Cocoa Butter Cake

Off late, I have been intending to bake a loaf of cocoa/chocolate cake to enjoy.  It has been quite a long while since I last bake this flavor of cake.  Not that long ago, I came across an appetizing Cocoa Butter Cake online, so I decided to try it out.  Love the fluffy, soft texture.  I will bake it again and again if my craving strike!

This recipe is adapted from 'enne_ty' with adjustments to suit my baking preference.

Ingredients:

142.5 g unsalted butter (room temperature)

45 g Naturel Canola Sunflower oil

90 g castor sugar

225 g eggs (without shells)

3/4 tsp vanilla extract

112.5 g milk

202.5 g plain flour (sifted)

22.5 g cocoa powder (sifted)

2 1/4 tsp baking powder (sifted)

1/2 tsp salt

Methods:

1. In a stand mixer, cream butter, oil and sugar until well mixed.
2. Beat in the eggs gradually, in 3 portions.
3. In a bowl mix sifted flour, cocoa powder, baking powder and salt.
4. Add 1/3 of the flour mixture into the batter, alternating with milk, and ending with the flour mixture.  Mix until all the ingredients are well combined.
5. Transfer the batter into a prepared pan. (Brush with butter and lightly floured).  Use a skewer to run through the cake batter and drop the pan twice on the counter top.
6. Bake in a preheated oven of 170 degree Celsius for about 45 minutes, or when a wooden skewer inserted in the center comes out clean.
7. Remove from oven and let it cool in the pan until almost warm.  Then transfer it to a wire rack to cool completely.  Let's enjoy!

Tumeric Fried Chicken

 

Ingredients:

300 g Chicken breast (remove skin and excess fat; wash and cut into bite-sized pieces

1 tbsp Tumeric powder

1 tbsp Light soy sauce

1/2 tsp sugar

1 bowl Long beans (washed, removed ends and cut into about 2" long)

1 yellow onion (peeled and sliced)

3 cloves garlic (peeled and sliced)

1/2 carrot (peeled and julienned)

2 shallots (peeled and sliced)

1 red chili (sliced)

1/2 tsp granulated sugar

Chicken stock granules (to taste)

2 ladle cooking oil (for frying chicken and longbeans)

Methods:

1. In a bowl add chicken, tumeric powder, light soy sauce and sugar.  Mix to combine and set aside.
2. In a heated wok, add 2 ladle of cooking oil.  Once the oil is hot (medium heat), add the marinated chicken pieces, spreading them out over the wok. Stir fry to ensure evenly fried.  Remove the chicken onto a strainer and place over a bowl to let the excess oil drips off.
3. In the same wok, add long beans into the hot oil to let it fry for about 1  minute or so, and  turning them over to ensure even cooking.  Remove from oil into a strainer to strain off excess oil.  
4. In a clean heated wok, add 1 1/2 tablespoons of oil (use the one from frying chicken and long beans).  Add shallots and garlic, give it a quick fry, then add in all the other ingredients: onions, carrot and chilis.  Give it a stir, then add long beans and return the chicken into the wok.  Stir to combine well. Finally, add 1/2 teaspoon of granulated sugar, continue to stir to mix.  Taste for correct seasoning.  Add some chicken stock granules if needed.
5. Remove from heat onto a serving dish.
6. Serve with a plate of freshly cooked rice ~ YUMMY ~

I adapted this delicious recipe from 'yukichewcooks' with a slight adjustments to suit my cooking preference.

Matcha Scones

 

This soft and fluffy matcha scones topped with drizzles of matcha icing is so yummylicious!  It is not overly sweet and can be enjoys any time of the day.  I am sharing this great recipe to everyone who are a huge fan of Scones.

Ingredients:

240 g plain flour (sifted)

70 g granulated sugar

1 tablespoon Matcha powder (high quality)

1 tablespoon baking powder (sifted)

1 tsp. salt

115 g unsalted butter (cold and finely cubed, put in fridge until time of using)

100 g whipping cream (cold)

1 egg (cold)

1 teaspoon vanilla extract

1 tablespoon whipping cream (for brushing scones)

Some granulated sugar (for sprinkling)

Icing (Optional)

50 g powdered sugar (sifted)

1/2 teaspoon matcha powder (sifted)

4 teaspoon whipping cream

Methods:

1. In a large mixing bowl, stir together flour, sugar, matcha powder, baking powder and salt.
2. Add the cube butter and toss to coat in the flour mixture.  I use a pastry cutter to break the butter pieces into small pea-sized pieces.
3. In a bowl, whisk together whipping cream, egg and vanilla extract.
4. Make a well in the middle of the flour mixture.  Pour the wet mixture into the well and mix until it forms a soft and crumbly dough.  Some dry patches are fine but the dough should hold together when pressed.
5. Turn the dough out onto a lightly floured surface.  With floured hands, press the dough together into a flattened disc shape that is about 1" thick.
6. Use a bench scraper or knife to cut the dough into 8 wedges.  Transfer them to your lined baking sheet, leaving space in between each one.
7. Place the entire baking sheet into the fridge to chill while you preheat the oven to 200 degree Celsius.
8. Right before baking, brush the tops of each scone with a thin layer of whipping cream.  Sprinkle granulated sugar on top of the cream.
9. Bake scones for 18-20 minutes or until the tops are lightly golden brown.  Remove from oven and let them cool on the baking sheet until firm enough to transfer to a wire rack.
10. In a small bowl, stir together powdered sugar, matcha powder and whipping cream until it becomes a thick but fluid icing.  If it is too thick add a bit more cream.  It it is too thin, add a bit more powdered sugar.
11. Transfer the icing to a piping bag, cut the tip off, and drizzle it on top of each scone.

After baking

Topped with icing

This recipe is adapted from 'teak & thyme' by Gail Ng, with slight adjustment to suit my baking preference.

Black Sesame Milk Bread

Love this tangy and tasty, soft and fluffy Black Sesame Milk Bread ~ YUMMY ~  I am sharing the link here, if any of you are interested in baking it to enjoy!

Let me share photos of my journey baking this bread...

Tangzhong

Ready for first proofing

Result of first proofing

Rolled and ready for second proofing

After second proofing

After baking

Let's enjoy!

Hope you all enjoys this delicious bread as much as me ~ cheers ~

Kimchi Fried Rice

It was four years ago in March 2022, that I first try a hand on this Homemade Easy Korean Kimchi. I was addicted to it since then, and continue to make a new batch, just when the stock is about to run out.  My daughter and daughter-in-law loves it too.

I love to use this homemade Kimchi to fry rice, either with meat or meatless, the result is always awesome!

It has been quite a while since I had Kimchi Fried Rice, so I decided to make use of the leftover Kimchi in the fridge to cook it for our lunch.

The recipes for this 'Simple Yet Yummylicious' Kimchi Fried Rice can be obtain by clicking the link here and here.  If you are a fan of Korean Kimchi, try out the recipe in the link here.

Blanched leafy veggie with fragrant garlic sauce

 

Ingredients:

4 cloves garlic (peeled and chopped)

1 1/2 tbsp oyster sauce

1/2 tsp dark soy sauce

1 tsp cornflour/cornstarch

1 tbsp water

1/2 tbsp cooking oil

1 packet green veggie (I use bok choy) - separate the veggie into individual leaf, washed and drained

Methods:

1. In a small bowl, add oyster sauce, dark soy sauce, cornflour and water; stir to mix until combined.
2. In a medium heated wok add cooking oil.  Add the garlic and fry until fragrant and lightly golden.  Give the sauce a stir and pour into the garlic.  Stir and simmer on low heat till gently bubbling and thickened.  If the sauce is too thick add another tablespoon of water.
3. Remove the sauce into a bowl and set aside.
4. To blanch the veggie: bring a wok of water added with two pinches of salt and half tablespoon of cooking oil to a boil.  When the water is boiling, put in all the veggie.  Quick blanch them evenly for about 12 seconds.  Drained and arrange on a serving plate. 
5. Drizzle the fragrant garlic sauce over the veggies.
6. Serve!

I adapted this recipe from 'Mama Pearl Asian Kitchen' by Pearl Ng with a slight adjustment to suit my cooking preference.

Stir-fried chicken with cabbage

 

Ingredients:

1 chicken thigh (deboned, remove skin and cut into bite-sized pieces)

a small pinch of salt

a small pinch of ground white pepper

1/2 tsp light soy sauce

1/2 tsp dark soy sauce

1/2 tsp cornflour/cornstarch + 1/2 tbsp water (slurry)

1/2 tbsp cooking oil

Sauce: (mix in a small bowl)

1/2 tbsp light soy sauce

1/4 tbsp dark soy sauce

1 tbsp oyster sauce

3 tbsp water (add slightly more if you prefer a bit more sauce)

1/2 tsp cornflour/cornstarch

1/2 tbsp water

For the stir-fried:

1 1/2 tbsp cooking oil

1 cup cabbage (washed and cut into bite-sized pieces)

2 cloves garlic (peeled and chopped)

1/2 tsp ginger (peeled and chopped)

Instructions:

1. Place chicken pieces in a bowl, season with salt and mix well.  Add white pepper, light soy sauce and dark soy sauce and mix until combined.  Add in the cornflour slurry and give it a mix.  Finally, add the cooking oil and mix until evenly coated.  Let the chicken marinate while preparing the other ingredients.
2. In a wok over medium-high heat, add 1 tablespoon of cooking oil.  Add in marinated chicken and spread it out in a single layer.  Stir-fry until fully cooked through.  Add the garlic and ginger and stir-fry until fragrant.  Remove the chicken from the wok and set aside.
3. In the same wok over medium-high heat, add the remaining 1/2 tablespoon of cooking oil.  Add the cabbage and stir-fry until slightly softened but still crisp.
4. Return the chicken to the wok and pour in the sauce.  Stir-fry until the sauce thickens and coats the chicken evenly, creating a glossy finish.  
5. Remove onto a serving dish and enjoy with a plate of warm fluffy white rice.

I adapted this recipe from 'cicili.tv' with slight adjustment to suit my cooking preference.