Serradura Dessert (Sawdust Pudding)

Serradura literally in Portuguese means "sawdust".  The sawdust meant in this dessert is all that from the crushed Marie biscuit and the condensed milk added in made this dessert more creamier in taste.  As this dessert is easy and simple to make; and since I have some left over whipping cream I better make use of it or else it will have to go down to the waste disposal.

Ingredients
250ml Whipping cream
100g Marie biscuits
50g Condensed milk (or to your sweetness taste)
1 tsp Vanilla essence

Method
1. Crush Marie biscuits finely either by using a food processor or put in a ziploc bag with rolling pin method.
2. Whip whipping cream to soft peaks. Add vanilla essence and condensed milk (Suggests you add 2/3 
     first, taste, then add more if it needs sweetening). Continue whipping until stiff peaks.
3. Transfer the cream into a piping bag. (fitted with a plain 1 or 2 cm nozzle)
4. Place a layer of biscuit into individual moulds or cups and pipe a layer of cream on top. Repeat until filled. 
    (Suggests that don't put too much biscuit, or the cream will adhere to only the top bits and the 
     dessert will look messy)
5. Chill in the freezer for two hours. When serving, leave it out for a bit (around 10 minutes) for it to soften.

I love dessert with some fruits in it .... especially strawberries.

Red Velvet Cake

Red is all over and the red is so seductive...... yes Red Velvet Cake.  The look in it is so delicious and tempting.  I have bookmarked to bake a Red Velvet Cake for months ago and only until now.  Though some might not dare to go ahead to bake by the amount of red colouring in it, but once in a while I think it is alright.  Maybe, I should think to use Beetroot as an alternative to the red colour.  What do you think, bakers?

Red Velvet Cake

This delicious cake adapted from Bisousatoi

1 ¼ cup sifted cake flour

½ tsp baking powder

½ tsp salt

1 tbsp cocoa powder

1 tbsp red colouring

¼ cup (abt 57g) soft unsalted butter

¾ cup sugar

1 egg

½ tsp vanilla extract

½ cup buttermilk

½ tsp vinegar

½ tsp baking soda

1.  Preheat oven to 175C.

2.  In a bowl, sieve flour, baking powder and salt.  Set aside.

3.  In a small bowl, combine cocoa powder and red colouring and stir well until

      form a paste.

4.  Using a stand mixer, beat butter with sugar until light and fluffy.  Add the egg

      until blended.  Add the vanilla extract and cocoa powder mixture.  Beat until

      well blended.

5. Add in sifted flour and buttermilk alternately.  Beginning and ending  with

     flour (F, M, F, M, F).

6.  In a small bowl, combine vinegar and baking soda and add it to the batter.

      Stir well with a spatula.  Pour it into a 6” cake pan and bake it for 40-50 mins.

7.  Once cool, slice cake into two and spread cream cheese frosting, spread all

      over the cake too.  Chill it for few hours.

Cream Cheese Frosting

 125g cream cheese

50g unsalted butter

80g icing sugar

1 cup fresh cream, whipped until stiff

1.  Beat cream cheese with butter until soft.

2.  Turn mixer to low speed, add icing sugar a little at a time, whisk until well

      blended.

3.  Add whipped cream, stir through with a spatula.

Still need to master on the cream cheese frosting.  Quite watery even have chill it in the fridge for an hour! Anyway, this cake is very yummy.  I love cake using buttermilk in it.

Profiteroles or Cream Puff

I remember the first time I bake this Cream Puff was way back when I was studying in the Home Science class.  It was fun baking this mini cream puff.  I almost forgotten how to make this cream puff.   After I started working, I don't have time to bake, so mostly buy at shops or the frozen cream puff.  Believe me, those frozen cream puff do taste as good too. 

Cream puff or profiteroles can be eaten with whipped cream filling or with vanilla ice cream.  Or you can cut strawberries pieces and mix into the whipped cream filling.  

Profiteroles adapted from here

Makes 20-24

200g cold water
½ tsp sugar
85g unsalted butter
pinch salt
113 plain flour
4 medium eggs, beaten

For the cream filling:
2 1/2 cups double cream
1 tbsp icing sugar


Method 
1.  Preheat the oven to 200°C.
2.  To make the pastry, place the butter, water and sugar into a large saucepan.
3.  Place over a low heat to melt the butter. Increase the heat and add the flour and 
     salt. Remove from the heat and quickly beat the mixture until it forms a smooth paste, 
     stirring continuously. Once the paste curls away from the side of the pan, transfer the 
     mixture into a large bowl and leave to cool for 10-15 minutes.

4.  Beat in the eggs, a little at a time, stirring vigorously until the paste is smooth and 
     glossy. Continue adding the egg until you have a soft dropping consistency. It may not be 
     necessary to add all the egg. The mixture will be shiny and smooth and will fall reluctantly 
     from a spoon if it is given a sharp jerk.

5.  Line a baking tray with parchment paper. Dip a teaspoon into some warm water and 
     spoon out a teaspoon of the profiterole mixture. Rub the top of the mixture with a wet 
     finger and spoon on to the baking tray. This ensures a crisper topping.

6.  Bake for 25-30 minutes, until golden brown, if too pale they will become soggy when cool.

7.  Remove from the oven and prick the base of each profiterole. Place onto the baking tray 
     with the hole facing upwards and return to the oven for 5 minutes. The warm air from the 
     oven helps to dry the middle of the profiteroles.

Prepare the filling: 
1.  Lightly whip the cream and icing sugar until soft peaks form. Do not overwhip. When the 
     profiteroles are cold, cut them in half and using a piping bag with a plain nozzle, pipe the 
     cream into the middles. Alternatively, you may also enjoy filling them with small scoops of 
     vanilla ice cream.

Puff awaiting to put whipping cream in.....

Puff Pastry Egg Tarts

When I saw this Puff Pastry Egg Tarts at NasiLemakLover , I told myself I must make this one day.  I loves Egg Tart very much, regardless whether it is the shortcrust pastry or the flaky type, as long as it is with the egg pudding in it.  Delicious!

I was a little greedy and over pour the egg filling in it and lucky me it didn't spill out.  Using the ready made puff pastry made it easier.   Why not for a change instead of making that tedious type of flaky egg tart though it may be of different texture!

 Out from oven......

Claypot Pork Belly With Salted Fish

I've bought the Claypot for quite sometime but didn't get the chance to use it to cook any dishes till yesterday when I suddenly browse through one of my cookbook on claypot dishes, and here, Claypot Pork Belly With Salted Fish.  Since I have all the ingredients with me, why not cook something different for dinner.

Claypot is an ideal choice for braising and stewing food over low heat as it heats evenly and retains heat well.  Ingredients cooked over a long period of time in a claypot are soft and tender,packed full of their natural flavours and emit a unique aroma that can only be achieved by cooking in a claypot.

Ingredients :
300g pork belly, slice about 0.5cm)
25g salted fish
2 cloves garlic, chopped finely
3 dried chillies, cut in 1/2" section (I use fresh chillies)
5 slices ginger
1 stalk spring onion, cut in 1/2" section or coriander
6 cloves shallots, cut in thin slices
1 onion, section in 4 pieces
2/3 cup water

Marinade
1/2 tbsp oyster sauce
1/2 tbsp soy sauce
1/2 tbsp potato starch

Seasonings
1 tbsp soy sauce
1/2 tbsp thick soy sauce
1 tsp sugar
1/2 tbsp shoaxing wine

1.  Combine well pork belly slices with marinade and set aside for about 30 minutes.
     Scald in hot oil and drain well.
2.  Pan-fry salted fish in oil until fragrant.  Set aside.
3.  Heat 1 tbsp oil in a claypot, add shallots, garlic, ginger slices and chillies to fry until fragrant.
     Stir in the pork belly slices and toss well.  Add in the soy sauce and thick soy sauce to combine
     well.  Add in water and sugar and bring to a boil.  Cover with a lid and let it simmer over low heat
     for about 3 minutes, add salted fish and continue to cook until the gravy is fairly dry.
4.  Stir in spring onion/coriander and onion to toss well briskly, drizzle over shaoxing wine and serve.

Steamed Fruit Cake

I have made this steamed fruit cake for the third time now.  You know what, all fruit cakes are best eaten overnight and I understand too, some fruit cakes if well kept can kept till a year!  Usually fruit cake takes very long hours to either bake or steamed.  This steamed fruit cake takes about 3 hours in the steaming pot to complete.  I have read some cookbooks that some fruit cakes takes about 4 hours to bake!! 

I remember when I was young, my mum used to bake fruit cakes for us. 

Steamed Fruit Cake

170g butter
150g caster sugar
150g caster sugar
150g plain flour, sifted
3 eggs
1 teaspoon bicarbonate soda
1 teaspoon cream of tartar
1 teaspoon vanilla extract
50g water

150g plain flour, sifted
300g mixed dried fruit

1.  Mixed 150g sifted plain flour and the mixed dried fruit together.  Combined well and set aside.
2.  Beat butter and sugar till light and fluffy.
3.  Add in eggs, one at a time until well combined.  Add in vanilla essence.
4.  Put in sifted flour, bicarbonate soda and cream of tartar.  
5.  Add in the fruit mixture.  Mix all well together and set aside.
6.  Meanwhile, place the 150g caster sugar into a saucepan and pour in the 50g water at the side of the
     saucepan.  Cook till the sugar turn caramel.
7.  Mix a well centre in the dough batter and pour in the caramel in the well and quickly mix all well
    combine.
8.  Grease an 8 inch square pan and pour the cake mixture in.  Cover with aluminium foil.
9.  Steam for about 2 hours 45 minutes.

Just out immediately from the steaming wok.  Beautiful delicious brown colour.
Care for a piece?

Lor Mai Kai 糯米鸡

This Steamed Glutinous Rice With Chicken a.k.a Lo Mai Kai usually served at the Dim Sum Restaurant.  Going for Dim Sum at the Chinese Restaurant during weekend usually will be packed and sometimes have to wait for long before we can get a table.  And not only that, we might have to wait and wait for our favourite prawn dumpling or lo mai kai or egg tart coming over to our table!

There was a time I read an article, a famous well known singer commented that she will not eat Dim Sum at any restaurant because most the Dim Sum using lots of msg in it.  No wonder Dim Sum is so tasty and delicious served in the restaurant!

This easy Lo Mai Kai I have adapted from NasiLemakLover.  Thanks to her that I am able to cook this simple dish at home.  I only uses half of the ingredients here makes about 9 small bowls.

Lor Mai Kai (Steamed Glutinous Rice With Chicken) 
*makes 16 aluminium foil bowls

1kg glutinous rice, wash clean and soak for 4hours (do not need to soak overnight)

Marinate chicken and mushroom
20pcs Chinese dried mushrooms (soak in water to shorten, rinse few times)
650g of debone Chicken, cut small pieces
2 tbsp ginger juice
1½ tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp Chinese cooking wine
1/2 tsp salt
1/2 tbsp sesame oil
1/2 tsp white pepper powder
2 tbsp cornstarch or tapioca flour

Seasonings for rice
4tbsp shallot oil
1/2tbsp sesame oil
2tbsp oyster sauce
3tbsp light soy sauce
3tbsp dark soy sauce
4tbsp sugar
2 and 1/2tsp salt or to taste
1/2tsp white pepper powder
800ml water
2 Chinese dried sausages , sliced and pan fried, set aside (optional).  (I have omitted this out)

1. Rinse and drain chicken in hot water.
2. Mix all seasoning with chicken and mushroom in a bowl, set aside for 1 hour.
3. Mix all seasoning and water with drain glutinous rice in a rice cooker.
4. Cook glutinous rice in rice cooker and fluff the rice with a fork when rice is cooked.
5. To assemble Lo Mai Kai- place 1-2 pcs of chicken, mushroom and sausage in a aluminium bowl.
    Cover with steamed glutinous rice.
6. Cover and steam Lo Mai Kai over medium high heat for 30 mins.
7. Turn out Lo Mai Kai on a plate and serve hot.

 Placing the chicken meats and mushroom in the foil.

Fill up with the glutinous rice and cover the top.  Ready to steam for 30 minutes.

Serve with chilli sauce.

Butter Chicken

Butter Chicken is the all time favourites among adults and children as I got to know this dish when I was staying in NZ few years back.  My niece loves this Butter Chicken very much. When my brother-in-law ordered this dish in one of the foodcourt in Auckland, the first look at it, I thought it was really nothing special in it as it does look normal kind of curry like but after I tasted it, it is indeed very yummy.  

I've tried to search and search for this Butter Chicken recipes and there are so many in the website and each recipes called for different types of ingredients.  And this is my first Butter Chicken I'm cooking.  I believe there will be more Butter Chicken I will be cooking.

This recipe adapted from A Daily Obsession

Easy Butter Chicken
1-1.5kg deboned chicken
1 brown onion, chopped finely
4 garlic cloves, chopped finely
2.5 cm piece of ginger, grated and 5 cm piece ginger, in thin julienne strips
1 tbsp lemon juice
1 tsp chili powder
2 tsp paprika
40g butter
3 tbsp tomato paste
1 tbsp brown sugar
150ml thickened cream
1 cup water
3 tsp garam masala
3 tbsp veg oil

1. Put the onion, garlic, grated ginger, lemon juice, chili powder, paprika and 2 teaspoon of garam masala
    into a food processor, adding 1 to 2 tablespoon of water to make a paste.

2. Heat 2 tbsp oil in a frying pan and pan fry the chicken, in batches if necessary, until browned on all
    sides. Remove and set aside.

3. Add the butter plus 1 tbsp oil to a pot large enough for the ingredients. Add the spice paste and fry 5 to 10
    minutes until oil starts to separate from the paste. Add the water, tomato paste, sugar and salt and let
    sauce simmer for 10 minutes.

4. Stir in the ginger strips, cream and chicken and simmer, covered, for 30 minutes or until chicken is tender.

5. Garnish with spring onion or coriander.  Serve hot with steamed rice.

I will try to cook for another version of Butter Chicken until I find the right one.  Hopefully I be able to get the right recipe!!

Chicken Burger

Why not try to make homemade burger for lunch for the family instead of eating out at the McDonald which could be costly?

This Chicken Burger recipe is adapted from one of the children cookbook my sister borrowed from the library.  This cookbook for children make it easier for children to learn how to make simple dishes, cookies, bread and etc.  I have bookmarked a few recipes for it and will post once I have tried it.

Chicken Burger

1 Tbsp light olive oil

40g onion, diced

1 small clove garlic, chopped

225g minced chicken or turkey

15g fresh breadcrumbs

4 fresh sage leaves, chopped

40g grated apple

Salt and pepper

Sunflower oil, for greasing

1)      Heat the olive oil in a pan and sauté the onion and garlic for about 2 minutes.  Allow to cool.

2)      Mix the chicken, breadcrumbs, sage, apple, salt and pepper with the cooled onion and garlic.  Shape into 4 burgers.

3)      Heat a little oil over a high heat and cook the burgers for 2-4 minutes each side or until completely cooked through.

4.  On the bottom bun, spread some mayonnaise, lettuce, cheese slice, chicken burger, some tomato
      ketchup, slice tomato, slice onion ring and top bun on.

You may put any ingredients to your liking.  My niece Tiffany requested her Chicken burger to be transformed into "Chicken Hotdog" style!

Buttermilk Chocolate Cake With Fudge Icing

My little niece Tiffany has been requesting for a chocolate cake, hence I search for an easy moist chocolate cake at the web.  And so, here this is what I bake for her, Buttermilk Chocolate Cake With Fudge Icing.  I am sure she will loves this chocolate cake.  All children loves chocolates, don't they?

This recipe is adapted from allrecipes

 Ingredients

• 1 cup buttermilk
• 2 teaspoons baking soda
• 2 cups white sugar
• 2 eggs
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 2 cups all-purpose flour

Fudge Icing

• 1 cup white sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup milk
• 1/4 cup butter
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, combine the buttermilk and baking soda. Set aside in a warm place.
2. In a large bowl, mix together 2 cups sugar, eggs, 3 tablespoons cocoa powder, oil and 2 teaspoons vanilla until blended. Stir in the boiling water, then gradually beat in the flour. Stir in the buttermilk mixture.
3. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To make the Fudge Icing: In a saucepan, combine 1 cup sugar, 1/2 cup cocoa powder, milk, butter and 1 teaspoon vanilla extract. Bring to a boil, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until it thickens to spreading consistency. Pour over completely cooled cake.

Cake just out from the oven.  It was so high up in the middle like a volcano about to erupt!