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

Stuffed Tau Pok with Fish and Prawn Paste

This is a super easy dish to prepare and it is definately delicious as it is a deep fried dish.  My kids love it so much till my daughter asked for extra pieces.

Ingredients:

100g prawns, cut into small pieces
150g fish paste, ready packed in a tub from supermarket
1/4tsp chicken powder
12 pcs small tau pok
Some spring onion, chopped


Method:
1. Cut open 1 side of the tau pok from the 4 side.
2. Slowly flip inside out for all the tau pok
3. Mixed prawns, fish paste, spring onion and chicken powder completely.
4. Fill the tau pok with the paste mixture.
5. Deep fry the stuffed tau pok till golden brown.

Asparagus with Pork and Prawn

Trying out this dish for the first time and I am glad that the taste is good.  It is a simple one dish meal to go with rice.

Ingredients:

3 thick Asparagus, scrap the outer skin away and slice it
100g Pork fillet, slice it
12 Prawns, deshelled and deveined
2 Chillis, remove seed and slice into few pieces
4 cloves of Garlic, minced
1 tsp Chicken Powder
1 tbsp Oyster Sauce
Pinch of salt
1 tsp Light Soya Sauce
Dash of ground White Pepper
Dash of Hua Tiao Wine
About 200ml water


Marinade for pork:
1.5 tsp Corn flour
1.5 tsp Light soya sauce
1tsp Hua Tiao Wine

Method:
1. Heat wok with sesame oil and fry garlic and chilli till fragrant.
2. Add marinated pork and asparagus and quickly stir fry to separate the pork.
3. Add in oyster sauce, chicken powder, salt, white pepper and stir fry till pork almost cook.
4. Add in the water and let it cook.
5. Add in the prawns and stir fry till prawn is cook.
6. Drizzle some hua tiao wine in and give a few stir.
7. Off heat and serve hot with rice

Steamed Red Garoupa with Tau Cheu Paste

Trying out this steamed fish with tau cheu paste and the taste is to our family liking.  I am glad it is not too salty and I will definately steam fish with this recipe again.

Ingredients:

1 whole red garoupa
15g tau cheu paste
Some ginger slice, place at steaming plate
Some ginger strip

1tbsp sesame oil
1 tbsp light soya sauce
1tbsp water

For garnish:
Some spring onion
Some cilantro

Fried shallot

Method:
1. Place ginger slice on the steaming plate. Then place the fish on top. Rub the whole fish with tau cheu paste.
2. Place some ginger strip on the fish.
3. Steam the fish on high heat till cooked.
4. In a small pot, mix sesame oil, light soya sauce and water together and bring to boil. Once boiled, pour the sauce over the steamed fish.
5. Garnish with some spring onion, cilantro and fried shallot. Serve hot.

Soya Bean Curd Tarts

When I saw NgaiLeng posted her soya milk tarts, I remember this is in my list to bake. Hence, I go to her blog and try out the recipe.  No regret trying as my whole family love it.  My next bake I will increase the sugar quantity as I feel it can be abit more sweet as I am using low sugar soya milk for the curd filling.

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

Crust Ingredients:( yield 6 tarts shell)

45g unsalted butter, softened

22.5g icing sugar

15g beaten egg

75g plain flour

10g corn flour

1/8tsp salt

Method:

1. Loosen all plain flour, corn flour and salt by stirring with a hand whisk.

2. Cream the softened butter with hand whisk till it become pale yellow. Add inicing sugar and whisk for few minute into a light cream.

3. Slowly add in beaten egg and mix well.

4. Fold in the flour mixture using spatula till the mixture turn into a soft smooth dough. Transfer dough into a plastic bag and shape into a long dough. Let it chill in the fridge for 1 hour.

5. Divide dough into 6 part and mould into tart shell.

6. Use fork to prick some holes at the base. Bake the tart shell till slightly golden. Temperature used is 150 deg for 20 mins. Temperature depend on individual oven.

7. Remove the tart shellswhile they are still hot. Cool on wire rack.

Soya Curd Filling:

225g low sugar soya milk (use those packet type that is sold in 6 in a pack type)

5g sugar

1tsp milk powder

1/4 tsp agar agar powder

25g low sugar soya milk

1 pandan leaf (optional)

Method:

1. Heat 225g soya milk in a pot at med low heat.

2. In a bowl, mix milk powder, sugar and agar agar powder together.

3. Pour 25g of soya milk to mix with mixture 2. Let the mixture stands for about 10 mins to allow the agar agar powder to absorb the moisture.

4. Pour the mixture from (3) into the pot of hot soya milk. Stir regularly to facilitate the sugar and agar agar powder to melt. The agar agar powder will melt around 100 deg C. You may add pandan leaf to enhance the flavour.

5. To test whether the mixture is ready, scoop a tablespoon of soya milk mixture into a cool saucer and place in the fridge to chill for 2 mins. If the mixture coagulate after 2 mins, you can stop heating the mixture.

6. Pour the warm mixture into the tart shell and allow to cool to room temp then transfer to fridge to chill.

7. Allow the tart to chill for 15mins. Then serve it as cold dessert

Steamed Red Garoupa

It has been so long since I last steamed a whole fish.  Since today I bought a very fresh red garoupa, I steamed it for tonight dinner.

                                       

Ingredients:

1 red garoupa
4 slice ginger, to be place at bottom of the steaming plate

Sauce ingredients for steam fish:(mix all ingredients in a bowl)
1 tbsp light soya sauce
1 tbsp sesame oil
1 tbsp hua tiao wine
1/4 tsp chicken powder

1.5 tsp sesame oil
2 slice ginger, slice into small pieces
3 clove garlic, minced

Method:
1. Steam fish on high heat for about 15mins or till cooked. Set aside.
2. In a small wok, heat up 1.5tsp sesame oil and fry sliced ginger and minced garlic till fragrant and lightly brown. Dish up and set aside.
3. Using the same wok, pour the sauce ingredients in and bring it to boil. Off heat snd pour the sauce onto the fish. Garnish with the pan fried garlic and ginger slices. You can add some spring onion on it too.