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Singapore home cooking/ baking/ food & recipe blog features more than 400 tried & tested, quick & easy kid friendly recipes with steps by steps tutorial.



Friday, 23 October 2015

Pandan Kaya/ Layer Cake 斑斓咖央层蛋糕 (中英文食谱)



Pandan Layer Cake, my all times favourite since childhood days. My whole family love this cake. And, that's the reason, I swear, I MUST learn to bake a successful one and hopefully I have a chance to make this for my parent and sisters. 

My first attempt was few months back in July 3, 2015. I followed a recipe shared by 东燕东燕. Here's a photo of it.....



This was the failed pandan layer cake that I made in July 3, 2015. My first attempt that failed badly. 

I had been thinking all these while why I failed making this cake. And, I finally find out the reason why I failed at the first attempt:

1. Cake batter - yolk portion turn out too dry, can't fold with whites, turned out lumpy. First batch of cake batter were thrown away. 2nd batch, I added some milk in the yolk batter, finally turned out nice. As shown in the picture.

Reason: Probably is because the original recipe calls for plain flour, but I used Top Flour. However, after the SOS on the 2nd batch, the cake turned out nice and yummy!


2. Kaya Layer - Thickened and hardened too fast. Thus, I can't smoothened the kaya layer of my cake. 


Reason: The original recipe says to turn off heat once the kaya thickened. Once remove from heat, the mixture turned lumpy.


This time, I didn't follow exactly the original recipe. I made it my own way that I had learnt from my previous experience. Hopefully my method here would help some of my readers and Pandan Layer Cake lovers to bake a successful Pandan Layer Cake ;)







Here's the cake recipe from 东燕东燕:
蛋糕食谱:

(A)

4 Egg White 蛋白 4 个

40g Castor Sugar 幼糖 40克

1/4 tsp Cream of Tartar (I omit this) 塔塔粉 1/4小匙(我没放)


(B)

4 Egg Yolk 蛋黄 4个

30g Castor Sugar 幼糖 30克

40g Oil 油 40克

50g Milk 鲜奶 50克

110g All Purpose Flour 面粉 110克 

(我改用Top Flour,蛋黄的面糊会比较干,需要加多一点鲜奶)
(I used Top Flour, the yolk batter turned out too dry, need to add some milk before fold in the whites)



Method:

1. In a bowl, whisk yolk and castor sugar until pale and thick. Stir in oil and milk, sift in flour. Mix until well combined. Set aside.

将蛋黄和糖打发,加入油和鲜奶,搅拌均匀。再筛进面粉,搅拌均匀。

2. Whisk egg white (and cream of tartar if using) until frothy, gradually add in sugar. Continue to beat until stiff peak. 

将蛋白(和塔塔粉,如果有用)打至起泡,慢慢加入幼糖。打至硬性发泡。

3. Fold into yolk mixture in 3 batches. Pour into a lined 7" square baking tin. Bake in a preheated oven 150'C about 50 minutes.

用刮刀,分三次把蛋白轻轻搅入蛋黄糊。把面糊倒入蛋糕模,放进预热好的烤箱,烘150度50分钟。每个烤箱不同,温度自己拿捏。


4. Remove from oven, invert and let it cool completely. 

烘好后,把蛋糕倒扣。


5. Slice the cake and set aside.

待凉后,切片。待用。

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!


Here's my version of Kaya Layer...

咖央层做法:

Ingredients: 

490g Coconut Milk 椰浆 490克

510g Pandan Juice + Water 斑斓汁加水 510克

(I blend a bunch of pandan leaves with 1 1/2 cups of water, then add water to make up this amount.)

150g Sugar 幼糖150克

8g Agar-agar Powder 燕菜粉 8克

100g Mung Bean Powder (Hun Kwee Flour) 绿豆粉 100克


1. In a large bowl, mix together coconut milk and pandan juice + water. 

将椰浆和斑斓水混合均匀。

2. Transfer 300ml of mixture into another bowl. Stir in Mung Bean Powder (use a whisk), until well combined. Strain and set aside. 

取300克放在另一个碗,加入绿豆粉。搅拌均匀,过筛。待用。

3. Pour the remaining 700ml of mixture into a pot. Add in sugar and agar-agar powder. Heat up with medium-high heat (level 7 for induction) , stir constantly and bring to boil. This step is crucial, make sure the agar-agar powder are fully dissolved.

将剩余的700克斑斓椰浆水倒入锅,加入糖和燕菜粉,用中火煮滚。必须不停搅拌,一定要煮滚。

4. Reduce heat to medium-low (level 4 for induction), stir in the mung bean mixture. Keep stirring until you get a smooth paste.

转中小火,加入绿豆粉浆。不停搅拌,煮至浓厚。

5. Reduce to low heat (level 2 for induction), use a ladle, scoop out the mixture and layer the bottom of a lightly greased baking tin. Smoothen the top with a spatula.

转小火。把蛋糕模涂一层薄薄的油,先倒下一层咖央在底,铺上一层蛋糕。

6. Place a layer of cake on top, follow by another layer of kaya mixture. Repeat for the rest. 

重复步骤5至完成。

7. Let it cool, cover and keep in the fridge. 

待凉后盖好放进冰箱。






8. To serve, remove the cake from the fridge. Use a spatula, scrape the edges around the cake. Place a large cake board/ plate on the baking tin, secure with 2 hands, turn it upside down. Well, by default, the cake will come out nicely ;) 

蛋糕冷却后,倒扣即可。

Note: 

1. Many were asking for the recipe when I shared the photo on Facebook but I didn't share the recipe on the same day because this is the first time I use this ratio of coconut milk, water and agar-agar powder to make the kaya layer, I need to observe if it would stay as it is for days. Now I can ensure you, this pandan layer is a successful one! Now is the 3rd day, I still have one slice of cake left in my fridge, still looking good and taste good :)


2. Pandan Layer Cake isn't an easy-to-bake cake. Do needs lots of patience and watch closely on every steps. Good luck to all of you! Enjoy baking! 







Tuesday, 20 October 2015

How To Make Cute Animal Printing Steamed Tofu



I cook steamed tofu at least once a week but I always served it as it is...the square/ rectangle tofu topped with crispy fried onion and sauce. 

Until the day I saw someone posted a picture of the Daiso Tofu mould, yes, a mould specially designed to print on tofu, then my mind 'BLING' - why not I try with my cookie mould?


And, I tried. And, I did it successfully! Don't they looks cute? or at least cuter than the ordinary square/ rectangle tofu? 


It's simple, just stamp on the tofu, then steamed and add sauce (sauce recipe - scroll down).


This is the type of mould that I used (as shown in the picture below). I have plenty of it with different designs. However, not all design works on tofu. Only certain designs came out nicely.










Important Notes:

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


注意:



如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Sauce Recipe:

I didn't measure each of the ingredients, do adjust accordingly/ add to taste.



1 part of Soy Sauce

3 part of Oyster Sauce

2 part of Water


Some oil used to fry small onion.


Method:

1. After fried the onion, pour all the sauce in the hot pan. Let it sizzle and bubble for about 15 seconds or when it's slightly thicken. Remove from heat, pour it on the steamed tofu. Serve warm.




Air-fried Miso Cod/ Salmon Fish 日式味增鳕鱼/三文鱼




I had been cooking Miso Salmon MANY times but I never share my recipe because I used to pan fried the salmon which I do not recommend others to try it. Want to know the reason? that's because it gets burn real FAST and oil splatter everywhere....who wants to try? I bet NO ONE will put up their hands! lol....


This time, I used the same seasoning on snow cod instead of salmon. Well, actually it doesn't matter, it taste good with both. I dug my Tefal Actifry out this afternoon to cook chicken nuggets and continue air frying my cod fish for dinner. And, that's a wise decision.

No oil splattering this time, came out nice and fragrant, juicy and yummy snow cod!


Ingredients:

260g Snow Cod/ Salmon Fillet 



Seasoning:

2 tsp Soy Sauce

2 tsp Mirin

2 tsp Sake

1 tbsp Miso Paste

1/4 tsp Sesame Oil







If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Method:

1. Wash and clean the fillet, pat dry with kitchen towel.

2. Mix all seasoning together. 

3. Add (2) to (1). Coat well. Cover and let it marinate at least 30 minutes. 

4. Place the fillet on the Tefal Actifry pan, reserve sauce. Cover and cook for 6 minutes. 

5. Baste with the remaining sauce, cook another 4 minutes. 

6. Serve warm with steamed rice. 
Optional: Top with some ground sesame (toasted, as seen on the picture on top) 

Note:

- Cooking time may be vary depends on the thickness and size of the fillet. Do adjust accordingly.

- If you do not have an air-fryer, you can bake it in an oven or pan fry (if you don't mind to do some cleaning afterwards). 

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Saturday, 17 October 2015

TGIF Cute Fishes Onigiri



I made this during school holiday. Yeah, it's on Friday! TGIF! lol...



Here's a brief descriptions of how I made these cute little fishes onigiri. 




First, you need to have cooked rice (Japanese Sushi Rice) and Japanese Curry.

Click here for Japanese Sushi Rice recipe.

Click here for Japanese Curry recipe.


Next, you need to have the moulds.





Then, just filled up the mould with rice, press to shape. 






Remove rice from mould.




Add some details. 





Pour some Japanese Curry all over. Not on the onigiri ;)




Thursday, 15 October 2015

Sun Cake - Light & Easy Nutella Cotton Cake 太阳蛋糕-Nutella 棉花蛋糕



I baked this a day after I baked the Sun Bread for my son. Here's how the Sun Bread look like...




Click here to read more about Sun Bread story and recipe.


On that night before bedtime, he thanked me for making this Sun Bread for him that he really likes a lot. And, he asked me if I can make a Sun Cake for him. 

Before I say anything, he told me it's his pug (the plush toy in the picture)  birthday the next day, his pug wants a chocolate cake on his birthday. 




Well, although his toys always celebrate birthday, but I don't always bake a real cake to 'play pretend' birthday celebration with him. This time, I did it because he has been good boy lately, so this is more like a reward/ encouragement to him. On that night, I drew a sun picture and hubby helped me to cut and make a sun stencil, specially for this Sun Cake ;)






The weather is hot lately so I don't want to bake dark chocolate cake for him. I bake this moist and soft cotton cake with a mild chocolate flavour from the Nutella. Small one, only 4 eggs, just nice for both of us. Love this! 






Ingredients: 6" Cake Pan


(A)

35g Salted Butter

50g Hong Kong Flour

3 Egg Yolks

1 Whole Egg

50g Nutella


(B)

3 Egg White

40g Castor Sugar

1/2 tsp Lemon Juice





If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!


Method:

1. Get all the ingredients ready.

2. This step, must act FAST..... Melt butter in a saucepan. When it's melted, remove from heat and stir in flour, mix well. Set aside and let it cool. 

3. Meanwhile preheat oven 170'C. Stir egg yolks, 1 egg and Nutella together. Add in (2) and mix until well combined.

4. Use a stand mixer, whisk egg whites and lemon juice until frothy, add sugar gradually. Continue to whisk until stiff peak.

5. Fold the egg white mixture into egg yolk mixture in 3 batches until there's no streak of egg white. 

6. Pour the batter in a lined baking pan. Tap 2-3 times on the table top to release trapped air. 

7. Place the baking pan in a larger baking pan. Fill up some hot water in the larger pan (about 1/3), bake in a preheated oven 170'C for 35 minutes, reduce to 150'C for 10-15 minutes. 

8. Once it's ready, invert, remove the baking paper and let it cool on the rack.






Monday, 12 October 2015

Baked Teriyaki Cod Fish with Homemade Teriyaki Sauce 烤日式照烧酱鳕鱼(自制照烧酱)



All these while I had been buying Teriyaki sauce from a Japanese restaurant. Although I know how to make the sauce myself, but I just want a 'short cut' way....until ......

.....Recently, I rearrange my fridge with some baskets to sort out my stuffs. Hubby has a bottle of Sake that sitting in the fridge for years had been kicked out from my compartment, now sitting on the fridge door compartment that took up my Teriyaki Sauce space. I can't afford to have another bottle to squeeze in there.....So this has forced me to make my first move to make my own Teriyaki Sauce, with THAT bottle of SAKE of course! I'm not buying another one lol... Actually, I can't read Japanese at all, not sure if this can be used for cooking lol... >.< 




Well, whether it's suitable for cooking or not, I used it and it turned out superb in taste!

I used the recipe that I kept for years in my old recipe book, can't recall where I got it from...probably from a TV cooking show as many years ago, I don't follow any food blog on the internet. 


Ingredients:



250g Snow Cod Fillet (I use tail)


Homemade Teriyaki Sauce Ingredients: 

1 tbsp Sugar

About 2 tbsp Japanese Soy Sauce 

1 tbsp Mirin

1 tbsp Sake



If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Method:

1. Mix all sauce ingredients in a bowl. Use half of the amount to marinate the fillet, reserve the remaining half.

2. Let it marinate for about 20 -30 minutes. Place the fillet on a lined baking tray (use aluminium foil).

3. Bake in a preheated oven 200'C for 10-15 minutes, depends on the thickness of the fillet. (Note to myself: skin down, traditional mode)

4. Remove from oven, flip over the fillet carefully. Baste with the remaining sauce, return to oven, bake for 5 minutes. Serve warm with steamed rice.




This was my lunch today...
I never know what's the cost of my everyday home cooked meal, but today's lunch, I know!! lol...

$20 Snow Cod Fillet
$0.20 Bean Sprout
$0.50 Steamed Egg
and Steamed Organic Rice, I can't figure out how much is that big bowl of rice :P

Of course, there are some other hidden cost, such as salt, pepper, electricity etc etc...










Friday, 9 October 2015

Beetroot Jelly (all natural colour) 甜菜根果冻(纯天然色素)



Happy Children's Day to all the children in the world! 

Have you ever thought of using beetroot to make jelly? Me, NOT! but I bought a beetroot last week, planned to use it in baking but my boy requested a Sun Cake instead and specified that he wants a chocolate cake. 

So I got to think of way to use up this beetroot before it turn rotten. No time for soup, stepped into my storeroom and found a packet of premix jelly powder. Alright, then I go for the easiest... JELLY :) 

I didn't take any photo in the making because this was my first experiment with beetroot jelly, not sure how it'll turn out. Well, actually the main reason is - I was multitasking, baking cake and making jelly at the same time! My boy was busy watching Chip N Dale, I must quickly finish my work in the kitchen before his show finished! 

Surprisingly, it turned out nice and my boy who hates beetroot likes it.... probably is because there's no beetroot taste in the jelly. Yes, you won't know what it made of if  I don't tell you.... ;) 



Ingredients:


1 packet of Konnyaku Collagen Jelly Powder (175g) 果冻粉

70g Beetroot Juice 甜菜根汁
(extract from beetroot, grate/ blend the beetroot to get the juice, no water added) 

430g Water 水


If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Method:

1. Heat all ingredients in a pot, stir constantly, bring to boil. 

把全部材料放进锅里煮滚,要不断搅拌。

2. When the powder fully dissolved, turn off heat and pour the jelly mixture in the prepared jelly mould. Let it cool completely and keep in the fridge. 

当果冻粉完全溶化,熄火,倒入准备好的果冻膜。


3. Serve chilled. 

待凉后放进冰箱。即可! 若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。


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Enjoy!


Thursday, 8 October 2015

Sun Bread 太阳面包 (老式面包食谱)





2 days ago, I picked my boy from school, he told me excitedly 'Mommy, let's go home and make sun bread!'

And, he has been talking about 'sun bread' whole day, with some stories that he made up. 

I have no idea what's the sun bread it's like...I asked him if it's from a book that he read? but nope, well, probably it's something that suddenly popped out from his mind. 

At night, I googled and found this Sun Bread book. Wondering if he read this book in the school. So I decided to make this for him. I made this in the next morning...

.... I got a 'WOW' and a BIG smile from him when he back home and saw the Sun Bread. He likes it so much, however, I then found out that he didn't read this book and the sun bread that he mentioned, was his imaginary sun bread! 


Here's the close up of my Sun Bread. The drawing wasn't perfect because I wanted my Sun Bread to have COLOUR so I egg wash the bread before I do the drawing which causes the drawing smear a little. But it's totally fine for me, as long as my boy likes it, it's a successful bake!











For bread recipe, click here. I used the super soft and fluffy C Cup Bread recipe to make this. This is to make sure the Sun's face puff up round and nice! 

For drawing method, click here

A day after I baked this Sun Bread, I baked a Sun Cake. Yes, you got me right, it's a Sun Cake, not Mooncake! lol... It's a Nutella Cotton Cake, light and moist. 

Click here for full recipe






Monday, 5 October 2015

Lotus Root & Arrowroot Pork Ribs Soup 莲藕粉葛排骨汤-解热去躁,松弛神经,补血强身






There is a trick to make this soup delicious....Which is to keep the arrowroot in minimal used. :) Although arrowroot would give a sweet taste to the soup, but I can guaranteed you, if added too much, the kids won't drink the soup. This, I learnt from my experience and experiment ;)







Ingredients: (Yield 2-3 servings)



250g Pork Ribs

2 part of Lotus Root (peeled and cut into chunks)

1 part of Arrowroot (peeled and cut into chunks)





4-5 Seedless Red Dates

Handful of Chinese Almond (Nan Xing)

Some salt to taste





If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Method:

1. Rinse the ribs with hot boiling water. Transfer to a pot. Add in the rest of the ingredients except salt.


2. Add 2L hot water, bring to boil. Cook with high heat for 30 minutes. Reduce heat and simmer for 60 minutes.

3. Add salt to taste, cook another 30 minutes. Serve warm.






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