Cempedak Cupcake

I ever saw people posted cempedak cupcake and wanted to try baking it but it is hard to find cempedak at my area. Yesterday when I saw cempedak at supermarket, I decided to buy it and bake cempedak cupcakes.  I really love the aroma of cempedak even when it is baking in the oven.

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

Ingredients:
250g Cake Flour
2 tsp Double Acting Baking Powder
250g Unsalted Butter, Cubed and Softened
300g Castor Sugar (super fine sugar) **can reduce to 200-250 if using very ripe n sweet cempedak**
300g Eggs without shells (about 6 eggs) lightly beaten
2 tsp Vanilla Essence
8 tbsp Full Cream Evaporated Milk
300g Fresh Ripe Peeled Cempedak, cubed into small pieces (I used scissors to cut)


Instructions:
1) Beat butter and sugar until light and fluffy, add eggs in a steady stream then add essence and mix well. (the mixture may look a little curdled its normal)
2) Fold in 1/3 of the flour + baking powder mixture. Add in half the milk and fold till just combined. Repeat until all the flour and milk have been folded in. Fold until smooth. Stir in the cempedak gently. Do not overmix.
3) Pour into cupcake cases until 3/4 full. Bake for 20 mins at 160 degrees or until the skewer comes out clean.


*Folding in the flour and milk alternately will help to make the cake mixture smooth and lump-free. If all the flour is added in at one go, some flour may form lumps in the mixture.
*Cake flour makes the cupcakes lighter in texture
*You can reduce sugar if you find it too sweet, as cempedaks are sweet.
*The cempedaks are not coated with flour and they do not sink to the bottom, I tried on both cake tins and cupcake cases.
*Recipe modified and extracted from Gorgeous Cupcakes for the Homebaker by Anna Chan

Salted Egg Yolk Chicken (牛油黄金鸡)

I have been planning to try to cook this dish few months ago. Finally today I give it a try.  Been goggling for recipe on this dish and I decided to follow the recipe from The Meat Man and Delishar.com
No regret using their recipe especially the sauce recipe.  It is the same as the one cook restaurant that I have tried.

Salted Egg Yolk Chicken
牛油黄金鸡

Marinates adapted from The Meat Man

4 pieces chicken fillets cut into chunks
1 tsp sugar
½ tsp salt
¼ tsp pepper
1 tbsp rice wine

1 beaten egg
1 cup potato starch

Salted Egg Yolk Sauce adapted from delishar.com

4 salted egg yolks
20 curry leaves
2 tbsp butter
4 tbsp evaporated milk
1 tbsp minced garlic
1 tsp sugar
1/2 tsp curry powder
Dash of salt(I added this)

Method:
1. Marinate the chicken fillet chunks with pepper, sugar, salt and rice wine for 15 mins.
2. Coat the marinated chicken with beaten egg then coat with potato starch.
3. Deep fry till golden brown and set aside.

Salted Egg Yolk Sauce:
1. Steam the egg yolks for 10 mins until cooked.
2. Mash the egg yolks.
3. In a wok, melt the butter.
4. Stir fry the garlic and curry leaves until fragrant.
5. Add the mahed yolks and stir fry until bubbly.
6. Pour in evaporated milk and season with sugar, salt and curry powder.
7. Bring to a boil and once the sauce reduce slightly, remove from heat. ( This step must be fast , do not over simmer and dry up the sauce.)
8. Toss the chicken with the sauce and serve