Carrot Walnut Pineapple Cake

In short, this is Carrot Cake, the much loved and a much fussed-about recipe. This is a recipe that needs practice in order to be perfect. A bit too much cinnamon, it will be too strong in spice. A bit too many wet ingredient, the cake is too wet, dense and heavy. We love the light Carrot Cake, not too heavy in ingredients, not too strong in spice.

Ingredients A

3 Eggs
1/2 Cup Brown Sugar
1/2 Cup Castor Sugar
1/2 Cup Vegetable Oil
1/2 Cup Buttermilk
1 tsp Vanilla Essence

Beat Ingredient A until smooth. Possible to use hand whisk.

Ingredients B
2 Cups Self Raising Flour
1 tsp Baking Soda
1/2 tsp Salt
1 1/2 tsp Cinnamon Powder

Sift Ingredients B

Ingredients C
2 Cups Grated Carrots (1 1/2 Large Carrots)
8 Oz Pineapple Crushed
1/2 Cup Dessicated Coconut
1 Cup Pecans / Walnuts Chopped

180 C 25 - 35 mins 9" Round Tin

Method :-
1) Mix Ingredients A together and beat until smooth.
2) Sift Ingredients B and add to A.
3) Fold in Ingredients C into cake mixture.

It is possible to make this cake without mixer, hand whisk will do.

Here are some references that I made to and on top of that, I have asked a dear friend for her family's all-time favourite recipes:-

1) Prize-winning Carrot Cake
2) All Recipes' Carrot Pineapple Cake
3) Sally's Baking Carrot Cake 

Carrot Walnut Cake - The wonderful Cake

Carrot Walnut Cake - The wonderful Cake

This is much-sought-after recipe by my family members. Finally, we got it from a dear aunt and as usual, we need to work on the recipe to get to the version that we truly love and enjoy.

Doria's Carrot Walnut Recipe

A 

6 Oz Corn Oil

6 Oz Sugar (Brown is preferred)

4 Eggs

B

3 Oz Pineapple crushed (add some juice from tin)

10 Oz Carrot (grated & raw), min 7 Oz

2 1/2 Oz Walnut (raw)

2 1/2 Oz Rasin (dust with flour), may replace some with Prune in rum

C

8 Oz Hong Kong Flour

1 tsp Baking Soda

2 tsp Baking Powder

2 tsp Cinnamon Powder

Method :-

1) Mix (A) together and stirring until turns lemon colour. Then add in (B) and mix well.

2) Sift the Cake Flour and Baking Soda over the mixture, mixing thouroughly. Bake in 2 greased and floured 10" or 1 12" pans at 170 C for 30 mins until cooked. 

3) Bake as one single cake - 50 mins to 1 hour. If smaller portions then less time.

Cream Cheese Frosting

250 gm Cream Cheese

250 gm Butter

3 oz Icing Sugar

1 tsp Vanilla

Cream Cheese Frosting (1 1/2 Portions)

500 gm Cream Cheese

350 gm Butter

3 Oz Icing Sugar

1 tsp Vanilla

Cream Cheese Frosting (1 1/3 Portions)

400 gm Cream Cheese (with the liquid)

270 gm Butter - I used 250 gm

2.5 Oz Icing Sugar - I added till 4 Oz cos not sweet enough

1 tsp Vanilla (replaced by half a lemon rinds and 2 tsp of Lemon Juice)

Comments :-

1) Carrots and Pineapple are often "melted" into the cake and hard to taste it. The colour of the cake is dark brown, likely to come from Carrots.

2) Cinnamon is needed. 

3) The cake taste great and much healthier without the Cream Cheese. It is not oily and not too much spices.

4) The above portion yields one 8 inches round cake or 3 small cakes of 400 gram each. The following portion is larger portion.

1 1/2 Portion Recipe

A
9 Oz Corn Oil
9 Oz Sugar
6 Eggs

B
4.5 Oz Pineapple crushed
15 Oz Cooked Carrot (grated)
3 3/4 Oz Cashew Nut
3 3/4 Oz Rasin

C
12 Oz Hong Kong Flour
1.5 tsp Baking Soda
3 tsp Baking Powder
3 tsp Cinnamon Powder

Original Recipe 

(Original Recipe typed out)

A 

6 Oz Corn Oil

6 Oz Sugar

4 Eggs

B

3 Oz Pineapple crushed

10 Oz Cooked Carrot (grated)

2 1/2 Oz Cashew Nut

2 1/2 Oz Rasin

C

8 Oz Hong Kong Flour

1 tsp Baking Soda

2 tsp Baking Powder

Carrot Walnut Sponge Cake

4 Eggs Separated

1 1/2 Cups Corn or Vegetable Oil

170 gm Fine Granulated Sugar

140 gm Brown Sugar

1 1/2 Cups Lightly Packed Grated Carrots

Sift Together:-

250 gm Cake Flour

2 tsp mixed spices

1 1/2 tsp Baking Soda

1 tsp Salt

100 gm Chopped Walnuts

Method:-

1) In large mixing bowl beat egg yolks then add in oil, sugar, carrots and mix well.

2) Stir in dry ingredients and mix well.

3) Beat egg whites until stiff and fold into cake mixture,

4) Pour into a lined and greased 9" round baking mould and bake for 180 C for 45 mins.

Cream Cheese Frosting:

120 gm Butter

250 gm Cream Cheese

120 gm Icing Sugar

Cream butter and cream cheese till fluffy and then add in Icing Sugar, cream until smooth.

Matcha Sponge Cake

I like Green Tea but when it comes to Matcha, I like it as a drink better than the rest. However, Matcha Cake is really nice but I have not tried to make it. Recently, Bel asked me if I could bake a cake for her friend whose absolute favourite cake is Matcha Cake! Ok, that is a good challenge albeit very short notice. I think I will give it a try.

I love to take reference from other people and here is one reliable one that I keep going back to:-
http://nasilemaklover.blogspot.my/2016/08/matcha-sponge-cake.html

I will use my own Basic Sponge Cake recipe (the age-old recipe) and then add 10 gm of Matcha Tea green powder for the flavourr. Bake 170 C for 50 minutes.

Matcha Sponge Cake

Mixture A
4 Egg Whites
2 Oz Castor Sugar
1/4 tsp Cream of Tartar

Mixture B
4 Egg Yolks
3 Oz Vegetable Oil
3 Oz Water
4 Oz Sponge Cake mixture
2 Oz Hong Kong Flour
1/4 tsp Soda Bicarbonate
10 g Matcha Powder

Method

1. Whisk Mixture A untuk stiff
2. Mix everything well in Mixture B and add in Matcha Powder

For the cream, here are two good suggestions from the website:-

White Chocolate Mouse

100 UHT Whippping Cream
50 g Whiet Chocolate
25 g UHT Whipping Cream
1 tsp Gelatine Powder
1 Tbsp Water

Red Bean Cream

170 g red bean paste
100 g UHT Whipping Cream

Clauliflower Pizza

https://www.buzzfeed.com/mercedessandoval/learn-how-to-use-cauliflower-in-so-many-ways-with-these-9?utm_term=.iw9xbNXgb#.vwpPdwDYd

For rice, don't pan fry. Instead, spread it out on parchment and bake for 12 mins (turn at 6 mins) at 425 degrees. With some sprinkled cumin, it's amazing. I tried all the methods and this yields the best "rice".

Ingredients:
Two sweet potatoes
One egg
1 cup rolled oats
Basil, oregano, salt, pepper

I poke holes in the sweet potatoes and microwave them (5 minutes each side - or until you can easily poke them with a fork). 

Wait for them to cool a bit and then remove the skins. Mash them up and combine the rest of the ingredients. Flatten the "dough" on a parchment paper lined cookie sheet and bake 350 for 20ish minutes. Flip the "dough" halfway through. 

It's not exactly low carb but it's healthier than using regular dough and sooo good. Try making with BBQ chicken and mozzarella cheese as toppings.

Fathead Pizza Dough on Pinterest! - Google it

Try making a meatza. If you liked a meat lovers pizza before eating LC, this will especially be delish.

Try microwawe it for 5min with a bunch of salt and let it cool down before draining out the water
Works like a charm for me and phew minutes of work only!

Low Carb Pizza

INGREDIENTS
Crust
* 4 oz cream cheese, softened
* 4 eggs
* 1⁄3 cup heavy cream
* 1⁄4 cup parmesan cheese
* 1 tsp chives
* 1⁄2 tsp italian seasoning 
* 1⁄2 teaspoon wet garlic 
or 
* 1⁄4 teaspoon garlic powder
* 2 cups mozzarella cheese

Pizza Toppings
* 1⁄2 cup pizza sauce 
* 1 cup mozzarella cheese
* pizza toppings, of choice

DIRECTIONS
* Preheat oven to 375 degrees F.
* Beat together cream cheese and eggs until smooth.
* Add cream, parmesan, chives, Italian seasoning and garlic.
* Spray 9X13 pan with cooking spray or oil.
* Place 2 cups mozzarella cheese in bottom of pan.
* Pour egg mixture over cheese.
* Bake for 30 minutes.
* Remove from oven and spread sauce over baked mixture.
* Add toppings of choice.
* Cover with remaining mozzerella cheese.
* Bake until bubbly and brown.
* Let stand for 5 minutes.

The Secret to Cauliflower pizza is
You Only use the stalks
Need a large box grater
1 cup of grated stalks
No moisture in them At all

Homely Fried Egg Rice Wine

2 Eggs well beaten up (to make sure its fluffy)
Ginger sliced
1 Cup water
1/2 - 3/4 Cup Rice Wine

Fried ginger and then eggs as omelette. Let it brown on both sides.
Add in some water and then Rice Wine (1 Cup or more).

I love having this when days are cooler and a bit of rainy and windy days.
Two Tablespoon of rice will be so lovely.

Peanut Cookies

Peanut Cookies 

Ingredients:
200 gm All purpose flour
100 gm Icing Sugar
 1tsp  Salt
 1/2 tsp Baking Powder
200 gm Roasted Peanut (Blended)
  20 gm Butter
100 gm Peanut Oil
   2 Tbp Peanut Butter
1 Egg yolk

1) Sift flour, icing sugar, salt, baking powder together.
2) Add in 200g Roasted Peanut (Blended)
3) Add in 20g of butter + 100g of peanut oil + 2tbp of peanut butter
4) Roll the dough into small round balls (10g each)
5) Use a straw to poke lightly on top of the peanut balls, add half a piece of peanut on top
6) Apply egg yolk/ egg wash

Bake 160°C for 17 minutes

Note :- I got this recipe from Irene Pang after she shared some of her peanut cookies with me. I found the cookies baked of her had strong peanut aroma and very nutty taste.

Melt-in-the-mouth Pastry

Pastries that melt in the mouth usually is quite buttery and oily. They can be difficult to handle and any wrong proportions of ingredients could end up too dry or crack or too soft. Here is one recipe that I have used over and over again. I have used it for two purposes:-

1) Pineapple Tarts Pastry
2) Mini Tarts for Fruits or Tuna Cheese (I always prefer the savoury taste.)

When I first started to make this recipe, I tried with one portion, added another portion and finally found out in one festive season, I could use 4 portions of this pastry recipe. I make them 4 portions now, store them in the fridge and use them mainly for pineapple tarts, any leftover then can consider to make Mini Tarts for Tuna Cheese or Fruits.


Melt-In-The-Mouth Pastry

250 gm Butter
330 gm Plain Flour (Superfine or Cake Flour)
 70  gm Icing Sugar
2 Tbsp Corn Flour
2 Tbsp Custard Powder (Optional)
2 Egg Yolks (lightly beaten)

1) Sift all the flour, corn flour, Custard Powder and Icing Sugar into a bowl.
2) Add in Butter
3) Mix them well with fingers
4) Add in Egg Yolks
5) Mix till smooth consistency, store them in a plastic bag and put in the fridge for an overnight before use. The pastry can be stored and use up to a week.

4 Portions Melt-In-The-Mouth Pastry

1 Kg Butter
1320 gm Plain Flour (Superfine or Cake Flour)
 280  gm Icing Sugar
8 Tbsp Corn Flour
8 Tbsp Custard Powder (Optional)
8 Egg Yolks (lightly beaten)

It takes a bit of effort to make this large portion in a large bowl but it is worth it and it is just one time job for many hundreds of delights. This 4 portions recipe could make with 2 Kg of Pineapple fillings which roughly make into 280-300 rolled Pineapples Puffs.




Here is the Pastry making photos:



Flour and sugar sieved and ready to mix in.



Divide into two plastic bags and store in fridge.

Roast Char Siew Sauce

Char Siew Roast Pork or Chicken is definitely one of the best loved meat of my family. BBQ-charred on the outside, honey sweet and juicy from inside, this is one of the best meals one can have with hot rice or noodles.

There are many versions of the marinating sauce from 3-ingredients to very complicated combination, all are said to be mouth-watering recipes. I have tried them all. True, you could cook the meat to tender with 3 ingredients of soy sauce, sugar and garlic but it will be a simple taste. If you like a lingering flavour in your mouth, a bit like melt in your mouth sensation, the sauce is good withe rice, then you just have to have more ingredients.

Here are some recipes that I have read and tried, copied from cooking classes, book and internet :-

Char Siew Roast Pork

Recipe 1

1 Kg Pork
120 gm Sugar
100 ml Soy Sauce
2 Tbsp Oyster Sauce
5 Tbsp Rice Wine
1/2 tsp Five Spice Powder
1 Tbsp Garlic Chopped
1 Tbsp Fermented Bean Curd
1/4 tsp Salt
2 Tbsp Maltose Sugar
1 Tbsp Water

Marinate for overnight in fridge
Roast 220 C for 15 mins, turn 5 mins
Brush Maltose liquid 230 C 5 mins - Repeat 2-3 times until slightly charred.

Comment :- A bit more work

Recipe 2

1 Kg of Pork
2 pcs Fermented Bean Curd
1 Tbsp Honey
1 Tbsp Soy Sauce
1 Tbsp Oyster Sauce
1 tsp Dark Soy Sauce
1 tsp Five Spice Powder
1/4 tsp White Pepper
100 gm Sugar
5 Tbsp Rice Wine

1) Mix or marinate overnight or warm up sauce & marinate
200 C 15 mins and turn a few tines.

Personally, I like Recipe 2, somehow after the soft boiling of the sauce, the fragrance is well mixed and stronger, marinating them in strong zip lock bags and put in the fridge. It can be stored for a few times and the taste is even better. The wine makes the meat a lot nicer.

I have made 3 portions of Recipe 2 and soak them with 2 Kg of pork and found that I could add more meat and the good thing, the sauce can be used for a second batch as they are thick and store in the fridge.

My Water Kefir Recipes

I fell in love with fermenting Water Kefir and got so much kick out of making it that I am very much a brewer of kefir. My Kefir teacher said that I may have invented a new kefir grain when I soaked my kefir grains in Roselle drinks for 2 days! I started it more than 6 months ago with one table spoon of Kefir after taking a lesson on that. It took weeks for me to wake up that 1 tablespoon of kefir. There was no "activity" in the mixture after soaking for 3 days. I then threw away the water and tried again. After three trials, I decided to put my kefir into sleep mode in the fridge and I started to watch a few YouTube Videos about how to make Water Kefir. Finally, I reached out to my teacher and she told me instead of one day, I should let it ferment for 2-3 days as a way to wake them up.

In the beginning, I was soaking the kefir grains for 3 days in the first fermentation also 3 days in the second fermentation. I did try to do the 1 day for first and then 1 day for second fermentation but that gave me too much work to do that daily. There were times, I soaked them longer than 3 days, they were still good, more gassy and tipsy as we drank them.

I started brewing one litre at a time, it was slow as the family consumed it quite fast. Then I made 2 litres and soon, I was making 6 litres, limited by the glass jars that I have.

First Fermentation Station

The first fermentation formula is easy : 1 litre of room temperature clean water with 1/4 Cup of raw cane Sugar (can be brown or white). Here is what I usually do, melt 1/4 Cup Sugar (prefer brown) with hot water, then dilute with room temperature. Put in the Kefir, wait for a day or two. To wake them up, needs 3-4 days, may need to change water also.

Once in a while, use jaggery sugar with pitch of Soda Bicarbonate to ensure water kefir are in good health and able to multiple.

Second Fermentation Station

Here are my success stories and what I put in the second fermentation:-

1) Sparkling Grape Kefir - My family's top favourite, top of the top. They request me to make this only. My kids called it "Holy Communion's Drink".

1 Tbsp Brown Sugar into 1-litre bottle
50 ml of Grape Juice
700-800 ml of Kefir Water after first fermentation

Shake the bottle to dissolve the sugar. Wash off any spills on the bottles. Keep them in dark cool place for 1-2 days. They could turn gassy really fast like within 24 hours. So its best to check on them regularly.


2) Fruit Tea Kefir - Fruity taste and quite similar to Grape Kefir
Brew 30 -50 gm of Fruit tea (with fruits or flowers) in 300 ml hot water (do the night before). This is for 6 bottles.

1 Tbsp Brown Sugar into 1-litre bottle
50 ml of Fruit Tea
700-800 ml of Kefir Water after first fermentation

Shake the bottle to dissolve the sugar. Watch off any spills on the bottles. Keep them in dark cool place for 1-2 days. They could turn gassy really fast like within 24 hours. So its best to check on them regularly.

3) Pineapple Lemon Kefir (Shandy)

1 Tbsp Brown Sugar into 1-litre bottle
Pineapples and Lemon or Orange with grinds diced (squeeze in juice, about 50-80 gm)
OR
Lemon / Orange with ginger slices
800 ml of Kefir Water after first fermentation

Shake the bottle to dissolve the sugar. Watch off any spills on the bottles. Keep them in dark cool place for 2-3 days. The longer we keep them in fermentation, it becomes slightly more alcoholic.
The comments I got for this drinks is between Shandy and weak beer.

4) Roselle Kefir 

I have done three methods and all seem to work.

Method 1
Boil 400 gm Roselle petals (fresh or dry) with 3 litres of water, do not add any sugar, let it completely cool. Prefer to do the night before.
Use this Roselle Drink to do first fermentation for 1- 1 1/2 days. Be careful to check that kefir grains are doing ok, breathing well in the jar.

1 Tbsp Brown Sugar into 1-litre bottle
800 ml of Roselle Kefir Water after first fermentation
(Some would just do first fermentation and then chill after filter the grains)

They do turn gassy within a day or two. Colours are really bright red. 

Method 2

1 Tbsp Brown Sugar into 1-litre bottle
2-3 Roselle flowers, open up the petals and pour into water kefir drink
800 ml of normal Kefir Water after first fermentation

Colour not so bring red. Its pinkish.

Method 3

1 Tbsp Brown Sugar into 1-litre bottle
50-80 ml of Boiled Roselle Drinks
800 ml of normal Kefir Water after first fermentation

Method 1's kefir is the brightest red !

5) Coconut Kefir 

Pour fresh coconut juice into water kefir

Just need first fermentation, soak 8-10 hours, pour drinks into bottles and chill before drink.

6) Other Kefir ingredients that I have tried are :-

Dragonfruits, Lemon only, Orange with Ginger, dates, plumes, Grapes (slice them) but colour does not change much.
I have tried Jasmine Tea and it did not turn out well.
My friend has tried with Chinese Gogi, Dates and she said it was nice.

Taste is very personal and my entire family now thirst for kefir including the kids. I also check on my kefir often and would tap the jars and in return, the kefir bubbles will burst out before me, just like a fireworks in the sky, I would see a kefir water-works inside the jar of kefir water. It was mersmerising to watch and comforting to know that they are alive and doing well.

References

1) https://www.yemoos.com/pages/water-kefir-faq-introduction-basics
2) https://theconsciouslife.com/how-to-make-water-kefir-tibicos.htm
3) https://www.deliciousobsessions.com/2011/04/water-kefir-faqs/
4) https://www.farmdrop.com/blog/how-to-make-water-kefir/

Elliot learns to Cook 3 - Chicken Rice In a Pot

One Pot Cooking is a very important cooking skills for survial. In many circumstances, due to lack of resources or reduce washing or camping, we need to cook everything in a pot. This Chicken Rice recipe is supposed to be cooked using a Rice Cooker but Elliot does not have a Rice Cooker at his University house at Saujana Putra. I taught him using the Cooking pan and just be very careful of the fire not to burn the bottom of the rice.

To fry together :-
2 Tbsp Oil
1 medium Onion diced
3 cloves Garlic minced
1 tsp Ginger minced
1 medium Carrots diced
5 pieces Mushroom diced
2 Tbsp Sweet Soy Sauce (ABC Brand)
1 Tbsp Oyster Sauce

Note :- 
Mushroom can be fresh or canned Button Mushroom or if dry soak in hot water for 20 minutes.

To marinate meat :-
1 piece Chicken Breast (not skin and diced)
1/4 tsp Salt
1/4 tsp Pepper
1 Tbsp Oyster Sauce

3 Cups of Rice washed
3 Cusp of water (pour out and ready)

1) Heat up oil, fry onion, add in garlic and ginger, then add carrots. It too dry, add a bit of water.
2) Add in marinated meat, fry till almost cooked (if over-cooked, meat be very dry).
3) Add in mushrroms and the rice, continue to stir.
4) Lastly add in the water pre-measured and press for Rice Cooker. If cooking using a pot on gas stove, when it comes to boil, put on the lid, lower the fire. If the smoke is getting less or stop, then lift up to check if the rice is cooked. If the rice has translucent part that means its not fully cooked yet.
5) Off the fire, let it simmer inside.

Elliot learns to Cook 2 - Homemade Burgers

This is yummy, healthy burger recipe for students when you need comfort food. I just learnt this homemade burger recipe recently from my sister in law, Rebecca Poong.

Chicken Burgers - Homestyle

500 gm Chicken minced

1 Egg (a bit too much for 500 gram but it does give nice aroma when frying the si
1 tsp Salt
1 tsp Pepper
1 tsp Paprika
1 Tbsp Soy Sauce
1 Tbsp Oyster Sauce
1 Tbsp Garlic Powder
2 Tbsp Yoghurt
1-2 pieces of Bread cubes
1 Tbsp Persley chopped or powder

Elliot learns to Cook 1 - Bolognese Sauce

It is long overdue that Elliot should learn cooking. Here is his first away-from-home cooking lesson at Saujana Putra home on 15 October 2017.

Bolognese Sauce - The Heng's Style

Vegetable :
3 Tbsp            Olive Oil
3 Large           Onions - diced
2 Medium       Carrots - diced
1 Large           Garlic - diced finely
1 Thumb Size Ginger - diced finely
2 Tbsp             Oregano Spice

Marinating Minced Meat :
500 gm            Chicken Minced
3-5 Tbsp          Corn Flour
1/4 Cup            Red Wine or Rice Vinegar
1 Tin               Tomato Puree (medium size)

1 Cup               Water (optional if too dry)

For Taste :
1 Tbsp             Sugar
1 tsp                Salt
1 tsp                Pepper

Addtional :
1 piece           Green Pepper diced
1 Tin              Mushroom (Chinese button mushrooms) diced finely
1 Tin              Kidney Beans

1) Heat up oil, fry Onions until fragrant. Add in garlic and ginger.
2) Continue to fry with Carrots in, add oil if too dry.
3) Add in Oregano Spice, fry to let fragrance out.
4) Mix Corn flour into Minced meat, add in Red Wine or Rice Vinegar. Mix well.
5) Put Minced Meat into sauce and add in Tomato Puree.
6) Add in Sugar, Salt, Pepper and adjust according to taste.
7) Put in mushrooms, green peppers, Kidney Beans and mix well and stop the fire. Cover with lid.

Best to cook this 6 hours prior to eating.

This is a very versatile dish. From this sauce, we could make :-

• Homemade Pizza - may use thin wraps or bread with butter spread
• Lasagne - use non-cooked type, possible to use bread but cut off sides and roll with pin.
• Pasta & Sauce with cheese

Bel learns to bake 2 - Chewy Chocolate Cookies

Chocolate Cookies, Brownies and Moist Chocolate Cakes, who do not fall into with these goodies?

https://www.youtube.com/watch?v=3vUtRRZG0xY

The Best Chewy Chocolate Chip Cookies Servings: 12 

 INGREDIENTS ½ cup sugar ¾ cup brown sugar, packed 1 teaspoon salt ½ cup butter, melted 1 egg 1 teaspoon vanilla extract 1¼ cups all-purpose flour ½ teaspoon baking soda 4 ounces milk or semi-sweet chocolate chunks 4 ounces dark chocolate chunks (or your preference) PREPARATION Preheat oven to 350°F/180°C. In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies. Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly. Bake for 12-15 minutes, or until the edges have started to barely brown. Cool completely, and enjoy!

Here is a Chewy Chocolate Cookies recipe we tried.

Chewy Chocolate Cookies (makes 12 large cookies)

1/ 2 Cup      Sugar (1/4 Cup)
3/4 Cup       Brown Sugar (1/2 Cup)
1 tsp            Salt
1/2 Cup       Butter (melted)
1                  Egg
1 tsp            Vanilla Essence
1 1/4 Cup    All Purpose Flour sifted
1/2 tsp         Baking Soda
4 Oz            Milk Choc chopped or chips
4 Oz            Dark Choc chopped or chips


1) Pour sugars, salt and add in melted butter then egg and stir well.
2) Add in Vanilla and sifted Flour & Baking Soda and whisk.
3) Add in Chopped Chocolate or chips.
4) Chill in fridge 30 minutes to harden.
5) Scope using Ice Cream Scope and place 4 inches apart

Bake 180C 12-15 mins until sides slightly brown

Bel learns to bake 1 - Brownies

Bel is interested to bake Brownies, she wants the fudgy type. She gave me one YouTube link and I felt it was too much fat. So I googled another source. We gave it a few tries and here are the results.

Bel's original Video Link :-

https://www.youtube.com/watch?v=lIb_741_dIw

Science of Fudgy and Cakey Brownies

https://www.youtube.com/watch?v=HIonKbKM-tE

Fudgy Brownies 

4 Oz (113 gram)   Butter (melted)
6 Oz                      Cooking Chocolate
1 1/2 Cup              Sugar (reduced to 3/4 Cup)
3                            Eggs
1/2 Cup + 2 Tbsp  All Purpose Flour
1/4 Cup                 Cocoa Powder
 Pinch                    Salt

180 C  30 minutes

Cakey Brownies 

2 Oz (56 gram)     Butter (melted)
4 Oz                      Cooking Chocolate
1 1/2 Cup              Sugar (reduced to 3/4 Cup)
3                            Eggs
1/2 Cup + 2 Tbsp  All Purpose Flour
1/4 Cup                 Cocoa Powder ?
Pinch                     Salt
1/4 tsp                   Baking Powder

180 C  35-40 minutes

Take # 1 (23 Oct 2017)

We tried the Cakey Brownies (by accident) on 23 October 2017 as we did not have enough Cocoa Powder and it was replaced by flour (too much).

The difference between Cakey and Fudgy are actually the Butter and Cooking Chocolate portion (more for fudgy Brownies). 

The Best Fudgy Brownies Servings: 9 INGREDIENTS 8 ounces good-quality chocolate ¾ cup butter, melted 1¼ cups sugar 2 eggs 2 teaspoons vanilla ¾ cup all-purpose flour ¼ cup cocoa powder 1 teaspoon salt PREPARATION Preheat oven to 350°F/180°C. Chop the chocolate into chunks. Melt half, then save the other half for later. Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become fluffy and light in color. Whisk in the reserved melted chocolate (make sure the chocolate is not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold the dry ingredients into the wet ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture. Fold in the chocolate chunks, then transfer the batter into a parchment paper-lined square baking dish. Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely. Slice, then serve with a nice cold glass of milk! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/...

Chicken Burgers - Tai's Style

Chicken Burgers - Tai's Style

1 Kg Minced Meat

2 Tbsp Yoghurt

1 Tbsp Soy Sauce

1 Tbsp Oyster Sauce

1 Tbsp Garlic Powder

1 Tbsp Parsley Chopped or powder

1 tsp Salt

1 tsp Pepper

1 tsp Paprika 

1 Egg

2 pieces Bread Cubes

1-2 Tbsp Corn Starch

3 pieces Diced Mushrooms (round)

Optional :-
Few shoots Fried Shallots red onions, spring onions, 

3 Tbsp Black Fungus diced

Roast 180 C 20 mins (May need to cover with foil at the end)

Crystal Skin Mooncakes

I have wanted to learn how to make mooncakes for a long time! Every year, I would find more recipes and yet could not find the courage or the time to make them. I was afraid of failure. Three years ago, Wendy taught in our GB meeting Crystal Skin Mooncakes, I was happy to test them and ate them up. I asked for the recipe and bought a pack of Koh Flour and I procrastinated and the Mid-Autumn Festival was gone and the flour unused.

Finally, three years later, I told her that I must make them this year but I did not buy the Koh Flour until I was ready. It turned out that she has discovered an improved recipe and she changed it based on her experiences too. Here is the recipe she taught me.

Crystal Skin

100 gm Koh Flour
 50 gm  Icing Sugar
 40 gm Shortening
120 ml Water

For flavour, pour that into the water before mixing in. On the first day, she showed me how to do it, I immediately added the following:-

Pandan Green for pandan flavour (Pandan Green Essence put into water)
Chocolate flavour (Put Chocolate into the mixture), possible to add Coffee Essence
Macha Green Tea flavour (Pour Macha powder into the mixture), the flavour is a bit weak.

1) Sieve Icing sugar and Koh flour
2) Add in shortening and pour in water (flavoured)
3) Mix well until becoming a dough.

Wrap in plastic bag and put aside for at least 20 minutes before use. Possible to keep in the fridge for up to 3-5 days.

Filling (chocolate)

2 Tbsp Milk
1 Tbsp Irish Bailey
50 gm Icing Sugar
180-200 gm Cooking Chocolate

2 Egg Yolk
1 Tbsp Milk
1 Tbsp Custard Powder

1) Double boil Milk, Irish Bailey, Icing Sugar and then remove from fire, add in chopped Cooking Chocolates.
2) Whisk lightly Egg Yolk, Milk, Custard Powder and pour into the melted chocolate. Stir until thick Stir until thicken. Keep for 2 hours before use.
3) Possible to mix chocolate filling with red bean paste.
I would measure and roll dough and also use the ratio of 35 gm skin and 25 gm fillings.

Choice of Filling paste 

1. Purple Sweet potatoes - best method is to add condensed milk into the potaotes mixture and stir to the right consistency.  
2. Chocolate fillings. 

• 2 Tbsp Milk
• 1 Tbsp Irish Bailey
• 50 gm Icing Sugar
• 2 Egg Yolk
• 1 Tbsp Milk
• 1 Tbsp Custard powder

Measurement :-

For every 100 gm of Koh Flour, it can make 8 Mini small mooncakes. Each mooncake skin is 25 - 30 gm, the filling is 10 gm lesser than the skin. So I was using 35 gm for crystal skin and 25 gm for filling. For filling, I use 10 gm lesser, 25 gm of filling and roll them up.

Finally, success! And Success is Sweet! Today is the Mid-Autumn Festival ! 

Cough Remedy 2 - Orange with salt and rock sugar

Cough Remedy 2 - Orange with salt and rock sugar

I remember steaming Orange with rock sugar used to be a remedy for cough when I was growing up. But when I googled it, most said Steaming Orange with Salt (Himalaya).

Method

Presoak Oranges in salt water to ensure that the skins are clean.

Cut bottom and top of oranges, slice the knife across the oranges side and cut up a bit. 

Put 1/2 - 1 teaspoon of salt over the oranges. Cover them and steam them 30-45 minutes. 

Drink this for 3 days and prefer to drink just before sleep.

In this case, I used slow cooker, double-boil method of steaming and I boiled them for more then an hour. The oranges flesh should come off easily. I think the taste is a bit too salty. Adding rock sugar was my idea to balance the taste. 

Cough Remedy 1 - 川贝炖雪梨加冰糖

Many years ago, I had a persistent cough and it lasted like a hundred days. Usually, with a mild cough and cold, I just have honey lemon drinks, some herbal tea and Vitamin C and after a week, I would get better. If I have a bad cough, I would add in 1 Tablespoon of Scott's Emulsion (Orange Syrup for me) three times a day, in no time, when I finish one bottle, I would get better. One time, I had two bottles of Scott's Emulsion Orange Syrup and my lung was back to healthy normal. 

So it was very rare for me to have a persistent cough that lasted more than 3 weeks. That one time, I had my lung X-rayed, and phlegm test and antibiotic medication and still the cough persisted. Then one night during Cell Group Meeting, I was coughing on and off again for the entire meeting, Alice told me about Fritillaria (川贝), a family of Lilies and she asked me to buy them in powder form and this remedy rescued me from that hundred-days cough. It really worked with that one time of consuming it - Pear cut with a hole with Fritillaria put inside, double boiled for 45 - 60 minutes. My cough went away!

And then my lungs have been strong for many years and totally forgotten about this remedy. Until lately, coughing and flu season started and my family members started to be unwell. Christabel coughed for almost a month, it was on and off. Michael was down with a bad flu and cough for more than a month. It was a persistent cough. I do believe in the beginning of the flu, you just have to let it get out of your system before stopping with medicine or remedy. Some dosage of Vitamin C should work.

I would recommend this remedy of Fritillaria Winter Pear with Rock Sugar Drink (川贝炖雪梨加冰糖). 

What is Fritillaria (川贝)?

Fritillaria is from the plant family of Lily.

Scientific name: Fritillaria

Family: Liliaceae

Higher classification: Lilieae

Rank: Genus

Order: Liliales

Double boil until winter pear or China Pear is soft, can be 45 minutes to 120 minutes depends on how hot is the slow cooker. 8 grams of Fritillaria is RM10, children portion is 4 grams but we could boil them in a pot and have a few people share the drinks. 

Have this portion few times in a day. I think its hard to drink down 4 bowls at one go so it works well to have it portioned and even share with others. I would double boil it in the evening, have it before sleep and then have it for breakfast.

Verdict about this remedy in 2017 :

Michael still coughed after drinking 3 times, partly because his portion supposed to be 8gram but shared with others, and he did not finish off everything in the bowl so his portion was insufficient. Thinking to double boil the pear with the Fritillaria (川贝) powder inside the little hole and get him to eat up the whole thing, then his portion be correct. 

The last time it worked on me was I had the entire pack of powder poured into the hole of the pear and then steam it till soft. It was not very tasty to eat it all but it worked. This method of slicing up the pear and double boil with rock sugar and water makes it very nice to drink but less dosage of Fritillaria (川贝).

Jackfruit Butter Cake (Buah Nanga)

When we were given a Jackfruit, my maid told me there are two types of Jackfruits and in Indonesia, they called them as:

Nanga Susu - soft and a lot of liquid
Nanga Belanda - crunchy and hard, less liquid

Nanga Belanda is easier to handle in baking, the dicing of the flesh is easier.

When you bake this cake, the aroma in the house is absolutely wonderful. The smell is even has a sweet taste to it and it has this buttery frangrance in it. As a butter cake, its very flavourful and you can reduce the sugar due to the sweetnes in the fruit.


Ingredient A
5 Eggs White medium size
150 gm Sugar

Ingredient B
5 Egg Yolks medium size
220 gm Butter

220 gm Plain Flour Sieved
1 tsp Baking Powder
1/4 tsp Soda Bicarbonate
30 gm Fresh Milk
80-100 gm Jackfruit diced

Method

1. Blend Egg white and sugar till soft peak.
2. Blend Butter, Egg Yolks till even. Add in Ingredient A, add Flour, milk. Lastly add diced Jackfruits.

Bake 180 C 45 minutes

Note :- 2 Portions can make 3 loaves tins.

Other versions of Recipes :-

1. http://www.smithaskitchen.com/jackfruit-cake/
2. http://www.goaholidayhomes.com/recipes/recipe-353-jackfruit-cake.html
3. http://artfulfood.blogspot.my/2011/07/jackfruit-chiffon-cake.html

Chinese New Year "Cake"

Chinese New Year reminds me of good food and lots of endless goodies munches ! It is nimble, nimble the whole day through, from one place to another, every home tries to outdo others with their own secret recipes home-made goodies. It could be special brew of tea or juicing from own garden fruits to special fried stuff and baked goodies.


Here is the most important of all items in Chinese New Year celebrations, it is a must have, you dont make it then you have to buy it. If you can make, you probably will receive them as gifts from others who visit you.

I have modified the recipes a few times over, hoping to get the right consistency and taste that we all love.

Original Nyonya Glutinuous Rice Kuih

10 Eggs
1 litre Canned Coconut milk
500 gm Glutinuous Rice Flour
500 gm Sugar

Mix well and bake 180 C for 50-60 mins, Pierce with stick to know its done.

Remarks :- Taste really good, colour a bit pale looking, children love it. I felt its too rich in content, high in eggs, high in sugar, high in Coconut milk too !

Modified by Doria Version 1

8 Eggs
500 ml Canned Coconut milk
500 gm Glutinuous Rice Flour
500 gm Gula Melaka + 500 ml water (boiled and cooled)

This only difference was that the Kuih is darker  and richer in colour. But I still felt its a bit too sticky and the egg taste quite strong.



Modified 2.0

8 Large Eggs
500 gm Gula Melaka or Molasses in 800 ml water
500 gm Glutinous Rice
1 pack of Santan Powder

140 C bake for 1 hour
Use Silicone Mould

I made lots of this Nian Gao Kuih since 2015 (?), there is no turning back after I discovered this recipe.

Now, I made them as 4 portions size, the maximum my giant basin can hold.
It yields about 5.5 litre of fluid.
The Rectangular mould from Rebecca holds 2 litres
The Ikea Heart holds about 1-1.5 litre
The Blue flower mould (the best size) holds about 600 ml
The two small Daiso moulds hold about 400 ml each.

I think this year I have baked easily 4 rounds of 4 portions, that be 128 eggs, which is 4 trays and 8 eggs ! The costing is about RM20.70 per portion of ingredients.