Nyonya Tamarind Fish (Ikan Gerang Assam)

I always loves to eat fish in tamarind sauce; it is so appetizing.  Just mentioned cooked spicy sour sauce will just makes me drool.

Previous I used to buy the ready mix sauce which is much easier and thought I would like to give it a try to make the tamarind sauce my own.

 

Gerang Asam

Nyonya Tamarind Fish

Recipe source from masam manis
(I only cooked half of the recipe here)
Original By: Chef Florence Tan
 Recipes from the Nyonya Kitchen

Ingredient
175 ml or 3/4 cup cooking oil
3 cups tamarind juice or 750 ml water + 75 gm tamarind pulp
900 gm Spanish Mackerel or any fish 

2 kaffir lime leaves ~ optional
1/2 teaspoon sugar
2 1/2 teaspoons salt
20 young lady's fingers (I didn't add)

Finely Ground Paste
20 dried chillies, soaled in water and drained
18 shallots, peeled
2 cloves garlic, peeled
5 candlenuts
1/2 inc fresh turmeric, peeled
1 inc galangal, peeled
4 stalks lemon grass, sliced
11/2 teaspoons crushed dried shrimp paste

Method
Heat the cooking oil and fry finely ground paste until fragrant
Add the tamarind juice and bring to a boil. Simmer for 4 minutes
Increase the heat and add fish, kaffir lime leaves, sugar and salt.
Cook for 4 minutes.
Add lady's fingers and cooked for another 5 minutes until the fish is done and lady's fingers are tender.

If you loves this type of spicy and sour sauce, you will go for second helping!
Was it spicy?  No, I don't think so.....though the colour looks like sooooo hot and spicy here!

Earl Grey Pound Cake

When I first came across those using the Earl Grey tea leaves into baking cakes, I felt that it is kind of "unique" as I only know tea leaves only use to infuse or extract out the flavour to make beverage.  Just never came across that the dried tea leaves can be eaten or into making cakes.  

The next thing came to mind was, "Was it good using tea leaves to make cakes?"  Well, if I want to get the answer I have to bake it myself to find out.  

I am a coffee and tea person.  Every morning I must have a cup of coffee to get my whole self to full charge.  Else, seems like something is missing in life already.   And after my lunch, a cup of tea is a must too...and if there is a piece of cake to go with my tea, that would be just perfect!

So, today, out of curiosity how the Earl Grey cake turn out to be, herewith Earl Grey Pound Cake....  

  
EARL GREY POUND CAKE
Recipe sourced from Piggy's Cooking Journal  with slight change

Ingredients
130g self raising flour
7g earl grey tea leaves, crushed
120g unsalted butter, at room temperature
100g caster sugar
2 eggs, separated
2 tablespoons milk

Method:
Preheat oven to 170 deg C. Lightly grease and line a 19cm x 9cm loaf pan  with baking paper.
Sift flour and tea leaves into a bowl. Set aside.

In an electric mixer,  cream the butter with 50g of sugar until light and fluffy.

Beat in the egg yolks one at a time, follow by milk. Beat well with each addition.

Using a spatula, fold in the flour mixture till all combined.  Set aside.

In a separate bowl, using a hand mixer, beat egg white until soft peak forms,  add the remaining 50g of sugar gradually and continue to beat until the egg whites are glossy and form firm peaks.

With a spatula, fold 1/3 of egg white into butter mixture until just combined; and fold in with the remaining egg white.

Scrape the batter into cake pan.   Make a dent lengthwise in the centre.

Bake in the pre-heated oven for 35-40 minutes, or until a skewer inserted in the center of the cake turns out clean. Let the cake cools on wire rack.

The Verdict of this cake?

Soft like chiffon, and not forgetting the Earl Grey aroma when chew inside the mouth. 

As I am a tea person, you bet, I loves this cake!

 

Join me for an afternoon English tea with a slice of Earl Grey Pound Cake!

Fudgy Nama Chocolate

I think all young girls and boys, do loves to eat chocolates, don't they?  And I am no exception.  During my teenager's time, I craved so much for chocolates BUT..... because I want to be pretty, so I have to give up eating chocolates.  Know why?  Whenever I eat chocolates those days, the next day, I will have one or two pimples popping out!! Grrrr........... 

This is why, I rather go pretty than to indulge in those chocolates those days.  But now, getting old now, pimples don't grow on old ladies.... ha...ha....ha.... I can eat as much of chocolates I want but of course I got to be careful for my weight too!

When I saw Nami of JustOneCookbook  posted her Nama Chocolate, I immediately bookmarked it hopefully one day I can make this one too.  That time I wasn't aware that this Nama Chocolate (Royce Brand) is one of the famous brand in Japan.   Then later on, I saw Fern of To Food With Love  made this too.  And then just week ago, another blogger my friend, Hui of Butterfly Waltz made it out of by chance when she intend to make something else instead.

When they commented that this Nama Chocolate is soooooo good, I just had to give this a try.  In fact, today this post, is my Second time making this chocolate.  so you should know how yummy it is.

The first time I made using the low quality chocolate and it turn out to be soft and fudgy (don't judge it eventhough made from the low quality but it was real good too!).  So the second time I used good quality chocolate (a mixed of 70% & 80%)  and mixed with 45% cocoa in to make it.

Nama Chocolates
Adapted from Nami of JustOneCookbook

Ingredients
400g dark chocolate (between 45% - 70%, up to your preference)
200ml heavy whipping cream
Liquer of your choice (or use vanilla extract if you like)
Cocoa  powder to coat

Method

Cut the chocolate into smaller pieces using a knife so that they will melt faster and more evenly.

Lay parchment paper (baking sheet) on baking pan or any square tray (about 8" x8"). Choosing the right size tray is important as the height of chocolate is decided depending on how much you pour.

Put cream in a saucepan and heat it up until it almost reaches a boil. Turn off the heat.

Add the chocolate and stir till the chocolate and cream are completely combined. 

Add liqueur of your choice (optional).

Pour the mixture into the tray. Smooth the surface and refrigerate until firm.

Remove the chocolate from baking tray and chop them into cubes using a warm knife. Make sure to warm the knife after each cutting to prevent splintering. 

(You can use hot running water but wipe it off completely before cutting.)

Sprinkle the cocoa powder and serve it chilled. You can keep in the refrigerator for 2-3 days but enjoy soon.

 
*  Hop over to Nami's site for her great tutorial photos !

* Tips

*  Make sure you chopped your chocolate to small pieces so it will melt easily.

*  Try not to boil the heavy cream too hot and pour the chocolate in or else the oil will 

    split out and there goes the chocolate.........
    (chocolate that are above 70% cocoa tends to get oil split easily so just got to be cautious
    if your cream too hot).

    (I pour the warm hot cream into the chocolate pieces instead of dumping the chocolate 

    to the hot cream; just to be on safe sides).

*  Try not to drop  water into the chocolate .... and use a dry spatula to mix.!

My duckie wants to steal a piece of my chocolate!!

If you ask how does this chocolate taste, well I already made this...oh... consider I made it for twice and special request from "My Dear".... he is so addicted now...... it is already proven this chocolate taste so heavenly delicious!   

If you intend to make this, please don't blame me if you got addicted too..........  

** Latest note:

The good and higher % of cocoa quality of tends to be on bitter taste.  
And my D prefer the lower % of cocoa which gives sweeter in taste.  This is all based on individual preference.

Lemon Pound Cake

I've been cooking something delicious for the past few days, but I just been lazy to take shots of it .... though I wanted to share it with you what I have been cooking!!  

Well, at home, everything is me, me, me...... doing all the house chores, cleaning, washing, ironing, cooking, baking, typing the office work at home.  So sometimes, I have to juggling running up and down, doing this, then doing that.......

So to find solace... and away from stress, I will bake eventhough sometimes I'm tired after the housework!  Hee...hee...
To make something simple for my tea break today, I have baked a Lemon Pound Cake..... a recipe from Okashi...sweet treats made with love

Lemon Pound Cake 
Recipe from Okashi...sweet treats made with love

Ingredients

150g cake flour

1/8 tsp baking powder

150g unsalted butter, soften (room temperature)

150g icing sugar

1/8 tsp salt

3 eggs (about 150g), beaten lightly

1 lemon, grated for zest

Preheat oven to 170C.

Line a 19cm x 9cm loaf pan with parchment paper.

Sift flour and baking powder together twice.  Set aside.

Beat butter, icing sugar and salt together in an electric mixer until light, fluffy and pale.  Gradually add eggs and beat well.

Add flour and baking powder mixture and fold through completely using a spatula.  Surface of batter should be glossy and smooth.

Pour batter into prepared cake pan and make a lengthwise dent in the middle with a spatula.

Bake cake for about 50 minutes.

 Does it look like the original one....from the Okashi cookbook?  Hee...!!

 

Apple Strudel

Hello my friends, good day to you!

Time pass real fast and it is already Saturday.  What do you intend to do today?  Out grocery shopping or stay at home?  Hmm....weekend usually is crowded at the supermarket/shopping centres.  To me, I rather stay home and catch some movies!

Staying at home means I need to make something to eat while watching TV.  Just wanted to clear some apples away in my fridge; hence, I have made this Apple Strudel!

 
 APPLE STRUDEL
 
Ingredients
1 sheet store bought puff pastry
   

Filling

4 or 5 apples, (I used Granny Smith), peeled and slice

25g butter

100g brown sugar

40g raisins

½ tsp cinnamon powder

some toasted walnuts, chopped to small

2 tbsp plain flour 

1 small egg for egg wash

To make the Filling

Heat up frying pan and melt in the butter and sugar.  Add in apple slices and raisins.

Stir fry the apples till tender and soft.  Add in the cinnamon powder and flour to 

thicken it.  Dish up and let cool.

Place pastry on a baking sheet with greased proof paper.

Spoon mixture down center of dough and sprinkle the walnuts all over. Cut slits in dough 1 inch apart lengthwise down each side of filling. Brush each 1-inch dough strip with beaten egg and fold over dough. 
 

Brush top of pastry with remaining egg and sprinkle with reserved sugar mixture. Bake at preheated oven 180C for 20 to 25 minutes, or until golden. Serve warm, or allow to cool before serving.

 You may serve this with some ice cream together.....taste real delicious! 

Vietnamese Fried Spring Roll

............... ?????? ......been thinking and thinking what should I start to say about my today post here........
In the end..........

Search a beautiful heart.. not a beautiful face....
Beautiful things are not always good,  

but good things are always beautiful. 


Every test in our life makes us bitter or better,
Every problem comes to make us or break us,
The choice is ours.. whether we become victim or victorious !!!

Vietnamese Fried Spring Roll
Recipe source from Adora's Box
(I made half portions only) 

Ingredients:

330g  minced pork

100g raw prawns, chopped  (I didn't add this)
1 small carrot, chopped

2 bunches of spring onions, cut into thin rounds

1 clove, garlic, crushed

1/2 c. soaked glass vermicelli, cut into 1" lengths

1/4 c. of soaked and chopped black fungus

1/4 c. chopped peanuts

1 1/2 tbsps. chopped coriander leaves

1 1/2 tbsps. fish sauce

2 tbsps. brown sugar

2 tbsps. corn flour

1/2 tsp. sesame oil

1/4 tsp. ground black pepper
rice paper sheets

cooking oil for frying

Method:

Put all the ingredients in a mixing bowl, except for the rice paper and the cooking oil, and mix thoroughly. Place one rice sheet (do this one at a time so they don't stick together) in a dish with warm water for 30 seconds. Make sure both sides are wet. Take out of the water and lay on a clean kitchen cloth to absorb the excess moisture. 

Put a heaping tablespoon of filling on one side of the wrapper, pat into a long shape and fold over. Fold the two sides towards the center and roll tightly. Do not soak the rice paper too much. It is difficult to handle when it's too soft. Like cling film, it sticks to itself.

Deep fry, a few pieces at a time for about 4 minutes.

Do not try to separate them if they stick to each other in the pan because this will cause the spring roll to come apart. Leave it to cook that way. It is ready when it is crisp and blistered. Leave to cool for a few minutes before cutting into bite sized pieces.

Serve with lettuce, coriander and mint leaves.

To eat this, wrap a few pieces in a lettuce leaf, add some coriander and mint, dip in the sauce.

If you like the special sweet garlic & chilli dipping sauce to go with this fried spring roll, please go to Adora's Box.

I didn't make the dipping sauce, instead I go with the easy chilli sauce only.

 

 

Neapolitan Marble Cake

I loves to bake cakes in bundt pan.  If only I can afford all the bundt pans with different designs....
Bought this Fleur de lis bundt pan at an affordable price few weeks ago. This is the second time I have used this pan.  The first time using it, my cake stucked to the pan.  I guess it really need thoroughly grease/butter and flour  all over it the pan in order the cake can be removed easily after cooled.

Today I have baked this Neapolitan Marble Cake....which is an everyday cake.  

Neapolitan Marble Cake
Recipe from Rima of Bisous A Toi 

 For the sponge:
250g unsalted butter, softened, plus extra for greasing the cake tin
250g caster sugar  (I only used 200g)
Pinch of salt
Seeds of 1 vanilla pod
5 medium eggs
250g self-raising flour, sifted
25g cocoa powder
25ml milk
Pink liquid food colour (I used 1 tbsp raspberry paste + Wilton gel color)
Plain flour for dusting
Icing sugar for dusting
 

For the sugar syrup:
150ml water
150g caster sugar

You will also need:
30cm (12 in) Kugelhupf or Bundt cake tin

Method
1. Preheat the oven to 175°C/Gas mark 4. Prepare the cake tin by greasing with softened butter and dusting with plain flour.

2. To make the sponge, place the butter, caster sugar, salt and vanilla seeds in a mixing bowl and cream together until pale and fluffy.

3. Beat the eggs lightly in another bowl and slowly add to the butter mixture while whisking quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in two to three tablespoons of the flour. This will rebind the batter.

4. Once all the egg has been added and combined with the butter mixture, sift in the flour and stir until the batter is just combined.

5. Divide the batter into three even parts. Mix the first with a small amount of pink food colour to create a pale pastel shade. Mix the second with the cocoa powder and add the milk. Keep the third plain.

6. Pour the pink batter into the bottom of the prepared cake tin, followed by the chocolate batter and then finally the plain batter.

7. To ‘marble’ the mixture, gently fold through all three coloured layers with a fork or spatula.

8. Bake for approximately one hour, depending on your oven. If you are using a deeper cake tin, the sponge will take longer to cook. To check if the sponge is cooked, insert a clean knife or wooden skewer into the centre of each sponge; it should come out clean.

9. While the sponge is baking, prepare the sugar syrup for soaking. Place the water and the caster sugar into a sauce pan and bring to the boil. Simmer until all the sugar crystals have dissolved. Set aside to cool down slightly.

10. Once the sponge is baked, let it rest for approximately 10 minutes outside of the oven. Using a pastry brush, soak the tops of the sponges with sugar syrup while it is still warm; this allows the syrup to be absorbed faster.

11. Once just warm, remove the sponge from the tin and leave to cool completely on a wire cooling rack.

12. Dust the top of the cake with icing sugar before serving at room temperature.

 I have the slice of cake with some raspberry sauce.... (leftover from my cheesecake)

 

Aiiii...........forgot to dust some icing sugar on top for final touch........

Raspberry Swirl Cheesecake

Hi everyone and happy weekend to you!

Today post is Cheesecake!  Have you baked cheesecake before?  I bet you do.... I have baked cheesecake before but unfortunately it always turn out to be failures and never got the guts to post it in my blog here!  I guess I am not good in baking cheesecake especially those Japanese types or the cottony soft types!

When I saw Sonia posted her beautiful Raspberry Swirl Cheesecake, I was so swooned over by the swirl she made on the cheesecake and I bet you do too.  Earlier I did saw Jane's Corner  posted hers and she made it so perfectly beautiful too!

Of course, I thought I should get up and do the same.... and you know what today my post of this cheesecake is my third time.  Though I am still not very pleased with it and thought I should go for the fourth time....  but I just go ahead to post it though it is not beautiful as of Sonia's and Jane's ~ they are the pro in bakes!

Raspberry Swirl Cheesecake
Recipe from Sonia's (I half of the recipe as the same in Jane's ) 

Ingredients 
200g Cream Cheese

20g caster sugar

2 Egg Yolks

25g low protein flour

100g Whipping cream

2  Egg Whites，

40g caster sugar

½ cup Raspberry filling (store-bought) OR 1 cup frozen raspberry + 1tbsp sugar (Process raspberries in food processor with 2 tablespoons sugar until smooth. Strain purée into a small saucepan. Boil mixture for 3 minutes, until slightly thickened. Cool to room temperature.)

Method

1. Remove whipping cream from fridge, immediate beat till soft peak, set aside.
2. Beat cream cheese with sugar till smooth (I use stand mixer)
3. Add in egg yolks and mix well. Add in flour and combine well.
4. Mix in whipped cream, mix till well combine.
5. Beat egg white till foamy (I use hand mixer), gradually add in sugar and continue to

     beat till soft peaks.
6. Use a hand whisk, mix in 1/3 meringue with cream cheese batter as to lighten the

     batter.
7. Then use a spatula, fold in the balance meringue, fold gently till combine well.
8. Pour batter into cake tin (line paper on the bottom), and make marble effect with

raspberry filling (fill raspberry filling into a piping bag or squeeze out bottle, 

drop small dots scattered the  whole cake, and then use a  pointy skewer to swirl

into the marble effect).
9. Bake at a pre-heated oven at 140C for 60mins at lower rack using steaming bake

method (place a roasting tin underneath and add in hot water before putting in the

cake tin).
10. Cool on a wire rack, remove the cake and chill the cheesecake before consuming.

My cheesecake has a bad cracked on top and were slightly browned eventhough I baked it at 130C.  After I let the cake cool in the fridge, I took it out and "repaired" it by squirt out some raspberry filling to cover the crack! 

I warmed up the raspberry filling with some water to make it diluted, strain & sieve it, let cool before pouring into this squeeze bottle and squirt out to the cheesecake.

Though it is not the perfect cheesecake this time round, of course I have so much enjoyed it.

Would I make it again for the fourth time?  You bet!  Who knows, it will be perfect 10 leh....