Butter Cake (Mrs Ng SK)

This famous Butter Cake recipe have been made popular by many home-cooks.  Who could resist this cake which is full of buttery fragrance, light, soft, moist and deliciously yummy.  Cakes are my grandson's favourite, and as he is coming back to hometown for the school break tomorrow, myself and daughter Karen decided to bake one for the whole family to enjoy.

Ingredients:
230g salted butter (room temperature)
4 egg yolk
150g caster sugar
200g self raising flour (sifted)
60ml milk 
4 egg white
50g caster sugar

Methods:

1. In a mixer bowl, cream butter and caster sugar (150g) until light and fluffy. Scrape the sides of the bowl occasionally.
2. Add egg yolk one at a time and beat it in before adding the next until all are used up.  Take out the mixer bowl.
3. Fold in half of the flour.  Add in the milk and mix with a cake spatula.  Add in remaining flour and fold until just incorporated and set aside.
4. In a clean mixing bowl, whisk the egg white until it turns foamy.  Slowly and gradually add in the 50g caster sugar, whisking all the while until stiff peaks form.
5. Transfer 1/3 of the egg white into egg yolk batter and stir it in using a cake spatula.
6. Gently fold the remaining egg white in 2 batches until all the egg white have been incorporated.
7. Pour the mixture into a greased 8 x 8" baking tin.
8. Bake in a preheated oven of 170 degree Celsius for 45 minutes or until a skewer when inserted comes out clean.
9. Let the cake rest in the baking tin until it is not too hot to handle.  I place a wire rack on the top of the baking tin, turn it over and let it cool completely.
10. Cut into slices and enjoy!

I adapted this recipe from The Domestic Goddess Wannabe with amendments.

Cake, Fruit and Yogurt Parfiat

With the Eggless Chocolate Cake which I baked yesterday, I am using some of it to make this delicious chilled dessert.

What you need: (Serves 2)
1 cup chocolate cake (cubed)
1 1/2 cup Greek Yogurt
1 1/2 tbsp honey
1 cup white flesh dragonfruit (cubed)
1 cup tinned peach (drained and cubed)
Juices from the tinned peach (to drizzle)
Red and green whole cherries (for decoration)

This is what you need to do:

1. In a bowl whisk yogurt and honey and keep refrigerated.
2. Place one layer of chocolate cake on the bottom of a tall glass/jar/cup, drizzle about 1/2 tbsp of peach juice, top with dragonfruit, peach and yogurt.  Repeat until the glass is full.  The last layer must be yogurt and decorate with red and green whole cherries.
3. Cover and chill in the refrigerator until ready to serve.

Let's have DESSERT!

This recipe is adapted from Treat and Trick with amendments.

Eggless Chocolate Cake (Dairy Free)

This is the first time I am baking a dairy free cake, which is eggless and butter is replaced with canola oil.  To some, they may have tasted this cake many times, but to be frank this is the first time I bake and tasted this tempting-looking cake!  My main purpose of baking this cake is for my next dessert recipe "Cake, Fruit and Yogurt Farfiat."  

Ingredients:
1 1/2 cup plain flour
1 tsp baking soda
1/2 tsp salt
1 cup caster sugar
4 tbsp cocoa powder
1 cup water
1/3 cup canola oil
2 tbsp vinegar

Methods:

1. Sift flour, salt, baking soda and cocoa powder into a bowl, stir with a spoon to combine the ingredients.
2. Using a whisk, combine water, canola oil, sugar and vinegar in a small bowl.
3. Add the wet ingredients to the flour mixture and stir until you get a smooth batter.
4. Pour the batter into a round 8" cake tin.
5. Bake in a preheated oven of 175 degree Celsius for about 25 to 35 minutes, or until a wooden skewer inserted comes out clean.
6. Let it sit in the cake tin for about 10 minutes before turning out onto a wire rack to cool.
7. Cake is ready to be served!

This recipe is adapted from Treat and Trick with slight amendments.

Old-Fashioned Buttermilk Pancakes

The word 'Old-Fashioned' brings me to the days of my great-grandparents, grandparents or parents for the matter.  I sense something precious and in this case, an Old-Fashioned Pancake, and would be most happy to try out this recipe.  I believe each recipe have their own unique taste and flavors.  Since I've tried and tasted many types of pancakes, there is no harm trying another one....

Ingredients:
1 1/4 cup plain flour (sifted)
1 tbsp caster sugar
2 tsp baking powder (sifted)
1/2 tsp salt
1/2 tsp baking soda (sifted)
1 egg (beaten)
Buttermilk (1 cup milk + 4 tsp lemon juice)
2 tbsp melted butter

Methods:

1. In a bowl combine flour, caster sugar, baking powder, salt and baking soda.
2. In another bowl combine egg, buttermilk and butter.  Add to the dry ingredients and stir until combined.
3. Heat a lightly greased flat pan, pour 1/4 cup batter into the pan, let it cook until the top of the pancake is covered by tiny bubbles, flip and continue to cook until both sides are lightly browned.
4. Dish onto a plate and continue until all is done.
5. To serve, stack a few pancakes on a plate, drizzle maple syrup over the top and let's dig in. 

This recipe is adapted from Dixie Crystals with amendments.

Pineapple-Kiwi Popsicle

Another choice for a hot day is this simple home-made Fruit Popsicle, a healthy, refreshing and cooling "thirst-quencher!"

What you need: (makes 4)
3 ripe kiwi
1/4 ripe peeled pineapple
1 1/2 tbsp honey

Popsicle mould

How to go about:

1. Peel kiwi, cut 2 into chunks and put into the blender. Slice the remaining one and put aside for later use.
2. Cut the pineapple into chunks and put into the blender.
3. Add honey into the blender.
4. Blend all the ingredients until your preferred consistency.
5. Place a slice of kiwi into the bottom of the Popsicle mould, pour the blended mixtures to fill up about 95% (do not fill up to the brim as it will expand when frozen) and insert the stick.  Continue with the other three until all is completed.
6. Freeze overnight.

Let us enjoy....

Grape Greek Yogurt Smoothie

The sun is shinning brightly and it's gonna be another hot day!  It is good to start this day with a glass of refreshing "Grape Greek Yogurt Smoothie."  

Ingredients: (Serves 2)
20 purple grapes (washed and deseeded)
1 1/2 cup cold milk
1 cup Greek yogurt
2 tbsp honey

Methods:

1. Put all the ingredients in a blender and blend until creamy.
2. Pour into glasses.
3. Served chilled.

This 'Simple yet Yummylicious' recipe is adapted from LY's Kitchen Ventures with slight amendment.  To obtain the original recipe click here

Peach Crumb Slab Pie

Having some canned peach leftover I am making this Peach Crumb Slab Pie for afternoon snack.  

Ingredients:
(1)  Crust
1/2 cup rolled oats
1 cup plain flour
115 g. butter (cold)
1/4 cup caster sugar
1 - 2 tbsp ice water (if needed)

(2)  Filling
2 peaches (drained and sliced)
1/2 tbsp caster sugar
1 tbsp plain flour

Methods:

1. Whisk flour, oat and sugar in a bowl.
2. Cut butter into small cubes and add into dry ingredients.
3. Use fingertips quickly rub in the butter until resemble breadcrumbs.
4. Gradually add a tablespoon ice water at a time, use fingers to press the crumbs firmly together to form a dough.
5. Wrap dough in plastic wrap and leave in the fridge to chill for 30 minutes to 1 hour.
6. For the filling, combine sliced peaches with sugar and plain flour.
7. To prepare the crust for baking, I take a portion of the pastry dough, press into a pie dish about 1/2cm thick, patching with additional pastry dough as needed until the whole pie dish is covered.
8. Spoon filling into the pie dough.  Crumb the balance of the pastry over the filling.
9. Bake in a preheated oven of 180 degree Celsius for about 30 minutes until topping is crisp.
10. Cool on a wire rack.
11. Slice and let's enjoy an afternoon snack....

Recipe adapted from Treat and Trick with amendments.

Pumpkin Rice Vermicelli

As usual, it's another prep for my lunch, a meal which I only need to prepare for myself. Recently, I came across this simple one-plate meal with my favorite 'golden pumpkin', what more could I ask for?? With some leftover pumpkin in the fridge I decided to cook myself this yummylicious "Pumpkin Rice Vermicelli."  As you can see that I slice the pumpkin instead of cutting them into strips, because I love the crunch and taste of the pumpkin.

Ingredients: (1 serving)
Dried rice vermicelli (soak in water until soften and drain)
Pumpkin (sliced)
1/2 tbsp dried shrimps (wash, soak, drain and chopped)
2 dried shiitake mushrooms (wash, soak, discard stems and slice thinly)
2 cloves garlic (peeled and chopped)
1/2 cup parsley leaves (coarsely chopped)
2 1/2 tbsp cooking oil
1/2 tbsp sesame oil

Seasonings:
Water (adjust accordingly)
1 tbsp light soya sauce
1/2 tbsp oyster sauce
Dash of fish sauce
Dash of grounded white pepper

Methods:

1. In a heated wok add 1 1/2 tbsp. cooking oil, fry the mushrooms and dried prawns until fragrant.
2. Add chopped garlic and fry until aromatic.
3. Toss in pumpkin slices, stir-fry and splash some water in between cooking to ensure that the pumpkin are cooked but do not overcooked the pumpkin. Add in chopped parsley, give it a toss, then dish out and set aside.
4. In the same wok heat up the remaining 1 tbsp of cooking oil, add in rice vermicelli, light soya sauce, oyster sauce, fish sauce and stir-fry to combine. 
5. Add in pumpkin, toss to combine (drizzle a bit of water if the dish is too dry and/or the rice vermicelli is not soft enough), sprinkle dash of grounded white pepper, give it a quick mix, dish on a serving plate and Lunch is serve!

Recipe adapted from Minty's Kitchen with amendments

Slow Cooker Pulled Pork Buns

I have come across a few recipes for Pulled Pork, each comes with a combination of a few different types of ingredients used, whereas, some are rather similar.  Finally, I get to try out this recipe from Rumbling Tummy with slight amendments.  The actual portion is rather big, which uses 2 kilos of pork shoulder, I am reducing it to 1 1/2 kilos based on the amount of meat that I purchased from the butcher. 

Ingredients:

1 1/2 kg pork shoulder

1 1/2 tsp minced garlic

1/2 onion (chopped)

1 dried bay leaf

5 tomato (remove seed and skin and finely chopped)

3/4 tbsp tomato paste

1/2 cup brown sugar

1/2 bottle stout beer

2 tbsp apple cider vinegar

3/4 tbsp Worcestershire sauce 

1 1/2 tsp salt

1/2 tsp grounded white pepper

1/2 tsp paprika powder

Methods:

1. Remove skin from the pork, washed and cut into shorter length which can fit into the slow cooker.  Sear pork pieces in a hot pan.
2. Combine all the other ingredients together in the slow cooker.
3. Add the seared pork into the slow cooker and turn to coat completely.
4. Cover and cook using high heat for the first hour, then switch to low and cook for about 8 hours until the meat is pull-apart tender.
5. Transfer the pork to a large bowl, shred with two forks and scoop sauce over the shredded pork.
6. Discard bay leaf.
7. Serve pulled pork with buns, shredded cheese and baby butter-head lettuce.

Creamy Banana Milkshake

Ingredients: (1 serving)
1 medium banana (peeled, chopped and freezed)
1 cup milk
1/2 tbsp honey
some crushed ice

What you need to do:

• Add banana, milk and honey into a blender and puree until smooth.
• Add in some crushed ice, blend for a few more seconds until ice dissolves.
• Pour into a glass, and
• Serve!

Note:  This is a simple and delicious recipe.  If you have any leftover bananas, peeled, chopped, place them in a zip-lock bag and leave them in the freezer. It really comes in handy as and whenever you yearn for something cool and refreshing on a lazy-hot afternoon.  

Recipe adapted from Yummy Tummy.

Yam Cake (O Kuih)

To really enjoy this yummylicious Yam Cake or commonly known as O Kuih, one which is packed with the must-have ingredients of yam, dried prawns, slices of dried mushrooms, chopped garlic and shallots, it has to be one that is home-made. I love the chewy texture and with each mouthful I get to taste all the flavors.  This recipe is adapted from The Informal Chef with some amendments.

Ingredients:

375g yam (peeled and cubed)

60g dried shrimps (washed, soaked and drained)

25g dried mushrooms (washed, soaked and thinly sliced)

3 cloves garlic (chopped)

3 shallots (chopped)

340g rice flour*

40g wheat starch*

850 litre water* (including water from soaking dried shrimps and mushrooms + 2 tsp chicken stock granules) - whisk to mix all the ingredients *

1/5 cup cooking oil (not in picture)

Seasoning:

2 tsp salt

2 tsp sugar

1 tsp five-spice powder

1/2 tsp sesame oil

1/2 tsp grounded white pepper

Methods:

1. In a heated wok add in the cooking oil, saute shallots and garlic until lightly brown. Add in dried shrimps and mushrooms and continue to stir-fry until fragrant.
2. Add in yam and all the seasoning and fry for one minute.  
3. Give the batter ingredients a stir, pour into the wok and continue to stir until the batter starts to thicken.  When it turns to paste switch off the heat and transfer the yam mixture into a tray for steaming using medium heat for about 30 to 35 minutes or until the mixture has totally set.  
4. Remove from steamer and cover the yam top with a piece of plastic and let it cool. 
5. Take the yam cake out from the steaming tray. 

I serve this Yam Cake in 2 different ways:

(1) Cut the steamed yam cake into your desired sizes, pan-fried in oil and serve with chili sauce

(2) Cut the yam cake into smaller pieces, stir-fried with some oil, chopped garlic, salted radish (chai poh), lightly beaten egg and dash of salt and grounded pepper.

Gingko nuts, yi yi ren, white fungus, dried longan and water chestnuts dessert

Who could resist a bowl of cold Chinese dessert on a hot weather??  Not for me as I need something as this to quench my thirst!  I will boil some extra, keep them in the fridge and enjoy this refreshing dessert any time of the day.

What you need:

• 1/2 cup gingko nuts (on how to prepare the gingko nuts click here)
• 1/4 cup yi yi ren (rinsed and soaked overnight)
• 2 bunch white fungus (washed, soaked, tear into smaller pieces, discard the hard part and put aside for later use)
• a handful of dried longan (rinsed and drain)
• 5 water chestnuts (peeled, washed and sliced)
• 3 pieces pandan leaves (washed and knoted)
• rock sugar (to taste for your desired sweetness)
• water

How to go about:

1. In a medium pot add in all the ingredients except dried longan, pandan leaves and rock sugar.
2. Add water to cover half the pot, put the lid on and boil using high heat.
3. When water has boiled, reduce the heat to medium-low and continue to boil with lid half open.  Watch out for the water during this cooking process and add more water when necessary.
4. Add in the knoted pandan leaves half way through and continue to cook.
5. When the yi yi ren has softened, add in dried longan and rock sugar and continue to cook for another few minutes.  Taste for correct sweetness, add more rock sugar is needed, stir until dissolves and off the heat.
6. Let it cool down a bit, serve warm in individual bowls or put in the fridge to serve cold.

Double-boiled chicken soup with white fungus, dried red dates and kei chi

I prefer to use the Chinese technique of double-boiling for cooking chicken soup as there is no loss of liquid or moisture which helps maintain its flavors and nutrition.  Today, I would like to share another one of my family's favourite chicken soup double-boiled with white fungus, dried red dates and kei chi.  

Few simple ingredients and steps to follow:-

• 2 whole chicken thigh with drumstick (trim off extra fat, wash, blanch with hot water, drain and put in the pot of a double-boiler
• 6 dried red dates (rinse and put into the pot over the chicken)
• 1 tbsp kei chi (rinse and put into the pot over the chicken)
• 1 bunch of white fungus (washed, soaked, tear into smaller pieces, remove hard part and add them into the pot)
• add enough water to cover all the ingredients, put the lid on
• Fill the outer pot of the double-boiler with water and double boil for about 1 hour or until the chicken and white fungus have softened, adding water into the outer pot from time to time.
• Season the soup with some salt and serve hot in a serving bowl.

Teochew Porridge

Teochew Porridge is becoming more popular in Kuching City.  It is plain porridge (unflavoured) served in a bowl accompanied with various side dishes such as meat, fish, egg, vegetables, preserved pickled mustard, etc.

With the weather getting hotter, it is good to serve this comfort food with some favourite side dishes and enjoy in the comfort of our home.

This time round, I am serving 3 side dishes to go along with the plain porridge:-

1. Fried eggs with dark soya sauce;
2. Stewed preserved pickled mustard with pork belly; and
3. Stir-fried eggplant with dried prawns and salted radish

(1)  Fried eggs with dark soya sauce

I believe this simple fried egg is the favourite of many, especially my late father-in-law. Whenever I cook this dish, I always remember him happily finishing off his bowl of plain porridge with full satisfaction on his face. 

What you need to do is:-

• crack 2 eggs into a bowl, 
• season with dash of salt and grounded white pepper, 
• a drizzle of dark soya sauce (amount depending on the type of soya sauce that you use and the color you prefer),
• beat with a fork, 
• heat a flat pan,
• drizzle some oil into the pan and smear over the pan,
• pour in the egg mixture and let it cook using medium-low heat until the eggs are set and the bottom has turned golden brown, turn over and let it fry for another minute,
• Off the heat, dish onto a cutting board, cut it into smaller pieces, and
• Serve on a flat dish.

(2)  Stewed preserved pickled mustard with pork belly

For this dish I am buying the local made preserved pickled mustard from the market.  This is one dish which opens up our taste buds and it goes well with either porridge or rice.

What you need:

• 2 bunch preserved pickled mustard (washed, sliced and set aside for later use)
• 1/2 slab pork belly (remove skin and washed)
• 2 shallots (peeled and sliced)
• 3 cloves garlic (peeled and chopped)
• light soya sauce
• dash of salt (if needed, depending on the saltiness of the preserved pickled mustard)
• dash of msg (to taste)
• 1 tbsp cooking oil
• water for braising

Few simple steps to cook:

1. To start with, boil the pork belly in a pot, fully submerged in water until about 80% cooked, dish onto a plate, sprinkle some salt over it and just before cooking cut into chunks.
2. In a medium heated work (without oil) stir-fry the preserved pickled mustard for about a minute and dish onto a plate.
3. In a clean medium heated wok, add 1 tbsp cooking oil, fry the pork belly pieces, stirring often until lightly brown and the fat has been released into the wok, dish onto a plate and leaving the oil in the wok.  
4. In the same wok saute the shallots and garlic until fragrant, add in the preserved pickled mustard and pork belly, stir to mix.  Add a sprinkle of light soya sauce and continue to stir.  Add in a bowl of water, stir and cover with lid to braise until the pork belly is soft.  In between, taste for correct seasoning, adding salt and dash of msg if needed.  Add more water along the way.
5. Once the dish is cooked, off the heat and dish onto a serving plate.

(3)  Stir-fried eggplant with dried prawns and salted radish 

What you need:

• 1 medium eggplant (washed and thinly sliced just before cooking)
• 1/2 tbsp dried prawns (washed, soaked and drained)
• 1/2 tbsp salted radish (chopped)
• 1 shallot (peeled and sliced)
• 2 clove garlic (peeled and chopped)
• drizzle of dark soya sauce
• salt (to taste)
• dash of sugar (to taste)
• water
• 1 1/2 tbsp cooking oil

How to go about:

1. In a medium heated wok add cooking oil, saute shallot and garlic, then add dried prawns, salted radish and stir-fry until fragrant.
2. Add in eggplant, stir-fry to mix, then add salt. sugar, dark soya sauce and some water and continue to stir-fry until eggplant is soft.  While stir-frying taste for correct seasoning and add more water when necessary.
3. Off the heat, dish onto a plate and ready to serve.

Chinese Char Siu

Speaking of Char Siu, I normally will prefer to use pork belly which comprises of thicker layer of lean meat with thin strips of fat in between.  A good char siu is one which is moist, full of flavors, with sweet aromas and caramelized on the outside.  I have tried out this recipe from 'That Bloody Botak' and it is one recipe which I will continue to use whenever the urge for an aromatic home-cooked Chinese Char Siu calls on us.  This recipe is adapted with slight amendments.

Ingredients:
500g pork belly (cut off skin, washed and cut each strips into 2 or3 pieces)

Marinade: (Mix all ingredients in a large bowl)
1/2 tbsp maltose
6 tbsp brown sugar
4 cloves garlic (chopped)
3 cubes preserved red beancurd
1 tbsp shaoxing wine
1 tbsp dark soya sauce
1 tbsp light soya sauce
1/2 tsp black pepper
1 tsp five spice powder
1 tbsp oyster sauce
1 tbsp honey

Methods:

• put the pork belly into the marinade and toss well

• pour into a ziplock bag, let out as much air as possible, seal the bag and ensure that the meat are well covered with the marinade and leave in the fridge to marinate  at least overnight or best if 2 days.

• arrange the marinated meat on a wire rack
• I grill using an Aspen Convention Oven of 130 degree Celsius for about 30 minutes, turn the meat over, increase the temperature to 150 degree Celsius and continue to grill for about 20 minutes. Increase the temperature to 180 degree Celsius for another 10 minutes.  For my case I need to turn over the meat as and when necessary as the heat is only at the top.
• Remove the lid of the oven, brush some honey over it (both sides), put the lid on, increase the temperature to 200 degree Celsius, and continue to grill for a further 5 to 10 minutes, for my case I need to turn over the meat once to obtain even browning on both sides.
• Dish out the meat and leave the meat to sit for 15 minutes before cutting them.
• Serve with freshly cooked fluffy rice.