Tuesday, January 31, 2012

Melt-in-mouth German Cookies

This is already the 5th week of school and the kids are adapting well, no one cried :-)

To keep my story short, here's just a quick update of what I've baked, German Cookies!  This is a very popular cookie in the cyberworld.  If you've been following me, you'll know I'm not a cookie person.  But since I've got a pack of near expiry potato starch, I didn't want to waste my ingredients so I made these.

Verdict: As per the title of this cookie, it truly melts in your mouth.  I made a few other versions but didn't have time to upload the pictures yet.


Melt-in-mouth German Cookies 德式酥饼
Adapted from Small Small Baker
Ingredients
(makes ~ 60 pieces)
125g butter
40g icing sugar, sifted (I used 30g)
125g potato starch
80g superfine flour (I use plain flour, tried out both 50g and 80g, both good)

Method
  1. Beat butter and icing sugar till fluffy and lighter in colour.
  2. Sift in potato starch and flour, mix to form a soft dough.
  3. Roll into small balls (about 2cm in diameter), arrange on lined baking pan and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the fork). 
  4. Bake in preheated oven at 170 deg C for 15 mins, upper rack (need not bake till cookies turn brown).

Tuesday, January 10, 2012

Fruit Cake II

Alright, I know I'm slapping my own face.  I mentioned in my earlier post I'm reluctant to try a recipe with eggs separation method.  But here I am, my 2nd fruit cake using this method :P

My initial plan was to try out Aunty A's recipe but her instruction wasn't too precise as it was via sms and everything was simplified.  She was away in Korea so I couldn't clarify my queries.  I remembered Zu sharing her recipe in a parents' forum and decided to give it a try.

Her recipe originally calls for caster sugar but I prefer dark cakes, not for taste but simply aesthetic.  I did some slight modification and replaced caster sugar with brown sugar and molasses.  I do not know how the replacement of sugars will affect the texture of the cake, thus I did not do a 100% replacement.  However, I'm not satisfied with the colour as I'll prefer it to be darker.  I'll probably use all brown sugar and molasses next time.

Glad to see that the fruits are "floating" all over the cake and not sunken at the base. However, I dislike slicing a fruit cake as the fruits tend to fall off despite having it chilled.

Can you see the cracked line in the middle of the cake?  The cake was too heavy (not the texture), definitely overloaded with fruits.

Again, another last min shopping for plastic wrappers and ribbons.  The plastic wrappers left at the shop are for cookies/cupcakes so I just double clingwrap the cakes.  There were also limited colours and sizes of ribbons.  Just make do with sky blue and pink, which can be used for any other occassions.

Fruit Cake
Recipe adapted from Zu of Quick & Easy Treats, with slight modifications

Ingredients
800g mixed fruit, wash and strain overnight (coat the fruits with some flour)**
310g self-raising flour (I used all purpose flour + baking powder + baking soda)
250g butter, softened
100g castor sugar (originally calls for 230g caster sugar but I replaced some with brown sugar and molasses)
100g brown sugar
30g molasses
6 eggs, separated
1tsp vanilla essence (I omit)
1/2 tsp salt

** I used 700g dried fruits
** I soaked the fruits in water to plump them up and strain for 2 hours instead of overnight.
** If you want to soak it with liquor, you can also do so over a few days.
** I used about 4 tbsp flour to coat the dried fruits.

Method
  1. Mix all sugar in a small bowl
  2. Cream butter and half of the sugar till creamy and fluffy
  3. Add egg yolks, one at a time till the mixture is well blended (the mixture will not curdled if it is sufficiently mixed)
  4. Add flour and salt, mix it well followed by the mixed fruits
  5. In another clean bowl, beat egg whites and the other half of the sugar till stiff (don't over beat it till dry).
  6. Add into the butter+fruit mixture till well mixed (you will need a very BIG mixing bowl)
  7. Pour batter into3- 4 mini loaf pans (3"X6"), bake in a preheated 140C oven for 1 hour 20 mins or until a skewer stuck in the middle comes out clean.

Friday, December 23, 2011

Alcohol-Free Orange Fruit Cake

I'm not a fan of fruit cakes until Aunty A gave me her bakes.  I don't like fruit cake because I find it too sweet to my liking and the texture is dense and heavy.  Aunty A's cake made me change my opinion as her cake is soft and moist.  When she gave me the recipe, I knew I wouldn't bother to try out as it requires egg separation.  I dislike complicated method, always on the look out for a quick and easy recipe.  I couldn't find any and have been requesting Aunty A to bake and keep some for me :P

Never thought I'll ever attempt to bake this cake until I saw Wendy's recipe here.  No eggs separation, no mixer needed.  Bingo!  This is it!

I don't like candied peels but I was running low on stock for cranberries and currants at home.  Paid a visit to the nearest baking shop but was disappointed as some of our favourite dried fruits were out of stock.  I couldn't wait and refuse to procrastinate further, so I just grabbed a pack of 1kg dried mixed fruits and mixed in some cranberries and currants.

My kids could't wait too so we ate this on the same day it was baked.  Not too bad but I wasn't very impressed.  I gave some to Sis E and reminded her to eat it a week later.  She cured the cake with liquor (I don't know what she used) for 6 days and brought it to my Dad's birthday celebration. All tasters gave thumbs up.  Unfortunately I couldn't make any comparison because I didn't eat it (alcohol content).  Mom requested me to bake this for CNY so I suppose it must be good.

I didn't do justice to this as it was a night shot under warm-white lighting.  Still an amateur in photography :P

If you have seen Wendy's pictures, I'm sure you wouldn't disagree that glace cherries definitely make the cake look more appealing.  But the small tub of red cherries were sold out too.  Lesson learnt, do not attempt last min baking during festive seasons.

Alcohol Free Orange Fruit Cake
Adapted from Wendy of Table for 2

Ingredients
450gm dried mixed fruits
200ml orange juice
2 heaped Tbsp orange zest (I omit as my son doesn't like)
250gm butter
150gm sugar
225 gm all purpose flour
4 large eggs

Method
  1. Macerate all the fruits and zest with orange juice, overnight preferably.  I macerated the fruits for only 1 hour.
  2. Cream butter and sugar until light and fluffy.
  3. Beat in eggs, one by one, beating well after each addition.
  4. Mix in flour until well combined.
  5. Fold in macerated fruits and whatever juice that is remaining.
  6. Place batter into 7X7" lined/greased pan.
  7. Bake in a preheated oven at 140C for 1 hour 20 mins or until a skewer stuck in the middle comes out clean.

Monday, December 19, 2011

Sweet Watercress with Luo Han Guo Drink

Pardon my disappearance as I was away on a last minute trip to Perak, Malaysia.  It was so last minute that I wasn't able to book any hotel accommodation and had to stay with a relative.

The furthest we've traveled on a road trip to Malaysia was to Genting.  I didn't expect myself to agree to this road trip, which took us almost 8 hours from Tuas custom to Kampung Koh, Perak.  And we had 7 pax in a 6 seater car.  I remember very clearly DH requesting a road trip back to his parents hometown last year but I refused to compromise because the kids must be buckled up, thus having 7 pax is out of the question.  So how and why on earth did I agree to this?  Beats me...  Anyway, we didn't compromise on kids' safety as DD1 and DS2 squeezed onto one seat and buckled up too :-)

There is basically nothing much where we were, Kampung Koh, Sitiawan, Lumut, Pangkor and Pantai Remis.  BUT, it was a fruitful trip.  My urban kids had the chance to experience life @ kampung.  Having no toys but to self entertain with whatever natural things they could find (mainly seashells and rubber seeds).  With so many relatives there, we had the chance to visit their plantations and bird house.  It was truly an eye opening experience for all of us.

I'll blog more about our road trip when I have more time, there's so much to show and tell.  I love Perak!

Back to food stuff.  This looks like some bitter herbal drink but it isn't.  If you've been following me, you might have seen my Watercress with Luo Han Guo Soup.  But instead of cooking the savoury version, I sweetned it with rock sugar and it is another hit in my family.

It's a no-brainer recipe, just dump everything into a pot and boil.

If you like, you may add some agar agar powder/jelly powder and turn them into jellies ;-)

Sweet Watercress and Luo Han Guo Drink
Ingredients
500g watercress
1 Luo Han Guo (羅漢果, 罗汉果), smash the outer shell
2.5 - 3 litres water
2 - 3 dried honey dates (蜜枣)
rock sugar to taste (I used honey rock sugar)

  
Method
  1. Wash watercress and cut into half. Rinse honey dates.
  2. Rinse Luo Han Guo and smash the outer shell.
  3. Add watercress, honey dates and Luo Han Guo in a pot with 2.5 - 3 litres of water. Bring to boil. Reduce to small flame and simmer for 1 hour. 
  4. Add rock sugar to taste. 
  5. Sieve and serve, either warm or chilled. 

Monday, December 5, 2011

Fried Shallot Oil (葱头油) - Microwave Version



Shallot oil (葱头油) is commonly used in Chinese cooking.  My Mom cooks this in her wok and each time she makes this, it is easily over a kg.  Imagine the peeling and slicing!  She makes bottles after bottles to give her children, and I'm definitley one lucky child.  I didn't know it was such a tedious chore until I try to DIY at home.  Slicing of the shallot makes me tear like nobody's business.  I googled to find some tear-free methods/tips and these are what I've gathered:
  • Place the shallots in the fridge or freezer for 30 minutes before chopping
  • Peel the shallots under running water
  • Use a wet chopping board and a sharp knife.
I've tried the 2 latter methods but they DON'T work.  Yet to try keeping them in the fridge though.


To prevent burning the shallot, stop cooking when the shallots turn slightly golden brown.  They were then left to stand for about 1 - 2 mins to cook on its own.

Do not discard the oil used to fry the shallot.  You can use the oil for cooking (stir fry veggie or fried rice or anything you can think of) or use it to fragrant a dish (congee/noodle soup).

Or simply drizze over some blanch vegetables with oyster sauce, yum! 

I like to slice them thicker because we (mainly the kids) eat it like a snack.  We like to bite into it to feel the crisp ;-) 

Fried Shallot Oil  (葱头油)
Ingredients
15 - 20 Shallot/small onions
Cooking Oil (I use sunflower/corn oil)

Method
  1. Peel the outer skin of the shallots and sliced it thinly.
  2. Put the sliced shallot in a microwaveable bowl.
  3. Add enough oil to cover the shallot.
  4. Cook on High for 4 - 5 minutes.  Give it a stir and continue to cook for another 2 mins.  Reduce to Medium Low and cook for a further 2 -  3 mins, stirring in between.
  5. Stop when the shallot turns slightly golden in colour.  Do not cook till brown as the hot oil will continue to cook the shallot, resulting in very dark/burnt shallot.
  6. Let it stand for 1 -  2 mins to allow it to cook further and carefully remove the bowl from microwave.
  7. Drain fried shallot and leave to cool completely (do not leave them soaking in the oil as the shallot will turn soft).  Store in glass container and keep it in the fridge.  Do the same for the shallot oil.
 **Note**
Cooking time depends on your microwave and the amount of shallots used.  I'm using Sharp R888.


Wednesday, November 30, 2011

Bangkok Kaya Cake

After a good break to Taiwan, I'm back to face reality.  We were on a Free & Easy holiday, that means alot of prep work to be done, from booking of plane tickets, itinerary and accommodation.  And just a week before our departure, DD1 developed a high fever of 40.4C.  With her fever, I kept her home and she had to miss 2 papers of her final year examinations.  I just couldn't take any risk since she wasn't in a good state of mind to take her exam, might as well keep her home.  However, I was taking another risk, worried that she might not end up in the top class since her final year exam results will be computed based on her mid-year exam.  The first thing I reached Singapore was to text the teacher to find out her results :P  I'm thankful she maintained her standard and will be going to the better class next year, but on the other hand, I fear she might not be able to catch up in the "elite" class.  Being a dawdler, she needs to put in more effort to improve her attitude in learning.  I can only wish for the best.

I'm thankful to my dearest friend, DO, who joined us in this trip.  She is my best travel companion.  Our very first trip was to the USA, and that very trip has proven that both of us can travel together.  It is not easy to find a compatible travel companion.  DO is not calculative and easy-going, especially not fussy on meals.  She has joined me in a few other trips to ANZ, including my honeymoon.  Yes, you've heard it correctly, honeymoon.  Prior to my wedding, she has joined me on a few occassions to visit DH in Australia.  And the interesting thing is, DH and her behaves more like a couple.  I couldn't cook then, so with her presence, she became our chef.  As most shops are closed at 5pm in Australia, we usually prepare our own dinner in the rented service apartment.  At the supermarket for grocery shopping, DH and her walked 2 - 3 metres ahead of me, discussing what to buy for dinner, what dessert, drinks and snacks.  Me?  Pushing the trolley behind them, like a typcal maid hahaha!!!

Due to our holidays, we had to celebrate my Mom's birthday earlier.  I thought I was prepared but I was wrong.  With the trip co-ordination and DD unwell, I was not in a good condition and took things for granted, thinking that my pantry had all the stuff I need.

My last frosted cake was back in April, I made a Nutella Chocolate Cake for DH's birthday.  Thereafter, all other birthday cakes were either ice cream cake or jelly cake.  Again, for Mom's birthday, there was no intention to make a frosted cake.

A friend told me about Bangkok Kaya Cake, I thought this cake was from Thailand but I was wrong.  I think it originated from Malaysia.  It is basically a sponge cake layer, plus a layer of coconut agar agar (kaya) and a 3rd layer of coffee agar agar.  Anyway, I was given this recipe but just didn't have the opportunity to make it.  And with Mom's birthday in mind, this is it!


I'm a sucker for chiffon cake so again, I used my regular chiffon cake recipe for the cake base.  Was planning to make a pandan chiffon cake, followed by a white layer of kaya, then the coffee layer.  But I realised I was left with only 2 packets of skim coconut milk amounting to 500ml, and this was barely enough for the kaya layer.  There goes my pandan cake...  change to Plan B, use milk instead of coconut.  But I have nil milk at home too!  It was 4pm the day before celebration and there was no time for last min shopping as I had to prepare dinner.  Left with no other options, I just had to make do with water.


Preparation was relatively easy, bake the cake, set aside to cool while preparing the coffee layer.  While the coffee layer is left to set, prepare the kaya layer and finally place the cake layer on top, chill in fridge and job completed.

It was getting late so I couldn't be bothered to slice the cake to desired thickness. Insufficient ingredients left me with a thin kaya layer, but what the heck. Most importantly, it was well received at the celebration.

I've not tasted an authentic Bangkok Kaya Cake so I can't comment if this is like the real thing.  What I can say is, my nieces and nephews asked for subsequent serving and SIL DL asked to pack the balance home :-)

Recipe later...

Friday, November 4, 2011

Lotus Roots with Cranberry Beans Soup

I'm a person who don't like confrontation.  But if need be, I'll do it protect myself and/or my family.

Of late, I've been getting nasty comments in my blog.  I might have stepped onto someone's toes ever since I blogged about the life of a SAHM.  I have received a few not too polite comments in my blog.  Besides blog, there was also some unpleasant instant messaging exchange with a friend.  To quote in general, the comments were "not everyone is interested to know the life of a sahm or to put themselves in my position".  Yes, I can fully understand and accept this fact.  But these people forgotten that this is MY BLOG.  If you don't like reading my posting, a simple solution is, don't visit me.  And to think that such similar remark came from a close friend, I felt disheartened.  No, I'm not angry with her, but just didn't expect something like this to come from her.  Anyway, life goes on and I still value her as a friend.

So, what's cooking?  This is a frequent question that pops up in my msn/skype.  I wonder what's my cooking got to do with you?  I'm not inviting you over for dinner so why ask for the sake of asking?  Hmm...

Anyway, just to share one of my favourite soup, Lotus Roots with Cranberry Beans Soup.  I love the nutty taste of cranberry beans.  I don't cook with peanuts for children under 5 years of age so I replaced peanuts with cranberry beans and I think the soup taste equally good too!  Alright, confession time, I didn't create this soup, I learnt it from Sis C.

Look how beautiful these gems are!  And they taste great too!  (my kids don't like the cranberry beans though they don't mind drinking the soup).


My little helpers at work (this pic was taken in Aug 2009, DD3 was 1.5 years old then).  I like to get them involved in the preparation to make them feel useful :-)


Lotus Roots with Cranberry Beans Soup
Ingredients
300g pork ribs
1 large or 2 medium section of lotus roots, remove skin and cut into slices/chucks
250g - 300g cranberry beans/shell beans, shells removed
10 - 15 pitted red dates
5 dried scallops (optional)
1 dried cuttlefish (optional)
1.5 - 2 litres water
Salt to taste

Method
  • Blanch pork ribs with boiling water.
  • In a pot, bring 1.5 litre water to boil and add all ingredients (except cranberry beans). Using medium fire, bring water to boil again and cook for 10 - 15 minutes, reduce to small flame and simmer for 2 hours.
  • Add in cranberry beans and let it cook for another 30 mins - 1 hour.
  • Add salt to taste before serving.