Cherry Friands

When I woke up this morning, cooling air was blowing into the window and dark cloud was blanketing the sky. I was so happy and hoping that it will give a good downpour later.  But it didn't and the sun coming out and the dark cloud slowly disappeared.  OH NOOOOOOO..... another hot day coming!  The temperature for the past weeks already shooting up to 36C-37C!

I wasn't really in the mood to bake and cook nowadays when the weather is scorching hot.  But since this morning the cooling breeze blowing in, so thinking of making a small batch of cakes to indulge in.

Cherry Friands

Recipe adapted from  Cath of Confessions Of A Glutton with changes from raspberry to cherry

Original Recipe from What Katie Ate

Ingredients

5 egg-whites (abt 150g or slightly more)

150g unsalted butter, melted and cooled

90g ground almond meal

185g icing sugar, sifted, plus extra for dusting (do adjust to your sweetness taste)

50g plain flour, sifted

12 cherries, pitted and sliced

Method

Preheat oven to 180 degrees. Lightly grease the holes of a non-stick friand pan.

Whisk the egg whites for a few seconds just to lightly combine until frothy. There’s no need to whip them into peaks.

Add the butter, ground almonds, icing sugar and flour and beat lightly to combine well.

Pour into the prepared pan, filling each hole two-thirds full. Don’t worry too much about smoothing the tops.

Place the sliced cherries on top of each friand and bake for 25-30 minutes or until a skewer inserted into the centre of one comes out clean.

Cool and dust the friands with icing sugar and serve warm.

If you have egg whites still storing in your freezer, do give this a try.  It is sooooooo delicious!
I have used the muffin pan instead of friands pan; not going to invest another mould as it is more or less the same.

You can always substitute it with raspberries which the original recipe used, or with strawberries or blueberries.

Blueberries Almond Muffin

When Jessie of Jessie-CookingMoments posted her Raspberries Blueberries Muffins weeks ago, not only the ingredients that captivated me but after reading her opening 1st paragraph, I just had a laugh and I know this muffin must be real good that the Hippomama's grandma keep coming back asking more for this muffins.

I always love blueberries and almond meal in my bakes and if I have all the ingredients in my fridge, I will not hesitate to bake this immediately.

And guess what, at this post, this is already my 2nd bake for this delicious muffins;  only thing is I only have blueberries in my fridge, so no raspberries in it.  As I have baked Blueberries Muffin before, and I do not want to confused with the same title of Blueberries Muffin, so I named this as Blueberries Almond Muffin instead.

Blueberry Almond Muffins 
Recipe Source & text copy from Jessie-CookingMoments with changes 

Ingredients 
150g Low Gluten Flour, sifted

140g Unsalted Butter, room temperature
120g Caster Sugar
60g Cream (35% Fat)
40g Almond Meal
4g Baking Powder
1g Salt

2 Eggs (about 60g each)
2tbsp Fresh Milk
120g Frozen Blueberries, lightly thawed
Fine Zest of 1 Lemon 

Method:
1. Mix flour, almond meal, baking powder & salt in a clean bowl.

2. Preheat oven to 160C. Line muffin pan with cupcake liners.
3. Beat butter & sugar until light & fluffy. Add eggs, one at a time. Add cream & lemon zest. 

    Mix well.
4. Add flour mixture & milk. Mix well on each addition.
5. Fold in the blueberries.
6. Spoon the muffin mixture into the cupcake liners until 80% full.
7. Bake for about 30 minutes.

Well, needless for me to say, as this is my 2nd baked in a row, these muffins are really yummy and delicious.  But if you are not into cakes that are creamy and buttery in texture, I don't know if you will like it ...  well, I really do absolutely crazily LOVE IT!!  Because the texture is something like my top favourite cake ~ Tish Boyle's Plainly Perfect Pound Cake

Thank you Jessie.

"Almost Perfect" Butter Chicken

My family and I absolutely loves Butter Chicken!  Whenever I am back to Auckland for visit, Butter Chicken is a must for me to indulge into.

I have in fact cooked few versions/recipes of Butter Chicken but non of those are of the similar taste that I have tasted to that "Shamiana"or "Masala" restaurant Butter Chicken.  Either it was too tangy in the sauce or it doesn't have that herbs in taste.

I have almost 5 or 6 recipes I have bookmarked previously but wasn't ready to try it out.  Yes, I did alot of google searching, even go to the extend of studying one recipe comparing with another what herbs and spices to go into it.  Until one day I searched in the youtube and saw this video and it just clicked to me that this is just the right one.  

Well, one of the ingredients is "dry fenugreek leaves" which I have doubted whether I can find it here.  I tried searching at the local hypermarkets here and no... they don't have it.   Going to the Indian grocery spice shops  one shop after another and no....they don't have.  So, I thought maybe I go ask at the wet market to see whether they have the fresh fenugreek leaves (daun halba).  Oh no...they don't have too and some they don't even know what I am talking about.  And one young Indian lady just shove me the curry leaves instead!

Well, one of the weekend, I went to the city looking for it at the Indian shops again.  I went straight to the worker and asked "Do you have kasuri methi?"  He just went to one of the corner and gives me a pack of it.  You wouldn't believe it as I wanted to jump up high with joy when I finally found what I want!!

Cooking Indian food is not my forte, but butter chicken is my favourite so I will try and try and try to achieve that butter chicken taste that I had wanted;  just like "Shamiana" butter chicken!

BUTTER CHICKEN
Recipe inspired from Vahrehvah with changes

Ingredients
500g boneless & skinless chicken thigh, cut into long strips
1 sprig coriander leaves
50g butter
80ml cream (cooking cream or heavy cream or whipping cream)
1 tsp tomato ketchup (optional)


Marinade
1 tsp ginger garlic paste 
½ tsp chilli powder

½ tbsp coriander powder

1 tsp salt 

Sauce 

2 tbsp oil

1 medium size onion

400g tomato

1 green chilli

6 pieces cashew nuts

1 tsp ginger garlic paste

½ tsp chilli powder

1 tsp cumin seeds

½ tbsp coriander powder

2 tsp dry fenugreek leaves (Kasuri Methi), lightly crushed

1/4 - 1/3 cup water

2 tsp sugar

Salt to taste

Method

Marinade the chicken pieces with the marinade ingredients for 30 minutes.

In a large frying pan, heat the pan with the oil and lightly pan fry the chicken 10 minutes till fragrant.  Dish out the chicken pieces and set aside.

In the remaining oil in the frying pan, add in the cumin seeds, onion, ginger garlic paste, and some water in.  Give it a stir for a minute then add in the coriander powder, cashew nuts, chilli powder, fenugreek leaves. green chilli, and lastly the tomatoes.  Stir to combined all up and cover with a lid.  Cook for about 10 minutes till tomatoes are soften.

Remove from heat and let it cool slightly before pouring it into the blender.  Blend till all mashed up.

In a clean frying pan, add in the butter, pour in the juice from the chicken pieces, and the tomato puree mixture (I strained the tomato mixture before pouring into the pan), add in some water in,  salt to taste (I add about 1 tsp) and the sugar.  Let the sauce comes to a boil and add in the tomato ketchup (optional), 1/2 cup cream and stir to combine the sauce up.  Lastly add in the chicken pieces and let it simmer for about 10-15 minutes.

Dish up and serves with steamed rice or naan bread.

Do watch his video

*  The Butter chicken has the mild sweet in taste.

*  Those butter chicken serving in the restaurant/hotel has more vibrant in orangy colour as 

    they add artificial colouring in it. 

This is the dry fenugreek leaves ("Kasuri Methi")

Should anyone of you needed some of this dry fenugreek leaves, email me and I will send some to you.

I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by  

Chef and Sommelier.

Coffee Castella Cake

While I'm still in obsessed and getting good at it, the guts get bolder now.  I have been thinking should I bake the green tea or the chocolate flavour the next?  Well, since I am a coffee person, so I head on to make this Coffee Castella Cake.

COFFEE CASTELLA CAKE 

Ingredients
4 egg whites at room temperature

4 egg yolks at room temperature

130g sugar

100g bread flour, sifted  

2 tbsp honey

1 1/2 tsp instant coffee, dilute in 2 tbsp water.

Method

Using two square cake pan measuring 8" and 7"; and cut out some cardboard to fit and slot in between the two pans on all four sides.  Wrapped the cut out cardboards with aluminium foils. Preheat oven to (165°C).

In a small bowl, dilute the instant coffee with 2 tbsp water.  Set aside.

Place egg whites in mixing bowl and beat at high speed  for 30 sec until slightly foamy. Add sugar in 2 to 3 batches until firm peaks form, about 4 min.

Add yolks one at a time at medium low speed until well combined, about 1 min. 

Add in the honey. Whisk till combined.  
Add sifted bread flour and beat until just combined.

Drizzle the coffee around and lightly using a spatula to mix in till combined. 

Pour the batter into the 7" cake pan. Give the pan lightly tap on the counter to release air out. Using a spatula, smoothen the top of batter to remove any remaining bubbles. Put the 7" pan into the 8" pan and slot in all four corners with the wrapped aluminium cardboard.

Bake in preheated oven for 45 min or until top is evenly browned. Toothpick inserted into cake should come out clean. Remove pan from oven and carefully take out the 7" square pan  and drop it from a one foot height onto the counter 2-3 times to prevent shrinkage.  Invert the cake pan onto metal cooling tray for 5-10 minutes. 

When cake is cool enough to handle, remove from pan. Peel off parchment paper and turn it upside down onto a fresh piece of parchment paper. Wrap with plastic wrap and leave overnight at room temperature to preserve moisture in the cake and for flavor to develop.

To serve, cut off edges on three sides except the browned top with a very sharp knife. Cut into thick slices using a sawing motion.

                                 It is indeed so good with the coffee flavour!  

Happy Mother's Day!!

Chocolate Biscuits Slice

Have you eaten Chocolate Biscuits Cake before?  I remember when I was working way back in PJ, a colleague of mine, made this non-baked chocolate slice which is so delicious.  I have asked her for her recipe but unfortunately, after few shifting houses, I can't find that recipe anywhere with me anymore.

I try to google search for Chocolate Biscuits cake which have dessicated coconuts in it but most of it doesn't have that in the ingredients.  

Anyway today I have chosen Donna Hay's recipe but replace the milk instead of cream.

CHOCOLATE BISCUITS SLICE

Ingredients

150g biscuits (I used Arnotts’ Milk Coffee), roughly chopped

60ml milk

360g-380g dark chocolate, chopped (do use good quality dark chocolate or you can mix)

95g butter, chopped

cocoa, for dusting

Method

Prepare a 8” square tin lined with non-stick baking paper.

Place the milk, chocolate and butter in a saucepan over low heat and stir until melted and smooth. Place the biscuits in a mixing bowl, pour over two-thirds of the chocolate and stir to coat.

Spoon into square pan and press to level filling up any holes, and pour over the remaining chocolate mixture. Tap the sides of the tin to remove any bubbles. Refrigerate for 3 hours or until set. Remove from tin, dust with cocoa and cut into squares to serve.

Original recipe sourced and inspired from Donna Hay's Chocolate Shortbread Slice

  
This is my second time making this.  The first one, I have used another recipe which is similarly.  But using the local Marie biscuits.  And after a day or two in the fridge, the biscuits in the chocolate turn soft.  This is why, I used Arnotts' Milk Coffee this time.  

       This is so easy to make and so heavenly delicious too!  

This post is linked to the Bake Along #60 organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

I am linking this post to Little Thumbs Up (May 2014 : Milk) hosted by

Tze of Awayofmind Bakery House

 

Castella Cake

Castella Cake ~ have you bake this cake before?  I have been trying and trying and trying and really, I have even lost count how many times I have tried.  All those failure has really disappoint me.  Was it just because I do not have that special wooden mould?  No, some even have successfully baked it without that wooden mould.  Probably I am really no good at baking this cake and moreover my oven is the "hot tempered" type!  

But this castella cake is too delicious for me to give up just like that, this is why I have not given up hope.

HONEY CASTELLA CAKE

Ingredients
4 egg whites (medium size),  at room temperature

4 egg yolks (medium size),  at room temperature

130g sugar 

100g bread flour, sifted  

40g honey 
20g milk    (You can use 2 tbsp water or mirin & mix dilute with honey)

Method

Using two square cake pan measuring 8" and 7"; and cut out some cardboards to be slotted and fitted in between the two pans on all the four sides.  Wrapped the cut out cardboards with aluminium foils.  Cut out and place a parchment paper to the bottom of your 7" square pan.

Preheat oven to (165°C).

Place egg whites in mixing bowl and beat at high speed  until slightly foamy. Add sugar in 2 to 3 batches until firm peaks form

Add egg yolks one at a time at medium low speed until well combined. 

Add in the honey. Whisk till combined.  
Add sifted bread flour and beat until just combined.

Drizzle the milk around and lightly using a spatula to mix in till combined.

Pour the batter into the 7" cake pan. Give the pan lightly tap on the counter to release air out. Using a spatula, smoothen the top of batter to remove any remaining bubbles. Put the 7" pan into the 8" pan and slot in all four corners with the wrapped aluminium cardboard.

Bake in preheated oven for 45 min or until top is evenly browned. Remove pan from oven and carefully take out the 7" square pan  and drop it from a one foot height onto the counter 2-3 times to prevent shrinkage.  Invert the cake pan onto metal cooling tray for 5-10 minutes. 

When cake is cool enough to handle, remove from pan. Peel off the bottom parchment paper. Wrap the cake with a fresh parchment paper and another layer with plastic wrap and leave overnight at room temperature or in the fridge for flavor to develop.

To serve, cut off edges on three sides except the browned top with a very sharp knife. Cut into thick slices using a sawing motion.

                 My slice cake look a little short and flat but nevertheless I am pleased this time

                                                        it doesn't shrink and wrinkle up.

                               

This castella cake method of using two baking pans slotted with cardboard wrapped with aluminium foil was brilliant and it was sourced from Kitchen Tigress blog.  Thank you.

Garibaldi Biscuit

Have you heard of a biscuits called " squashed fly biscuits"?  Yes?  No?  What about "Garibaldi biscuits"?  No?  And what about "Raisins biscuits or sultanas biscuits" then?  Yes, right?  Raisins/Sultanas biscuits are quite common for us here and we used to eat this and commonly sold at the supermarkets.

Well, squashed fly biscuits or Garibaldi biscuits or Raisins biscuits they all are the same. This biscuit also exist under different names in other countries.

You can find more information on Garibaldi biscuits here (Wikipedia).

Garibaldi Biscuits
Recipe sourced from Emma of Poires au Chocolat

Original Recipe from Delia Online

(Makes 16)

Ingredients
110g plain flour

¼ tsp baking powder
big pinch of fine sea salt
25g unsalted butter, cold
25g caster sugar + bit extra to sprinkle
1 egg
3 tbsp milk
100g raisins
zest of ¼ lemon 

Method
Preheat the oven to 190C/375F. Line a big baking tray with baking parchment. Mix the flour, baking powder and salt together in a bowl. Chop the butter into cubes then add to the bowl and rub in. Stir in the caster sugar. In a bowl or mug whisk the egg yolk and milk together, then add to the bowl and gently mix in just until the dough comes together. Use your hand to bring it into a ball.

Dust the worktop with plenty of flour then place the mix in the middle and dust again. Roll out to a rectangle of roughly 7 x 11" or 20 x 30 cm, using more flour when needed. Tip the fruit onto one half and zest the 1/4 lemon on top. Spread the fruit out into an even layer so it covers half the dough. Fold the other half over the fruit. Check it hasn't stuck to the surface, dusting again if needed. Roll out to 7 x 11" or 20 x 30 cm again.

Trim the sides with a sharp knife so you have a clean rectangle then cut into two lengthways. Cut each strip into 8, so you have 16 small strips. Transfer to the baking sheet. Brush the tops with some of the egg white (you'll only use a small amount) then sprinkle with a little extra caster sugar. Bake for 14-16 minutes until deep golden brown. 

Cool on a wire rack.

                             These biscuits not only so good and they are so easy to make.  

 

I'm linking this post for Cook Like A Star hosted

 by Joyce of Kitchen Flavours, Zoe of Bake for Happy Kids and Mich of Piece of Cake. 

不 流 的 流 沙 包 ("Liu Sar Bao")

I made "Liu Sar Bao" today but unfortunately my Liu Sar Bao doesn't live up to its name as it doesn't "liu" (流) at all!  But..... it taste real good.  Love the egg custard filling inside.

"Liu Sar Bao" (Salted Egg Custard Steamed Buns)

Ingredients for the Skin

500 gm Pau flour or Hong Kong flour

2 ½ tsp dried yeast

100 ml lukewarm water

125 gm caster sugar

5 tsp Crisco shortening  (I used vegetable cooking oil)

2 1/8  tsp baking powder

¼ tsp salt

110 - 115 ml water

Preparation for the Skin
 

(A)

Mix the dried yeast with lukewarm water, stir well.

Add in 130 gm sifted pau flour, mix well with the yeast mixture.  Roughly form into a ball of dough and set aside for 15 mins.

(B)

Mix the balance 370 gm sifted pau flour with the baking powder, sugar and salt, stir well.

Pour this mixture into (A) above.  Add in the shortening and water sparingly, knead till dough doesn't stick to the hands.

Cover dough with a damp cloth and let it rest in a warm place for about 1 hr. to 1.1/2 hrs or till double in size.

Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.

Weigh out 50 gm of dough and roughly shape into a ball.  Makes 18 pieces.

Flatten and roll out the dough into a circle.  Cup it in the palm of your hand, spoon in the custard filling onto the centre of the dough and pleat up the sides and seal; lightly roll with your both hands to shape it round. Place the pleated side down onto a piece of greaseproof paper, on the rack for steaming.  Cover with a piece of damp cloth and let rise for another 15 mins.

Steam the pau under rapidly boiling water on high heat for about 10 to 12 mins.

Remove from steamer and serve, hot.

* This Pau Dough is adapted from Cheah of No Frills Recipes

This pau dough recipe is indeed good and the texture is soft after steamed.  Will use this for all my future steamed buns.

Salted Egg Custard Filling

Adapted from Food Manna

Ingredients

80g salted egg yolk (6 yolks)

110g caster sugar

55g custard powder

55g full cream milk powder

60g coconut milk

20g corn starch (1 tablespoon)

110g butter, room temperature

Method

Start by steaming the egg yolk for 8-10 minutes or until cooked. let cool and mash. Next, In a mixing bowl, cream the butter slightly and mix in the ingredients. Refrigerate the mixture until firm. Portion into balls and freeze till solid. 

* Both the bao dough and the filling, I half the recipe.

Other food bloggers have made  "Liu Sar Bao" too; check them out.

Zoe of Bake For Happy Kids 

Jeannie of Baking Diary

Easy Quick Stir Fry Beef & Broccoli

With the hot weather and dry spell here in Malaysia, I guess some of you wasn't in a mood to bake or cook lately, right?  It has not been raining for more than 3 months here already;  all the trees and grasses has turn reddish brown; from far it looks like Autumn season here in Malaysia!!

With the dry spell and water rationing going on, it is good to cook and eat light and easy dishes like soups and stir fry dishes.

EASY STIR FRY BEEF & BROCCOLI

Ingredients
300g rump steak or tenderloin steak, thinly sliced
180g broccoli florets

50g ginger, thinly sliced

1 bird’s eye chilli, thinly sliced

1 tbsp peanut oil

Dash of pepper

Marinade

1 tbsp soy sauce
1/2 tbsp cornflour
1/2 tbsp oil

Sauce

2 tbsp soy sauce

½ tbsp oyster sauce

½ tsp sugar

2 tsp Shaoxing wine

1 tsp corn flour

3 tbsp water

Method
Marinate the beef slices with soy sauce, cornflour and oil for 15-30 minutes.
In a saucepan, blanched the broccoli florets 10-15 seconds, drain and set aside.

Heat 1 tbsp of oil in a wok under high heat until smoking hot. Add in sliced ginger and give it a quick stir for a minute.
Add in beef and the blanched broccoli florets and stir fry for a further 1 minute.  Pour in the sauce and give it a thorough mix and further cooked till until the beef turned brown and the sauce slightly thickened.
Stir in the sliced bird's eye chilli and season with white pepper and add a splash of sesame oil. 

Mix well and serve immediately with steamed rice.

                        If you don't eat beef, you can always substitute with pork tenderloin.