Images Only Garlic Fried Rice

What to do with leftover and overnight rice?

Stir fry it for sure! =D If want to stir fry rice, overnight rice is the best as it is not really moist. So that, the rice will not stick on the wok while stir frying.....

I love garlic. They have a fragrance smell and taste incredible. I always wanted to stir fry rice with ONLY garlic. Imagine all the little rices coated with garlic oil, Gosh I could not resist that! Once you bite the rices, and straight inside your mouth will surrounded by the fragrance of garlic. hmmmmm yum~~~ I just can't stop eating it.

INGREDIENTS:
Olive oil
Minced Garlic (depends on you. I put a lot.)
Cold cooked rices 2 Bowls
Salt to taste
Black pepper to taste
Fish sauce a few drops

METHOD:
1. Heat up olive oil in the wok, generously put in the minced garlic and stir fry with low heat, until it turns into golden in colour. Do not overcook as dark garlic will taste bitter.
2. Add in cooked rice. Later fish sauce, salt and pepper to taste.

Images Pandan Layered Cake (Mother Day's Cake)

Mother day is coming soon guys!! How are you going to celebrate? 

Oh well......few days ago my mom and her friends wanted to celebrate a early mother day for 
a po po. So, my mom is responsible for preparing cake. Hmm..been thinking what kind of cake should I make... chocolate cake? No... too sweet for them... baked cheese cake? No...too rich.... chiffon cake? No... they don't want because the chiffon cake is so fluffy.. finish faster... ar! How about Pandan layer cake? A cake which is very yummy and not too sweet. Suitable for 'old adult' =P. Last time I made the cake was like 3 years ago...that time I still don't know how to make a sponge cake. I don't even know how to beat the egg white into soft peak/ stiff peak form. 

First make was at year 2010. Do you see the sponge layer? So fail!

I miss this cake so much. Since I know the skill already, why not bake it? I believe everyone will love pandan, and this cake for sure! This time I changed my recipe.. for the cake I change it into chiffon cake, which the texture turned out soft. Yum yum, imagine a soft cake with yummy pandan jelly! Wonderful!

Do you see a carnation on top? So cute so pretty! I wish I can make such flower in a day. Please please ^^ But I think it would be hard T^T 

I am so glad that the po po love this cake so much. She was so surprised! My mom's friends were very impressed with the cake and it was a big hit at the celebration! Not too sweet and love the super soft texture.  

Adapted from My Cooking N Baking Diary (I amended some)
INGREDIENTS:
CHIFFON CAKE
(A) 4 Egg yolks
      30g Sugar
      60g Corn Oil
      60g Milk
      90g Superfine Flour

(B) 4 Egg whites
      50g Sugar

METHOD:
1. Preheat oven at 170 Celsius.
2. Mix all the ingredients(A) then sift in flour till all combine.
3. Beat ingredients(B) till stiff.
4. Fold gently in 1/3 part of beaten egg yolk into (2) mix well. Add in remain beaten egg yolk slowly.
5. Pour the mixer into 7" round cake tin. Bake for 40 minutes or until a chopstick insert into the centre of the cake come out clean.
6. Cool the cake on a wire rack. Upside down. Slice into 3 equal pieces.

PANDAN JELLY LAYER 
(A) 350ml Coconut milk (200g shredded coconut+300ml water)
      400ml Pandan water (10pcs pandan leaves + 400ml water)
      115g Sugar
      1/2 Tsp salt
      4 tsp Jelly powder

(B) 85g Hoen Kwe Flour (I used 100g tube)
      300ml water

DECORATION
Shredded coconut (Add some salt and steam it for half an hour so that it can last longer.)

METHOD:
1. Mix 300ml with Hoen Kwe flour.
2. Put the ingredients(A) in a pot, cook it, stir it till boil.
3. Mix Hoen Kwe mixture to the pot. Cook it with slow heat and stir it till the mixture till thick and smooth.

TO ASSEMBLE PANDAN LAYER CAKE
Use a 8" round cake tin, put 2-3 scoops of the Pandan Jelly Paste then put in a slice of cake on top the paste. Repeat the rest of Pandan Jelly Paste and cake. After completed all 3 slice, let it cool down and store it in the fridge for 4 hours or overnight.

TIPS:
Cook the jelly when the cake is ready. Because the jelly get hard easily. Remember!!

It's a very good recipe that worth to try... =)

Images Earl Grey Chiffon Cake (伯爵茶戚风蛋糕)

It's my very first time making chiffon cake.

I have a fear of making them because I hear a lot of peoples saying chiffon cake is very hard to make. So, even though I bake for quite a long time already, I still do not dare to do it. 

And, my mistake also. I should not judge it by looking at the photos. Chiffon cake looks dry and looks hard to swallow. And for sure it never will appear on my waiting list.

All of a sudden, few days ago I got a feeling to bake them. So, I went to google and ask my lecturer for information. My lecturer can make delicious chiffon. That's what I heard from my colleague. Even though I never try it but I believe in her!! Wonder why she so good in making chiffon? Cause she failed lots of time before and now she is an expert on it already. She keep telling me never ever grease the pan. WOW if I din't ask her, I definitely will grease the pan. Luckily! :D Thank you lecturer Agnes!

This is a very good recipe. A keeper. I can't believe I was successful in making chiffon cake, feel so proud of myself! NO, chiffon cake is NOT dry, NOT hard to swallow, NOT hard to do. It's very easy to do once you know the TECHNIQUE!!! Chiffon cake = Skillful cake!! 

With Earl grey in the chiffon, it taste so amazing. The texture are soft and fluffy, moist and tender! and juicy? HAHA just kidding! Once you put the cake into your mouth, you can feel it melt in your mouth. mmm yummy!! So, do you want to bake yourself a chiffon cake now? ^_^v

INGREDIENTS: (Fills a 20cm tube pan)

Adapted from Honey Bee Sweets

EGG YOLK BATTER:

6 Egg yolks

30g Caster sugar

½ Tsp salt

80ml Vegetable oil

3 Tbsp Earl Grey tea leaves OR 3 sachets Earl Grey tea

180ml Water

120g Top flour/Cake flour

2/3 Tsp baking powder

EGG WHITE BATTER:

6 Egg whites

90g Caster sugar

METHOD:

1. In a heat proof saucepan, place 180ml water and the tea leaves/sachets in. heat up till almost boiling. Off the fire and let the tea soak for 5-10 minutes.

2. Preheat oven to 170 Celsius.

3. In a large mixing bowl, beat up the egg yolks and 30g caster sugar till it is slightly thickens. About 5 minutes.

4. Slowly drizzle in the vegetable oil and continue to beat till well incorporated.

5. Then pour in 100ml of the brewed tea(cooled) and continue to mix till all combined and smooth. Then add in 2 sachets of Earl Grey tea grain/3 Tbsp soaked tea leaves into the mixture, stir well.

6. Lastly, add in salt. Sift in the flour and baking powder, then mix well till no visible lumps.

7. In another large mixing bowl, beat the egg white till foamy. Then gradually add in the rest of 90g caster sugar and beat till stiff peaks. In high speed.

8.Gently fold in the whites to the flour mixture in 3 separate portions, making sure it is well combined. Then pour the batter into the tube pan. Give the pan a light tab on the base to push up the bubbles. Or you can use a chop stick and lightly swirl in the pan to remove bubbles.

9. Bake in the preheated oven for 35 minutes till tester comes out clean.

TIPS for making Chiffon Cake:

1. Make sure your beater and bowl are clean(NO OIL NO WATER). Egg whites will not stiffen if they meet those 2 elements.

2. Never grease your tube pan. Else the cake cannot climb up.

3. Once the cake come out from oven, immediately overturn to cool completely, at least 2 hours. You may use the narrow necked bottle but ensure that it's stable enough to support the weight of the cake. (I can't find any at home so I just let it overturn on a clean pan.) This is to prevent the cake from collapsing on its own weight as it is trying to reach a stable structure while its temperature is dropping.

I am upside downing........

Images Roasted Chicken

Yum yum! Looking at Jamie Oliver's show on TV, it makes me craving for roasted chicken.

After I got my new oven, I never bake a chicken yet. I knew my previous oven got broken because my chicken's skin was unable to turn into golden colour...and from that moment I just knew my oven's upper heat cannot function. Now....with this new oven, I want to see a golden colour chicken come out from my oven! =D

INGREDIENTS:
Chicken(Roughly 1.5kg)
Fresh parsley
Salt to taste
Black Pepper to taste
Garlic
Dried Thyme
Olive oil

METHOD:
1. Clean the chicken. Pat it DRY with paper towels.
2. Drizzle olive oil on the chicken and rub it all over the skin. Season generously in and out with salt and black pepper. Place the dried thyme, garlic and pasley inside the cavity. Sew it up with needle and thread. 
3. Position the chicken breast side down to allow all the juices to gather in the breast meat.
4. Let it marinate in the fridge for a few hours. (Mine marinate for 8 hours)
5. Preheat the oven at 200 Celsius. Roast the chicken for 1 1/2 hours. Don't over cook. Overcooked chicken = Dry chicken.
6. Remove from oven and let it rest for at least 20minutes before cutting. It allows the juices to redistribute into the meat. It makes the meat moist and juicy!

TIPS for juicy chickens:-
1. Positioning the chicken breast side down to allow all the juices gather in the breast meat. Which is the butt is on top.
2. Add fat on the chicken. For eg, butter cube, olive oil or bacon. While it's cooking...the fat will melt away and slowly flow downward to the chicken.....
3. Never overcook. For mine 1.5kg of chicken I used 1 1/2 hours, 200 Celsius.
4. Don't cut your chicken once it come out from the oven. Always let it rest for at least 20minutes to allow the juices to redistribute into the meat. It makes the meat moist and juicy!

Images Light Soy Sauce With Chickens

Okay. Today my boyfriend suddenly want to cook this dish. Maybe it's because he got a big pack of carrots in the fridge. Oh well. He said this dish used to be cooked by his mother. He told me this is a very easy dish. Just need to slowly add in everything into the wok and slow cook for 25 minutes. 

ah huh! Sounds easy right?? Let's us see how easy is that!

The light soy sauce that I am using.

INGREDIENTS:
Big onions 2
Garlic 1 (Minced)
Potatoes 3 (You may fry it first. It taste nicer.)
Carrots 3
Chicken 1/2
Suitable of Light Soy sauce
Mushrooms 1 tin

Method:
1. Chop the chicken and marinate it with suitable light soy sauce.  Let it stand for an hour. (No salt is required.)
2. Chop and cut big onions, garlic, potatoes, carrots and mushrooms. 
3. In a wok, add in cooking oil, stir fry the onions and garlic. 

4. Add in chickens(Together with the marinade sauce.) Stir fry for a while.

5. Later, add in potatoes and carrots. Stir fry for a while too.
6. Add in suitable of black pepper and then mushrooms and light soy sauce.
7. Okay now let it slow cook for 25 minutes. Cover with lid. (No water is required as the carrots will release the sauce.) 
8. DONE! Ready to serve with rice! ^_^ Simply delicious!

Do you agree with me now? That this is a super easy dishes!

Images Egg Tarts

Makes 15 egg tarts. (Depends)

Adapted from mom's friend.

Egg tarts are my all time favorite since I was still a child. Every time when I go into a bakery shop, I would love to get myself one, before I knew how to bake. 

I got this recipe from my mother's friend. So far, I have tried so many version of egg tarts recipe and I love this recipe the most. In order to reach the perfect taste of the pastry, milk powder plays an important role. But today, my favorite milk powder finished. So I have to use another brand of milk powder. =( Never mind, I  will put more milk powder but also at the same time, I will reduce the amount of flour too. 

Today I woke up early. About 7 am. I found that my mom love to talk to me when I am sleeping. And the funniest thing is that I will answer her back. So after she talk to me, I can't fall back to sleep. So, in the end, I made this.....egg tarts....

INGREDIENTS:
FILLING:
Milk 375g
Fine sugar 105g
Full eggs 4 1/2
Egg yolks 3
Corn flours 1 Tsp

PASTRY:
Butter 150g
Sugar powder 25g
Milk powder 2 Tbsp
Flour 250g (Reduced 1 Tbsp)
Egg yolk 1

METHOD:
FILLING:
1. Break eggs.
2. In another bowl, add corn flour to milk. 
3. Using double boil method to heat up your milk and add in sugar, stir until it fully melt. (I used hot water to make my milk.) Set aside and let it cool. 
4. Add in the eggs. Filter it.

PASTRY:
1. Add everything(except egg yolk) in a clean bowl. Mix them up by using hand. Add in egg yolk.
2. Simply brush some oil to the mould. Divide pastry dough into equally 15 pieces. (Depends.) Press the dough into the tarts mould. 
3. Bake at 170, 20-25 minutes. 

Images Banana Black Bottom Cake

Recipe adapted from HomeKreation

HI guys! I made this cake a few months ago and only now do I have the time to upload it. So sorry!

I love banana. My grandpa is even more crazy about banana than us. Banana fans? Or....constipation problem? shhhhhhhhh......... =P I see him buy it everyday and keep asking us to finish it. (Sometime more than one bunch.) After he knew I use it for baking, he will buy a lot(more than previous) back home, and ask me to bake for him. Breakfast for the next morning!!! =D

Banana black bottom(chocolate cake) is a very fluffy cake. Can you see it through the photo? 

INGREDIENTS:
1/2 cup Butter (softened in room temperature)
1 cup Sugar
1 Egg (In room temperature)
1 tsp Vanilla Essence
1 1/2 cup Mashed Ripe Bananas(About 3)
1 1/2 cup Plain Flour*
1 tsp Baking Powder*
1 tsp Baking Soda*
1/2 tsp Salt* (* combined and sifted it)
1/4 cup Cocoa Powder

METHOD:

1. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in the bananas. Add in flour mixture and mix well.
2. Divide batter into two portions. Add cocoa to one portion & spread into the greased baking pan. Spoon remaining batter on top.
3. Bake at 170° for 30 minutes or until the a toothpick inserted near the center comes out clean. Cool a wire rack.

opppppppssss!