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Cooking with Sue
I believe everybody have their own way of cooking/baking method and decorating. I am not a domestic goddess or an excellent homemaker but I am giving my hundred percent attention whenever I am in the kitchen. When we go to the kitchen, not only we are cooking, we are both creating and responding to an idea we hold about ourselves, about what kind of person we are wish to be. It is my pleasure to share this blog with you. Even those who are concerned about their calorie intake not miss out,because there is selection of healthy recipes here which need not induce guilt. This may not be a complete blog, but throughout the blog there are plenty helpful hints, tips and variations for using alternative ingredients to ring the changes. It is not the hard work of professional cook/baker, but a story of finding and giving pleasure through the making of delicious things for everyday enjoyment at home. Happy cooking everyone!
Eat more, weigh less
"Every single food decision you make over the months, or even years, has a snowball effect on how your body looks today. It doesn't help that we are faced with temptations everywhere; at home, at a cafe, office, or supermarket. Face it, it didn't take three days to become fat, before you start to panic & rush into yet another diet or skip meals altogether, think again because when we do that, our body thinks it's starving. So, enjoy your meal without feeling guilty but remember to choose your meal wisely!!!"
Fondant Flower
Wedding Cake Deco
Fondant Flower 2
Sweet & pretty
Fondant Flower 3
Yellow & White
Something to know....
"Tomatoes and oregano make it Italian, wine and tarragon make it French. Sour cream makes it Russian, lemon and cinnamon make it Greek. Soy sauce makes it Chinese, GARLIC makes it good."
"Cooking is like love. It should be entered into with abandon or not at all."
"Cooking is like love. It should be entered into with abandon or not at all."
Bun with filling
Everyday's choice
Assorted Cream Puff
How to test the temperature of sugar syrup
If you don't have a candy thermormeter, you can still make candy from sugar syrups by using the cold water method. Start testing after 5 minutes of boiling sugar syrup. Drop a small spoonful of sugar syrup into a bowl of very cold water. Immerse your hand in the cold water, try to form the sugar into a ball and bring out of the water. You can determine the approximate temperature of your sugar by examining the shape and texture of the candy blob. Test your sugar syrup every 1-2 minutes until reach your desired temperature.
Caution: Sugar burns are nasty. Hot sugar almost impossible to quick rub or rinse off the skin and thus continues burning long after it comes into contact with skin.
Caution: Sugar burns are nasty. Hot sugar almost impossible to quick rub or rinse off the skin and thus continues burning long after it comes into contact with skin.
Little changes mean a lot
Making small, healthy changes are easy. Start with:
*remove the skin and fat from chicken before cooking
*adding a handful of oats to rice to increase its fibre and nutritional content
*skimming off the layer of oil floating on the surface of a curry
*increasing the quantity of vegetables you serve daily
*switching from white to wholemeal/wholegrain bread
*remove the skin and fat from chicken before cooking
*adding a handful of oats to rice to increase its fibre and nutritional content
*skimming off the layer of oil floating on the surface of a curry
*increasing the quantity of vegetables you serve daily
*switching from white to wholemeal/wholegrain bread
Pink cupcakes
For Yezz magazine's 1st anniversary
My 'protege'
The future chef - they baked & decorate my cupcakes
Blacforest Cake - New Design
Sponge Cake with cartoon deco
Kids choice
German Layer Cake
Uhhh... the chocolate is so divine
Variety of cupcakes
its so pretty to be eaten, isn't it???
Cookies covered with fondant
Suitable for door gift
2 tier wedding cake
Chocolate fudge cake
Healthy tips
"Topping your heart happy"
Try these delicious topping ideas for your favourite bowl of oatmeal:
*Raisins brown sugar
*Strawberry, non-fat yogurt and sliced kiwi
*Skim milk and sliced peaches
*Coarsely chopped apple and brown sugar
"Encourage your children to take the time while eating"
It takes approximately 20 minutes for your brain to receive signals from your stomach that you are full, so eating meals more slowly can help prevent you and your children from overeating.
"Consume oatmeal the easy way"
Add a little fibre into your rice!
*Add oatmeal into your daily meal - like curry, rendang, porridge and stir-fry vegetables.
*Coat chicken or fish with oatmeal crumbs for frying - its just as crispy...yet healthy!
*Bake cookies, muffins and cake with oatmeal. Different taste, different style yet healthy!
Try these delicious topping ideas for your favourite bowl of oatmeal:
*Raisins brown sugar
*Strawberry, non-fat yogurt and sliced kiwi
*Skim milk and sliced peaches
*Coarsely chopped apple and brown sugar
"Encourage your children to take the time while eating"
It takes approximately 20 minutes for your brain to receive signals from your stomach that you are full, so eating meals more slowly can help prevent you and your children from overeating.
"Consume oatmeal the easy way"
Add a little fibre into your rice!
*Add oatmeal into your daily meal - like curry, rendang, porridge and stir-fry vegetables.
*Coat chicken or fish with oatmeal crumbs for frying - its just as crispy...yet healthy!
*Bake cookies, muffins and cake with oatmeal. Different taste, different style yet healthy!
Tiramisu
Simply delicious
Light & Easy
(see recipe: mutton curry & white bread)
Mutton Curry Special & White Bread
Ingredients (for mutton curry):
500grm lean meat/mutton - cut into cube
200grm potato - cut into cube
2 cups coconut milk/cream*
1 cup water
3 large onion - sliced finely
5 shallots/onion - chopped finely
4 garlic - chopped finely
3 tbsp meat curry powder**
2 tbsp chilli powder/chilli peppercorn
3 star anise
2 cinnamon stick
2 curry leaves - optional
3 tbsp oil
1 tsp lemon/lime juice
Salt & sugar to taste
Chopped corriander - for garnish
Method:
1. Marinate mutton with curry powder, chilli powder/chilli peppercorn & a little bit of salt for about 15 minutes.
2. Heat oil on medium heat. Saute onion, shallot & garlic until soft & translucent.
3. Add star anise, cinnamon stick & curry leaves.
4. Add marinated mutton and potato, stir it well, add water and bring to simmer for about 10 minutes or till mutton cooked.
5. Add coconut milk/cream, simmer for another 5 minutes on medium heat, add lemon juice, salt & sugar to taste.
6. Garnish with chopped corriander.
*You can substitute coconut milk with cream or ground almond
**Can use ready mixed curry powder or see recipe: curry powder mix
##################################################################
WHITE HEALTHY BREAD (2 pounds)
Ingredients:
1 1/2 cups water
4 cups bread flour
1 1/2 tsp dry yeast
2 tbsp dry milk/milk powder
2 tbsp caster sugar
2 tbsp corn/vegetable oil
2 tsp salt
Method:
Put all ingredients in a breadmaker. It will take about 3 hours to complete. Let the machine do the job, while you unwind...
500grm lean meat/mutton - cut into cube
200grm potato - cut into cube
2 cups coconut milk/cream*
1 cup water
3 large onion - sliced finely
5 shallots/onion - chopped finely
4 garlic - chopped finely
3 tbsp meat curry powder**
2 tbsp chilli powder/chilli peppercorn
3 star anise
2 cinnamon stick
2 curry leaves - optional
3 tbsp oil
1 tsp lemon/lime juice
Salt & sugar to taste
Chopped corriander - for garnish
Method:
1. Marinate mutton with curry powder, chilli powder/chilli peppercorn & a little bit of salt for about 15 minutes.
2. Heat oil on medium heat. Saute onion, shallot & garlic until soft & translucent.
3. Add star anise, cinnamon stick & curry leaves.
4. Add marinated mutton and potato, stir it well, add water and bring to simmer for about 10 minutes or till mutton cooked.
5. Add coconut milk/cream, simmer for another 5 minutes on medium heat, add lemon juice, salt & sugar to taste.
6. Garnish with chopped corriander.
*You can substitute coconut milk with cream or ground almond
**Can use ready mixed curry powder or see recipe: curry powder mix
##################################################################
WHITE HEALTHY BREAD (2 pounds)
Ingredients:
1 1/2 cups water
4 cups bread flour
1 1/2 tsp dry yeast
2 tbsp dry milk/milk powder
2 tbsp caster sugar
2 tbsp corn/vegetable oil
2 tsp salt
Method:
Put all ingredients in a breadmaker. It will take about 3 hours to complete. Let the machine do the job, while you unwind...
Violet Roses
Decorated boxes - ideal for door gift
Herbs & Spices
- Nutmeg: dark/black nuts, used widely in all kind of cuisine.
- Bay leaves: dried & fresh leaves. Commonly used in western cuisine.
- Fennel/cumin/fenugreek: tiny seeds, yellowish brown. Mostly used in curry dishes.
- Candlenut: Cream colour nuts. Can be substituted for coconut or to give extra cream/thick flavour to the food.
- Mustard seeds: dark brown/sometimes black seeds. Mostly used in Indian cooking.
- Cloves: tiny brown colour, strong smell & commonly used in desserts.
- Star anise: star shape, brown in colour & used for aromatic purpose.
- Cinnamon: stick/powder, mainly used to get aromatic flavour.
- Turmeric: fresh roots, dried & powder forms. Yellow in colour
- Garam masala: blend of 3 dried spices ground together-cinnamon, cardamom & cumin
- Besan: chickpea flour, made from dried yellow lentils.
- Nuts - almond/cashewnut/pistachios: can be sbstituted for coconut.
- Red chilli powder: used for colour & of course to give a sting.
- Rose water: liquid distilled from fresh rose petals, used mostly in desserts.
- Cardamoms: dried & 2 varieties, green cardamoms for sweets & black cardamoms for cooking meats which provide a lovely aroma to the dish.
- Coriander: the seeds are yellowish brown little pellets. They used in most curry dishes. The fresh leaves are an aromatic herb.
- Tamarind: brown pulp of the pod of the tamarind tree. Fresh tamarind is light in colour, older ones are very dark brown. Lemon/lime juice is a fairly good substitute but should be added at the very end of the cooking.
- Saffron: rouge-red dried strings which are the stamen of the crocus flower. Mainly used to colour foods or sweets.
Favours - something to take home
Mug filled with candy/chocolate
Mango Jelly
Thanks to M for giving me this recipe
Tips: usage of parchment paper
"Parchment paper used widely in baking cakes. One way to keep the parchment paper in place is to dap the underside of the four corners with a little bit of butter."
Gift from your heart
Gift hamper/decorated basket for any occasions
Food Storage For Baking Ingredients (room temperature)
- Peanut butter: 6 months
- Nuts, unshelled: 6 months
- Nuts, shelled: 4 months
- Molasses: 2 years
- Mayonnaise: 2-3 months
- Marshmallow cream: 3-4 months
- Marshmallows: 2-3 months
- Honey, jams, jellies, syrup: 1 year
- Gelatin: 18 months
- Cornstarch: 18 months
- Baking powder: 18 months
- Baking soda: 2 years
- Carbonated soft drinks: 3-4 months
- Chocolate syrup: 2 years
- Chocolate, premelted: 1 year
- Chocolate, semisweet: 2 years
- Chocolate, unsweetened: 18 months
- Cocoa mixes: 8 months
- Desiccated coconut: 6 month-1 year
Chocolate frosting (for cupcakes)
*230grm mascarpone cheese * 2 cups icing sugar * 2 1/2 tbsp coffee mixture (nescafe+hot water) * 1 tbsp cocoa powder
Beat mascarpone cheese & sugar till well blended. Add coffee mixture & cocoa powder, beat again till all combined.
Beat mascarpone cheese & sugar till well blended. Add coffee mixture & cocoa powder, beat again till all combined.
Quick & Easy - Cream Cheese Frosting (suitable for carrot cake topping)
*180grm cream cheese *40grm butter *40grm icing sugar
* 5grm lemon juice.
Mix all ingredients, beat until smoothly & glossy. Apply on top of cake
* 5grm lemon juice.
Mix all ingredients, beat until smoothly & glossy. Apply on top of cake
Dessert Sauces - For divine desserts
- Chocolate sauce - white/black/brown: heat milk & cream in a saucepan over low heat & bring to simmer. Remove from heat & add chopped chocolate, stir until chocolate melts & sauce is smooth.
- Citrus sauce - orange/lemon/lime: peel the rind of orange/lemon, cut into strips & place in a saucepan with water & bring to boil. Drain & return the rind to the pan. Pour orange/lemon juice & add sugar. Simmer till syrup thick.
- Caramel sauce - place sugar in a saucepan over medium heat. Stir occasionally till sugar turn golden brown & clump/dissolved. Makesure it melts evenly & doesn't stick to the pan. Break any lumps with spoon.
- Butterscotch sauce - place butter, brown sugar & cream in a saucepan, stir over low heat or until sugar dissolved. Add desire nuts (walnut/pecan/almond/raisin)
- Berry sauce - strawberry/raspberry/blueberry: place berries in a saucepan over low heat. Add sugar & grated lemon rind, stir until sugar dissolved & the liquid is syrup.
Blueberry Cheesecake
Just Desserts - suggestions list for divine desserts
- Pies & tarts: chicken pie, apple pie, red berry tart with filling, bakewell tart, orange & lemon tart
- Cakes: roulade, swiss roll, gateaux, mousse, scones, brownies & flan
- Low calories: pancakes, grilled fruits, low-fat pudding & fruits jelly
- Hot puddings: crepes, baked apples/pears, souffle omelette, pie, bread pudding & baked custard
- Cold desserts: trifle, jelly, ice-cream, parfait, sorbet, souffle, creme brulee, creme caramel, torte, pavlova & cheesecake
Important Shopping Tips
- Don't shop when you're hungry. Your purchases will be ruled by your stomach & not your head.
- List. Read the ingredients list. Be aware that fat & oils may be camouflaged as vegetable oils, dripping, shortening or hydrogenated vegetable oils. Sugar comes in various guises - cane sugar, glucose, dextrose, corn syrup or honey.
- Select canned & or frozen vegetables if you run out of fresh ones. They are comparable in terms of nutrition. Choose frozen over canned where possible.
- Look out for rice, noodle, poultry, meat, egg, seafood & dairy products. These are lower in saturated fat & sodium & higher in dietry fibre.
- The labels. Read the nutrition information on tha labels. Compare the 'per 100gram' column for fat & calories values.
Suggestions (For Wedding Favour)
- Cup cakes/muffin/individual small cake
- Brownies/cookies/shorbread bars
- Mini meringue
- Individual baked cheese cake
- Mini sweet tart - fillings: creme custard, lemon custard or chocolate
Chocolate Chip Muffin
Tasty & Easy
Chocolate Chip Muffin
Ingredients:
500grm plain flour, mix with
30grm baking soda
300grm fresh milk
300grm corn oil
150grm brown sugar
150grm caster sugar
200grm chocolate chip
200grm eggs
Method:
1. Beat sugar & egg until combine (use hand whisk/low speed mixer).
2. Add in fresh milk & oil, whisk again till well mix.
3. Add in flour & chocolate chip.
4. Pipe muffin mix into casing up to 80% and bake for 20 minutes at 180C.
Optional: decorate muffin with ganache chocolate.
500grm plain flour, mix with
30grm baking soda
300grm fresh milk
300grm corn oil
150grm brown sugar
150grm caster sugar
200grm chocolate chip
200grm eggs
Method:
1. Beat sugar & egg until combine (use hand whisk/low speed mixer).
2. Add in fresh milk & oil, whisk again till well mix.
3. Add in flour & chocolate chip.
4. Pipe muffin mix into casing up to 80% and bake for 20 minutes at 180C.
Optional: decorate muffin with ganache chocolate.
Fried Noodles
Anytime of the day
Fried Noodles
Ingredients:
300grm noodles (any type)*
100grm chicken - sliced thinly
100grm prawn - peeled
100grm pak choy - cut small*
50grm spring onion - cut small
50grm carrot - shredded
4 cloves garlic - chopped finely
2 tbsp chili paste
1 tbsp oyster sauce
1 tsp light soy sauce
2 tbsp corn oil
Pepper, salt & sugar to taste
Method:
1. Heat oil in a wok. Fry garlic till golden brown. Add chili paste, soy sauce & oyster sauce.
2. Add chicken & prawn, fry them till tender.
3. Add in noodles, pak choy, carrot & spring onion. Fry them till veggie cooked.
4. Add pepper, sugar & salt to taste.
Note: Noodles can be substitute with spaghetti pasta, vermicelli or glass noodles. Pak choy can be substitute with any green veggie ie; lettuce.
300grm noodles (any type)*
100grm chicken - sliced thinly
100grm prawn - peeled
100grm pak choy - cut small*
50grm spring onion - cut small
50grm carrot - shredded
4 cloves garlic - chopped finely
2 tbsp chili paste
1 tbsp oyster sauce
1 tsp light soy sauce
2 tbsp corn oil
Pepper, salt & sugar to taste
Method:
1. Heat oil in a wok. Fry garlic till golden brown. Add chili paste, soy sauce & oyster sauce.
2. Add chicken & prawn, fry them till tender.
3. Add in noodles, pak choy, carrot & spring onion. Fry them till veggie cooked.
4. Add pepper, sugar & salt to taste.
Note: Noodles can be substitute with spaghetti pasta, vermicelli or glass noodles. Pak choy can be substitute with any green veggie ie; lettuce.
Fish fillet with blackberry sauce
Fusion
RASA magazine - June 2005
Beancurd stuffed with minced beef
RASA magazine - June 2005
Baked Bittergourd
Chicken marinated with spices
Extras
Sweets - The first reference to sugar is made by the Greek general Nearchus of Crete. He commanded Alexander the Great's army in 327B.C and while he was in what is now known as the Punjab area, he came across sugar. Despite the fact that the ancients were aware of sugar, they in fact preferred honey. Sugar was used occasionally for medicinal reasons only. Did you know that cats can't taste sweetness?
Coffee - Legend has it that a goat herder from Ethiopia was resting by a bush growing bright red berries and noticed a few of his goats were behaving strangely and he returned to the bush the next day and had some of those beans. Rumors travel fast and before you know it, coffee was created.
Cocktail - The cocktail is a style of mixed drink of liquor, water, sugar and bitters with colorful, mysterious origin. Thousands of cocktails have been created since the first drink was mixed, but only a few have stood up to the test of time. From 18th century Mint Julep and Eggnog to the Prohibition era Hurricane and Deauville Cocktail. Movies and music have both paid tribute to cocktails, such as the 1988 movie starring Tom Cruise entitled Cocktail and the Rupert Holmes's cathcy song, Pina Colada. What is your favourite cocktail?
Coffee - Legend has it that a goat herder from Ethiopia was resting by a bush growing bright red berries and noticed a few of his goats were behaving strangely and he returned to the bush the next day and had some of those beans. Rumors travel fast and before you know it, coffee was created.
Cocktail - The cocktail is a style of mixed drink of liquor, water, sugar and bitters with colorful, mysterious origin. Thousands of cocktails have been created since the first drink was mixed, but only a few have stood up to the test of time. From 18th century Mint Julep and Eggnog to the Prohibition era Hurricane and Deauville Cocktail. Movies and music have both paid tribute to cocktails, such as the 1988 movie starring Tom Cruise entitled Cocktail and the Rupert Holmes's cathcy song, Pina Colada. What is your favourite cocktail?
Friday, March 27, 2009
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"Tips: How to make a good chocolate frosting"
*Buy a good quality of dark cooking chocolate, chopped into cubes. In saucepan, simmer cream until slightly thick, take off the heat and whisk in the chopped cooking chocolate. Keep whisking untill chocolate totally melt. To get a shining frosting, add in 1tbsp honey into mixture. Whisk smoothly. Pour over the cake, smooth all over with thin plastic spatula or a palette knife, allow to set before serving with a warm knife.*
Baking mould/pan/tin
- Springform pan - a 2 piece round baking pan with expandable side (secured by a clamp) & removable bottom. Normally used for cheesecakes.
- Cake pan - round or square traditional pan, usually used in baking any type of cakes; sponge cake, butter cakes, fruits cakes, etc...
- Muffin mould - a rectangular baking pans with 6 @ 12 cup-shaped cavities. Widely used for baking muffins or cupcakes
- Tube pan - round baking tin with a hollow tube in the centre. Suitable for heavy cakes
- Bread loaf tin - half round shape tin, suitable for baking breads, banana cakes, pound cakes
Baking essentials
- Electric mixer & others - with beater, whisk & dough attachments, baloon whisks, hand whisk, mixing bowl in different sizes, food processor etc...
- Small items but important - rolling pins, scissors, palette knife, pastry brush/cutters, skewer for testing cakes, cooling rack etc....
- Oven with thermometer
- Baking trays/cake tins - several & different sizes, square & round.
- Digital scale - to get accurate measurement
- Measuring spoons & jugs
- Spatulas & spoons - Wooden spoons; numerous, metal spatulas; ideal for spreading, plastic @ rubber spatula; ideal for scrapping.
- Parchment paper - it allows for easy removal of the baked goods from the pan.
- Decorating/piping bags - used to pipe icing, butter cream & others.
- Cake boards - to place the cake
- Coupler - used to attach tips to the decorating bag.
Extra Cooking Tips
1. When storing honey, keep it on a cool dry pantry shelf. Do not refrigerate.
2. For a crispier baked potato skin, bake the potato as it is - without rubbing it with margarine, oil, butter or wrapping it in foil. For extra crispness, bake the potato a little longer.
3. Pieces of chicken, fish steaks & fillet, cuts of meat & fish, potato & meat patties or croquettes can all be succesfully pan-fried using no more than 2-3 teaspoonfuls of oil in a non-stick pan.
4. When using egg yolks in custards & sauces, freeze the leftover egg whites to make meringue or pavlova another day. The egg whites can be frozen in a small bag or put into separate ice-cube containers.
5. If storing tomato paste, remember to cover it with a thin film of oil. This stops it going mouldy.
2. For a crispier baked potato skin, bake the potato as it is - without rubbing it with margarine, oil, butter or wrapping it in foil. For extra crispness, bake the potato a little longer.
3. Pieces of chicken, fish steaks & fillet, cuts of meat & fish, potato & meat patties or croquettes can all be succesfully pan-fried using no more than 2-3 teaspoonfuls of oil in a non-stick pan.
4. When using egg yolks in custards & sauces, freeze the leftover egg whites to make meringue or pavlova another day. The egg whites can be frozen in a small bag or put into separate ice-cube containers.
5. If storing tomato paste, remember to cover it with a thin film of oil. This stops it going mouldy.
Additional info
1. When making bread, doughnut @ pau* please remember a simple tips - do not mix salt with active yeast. Always mix salt with other ingredients first, then only add in yeast into mixture.
2. Ammonia powder - Strong smell, used widely in pau* making. Dissolve with water before adding into dough mixture.
3. Bread & pau making - usage of fresh yoghurt, this item can be substitute with vinegar @ whipping cream. Vinegar act as whitening agent in bread/pau making process as well.
4. When marinating meat ie; chicken/beef/lamb, use ginger juice to get tender & juicy meat. Marinate for at least 30 minutes with other sauces.
5. Ghee - It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose & other milk solid coagulate & are meticulously removed. This proces also evaporates most of the natural water content, making ghee light, pure & resistant to spoilage.
*Pau - dumpling, ball of dough with filling inside
2. Ammonia powder - Strong smell, used widely in pau* making. Dissolve with water before adding into dough mixture.
3. Bread & pau making - usage of fresh yoghurt, this item can be substitute with vinegar @ whipping cream. Vinegar act as whitening agent in bread/pau making process as well.
4. When marinating meat ie; chicken/beef/lamb, use ginger juice to get tender & juicy meat. Marinate for at least 30 minutes with other sauces.
5. Ghee - It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose & other milk solid coagulate & are meticulously removed. This proces also evaporates most of the natural water content, making ghee light, pure & resistant to spoilage.
*Pau - dumpling, ball of dough with filling inside
Strawberry Trifle
All time favourite
Strawberry Trifle
Ingredients:
1 pc marble swiss roll* - cut into pieces
90grm jelly crystals @ instant powder jelly (s/berry flavour)
400ml hot water
400grm evaporated milk
100grm sugar
50grm water
350grm canned fruits cocktail
3 tbsp custard powder
1 cup fresh strawberries - cut into 2 or sliced
1 cup canned peach - cut into wedges @ sliced
Method:
1. Place swiss roll* in a container (see through) or any glass.
2. Add in canned fruits cocktail together with the syrup.
3. Dissolve jelly crystal with hot water & pour into swiss roll.
4. Meanwhile, place evaporated milk, water, sugar & custard powder in a pan/pot, bring to boil or till mixture thick & shiny. Pour into swiss roll container.
5. Arrange strawberries & peaches according to ur desire.
6. Chill for 30 minutes or more before serving.
7. Serve with whipped cream (optional).
*Note: Swiss roll can be substitute with sponge cake but need to add cream on the cake.
1 pc marble swiss roll* - cut into pieces
90grm jelly crystals @ instant powder jelly (s/berry flavour)
400ml hot water
400grm evaporated milk
100grm sugar
50grm water
350grm canned fruits cocktail
3 tbsp custard powder
1 cup fresh strawberries - cut into 2 or sliced
1 cup canned peach - cut into wedges @ sliced
Method:
1. Place swiss roll* in a container (see through) or any glass.
2. Add in canned fruits cocktail together with the syrup.
3. Dissolve jelly crystal with hot water & pour into swiss roll.
4. Meanwhile, place evaporated milk, water, sugar & custard powder in a pan/pot, bring to boil or till mixture thick & shiny. Pour into swiss roll container.
5. Arrange strawberries & peaches according to ur desire.
6. Chill for 30 minutes or more before serving.
7. Serve with whipped cream (optional).
*Note: Swiss roll can be substitute with sponge cake but need to add cream on the cake.
Blueberry Muffin
Blueberry Muffin
Ingredients:
300grm plain flour
120grm butter
150grm caster sugar
160grm water
20grm fresh milk
90grm egg
30grm honey (optional, can be substitute with golden syrup)
20grm baking soda
5grm baking powder
1/2 tsp vanilla essence
Blueberry - for filling (up to ur need)
Method:
1. Beat sugar, butter & honey till creamy & light.
2. Add milk & egg one at a time.
3. Sift flour, baking soda & baking powder together, add into mixture alternately with water.
4. Add vanilla essence and blend till combine.
5. Lastly, blend in bluberry filling into mixture.
6. Fill 3/4 muffin cups with mixture.
7. Bake for 25 minutes or till golden brown at 180C.
300grm plain flour
120grm butter
150grm caster sugar
160grm water
20grm fresh milk
90grm egg
30grm honey (optional, can be substitute with golden syrup)
20grm baking soda
5grm baking powder
1/2 tsp vanilla essence
Blueberry - for filling (up to ur need)
Method:
1. Beat sugar, butter & honey till creamy & light.
2. Add milk & egg one at a time.
3. Sift flour, baking soda & baking powder together, add into mixture alternately with water.
4. Add vanilla essence and blend till combine.
5. Lastly, blend in bluberry filling into mixture.
6. Fill 3/4 muffin cups with mixture.
7. Bake for 25 minutes or till golden brown at 180C.
Sumptious Party
Table setting for a party - ideal for small party at home
Party treat
Quick Brunch Set
It is nice to have brunch on weekends with your loved ones. Here are some tips on how to set a quick brunch without much hassle:
1. Set your menu, pick the simplest recipe & easy to get ingredients. U can start with fruit salads with mayonaise, chocolate muffins/plain croissant with tuna, mushrooms omelette/sausage/pancakes, fried noodles/fried rice, trifle/creme caramel, fruit juices/coffee etc...
2. Once you decided on the menu, prepare the ingredients a night before. Do all choppings/cutting/baking earlier. So, you will have ample time the next morning.
3. If u are planning to have more people for a brunch, it is better to have them involved. Pot luck will be the best choice. At least it lower your burden on cooking.
4. Buffet brunch will be the easiest setting. Now, enjoy your brunch!!!!
1. Set your menu, pick the simplest recipe & easy to get ingredients. U can start with fruit salads with mayonaise, chocolate muffins/plain croissant with tuna, mushrooms omelette/sausage/pancakes, fried noodles/fried rice, trifle/creme caramel, fruit juices/coffee etc...
2. Once you decided on the menu, prepare the ingredients a night before. Do all choppings/cutting/baking earlier. So, you will have ample time the next morning.
3. If u are planning to have more people for a brunch, it is better to have them involved. Pot luck will be the best choice. At least it lower your burden on cooking.
4. Buffet brunch will be the easiest setting. Now, enjoy your brunch!!!!
Muffin & Cupcakes
Decorated muffins & cupcakes (workshop at Bagus)
Butter Cream - By Chef Han (Bagus)
Ingredients:
500grm butter - softened/room temperature
250grm caster sugar
125grm egg whites
65grm water
2grm vanilla essence
Method:
1. Boil sugar & water until thick/syrup
2. Meanwhile, whisk egg white until foamy (high speed mixer & used baloon whisk).
3. Pour in syrup slowly into egg white mixture, continue whisking until peak form (about 20-25minutes).
4. Change to medium speed when mixture getting warm @ cold.
5. Change to blade/beater, slowly add in butter & beat until creamy texture form.
* Butter cream is ideal for cake spreading or to decorate any type of cupcakes/muffins/cakes, it can be refrigerated up to 6 months. Use a good quality of butter to get good butter cream.
500grm butter - softened/room temperature
250grm caster sugar
125grm egg whites
65grm water
2grm vanilla essence
Method:
1. Boil sugar & water until thick/syrup
2. Meanwhile, whisk egg white until foamy (high speed mixer & used baloon whisk).
3. Pour in syrup slowly into egg white mixture, continue whisking until peak form (about 20-25minutes).
4. Change to medium speed when mixture getting warm @ cold.
5. Change to blade/beater, slowly add in butter & beat until creamy texture form.
* Butter cream is ideal for cake spreading or to decorate any type of cupcakes/muffins/cakes, it can be refrigerated up to 6 months. Use a good quality of butter to get good butter cream.
Mini cupcakes
so cute & colorful....
Quote:
"The secret of joy in work is contained in one word - excellence. To know how to do something well is to enjoy it."
"Every good thought you think is contributing its share to the ultimate result of your life."
"High aims form high characters, and great objects bring out great minds."
"If you ever have to support a flagging conversation, introduce the topic of eating."
"Variety's the very spice of life, that gives it all its flavor."
