Please vote for me on the contest that I'd participated and is organize by Lee Kum Kee under the name Christine Choy, the name of the dish is 一团和气 (三菇燴西蘭花). You and your friends' vote are greatly appreciated.

This is the photo

How to vote:

1. Go to the site at http://blogger.lkk.com/vote.php?type=2&page=1
2. On the photo of Christine Choy 一团和气 (三菇燴西蘭花) click on the icon 'like' 饌好
3. click 同意 on the pop up box
4. Fill in particulars(4 tel no. just type 8 digits, as long as yr email is correct)
5. The voting ends on 9/4/11

A Big Thank you in advance!

The recipe of the above dish http://lazymamainkitchen.blogspot.com/2010/11/fresh-mushroom-with-broccoli.html

Pumpkin Chiffon Cake 南瓜戚風蛋糕

I love this healthy and fluffy pumpkin chiffon cake. Its smell nice and is delicious! But my hubby and daughter don't quite like it, they commented that the cake doesn't has the 'Oomph' , the only credit they can give is the color of the cake, bright yellow that looks cheerful. haha.....
Does this indicate that I will not make a 2nd pumpkin chiffon cake? What a waste! Well, when come to cooking and baking, my family come 1st, are all mothers the same? I will definitely make another pumpkin chiffon cake for my gathering with buddies.
Nevertheless, you and family might love this cake.
Recipe source from Christine's Recipe's blog. Thank you Christine Ho for sharing this lovely recipe.
 Recipes source from   Christine's Recipe
 
Ingredients:

100 gm pumpkin, peeled, diced steamed and mashed

35 gm milk

35 gm vegetable oil

8 gm Cointreau   ( a colorless orange-flavored liqueur) I ommited

100 gm cake flour

6 egg yolks

6  egg whites

100 gm caster sugar (I used 80gm only) 
70 gm pepitas   (pumpkin seed)

 Method:

1. Combine pumpkin puree into milk, oil and Cointreau mixture. Mix in cake flour.
2. Add egg yolks in pumpkin mixture. Combine well.
3. Beat egg whites with an electric mixer until bubbles form. Mix in 1/3 of sugar at a time, and beat well between additions. Continue to beat until stiff peaks form.
4. Spoon out 1/3 of the beaten egg whites and mix into the pumpkin batter.
5. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined. 
6. Add the pepitas into the batter. Mix well.
7. Pour batter into the cake pan. Level the surface with a spatula.
8. Use hands lift up the pan with thumbs pressing the tube in the middle. Lightly tap the pan on a table top to get rid of any trapped air bubbles inside the batter.
9. Bake in a preheated oven at 170C for 35 to 40 mins or till done.
10. Remove cake from the oven. invert the pan immediately. Allow it to cool completely.
11. Use a long and fine knife to loosen the sides of the cake. Remove from the pan.

 

Lemon Souffle (French Dessert) 柠檬舒芙蕾(法国甜点)

My very 1st attemp to make this French Desserts. Presentation not that satisfactory but still acceptable. Hope to improve next attempt.
Can't really remember when I copied this recipe from. It must be one of my friends' recipe book. Most important, my daughter and hubby really enjoy it, hardworks pays off.

Ingredients
150gms castor sugar
4 large egg white
3 large egg yolk
25gms flour
Zest of 1 lemon
3 tbsp lemon juice
250ml milk
icing sugar for dusting

Method

1. Preheat oven 170 degree celcious. Fill up about 1 inch of hot water in the roasting pan or deep baking pan. the water should reach half the ramekins (souffle cups).
2. Beat egg white till bubbles appear add 1 tablespoon of sugar, continue to beat till still and soft peaks form when lifted.
3. In another mixing bowl, beat yolks with the remaining sugar till mixture is light, add and mix in lemon zest , lemon juice, milk and flour, continue beating till well combine.
4. Pour the egg white into yolk mixture.
5. Using a hand whisk, gently fold in the egg white into the yolk mixture in circular movement from top to bottom, to keep fluffiness of the texture.
6. Fill the ramekins with batter to the top.
7. Put the ramekins in the baking pan in the oven and bake for 25 mins
8. do not open the oven during this time.
9. after 25 mins check that the souffles have a golden brown on top. Otherwise bake for further 5 to 10 mins.
10. Serve warm with icing sugar dusted on op of the souffle.

This is too much icing sugar liao! But Tammie love it, once a while, I think should be OK!

Enjoy!

Tumeric Chicken 黄姜鸡

Whenever this dish is served on dining table, make sure to cook extra rice - this apply to my family. Do you think you will do the same, hehe.... let's see. Enjoy the dish.

Ingredients

1 chicken (Chopped into pieces)
salt to taste
sugar to taste
Oil

Ingredients to be pounded

15 -20 dry chilies (soaked)辣椒干
2 - 3 pcs of tumeric 黄姜
1 pc of Galangal ( lengkuas ) 南姜
3 stalk of lemon grass (Serai) 香茅
15 to 20 Shallots小葱头
1 clove of garlic 蒜米
7 candenuts (buah keras) 石古仔

Method

1. Put enough oil in the wok, fry the pounded ingredients till oil surface.
2. Add in the chicken pieces, salt and sugar to taste.
3. Cover and continue to cook the chicken.
4. Make sure to fry the chicken every now and then to prevent stick to the wok. Fry till chicken is cooked.
5. Serve hot with rice.

Custard Cream Puff 吉士奶油泡芙

 Today in the baking mood to make some cream puff from grandmother's recipe.

This recipe was dug out from my scrapped yellowish scrape book. This recipe is originated from my sis in law's mother. The recipe was scribbled on the hard cover book, it took quite a while to copy the recipe in proper manner and some texts are missing or not in order. But it really worth the effort.

Steamed Spare Ribs with Fermented Black Beans 豉汁蒸排骨

Simple and easy to prepare main dish for dinner

Ingredients

600 spare ribs
1 whole bulb of garlic (minced)
1 tbsp fermented black beans or tow see
1 fresh red chili (Chopped)
1 tomato cut into wedges ( not in the original recipe)

Seasoning
1 tbsp sugar
1/2 tbsp cornflour
1 tsp sesame oil
some pepper
Drizzle of water

Method

1. Chop spare-ribs into small pieces. place them in a bowl. Add in seasoning, mix well and leave ribs for three hours.
2. heat up two tablespoons of oil. saute garlic and fermented black beans. Dish up and add to no. (1). Add in the chopped red chili, tomato wedges. Mix well and pour contents into a plate.
3. Add water into a steamer, bring it to a boil.
4. Steam no. (2) over medium heat for 34-40 minutes till meat has softened.
5. Serve hot

Recipe adapted from Y3K Recipes Issue 38 (9/10-2007) by Shirley Ho

Please vote for me on the contest that I'd participated and is organize by Lee Kum Kee under the name Christine Choy, the name of the dish is 一团和气 (三菇燴西蘭花). You and your friends' vote are greatly appreciated.

This is the photo

How to vote:

1. Go to the site at http://blogger.lkk.com/vote.php?type=2&page=1
2. On the photo of Christine Choy 一团和气 (三菇燴西蘭花) click on the icon 'like' 饌好
3. click 同意 on the pop up box
4. Fill in particulars(4 tel no. just type 8 digits, as long as yr email is correct)
5. The voting ends on 9/4/11

A Big Thank you in advance!

The recipe of the above dish http://lazymamainkitchen.blogspot.com/2010/11/fresh-mushroom-with-broccoli.html

DIY Tuna Fish Sandwiches 鲔鱼三明治

Ready to eat canned tuna fish spread are on sale on shelf at all hypermarkets. It is so convenient, people choose to buy the canned ready mixed tuna spread. Moreover they are spoiled by choices ~ variates, brands and assorted favors. Just buy your favorite favors, and it is ready to spread on your bread.
But with a little bit of effort, you have much healthy and delicious tuna sandwiches. For those who had tasted my tuna fish sandwiches, commented mine is far more tastier then the canned tuna spread. Hehehe..... Try out my simple to follow recipe, and let me know if you like it!

This my breakfast cum lunch without butter spread goes with a cup of Ipoh White Coffee

For more healthy choice goes for Tuna in water instead
in oil

Main ingredients ~ Canned tuna fish, small onion, tomato, cucumber, pepper, salt, lemon juice, mayonnaise

Ingredients
1 loaf of bread (I used wholemeal bread)
1 can tuna fish (drained and flaked)
1 medium tomato (clean and chopped)
10 pcs small onion (skinned, cleaned and chopped)
salt and pepper to taste
Juice of 2 lime ( I use lemon cos I have lemon in my fridge)
2 tablespoon of mayonnaise
1 cucumber (cleaned and sliced)
Butter

Method

Add salt in the chopped onion. Mix well. Add in lime juice and mix.
Add in the flake tuna fish, chopped tomato, pepper and mayonnaise and mix to combine.
Spread butter, mixed tuna fish onto a piece of bread topped with sliced cucumber and cover with another piece of bread.
Cut into desire shape. Serve.

Note:

Packed as bento for children to bring to school
Ideal for party and buddy gathering

Food@Home Sweet Home Slideshow

Please click on the Slideshow to view some of my dishes. Hope you like it and enjoy it. TQVM! You be surprice you too can created your own slide show!



Food@Home Sweet Home Slideshow: "TripAdvisor™ TripWow ★ Food@Home Sweet Home Slideshow ★ to Kuala Lumpur by Christine Choy. Stunning free travel slideshows on TripAdvisor"

Food@home Sweet Home Slideshow

Food@home Sweet Home Slideshow: "TripAdvisor™ TripWow ★ Food@home Sweet Home Slideshow ★ to Kuala Lumpur by Christine Choy. Stunning free travel slideshows on TripAdvisor"

Chinese Spinach With anchovies 莧菜銀鱼仔

Green is a must have dish on dinning table in most Asian homes.
It is quite a challenge to make sure children eat vegetables. But if the greens cook a bit longer, the veges become more tender, children will learn to enjoy the dish. When stir-fired other green, it must be a quick stir-fried with fire on high otherwise the veges will be over-cooked turn yellowish and lost all the vitamins and minerals, but not this chinese spinash.
The Chinese spinash 莧菜 has various species, green, maroon colors as well. You may refer here for details. These greens is easily obtain from all markets. You can either to boil soup with it or just stir-fry, either way are go best with anchovies ( ikan billies).

1 bundles of Chinese spinach ( I normally goes for the young spinach) - cut and cleaned
2 tablespoon of small anchovies 銀鱼仔 - Deep fried and set aside
1/2 tbsp of kei chi
some smashed garlic
salt to taste
Fish sauce to taste ( when I use fish sauce I omit the salt)
2 tbsp of cooking oil

Method

1. Heat oil in the wok, add in the garlic and fry till aromatic, add in the spinach.
2. Stir fried a while add in some water continue to fry till quite soft
3. add in the kei chi, salt to taste.
4. Dish out and garnish with fried anchovies. Serve hot.

Stuffed Taufu 酿豆腐

Stuffed Taufu ( Yong TauFu) is a popular dish among the chinese in Malaysia. Especially in Klang Valley, Ampang is the place famous of this dish with quite a number of restaurant selling Yong Taufu. Most of the shops there serving the Yong Taufu over 20 years at least.
The price has increased tremendously over the years.

Yong Taufu is a dish with assorted vegetables and bean cured stuffed with fish paste. 'Ikan parang' is the most common fish to make the fish paste. When I was a kid, used to watch and help mom prepare the fish paste, its quite a tedious task, but of course, is a yummy and healthy dish. But nowadays ready fish paste is easily can buy from wet market (I bought it from Pudu market).

With the ready fish paste and other ingredients like red chili, Soft Taufu, Taufu Pok, ladyfinger, brinjal, bitter gourd, green pepper, bean curd sheets, Chinese mushroom; the lists can go on and on.........

To prepare

Just stuff the fish paste into the veges, either cook them using steam or boiling method. The bean curd soak in water till soft, put some fish paste on top of it, wrap it up and use cornflour to seal the edge. Pan-fry the bean cured till golden.

The most important of the dish is the gravy.

1 tbsp of minced garlic
2 tbsp of minced tau cheong
1 bowl of water
1 tbsp of cornflour mix with some water for thickening
Oil
1 tbsp of 'shao shing wine' (chinese wine)

1. Heat up some oil in the wok, add in garlic and tau cheong, fry till aromatic.
2. Add in the water, when boil mix in the stuffed taufu and veges.
3. Add in cornflour mixture to thicken the gravy
4. Lastly add a tablespoon of ' shao shing wine. Dish out and serve hot

Slide show for Food@home sweet home

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HELP NEEDED!!!
I had just enter into a contest organize by Lee Kum Kee under the name Christine Choy, the name of the dish is 一团和气 (三菇燴西蘭花). Please vote for me at http://blogger.lkk.com/vote.php?type=2&page=3. You and your friends' vote are greatly appreciated. Special note: on filling up tel no. on the form, just fill in 7 digit will do, as long as u have filled the email address. A big Thank you in Advance!

This is the photo一团和气 (三菇燴西蘭花) I summited for the contest. Kindly vote for me! Thank you!

http://blogger.lkk.com/vote.php?type=2&page=3

The recipe of the above dish can view at http://lazymamainkitchen.blogspot.com/2010/11/fresh-mushroom-with-broccoli.html

Baked Cotton Cheese Cake 棉花芝士蛋糕

Many of us love cheese cakes, does not matter how it was prepared, and know very well that the high calories in all cheese products. Most of us cant resist the temptation of it. But friend remember this ' one moment on your lips, forever on your hips" When that happen, don't blame me! Haha.....

I always prefer cake to be plain without those cream, icing. Cream and icing decoration are too troublesome and not healthy too, this give very good reasons to be lazy.

The original recipe is just a plain cheesecake, but some how this time around, thinking making some swirl to the cake. Hmmmm....... the swirling not that perfect, but still quite nice orh! Some of my FB friends like to know how to swirl a cake, I have took some photos, most of them are blur, left 2, hope these will be able to give some guidance on how it is done. But trust me practice make perfect, your swirl of cake will come easy as ABC in no time. Happy trying! 

You may refer to my new Japanese Green Tea Cotton Cheesecake for if you love green tea like me!   

If the cake is taller, I am sure it will looked gorgeous. Ehhemm......
What a waste. Sign.....

Instead of a taller cheesecake, I mistakenly used the 8 inch cake pan, so here I am with 2 shorty cheesecake. End result for the cake is smooth and soft that mattered most. Hope next time won't be so careless.

6 egg yolks

Beaten egg white

Swirling of Cake - Spoon some plain cheese cake batter and mix with some cocoa powder, put into piping bag and pipe the cocoa batter in circular forms as shown in the photo.

Use a chopstick to drag the batter from the edge to the center to create the pattern. Do you get the idea? Please let me know, by leaving some comment. Thanks guys!

Here goes the recipe for this cotton soft cheese cake

Ingredients

A 250 gm cream cheese (soften at room temperature)
230 ml fresh milk

B 100gm butter (soften at room temperature)
C 6 nos egg yolk
1/2 tsp lemon paste or 1/2 tbsp lemon juice

D 20 gm cornflour  Sieve together 50 gm cake flour

E 6 Nos egg white
1/4 tsp cream of tartar
110 gm caster sugar (These is the reduced amount)

Method

1. Grease an 10 inches round cake pan
2. Preheat over to 160 degree Celsius
3. Double boil the cream cheese and milk till smooth add in the butter. Remove from fire fire, cooled.
4. Add in egg yolk one at a time, and mix in the lemon paste or juice.
5. Slowing stir in the flour mixture.
6. Beat egg white and cream of tartar for about 2 mins add in the sugar continue to beat until soft peak formed.
7. Fold in the egg white mixture into the cheese mixture in 3-4 batches. Do not beat.
8. Put mixture into the baking tin and give a jerk to the baking tray to let go of the air bubbles, bake the cake using water bath method for 45 - 55 minutes or test with a skewer that comes out clean.
9. This cheesecake is best serve chilled.   
   
   { 日本棉花乳酪蛋糕 }
   
   材料：
   （1）蛋白6粒、幼糖140g、塔塔粉1|2茶匙
   (2）乳酪250g 、牛油100g、鲜奶230ml、蛋黄6粒、柠檬汁1大匙
   (3)面粉50g、粟米粉20g（筛过）
   
   做法：
   把（2）的乳酪、鲜奶、牛油隔水煮溶至滑加入蛋黄快速拌匀再加入粉料拌匀至滑才取出，将打发的（1）分三次加入面糊中拌均匀倒入烤模，送进烤箱以蒸烘烤，150度烘烤45-55分钟。