Monthly Archives: January 2009
When The Teacher Is Not Teaching…..
Mmmmmmmeekkkk..
"Mama, it’s not spicy enough!"
4tbsp of honey
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In a wok, heat the oil and fry the ginger and garlic till fragrant. Put in the chicken wings and stir for 5 minutes.
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Then, put in the other ingredients and stir for another 5 minutes and cover your wok.
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Stir occasionally till tender and the sauce has thicken and coated your chicken wings.
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Serve hot.
Going Green
Method:
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Deep fry the tofu slices until golden brown and keep aside.
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In the same wok, using 3 tbsp of oil used to fry the tofu pieces, fry the oinion and garlic till fragrant. Next, put in the chilli paste and stir till the oil separates.
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Then, put in the chicken pieces and stir well. Pour in the Thai chilli sauce, oyster sauce and tomato sauce water and let to boil.
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Put in your broccoli and salt. Then, put in your tofu pieces and wix well.
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Pour into a serving dish and serve immediately.
It’s Cheesy but I Like It!
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Put the biscuits in a plastic bag and use a rolling pin to crush them finely. Put in the butter and mix well.
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In a small bowl, pour the lukewarm water and put in the gelatin and stir till dissolve.
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Next, using a springform cake tin, put in the biscuit mixture and press it so it is levelled. Then, put into the refrigerator.
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In a bowl, beat the whipping cream into a soft peak consistency and keep aside.
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Using a double-boiler, melt the cream cheese, sugar and honey and stir till well-mixed over a medium heat. Next, put in the yoghurt and milk and mix again. Pour in the gelatin mixture and stir well.
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After that, put in the beaten whipping cream and lemon juice and mix again.
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Put in the strawberry filling and fold the mixture until everything is well-mixed.
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Pour this mixture onto the biscuit base and refrigerate overnight.
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Cut into wedges and enjoy!
A Sisterly Request
Do you like chocolate? Or should I rephrase that sentence to be ‘Do you like cocholate cake with chocolate icing?” You do? Then, you should try this recipe. The cake is moist and not too sweet and the icing compliments the texture of the cake. I have not baked this cake for a very, very long time until my sister who paid me a visit last week mentioned her craving for this cake. The recipe is taken from the back of Tately’s sugar packet that I usually bought when I was in the Queen’s Land- many years ago. The recipe for the cake is as original as it is but I have ammended the recipe for the icing(Norzailina Nordin’s Ganache Recipe). Since I found it to be very satisfying to see how my sister really enjoyed her piece so I guess, you should try baking it!
CHOCOLATE CAKE
To enjoy this cake, you need:
175g unsalted butter
275g caster sugar
225g self-raising flour
175g low-fat natural yoghurt
3 eggs
50g cocoa powder
1 tsp bicarbonate of soda
1 tsp vanilla essence
For the icing:
250g cooking chocolate
250ml whipping cream
25g butter
25g honey
Method:
- Preheat the oven at 175C.
- Sift the flour with baking powder and cocoa powder and keep aside.
- In the mixing bowl, cream the butter and sugar until pale and creamy. Next, add in the eggs gradually.
- Then, put in the vanilla essence and yoghurt and mix gently.
- Fold in the flour gradually and mix well.
- Pour the mixture into a greased and lined baking tin and bake for 50mins-1 hour or until a cake tester inserted into the cake comes out clean. Let to cool on a wire rack.
- For the icing, put all ingredients into a heatproof bowl over a pot of water(double boiler method) over medium fire. Stir till melted and well-blended. Remove and let to cool in the fridge for one our before pouring over the cake.
- Cut your cake and enjoy!
An All -Time Favourite
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Put ingredents (A) in a pot and keep stirring until it boils rapidly and all the jelly dissolved. Keep aside.
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Mix all ingredients in (B) and stir well. Put in the ‘asam keping’.
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Next, pour mixture (B) into (A), sugar and mix again. Strain the mixture.
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Put in your favourite flavouring and stir again.
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Pour into plastic cups and let to set in the refrigerator.
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Serve chilled.