Kuih Lapis

Buttery & eggy rich layer cake. One of my favourite cake. Usually bought them from the cake shop. It is an expensive cake because of the ingredients & the effort required to bake this cake.

I have been wanting to try to bake this cake for a long time. Took up the courage to bake one before the end of 2015. I halved the ingredients in recipe & reduced 100g of the sugar in A ( 50g ) & B (50g). 

Recipe from SHC: 

http://www.singaporehomecooks.com/2015/01/kuey-lapis-by-janet-liew.html?m=1

Chin's notes: 

My first layer was completely burnt in 2 mins. That was because my grill's default temperature is 300 degree C !!! 

Threw away & start all over again & changed the temperature to 220 degree C. Each layer takes about 3+ to get the nice browning on the top layer. 

Repeat these steps:

1. Spread the batter, thinly & evenly. 

2. Grill for 3 minutes or until each layer is nicely browned. 

3. Use a toothpick to remove the bubbles.

4. Flatten each layer with a cake presser. Gently pressed then cake. This will make your layers thinner. 

* Repeat step 1 - 4 until all the batter are used up. 

French beans Omelettes

French beans are in season now, they can be 6euro per kilo during certain time of the year. Now about 3euro per kilo. 

We love French beans, our regular dish, simple & easy to prepare.

French beans Omelettes : 

Ingredients

2 clove of Garlic - minced / chopped into small pieces

200g French beans cleaned & cut into small pieces. 

4 eggs lightly beaten

2 tbsp cooking oil 

Salt & light soya sauce to taste 

Preparation steps :

1. Heat up the oil in the wok / pan, add the garlic & fry until fragrant. 

2. Add the French bean & fry a little while & add some salt to taste. Fry until lightly cooked. 

3. Spread the French beans evenly. Pour in the eggs to coat the French beans. 

4. Wait for a few minutes, when the bottom has a nice browning. Flip the bottom & cook the top until you get a nice browning on both sides. 

5. Dish out, drizzle some light soya sauce in the omelettes & garnish with coriander & red onions. 

Bon appétit !! 

1. You can add the light soya sauce to the eggs before spreading on the French beans but I prefer the taste of omelettes with the light soya sauce. ;) 

Silky Steamed Eggs

It took me a while to get this right (almost 1 year) & finally  I think I managed to achieve the texture & the softness. 

There are 2 important factors 

1. The eggs & water ratio is 1:2 

If 4 eggs measured to 1 cup then 2 cups of water is needed. Mix well. 

2. The heat control. 

Let the steaming water boiled then add the eggs. Turn to medium-low & let it steam for 15 minutes. This will minimise the bubbles forming in the eggs. 

Added 19 May 2015 

NB: cover the egg mixture with cling wrap / plate / lid to prevent additional water getting into the egg mixture during steaming. 

Voilà! 

Garnish with sesame oil, light soya sauce, fried garlic / fried onions & coriander / spring onions. 

Chin's notes: 

1. Sieved the eggs mixture to remove any impurity & bubbles. 

2. I used an electric steamer / rice cooker.

3. If I used the rice cooker , I will put in the eggs mixture after 10 minutes in cooking mode. 

4. You can add some salt / chicken stock to the eggs before streaming. But I prefer to add light soya sauce & sesame oil to my steamed eggs. :P

Flower Egg Soup

An easy dish, when I needed a quick soup to go with my meals.

Serve 5

Ingredients

200g chicken meat cut into bite size 

10 - 12 medium size prawns, cleaned.

2 big tomatoes cut into chuncks

1" ginger thinly sliced

2 garlic - chopped. 

1 tbsp oyster sauce 

1 tbsp Huatiao cooking wine.

Pepper to taste

5 bowls of water 

3 eggs - beaten

1 - 2 tbsp of cooking oil for frying. 

Light soya sauce to taste. 

Methods :

1. Marinate chicken with oyster sauce, cooking wine & pepper before you start preparing the other ingredients. 

2. Heat up wok, add in the oil. When is all heated, add in the garlic & ginger, fry until fragrant. 

3. Add in the chicken, fry until almost cooked. Add in the tomatoes. Fry a little until you see signs of tomatoes skin peeling.

4. Add in the prawns & water. Bring to boil. Add in light soya sauce. 

5. Turn off the flame. Hold the beaten eggs high & pour thinly, swirl around the soup.

6. Serve hot with spring onions. 

Bon appétit !! 

Chin's notes :

1. I find that when the tomatoes are cooked ( skin peeling ), the soup taste better. 

2. This recipe is also ideal for thick soup. If you like thick soup, you can add 4 - 5 tbsp ( depending on the amount of water you have prepared) of corn flour mixed with some water.  Add to the soup ( in step 4) before you swirl in the eggs.