Chawanmushi

Chawanmushi

I tried this recipe many years back from allrecipes.com. Luckily i did post a comment on it, therefore  after so many years i am still able to trace back. The ingredients are easy but the success rate is not very high every time. It depend on the cup or bowl used and the timing.

I remember the first time when i cooked this, i was a total success because i used a small glass cup for espresso. Then i try using a bigger cup but forgotten to set the timer and it was overcooked like those Chinese steam eggs. Another time when i cooked, i forget to cover it and all the steam fall from the lid and my chawanmushi was flooded..

It has been a long time i cooked this so i decided to do it again with my little minipot with lid. My hubby say it was not bad, it is very soft. I happened to cook chicken soup the night before therefore i was able to use the real chicken stock.
The original recipes is from allrecipes.com, and below is the recipe i modified

Ingredients
2 eggs
235ml chicken stock
1 dash cooking wine
3 drops light soy sauce
2 stick crabmeat
4 small piece of cooked chicken

Method

1. Beat the eggs lightly and add in the wine, soy sauce and chicken stock.
2. Place the crabmeat and chicken into the minipot or cup.
3. Pour the mixture into the minipot until filled
4. Prepare the steamer. Place the minipot into the steam and reduce the heat to medium.
5. Cover the steamer and steam for 12 mins.
6. Serve.

Hot & Sticky Chicken Wings

Hot & Sticky Chicken Wings

This is the second times i had cooked this hot and sticky chicken wings, but during dinner my hubby say "wow looks very tasty.. What is this called". I was like.. Hello my dear this is not the first time i cook this leh.. So i guessed the first time must have not taste so good, but this time confirmed is Good ar.

Ingredients

2 Tbsp tomatoes sauce

2 Tbsp Hoisin sauce

1 tsp Tabasco sauce

3 Tbsp water

2 tsp sugar

Method

1. Cut the chicken wings and dry it with kitchen towels. 
2. Season the chicken with salt and grind pepper seeds. Set aside for 1 hr or more
3. Heat up the frying pan with oil. Cook the chicken wings till the skin turn slightly brown.
4. Remove all the oil from the pan with kitchen towels. 
5. Reduce the heat to low and add in the Tomatoes, Hoisin, Tabasco sauce and stir fry awhile.
6. Add in sugar and water. 
7. Stir the mixture till it slightly sticky and dry. Toss all the chicken to make sure it is evenly coated.
8. Serve.

Chocolate Cupcake

I have bake Vanilla Raisin Butter Cake countless of times, therefore yesterday i decided to try something new. I add chocolate to the vanilla raisin butter cake and to my surprise it was equally delicious. 


It was quite easy to bake this. Firstly i used the Vanilla Raisin Butter Cake Recipe, i omit the vanilla extract and add in one tablespoon of hot water with two tablespoon of cocoa powder and stir well then i add in to the cake mixture.

Ingredient

• 120g butter 
• 120g sugar
• 120g self-raising flour
• 2 large egg
• 1 Tbsp hot water
• 2 Tbsp cocoa powder
• 1 cup raisin (you may increase the amount)

Methods

• Preheat your oven to 170⁰C. Prepare your cupcake tray and line 12 hole with paper cases.
• Lightly beat the 2 eggs in a bowl.
• Sift the flour and set aside
• Use a mixer to cream the butter and sugar until light and fluffy. (Butter at room temperature)
• Gradually add eggs with a little flour and beat until smooth. (Divide the egg into 4-5 portions)
• Pour in the raisins and stir in with a spatula until even.
• Mix the hot water and cocoa powder in a bowl, mix well.
• Pour the chocolate mixture into the cake mixture, use a spatula and fold in the mixture until even.
• Divide the mixture equally and pour into paper cases.
• Bake for 15-20 min until golden brown.

Afternoon Tea

Afternoon Tea

I was in the supermarket last weekend and wanted to grab some mini-pancake for my breakfast when i was this caviar on the shelve. There are two types, orange and black, and i have no idea which one to buy. I thought i can spread on my pancake with the orange one so i got that. 


In the morning, i bring out whatever in my fridge that can be spread on the pancake and toast bread. And here i start my creativity to display my work. After spreading everything on the pancake and bread, i sit back and enjoy my creation. Different pieces taste differently. There are a few mistake i made, which is too much caviar and salmon spread that make the piece too salty. Other than this, the rest is ok. Is better to put small pieces of cucumber as it give a crunchy bite.


Ingredient used :
Cherry tomatoes
Cucumber
Caviar
Smoked salmon
Cream cheese
Kiri Kiri cube cheese
Garlic spread


Based used:
Mini-pancake
Toast bread

Vanilla Raisin Butter Cake

Vanilla Raisin Butter Cake

I have bake this vanilla raisin butter cake so many times, and the recipe never failed me. The ingredient called for are normal and the steps are easy. The original recipe is only buttercake and i add the raisins in it to make it taste better. I always put lots of raisins and the best part is my hubby love it too. It is nice to have it for my afternoon tea break and during road trip as it can keep for up to a week. Therefore i usually bake alot and keep it in a air-tight container. Sometimes when my hubby reach home and dinner is not ready, he will eat some of these first. I forgotten to say my little doggie also love it. BUT if you are giving it to your dog, never feed the raisin. Raisin like chocolate is toxin to doggies.

Things to remember when using this recipe:

1. Never use a cupcake paper case. I have tried a few times, the top will crack, therefore i always used this low cut paper case.
2. Use butter and eggs at room temperature.
3. The surface is suppose to be golden brown and slightly crispy. Baking time is about 15-20min, but if the surface is not brown, bake for another 5 mins.

Ingredient

• 120g butter 
• 120g sugar
• 120g self-raising flour
• 2 large egg
• 1/2 tsp vanilla extract
• 1 cup raisin (you may increase the amount)

Methods

• Preheat your oven to 170⁰C. Prepare your cupcake tray and line 12 hole with paper cases.
• Lightly beat the 2 eggs in a bowl.
• Sift the flour and set aside
• Use a mixer to cream the butter and sugar until light and fluffy. (Butter at room temperature)
• Pour in the vanilla extract and mix well.
• Gradually add eggs with a little flour and beat until smooth. (Divide the egg into 4-5 portions)
• Pour in the raisins and stir in with a spatula until even.
• Divide the mixture equally and pour into paper cases.
• Bake for 15-20 min until golden brown.

Cheesecake

My love is pastry and one of my favorite is cheesecake. Back in Singapore, when we dine out at Bukit Panjang Plaza Shopping Center, after dinner we will go queue up at Cafe Cartel for the 50% cake discount at 9.00pm. We will usually buy four pieces, two for supper and two for breakfast the next day. 

Here in France, i have not come across any bakery that sell cheesecake. After researching, result shows that french only eat cheese but hardly use it for bakery. So i decided to bake my own cheesecake. BUT i have no idea what cream cheese is called in french and also have hard time researching for the correct name in french. Finally after months of searching, i found the ans. (For creamcheese brand in France, please visit my post named Cream cheese in France) So now i can successfully bake a real cheesecake.

I am using Philadelphia brand cream cheese and i know that Kraft has lots of recipe for cheesecake. 

I tried out two types of cheesecake, one is Traditional Cheesecake and the other one is  Everso Easy  Cheesecake.  

Everso Easy Cheesecake

Traditional Cheesecake

When i first tried out Everso Easy Cheesecake, i love it but i do not like the bottom crust. I used biscuit layer for the bottom crust as the Everso Easy Cheesecake which is creamy therefore it required a hard base to hold the cake. Then i tried out the Traditional Cheesecake which my hubby prefer more. So instead of making a crust for the Everso Easy Cheesecake, i used the Traditional Cheesecake as the base. So here is my 2 in 1 Cheesecake.

*If you would like to try my 2 in 1 Cheesecake, just ignore preparing the base)

Original Recipe for Everso Easy Cheesecake
(extracted from www.philadelphia.co.uk)
Ingredients 125 g digestive biscuits crumbs
40 g butter, melted
250 g Philadelphia Original
397 g can condensed milk
120 ml fresh lemon juice, approx 3 lemons
200 mixed summer fruits e.g. strawberries, raspberries, blueberries 

Methods

1. Combine the biscuit crumbs and melted butter and press into the base of an 18 cm loose bottomed cake tin and chill whilst preparing the filling.
2. Whisk together the Philly and condensed milk. Then stir in the lemon juice until mixed. Pour over the prepared base and chill for at least 1 hour until set.
3. Decorate with the summer fruits.

Original Recipe for Traditional Cheesecake
(extracted from www.philadelphia.co.uk)
Ingredients
150 g biscuit crumbs 
50 g butter
400 g Philadelphia Original
200 g caster sugar
4 eggs
40 g plain  flour
150 ml soured cream
Grated zest and juice 1  lemon

Methods

1. Mix together the butter and biscuit crumbs. Press the mixture firmly into the base of a 22-23 cm loose bottomed cake tin and chill whilst preparing the filling.
2. Beat together the Philly, sugar until smooth. Add the eggs, one at a time, mixing on low speed after each addition until just blended. 
3. Stir in the flour, soured cream and lemon zest and juice.
4. Bake at 170⁰ C, gas mark 3 for 1 hour or until firm. Turn off the heat and leave to cool in the oven for 1 hour. Chill completely before serving. If liked serve with seasonal berries. 

Chwee Kueh 水粿

My hubby loves Chwee Kueh back in Singapore, but not really for me. I hardly eat this as i do not really like the saltiness. I'm making this today for his breakfast tomorrow morning. I suppose to make some cakes today but the weather turned cold and it make me feel so moody. therefore no mood to do any baking today. I think Chwee Kueh is a easy to cook so here it goes.

Topping
Ingredient
150g Chai Po (preserved radish)
5 cloves of garlic
3 tsp of sugar
1 tsp light soy sauce
1/2 Tbsp dark soy sauce
2 Tbsp seasame seed
3 Tbsp olive oil
4 Tbsp water
Dash of white pepper

Method

1. Soak the chaipo in water for 15min, rinse and drain well. Set aside
2. Cut the garlic finely
3. Heat the oil and stir fry the garlic till fragrant.
4. Add in the chaipo and sesame seed. Stir fry.
5. Add a dash of white pepper and pour in the rest of the seasoning. Stir and mix well.
6. Reduce to low heat and cook till fragrant.

Batter

Ingredient

A

150g rice flour

4 Tbsp tapioca flour

1 Tbsp wheat starch

250ml water

B

1 Tbsp olive oil

1 tsp salt

360 ml water

Method

1. Add rice flour, tapioca flour, wheat starch and water in a big bowl. Stir and mix well. Use a sieve to remove any lumps.
2. Pour everything in B into a small pot and bring it to boil.
3. Pour boiling B mixture into the flour mixture and stir well.
4. Prepare a steamer and bring it to boil. Grease the mold with oil. 
5. Pour in the mixture into the mould and steam over high heat for 25min.
6. Remove and cool the mould. Unmould the chwee kueh.
7. Serve with radish topping.

*You can use normal cooking oil instead of oilve oil. I usually use oilve oil for my cooking because it is more healthy and the price here is equivalent to vegetable oil.

**I do not have the mould for making chwee kueh therefore i am using my baking mould.

Avocado Milkshake

Avocado Milkshake

This is the second time i make avocado milkshake. The first time when i made, it was very creamy. I made about two cups and left it in the fridge to chill. The next morning when i tried it again, it was even more creamy. I did not record down the amount of milk used, therefore this time i decided to write it down.
This time, i like the texture, it is smooth and less creamy. If you like to have thick creamy texture, add less milk. As avocado do not really have the sweetness, i add honey to taste.
Nutrition Value
Avocado has rich in vitamin B, E and K. It helps to lower blood cholesterol level when consume in high intake. Since this is a avocado milkshake, it also has calcium.

Ingredient
4 Ripe Avocado
600ml Fresh Milk
1 Tbsp Honey

Method

1. Peel off the skin of the Avocado. Cut across it to remove the seed. Cut into 4-5 pieces size each.
2. Put all the cut Avocado into a blender.
3. Pour in the milk. Blend the mixture until it turn creamy.
4. Add in the honey and blend awhile to mix well. 
5. Serve.