香兰蛋糕 Pandan Layer Cake

Recipe From Nasi Lemak Lover

For the Sponge Cake:

Pandan Layer Cake: 
250 g        Sponge Cake Mix
    4 nos     Eggs (large)
  50 g         Pandan Water or Pandan Coloring (Apple Green)
  80 g         Melted butter + 1 tsp Pandan Flavoring

Method:

1. Beat sponge cake mix with eggs till well combine.

2. Increase to high speed, slowly add in pandan water and beat for 10 mins.

3. Reduce speed to medium and beat for  1 min.

4. Reduce speed to low and beat for 3 mins.

5. Slowly add in melted butter and pandan flavouring.

6. Pour into 8” round cake tin.

7. Bake at preheated oven at 170 C for 45 mins.

8. Cool the cake on a wire rack. Slice into 3 equal pieces. Also trim off 1 cm from the side.

For Pandan Jelly Layer:
600 ml           Coconut Milk ( half grated coconut + water)
500 ml           Pandan Water ( 10pcs pandan leaves + water)-Should add extra 100 ml
120 g             Sugar - When add extra 100 ml water, increase 10 g of sugar
1/2 tsp           Salt
  85 g             Hoen Kwe Flour ( Indonesia green pea flour)
  10 g             Agar-Agar Powder ( I use Japanese Jelly Powder)

Method:

1. Mix Hoen Kwe flour and jelly powder together, slowly add in pandan water and mix well.

2. Add in coconut milk, sugar and salt, combine well.

3. Cook the mixture with low heat until cook or until the mixture start to have some bubbles and slightly turned thick.

4. Divide pandan jelly into 3 equal portions

To Assemble Pandan Layer Cake:

1. Wet one 8” round cake tin (removable bottom) with water, do not wipe it dry as to easy remove cake later.

2. Pour in 1st portion of pandan jelly (pour half first ) and place a piece of sponge cake on top (pour the balance). Repeat the rest of jelly and cake.

3. Once completed, store cake in the fridge for several hours or overnight. Inverted the cake (bottom become top) and decorate as desired.

椰浆饭和冷当鸡 Nasi Lemak Rendang Ayam

烧肉蛋炒饭 Stir-Fried BBQ Pork, Egg & Rice

法國白吐司 (Pain de mie) - Bread Machine

Recipe From Carol

Ingredients:
280 g              Bread Flour
  1 tbsp           Sweet Malt
180 ml           Cold Water
  5 g               Salt
1/2 tsp(2 g)    Yeast - Rise not enough should put 280 g X 0.011=3.03 g or 3/4 tsp next time.

 10 g              Butter

Method:
Melt sweet malt with cold water. Let it cool.
According to your bread machine & start the dough process.

After the dough finished rise in the bread machined, please refer to the above picture 9 to 22.
Bake at preheat oven at 200 C for 35 minutes.

佛手瓜煲猪尾骨汤 Chayote, Carrot, Corn & Pig Coccyx Soup

Ingredients :

300 g         Pig Coccyx - Wash, parboil it & rinse it
    2 nos     Chayote - Peeled, cut in pieces
    1 pc        Carrot  - Peeled, cut in pieces
    1 pc        Sweet Corn  - Peeled, cut in pieces
 5 nos        Dried Oyster or Dried Scallop (I did not put)
    1 cup     Peanut - soak in hot water (I did not put)
 10 nos      Red Dates
   2 pcs       Dried Mushroom - Soak it
   2 liter       Water


Bring to boil water, then add in all the above ingredients.
Boil in small frame for 3 to 4 hours.
Taste it with salt.

自制鸡肉康沃尔 Home Made Chicken Cornish

Ingredients ~ 
makes 2 giant (about 5-6 inches length) chicken puff or 4 smaller (3-4 inches length) puff

To Make Chicken Filling:
   2 nos             Chicken Breast - boiled and tear apart the flesh
1/2 tsp              Grapeseed Oil
1/4 cup             Onion - diced small
   1 tbsp            Curry Powder
1/4 cup             Sweet Potato or Potato - diced
1/4 cup             Water or Broth
   1 no               Egg - hard boiled & quartered

To Taste:
Salt
Pepper

To Make Puff Pastry:
   1 cup           All Purpose Flour
1/4 cup           Grapeseed Oil
1/4 cup           Water
   1 tsp            Salt
   1 tsp            Sugar
   1 tsp            Baking Powder

For Glazing:
1 egg yolk

Method:

To prepare filling:
1. Heat up cooking oil in a wok.
2. Add garlic and both onions. Saute or stir-fried until fragrant or onion turns transparent.
3. Add sweet potato and chicken. Stir for 2 minutes.
4. Grab a bowl. Place the curry powder and add water. Mix well and pour into wok.
5. Turn to medium heat and let all the ingredients to simmer for 10-15 minutes.
6. Add oyster sauce and season with salt, pepper and soy sauce. Cook until all the water is evaporated.
7. Cool the filling before place on pastry.

To prepare pastry puff:
1. Preheat oven at 375 degree Fahrenheit.
2. Grab a medium size bowl. Place flour, add salt, sugar and baking powder. Mix them well.
3. Pour in water and oil. Stir to mix.
4. Knead the dough for a couple of minutes.
5. Make into a ball and roll the dough flat and thin. Try to make an oval shape if possible so that the chicken puff will appear slightly shorter (than mine) and wider in the mid span.

To fold the chicken puff
6. Scoop in the filling and add 2 quartered hard-boiled egg. Wrap the pastry to close up the filling.

Togo into oven
7. Baste the pastry's surface with egg yolk.
8. Bake for 20-22 minutes or until the pastry is golden.