Red Velvet Mini Cupcakes

Tried this recipe from www.taste.com.au

The recipe, made delicious cake. It is moist & the icing is yum with a touch of raspberry.

I did not know some bakes uses white vinegar. Apparently it helps to make the bakes lighter. Link below explains why: 

http://bakingbites.com/2008/08/using-vinegar-in-baking/

Recipe from : 

http://www.taste.com.au/recipes/28927/red+velvet+cupcakes

Chin's notes: 

1. Baked in a preheated oven at 180degree C for 15 mins. 

2. Reduced sugar to 300g the cake & 160g icing sugar for the icing. 

3. I should have left the butter out instead of warming them in the microwave. Left it a bit too long, it became watery. They are still yum, love the cream cheese taste. I should have left the butter out instead of warming them in the microwave. Left it a bit too long, it became watery. They are still yum, love the cream cheese taste. 

Potato Curry Puff

I used to pay only 50 cents each for breakfast. It was more than a year since I last had these. Today I decided to try to make some & gave some to my neighbours. Hope that they will like them.  

Recipe from My Kitchen, 

http://mykitch3n.blogspot.sg/2010/03/curry-puff.html?m=1

I used 100g vegetable oil instead of butter (50g) + vegetable oil (50g). 

Chin's notes: 

1. I did not get the skin texture. It could be that I did not use butter. But the texture of the puff is quite flaky. Will try with butter the next time. ;) 

2. I usually make extra potato curry because like to have them with sweet roll bread. An idea if you don't have the time to make the puff pastry.

It is healthier too. ;) 

Victorian Sponge Cake

Just finished baking & decorating a Victorian Sponge Cake for Victorian Day tea party at my son's ( Year 6 ) school tomorrow.  Learning history with a bit of fun.

Baked 2 round sponge cakes, spread the bottom cake with strawberry jam, laid some strawberry slices. Then spread the whipped cream & put the top cake on the bottom cake. 

Spread strawberry jam & strawberry slices on bottom layer of the cake

Then spread a layer of whipped cream

Finaly decorated the cake with whipped cream, strawberries & sprinkled with icing sugar.

Recipes from allrecipes.co.uk link below.  I used whipped cream instead of butter cream.

http://allrecipes.co.uk/recipe/9196/traditional-victoria-sponge.aspx

Gold Fish Jelly

Saw many posting on koi fish jelly, wanted to try but I'm not near any shops in Singapore / Malaysia. I have kuih bahulu moulds & decided to give it a try with almond jelly pack.  Voilà !!

Pandan Chiffon Cupcake

Trying to bake pandan chiffon in the form of cupcakes. Always wonder if it can be done. Saw some others tried & posted their bakes.

Here are my bakes. They are nicely baked on the outside & soft on the inside. I like the outcome.  

Pandan Chiffon Recipe:

Ingredients 

Batter A : 

6 egg whites 

100g sugar 

1/2 tsp cream of tartar 

Batter B:

6 egg yolks 

100g sugar

100g plain flour 

50g ( 1/4 cup) oil

50g ( 1/4 cup ) coconut milk 

1 tbsp Pandan extract 

1/2 baking powder ( optional ) 

Preparation steps : 

1. Separate the ingredients needed respectively. Batter A & batter B. 

2. Put all the ingredients for batter A in a mixing bowl & whisk until stiff peak. 

3. In a separate mixing bowl, add egg yolks & sugar. Mix well. Then add the coconut milk , oil & Pandan extract. Mix well. 

4. Fold in the flour until well mixed. 

5. Gently fold batter A into batter B until well combined. 

6. Line muffin trays with liners & fill in the batter until 2/3 full. Tap a few times to release the trapped air if there is any. 

7. Bake in a preheated oven at 160 degree C for 30 minutes. 

8. Remove & let it cool completely. 

Bon appétit ! 

Chin's notes: 

1. This is the same recipe that I used for baking chiffon in the chiffon baking tin.

2. For normal chiffon bake, bake for 55 mins to get the lovely crust on the side. Turn baking tin upside down for cooling. Remove cake from baking tin. Slice the cake into serving portion before serving. 

3. Other chiffon bakes 

http://fromchinshome.blogspot.fr/2014/09/earl-grey-chiffonc.html?m=1

4. 1 March 2015 - a few asked if Cream of tartar is a must. I don't think it is a must as long as the egg white is whisked to stiff peak. I just have to test it out.  It is possible & below is my bake without cream of tartar added to the egg whites. 

Jiu Hu Char - Fried shredded yam bean with dried cuttlefish

Jiu Hu Char

If you are from Penang, you will know this dish. With just a few ingredients, it is full of flavours.

It can be eaten with rice or just wrap with Chinese lettuce. Homemade sambal is a must for this dish. 

Bangkuang / yam bean

Ingredients

This is how I wrap it. Spread some sambal on the Chinese lettuce, & with a spoon full of jiu hu char. 

& just fold it up like this. 

Jiu Hu Char Recipe: 

Ingredients: 

500g yam bean / bangkuang

2 carrots 

3 dried mushrooms - soak in water. 

5 cloves garlic - minced 

50g shredded dried cuttle fish - cleaned 

50g dried shrimps - cleaned 

2 tsp oyster sauce

1 tsp sugar or to taste

Salt & pepper to tast

3 tbsp cooking oil

100ml water

Preparation steps:

1. Thinly shred the bangkuangs & carrots. As thin as you can, about toothpick length & size. 

2. Thinly sliced the soften mushrooms. 

3. Heat up oil in a wok. Add the garlic, fry until fragrant then add in the cuttlefish & dried shrimps. Fry until fragrant. 

4. Add the mushrooms, fry a little then add the carrots. Fry for a few minutes. 

5. Add the bangkuang, fry until they are soften. Add some water & all the seasoning. stir well & let it simmer for 10minutes. Then fry until semi dry. 

6. Let it cool, keep in the fridge & reheat the next day before serving. 

7. Serve with steamed cooked rice / Chinese lettuce. Sambal is a must! 

Bon appétit !!

Chin's notes : 

1. Best eaten the next day. 

2. Sometimes, pork belly is added to this dish, thinly slice the pork belly to the same size of the bankuang / carrot. 

3. Homemade sambal recipe : http://fromchinshome.blogspot.fr/2014/12/sambal-belacan.html?m=0

Yusheng without the fish

A popular dish during the Chinese New Year festive celebration.  This dish symbolises good luck, good fortune , good health, good success & everything that is good in life!

Here is my very simple version of YuSheng (鱼生) without the fish. ;) 

Ingredients: 

Carrots - thinly sliced 

Romanian lettuce - thinly sliced 

Pomelo - loosen the pulps

Yusheng sauce / plum sauce

Peanuts - crushed coarsely 

Sesame seeds - I used wasabi flavoured sesame seeds

Coriander leaves 

A dash of 5 spice powder 

Preparation steps :

1. Lay carrots , lettuce & pomelo neatly on the plate. 

2. Add the sauce , followed by peanuts, sesame seeds, some 5 spice powder then coriander leaves. 

3. Gathered everyone & toss with the chopsticks, as high as you can and say all the good wishes as you toss! 

4. Lastly everyone shout "Huat Ah" (good fortune)! 

Bon appétit !!

Chin's notes:

1. Other ingredients can be added

Sugared winter melons

Pickled ginger

Crackers

2. Raw salmon / canned abalone sliced.

3. The raw fish sauce that I used