Chocolate Cheese Layered Cake

I saw a couple of chocolate cheese cakes on blogs and came across Pusiva's recipe which I thought was simple to attempt. I had all the ingredients so I went ahead and gave my first cheese cake a shot. :)

I baked the cake for 30mins at 180 then covered the top with foil as it was getting burnt, then lowered it to 160 for the last 10 mins. My cake turned out like Pursiva's, wavy. Tastewise is yummy after refrigeration. Will definately attempt again, remembeirng to turn oven temperature down to 160 after 10mins to see if I can get parallel lines instead of wavy.

Happy Birthday BB!

BB did not get to try these previously. I think he will like the texture and flavour of the cake. Happy Birthday BB!

Update: He still finds them a little sweet for his liking.

Chocolate Cupcakes

I've recently acquired Nigella Lawson's HOW TO BE A DOMESTIC GODDESS Cookbook and thought I'll attempt something from there for Lyn's farewell dinner. I have never baked anything using muscovado sugar and thought I'll give this chocolate cupcake a go. Chocolate cupcakes usually will not go wrong with a crowd. *wink*

An additonal batch was baked for KL as his birthday coincidentally falls on the same day. Everyone loved the cake and I was delighted! :D

The original recipe asks for dark muscovado sugar, but I was unable to find it at major supermarkets. Thus I substituted light muscovado instead. I've also reduced the original quantity of 200g to 150g as I found it too sweet. The cupcakes are fragrant and delicious with a think crispy crust on the top. Will definately bake these again.

(Recipe from Nigella Lawson's How To Be A Domestic Goddess Pg168)

Pandan Chiffon Cake

After several failures, and researching on some bloggers' failed attempts, I suspected the root of the problem could be due to my oven size. I traded my 22cm chiffon pan for a 12cm - it worked!

Looks like I can only make mini sized cakes.. :(

(Recipe from Kevin Chai's Chiffon Cake Is Done Pg 45)

Pandan Chiffon Cake - 3rd attempt

To address the cracked top problem I encountered (and also to prevent wastage), I halved the recipe as I suspected my cake pan may be too small. I also reduced the oven temperature as I observed my cake top browns too quickly. In addition, I also diluted the coconut cream as the sides of the previous 2 cakes turned out damp. Despite the above corrective measures...my cake top still cracks!! :'( I'm lost. The cake also shrank and fell out of the pan while cooling (inverted).



It's not fluffy enough according to my standards. Hmmm perhaps my egg white was too stiff resulting in trapped air bubbles not well released? This cake was ready in 30mins. Perhaps I should maintain the 40mins baking time? I'll attempt again.. ;)

My 1st chiffon - Pandon Chiffon Cake

Failed attempt! Saw the hardened swirls? My chiffon top is cracked too... Although I used the recommended pan size, I suspect it may be a tad too small. Nonetheless, I increased the baking time as there is a higher possibility my cake is undercooked. With a total of 1hr in the oven, it is clearly not the problem with doneness.

I tried my hands on a 2nd chiffon, ensuring I blend the yolk mixture well. I also increased the coconut milk.

This one cracked too and shrank! Texture was also dense. Additional coconut cream was definately a mistake. Perhaps I had deflated the egg white to ensure a well blended batter. I'll definately attempt again.

Chocolate Mud Cupcakes - 2nd attempt

Eh hei hei now we're talking! :) I did not achieve the gooey-flowing chocolate centre though, but they are still very much edible. Best eaten warm. Will reduce the baking time the next time I attempt again.

I used fresh eggs to avoid any hiccups and 75% cocoa Lindth chocolates this time. No more Cadbury...I've learnt my lesson. With the dark chocolate, there is no need to reduce the sugar in the recipe.

(Recipe from 500 Cupcakes & Muffins - Fergal Connolly Pg 91)

Chocolate Mud Cupcakes - FAILED!

Peeking into my fridge, I noticed I've collected a nice stack of chocolates. Since chocolate cakes can't go wrong with most people. I thought it'll be nice to bring some homemade desserts for Antoine this evening.

As I gathered all ingredients getting ready to melt the butter and chocolate, I realised my eggs were refrigerated! Darn... I left it out for a while to reach room temperature, and carried on stirring the melting chocolate. Did not occur to me then to dip them in hot water so they warm up quicker. By the time I was ready with the eggs, they were still relatively cold. It seemed to take longer for the eggs to reach the 'light and fluffy ' stage. Then I knew it is gonna be a flop. :( I increased the mixer speed and was jumping for joy when it was light and fluffy!

I ran out of self-raising flour and substituted with plain flour and baking powder - minus the salt. The sifted flour was added into the egg mixer and as I was folding in, I noticed the egg liquid beneath the fluff - something I have never experienced or seen before. As the flour was evenly distributed, the liquid was no longer visible. The batter looked alright then and I poured in the warm chocolate and butter at a go and continued blending. The batter looked heavy and as I was scooping the batter into the muffin cups, I noticed the oil separating from the batter.

I baked the muffins anyway to see what the end result is like and tasted. It was hard and really dry.. :(

The cold eggs is definately one of the reasons for the flop, and I probably overbeat the eggs causing separation. However I do not undertand why the oil got separated when I was mixing in the chocolate. Is the chocolate too hot when I poured in? I allowed some cooling time but do I have to let it cool completely? I also experimented with a mix of Lindth and Cadbury chocolate (Cadbury being my 1st time). Is Cadbury giving this problem? Nevertheless, I got fresh eggs to give this another go.

Squid ink bolgnaise

Mum spent the afternoon tidying and clearing out the kitchen cabinets and I thought I might as well lend a hand and clear out the existing drystores as well as the fridge.

I have an open pack of squid ink fettucine with no seafood. :( Made Bolognaise instead.. haha so tak match. :P So instead of opening a bottle of wine, it's a can of Suntory premium to wash it all down..Yumz!

Kitchenaid's 1st produce: Madeleines

I was out getting bakewares yesterday and decided to pop by chinatown to La Choy Seng to check out what they have in stall. I've read about the shop online but never noticed it when I was there previously. They gave me a pretty good deal and I was all excited waiting for it to be delivered this afternoon.

It was given a cleanup and on it's way to making it's first batch of produce - madeleines. Much to my dismay, the madeleine pans I bought yesterday was 5mm too long for my oven. Sighz... so much for my judgement. The pan did not have any measurements indicated and I don't suppose the shop allows exchange. Uh well, will see how it goes. Just my luck. I have to make do with my tiny madeleine pan which produces 5 at a time.

Madeleines

(Fergal Connolly's 500 Cupcakes & Muffins)

4 large eggs

175 g caster sugar

125 g plain flour

1 tsp baking powder

115 g unsalted butter, melted and cooled

I tbsp grated lemon zest (I used zest of an 1 lemon.)

1. Strain the melted butter to remove the solids before cooling.
2. Preheat the oven to 175 degrees C.
3. Grease the madeleine pan. (I used an oil spray.)
4. Beat the eggs and sugar until pale and thick.
5. Sieve the flour and baking powder into a separate bowl.
6. Slowly add the flour to the egg mixture.
7. Pour in the melted butter and stir in the lemon zest.
8. Refrigerate the batter for 20 minutes.
9. Spoon the batter into the pan, filling each mould about 2/3 full.
10. Bake for 20 mins. (Adjust according to mould size. I baked mine for 10 mins.)
11. Remove the pan from the oven and give it a tap. The madeleines should fall off quite easily.
12. Cool on wire rack.

Update: The flavour and texture was good. I love the flavour the zest imparts. However I find it too sweet and the colour did not turn out golden as I would like it to be.

Ramen - Missing Kyoto

It was tiring shopping around for bakewares in the hot afternoon and I was so hungry and tired when I got home I could barely walk a couple more steps to get dinner.

Julz got a friend to buy more of the ramen we tried at Kyoto. Thought it will be healthier alternative to instant noodles. I got some nice pork ribeye to compliment the noodles since I can't make char siew ;).

I cooked the pork ribeye in the soup stock till cooked and tender and set aside. Ladle the soup into serving bowl and blanch the noodles in boiling water. Place noodles in soup. To add some colour and fibre, blanch some vegetables. Slice up the pork and arrange with vegetables on top of noodles. Serve with some la yu or tonkarashi. A generous serving of chopped shallots will be good.

Walnut Mini Loaf

_I was keen to try baking a bread this week, having ingredients ready on hand to make a walnut bread. Baking bread seems pretty intimidating to me, so I picked a simple recipe for trial run. :)

The crust turned out crispy, texture was dense like a light tea cake. The toasted walnuts imparts a wonderful fragrance and it tasted lovely when taken warm. I will definately attempt again with less sugar though. It is not overly sweet though, I just don't have a sweeth tooth. :)

Dark Chocolate Chunk Cookies

It has been more than a month since I last baked something! I'm most grateful I have the luxury of time to read through recipes and picking out some for trial during this leave period. Shopping for ingredients is both fun and tiring..having to lug the stuff home.

I've decided to make some sinfully chocolatey chocolate cookies, tweaking the original recipe to accomodate some macadamia nuts upon Jul's request. :)

Dark Chocolate Chunk Cookies
250g butter, softened
1 1/2 cups sugar
2 large eggs
1tsp vanilla extract
2 cups all purpose flour

1/2 tsp baking soda
1/2 tsp salt
2/3 cup unsweetened cocoa powder
100g dark chocolate chunks (I used Lindth)
120g macadamia nuts, crushed

1. Preheat oven to 180C.
2. Cream the butter and sugar till light and fluffy.
3. Add the eggs one after another and whisk well, followed by the vanilla extract.
4. In a separate bowl, sift flour, baking soda, salt and cocoa powder.
5. Add the sifted flour into the butter mixture and mix well till no traces of flour can be seen.
6. Stir in the chocolate chunks and macadamia nuts.

7. Drop heaped tablespoonfuls of batter onto lined baking sheet.
8. Bake for 11 mins or till edges are firm.
9. Leave to rest on baking sheet for about 5mins before transferring to cooling rack. Makes about 20 cookies.

Update: The cookies were not as crispy as I thought they would had been. Using chocolate chunks were definately a good choice over ready made chocolate chips and it can definately do with more nuts! :)

Bread Maker Machine!

The huge surprise came in a huge parcel! I cannot imagine the office gang actually got me a bread maker as my farewell gift! I am now soo obligated to bring fresh bread for them on my next visit.. Love you guys, thank you very much!

Banana Cake

There always seem to be bananas readily available at my place, which is a good thing because I absolutely love banana cakes! Aunty Yochana's cake looks amazing I thought perhaps I'll give it a go... made them into little cupcakes since I do not have any cake pans any larger than this.

Duck Confit

Duck confit sealed in a tin of duck fats, flown in from France...absolutely yumz! I have never seen such a huge tin, think it measured about 22cm in diameter. 4 lovely drums submerged in their own fats - the sight of that pool made me think twice when the lid was taken off. That thought was soon banished as I sipped wine and watched Julz tended to the main dish, slowly being fried in their own fats till crispy. Mashed potatoes and brussel sprouts were served as accompaniments.

For the mash, 3 US potatoes were used and boiled till tender. Make a slit all around the centre and dunk in cold water. The skin should slip off easily. Add about 50g butter and mash till smooth. You may wish to season with salt and pepper to taste.

I've quartered the brussel sprouts as I've got quite big florets. Bring a pot of salted water to boil and blanch the vegetables. Retain some duck fats in the pan after deep frying, quickly stir fry the vegetables and lightly season with salt and freshly grounded pepper.

Pictures Forgotten

I was in the mood for herbal soup after the yoga session today. Dropped by the market to grab the Silkies after a simple teochew porridge lunch with Dad. Dinner was accompanied by and I forgot all about taking snapshots until everything was in our tummies! :(

Dinner Menu

Black Chicken Herbal Soup

01 black chicken (Silkie)

08 pcs Dang Gui Tou (Angelicae Sinensis)

20g Bei Qi (Radix Astragali)

10 dried red dates

02 tbsp wolfberries

Salt to taste

1. Quarter the chicken, clean and rinse it's cavity. Discard the neck.
2. Give the herbs a quick rinse under cold water.
3. Bring about 2 large bowls of water to a boil and turn down the heat. Put in the chicken pieces and herbs and simmer for 2 hours.
4. Season with salt.

Bacon Fried Rice

03 ricebowls of cold rice

02 slices back bacon, sliced

01 egg, beaten

01 pack of Japanese Fried Rice Seasoning

(consist of dried spring onions, chillis, soya sauce, black vinegar)

butter

1. Trim excess fats from the bacon and place in heated pan to coat.
2. Discard fats and pour beaten egg in pan.
3. Add butter and rice and fry.
4. Next add the sliced bacon, mixing well together.
5. Finally, add the japanese seasoning and fry till well mixed.
6. Dish and garnish with coriander.

Hummingbird Cupcakes

I have no idea why they are called Hummingbird Cupcakes but they are yummy!

I was curious how it would taste when I saw the recipe on SuYin's foodblog and decided to give it a shot. I've tweaked the recipe slightly and did not make any effort to beautify my cupcakes as I am not a great fan of frosting. They do look kinda naked eh? ;P Perhaps next time... I've replaced olive oil with grapeseed and used medium eggs instead.

Coincidentally, my dad's friend popped by and was willing to be my taster. Positive feedback as he is not a fan of butter.. Oh does he realise what he's missing out?!

The level of sweetness was just right for me. Perhaps I will try it with fresh pineapples next time round.

Makes 20 regular Hummingbird Cupcakes

1 3/4 cups self raising flour

1 cup dark brown sugar

1/2 cup dessicated coconut

1 tsp bicarbonate of soda

1 tsp ground cinnamon

1 (45g) canned pineapple (chopped)

2 ripe dalmonte bananas

3/4 grapeseed oil

2 medium eggs (50g)

Instructions

1. Sift flour and bicarbonate of soda.
2. Mix in other dry ingredients.
3. Gradually add in the wet ingredients and mix well.
4. Spoon into muffin cups and bake at 180 degress for about 20 minutes or until testing skewer comes out clean.
   

Bak Kut Teh for lunch

I was browsing through some foodblogs and came across this website http://www.cuisine-asia.com/weekday_meals/CGWK070625.asp. The picture was so well taken I had to give it a shot. Mum was out so I took the opportunity to prepare it for lunch. The butcher was out of the ribs I wanted and I had to make do with the not-so-ribby-soft-boned cut. For 3 persons portion, I reduced the liquid to 2 litres. I've also added some greens. This is good for those who doesn't like their soup too peppery. I personally find it too mild. Perhaps I'll throw in an additional portion of black peppercorns.

500g pork ribs

2 whole garlic bulbs

1 tbsp white peppercorns

2 dried bean curd sticks/taukee (soaked to soften)

1 tbsp light soya sauce

1 tbsp mushroom stock granules (make up for the lack of ribs)

1 bunch green vegetables/Tung Oh

Salt to taste
coriander leaves for garnish

1. Blanch ribs in boiling water and drain.
2. In a large pot, heat up 2 litres of water to a rolling boil. Add blanched pork ribs, white pepper corns and garlic.
3. Bring to a boil and turn down to simmer for about half an hour to 45 minutes. Season pork ribs soup with soya sauce and salt. Add bean curd skin and simmer till tender.
4. Add vegetables just before serving.

Lunch with Friends

The original plan was to go for high-tea. Deciding where to go can be daunting so I've decided to serve up home cooked meal. Janet and Celeste were brave to try my cooking! Haha

Menu

Fuji Apple & Pork Ribs Soup

Gyoza

Poached White Snapper

Using the same recipe as that on Mother's Day, I tried the wanton skin instead. I like the previous better.
I tried the drop lid (Otoshibuta) method introduced in Harumi's Cookbook. It is a technique frequently used in Japanese cooking to ensure even distribution of flavours and it worked beautifully on this dish.

Chocolate Lava Cupcakes

I've tried a couple of such desserts at various restaurants, and they never fail to up the wow factor when the melted chocolate flows out as the fork shaves a corner away. Without any experience with melting chocolate, I procrastinated despite collecting a few recipes till I saw this simple recipe on Suyin's blog. It only calls for one egg and uses Lindth chocolate to create the lava centre! If not eaten fresh from oven, microwave before serving.. Yumz!

Mother's Day 2007

I was at Meidi-ya with mum a couple of days back and noticed they carry gyoza skins. These are white, unlike the wanton skins we have at our regular NTUC. I suppose no eggs are added in these, which are similiar to 'shui jiao' skins.

Instead of heading out, I prepared a Japanese meal for mum in celebration of Mother's Day under the guidance of Harumi's Japanese Home Cooking.

The Menu

Miso Soup

Mini Savoury Steamed Egg Custard with Nameko Mushrooms

Gyoza

Pari Pari Style Chicken

I was too generous with the sprinkling of the flour, causing the gyoza to turn out lookin charred.