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Lao Po Bing / Wife’s Biscuit

August 12, 2008

YUM YUM!! I have a love for all the traditional Chinese pastries, but never i have i considered making them myself. =X chanced upon this <recipe> at Florence’s blog, and hey! high reviews rating and it calls for koh fun (glutinous rice flour)! recently got a big bag for my snow skin mooncake making and since i have all the ingredients called for on hand, there’s no reason to reject making these yea? 😛 oh, and i Used the mooncake mould’s plates to do the prints on the pastries.

I’m SUPER DUPER glad that i did these. *grin* it tasted sooooooooooooo good! Check out the nice flaky pastry crust! Many thanks to Florence for the detailed step by step picture instructions and also this yummy recipe! 😀 This recipe yields 12 pieces, >.< NOT enough! i made another 3 batch immediately after dinner. 😛 for my mum to share with her friends. These are most certainly worth the effort! so what are you waiting for? hope on over to Florence’s blog and bake these!

*UPDATES* the flaky skin stays crispy for 2 days in an air tight container.

– .: Baker Lee :.

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Steamed Glutinous Rice

August 9, 2008

Ingredients:

1 tbsp chopped garlic
3-4 small shallots (sliced)
50g dried shrimps (washed)
250g Glutinous Rice (soaked overnight)
5 pcs preserved Chinese mushrooms (washed and soak overnight to soften, discard stems and sliced)
1 chinese/taiwan sausage (sliced)
50g meat of your choice (i used cubed pork belly)
1/2 cup water (i used the water which i soaked the mushrooms with)

Seasonings:
1 tbsp Dark Soya sauce
1 tbsp Oyster Sauce
1/2 tbsp Dark Sweet Sauce
1 tbsp Sesame oil
1/2 tbsp Chinese Rice Wine
1 tbsp chinese cooking wine

Garnishes:
Toasted peanuts, spring onions (chopped), red chili (sliced)

Steps:

  1. Wash and drained the soaked glutinous rice.
  2. Heat up a wok, add in oil, followed by garlic and shallots. Fry for about 2minutes till fragrant.
  3. Add in dried shrimps, fry for another 3minutes till nicely golden brown.
  4. Add in th meat, sausage and mushroom.
  5. Add in Seasoning, followed by rice. Mix.
  6. lastly, add in water, Mix and remove wok from the flame.
  7. Scoop rice mix into a dish for steaming.
  8. Steam over high heat for 20-30 mins, depending on how u prefer your rice, (soft or chewy)
  9. Garnish and serve.

Verdict?
I always believe when it comes to cooking, it is more of a personal preference. one may prefer to have more or less of a certain ingredient in a particular dish, one may opt to be more creative by introducing additional ingredients. =X and it is even more true when it comes to seasoning, there is no definite “perfect” seasoning as it is all up to your taste buds and preferences, more salt? less salt?

This recipe, is whipped up all according to how i prefer my steamed glutinous rice to taste like. So feel free to play around and whipped up your own version of steamed rice *wink* that’s the fun of cooking!

This should serve 4-6 *laugh* but it all depends on the portion size and the crowd u are serving to, (adults, children, big eater, small eater) 😛 In my place, it serves 3, Dad helped himself to 3 serving, mum 2 and me with 1. How does it tasted like? well… My family loved it! We munched up everything *gasp*

– .: Amanda :.

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Snow Skin Lotus Paste Mooncake

July 26, 2008

*Drum Roll* Introducing my very 1st homemade moon cakes! 100% homemade! Homemade snow skin with <homemade lotus paste>! 😀 I must say, it is pretty fun to make these lil ones! The only fuss will be the cooking of lotus paste, other than that, the rest is like ABC.

Ordered this mooncake mould from Elyn of Shop and Bake sometime back… received them in May and have been wanting to try them out! Been putting the thought on hold as It just seems too early to welcome Mid-Autumn Festival!

Recently, both Ling and I have been doing some “research” for recipes to try out, Yummy recipes from Aunty Yochana such as <this> , <this> , <this> and <this> really excites me! Before venturing into these “high level” recipes, i decided to start simple… 🙂 so here it is… a simple plain snow skin with lotus paste.


Ingredients:
(makes 10 x 5.2cm diameter mooncakes)


Snow Skin

100g Koh fun (commercial fried glutinous rice flour)
70g Icing sugar
30g Shortening
120g Cold water


Fillings

300g Lotus Paste
50g Melon Seeds


Steps:

Snow skin

  1. Sift Koh Fun and Icing sugar into a mixing bowl.
  2. Rub shortening into the flour mixture.
  3. Gradually mix in cold water till a soft dough forms.
  4. Scale and weigh 30g per portion for each mooncake. (According to the size of your mooncake mould.)


Fillings

  1. Mix together lotus paste with melon seeds
  2. Scale and weigh 40g per portion for each mooncake filling. (According to the size of your mooncake mould.)

Assemble

  1. Wrap each portion of filling with a portion of snow skin.
  2. Press into mooncake mould.
  3. Knock out and chill before serving.

Verdict?
Pretty impressed with the soft texture of the snow skin *yum yum* shall update on the texture of the snow skin after a few days. And for the mould… just like what Elyn promised! It is sooooo easy to use! 😛 no knocking or banging… 1 Word, NICE! 😀

*UPDATES* the snow skin stays soft for up to 5 days! 😛 i stored mine in a container and pop it into the fridge. the skin tasted soft even after chilling. can be consumed immediately out of the fridge unlike some snow skin which tasted kind of hard.

– .: Amanda :.

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Homemade Lotus Paste

July 26, 2008
Homemade Lotus Paste

Homemade Lotus Paste

Ingredients:

200g Lotus Seeds
180g Sugar (personally not a fan of paste that’s overly sweet, reduced it to 120g)
160ml Peanut oil (I Opt for healthier option, reduced to 100ml of Olive Oil)
1 Tbsp Honey
1 Tbsp Condense milk
1/8 Tsp salt

Steps:

  1. Soak Lotus Seeds with water and allow it to rest for 20 mins.
  2. Drain and discard water from Lotus seeds. Pour in hot boiling water and cover it for 30 mins.
  3. Wash away lotus seeds skin and remove green centre then cook seeds with water till soft and tender.
  4. Blend the lotus seeds till smooth.
  5. Heat up a wok/pan, melt half the sugar until it turns golden brown in color.
  6. Pour in blended lotus seeds, remaining sugar, oil and salt.
  7. Cook over medium flame, stirring all the time until the lotus seed paste thickens.
  8. Stir in honey and condense milk. Continue stirring till paste leaves the side of the wok/pan.
  9. Cool before use.
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Orange Chiffon Cake

July 5, 2008

Orange Chiffon Cake

Time flies indeed… so quickly… that it seems impossible… okie~ This is my 100th post! and yes, i have not been posting… cant seem to find enough time for myself, let alone bake or cook! =/ somehow i’m enjoying this buzzing around and unknowingly…. it has been 5 weeks since i started work! 😛 yea… no longer the University Undergrad with the privilege to skip or be late for lectures *cover mouth* But a responsible young working adult, that reports to work On time (i try to!) and leave NOT on time. >.<

Decided on making a chiffon cake for my 100th post, they might seem plain and simple…. and may seem boring and standard, but inside, it can be flavorful. To make a successful chiffon cake it is not that easy as well! This orange chiffon cake is a recipe shared by Florence of <Do What I Like> and Florence claims that this recipe tasted better than the ones Bengawan Solo sells! 😛

Orange Chiffon Cake


Ingredients:

(21cm Tube pan)
115g Cake Flour
3/4 tsp Baking powder

85ml Warm orange juice
Finely grated zest of 1.5 large orange

5 egg yolks + 30g castor sugar + Salt 1/4 tsp
5 egg whites + 50g castor sugar + 1/2 tsp cream of tartar

60ml Corn oil
1/2 tsp Vanilla essence or 2 tsp Rum


Steps:

  1. Sieve flour and baking powder.
  2. Whisk egg yolk, sugar and salt until creamy and light in colour.
  3. Add in corn oil, warm orange juice and rum. Mixed well.
  4. Fold in Flour mixture, followed by Orange zest.
  5. In another mixing bowl, Beat egg white with electric beater until big bubbles formed.
  6. Add in Sugar gradually and beat till soft peak.
  7. Add in cream of tartar and beat till stiff peak.
  8. Fold 1/2 of the egg white mixture into egg yolk and flour mixture. Gently fold till combined.
  9. Fold in the remaining egg white mixture and gently combine.
  10. Bake at 175C for 45 minutes or until cooked.
  11. Invert the cooked cake during cooling process.


Verdict?

Never tasted Bengawan Solo Orange chiffon cake, therefore i’m in no position to judge! but… it is indeed soft, fluffy and delicious! 😀 My mum loves it! I personally felt that is something healthier compared to pandan chiffon cake :p and yes… the whole cake was consumed in 3hrs! =X

– .: Baker Lee :.

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6th Year Anniversary!

July 5, 2008

with Ling…
my close pal, buddy, sister and….
Bento Maker! 😀

Ling

*gasp* yes, July 2008 marked the 6th year of our friendship! 😛 It was way back in July 2002 when i 1st get to know this wonderful, strong, confident, petite and sweet lady. I remember clearly that she is the very 1st person i got to know among my 2nd year’s classmates and we had our very 1st lunch together in ITAS canteen (one of Temasek Polytechnic’s canteen) *laugh* Thinking back… I spend most of my time in my 2nd and 3rd polytechnic years running to and hanging out with my 1st year buddies(Aishi, susee and JJ) and their new classmates 😛 I just love them so much i guess!

Our friendship blooms from causal friends to close buddy r/s only after graduation from polytechnic. *laugh* Ling is like a pearl to me~ started small…. from a lil grain of sand 😛 and as i get to know her over the years, i am proud and glad to be able to discover the beauty and glory of this lady. someone i can relate to, share thoughts and she will be able to understand and give unbiased and knowledgeable opinion. Check out my buddy with our yummy Dessert! 😛 –>

Ling With Baked Apple and Rhubarb Pie

To “celebrate” this special day, We called for a simple dinner at Aerin’s 🙂 Been eyeing on this place for sometime… Lovely, cosy, comforting dining experience by the fountain…. charming location to hang out and do some people watching 😛 Feel free to check out their bright and delicious looking <<menu>> The following are some of the items we ordered off the menu… Prawn Poppers, Chicken Cacciatore and Baked Apple and Rhubarb Pie.

Prawn Poppers

Both of us enjoyed the homemade tartare sauce which comes along with the prawn poppers… yummmm and also the nice crunchy prawn poppers, which turns out really good. Clean, simple, fresh and doesn’t leave u with the “oily” taste.

Chicken Cacciatore

Chicken Cacciatore, basically contains boneless chicken with a mixture of vegetables, such as onions, asparagus, capsicums(red, green and yellow) slow-cooked in tomato based sauce… in short a stew?

Baked Apple and Rhubarb Pie

Save the best for last? OHHHH YEA! Baked Apple and Rhubarb Pie *drool* this is soooooooooo good! It is definitely worth the wait. Freshly Baked upon order…. YUM! When this baby is being served, the nice buttery aroma from the puff pastry fills the air….. And check out the Vanilla ice-cream on top of the pipping hot pie… can u see those lil black spots? YUP! made with Vanilla Pod! 😀 GOSH~ creamy and delicious! The combination of crispy puff pastry crust + creamy cold ice-cream and pipping hot sourish sweet apple and rhubarb fillings is something i willingly pay 12bucks and go back for! 😀

Me with baked Apple and Rhubarb Pie

Aerin’s
Raffles City Shopping Centre
252, North Bridge Road
#B1-11/12 Singapore 179103
(65) 63372231

– .: Amanda :.

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Coconut Orange Cake

June 16, 2008

15/06/2008

Happy Fathers’ Day
*clap* to all the fathers out there! 😀

Coconut Orange Cake

woke up at 6am to make this cake, managed to complete the baking and assembling process just in time for breakfast. (^^,) Spotted this <<recipe>> sometime back on Pamela‘s Blog, love the idea of coconut and orange~ *drool* i’m sure it will be a hit with my parents. I immediately decided to make this on Father’s day, bookmarked the recipe and waited for the day to arrive! 😛

Pamela shared 2 method to make this cake, i opt for the 1st method, which produced, light, moist and fluffy cake. Instead of the frosting, i replace it with coconut ganache recipe taken from The Australian woman’s weekly which i have been wanting to try. Sliced the cake into 2 layers, ganache was spread on the cake, in between the layers and top off with some fresh grated coconut.

Ingredients:

Cake:
2 eggs
125g butter (softened)
50g dried schredded coconut
250g sugar
180g self raising flour
1 tbsp orange zest
250ml milk

Coconut Ganache:
70ml Coconut Cream
180g white chocolate
1 tsp Orange zest

Grated Coconut (toppings)
Blackcurrent Preserve (optional)
Steps:

  1. Separate the egg white and egg yolk.
  2. Beat the egg yolk, softened butter and sugar together in a big bowl till it is creamy and fluffy.
  3. Stir in the grated orange peel and the shredded coconut and then add in the flour.
  4. Pour in the milk and stir till combined.
  5. Beat the egg white until stiff peaks formed. Fold it into the mixture till combined.
  6. Bake it for about 60 minutes until the wooden stick comes out clean.
  7. Leave it to cool for 10 minutes before turning it out on the wire rack.
  8. Coconut ganache: Over a double boiler, melt and combine all the ingredients, till smooth consistency reached.
  9. Once the cake is of room temperature, Spread coconut ganache and decorate as desired.

Verdict?
I reduced the sugar called for in the cake by 1/2, as i’m using the ganache which i’m sure will be pretty sweet and also replaced the dried shredded coconut called for with fresh grated coconut. My family loved the cake! But i find the ganache itself too sweet for my liking~ =X the cake was delicious~ before the spreading of the ganache, the cake itself was light and soft, after the ganache sandwich in between the layers, it kind of makes the cake wet. =( bad choice of frosting by me! But i’m sure plain undecorated version makes really good tea cake. 😀 Thanks Pamela! wonderful recipe! Kept a quarter of the cake in the fridge, due to the ganache the cake hardens quite abit in the fridge, therefore, it will be better to consume it, within the same day it is being assembled.

– .: Baker Lee :.