Pandan Chiffon laced with Chocolate

Most of my friends in the cooking group are baking these & I joined in the fun.  Ain't they beautiful ... 

This was baked using a different chiffon recipe.  It is a keeper recipe! The chiffon is moist & light! 

Here is the link to the original recipe: 

http://www.ellenaguan.com/2015/01/recipes-pandan-chiffon-cake.html

For the chocolate lace, take a small amount of pandan batter (about 1/2 cup, after you have mixed the yolk & meringue). Mix with  1/2 tbsp of cocoa powder or slightly more if you prefer a darker colour of the chocolate flavour. 

Pour 1/2 of the pandan batter into the mould & gently spread the chocolate batter over the pandan. Lastly the remaining pandan batter over the batter. 

Pandan batter & chocolate batter

Added the remaining Pandan batter

You can also use a chopsticks to lightly swirl the mixed batter. I did not for this batch. 

Have fun!

Samosas

A wonderful pastry recipe shared by the lovely ladies from school. They shared their Indian cuisine recipes & cooking tips. 

Samosa's pastry - makes 16

250g all purpose flour

1/4 cup of cooking oil

1/4 tsp carom seeds

A pinch of salt 

Enough water to make a dough. 

Mix all the ingredients & use just enough water to form a dough. 

Here is a video how to prepare the samosa's wrap.

http://youtu.be/ClXGvTsFnOw

Curried potatoes recipe : 

http://fromchinshome.blogspot.fr/2016/04/curried-potatoes-with-indian-spices.html?m=1

Curried Potatoes with Indian Spices

Curried potatoes, I like them with some Indian spices ( mustard seeds & cumin seeds ).  They can be made into curry puffs / samosa. Or you can just eat them with your favourite bread.

Curried Potatoes with Indian Spices: 

Ingredients

5 big potatoes, cut into small cubes. 

3 big brown / red onions, I used 2 brown & 1 red onions. Cut into small pieces. 

1/2 tsp black mustard seeds 

1/2 tsp cumin seeds 

3 tbsp curry powder mix, I used baba curry mix for meat. 

1 tbsp light soya sauce

Salt & pepper to taste

Vegetable Oil

Optional - 1 tsp chili powder if you like it a little spicy or to taste / cut green chili. 

Preparation methods : 

1. Lightly toast the cumin & mustard seeds on the hot pan. this will make the spices more fragrant. Dish out & set aside. 

2. Fry the potatoes with some oil until they are soft/cooked. Dish out & set aside. 

3. With the remaining oil from the potatoes, add the onions & fry them until fragrant. Add in the cumin & mustard seeds , curry powder & chili. Mix them well & add in the potatoes & seasoning.

4. Fry a little, if it is too dry add a few table spoons of water to give it some moisture. Not too wet! 

Voilà ! 

Chin's notes: 

1. Taste the curried potatoes until thet are to your liking. You might need a little more spicy & add little more salt if they are for curry puffs / samosa. 

2. Curry leaves can be added. :) just a few leaves for the fragrant.

Miso Paste Stew Pork Belly

Easy to prepare meal & great with rice. My kids love the taste of miso soup & with the paste I tried to prepare a pork stew & it turns out well. 

Ingredients :

1kg pork belly, cleaned & sliced into chuncks / thinly sliced. 

1 tbsp soya sauce 

1 tbsp miso paste

1 tbsp oil / butter

1 big onions - sliced 

3 gloves of garlic minced

Sugar & pepper to taste

Enough water to simmer the pork. 

Preparation method: 

1. Fry the garlic & onion until fragrant. 

2. Add in the pork & fry until all pork meat turned white. 

3. Add the soya sauce & bean paste , give a good stir. Add water until it is just enough to cover the meat. 

4. Simmer until the meat is soft on a medium heat & gravy thicken. 

5. Add some sugar & pepper to taste. 

6. Voilà ! Taste great with plain streamed rice. 

Bon appétit ! 

Chin's note: 

1. Miso bean paste is salty. 

2. Pork belly is best you can substitute with other parts of the pork meat. This is also taste great with chicken meat. 

Dumplings for Dinner

I have the ingredients for dumplings & made some for today's dinner. 

Bon appétit ! 

Recipe available here:

http://fromchinshome.blogspot.com/2014/10/jiao-zi-chinese-dumplings.html

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