Kue Lapis Beras ( Rice Flour Layered Cake )
Friday, February 27, 2009
sticky layered cake
It's my first time to make this layered cake. The top of the cake came out a little too dry because I cooled it down in the refrigerator without wrapping it with a plastic wrap. So, do not forget to wrap it before you place it in the fridge! This cake doesn't last for a long time, probably for a few days. By the way, I did not post the recipe in here but you can get it from http://thaifood.about.com/od/thaidesserts/r/stickylayercake.htm
Kue Lapis Beras ( Rice Flour Layered Cake )
Kue Lapis Beras ( Rice Flour Layered Cake )
hot & spicy
It's always nice to try something new, even better when it tastes pleasantly good.
When it comes to making spaghetti especially in red sauce, I prefer to use ready-to-eat sauce like those from Classico or Prego and adding a little bit of things which I think could get along with the sauce or just fits the pasta. I bought Classico Spicy Red Pepper pasta sauce. I mixed it with sweet onions, garlic and bird's eye chili. I know it may sound strange to mix chili on a pasta? But I just love to eat my food hot and spicy. I put chili in pretty much everything I eat, except dessert!
Spicy Prosciutto Spaghetti
1 1/4 cup Classico spicy red pepper sauce
250g Spaghetti
2 tbsp oil
4 slices prosciutto
2 bird's eye chili (seeded / not to your preference)
2 cloves garlic
1/2 sweet onions
2 slice of processed cheese
salt
Bring the spaghetti to boil
Chop the prosciutto, garlic, sweet onions and chili into small pieces. Chili can be seeded if you want a milder taste and stir fry them in a heated pan with oil.
Pour the sauce on the pan with a medium heat and mix it with the processed cheese until it melts.
And it's ready to serve over the cooked spaghetti.
Hope you guys like this recipe.
When it comes to making spaghetti especially in red sauce, I prefer to use ready-to-eat sauce like those from Classico or Prego and adding a little bit of things which I think could get along with the sauce or just fits the pasta. I bought Classico Spicy Red Pepper pasta sauce. I mixed it with sweet onions, garlic and bird's eye chili. I know it may sound strange to mix chili on a pasta? But I just love to eat my food hot and spicy. I put chili in pretty much everything I eat, except dessert!
Spicy Prosciutto Spaghetti
1 1/4 cup Classico spicy red pepper sauce
250g Spaghetti
2 tbsp oil
4 slices prosciutto
2 bird's eye chili (seeded / not to your preference)
2 cloves garlic
1/2 sweet onions
2 slice of processed cheese
salt
Bring the spaghetti to boil
Chop the prosciutto, garlic, sweet onions and chili into small pieces. Chili can be seeded if you want a milder taste and stir fry them in a heated pan with oil.
Pour the sauce on the pan with a medium heat and mix it with the processed cheese until it melts.
And it's ready to serve over the cooked spaghetti.
Hope you guys like this recipe.
Wednesday, February 25, 2009
banana rama
Pardon my decoration on the cupcake because it's the same with the previous devil's food cupcake decoration. Since I'm pretty new in baking, I don't really have a lot of stuff for decorate or what not.
Anyways, this banana cupcake is great, especially the frosting, I'm glad I've found it.
recipe courtesy of honey&jam.
Banana Cupcake with Cinnamon Honey Frosting
Makes 12
1 1/2 cups all-purpose flour (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
2 large eggs
1/2 teaspoon pure vanilla extract
Honey-Cinnamon Frosting
Directions
1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.
Frosting
1 1/4 cup confectioners' sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon honey
1/8 teaspoon ground cinnamon
Directions
In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes
Anyways, this banana cupcake is great, especially the frosting, I'm glad I've found it.
recipe courtesy of honey&jam.
Banana Cupcake with Cinnamon Honey Frosting
Makes 12
1 1/2 cups all-purpose flour (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
2 large eggs
1/2 teaspoon pure vanilla extract
Honey-Cinnamon Frosting
Directions
1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.
Frosting
1 1/4 cup confectioners' sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon honey
1/8 teaspoon ground cinnamon
Directions
In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes
Friday, February 20, 2009
yummylicious
What else could be yummier than this beef steak in black pepper sauce served with mashed potato and salad?
I didn't cook this. My future-in-laws did.
What a great dinner :)
I didn't cook this. My future-in-laws did.
What a great dinner :)
breakfast for one
On any other day, I ate pop tarts for breakfast but today I don't have class so I have free time and I make basic french toast.
Basic French Toast
1 egg
1/2 tsp sugar (optional)
1/2 tsp salt
1/4 cup milk
3 slices white bread
butter
maple syrup
Beat the egg lightly in a shallow bowl, add milk, salt and sugar.
Heat the butter in a skillet in a medium-low heat.
Soak the bread to the egg mixture and do it for both sides.
Transfer the coated bread one by one to the skillet and let it heat slowly until it turns golden brown, and turn on the other side and do the same.
Serve with maple syrup.
This recipe is for one person, if you want to make more, just double the ingredients.
Basic French Toast
1 egg
1/2 tsp sugar (optional)
1/2 tsp salt
1/4 cup milk
3 slices white bread
butter
maple syrup
Beat the egg lightly in a shallow bowl, add milk, salt and sugar.
Heat the butter in a skillet in a medium-low heat.
Soak the bread to the egg mixture and do it for both sides.
Transfer the coated bread one by one to the skillet and let it heat slowly until it turns golden brown, and turn on the other side and do the same.
Serve with maple syrup.
This recipe is for one person, if you want to make more, just double the ingredients.
Thursday, February 19, 2009
lazy day
I like to eat pasta once in a while, I like carbonara sauce more than I like red sauce. Lately, I don't know what to cook and I decide to cook something quick and easy. This is shrimp carbonara that I make inspired by closet cooking.
Shrimp Carbonara
Shrimp Carbonara
Tuesday, February 17, 2009
chinese new year
I know that Chinese New Year has passed like probably 3 weeks ago but I haven't been able to post some pictures of what I made to celebrate it. Usually people will have pineapple cookies/tarts for celebrating it, but this time instead of making that I made egg tarts and cashew cookies. My version of egg tarts are not so nice because this is the first time I made it. I will try to perfect the shape of egg tarts the next time I make it.
Cashew Nut Cookies
This recipe is courtesy of SeaSaltWithFood.
Ingredients
250 g Pastry Flour, sifted
250 g Ground Cashews
150 g Sugar
1 stick (225 g) Unsalted Butter, cold and cut into smaller pieces
1 tsp Baking Powder
1 tsp Vanilla Extract
1/2 tsp Sea Salt
A handful Of Cashews Halved
1 Egg White for egg wash
Method
Preheat the oven to 180˚C. Line cookie trays with parchment paper.
Combine the flour, baking powder and salt. Mix well in the food processor. Then add the butter and process until the mixture become crumbly.
Add the sugar and vanilla extract and process briefly. Combine the pastry mixture with hand into soft dough. Set aside for about 20 minutes.
Roll the dough lightly on a flour surface to about 3/4 cm thick. Cut into 5 cm rounds with a fluted ring cutter. Press a cashew half in the centre and brush with egg wash.
Bake in the preheated oven for about 18 to 20 minutes. Cool on tray for 3 to 4 minutes and transfer onto wire racks to complete cooling.
Egg Tarts
And this recipe is from my cooking book. It's called Kitchen Classics: ASIAN FLAVOUR by Jane Price
Ingredients
Outer Dough
165g (5 3/4 oz or 1 1/3 cups) of plain all-purpose flour
2 tablespoons icing (confectioners') sugar
2 tablespoons oil
Inner Dough
125g (4.5 oz or 1 cup) of plain all-purpose flour
100g (3.5 oz) lard, chopped / 5 tablespoons margarine
Custard
55g (2oz or 1/4 cup) sugar
4 eggs
Directions
To make the outer dough, sift the flour and icing sugar into a bowl. Make a well (hole) in the centre. Combine the oil with 80 ml (1/3 cup) water and pour into the dry ingredients. Mix with a flat-bladed knife, using a cutting action, to form a rough dough. (If the flour is very dry, add a little extra water.)
Turn out onto a lightly floured surface and gather together in a smooth ball. Cover and set aside for 15 minutes.
To make the innerdough, sift the flour into a bowl. Using your fingertips rub the lard/margarine into the flour until the mixture resembles breadcrumbs. Press the dough together into a ball, cover and set aside for 15 minutes.
On a lightly floured surface, roll the outer dough into a rectangle about 10x20 cm. On a lightly floured surface, roll the inner dough into a smaller rectangle, 1/3 the size of the outer dough. Place the inner dough in the centre of the outer dough. Fold the outer dough over the inner dough so the short edges overlap and the inner dough is enclosed. Pinch the edges together to seal. Roll the dough away from you in one direction into a long rectangle, until it is about half as thick as it was previously. Fold the pastry into three layers by taking the left hand edge over the first, and then folding the right hand edge on top. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 210 degrees Celsius. Brush two 12 hole muffin tins with melted butter or oil.
To make the custard, place 80ml water and the sugar in a saucepan and stir, without boiling, until the sugar dissolves. Bring to a boil and simmer without stirring for 1 minute. Cool the mixture for 5 minutes. Put the eggs in a bowl and beat lightly with a fork. Whisk the sugar syrup into the eggs until just combined and strain.
Place the pastry on a lightly floured surface. With one open end towards you, roll the pastry out to a rectangle about 3mm thick. Cut out rounds of pastry using a 7cm fluted cutler. Carefully place the pastry rounds into the prepared patty pans. Fill each pastry case two-thirds full with the eggs custard mixture. Bake for 15 minutes or until just set. Be careful not to overcook the custard. Leave the egg tarts to cool for 3 minutes before removing them from the tin. Cool the tarts on a wire rack and serve warm or cold.
Cashew Nut Cookies
This recipe is courtesy of SeaSaltWithFood.
Ingredients
250 g Pastry Flour, sifted
250 g Ground Cashews
150 g Sugar
1 stick (225 g) Unsalted Butter, cold and cut into smaller pieces
1 tsp Baking Powder
1 tsp Vanilla Extract
1/2 tsp Sea Salt
A handful Of Cashews Halved
1 Egg White for egg wash
Method
Preheat the oven to 180˚C. Line cookie trays with parchment paper.
Combine the flour, baking powder and salt. Mix well in the food processor. Then add the butter and process until the mixture become crumbly.
Add the sugar and vanilla extract and process briefly. Combine the pastry mixture with hand into soft dough. Set aside for about 20 minutes.
Roll the dough lightly on a flour surface to about 3/4 cm thick. Cut into 5 cm rounds with a fluted ring cutter. Press a cashew half in the centre and brush with egg wash.
Bake in the preheated oven for about 18 to 20 minutes. Cool on tray for 3 to 4 minutes and transfer onto wire racks to complete cooling.
Egg Tarts
And this recipe is from my cooking book. It's called Kitchen Classics: ASIAN FLAVOUR by Jane Price
Ingredients
Outer Dough
165g (5 3/4 oz or 1 1/3 cups) of plain all-purpose flour
2 tablespoons icing (confectioners') sugar
2 tablespoons oil
Inner Dough
125g (4.5 oz or 1 cup) of plain all-purpose flour
100g (3.5 oz) lard, chopped / 5 tablespoons margarine
Custard
55g (2oz or 1/4 cup) sugar
4 eggs
Directions
To make the outer dough, sift the flour and icing sugar into a bowl. Make a well (hole) in the centre. Combine the oil with 80 ml (1/3 cup) water and pour into the dry ingredients. Mix with a flat-bladed knife, using a cutting action, to form a rough dough. (If the flour is very dry, add a little extra water.)
Turn out onto a lightly floured surface and gather together in a smooth ball. Cover and set aside for 15 minutes.
To make the innerdough, sift the flour into a bowl. Using your fingertips rub the lard/margarine into the flour until the mixture resembles breadcrumbs. Press the dough together into a ball, cover and set aside for 15 minutes.
On a lightly floured surface, roll the outer dough into a rectangle about 10x20 cm. On a lightly floured surface, roll the inner dough into a smaller rectangle, 1/3 the size of the outer dough. Place the inner dough in the centre of the outer dough. Fold the outer dough over the inner dough so the short edges overlap and the inner dough is enclosed. Pinch the edges together to seal. Roll the dough away from you in one direction into a long rectangle, until it is about half as thick as it was previously. Fold the pastry into three layers by taking the left hand edge over the first, and then folding the right hand edge on top. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 210 degrees Celsius. Brush two 12 hole muffin tins with melted butter or oil.
To make the custard, place 80ml water and the sugar in a saucepan and stir, without boiling, until the sugar dissolves. Bring to a boil and simmer without stirring for 1 minute. Cool the mixture for 5 minutes. Put the eggs in a bowl and beat lightly with a fork. Whisk the sugar syrup into the eggs until just combined and strain.
Place the pastry on a lightly floured surface. With one open end towards you, roll the pastry out to a rectangle about 3mm thick. Cut out rounds of pastry using a 7cm fluted cutler. Carefully place the pastry rounds into the prepared patty pans. Fill each pastry case two-thirds full with the eggs custard mixture. Bake for 15 minutes or until just set. Be careful not to overcook the custard. Leave the egg tarts to cool for 3 minutes before removing them from the tin. Cool the tarts on a wire rack and serve warm or cold.
Sunday, February 15, 2009
jello
I'm dying to eat this Indonesian dessert called the coconut milk pudding and I've found the recipe online from one fellow Indonesian with her blog named Food is Love.
I couldn't get all the ingredients that I need to make this.
I tried to look for Pandan paste or Pandan leaf here in Quebec, but couldn't find one. And I'm not entirely sure if there's any substitute for pandan, to get the same taste.
Since I can't make the coconut pudding, I decided to make something else which is Strawberry Coconut Jello. It's simple and you can always make it with different flavor. I choose strawberry because I would like to know if strawberry would go well with coconut milk. Even though I couldn't make the coconut pudding, I am satisfied with this jello, the flavor just come out right and fulfilling.
Strawberry Coconut Jello.
1 pack of any flavored jello
3 cups cold water
1 5.5 fl oz/185ml coconut milk
2tbsp litchi liqueur
Mix jello powder,water and liqueur, let it boil until it thickens and the powder dissolve.
Pour the jello in a bowl or cup, let it chill it the fridge and leave about 1/3 cup of the jello mix in the pot.
Pour the coconut milk in the leftovers jello and mix it. Put it aside.
When the jello in the fridge is done, pour the coconut jello mix on top of the jello itself and put it back in the fridge to chill until it's done.
Garnish it with a little bit of chocolate after, can use small chocolate bar and grate it on top.
I couldn't get all the ingredients that I need to make this.
I tried to look for Pandan paste or Pandan leaf here in Quebec, but couldn't find one. And I'm not entirely sure if there's any substitute for pandan, to get the same taste.
Since I can't make the coconut pudding, I decided to make something else which is Strawberry Coconut Jello. It's simple and you can always make it with different flavor. I choose strawberry because I would like to know if strawberry would go well with coconut milk. Even though I couldn't make the coconut pudding, I am satisfied with this jello, the flavor just come out right and fulfilling.
Strawberry Coconut Jello.
1 pack of any flavored jello
3 cups cold water
1 5.5 fl oz/185ml coconut milk
2tbsp litchi liqueur
Mix jello powder,water and liqueur, let it boil until it thickens and the powder dissolve.
Pour the jello in a bowl or cup, let it chill it the fridge and leave about 1/3 cup of the jello mix in the pot.
Pour the coconut milk in the leftovers jello and mix it. Put it aside.
When the jello in the fridge is done, pour the coconut jello mix on top of the jello itself and put it back in the fridge to chill until it's done.
Garnish it with a little bit of chocolate after, can use small chocolate bar and grate it on top.
Friday, February 13, 2009
freaky friday
I have some fresh meat leftovers from Wednesday, and today I use it to make Beef & Egg in Bumbu Rujak ( an Indonesian food )
Since I'm really lazy to make something big out of the left overs meat, I prefer to make a quick and easy lunch for my boyfriend and I.
I used Bamboe Instant Bumbu Rujak spices to cook. I fried the spices and add some onions, garlic, and bird's eye chili before boiling it with the beef , so that I could get a better taste. For the gravy, instead of using just plain water, I use chicken broth before adding the spices mix, beef and eggs.
And in 30 minutes, the food is just ready to eat :)
So quick and easy!
Beef & Egg in Bumbu Rujak.
1 bamboe bumbu rujak sauce
3 eggs
1 pound flank steak, thinly sliced against the grain
3 bay leaves
1 cup chicken broth
2 tsp sugar
2 cloves garlic
3 small red onions
thread
Boil the eggs into a hard boiled eggs.
Chop the garlic and the red onions. Stir fry the onions with the bamboe sauce until it is all mixed well together. Put it aside.
Stir fry the beef in the same pan you use to stir fry the sauce until it's cooked , you don't want to boil the beef because it will be hard to chew.
In another pot, boil the chicken broth and mixed it with the bamboe sauce, bay leaves and sugar. Put it a low heat.
Use the thread to sliced the hard-boiled eggs in half.
Mix the eggs and beef into the sauce, leave it for 20 minutes so that the sauce is really absorbed into the meat and eggs.
Remember to keep it in low heat or the beef will be hard.
Serve with white rice.
Enjoy!
Since I'm really lazy to make something big out of the left overs meat, I prefer to make a quick and easy lunch for my boyfriend and I.
I used Bamboe Instant Bumbu Rujak spices to cook. I fried the spices and add some onions, garlic, and bird's eye chili before boiling it with the beef , so that I could get a better taste. For the gravy, instead of using just plain water, I use chicken broth before adding the spices mix, beef and eggs.
And in 30 minutes, the food is just ready to eat :)
So quick and easy!
Beef & Egg in Bumbu Rujak.
1 bamboe bumbu rujak sauce
3 eggs
1 pound flank steak, thinly sliced against the grain
3 bay leaves
1 cup chicken broth
2 tsp sugar
2 cloves garlic
3 small red onions
thread
Boil the eggs into a hard boiled eggs.
Chop the garlic and the red onions. Stir fry the onions with the bamboe sauce until it is all mixed well together. Put it aside.
Stir fry the beef in the same pan you use to stir fry the sauce until it's cooked , you don't want to boil the beef because it will be hard to chew.
In another pot, boil the chicken broth and mixed it with the bamboe sauce, bay leaves and sugar. Put it a low heat.
Use the thread to sliced the hard-boiled eggs in half.
Mix the eggs and beef into the sauce, leave it for 20 minutes so that the sauce is really absorbed into the meat and eggs.
Remember to keep it in low heat or the beef will be hard.
Serve with white rice.
Enjoy!
early valentine's dinner
I had an early Valentine's day dinner with my boyfriend's family on Feb 11th because they're going away to Ottawa for the weekend, and my boyfriend and I will be going to Montreal on Saturday. So we decided to celebrate the day of love together that day.
Sichuan Hot & Spicy Beef 水煮牛肉
Coconut Shrimp
Stir Fry Green Beans and Tofu in Sweet Chili Sauce
Last but not least is the simple dessert.
Devil's Food Chocolate Cupcake with Cream Cheese Frosting
Here are the sites where you can find the recipe.
Coconut Shrimp by Closet Cooking
Sichuan Boiled Beef in Fiery Sauce by Appetite for China
Sweet Chili Glazed Tofu by Appetite for China
Sichuan Hot & Spicy Beef 水煮牛肉
Coconut Shrimp
Stir Fry Green Beans and Tofu in Sweet Chili Sauce
Last but not least is the simple dessert.
Devil's Food Chocolate Cupcake with Cream Cheese Frosting
Here are the sites where you can find the recipe.
Coconut Shrimp by Closet Cooking
Sichuan Boiled Beef in Fiery Sauce by Appetite for China
Sweet Chili Glazed Tofu by Appetite for China
newbie chocolate fondant
I'm pretty much a newbie when it comes to cooking or baking. I used the help of internet to look for recipes. Great ones of course :)
Few months ago, I was watching a TV show called the Take Home Chef, and I decided to google it so that I could get some recipes that the chef had been using on the show. I have always liked chocolate fondant, and I got this great recipe from the take home chef recipes. So, I decided to make one and the result came out good and not too bad for an amateur like me.
Few months ago, I was watching a TV show called the Take Home Chef, and I decided to google it so that I could get some recipes that the chef had been using on the show. I have always liked chocolate fondant, and I got this great recipe from the take home chef recipes. So, I decided to make one and the result came out good and not too bad for an amateur like me.
Chocolate Fondants
Serves 6
Ingredients:
For the fondants:
1 tablespoon/15 g plus 2 sticks (1 cup)/226 g unsalted butter
Unsweetened cocoa powder, for dusting
8 ounces/210 g dark chocolate (70% cocoa solids), chopped
4 large free-range eggs
4 large free-range egg yolks
2/3 cup/135 g sugar
1/3 cup/50 g all purpose flour, sifted
For the sauce:
1 cup/240 ml whipping cream
8 ounces/225 g dark chocolate (70% cocoa solids), chopped
Vanilla ice cream, to serve
Method:
To make the fondants:
Preheat the oven to 400°F/200C. Coat six 3-inch-/8-cm-deep x 2 1/2-inch-/6-cm-wide molds or six ¾- cup/180-ml, ovenproof custard cups with 1 tablespoon/15 g of butter. Dust the molds with cocoa powder, rolling each mold around to cover the sides and bottoms well and tapping out any excess cocoa.
Stir the chocolate and remaining 2 sticks/226 g of butter in a heavy medium saucepan over a low heat until smooth. Using an electric mixer, beat the eggs, egg yolks and sugar in a large bowl until pale and doubled in volume; this will take about 3 to 5 minutes. Fold in the melted chocolate mixture. Add the flour and whisk until smooth. Pour into the prepared molds, dividing equally.
Bake for 8 to 10 minutes, or until slightly puffed and just set around the sides (a toothpick inserted into the center of the cakes should come out with batter attached). Let the fondants rest for 3 to 4 minutes.
To make the sauce:
Meanwhile, bring the cream just to a simmer in a heavy medium saucepan over medium heat. Turn off the heat and add the chocolate. Stir constantly until melted and smooth.
To serve:
Place a plate over each fondant. Holding the plate and mold together, invert the fondants onto the plates, giving a sharp little shake to loosen. The fondants will slide out onto the plates. Spoon the chocolate sauce over the fondants and serve with vanilla ice cream.
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