Wednesday, July 25, 2012

Ayam Goreng Kunyit Daun Kari

Quick and Easy recipe from Che Mat Gebu.



Source: www.tiffinbiru.com

Ingredients:


1/2 chicken, cut into bite size
1 tbsp turmeric powder
Salt to taste
1 clove garlic (pounded)
1 large onion (cut into rings)
1 stem of curry leaves (just the leaves)
1 large red chili (julienne)
1 green chili (julienne)
1 garlic (julienne)
1 lemon grass (bashed)


Method:

  • Clean chicken and prick it with fork.  Add turmeric, salt and pounded garlic.  Mix and marinate (put in the fridge for 1hour or use it instantly.
  • Heat oil to fry chicken. Medium heat and put the lid on for slow cooking. Don't need to be crispy. Take it out and put on kitchen paper.
  • Pour out the used oil keep just enough for stir-frying. Sautee curry leaves, garlic and lemon grass til aroma. Add in onion, chilis. Stir til the onion swell.  Add in the fried chicken and mix well.

Monday, July 23, 2012

Cake and Cookies

It is so easy that you are not able to screw it up hahah ... Second attempt was much better than the first.
I hope ibu likes the cake.  Since she likes messy cakes, I try to make it as messy as possible lol ... 
This is my first layered cake.  It was very hard to stake it all up ... cos it slides off ... but I managed it some how lah ... 


Since ibu do not like dark chocolate, I used milk chocolate dots for the chocolate ganache. All in all it was a success.


QUICK CHOCOLATE CAKE

9" square tin greased and lined
Preheat oven to 175C

Ingredients
450g  castor sugar
224g  all purpose flour
96g    cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
2 large eggs - slightly beaten
240ml milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Method:
In a large bowl, mix all the dry ingredients with a whisk ensuring that they are properly mixed. Make a well in the center and add in eggs, milk, oil and vanilla extract. Whisk this well to ensure that there are no lumps for approximately 2mins. You may use an electric mixer at low speed. Lastly add the boiling water to the batter and continue to whisk carefully. Mix well.

Pour batter (may look alittle runny) in prepared tin and bake for about 30-35mins, or till skewer comes out clean when checked at the center of cake.

Source: Sheen Mars

The ganache I doubled the quantity cos I worried that I can't cover the whole cake... But in the end I have excess.

Ingredients:
160ml heavy cream
283.5g chocolate baking discs / chopped chocolate

Method:
Quick Ganache
  • Place chocolate in stainless steel bowl, set aside.  Heat cream in a small saucepan over high heat until just boil
  • Pour hot cream over chocolate, stirring until smooth

Source: Sarah

I have left over ganache so I decided to use it as cookies filling.  It looks sooo chocolatey cos I do not have enough 2tbsp of red colour hee hee ...



Red Velvet Polka Dot Cookies
Makes 30 cookies
240g butter, softened
300g granulated sugar
2 eggs
2 tsp vanilla extract
220g all-purpose flour
96g cocoa powder
1 tsp baking soda
1/4 tsp salt
2 tbsp red food colouring (I put in 1 cap full that is why its not red enough hee hee)
1 (11-ounce) white chocolate chips (I omit this cos I don't have any =D)
Preheat the oven to 176 degrees C. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer, cream the butter and sugar until light-colored.  Add the eggs and vanilla and beat until fluffy and light.
In a small bowl, use a fork to mix together the flour, cocoa powder, baking soda and salt. Use the fork to break up lumps of cocoa powder. Add the dry ingredients to the butter in the mixer a little at a time, mixing well after each addition and occasionally scraping down the sides of the bowl. When the dough is thoroughly mixed, add the food coloring, beating until the dough is a dark red color. If you have some place important to be or just had a manicure, I’d recommend wearing gloves. That red food colouring will show up in the oddest places. When the dough is evenly colored, stir in all but about 1/2 cup of the white chocolate chips until mixed in.
Scoop the dough onto the lined baking sheets using a 2 tablespoon cookie scoop or spoon. Place the cookies apart from each other to allow room for spreading. You will have enough dough to use on a third pan of cookies after these have cooked. Wet your fingers and lightly press down the top of each cookie mound, then press the remaining white chips into each cookie to create the polka dots. The cookies spread, so press a lot of chips into the cookies.
Bake the cookies for 10–12 minutes until firm in the center. Cool on the pans for a few minutes until firm, then remove to wire racks to cool completely.  When one pan has cooled, repeat with the rest of the cookie dough. Stored in an airtight container, the cookies will keep for several days.

Source: CSMonitor

Tuesday, July 10, 2012

Chocolate Chiffon Cake



Source: Basic Kitchen


Ingredients
115 g dark, semisweet chocolate
1/2 c (125 ml) water
1/2 tsp salt
1 cup (140 g) flour
1 tsp baking powder
5 eggs, separated
2/3 cup granulated sugar
1 tsp vanilla essence

Preheat the oven to 350 F/180 C.
Break the chocolate into square and put with the water and salt put in the microwave over for 15s or until the chocolate melt (it should not take more than 30s).
In a bowl, mix together 1 cup flour and baking powder.
Grease a 24 cm baking tin. 
Put the egg whites into a bowl and beat until soft peaks. Fold in sugar.
When chocolate mixture has cooled, add egg yolks and vanilla. Stir in flour and baking powder mixture until well combined.
Gently fold into egg white mixture.
Pour into prepared pan and bake for 30 to 45 minutes or until a tester comes out clean.
Let cool and then ice with chocolate frosting (I dust icing sugar on top).

Chocolate Cake with Chocolate Ganache

My baking mood is back!


QUICK CHOCOLATE CAKE


9" square tin greased and lined
Preheat oven to 175C

Ingredients
450g  castor sugar
224g  all purpose flour
96g    cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
2 large eggs - slightly beaten
240ml milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Method:
In a large bowl, mix all the dry ingredients with a whisk ensuring that they are properly mixed. Make a well in the center and add in eggs, milk, oil and vanilla extract. Whisk this well to ensure that there are no lumps for approximately 2mins. You may use an electric mixer at low speed. Lastly add the boiling water to the batter and continue to whisk carefully. Mix well.

Pour batter (may look alittle runny) in prepared tin and bake for about 30-35mins, or till skewer comes out clean when checked at the center of cake.

Source: Sheen Mars




Ingredients:
160ml heavy cream
283.5g chocolate baking discs / chopped chocolate


Method:
Quick Ganache

  • Place chocolate in stainless steel bowl, set aside.  Heat cream in a small saucepan over high heat until just boil
  • Pour hot cream over chocolate, stirring until smooth

Source: Sarah

Cool the cake on the cooling rack, once cool, pour the ganache on the cake.