Potato and Prawn Curry

I didn't follow the original recipe and grind the spice paste, I just use whatever spice paste thats available in the fridge, I add about 1 1/2 tablespoon of my own spice paste. I think just buy any brand of sambal or chilli paste from supermarket can also do this dish. Attach recipe from Yum Yum magazine, I didn't do the spice paste, so I skip the frying paste part for my dish...

Spices(grounded)
2cm tumeric
2 cm ginger
5 red chillies
5 pips garlic, removed skin


Ingredients:
2 tbsp oil
2 potatoes, peeled and cut into chunks
1onion, remove skin
2 green chillies, seeded and cut into pieces
2 red chillies, seeded and cut into pieces
1 tomato, cut into chunks
500g medium prawn meat

Seasoning:
½ tsp salt
½ tbsp sugar
1tbsp light soya sauce
500ml water

Method:
1. Heat up oil and sauté spices until fragrant. Add potatoes, seasoning and bring to boil. Lower

the heat and simmer for 25min.

2. Add onion, green and red chilli and cook for another 5 min.

3. Lastly add in the prawn and tomato and continue to cook for 3min. Dish up and serve.

Blueberry Buttercake

I have tried numerous times on using creaming method to do the buttercake but everytime I just can't get it right. So last weekend tried to do creaming method again and this time I finally succeed....YAY.

I bake the cake in two loaf tins as I intended to pass one loaf to my friend Ann Nee whom helped me get some baking ingredients.

The original recipe added blueberry filling and slice apple on the top of the cake, I prefer to use frozen or fresh blueberry. Recipe from Kevin Chai's I love butter cake book.

Ingredients:
250g butter – thaw at room temp for about half hour
150g caster/fine sugar (original recipe is 200g)
5 eggs
Sift together200g plain flour
1 tsp baking powder
100g frozen/fresh blueberry

Method:
1. Preheat oven to 170-180°C. Greased and line a 20cm (8inch) square baking tin.

2. Cut butter into smaller piece, place in mixing bowl. Beat butter and sugar until light and fluffy. Colour of mixture should be pale yellow.

3. Add in eggs, one at a time, beating thoroughly after each addition. The mixture should looks like butter cream before adding another egg.

4. Fold in sifted flour and baking powder, mix well. Spread some batter into prepared tin. Sprinkle some blueberries in the batter.

5. After spreading all the batter in baking tin, place some blueberries on top of the batter. Bake in lower rack of oven for 40min(180°C) or 60min(170°C) or until cooked.

Thai Claypot Prawn Tang Hoon

I like the taste of this dish, the main cast of this dish is actually the tang hoon but I added more prawn than the amount stated in the original recipe. Original recipe was from the book 'Zesty Southeast Asian Treats'...



Ingredients:
125g mung bean vermicelli (tang hoon)
6 medium size prawns
4 cloves garlic
2 stalk spring onions
2 stalk coriander stems
250ml stock
some coriander leaves

Seasonings
1 tsp peppercorn
11/2 tbsp cooking wine
1 tbsp Sichuan peppercorn (I didn't add this item)
1 ½ tsp fish sauce
½ tbsp dark soy sauce
1 tsp castor sugar
1tbsp black vinegar

Method:
1. Soak tang hoon till soft, remove and drain. Remove prawn whiskers and trim the legs, then make a shallow cut down the back of the prawns with a knife. Remove intestinal tracts, wash and drain. Flatten garlic with knife. Cut spring onions and coriander stems into sections. Grind peppercorn.

2. Heat up 6 tablespoons of oil in the claypot, fry coriander stems, garlic, spring onions, peppercorn, 1 tablespoon of cooking wine, Sichuan peppercorn till fragrant. Add stock and bring to boil, pour tang hoon, fish sauce, castor sugar and prawns into the pot and fish sauce, castor sugar and prawns into the pot and stir well. Cover the pot and simmer for 3 min with low heat till the gravy is fairly dry.

3. Uncover the pot, add black vinegar and the remaining cooking wine and stir evenly. Granish the coriander leaves. Serve.

Pandan Chiffon Cake

Trenyce kept requesting me to bake pandan chiffon cake, this round I tried the recipe taught by Ms Valarie that I learned at the CC. I reduce the sugar, so it looks shorter compare to teacher cake.I felt so delighted that this is the first time the chiffon cake I baked doesnt have any cracks on top. The cake was so popular that as usual its gone within minutes after I cut it...

Mini Donuts

I always wanted to try making these mini donuts but there's always other things to do in mind that I kept postpone it. Last sunday morning I realise that I didn't prepare anything for breakfast so this mini donut recipe suddenly pop up in my mind. Thanks Peony for sharing the recipe , it was so easy to do, just stir and pour it into the mini donut tray and bake.

Japanese Pastry Cream Puff

Learn this cream puff from cc sometime ago, I tell myself that I have to make this cream puffs one of these days because I want all to try the cream, did 1 batch over the weekend to bring over to in-law's place. Glad that all likes it after tasting it.

Steam Chicken with Tau Pok and Salted Fish

Kenny was not feeling well a couple of weeks back, to avoid heaty food I did this dish with the salted fish that my mum fried. Recipe from HoHo Jiak! Hawker Fair...




Ingredients:
10 chicken mid joint wings
10 small tofu pok
1 tbsp shredded ginger
1 tbsp salted fish (diced) (original recipe uses 1 pc mui hong salted fish)

Seasoning:
½ tbsp oyster sauce
½ tbsp light soya sauce
1 tbsp shaoxing wine
3tbsp water
½ tsp corn flour

Method:
1. In a mixing bowl, mix chicken wings with seasoning and season for 2 hours. Remove chicken wings from fridge ½ hour before cooking, mix together with tofu pok and season mixture for half hour.

2. Put mixture into a steaming tray. Steam at high heat for 20min or until cooked. Remove and serve.

Hokkaido Milk Loaf

I have done 65°C tang zhong bread a few years ago, but maybe not familiar with bread making at that time so the end result was not very satisfactory. Last weekend attempt it again, this round I use bread maker to knead the dough. I did half recipe as trial and reduce wastage just in case nobody like the bread. This bread turn out so soft that all like it very much, the bread stay soft for a few days.

Recipe from chinese book '65°C tang zong bread'(65°C 湯種面包)...

Ingredients:
A.
540g bread flour
86g caster sugar
8g salt
11g instant yeast

B.
86g whole egg
59g dairy whipping cream
54g milk
184g tang zhong (湯種)

C.
49g unsalted butter

Method:
Tang zhong(湯種):
1. Add 500g water to 100g bread flour, mix well. Place the pot of mixture on stove, boil the mixture, stir continuously else it will burnt at the bottom.

2. Boil till the mixture reaches 65°C, remove from fire.

3. Place a piece cling wrap on the surface of tang zhong, let it cool down completely before use.

Bread:
1. Place the ingredient B and butter in bread maker pan, follow by tang zhong, lastly add in ingredient A.

2. Set the bread maker to dough function and let it run till dough rise till double the size.

3. Remove the dough from bread maker, divide into 2 portion. Shape into round and let it prove for 15min.

4. Use rolling pin flatten the dough, fold in 1/3 from both side, turn the dough over and use rolling pin flatten the dough till about 30cm length, turn dough over and roll it like a swiss roll.

5. Place the dough in loaf pan. Let it rise till double in size. Brush top of dough with egg wash. Bake in preheated 170-180°C oven for 35min.

Steam Mini Pandan Cake

Tried doing some steam cake for a change for breakfast, using the pudding cup that I bought when in HK last year, but the animals of chinese horoscope on the cup was not as obvious as I thought.



Ingredients A:
3 nos egg
150g caster sugar
1 tsp ovalette

Ingredients B:
150g self raising flour, 100ml thick coconut milk
1 tbsp pandan juice( I replace with 1 ½ tsp pandan paste)
few drops of vanilla essence

Method:
1. Whisk ingredients A until light and creamy with mixer, then add in self-raising flour,
coconut milk and the remaining ingredients B, mix well.

2. Prepare some greased cup moulds, spoon in batter mixture evenly till 80% full. Steam in the preheated steamer at high heat for 8-10min till done. Remove, leave to cool and serve.