Cheesy Sausage Bread

Today is the last day of August 2012 and Merdeka Day for my country Malaysia!  Happy Birthday to MALAYSIA!

Rounding up the day with the much waited details for this favorite Cheesy Sausage for the young and old alike.  Just follow simple step by step from the photos!  Easy, Right?

 

 Step 1  -  Trim the edges of the bread

Malaysia Food Fest - Melaka Food for August 2012

Chanced upon this Malaysia Food Fest event with  just 2 days before closing for popular food from Melaka.  The event is for participants to prepare and submit photos, recipes of food represent the particular state of the month  to the facebook page.  The event duration is from August 2012 to August 2013 hosted by popular blogger Wendy's Table for two.  Anyone with  facebook account can join in the fun!  For further detail, you may refer here

The food for the month of August 2012 -  Melaka







For the record,  I am submitting the following posts to Malaysia Food Fest 2012  are as follow :

 1.  Authentic Asam Prawns  -  Refer here for the recipe

This is the photo that won me  Pantry Magic's  cash voucher worth RM300/- to shop at Pantry Magic!   Wheeee..........  ^_^

2.  Kampung Style Fried Rice  -  Refer here for the recipe.  ( This dish was  not qualified)

3. Nyonya Cincalok Omelet -  Refer here for the recipe

4.  Dry Prawns Sambal with Petai  -  refer here for the recipe
This is one of the very 1st photo when I started to blog.  Submitted this photo for an FB  contest and won me an old cookbook on micro wave cooking by Mrs Fong.

5.  Steamed kampung Chicken with Cincalok  -  Refer here for recipe

 One more my most favorite finger nyonya food that i wanted to submit but dont seem to located the recipe in my blog, wonder how shall I missed that out.  Will get it organized, and hope to submit it on time!  Can u guess what that will be?? 

Nyonya Cincalok Omelet (Hay Ya Kay Nui) 虾酱煎蛋

Cincalok  ~  A typical and popular  Melaka products  made from shrimps. 

Adding  cincalok and kaffir leaves  to simple fried eggs  will definitely enhance the  dish for that extra ordinary taste to tempt everyone to go for more. 

This was prepared 2 days ago, my eldest daughter just love the aroma of the kaffir leaves.

Recipe source from Northern And Southern Nyonya Cuisine by Chef Ricky Ng

I have made some amendments to the origin recipe.

Ingredients A

3 eggs

3 tbsp oil

Japanese Green Tea Cotton Cheesecake

Another cheesecake temptation with some amendments to suit my family.   Ot you may prefer my earlier posting on the Baked Cotton Cheesecake, another favorite cake too.

Texture of the cake is light and  soft like cotton with poppy seeds to give that extra chewy treat.

  

 Recipe adapted from  Fantastic Cheesecake by Alex Goh

Ingredients A

160 g cream cheese

25g butter 

120 milk

Stew Pork Belly (Tong Poh Yoke)

This is my old recipe but with a more appealing photo to tempt you.  As my cooking improve by the days and at the same time polished my photo shooting as well.

Recipe can be found on my older post here.   Enjoy! 

Claypot Pork rib Dry Curry 排骨干咖喱

Who can resist this tempting clay pot curry??

 

It is a mouth watering dish that is hard to resist! 

A very old fashion and traditional  curry with no fix  amount of ingredients.  All ingredients are measure with estimation that we termed as  ' agak agak' locally.    ^_^   But the end result turned out to be marvelous!

Ingredients to pound/blend ~

About 10 small onion,  1 pip of garlic, small piece of ginger, 2 buah keras, a piece of belancan, 2 pcs of turmuric (kunyit)  about 20  dry chili (soak in water till soft)   - all pound/blend  into paste.

2 stalks of curry leaves

600 gms of pork rib/ 1/2 chicken  (marinate with some salt and curry powder and set aside)

4 -5 potatoes  peel and cut into desire size and boil in hot water till half cooked.

1. Heat 3 to 4 tabsp of oil in the clay pot add in the blended ingredients and fry with medium high fire till oil appeared.  Add in the curry leaves. 
2. Add in the pork rib/chicken pieces to cook for a while, add about 1/2 bowl of water and add in the potatoes and cook about 10 mins  or so.   The curry is ready to serve with hot rice or roti jala. ( Will shall my roti jala recipe later on my blog)  

Note:  I did not use and santan for the dishes and yet it turned out superb!!

 

Japanese Coffee Agura Cake 咖啡相思蛋糕

Chanced upon   this popular Japanese Agura Cake through Facebook with many baking enthusiastic posting their photos almost everyday!   And most of these home baker are Chinese educated in my facebook account.  The call this  the   相思蛋糕 in Chinese and is  literately means acacia.  

I go for coffee favor for my 1st attempt for this extra soft cake. 

The texture of the cake is super soft and feather light!  
Another plus point of this cake is corn oil is used instead of butter, that make it a Healthy Cake!   Hoooorayy!!
The only set back that I am unhappy is the uneven temperature of my 'time for retirement'  oven!  ^_^

Recipe adapted from FB Jasmine Ang in Chinese version and   I had  made some adjustment.

Ingredients A

Corn oil  65gm

Milk 80 ml ( I used HL milk)

1/4 tsp salt

6 Egg yolk

1 egg

65gm Superfine flour

1tsp Nescafe  + 1tbsp hot water (you may replace with other favor eg. 20gm pandan juice, or  1tsp chocolate emulco and etc etc)

Few drops of coffee emulco

Ingredients B

6 egg white

75gm caster sugar

1/4 tsp cream of tartar

 

Method A

1. Beat egg yolk, whole egg, corn oil, milk and salt till foamy.
2. Mix in flour and coffee slowly till well blended.  Keep aside.

Method B

1. Beat egg white till foamy add in cream of tartar and sugar, continue beating until the egg white will not drop when over turn the mixing bowl.
2. Mix A and B slowly till well combined.
3. Pour in a 9" cake pan and  using steam bake method and bake  for 45 mins at 170°C
4. Over turn the cake to cool.

I will post more of my Japanese Agura Cake with different favors in the making.  Do follow me closely !  ^_^