Steamed chocolate cake with Topping

My first ever cake with topping, I take it as a challenge to myself. This cake is specially make for one of Tammie's best friend - Chi Jun for her father's birthday cake. Pretty nervous on decorating the cake, as I hardly have any experience. Its turned out quite satisfactory as Chi Jun msg that the cake is pretty and most of all delicious! Hmmm...... What a relieve!

After Chi Jun's request for a birthday for her dad. Here is another request from Tammie's friend for a birthday again.
I have never learn how to decorate a cake, these are my maiden attempts, of course can't compare with those experts, but quite satisfied with my own creation.



Feel so good today (1st May 2011) when Tammie's friend msg that she had never tasted such a yummy home bake chocolate cake and she ate 1/2 of the cake on her own! Hehehe..... Hulala!
Christine Boleh!

Kampung Fried Rice with Belachan 家乡銀鱼馬来盞炒饭

The aroma of the shrimp paste (belancan) ; anchovies make this an irresistible meal

Kampung Fried rice with belacan is a typical Malaysia cuisine Nyonya style  enjoyed by all races in Malaysia. An simple and easy to cook meal, for those lazy mamas like me when you don't feel like cooking a big meal.  Try this  1 dish meal for  lunch or dinner.

Here goes the recipe
Ingredients

2 tbsp of dried anchovies ( small Ikan Bilis) - washed and drained
200 gms small prawns - clean and shelled ( I used diced ham chips)
2 eggs - pepper and fish sauce mix well
1/2 tbsp toasted shrimp paste (belacan) mashed
1 red chilli - diced
5-6 longs beans - diced
2 bowls of cold cooked rice (I used brown rice)

Seasoning
salt and pepper to taste
1 lime

Method

Deep-fry anchovies in hot oil on medium heat until crispy. Dish and drain
Leave1 tbsp oil in work, add in the beaten egg and stir to scramble. Dish out.
Add 3 tbsp oil in wok, add in belacan fry till aromatic, add in prawns (ham chips), chilli, long beans and continue stir-fry till aromatic
Add in salt, pepper, fish sauce to taste, cold rice and fried scramble egg, stir and mix well.
Before dishing out mix in anchovies, leave some for garnishing.
Sprinkle the remaining fried anchovies on top and squeeze in the lime juice

Steamed Chicken with Red Wine Paste (Fuchew) 红糟蒸鸡

This Steamed Chicken with red wine paste had been posted on facebook since 28th March 2011.
Until now only start to prepare the recipe for my blog. My apology for the delay for those who are looking forward for the recipe. This a simple and easy to prepare dish and specially for those who just begin to learn how to cook. When I posted this photo, people thought that I am a Fuchow, but I am not, I am a typical Cantonese who love to eat red wine mee suah.

My brother from Singapore bought me 2 bottles of red wine paste. Thank you brother.

This recipe is my easy and lazy version, there are many fuchow expects which you can refer, I believe they can give you better recipe than mine.
But nevertheless, before I ca ask my daughter to comment on the dish, she just ' hmmm...hmm...hmmm while chewing the chicken, that said it all. Hehehe.....

This is the red wine paste (lees of rice wine)

Here is the simple and easy to follow recipe

Ingredients

1/2 chicken ( I used Kampung Chicken) - chopped into bite sizes
2 tbsp of red wine lees
6 slices ginger
1 tbsp of chopped garlic
1 tbsp of kei chi - I missed out this

Seasoning

1 tsp cornflour
1 1/2 tbsp soy sauce
4 tbsp of red wine
sugar and salt to taste

Method

1. Marinate the chicken pieces with the red wine lees, salt, sugar and soy sauce for at least 4 hours or best overnight.
2. Mix in and combine well the rest of the ingredients.
3. Heat up a steamer with boiling water
4. Place the red wine chicken into the steamer and steam on high heat for 20 minutes. ( I steamed for 18 mins, and found the meat texture just tender as I wanted it to be)

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.