D'Recipetiquette© on Perfecting my Tastebuds

Desserts at Hooha Café

2006-08-04T07:56:00.000-07:00

I am such a weakling when it comes to desserts, you name it chocolates ice-creams waffles all into one… not going to write much just feast your eyes at some of the desserts from Hooha Café.

For those interested to have a taste at some of their desserts, they are located at:-

Hooha Café Singapore
220 Pasir Panjang Road
Pasir Panjang Village
Singapore 118581

From my kitchen… Hongkong Noodles

2006-08-04T06:47:00.000-07:00

I am not sure why it is called Hongkong Noodles, it could be that it originates from Hongkong or probably it’s a noodle dish well loved by the Chinese. Since small I love eating Hongkong Noodles. When mum’s not cooking, my Dad will always order it since the whole family loves it.

What is this dish all about? It’s just plainly vermicelli noodles cooked with seafood condiments such as prawns, squids and fishcakes. It either dry or another version where the noodles are cooked in thick gravy. And it’s a must to have it with some pickled green chillies.

HONGKONG NOODLES

Ingredients
300 gram vermicelli, blanched in hot water and drained
150 gram prawns
150 gram squid, remove the ink and cut as per desired
150 gram beef/ chicken, sliced thinly
100 gram chye sim, cut 3 inches in length
1 cup water
2 tablespoon oyster sauce
salt to taste
a dash of monosodium glutamate (optional)
oil for frying

Ingredients (ground)
2 big onions
10 cloves garlic
1 teaspoon pepper

Method
1. Heat some oil in a wok and saute ground ingredients until fragrant and cooked properly. Add in the oyster sauce, salt and MSG and stir well.

2. Add in beef/ chicken and squids as well as water. Let the meat and squids cooked well.

3. Add in the prawns, once cooked add in chye sim and mix well.

4. Lastly add in the vermicelli and stir well. Serve it with pickled green chillies.

Note: If you like the wet version of Hongkong Noodles, add in more water and oyster sauce and stir well. Garnish and serve while it’s hot.

PICKLED GREEN CHILLIES

10 green chillies
vinegar

Wash and drain the green chillies and cut it into thin round slices. Put it into a saucepan and pour enough vinegar to cover it. Cook it using slow heat and once the vinegar starts to boil and the green chillies have turn colour turn off the heat and it’s ready to be served with any noodle dish.

Question from MaR on Chawanmushi

2006-08-04T05:37:00.000-07:00

I have shared this recipe sometime back at Cari.com and answering to MaR's question in which she does not know if the consistency should be thin or runny for the egg batter.

MaR upon adding the stock to the eggs the consistency will be thin; however upon steaming it the ending result should be firm, smooth and soft. Its best to steam it using slow heat and roughly about 12 minutes or so not to long or it will developed air bubbles and then your Chawanmushi will come out not so smooth and very ugly layers will appear. Hope my little explanation helps. And here’s the recipe that I have shared earlier.

CHAWAN MUSHI

Ingredients
3 eggs
2 ¾ cup chicken/ fish stock with a dash of soy sauce (need to be at room temperature)
shitake mushroom, chicken meat, fishcake, blanched
some chopped Chinese celery/ spring onion

Method
1. Beat eggs with fork gently, avoid beating it rigorously.
2. Add in the chicken/ fish stock bit by bit into the eggs and stir it well.
3. Get ready small container and fill it up with shitake mushroom, chicken meat, and fishcake. Pour the egg batter into the containers.
4. Preheat the steamer and using slow heat steam the chawanmushi for 12 minutes. Try to avoid steaming it too long or else you will not have a smooth texture.
5. Serve it while its hot garnish with some chopped chinese celery or spring onions.

Fusion Cooking and Chicken Wings in Spicy Tomato Sauce & Spinach Rice

2006-08-03T06:45:00.000-07:00

Fusion cooking is the art of mixing ingredients and preparations styles from different countries and cultures into a unique dish of flavours. For the past few years, fusion cooking has been spreading across the globe. Here’s my first fusion recipe to be shared.

CHICKEN WINGS IN SPICY TOMATO SAUCE & SPINACH RICE

Ingredients
4 chicken wings, marinate in salt, pepper and corn flour
8 tablespoons dice canned tomato
2 tablespoons chilli sauce
½ teaspoon garlic paste
1 bay leaf
salt to taste
1 teaspoon chicken seasoning powder

For spinach rice
250 gram Risotto Spinach Rice
600 ml water

Method
1. Deep fry chicken wings. Set aside.
2. Saute garlic paste. Add diced canned tomato, chilli sauce, bay leaf, salt and chicken seasoning powder. Simmer for 10 mins. Set aside.
3. Boil the spinach rice with water. Serve rice with chicken wings and spicy tomato sauce.

Source: Manja Magazine on Fusion Dishes

Fish Head Laksa Noodles

2006-08-03T06:05:00.000-07:00

A simple yet delicious meal to be tried.

FISH HEAD LAKSA NOODLES

Ingredients
1 big Garoupa fish, separate bone and fillet, keep the head separate
100 gram soy bean, soak in water
1500 ml water
6 slices of ginger
500 gram laksa noodle
300 gram chye sim
50 gram spring onion
White pepper and salt to taste
3 teaspoons light soy sauce
3 tablespoons cooking oil
200 ml full cream evaporated milk
5 red chillies sliced thinly and soak in 10 tablespoons light soy sauce

Method
1. To cook the soup, boil fish bones, soy beans and 3 slices of ginger in 1500ml water for about 30 minutes until the water has reduced to half the original amount.
2. Remove the bones. Add pepper, salt and light soy sauce to the soup. Boil for another 10 minutes.
3. Using another wok, stir fry remaining ginger for 5 minutes. Drain the soup and add the oil to the soup. Add full cream evaporated milk to the soup. Continue to boil for another 5 minutes on low heat.
4. Marinate the fish fillet and head in pepper and salt and deep fry until cooked.
5. Boil laksa noodle and chye sim till cooked. Serve noodle and chye sim with fish head and pour in the soup.
6. Garnish with spring onions and serve with sliced chillies in light soy sauce.

Source: Marigold Recipes

King of the Fruit and Durian Coil from 717 Trading

2006-08-03T02:18:00.000-07:00

Known as the "King of Fruit," the durian is a tropical fruit rarely seen outside of Southeast Asia. The durian, named for an Indonesian word meaning "thorny," resembles an unripe coconut with spines covering its thick, green rind. Infamous for its strangely foul smell, the flesh of this fruit is nonetheless sweet and delicious.

Durians grow primarily in plantations in the jungles of Sumatra, Malaysia and Thailand. When ripe, they fall from tall, elm like trees, creating a hazard for anybody walking below. They can then be split open with a sharp knife or chisel. Inside, you’ll find the smooth flesh, or aril, in sections, like the meat of a walnut. Hidden in the flesh are five brown, inedible seeds. Once ripe, they rot very quickly, therefore it isn’t feasible to export them widely to Europe of the United States.

Be extra careful when selecting your durian, choose one that is ripe. The five segments of the rind should be slightly separated, so you could slide a knife in between them. Make sure to check the exterior for holes made by worm, squirrel or a former customer! Next you should shake the fruit gently, hoping that the interior of the seed pod moves slightly. Finally, smell the fruit. This will take practice, but it should not smell too wet or fetid, nor too mild and dry. A perfect durian might remind you of nuts, honey or custard.

Westerners frequently cite the unsavoury smell as a reason to avoid this delectable treat. But I still remember vividly when some of my overseas colleagues, American, British nor French – they dragged me all the way to Chinatown to ask me to choose durians for them. Indeed in the beginning they were trying to captivate the taste and smell but thereafter every visit to Singapore which always happens in the summer, may it be Durians itself, or Durian Puffs from Goodwood Hotel, Durian Roll from Angie The Choice and my latest discovery Durian Coil from 717 Trading.

Most connoisseurs enjoy durians raw. However, chefs incorporate it into cake, candy, pudding, ice cream, or any sweet, creamy dessert. Fermented durian serves as a tart sauce for shellfish.

Back to my foodhunt, I was shopping with my family the other day when I saw this food festival going on in a shopping mall. I was attracted at 717 Trading – Durian Coil. I ordered some of it for dessert back home and honestly it’s really good. There were two layers of durian flesh! May I repeat real durian flesh, the first layer being wrapped around soft sponge cake and the top part has lots of generous fillings of durian flesh. And it really taste durian not just durian extract. Really satisfy my tastebuds.

I used to like Durian Roll from Angie The Choice, I mean its available all year round and always bought it for my family and even my grandparents loved it. However, the difference in the Durian Roll, it seems to be mixed with some creamy stuff. The durian flesh is still very visible but the creamy stuff is what doubles the amount for the filling. That’s what I think. Still if you feel like having some durian dessert anytime all year round you can head to Angie The Choice.

Another favourite teatime in my office during the Durian season, its Durian Puffs from Goodwood Park Hotel. Normally its compliments from the stockbrokers. Its best eaten fresh out from the fridge and the taste of the soft durian puffs just melts down your throat not realising how many calories I have popped into my mouth. Its really yummy! Do you think Durian Madness is enough with just some Durian Puffs wait until you taste other perennial favourites and signature Durian Crumble, Durian Mousse Cake, Durian Roll, Durian Pudding, Durian Megapuff and its all filled with chunky morsels of pure D24 Durians!

If this is not enough, head to Goodwood Park Hotel – Durian Dessert Buffet at their Coffee Lounge, its still going on until 20 August 2006.

Rich Chocolate Moist Cake, contribution from Noor Hannah

2006-08-01T22:13:00.000-07:00

Rich Chocolate Moist Cake the name of the recipe says it all. Many thanks to Sis Noor Hannah who have gladly allowed me to post this recipe here. This recipe has been posted earlier at Cari.com, Food and Recipes and many have taken their shots at making it. Conclusion, if you love chocolate cake that is moist and sinfully chocolate… then you should try this.

You can either bake or steam this cake. Steaming this cake will give you a much more moist cake. I did make this cake sometime back and it's really set the mark of a rich moist chocolate cake. Here's the recipe…

RICH CHOCOLATE MOIST CAKE
Contributed by: Noor Hannah

Ingredients
6 oz (170 gram) butter
14 oz (397 gram) caster sugar
3 eggs
7 oz (198 ml) cold water from the fridge

Ingredients A (to be mixed)
1 teaspoon NESCAFE coffee powder
1 teaspoon chocolate or coffee or orange or lemon paste / oil / emulco
1 teaspoon hot water
1 teaspoon vanilla essence

Ingredients B (sifted together)
8 oz (226 gram) high protein wheat flour/ plain flour
2 ¼ oz (64 gram) cocoa powder
1 ½ teaspoon baking powder
1 teaspoon bicarbonate of soda
½ teaspoon salt

Method
1. Beat butter and caster sugar with electric mixer until light and fluffy.
2. Add eggs, one at a time beating well between additions.
3. Add in Ingredients A and mix well. Then add in Ingredients B to the mixture bit by bit and gradually fold in the batter in one direction using a wooden spoon/ spatula.
4. Add in cold water and fold in slowly until the batter is well mixed.
5. Pour the batter in a greased 9 inch square pan or 9 inch round pan and bake at 170 degree C for 50 – 60 minutes. You may also steam it for 1 ½ hour, make sure you cover the pan with aluminium foil.

Ingredients for Icing
1 can sweetened condensed milk
½ cup vegetable oil
1/3 cup cocoa powder
1 teaspoon vanilla essence
a pinch of salt

Method
1. Mix together condensed milk, cocoa powder and vegetable oil in a saucepan. Cook it on stove under moderate heat until it thickens.
2. Add in vanilla essence and salt.
3. Pour it on the already cooled cake and decorate it creatively your own way.

If you decide to bake the cake, here's the outcome of the cake. Picture courtesy of Chanel2004.

This is the cake which I used plain flour and steam it for 1 1/2 hour. After the cake has completely cooled down, I slice it up into two layers and used Misleha Style Chocolate Topping as its filling and to decorate the cake. Here's the recipe for the topping.

Misleha Style Chocolate Topping
Contributed by: Misleha

400 gram cooking chocolate, chopped coursely
300 ml whipped cream

Pour whipped cream into a saucepan and put on stove under slow heat. When small bubbles starts to appear at the side of the saucepan, add in the cooking chocolate. Mix well and let the mixture cool overnight. Then its ready to be used as topping.

You think you're having a bad day? Wait until you read this...

2006-08-01T09:36:00.000-07:00

The continuation of my unsoulful ramblings…

2006-07-30T06:10:00.000-07:00

Watcha looking at?

This hamster belongs to my cousin and she did wish to have it posted in this blog. I really find it cute with its eyes peeking over the cage, like so kepo (busybody)! Girls mind you, he might be peeking while you both are changing gaaa gaaa gaaaa… drools. I did not really catch the full story about this lucky hamster but guess this is the third generation hamster that she got! Hamsters really reproduce at such a fast rate. I did even ask my cousin a question such as how do you know if it’s male or female? She goes on explaining everything!! Very amusing indeed. I actually forgot what the name of this particular hamster is. All I remember while chatting with her the other day that one of her hamster name is Blackie. Why give Blackie as a name when it’s not black at all?? Should give them names of a celebrity instead, don’t you gals think it’s cool?

Hmmm.. Are you thinking what I am thinking? Same wavelength?

It’s really pictures that speak a thousand words. Why I said so? As we move on each and every single day of our life, I will always capture a photographic image in my brain. And what I could relate, the picture of the hamster is with my darling cousins. Their love and affection does not only apply to us human beings but even animals, such as their hamster. Don’t you think love is something that makes the world goes round?

My unsoulful ramblings…

There is so much to update here, unfortunately time really does not permits. I have been out of kitchen for a long time, except for makings some bread last weekend. My activities span so many areas that I don’t even know what to update. To keep it simple, I am only updating my foods journals here.

Cravings for so many things and most of the time I have been eating out. Gosh, it’s really a nice feeling not to be cooking; when smells just does not really goes inviting to my nose. What I like most I get to eat what I wish for now *grinning*. I am not thinking about the extra fats that I am going to put on, as long as I know it’s not the extreme case of being a couch potato. Being happy with your love ones and enjoying every single day of our life is most important. That goes without saying; family is the most precious treasure that God has given me.

Before anyone get bored reading my unsoulful ramblings, I caught up with Sunita, woohooo she is doing a really good job on all the photography stuffs. Salute you girl, I really like it very much!! Can’t imagine you on the floors and snapping the pictures away… what a sight – good position. Don’t work too hard, your wedding is coming soon *winks*. Elena has been having headaches with my writings, lots of mistakes – grammars, sentence structure. Oh dear, I just seems not to be able to focus these days and she has been like a nagging old woman early in the morning today. Big headache right buddy, with the dateline catching up. My promise girl, I will buck up whatever your wish is. I just sometimes do not have the drive or I just admit it that I am plain lazy nowadays, I just wish to have a layback situation – look, watch, smile and laugh. My mind is generating issues of different views now… top priority lists goes on.

I went to the bookstore today, and guess what I am more into reading children books, their developing years so many new things that I need to catch up than my old interest of peeking over the new recipe book in town. Hah! that’s something not new but someone had his eyebrow raised. Scared I might lose my Midas touch cooking in the kitchen? Hopefully not. Well, its not that I lost interest in cooking but I guess my brain had extra space for new stuffs to be added on. The kids also had their fun on selecting their books, even the smaller ones. Great looks like tonight everyone will be having their eyes on books.

Back on my food journals… I better note this down here in case I forget to update these topics later on, a reminder from Elena this morning. The pictures have been taken, its just I wish to write some simple articles on it before I post it in this blog. Here are some of my upcoming write-ups.

* Original Kampung Style Dishes from Hajah Maimunah
* Pastries, cakes from Indulge Pattisserie
* Murtabak from Singapore Zam Zam Restaurant
* Indian Rojak from CMK Restaurant
* Indian Vegetarian Fast Food Place at Komala Restaurant
* More updates about Indian sweets
* Satay from Beach Road Hawker Centre
* Daddy’s favourite drink – Homemade Soursop
* Cakes and Pastries from The Royals
* Curry Puffs from Old Chang Kee
* Durian Coil from 717 Trading
* Fruit Tarts

What else? I hope I did not forget anything, just had a quick browse on the pictures and looks like those are the ones that I should add to this blog. And not forgetting, I am going to add on also lots of recipes that I have tried before. It will be in between the topics that I need to write above.

That’s all, take care and may god bless all of you always…

Apple and Custard Muffins

2006-07-30T04:16:00.000-07:00

A crumbly topping that hides lots of hidden treasures. Best eaten when it’s fresh out of the oven, together with your favourite beverages.

APPLE AND CUSTARD MUFFINS
Makes 12

Ingredients
90 gram butter, melted
2 cups (300 gram) self-raising flour
1 cup (150 gram) plain flour
½ teaspoon ground cinnamon
¾ cup (165 gram) caster sugar
1 egg, beaten lightly
1 cup (250 ml) milk
¼ cup (60 ml) packaged thick custard
½ cup (110 gram) canned pie apples
2 tablespoon brown sugar
½ teaspoon ground cinnamon, extra

Method
1. Preheat oven to 170 degree C. Grease 12-hole muffin pan, or line with paper patty cases.
2. Combined butter, flours, cinnamon, caster sugar, egg and milk in large bowl, stir until just combined.
3. Divide half the mixture among holes of prepared pan, make well in centre of each muffin, drop 1 level teaspoon of custard and 2 level teaspoon of apple into each well. Top with remaining muffin mixture sprinkle with combined brown sugar and extra cinnamon.
4. Bake muffin for about 25 minutes. Stand muffin in pan for a few minutes before turning onto wire rack.

Overnight Date and Muesli Muffins

2006-07-30T03:43:00.000-07:00

A filling, classic, healthy muffin that is simple to prepare. Best eaten while it’s hot with a dollop of butter.

The batter is prepared in advance and left overnight, giving me the convenience to just heat up the oven and scoop the batter into the muffin pan and it’s ready in 30 minutes.

OVERNIGHT DATE AND MUESLI MUFFINS
Makes 12

Ingredients
1 ¼ cups (185 gram) plain flour
1 ¼ cups (160 gram) toasted muesli
1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
½ cup (110 gram) firmly packed brown sugar
½ cup (30 gram) unprocessed bran
¾ cup (120 gram) coarsely chopped seedless dates
1 ½ cups (375 ml) buttermilk
½ cup (125 ml) vegetable oil
1 egg, beaten lightly

Method
1. Combine ingredients in a large bowl, stir until just combined. Cover, refrigerate overnight.
2. Preheat oven to 170 degree C. Grease 12-hole muffin pan.
3. Divide mixture among holes of prepared pan.
4. Bake muffins for 20 minutes. Stand muffins in pan for a few minutes before turning onto wire rack.

Choc Brownie Muffins

2006-07-30T03:30:00.000-07:00

You name it chocolate, my favourite indulgence. Here comes a recipe that I have tried a couple of times and what I like about this muffin, is the moist centre and of course the taste of Nutella… just marvellous.

CHOC BROWNIE MUFFINS
Makes 12

Ingredients
2 cups (300 gram) self raising flour
1/3 cup (35 gram) cocoa powder
1/3 cup (75 gram) caster sugar
60 gram butter, melted
½ cup (95 gram) Choc Bits
½ cup (75 gram) pistachios, chopped coarsely
½ cup (165 gram) Nutella
1 egg, beaten lightly
¾ cup (180 ml) milk
½ cup (120 gram) sour cream

Method
1. Preheat oven to moderately hot 170 degree C. Grease 12 hole muffin pan.
2. Sift dry ingredients into large bowl, stir in the remaining ingredients making sure not to overmix the batter.
3. Divide mixture among holes of the prepared muffin pan.
4. Bake muffin for about 20 minutes. Stand muffins in pan for a few minutes before turning onto wire rack. Dust with sifted extra cocoa, if desired.

Note: Take care not to overcook these little indulgences – they should be slightly moist in the middle.

The Art of Baking Muffins

2006-07-30T03:19:00.000-07:00

Muffins are quick and easy to make. A batch of fresh, aromatic muffins can be prepared, baked and served well within an hour.

The basic muffin-making technique is simple. Wet ingredients are mixed in one bowl and dry ingredients in another so as to evenly distribute the leavening. Some oil or melted butter is added to achieve the coarse, crumbly texture typical of most muffins. In some muffin recipes the butter and sugar are creamed for a finer texture. Adding liquids such as buttermilk, yoghurt, molasses and citrus juices also adds moisture and tenderness. Grains and brans are soaked and softened in liquid before being added to the batter.

Liquid and dry ingredients are combined just until the batter holds together; mixing should take no more than 15 seconds. Lumps and clumps are natural. The less the batter is handled the better. An overbeated muffin is tough, flat and overrun with tunnels. I like to mix my batter by hand because I can exercise better control over it. There is less risk of overmixing compared with using a food processor, which tends to run too fast.

Use all-purpose flour except when a recipe specifies otherwise. Pastry and cake flour produce muffins that are too soft to hold their shape. The classic formula for a tender muffin is two parts flour to one part liquid.

Fill muffin cups about three-quarter full for thin batter. For thick batter fill the muffin cups to the rim. Use a small ladle, large spoon or ice-cream scoop to fill the cups. Take heed; insufficient batter, or oven heat that is too low, can result in flat muffins. Too much batter on the other hand will cause the batter to spill over during baking and you may end up with lopsided muffins.

Muffin batter made only with baking powder can be mixed and kept in the refrigerator for up to three days. After the leavening and flour break down.

Muffins should be baked in the centre of a preheated oven. Baking them on the lower rack browns the bottom too much and baking them on the higher rack cooks the tops too quickly. The middle rack is your best choice for an evenly baked muffin.

Muffins are done when the tops are domed and dry to the touch and the sides have pulled away from the pan slightly. Alternatively, if a tester inserted in the centre of a muffin comes away clean, it is cooked. Muffins are best eaten the day they are baked, but they also freeze well.

The variety of muffins to choose from is staggering. They can be either sweet or savoury and you can take your pick of ingredients: bran, oats, blueberries, carrots, apples, bananas, yoghurt, chocolate or cheese. Grated cheddar has always been a favourite ingredient of mine in scones, cookies, bread and muffins. My kids love it as well.

Venezia™ Gelato Italiano and Warm Chocolate Ooze Cake

2006-07-28T06:24:00.000-07:00

I was craving for some gelato the other day. Out with my cousin Hanna, I pulled her along to satisfy my cravings. We ended up at Venezia™ Gelato Italiano. Looking at all the different flavours left me confused of what to have. We ordered our drinks first; Hanna had her Root Bear with Butterscotch gelato. Not a really nice combination according to her, and myself Sprite with Mint Choc gelato… goes without saying my choice of flavours goes well down my throat.

I was contemplating to order a few flavours of gelato and shared it with Hanna when something else stirred my tastebud. Yes, I have weakness for chocolates and my good friends Elena and Sunita can vow for that. You name it, dark bitter chocolates are my favourites compare to the milky ones. And I happily ordered Warm Chocolate Ooze Cake that comes together with our choice of gelato. I give this dessert a rating of 5 out of 5 stars!! Must try if you head for Venezia™ Gelato Italiano.

“What is Gelato” and “Where does it originate from”?

Gelato is the Italian word for ice cream. It is distinctively different from the ordinary frozen dairy desserts that we are accustomed to. Gelato contains substantially less fat than American ice cream; it is frozen in a way that allows for much less product air build-up (referred to as overrun), and is served at a slightly higher temperature. Due to this, it tends to release much richer flavour tones than what we are used to tasting in the traditional ice cream parlor.

As old country tradition would have it, Gelato exalts the simple yet sumptuous characteristics of natural ingredients, from wholesome milk to fresh fruits to the best selection of nuts and dried fruits. It is warm to the eyes, cool to the palate and refreshing to all the senses. Most important, it is a high quality gourmet product, and it’s poised to become the next trend in frozen desserts.

The good news is that gelato has significantly less butterfat than ice cream typical 18 and 26 percent. However, less fat does not mean less taste. With the lower butterfat content, gelato is less solidly frozen than ice cream and melts in your mouth faster; hence we get to taste gelato’s full flavour immediately.

An Italian tradition

According to historians, gelato has very ancient origins. It is believed that the Arabs brought what came to be known as sorbetto to Sicily; but gelato is said to have been first created by Bernardo Buontalenti for the court of Francesco de’ Medici in 1565. The Greeks and the Turks were also known for preparing lemon-based mixtures that resembled sorbetto (sherbets). Sherbets were thought to have a beneficial effect on the nervous and digestive systems, and were usually served between main courses, more precisely after the first few meat and fish dishes at the sumptuous banquets of the 18th and 19th century. It was only later that richer ingredients such as egg yolks, sugar, milk and cream began to be used to make what is now known as gelati alla crema (ice cream). Gelato is classified according to the ingredients used in making them.

Warm Chocolate Ooze Cake – Must Order!!!

Our sinful dessert, I really like the combination of the soft chocolate cake and the best part is the filling and my choice of gelato, Gianduia… yummy. According to the lady owner at Venezia™, its home-made… No wonder its so good!! I am going to try to incorporate this oozing chocolate filling into my upcoming next cupcakes project. It will sure taste double sinful with the frosting.

Check out July and August Specials from Venezia™ Gelato Italiano

Their locations: -

Guthrie House #01-01
Koven Heartland Mall #01-07
Marina Square #02-23
Ngee Ann City Takashimaya #B2-08-7
Tiong Bahru Plaza #B1-06
Singapore Art Musuem #01-02

Singapore Food Festival and Crunchy Chicken Wraps

2006-07-26T06:52:00.000-07:00

I was doing my grocery shopping the other day when I saw some tortilla wraps. At that time, I was already imagining to fix up some delicious chicken filling with loads of vegetables topped up with mayonnaise and have it all wrap in tortillas. Yummy. However, I did not get a chance to prepare it. Been eating out lately. My cravings for the local foods in Singapore, I just can’t resist the temptations.

Another news, I hope it’s not too late. I was catching up with Sunita over the phone earlier and she was telling me that the Singapore Food Festival is going on from 1 July – 31 July. I have missed most of the food events. However, its not too late, Wedding Feast on the Bay will be on from this Friday 28 July to 30 July at Marina Square and Millenia Walk. For more information, head to Singapore Food Festival. Not forgetting the website also features Singapore’s 10 Must Try Dishes which includes Bak Kut Teh, Fried Carrot Cake, Char Kuay Teow, Chilli Crab, Curry Fish Head, Hainanese Chicken Rice, Pepper Crab, Rojak, Roti Prata, Satay and not forgetting Laksa. And here’s the Crunchy Chicken Wrap recipe.

CRUNCHY CHICKEN WRAPS
Serves 4

Ingredients
500 gram chicken tenderloins
¼ cup plain flour
1 egg, lightly beaten
1 tablespoon milk
1 cup packaged breadcrumbs
1 teaspoon chicken salt
2 tablespoon oil
4 butter lettuce leaves, torn
2 small egg tomatoes, sliced
4 pieces lavash bread
½ cup mayonnaise
1 tablespoon sweet chilli sauce

Method
1. Toss chicken in flour, shake away excess flour. Dip chicken into combined egg and milk, then into combined crumbs and salt. Place in a single layer onto an oven tray. Cover and refrigerate for 30 minutes.
2. Heat oil in a large pan. Add chicken, in batches and cook until browned all over and tender. Drain on absorbent paper.
3. Arrange a quarter of the lettuce and tomatoes down one short side of each piece of lavash bread; top evenly with the chicken. Roll up to enclose the filling.
4. Cut in half; serve with combined mayonnaise and sauce.

Reference: Woman’s Day Magazine July 2003

Something caught my eyes, more recipes…

2006-07-26T04:59:00.000-07:00

I was catching up with my cousin, Hanna. She brought a folder of her stuffs, not knowing that it has caught my eyes when one of the folder that she got contained some recipes articles backdated 2003. Hanna did not even realised that she had those recipes in her folders among other stuffs! Happily she had it passed over to me and its another addition to my library of recipes. Thanks Hanna.

After scrutinizing the recipes, ingredients, methods, I am sharing these recipes which are mostly from Woman’s Day Magazine. When time permits, I will give it a shot from my kitchen.

CHOCOLATE PECAN SLICE

Ingredients
1 packet (250 gram) plain sweet biscuits, roughly chopped
150 gram butter, melted
cocoa powder to decorate

Filling
3 eggs
1 cup light corn syrup
1 cup caster sugar
2 teaspoons vanilla essence
¼ cup plain flour
2 cups pecan nuts, toasted and finely chopped

Chocolate Topping
300 gram milk chocolate, chopped
1/3 cup thickened cream

Method
1. Grease a 20cm x 30cm laminton pan; line base and two long opposite sides with baking paper, extending paper 5cm above edges of pan.
2. Process biscuits until finely crushed. Add butter; process until combined. Press mixture evenly over base of prepared pan. Refrigerate while preparing Filling.
3. Filling. Combine eggs, corn syrup, sugar and vanilla essence in a large bowl. Add flour and nuts; mix until just combined.
4. Pour Filling over biscuit based in pan.
5. Cook in a moderately slow oven, 160 degree C, for about 45 minutes, or until filling is set; cool.
6. Chocolate Topping. Place chocolate and cream in a pan; stir over low heat until smooth.
7. Pour Chocolate Topping over slice in pan, refrigerate until set.
8. Serve slice cut into triangles; dust with cocoa power.

TIPS: Store slices in an airtight container in the fridge.

Reference: Woman’s Day Magazine June 2003

My food hunts on Japanese foods…

2006-07-25T07:14:00.000-07:00

Takoyaki (Octopus Balls)

My cousin had a craving for Takoyaki (Octopus Balls). We headed for Banquet Foodcourt at Jurong Point Shopping Mall to satisfy our sinful temptation. What I like about the Takoyaki sold here was because they give generous amount of mayonnaise and okonomiyaki sauce… lots of it being poured over the Takoyaki and topped up with bonito flakes. They even had various fillings such as octopus, chicken or prawn. Pick your own choice. Let’s track back the history of Takoyaki, all the way from Japan….

The article below is extracted from NIPPONIA

Takoyaki is a fast food snack sold in shops and sidewalk stalls. To make Takoyaki (octopus balls), first you make a batter of water, soup stock, flour, egg and seasonings. Next, you pour the batter into a hot griddle. Then, you drop small pieces of octopus, green onion, ginger and crispy tempura coating into the hot batter. Serious Takoyaki makers will try for a special flavour, using their own original recipes for the batter and the sauce that goes on top.

To shape the Takoyaki into balls, you need a special griddle with rows of round hollows. After the mixture starts cooking in the hot hollows, you use a metal pick to quickly flip the pieces around until they are all perfectly round balls. Takoyaki griddles are generally made of cast iron. Griddles used by professionals comes with a gas burner, but you can buy a small stovetop version for home cooking.

Takoyaki was invented by Endo Tomekichi. Endo founded a Takoyaki shop called Aizu-ya in Osaka, but in the early days, he operated out of a sidewalk stall and used a different recipe, dropping small pieces of meat and konnyaku (devil’s tongue) into the batter. In 1935, he started using octopus instead, and added a flavouring to the batter. The new food caught on quickly, and before long, it spread from Osaka to every part of Japan.

In Osaka’s Sennichi-mae district, you’ll find shop after shop selling cooking utensils and other kitchen items. The shops stretch for 160 meters along both sides of the street. One of them, Yamashita Hardware, sells about 1,500 Takoyaki griddles every year for home cooking. Takoyaki griddles for the home started selling around 1963, and have been a big hit since 1975. It is said that every home in Osaka has one. Osaka people eat Takoyaki in shops and sidewalk stalls, or buy it to eat elsewhere, but they may prefer to make it at home because it’s fun to cook and they can change the flavour any way they like.

Written by Fukushima Emi
Photos by Kawada Massahiro

Uzumaki Japanese Favourite Ice-cream

Another food hunt, we had Uzumaki Japanese Favourite Ice-cream last Saturday. It is located at the basement of Parco Bugis Junction (Singapore). The hot weather really anticipated me and darling cousins to cool down our throat. There are various flavours to choose from such as Green Tea, Black Sesame, Wasabi, Red Beans, Chocolate & Chips and Blueberry. I decided on Wasabi and my cousin had Blueberry.

It was fun to see the man prepare it, he will take a tub of ice-cream from the freezer had it installed at the machine and out come the ice-cream being swirled around our selected cones. The Wasabi flavour had pieces of seaweeds topped on it and the Blueberry unfortunately came just plain like that, but the taste was still marvellous.

The price ranged from S$3.50 for the Blueberry to S$4 for the Wasabi. We were given a coupon card for our purchases in which our 5th purchase will entitled us for S$2.80 and our 10th purchase entitled us for Buy 1 and get 1 Free. Will pass on the coupon to my other cousins and let them make their purchases. Not forgetting, the coupon has this – “The Best Green Tea Ice-Cream in the World made from the Highest Quality Matcha Leaves in the Hills of Japan.”

Check out Uzumaki Japanese Favourite Ice-Cream for franchise opportunities.

Ramen Ten – Halal Japanese Restaurant

I went to Ramen Ten, a Halal Japanese Restaurant with my cousin Hanna. Unfortunately, we did not have the opportunity to snap pictures of the foods that we had ordered. We forgot all about our cameras, too eager to rush for the Great Singapore Sale! The restaurant is located at 14 Scotts Road #01-22 Far East Plaza. Our visit there was welcomed with “Dozoo Ohairi Kudasai” from their staffs clad in red tops and white bottoms. The ambience was really hip, nice and cheerful with Japanese songs on its background.

A quick glance over their menu, they had various ramen selections from the fried ones, to the soupy ones, from mild flavour to even extra spicy which only cost $10. Their various bento selection costs S$16 and not forgetting handmade sushi. My cousin Hanna ordered her Chicken Teriyaki Ramen and myself Chicken Teriyaki Don and we had Fried Gyoza as our side dishes. I was a bit disappointed because I was looking forward to have Ugani Bento, however I just could not see any Unagi on their menu and even Tempura Udon was not there.

However, I should say the foods that we ordered was really so appetizing and tasty. It was even appealing to the eyes and we were happy with our meals. Oishiiiiiiii!

Oishi! Japanese Pizza

Oishi! Japanese Pizza is Halal and was recommended by my cousin. Their menu spans from 10 varieties of Teriyaki Chicken Pizza, Wasabi Seafood, Unagi & Leek, Green Tea Chicken and many more. Do check out their other side dishes to have it along with your pizza orders. Please take note that the delivery services are only for selected areas.

How a Japanese revolutionised the humble Italian pizza

In 1930, Jun Ogata set sail from his hometown of Tokyo to explore the world. The young adventurous man that he was, he wanted to experience the diverse cultures of both the east and the west.

Over a period of 10 years, Jun had travelled throughout Asia, the Middle East, America and parts of Europe. To support his adventures, he did many different jobs in these countries. In Italy, he worked in a pizza shop and learned to make classic Italian pizzas. One day, a lovely Japanese lady, came by to his shop and ordered pizzas. Jun was mesmorised. Little did he expect to see a Japanese lady in Italy and to top it all, she was very beautiful!

Her name was Emiko and she was in Italy to study the Italian language. Jun made her the most delicious pizzas and won her heart over. They fell in love, got married and continued to live in Italy for many years, before returning to Japan in the 70's.

A grandfather by then, Jun would reminisce his wonderful days in Italy. He would tell stories to his lovely grandchildren, Eiichiro and Akemi, of how he had met their grandmother through a humble pizza. One day, he decided to make Eiichiro and Akemi a pizza. However, instead of using the classic Italian toppings, he decided to use Japanese sauces and ingredients. He added teriyaki chicken, sesame seeds, seaweed and bonito flakes. When the pizza was ready, he waited eagerly for their reaction. The first words that came out of their mouths was, "Oishi!". Jun thought to himself, " Hm, Oishi Pizza!". He began putting all kinds of wonderful Japanese toppings on pizzas and shared them with his friends. They loved the delicious taste! Jun opened the first Oishi Pizza outlet not long after and long queues would form, for a slice of the sensational taste. Today, Oishi Pizza continues to be one of Japan's favourite. Try some today and soon, you will also be saying "Oishi!".

The above article and pictures was extracted from Oishi! Japanese Pizza

Pasta and Tuna Salad – A two thumbs up recipe…

2006-07-25T05:49:00.000-07:00

This recipe originated from Sis NoorMasri of Cari.com Food and Recipes. I have modified her recipe to suit my own taste. Sis NoorMasri original recipe uses chicken breast that has been marinated with black pepper and salt and then grilled in the oven for 30 minutes. Its then cut up in cubes and mixed with the rest of the ingredients.

Since Sis NoorMasri recommended that tuna will also taste just as good as the grilled chicken cubes - I made an attempt to prepare this simple, very delicious 30-minutes ready to fix meal. I give this recipe a two thumbs up, a must try and its best eaten chilled.

PASTA AND TUNA SALAD

Ingredients
1 pack (375 gram) vegeroni spiral pasta
1 can (380 gram) whole kernel corn, drained
2 cans (185 gram) tuna chunks in water
200 gram mayonnaise
juice from 1 lemon
black pepper to taste
salt to taste

Method

1. Cook the vegeroni spiral pasta as per according to the instructions on its pack and drained well.

2. Add in the whole kernel corns.

3. Add in the tuna chunks.

4. Add in mayonnaise, lemon juice, salt and black pepper to taste.

5. Mix it well and voila it’s ready. Best eaten when it’s chilled.

Our Makan Places LOST & FOUND (Food Magazine)

2006-07-14T02:42:00.000-07:00

I am sure those in Singapore will be very much familiar with this food TV programme hosted by Gurmit Singh and Michelle Chia. It all started with a series of discovering food and culinary heritage aired on Mediacorp Channel 5, unfortunately I only manage to see the first few episodes the rest of it… I am on the move…

As the food magazine said it all it has done researched to track down all the missing food stall favourites that have been move or shifted to a new location because of urban development or improvement.

Our Makan Place LOST & FOUND just cost only S$2, very cheap indeed full with all the goodies of good eating places that we need to catch up on, and their arrays of discussion range from Satay from Satay Club at the old Padang (it’s the location of The Esplanade now), to the hawker centre at Taman Serasi (reminds me of the “Teh Tarik”, “Roti John” and the drink stall that has lots of fresh coconut waiting to be ordered) which was opposite Singapore Botanical Gardens and yes, yes, yes it featured a Malay stall at the old Empress Place Hawker Centre, that I have been trying to locate for years!!!

Getting a bit nostalgic here, I used to order packed Nasi Padang for lunch from a Malay stall at the old Empress Place Hawker Centre. During those times, I was oblivious to the surrounding not even thinking of taking note of the stall name, not until one fine day, I found out that it was gone!!! Uwarghhhhhh. I really missed the fried chicken drumstick, it really was a must have every time I ordered her Nasi Padang. It’s the aroma of banana leaf that wraps it and taste of the Nasi Padang that really I seeked for. However, I always wonder that I only paid the most S$2.50 for a pack with fried chicken drumstick and two other side dishes. At that time my mind always think of this “makcik” (a Malay word for auntie), does she makes any profit from selling her Nasi Padang?? Probably she concentrates more on the sincerity of her cooking rather than the price. And she gets regular customers queuing at her stall as early as 11am for her Nasi Padang!! My ex-officemates used to call her the S$2 Nasi Padang Makcik.

And I am so glad that she is featured on this book. Her stall HJH Nemah Nasi Padang is now located at North Bridge Road Food Centre, #01-116 and its opens from 6.30 am to 6 pm daily. And not surprisingly, all her foods are still priced at S$2. Must try, must try again her fried chicken drumstick. Nyum nyum…

After one of the series being aired, I recalled my cousin calling me and said Sis D there is this place that sells the famous Glutinous Rice Balls. The stall name is Hai Sing Ah-Balling located at 35 Smith Street #02-90 Chinatown Complex. It opens from 12pm to 6pm and closed on Sunday. They sell true Teochew-style Glutinous Rice Ball dessert in a fragrant pandan-flavoured soup.

The way my cousin described it made me crave and salivate for it. And hence, straight to the kitchen to try and come up with my own Glutinous Rice Balls. I mixed some glutinous rice flour, water and a dash of salt to form a dough. And then I stuffed it with home-made red bean paste. Make it into balls and then cooked it in boiling water until the little balls float which indicates that it’s properly cooked. It’s then served with soybean milk as I have difficulty getting some pandanus leaf to prepare the soup. The taste is just heavenly. Simple yet very satisfying…

My second try was not really a success as I added too much water to the flour and being lazy to get some more glutinous flour. I still make my attempt at shaping the balls and it did not really come out perfect as my first try, but I added colour to the flour and also had it served with pandan-flavoured gula melaka soup. Yummy….

All about India and its traditional sweets, snacks and beverages…

2006-07-11T22:44:00.000-07:00

There is a lot for me to talk about India, aside from the many friends that I have made and I am glad that I am keeping up with time to keep in touch with them again. My buddies from India - Shankar (whose working in New York now), Gopi (last news he's working in Malaysia), Saurabh (latest news he's married), Priya, Suresh (no news of him :( ), Ramu (he got a baby boy must be 2 year old now), Jagan (last chat he's rushing some work and going to catch up more next time) and many more. These people have really made friendship circle goes round and round.

India, more than any other country in the world has a colourful and diverse range of food and tastes to offer. For centuries, Indian food and spices have been known far and wide for their authentic taste and rich quality. India has a variety of dishes, be it North Indian food or South Indian food, that use spices and herbs such as coriander, ginger, garlic, cinnamon, cardamoms, cloves, aniseed and many more – that are used in different combinations and flavours to enhance the pleasure of a meal.

While Indians are great lovers of food, their second love without any doubt, is the love for ‘traditional Indian sweets’ and Indian beverages. India is a country of sweets and having sweets with almost every meal is a must. Each region has its own specialities. Basically, various regional recipes are only different forms of rice puddings, milk puddings, vegetables and fruits dipped in sweet syrup. There are also a variety of milk-based Barfis and pastries. These are decorated with raisins, almonds, pistachios etc. Various combinations of all the above produces a delicacy that offer hundreds of varieties of Indian traditional sweets to choose from. Most Indian sweets are made by boiling down milk to remove the moisture. This method is called khoa. Adding butter, sure and many other flavours which these are then turned into Barfis, Malai, Kheer, Rasgulla and Sandesh.

In North India, Lassi is the most popular drink may it be sweet or salty, made from yoghurt. The South and the West offer fresh coconut. Special typical sweets that come from Bengal are Sandesh and Rasgullas, made in different ways from cottage cheese. One exception of Bengali sweets is Misti Doi (sweetened yoghurt), in terms of the fact that Bengali cuisine is the only Indian cuisine where plain yoghurt is missing.

Some very popular Indian sweets are Kheer, Halwa (pudding), Rasgulla (spongy cheese balls, dipped in sugar syrup), Gulab Jamun, Rasmalai, Sandesh and many more. ‘Kulfi’, a creamy preparation of frozen milk and sugar, is the Indian version of ice-cream and is extremely popular with the old as well as the new generation.

One of my favourite are Indian sweets are Ladoos. It offers various different assortment with depicts the different regions. Catch a glimpse of the 3 different types of ladoos that I have got from my big boss who had it flown all the way from India. Of all my favourite is Rava Ladoo, made of semolina flour with bits and pieces of cashew nuts and raisins in it. But nothing beat the sweets that I have got from my friend Suresh, a few years back. I could not recall the name of shop that he got it from but definitely it’s from Chennai. The aroma of the cardamoms from the Ladoos, the unbelievable taste of Mysore Pak (hope got this spelling right) and its pack in a tub just like ice-cream! Very innovative way of sending sweets abroad.

Now, there so many websites that offers sending Indian sweets as gifts. Some of my favourite that I have used to send sweets, fresh fruits and flowers as birthday gifts, surprise gifts etc and I give two thumbs up for their service and also good quality products is Indian Gifts Portal and Flora India Shankar, Raju and Vikas have got these items delivered to them may they be in Bangalore, Coimbatore or New Delhi you name it. Miss you guys have not been chatting with you all for a very long time.

Picture Reference: FloraIndia.com

If you are in Singapore, you can get all these sweets at Little India or even check out Mustaffa Centre at Syed Alwi Road which is opened 24-hours every day, 365 day a year! They have a wide range of sweets and some of them come from the well-knowned brand Haldiram’s all the way from India. Very classy. Even canned Haldiram’s Rasgulla are available.

Here are some description of some excellent sweets (mithais)

Moti Choor Ladoo: The most famous of all Indian sweets. Round in shape, made of besan and has a mixture of cardamoms, pistachios and a touch of saffron.
Jalebi: Another well renowned Indian sweets. Jalebis are made of sugar and besan (gram flour).
Kajukatli: A soft diamond shaped sweet made from freshly ground cashews.
Kaju-Pista Rolls: A twist of cashew and pistachio. A real crowd pleaser.
Peda: A special sweet recipe preparation from Khoa flour. Agra Pedas are delicious.
Barfi: Sweets for all occasions. Quadrangular shaped sweets made of whole milk and sugar, garnished with cardamoms and pistachios.
Gulab Jamun: A tasty circular sweets that is known by all, top of everyone’s list. Comes in a sugary syrup. It is the favourite choice of many Indians.
Badam Burfi: Square shaped Barfi made from Almonds and topped with cardamom seeds and pistachio nuts.
Ras Malai: Medallions of home-made curd cheese served in a sweetened cream sauce.
Rasgulla: These round sweets hail from Bengal. They are white in colour and come with a tasty syrup.

Hot snacks yes snacks must not be forgotten. The most popular and commonly known is ‘Chaat’ – a spicy mix of different ingredients, topped with tangy chutneys (sauce). Indian is very fond of chaat famous in Mumbai. Similar ‘chaats’ such as Sev Puri, Chana Masala are available across the country. Some other well known snacks which can be savoured are Samosas, Pakoras, Alu Tikki, Kachori (common in Uttar Pradesh), Pao Bhaji (common in Maharashtra) Gol Gappa Dhokla (common in Gujarat). Samosas and Pakoras are mostly enjoyed with a cup of hot Indian tea in the company of friends and family. To relish these snacks, one should develop the taste for them. But once you do, you want them again and again and again…. Here’s some description that might tantalise you.

Samosa: Crispy pastry filled with mildly spiced potatoes and peas that are eaten with chutneys.
Kachori: A delicious crepe filled with masala and your choice of dal or potatoes. Goes great with either mint or tamarind chutney.
Mirch Pakodas: Fresh green chilly peppers coated with besan and lightly fried. A favourite among spicy food lovers!
Chana Dal: Roasted Chana Dal with just the right amount of spices to suit all tastes.
Mattar: Flavourful salty treat that is made from gram flour and looks like popped up wafers.

Zebra Cake (Kek Zebra)

2006-07-09T03:29:00.000-07:00

The name makes a lot of people wonder, how does it looks like or even how does it taste like. I bumped into this recipe late last year at Jo’s Deli Bakery when I am fit enough to bake again. I am craving for a soft sponge cake that is easily swallowed and easy to digest *winks* I give this recipe a top ranking recipe that is worth trying 10 full marks. If you have problem on the zebra design, not to worry a slight change you will end up with a Marble Cake instead but the soft, light texture is what I like very much…

I shared the Malay translation of this recipe at Cari.com Food and Recipe Board, and it received an overwhelming response from many who have tried this recipe. And not forgetting a Singapore Malay newspaper – Berita Harian published this recipe on 30 December 2005. My big thank you to Jo for sharing this recipe and don’t forget to check out her website for more mind blowing recipes. Here’s the recipe that I pulled out from Jo’s website and my Malay translated version for you all to try.

ZEBRA CAKE
Makes one 8" round cake

INGREDIENTS:
6 small eggs
110g castor sugar
150g cake flour
½ tsp baking powder
½ tbsp emulsifier
100g butter, melted
30g condensed milk
1 tsp vanilla essence (optional)

2 tsp cocoa powder
3-4 tbsp water
1 tsp chocolate emulco
Dissolve cocoa powder and chocolate emulco in water.
Almond nibs or flakes for sprinkling

METHOD:
1. Preheat oven at 170 degC. Prepare and grease a 8 inch round cake pan.
2. Sift flour and baking powder. Set aside.

3. Beat eggs, flour in (2), castor sugar and emulsifier on high speed for 10 minutes or until batter turns light and creamy, i.e. thick ribbon state. To test, lift beater. Batter drops from beater should disappear when you count from 1 to 10.

4. Pour melted butter, condensed milk and vanilla essence (if any). Mix at slow speed.
5. Divide batter into 2 equal portions. Fold chocolate solution into one of the batters.

6. Using tablespoon, scoop 3 tbsp of uncoloured batter into centre of cake pan. Then, scoop 3 tbsp of chocolate batter onto the uncoloured batter you just scooped into the pan.
7. Repeat until you have finished about half of the batter. Reduce to 2 scoops each now and continue layering as (6). Reduce the amount of batter gradually until you only pour 1 scoop of each batter finally. The circles become smaller and smaller as your pour.
8. Sprinkle almond nibs or flakes to cake. Bake at 170 degC for 35 minutes.
9. Let cake in pan for 10 minutes before turning it on to a wire rack to cool complete.

NOTES:
1. Avoid replacing condensed milk with UHT/ fresh milk. UHT or fresh milk will result in a more runny batter making the layering difficult.
2. Water in chocolate solution can be replaced by UHT/fresh milk.
3. Avoid using all purpose flour to replace cake flour, if possible. Under high speed of mixing, gluten will develop, resulting a chewy cake.
4. Be careful not to deflate the sponge batter while folding chocolate solution into the batter.
5. Try to start and end layering with uncoloured batter.

Reference:
Jo’s Deli Bakery - http://jodelibakery.netfirms.com/

Nama kek sahaja telah buat orang tertanya-tanya, bagaimana rupa Kek Zebra ini dan macam mana pula rasanya? D mendapat resipi Kek Zebra ini dari Jo’s Deli Bakery http://jodelibakery.netfirms.com/ pada lewat tahun lepas. D mencari resipi kek sponge yang lembut dan mudah untuk dicuba. Resipi ini patut dicuba oleh semua dan D memberi 10 markah penuh! Jika anda mempunyai kesulitan untuk membuat corak zebra, jangan risau jika ter”accident” kerana kek yang anda hasilkan mungkin menjadi Kek Marble tapi rasanya yang lembut itu yang buat D kerap kali mencuba membuat Kek Zebra ini.

D telah berkongsi resipi ini di bod Food and Recipes di Cari.com dan banyak kawan-kawan disana yang telah mencuba resipi Kek Zebra ini. Tidak lupa juga Berita Harian (Singapura) telah pun mencetak resipi ini pada 30 Disember 2005 yang lalu. Ucapan terima kasih kepada Jo yang telah berkongsi resipi berikut dan jangan lupa ke lelamannnya untuk resipi-resipi yang menarik.

Ini adalah resipi yang telah D terjemah untuk anda mencuba.

KEK ZEBRA
Sumber: Jo's Deli Bakery
Menghasilkan 1 loyang 8" bulat

Bahan-bahannya
6 biji telur yang kecil (Diana gunakan 4 biji telur Grade B)
110 gram gula kaster
150 gram tepung kek
1/2 sudu teh baking powder
1/2 sudu besar ovalette
100 gram mentega, dicairkan
30 gram susu pekat manis
1 sudu teh esen vanilla
2 sudu teh serbuk koko
3 - 4 sudu besar air

1 sudu teh coklat emulco
Hirisan badam/ badam cincang

Cara-caranya
1. Panaskan ketuhar pada suhu 170 darjah C. Lenser dan salutkan tepung pada loyang bulat 8".
2. Ayak tepung dan baking powder. Ketepikan.
3. Pukul telur, tepung yang telah diayak, gula kaster dan ovalette dengan kelajuan tinggi selama 10 minit atau sehingga adunan tepung menjadi pekat dan kental.
4. Masukkan mentega cair, susu pekat manis dan esen vanilla dan putar menggunakan kelajuan perlahan sehingga sebati.
5. Bahagikan adunan kepada dua bahagian dan warnakan coklat pada satu bahagian.
6. Menggunakan sudu besar, sendukkan 3 sudu besar adunan plain pada tengah loyang dan kemudian 3 sudu besar adunan coklat. Selepas setengah adunan sendukkan 2 sudu besar dan kemudian seterusnya 1 sudu besar pada akhir aduanan habis. Mulakan dengan adunan plain dan akhirkan juga dengan adunan plain.
7. Taburkan dengan hirisan badam/ badam cincang dan bakar pada suhu 170 darjah C selama 35 minit.
8. Biarkan kek sejuk selama 10 minit selepas dibakar dan kemudian boleh dikeluarkan dari loyang pembakar.

Nota:
1. Jangan gantikan susu pekat manis dengan susu segar/ UHT kerana ini akan membuat adunan tepung menjadi cair dan susah bila hendak melapis.
2. Air yang dicampurkan dengan serbuk koko dan coklat emulco boleh digantikan dengan susu segar.
3. Elakkan menggunakan tepung gandum/ tepung serbaguna, jika boleh. Bila memukul tepung pada kelajuan tinggi, gluten dalam tepung akan membina dan ini akan menyebabkan anda mendapat kek yang kenyal bila digigit.
4. Bila menggaul cecair coklat kedalam adunan, gaul satu arah pusingan dan jangan keterlaluan yang mungkin akan mengakibatkan adunan menjadi cair.
5. Sebaiknya mulakan dan akhir proses melapis dengan adunan plain.

Rujukan: Jo’s Deli Bakery - http://jodelibakery.netfirms.com/

Fried Oysters/ Crabsticks Omelette

2006-07-08T23:11:00.000-07:00

We had our Fried Oysters Omelette sometime back at Banquet Foodcourt at Raffles Hospital (Singapore). The special thing about the chains of Banquet Foodcourts are that all their stalls serve HALAL local delicacies such as Chicken Rice, Fried Carrot Cake, Dumpling Noodles, Nasi Padang and not forgetting Western and Japanese dishes. Being a person who loves Chinese-style foods, the start of Banquet Foodcourt was much anticipated by my family members. I do recommend the Fried Fish Noodle Soup, the Western and Japanese meals and not forgetting my all-time favourite Chicken Rice. The prices range from S$3 – S$5 per item, which are pretty reasonable and it’s air-conditioned.

One of the dishes that I would normally have is Fried Oysters Omelette. Please take note, I got some latest news from a friend that the Fried Oysters Omelette are not anymore available from the Raffles Hospital Banquet Foodcourt, but personally I have not verified on this and have not got any food paparazzi to be able to confirm on this. Back to Fried Oysters Omelette, fast forward a few years back if any of you could still recall the old Lau Pa Sat, the one with the zinc rooftop (it has been demolished) has a Chinese stalls that sells it. While waiting for my Chinese colleague pack of Fried Oysters Omelette, I would be much happy to see the “uncle” prepare it. During those times, lard was being used as one of the ingredients and being a Muslim, we can’t consume pork, lard, unslaughtered red meats etc. So, it’s a kiss goodbye to Fried Oyster Omelette!!

But, but I get my sweet revenge when we manage to locate this stall at Raffles Hospital Banquet Foodcourt and I get a chance to see how its being prepared right with my own eyes, and I took note of its ingredients and how it was prepared. Here’s my S$4 Fried Oyster Omelette yummy!!

Back at home, we tried our version of Fried Crabstick Omelette. It tastes just as good as oysters and two thumbs-up. Try it out, do it your way either with oysters or crabsticks. By the way, you may choose to get fresh oysters but if you have trouble shelling it – get the canned ones from the supermarket. Save lots of troubles… Here’s the recipe.

FRIED OYSTERS/ CRABSTICKS OMELETTE

Ingredients
6 fresh oysters/ crabsticks
3 tablespoon corn flour
1 cup water
2 eggs
1 garlic, chopped
1 tablespoon chilli paste
salt to taste
oil for frying
spring onion/ Chinese celery, for garnishing

Method
1. Mix well corn flour with water and salt. Put it aside.
2. Using a non-stick pan, heat up oil. Saute chopped garlic and chilli paste until fragrant.
3. Pour in the corn flour mixture and egg on top of it. Mix well. The corn flour mixture should be sticky and well-cooked. Add in oysters/ crabsticks.
4. Cook it for about 5 minutes using slow fire. Serve it and garnish with spring onion/ chinese celery and not forgetting Thai chilli sauce.

Note: I did add in a dash of dark soy sauce for my Fried Crabstick Omelette.

Nasi Lemak... simply rice cooked in coconut milk

2006-07-07T03:20:00.000-07:00

Sometime back I cooked Nasi Lemak and its condiments for my family. It’s simply rice cooked in coconut milk with knotted pandanus leaves, a few slices of ginger or a stalk of lemon grass tossed into my rice cooker to add fragrance and not forgetting a dash of salt to taste. The result will impart a creamy texture to the rice grains; Nasi Lemak is available on almost every street corner and in almost every local-themed restaurant, served with everything from eggs to chicken to beef to cuttlefish. An amazing main dish with many condiments that easily gets along with it.

It can be eaten at any time – breakfast, brunch, elevenses, lunch, tea, dinner, supper, post-boozeup and the mingling of flavours and textures (creamy, hot & spicy, crunchy, nutty, etc) makes it simply… sheer ambrosia.

Essential condiments:
Fried ikan bilis (anchovies)
Fried peanuts
Cucumber slices
Wedges of hardboiled egg (variations: fried eggs or slices of omelette)
Sambal (a kind of cooked chili paste, plain with onions or with ikan bilis too)

Extras:
Chicken curry or rendang
Beef curry or rendang
Mutton curry or rendang
Cuttlefish sambal or curry
Chicken liver and gizzard curry
Fried chicken
Fried cow lung (paru)
Begedil (potato cutlets sometimes mixed with minced meat)
Dried prawns sambal
Cockles in sambal
Stewed kangkong (water spinach)

The most common way Nasi Lemak is sold or served in a form of Nasi Lemak bungkus. “Bungkus” is a Malay word for “pack” or “wrap” and this is exactly what you get – a simple pre-packed serving of Nasi Lemak topped with sambal, a sprinkling of fried peanuts and ikan bilis, sliced cucumber and a wedge of hardboiled egg.

It typically costs SGD1.50 to SGD3.00, depending on the amount of rice and the quantity of condiments that accompany it. My all-time favourite is the popular Nasi Lemak stall at Changi Village, the one at the hawker centre with a long queue. For sure the condiments that are available aside from the usual – we can choose from range from fried chicken wings to otak-otak to fried fish fillets and the rice is wrapped with a piece of banana leaves in it, a sure inviting aroma.

In Kuala Lumpur, many street vendors even toss in a plastic spoon to eat it with. Nasi Lemak bungkus is mostly sold by street vendors, although lately it is not unusual to find it in Delis, bakeries and even at the food counters of some supermarkets. Sometimes it’s sold pre-packed in microwaveable plastic containers with chicken or beef rendang for a little extra, say between RM3 to RM 5 per pack.

Nasi Lemak is also sold at restaurants and hotel eateries and served with most of the ingredients as described above, except a little more pricey than if purchased at street corners. Try out the Nasi Lemak at Madam Kwan at KLCC. Its yummylicious. Prices range from RM3 – RM 6 a plate (if you eat it at a coffeeshop or non-air-conditioned restaurant); and upwards of RM8, ranging as high as RM15 to RM20, as you progress up the poshness pole.

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I have posted the above article sometime back on one of my tested platform and have actually receive a comment from Blogging One’s Own Trinkets whose from India and here’s what he has to say that I wish to share with all…

God’s own cuisine

IT was a rich harvest of variety food. The plantain leaf had borne fruits of the hosts’ labour. It was a multiple hybrid yield of countless vegetables, tubers and pulses, all vying for a toe-fold. A miniature kitchen garden? No, it was a crowded battlefield. The soldiers occupying key positions. What do they know that they are going to be attacked by me? These were the mixed pictures that crossed my mind as I sat to eat my Onam dinner. The Keralite harvest festival Onam must be the only Indian festival that is celebrated by people practising diverse faith. The Christians, the Muslims and the Hindus all become one in the festive fervour that grips God's Own Country. Friend Thomas and his wife Darly had invited me for Onam. Having tasted their hospitality once before for the same occasion, I could hardly resist the temptation; l just yielded to it. None of the items, as was only to be expected, was free of coconut. Coconut tree, the kalpavriksha, has many uses. None has discovered its fullest potential the way the Mallus have – they have squeezed coconut to its last drop of milk, so to say.

There are more delicacies that they have invented and developed to perfection than there are other uses of the tree. They had all undergone a value addition at the hands of Darly. The food scientist that she is had transformed into a consummate food artist. My taste buds seemed to be woefully under-equipped to take it all. It was rasa swada, at its peak. Like a gourmet, I should have known when to stop, but even a moderate eater like me had turned into a glutton. Not one to waste food, I knew I was going to leave the leaf in its pre-plucked state. (Not that any mortal would have chosen to let it go unpolished). I finished it all. If the feast indeed burdened me, its out-of-this world quality relieved me of my guilt of indulgence; I wanted to say 'Wow, it is God's own Cuisine', but I told the Thomas’s at the end of it that I would reserve my appreciations for a later day. For once my long-held belief that nothing to beat a South Indian Brahmin meal when it comes to taste had been eliminated. {I am an unabashed casteist when it comes to my fundamental views on vegetarian food). The Onam feast had changed it all. Until I taste something better, my newfound belief is nothing to excel an Onam meal. But, then, will I ever get to taste anything better? The soldiers in line had vanquished me completely.

11:02 PM

My darkest confession of my unsoulful ramblings...

2006-07-02T00:12:00.000-07:00

Here’s the starting of my unsoulful ramblings. Get ready people!

My name is Diana Arshad and you may call me D for short. My friends Sunita and Elena have been nagging endlessly for me to start writing again. Gosh it has been a long time since I really seriously write a journal except for my own personal one.

I have decided to start this foodblog journal as a new platform of sharing my passion for cooking with my relatives and friends, before moving on to something further which is still in the process of finalising. We are just going to talk about foods, foods and more foods here. Some of you might be aware of the incident a few years back on how I decided to stop writing our journals after getting pissed off on so many incidents of our travelogy pictures being scattered across the cyber world and so many people claiming it to be theirs!!! Well this time round, I am not going to make Sunita getting upset and all uptight again over the “Bhaji” issues haha, yes you all might laugh all you wish on our stupidity of not protecting what is so called ours. So be smart, do what your brain and heart tells you and please for goodness sake protect your own rights this time round.

Aside from sharing recipes, doing my food journal write-ups again, may I repeat it again!!! All because Sunita decided to erase everything from the god damn server that we have done before and silly her for not even mentioning it to me and Elena. Thanks dear that was a really job well done! Well let’s not look at the past; I am contemplating to even teach some rules here on sharing recipes over the cyberspace, which is called Recipetiquette© a collaboration of two words Recipe and Etiquette. Recipetiquette© has already been our so-called one of the baby project that Elena is working on. I am just going to feed her with my write-ups and thoughts of how it should be done and how it’s going to work. Geez!! Time, time, time is all I need.

Before anybody starts asking question, our mode of sharing will be on this simple version of blogging and thereafter we will move to a much more stable platform after we decide what we wish to have. Thank you Blogspot!

I will even be happily linking some great foodblogs, websites and even books that are worth sharing with all and to start off the rule, I am making linkage to the original websites and making references to books, pictures that are not solely taken by us. Let’s teach everybody here, my main aim is to TEACH people to understand to give CREDITS to people who have painlessly shared their knowledge with all of us. The sources and various references will be marked clearly and it’s easy too should any of you all reading this blog have any problems, you all can just zoom into the various website and check it all out. So, everyone let’s start sharing and learning about Recipetiquette©…

So, foodblogs have been mentioned… I wish to also invite people out there who are willing to share a TNT (Tried and Tested) recipe. I need to even spell TNT in full as I don’t wish to invite another person asking me what is “TNT”, claiming she saw it at the TV cartoon show that shows dynamite with a “TNT” mark on it! I would be very happy to do a bit of a short introductory on the recipe that you have shared. I would be very grateful if you could send me pictures and the recipes that you have tried. Please include your name and details, so that we can give credits to the recipes that you have tried.

I would also like to invite people who do not have time to have a blog but have a little time to write food journals that is worth sharing with us. Good news indeed, writers are most welcome. Another issue that I am thrashing out with Sunita is to have categories for all the recipes that we have shared on this blog.

This blog will start off in English, but once I have the time to catch up I will write it in both English and Malay. Yeah… that should be very beneficial to some of my relatives or even friends who use Malay as a medium to write/ read. Have lots of catching up to do and the bad news lately I have been busy and have not really cook nor bake anything. But still the recipes that I have tried, tips and also my endless ramblings will continue….

Happy reading folks and do give me any suggestions or comments. Thanks in advance.

~ D of Recipetiquette© ~