Monday, June 18, 2012
Tuesday, April 17, 2012
This is my first chocolate cake actually.
I don’t really like baking because I like to improvise along the way. I learnt my lesson when I baked with extra flour and less sugar and more baking powder, not exactly according the recipe and I had horrible muffins, or biscuits or whatever you may call it. So I gave up long time ago. Until now. I came across little teochew post about a chocolate cake, one of my blogger friends who is an expert in cooking and baking (who is also a gorgeous mommy!), she wrote about how she came across this recipe at Times Online and her descriptions about the cake made me sit up and read more in-depth about it. I am dead serious!
So I tweeted her for extra guidance last week and yesterday, I got my first cake springform, ground almond, the dark chocolate bought from Seah St. and I had a go just now. I vowed to stick to the recipe as close as possible and asked my husband to help me beat the egg white.
This is it. After 41 minutes into baking (I was tempted to bake extra time because I saw it was still wet inside but my helper said that it is like that, the normal chocolate cake suppose to be soft inside while crisp on the outside. OKAY.) , it turned out to be my first and fabulous cake!
I am going to take this to my office to awe everyone. Haha… time to show off.
If you want to try it, please follow her recipe here. An awesome and out-of-this-world cake.
Monday, April 2, 2012
I do not exactly remember when do I start liking my mother’s food. Among some Hakka dishes, my mother would cook this steamed chicken for every festive dinner and I would always wake up in the mornings filled with aroma of ginger, garlic and coriander. She is a Cantonese, so her dishes are normally a mixture of Hakka and Cantonese.
I could still remember my fondest memory would be receiving freshly prepared lunchbox from my mother during recess, inviting looks of envy from classmates, inside it was usually some steamed chicken and my mother’s special dipping sauce.
The other day when my sister came from KL to visit my family, especially to see my baby, we mentioned my mother’s specialities and our trials to re-create the same taste, this is one of them. After that I have such a strong craving for it and I called my sister for guidance. As this dish is steamed, it required really fresh chicken (not frozen) so I went to Boon Lay market to buy kampong chicken and lots of coriander and spring onions, and I want to try making my sister special dipping sauce.
I am writing this down so that my daughter can cook this dish in the future and remember her grandmother as such a good cook.
Chicken, 1.3kg and above, max 2kg. It must be free range or organic, or else you can’t really enjoy its –‘chickeny’ taste. Do cut the thickest part of the drumsticks so that it can be cooked thoroughly later, about 2 cuts.
1-2 Tbsp salt
3-5 litre of water, depending how big your pot is
- In a big pot, pour in water (enough to submerge the whole chicken) and 1-2 Tbsp to create a salty pot of water. Let it boil.
- After boiling, put the whole chicken inside (breast side down) to cook 8 mins for a 1.3kg chicken, 10-11 mins for 2 kg chicken. Covered the pot with lid. Do not open lid.
- When the time is up, off the fire, let it continue cooking in the hot salty water for one whole hour, with lid covered.
- Prepare ice water. After an hour, take the chicken out, bath with the ice water to stop cooking so as to create tender chicken meat.
- Cut it into pieces before serving.
Bowl = rice bowl
3 inch old ginger, minced into 3/4 bowl.
1/2 to 3/4 bowl of minced garlic
2 bowl of chopped coriander and spring onions, I bought $6 of coriander & spring onions. The spring onions should be slightly and more than coriander, roughly cut into 1-2cm. Separate the stem from leaves for even cooking
2-3 Tbsp good quality of light soy sauce
2 Tbsp Oil
- Heat oil (very high heat), fry ginger first and then garlic until fragrant, about 1 to 1.5 min.
- Pour in stems, stir fry a few times, then leaves in. Stir a few times, pour soy sauce in from the edge of the wok (important), a splash of water (only if the leaves can't be cooked through), off the heat. Take out and serve as dipping sauce or condiment for the steamed chicken.
MY sister dipping
1/2 bowl of thinly sliced shallots
A bowl of mint leaves, roughly chopped
A bowl of coriander, roughly chopped
1 Tbsp Sesame oil
1 Tbsp Oil
1 Tbsp of good salty dark soy sauce
some light soy sauce (optional)
- Heat oil & sesame oil (medium high heat), fry shallot till brown.
- Turn to high heat, put coriander leaves and mint leaves in, stir a few times, pour dark soy sauce.
- Take out, taste and put light soy sauce (optional).
Monday, March 5, 2012
I seriously think that this pack of instant curry mix is quite awesome. With a few extra ingredients such as 1/2 cup of asam juice, 1 cup of diced onion, the curry flavour is strong and salivating. Cooking curry fish head is easy, especially when you have a pack like this, nothing much to prepare and you don’t need to clean up the entire kitchen after that. Adding pineapples into the curry will give another dimension to the dish that will be uninteresting otherwise.
Friday, March 2, 2012
This is one of its kind impromptu chicken recipe. I am sort of running out of steam to follow any step-by-step tried and tested recipes online and decided to just grab whatever ingredients to cook, hence the result of this teriyaki soy sauce spring onion chicken. Yay! Sometimes this can be a good thing, isn’t it?
Anyway, the reasons for this impromptu recipe can be quite a lot but some can be seemed as excuses too. The truth is this: these few weeks have been quite hectic for me, rushing for two assignments, preparing for the up and coming major paper for the final leg of my master course, fine-tuning my company accounting software, scanning through resumes (still find some amusement), interviewing new staff, preparing for company expansion (after 7 years and not doing anything for this is RIDICULOUS!), shuttling to and fro from my office and home to bring my baby & helper out at least once a day to prevent her (or them) getting ‘too dusty’ at home, teaching and playing with my baby at least once a day, bath her twice a day, cook for everyone (yes, my helper doesn’t need to cook), occasional house hunting, grocery shopping, etc. was.no.joke. ~_~
Wednesday, February 15, 2012
To be honest, I am not good at cooking curry chicken, because my recipe keeps on changing. My mother said that to be good in cooking curry, I must at least try cooking it for more than 10 times. The fact is I definitely cooked more than this number, still yet to master the skill of cooking curry. Blame it to cooking the curry with whatever ingredients at hand become I just cannot bear to waste leftovers inside my pantry which might add flavours to the curry. So this is my take on the curry chicken and I do not know how to call it, so long as it is tasty, I don’t think it really matters, seriously. But I still think this is not the perfect one. I should really restrain myself to make a really good chicken curry with a tried-and-tested authentic Chinese chicken curry recipe. Roar!!!