Egg Timer

This is a top HOT item from Daiso.  It can go out of stock within minute and people can even go outlet to outlet just to search for this egg timer.  Of course I am also one of the unlucky one who have no luck in daiso sg.  Lucky my friend helped me get it from KL Daiso. For first time use, there is a slight plastic smell in this egg timer but my friend told me the second time she use, there is no plastic smell anymore.  Yesterday I made half boiled egg with this egg timer indicator and here is the steo and end result.

Put in the egg and timer in the boiled water

Indicator turn white on how you

want your egg to be done

Half boiled egg done

Method:

1. Boil a pot of water.

2. Once boiled, off heat. 

3. Put in the egg and the timer.

4. Wait for the timer indicator to turn white at the "soft" portion if you want your egg to be half boiled egg.

5. Once done, dish out the egg and timer. Run the egg under tap water for awhile to let it cool down abit so that it is easy to hold it with your hand.

6. Crack open and you egg is ready to serve with black soya sauce or light soya sauce.

Pandan Kaya

I have been searching for recipe for Pandan Kaya that do not need much stirring while cooking.  Finally saw the recipe from Nasi Lemak Lover blog and decided to give it a try.  And yes!!! This pandan kaya is smooth and fragrant and best is that it does not need continuing stirring the kaya while cooking.

Pandan Kaya mixture

After cooking for about 20mins

Recipe adapted from http://nasilemaklover.blogspot.sg

Ingredients

3 large eggs (lightly beaten)
250g caster sugar
350ml coconut milk, from fresh coconut
8pcs pandan leaves (screwpine leaves)

Steps:-
Mixture A - Blend pandan leaves and coconut milk in a blender. Strain and squeeze the juice from the pulp.  Discard pulp.
Mixture B - Add sugar into beaten eggs, use a hand whisk to stir mixture until sugar dissolves (Do not beat but lightly stir !!)

1. Add mixture A into mixture B became kaya mixture. Stir and mix well.
2. Sift the kaya mixture into another mixing bowl (stainless steel preferred).
3. Place mixing bowl over another pot of boiled water on low heat, stir kaya mixture occasionally.
4. I took at least 1.5hour to cook till desired thickness. Cool completely before store in a clear jar and keep in the fridge.

Best to consume within 2 weeks

Braised Chicken with Feng He Soya Sauce

Firstly thank you Derek Woo for your recommendation on Feng He sauce and the ratio proportion you mentioned on your facebook posting.  It is indeed simply tasty and definately a fuss free cooking process.   My family will sure to like this dish.

Ingredients:

4 drumsticks

1-2 slices of ginger

Few cloves of garlic, remove skin

1/2 cup of Feng He Soya Sauce

1.5 cup of water

Spring onion and coriander leaves(for garnish)

NOTE: I bought the Feng He sauce from wet market

Method:

1. In a pot, pour in Feng He sauce and water. 

2. Add in ginger and garlic. Bring to boil.

3. Add in chicken parts and bring to boil again.

4. Once boil, simmer under low heat till chicken is soft. Dish up and garnish with spring onion and coriander leaves.

5. Serve hot with white rice.

Pork and Prawn Ball in Breadcrumb

After using up all the wanton skin for making wanton, I still have balance of the filling for wanton.  Thus, I made into pork and prawn ball and deep fry.

Ingredients:
150g minced pork,(I used shoulder butt)
120g minced prawns
1tbsp cornflour
1tsp sesame oil
1/4 tsp pepper
1/4 tsp salt
1/2 tsp chicken powder
1tbsp light soya sauce
Green onion, chopped

Coating:
Some cornflour
1 egg, beaten
Breadcrumb

Oil for deep frying

Method:
1. Mix all the ingredient items together. Roll into ball shape.
2. Heat oil for deep frying.
3. Coat with cornflour. Deep in beaten egg. Then coat with breadcrumb.  Repeat these step till all pork and prawn ball mixture is finish.
4.Using low heat, slowly deep fry the pork and prawn balls till golden brown.
5. Dish up and place on kitchen paper for the excess oil to absorb by the paper.

Old Fashion Butter Cream Cake

Miss these old fashion butter cream cake that I ate when I am young.  Think the most popular one is with the red, green and yellow gel.  Even my girl choose that piece as her first choice.  Here I can only share the butter cream recipe as the sponge cake recipe is from a private blogger thus unable to share the cake recipe.

Recipe adapted from my old post with minor adjustment: smb-swiss-meringue-buttercream.html?m=0

Ingredients:

135g butter

85g sugar

2 egg whites

1/8 tsp vanilla essence, (optional)

1/8 tsp or few drop of lemon juice

Piping gel(mix with food colouring of your choice)

Method:

1. Place sugar and egg whites in a stainless steel bowl then place bowl over a pot of simmering water. Whisk until the sugar has dissolved and egg whites are hot to touch, about 3 mins or you can measure the temperature using the thermometer for food.  Temperature must reach 160F.

2. Transfer the mixture to your mixing bowl and whisk it on mixer with high speed until mixture has cooled completely and formed stiff and glossy peaks.

3. Add in butter, one piece at a time and beat until incorporated after each addition. Do not worry if the buttercream look curdled. It will become smooth again with continuous whisking.  Add in vanilla essence and lemon juice and whisk until combined.

4. The SMB is ready for frosting cake.

Pork and Shrimp Wanton Soup

Lazy to cook many dish for dinner so just made Pork and Shrimp Wanton Soup for dinner yesterday.  This time I bought the wanton skin from market stall.  For the pork, I bought pork shoulder butt from market and ask the boss of the stall to help me grind the meat.

Ingredients:

150g minced pork,(I used shoulder butt)

120g minced prawns

1tbsp cornflour

1tsp sesame oil

1/4 tsp pepper

1/4 tsp salt

1/2 tsp chicken powder

1tbsp light soya sauce

Green onion, chopped

Wanton skin

Egg white for sealing the wanton

Green onion(for garnish)

Soup base:

You can use either ikan bilis, pork bone or chicken bone to cook as soup base as etc.

Method:

1. Boil soup base using the above.

2. Prepare the wanton filling by mixing all the ingredient items together except wanton skin.

3. Wrap the filling with wanton skill and seal it with egg white.

4. You can add some green vegetable of your choice. (Chye sim or Xiao bai cai)

5. When soup base is ready, remove the ikan bilis, pork bone or chicken bone.

6. Add in the wrapped wanton and green vegetables. Let it cook.

7. Once cooked, off heat. Garnish with green onion.

Garlic Prawns

Some people request this recipe from me.  There is no exact recipe as I cooked this dish on agaration.  I will list down the ingredients I used for reader reference.

Ingredients:

About 14 prawns, remove the shell on the body and deveined.  Keep the head and tail intact.

1 chilli, remove seed and slice it

some unsalted butter

About 7-8 cloves garlic, minced it

Some salt

Some pepper, optional

Some paprika powder, optional

Method:

1. Season prawns with some salt

2. Heat wok and melt butter. Add garlic and chilli. Fry till fragrant.

3. Add prawn in and stir fry till almost cooked.

4. Sprinkle abit of salt, pepper and paprika powder. Give a few toss.

5. Serve with rice

Tofu with Minced Pork

Another dish off from my list to do.  I made this dish today base on my agaration on the ingredients.  I like the taste and my kids love it too.  It is a very simple dish and I will make it again.

Ingredient:

1 tofu (suitable for steaming)

150g minced pork (use shoulder butt)

Some water

Some cornstarch solution

3 clove garlic, minced

Some chicken powder

Some spring onion, chopped

Some chilli, sliced

Marinate for pork:

1 tbsp KCT superior dark soya sauce

1tsp oyster sauce

Some light soya sauce

1tsp cornflour

Dash of huatiao wine

Dash of pepper

Method:

1. Marinate the pork with the above.

2. Steam the tofu in a pot. Dish out and remove the water from the tofu.

3. Heat wok with oil. Fry garlic till fragrant.

4. Add in marinated pork and stir fry to separate the pork. Add in some chicken powder. Fry till cook.

5. Add in some water. Let it boil.

6. Add in abit of cornstarch solution to slightly thicken the sauce.

7. Pour it over the steamed tofu. Garnish with spring onion and chilli.

Fruit Tart

This dessert is always my family's favourite.  This time I used two 5.5" tart shell with removable base to do it.  I love the assemble of fruits on the tart shell as it look so beautiful.

Recipe adapted from http://preciousmoments66.blogspot.sg

Proportion of two 5.5" tart shell:

To make tart shells 

125g butter (room temperature) 

55g caster sugar 

1/4 egg 

250g plain flour 

Method 

1. Cream the butter with caster sugar until white and creamy. 

2. Add egg and continue to beat. 

3. Fold in flour until it becomes a dough. 

4. Line the small tart tins with dough. (I used 130g dough on each 5.5" tart shell) Poke holes using a fork on the tart shell 

5.Bake at 175°C for 10 mins or till golden brown. 

6.Slide tart out and let it cool down. 

Note: you will have some extra dough leftover

To make Creme Patissiere 

250ml milk 

1/4tsp vanilla essence 

2.5 egg yolks 

62.5g castor sugar 

12.5g plain flour 

12.5g corn flour 

Method 

1.Heat the milk and vanilla essence gently until just boiling. Remove from heat and cool slightly. 

2.Beat the egg yolks and sugar until pale and thick, then stir in the flour and cornflour. 

3.Gradually stir the milk into the egg mixture. 

4.Pour the custard into the saucepan and heat gently, beating continuously until mixture thickens and boils. 

5.Boil for 1 min, stiring continuously, remove from heat and cool. 

6.Scoop the cooled custard into each tart shell, decorate top with fruits(strawberry, kiwi, peach, blueberries etc). 

7.Glaze fruits with mirror gel(ratio 1tbsp mirror gel: 1tbsp hot water).