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. 

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.

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.

Onion Pancake

recipes from :  http://www.food.com/recipe/fried-spring-onion-pancake-110105?mode=us&scaleto=8.0&st=true

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.....

Sweet caramel popcorn

• 
  
  Ingredients:
  1 tablespoon peanut oil 
  1 cup unpopped white popcorn 
  2 teaspoons salt 
  2 cups light brown sugar 
  1 cup (2 sticks) salted butter 
  1 cup light corn syrup 
  1/2 teaspoon baking soda

Method:
Heat peanut oil in a large pot over high heat. Add 6 kernels to pan as testers; cover. When at least 3 of the kernels pop, add remaining kernels. Shake pan occasionally as corn pops. Keep over high heat until popping slows to a few pops per second, about 5 minutes. Empty popped corn into a large brown paper bag. Add 2 teaspoons salt. Shake bag to distribute salt and drain excess oil; discard unpopped kernels. Measure 13 cups of fully popped kernels; spread on large roasting pan; set aside.

Combine brown sugar, butter, corn syrup and baking soda in medium heavy saucepan; heat to boiling over medium-high heat. Cook, without stirring, until mixture reaches 150 degrees C on a candy thermometer, about 8 minutes. Remove from heat.

Heat oven to 165 C
Carefully pour caramel mixture over popcorn. Stir mixture with heat-resistant spatula or buttered wooden spoon to evenly coat popcorn, working quickly to coat kernels.

Bake popcorn 1 hour, stirring every 10 minutes to continue coating uniformly. Remove pan from oven; cool on wire rack. Break apart any clumps of corn with your hands.

Source: chicagotribune.com

Hello Jello Hello Kitty

So Happy  with my new Hello Kitty mold...can't wait to make a jelly and surprise my boys..., the result ...They really love it....:)

 the Jelly..., for the recipes , just follow  the recipes from  any kind of Jelly Brands.

 Final result:

Vietnamese Spring Rolls

Vietnamese Spring Rolls (Cha Gio) Recipe
Adapted from Inside the Southeast Asian Kitchen

Ingredients:

6 oz. ground pork
2 oz. small shrimp, minced
1 oz. crab meat, coarsely chopped
Some shredded carrots
1 oz. bean noodles/cellophane noodles/glass noodles – soaked in hot water for 30 minutes or until they turn very soft
1 clove garlic, minced
1 shallot, minced
3 big dashes ground black pepper
1 teaspoon fish sauce
Salt to taste
1 small egg, lightly beaten (use only half)
Vietnamese rice paper

Method:

Chop the soaked mung bean noodles into shorter threads. In a bowl, mix the ingredients together to form a sticky filling.

To roll the cha gio, place a piece of rice paper on a clean, wet kitchen towel. Dip your fingers in a bowl of warm water and run them all over the entire rice paper to soften it. Place 1 heaped tablespoon of filling on the moist rice paper, fold the rice paper over the filling, tuck in the sides, then roll to form a cyclinder about 3 inches long.

Heat oil over medium heat in a wok or a large frying pan. When the oil is smoking, gently put in a few cha gio in the oil. Fry them slowly until they turn golden brown. Dish out and drain the excess oil by lining them over some paper towels.

Jelly Orange

 

You will need

• Fresh oranges
• 1 Package of Orange Jell-O Mix
• 500 ml Boiling water
• 300 ml Ice cold vodka
• 180 ml Cold water

• 1 muffin tray.
• 1 Spoon
• 1 Mixing bowl

 Prepare The Orange

Slice the orange in half. Dig out the insides and set them aside. Or eat them. You won't need them again. Put the hollowed out skins on your muffin tray

 Mix And Pour The Jell-o

Dump the package of Jell-O into your medium bowl. Add 16 oz. of boiling water. Stir until the powder dissolves completely. Now add the freezing cold vodka and the cold water and mix. Pour the mixture into the empty peels.

 Set The Shots

Put your Jell-O shots into the refrigerator. The Jell-O takes 2 to 4 hours to set.

Have A Slice

Once the Jell-O is firm, slice the orange . enjoy!!!

Chicken Curry pie

recipes from : (Honey Bees weets)

 Ingredients:
100g unsalted butter, (cut into small cubes),
 4g salt,
1 egg yolk,
30ml ice water


 In a mixing bowl, sift the salt and flour in. Add the cubed butter and knead in using your finger tips until the mixture resembles bread crumbs. Add in the egg yolk and water and knead till it just comes together into a soft pliable dough. Wrap in plastic wrap and chill for at least 30 minutes.

Egg Cream Mixture: 100ml fresh heavy cream, 80ml fresh milk, 2 whole eggs, 30g curry paste. Curry filling: 150g cooked roast chicken 80g green peas 100g boiled, peeled and cubed carrots 100g boiled, peeled and cubed potatoes 2 hard boiled eggs, peeled and slice into wedges

Remove the pie dough from fridge and roll out to about the circumference of your greased pie dish. Then gently place the rolled out dough into the pie dish and press in to even out the layer. In a mixing bowl, mix all the ingredients for the egg cream mixture. Make sure the curry paste is mixed in properly with no lumps. Preheat the oven to 190C.

Place all the curry filling ingredients evenly distributed at the base of the pie dish over the pie dough. Then pour the cream mixture over the curry filling, making sure the filling doesn't over flow. Bake in the oven for 35 to 40 minutes until the filling is set and golden brown. Let pie cool for15 minutes before slicing. Enjoy!

Kimchi pancake / Kimchijeon made with chopped kimchi

Recipes adapted from :Maangchi

Ingredients:
Kimchi, onion, salt, sugar, flour, vegetable oil.


Directions:

In a bowl, place 1 cup of chopped kimchi, 3 tbs of kimchi juice, 2 tbs chopped onion, ½ ts salt, ½ tsp sugar, ½ cup flour (all purpose flour), and ¼ cup of water and mix it well with a spoon.
Heat up a 12 inch non-stick pan over medium high heat and drizzle about 2 tbs grape seed oil.
Place the mixture of kimchi pancake batter on the pan and spread it thinly and evenly with a spoon.
Cook it for 1-1 ½ minutes until the bottom gets golden brown and crispy.
Turn it over with a spatula or flip it.
Lower the heat to medium and cook for another 1½ minutes.
Turn it over one more time and cook for 30 seconds before transfering it to a serving plate.

*tip: Serve it right out of the pan or cool it down and cut it into bite size to serve.

Jelly time..:)

This time I gonna make low fat and low sugar dessert ...hmmm I think colorful Jelly will attract my boys..:)

then my boys mix the Jelly in one bowl...looks pretty n yummy

Deep fried Enoki Mushroom

prepared:
1 package Enoki mushrooms

1 small box tempura powder



Seasonings:

1 teaspoon salt

Maggie soy sauce*

A pinch of salt and spices seasoning mix

Directions:

Trim the roots of Enoki mushrooms and cut in half.

Dissolve tempura powder in cold water and mix well. Then add in 1 Tablespoon cooking oil and store in the refrigerator for later use.

Add Enoki mushrooms and seasonings to the tempura powder mixture. Mix well.

fry in medium heated oil until golden brown. Remove from heat, drain oil and transfer to a plate. Sprinkle some salt and spices seasonings; serve.

Bake mac n cheese

Ingredients:

1 onion sliced
250 gr macaroni, boiled until tender, drained, set aside
100 gr corned beef
2 cups fresh milk
5 eggs, beaten
salt, pepper, sugar, nutmeg to taste
1 cup shredded cheddar cheese
additional shredded cheese for topping


Direction :

heat 2 tbsp margarine , saute the onion until fragrance
add corned beef , stirring until is cooked
add milk, salt, pepper, sugar, nutmeg, flour, macaroni, stirring well.
heat off, add cheese, egg, stir well
transfer the macaroni into the mini foil , topped with shredded cheese
steam for 15 min then bake the top side for another 10 minutes. enjoy!





Steam....

Bake....

Walaa...enjoy...yummy...

Truffles

source from allrecipes.
Original Recipe Yield 2 dozen

Ingredients

55 g unsalted butter
45 ml heavy cream
112 g semisweet chocolate, chopped
30 ml orange liqueur
2 g grated orange zest
112 g semisweet chocolate, chopped
15 ml vegetable oil

Directions

In a medium saucepan over medium-high heat, combine butter and cream. Bring to a boil, and remove from heat. Stir in 4 ounces chopped chocolate, orange liqueur, and orange zest; continue stirring until smooth. Pour truffle mixture into a shallow bowl or a 9X5 in loaf pan. Chill until firm, about 2 hours.
Line a baking sheet with waxed paper. Shape chilled truffle mixture by rounded teaspoons into small balls (a melon baller also works well for this part). Place on prepared baking sheet. Chill until firm, about 30 minutes.
In the top of a double boiler over lightly simmering water, melt remaining 4 ounces chocolate with the oil, stirring until smooth. Cool to lukewarm.
Drop truffles, one at a time, into melted chocolate mixture. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into the pan before transferring back onto baking sheet. Chill until set.

Siomay
steamed pork/prawns dumplings

Bahan-bahan:
 ingredients:

300 gr minced pork
200 gr minced prawns
250 gr tapioca flour
1 egg
1/2 tsp salt
2 tbs sugar
1 tsp pepper
2 spring onion
1 tbs oyster souce
1 tsp sesame oil
1 pack  won ton wrappers

Cara membuat:
preperation/method:
Slice the spring onion finely. Mix the meat, the prawns, the tapioca, the salt, sugar,  the pepper, the spring onion, oyster sauce, and the sesame oil well together. Put some of the mixture on a wonton wrapper and fold it together. Steam the siomay for 30 minutes until done.( Garnish with shredded carrot (optional) ).

yang matang setelah di kukus

       ( steamed siomay)

               siomay yang di goreng


                ( deep fried siomay)

Donat Kentang/ Potato Donut

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm buttermilk (110° to 115°)
• 1-1/2 cups warm mashed potatoes (without added milk and butter)
• 3 eggs
• 1/3 cup butter, melted
• 3 cups sugar, divided
• 4 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 6 cups all-purpose flour
• Oil for deep-fat frying

Directions

• In a large bowl, dissolve yeast in warm buttermilk. Add the potatoes, eggs and butter. Add 2 cups sugar, baking powder, baking soda, salt,  and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2 hours.
• Turn onto a floured surface; divide into fourths. Roll each portion to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
• In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine remaining sugar ; roll doughnuts in sugar 0r dip in melted chocolate . Yield: about 2 dozen.

 mmmm...yummy.....

Bolu Pisang

 Ingredients:
8 eggs
225 gr granulated sugar
250 gr cake flour
1/2 tsp baking powder
1 tbs TBM
5 medium size bananas, mashed
1 tsp vanilla
100 gr melted butter

Directions:
Preheat oven to 350F. prepare a  round Bundt baking pan. Sift flour and baking powder into a small bowl.

In a medium bowl, beat egg and sugar until tripled in volume. Gently, fold flour mixture into egg batter. Drizzle in melted butter and vanilla, fold gently. Add mashed banana, mix well.

Pour cake batter into prepared pan. Bake for 25-30 minutes.

Apple Pie with Brown Sugar Streusel

 Apple Pie with Brown Sugar Streusel


For Crust
1 1/4 cups all purpose flour
1/2 tablespoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1-inch pieces
4 tablespoons (about) ice water

Blend flour, sugar and salt in processor. Add butter; cut in using on/off turns until butter is cut into 1/4-inch pieces. Add 3 tablespoons water and blend until moist clumps form, adding more water by tablespoonfuls if dough is dry. Gather dough into ball. Flatten piece into disk; wrap in plastic. Chill at least 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)

For Filling
1/2 cup sugar
2 tablespoons all purpose flour
1/4 teaspoon ground allspice
1 3/4 pounds apples, peeled, quartered, cored, thinly sliced .
1 tbsp vanilla extract

Combine sugar, flour and allspice in large bowl. Mix in apples, then vanilla extract.

For Streusel
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/4 tsp ground cinnamon
5 tbsp (2.5 oz) unsalted butter, chilled

Combine the flour, brown sugar, and cinnamon in the work bowl of a food processor fitted with the steel blade. Cut the butter into small pieces and add to the dry ingredients. Pulse until the butter is cut into very small pieces, 30 seconds to 1 minute.

When you're ready to start putting it all together, position rack in bottom third of the oven and preheat to 375F.

Roll out dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Spoon in apple filling, trying to make it relatively level so the streusel doesn't fall all over the place. Evenly sprinkle streusel topping over apples.

Bake pie until apples are tender and topping is light golden, about 45-50 minutes. Transfer to rack. Serve pie warm or at room temperature with vanilla ice cream.