5mins.
6. Roll the dough into a loaf and cut to 4 portions (depending on how many and how big you want it to be, cut the portion according to your own preference; as my big oven already kaput, i can only bake with the small oven, hence, i have to make it the 4 instead of 2.) roll each portion gently to a long small loaf shape as shown below.

Line the baking tray with greased baking /parchment paper.Place the dough gently on the grease baking /parchment paper and let it rise at room temperature for 30mins.
7. While waiting for the dough to rise, preheat the oven at 200c, and once the dough has risen, make 3 or 4 diagonal slashes with a sharp knife and give a light brush of cold water and pop them into the oven and bake for 25mins to 30mins.(or until golden brown)
8. Once the bread is ready, remove from oven and sprinkle s little flour on top of the bread.

The bread goes well with creamy soup or serve with butter...yum.......

Moist Banana Chocolate Muffins

2011-01-30T20:30:00.000-08:00

After baking some muffins with friends for the Bake Relief for Queensland Flood i decided to give it another go to try out my all time favourite recipe - Banana Chocolate Muffins.

I have tried a couple of times baking muffin but mostly were too dry or too hard.

This one came out exactly how i wanted it to be! yum!

Ingredients (serves 12)

60g butter
2 cups self-raising flour
1/2 cup caster sugar
3/4 cup milk
2 eggs
2 mashed ripe bananas
1 cup Choc Bits
1 tsp vanilla essence

Method:

1. Preheat oven at 200c, line the baking moulds with paper cup moulds
2. Melt butter with saucepan or microwave, set aside to cool off.
3. Sift self-raising flour into a bowl mix in caster sugar.
4. On a separate bowl whisk butter,milk, vanilla essence and eggs lightly.
5. Pour the wet mixture onto the flour mixture and mix well (Don't over mix)
6. Spoon the batter into the moulds.
7. Bake for 20mins or until top is firm when lightly touch.
8. Let it cool on the tray for 3min then transfer to the cooling rack.

Banana Chiffon Cupcake

2011-01-19T23:16:00.000-08:00

Been wanting to bake Pandan Chiffon Cake but have been putting on hold due to lack of ingredients and also the baking accessories.. finally came out with an idea of baking Banana Chiffon Cake and browse around got some recipes and i twist a little to make it into cupcakes.
Chiffon cake is my all time favourite, i like the light airy texture of such cakes.
* i use cupcake mould and bread loaf tin because i don't want to invest in tube tin just yet.

Ingredients:

Egg Yolk Batter

6 egg yolks
1/4 tsp salt
60ml olive oil / corn oil
170g to 200g banana puree
2tbs milk
1/2 tsp vanilla essense / banana essense
50g caster sugar
110g sieved all purpose flour
1/4 tsp bicarbonate of soda

Egg White Mixture

7 egg whites
1/2 tsp cream of tartar
100g caster sugar

Method

1. combine all egg yolk batter except bicarnoate of soda and all purpose flour beat until thicken and pale look.
2. fold in the bicarbonate of soda and all purpose flour. Set aside.
3. Preheat oven at 170c to 180c
4. Beat the egg whites ingredients in high speed or until frothy and stiff peak form as shown below

(* very important note: make sure the mixer and the bowl use are totally oil free)
5. Once the egg white reaches peak stiff form, gently fold into the egg yolk batter.
6.transfer to the baking tin. If you are using tube cake tin the baking time is 40mins or skewer come out clean, if you are using cupcake mould bake for 25min.
7.Remove from oven, invert cake onto table until it's completely cooled before unmoulding.

Carrot Cupcakes

2011-01-06T23:07:00.000-08:00

Have been hesitating on what to bake, cakes that i had in my mind were either chiffon cake or sponge cake, as i was in the midst of deciding i discovered that i have 'over-stocked' carrots. Immediately Carrot cake comes into my mind.

This is my first attempt to bake carrot cake and it turned out moist and light flavour. There are plenty of carrot cake recipes some are very complicated, i decided to settle for the most basic one first will improvise it the next time i bake.

Here you go the Carrot Cupcakes Recipe.

Ingredients:

300g grated carrots (about 2 big carrots)

150g self raising flour

75g all purpose flour

1tsp bicarbonate soda

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

80g brown sugar

2 to 4 tbs caster sugar ( i don't have sweet tooth 2 tbs is just nice for me, you can add more according to preference)

125ml vegetable oil / olive oil

3 eggs

1tsp vanilla essence

some oil to grease the baking tins

Method:

1. Preheat oven to 170c. Grease the baking mould / tins.

2. Grate the carrots with electric grater (if you don't have one just grate it manually), sent aside.

3. Sift the flours, nutmeg, cinnamon and bicarbonate soda into a large bowl.

4. Add oil, brown sugar, caster sugar, eggs and vanilla essence into a separate bowl and blend well.

5. Add the wet ingredients into the dry ingredients, then add in the grated carrots.

6. Pour the batter into the baking mould / tin bake for 25min. Test with skewer come out clean.

Chocolate Cashew Nut Brownies

2010-12-25T02:21:00.000-08:00

Have the urge to bake something for Christmas but it has been raining cats and dogs and i only have limited ingredients to do my baking, hence, i settled with this brownie, instead of the traditional way baking on baking tin i baked in in the tart mould and cupcake mould.

Here you go the recipe of my Chocolate Cashew Nut Brownies

Ingredients:

225g softened butter, a little extra for greasing
150g black cooking chocolate button
225g self-raising flour (sifted)
100g - 125g caster sugar (use according to how sweet your tooth is.. i used 100g)
4 eggs (beaten)
75g - 100g Cashew nuts, chopped (you can use pecan nut, walnut, pistachio or whatever nuts of your preference)
100g chocolate button
* optional : icing sugar for dusting

Method:

1. Preheat oven to 180c
2. Grease the moulds or if you are using square baking tin grease and line with baking paper.
3. Place the cooking chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Keep stirring until totally melted and set aside.
4.Mix the self-raising flour with caster sugar.
5. Stir the beaten eggs into the melted chocolate mixture and pour the well mixed chocolate mixture into the self-raising flour and caster sugar mixture and beat well.
6. Stir in the cashew nuts and chocolate buttons into the well mixed mixture.
7. Pour the mixture into the moulds or the baking tin.
8. Bake in the oven for 30 to 35mins depending on the tin that you use or until firm to touch around the edges.
9. Once it's done leave to cool for 20min.
10. Turn out onto a wire rack. you can dust with icing sugar or other toppings like chocolate ganache.
6.

Egg Tart

2010-12-18T18:29:00.000-08:00

I am back!

Yeah i know it has been awhile... I have been cooking still but just too lazy to update my blog.

Another year will be gone soon, i better get myself moving :)

This is my first attempt to bake egg tart and it turned out very good. *Grins*

Egg tart has been my favourite since childhood be it the short crust type or the puffy flaky type.

Here is the recipe.

Ingredients:

A: for the tart crust - short crust type

220g All purpose flour

2.5 tbs powdered sugar / caster sugar

150g butter - softened and cut into small cubes

1 egg

a pinch of salt

B: for the egg custard filling

430ml milk

6 large eggs or 7 medium eggs

1 to 1.5cup sugar (depending on your preference, i use 1 cup and it turns out just perfect for me because i don't have sweet tooth)

a pinch of salt

1tsp vanilla essence

Method:

1. Pour all ingredient B into a saucepan and heat under lowest heat and keep stirring in one direction( to prevent bubble from forming) until the sugar dissolved, remove from heat and let it cool off.

2. Now preparing the crust - pulse the sugar, salt and all purpose flour in the mixer (to make sure it blends evenly), then add in the butter and mixed until it crumbs up.

3. Add eggs and vanilla essence to the mixture and mix until the dough is formed. (stop as soon as the dough is formed, don't over mixed)

4. Remove the dough and wrap with a cling wrap and chill in the fridge for at least 30min before using.

5. Sieve the egg custard mixture through a fine sieve to remove whatever residuals and bubbles from the mixture.

6. Preheat the oven at 180c

7. Remove the crust dough from the fridge and knead a little on a floured worktop and form a roll.

8. Take an appropriate portion that fit your mould and roll in between your palm to a ball shape.

9. press the dough ball flat with your fingers on to your palm (if you prefer an even size pastry you can use the rolling pin to roll into round shape).

10. place the dough onto a slightly greased mould ( i use silicon tart mould, no greasing is needed )

11. Press the dough down the mould and shape the wall and fill the egg custard filling up to 80% full.

12. Bake in the oven for 20min to 25min depending on the size of your mould. To test if the custard filling is ready, shake the tray lightly if the filling is jiggly like firm jello, means it is ready. (make sure the custard is not overbaked)

14. remove from oven and place on the rack to cool off before serving.

Soulful Fried Radish Cake - Lobak Goh

2010-09-06T22:38:00.001-07:00

The steamed Radish Cake

Soulful Fried Radish Cake - Lobak Goh / Loh Bak Goh

like to from the chinese dim sum restaurant.

Both of the fried lobak goh are derived from the steamed radish cake.

This is not difficult to make just need some times on the preparation part. My first attempt and it turned out really well, the texture and the taste was exactly what i wanted. Me and my hubby are addicted to it.

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Soulful Glutinous Chicken - Loh Mai Kai

2010-08-08T19:10:00.000-07:00

Soulful Glutinous Chicken A.K.A Loh Mai Kai

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My first attempt to make Loh Mai Kai and it turned out quite well too.

Usually the Loh Mai Kai will have these main ingredient which is the " Lup Cheong" - the chinese sausage and "Char Siew "- bbq pork, but as for my Loh Mai Kai i do without it because i don't like pork.

If you are not like me don't eat pork, then by all means add the Lup Cheong and the BBQ pork into in it will definitely enhance the flavor of the glutinous rice.

Ingredients:

Ingredient A:

Soy Sauce

Caramelized dark soy sauce

Shiu Hing wine / Fa Diu wine (chinese rice wine)

Sesame oil

White pepper

Sugar

Fish sauce

Five spices powder

Ginger juice

Chicken pieces

Ingredient B:

A clove of finely chopped garlic

Water

Oil

Corn flour

Glutinous rice (soak in water for overnight in order to shorten the steaming process)

Chinese mushroom (soaked in hot water and cut into half)

Boiled eggs (cut into quarter)

Optional ingredients: BBQ pork, Lup Cheong

Method:

1. Marinate the chicken pieces with Ingredients A for at least 2hrs (overnight if you prefer).

2. Drain the water out from the pre-soaked glutinous rice and steam for 30mins.

3. Add corn flour into the chicken and toss well.

4. Heat up oil in a pan, add in the chopped garlic and follow by the marinated chicken pieces and the mushroom. Cook till 90% cooked and set aside.

5. Spoon the chicken, mushroom, egg and the optional ingredients onto the small disposable aluminium tart mould, spoon in the glutinous rice and press until it is compact and firm and cover with the aluminium foil.

6. Steam for 15 to 20 min and serve hot.

Soulful Lotus Leaf Glutinous Rice

2010-08-08T17:59:00.000-07:00

Soulful Lotus Leaf Glutinous Rice

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My very first time making Glutinous rice and it turned out really good. This was supposed to be the Lotus Leaf Glutinous Rice where you will wrap with Lotus leaf and steam it which gives you the aroma of the Lotus leaf, i steamed it on a glass bowl instead.

As i don't like pork i substituted the minced meat with beef.

Ingredients:

Ingredient A (for marinate):

Soy Sauce

Caramelized dark soy sauce

Shiu Hing wine / Fa Diu wine (chinese rice wine)

Sesame oil

White pepper

Sugar

Fish sauce

Five spices powder

Ginger juice

minced meat

Ingredient B:

Dry shrimps (chopped coarsely)

A clove of finely chopped garlic

Water

Oil

Corn flour

Glutinous rice (soak in water for overnight in order to shorten the steaming process)

Chinese mushroom (cut into small cube size)

Optional ingredients: (These will enhance the flavour but too bad i don't like pork that is why i skipped these two ingredients) If you eat pork by all means add them in.

Lup Cheong (Chinese sausage)

Char Siew (Barbecue pork)

Method:

1. Marinate the minced meat with Ingredients A for at least 2hrs (overnight if you prefer).

2. Drain the water out from the pre-soaked glutinous rice and steam for 30mins.

3. Heat up oil in a pan, add in the chopped dry shrimp and fry under medium heat till golden brown , remove from heat and set aside for later use.

4. Heat up oil in a pan again, add in chopped garlic and spoon in a few spoons of the marinate juice, add in the steamed glutinous rice and mix well under low heat and later add in the fried dry shrimps. Once the glutinous rice is well mixed, put it aside.

5. Now is to prepare the marinated minced meat, add some corn flour into the meat and mix well before adding into the hot pan.

6. Heat up oil in a pan, add in chopped garlic, minced meat and mushrooms, under high heat stir and slowly reduce heat until the meat is just cooked and the sauce thickened. (If you prefer your glutinous rice a little bit moist add in more water, so that the juice can be use to pour on top of the rice while steaming)

7. If you have Lotus leaf, spoon the glutinous rice over the leaf, and add the minced meat and some sauce over the rice and top with your optional ingredients. Wrap up and place on the steamer to steam for about 20mins. If without Lotus leaf just steam it on a bowl and remember to cover with and aluminium foil, otherwise the minced meat will look a little dry (like what happened to the first picture.

Mushroom Cauliflower Puree Soup

2010-08-04T18:24:00.000-07:00

Mushroom Cauliflower Puree Soup

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I like mushroom soup but sometimes i find that using cream is a bit too rich, i substitute the cream with cauliflower puree in order to get the creamy texture and yet not too rich. This soup is very light and healthy, for those who are concern about their weight, this probably one of the best options.

Ingredients:

Cauliflower (cut to small pieces so that it can be softened quicker)

2 cup chicken stock

1 cup chopped mushroom

Method:

1. Bring the chicken stock and cauliflower to boil, reduce heat and boil till the cauliflower softened. Off the heat.

2. Puree the cauliflower together with the stock.

3. Pour the puree back to the pot and add in the chopped mushroom.

4. Add salt & black pepper to taste.

Best serve with crusty bread

Toasted Baguette

2010-08-04T18:15:00.000-07:00

Soulful Toasted Baguette

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1. Just cut the baguette according to the size that your want

2. Melt about 100g butter in the microwave.

3. Dip the sliced bread into the melted butter.

4. Toast it in the oven about 180c for about 5 to 10min (depending on what type of oven you use) or when the bread turns slightly brown.

5. Sprinkle a little herb when serve. Best serve with hot to go with soup.

Soulful Terriyaki Black Pepper Beef

2010-08-02T00:04:00.001-07:00

Soulful Terriyaki Black Pepper Beef

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Ingredients:

200g sliced stir fry beef

1/4 cup Terriyaki sauce

1 tsp ground black pepper

1/2 tsp white pepper

1 tsp corn flour

1 tsp brown sugar ( normal sugar is as good)

1 cup mixed color capsicums

1/2 cup sliced mushroom

1 tsp sesame oil

1 tbsp

1/4 cup water

Method:

1. Marinate the beef with terriyaki sauce, white pepper, brown sugar for 1/2 to 45mins.2

2. Heat the pan / wok, add in oil.

3. Before adding beef to the pan toss a the beef with corn flour.

4. Stir fry the beef for about a min (not to overcook, the beef should be still slightly red)

5. Remove the beef from the pan and set aside, with the same pan add in sesame oil, mushroom and capsicums, stir fry until the mushroom soften.

6. Add in black pepper and water to simmer for about 1-2min. (have a taste and adjust the taste up to your own preference, you can then add terriyaki sauce or sugar or pepper accordingly).

7. Add in the beef mix well and cook for about a min.

8. Dish up and serve with rice.

*Tips: Some black pepper can be very hot for some people, if you can't take hot pepper reduce it to 1/2 tsp.

Soulful Drunken Chicken

2010-08-01T23:45:00.000-07:00

Soulful Drunken Chicken.

Ingredients:

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1L shao xing wine(Chinese rice wine)

500ml mirin (Japanese cooking sake)

1-2L water, or enough to cover chicken

80g gula melaka / palm sugar (sugar derived from coconut)

1 whole chicken

about 2 thums sized ginger, thickly sliced

Method:

1. Place the shaoxing, mirin, water and palm sugar in a large pot that can accommodate the whole chicken and bring to the boil.

2. Add the chicken and ginger, then cover and under low heat simmer for about 45-60 minutes depending how big is the chicken.

3. Remove the pot from the heat and allow the chicken to cool in the poaching liquid.

Soulful Homemade Noodles

2010-07-05T18:43:00.000-07:00

Im back! have not been cooking for awhile,thus, no update on the blog for ages.

Did this handmade noodles last month but have been so so lazy to upload it.

After these noodles are done, you need to poach it in boiling water for 5 to 10mins depending on the texture you want and also how thick the noodle you cut. As i still have not invested in the noodle maker (whatever you call it)as i use knife to cut it thus, the size of the noodles are inconsistent.

This is the easiest to make noodles. Here you go the simple recipe of this handmade noodles.
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Ingredients:

250g / 2 cups all-purpose flour
4 egg
a pinch of salt
1 tbs water

Method:

1. In a large bowl, combine the flour and salt.
2. Make a well in the middle and add the eggs and the water.
3. Mix well until it forms into a dough.
4. Knead the dough for 10-15 minutes until elastic. (This will give you the chewy texture)
5. Set aside and cover with a clean clothe and let it rest for 30 minutes.
6. Sprinkle good amount of flour unto the surface that you going to roll the dough and roll it until very thin (about 1 mm).
7. In order to prevent it from sticking you need to use as much flour as necessary.
8. If it keeps springing back on you, let rest for a couple of minutes and then keep rolling.
9. Cut into the thin strips according to your preference. Alternatively you can use the pasta machine which will safe you from a lot of works.

* For those unused noodles it can be kept in the fridge for about 2 to 3 more days if wrap it with paper, this will help to prevent the moist to get into the noodles and causing them sticking together.
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Soul Banana, Choc Chips Almond Cupcakes

2010-02-21T04:28:00.000-08:00

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Have been "away" for blogging for quite awhile, because i was busy preparing my big day.
I am officially Married!
The latest masterpiece that i made lately was some little buttery cupcakes -
Banana cupcakes and Chocolate Chip with almond chips cupcakes.

How To Relief Chili Burn Sensation

2010-01-03T01:49:00.000-08:00

Today i had a very bad burning sensation after cutting some very hot chilies, i went online to search for way to relief the chilies burn on hand, saw some suggestions
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- rub lemon on the burning area
- rub milk
- apply sour cream
- apply alcohol
- apply hand sanitizer
- apply vinegar
- rub salt

I tried lemon first, it didn't really help then suddenly i remember i have a bottle of traveling size Dettol hand sanitizer, thank God i found it and it works like a charm! after few mins the pain / burning sensation had totally subsided. Later on i shared with dad about my encounter he told me usually he uses salt and it will relief immediately.
Hmmm.. may be will give salt a try the next time.

Baking Tips: DIY Self Raising Flour

2010-01-02T23:48:00.000-08:00

If you are running out of self raising flour you can use the all purpose flour to DIY it.
These are the ingredients that you need to make your DIY self raising flour - all-purpose flour, baking powder and salt.

Each cup of Self Raising Flour :

For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt, mix to combine.

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Tips:

1. If you want to use self-rising flour in yeast bread recipes, just omit the salt.
2. If use self-rising flour as a substitute for all-purpose flour in a quick bread, omit salt and baking powder.

Happy 2010

2009-12-31T02:06:00.000-08:00

Wishing all the readers a happy and wonderful new year ahead.

All the best in everything.

Happy New Year 2010

Soulful Chicken Nuggets

2009-12-02T16:02:00.001-08:00

Nuggets is always a great snack for kids or for any kind of parties, personally i love nuggets very much but getting from the fast food outlet is quite pricey, so i decided to try this out on my own.

Voila! here is the version of my invention.

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Soulful Chicken Nuggets

Ingredients:

skinless chicken breast cut into bite size
2 eggs
1 tbs milk
About 1/3 cup plain flour
About 1 1/2 cups finely ground breadcrumbs (i use my homemade breadcrumbs by grinding the days old bread)
About 2 cups oil, for deep frying (you might need more if you are using big skillet,it is recommended to use a smaller skillet in order to use lesser oil)

Method:

1. Marinate the bite size chicken breast with a little bit of salt for about 30min to 1hr and leave in the fridge.

2. Whisk eggs and milk together in a bowl.

3. Coat the chicken pieces in flour and shake to remove excess follow by dipping the chicken into the egg and milk mixture make sure the flour is well coated by the egg and milk mixture.

4. Then coat the chicken pieces in breadcrumbs, pressing firmly to ensure crumbs well adhered.

5. Heat some oil in a skillet/wok over medium-high heat, deep fry the chicken until golden brown and cooked through.

6. Drain the fried chicken on paper towel.

7. Serve with some dips/ chilies or tomato sauce.

Soulful Chocolate Chips Walnut Butter Cake

2009-11-25T16:17:00.001-08:00

Soulful Chocolate Chips Walnut Butter Cupcake

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This is a real good idea for Christmas party and other functions.

This is actually from my dad's butter cake recipe that i posted previously, i just add some chocolate chips and chopped walnut into it and use the cupcake baking tray.

It turned out lovely, if you want you can decorate it with some colourful butter cream, i don't like butter cream that is why i just leave it "naked". I love the buttery flavor.

Coconut & White Chocolate Mud Cake

2009-11-19T16:53:00.000-08:00

Christmas Coconut & What Chocolate Mud Cake
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Ingredients:

Cake mixture
200g butter
180g white chocolate
3/4 cup sour cream
1 cup caster sugar
2 eggs, lightly beaten
1tsp vanilla essence
1cup plain flour
1cup self-raising flour
1/2 cup shredded coconut

Apricot Filling
800g apricot halves
2tbsp lemon juice
1 cup caster sugar

Icing
125g softened butter
3/4 cup pure icing sugar
125g melted white chocolate

Method:

1. Preheat oven at 160C. Grease and line baking pan with non-stick baking paper.
2. Heat butter, chocolate sour cream and sugar in a saucepan, stirring until melted and well combined. set aside to cool for 10mins. Add in eggs and vanilla and mix well.
3. Shift both flours into large bowl. Add coconut, then 1/4 of chocolate mixture and stir until smooth. Continue to add chocoate mixture 1/4 at a time until the mixture is well combined.
4. Pour into the prepared baking pan and bake for 1hr or until a skewe inserted comes out clean.
5. Cool in pan for 10min, transfer to a wire rack.
6. Now prepare the Apricot filling, Combine apricots and lemon juice in a large microwave proof bowl. Microwave on high for 5mins. Add sugar, stir and cook for 5mins more. Remove and stir. Cook for another 5mins Refrigerate until cold.
7. Now the Icing, Beat butter and icing sugar with the electric mixer until pale and creamy. Stir in melted chocolate until well combined.
8. Split cake. Spread a little icing and apricot filling over base. Sandwich cake halves together. Spread icing over top and sides of cake.
9. Refrigerate for at least 2hrs until firm.

Christmas Recipes & Gift Ideas

2009-11-19T16:18:00.000-08:00

Jingle bell jingle bell jingle all the way......

So excited! Christmas is just around the corner again!

Suddenly have the idea of compiling all the Christmas recipes into my blog and some Christmas gift ideas.

Traditional Christmas Cake
Coconut & White Chocolate Mud Cake

Soulful Chicken Parmigiana

2009-11-09T01:44:00.000-08:00

Soulful Chicken Parmigiana

This is my second attempt on Chicken Parmi, this time i use my own homemade tomato paste ;)
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Ingredients:

Tomato Sauce
1 tbs olive oil
1/2 medium peeled onion, finely chopped
2 large peeled and crushed garlic cloves
400g tomatoes (can crushed/diced)
1/2 teaspoon mixed herbs
1 1/2 teaspoons brown sugar, firmly packed
Salt and pepper to taste

Crumbed Chicken
400g skinless chicken breast
2 eggs
1 tbs milk
About 1/3 cup plain flour
About 1 1/2 cups breadcrumbs (i use my homemade breadcrumbs by grinding the days old bread)
About 1/2 cup oil, for frying

Cheese Topping
1 1/2 cups grated mozzarella cheese
1/2 cup grated tasty cheddar cheese
1/4 cup grated parmesan cheese

Method:

For Tomato sauce

1.Heat oil in a heavy-based medium saucepan over medium heat.

2. Add onion and garlic and cook, stirring occasionally, for about 5 minutes, until onion has softened but not browned.

3. Add tomatoes, mixed herbs and brown sugar, increase heat and bring to the boil. Once boiling, reduce heat and simmer for about 35-40 mins, stirring occasionally, until sauce has reached the desired thickness.

4. Add salt and pepper to taste. Set aside for 10 minutes.

5. Blend the puree sauce in a blender or food processor.

For Crumbed Chicken

1. Cut the chicken breast into half horizontally.

2. Whisk eggs and milk together in a bowl.

3. Coat one piece of chicken in flour and shake to remove excess follow by dipping the chicken into the egg and milk mixture make sure the flour is well coated by the egg and milk mixture.

4. Then coat the chicken in breadcrumbs, pressing firmly to ensure crumbs well adhered. Do the same to the rest of the chicken breast.

5. Now is to fry the chicken, heat some of the oil in a heavy-based frying pan over medium-high heat, fry the chicken in a single layer, without overcrowding the pan, until golden brown and cooked through. (depending on how big the size is your skillet, you will probably need to do it in a few batches.)

6. Drain the fried chicken on paper towel.

To bake

1. Pre-heat oven at 180 to 200C

2. Place the fried chicken in a large baking dish and spread with sauce and sprinkle with combined cheeses.(do not spread the sauce and cheese up to the edge of the chicken, make sure you leave about a 5mm of the edge to give allowance for the cheese to melt)

3. Bake at for about 15-20 minutes, or until cheese is melted and golden.

4. Sprinkle the chicken parmigiana with chopped parsley before serving.

Soulful Creamy Cheese Pasta

2009-11-08T20:16:00.000-08:00

Soulful Creamy Cheese Pasta

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Soulful Butter Cheese Cupcake

2009-11-08T20:14:00.000-08:00

Soulful Butter Cheese Cupcake
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Ingredients:

250g Cream cheese (i use Philadelphia cream cheese)
250g butter, softened
2 1/4 cups self-raising flour, shifted
1 1/2 cup caster sugar
1/3 cup milk
3 eggs
1tsp vanilla essence
1tsp nutmeg

Method:

1. Preheat oven at 180c.
2. Beat butter, sugar and vanilla in an electric mixer until light and fluffy.
3. Beat in eggs, one at a time until well combined the follow by the cream cheese.
4. Lower the speed at low add in milk and flour and mix until smooth. (do not over-mixed)
5. Spoon mixture into a greased muffin tin or 22cm round tin.
6. Bake a 180c for 60 - 70min (for round tin) or 40 - 50min (for muffin tin)
7. Allow to cool slightly before removing from tin.

Tips : you can add some cherry berry (about 350g) in after step #4.

Soulful Sardine Puff

2009-11-08T20:11:00.001-08:00

Soulful Sardine Puff

Ingredients:
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Soulful Beef Bak Kut Teh

2009-11-08T20:02:00.000-08:00

Soulful Beef Bak Kut Teh

Bak Kut Teh is one of Malaysia's famous national dish for the Chinese, it is a type of herbal soup that cook with pork. "Bak" means meat, "Kut" means bone, "Teh" means Tea in Hokkien dialect.

As i don't like pork i substitude it with beef, it tastes lovely.

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Soulful Banana Honey Jam

2009-10-29T23:21:00.001-07:00

Banana is one of the fruits that i love the most, whenever i try to bake something the first thing that pop in my mind is to use banana.

This is my new adventure today ;)
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Soulful Banana Honey Jam

Ingredients:

5 medium to large ripe bananas
1/2 to 1 juice of lemon
3/4 cup of sugar (if you are a sweet person can use 1 cup instead)
1 cup of water
1 tsp of ground cinnamon
1 tsp vanilla essence
3 tbsp honey

Method:

1. Mash the bananas and place in a bowl with the lemon juice.
2. Bring the sugar and water to a boil over a medium heat.
3.Once the sugar syrup is boiled, reduce the heat, add the mashed bananas and stir everything up.
4. Add in cinnamon and vanilla essence.
5. Keep stirring to make sure it is not too sticky.
6. Constantly stirring for about half an hour to an hour until the jam coats the back of a wooden spoon and it sticks well.
7. Let cool.
8. Store in a sterilized jar.

Green Bean Soup with Sago

2009-10-28T20:10:00.001-07:00

Soulful Green Bean Soup with Sago

Ingredients:

Green beans.
Water (depending on how much you want to make, watery or creamy).
Pandan leaves crushed and tie into a knot.
Rock Sugar / Palm Sugar
Sago / Tapioca seed - small
Coconut milk. (extract from the grated coconut or canned coconut milk)

Method:

1. Soak Sago in cold water and leave aside.
2. Bring a pot of water with green beans and Pandan leave to boil, reduce heat once the water starting to boil.
3. When beans are well cooked / softened, add in sugar.
4. After the sugar is dissolved, stir in sago and stir constantly until it looks transparent (stir constantly to prevent it to become lumpy).
5. Add in coconut milk and turn off heat immediately.
6. Serve hot.

Soulful Walnut Sour Dough Bread Pudding

2009-10-28T19:23:00.000-07:00

Soulful Walnut Sour Dough Bread Pudding with Custard Sauce
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Soulful Chat Potatoes with Mushroom Gravy

2009-10-28T19:17:00.000-07:00

Soulful Chat Potatoes with Mushroom Gravy
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Soulful Scallops Century Egg Porridge

2009-10-28T19:16:00.001-07:00

Soulful Scallops Porridge with Century Egg
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Soulful Spicy Sambal Anchovies

2009-10-28T19:14:00.000-07:00

Soulful Spicy Sambal Anchovies (Sambal Ikan Bilis)
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Soulful Creamy Mushroom Spaghetti

2009-10-28T17:50:00.000-07:00

Soulful Creamy Mushroom Spaghetti
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Ingredients:

250g spaghetti
2 tbsp butter
2 chicken breast or skinless chicken thigh cut into bite size
1 onion, diced
2 to 4 sliced button mushrooms
120 ml heavy cream
salt to taste
ground black pepper to taste
1 chicken stock cube (optional, this will enhance the sweetness of the stock)
Parmesan cheese and parsley for topping.

Note: adjust the taste according to you preference.

Method:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes drain.
2. Melt butter in a large skillet over medium heat. Cook chicken until slightly brown from the outside.
3. Stir in and saute the onion until tender and translucent. Add mushrooms,chicken stock cube (optional) and gradually stir in cream. Cook, stirring constantly, for 7 to 10 minutes, or until sauce is thickened.
4. Season with salt and pepper. Cook 5 minutes, or until heated through.
5. Toss with cooked pasta until evenly coated.
6. Sprinkle some Parmesan cheese and parsley to serve.

Soulful Spicy Honey Chicken

2009-10-28T17:20:00.000-07:00

Soulful Spicy Honey Chicken (Ayam Masak Merah Madu)
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Ingredients :

1/2 chicken (you can choose to use only drumsticks or thigh about 6 pcs)
2 tsp turmeric powder
2 tbsp corn flour
pinch of salt to taste
2 cups oil for frying the chicken
4 tbsp oil for the gravy
1 to 1 1/2 cup of tomato paste
3 to 4 tbsp ground red chili paste ( from dried chilies or you can get the ready mixed chili paste from the supermarket )
honey to taste (2 to 4 tbsp depending on what type of honey you use)
2 cloves
1 cinnamon bark or 2 tbsp cinnamon powder
1 star anise
2 cardamon pod
1/2 tsp ground ginger
1/2 tsp ground garlic
2 tsp ground shallots
1 sliced onion

Note: you can always do "damage control" if the taste is not something that you expected just adjust the taste according to your taste.

Method :

1) Marinate the chicken pieces with turmeric, corn flour and salt, set aside about 20min to an hour.
2) Deep fry or pan fry (deep fry is the original way of cooking this dish) the marinated chicken pieces until the skin is slightly crispy, set aside.
3) Heat the wok/ pan / skillet and in oil and stir in the cardamon, clove, star anise, cinnamon bark / cinnamon powder until fragrant, add the ground ginger, shallots, garlic and onion in, continue stir-frying until fragrant and onion is soften.
4) Add in tomato paste, honey, ground chili paste, and simmer until the gravy is thickened and boiling, toss in the fried chicken pieces.
5) Dish up and serve with Nasi Lemak (Fragrant coconut milk rice) or white rice.

In Malaysia usually this dish is serve with Nasi Lemak at the food stalls.

Soulful Green Curry Chicken

2009-10-28T16:45:00.000-07:00

Have been really busy or rather lazy to update this blog :( but now i am back!

This Green Curry Chicken looks a little bit different from the normal Green Curry because i added a lot of vegetables in this recipe.

Here you go the Soulful Green Curry Chicken recipe.
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Ingredients:

200g chicken - de-boned and cut into bite size (breast or thigh is the best option)
100 to 200g of vegetable of your choice (i used eggplant, green capsicum and red cabbage in this recipe)

50g Green curry paste (i use MAE PLOY brand)
2 tbsp oil

1 cup of coconut milk and another 1/2 cup to add in different time (all in 1 1/2 cups)
1 1/2 tbsp sugar (add more if you find it too spicy)
1/2 cup water

As always my recipes are very forgiving, you can adjust whatever you like according to your own preferred taste.

Method:

1. Heat the wok / skillet / pan, add in oil and green curry paste and stir fry it for about 2mins.
2. Add in 1 cup of coconut milk.
3. Add in chicken and continue cooking.
4. Add in another 1/2 cup of coconut milk and 1/2 cup water heat until boiling.
5. Add in the vegetable and cook until the vegetable soften.
6. Add sugar to taste.
7. Serve with steamed white rice.

Note: The green curry paste itself is very salty and super spicy. Adjust according to your taste, if you want a milder spiciness reduce the curry paste to about half.

Natural Antiseptic Herbs In Our Kitchen

2009-10-22T18:32:00.000-07:00

Natural Antiseptics that can easily be found in our kitchen.

Thousands of plants have antiseptic value, and many have active antibiotic ingredients. For home and outdoors, use the following herbs and recipes.
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Cabbage White
cabbage leaves contain rapine, an antibiotic active against some fungi. White cabbage leaves have an affinity for pus or ulcers to absorb pus. Break down the large thread veins, warm the leaves, and place them on the sore. Replace when warm Read more...

Soulful Whole Egg Mayonnaise

2009-10-19T16:06:00.000-07:00

Soulful Whole Egg Mayonnaise

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Ingredients

1 egg
1 tablespoon lemon juice
2 teaspoons Dijon mustard
Pinch sea salt
1 cup vegetable oil

Method:

1.Blend or process egg, juice, mustard and salt until well combined.
2.With the motor still running, add the oil in a slow, thin stream until the mixture is creamy and all the oil has been incorporated.
3.Store in the refrigerator for up to 1 week.

Soulful Vegetable Soup

2009-10-12T23:24:00.000-07:00

Soulful Vegetable Soup serves with crispy dinner bread

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Ingredients

2 carrots
2 stalks celery
1 sheet seaweed
3 cloves of garlic
1 large onion
1 broccolli
prawns (optional)
4 cups water
salt & pepperto taste

Method:

1. Bring the water to boil in a pot.
2. Add in all the ingredients except prawn.
3. Boil the vegetables until softened.
4. Transfer to a blender to blend till it become creamy form.
5. Transfer the blended soup into the pot and add in prawns, add salt and pepper to taste.

Soulful Chicken Tofu Miso Soup

2009-10-12T23:22:00.000-07:00

Soulful Chicken Tofu Miso Soup

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Soulful Stewed Beef Briskets

2009-10-08T22:13:00.000-07:00

Soulful Stewed Beef Briskets
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Soulful Steamed Tofu Eggplant Prawn

2009-10-08T22:10:00.001-07:00

Soulful Steamed Tofu with Eggplant & Prawn

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Soulful Sardine Sandwich - Quick & Easy

2009-10-08T22:07:00.000-07:00

Soulful Quick & Easy Sardine Sandwich

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Soulful Prawn Romano Cheese Sauce Spaghetti

2009-10-06T20:37:00.000-07:00

Soulful Prawn Romano Cheese Sauce Spaghetti

Ingredients

200g spaghetti
3tbsp olive oil
1 garlic clove, crushed
125g button mushrooms, sliced
150g tiger prawns (de-vain and remove shell)
some rocket
1 bottle of San Rameo Romano Cheese Sauce
A pinch of parsley
A pinch of ground black pepper

Method
1 Cook the spaghetti according to pack instructions. Meanwhile, heat the oil in a large frying pan and gently fry the garlic for 1 min, add in prawn cook for about 3mins until prawn fragrant.
2. Remove prawn and set aside.
3 Add 2 tbsp of oil into frying pan, add in garlic and mushrooms and increase the heat slightly. Cook for 3 to 4 minutes, until mushroom soften. Stir in Romano cheese sauce and warm for 2 to 3 mins.
4. Add in prawns.
5. Add parsley and black pepper season to taste. Drain the pasta and add to the sauce, Add the rocket and toss well.
6. Serve.

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Soulful Seafood Curry Laksa Noodle

2009-10-04T22:18:00.001-07:00

Soulful Curry Laksa Noodle

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Soulful Golden Fragrant Chicken (Kam Hiong)

2009-10-02T02:29:00.000-07:00

Soulful Golden Fragrant Chicken (Kam Hiong Chicken)

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Soulful Braised Beef

2009-10-02T02:25:00.001-07:00

Soulful Braised Beef

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Soulful Minestrone Soup

2009-10-01T17:09:00.000-07:00

Soulful Minestrone Soup

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I make full use of the vegetables that available in my fridge - tomato, carrot, celery, onion, spiral pasta to make this simple minestrone soup.

Ingredients:

Vegetable stock / chicken stock

2 diced tomatoes

1 diced carrot

2 stalks diced celery

1 large diced onion

1 cup spiral pasta.

pinch of salt to taste

Method:

1. Bring the vegetable stock / chicken stock to boil.

2. Add in all the vegetable ingredients (the pasta will put later)

3. Boil till the vegetables soften and add in pasta and boil till pasta is softened.

4. Add salt to taste and serve.

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Soulful Crustless Baked Cheesecake

2009-09-23T18:48:00.001-07:00

Soulful Crustless Baked Cheesecake

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I tried this cheesecake and hooked to it, asked the recipe from my friend and finally i got it baked successfully.

It is really hard to come across any crustless cheesecake recipe online. I am glad that i got this from her.

This is a simple and easy to make cheesecake recipe.

Ingredients:

675g cream cheese

250g sugar (If you find it too sweet, reduce a little)

6 eggs

Method:

1. Preheat oven at about 180c to 200c (adjust according to your oven type)

2. Beat all the above ingredients in a mixing bowl until well blend.

3. Grease the baking pan /springform pan with a little bit of butter.

4. Pour the mixture into the baking pan and bake for about 45mins to 1hr. (check with skewer until it comes out clean)

5. Leave cool with door ajar.

6. Once it is cooled refrigerate for at least 2hrs before it is served.

Soulful Miso Vege Soup

2009-09-22T20:45:00.000-07:00

Soulful Miso Vege Soup

Ingredients:

carrot

celery stalk

broccolli

Enoki mushroom

Tofu

1 tsp miso paste

1 tsp salt

Method:

1. Add carrot, celery, Enoki mushroom into a pot of boiling water.

2. When the carrot and celery softened, add tofu and broccolli in.

3. Scope out a laddle of soup onto a bowl, add in miso paste in the bowl and dissolve it.

4. Remove the pot from heat and add in the dissolved miso paste in.

5. Serve

*note: never boil miso under heat.

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Soulful Garlic Ginger Steamed Fish

2009-09-22T20:35:00.001-07:00

Soulful Garlic Ginger Steamed Fish

Too much unhealthy food lately, it's time for some light and non greasy or cheesy food ;)

Bought this very cheap fish from market (cheap because it is uncleaned),it took me awhile to get it totally cleaned.

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Ingredients:

1 fish of your choice

4 cloves chopped garlic

3 tbsp chopped ginger

1/4 cup coriander leaf (i used celery leaf)

1/2 cup sliced chinese mushroom

1 tbsp fish sauce

1 tsp sesame oil.

1 dash of white pepper

1 tsp soy sauce

Method:

1. Put fish on the steam tray add all the ingredients in top of the fish except the coriander leaf.

2. Steam for 15min (depending on how big is your fish, always check with a fork until the flesh deteched from the bone)

3. Serve by sprinkle coriander leaf on top.

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Soulful Creamy Butter Chicken

2009-09-20T03:48:00.001-07:00

Soulful Creamy Butter Chicken

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Soulful Chicken Creamed Corn Vege Soup

2009-09-17T21:28:00.001-07:00

Soulful Chicken Creamed Corn Vege Soup

Usually i make the creamed corn soup with seafood but this time i twist the recipe a bit i use chicken instead and added some brocollies as well, served it with bread, yum yum ;)

Ingredients:

Chicken stock

Chicken pieces

Onion

Brocollies

Creamed corn

Mixed herbs

Butter

Grated cheese

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Soulful Chicken Parmigiana / Parmesan Chicken

2009-09-14T20:53:00.000-07:00

Soulful Chicken Parmigiana / Parmesan Chicken

This recipe is a real great recipe but due to my own fault it didn't turn out to be what i wanted it to be but the tast is so so great though, trust me it is really good, feel like having more.

My faults were :

1) Was suppose to let it bake for longer time but I was in the hurry so it looks too moist.

2) The pasta sauce not suppose to cover up to the edge of the chicken.

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Soulful Chicken Char Siew - BBQ Chicken

2009-09-13T20:35:00.001-07:00

Soulful Chicken Char Siew (BBQ Chicken)

I have made Char Siew before but it was the pork version, this one is the chicken version. I used chicken thighs instead of pork and i just love it.

The recipe is the same with the previous Char Siew Recipe one that i made just substitute the pork with chicken thigh or chicken breast.

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Soulful Chicken Kurma Curry

2009-09-13T03:37:00.001-07:00

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Soulful Banana Cake - 3rd attempt

2009-09-13T03:34:00.001-07:00

Another Banana Cake recipe attempt. again not the recipe that im gonna use next time.

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Soulful Prawn Chee Cheong Fun - Yum Cha / Dim Sum

2009-09-12T05:49:00.001-07:00

This is the plain Chee Cheong Fun that i made

and this is the Chee Cheong Fun with prawn fillling

This Prawn Chee Cheong Fun might not look appealing but it took me a lot of hard work to get it done as i don't have proper appliances to steam the batter, but my ' never say die' spirit kept me going (i was about to give up) because the recipe that i had not really that accurate i reckon, but thank God for some wisdom i added in more water and it become translucent it tastes just like the Chee Cheong Fun that we have for our Dim Sum (or they call it Yum Cha in Australia), the only thing that different is mine is not as moist as those in the Dim Sum shop because i don't have a big steamer or 'big wok' .

As this is the version that i made after the damage control, thus, i won't share this recipe, i will try another time with different recipe then i will post it accordingly.

Soulful Sushi Rolls

2009-09-10T20:43:00.000-07:00

Soulful Sushi Rolls
Have not been making Sushi for ages, this time the rolling turned out quite satisfying ;) of course the taste as well needless to say ^_^ .
This time i used 3 types of filling : egg, tuna and prawn.

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Soul Recipe - Baked Cheese & Vege Rice

2009-09-10T17:46:00.000-07:00

Was quite struggling on what to cook as i have successfully cleared 90% + of the stock in the fridge (meat cleared 100%), the only thing still left are some grated cheese, Mozzarella cheese and some capsicum and Broccoli....

Voila.. here comes my invention ... Baked cheese & vege rice.

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Soulful Butter Cake

2009-09-09T16:08:00.000-07:00

My daddy Soulful Butter Cake recipe.

Just had a butter cake recipe request from my good friend yesterday.

This is a very simple and yet yummy cake recipe that i 'inherit' from my dad. Dad doesn't bake a lot but whenever he bakes his will usually use this recipe and each time turn out well.

Note: This cake is more on the dry side as in high density, go with coffee is the best option because it can be choky if eating too fast .

Ingredients:

250g butter / margarine (dad prefer margarine but i still prefer to aroma of butter and the texture is much different)
250g caster sugar
5 large eggs (if using smaller eggs may be use up to 6 or 7 eggs)
250g self-raising flour

Method:

1. Preheat oven at about 170C to 180C (depending on your oven, adjust accordingly during baking)
2. Put the butter and sugar into a large mixing bowl mix until smooth like a thick cream form.
3. Add in egg one at a time and keep mixing.Once the mixture is well mixed (no more traces of egg). Shift in self-raising flour little by little and fold in so that the mixture won't become lumpy.
4. Pour the cake mixture into baking pan or tin and bake for about 45min (use the skewer to test if the cake is ready)

My apology because i am using a very old oven the functionality might be slightly different from yours, but most importantly the ingredients are well mixed and it will definitely turn out great.

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Soulful Chocolate Pecan Brownies

2009-09-08T19:41:00.001-07:00

Soulful Chocolate Pecan Brownies – a real “sinfully & heavenly” taste.

Ingredients:

Brownie mixture
1 cup chopped pecan nuts
200g butter
150g dark cooking chocolate
3 eggs
1 tsp vanilla essence
1 cup brown sugar
1/2 cup self-raising flour
1/4 plain flour / all purpose flour
1/4 cup cocoa powder

Chocolate glazing
100g dark cooking chocolate
100g butter
2tbsp of sugar (adjust according to your preferred sweetness)

Method:

1. Preheat oven at about 170C.
2. Line a layer of baking sheet on a baking tray and spread the pecan nut over and bake for 10mins in the oven then set aside to cool.
3. Place butter and dark chocolate into a heatproof bowl, and sit over a saucepan of simmering water. Stir mixture occasionally, until melted and smooth. Remove from heat and set to cool.
4. Beat eggs and sugar in a large mixing bowl until light and foamy (about 3mins to 5mins).
5. Add the chocolate mixture and vanilla and beat briefly to combine.
6. Sift flours and cocoa powder over bowl and fold in.
7. Fold in the toasted pecan nuts.
8. Pour the brownie mixture into the prepared baking tin and bake for 45mins to 1hr. (depending on what type of oven you are using, check every now and then with skewer to make sure that it is well cooked).
9. Cool in the pan then refrigerate for 4hrs, until firm.
10. Lift out and cut into small squares to serve.

Chocolate glazing
1. Melt the chocoate glzaing ingredients in double boiler and mix with wooden spoon.
2. Spoon over the small square brownies and serve.

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Soulful Fried Squid / Calamari

2009-09-07T02:58:00.000-07:00

This is my another attempt of different batter and it turned out really yummy.

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Soulful Pasta Aglio E Olio

2009-09-06T21:29:00.001-07:00

Pasta is always my favorite and Pasta Aglio E Olio is one of them and it is quick and easy to cook. From the photo you can see it is not as glossy as it supposes to be because i used lesser oil.

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Banana Cake / Bread

2009-09-06T21:22:00.001-07:00

Tried out another Banana Cake Recipe but i still prefer the previous recipe that i used because the other recipe is more moist, this one is very dry, i kinda struggle to finish it ( i love banana cake that is why you will notice i have many recipes are made of bananas.) Don’t think i will use this recipe again. (But some people like this type of dry texture for banana cake) i reckon this tastes more like bread than cake :(

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Brilliant Home Remedy To Keep Out Flies

2009-09-01T05:44:00.000-07:00

Very often especially during summer when you cook your yummy food some of our ‘unwanted buddies” = flies will start to have party around our yummy food, that is the most annoying thing that can ever happen. Friend forward me an email on tip to keep away from all these nasty little flies without using any chemical product.

Here's the home remedy and it works like charm

Half fill zip bag with water and put in a few pennies and zipped shut it and pin the baggies to post or wall.

No one yet knows how or why it works, but there is speculation that it has something to do with the way the moving water refracts light.

Another research found that each of the millions of molecules of water presents its own prism effect and given that flies have a lot of eyes, to them it's like a zillion disco balls reflecting light, colors and movement in a dizzying manner. When you figure that flies are basically prey for many other bugs, animals, birds, etc., they simply won't take the risk of being around that much perceived action.

You can try this out at home and share your comments.

No harm trying anyway ;)

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Soulful Oatmeal Butter Prawn -2nd attempt

2009-09-01T00:07:00.000-07:00

Had a second attempt on this recipe and it looks and tastes better than the previous one.

Soulful Banana Cinnamon Roll

2009-08-31T23:43:00.001-07:00

Recipe Bank - Old Fashioned Tea Cake

2009-08-31T04:43:00.000-07:00


1 1/2 c. plain flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. sugar
1/4 c. butter
1 egg
3 tbsp. milk
1/2 tsp. vanilla flavoring

Cream butter; add sugar and well beaten egg. Add salt and
flavoring. Sift flour and baking powder. Add slowly to mixture,
alternating with milk until mixed. Roll 1/8 inch thick and cut
with biscuit cutter. Bake at 350 degrees for 10 to 15 minutes.

Recipe Bank - Lemon Pie

2009-08-31T04:41:00.000-07:00

Servings: Makes one 8- or 9-inch pie

Prep Time: 20 minutes
Cook Time: 12 minutes

Ingredients
1 (8 or 9-inch) crumb or baked pastry shell
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT
evaporated milk)
1/2 cup lemon juice
1 teaspoon grated lemon rind or 1/4 teaspoon lemon extract
2 eggs, separated
1/4 teaspoon cream of tartar, if desired
4 tablespoons sugar

Instructions
Preheat oven to 325°.
In mixing bowl, combine EAGLE BRAND®, lemon juice, lemon rind
or extract and egg yolks; stir until mixture thickens.
Pour into chilled crumb crust or cooled pastry shell.
In small mixing bowl add cream of tartar to egg whites; beat
until almost stiff enough to hold a peak. Add sugar gradually,
beating until stiff and glossy but not dry. Pile lightly on pie
filling.
Bake 12 to 15 minutes or until golden brown. Cool.

Pineapple Lemonade Pie

1 can sweetened condensed milk
1-8 0z. carton Cool Whip
1-6 oz. can frozen lemonade
1-16 oz. can crushed pineapple, well drained

Mix all ingredients

Pour into 2 graham cracker pie crusts. Serve chilled

Recipe Bank - Frozen Chocolate Sandwiches

2009-08-31T04:40:00.001-07:00

3/4 cup whole milk
24 marshmallows
12 ounces semisweet chocolate, grated or chopped
1 1/2 cups heavy cream
18 graham crackers

Line a 9-by-13-inch baking dish with foil, allowing the foil to
hang over the sides.
Heat the milk and marshmallows in a large saucepan over low
heat, stirring often, until smooth.
Remove from heat.
Add the chocolate and stir until melted and smooth.
Refrigerate for 20 minutes.

In a large bowl, with an electric mixer on medium-high, beat the
cream until stiff peaks form.
Working quickly, fold the whipped cream into the chilled
chocolate mixture, mixing until no traces of white remain.
Spoon into the prepared dish.
Tap the dish on the counter to remove air bubbles.
Freeze, covered, until set, at least 3 hours.

Holding both sides of the foil, transfer the frozen block to a
cutting board.
Cut into 24 squares.

Break the graham crackers in half.
Layer the chocolate squares between the crackers to make 12
double-decker sandwiches.
Place the sandwiches on a plate, cover, and return to freezer
until ready to serve.

Yield: Makes 12 sandwiches

Recipe Bank - Potato Soup

2009-08-31T04:39:00.000-07:00

POTATOES (ABOUT 8 TO 10) CUBED
1 LARGE ONION CHOPPED (CAN USE MORE ONION IF YOU LIKE)
¾ CUPS CHOPPED CELERY (MORE IF YOU LIKE)
CELERY FLAKES
½ STICK OF MARGARINE (MORE IF YOU LIKE)
CHICKEN BOULION CUBES (3 OR SO)
SALT AND PEPPER TO TASTE

COOK THE ABOVE IN ENOUGH WATER TO COVER ABOUT AN INCH ABOVE
POTATOES UNTIL POTATOES ARE FORK TENDER, ABOUT 15 TO 20 MINUTES
WHEN DONE MASH SOME OF THE POTATOES AND ADD THE FOLLOWING
AFTER MIXING:

1 CUP SOUR CREAM
5 ½ TABLESPOONS FLOUR
2 CUPS SWEET MILK
MIX THESE 3 INGREDIENTS WELL AND ADD TO POTATO MIXTURE AND COOK
SLOWLY UNTIL THICKENED.. IF NOT THICK ENOUGH YOU CAN ADD A FEW
INSTANT POTATO FLAKES OR IF TO THICK AD MORE MILK

Recipe Bank - Cream Cheese Pumpkin Pie

2009-08-31T04:34:00.000-07:00

1 small can (15 oz.) pumkin pie filling
1 pkg. (8 oz.) cream cheesse, soft
1 (8 oz.) cool whip
1 t. pumkin pie spice
cinnamon to sprinkle on top
ready whip for serving
2 deep 9 inch graham cracker pie crusts

Combine pumkin, cream cheese and spice in mixer until well
blended. Fold into cool whip gently, so that it stays fluffy.
Spoon into pie shells.Crust should be well filled. Cover and
refrigerate 1 hour.
To serve, top with ready whip and a light sprinkling of cinnamon
for thr perfect finish.

Recipe Bank - Sweet Potato Pie

2009-08-31T04:25:00.000-07:00

Ingredients:
2 small Sweet potatoes
1 medium Russet potatoes -- baking type
1/2 cup Butter
1 cup Brown sugar -- packed
1/2 teaspoon Nutmeg; fresh -- grated
3 large Eggs -- beaten
1 1/4 cup Evaporated milk
1/2 teaspoon Vanilla extract
1 (9") Pie crust -- unbaked

Directions:
Place all of the well-scrubbed potatoes in a 3-quart saucepan.
Cover with cold water and bring to a boil over high heat. Reduce
heat to a simmer and cook until potatoes are very soft, about
20-30 minutes. Drain and when cool enough to handle, peel. In
medium bowl, combine potatoes, butter, brown sugar and nutmeg.
Using a potato masher, cream the potatotes until very smooth. In
small bowl, beat eggs, 1 cup evaporated milk and vanilla
together.
Beat this mixture into the potatoes. Mix thoroughly. Pour into
piecrust and drizzle the remaining 1/4 cup of milk on top. Bake
15 minutes in a preheated 450F oven then turn heat to 325F and
continue baking for 30 minutes or more until the filling is
set.  READY  BETWWE  1--2   HRS      SERVES   6

Recipe Bank - Bread Pudding

2009-08-31T04:24:00.000-07:00

BREAD  PUDDING

Pudding:
5 eggs, beaten
2 cups sugar
2 cups milk
2 tsp. Vanilla
5 pieces Texas Toast (cubed)
(Let bread set out for a while to become stale.)

Whisk together eggs, sugar, milk and vanilla in large bowl.
Add Texas Toast and stir to coat.  Pour into greased (can use
cooking spray) 13 X 9 baking dish.

Topping:
½ cup brown sugar, packed
½ stick butter, softened
1 cup pecans, chopped

Mix together and sprinkle over pudding.  Cook for 35-40 minutes
at 350 degrees.

Sauce:
1 stick butter, melted
1 cup sugar
1 egg, beaten
1 tsp. Vanilla
2 tsp. Rum or brandy extract

Melt butter in sauce pan.  Add sugar and egg and let set over
heat stirring to let sugar dissolve.  Remove from heat.  Stir
in vanilla and rum extract.  Pour over cooked pudding.
Serve warm with butter pecan ice cream

Mastering The Art of French Cooking - Julia Child

2009-08-30T16:45:00.000-07:00

Just came across this cookbook people are bidding on ebay like crazy with real crazy price for the 1st edition see for yourself you will know what i mean => Mastering The Art of French Cooking by Julia Child.
And i saw once the bid for the 1st edition went up to $1k+, then i thought there must be something about this cookbook and i went to search for more info about this cookbook and i found this.

Mastering the Art of French Cooking is a two-volume French cookbook written by American Julia Child, and Simone Beck and Louisette Bertholle both of France. The book was written for the American market and published by Knopf in 1961 (Volume 1) and 1970 (Volume 2).

The book was the result of a collaboration among the three authors (as well as illustrator Sidonie Coryn and Child's husband Paul) and the impetus for Child's long and successful career as one of the pioneering television chefs. Originally published in 1961 after some early difficulties (which are recounted in great detail in Julia Child's memoirs My Life in France as well as Child's introduction to the 2003 edition), Mastering volume 1 (ISBN 0-375-41340-5) was a broad survey of French flavors and techniques, and grew out of the work the three women had done for their Paris cooking school, "L'École des trois gourmandes" (whose logo Child wore as a badge throughout the production of her first TV series, The French Chef); volume 2 (ISBN 0-394-40152-2), released in 1970, expanded on certain topics of interest that had not been covered as completely as the three had planned to in the first volume (particularly baking and charcuterie). Taken together, the two volumes are considered one of the most influential works in American cookbook history, and Child in particular has long been accorded near-universal respect in the cooking world, in part due to these books' influence.

Volume 1 covers the basics of French cooking, striking as much of a balance as possible between the complexities of haute cuisine and the practicalities of the American home cook. Traditional favorites like boeuf bourguignon, bouillabaisse, and cassoulet are featured, as are extensive instructions on how to prepare vegetables in a manner more appetizing than the practices of the American kitchen of the 1960s. This volume has been through many printings and has been reissued twice with revisions, first in 1983 with updates for changes in kitchen practice (especially the food processor), and then in 2003 as a 40th anniversary edition with an introduction giving a history of the book.

Some classic French baking is also included, but baking got a much more thorough treatment in Volume 2, which was published in 1970 after Bertholle had gone on to other projects. Also covered is breadmaking, which Child and Beck studied under Professor Raymond Calvel, at the time one of France's recognized experts on bread, and charcuterie. Coryn's illustrations in the second volume were built on photography work done by Paul Child.

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Personalized M&Ms - Face printed on M&Ms

2009-08-30T05:22:00.000-07:00

Came across this Personalized M&Ms print. This is so cool and so fun, i don't know how long this has already been in the market but this is the first time i come across this.

I reckon this is a best gift for any occasions, birthday, wedding. Easter or Christmas.
Indeed this can be used as a good company gift as company names or any texts can be printed on it too. I just love this idea

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