Peanut Butter Chiffon Cake

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.

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!

Peanut Butter Chiffon Cake

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

Recipe calls for an 4" tube pan (I used a paper mold from Daiso)

Egg yolk batter:
2 egg yolks
40g peanut butter
2 tbsps peanut oil
4 tbsps full cream milk
18g fine sugar
60g self raising flour

Egg white foam:
2 egg whites
1/4 tsp cream of tartar
40g fine sugar

* Preheat oven at 170'C.
* To make the egg yolk batter, melt peanut butter and oil in a pot over low heat. Set aside to cool slightly.
* Beat egg yolks with sugar till the sugar melted slightly then add in the peanut butter mixture. Mix well.
* Add in milk then fold in flour until forms batter.
* Beat the egg whites and cream of tartar until mixture forms soft peaks.
* Gradually add in sugar beating at high speed until frothy and stiff peaks formed.
* Divide the egg whites foam into 2 portion, gently fold the egg whites into the egg yolk batter.
* Pour batter into prepared mold / tube pan.
* Bake at 170'C for 30 minutes or until cooked.
* Remove from oven, invert cake onto table (if using tube pan) until completely cooled.

** if using a paper mold like mine, invert the cake is not necessary.

Happy Baking!

Preserved Meat Claypot Rice 腊味煲仔饭

Having this Claypot Rice 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.

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

Ingredients to prepare:
100g Thai rice (soaked for 2 hours)
1 tsp cooking oil
1 preserved duck / wax meat (cut in small pieces)
1 chinese sausages (cut into thin slices)
1 liver sausages (cut into thin slices)
 * some greens for decoration

~ Cook the rice with enough water. (as usually when you cook the white plain rice)
~ When the rice is cooked, use a fork or chopsticks to loosed the rice
~ Display all the other ingredients (except the greens) on top of the rice
~ Drizzle 2 tbsps of seasoning sauce over it and cover the lid
~ Continue to cook / simmer for another 15-20 minutes.
~ Serve with the greens you prepared.

** The amount of the ingredients are depends to individual.

Seasoning sauce:
100ml water
4 tsps soy sauce
1 tsp oyster sauce
1/4 tsp chicken stock powder
1/2 tsp sugar

~ Mix all the above and bring it to boil. Set aside.

If you find it's too dry while serving, drizzle more sauce onto the rice if you prefer.
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!

Happy Eating...^^" 

Tasty Grilled Chicken

Another grilled chicken recipe 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

Well, I can't think of the name of this dish, so just named it.."Tasty Grilled Chicken" will do..LOL!!

Recipe has been twisted a little here.

4 Chicken drumsticks 

Marinate the Chicken with:
1 tsp clove powder
1 tbsp nutmeg powder
1 tbsp coriander powder
1 tbsp celery powder
1 tsp paprika powder (optional)
1 garlic (pounded)
1 onion (pounded)
salt and sugar to taste

some honey (for brushing)

** Preheat the oven at 220'C
** 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.

I've bought some beautiful sweet Honey Cherry Tomatoes and some Japanese mushrooms (bunashimeiji & bunapi) for the side too.
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.
Some mashed potatoes for the base of the crispy grill...YUMMY!

That's our dinner...Yay!!

Happy Dinner-ing!!!