Mixed Berry Bakewell Tart

I made this at last!! I've been wanting to bake this tart sometimes ago after reading it from the other bloggers like Passionate About Baking & Kitchen Corner. Their pictures of those tarts looked so tempting and I just can't wait to taste it!

Well, instead of only blueberry jam, I've tried to make with 3 types of berries...Strawberries, Rapsberries and Blueberries! First time trying to cook my own jam, it was perfect! I was happy with that 1st step..;p Following the steps from another blogger, Happy Home Baking, this is not difficult at all! I just added another berries into the recipe which became Triple Berry Jam..heehee...;p

Kindly refer to their posts for recipes and method..:)

How does it look?....

The jam......................

...............the tart before bake.............

It was a wonderful tart I ever made. So delicious, I just love it. The jam, the almond fillings and the fresh berries topping...WOW! Oh and the almond flakes that I added on top of the tart before baking was just perfect. Its crunchy!

I'll definetely make this again very soon since its so delicious, and it goes well with my favourite coffee........Hmm..:D

Happy Weekend!!

My Childhood Dishes

Hi!! I'm so happy today..;) Why? Well, my daughter is going to take her graduation photo tomorrow and I can't wait to see her wearing the robe...haha! Am I too excited? She's only 6, and she's only graduating from her kindergaten..;p (crazy me!!) Just imagine what I'm going to be when she graduate from her University in future..heehee! Another one is that I've planned and booked everything for our school holidays this coming September! Too early to plan? I like to do everything fast...that's me! haha! Not getting to far but to Singapore again..;)
Okay enough about me, let me share with you these 2 dishes that I used to eat looooooooong time ago. I can't remember when I last eat these, probably before I got married...^_^"

Here's the 1st one.......Fried prickled radish with dried shrimps.

This is a very simple dish with diced prickled raddish, diced dried shrimps, diced chilli padi and sugar. That's all you need! Soaked the prickled raddish and dried shrimps before cook, and just panfry everything with alittle oil until fragnant.

The 2nd one is Steamed Chicken with Salted Fish.

Ingredients for this are chopped Chicken, diced Salted Fish, sliced mushrooms, sesame oil, alittle cornflour, alittle sugar, and alittle light Soy Sauce. Mix everything together and steam for 25 minutes. (depends the amount/size of chicken)

All these were taught by my mother, its just simple and delicious. Well it somehow not so healthy with those prickled raddish and salted fish, but I think eating those once awhile will be nice..;)

**Note that the amount of the ingredients are depends to individual.


Cheers!!

My FIL's 70th B'Day

It's my FIL's 70th birthday yesterday. We had a nice dinner with all the relatives at a restaurant in our hometown, Seremban. A cooling day with all the nice food.....I forgotten to take pictures for all the yummy food...*sigh*..:( But luckily I did some photo shooting for my cake before we left home..heehee! But the inside...*sigh*...again forgot!!

Anyway here's some pictures that I'll like to share...."贺寿蛋糕" for my FIL.
A combination of the lemon butter cake and my favourite chocolate cake into a 12x16" rectangle tin.*phew*!

The top....................

The side...............

Side border...............

and the 寿桃 (peaches)................

The peaches (寿桃) suppose made of baos but due to my failure of spraying the colours onto the baos and also limited time.......I did it with fondant at last..;p Luckily it still can stand on the cake although its not dry enough..;)

Cheers!!!

Siam Fried Meehoon & Yam/Taro pastry Angku

A couple of days ago, I fried this meehoon for our dinner. Its so delicious, that we finished the whole pot of the meehoon. How big is that pot?, you might want to know. Its actually the whole packet of the meehoon (450g)..haha! Okay, this is a recipe from my aunt, and actually she got it from her friend. With the mix and match of the ingredients, we came out with a perfect one!



Here's the recipe for you........

450g meehoon (soaked)
50g dried shrimps (diced)
15-20 shallots (chopped)
15 Kaffir lime leaves
10 Chilli padi
1-2 tbsps Fish sauce
2 tsp salt
4tsps sugar
40g Assam juice (I used 2tbsps of assam paste mixed with water to get 40g juice, then sieved)
*some bean sprout, squids and fishcakes.

* can be replaced with any seafood you desire.

~ Blend kaffir lime leaves with chilli padi together
~ Panfry dried shrimps and shallots with alittle oil until fragnant.
~ Add in blended ingredients, seafood (which you desire) and continue panfry until fragnant.
~ Add in assam juice, sugar, salt and fish sauce.
~ Toss in soaked meehoon and beansprout, mix well and fry until dry.
~ Serve hot.

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Angku Kueh with Yam / Taro pastry

Lovely colour aren't they? The texture is good too. Well actually there is nothing special with this, but I'll like to share the picture with you, since this the first time I used yam / taro for the skin pastry..;) Using the same old fillings (sweet mung bean paste) which I still have some storing in my freezer since last 2 weeks, its a perfect supper for us tonight..:)


If you want the recipe, do view here.
If you like this yam pastry, just change the sweet potatoes with yam / taro.

Cheers!!

Durian Cheese Tarts

Hi there, how are you? I've been absent for sometime, and friends have been asking why there is no new post lately..;p I did bake but all old stuffs like chiffon cake and baos. (requested by my daughter) With only 3 of us, those food need some time to finish..;)
Alright, enough for my excuses...bla bla bla..;p

Are you a durian fan? I am, and I'll go crazy with this fruit! The past 2 weeks I've been craving for durians. I just can't let it down..haha! Yesterday while my daughter and me went out for dinner at the nearest mall, I saw some durians!!! And I was like walking faster and faster to that stall, and my girl asked me "mummy why are you rushing"? I told her I saw durians!..haha! Crazy me!



After almost 20 seeds of durians, I thought of saving some for these tarts. Aren't they look lovely..;)


Transform my blueberry cheese tarts's recipe into durian cheese tarts. And top with fresh cream and durian....Wonderful!

Did a small tiny one for my girl to try. She doesn't really like durian, hopefully she'll like this.

A peep the inside of this tart, the soft and creamy fillings are just right to match with the crust pastry.

Here's my version of the fillings:

250g Cream cheese

50g Durian flesh

50g castor sugar

20g butter

1 egg

~ Beat the cream cheese, sugar and durian until light and fluffy.

~ Add in egg and beat well.

~ Transform the cheese mixture onto the baked tarts shells.

~ Bake at 180'C for 15 minutes.

~ Cool and pipe cream topping on top.

~ Chill before serve.

Topping:

250g Fresh cream

20g Durian flesh

~Beat together until its almost stiff.

Cheers!!

Angel Pie (Lemon Cream Pie)

Its our dessert tonight!! Seeing the other bloggers with all the wonderful pies, I also wanted to bake them all. Planning to make the blueberry bakewell tart from Passionate About Baking next week, but for today I just did something simple first.

Found this recipe from the website this morning, and all the ingredients were just right in my fridge. Well, it just meant for me to make this today..haha!





It was lovely and the taste is super good! If you like Lemon Meringue Pie, this is the simple version that you can try..;)

Recipe adapted from Diana Rattray.

Meringue base:
4 egg whites
1/8 tsp salt
1/4 tsp cream of tartar
1 cup sugar

~ Beat egg white and salt to stiff foam
~ Gradually beat in cream of tartar and sugar
~ Continue beating until stiff peak form and spread into a greased 9" pie plate.
~ Bake at 180-200'C for 30 mins until crust. Then cool.

Filling:
4 egg yolks
1/3 cup sugar
3 tbsps lemon juice
2 tbsps water
2 tbsps grated lemon rind
1 tbsp butter
1 cup heavy cream

~ In top of double boiler over simmering water, cook egg yolks, sugar, lemon juice, water and lemon rind until thick. Stir constantly.
~ Remove from heat and add in butter. Blend well. Cool filling.
~ Whip cream until stiff peak form and spread half of the cream in bottom of cooled meringue crust .
~ Top cream with lemon filling and spread remaining cream on top.
~ Chill thoroughly and serve.


Oh I just love the lemon filling. But I find my meringue crust was too thin. The next time I make this, I shall make the meringue thicker, maybe double the portion...;p



A closer look at the layers....yummy! My girl said this dessert is lovely and delicious. She has been asking for more after a piece..:)



Not to worry about the sugar used here, it was just right to the taste. Its definitely a keeper for me. Try it out and let me know whether you like it or love it....heehee..;)

Happy Baking!!

Pandan Coconut Roll ( Kueh Ketayap)

There is a Nyonya Stall in 1Utama here named "Nyonya Colors". If you shop at 1Utama shopping mall often, then you'll know which one I'm talking about. Located at the old wing of the mall, people used to queue for food and seats. I used to go quite often, just love all the kuehs and their coffee..;)

I've made myself one of the kueh today, but its not that simple to get the right shape of the roll. I just can't get the right way on wrapping the rolls anyway. heehee! So all the rolls turned out to be fat, wide, flat....any shapes! You named it...haha! But the taste of it...perfect! Just love the coconut fillings.



See what I mean? Those don't look like the one selling outside larr...Okay, its my version..;p
Anyway, here's my recipe.....

Skin:
250g Plain flour
3 eggs
150ml water
150ml thick coconut milk
1/4 tsp salt
1/4 tsp instant yeast
3 tbsps Pandan juice

Method:
~ Mix and stir all ingredients well, then drain and leave to rest for 10 mins.
~ Heat a non-stick pan and brush with some oil, then add in a laddle of batter and using circular motion swirl the pan to get a thin pan cake.
~ When set, remove it from the pan and wrap it with some filling.

Fillings:
(A)
1.5 tbsps Sugar
140g Palm Sugar
2 tbsps Water
few pandan leaves

(B)
280g Grated coconut
1/2 tbsp Sago (mix well with 1 tbsp of water)

Method:
~ Boil Ingredient (A) till sugar turns syrup.
~ Add in grated coconut, then lower down the flame and stir the mixture constantly till almost dry.
~ Add in sago mixture and stir thoroughly and leave cool.



See my grated coconut was not that dark in colour? Its because the palm sugar I'm using is slightly different from the local ones. These were from my aunt, said its from Indonesia, and it taste real good!

Another weekend round the corner, wish everyone has a ..........................

Happy Weekend!