tag:blogger.com,1999:blog-53046257446865328552024-02-21T04:37:11.683-08:00ReeseKitchenReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.comBlogger323125tag:blogger.com,1999:blog-5304625744686532855.post-74591449725154090732016-03-02T18:29:00.000-08:002016-03-02T18:29:09.600-08:00Clapypot Yee-Mee 瓦煲伊面<div class="separator" style="clear: both; text-align: left;">
Made this simple mini <b><i><span style="color: #cc0000;"><a href="http://reesekitchen.blogspot.my/search?q=claypot">claypot</a> </span></i></b>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. </div>
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You can find<a href="http://reesekitchen.blogspot.my/search?q=claypot"> <b><i><span style="color: #cc0000;">yee mee</span></i></b></a><b><i><span style="color: #cc0000;"> </span></i></b>(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.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz6zeeVyo0KqgKNt_l0WyKMg2zgbHRrGC5dCkB_80_nkfPt3DYbC2ldOdns_ziU80gAT3nWRfm3MtYKlDjdk_yac2UHZmVrMXn5DFA6kf0WQs8z3442ekJ0Lq0bXV3B07h9MG0ehpq4FI/s1600/20160228_183534.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz6zeeVyo0KqgKNt_l0WyKMg2zgbHRrGC5dCkB_80_nkfPt3DYbC2ldOdns_ziU80gAT3nWRfm3MtYKlDjdk_yac2UHZmVrMXn5DFA6kf0WQs8z3442ekJ0Lq0bXV3B07h9MG0ehpq4FI/s400/20160228_183534.jpg" width="225" /></a></div>
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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.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlG1kIIIWp1Glp9fiKgbwaCE0QZ1wjWZUD-XhAfWnVgPYdHYdPNnFxiOE18LJ-GuE3xFy3OEWQ9XVaCfK0SeYRNbQCwzQTLq4LfoJP9L0qhWXo8uwO5oaaPfeVE6wS5eDSLSSqHc_5yKo/s1600/20160228_182831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlG1kIIIWp1Glp9fiKgbwaCE0QZ1wjWZUD-XhAfWnVgPYdHYdPNnFxiOE18LJ-GuE3xFy3OEWQ9XVaCfK0SeYRNbQCwzQTLq4LfoJP9L0qhWXo8uwO5oaaPfeVE6wS5eDSLSSqHc_5yKo/s400/20160228_182831.jpg" width="225" /></a></div>
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<b>Ingredients:</b><br />
5 shallots, diced<br />
few garlic, diced<br />
a little cooking oil<br />
1.5L chicken stock (for 2 small claypot)<br />
Bok choy leaves, blanced and drained<br />
fish balls<br />
seafood taufu<br />
any green vegetablas<br />
white pepper<br />
2 large eggs<br />
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<b>Garnishing:</b><br />
Spring onions (which I didn't use)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfzuJRIBriNn1OcPQydA7OGWygNrrpsmjo8XjDk8v44Uyy-p8SDnjUiBrzVUD62C-gVJUnj4XDJDg_8H5lBXTkUjHEao7S_Tvuh15pRyfkcmAD2Jrr1tFrsd6LhCzi91ySz90vbC6iJdM/s1600/20160228_183611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfzuJRIBriNn1OcPQydA7OGWygNrrpsmjo8XjDk8v44Uyy-p8SDnjUiBrzVUD62C-gVJUnj4XDJDg_8H5lBXTkUjHEao7S_Tvuh15pRyfkcmAD2Jrr1tFrsd6LhCzi91ySz90vbC6iJdM/s400/20160228_183611.jpg" width="225" /></a></div>
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~ Stir fried the haloots and garlic till fragrant and add in the chicken stock to boil.<br />
~ Add in those bak choy, seafood taufu and fish balls and bring to boil.<br />
~ Add n the yee mee in each pot and bring to boil at low heat.<br />
~ When the hot soup is boiling, immediately crack and egg and add in the greens.<br />
~ Let the egg cook slowly till set.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhme_fAqinn-KtXKMJCxptwhq16wXgB7QW3dRaQqSMlcs_oHELizwZeuiW9F1iYuuwYCHaVU14YyfbH3OQ41WdOlYBejqaC-SlsvhaumfdL3x1dojRVoynu6mLRr7UmLflP1SbX8R5_V74/s1600/20160228_183527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhme_fAqinn-KtXKMJCxptwhq16wXgB7QW3dRaQqSMlcs_oHELizwZeuiW9F1iYuuwYCHaVU14YyfbH3OQ41WdOlYBejqaC-SlsvhaumfdL3x1dojRVoynu6mLRr7UmLflP1SbX8R5_V74/s400/20160228_183527.jpg" width="225" /></a></div>
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I've present the mee right from the stove onto the table as those restaurants did...and "Yummy" was the feedback from my family..^^<br />
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<span style="color: red; font-size: x-large;"><b>ENJOY!!!</b></span></div>
ReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.com2tag:blogger.com,1999:blog-5304625744686532855.post-49250087914203854622015-12-29T06:34:00.003-08:002015-12-29T06:40:09.093-08:00Black Forest Yule Log for 2015 X'mas<div class="separator" style="clear: both; text-align: left;">
Hi, I'm back (^^)"</div>
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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. </div>
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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. </div>
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<b><i><a href="http://reesekitchen.blogspot.my/search?q=swissroll"><span style="color: #cc0000;">Black Forest Yule Log</span></a></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMk5jZH3WndkmCZ0EsL4a5zdw7wEPBNTR5fBrC9ASNU_xqF3JU29EYrj9vfJC6K98Ki0Zvhe1kYB1W64C4w3oacZc5F1zcMtyfksE_x51ZrKsXiwWofSG64M6FFm9DbJvCBeFztguzo-k/s1600/20151224_172235.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMk5jZH3WndkmCZ0EsL4a5zdw7wEPBNTR5fBrC9ASNU_xqF3JU29EYrj9vfJC6K98Ki0Zvhe1kYB1W64C4w3oacZc5F1zcMtyfksE_x51ZrKsXiwWofSG64M6FFm9DbJvCBeFztguzo-k/s640/20151224_172235.jpg" width="360" /></a></div>
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A black forest Swiss roll transformed into a log. Not much decoration this year, but I'm glad that everyone loves it.<br />
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The log..first coated with beaten whipping cream which mixed with some cocoa powder.<br />
Then covered with a thick layer of chocolate ganache.....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2wOPElI2oTFyL_gUO7kc3m0OWMrL5B0zmOpLkqlT6bsbSqNG_ClPtQ6hMYucOV4jrM6o8P5jB-bQDsKR2EAGlB8d-GHyW88kPBqu-LDzLoPizP9x8WmmB2aTsA2hNE2EjbsakndZ3tE/s1600/20151224_171310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2wOPElI2oTFyL_gUO7kc3m0OWMrL5B0zmOpLkqlT6bsbSqNG_ClPtQ6hMYucOV4jrM6o8P5jB-bQDsKR2EAGlB8d-GHyW88kPBqu-LDzLoPizP9x8WmmB2aTsA2hNE2EjbsakndZ3tE/s640/20151224_171310.jpg" width="360" /></a></div>
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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.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWTFraeLSaN1ZRaKWz1xaDyveFJP-BQc31CeGX5B8-lMwuQ4f_J2sSsht1F5cps5pxGvX7NPQh2z3_dW__rM0E1GYaE_uCrUpblYJKjru4_XQc4jaj23SNRiEu4yKjFnZ4t8RU8Sr934/s1600/20151224_172046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWTFraeLSaN1ZRaKWz1xaDyveFJP-BQc31CeGX5B8-lMwuQ4f_J2sSsht1F5cps5pxGvX7NPQh2z3_dW__rM0E1GYaE_uCrUpblYJKjru4_XQc4jaj23SNRiEu4yKjFnZ4t8RU8Sr934/s640/20151224_172046.jpg" width="360" /></a></div>
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Then decorated with some figurine (Santa) and others..all store bought...hehe!<br />
Ta-Da...my Yule Log for this year's Christmas is done!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3sOSGvqbj3DTPxA2vTIqstTjGkJZU2hv2a-wMPFXWbOGu4M4yn1LzfyaBQtvwj1hP0dMgffpcHV6pdRDuEEliPK3IBPczkH1_eZko8wtKhRa0fu7km3U4KFWimIUx4CF5pSU1dg6YQ9I/s1600/20151224_172159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3sOSGvqbj3DTPxA2vTIqstTjGkJZU2hv2a-wMPFXWbOGu4M4yn1LzfyaBQtvwj1hP0dMgffpcHV6pdRDuEEliPK3IBPczkH1_eZko8wtKhRa0fu7km3U4KFWimIUx4CF5pSU1dg6YQ9I/s640/20151224_172159.jpg" width="360" /></a></div>
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A soft and fluffy log that everyone adored...yummy!!<br />
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<b>Recipe for the Chocolate sponge</b>:<br />
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6 egg yolks<br />
20g fine sugar<br />
60g fresh milk<br />
45g corn oil<br />
100g low gluten flour<br />
15g corn flour<br />
2 tbsps cocoa powder<br />
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6 egg whites<br />
70g fine sugar<br />
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~ Beat egg yolks with 20g sugar until bubble forms<br />
~ Add in oil and milk, mix well<br />
~ Mix in both flours and cocoa powder and mix well. Set aside<br />
~ Whisk egg whites wuth 70g sugar till form a soft peak<br />
~ Mix the beaten egg whites with the egg yolks batter gently<br />
~ Pour into a 10x14" lined tray<br />
~ Bake at 180'C for 12-15 minutes<br />
~ Remove from tray and remove the lined paper as well once the sponge is done<br />
~ Cool the sponge completely and spread with prepared whipping cream, sprinkled some cocoa powder and placed pitted cherries<br />
~ Gently roll the sponge up and let it stay at the shape for at least 10-15 minutes<br />
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<span style="color: #cc0000;">**</span>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!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqjDdg5X36gHRrd1H1F7nIUk9kHLFRCP0t5c2aI2uLvvThLgUpIN-vafNztQl2fuMKRJREbOsQMJ0YJO_DEGYvE8qJAj0uJ7nqdxH40_xGII0bZiI0ZUlR-U8HJJNP7gxJKsMgeSLwzOE/s1600/20151224_172909.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqjDdg5X36gHRrd1H1F7nIUk9kHLFRCP0t5c2aI2uLvvThLgUpIN-vafNztQl2fuMKRJREbOsQMJ0YJO_DEGYvE8qJAj0uJ7nqdxH40_xGII0bZiI0ZUlR-U8HJJNP7gxJKsMgeSLwzOE/s640/20151224_172909.jpg" width="360" /></a></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>2016</b></span></div>
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<img src="http://www.punjabigraphics.com/images/118/happy-new-year-317.gif" height="80" width="400" /></div>
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ReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.com0tag:blogger.com,1999:blog-5304625744686532855.post-28425243774825046282015-09-09T23:47:00.001-07:002015-09-09T23:47:24.159-07:00Pandan Sponge Cupcakes<div class="separator" style="clear: both; text-align: left;">
It has been awhile since I last baked with<a href="https://en.wikipedia.org/wiki/Pandanus_amaryllifolius"> <span style="color: #6aa84f;"><b><i>Pandan Leaves </i></b></span></a>and<a href="https://en.wikipedia.org/wiki/Coconut_milk"> <span style="color: #ffd966;"><i><b>Fresh Coconut Milk</b></i></span></a>! Love these two combinations, it gives a real aromatic fragrance and pretty colours. </div>
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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..^^ </div>
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<a href="http://reesekitchen.blogspot.my/search?q=swissroll"><b><span style="color: #6aa84f;">Pandan Sponge Cupcakes</span></b></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPHHQkhvvtPpURPdXJOS0fzxFFvMWkgRLSsA7baXQKuQweKOWaouvB4GWIK6QMXHVvqXqd-f2izaUerYVvg_-Fu13pZrlBC7Cj6DsdysjCAqv4qkXDe4NneAgps6D4Dr1FIDM-6URa8tU/s1600/20150909_182948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPHHQkhvvtPpURPdXJOS0fzxFFvMWkgRLSsA7baXQKuQweKOWaouvB4GWIK6QMXHVvqXqd-f2izaUerYVvg_-Fu13pZrlBC7Cj6DsdysjCAqv4qkXDe4NneAgps6D4Dr1FIDM-6URa8tU/s640/20150909_182948.jpg" width="360" /></a></div>
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<b>Ingredients for 24 small cupcakes:</b><br />
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6 large egg yolks<br />
20g fine sugar<br />
100g fresh coconut milk<br />
50g concentrated pandan juice (refer to <a href="http://wendyinkk.blogspot.my/2009/10/how-to-get-concentrated-pandan-juice.html"><b><i><span style="color: #6aa84f;">Table for 2..or more</span></i></b></a> for the step by step method)<br />
100g low gluten flour<br />
15g corn flour<br />
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6 large egg whites<br />
70g fine sugar<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiryrB1mIFUmaLTuKtdyi7LR69Z-tzrqiH7bMLZPJqr6AzS-YlCr7FbA2_ewp2Q1IDsyPF3ge2QK_bTb6L3wkiQhGOWGqHjI16kvgZZ99yA6Bnz2FLMpjdO6ttIAFFXlajokQXCK8RUpgE/s1600/20150909_182028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiryrB1mIFUmaLTuKtdyi7LR69Z-tzrqiH7bMLZPJqr6AzS-YlCr7FbA2_ewp2Q1IDsyPF3ge2QK_bTb6L3wkiQhGOWGqHjI16kvgZZ99yA6Bnz2FLMpjdO6ttIAFFXlajokQXCK8RUpgE/s640/20150909_182028.jpg" width="360" /></a></div>
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<b>Method:</b><br />
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~ Prepare paper cups on cupcake mould<br />
~ Preheat oven at 180'C<br />
~ Lightly whisk egg yolk and sugar with an egg whisk till bubble forms<br />
~ Add in concentrated pandan juice and coconut milk. Blend well.<br />
~ Add in flour and mix well.<br />
~ Beat egg whites and sugar till a soft peak forms<br />
~ Gently mix the meringue into the egg yolk batter until well blended.<br />
~ Spoon into prepared paper cups and bake for 20 minutes at 180'C<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1lIuDiQeZC9iyENbCL7cdoeMdnG64Ka6iFTBKfBOWIXkXLyRz_gng3ZADCK7TPKEOv0pJuCuoSpw3U0vR5IH86Q0UWytfcVuRVoin5jSZFIwq57MhMAVwhpuJYfHX3cjUZ6tZQm_U5xs/s1600/20150909_182243.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1lIuDiQeZC9iyENbCL7cdoeMdnG64Ka6iFTBKfBOWIXkXLyRz_gng3ZADCK7TPKEOv0pJuCuoSpw3U0vR5IH86Q0UWytfcVuRVoin5jSZFIwq57MhMAVwhpuJYfHX3cjUZ6tZQm_U5xs/s640/20150909_182243.jpg" width="360" /></a></div>
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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!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9rvfEio8T5wx9iWVtFF06J2ita0uWNANk6QvT2Gwob73HFcI79XMldAn-jw12yAHSQFmjbCgD0YHka9NbcNNCmfd0slQHt7wdU2GFcdNQmY4v-CIi0wgeoTyV9cfAKC0h-p8PG8eRis/s1600/20150909_182535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9rvfEio8T5wx9iWVtFF06J2ita0uWNANk6QvT2Gwob73HFcI79XMldAn-jw12yAHSQFmjbCgD0YHka9NbcNNCmfd0slQHt7wdU2GFcdNQmY4v-CIi0wgeoTyV9cfAKC0h-p8PG8eRis/s640/20150909_182535.jpg" width="360" /></a></div>
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<span style="color: red; font-size: x-large;"><b>Enjoy!!!</b></span></div>
ReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.com1tag:blogger.com,1999:blog-5304625744686532855.post-7691386569300192212015-08-31T00:59:00.000-07:002015-08-31T00:59:18.956-07:00Pan-fry Golden (Pumpkin) Dumplings 黄金窝贴<div class="separator" style="clear: both; text-align: left;">
Today is<b><span style="color: red;"> </span></b><a href="https://en.wikipedia.org/wiki/Hari_Merdeka"><b><span style="color: red;">Malaysia's 58th National Day</span></b>.</a>..happy National Day!!!</div>
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To celebrate our National Day, I've planned to cook something that I never cook before for dinner tonight. Well, hopefully my family will enjoy it and I wish to share with you as soon as possible....if successful la...;p</div>
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Here, I'll like to share with you the recipe I've tried few weeks ago. Pan-fry<a href="http://reesekitchen.blogspot.com/search?q=dumplings"> <b><i><span style="color: #e69138;">Dumplings</span></i></b></a>. I'm sure most of you guys have tried this before but this was my 1st attempt. Love this recipe and I love the color to bits!</div>
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<b><i><a href="http://reesekitchen.blogspot.com/search?q=dumplings"><span style="color: red;">Pan-fry Golden Dumplings</span></a></i></b></div>
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<b>Ingredients for the pastry:</b><br />
500g plain flour<br />
130g mashed pumpkin<br />
150-200cc water (note that you don't have to use all of it)<br />
4g fine salt<br />
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~ Mix all ingredients together by adding the water slowly to form a dough<br />
~ Using your hands, knead the dough for about 3 minutes<br />
~ Wrap the dough with a cling wrap and rest for 10 minutes<br />
~ After 10 minutes, roll out dough and divide into desire sizes.<br />
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<div style="text-align: center;">
<i><span style="color: red;">Ingredients that you need</span></i></div>
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<b>Ingredients for the fillings:</b><br />
300g minced meat (i used pork)<br />
100g carrot (fine strips) optional<br />
200g chinese cabbage (finely chopped)<br />
1 stalk spring onion (finely chopped) optional<br />
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<b>Seasoning:</b><br />
2 tsp sesame oil<br />
1/2 tbsp corn flour<br />
1 tsp sugar<br />
1 tbsp shao Xin wine<br />
salt and pepper to taste<br />
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~ Mix all ingredients above together<br />
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<b>Ingredients for pan-frying:</b><br />
1/2 bowl water<br />
1 tbsp white vinegar<br />
1 tsp sesame oil<br />
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<b>Ingredients for serving:</b><br />
50g shredded young ginger<br />
some black vinegar and sesame oil<br />
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~ Wrap up the dumplings and set aside<br />
~ Heat up 2 tbsps oil in a non-stick pan.<br />
~ Put in dumplings and pan fry at medium heat for about 2-3 minutes<br />
~ Pour in Ingredients for pan frying (above) and cover the pan with a lid.<br />
~ Continue frying at medium heat until golden brown at the bottom of the dumplings.<br />
~ Dish up and serve hot.<br />
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<b><span style="color: red; font-size: x-large;">Enjoy!!!</span></b></div>
ReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.com0tag:blogger.com,1999:blog-5304625744686532855.post-48158428986300109702015-08-18T20:24:00.004-07:002015-08-18T20:24:35.946-07:00Hainanese Chicken Chop<div class="separator" style="clear: both; text-align: left;">
<a href="http://reesekitchen.blogspot.com/search?q=meat"><b><span style="color: red;"><i>Hainanese Chicken Chop</i></span></b> </a>is one of my favourite dish. I always ordered this when I visit the nearest restaurant here named Kluang Station. I've longed to try this out myself and finally I have the gut to make this 2 days ago. I've searched for this recipe on the web and I got the tips from here and there, then came out with my own version for frying the yummy chicken!</div>
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Like my version though, crispy chicken drumsticks even if you eat it by it's own!!</div>
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Here, have a look at the deep fried chicken I've done before I showered them with the yummy tomato sauce! Isn't they look crispy? And yet it's still juicy inside...*satisfied*<br />
Wonder what ingredients I've used? Here it goes.....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjFg4SBjLSdtpzVY3tQ4upTmDjKexXPMkEdy9zmnQiUb7XevRE_oLT8PpsrjYpF_2VewsEY46cGs-xhZtUfweLGw9gn9PJDba1szfjATaHfKI36H0EJ1ur7u-xx-yGvmINauKd1PemTrI/s1600/20150817_183433.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjFg4SBjLSdtpzVY3tQ4upTmDjKexXPMkEdy9zmnQiUb7XevRE_oLT8PpsrjYpF_2VewsEY46cGs-xhZtUfweLGw9gn9PJDba1szfjATaHfKI36H0EJ1ur7u-xx-yGvmINauKd1PemTrI/s640/20150817_183433.jpg" width="360" /></a></div>
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<b><span style="color: red;">Marinate the chicken drumsticks / chicken breast (with skin) with...</span></b><br />
2 tbsps Worcestershire sauce<br />
1 tbsp corn flour<br />
little black peper and salt to taste<br />
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*marinate at least 2 hours<br />
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<b><span style="color: red;">When ready to deep fry....</span></b><br />
~ beat up 1 egg and mix into the marinated chicken<br />
~ Crush 10 soda biscuits (which u can get in any supermarket) into fine crumbs<br />
~ Heat up enough cooking oil for fryin<br />
~ Coat the chicken with the biscuits crumbs and deep fry till cook and turn golden<br />
~ Drain well and place on your serving plate<br />
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*Then you'll get the crispy chicken shown above.<br />
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<b><span style="color: red;">Tomato Sauce:</span></b><br />
4 tbsps tomato sauce (any brand)<br />
1 tbsp Worcestershire sauce<br />
1 tbsp Oyster sauce<br />
2 tbsps sugar<br />
1 tsp salt<br />
1/2 cup water<br />
a little cornstarch to thicken the sauce<br />
1 onion (thinly sliced)<br />
Some frozen mix vege / beans (thaw)<br />
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~ Heat up a little cooking oil and saute the onions and vege / beans<br />
~ Add in all the other ingredients and bring to boil<br />
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<span style="color: red; font-size: x-large;"><b>Enjoy!!!</b></span></div>
ReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.com0tag:blogger.com,1999:blog-5304625744686532855.post-39560843922029855132015-08-16T21:52:00.003-07:002015-08-17T19:14:37.670-07:00Cream Cheese Chiffon<div class="separator" style="clear: both; text-align: left;">
It's been awhile since my last post. I still bake and cook but with all repeated old recipes. Sometimes we need to taste something that we tried long time ago especially those we really like. </div>
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Today, something new to add into my list here, a <b><i><a href="http://reesekitchen.blogspot.com/search?q=cream+cheese"><span style="color: #cc0000;">Cream Cheese Chiffon Cake</span><span style="color: red;">.</span></a> </i></b>First try and it taste good and texture is really soft but.....as you can see my first picture here...all CRACKED!!!...hahaha!</div>
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Well, don't judge the book by it's cover right?!..(@@)"</div>
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Self-created recipe that I'm quite please with...hehe! It was a melt-in-the-mouth texture that I'm looking for. ^^<br />
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<b>Recipe calls for a 9" tube pan.</b><br />
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6 egg yolks<br />
150ml fresh milk<br />
4 tbsps cornoil<br />
1/4 tsp salt<br />
150g cream cheese (lightly beaten)<br />
2 tsps lemon juice<br />
140g cake flour<br />
50g castor sugar<br />
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6 egg whites<br />
100g castor sugar<br />
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<b>Method:</b><br />
~ Preheat oven at 170'C<br />
~ In a mixing bowl lightly beat the 50g sugar and salt with egg yolks until bubbles formed.<br />
~ Add in corn oil and milk, mix well<br />
~ Add in beaten cream cheese and lightly whisk until all well blended.<br />
~ Add in flour and mix well. Set aside.<br />
~ Beat egg whites with 100g sugar until soft peaks formed.<br />
~ Gently fold beaten egg whites into the egg yolk batter until blended.<br />
~ Pour batter into a 9" tube pan and bake at 170'C for 40 minutes.<br />
~ Remove from oven and invert the cake onto the table until completely cool.<br />
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<span style="color: red; font-size: x-large;"><b>Cheers!</b></span></div>
ReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.com2tag:blogger.com,1999:blog-5304625744686532855.post-72287315013443233862015-07-06T02:16:00.001-07:002015-07-06T02:16:06.846-07:00Cotton Cake 棉花蛋糕<div class="separator" style="clear: both; text-align: left;">
Another simple recipe founded. This recipe was shared by my youngest sister from the web few days ago. Well, since my house is out of bread and cakes today so I've decided to give it a try this morning. During the process I'm a little nervous because lately whenever I bake or steam a cake, the outcome is terrible! So this recipe was handle with careful hands and I've been reading the ingredients again and again just to make sure I don't miss out anything...haha!</div>
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Carefully transferred the cake out from the oven and patiently waited for the cake to cool before cutting...oh the whole process is killing me! Guess I'm too tense after all...;p</div>
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Oh the result is wonderful....I'm speechless after giving it the first bite. I just LOVE it!!</div>
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<b><i><a href="http://www.daliulian.org/cat60/node429196?refer=15293"><span style="color: orange;">Cotton Cake</span></a></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbtmI0CiTQ3mxLL6a61nVj1RI5-ZDMfCAYRLWTtnBnYN-OmdaKfEoioHqlTlQk20jcc6jyVJZlN0U9qUteSA46MrMuu1iE-C5GAM-JKZNiiQ6JXtgiHE4U4mM6iNfj0bAbTKryGb2PEGM/s1600/20150706_145316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbtmI0CiTQ3mxLL6a61nVj1RI5-ZDMfCAYRLWTtnBnYN-OmdaKfEoioHqlTlQk20jcc6jyVJZlN0U9qUteSA46MrMuu1iE-C5GAM-JKZNiiQ6JXtgiHE4U4mM6iNfj0bAbTKryGb2PEGM/s640/20150706_145316.jpg" width="360" /></a></div>
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Please refer to the original recipe which also in Mandarin<span style="color: #cc0000;"> </span><b><i><span style="color: #e69138;"><a href="http://www.daliulian.org/cat60/node429196?refer=15293">here</a>. </span></i></b><br />
Btw, I've make some changes in the recipe and posted here for my own reference..^^<br />
<b><i><span style="color: orange;"><br /></span></i></b>
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Recipe for a 9" round ring pan<br />
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<b>Ingredients:</b><br />
60g butter<br />
80g superfine cake flour<br />
1 whole egg (grade A)<br />
4 egg yolks (grade A)<br />
80ml full cream milk<br />
1 tsp lemon juice<br />
<br />
4 egg whites (grade A)<br />
85g fine sugar<br />
<br />
<b>Method:</b><br />
* Wrap the cake pan (outside) with aluminium foil to prevent water going in while baking.<br />
* Prepare a tray of hot water for double bake<br />
* Melt the butter over a double boiler. Remove from heat and cool slightly.<br />
* Sift in flour and mix well with an egg whisk.<br />
* Add in 1 (whole) egg and mix well. Then add in the egg yolks one at a time, mix well.<br />
* Add in milk and lemon juice and mix well. Keep aside.<br />
* Whisk the egg whites with sugar till soft peaks formed.<br />
* Gently mix well the egg whites mixture with the egg yolks batter and pour into prepared pan.<br />
* Steam bake at 150'C for 1 hour then increase temperature to 160'C for another 5 minutes.<br />
* Remove from the oven and let sit for 5 minutes before removing the cake from the pan.<br />
* Cool completely before cutting.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKEFMPVNV_E56-0t-KHUvLm0-J4TnTUD-Xi4L2Mtbj4q28cP9HIeypUJdGo31vGNoVNt3ZOsW3ZqXwul9fWnVWagwrvVZkDtFKxMFZZbiRQBr_7qzdoc1n8Zbt4lggHtyuCRBmoNKzhrY/s1600/20150706_145546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKEFMPVNV_E56-0t-KHUvLm0-J4TnTUD-Xi4L2Mtbj4q28cP9HIeypUJdGo31vGNoVNt3ZOsW3ZqXwul9fWnVWagwrvVZkDtFKxMFZZbiRQBr_7qzdoc1n8Zbt4lggHtyuCRBmoNKzhrY/s640/20150706_145546.jpg" width="360" /></a></div>
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Here, have a look how soft and light is the cake! The texture is moist and fluffy and I think it's good to have it plain without any cream or jam. If you like the<span style="color: orange;"> <a href="http://reesekitchen.blogspot.com/2015/06/cotton-cheese-cake.html"><b><i><span style="color: orange;">Japanese Cotton Cheese Cake</span></i></b></a></span>, then I'm sure you'll love this! Give it a try and let me know about it...:))</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIlW-c7OQwNLgBYIh7m09q7zMMmqzaoy4R7rZXdtoDTU_BNDi23L-qlWN-nVC5e9GWyW7RxbXPJVNF8nhjIhnew6ffWtIV3FS3WVxY56sMK3NQc-qHjrAwsWEz0TwRGl3pdqSjSfCZNU8/s1600/20150706_145754.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIlW-c7OQwNLgBYIh7m09q7zMMmqzaoy4R7rZXdtoDTU_BNDi23L-qlWN-nVC5e9GWyW7RxbXPJVNF8nhjIhnew6ffWtIV3FS3WVxY56sMK3NQc-qHjrAwsWEz0TwRGl3pdqSjSfCZNU8/s640/20150706_145754.jpg" width="360" /></a></div>
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<span style="color: red; font-size: x-large;"><b>Happy Baking!!!</b></span></div>
ReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.com6tag:blogger.com,1999:blog-5304625744686532855.post-15549023923026581372015-06-30T20:48:00.004-07:002015-09-30T22:31:31.493-07:00Purple Sweet Potatoes Loaf <div class="separator" style="clear: both; text-align: left;">
What's your favourite color? Mine is always<a href="http://reesekitchen.blogspot.com/2011/04/my-purple-day.html"> <b><i><span style="color: #d5a6bd;">purple</span></i></b></a> and<a href="http://reesekitchen.blogspot.com/2010/04/beautiful-colours.html"> <b><i><span style="color: #cc0000;">red</span></i></b></a>. Ever since I'm a little girl I always like the color of red. Well, at that time I just find that red is pretty sharp and when we wear something red, we really stands out. Then, when I slowly grow up, I find that purple is nice too. I'll like my parents to paint my room purple, buy me purple towels, a purple bag etc...haha! I just find it's a romantic color. Don't you think so? (^o^)</div>
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So, when comes to baking, color is also very important. (this is what I think so lah..;p) Refer back to my older post, I usually have sharp colors in my bakings! And today, a warm and romantic one, <a href="http://reesekitchen.blogspot.com/2011/04/my-purple-day.html"><b><i><span style="color: #d5a6bd;">Purple Sweet Potatoes Loaf</span></i></b> </a>with dried Cranberries.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCl9L_sAteFVDmJHuo5uVqQFCSqVR8oGfsikZ3DVsIEVpk3i1pC-m6hskQI6s6Ur4p2Rjn1aXQQ_lAfJPm-Nd_AW5Dsq_enl131lZYbxeeHj8UWtyA4ky4FMqcKw8uM8xTEDTq-2tWWmk/s1600/20150630_180027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCl9L_sAteFVDmJHuo5uVqQFCSqVR8oGfsikZ3DVsIEVpk3i1pC-m6hskQI6s6Ur4p2Rjn1aXQQ_lAfJPm-Nd_AW5Dsq_enl131lZYbxeeHj8UWtyA4ky4FMqcKw8uM8xTEDTq-2tWWmk/s640/20150630_180027.jpg" width="360" /></a></div>
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An easy "quick" bread recipe founded! And of course it has a super soft texture until the next day!<br />
This recipe does not need any pre-fermented dough or Tang-zhong. Scroll down to have a look at the ingredients..:))<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmc7q7kLIZWt-k5J0L9AGPHirdVYvWrso6q9zxasyqgmjkr8vR_bSvNi9Hq61QZvzxQwqHNn_Z-p3ygcy-SWwpXJNLkMM7qLRuKXIf1MNE40_tsDOSIC0yHp58Li3rCOEnVSVsvAjn1Z8/s1600/20150630_180126.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmc7q7kLIZWt-k5J0L9AGPHirdVYvWrso6q9zxasyqgmjkr8vR_bSvNi9Hq61QZvzxQwqHNn_Z-p3ygcy-SWwpXJNLkMM7qLRuKXIf1MNE40_tsDOSIC0yHp58Li3rCOEnVSVsvAjn1Z8/s640/20150630_180126.jpg" width="360" /></a></div>
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(Recipe calls for a 7.5"x3.5" loaf tin)<br />
<br />
<b>Ingredients:</b><br />
<b>(A)</b><br />
200g bread flour<br />
10g milk powder<br />
<br />
<b>(B)</b><br />
20g castor sugar<br />
2g fine salt<br />
1/2 tsp honey<br />
65g purple sweet potatoes (cooked & mashed)<br />
85g cold water<br />
25g beaten egg<br />
4g instant yeast<br />
<br />
<b>(C)</b><br />
25g butter (room temperature)<br />
<br />
<b>(D)</b><br />
some dried cranberries or raisins<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05t5L2_p0ca1MMX-8e5UoiDrNSQH-ZpKJ615_Q3chXWq1grgfMHpzsn-uKg8jTvdKAISCg_iUpIh5Y4KQI7UvhO0HG5l_wjF3kAoms9FVcROJkGsqXPwfNLF2kbmOXl9jXZ3eYt5UYPs/s1600/20150630_180251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05t5L2_p0ca1MMX-8e5UoiDrNSQH-ZpKJ615_Q3chXWq1grgfMHpzsn-uKg8jTvdKAISCg_iUpIh5Y4KQI7UvhO0HG5l_wjF3kAoms9FVcROJkGsqXPwfNLF2kbmOXl9jXZ3eYt5UYPs/s640/20150630_180251.jpg" width="360" /></a></div>
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<b>Method:</b><br />
* Mix together all <b>ingredients (B)</b> in a bowl. Slightly whisk with a whisker.<br />
* Transfer the mixture into a mixing bowl and add in <b>ingredients (A)</b><br />
* At high speed mix them all together into a dough then add in butter <b>(C). </b><br />
* Continue to beat at high speed until you get an elastic dough, until you can pull the dough to almost see through texture without breaking it.<br />
* Add in dried cranberries or raisins <b>(D)</b>. Mix well.<br />
* Cover and let prove for 30 minutes.<br />
* Punch the air out from the dough and divide into 3 equal portions<br />
* Slightly roll out the 3 portions with a rolling pin and roll up like a swissroll.<br />
* Place into the prepared greased loaf tin (7.5x3.5")<br />
* Let prove till 80% of the tin (about 45 minutes)<br />
* Bake at 180'C for 30 minutes<br />
* Remove the loaf from the tin once done and let cool completely before slicing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2iuobew-beNRsmjR-XHgFfs2ExBqOTut5syokldoSaKDEKjCCzTbTWW-Fod2EVppBZhkKfZiP2zS5eReuxEucogjXPPsZgTawQMxR6ui6_OfZhiCI9S-1pOxGzqU8IFhozzXXOhkdHc4/s1600/20150630_180204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2iuobew-beNRsmjR-XHgFfs2ExBqOTut5syokldoSaKDEKjCCzTbTWW-Fod2EVppBZhkKfZiP2zS5eReuxEucogjXPPsZgTawQMxR6ui6_OfZhiCI9S-1pOxGzqU8IFhozzXXOhkdHc4/s640/20150630_180204.jpg" width="360" /></a></div>
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Oh, don't you like the color? Beautiful!!</div>
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<span style="color: red; font-size: x-large;"><b>Happy Baking!</b></span></div>
ReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.com6tag:blogger.com,1999:blog-5304625744686532855.post-81064310950044431152015-06-19T19:13:00.003-07:002015-06-19T19:13:28.944-07:00Homemade Beef Burger<div class="separator" style="clear: both; text-align: left;">
Nothing beats homemade food! This was my first attempt on making our very own burger buns and the result is awesome. And that I have to share this recipe with you, a very easy and thumbs up recipe indeed! </div>
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We had this for dinner yesterday and everyone thought that the buns were store bought...hehe! *so proud of my self* (thick skin ^^)</div>
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Alright, dinner was served....Homemade Beef Burger, yeah! all homemade except the salad lah...I have no courage to plant them yet..LOL!!</div>
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<a href="http://reesekitchen.blogspot.com/search?q=bread"><b><span style="color: #bf9000;">Beef Burger with Garden Salad</span></b></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwAIOr_DR7XqEsK_0-vsn0E0BZTHDqqX0H6qS79urMFNEte1q2Qx6kGCf3YgaMMLJpldlQ178ygEsFoT6pjGSRUKNQQBoCPfeoE1it8aWQQWdHoAwKEyDm-gtN_UO7XD_Lcfc4-xSwQaQ/s1600/20150619_160026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwAIOr_DR7XqEsK_0-vsn0E0BZTHDqqX0H6qS79urMFNEte1q2Qx6kGCf3YgaMMLJpldlQ178ygEsFoT6pjGSRUKNQQBoCPfeoE1it8aWQQWdHoAwKEyDm-gtN_UO7XD_Lcfc4-xSwQaQ/s640/20150619_160026.jpg" width="360" /></a></div>
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<b>Ingredients for the Buns:</b><br />
60g condensed milk<br />
15g beaten egg<br />
170g cold water<br />
2g salt<br />
5g instant yeast<br />
300g bread flour<br />
5g milk powder<br />
20g softened butter<br />
<br />
* a little white sesame seed<br />
<br />
<b>Method:</b><br />
~ Mix well condensed milk, egg, cold water and salt in a mixer. (just mix them at medium speed for 2-3 minutes)<br />
~ Add in flour and milk powder and mix them into a dough<br />
~ Finally add in the butter and knead into a fine dough until you can pull the dough to almost see through texture without breaking it. <i><b><span style="color: red;">(Note that the dough is a little soft here)</span></b></i><br />
~ Cover and let prove for 30 minutes<br />
~ Dust some flour on the work surface and hands. Transfer the dough to the work surface.<br />
~ Press down the dough to let the air out. Divide the dough into 60g each or smaller it you prefer.<br />
~ Round them up. Spray some water and dust with some white sesame seeds.<br />
~ Place them onto the prepared pan lined with parchment paper. Let prove for 1 hour.<br />
~ Bake at 180'C for 10-13 minutes <i><b><span style="color: red;">(please adjust to your own oven's temperature) </span></b></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfQhVSiVedTmIYUVTNpuVeTjR8TTMvZPVTJBhlr0ZalN7LW5O3lq-cpVnrfkSUywocWkwSZLPhbkPBOGBUfoH0vtaIw3IB4s83OIyVkjqkHa7Klqdxi87T7m-IJodNt8FhvzXOMbo3KkY/s1600/20150619_160114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfQhVSiVedTmIYUVTNpuVeTjR8TTMvZPVTJBhlr0ZalN7LW5O3lq-cpVnrfkSUywocWkwSZLPhbkPBOGBUfoH0vtaIw3IB4s83OIyVkjqkHa7Klqdxi87T7m-IJodNt8FhvzXOMbo3KkY/s640/20150619_160114.jpg" width="360" /></a></div>
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Well, as you can see below here (before and after) the buns were done. If you want to make mini buns, you should divide the dough into 30g each instead. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVopOE3zHdnyx7RwF0PJPeZ8wRsn8x5nuxIXn916BuQVf2XCEkD0M79q9SmGZczqUTLXeqwksIRv7HNZJdYW_AoOVxQ84PvYUV_jJ19Oh__McjkfDP2xAgtIU_f0xCp_0F-pKdMbmw9yg/s1600/img1434763368723.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVopOE3zHdnyx7RwF0PJPeZ8wRsn8x5nuxIXn916BuQVf2XCEkD0M79q9SmGZczqUTLXeqwksIRv7HNZJdYW_AoOVxQ84PvYUV_jJ19Oh__McjkfDP2xAgtIU_f0xCp_0F-pKdMbmw9yg/s400/img1434763368723.jpg" width="400" /></a></div>
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<b>Ingredients for the<span style="color: #e69138;"> <a href="http://reesekitchen.blogspot.com/search?q=meat"><span style="color: #e69138;">Beef Patty</span></a></span>:</b><br />
500g minced beef (90% lean meat)<br />
1 beaten egg<br />
1 large onion (finely chopped)<br />
1/2 cup Crushed Soda Biscuits<br />
3 tbsps Worcestershire Sauce<br />
a little salt and black pepper to taste<br />
<br />
<b>Method:</b><br />
~ Mix all ingredients above in a large bowl<br />
~ Make into patty about 0.5" thick (size depends)<br />
~ Use a wax paper in between each patty when chilling for easier separation.<br />
~ Keep chill for at least 30 minutes before frying with some olive oil.<br />
<br />
** The patty can be store in freezer for a week in an airtight container.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Yzuvaz7_P0y5AzaRdry9DNqI6mbZhY_L4fUw2Wn5b8DNeKp3vlAAJEKWSDE4N8cj_fHJySTYXd3GEdic7wf3nLHn84vS-vjBQTDGt2TT13Do3cCApLA4atCS4LAKRFKIX-dZchmNrm8/s1600/20150619_160254.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Yzuvaz7_P0y5AzaRdry9DNqI6mbZhY_L4fUw2Wn5b8DNeKp3vlAAJEKWSDE4N8cj_fHJySTYXd3GEdic7wf3nLHn84vS-vjBQTDGt2TT13Do3cCApLA4atCS4LAKRFKIX-dZchmNrm8/s640/20150619_160254.jpg" width="360" /></a></div>
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<div style="text-align: center;">
<b><span style="color: red; font-size: large;">Hope you like this recipe!</span></b></div>
ReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.com0tag:blogger.com,1999:blog-5304625744686532855.post-15562344664699340232015-06-15T19:30:00.001-07:002015-06-15T19:30:07.755-07:00Spices "Dong Po Rou" (香料东坡肉)<div class="separator" style="clear: both; text-align: left;">
"Dong Po Rou" is a Hangzhou dish which is widely known across China. The dish which is made pan-frying and then red cooking pork belly. The pork is cut thick and should consist equally of fat and lean meat. And the skin is left on. The mouthfeel is oily but not greasy and the dish is fragrant with Chinese wine. The dish is named after the famed <b><i><a href="https://en.wikipedia.org/wiki/Song_dynasty">Song Dynasty</a> </i></b>poet and gastronome<b><i> <a href="https://en.wikipedia.org/wiki/Gastronomy">Su DongPo</a> </i></b></div>
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I had this recipe kept long time ago and finally I get it done. With some added ingredients, the outcome was satisfying and all of us love it!</div>
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<b><a href="http://reesekitchen.blogspot.com/2009/06/stew-rose-wine-pork.html"><i><span style="color: red;">Spices Dong Po Rou</span></i></a></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4u_HgqRBnyA9LYJ20vy7KGI2zzj-RZDY637KyTge6BSAmIhm-Gi_o8lHgt_vME0hRT6pdRMHIHdEZUHvzcJXfsCBgzlP8gaQLCnbCIC2PISQizEuAsJniKMH3BEkfrkvZSfGEKoBWRA/s1600/20150615_160103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4u_HgqRBnyA9LYJ20vy7KGI2zzj-RZDY637KyTge6BSAmIhm-Gi_o8lHgt_vME0hRT6pdRMHIHdEZUHvzcJXfsCBgzlP8gaQLCnbCIC2PISQizEuAsJniKMH3BEkfrkvZSfGEKoBWRA/s640/20150615_160103.jpg" width="360" /></a></div>
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<b>Ingredients:</b><br />
600g pork belly with skin<br />
2 stalks spring onions<br />
2 whole black / toasted garlic (flatten)<br />
5 slices fresh ginger<br />
* some hemp strings<br />
<br />
1/2 tbsp red distilled grains<br />
200ml water<br />
<br />
2 star anises<br />
1" cinnamon stick<br />
5 cloves<br />
2 nos "<a href="https://www.google.com/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=sand%20ginger%20images"><b>Sand ginger</b></a>" / "Cekor"<br />
2 nos "Cao Guo" / <b><a href="https://www.google.com/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=amomum%20tasoko%20images">Amomum Tsaoko</a></b><br />
<br />
5 tbsps light soy sauce<br />
30g palm sugar (I used the Indonesian palm sugar)<br />
3 tbsps Shaoxing wine<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbMqvXpr9xXjDFLXJA8jAXecDGIqGm0-dAjLnEFORfP2syXLe1eP8HuhVd-ZtodlghtXjBX3cEhWXpl_fxTDN-_4_9uKEgUvrk0LWxtu7fh-8QD30XARKd7oFnXhcNhJ7gw2Mc4yre4g/s1600/20150615_160039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbMqvXpr9xXjDFLXJA8jAXecDGIqGm0-dAjLnEFORfP2syXLe1eP8HuhVd-ZtodlghtXjBX3cEhWXpl_fxTDN-_4_9uKEgUvrk0LWxtu7fh-8QD30XARKd7oFnXhcNhJ7gw2Mc4yre4g/s640/20150615_160039.jpg" width="360" /></a></div>
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<b>Method:</b><br />
~ Cook the pork belly into the boiling water for 25 minutes, dish out and leave to cool. Cut into 6 equal pieces evenly and knot it with hemp strings (you can ignore tying with the hemp strings if you can't get any)<br />
~ Cook the red distilled grains and water for 20 minutes, strain well and reserve the juice.<br />
~ Heat up 3 tbsps cooking oil in a wok, g=fragrant spring onions, garlic and ginger. Drain well and transfer them into a claypot.<br />
~ Add in pork belly, red distilled grain juice, spices and seasoning.<br />
~ Add in water (just enough to cover the pork belly) and bring to boil.<br />
~ Cover and simmer at low heat for 1.5 hours<br />
~ When the pork belly is tender, dish out and strain the stock. Bring the stock to boil and thicken with a little cornstarch solutions. Pour over to the pork belly and serve hot.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4USDgbx1ckLekposgZgkQA-yf5LRDswe4nHQ16xhux60iRU4pa4FhKthkjt7G5XLsvssbqztXhB-uXLAAu-0CyAvCIoS9idiizMPaJhMy_kPMbfFKXMywlbK2fkMuYpT7P7K8V3LuFQ4/s1600/20150615_160048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4USDgbx1ckLekposgZgkQA-yf5LRDswe4nHQ16xhux60iRU4pa4FhKthkjt7G5XLsvssbqztXhB-uXLAAu-0CyAvCIoS9idiizMPaJhMy_kPMbfFKXMywlbK2fkMuYpT7P7K8V3LuFQ4/s640/20150615_160048.jpg" width="360" /></a></div>
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I've also made some Steamed Plain Baos / Mantao to go along with this delicious pork. For the recipe of my Steamed Plain Baos / Mantao, please refer to my older post <a href="http://reesekitchen.blogspot.com/search?q=pau"><b><i><span style="color: red;">here</span></i></b></a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WY4-NRYFkerwKyvNfNH7bhatjkUNltm5ldyAsRLmWfx0sihKXPA0hdLkdK35qInwoON0NQ0vjfBKJHBDtaQc1nhaxx9QU-lmtFwH7j1-0pQ5abCmc8D25Pm3iMDQk-MXug2o7suPEaA/s1600/20150615_172139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WY4-NRYFkerwKyvNfNH7bhatjkUNltm5ldyAsRLmWfx0sihKXPA0hdLkdK35qInwoON0NQ0vjfBKJHBDtaQc1nhaxx9QU-lmtFwH7j1-0pQ5abCmc8D25Pm3iMDQk-MXug2o7suPEaA/s640/20150615_172139.jpg" width="360" /></a></div>
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<span style="color: red; font-size: x-large;"><b>Have a Nice Day!</b></span></div>
ReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.com0tag:blogger.com,1999:blog-5304625744686532855.post-67577944000195887412015-06-01T02:17:00.001-07:002015-07-10T17:33:37.784-07:00Cotton Cheese Cake<div class="separator" style="clear: both; text-align: left;">
<a href="http://reesekitchen.blogspot.com/search?q=cheesecake"><b><span style="color: #e69138;">Cotton Cheese Cake </span></b></a>also known as Japanese or Sakura Cheese Cake was popular in Malaysia more than 15 years ago, at that time emulsifier was used to give a better texture for the surface. There are lots of recipes posted in the web about this cake, and I just love it my way as adapted from one of my favourite books..."The Joy Of Baking by Bake with Yen"</div>
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<a href="http://reesekitchen.blogspot.com/search?q=cheesecake"><b><i><span style="color: red;">Japanese Cotton Cheese Cake</span></i></b></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpr0Kv9JqBwLRqNBcCvS5dykLFLeqQaPRW1l8_15w9l3DHRs1eub6jAya20dwSUZuVDgce6PAKObPEvtMm9DH6ob1-HYZGl9GCcMmv0ew4u7NzTgMfLds1_aNx-qv6olV9Cm7gxaHVV6k/s1600/20150528_121440.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpr0Kv9JqBwLRqNBcCvS5dykLFLeqQaPRW1l8_15w9l3DHRs1eub6jAya20dwSUZuVDgce6PAKObPEvtMm9DH6ob1-HYZGl9GCcMmv0ew4u7NzTgMfLds1_aNx-qv6olV9Cm7gxaHVV6k/s640/20150528_121440.jpg" width="360" /></a></div>
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I didn't share this recipe when I first baked this long long time ago because at that time I have not started to blog yet. So just imagine how long was that be....I can't recall too!<br />
With little adjustment on the sugar and some changes of the recipe, here is the recipe to share with you and also for my own reference.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtk92dvpuvnu-8v6eOdUI8DZ5E9hA_AN7euaU6mf5Qmpgi510tfkOkokqGEcF6nUHWO9a6HAHhyphenhyphenr6jHZ0gC9ekkDSYfPMId0Q42o7o2fd8xewSd646doWaPniSq0FpmR-BD0eXQ6jrWPw/s1600/20150528_121102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtk92dvpuvnu-8v6eOdUI8DZ5E9hA_AN7euaU6mf5Qmpgi510tfkOkokqGEcF6nUHWO9a6HAHhyphenhyphenr6jHZ0gC9ekkDSYfPMId0Q42o7o2fd8xewSd646doWaPniSq0FpmR-BD0eXQ6jrWPw/s640/20150528_121102.jpg" width="360" /></a></div>
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<b>Ingredients:</b><br />
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135g fine sugar<br />
6 egg whites (size B)<br />
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50g butter<br />
250g Philadelphia Cream Cheese<br />
6 egg yolks (size B)<br />
100ml fresh milk<br />
1 tbsp fresh lemon juice<br />
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60g Superfine Cake flour<br />
20g Cornflour<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqj_iKvCqq0RYpXl1ho2TYK_9NjMIaDXXxrTf5470Dqx92j_A6SjmszaDOavcmot48YTMoQ9qM6oQDRnhPr_m_UGndpd0NOmgrydFcQfX5oD27rwKl3VNGmy8aD04TctZr9iF7-PI5YU4/s1600/20150528_121805.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqj_iKvCqq0RYpXl1ho2TYK_9NjMIaDXXxrTf5470Dqx92j_A6SjmszaDOavcmot48YTMoQ9qM6oQDRnhPr_m_UGndpd0NOmgrydFcQfX5oD27rwKl3VNGmy8aD04TctZr9iF7-PI5YU4/s640/20150528_121805.jpg" width="360" /></a></div>
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<b>Method:</b><br />
~ Line a 9" round pan with parchment paper and wrap the outside of the pan with aluminium foil.<br />
~ Preheat oven at 160'C and place a slightly bigger tray filled with hot water for steam-bake.<br />
~ Sieve both flours and set aside.<br />
~ Melt cream cheese, butter and milk over a double boiler. Slightly cool down and add in egg yolks and lemon juice. Use a egg whisker to mix gently until well mix. Set aside.<br />
~ Whisk egg whites with sugar until slightly stiff (don't over whisk)<br />
~ Mix in flour mixture into egg yolk batter and stir until well combined.<br />
~ Mix in the whisked egg whites slowly until well combined.<br />
~ Pour batter into the prepared cake pan and place the pan into the prepared tray of hot water.<br />
~ Steam-bake at 160'C for 1 hour and 10 minutes.<br />
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If you want to have a cheese cake but a lighter one, this is what you should try.<br />
Love the soft texture, the light taste of cream cheese and a tinge of lemon, perfect for afternoon tea or supper...hehe!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXV3ZAmzLK5ZGGHcqDruUSs3TDU4yzt4tV_WR9-WAyxjVXCaBYFoQSDYJS4qiDe-Li8WG_FDzCrI3LPfY7c9RE3iUtn_QYmzlv5e9YbOzOIN1yf_9duLcdDnfr8NG51jtwyGO6idVz2J8/s1600/20150528_121926.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXV3ZAmzLK5ZGGHcqDruUSs3TDU4yzt4tV_WR9-WAyxjVXCaBYFoQSDYJS4qiDe-Li8WG_FDzCrI3LPfY7c9RE3iUtn_QYmzlv5e9YbOzOIN1yf_9duLcdDnfr8NG51jtwyGO6idVz2J8/s640/20150528_121926.jpg" width="360" /></a></div>
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<span style="color: red; font-size: x-large;"><b>Cheers!</b></span></div>
ReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.com0tag:blogger.com,1999:blog-5304625744686532855.post-17453741483090762452015-05-27T16:07:00.000-07:002015-05-27T16:07:18.597-07:00Walnut and Dried Cranberries Milk Buns<div class="separator" style="clear: both; text-align: left;">
Manage to bake some buns today after a not-so-long break...haha! Yeah, kind of lazy since last bakes but I'm back, back to my HQ (my kitchen la...)</div>
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I'll like to share this delicious soft buns with you because I find this recipe is rather easy (not to mention the time consuming la) compare with those with starter dough or tang zong. </div>
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Recipe adapted from<a href="http://mymindpatch.blogspot.com/2014/11/sweet-milk-buns.html?m=1"> <b><i><span style="color: red;">My Mind Patch</span></i></b></a> Please refer to her blog for reference.</div>
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I have been baking this recipe from this blog for quite a lot of times and I love it!! T</div>
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This time with the same recipe but I've added some other ingredients into it and made them into a flower shape...hehe! Nice or not?? ^^</div>
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<a href="http://reesekitchen.blogspot.com/search/label/Bread"><b><span style="color: #cc0000;">Walnut & Dried Cranberries Milk Buns</span></b></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsM_ggFn2v6PzMOVFUArjJJbiGPHZAeviHirQ9OXfsNWmMhGgaCbw71CYuFL4CxYHl9aeum8jy_BipVYyqa3cFtccvBg3F9ot9naSy_rpWdJpRsxk2OL-5g3NjXAUs3zcgvZrKtjSnOUM/s1600/20150527_191756.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsM_ggFn2v6PzMOVFUArjJJbiGPHZAeviHirQ9OXfsNWmMhGgaCbw71CYuFL4CxYHl9aeum8jy_BipVYyqa3cFtccvBg3F9ot9naSy_rpWdJpRsxk2OL-5g3NjXAUs3zcgvZrKtjSnOUM/s640/20150527_191756.jpg" width="360" /></a></div>
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After the first proofing, divide the dough into equal portions, place some dried cranberries and toasted walnuts on top</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ9rlKsYJQY8OhGrkt3EaPOOik1s1ArSji_vK8GN_EJhDnjZZe7Z3nelVDkSYyve1tiyDcc-6fY3H8heE2VvpXgSUhs84_VU_swNytHQGzaCHVeYXrbBdCf-5V_EOZiXXPKFxfsPTAS4E/s1600/20150527_173744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ9rlKsYJQY8OhGrkt3EaPOOik1s1ArSji_vK8GN_EJhDnjZZe7Z3nelVDkSYyve1tiyDcc-6fY3H8heE2VvpXgSUhs84_VU_swNytHQGzaCHVeYXrbBdCf-5V_EOZiXXPKFxfsPTAS4E/s400/20150527_173744.jpg" width="225" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJoRDLvTcy6tanmFe1OBOHTz4mc8Ks4rFpgiJmYn0KttXa3ixXTwU4Pj5Q55LWuvFZo-XyOr9ERqx3vZnxM79lhLwXOOju4F_sLziJOwGf9u2ryk0br4OC_1bXU9AffCx2CqJoSVO0LRA/s1600/20150527_173838.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJoRDLvTcy6tanmFe1OBOHTz4mc8Ks4rFpgiJmYn0KttXa3ixXTwU4Pj5Q55LWuvFZo-XyOr9ERqx3vZnxM79lhLwXOOju4F_sLziJOwGf9u2ryk0br4OC_1bXU9AffCx2CqJoSVO0LRA/s400/20150527_173838.jpg" width="225" /></a></div>
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Roll it up from the inside and pull down the side of the dough and seal at the bottom to make a ball</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB4MZLib9Bb78yfhK1-MNfNWt4JQRbIrU4mTJZiBgZWv8a0KwwyAJota3HIBL-0TZuZp3WrrAgI7K54oGRIfvKGvemhhhNrcImHXGugcZlc7WPh516gUPCvGCeoRvgzivh90anEC6QcNs/s1600/20150527_173916.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB4MZLib9Bb78yfhK1-MNfNWt4JQRbIrU4mTJZiBgZWv8a0KwwyAJota3HIBL-0TZuZp3WrrAgI7K54oGRIfvKGvemhhhNrcImHXGugcZlc7WPh516gUPCvGCeoRvgzivh90anEC6QcNs/s400/20150527_173916.jpg" width="225" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCwhXe1PNcN4-vJhrdK2s0u-5oB_cvdn7DlEYbGvDVZ4EWTRy7EjCQSz1SbW1q6asJK-JGr55djGWk-8SeHxCYLXVqp6HN_blqW0RcSQcSVv4fjiLZDQlzH5e78PAnxanDryL7yAxMWTg/s1600/20150527_173947.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCwhXe1PNcN4-vJhrdK2s0u-5oB_cvdn7DlEYbGvDVZ4EWTRy7EjCQSz1SbW1q6asJK-JGr55djGWk-8SeHxCYLXVqp6HN_blqW0RcSQcSVv4fjiLZDQlzH5e78PAnxanDryL7yAxMWTg/s400/20150527_173947.jpg" width="225" /></a></div>
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After the last proofing cut the edges with a sharp knife, rub some egg wash on top and place a small walnut in the center if you like</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj20YQ2svMj6ZJ4hKhk70-hFACu14kckqNWRSqTeEiemJDtkXWjUxgIRG50ng2xSqGxnZyjnBa6vWoYYMDs5Ha6PFmqPH9sDedf5FgXJjPfZDlEifMoLPW1pwCLbJtjChSt6YygoNBS8Dw/s1600/20150527_184137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj20YQ2svMj6ZJ4hKhk70-hFACu14kckqNWRSqTeEiemJDtkXWjUxgIRG50ng2xSqGxnZyjnBa6vWoYYMDs5Ha6PFmqPH9sDedf5FgXJjPfZDlEifMoLPW1pwCLbJtjChSt6YygoNBS8Dw/s400/20150527_184137.jpg" width="225" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvDUC8lQey2s54U8niPTm1Kxds0zlgUarvuiq013Hon2sIg6TJmFyS_j9aSami316z15A70wtgStbu81jVbVhWKA2OhQBsXTOks5cfl4zHQVbI4UzVsvSvxOyLKxIW149QVsxvbN46WJM/s1600/20150527_183851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvDUC8lQey2s54U8niPTm1Kxds0zlgUarvuiq013Hon2sIg6TJmFyS_j9aSami316z15A70wtgStbu81jVbVhWKA2OhQBsXTOks5cfl4zHQVbI4UzVsvSvxOyLKxIW149QVsxvbN46WJM/s400/20150527_183851.jpg" width="225" /></a></div>
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And for my super hot oven, I just bake at 160'C for 20 minutes, and my super soft buns are ready to be eaten!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxATk7V68GzO65xASOC8Zai8uY8bbYlSmRwWcNlcya5PqRQnkkKXfbQ9cj7ZcGFhx4D0KaLKtqmVIC5JI8000FuPWMabMaThd4WiSEI9_ARXA4slLgNtIFjjpBLyPO92JwvjmuTFNJ4W0/s1600/20150527_191936.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxATk7V68GzO65xASOC8Zai8uY8bbYlSmRwWcNlcya5PqRQnkkKXfbQ9cj7ZcGFhx4D0KaLKtqmVIC5JI8000FuPWMabMaThd4WiSEI9_ARXA4slLgNtIFjjpBLyPO92JwvjmuTFNJ4W0/s640/20150527_191936.jpg" width="360" /></a></div>
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Please refer to the original author for details,<b><i><a href="http://mymindpatch.blogspot.com/2014/11/sweet-milk-buns.html?m=1"> <span style="color: #cc0000;">The Mind Patch</span></a></i></b></div>
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<b><span style="color: red; font-size: x-large;">Cheers!</span></b></div>
ReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.com3tag:blogger.com,1999:blog-5304625744686532855.post-25424631261712327362015-05-18T01:18:00.000-07:002015-05-18T01:18:19.734-07:00Baked Mini Sponge Cakes/Kueh Bahulu (小小鸡蛋糕)<div class="separator" style="clear: both; text-align: left;">
Feeling great when you got things done at the first time. I've wanted to try this cake long time ago but never have the gut to do it until my mom gave me the mold weeks ago. Actually I've bookmarked this recipe from my collection of books long long time ago..haha! Yeah...finally I get to to it. And yay! I've got it right in my first attempt. </div>
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My mom used to make this Mini Sponge Cake / Kueh Bahulu every year for us during <a href="http://reesekitchen.blogspot.com/2010/01/chinese-new-year-cookiessssss.html"><span style="color: red;">Chinese New Year.</span></a> She has been using many different kinds of recipe (mostly her own recipe..haha!) and sometimes she just couldn't get it right. You know, when she refused to follow the proper recipe and go with her own instinct instead...hmm, I should make this for her to try..;p</div>
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All the simple ingredients required (no emulsifier or any artificial ingredients) and you can have some soft and fluffy mini cakes for tea or breakfast. Love it!</div>
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<a href="http://reesekitchen.blogspot.com/2010/02/hi-everyone-i-would-like-to-wish-all-my.html"><b><span style="color: #bf9000;">Baked Mini Sponge Cakes</span></b></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk7TADfZy_seUezlvzhYRXwIPTn2H5lhefoKLIiPOIJ7S-RE7AZUSOXev3puRrgbq3aaYg4md_CazqbmjlJmkBIVdoSS2LkcXQ39AD6iDBAT7o_j3PEw2XP-sSg1a-9aTKJSDo81CAPe8/s1600/20150514_133357.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk7TADfZy_seUezlvzhYRXwIPTn2H5lhefoKLIiPOIJ7S-RE7AZUSOXev3puRrgbq3aaYg4md_CazqbmjlJmkBIVdoSS2LkcXQ39AD6iDBAT7o_j3PEw2XP-sSg1a-9aTKJSDo81CAPe8/s640/20150514_133357.jpg" width="360" /></a></div>
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<b>Ingredients:</b><br />
200g cake flour<br />
1 tsp baking powder<br />
300g eggs (without shell)<br />
250g castor sugar<br />
1 tsp pure vanilla essence<br />
50g corn oil<br />
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<div style="text-align: center;">
小小鸡蛋糕</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwEvJwHyBYK29y9ZVEJasv4y3LY3S9UzG4EO_0G8EqEcgsm_C24sFsB4tr9kbuEPqqXDpvrsgHJ7xoZq1oDWzQe5YY_nMdqWza4ua7PFZmZQQWHGRRc7JJbE_CEAiZXUc8ZZ21AFsa4vc/s1600/20150514_133541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwEvJwHyBYK29y9ZVEJasv4y3LY3S9UzG4EO_0G8EqEcgsm_C24sFsB4tr9kbuEPqqXDpvrsgHJ7xoZq1oDWzQe5YY_nMdqWza4ua7PFZmZQQWHGRRc7JJbE_CEAiZXUc8ZZ21AFsa4vc/s640/20150514_133541.jpg" width="360" /></a></div>
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<b>Method:</b><br />
* Dry-fry cake flour in a clean wok till light.<i> (the lighter you feel the better)</i>. Cool.<br />
* Sieve cooled flour together with baking powder.<br />
* In an electric mixer beat eggs and sugar till very light and fluffy. Add in vanilla.<br />
* At low speed fold in flour and corn oil alternatively. <i>(starts and ends with dry ingredients)</i><br />
* Preheat oven at 180'C. Heat and grease molds.<br />
* Spoon in batter into molds (3/4 full) and bake at 180'C for 15 minutes or till golden brown.<br />
* Remove and cool completely before storing in an air tight container.<br />
<i>(use a tooth pick to remove the cakes from the mold if you are using the stainless steel mold like mine)</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRfztz3ZrRBalXDcAsf3q_dz3WM-xGuLqRUrAnsa0KWreIw7HnFF4hYy2MEAFZN08_NsHgADjj4lCVIGuLsqMeMZb5ut2MoPRhe9Q0gODAk02L-vZwZpxrUbhkA8XP4CxXivilA49uFfE/s1600/20150514_133613.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRfztz3ZrRBalXDcAsf3q_dz3WM-xGuLqRUrAnsa0KWreIw7HnFF4hYy2MEAFZN08_NsHgADjj4lCVIGuLsqMeMZb5ut2MoPRhe9Q0gODAk02L-vZwZpxrUbhkA8XP4CxXivilA49uFfE/s640/20150514_133613.jpg" width="360" /></a></div>
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Did some with small round cake molds (about 2" width) and they look beautiful.<br />
Maybe you can try with other flavors by adding<a href="http://reesekitchen.blogspot.com/2009/08/pandan-kaya-roll.html"><b><span style="color: #6aa84f;"> pandan juice </span></b></a>or <a href="http://reesekitchen.blogspot.com/search?q=cocoa"><span style="color: #b45f06;"><b style="background-color: white;">cocoa powder</b> </span></a>for chocolate lovers. I think I'll try some with coffee next time...hehe!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyoBeISXx4PPSV8-kOYoxK7V9wbHGdVZFx-3MeYP4B_L1398aO57V0wtGIomRsJfjuN6p0nLrzFuyHPh9QJte78cw15ccbX20cHwEi0HasICegDpkbNsy55b0bQakeD1ahgwapbHJSiFE/s1600/20150514_134016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyoBeISXx4PPSV8-kOYoxK7V9wbHGdVZFx-3MeYP4B_L1398aO57V0wtGIomRsJfjuN6p0nLrzFuyHPh9QJte78cw15ccbX20cHwEi0HasICegDpkbNsy55b0bQakeD1ahgwapbHJSiFE/s640/20150514_134016.jpg" width="360" /></a></div>
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Have a look in the inside of the cake, does it looks soft to you? Maybe you have a better one...please do share with me ya. Thanks in advance..(^_^)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ONI0tQ0G4PXuKMW0pQJfmh4_ELK72-sn7BxIdzrhEgZhgTBCYGbYPITyBiyvdfPnPNj1E0CAYg_IdXMX_KdjuZeK4EJq6HZkMVD20iYJxg9c4uFizpMsTkKXq6xxQhqmFx-MKdMBFbs/s1600/20150514_133729.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ONI0tQ0G4PXuKMW0pQJfmh4_ELK72-sn7BxIdzrhEgZhgTBCYGbYPITyBiyvdfPnPNj1E0CAYg_IdXMX_KdjuZeK4EJq6HZkMVD20iYJxg9c4uFizpMsTkKXq6xxQhqmFx-MKdMBFbs/s640/20150514_133729.jpg" width="360" /></a></div>
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<span style="color: red; font-size: x-large;"><b>Happy Baking!!!</b></span></div>
ReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.com0tag:blogger.com,1999:blog-5304625744686532855.post-12159071402716072002015-05-14T00:35:00.000-07:002015-05-14T00:35:40.803-07:00Chinese Style Fried Prawn Pancakes 炸虾饼<div class="separator" style="clear: both; text-align: left;">
This is one of my favourite when I was a kid. I still remember, at that time there was a lady riding her bicycle selling different kinds of kueh. She will stopped by my house for few minutes to sell her delicious kueh. And then, we (my sisters and I) will asked my mom to buy some for us, and this Fried <a href="http://reesekitchen.blogspot.com/2009/05/chives-pancakes_03.html"><b><i><span style="color: #e69138;">Prawn Pancake</span></i></b></a> was always my order..;p</div>
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Now, I still get to buy some when I used to go "Pasar Malam" or the night market.</div>
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Well, at last I did try it myself and YES!! They are GOOD, TASTY...YUMMY!!!</div>
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Alright...I'm not so sure what's the proper name for this yumilicious kueh. In Mandarin, we used to call it 炸虾饼, where it was so called Fried Prawn Cake/Biscuits (direct translate) Somehow, I find it weird to name it "biscuits" or "cake"...so I just named it "Fried Prawn Pancakes"! </div>
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Anyway, no matter what's the name is, the most important point is...they are DELICIOUS!</div>
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<b><i><a href="http://reesekitchen.blogspot.com/search?q=kueh"><span style="color: #e69138;">Fried Prawn Pancakes</span></a></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvFLBhyphenhyphenVQUzyyuXhU0cAz_crXLxGaoTrU7SUgpg3H8_bBzWvlPjS8MRBiKsq6yAXpF5Bu3e8Nv3s0M8I-RnjIFgKjH4cXyETa6TADjYB6qvYZKTw8G2jGMZ4QsXseo5s0TBEnmYtRfZPM/s1600/20150508_144242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvFLBhyphenhyphenVQUzyyuXhU0cAz_crXLxGaoTrU7SUgpg3H8_bBzWvlPjS8MRBiKsq6yAXpF5Bu3e8Nv3s0M8I-RnjIFgKjH4cXyETa6TADjYB6qvYZKTw8G2jGMZ4QsXseo5s0TBEnmYtRfZPM/s640/20150508_144242.jpg" width="360" /></a></div>
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Here's my own version of the pancakes, maybe you can share with me if you have a better one...(^_^)<br />
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<b>Ingredients:</b><br />
250g plain flour<br />
1 tbsp blended rice flour<br />
1 tsp salt<br />
1 tsp five spice powder (五香粉)<br />
a little white pepper to taste<br />
1 tbsp cooking<br />
350ml water<br />
a little spring onions (cut into 1" long)<br />
some shredded Jicama (optinal)<br />
15 medium prawns (remove the scales or leave it to whole depends to individual)<br />
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Cooking oil for deep fry.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfklLzOh6A48YvuadVXtyMKC1ZJJv7E5-aky0q15NIlwC81i9Z5ZjFM_P94N81fvyLXrL8Pyz6dLvpcfFkSiagEkj4Z2Y5FRgUFqnrf_gBOIZL-l-8MBxCOjgrDJKtLoprSCOKCP_HG74/s1600/img1431418580321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfklLzOh6A48YvuadVXtyMKC1ZJJv7E5-aky0q15NIlwC81i9Z5ZjFM_P94N81fvyLXrL8Pyz6dLvpcfFkSiagEkj4Z2Y5FRgUFqnrf_gBOIZL-l-8MBxCOjgrDJKtLoprSCOKCP_HG74/s400/img1431418580321.jpg" width="400" /></a></div>
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<b>Method:</b><br />
* Mix all ingredients together except the prawns, to form a runny batter <i><span style="color: #e06666;">(shown above)</span></i><br />
* Heat up the oil, preheat a ladle (any size as you desire) in the hot oil.<br />
* When the ladle is hot enough, spoon some batter (filled up half of the ladle) into the ladle and place a prawn on it.<br />
* Soak the ladle into the hot oil where the oil must cover the surface of the kueh.<br />
* After a minute or two, use a small knife or cutter gently scrape the side of the ladle to remove the pancake.<br />
* Let the pancake continue to fry till golden on both sides. Repeat the steps until all the batter has used up.<br />
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** Thickness depends to individual. If you like a thinner and crispy one, spoon to fill up 3/4 of the ladle will do.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsD7h8utChXi3W5NASZE-PynSizz37g-hhAC8tCL5RchrtsfaY_cMIHWe9TdXQeeo6DlBkQogl45hDAvC88QDf9KyqEnEnwIniB51xbU5i3uVA4msJYaMr7wPT7PNVwdKXiX09f6UCMF8/s1600/20150508_144202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsD7h8utChXi3W5NASZE-PynSizz37g-hhAC8tCL5RchrtsfaY_cMIHWe9TdXQeeo6DlBkQogl45hDAvC88QDf9KyqEnEnwIniB51xbU5i3uVA4msJYaMr7wPT7PNVwdKXiX09f6UCMF8/s640/20150508_144202.jpg" width="360" /></a></div>
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Love the texture to bits. Crispy outside and soft in the inside. Serve with your favourite chili sauce or just have it plain like that. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkgR_2zQMiQHSfVlo48SQOcnEwPlp3gtHUBKlJBDHyJ_xpy2q_f-rxSDpek465V6r2huXFKLY2ak90FREkGaovEFVXaGt0VU9rRhUl2R-NCGUx9wvJDBAbNjAH4g6U6Pry0qeOdYkFpXs/s1600/20150508_144648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkgR_2zQMiQHSfVlo48SQOcnEwPlp3gtHUBKlJBDHyJ_xpy2q_f-rxSDpek465V6r2huXFKLY2ak90FREkGaovEFVXaGt0VU9rRhUl2R-NCGUx9wvJDBAbNjAH4g6U6Pry0qeOdYkFpXs/s640/20150508_144648.jpg" width="360" /></a></div>
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The portion of the ingredients makes 15 (slightly thick ones) I will make this again very soon because I just can't get enough of it...hehe!<br />
Hope you like this too!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNeoXR0tpg1PueIgNYox8omTKknWyJPQaF-xdnepc0kg3uyr1s4HPlHfShFQSklfwgZiOY3SzWH2V6IqQp8g12cvvyNUEzCDkKtXw_wLGBC6adeRiQAB2IzpjZ43en2SgKEcDqPZfMWBM/s1600/20150508_144931.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNeoXR0tpg1PueIgNYox8omTKknWyJPQaF-xdnepc0kg3uyr1s4HPlHfShFQSklfwgZiOY3SzWH2V6IqQp8g12cvvyNUEzCDkKtXw_wLGBC6adeRiQAB2IzpjZ43en2SgKEcDqPZfMWBM/s640/20150508_144931.jpg" width="360" /></a></div>
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<span style="color: red; font-size: x-large;"><b>Cheers!</b></span></div>
ReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.com0tag:blogger.com,1999:blog-5304625744686532855.post-9375730630603921472015-05-10T19:45:00.002-07:002015-05-12T01:24:40.251-07:00Chicken Curry Bread Pot 咖喱面包窝<div class="separator" style="clear: both; text-align: left;">
What a BIG bun huh?!! It is really BIG..haha! (see the 2nd pic) Too big that my hands can't manage to grab the whole bun! Wonder what's inside? Scroll down and you'll see...(^o^)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWQi2BvyYh6R_Ig6Pclgb9w2515xvMkFNk17M8q5f39WZ_Wd-dzThhrTcS3CxAR9HdM1QwDd-OwCFVkhiyJpvSwfKNUHuhDMeGktgqlluUqyRB8LlpYLiHV_9223kN-yRqP7Z48HA3O8/s1600/20150507_184932_mh1430999887724.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWQi2BvyYh6R_Ig6Pclgb9w2515xvMkFNk17M8q5f39WZ_Wd-dzThhrTcS3CxAR9HdM1QwDd-OwCFVkhiyJpvSwfKNUHuhDMeGktgqlluUqyRB8LlpYLiHV_9223kN-yRqP7Z48HA3O8/s640/20150507_184932_mh1430999887724.jpg" width="360" /></a></div>
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See how big it is here....Opps! the cracked top..:(( The bread was too soft that I've accidentally cracked it while removing it from the baking pan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuR9Rx0r_iFZTgwcWpSwGgCA9T998BwFNmWHVtXNOZoCnuUtfsw1HvyllEGO6GlSwbTSTWwQkIwkyQL8l8OhehYPren1kCzYKPwR8cbTv5JPz4Aa2I50gLaAzqu1iNxX7a_NyImqspLXE/s1600/20150507_185014_mh1430999922133.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuR9Rx0r_iFZTgwcWpSwGgCA9T998BwFNmWHVtXNOZoCnuUtfsw1HvyllEGO6GlSwbTSTWwQkIwkyQL8l8OhehYPren1kCzYKPwR8cbTv5JPz4Aa2I50gLaAzqu1iNxX7a_NyImqspLXE/s640/20150507_185014_mh1430999922133.jpg" width="360" /></a></div>
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Yeah!! Chicken Curry was hidden inside this BIG bun! (sorry for the bad images here, the light was too dim when I took these pictures)<br />
This is how they served the Chicken Curry with bread back in my hometown.<br />
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I'm sorry too that I've forgotten to take some pictures on how I wrapped the Curry Chicken with the bread dough. But it was rather easy, just need to be careful and gently not to tear the bread dough apart.<br />
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<b>Recipe and method for the bread,... please refer to</b><a href="http://honeybeesweets88.blogspot.com/2012/03/maple-syrup-loaf-and-red-wine-yeast-bao.html"> <span style="color: red;"><b><i>honeybeesweets blog</i></b></span></a><span style="color: red;"><b><i>.</i></b></span><br />
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* Cook the curry chicken with some thick gravy and wrap with an aluminium foil (seal tight)<br />
* Rub some butter on a 10" round cake pan or lined it with a parchment paper.<br />
* Roll out the ready bread dough into a round shape (enough to wrap up the foiled Curry Chicken) with a rolling pin, thickness about 2". Slightly roll a little thinly the sides of the bread dough.<br />
* Place the rolled dough on top of the wrapped Curry and seal at the bottom.<br />
* Place into an 10" round cake pan<br />
* Brush some egg wash on top of the bread (do not skip this because we want the bread top to be a little shinny and crispy)<br />
* Bake at 170'C for 45 minutes<br />
* Once done, cool slightly and remove from the pan and serve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRzlZQprmpnKjcW-7QOSwgqVQp8myL5rXVu-zRJ6CgxBCaYE4HHF7lixH5TLThImpRqr-wzeze41IcttIq4JebhcUyivCTbgRhRkAq9xLApH0Sjf0cMb-bPduUQ4gXgOCN9G5MsIifN6o/s1600/20150507_185530_mh1431000015299.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRzlZQprmpnKjcW-7QOSwgqVQp8myL5rXVu-zRJ6CgxBCaYE4HHF7lixH5TLThImpRqr-wzeze41IcttIq4JebhcUyivCTbgRhRkAq9xLApH0Sjf0cMb-bPduUQ4gXgOCN9G5MsIifN6o/s640/20150507_185530_mh1431000015299.jpg" width="360" /></a></div>
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Recipe for Chicken Curry....please refer to my older post on <a href="http://reesekitchen.blogspot.com/2010/10/steamed-spare-ribs-curry.html"><span style="color: #e69138;"><b><i>Steamed Spare-ribs Curry.</i></b></span></a><br />
Replace the spare ribs with chicken or any other meat. Then reduce the amount of water so that you'll have a thicker gravy for easy wrapping.<br />
* Wrap up the curry with some gravy with aluminium foil, seal tightly to avoid any leaking when baking.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTtdG_4Y_gN2q7HxXF3gEkl_UHZN2I4q5eqtJCJ7gezmVCX_TUAsCoIrP8-geu8MAvia9mEzAGQWB4XwzMxeccte-kKdwDhcNWkXEbOpQYBxYF66qJFgvDrw7FHNaLkW0U37OfFwLIM0/s1600/20150507_185700_mh1431000076303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTtdG_4Y_gN2q7HxXF3gEkl_UHZN2I4q5eqtJCJ7gezmVCX_TUAsCoIrP8-geu8MAvia9mEzAGQWB4XwzMxeccte-kKdwDhcNWkXEbOpQYBxYF66qJFgvDrw7FHNaLkW0U37OfFwLIM0/s640/20150507_185700_mh1431000076303.jpg" width="360" /></a></div>
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Ta-da...it's time to serve. We had this for dinner last few days, and I'm going to make this again for our coming party end of this month. ^^<br />
This was my first attempt though, and I got it right! Yay!!! And I'm glad everyone loves it..:))<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHWthrz6Zu1S9aWExj9h3dwll3uor4Ik7fOnFob4x3_-aZz_6QGVdQfqsA94mRKtX0p0n9pq8vuDsMjfApu1hL3XFxJlDzflhlHSRLQW_S06AEDcKVCDRFK_Pxvlx-D76pAw8eM3VfglQ/s1600/20150507_185755_mh1431000268454.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHWthrz6Zu1S9aWExj9h3dwll3uor4Ik7fOnFob4x3_-aZz_6QGVdQfqsA94mRKtX0p0n9pq8vuDsMjfApu1hL3XFxJlDzflhlHSRLQW_S06AEDcKVCDRFK_Pxvlx-D76pAw8eM3VfglQ/s640/20150507_185755_mh1431000268454.jpg" width="360" /></a></div>
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Here are some braided buns with the same<b><i><span style="color: #cc0000;"> </span></i></b><a href="http://reesekitchen.blogspot.com/search?q=bread"><b><i><span style="color: #cc0000;">bread recipe</span></i></b> </a>which I've done earlier. Love the texture, and they were still soft the next day!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJJt1DLoiKcMYHZqujqdKAc5cu24jskSUsiU8l_e3aqMdL6wKSYgGWKunmbxN1I-YJK3KnLHhXw2mPtDf2iRkrergQIRjcM2fba5Wt7MRilMFeJ-1x7AZ4l5TsYhG3IN4w1qJppUg3JQ/s1600/20150507_125804.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJJt1DLoiKcMYHZqujqdKAc5cu24jskSUsiU8l_e3aqMdL6wKSYgGWKunmbxN1I-YJK3KnLHhXw2mPtDf2iRkrergQIRjcM2fba5Wt7MRilMFeJ-1x7AZ4l5TsYhG3IN4w1qJppUg3JQ/s640/20150507_125804.jpg" width="360" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYvXiQ4uAmIbhVKHxMQDzstrIfWCFa8f1klB6voHO0sP5klKv6ceooPUD9XcuqiAG0AB08lplm0IX6jfHRpJIJNDXRx2NQPJJk-pUANY-o5JOTL_xiNqyD-k3pJc4IN_5fRLJ7kozucs/s1600/20150507_130815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYvXiQ4uAmIbhVKHxMQDzstrIfWCFa8f1klB6voHO0sP5klKv6ceooPUD9XcuqiAG0AB08lplm0IX6jfHRpJIJNDXRx2NQPJJk-pUANY-o5JOTL_xiNqyD-k3pJc4IN_5fRLJ7kozucs/s640/20150507_130815.jpg" width="360" /></a></div>
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<span style="color: red; font-size: x-large;"><b>Happy Baking!</b></span></div>
ReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.com2tag:blogger.com,1999:blog-5304625744686532855.post-64636709294537273682015-05-07T19:30:00.002-07:002015-05-07T19:30:41.931-07:00Beetroot Cupcakes with Cream Cheese Topping<div class="separator" style="clear: both; text-align: left;">
This is a fine cake that you must try. Highly recommended for the texture and the delicious taste. I never thought they would taste that good because I'm not a fan for beetroot but surprisingly there were good. Trust me, they were really good! Texture were soft and fluffy, goes really well with the cream cheese icing.</div>
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By the way I was expecting the outcome will be pinkish red but they were brownish instead, maybe I'll reduce the cocoa powder the next round when I try. </div>
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<b><i><span style="color: red;"> </span><a href="http://reesekitchen.blogspot.com/2010/04/beautiful-colours.html"><span style="color: #cc0000;">Beetroot Cupcakes with Cream Cheese Topping</span></a></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN_JIu8KXI0TKjLfElhl1OthihRoSyMNRhF3_F6NAX6qWb9T8xcVAw-MllTHQVJkxi40u-Set4-lYJ9KLdTzBfjVth7JwSyXd-CWOfn2S-5kJ7X_72vDKWHWFf_kSckgOx5KXxiBtFi_Y/s1600/20150505_134647.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN_JIu8KXI0TKjLfElhl1OthihRoSyMNRhF3_F6NAX6qWb9T8xcVAw-MllTHQVJkxi40u-Set4-lYJ9KLdTzBfjVth7JwSyXd-CWOfn2S-5kJ7X_72vDKWHWFf_kSckgOx5KXxiBtFi_Y/s640/20150505_134647.jpg" width="360" /></a></div>
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<b><span style="color: #e69138;">(Makes 12)</span></b><br />
<b>Ingredients:</b><br />
2 cups cake flour<br />
1 tsp baking powder<br />
1 tsp salt<br />
1 tbsp cocoa powder (has been reduced to maintain the red colour from the beet)<br />
1.5 cups sugar<br />
1 cup corn oil<br />
2 eggs<br />
1/2 cup fresh milk<br />
1 cup beetroot (cooked & blended)<br />
2 tsps vanilla essence<br />
1 tsp white vinegar<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK2kBclnTORBTGoKnrRl3yptqBATsMTVGcBaI5TIPsuB0mdK1_Ctt1MvDCGmr4EdoxDS43wy8Bw3Mi6o5lyixEVEcaoHzvioyfkWEYGGryXSLd3Z1VIKGQZhQgzxiyUqjIQrK3DFHFoUs/s1600/20150505_135000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK2kBclnTORBTGoKnrRl3yptqBATsMTVGcBaI5TIPsuB0mdK1_Ctt1MvDCGmr4EdoxDS43wy8Bw3Mi6o5lyixEVEcaoHzvioyfkWEYGGryXSLd3Z1VIKGQZhQgzxiyUqjIQrK3DFHFoUs/s640/20150505_135000.jpg" width="360" /></a></div>
<br />
<b>Method:</b><br />
* Preheat oven to 170'C<br />
* Lined paper cups on cupcake mold<br />
* Mix together cake flour, cocoa powder, baking powder and salt in a bowl.<br />
* Whisk sugar and corn oil in a mixer, add in eggs, milk, blended beetroot and vanilla until combined.<br />
* Stir in white vinegar.<br />
* Combine the wet ingredients with the dry ingredients a little at a time until well combined.<br />
* Spoon the batter into prepared cups.<br />
* bake at 170'C for 20-25 minutes. Cool completely before topping with the cream cheese icing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSO_kHT0Dyy4eZ4YtU0duC3K8-2TmN0KzFWwt6rTd_mFoEg7RnGfYm2ULI8xK0rivgOKyLuMpbT0hdE0QJNJZcWc6bGHb0L16b7YY-NPZVSuB6hjHORf5NWjScCkXaFpiMGnUp43htCWw/s1600/20150505_134626.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSO_kHT0Dyy4eZ4YtU0duC3K8-2TmN0KzFWwt6rTd_mFoEg7RnGfYm2ULI8xK0rivgOKyLuMpbT0hdE0QJNJZcWc6bGHb0L16b7YY-NPZVSuB6hjHORf5NWjScCkXaFpiMGnUp43htCWw/s640/20150505_134626.jpg" width="360" /></a></div>
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<a href="http://reesekitchen.blogspot.com/2011/07/cotton-cheese-roll-with-mocha-cream.html"><i><span style="color: #f1c232;">Cream Cheese Topping:</span></i></a><br />
125g Cream Cheese<br />
60g Butter<br />
60g Icing sugar<br />
<br />
* Beat them all together in a mixing bowl until creamy.<br />
* Using a piping bag with a flower nozzle, pipe the icing onto the cooled cupcakes and top with some toasted walnuts if desire.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyyFa7s4EDvxbx1WHLo5AueI7NKFvdNEeWyNo6R1eDRKbmb7YWh4h_FAJOXnxtvISkZarWiK0vT_c9pu6UHh9YDJWOWKJrWmmQ15baWqF_g69VYqK_j3gAz2ux6x9nOMIuy7S68vGS_80/s1600/20150505_134653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyyFa7s4EDvxbx1WHLo5AueI7NKFvdNEeWyNo6R1eDRKbmb7YWh4h_FAJOXnxtvISkZarWiK0vT_c9pu6UHh9YDJWOWKJrWmmQ15baWqF_g69VYqK_j3gAz2ux6x9nOMIuy7S68vGS_80/s640/20150505_134653.jpg" width="360" /></a></div>
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<div style="text-align: center;">
<span style="color: red; font-size: x-large;"><b>Cheers!</b></span></div>
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<br />ReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.com0tag:blogger.com,1999:blog-5304625744686532855.post-13068385860425261632015-05-04T02:06:00.001-07:002015-05-04T02:06:23.111-07:00Nestum Cereal Cookie Bars<div class="separator" style="clear: both; text-align: left;">
Had a nice weekend with family and friends, lots of good food and some shopping too. I love holidays when I don't have to wake up early preparing breakfast, don't have to rush home to prepare meals while shopping..haha! Wish everyday is holiday..;p</div>
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Well, even though it's holiday, I still bake a little. Yeah, can't live without going into my kitchen though..(^^)</div>
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Here's an easy recipe which I baked last 2 days for my daughter's snacks (she loves snacks). First attempt, and it's not bad at all. </div>
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<a href="http://reesekitchen.blogspot.com/search?q=biscuit"><b><i><span style="color: #b45f06;">Nestum Cereal Cookie Bars</span></i></b></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3FYQg_k_FlEMLCJnmW5_BYgw22y9PHYDjJKpUTGX1p099qAI2kgAF4MjjDFy5Jo85KTejJITGsTlp-JuVc9gP-eiBHHGVm1NtG0qspK1Ic-fUKLbDYwMzqtdH5fv6thrmP8nSEYz4Jnw/s1600/20150429_181736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3FYQg_k_FlEMLCJnmW5_BYgw22y9PHYDjJKpUTGX1p099qAI2kgAF4MjjDFy5Jo85KTejJITGsTlp-JuVc9gP-eiBHHGVm1NtG0qspK1Ic-fUKLbDYwMzqtdH5fv6thrmP8nSEYz4Jnw/s640/20150429_181736.jpg" width="360" /></a></div>
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<b>Recipe:</b><br />
80g sugar<br />
125g butter<br />
1 egg yolk<br />
2 tbsps fresh milk<br />
100g Nestum honey cereal<br />
100g plain flour<br />
30g cornflour<br />
30g tapioca flour<br />
1/2 tsp baking powder<br />
1 tsp vanilla essence<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_O12SzkLajXV1lZlI5BSa10Hlx8vrgJ0cb6g4KnaWs2Y6tdyUKAsu28gfFLrvpUO8i7ujuaKPdDB98Tx6Qn5DXapGEWday5wUWVRJbpz1hvvcaxRvwt74NvShE3xn3-otcV7hblu7e30/s1600/img1430301525982.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_O12SzkLajXV1lZlI5BSa10Hlx8vrgJ0cb6g4KnaWs2Y6tdyUKAsu28gfFLrvpUO8i7ujuaKPdDB98Tx6Qn5DXapGEWday5wUWVRJbpz1hvvcaxRvwt74NvShE3xn3-otcV7hblu7e30/s400/img1430301525982.jpg" width="400" /></a></div>
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<b>Method:</b><br />
* Beat butter and sugar till creamy.<br />
* Add in egg yolk, milk and vanilla.<br />
* Add in Nestum honey cereal and (all) flour.<br />
* Mix well to form a soft dough<br />
* Pour into a 10x10" square pan and press firmly.<br />
* Bake at 170'C for 30 mins or until golden brown.<br />
* Remove from oven and cut into small rectangles with a knife while it's still hot.<br />
* Let cool completely before remove from the pan. Store in an airtight container.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4H3rPdUEILWc7xQWQJH_p8_5u0-SXNquUYbCfbEL3lTbIAcCcfx4IXG_45HELmReGnddxjZTt7DKoPqSpyMkepIHAQZMz2gYUKxQPdrGbNGZzDuWhH4LUoUwj4LLFH22OLvFgwjTHXw/s1600/20150429_181836.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4H3rPdUEILWc7xQWQJH_p8_5u0-SXNquUYbCfbEL3lTbIAcCcfx4IXG_45HELmReGnddxjZTt7DKoPqSpyMkepIHAQZMz2gYUKxQPdrGbNGZzDuWhH4LUoUwj4LLFH22OLvFgwjTHXw/s640/20150429_181836.jpg" width="360" /></a></div>
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The texture was crispy outside and a little soft in the inside. It's still good until today!<br />
Maybe you can try with some other cereal or oats. I bet it will taste good too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintNMtzbACOsBQMpghJXeIXQjym4fbVuLkuhNcBA1ubshiMzrW92H50O3GCBZPFCXykvj5YiIIStpRLm8NSwiKi0FLlZXs-vIT3UcMt5QM2witr8ik_ZrDUwShT-4mrqCgUVC3wn_vxQY/s1600/20150429_181751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintNMtzbACOsBQMpghJXeIXQjym4fbVuLkuhNcBA1ubshiMzrW92H50O3GCBZPFCXykvj5YiIIStpRLm8NSwiKi0FLlZXs-vIT3UcMt5QM2witr8ik_ZrDUwShT-4mrqCgUVC3wn_vxQY/s640/20150429_181751.jpg" width="360" /></a></div>
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<div style="text-align: center;">
<span style="color: red; font-size: x-large;"><b>Cheers!</b></span></div>
ReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.com0tag:blogger.com,1999:blog-5304625744686532855.post-22000145346783706232015-04-27T22:50:00.000-07:002015-04-27T22:50:32.063-07:00Peanut Butter Chiffon Cake<div class="separator" style="clear: both; text-align: left;">
Baking something that my family doesn't adore much was really a challenge. Trying to make them eat something they don't like was really difficult. They will give you lots of reasons and at the end I'm the only one who finish up the food. Anyway that does not stop me from trying something new, something they really dislike like this cake! Yeah, they are not the fans of peanut butter especially when I twist it with something else instead of spreading onto the bread.</div>
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I like it though, it goes well with my usual long black. Served with a dallop of extra peanut butter makes the flavors stronger in each bite. YumZ!</div>
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<b><a href="http://reesekitchen.blogspot.com/search?q=chiffon"><i><span style="color: red;">Peanut Butter Chiffon Cake</span></i></a></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAJ0E1U96YQBltL3uoGQRlOz45HRhIne8Mz0DmljnrTRsgVXWprmWZP6PshoAQLM8CtfM-FG7qrSfulqi39oRHBvPYaaVCe3VV5oQwkwP0gtePSrAtZ47rCXewpVGazNoZjWv0qgMcSbU/s1600/20150428_124223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAJ0E1U96YQBltL3uoGQRlOz45HRhIne8Mz0DmljnrTRsgVXWprmWZP6PshoAQLM8CtfM-FG7qrSfulqi39oRHBvPYaaVCe3VV5oQwkwP0gtePSrAtZ47rCXewpVGazNoZjWv0qgMcSbU/s1600/20150428_124223.jpg" height="640" width="360" /></a></div>
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As I know there will not be any fans for this fluffy cake, I just made this into a 4" paper mold for myself..;p<br />
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Recipe calls for an 4" tube pan (I used a paper mold from Daiso)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV12jr0W7chQt7dYa29Av-G7x7meabti_75TrTuhgrMq-4NfcXdgRC8x8rMVXleBDV86XjzFWCTTzYsTEhyphenhyphenO511TaIs1F8ThRP8V0yZxCFa3kecp-fKaZyx_hib7qfyCrHLhRL4360hCI/s1600/20150428_124543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV12jr0W7chQt7dYa29Av-G7x7meabti_75TrTuhgrMq-4NfcXdgRC8x8rMVXleBDV86XjzFWCTTzYsTEhyphenhyphenO511TaIs1F8ThRP8V0yZxCFa3kecp-fKaZyx_hib7qfyCrHLhRL4360hCI/s1600/20150428_124543.jpg" height="640" width="360" /></a></div>
<br />
<b>Egg yolk batter:</b><br />
2 egg yolks<br />
40g peanut butter<br />
2 tbsps peanut oil<br />
4 tbsps full cream milk<br />
18g fine sugar<br />
60g self raising flour<br />
<br />
<b>Egg white foam:</b><br />
2 egg whites<br />
1/4 tsp cream of tartar<br />
40g fine sugar<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF2pjRNgOkwjv5XGXwxV7oM0IGqxSDYwiK0ohgbomujccd5BHIpLLt8QBcCxNm3K1ybLMWi2LD5fHIVGyaCzVYvS9FzZbiF16adZfA7i9mvhBTo-Owwghwm4Ir2bUZ1vxA7QG5aa6KRNs/s1600/20150428_125235.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF2pjRNgOkwjv5XGXwxV7oM0IGqxSDYwiK0ohgbomujccd5BHIpLLt8QBcCxNm3K1ybLMWi2LD5fHIVGyaCzVYvS9FzZbiF16adZfA7i9mvhBTo-Owwghwm4Ir2bUZ1vxA7QG5aa6KRNs/s1600/20150428_125235.jpg" height="640" width="360" /></a></div>
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* Preheat oven at 170'C.<br />
* To make the egg yolk batter, melt peanut butter and oil in a pot over low heat. Set aside to cool slightly.<br />
* Beat egg yolks with sugar till the sugar melted slightly then add in the peanut butter mixture. Mix well.<br />
* Add in milk then fold in flour until forms batter.<br />
* Beat the egg whites and cream of tartar until mixture forms soft peaks.<br />
* Gradually add in sugar beating at high speed until frothy and stiff peaks formed.<br />
* Divide the egg whites foam into 2 portion, gently fold the egg whites into the egg yolk batter.<br />
* Pour batter into prepared mold / tube pan.<br />
* Bake at 170'C for 30 minutes or until cooked.<br />
* Remove from oven, invert cake onto table (if using tube pan) until completely cooled.<br />
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<i><span style="color: red;">** if using a paper mold like mine, invert the cake is not necessary.</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd6vApqIrSvmp4dPOEhgqHd1u_rg3-1WrYZc6oIjjZFZPjf7TF_51qtMp3FDrboRQZEu3IR4EngDJvtrIf0bGKHCKnwe3Bqvwb8M57GyPEJIoNapD6tkEegCWnwTlILp1NOQ9B0nk9vus/s1600/20150428_125208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd6vApqIrSvmp4dPOEhgqHd1u_rg3-1WrYZc6oIjjZFZPjf7TF_51qtMp3FDrboRQZEu3IR4EngDJvtrIf0bGKHCKnwe3Bqvwb8M57GyPEJIoNapD6tkEegCWnwTlILp1NOQ9B0nk9vus/s1600/20150428_125208.jpg" height="640" width="360" /></a></div>
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<span style="color: red; font-size: x-large;"><b>Happy Baking!</b></span></div>
ReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.com3tag:blogger.com,1999:blog-5304625744686532855.post-73503389450278553302015-04-24T22:46:00.003-07:002015-04-24T22:46:50.919-07:00Preserved Meat Claypot Rice 腊味煲仔饭<div class="separator" style="clear: both; text-align: left;">
Having this<a href="http://reesekitchen.blogspot.com/search?q=rice"> <i><span style="color: red;">Claypot Rice</span></i></a> the other day for dinner and it was all thumbs up! First time cooking this and find it I will cook this more often because I love it so much..haha! Quite an easy one, all you have to do is to get all the ingredients prepared and cook with a rice cooker or in a claypot over the stove.</div>
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Preserved Meat Claypot are Guangdong specialty snack. Love the aroma of the dish while cooking where the rice will absorbed all the flavors of the preserved meat. Somehow cooking with a claypot need a little skill by controlling the heat, example too fierce fire will burn the claypot. I still need practice on that..;p</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjClw68DrCjqUWVIfX5IusRlP33tVcgbzCf2tVPbIHkKnjnFHlJuGzYB5icd_X2eY1dv0A4vP14aU1L6J0qDFiZZ-2gkmeXOfA0nJqqhsVb2S6WfiJawA87rJGo-RxkdJ_nDnsZ_nbmc/s1600/20150423_185604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjClw68DrCjqUWVIfX5IusRlP33tVcgbzCf2tVPbIHkKnjnFHlJuGzYB5icd_X2eY1dv0A4vP14aU1L6J0qDFiZZ-2gkmeXOfA0nJqqhsVb2S6WfiJawA87rJGo-RxkdJ_nDnsZ_nbmc/s1600/20150423_185604.jpg" height="640" width="360" /></a></div>
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<b>Ingredients to prepare:</b><br />
100g Thai rice (soaked for 2 hours)<br />
1 tsp cooking oil<br />
1 preserved duck / wax meat (cut in small pieces)<br />
1 chinese sausages (cut into thin slices)<br />
1 liver sausages (cut into thin slices)<br />
* some greens for decoration<br />
<br />
~ Cook the rice with enough water. (as usually when you cook the white plain rice)<br />
~ When the rice is cooked, use a fork or chopsticks to loosed the rice<br />
~ Display all the other ingredients (except the greens) on top of the rice<br />
~ Drizzle 2 tbsps of seasoning sauce over it and cover the lid<br />
~ Continue to cook / simmer for another 15-20 minutes.<br />
~ Serve with the greens you prepared.<br />
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** <i><span style="color: #cc0000;">The amount of the ingredients are depends to individual.</span></i><br />
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<b>Seasoning sauce:</b><br />
100ml water<br />
4 tsps soy sauce<br />
1 tsp oyster sauce<br />
1/4 tsp chicken stock powder<br />
1/2 tsp sugar<br />
<br />
~ Mix all the above and bring it to boil. Set aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaVxubacGBdZcWoLu_MwNMhk3eL9p3o2wPenrePxgUUQRQSYVdU6dk4jFkQdj5XAh7amXd6oG5BiH47aGAWIifayeq4tyOuAU6wyzlN5kuq7AHOt52eBsVbN3IFouC9RIQW1mhubwD5_s/s1600/20150423_185741.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaVxubacGBdZcWoLu_MwNMhk3eL9p3o2wPenrePxgUUQRQSYVdU6dk4jFkQdj5XAh7amXd6oG5BiH47aGAWIifayeq4tyOuAU6wyzlN5kuq7AHOt52eBsVbN3IFouC9RIQW1mhubwD5_s/s1600/20150423_185741.jpg" height="640" width="360" /></a></div>
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If you find it's too dry while serving, drizzle more sauce onto the rice if you prefer.<br />
I will be cooking this real soon, even though I know eating all these preserved food are not so healthy..;p No harm for one more time ha!!! Just Love it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ePa5LcRS9zrB0rEl694w6blvOKhLVsm21phxkVOMa4DhK3uXavPTew5Tl8-VKosblRebjEJzoB5C8Wal3e8dNb3pr-hCRtmK4vMPBmIqwGHVnOG1eepQf6fcrs00NBRVMAYQuv3h7TA/s1600/20150423_185558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ePa5LcRS9zrB0rEl694w6blvOKhLVsm21phxkVOMa4DhK3uXavPTew5Tl8-VKosblRebjEJzoB5C8Wal3e8dNb3pr-hCRtmK4vMPBmIqwGHVnOG1eepQf6fcrs00NBRVMAYQuv3h7TA/s1600/20150423_185558.jpg" height="640" width="360" /></a></div>
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<span style="color: red; font-size: x-large;"><b>Happy Eating...^^" </b></span></div>
ReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.com0tag:blogger.com,1999:blog-5304625744686532855.post-58709785504208875332015-04-22T00:29:00.000-07:002015-04-22T01:09:54.307-07:00Tasty Grilled Chicken<div class="separator" style="clear: both; text-align: left;">
Another <a href="http://reesekitchen.blogspot.com/search?q=grilled"><b><i><span style="color: red;">grilled chicken recipe</span></i></b></a> added into my list. This is also a simple one founded in a magazine long time ago (can't recall what magazine was that though), the recipe has been cut out and was all the while kept in my small note book in the drawer. Yeah...never thought of that until I tried to tidy up the drawer the other day...;p</div>
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Well, I can't think of the name of this dish, so just named it.."Tasty Grilled Chicken" will do..LOL!!</div>
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Recipe has been twisted a little here.</div>
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<b>4 Chicken drumsticks </b><br />
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<b>Marinate the Chicken with:</b><br />
1 tsp clove powder<br />
1 tbsp nutmeg powder<br />
1 tbsp coriander powder<br />
1 tbsp celery powder<br />
1 tsp paprika powder (optional)<br />
1 garlic (pounded)<br />
1 onion (pounded)<br />
salt and sugar to taste<br />
<br />
some honey (for brushing)<br />
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** Preheat the oven at 220'C<br />
** Grilled the drumsticks till golden brown on both sides (about 25-30 mins) then brush a little honey over the crispy skin and continue to grill for another 5 minutes.<br />
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I've bought some beautiful sweet Honey Cherry Tomatoes and<span style="color: red;"> </span>some <i style="font-weight: bold;"><a href="https://www.google.com/search?q=bunashimeji+and+bunapi&espv=2&biw=1280&bih=899&tbm=isch&tbo=u&source=univ&sa=X&ei=REw3VbqpNoL8ugTar4DAAQ&ved=0CD8QsAQ"><span style="color: red;">Japanese mushrooms (bunashimeiji & bunapi)</span></a><span style="color: red;"> </span></i>for the side too.<br />
With some olive oil, saute some chopped garlic till fragrant then add in the mushrooms and stir fry for about 5 minutes. Then add in some dried ground basil leaves, ground blackpepper and some salt to taste. Lastly add in the cherry tomatoes, off the heat and dish up.<br />
Some mashed potatoes for the base of the crispy grill...YUMMY!<br />
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That's our dinner...Yay!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXcbnDD-roF40304iPKyr62Of_1WOw_1AlucXpy0qf2oWWaZbbAAoDgXZDlumzMZ50_gm-hbffkDnxb9bOf0cRX52HJwVmDj7CmmVtj4XQ-Agwk36AOqnMsoxGpico38CNNQ7jFU1p0oM/s1600/20150421_182639.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXcbnDD-roF40304iPKyr62Of_1WOw_1AlucXpy0qf2oWWaZbbAAoDgXZDlumzMZ50_gm-hbffkDnxb9bOf0cRX52HJwVmDj7CmmVtj4XQ-Agwk36AOqnMsoxGpico38CNNQ7jFU1p0oM/s1600/20150421_182639.jpg" height="640" width="360" /></a></div>
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<span style="color: red; font-size: x-large;"><b>Happy Dinner-ing!!!</b></span></div>
ReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.com3tag:blogger.com,1999:blog-5304625744686532855.post-25032856782792029732015-04-13T20:36:00.000-07:002015-04-15T03:01:05.645-07:00Vegetable Dumplings (菜粿)<div class="separator" style="clear: both; text-align: left;">
It has been quite a long time since I made this kueh. It is one of my favourite since I'm a little girl. There is not difficult o make this but we have to get the pasrty (skin) correctly done. I believe many of us have tried few recipes and couldn't get the right texture of this kueh skin. I personally like those with a little elastic tender soft texture (QQ texture)...haha! I'm not sure how to describe it..;p</div>
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Well, here I'll like to share with you the best recipe I have (after so many trying). </div>
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*Recipe adapted from the book ~ hot favourite kueh ~ unknown)</div>
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<b><i><a href="http://reesekitchen.blogspot.com/search/label/Kueh" style="background-color: white;"><span style="color: red;">Vegetable Dumplings</span></a></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhKfURGH7moxdaSVNcMxZwsjoGXCWqZ_6Z0dY6NgpBxJu6mgRdTUKErLNOxs096iVKj8WeZ3FaeZK8QsR3o8s7BIrPUZHeG20lybXN9PfNIRY0YALQnLrTvyptgaDDiU3SrCtLKB481Uo/s1600/20150412_122227.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhKfURGH7moxdaSVNcMxZwsjoGXCWqZ_6Z0dY6NgpBxJu6mgRdTUKErLNOxs096iVKj8WeZ3FaeZK8QsR3o8s7BIrPUZHeG20lybXN9PfNIRY0YALQnLrTvyptgaDDiU3SrCtLKB481Uo/s1600/20150412_122227.jpg" height="640" width="360" /></a></div>
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<b>Ingredients for the pastry (skin):</b><br />
150g tapioca starch<br />
150g wheat starch<br />
450ml water<br />
3 tbsps vegetable oil<br />
<br />
* mix all ingredients (except vegetable oil) with water. Mix well<br />
* add in oil, mix well over a pot of simmering water till dough is formed<br />
* remove and let cool slightly<br />
* knead till dough is smooth on a work table<br />
* cover with a piece of wet cloth for 30 minutes then it's ready to use.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-Aq1qmQfFtbF_aUjfQ4n9z0L5AbCqPDtoD1FX5Skq-IB49xUzb0lSX2oXgNN5NV375bD0nw5KV2_jC_GX0s86Hd8ZSw_y2eYca-yIS42y_ls7xfPR7UyKZEXys-ArjI1RMIXmRQqLfU/s1600/20150412_122029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-Aq1qmQfFtbF_aUjfQ4n9z0L5AbCqPDtoD1FX5Skq-IB49xUzb0lSX2oXgNN5NV375bD0nw5KV2_jC_GX0s86Hd8ZSw_y2eYca-yIS42y_ls7xfPR7UyKZEXys-ArjI1RMIXmRQqLfU/s1600/20150412_122029.jpg" height="640" width="360" /></a></div>
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<b>Ingredients for the fillings:</b><br />
400g jicama / sengkuang / bang kuang (peeled & shredded)<br />
1/2 carrot (shredded)<br />
50g dried shrimps (soaked & diced)<br />
10 shallots (diced)<br />
<br />
1 tbsp oyster sauce<br />
1 tsp pepper<br />
1 tsp sugar<br />
1 tbsp water<br />
<br />
* Saute the shallots and dried shrimps till fragrant<br />
* Add in turnip and carrot and seasoning and stir well.<br />
* add in water and fry well, side aside and let cool before using<br />
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** knead dough into long strip and divide into 45 equal portions. Roll out each portion into circle.<br />
** Fill each piece of dough with 1 tbsp of fillings (or more) fold up into semi-circle or any patterns you desire.<i><span style="color: red;"> Remember to seal the edges nicely</span></i><br />
** Lay banana leaves or any oil paper (suitable for steaming) on a steaming plate. Place dumplings on it and steam for 10 minutes at medium heat.<br />
** Turn of heat and brush some oil on the surface of each dumplings to prevent from sticking to each other.<br />
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Add it's all ready to serve!!<br />
I just couldn't get enough of this dumplings, and most of all my family loves them as much as I do.<br />
Well, I guess I have to make another batch to fulfill our stomach now..^^<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLt9FOeoyMFIjiM3eh7SEO6KPfoZ6Nj8a3WUPAHlF-rWu7dBP5-g9X0Ffl1E39VaLZymCOiejw3Lv74b-rJ3NR4tdYsAizfBXroYNhNXB94V-7UxSXocRJY2MhuUT0j2c3w-xs3QvRWw/s1600/20150412_122202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLt9FOeoyMFIjiM3eh7SEO6KPfoZ6Nj8a3WUPAHlF-rWu7dBP5-g9X0Ffl1E39VaLZymCOiejw3Lv74b-rJ3NR4tdYsAizfBXroYNhNXB94V-7UxSXocRJY2MhuUT0j2c3w-xs3QvRWw/s1600/20150412_122202.jpg" height="640" width="360" /></a></div>
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<span style="color: red; font-size: x-large;"><b><i>Happy Steaming ^^"</i></b></span></div>
ReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.com7tag:blogger.com,1999:blog-5304625744686532855.post-33556396003166216022015-04-11T00:13:00.000-07:002015-04-11T00:13:01.492-07:00Grilled Stuffed Squids served with Aglio Olio Linguine<div class="separator" style="clear: both; text-align: left;">
I always have difficulties when comes to think what should I cook for dinner. My mind will be blank and I will keep staring at the stuffs I have in my fridge or I will go round and round the market hopefully I can get something that my whole family will like. And these were what I got from the market in less than 30 minutes...small fresh prawns, squids, fish, meat, few kinds of vegetables etc. Oh yes, I grabbed almost everything...LOL!!!</div>
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So then, here came something different for <a href="http://reesekitchen.blogspot.com/search?q=mee"><b><i><span style="color: red;">dinner</span></i></b></a> last night! "At least it's not rice again" ...that's what my little girl commented..:p</div>
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Saw this (kind of) recipe on a TV series, and I was, okay..I'll make that! Well, not bad at all, they were all been walloped up! It's alittle messy when comes to clean up the squids, you know the kind of gooey and slippery all over the hands....but I enjoy rubbing them though...haha!<br />
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<b>These are what you have to prepare....(enough for 4 persons)</b><br />
<br />
(A) 8 medium squids (cleaned and remove skin, rubbed with little sea salt)<br />
(B) 500g minced pork / chicken<br />
200g shrimps (shell removed~cut into small pieces)<br />
(C) 200g Linguine<br />
(D) 2 tbsps minced garlic<br />
a bowl of brocolli (cut)<br />
1 medium carrot (cut into small cubes)<br />
2 tbsps dried basil leaves<br />
a little black pepper & salt to taste<br />
3 tbsps olive oil<br />
<br />
<b>Marinate (B) for at least 2 hours with:</b><br />
1 tbsp A1 sauce<br />
1 tbsp Lea & Perrins sauce<br />
2 tsps black pepper<br />
1 tsp paprika powder<br />
a little salt & sugar<br />
<br />
<b>Prepare some sauce for the grilled squids with:</b><br />
2 tbsps A1 sauce<br />
1 tbsp Lea & Perrin sauce<br />
a little black pepper and sugar<br />
<i><span style="color: red;">~ mix well and put in microwave for 1 minute.</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHh78azwPyy6xCZJ0aAp75OZ90II8xJnvvY-6wT7EqLbGPl7B0KNk59o9Ma2RzaDyn1ffklfz9_AfM61Q-Rp6mp6VLxHswf8jbMVIjmUkYALUYs3fUaKoK5Qaxj3QraTBVCnEdO4wgdjo/s1600/20150410_184601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHh78azwPyy6xCZJ0aAp75OZ90II8xJnvvY-6wT7EqLbGPl7B0KNk59o9Ma2RzaDyn1ffklfz9_AfM61Q-Rp6mp6VLxHswf8jbMVIjmUkYALUYs3fUaKoK5Qaxj3QraTBVCnEdO4wgdjo/s1600/20150410_184601.jpg" height="640" width="360" /></a></div>
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* When everything are nicely prepared, stuffed the squids with (B).<br />
* Preheat oven at 225'C Rub a little olive oil on the stuffed squids and grill for 15 minutes until both sides turn yellowish. Dish up and cut into small ring size. (shown above)<br />
* Bring the brocolli to boil and drain, keep aside.<br />
* Saute the minced garlic till fragnant, add in carrots and stir fry for 5 minutes then add in brocolli and the rest of the ingredients from (D). <i><span style="color: red;">Add alittle water if it's too dry. </span></i><br />
* Bring to boil a pot of water and cook the Linguine in 11-12 minutes until its totally softened. Drained.<br />
* Mix in the cooked Linguine with the prepared vegetables and serve on a plate.<br />
* Decorate (as you desire) the grilled stuffed squids on the plate and drizzle with some sauce.<br />
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<div style="text-align: center;">
Dinner is served!!!</div>
<div style="text-align: center;">
It was so yummy and I regret I didn't cooked more..^^</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfi8qmgGNHR_5IqPLVvpCFn2gUf9KcOr1V3IeRxMw68IITb1HbpAmaRgblartcCgAlSDuWeRF4oMDvok0whjP8yyCkpB9AJEf5wBzmMZtb7EuK1yGPRGxIC1Mm7IqJ64xp8ruz8xdo1GM/s1600/20150410_190821_mh1428732619328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfi8qmgGNHR_5IqPLVvpCFn2gUf9KcOr1V3IeRxMw68IITb1HbpAmaRgblartcCgAlSDuWeRF4oMDvok0whjP8yyCkpB9AJEf5wBzmMZtb7EuK1yGPRGxIC1Mm7IqJ64xp8ruz8xdo1GM/s1600/20150410_190821_mh1428732619328.jpg" height="640" width="360" /></a></div>
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<b><span style="color: red; font-size: x-large;">Happy Cooking!!!</span></b></div>
ReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.com0tag:blogger.com,1999:blog-5304625744686532855.post-14207800339963086452015-04-06T02:27:00.001-07:002015-04-06T02:27:06.679-07:00Coffee Walnut Cake<div class="separator" style="clear: both; text-align: left;">
I'm craving for cakes lately. Thinking to make this coffee walnut cake weeks ago, and finally I made it...haha! Somehow eating alone if no fun, will bring some to my friend later to share...hehe!</div>
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Well, well....there's still a lot to learn for my piping skills. (there were untidy...I know) </div>
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Anyway, they taste good!!! </div>
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<a href="http://reesekitchen.blogspot.com/2011/02/birthday-cake-for-my-mum.html"><b><i><span style="color: red;">Walnut sponge</span></i></b></a> with Coffee cream...fantastic! Who will resist such heavenly combo..huh?!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibIgFttlfUXDNpthjlZPXYdOJPaqY8FPR4_PPS-lK12sbzWncmPjfHNnvRDkLKJqDzhUrv-Z3EMcWk_3TF8ZazJ34rZNChH5_DmVJg8fLVMEq6tl0RLTdcJmg8Yap2YghLa9GRNqC-M9Q/s1600/20150406_161955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibIgFttlfUXDNpthjlZPXYdOJPaqY8FPR4_PPS-lK12sbzWncmPjfHNnvRDkLKJqDzhUrv-Z3EMcWk_3TF8ZazJ34rZNChH5_DmVJg8fLVMEq6tl0RLTdcJmg8Yap2YghLa9GRNqC-M9Q/s1600/20150406_161955.jpg" height="640" width="360" /></a></div>
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<b>Ingredients for Walnut Sponge:</b><br />
5 large egg yolks<br />
20g sugar<br />
80g fresh milk<br />
45g corn oil<br />
100g cake flour<br />
15g corn flour<br />
120g walnuts (pounded)<br />
<br />
5 egg whites<br />
70g sugar<br />
<br />
* approx. 10 walnut halves (toasted~ to decorate)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAb5ntmfZMGiFqvXkVc1Hcpkiz5NFOYXheLpPi_y-lW8k13rHA9WPvpgt7BPmAq7KYFcVYeY-Gb9erwCgOpnW-afQkSuI2mUK1p0JTpP9jcjWRAWYRKOMV2ihclyPoOdyAVuB5_Tr10g/s1600/img1428309818823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAb5ntmfZMGiFqvXkVc1Hcpkiz5NFOYXheLpPi_y-lW8k13rHA9WPvpgt7BPmAq7KYFcVYeY-Gb9erwCgOpnW-afQkSuI2mUK1p0JTpP9jcjWRAWYRKOMV2ihclyPoOdyAVuB5_Tr10g/s1600/img1428309818823.jpg" height="400" width="400" /></a></div>
<br />
<b>Ingredients for Coffee Cream:</b><br />
250g icing sugar<br />
100g soft unsalted butter<br />
1 tbsp espresso powder dissolved in 1 tbsp boiling water<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTXnrex3X1BOL1U3VHiMFjUlN2bEJeFFpkDwPR9VaIOw63qxYhC7GYIH3cva25QUcSJ-z1Y1gjJb5bF1cv_OsnaSdWQdYV-zsI3cDB9AQNVJBeaj9a6WefHzFJC9cAGafW5b1mGnyoQR8/s1600/img1428309878672.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTXnrex3X1BOL1U3VHiMFjUlN2bEJeFFpkDwPR9VaIOw63qxYhC7GYIH3cva25QUcSJ-z1Y1gjJb5bF1cv_OsnaSdWQdYV-zsI3cDB9AQNVJBeaj9a6WefHzFJC9cAGafW5b1mGnyoQR8/s1600/img1428309878672.jpg" height="400" width="400" /></a></div>
<b>Method:</b><br />
~ Prepare a 9" round pan lined with parchment paper. Preheat oven at 180'C.<br />
~ Whisk egg yolks and 20g sugar with by hands then add in oil and milk, stir well.<br />
~ Add in flour and pounded walnuts and mix well. Set aside.<br />
~ Beat the egg whites and sugar at high speed till soft peak forms.<br />
~ Divide beaten egg whites to 2-3 portions to mix into the egg yolk mixture.<br />
~ Fold in 1 direction until all egg whites are well mix with the egg yolk mixture.<br />
~ Pour into prepared tin and bake at 180'C for 30-40 minutes.<br />
~ Cool for 5 mintes then remove sponge from the tin and let cool completely.<br />
~ While cooling the sponge, prepare the cream by beating the icing sugar with butter till smooth then add in coffee liquid and mix well.<br />
~ Halved the sponge then cut into shapes with a round cutter (or any cutter you desire)<br />
~ Sandwich the sponge with some cream, then cover the cake with cream.<br />
(I covered the cake by piping the cream with nozzle no.21)<br />
~ Decorate with toasted walnuts.<br />
~ Keep in fridge before serving.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8hPNnmfnwCHo7NsyAWd37UtTTk5G31fceOYTR73deYfr-eHz2ZFSRzOm6KJUDM50iDiONy44ExOZ1VIF6zSdlVDtfXTtg6QTBw4yIlKZeDIzOXY_jwVr9_qYcyvg5Z1NLaL1uHajpGLU/s1600/20150406_161816.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8hPNnmfnwCHo7NsyAWd37UtTTk5G31fceOYTR73deYfr-eHz2ZFSRzOm6KJUDM50iDiONy44ExOZ1VIF6zSdlVDtfXTtg6QTBw4yIlKZeDIzOXY_jwVr9_qYcyvg5Z1NLaL1uHajpGLU/s1600/20150406_161816.jpg" height="640" width="360" /></a></div>
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It's so nice to have something that you like and yet you can bake it by yourself. I am bless with my little skills that I can bake anytime anywhere I want to...:))<br />
Hope you'll like this too!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9iAjtDJ3jYcM1j-42LD_EuG6AAPWzspsa5mkFB_fMRgSYUnx5WvpfpC-3mfXviwbgYZBJDmj3L9_dOgnT87P7-i6r8ovnNxCEXnY99cc5G7uJOiKAh9tljmtzsoDF9dNTqdsCb4JZDI/s1600/20150406_162449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9iAjtDJ3jYcM1j-42LD_EuG6AAPWzspsa5mkFB_fMRgSYUnx5WvpfpC-3mfXviwbgYZBJDmj3L9_dOgnT87P7-i6r8ovnNxCEXnY99cc5G7uJOiKAh9tljmtzsoDF9dNTqdsCb4JZDI/s1600/20150406_162449.jpg" height="640" width="360" /></a></div>
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<span style="color: red; font-size: x-large;"><b>Happy Baking!!</b></span></div>
ReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.com0tag:blogger.com,1999:blog-5304625744686532855.post-70045676785386210702015-04-01T00:31:00.003-07:002015-04-01T00:31:39.731-07:00Steamed Tiramisu <div class="separator" style="clear: both; text-align: left;">
Another simple and delicious recipe adapted from the web. I've always wanted to try anything that is simple and nice. And of course most important is that recipe really works and tastes good!</div>
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I've done some changes with the original recipe which you can find <a href="http://www.daliulian.org/cat60/node242332"><b><i><span style="color: red;">here</span></i></b></a>. </div>
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This recipe has caught my attention once I read the title of it....STEAMED TIRAMISU!! It's so special right? Anyway I've never done this before and it worth a try.</div>
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It only took me only about 40 minutes to complete the whole process. (including washing of course)</div>
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The texture is super soft and I'm very satisfied with the outcome. Love this <a href="http://reesekitchen.blogspot.com/search?q=tiramisu"><b><i><span style="color: red;">tiramisu</span></i></b></a>..^^</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNxg3Sn_GqDBTk62WHbxpERhyphenhyphencBOubFR1PZaC2QLsgJVLNpSuyRFK3sanpGgFjdEQbL2JDLGeLLNsAm_44KohIW57Fw6LDwdk_KROs5kkIVZk1gU6IjbutuuAA25mroC2Nju15gy9TPAU/s1600/20150401_143242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNxg3Sn_GqDBTk62WHbxpERhyphenhyphencBOubFR1PZaC2QLsgJVLNpSuyRFK3sanpGgFjdEQbL2JDLGeLLNsAm_44KohIW57Fw6LDwdk_KROs5kkIVZk1gU6IjbutuuAA25mroC2Nju15gy9TPAU/s1600/20150401_143242.jpg" height="640" width="360" /></a></div>
<br />
<b>Ingredients:</b><br />
4 large eggs<br />
140g castor sugar<br />
1 tbsp baking powder<br />
150g low gluten flour (pau flour)<br />
100ml cornoil (I used olive oil as I've forgotten to buy the cornoil..lol)<br />
200ml coconut milk<br />
2 in 1 coffee pack (15g) + 1 tbsp hot water<br />
2 tbsps cocoa powder + 1 tbsp hot water<br />
1 tsp pure vanilla essence<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWr2YiE_k6vP9dGdNG8uTpBvOZnXJN-S6wlf0dbIcLa05s5_TUADyA4rEH1SXthCq5c0fIr5EU9J-nc-u_bD_A9MTHxfdKtAayqJUnVP7YBpK-P9SnlVeODuPQKkLxpn9v_iRRRYafnr8/s1600/20150401_142835.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWr2YiE_k6vP9dGdNG8uTpBvOZnXJN-S6wlf0dbIcLa05s5_TUADyA4rEH1SXthCq5c0fIr5EU9J-nc-u_bD_A9MTHxfdKtAayqJUnVP7YBpK-P9SnlVeODuPQKkLxpn9v_iRRRYafnr8/s1600/20150401_142835.jpg" height="640" width="360" /></a></div>
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<b>Method:</b><br />
~ Prepare an 8" round or quare pan lined with parchment paper.<br />
~ Prepare a wok with hot water for steaming.<br />
~ Beat eggs and sugar till light and fluffy<br />
~ Sift flour and baking powder together and add in slowly into the egg mixture at low speed.<br />
~ Add in cornoil and coconut milk alternately.<br />
~ Divide the batter into 3 equal portions.<br />
(a) with cocoa powder<br />
(b) with coffee<br />
(c) with pure vanilla essence<br />
~ Pour the cocoa powder batter into the prepared cake tin and steamed for 8 minutes at high heat.<br />
~ Then pour in the coffee batter and steamed for another 8 minutes.<br />
~ Lastly pour in the vanilla batter and further steam for 20 minutes.<br />
~ Remove from the steamer when done, cool and remove the parchment paper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgofLAqdcPwcv6zahQ_cUKmmX3CqLBTreLYAMEgdqHVr0ctgNLt5sFFpD80C8voTto6mcR4uOyLav-2KdVf1JB1wgWanTYhlrWy2O9i9M-0i3t0-iD0F4hf9G1ZZwnRgblI-nU15dCzEic/s1600/20150401_143035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgofLAqdcPwcv6zahQ_cUKmmX3CqLBTreLYAMEgdqHVr0ctgNLt5sFFpD80C8voTto6mcR4uOyLav-2KdVf1JB1wgWanTYhlrWy2O9i9M-0i3t0-iD0F4hf9G1ZZwnRgblI-nU15dCzEic/s1600/20150401_143035.jpg" height="640" width="360" /></a></div>
<br />ReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.com5tag:blogger.com,1999:blog-5304625744686532855.post-32861708671928773912015-03-29T00:24:00.001-07:002015-04-01T00:32:24.807-07:00Mocha Butter Cupcakes<div class="separator" style="clear: both;">
Hi my fellow readers...I'm back! There were quite a lot things happened the past few weeks! My mother-in-law has passed away peacefully 2 weeks ago and we were all back in hometown for almost a week for her funeral. And finally when everything was settled and what's more....I have to start doing revisions with my daughter's coming school term exams. </div>
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Well, no matter how busy I am, I will not forget to bake or cook for my family. And here is a simple and quick <b><i><span style="color: #b45f06;"><a href="http://reesekitchen.blogspot.com/2010/08/spent-whole-morning-chatting-with.html"><span style="color: #b45f06;">mocha marble butter cupcakes</span></a> </span></i></b>for our afternoon tea yesterday.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGo9PQIdm9yzRxdRN3N39IQMmudWAMPUTdbEM_drLjd3J5cwRJBnrO7iE5ki79jKiLVDE5JhnBWYSBrIeQJnooGGfVAIKhM8xjD4pBDe8pd1z4MRNPSaaXSuzgtgztr-gtH-SIb8IAof4/s1600/20150328_152924.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGo9PQIdm9yzRxdRN3N39IQMmudWAMPUTdbEM_drLjd3J5cwRJBnrO7iE5ki79jKiLVDE5JhnBWYSBrIeQJnooGGfVAIKhM8xjD4pBDe8pd1z4MRNPSaaXSuzgtgztr-gtH-SIb8IAof4/s1600/20150328_152924.jpg" height="640" width="360" /></a></div>
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<b>Ingredients:</b><br />
6 eggs<br />
200g butter<br />
180g castor sugar<br />
250g self raising flour<br />
1/4 tsp baking powder<br />
1/2 cup full cream milk<br />
2 tbsps mocha paste<br />
2 tbsps melted chocolate<br />
<br />
<b>How to make <i><span style="color: #b45f06;"><a href="http://reesekitchen.blogspot.com/search?q=mocha"><span style="color: #b45f06;">mocha paste</span></a>:</span></i></b><br />
1 tbsp cocoa powder<br />
1/2 tbsp espresso<br />
1 tbsp instant coffee powder (i used nescafe)<br />
~ <i>Mix together to make a smooth paste</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-pKO2j2iNcRERyP9fb6JpGrn4nFYA0GQzicPor7AqmDwRrN2WgkhSuVEk5hZtwJDjT6ob6fPC2j-Wa19P3bV3kuRsP-23T9uypZSD7aCYaoCW49ks6xxJya6zDWjJ6HKO-y2PleQki8/s1600/20150328_153510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-pKO2j2iNcRERyP9fb6JpGrn4nFYA0GQzicPor7AqmDwRrN2WgkhSuVEk5hZtwJDjT6ob6fPC2j-Wa19P3bV3kuRsP-23T9uypZSD7aCYaoCW49ks6xxJya6zDWjJ6HKO-y2PleQki8/s1600/20150328_153510.jpg" height="640" width="360" /></a></div>
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<b>Method:</b><br />
<b>~ Preheat oven at 170'C</b><br />
~ Melt the chocolate in a double boiler then remove from heat and add in mocha paste. Mix well and set aside.<br />
~ Beat butter and sugar till light and fluffy then add in eggs one at a time.<br />
~ At low speed add in flour and milk alternately, always starts and ends with dry ingredients: <span style="color: #cc0000;">(<i>this is to get a smooth texture of the cake)</i></span><br />
~ Take out 1/4 portion or less of the batter and mix well the mocha mixture. Mix well.<br />
~ Spoon a tablespoonful butter batter into prepared paper cups then another tablespoonful of mocha batter then cover the top with alittle more butter batter. (<i><span style="color: #cc0000;">remember only filled up 3/4 full of the paper cups) </span></i><br />
~ Use a fork and make a swirl from the bottom of the cupcake.<br />
~ Bake at 170'C for 25 minutes.<br />
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<div style="text-align: center;">
I enjoyed this with a cup of my favourite Long Black!</div>
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<span style="color: #cc0000; font-size: x-large;"><b>Cheers!</b></span></div>
ReeseKitchenhttp://www.blogger.com/profile/05897622582303399430noreply@blogger.com0