Baked Fish

Baked Fish (The method was pretty easy and the fish was tasty)

1. Melt 2 tbsp butter and then stir in 1/4 cup of lemon juice, parlsey, 1 tsp of salt and some black pepper.
2. Place the fish fillet on foil. Pour the butter mixture over fish, sprinkle some paprika, top with some thin slices of onion and some red pepper.
3.Fold the foil around the fish and seal. Grill for 10-15mins.


Char Kuay Teow

Cheese Cake

Baked Cherries Cheese cake with sour cream


Baked Cherries Cheese Cake with Sour Cream

1. Lightly grease a 20cm springform tin and line the base with baking paper. Finely crush the 250g of plain sweet biscuits. Add melted butter and stir until the crumbs are all moistened.Press the crumbs firmly on the base and side. Refrigerate for 20mins.
2. Preheat oven at 180C. To make the filling, beat the 500g cream cheese until smooth. Add the 160g of castor sugar, 1 tsp of vanilla essence and 1 tbsp of lemon juice then beat until smooth. Add 4 eggs - one at a time and beat well. Pour over the crumbs and bake for 45mins.
3. To make the topping-combine the 250g sour cream, 1/2 tsp vanilla essence, 3 tsp lemon juice and 1 tbsp castor sugar in a bowl. Spread over the hot cheese cake and sprinkle some nutmeg and return to oven to bake for another 7 mins. Turn off the oven and leave to cool with the door ajar. Decorate with the cherries and refrigerate it until firm.


Pour the sour cream mixture over the hot cheese cake and bake for another 7mins. When cool, refrigerate until firm.


Pour the cream cheese mixture over the crumbs and ready to bake for 45 mins.


Strawberry Cheese Cake

Teochew Yam Mooncake

Teochew Yam Mooncakes

Filling
1 kg yam
320gm castor sugar
180gm oil
Steam the yam and mashed it. Put sugar and oil together to cook for 15 mins.

25g melon seeds (kuaci) toasted
25g olive nuts (lum yan) toasted

To make the pastry:
Water dough:
A: 240gm high protien flour (Shifted)
1 tbsp castor sugar
70gm shortening
1 tsp lime juice
130ml water

Oil Dough:
B: 240gm superfine flour (shifted)
170gm shortening

For water dough: Mix flour, sugar, shortening, lime juice and water. Knead into a smooth dough. Leave aside to rest 10-15mins. Divide into 8 portions.

For oil dough: Combine flour and shortening into a dough. Divide into small portion of 8 portions.

Wrap oil dough within the water dough. Flatten and roll up swiss-roll style. Flatten length-wise and roll up swiss-roll style again. Leave aside for 20-30mins. Cut into halves.

Press the spiral centre lightly to make an indentation and flatten out the sides with a rolling pin (you should get a dome-shaped pastry).

Use this to wrap a portion of filling by pleating the edges together. Tuck in the edges neatly.

Place pleated side down on a greased baking tray and bake in a preheated oven at 180C for 25-30 mins or unitl pastry is cooked.

You can opt to deep-fry the yam mooncake in hot oil until golden brown.


Shanghai Mooncake baked by 2nd sis.


Traditional Mooncake and Teochew Yam Mooncake baked by 2nd sis.


Little Piglets baked by 2nd sis

Chendol Agar Agar

Chocolate with chendol agar agar made by me


Chocolate with chendol agar agar

200 gm. chendol
360 ml. water
4 tsp. agar-agar powder
1 tsp. instant jelly powder
130 gm. sugar
250 gm. thick coconut milk

Ingredients for skin:

4 tsp. agar-agar powder
60 gm. gula melaka
60 gm. sugar
400 ml. water
250 gm. thick coconut milk

Method:

(1) For filling: Put all the ingredients together into a pot and bring to boil.
(2) Pour into small chwee kueh moulds and let it set.
(3) For skin, mix all the ingredients and put into a pot and bring to boil.
(4) Pour some skin into mould and let it half set.
(5) Put in fillings.
(6) Pour balance of skin mixture into the mould till the brim.
(7) Chill and set in the fridge before serving.

Orange Chiffon Cake

Orange Chiffon Cake

115g Cake Flour
3/4 tsp Baking powder
85ml Warm orange juice
Finely grated zest of 1.5 large orange
5 egg yolks + 30g castor sugar + Salt 1/4 tsp
5 egg whites + 50g castor sugar + 1/2 tsp cream of tartar
60ml Corn oil
1/2 tsp Vanilla essence

Method:
1. Sieve flour and baking powder.
2. Use hand whisk to whisk egg yolk until creamy and light in colour.
Add in corn oil then warm orange juice.
3. Add in flour mixture into yolk mixture lightly. Add in orange zest.
4. Beat egg white with electric beater until big bubbles formed.
Sprinkle in cream of tartar and beat until it is white in colour.
Add in 50g sugar 3 times (a little at a time) and beat until stiff perks
formed. About 8 - 10 minutes for 150w egg beater.
5. Pour 1/2 egg white into flour mixture in (3) and blend well.
6. Pour flour mixture into the rest of the egg white and blend well.
7. Bake at 175C for 45 minutes or until cooked.


Orange Chiffon Cake - it had a wonderful orange flavour.


In the oven


A big and a small Orange Chiffon Cakes

Chocolate Cheese Cake

Chocolate Cheese Cake


I beat 250g cream cheese with 60g castor sugar. Then I beat in 1 egg and mixed well. Put in the fridge first.


I creamed 180g butter and 150g sugar until light and fluffy. Then I used 3 eggs and added 1 at a time into the butter mixture and beat well. I sieved 120g self-rising four wih 1 tsp of baking powder and 3 tbsp of cocoa in a separate bowl.


Fold the flour with cocoa powder into the butter mixture. Pour half of the mixture into the baking pan and then all the cream cheese mixture, then followed by the flour with butter mixture. Bake in preheat oven at 175C for 45 mins.


Chocolate Cheese Cake

Double Chocolate Muffin

Double Chocolate Muffins

1 3/4 cup plain flour
1 tsp bicarbonate soda
3/4 cup brown sugar or castor sugar
1/4 cup cocoa powder
100g butter, melted
1 egg
3/4 cup plain yoghurt
1/2 cup chocolate milk or milk
1/2 tsp vanilla essence
1/2 cup chocolate chips

Method
1. Preheat oven at 180C
2. Sieve flour, bicarbonate soda and cocoa powder together then stir in sugar
3. Beat egg and vanilla essence together, add in all the wet ingredients to into flour mixture
4. Fold together using a fork until the flour is dampened, but not smooth
5. Spoon mixture evenly into muffin cups.
6. Bake for 20.




Double Chocolate Muffins