Tuesday, May 19, 2015

Tionk Tionk Walnut & Hazelnut Butter Cake

This tionk tionk butter cake is Fiona Lau signature butter cake and its inspired by Victoria Bakes. I love how Victoria created her tionk tionk butter with nutella & walnut. It looks simply yummy. The little trick of this tionk tionk butter is by using the sponge cake method on it, by separating the eggs and then fold in the meringue afterwards. The cake is super soft & moist. I have to admit it tastes and look superb.

And here's what I did.
Ingredients :
(A)
5 egg white
180gm sugar

(B)
250gm   butter, at room temperature
5 egg yolk
200gm  all purpose flour
3 tspn  baking powder
50gm  hazelnut mealed
5 TB  full cream milk
1 tspn  vanilla paste / essence
*100gm   walnut, toasted

Method :
(1) beat egg white till foaming by adding in sugar a few batches till completed.
(2) cream butter till pale in colour then add in egg yolks one at a time till everything well corperated.
(3) in another bowl combine flour, baking powder & hazelnut mealed till well mixed, then stir flour mixture into butter mixture and gradually adding the milk till everything well combined.
(4) now, break half of the walnut and throw into the batter, at the same time add in vanilla essence and stir well.
(5) later, transfer batter into two separate 3x3x9" tray lined with parchment paper and top with the remaining walnuts.
(6) finally, bake at preheated oven 170'C for about 45 minutes or till tester came out clean.

And mine turns out looks as wonderful ! The smell of walnut is amazing. Thank to Vic for introducing this wonderful cake to us.

Thursday, May 14, 2015

Kuih Gula Hagus @ Black Treacle Honey Comb Cake

There's a bottle of store bought black treacle keeping in my pantry for quite some time already. I think its about time to clear out the leftover. However in Malaysia, homemade black treacle has been used in many local kuih or desserts since decades and one of the most popular kuih or cake is the black treacle honey comb cake. The cake looks & tasted really unique with all the holes which is quite similar to the Chinese Ma Lai Go.However, its a whole lot easier these day cause you can easily get the store bought treacle from the shop.

(Recipe adapted from here)
Ingredients :
3/4 cups  sugar **(original 1-1/4 cup)
1 cup  hot water **
4 TB  black treacle sauce
125gm   butter, melted
4 large eggs, do not beat
50ml  full cream milk
1 cup  all purpose flour
2 tspn  baking soda
1 tspn  vanilla essence

**I used 3/4 cup sugar mix with 1 cup hot water and boil till sugar dissolved then stir in 4 TB black treacle syrup(store bought) till dissolved. Set aside to cool.

Homemade Black Treacle : 
Melt sugar over very low heat till sugar turns brown and runny then slowly add in hot water a tablespoon at a time till everything dissolved. Set aside to cool to room temperature. Make sure you don't burnt the melting sugar.

Method :
(1) place eggs into a big mixing bowl, roughly stir it with a spoon the add in melted butter, milk & vanilla essence and stir to mix well. Make sure you don't whisk the mixture.
(2) now blend together flour & baking soda to mix well, then stir dry ingredients into egg mixture till well incorporate.
(3) then add in treacle mixture and continue stirring till everything well mixed.
(4) pour batter to a greased 7" baking tray and let it sit for 5 hours (which will gives the best result) fermentation.
(5) finally, bake at preheated oven 170'C for 45 minutes or till tester came out clean. Leave to cool completely before slicing.

The texture of my honey comb cake looks just fine which I only fermented for three (3) hours before baking but most suggested to ferment for five (5) hours for better result. Oh well, it looks OK to me ! Hubby loves it so much. He took almost half of the cake. I am surprise LOL cause he's not a big fan of cake ! >o< Happy me ! Hope you guys will love it too. Enjoy

Monday, May 11, 2015

Steamed Corn Pan Huat Kuih @ Apam Jagung Kukus

After checking my pantry the other day, I need to clear up the cream corn canned food. And steamed pan huat kuih is on top of the list. I barely cook with cream corn lately, so it should be a great choice. For additional flavouring I've chosen to add in some custard powder and it works fantastically.

So, here's what I did.
Ingredients :
420gm  all purpose flour
2 TB  custard powder
150gm   sugar
2 tspn   yeast
200ml   water
1 canned cream corn

Method :
Beat together everything till well combined then pour batter to a 10" greased tray and set aside to rest for an hour or till double in size. Finally, steamed for 20 minutes over a preheated steamer. Once its done, off the heat and keep the cake cover for 5 minutes before removing from the steamer. Leave to cool completely before sliced and serve with grated coconut.

*2 cups  grated young coconut (mix with 1 tspn salt then steam for 10 minutes)

The texture turns out beautifully and love the silky smooth surface so much.

It would be perfect to enjoy this kuih with some steamed grated coconut. I bet you will never stop at one and the best thing is its vegan. Hope you guys will have a great week ahead.

Thursday, May 7, 2015

Mini Banh Mi Vietnamese Sandwich

Banh mi is one of the most popular sandwich or street food in Vietnam. I've been planning for this banh mi for ages and finally here it is ! This recipe was actually inspired by Chef Nguyen of Viet World Kitchen. But to make it simple I managed to get some hot dog buns instead of baguette the other day cause the shop has ran out of baguette. And yet it tastes as good.

To prepare banh mi, pickled daikon is one of the most important ingredient to fit into the sandwich. Its best not to julienne both the daikon & carrot overly thin, otherwise it will became too soft after pickled. The thickness will helps to maintain the crunchy sensation.

Ingredients for Daikon & Carrot Pickled :
1 large carrot, peeled
1 daikon (no larger than 2" in diameter)
3 bird eye chilies, sliced
1 cup  warm water
1 cup  vinegar
1/2 cup  sugar
*3 TB salt for soaking

Method :
(1) mix together sugar, vinegar, water & chilies and let the brine set aside.
(2) julienne both carrot & daikon into size as desired then stir in salt and mix well. Let it rest for 30 minutes or till daikon & carrot shreds became softened.
(3) once its ready, wash & drain then squeeze out the excess water.
(4) now, add in the remaining ingredients and mix well. Then leave to rest for at least an hour before serving. For storage, keep refrigerated for at least 4 weeks.

Ingredients for lemongrass chicken bite :
4 pcs  boneless chicken thigh, cut into bite size
1 stalk  lemongrass, thinly chopped
1 TB chopped garlic
1 TB chopped shallots
2 TB sugar
1/4 tspn black pepper powder
2 tspn  dark soy sauce
1 TB  fish sauce
1 TB  cooking oil
(bring everything into a big bowl then mix well, let to rest for an hour or best over night then grilled in the oven for 40 minutes or till cooked)

TO ASSEMBLE
Ingredients : slice open 6 sausage buns, a bunch of cilantro (cut into 1" length), grilled lemongrass chicken & pickled daikon & carrots. Some mayonnaise optional.

My boy loves it so much and he ended taking three buns in a roll. Oh well, he at least left the remaining buns and not forgotten us. haha..... So, I am blessed !

Monday, May 4, 2015

Roll Oat Banana Muffins

Just came back from a camping trip. Too lazy to cook but hubby insisted to have rice for dinner, so I cooked some rice and steamed a canned of black beans fish & fried a spicy chili onion omelette for him. His dinner is done. Yes, his dinner ! I don't eat much during dinner time except on special occasion. I maintain the amount of my lunch intake since we did most of the work out during the day time and less during the night. I started this eating habit since two years ago. It was good. I feel lighter and I can easily maintain my body weight in long term. And this roll oat banana muffin is the perfect breakfast to keep me running during the day. A spread of butter would definitely best to keep me motivated. Remember.... never ever skip your breakfast, lunch & tea break. You need those to keep you moving. >o<

Ingredients :
(A)
2 cups  all purpose flour
1 tspn  cinnamon powder
2 tspn  baking powder
1/2 tspn  baking soda
1 cup  quick roll oat
5 TB  brown sugar
1/2 cup  raisins
1/2 tspn  salt

(B)
2 eggs
3/4 cup  yogurt
60ml  cooking oil
1 plantain banana / pisang tanduk (around 240gm)
(blend everything till well mixed)

*extra roll oat to sprinkle onto the muffins.

Method :
(1) mix together ingredients (A) into a big bowl then stir in ingredients (B) mixture till everything well combined. Do not over beating it.
(2) then scope batter into 12 little muffins cups and bake at preheated oven 200'C for about 20 minutes or till brown.

I just love the chewy little roll oats on my muffins. This will definitely make my day. haha.... Hope you guys will have a great week ahead.
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