Tuesday, 30 June 2015

Mango Mousse Cake

When mangoes are in season, I will make Mango Mousse Cakes. The cake is a simple Sponge Cake recipe I learn from baking class when I was in my 30's. Making a Mango Mousse Cake is not that complicated as long as you follow the recipe carefully.


Mango Mousse Cake

Sponge cake
(A) 4 egg yolks
75ml corn oil
100 - 150 ml water
150gms cake flour, add 3/4 tsp baking powder and sift 2 times


(B) 4 egg whites
1/4tsp cream of tartar
80 gms sugar.

Method:

Preheat oven to 160°.
Mix ingredients  (A) in a bowl and mix well.
Beat (B) till stiff and slowly add in (A) Mix well with a spatula or your hands.
Pour into a 8inch round baking tin and bake for 35 - 40 mins.
Invert and let it cool.
Cut the cake into 2 or 3 layers.
Put one layer of the cake back into the tin and pour half of the mousse and cover with the second layer of cake. Pour the remaining mousse onto the second layer.
Cover with the last layer. Use a piece of clingwrap and cover the top of the cake and put in the fridge for 1 hour before decorating.
After one hour take out and remove cake onto a round cakeboard.
Beat 200 ml of whipping cream with a tbsp of icing sugar till stiff.
Decorate the cake with the whipped cream and decorate as desired.

Mousse filling

250 ml whipping cream
250ml mango puree
200gms cubed mangoes
1and a half tbsp gelatin
60 ml hot water

Method:

Dissolve gelatin in 60 ml water over a pot of boiling water.
Add into the mango puree and mix well.
Set aside for later use.
Whip cream till stiff.
Mix well into whipped cream.
Add in cubed mangoes and mix to combined.

Sunday, 28 June 2015

Braised Vegetables With Red Fermented Beancurd

This CNY dish is usually serve on the 2nd day of CNY.The actual name for this vegetarian dish is 'Zhai Choy'. It's a traditional CNY Vegetarian dish my mom taught me. Vegetables and dried ingredients are braised in red fermented beancurd and the special ingredient added is 'Fatt Choy'.( a kind of black moss)

Braised Vegetables in Red Fermented Beancurd


3 pcs Nam yu (red fermented bean)
 10 mushrooms (soaked).    
 20 gms wan yee. (Black fungus/ soaked)    
20 gms dried lily buds (soaked).  
 500 gms Wong bok. (add more if you like want more vegs )                                                
100 gms button mushrooms.                                          
5 gms fatt choy (soaked)                              
1 small bundle of tang hoon(deep fried).
                                           
  Method: Place all the ingredients except the fatt choy and tang hoon in a pot. Add in 1 tbsp of oyster sauce,  1tbsp of soy sauce, 1 tbsp of sugar(if preferred sweeter add more sugar). 1/2 tsp of sesame oil, 1|2 tsp salt and 200ml of water. Cook over medium fire until boils, turn down fire and cook for another 10 mins until vegs are soft. Add in the fatt choy and turn off fire. Add in the deep fried tang hoon. Stir to combine the ingredients.

Saturday, 27 June 2015

Stuff Chilli Fish

My family named this Fish dish 'Chilli Fish'. My mom used to cooked this dish with Ikan Kembong or Ikan Selar. But I'm using Greasy Grouper. My sisters also learn how to cook this dish and even her children love it.

Stuff chilli fish

6 - 7 red chillies
1 tsp toasted belachan.
1 onion (80 gms)

Method: Blend the chillies,  large onion and  belachan coarsely in a blender or chopper. Cut the top of the fish on both sides and stuff with the chilli. Heat up 3 tbsps of oil and Fry with on both sides and scoop up oil to cook the chilli inside of  the fish.

Thursday, 25 June 2015

Otah Buns





Making bread has always been a hobby of mine. This recipe is shared by Kerlyn's Ng, a member of a baking group I joined. The bread is soft and fluffy The homemade otah is from a recipe I found online. I copied the shape of the Otah bread from a bakery in JB.

Sweet Dough Recipe

(A)
300gms Bread flour
200gms plain flour
10 gms milk powder
100 gms sugar
40 gms condensed milk

(B)
2 eggs
5 gms yeast
150 - 200 gms water( add slowly till all ingredients come together)
5 gms salt
55gms butter

Method:
 Mix ( A) till thoroughly mixed.
Add eggs and mix well.
Add yeast and mix well.
Add water slowly till all ingredients come together and form a dough.
Add salt and mix well till dough is dry.
Add butter and knead till window pane stage.
Rest dough for 30 mins or till double it's size.
Punch down and cut dough into balls.
Roll into balls and let it proof for 10 mins.
After 10 mins shape into desired shapes and fill with fillings.
Cover and rest for 30 mins.
Eggwash and bake in preheated oven for 20 - 25 mins at 160° or till golden brown.


Otah recipe is at:

http://lucindafamilycookingbaking.blogspot.sg/2015/07/otah-otah.html?m=1





                                                                                                      

Kueh Koswee

Kueh Koswee

140gms tapioca flour
120gms plain flour
120gms sugar
250gms gula Melaka
1 tbsp alkaline water
800 ml water
4 pandan leaves
300gms white grated coconut
1/2 tsp salt

Method: Put 300 ml water together with the pandan leaves, sugar and Gula Melaka to boil until dissolves. Leave aside to cool. Strain the mixture.
Mix the flours together in a pot and add in the remaining 500ml water and the 1 tbsp alkaline water. Stir and mix well.
Pour in the sugar mixture and mix well. Pour mixture into a pot, stir with a whisk until half cook. Transfer mixture into a tray or teacups to steam. For teacups steam for 10 mins and for the tray steam 25- 30 mins. Steam the coconut and mix well with the salt. Cut the kueh into pieces and coat with coconut.

Wednesday, 24 June 2015

MeeSiam


Mee Siam, a popular local dish of fried spicy rice vermicelli served with a sour, spicy and sweet gravy. There's also an Indian version that is cooked with coconut milk and ground peanuts. My version is the Indian version as i love a lemak gravy.

Ingredients:
(A) 80 gms dried chillies( soak in hot water)
      200gms big onions
      5 cloves garlics
      5 buah keras
      1 tsp belachan
      2 tbsp yellow soya bean paste
      50 gms dried prawns (soaked)

B) 100gms tamarind (mix with 1 and a half litres water and strained)
     200ml thick coconut milk
      2 tbsps peanut butter
      1 onion (sliced)

    1 pkt beehoon (soak in tap water for half an        hour)
    500gms yellow noodles
    300gms taugeh
     4 hard boiled eggs
     4 square taupok ( diced)
     100gms chives (diced)

Method: Blend (A) together except the yellow bean paste. Fry with 2-3 tbsp of oil till oil seeps thru. Then add in the yellow bean paste and mix well. Divide into 3 parts. One for frying the beehoon, one for the noodles and another for the gravy.
Frying the beehoon: Add beehoon , taugeh to the chilli paste  and fry till combine. Pour in1/4 cup of water and continue to fry, if beehoon is hard add in another 1/4 cup of water and continue frying. Dish up.

For the yellow noodles , fry in half the chilli paste together with the taugeh. Stir to combine and add in 1/4 cup of water and some cut chives to fry till combine.

Gravy: Bring the tamarind together with the chilli paste and sliced onion to a boil. Add in peanut butter and salt and sugar to taste. Lastly add in coconut milk and bring to a boil.

Tuesday, 23 June 2015

Old School Buttercream Cakes




Old school buttercream cakes are a walk down memory lane. We only get to eat these cakes only when there's a marriage or engagement. These cakes are distributed to relatives and friends during Guo Da Li or engagement. My favourite are coffee buttercream Cakes.For my Coffee Buttercream cakes, i added  coffee paste to the buttercream or you can mix 2 tsp of coffee granules mix with 1 tsp of hot water to add to the buttercream.

Old School Buttercream Cakes

Sponge cake

(A) 4 egg yolks
75ml corn oil
75 - 100 ml water, I find that these days flour are much drier than before. So do add more than 100ml of water or liquid.
150 gms self raising flour


(B) 4 egg whites
100 gms sugar

Method: Mix ingredients (A) till smooth. Add in enough water to form a smooth batter.
Not too thick or too runny.
Whisk ingredients (B) till stiff. Mix (A) to (B) and mix lightly. Pour into a 11×14 inch lined tray and dropped the tray on the table a few times. Bake at 180° for 20-25 mins. Let it cool.

For coffee Cakes, add 1 tsp coffee paste to the cake mixture and mix well. Bake as normal.

Swiss Meringue Buttercream

150 gms butter(cubed)
2 egg white
60gms sugar

Method: Cook the egg whites and sugar over a double boiler. Stir with a whisk till the sugar melts. Take away from the heat and beat until the whites are stiff and cool. Add in the butter and beat till creamy.(add in a pinch or two of salt)
This is an updated recipe. I use self raising flour instead of spongecake mix and plain flour.
Result: A lighter sponge cake.

Assembling of the cake

Cut the cake into half and sandwich with buttercream. Let the cake sit in the fridge for  half an hour before slicing. Slice them and decorate as desired. Mix some piping jelly with colors or emulcos for decoration.
Can also used icing sugar to cream together with butter to make buttercream. But must sieve the icing sugar or else will get lumpy buttercream. Add a few tbsp of milk  to combine.


This is the store bought piping jelly.





For Coffee Buttercream add 1 tsp coffee paste to the buttercream and mix to combine.
I updated this recipe and uses self raising flour instead of spongecake mix and plain flour.
Result: A  fluffier and lighter sponge cake.



Fried Assam Fish

Fried Assam Fish


Ingredients: 400 gms Mackerel or Batang Steaks
                       50 gms tamarind
 
Method: Add 2 tbsps water to the tamarind and mix to extract the juice.  
               Marinade the fish with the tamarind and leave aside for 1/2 -1 hour.
                Heat up 2 tbsps oil and fry the fish till cooked on both sides over medium fire.

Sambal Chilli

5 red chillies
1 onion
1 tsp toasted belachan

Method: Blend the ingredients together and fry with 2 tbsps of oil till oil seeps thru.




Monday, 22 June 2015

Pork Chop in Onion Sauce



Pork chops with onion sauce

3 pcs pork loin (used the back of the knife or a meat tenderizer to tenderize the pork)
6 pcs cream crackers ( grind)

Method:

Marinade the pork with 1/2 tsp pepper and 1/2 tbsp light soya sauce. Leave aside for 10-15 mins and coat with the cream crackers.
Shallow fry with 2 tbsps -4  tbsps of oil.
Set aside the oil for later use.
Do not throw away the crackers crumbs at the bottom of the pan.
This is used to thicken the sauce later.

Onion Sauce

 1 large onion(slice)
 1 tomato (quartered)
 3/4 - 1 bowl of water
1 tbsp soya sauce
 Method:

Fry the onions in the oil till soft.
Add in the water, soya sauce and bring to a boil. Add salt and a little bit of sugar to taste then lastly, add the tomato.

Peel and slice 3 potatoes and fry .
Place the potatoes in a bowl and pour the sauce over the potatoes, top with the pork chop.