Pandan Muffin

Did this for sunday breakfast because knowing that the kids like pandan flavour cakes, they would rather wait for the muffins to finish baking than to eat other things. Recipe from jo deli...

Flaky Yam Mooncake

I have ever tried making such mooncake last year but not very successful. This year I did it again, still the result was not satisfactory, only manage to get nice spiral pattern from 2 pcs out of the whole batch. Recipe from Yochana's blog...

Chocolate Cheesecake with Blueberry

I was thinking about doing a cheesecake for a few weeks already, finally did one on Saturday night. Thought that the kids may not like cheese cake so I did half of the recipe in a 7" cake ring. Glad that the kids love it and ate 3/4 of the cake by Sunday evening.


Ingredients:

Cake Base
200g digestive biscuits, finely crushed
100g melted butter
40g nibbed almonds

Filling
A)
500g cream cheese
180g sugar

B)
150g white chocolate, melted

C)
5 eggs

D)
200g sour cream
1 tbsp lemon juice
1 lemon zest, grated

E)
100g whipping cream

F)
100g Blueberries

Method:

Cake base:
1. Add nibbed almonds into the digestive biscuit base and mix well. Press onto bottom of 23cm springform tin.

2. Bake at 160°C for 10min and set aside to cool.

Filling:
1. Cream (A) until light and smooth. Add (B) and cream until well blended.

2. Add (C) one at a time and cream until well combined.

3. Add (D) and cream until smooth. Add (E) and cream until well incorporated.

4. Sprinkle (F) over the biscuit base and pour the cheese filling over the blueberries.

5. Bake in water bath at 160°C for 60-70min or until just set. Turn the oven off and remove the water bath. Leave the cake in oven with door slightly open for 30min.

6. Remove the cake and chill in the fridge for 5 hours.

7. Release the cake from tin.

Variation:
Blueberries can be replaced with peaces, strawberries, apricots or raspberries.

Orange Juice Chicken Wings

This dish was created for the kids, I know that if I deep fried the wings the kids will love it but I don't want them to eat too much deep fried food. Kenny suggested to cook orange juice chicken wings for them. Randal doesn't like the wings saying it taste a bit too sweet, Kenny and I find the taste were ok. If I do this dish again I will adjust the taste with some other sauces.



Ingredients:
8 mid joint wings
1tbsp ginger- sliced

Marinade:
1tsp salt
dash of pepper

Seasoning:
Juice from 2 oranges
Orange zest from 1 orange
2 tbsp water
1 ½ tbsp sugar
½ tsp salt
cornstarch--1tbsp cornflour mix with 3tbsp water

Method:
1. Wash and clean chicken wings, add in marinade and marinate for half hour.

2. Heat 2 tbsp oil in wok, add in ginger and fry till fragrant. Add in wings and pan fry the wings till cook. Remove and set aside.

3. Add in seasoning except cornstarch into wok and bring to boil, add in wings and stir fry awhile, add in cornstarch bit by bit and stir till the sauce thickens. Remove from wok and serve.

Stir fry Mix Vegetables with Tumeric

There's always a vegetable dish for lunch and dinner whenever I'm cooking at home. Felt like cooking curry vegetable for last weekend dinner, but cooked this instead because saw this dish in yum yum magazine and thought that its easier to do.

Ingredients:
1tbsp oil
½ tsp chopped garlic
1 tbsp sliced shallot
½ tsp black mustard seed (biji sawi)
¼ cauliflower, cut into pieces
½ cabbage, cut into pieces
¼ carrot, peeled and cut into pieces
1 red chilli, cut into pieces
1 green chilli, cut into pieces

Seasoning:
½ tsp chicken stock powder
½ tsp salt
½ tsp sugar
5tbsp water

Method:
1. Heat up oil, sauté chopped garlic, tumeric powder and mustard seed until aromatic.

2. Add in the remaining ingredients, seasoning and stir-fry until cooked. Dish and serve.

Pork Floss Muffin

Made some muffins for my dad, I chose this recipe because its low in sugar and not salty too. The pork floss gets a bit burnt due to size of my oven, the muffin was quite close to the heating element while baking. Recipe reference from Yum Yum magazine.

Ingredients A:
2 eggs
200g dairy whipping cream
85g butter, melted

Ingredients B:
250g self raising flour, sieved
½ tsp salt
40g caster sugar

Ingredients C:
50g pork floss

Method:

1. Preheat oven to 180°C.

2. Mix ingredients B in a bowl. Mix ingredients A in a mixing bowl. Add A into B and stir until just mixed.

3. Scoop the batter into muffin cups, sprinkle pork floss on top.

4.Bake in preheated oven at 180°C for 20-25 min or until cooked.

Carrot Bread

Use bread machine to make this bread on Saturday night for Sunday's breakfast. Kenny ate it with ham and otak for tea, and he said the bread taste better with ham. Recipe from the bread machines manual.


Loaf size 750g

Water 250ml
1 ½ tbsp melted butter
450g bread flour
56g carrot – grated
1 tsp salt
2 tbsp sugar
1 tsp instant yeast

Program: Basic