Fourcheese seafood caramelle pasta with Angus Beef Steak

Simple Dinner for tonight! Happy last day of April :)

Mango Cake

Today is my Sister in-law's birthday. I bake this 5" Mango cake for her. Hope she will like it. Cute isn't it?  Hope you all have a nice day :D

菜脯碗仔糕

食谱来自我的邻居

材料:

A: 350克粘米粉，50克薯粉，25克澄粉，400毫升水

B: 950毫升热开水，2大匙油

C: 2大匙油，500克甜菜脯碎， 2大匙蒜米，1大匙糖，1大匙甜黑酱油，1小匙盐，少许水。口味因人而异。




做法：

将(A) 米浆料全部搅勻, 浸2小时。加入B拌匀。把米浆倒入小碗中；用中大火蒸约15分钟, 取出待冷.

将C 油烧热, 爆香蒜, 加入菜脯碎爆香, 加入调味酱料, 试味，备用。

把冷却的碗仔糕从杯子里取出，铺上菜脯，便可享用。

Black Forest Cake

Black Forest Cake 

Ingredients

sponge cake 

(A) 

5 egg yolk 

60g sugar 

80g Milk

60g corn oil 

(B)

130g plain flour 

30g coco powder 

1 tsp baking powder 

1/4 baking soda

1tsp vanilla essence 

(C) 

5 Egg white 

(D)

100g sugar

1/4 tsp Cream of Tartar 

Method 

1. Beat A till well combined, add in B and Mix well, Set aside. 

2. Whip C till foamy, gradually add in D and whisk until soft peak form. 

3. Mix egg white mixture into batter gradually and stir gently till well incorporated. Pour batter into 8 inch mould. 

4. Bake at 140 C in a preheated oven for 50 minutes till cooked. Remove and invert, set aside. Unmould once the cake is cool and cut the cake horizontally into 2 layes. 

P/S : I baked 2 cake in order to have 4 layers. End up i only used 3 layer for this cake. 

Filling 

(E) 

1 can dark sweet pitted cherries ( I used Cranberries sauce) 

some Cherry Jam 

450g top whipping cream 

(Whip Top whipping cream till hard peak) 

Coating and Decoration

100 g dark chocolate ( Grated) 

12  Maraschino Cherries / Fresh Cherries ( I used raspberries)  

1. Cut the cake horizontally into 2 layers.( I baked 2 cakes but only used 3 layers) 

2. Spread some jam, pitted cherries filling and whipped cream repeat till 3rd layer. 

3. Spread the cream over the whole cake. 

4. Pipe 12 cream circles along the edge of the cake and a circle in the center of the cake. 

    Decorate with grated chocolate. 

5. Coat grated chocolate over the side of the cake. 

6. Decorate the top of each cream with one raspberry. 

Gula Melaka Puteri Ayu ( Traditional Malay Sponge Cake with palm sugar)

Please refer to my Previous recipe .The brown colour is the result from the 

palm sugar used. I replace the pandan juice to palm sugar and cut off the 

sugar. Add sugar according to your own taste. Have a try.... this is a very easy 

recipe :D 

Kuih Ketayap (Crepes with coconut filling)

Ingredients:

For Pandan Juice: 
12 Pandan Leaves chopped
370 ml water 

Blend the pandan leaves with water. Strain the pandan juice and discard solids.

For Filling:
150g of Gula Melaka (Palm Sugar), shaved
450g grated coconut – Alternatively, you can use frozen grated coconut
2 tsp Pandan juice
20ml of Water
1 tsp of Cornflour and 1/2 tsp salt 

In a pot add in pandan juice and 20 ml water bring to boil add in gula Melaka cook until all melted. Stir in Grated coconut, cornflour and salt then mixed well. 

For Crepe Batter:

180g of Plain Flour

1 Egg

(A)

1/3 tsp of Salt 

350 Pandan Juice (or replace with 1 tsp of Pandan Paste mix with 350g water)

Few drops of Pandan Flavouring/Green Colouring (optional)

3 tbsp vegetable oil 

Procedure:

1. Sieve flour into a large mixing bowl 

2. Crack in the egg add in the remaining ingredient B.

3. Mix the batter and leave it to stand for 20 minutes while you cook the filling.

4. Heat the non stick pan and add some batter untill cook. set aside. 

5. Wrap the crepe with the coconut filling and served. 

材料

12片班兰叶，加水370ml打成汁，过滤 

馅料 :- 

450g 白椰丝

150g 椰糖

1/2 tsp 盐

2 tbsp  班兰汁

20ml 水

1 tsp  玉米粉

(面糊):- 

(A) 

180g 面粉 

1/3小匙盐 

1 粒蛋，打散 

350ml班兰汁

3大匙菜油加入面糊 

做法: 

1. 煮馅料： 放水把椰糖煮容，加入班兰叶，白椰丝，白糖，盐。 

将所有材料煮到融合至上色，才加入粟粉水，勾芡。离火。 

2. 把材料A拌匀，过滤, 休息20分钟。 

3. 不占锅里用少许油抹，放在小火上，稍微热了，离火，拿一舀面浆倒入锅里， 

快速拿起锅顺序转圆，再放回火炉上，慢火煎单边。上盘，备用。 

4. 拿少许馅料包在煎好的薄饼里。完成。 

Corn Kueh 粟米糕

Jagung Kueh 粟米糕

Ingredients:
1 can creamed corn (400g)
100g custard powder
500ml water
corn flour 20g 
100g  sugar
1 can coconut cream 


Method:

1.  Mix all ingredients in a pot and stir until there are no lumps.

2. Place the pot on the stove and let it boil on low fire, stirring it all the time to prevent it   
    from sticking to the bottom.

3. The mixture will slowly thicken. 

4. Stir until the mixture is very thick.  Remove from the fire and  pour it into a baking tin.

5. Remove and let it cool down completely before refrigerating it.

6. Cut it only when it is completely cool and after you refrigerate it for at least 3  to 4 hours. 
  


粟米糕食谱

粟米罐头1罐
蛋黄粉100克
糖100克
粟米粉20克
椰浆400ml 
水500ml


做法：

1. 将蛋黄粉、玉米粉和糖放在锅子，加入椰浆（鲜奶）拌均匀成面糊。

2. 加入水，罐头甜玉米粒

3. 开中火，一边煮一边撹拌，以免底部焦掉。

4. 煮至滚改小火继续煮10分钟左右，至面糊更浓稠带纹路。

5. 离火，马上倒入抹了油的模子内，放凉后凝固，冷藏3~4小时后食用更佳。


*喜欢口感带硬点，可以把水的份量自行减少。

Smiley Madeleine

After the first batch of Madeleine. I decided to try the smiley Madeleine. These cute Madeleines will definitely love by children.  I got the recipe from Siew Hwei. 



Ingredients: makes 15

      2 Egg (70g)
      20g Honey
      40g Sugar
      40g plain yogurt
      90g Super fine flour 
      1/2 tsp Baking powder
      70g Melted butter

Methods:

• Grease mould with some soft butter and set aside.
• Gently whisk egg, then add in sugar and honey into it. Whisk till sugar dissolved.
• Add in natural yogurt and whisk vigorously till batter becomes foamy.
• Then gradually add in sifted flour and baking powder into batter mix till combined and becomes a thick paste.
• Lastly add in melted butter in two batches and mix well.
• mix some coco powder to 2 spoons of batter and put into the piping bag. 
• pipe the eye and mouth then put into the fridge for 5 minutes. After 5 minutes take out. 
• Scoop batter into mould with a spoon.
• Bake at preheated oven 170C for about 15 minutes or skewer inserted comes out clean.
• Remove Madeleines from mould and place on wire rack to cool.

Blueberries Yogurt Honey Madeleine

Beautiful Madeleine 

Madeleines are very small sponge cake with shell-like shape. It was in my baking list for a long time. I happen to chance upon these medeleines mould during our trip to Vancouver. Super happy to see these mould and i bought 2 :D Well I've never had or bake a Madeleine before so let's bake and try.  Recipe adapted from Anncoo Journal  I modified a little of the recipe and enjoyed this beautiful Madeleine. 

Ingredients: makes 15

      2 Egg (70g)
      20g Honey
      40g Sugar
      40g Blueberries yogurt
      90g Super fine flour 
      1/2 tsp Baking powder
      70g Melted butter

Methods:

• Grease mould with some soft butter and set aside.
• Gently whisk egg, then add in sugar and honey into it. Whisk till sugar dissolved.
• Add in natural yoghurt and whisk vigourously till batter becomes foamy.
• Then gradually add in sifted flour and baking powder into batter mix till combined and becomes a thick paste.
• Lastly add in melted butter in two batches and mix well.
• Scoop batter into mould with a spoon.
• Bake at preheated oven 170C for about 15 minutes or skewer inserted comes out clean.
• Remove Madeleines from mould and place on wire rack to cool.

Potato Chicken Pie

Potato Chicken Pie

Recipe adapted from Pillsbury

( I add some potato)

Ingredients

Crust

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1/3

cup butter or margarine

1/3

cup chopped onion

1/3

cup all-purpose flour

1/2

teaspoon salt

1/4

teaspoon pepper

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

1/2

cup milk

2 1/2

cups shredded cooked chicken or turkey

2

cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

• 1Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
• 2In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
• 3Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
• 4Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.