Wednesday, March 2, 2016

Clapypot Yee-Mee 瓦煲伊面

Made this simple mini claypot braised yee mee for dinner pass few days, somthing I havent cooked before..:p I don't cook with claypot much..and since I've got this mini claypot from Daiso the other day so I figured I might as well put it to good use. 
You can find yee mee (crispy noodle cakes) at Asian supermarkets and they are usually made in Malaysia. You don't really need a claypot for it although it would probably taste more authentic, apart from keeping the noodles hot. And this is how they usually serve in most of the restaurant here.

I've used  simple chicken stock for the soup base and some fish balls and seafood taufu. You can always use a mixture of meat or anything you desire to suit you taste buds.

5 shallots, diced
few garlic, diced
a little cooking oil
1.5L chicken stock (for 2 small claypot)
Bok choy leaves, blanced and drained
fish balls
seafood taufu
any green vegetablas
white pepper
2 large eggs

Spring onions (which I didn't use)

~ Stir fried the haloots and garlic till fragrant and add in the chicken stock to boil.
~ Add in those bak choy, seafood taufu and fish balls and bring to boil.
~ Add n the yee mee in each pot and bring to boil at low heat.
~ When the hot soup is boiling, immediately crack and egg and add in the greens.
~ Let the egg cook slowly till set.

I've present the mee right from the stove onto the table as those restaurants did...and "Yummy" was the feedback from my family..^^


Tuesday, December 29, 2015

Black Forest Yule Log for 2015 X'mas

Hi, I'm back (^^)"
Actually I'm here all the time, I'm still following the blogs I love dearly, reading my favourite blogger's posts whenever I have the time. 
Right, I'll like to post one of mine before it expired..haha! Yeah...2016 is just a few days ahead and my post today is the Christmas Yule Log that I've baked for our Christmas this year. 

A black forest Swiss roll transformed into a log. Not much decoration this year, but I'm glad that everyone loves it.

The log..first coated with beaten whipping cream which mixed with some cocoa powder.
Then covered with a thick layer of chocolate ganache.....

Mixed some icing sugar with water and lemon juice to make some white frosting...slightly dripped some frosting here and there to look like melted snow.

Then decorated with some figurine (Santa) and others..all store bought...hehe! Yule Log for this year's Christmas is done!!

A soft and fluffy log that everyone adored...yummy!!

Recipe for the Chocolate sponge:

6 egg yolks
20g fine sugar
60g fresh milk
45g corn oil
100g low gluten flour
15g corn flour
2 tbsps cocoa powder

6 egg whites
70g fine sugar

~ Beat egg yolks with 20g sugar until bubble forms
~ Add in oil and milk, mix well
~ Mix in both flours and cocoa powder and mix well. Set aside
~ Whisk egg whites wuth 70g sugar till form a soft peak
~ Mix the beaten egg whites with the egg yolks batter gently
~ Pour into a 10x14" lined tray
~ Bake at 180'C for 12-15 minutes
~ Remove from tray and remove the lined paper as well once the sponge is done
~ Cool the sponge completely and spread with prepared whipping cream, sprinkled some cocoa powder and placed pitted cherries
~ Gently roll the sponge up and let it stay at the shape for at least 10-15 minutes

**I've soaked the pitted cherries with some rum before I placed them on the sponge. This made the pitted cherries tastier if you like alcohol like me..haha!



Wednesday, September 9, 2015

Pandan Sponge Cupcakes

It has been awhile since I last baked with Pandan Leaves and Fresh Coconut Milk! Love these two combinations, it gives a real aromatic fragrance and pretty colours. 
I've used these two wonderful ingredients for a simple bake yesterday, a pretty green soft sponge cupcake recipe! Happy with the outcome...pretty colors, lovely smell all over my kitchen and super soft texture..^^  

Ingredients for 24 small cupcakes:

6 large egg yolks
20g fine sugar
100g fresh coconut milk
50g concentrated pandan juice (refer to Table for 2..or more for the step by step method)
100g low gluten flour
15g corn flour

6 large egg whites
70g fine sugar


~ Prepare paper cups on cupcake mould
~ Preheat oven at 180'C
~ Lightly whisk egg yolk and sugar with an egg whisk till bubble forms
~ Add in concentrated pandan juice and coconut milk. Blend well.
~ Add in flour and mix well.
~ Beat egg whites and sugar till a soft peak forms
~ Gently mix the meringue into the egg yolk batter until well blended.
~ Spoon into prepared paper cups and bake for 20 minutes at 180'C

The texture are really soft and its almost like a Pandan Chiffon Cake. Store these cutie greens in an airtight container and they can only be kept not more than 48 hours. The sponge may be too moist and sticky on top!



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