Coffee Butter Cake

Source
A Cook's Book of Decadence: Chocolate Coffee Caramel

Serves
18-20

Ingredients

310 ml buttermilk
2 tbsp instant coffee powder
160 g unsalted butter, softened
385 g light brown sugar
2 large eggs, lightly beaten
310 g plain flour
2 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt

Coffee Butter Cream

2 tsp instant coffee powder
185 g unsalted butter, softened
1 tsp natural vanilla extract
280 g sifted icing sugar

Method
1. Preheat the oven to 180C. Lightly grease a 33 x 23 x 5 cm baking tin and line with baking paper.
2. Combine the buttermilk and 2 tbsp of the coffee powder in a bowl.Beat the butter and the brown sugar in a large bowl using electric beaters until combined. Add the eggs gradually, beating after each addition.
3. Combine the flour, baking powder, soda and salt. Stir the flour mixture and buttermilk mixture alternatively into the butter mixture. Spoon into the prepared tin and smooth the surface. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Leave in the tin for 10 minutes then turn onto a wire rack to cool.
4. To make the coffee butter cream, dissolve the coffee powder in 1 tbsp of hot water. Using electric beaters, mix the butter, coffee mixture and vanilla in a bowl until well combined. Gradually add the icing sugar, beating until smooth. Spread over the cake using a flat-bladed knife.

Tong Bo Fish

Seafood in Australia is quite expensive and selection is not as varied as a Malaysian market... but this recipe worked out fantastically. Love it!

Source
Mama Recipes by One Publisher

Ingredients

1 Treadfin/Kurau fish
10 slices carrots
10 cooked ham
10 winter melon
some Chinese chives, sections and blanched

Seasoning

1/2 tsp sesame oil
1 tsp light soya sauce
1/3 tsp pepper
1/2 cup chicken stock
1 tbsp cornflour solution

Method
1. Wash and clean up fish, cut fish into small cubes. Set aside ready to cook.
2. Cut carrot, winter melon, ham into square cubes.
3. Arrange 1 piece each of fish cube, ham, carrot and winter melon, tied up with a stock of Chinese chives.
4. Arrange the Tong-Bo fish on plate and steam it for 5 minutes over high heat. Remove the fish and arrange on a new plate. For the remaining juice, add in some seasoning and thicken up with corn starch and pour over fish. Ready to serve.

Notes
I've used salmon to substitute for the Threadfin fish.

Home Made Egg Beancurd

I didn't know that making beancurd could me so easy. One can tell that I'm a big tofu lover and this had me craving for more.

Source
Mama Recipes by One Publisher

Ingredients

500 ml plain & thick soya milk
10 eggs
1 1/2 tsp salt
1 tbsp cornflour
150 ml evaporated milk
350 ml water

Method
1. Combine all ingredients, mix well and strain.
2. Line an 8" square tray with plastic wrapper and pour in mixture.
3. Bring water to boil, lower the heat and steam for 20 minutes or until set. Remove.
4. Optional, fry the beancurd. Serve with sweet thai chilli sauce.

Cheesy Coconut Chicken

Sinful dish rich with coconut milk aroma and cheese!

Source
Set Meals by One Publisher

Ingredients

1/2 chicken
2 slices cheese
2 pips garlic, chopped
cornflour

Marinades

1 egg
1 tsp m.s.g.
pinch of sugar
pinch of salt
rice wine to taste

Seasoning

1 tbsp butter
1 tsp chicken stock granules
1/2 tbsp sugar
1 tbsp coconut milk
3 tbsp evaporated milk
1 tbsp water

Method
1. Debone chicken, mix with marinades and marinate for 15 minutes.
2. Heat up a wok of hot oil, coat chicken with cornflour, drop into oil slowly, deep fry till crispy and cooked, dish up. Chop chicken into pieces and arrange on a plate.
3. Pour out oil from wok. Heat up wok again with butter and garlic, stir fry till fragrant. Add in cheese till melts. Pour in all seasonings, turn to high heat and stir till boiled. Turn to low heat, cook until gravy is thickened. Remove and pour onto chicken.

Loh Hon Guo

A simple sweet dessert for all ages.

Ingredients

1-2 momordica fruit
10 sweet melon
10 dried red dates
2-3 whole rock sugar
1 packet dried longans
3 l water

Method
1. Bring everything to boil.
2. Add 2 rock sugar and simmer for 1 1/2 hours.
3. Add extra rock sugar and adjust to your liking in the process.

Kampung-Style Steamed Chicken

Eating steamed food is a healthy habit and so I decided to search for some recipes that one can prepare in the rice cooker.

Source
Lily's Wai Sek Hong

Ingredients

2 chicken legs, chopped
3 - 4 dried shitake mushrooms, sliced
1/2 cup dried cloud ear
1/2 cup dried lily buds
1 tbsp fragrant oil, shallots or garlic

Marinate

2 tbsp soya sauce
1 tbsp shaoxing/hua tiau wine
1 tsp ginger juice
1 tbsp oyster sauce
1 tbsp tapioca starch/cornstarch
1/2 tsp sugar
1/2 tsp pepper
1 tsp sesame oil

Method
1. Marinate the chopped chicken pieces with the marinate for 20 - 30 minutes in a deep dish that can fit into the rice cooker.
2. Mix the sliced mushrooms, cloud ear and lily buds into the marinated chicken and drizzle with fragrant oil.
3. Place the dish of chicken on top of rice in rice cooker, when big bubbles are no more visible on the rice surface. Close lid tight. The chicken will be cooked when the rice is ready for serving.

Spicy Butter Milk Chicken

This is simply irresistable. But I was careless to let the gravy to dry up in the saucepan while preparing other dishes. Silly me.

Source
Mama Recipes by One Publisher

Serves
2-3

Ingredients

600 g chicken pieces
2 tbsp butter/margarine
3 stalks curry leaves
1 tbsp dried shrimps, chopped

Ingredients A, chopped

2 red chillies
10 chilli padi
3 cm ginger
5 pips garlic

Seasoning Gravy

1 tbsp sugar
1/2 tsp salt
100 ml evaporated milk
100 ml stock

Method
1. Mix chicken pieces with 2 tsp soy sauce, dust with a little corn flour, shallow-fry briefly, remove and set aside.
2. Melt butter in frying pan to fragrant tghe chopped dried shrimp and curry leaves, add in the ingredients (A) to stir-fry till aromatic.
3. Pour into the seasoning gravy to bring to boil, add the prefried chicken pieces. Cover to simmer for 10 minutes. Open cover to cook till a bit dried.

Chicken Fillet w/ Ginko & Lily

Very light and one-of-a-kind dish.

Source
Mama Recipes by One Publisher

Serves
2-3

Ingredients

80 g chicken fillet, sliced
100 g fresh ginko
80 g fresh lily fruit
2 red chillies, sliced
3 stalks spring onion
2 shallots, sliced
2 garlics, sliced
3 tbsp cooking oil
2 cups chicken stock

Seasoning

1 tsp salt
1 tsp sesame oil
2 tsp soy sauce
Some pepper
Some Shaoxing wine
Adequate water & cornflour

Method
1. Remove ginko nut's shell and seed, boil it with sugar syrup, drain it dry and set aside. Slightly cook the lily over hot water, drain the water and set aside.
2. Clean chicken fillet, marinate with salt, corn flour and some oil for about 10 minutes. Stir fry slightly over warm oil. Stir up ready to cook.
3. Heat up some oil, saute the shallot, garlic and spring onion till fragrant. Put in the chicken, ginko nuts and lily, continue to stir fry over high heat and add in the seasoning. Then, thicken up with some cornstarch.

Basic Sweet Muffin Mixture

Haven't been baking for so long since I'm on holidays. Muffin is one of the most common breakfast goods one can get from a cafe or the train station every morning. Instead of paying a few dollars for just one muffin, why not make your own with just the same amount of cost but you at least double the amount?

Source
The Cook's Book Patisserie by Loretta Sartori

Yield
12 standard muffins

Ingredients

400 g self raising flour
225 g caster sugar
280 ml buttermilk
100 ml light oil
100 g egg

Method
1. Butter the muffin tray or place paper cups into the muffin tray.
2. Sieve the flour and sugar into a mixing bowl.
3. Combine the buttermilk, oil and eggs; stir well to combine.
4. Pour the liquid into the flour/sugar and stir to combine. Do not overmix. At this stage add variation ingredients.
5. Spoon into prepared tray.
6. Bake at 200°C for 20-25 minutes. Cooked muffins will spring back when rpessed in the centre. Serve at room temperature.

Storage
Airtight at room temperature 2-3 days. At 4°C for 6 days. Frozen for 3 months.

Note
I've used 150 g of chocolate chips for this.

Bacon, Corn & Egg Tarts

Similar to the previous tart, this is easy to make and serves well as a party platter. (P.S. Didn't take a clear picture of it...)

Source
Recipes+ issue 40 November 2009

Serves
6

Preparation: 20 minutes
Cooking: 20 minutes

Ingredients

1 tbsp vegetable or olive oil
1 medium red onion, finely chopped
1 clove garlic, crushed
250g middle bacon rashers, rind removed, chopped
3 sheets frozen shortcrust pastry, thawed
1/2 cup corn kennels
2 eggs, at room temeprature
1/2 cup cream

Method
1. Preheat oven to 200°C/180°C fan forced. Grease a 12-hole (1/3-cup) muffin tray. Heat oil in a large frying pan over moderate heat. Add onion and garlic; cook and stir for 2 minutes. Add bacon; cook and stir for 3 minutes. Set aside to cool.
2. Using a 10 cm round pastry cutter, cut 12 rounds from pastry. Line prepared holes with pastry. Spoon bacon mixture and corn into pastry cases. Whisk eggs and cream in a medium jug. Pour egg mixture over bacon mixture. Bake for 12-15 minutes or until set and pastry is golden. Stand in tray for 2 minutes; lift to a wire rack to cool slightly.

Notes
I've used fresh shortcrust pastry and tart moulds instead for this.

Crab and Spinach Tart

Makes a good appetizer or breakfast snack.

Source
The Cook's Book Patisserie by Loretta Sartori

Yield
10 x 5 cm tarts

Ingredients

1 batch unsweetened pastry case, blind baked
200 g egg (4 x 55 g eggs)
300 ml cream (35% fat)
100 ml milk
salt and pepper to season
2 tbsp dill, chopped
1 large onion, lightly sauted
1 bunch spinach, de-veined, washed and blanched
300 g crab meat, cut into 1 cm cubes
200 g tomatoes, de-seeded and diced

Method
1. Lightly whisk the eggs. Add the cream and the milk; season with salt and pepper; add the chopped dill. Set aside.
2. Into the pastry case place the sauted onion, cubed chopped spinach, the salmon and finally the diced tomato.
3. Pour in the cream mixture and garnish with extra sprigs of dill.
4. Bake for approximately 30-40 minutes at 170°C or until custard has set. Carefully remove from the oven and serve warm.

Storage
Store at 4°C. Serve hot or at room temperature.

Variations
Substitute crab with salmon.

Banana Bread

Also known to some as banana cake, it is one of my favorite treats that I used to get from pasar malam (night market) since young. I have tried few recipes but this is one of the more successful ones.

Source
Healthy Diet Recipes

Yield
25 cm x 11 cm loaf

Ingredients

125 g butter
175 g soft brown sugar
2 eggs
280 g plain flour
1 tsp bicarbonate of soda
Pinch of salt
125 ml milk
3 medium ripe bananas, mashed
1 tsp vanilla extract
Small handful of chopped walnuts

Method
1. Heat the oven to 180C/Gas mark 4 and lightly grease a 25cm x 11cm (10in x 4½in) loaf tin.
2. In a bowl, cream the butter and sugar until it is smooth and fluffy. Add the eggs one at a time and beat in well. Sift the flour, bicarbonate of soda and salt together, and slowly add half of this to the mixture and beat well. Now add the milk and remaining flour and mix until smooth.
3. In a separate bowl mash the ripe bananas with a fork and then gently fold them into the mixture along with the vanilla extract. Tip the mixture into the greased loaf tin, and top with the chopped walnuts.
4. Cover the top with foil and bake in the oven for an hour, or until the loaf is cooked through and browned on top. Cool in the tin a little before turning out.
5. Serve immediately in thick slices, with a drizzle of cream and some slices of fresh banana.

Note
A friend of mine told me that I should use the small bananas instead of the big long ones. Haven't tried it but I reckon it should work better.

White Chocolate and Strawberry Cheesecake

A recipe without the hassle of making a meringue or pastry base by yourself. Quick and convenient for those with a busy schedule.

Source
Best Food Desserts by The Australian Women's Weekly

Serves
10

Preparation Time
25 minutes plus refrigeration time

Cooking Time
5 minutes

Ingredients

185 g butternut snap biscuits
80 g butter, melted
3 tsp of gelatine
2 tbsp water
2 x 250 g packets cream cheese, softened
400 g can sweetened condensed milk
300 ml thickened cream
150 g white eating chocolate, melted
500 g large strawberries, halved
80 g strawberry jam, warmed, strained
1 tbsp lemon juice

Method
1. Grease 23 cm springform tin.
2. Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter; process until combined. Using hand, press biscuit mixture evenly over base of prepared tin, cover; refrigarte about 30 minutes or until firm.
3. Sprinkle gelatine over the water in small heatproof juf; stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.
4. Meanwhile, beat cheese and condensed milk in medium bowl with electric mixer until smooth. Beat cream in small bowl with electric mixer until soft peaks form.
5. Stir warm gelatine mixture into cheese mixture; fold in cream and chocolate. Pour cheesecake mixture into prepared tin, spreading evenly over biscuit base. Cover; refrigerate overnight.
6. Arrange strawberries on top of cheesecake; brush strawberries with combined jam and juice.


Note
For the garnish, use some extra white chocolate. However, caution must be taken when pouring the jam over the top as the warm jam will melt the chocolate. Also, I've used normal milk instead of the sweetened condensed milk the recipe called for.

Stir Fried Pork Belly

Chinese stir-fried is like fast food and never fails to satisfy.

Source
Set Meals by One Publisher

Serves
2

Ingredients

200 g pork belly, sliced
1/2 onion, chopped
2 pips garlic, chopped
1 chilli padi, chopped

Seasoning

1/2 tbsp light soya sauce
2 tsp sugar
1 tsp chicken stock granules
3 tbsp water
Dark soya sauce

Method
1. Heat up wok with little oil, add in all ingredients and stir fry till fragrant.
2. Pour in all seasoning, stir fry quickly, till belly pork is cooked. Serve.

Hot Skin Cold Chicken

This would be an easy dish to prepare if you're in Penang where fried chicken skin and Thai salad can be bought from the hawker stalls.

Source
Set Meals by One Publisher

Serves
3-4

Ingredients

1/2 chicken
1/2 onion, shredded
1 stalk coriander leaves, chopped
1/2 cucumber, shredded
1 red chilli, shredded
1 mango, shredded

Marinade

1 egg
1 tsp chicken stock granules
Sugar
1 tsp corn flour
2 tsp curry powder

Seasoning

6 tbsp Thai chilli sauce
1 tbsp lime juice
Pinch of salt

Method
1. Remove bone and clean well chicken, then separate skin and flesh. Chop chicken skin into cubes, mix with marinades and marinate for 5 minutes.
2. Heat up wok with boiled water, bring chicken flesh to cook. Remove chicken flesh and add into a plate with cool water. Remove and cut into shreds. Add in seasoning and remaining ingredients, mix well and leave aside on a plate.
3. Heat up oil, drop in marinated chicken and deep fry over low heat till crispy. Remove and add onto cooked chicken cubes.

Stir Fried Beancurd with Minced Meat

Used the recipe but only lightly fried the beancurd instead. Besides, I used the wrong type of bean curd ><

Source
Set Meals by One Publisher

Serves
2

Ingredients

1 box bean curd
1/2 onion (chopped)
1 Chinese mushroom (soaked, chopped)
100 g pork belly (chopped)
2 pips garlic (chopped)
Some spring onion (sliced)

Seasoning

1 tbsp oyster sauce
Some dark soya sauce
1/2 tsp chicken stock granules
Dash of sugar
1 tsp light soya sauce
Pinch of pepper powder
150 ml water

Method
1. Cut bean curd into two. Dip into hot water for a while, leave aside. Heat up oil, drop in bean curd slowly and keep stirring while deep frying avoid burning. Remove when golden brown. Arrange on dish for later use.
2. Heat up wok, add some oil, onion and garlic, stir fry until fragrant. Add in pork belly and mushroom, stir fry and add in seasoning, stir fry quickly till gravy is almost dried up. Dish up and pour over bean curd and sprinkle with spring onion.

Pork Meat Rolls

This ought to be one of my favorite recipes from the book. Rolling it was a tad of work, and yeah, I didn't do well...

Source
Mama Recipes by One Publisher

Yields
9-10

Ingredients A

300 gm pork chop

Ingredients B (Shredded)

1 stalk celery
5 nos mushroom
50 gm carrots
3 pcs red chillies

Marinades

1 tbsp soya sauce
1 tsp sugar
3 tbsp tapioca flour
1 no egg
A little sesame oil and pepper

Seasoning

3 tbsp tomato sauce
1 tbsp chilli sauce
2 tbsp sugar
1 tbsp Worchestershire sauce/ LP sauce
1 tsp lemon essence

Method
1. Slice pork chop and pound with back of knife till tender. Marinate with marinade for 10 minutes.
2. Roll up A with B. Dip with flour and deep-fry till golden brown.
3. Mix well seasoning and pour over rolls.

Honey Baked Chicken Winglets

Who doesn't like to bake? It's as easy as 1,2,3. And tastes wonderfully.

Source
Mama Recipe by One Publisher

Serves
2-3

Ingredients

8-10 chicken winglets
2 tbsp honey
2 tbsp sesame seeds

Marinades

1 tbsp minced garlic
1 tbsp oyster sauce
1/2 tsp salt
1 tbsp sugar
1/2 tbsp soya sauce

Method
1. Marinate the chicken with marinade for 2 hours or more.
2. Arrange chicken on tray and bake for 15 minutes under 200°C.
3. After 15 minutes, take it out and apply a layer of honey and sesame seeds then put it back to oven. Bake for another 15 minutes.

Chilli Sweet Chicken

This tastes as good as the sweet and sour pork. Heart it!

Source
Mama Recipes by One Publisher

Serves
2

Ingredients

2 chicken drumsticks
3 garlic
5 slices ginger
4 dry red chillies
3 tbsp oil

Marinade

1/2 egg
1 tsp corn flour
1 tsp light soya sauce
1 tsp sugar
1/2 tsp pepper
1 tsp Shaoxing wine

Seasoning

1 1/2 tbsp tomato sauce
2 tbsp chilli sauce
1 tbsp soya sauce
1/2 tsp sugar
20 ml water
1/2 sesame oil

Method
1. Wash and clean up chicken, cut into big cubes. Add in the marinade ingredients and season it for about 5 minutes. Set aside.
2. Mince the garlic and ginger, discard seeds from chilli, cut in pieces, ready to cook.
3. Heat up oil, deep fry the chicken till golden brown, dish up and drain dried oil.
4. Remain some oil in wok, stir fry the garlic, ginger and dry chilli till fragrant, put in the rest of the seasoning and water, bring to boil. Return chicken back to wok, stir fry to mix them well, thicken up with some cornstarch.

Cool Cut Drunken Chicken

This recipe calls for a lighter herbal taste, unlike the one that I normally have back at home. Nevertheless, it's refreshing and makes a cool cold platter.

Source
Mama Recipes by One Publisher

Serves
2

Ingredients

1 Kampung chicken's drumstick
3 tbsp Shaoxing wine
3 tbsp Chinese rice wine
1 cup chicken stock

Herbs

20 g qi-zi
2 pcs dong-gui
4 sticks dang-shen
2 slices old ginger

Seasoning

Salt
Sugar

Method
1. Discard bones from chicken drumstick, wash and clean up then place it into a bowl. Add in the herbs and chicken stock and steam it over high heat for about 15 minutes.
2. Remove it from soup and soak the drumstick into ice cold water to prevent the juice being drained out and to keep its tenderness.
3. Add in the wines into the herbal soup and season with salt and sugar. Put the chicken drumstick into the soup and keep it in the refrigerator for overnight.
4. Cut the drumstick into pieces and serve cool.