Chocolate Ombre Pound Cake

 

Ingredients:

1 cup unsalted butter (softened)

1/2 cup caster sugar (if you prefer sweeter add up to 1 cup)

4 large eggs

2 cups plain flour (sifted)

1 1/2 tsp. baking powder (sifted)

1 tsp. salt

1/2 cup milk (room temperature)

For the Chocolate Paste:

1/2 cup cocoa powder

1/3 cup caster sugar (if you prefer sweeter add up to 1/2 cup)

1/2 cup boiling water

1/2 tsp. baking soda (sifted)

Methods:

1. Grease and flour a 9x5 loaf pan.  Tap the pan to remove excess flour.  I don't have the required sized pan, so I use a square 7x7" pan instead.
2. In a mixer bowl, cream butter and sugar until fluffy and creamy.  Add eggs, one at a time, beating well after each addition.
3. Combine flour, salt and baking powder in a medium bowl.  Add 1/3 of the dry ingredients to the mixing bowl.  Beat until just incorporated.  Add half of the milk.  Add another 1/3 of the flour mixture and beat until combined.  Add the remaining milk.  Beat and add the remaining flour mixture.  Beat just until the mixture is smooth.  Set aside.
4. To make the chocolate paste, stir together the cocoa powder, sugar, boiling water and baking soda in a mixing bowl until smooth and combined.
5. Scoop out approximately 1/3 of the white mixture in (2) and stir it to the bowl with the chocolate paste until the color is uniform.  Now scoop out about 70% of this chocolate mixture and pour it into the prepared pan.  Spread using a spatula to smooth out mixture.  To the remaining 30% of the chocolate batter, add another 1/3 of the white batter.  Stir until incorporated.  Scoop this batter on top of the chocolate batter on the pan.  Again, spread it out using a spatula.  Finally, scoop out the remaining 1/3 of the white batter into the pan.  Smooth it out once more.
6. Bake the cake in a preheated oven of 176 degree Celsius for 60-70 minutes, or until the cake has slightly cracked in the middle and a wooden skewer inserted in the center of the cake comes out clean.  If the cake is browning too quickly before it is set, tent the top of the cake with foil.
7. Let the cake to cool down in the pan over a wire rack.  Slice only after the cake has cooled down.

I adapted this recipe from 'www.womanscribbles.net' with some adjustments to suit my baking preference.

Chicken Biryani Rice

Ingredients: (serves 3)

1/2 kg. chicken (cut into larger pieces)

2 cups Basmati Extra Long Rice

4 cups water

2 tbsp. ghee

2 tsp. cooking oil

1 cinnamon stick

5 cloves

2 star anise

1 bay leaf

1 onion (peeled and sliced)

1 green chili (sliced)

1 tomato (chopped)

1 tsp. chili powder

1 tsp. tumeric powder

1/2 tsp. salt (to taste)

To grind (masala paste):

1 cup coriander leaves

5 garlic cloves (peeled)

1 tbsp. ginger (peeled and roughly chopped)

1 tbsp. white peppercorns

2 green chilies (chopped)

2 cloves

1 tsp. ghee (to sprinkle on top of the rice, just before cooking)

Methods:

1. Wash and rinse basmati rice  and soak prior to cooking at least 20 minutes.  I soaked mine longer.
2. In a blender bowl, add coriander leaves, peppercorns, green chilies, ginger, garlic and cloves.  Add a bit of water and blend until a fine paste.  Set aside.
3. In a saucepan/wok, heat ghee and cooking oil.  Add cinnamon, cloves, bay leaf, star anise and let the spices sizzle for a few seconds.
4. Then add onions, salt and green chili.  Stir fry and cook for 2-3 minutes.
5. Add the paste and stir fry for about 5 minutes or until the raw smell disappears.
6. Add chopped tomato, stir fry and cook for 2 minutes till tomatoes turn mushy.
7. Add chili powder and tumeric powder. Stir and cook for 2-3 minutes.
8. Add chicken pieces, stir fry and cook for 5 minutes.
9. Add soaked basmati rice and gently mix them until well combined.
10. Transfer the chicken with rice to the rice cooker, add 4 cups water (the same cup you use to measure your rice).
11. Sprinkle 1 tsp. ghee on top of the rice.
12. Turn on the rice cooker and let it cooked until it automatically turn off.

Note:  

I have leftover Biryani rice without the chicken meat, and I put it inside a container and keep in the fridge.   Since the rice is so tasty and spicy, I warm it up by steaming; top with a sunny side up egg and slices of Japanese cucumbers.  It is indeed a satisfying lunch!

I adapted this yummylicious recipe from 'nithisclickncook.com' with slight adjustment to suit my cooking preference.

White Milk Bread Loaf

 

Ingredients: (1 loaf 7-inch pan)

1 cup warm milk

1 1/2 tsp. instant yeast

1 tsp. granulated sugar

2 1/2 cups bread flour (sifted)

1 tsp. salt

1 tbsp./15 g. unsalted butter (room temperature)

Methods:

• In a small bowl/cup, mix together yeast, warm milk and half of the sugar.  Leave it for 10 minutes to activate.
• In the bowl of a stand mixer; add flour, salt and remaining sugar.  When the yeast has activated, pour the mixture into the bowl and mix using a dough hook in low speed until almost combined; then add butter.
• Increase the speed to medium and continue to mix until the dough is smooth and elastic.
• Tip the dough onto the work surface/pastry mat.  Use hands to gather it into a big ball.  Place the dough onto an oiled bowl and cover with a damp cloth.  Leave in a warm place for 1 hour or until doubled in volume.
• Tip the dough onto the work surface/pastry mat.  Press it down with your hands, shape it into a log (length slightly shorter than the 7-inch pan); and place it in a lightly greased loaf pan.  Cover with a damp cloth and leave to rise for 1 hour or until doubled in volume.
• 10 minutes before the proofing time, heat your oven using the temperature of 200 degree Celsius; bake for 25 minutes.

• Once baked, remove from oven and brush melted butter over the top, and place over a wire rack to slightly cool down. Remove the bread loaf from the pan onto a cooling rack to stop it from sweating.
• Leave it to cool completely before slicing. 
• Let's enjoy...

I adapted this recipe from 'recipesbycarina.com' with slight adjustments to suit my baking preference.

Raisins/Black Currant Milk Loaf Bread

 

Ingredients:

215 ml. lukewarm milk

1 tsp. instant yeast

350 g. plain flour (sifted)

1 tbsp. granulated sugar

1/4 tsp. salt

1 whole egg

30 g. unsalted butter (melted)

1 tsp. olive oil

70 g. raisins/black currant (wash and wipe dry using kitchen paper)

Methods:

• Add lukewarm milk into a cup/bowl; lightly stir in the yeast and leave it for 5 minutes for yeast proofing.
• In a mixer bowl, add flour, sugar and salt; stir with a spoon to combine.  Make a well in the center, pour in the yeast mixture, leaving about 1 tbsp. for later use.  Add in egg, and mix using a dough hook with low speed to combine the flour into the milk and egg mixture.  Add the final tablespoon of milk and yeast mixture and continue to mix; then add in the melted butter and increase speed to medium, and mix. Since my dough is still sticky to the touch, I add another 2 tablespoon of flour (one tablespoon at a time), until the dough is not sticky but smooth.  Roll the dough into a ball and let it rest for 30 minutes, cover with cling film.
• After 30 minutes, slice a bit of the dough to check 'windowpane test.'
• When dough is done proofing, tip the dough out onto a pastry mat, or work surface.  Flatten dough lightly with hands  and give it a few knead, then form into a large smooth ball.  Place back into the bowl, add 1 1/2 tsp. olive oil, rub over dough and turn the dough over.  Cover with cling wrap and proof dough at room temperature for 60 minutes or until double in size.

• Tip dough over pastry mat/work surface.  Flatten the dough lightly with hands, and form into a rectangle shape, the width is slightly smaller than the length of your pan.  Roll lightly with a rolling pin to smooth out the surface.  Use a ruler and pizza cutter to mark 1 cm. in between each strips.

• Using a pizza cutter, cut long strips, starting from the side nearest to you over to the other far end, but not cutting through. Use fingers to press the dough to seal the end of the strips, which has been cut through; the side nearest to you. (see picture below)
• Spread black currants over the whole dough.

• Roll dough from the further end to you, or the side which the strips did not cut through; like rolling a Swiss roll until the end nearest to you.  Gently pick up the roll and place into a lightly greased baking pan.  Since I do not have the right size of pan, I used this square pan, putting the roll diagonally.  Cover with a cling wrap and let it proof in room temperature for 1 hour until dough is double in size.

• 10 minutes before end of proofing, heat the oven with temperature of 180 degree Celsius.  Brush the proofed bread with milk, sprinkle some white sesame seeds over the top; and bake in the preheated oven for 28 minutes, or until the top is golden.
• Remove from oven and let it sit in the pan over a wire rack until cool enough to remove it from the pan.
• Slice and have it warm with a cup of freshly brewed coffee or tea.

I adapted this recipe from Youtube 'Gabaomom Cuisine.'

Cream Cheese Pound Cake

Ingredients:

170 g. unsalted butter (room temperature)

113 g. cream cheese (room temperature)

3/4 cups caster sugar

3 large eggs

1 1/2 cups plain flour (sifted)

1/4 tsp. salt

Methods:

1. Using a stand mixer, beat butter and cream cheese until smooth.  Add sugar, beat until light and fluffy.  Add eggs, one at a time, beating until just combined after each addition.
2. Pour batter into a lined prepared pan, tap pan on work surface to eliminate any large air bubbles.
3. Bake in a preheated oven of 176 degree Celsius for about 60-75 minutes until golden or a wooden skewer inserted in the center comes out almost clean.  If the top begins to brown too quickly, tent with aluminium foil.
4. Cool 10 minutes in pan.  Turn out to cool completely with top side up on a wire rack.
5. Tea is served...

This recipe is adapted from 'rasamalaysia.com' with slight adjustments to suit my baking preference.

BBQ Chicken Drumettes

Ingredients: (serves 2)

400 g. chicken wings, drumettes

3 cloves garlic (peeled and minced)

1/2 tbsp. honey

1 tbsp. homemade dry rub (recipe, click here)

3/4 tbsp. light soy sauce

Methods:

1. Rinse the chicken drumettes, pat dry with paper towels and place them in a large bowl.
2. In a small bowl, add minced garlic, honey, dry rub and light soy sauce.  Stir with a spoon to combine all the seasonings.
3. Pour the seasonings over the drumettes.  Mix well to make sure the wings are nicely coated with the seasonings.
4. Cover the bowl and marinate in the fridge overnight.
5. Bring out the bowl and let the drumettes come to room temperature for about 30 minutes before grilling/baking.
6. Arrange the drumettes on a rack over a pan and bake in a convention oven of 180 degree Celsius for 20 minutes.  Flip over the drumettes and continue to bake for another 15-20 minutes until golden brown and cooked.
7. Remove from oven and serve!

I adapted this recipe from 'rasamalaysia.com' with slight adjustment to suit my cooking preference.

Yong To Fu with Cellophane Noodles aka Tanghoon

I cooked myself a bowl of Yong To Fu with cellophane noodles or commonly known as Tanghoon.  The leftover fried Yong To Fu ingredients are never wasted.  Instead it save me when I feel lazy to think what to cook and have for my lunch, after all, its a portion for my very self only ~ hahaha ~

To be frank, there is no special technique here, further more I did not use any homemade stocks; but just water, season with dashes of chicken stock granules and ground white pepper.  I add some green vegetable as I have it in my fridge; and finally topped with home-made crispy shallot and garlic.  This crispy shallot and garlic in oil is a must-have item in my pantry.

This simple yet yummylicious soupy Yong To Fu with tanghoon really satisfy my tummy.