蒸香蕉朱古力蛋糕 Steamed banana chocolate cake

上了几堂的蒸蛋糕课程后终于有机会去做我第一个蒸蛋糕。不是说其他的蛋糕很难吃只是有一些蛋糕太甜了要不然就是放了很多的椰浆。这些都不是我喜欢的。这个蛋糕非常好吃。香蕉塔配朱古力，味道浓郁，吃了一口，嘴里慢慢散发出淡淡的香蕉味. 吃起来的口感像是在吃cheese cake........Mmmmm..太幸福了。老师是用白朱古力我用的是黑朱古力，各有风味。在这里我要和你分享这个食谱.


Recipe:( source from Mdm S.H.Tan)

Ingredients:

160 g white chocolate or dark chocolate
120 g butter
140 g sugar (I used 100 g)
3 whole eggs (pls use large eggs each weighs 70 g -80 g egg)
1 teaspoon double acting baking powder
1 teaspoon ovalett
120 g plain flour
250 g banana (lightly mashed)
1/2 teaspoon yellow colouring (if you are using white chocolate)
1/8 teaspoon banana essence (optional)

Method:

1. Melt chocolate and butter over double boiler. Stir occasionally until melted. Leave aside.

2. Beat eggs,sugar and ovalett until thick and foamy. Then add in flour, mix well.

3. pour in banana and melted chocolate, stir well until well blended.

4. Pour into a 8"x8" lined square tin, and steam for 40 -50 minutes or until cooked.

(if using small aluminium cups, steam for 20-25 minutes, about 13-14 cups)

炸虾酱鸡翼 DEEP FRIED SHRIMP PASTE CHICKEN WINGS

舅母, please .....can I..........

Oh Yes, do it fast, I can't wait anymore. They are so tempting!

It has been a long time I last cooked this dish. As my children said they wanted fried chicken wings for dinner, so I decided to cook shrimp paste fried chicken wings. I chose to cook shrimp paste because you will never go wrong with the flavour. As you can see the girl in the photo, who is my niece , she is very delighted to take a picture with a plate of fried chicken wings because her mother will never cook deep frying stuffs at home.

Recipe:

1.2 kg chicken or chicken wings

1 tablespoon shrimp paste

1 no egg

1 teaspoon sugar

1/2 tablespoon pepper

1/2 tablespoon corn flour

4 tablespoon self raising flour

Method:

Marinate the chicken with the above ingredients for 4 hours or overnight.

Add in 1 teaspoon sesame oil, 1 tablespoon cooking oil and mix well. Leave it for 15 minutes .

Deep fried the chicken wings until golden brown.

Enjoy!

Cheddar Cheese Cupcakes

Helen,够朋友了吧，你要这个食谱我回家就马上给你post上了。希望妳真的有去做哦！


Recipe taken from Y3K Delicious Cakes -series 15

Ingredients:


A) 4 egg yolks
60 ml milk
50 g caster sugar
60g melted butter
120 g cake flour
1 tsp baking powder
1/4 tsp salt
1 tsp orange paste

B) 4 egg whites
50 g caster sugar
1/2 tsp cream of tartar
Decoration: 150g grated cheddar cheese
some melted butter, some icing sugar

Method:

~1. Hand whisk ingredient (A) to a smooth batter. Leave aside.
~2.In a mixing bowl, whisk egg white and cream of tartar until foamy. Add in sugar and continue whisking until stiff.
~3.Add in no. (1) into egg white batter mix well. Add in half the grated cheese. Scoop into piping bag.
~4.Pipe batter of no (3) into papper cups and decorate with cheddar cheese.
~5.Bake at 180° for 20-25 minutes. When done , brush with melted butter and sprinkle with icing sugar.
ENJOY!

香辣奶黄骨

明天有朋友到访吗？是不是愁要煮什么菜招待才好呢？别愁。这里有一道具有酒楼水准的佳肴要特别介绍给你。排骨炸的又香又酥脆，配上咸蛋黄，咖喱叶，淡奶拌炒好吃的不得了。再来杯冰冻的啤酒，真是人生的一大享受也！

食谱取自名食谱第40期

材料：

- 600g排骨；2粒咸蛋黄（蒸熟）

- 10条指天椒（拍扁）

- 2棵（20片）咖喱叶

- 2大匙菜油/马芝林

- 2大匙淡奶/生奶

- 1个鸡蛋

- 适量薯粉

腌料：

- 1/2 大匙蚝油

- 1小匙糖

- 1小匙胡椒粉

- 1/2 大匙酱油/生抽

调味料：

- 1 tsp 糖

- 1/2 tsp 盐

做法：

1）排骨洗净后斩成适宜块状。沥干后加入腌料拌匀。腌约10分钟。

2）把排骨沾上蛋液，再滚上粟粉，放入热油中炸香脆及金黄色捞起备用。

3）烧热菜油，以慢火爆香咖喱叶及指天椒，加入咸蛋黄，生奶和调味料同炒均匀，然后拌入排骨以大火快手翻炒香浓至汁浓稠，即可上碟食用。

Ingredients:

600g spare ribs,

2nos salted egg yolks (steamed)

10 bird"s eye chillies (flatten),

2 stalks curry leaf (about 20 leaves)

2 tablespoon margarine (butter/vegetable oil)

2 tbsp Evaporated milk

1 no egg, some tapioca flour

Marinade:

1/2 tbsp oyster sauce,

1 tsp sugar

1 tsp pepper

1/2 tbsp light soy sauce

Seasoning:

1 tsp sugar , 1/2 tsp salt

Method:

-1) Rinse the spare ribs, cut into convenient pieces and drained. Mix with marinade, marinate for about 10 minutes.

-2) Dip the spare ribs with beaten egg, then coat with tapioca flour. Deep fry into hot oil until crispy and golden brown. Remove and keep aside.

-3) Melt the butter to saute the curry leaves and chillies over low heat until fragrant. Add in salted egg yolks, evaporated milk and seasoning. Stir well. Next, add in spare ribs, stir fry constanstly over high heat until aromatic......, or the gravy is thicken. Serve hot.

ENJOY

花生咖喱鸡

这是一道非常下饭的菜。材料容易购买，准备和烹饪过程

都非常简单。喜欢吃辣和浓郁咖喱的朋友一定会喜欢。所以今天我要和你分享这个食谱。

香料：（打烂）

6 粒葱头仔，去皮

2瓣蒜头，去皮

6条红辣椒，切块

5条辣椒干，浸软

1/2 cm 姜

2支香茅

材料：

2大匙油

1支咖喱叶

2片酸柑叶（枫柑叶）

100毫升稀椰浆

3只全鸡腿斩快（750克 -800克）

调味料：

半 茶匙盐 (1/2 tsp.salt)

1小匙糖 (1 tsp sugar)

半汤匙酱青 (1/2 tbsp light soya sauce)

100毫升浓椰浆

50克炒香花生

做法：

1）烧热油，爆香香料，家入咖喱叶，枫柑叶和鸡肉炒香。

2）加入稀椰浆和调味料煮滚，转小火继续煮20分钟。

3）最后加入浓椰浆煮至浓，上碟时洒上花生享用。

Orange Cheese Cake

This was my second attempt in baking this orange cheese cake. The first one was given away as a friend's birthday gift. Too bad forgortten to take a picture. This time the cake was over baked. I set the temperature to 180°C. So you can see a small crack on the top and the colour was quite dark. Anyway the cake turned out still in one piece. he..he..The texture of this cake is moist and soft. I don't really like this cake. The taste of the cheese is very very mild, and the orange flavour is also very mild. Maybe in my next baking of this cake I will add orange paste to enhance the flavour. Otherwise it is too bland for me. Tastewise, I still prefer lemon cheesecake. I like to eat very rich cheese cake for example American Cheese Cake, New York Cheese Cake and others. For those who likes only faint hint of cheese flavour, I will recommend you to try this. You will like it.

Source from anncoo.blogspot.com

Recipe:

Ingredients:

(A)
250g cream cheese,soften
250 ml milk
120 g butter

(B)
50 ml fresh orange juice
2 nos orange rind, grated

(C)
6 nos egg yolks
60 g sugar

(D)
70 g plain flour/cake flour
20 g corn flour

(E)
6 nos egg whites
1/2 tsp cream of tartar
60 g sugar

Method:
* Melt cream cheese and milk over a double-boiler, drain to get smooth mixture.
* Remove from heat and add in butter, stir until butter melted.
* Add in ingredients (B) and (C), mix well.
* Slowly add in ingredients (D), mix well until mixture becomes thick.
* wh isk egg white and cream of tartar till frothy.
* Add in sugar and continue whisk until peak foam
* Mix egg whites to cheese mixture with a spatula.
* Pour batter into a 10" lined square cake tin.
* Bake at preheat oven 150°C with water bath for 1 hour and 10 minutes.

Kitchen notes:
* wrap aluminium foil completely around the bottom and halfway up the sides of the pan.
* Cover cheesecake with aluminium foil loosely when half way baked (about 20-30 mins) to prevent cheesecake over browning.

* The cake will have pulled away the edges of the pan. Remove cheesecake from oven and carefully run a small knife around the edge of the pan to loosen any bits that might stick to the pan.