Wednesday, November 28, 2012

Purple Yam Cake





  • Ingredients:
  • 1 cup mashed ube 
    3/4 cup water
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch or potato flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 3 egg yolks
  • 1/4 cup cooking oil
  • 1/2 teaspoon violet color
  • 1/2 cup egg whites
  • 1/8 teaspoon cream of tartar
  • 1/3 cup sugar
Filling/Frosting
  • 1/2 cup cream cheese, softened
  • 1 cup all-purpose cream
  • 7 tablespoons sugar
Instructions
  1. Combine mashed ube and water, set aside.
  2. Sift flour, cornstarch, baking powder and sugar in a large bowl,make a well in the center and add cooking oil, egg yolks,ube mixture and purple yam flavor and color, using your hand mixer or wooden spoon, mix until smooth but do not over beat. Set aside.
  3. Put egg whites and cream of tartar in the bowl of your mixer until frothy then gradually add sugar and beat until stiff and glossy.
  4. Gently fold egg whites into flour mixture-taking care not to knock the air out. Gently lift and fold until the two mixtures are well-blended-you should have a uniform color (no white streaks).
  5. Divide and pour batter into 2 6-inch parchment paper-lined pan and bake at 325F degrees preheated oven for about 35 minutes.. or
  6. Cover baking pans with aluminum foil and steam for about half an hour (cake is done when a toothpick inserted in the center comes out clean or dry). Transfer to a wire rack, let cool 5 minutes then run a knife around the edges of the pan and invert cakes to cool.
For the Filling/Frosting:
  1. Beat cream cheese and 3 tablespoons of sugar until smooth. Transfer to a small bowl and set aside. In the same bowl, put all-purpose cream and beat gradually adding 4 tablespoons of sugar until stiff.
  2. Fold cream cheese mixture to the whipped cream until well-blended.
Assembly:
  1. Make sure that cakes have cooled completely. Slice each cake horizontally in half. You will have a total of 4 cake disks. Crumble one part of the cake and set aside, you will use this to garnish sides and top of cake.
  2. Lay one layer of cake on a cake stand, spread some filling/frosting on top and lay another cake on top, repeat process until you used all 3 cake discs.
recipes adapted from: http://www.latestrecipes.net/2012/08/06/ube-layer-cake-purple-yam-cake/

Dendeng



 Ingredients:
1 lb (500 gr ) ground pork with extra fat
1 1/2 tbs  fish sauce
3/4 cup brown sugar 
3/4 tbs Chinese 5 spice
1/4 tbs pepper
1 tbs Chinese cooking wine
1 tbs veg oil



Directions:

mix all ingredients, prepare 16 x 10 inch pan, cover with the aluminium foil , put some veg oil , make a thin layers of meat, bake for 25 min , 175 C then cut into 16 pieces, bake for another 25 min.

Sunday, November 11, 2012

Heaven and Hell Cake


FOR THE GANACHE:
2 lbs. (300 gr)dark chocolate, chopped
1 1/2 cups heavy cream
FOR THE ANGEL FOOD CAKE:
1  cups confectioners' sugar
1 cup cake flour
1 1/2 cups egg whites
1 tsp. cream of tartar
1/8 tsp. kosher salt
1 cup sugar
2 tsp. vanilla
1 tsp. almond extract
FOR THE DEVIL'S FOOD CAKE:
1/2 cup vegetable shortening
1 1/2 cups cake flour
1 tsp. baking soda
3/4 tsp. kosher salt
1/4 tsp. baking powder
1 cup coffee
1/2 cup cocoa powder, sifted
1 1/2 cups sugar
1 tsp. vanilla
2 eggs
FOR THE PEANUT BUTTER MOUSSE:
1 1/2 lbs. cream cheese, at room temperature
4 cups smooth peanut butter, at room temperature
2 1/2 cups confectioners' sugar, sifted
1 1/2 cups heavy cream
1. Make the ganache: Place the chocolate in a medium-size bowl. Bring cream to a boil in a 2-qt. saucepan; pour cream over the chocolate and let sit to melt for 5 minutes. Using a rubber spatula, combine the chocolate and cream. Cover with plastic wrap and set aside to let rest for 4 hours.
2. Make the angel food cake: Heat oven to 325°. Line bottom of a 10" round cake pan with ungreased parchment paper. In a medium bowl, sift together confectioners' sugar and flour; set flour mixture aside. In a large bowl, beat egg whites, cream of tartar, and salt with a handheld mixer on low speed until frothy. Increase mixer speed to medium, sprinkle in sugar, vanilla, and almond extract, and beat until stiff peaks form. Sprinkle half of the confectioners' sugar–flour mixture over egg whites; using a rubber spatula, fold until just combined. Repeat with remaining flour mixture. Pour batter into prepared cake pan and bake until top of cake springs back when touched, 45–50 minutes. Transfer cake to a rack and let cool.
3. Make the devil's food cake: Heat oven to 350°. Grease a 10" round cake pan with shortening and dust with flour to coat; shake out excess flour and set pan aside. In a medium bowl, whisk together cake flour, baking soda, salt, and baking powder; set flour mixture aside. In another medium bowl, whisk the coffee and cocoa powder until smooth; set coffee mixture aside. In a large bowl, beat the shortening, sugar, vanilla, and eggs with a handheld mixer on medium speed until pale and fluffy, 2 minutes. Alternately add the flour mixture and the coffee mixture to the bowl in 3 stages, beating to combine after each addition. Pour the batter into the prepared cake pan and bake until a toothpick inserted into cake comes out clean, 30–35 minutes; transfer to a rack and let cool completely.
4. Make the peanut butter mousse: In a large bowl, beat cream cheese, peanut butter, and confectioners' sugar with a handheld mixer on medium speed until smooth and fluffy, about 3 minutes. Put cream into a large bowl and beat on high speed until stiff peaks form. Using a rubber spatula, fold the whipped cream into the peanut butter mixture; set mousse aside in the refrigerator.
5. Assemble the cake: Using a serrated-blade knife, slice each cake horizontally into 2 layers. Place 1 layer of the devil's food cake on a cake stand and spread 1/3 of the peanut butter mousse over the top with a butter knife. Top mousse with a layer of the angel food cake and spread with half of the remaining mousse. Repeat with the remaining devil's food cake, mousse, and angel food cake. Wrap cake in plastic wrap and freeze for 2 hours. Stir ganache until smooth and spread evenly over the top and sides of the cake with a butter knife. Refrigerate the cake for 2 hours before slicing

Thursday, October 11, 2012

Rainbow Bread







Ingredients
  • 1 1/4 cups water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3 1/2 cups flour
  • 1 1/4 teaspoons yeast

Directions:

For bread machine:

Measure ingredients into baking pan in order given. Set for dough cycle. When the dough is ready, proceed with "To Color" below.

For hand mixed:

In a large bowl, Di solve sugar in lukewarm water. Add yeast. Let sit for 10 minutes.
Stir. Add 1 1/2 cups flour and salt. Mix vigorously for at least 5 minutes. This will reduce the kneading time. Add balance of flour 1/2 cup at a time until dough is smooth and no longer sticky.

Turn onto a floured board and knead for 10 minutes. Cover dough with a clean tea towel and let rise in a warm place for 1/2 to 1 hour, until it doubles in size. Punch down to remove all air bubbles.

To Colour:


Divide dough into 6 equal parts (one part for each colour desired). Poke a hole in the dough with your finger. Put food coloring into the hole. Use a little (5-6 drops) for light colors  more for bright colors  Pinch the hole closed and knead the dough for 5 to 10 minutes, until the color is well mixed in.

Use a rolling pin to roll the dough out very flat. Use a little water to moisten the top of one piece so the next piece will stick to it. This is very important if a lot of extra flour was used to keep the dough from sticking during kneading. Roll the dough into a log and place it in a greased and floured bread pan. 


Heat oven to 350'F. Bake bread for about 25 minutes. Remove bread from pan immediately when done. Bread should sound hollow when tapped on the bottom. If it does not, it is not cooked yet. Cool 10-20 minutes before cutting.


Saturday, October 6, 2012

Refreshing jelly and coconut


Portuguese egg tarts


Ingredients:

500 g puff pastry
1 cup of milk - preferably full cream
3 tbsp cornstarch
1/2 tsp vanilla essence 
1 cup of sugar
6 egg yolks whisked


Directions:

1) Cut the puff pastry into 12 equal parts and roll each one out to press into the muffin tray. 

2) Dissolve cornstarch in the cold milk before cooking with sugar  . Stir until mixture starts to thicken.

3) Stir some of the mixture into a bowl with the egg yolks and stir well before pouring the egg yolk mixture back into the pot. (Or just pour egg yolks straight into pot!)

4) Stir until the filling thickens further and add the vanilla essence.  Remove from heat.

5) Spoon the filling into the pastry holes and bake at 190°C for 20 min or until browned on top. 



Tuesday, September 18, 2012

Blue Jelly with Coconut Cloud



Ingredients:

Shredded blue Jelly
Simple syrup
Coconut water
Coconut meat

Direction:

Put shredded Jelly in the bottom of glass , add syrup, coconut water and coconut meat at last top with ice cubes.

Bolu Kukus Coklat




Ingredients:
  • 2 eggs 
  • 220 grams granulated sugar
  • 250 grams flour
  • 11/2  teaspoon baking powder
  • 1 teaspoon emulsifier
  • 1 tbsp cocoa powder for color
  • 1 tsp banana essence
  • 150ml milk 



Directions: 


  • Cover mold ± 20 steamed sponge with baking paper, then put in medium saucepan of boiling water steamed.

  • mix well all ingredients except the cocoa powder, with electric mixer for about 10 minutes

  • Pour the batter into the mold until almost full and add 1-2 tsp of dough with chocolate powder.

  • Cover pan, ± 20 minutes over high heat without opening the lid. Steam until cooked through and broke, for ± 15 minutes.

Saturday, September 15, 2012

Moist choco cupcake with cream cheese frosting

Ingredients: 

1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup cocoa powder
1 cup water
1/2 cup vegetable oil
1 teaspoon vinegar



Directions:

Mix all of the ingredients well with a mixer or wooden spoon. It should be brown and smooth, free of lumps.
Bake at 350 F for 25 minutes.

3 Decorate with choco cream cheese frosting


Cabbage and mushroom Lasagna


source from: http://dinersjournal.blogs.nytimes.com/2010/11/22/the-temporary-vegetarian-cabbage-and-mushroom-lasagna/

Ingredients:
  • 9 tablespoons unsalted butter
  • 3 tablespoons plus 1 teaspoon unbleached all-purpose flour
  • 2 2/3 cups whole milk
  • 1/4 teaspoon freshly ground nutmeg
  • Salt and ground black pepper
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 pound assorted fresh mushrooms (shiitake, oyster, porcini, chanterelles, cremini), thinly sliced
  • 1 tablespoon finely chopped fresh sage
  • 2 pounds Napa cabbage, 12 large leaves removed from the head, and reserved, the remainder chopped into rough dice
  • 1/2 cup dry white wine
  • 1 1/2 pounds (about 4) Yukon Gold potatoes, sliced 1/8 inch thick
  • 1 cup grated Västerbotten or Parmesan cheese.
Direction:
  • 1. Preheat oven to 350 degrees. In a large saucepan over medium heat, melt 6 tablespoons of the butter. Add flour, stir for 3 minutes (do not allow to brown), then gradually whisk in milk, stirring until thickened, 5 to 8 minutes. Stir in nutmeg and season with salt and pepper to taste. Remove from heat, allow to cool, and reserve.
  • 3. In a 14 inch sauté pan over medium heat, melt 2 tablespoons of the remaining butter. Add onion and garlic, and sauté until onions are translucent. Add mushrooms, sage and chopped cabbage, and sauté until fragrant and the cabbage is tender, 10 to 12 minutes. Add wine and sauté until it has evaporated. Add reserved sauce and simmer for 10 minutes. The mixture should be very thick but slightly fluid; if necessary, add a little milk or water. Season with salt and pepper to taste.
  • 4. While the mushroom and cabbage mixture is simmering, pour 6 cups of water into a stock pot, and bring to a boil. Add whole cabbage leaves, and blanch for 2 minutes. Drain under cold water, and pat dry.
  • 5. With remaining 1 tablespoon butter, grease a 9-by-9-inch glass baking dish. To assemble the lasagna, line the bottom of the dish with half the cabbage leaves, and top with half the potatoes, half the creamed mushrooms. Repeat the layering of cabbage, potatoes and mushrooms, and top with grated cheese. Cover snugly with foil, and bake for 30 minutes. Uncover, and bake until the top is golden brown, about 20 minutes. Allow to cool for 10 minutes, and serve.

Tuesday, September 11, 2012

Shakoy


Watching  the TV show AFC , they have a show about this fried dough called Shakoy make me really curious how it's taste like , so I start searching from the web for this Philippines dish and I found it here:http://lutongpinoy.info/shakoy-or-butsi/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+LutongPinoyRecipe+%28LUTONG+PINOY+RECIPE%29
It taste more like doughnut  and churros for me, but the most important thing that my kids like it...:)



Shakoy

Ingredients:
2 cups all purpose flour
1 Tbsp rapid rise yeast
½ tsp salt
Water enough to make soft dough
1 cup oil
½ cup white sugar 
I put additional touch of ground cinnamon to the sugar (optional)

Directions:
1. In a bowl, mix flour, salt and yeast.
2. Add enough water and mix thoroughly to form soft dough.
3. Turn dough out onto a floured surface and knead. You need dough smooth and not sticky.
4. Place dough into bowl, cover with damp cloth. I place my dough in the oven with light on.
5. Let it rise for 1 hour or until the size is doubled.
6. Punch down dough, knead on a floured surface and form into a log.
7. Cut into pieces, 1-1/2 inches long.
8. Roll each piece into a long stick as thick as your finger.
9. Twist.
10. Place it on the baking sheet, cover with damp cloth, and let it rise for another hour.


After an Hour:
1. Heat oil in a deep pan. I used wok! If you have a fryer the better.
2. Drop shakoy one at a time.
3. Cook each side until brown.
4. Drain, and sprinkle with sugar and cinnamon.

Monday, September 10, 2012

Stuffed Roast Chicken with Gravy



Ingredients:


  • 4 lb Chicken, butter, salt and pepper.

  • Stuffing:
  • 1/4 cup finely chopped onions
  • 1/2 cup chopped celery
  • 1/3 cup butter
  • 4 cups bread cubes
  • 1/8 teaspoon pepper
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon ground sage
  • 1/4 to 1/2 teaspoon poultry seasoning
  • turkey or chicken broth

Preparation:

In a skillet, melt 1/4 cup butter over low heat; saute chopped onion for 3 minutes. Add celery and bread cubes. Stir in egg and chicken broth to make dressing moist. Season with salt and pepper.
Spoon stuffing into cavity of chicken; close by sewing or with a piece of foil. Rub chicken with butter. Place chicken breast side up on rack in a shallow roasting pan. Roast stuffed chicken at 375° for about 60 to 70 minutes, basting several times. Internal temperature should register 175° when done. Let chicken stand for about 15 minutes before slicing.

for the gravy: 



  • 1/2 cup all-purpose flour
  • 1 cup water, or as needed
  • 1 (3 pound) roasted chicken (drippings from chicken)

Directions

  1. Add water to the chicken drippings to make about 1 1/2 cups of liquid in the bottom of the roaster.
  2. Whisk water into the flour until it is thick, but not pasty. Whisk the flour/water mixture into the drippings, and put the roaster on the stove over medium heat. Stir constantly until mixture is thickened and bubbly. Add salt and pepper to taste.

Thursday, September 6, 2012

Strawberry and Watermelon Smoothie


Ingredients

  • 330 g frozen strawberries
  • 230 g frozen diced watermelon
  • 60 ml cream
  • 60 ml plain yogurt
  • 30 ml orange juice
  • 10 g white sugar (optional)
  • 1 ml vanilla extract

Directions

  1. Blend the strawberries, watermelon, cream, yogurt, orange juice, sugar, and vanilla in a blender until smooth.

Onion Pancake

Sunday, September 2, 2012

Lodeh






Ingredients:

- 200 g long beans (Kacang Panjang)

- 1 eggplant, peeled and cut into cubes

- 200 ml thick coconut milk

- 400 ml light coconut milk or you can substitute with 200 ml water

- 2 cm fresh galangal

- 1 fresh kaffir lime leafs (daun jeruk purut)

- 1 Salam leaf (or you can substitute with Bay leaf)

- Sugar to taste

Spice Paste

- 2 red chillies 

- 2 green chillies 

- 5 shallots

- 3 cloves of garlic

- 1/4 teaspoon coriander

- A pinch of dried shrimp paste (terasi/balacan), toasted - optional

- Salt and sugar to taste



Directions

1. Grind or blend the spice paste. Then sauté until it's fragrant and add the galangal, kaffir lime leafs and salam leaf.

2. Add the light coconut milk/water and sugar. Continue mixing for some minutes until all the spices absorbed.

3. Then put inside all the vegetables. Give some time to cook, and then add the thick coconut milk. Continue cooking until its boiling and the vegetables well-cooked.

Fried pork dumpling

Sunday morning, I'm searching from  the web the idea for lunch..., then I get this recipe from http://chinesefood.about.com/od/potstickers/r/potstickers.htm.. after checking my fridge, I think I 've all the ingredients ....Hmm ... Let"s start working in the kitchen , hope my hubby and kids will like it.


 Takes a few hours to prepare it, and its all gone within minutes ......:)

Ingredients:

  • Dumpling Dough*
  • 2 cups all purpose flour
  • 1 cup boiling water

  • Filling:
  • 8 ounces celery cabbage (Napa cabbage)
  • 3 tsp salt, divided
  • 1 pound lean ground pork
  • 1/4 cup finely chopped green onions, with tops
  • 1 TB Chinese  wine
  • 1 tsp cornstarch
  • 1 tsp sesame oil
  • Dash white pepper

  • Dipping Sauce:
  • 1/4 cup soy sauce
  • 1 tsp sesame oil

  • Other:
  • 2 - 4 tablespoons vegetable oil

Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.

In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaaspoon salt, 1 teaspoon sesame oil, and the white pepper.

In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth.

Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.

Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.

Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.

Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.

To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.

Thursday, August 30, 2012

cooking collaboration with Hubby 4 our 16th anniversary

Nachos with meat tacos, homemade salsa, sour cream, guacamole, and cheese sauce
salads, potato salad, and sweet grapes
red velvet parfait, pandan puding, cakes
chocolate chip mint ice cream
meat pie, honey wings and Hubby's perfect burger... all so yummy, thanks dear.... for 16 wonderful years with You.....

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