Ang Ku Kuih (Red Tortoise Cake)

I used to eat these when I was living in Penang. I think it is more than 20 years since I last had one.

There is a request for Ang Ku Kuih, and I'd decided to take up the challenge & try to make them in Paris.  Fortunately I bought the mould from Penang last August. 

Thanks to my friend, SiewLoon who shared her yummy recipe!

Here is her recipe from Rasa Malaysia:

http://rasamalaysia.com/angku-kuih-red-tortoise-cake/2/

My first attempt was a success!!!  It has a chewy skin & yummy bean paste, just like how it should taste like.  They were well received at the Chap Goh Meh's lunch reception today. : ) 

Frosty Morning

So pretty every where..  Took my camera for a walk on Wednesday, 17 Feb 2016

Pandan Chiffon with Extra Egg Whites

Had to bake a quick cake for my daughter to bring to school for Charity Cakes Sales. I did not want to bake the cup cakes with icing & thought it might worth to try Pandan Chiffon.

The recipe is my usual chiffon recipe but this time round I tried something different.

1. I put in extra 3 eggs whites left over from my pineapple tarts' bake. ;) 

2. Divided the mixed batter into two 17" chiffon pans & baked in a preheated oven at 160 degree C.  

The result, very soft & airy. Hope the kids like them.  None came back, it is a good sign! Phew! 

Here is the original recipe: 

http://fromchinshome.blogspot.fr/2015/12/pandan-chiffon.html?m=1

Clafoutis aux Poires

A very yummy French pear pie ( Clafoutis ), that my friend, Caroline made on one of the gatherings. It is an easy recipe.  I tried to bake one today. :p

Traditionally it was made with black cherries. I will try to make one when cherries are in season. Won't be long!

Recipe shared by Caroline, original recipe: 

http://m.marmiton.org/recettes/recette_clafoutis-aux-poires-facile_11719.aspx

Clafoutis aux Poires 

Ingredients: 

4 pears halved & removed the core.  Original recipe asked for 3 pears. 

2 eggs 

15 g of sugar

25ml of milk 

60g of sugar 

40g of all purpose flour. 

1 ready made puff pastry. 

Preparation steps : 

1. Prepare the pastry puffs & lay it on the pie baking tray. 

2. Lay the cut pears neatly on the puff pastry. 

3. Mix all the other in a mixing bowl & pour over the pear. 

4. Bake in a preheated oven at 200 degree C for 35 mins. 

Voilà!

Lemon Drizzle

I had 4 pieces of this cake at a Year 7, coffee morning. One of the mom ( Sofia ) brought this cake. Been thinking about it since I came back & I sent a request to her to ask for the recipe. She is very kind to share her recipe :) 

It is one of my favourite cake! It is moist & the amount of sugar made it a yummy cake! Parfait, with a cup of tea/coffee! 

Here is the recipe: 

Recipe: 

http://www.maryberry.co.uk/recipes/baking/lemon-drizzle-traybake#.VqNRGAYktyg.email

Ingredients: 

225g butter 

225g sugar 

4 eggs 

4 tbsp milk

Zest from 2 lemons 

275g self raising flour + 2 tsp baking powder

Syrup: 

175g sugar 

Juice from 2 lemons

Bake in a preheat oven @ 160 degree C for 40mins for 8"x8" baking pan. 

Chin's notes: 

1. This cake has a lot of sugar, I tried to cut the amount of sugar & the cake turned sour. It needs the sugar to make it yummy! 

2. First, I creamed the butter & sugar. Then add eggs, milk, lemon zest & lastly the flour + baking powder. Just to combine all the infredients. 

3. Do not pour the lemon syrup immediately after baked.  Wait for the cake to be warm. Otherwise the syrup will be too wet at the bottom. 

4. Sofia's cake :p

Cranberry Shortbread

This is recipe was shared by Vanessa Tay, I added ground almond instead of pistachios. And I used a different method in preparing the dough. 

Here is the recipe :-

Ingredients: 

160g salted cold butter - diced

50g sugar 

240g flour - sifted 

50g dried cranberries - cut into small pieces. 

20g ground almond 

Preparation steps: 

1. In a mixing bowl, add flour, sugar & butter. Rub the butter into the mixture until it resembles bread crumbs. 

2. Add the cranberries & almond. Mix well & try to form a dough. 

3. Rest for 10 minutes in the fridge & roll out the dough. Cut using cookies cutter.  

4. Bake at 170 degree C in a preheated oven for 15 minutes or until golden brown. Take out & leave to cool completely before storing in a air tight container. 

Here is the end product, Bon appétit !

Chin's notes: 

1. Alternatively you can roll into cylinder using the glad wrap then cut them out. 

2. I will also add another 20g of sugar in my next bake. I like my cookies on the sweet side.. :p

Easy Chicken Stew

Didn't know what to cook for dinner tonight but I have some chicken thighs (10 pieces) in my fridge & a packet of fresh button mushrooms.

Decided to just put whatever I can find in my fridge & seasoning available for a chicken stew.  After 45 mins, a yummy pot of chicken stew! :p

Easy Chicken Stew Recipe

10 pieces of chicken thighs - I usually removed the skin because it takes me forever to remove the "hair" on the skin.

1 big brown onions - cut into 8

3 cloves of garlic with skin on & crushed 

1 packet of fresh button mushrooms - half if they are big. 

1 tbsp of light soya sauce 

1 tbsp Lea & Perrins Worcestershire sauce 

Salt to taste

1.5 tsp Herbes du Provence / mixed herbs

1 tbsp olive oil 

Water

Preparation Steps:

1. In the cast iron pot / any pot with a thick base is preferred, heat up the olive oil & add the onions & garlic. Brown the onions & garlic.

2. On high heat, add the chicken & brown a little, then add in all the seasoning. Fill up with water just enough to cover the chicken. Add in the mushrooms. Lid on & bring to boil.

3. Lower the heat to medium & let it simmer until the chicken meat is soft, takes about 30 to 45mins. 

Voilà ! 

Chin's notes: 

1. I did not pre-marinate the meat, with any seasoning, the meat will soak up the flavour during the cooking process. 

2. Herbes de Provence, a mixture of herbs. 

3. If you can't find the pre-mixed bottle, here is a link to make your own herbs. 

http://www.foodnetwork.com/recipes/emeril-lagasse/herbs-de-provence-recipe.html