Steamed Pandan Cupcakes

I stumbled upon this website when I joined a Samsung Contest. The judge was Noobcook and I realised she is someone who always provide easy to make recipe. She was helping Samsung with some Microwave recipes. I saw one that really interest me - Steamed Pandan Cupcakes and making them seem really easy ! I did some modification to the recipe as I didn't have sufficient ingredients but the cupcakes still taste good !

Ingredients

•100g of cake flour

•2 tsp of baking powder

•2 tsp of sponge gel

•100g of caster sugar (adjust to your liking)

•pandan paste

•sea salt

•40ml of coconut milk (I didn't add this as I have forgotten to buy this !)

•40ml of canola oil (I used vegetables oil instead)

•4 large eggs at room temperature


Pandan Juice

•10g of pandan leaves

•100ml of water


Methods (I modified this recipe to my own methods):
1. Using a pair of kitchen scissors, cut up the pandan leaves into smaller pieces. Place the pandan leaves in a blender with 100ml water. Blend the mixture until the water turns dark green and the pandan leaves have been reduced to pulp.
2. n the blended mixture through a sieve and use your fingers to gently compress the pulp to squeeze out its juices. The first round of extract is the most concentrated and is what we are using for the recipe. Set aside the concentrated pandan juice.
3. In a large bowl, add caster sugar, eggs, sea salt and sponge gel.
4. Using a hand-held electric mixer or cake mixer, beat the mixture until it becomes pale and frothy.
5. Add 2 tbsp of the concentrated pandan juice you prepared in step 3 with about 8 drops of pandan paste. If you are not making pandan juice, add a few more drops of pandan paste. Adjust the amount based on the colour you like. For accuracy, use a dropper or a snipped straw for the pandan paste and a teaspoon for the pandan juice.
6. Blend the mixture again for a few seconds till the colour is well mixed.
7. Add sifted flour and baking powder into the batter, then blend till they are well mixed in the batter. After mixing, your batter will take on a thicker consistency.
8. Add the canola oil and coconut milk into the batter and mix well.

9. Pour the batter into the disposable cupcake cases . Put some water into a Microwave-safe Casserole, before putting the cupcake cases in. Make sure that the cupcakes are covered with a lid before setting the microwave on high power (900 watts) for 5 minutes.

10. Poke a skewer into the middle of the cupcake. If it comes out clear, the cupake is cooked.

Read more...

Oven baked cheese steak & Clam Soup

I didn't have a good appetite for lunch today. When hubby called me up and asked me what I wanted for dinner, I begged him not to cook any Chinese food. He said okay and he would decide what I would eat tonight. By dinner time, he impressed me with oven baked cheese steak, with salad and baked potato. He also tried to make a clam soup which I think taste better than the one at Pizza Hut !! Yummy ! Enjoy the pictures ! 

Oven Cheese Steak

Ingredients:

1. Beef Steak

2. Cheddar Cheese

Seasoning:

1. Salt

2. Black Pepper

3. Parsley

4. Olive Oil

5. Butter

Method:

1. Wash steak thoroughly and pat dry 

2. Cut slits across steak for better heat penetration

3. Season steak with salt, pepper and parsley

4. Sit for 30 mins

5. Sear steak with olive oil and butter on frying pan

6. Put cheese on top of steak

7. Bake steak in oven at 200 Celsius for 15 mins

Clam Soup

Ingredients:

1. Clams

2. Ginger

3. Tomato

4. Chinese Celery

5. Onion

6. Red Chilli

7. Minced Garlic

Seasoning:

1. Salt

2. Pepper

3. Sherry/Mirin

4. Butter

Method:

1. Clean Clams

2. Boil water and add in butter, ginger, garlic, onion, tomato, chilli and boil for 10 mins.

3. Add sherry/mirin and chinese celery

4. Add in clams

5. Add salt and pepper to taste

Read more...

Mum's Chicken Stew

Ingredients


* This dish serves 3-4 pax

Main Ingredients:

4 x Mid section chicken thigh

1 x Carrot

4 x Medium Potato

1 x Yellow Onion

Seasoning:

5 Tbsp Special Dark Soya Sauce

2 Tbsp Chinese Cooking Wine

1 Tbsp Seasame Oil

4 Tbsp Light Soya Sauce

3 Dash Salt

2 Dash Pepper

1/2 Tbsp Sugar

2 Tbsp Oyster sauce

Garnishing:

- 2 x Spring Onion Stalk



Directions & Method

1. Cut chicken thighs into smaller pieces

2. Cut carrots, potatoes and onion into cube sizes

3. Marinate the chicken with all the above stated seasoning. Leave it to stand for at least 30 minutes

4. Pour the chicken and marinate into a microwave-safe casserole

5. Pour in all the cut carrots, potatoes and onion into the casserole

6. Mix all the ingredients evenly and cover with casserole lid

7. Cook in microwave at high heat for 20mins

8. Garnish with cut spring onion before serving



Tools & Cookware (Optional)

Microwave-safe Casserole


Cooking Tips (Optional)

Let marinated chicken stand longer for a richer taste

Read more...

"World's Best Bibimbap"

If you believe that my hubby has made the world's best bibimbap, you must be a really loyal fan of his ! He was so proud of the bibimbap he created recently that he had it for days ! Although I told him that his auntie made a much better one than his, he didn't believe me and still insisted that his was one of the world's best. I gave up convincing him to stop dreaming ....

Will ask him to update the recipe soon

Read more...

Hubby's Invented Sukiyaki Dish

As I have very poor appetite lately for being at home , hubby decided to invent his own Sukiyaki dish for me to try ... Presenting to u ... My Hubby's Sukiyaki

Will ask him for the recipe and update soon !

Read more...

Japanese Cotton Soft Cheesecake

Hubby bought a Japanese cheescake while doing grocery shopping in Giant. I always love Japanese cheesecake from Carrefour. It was the first time I tried the one from Giant. And it tasted exactly the same !! I decided to try doing it at home today since I am stuck at home for at least 2 months !! Yeah, I am successful in making my Japanese Cotton Soft Cheesecake. Gotten this recipe from Diana's Desserts.

Ingredients:


140g/5 oz. fine granulated sugar

6 egg whites

6 egg yolks

1/4 tsp. cream of tartar

50g/2 oz. butter

250g/9 oz. cream cheese

100 ml/3 fluid oz. fresh milk

1 tbsp. lemon juice

60g/2 oz. cake flour /superfine flour

20g/1 oz. cornflour (cornstarch)

1/4 tsp. salt



Methods:

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).

Makes 1 (8-inch) cheesecake, 12 servings.

Read more...

Hubby's Steak

Hubby has been crazy over perfecting steak since his good friend bought an expensive steak for him to try cooking but he failed on the first round. This time it was successful and he was so proud of it that he made me take a photo !

Sorry, no recipe coz hubby couldn't remember the recipe !!! OMG !

Read more...