Monday, December 24, 2012

Stuffed Tofu GuangXi Style ( 广西酿豆付 )


The next time when i make these again, i'm going to make more. Do not underestimate this plain looking dish,
they are very nice to eat. These tofu puffs are very moist and one bite into these puffs, you will know how juicy it is. I guess the secret lies in the steaming method whereby the steaming dish itself is filled with water, yes..the tofu puffs are sitting on the water during the entire steaming process. Not a single piece of this that i find it dry, very nice.

I'm sure many of you are also gearing up for christmas with last minute shopping and wrapping of presents, enjoy doing that and wishing all of you here Merry Christmas and a Happy New Year, have a wonderful celebration!





Recipe ( from Table for 2..or more )
100gm minced pork
50gm fish paste
50gm chives, chopped
1/4tsp salt
1tsp cornstarch
Dash of pepper
8 pieces of tofu puff ( may vary depending on the size of the tofu puff/tofupok)

Method:
1. Mix all of the ingredients above except tofu puff to form a pasty filling.
2.Cut a hole in the tofu puff, stuff in the fillings and fill the tofu puff till full.
3. Arrange the stuffed tofu on a deep steaming dish and fill the dish with boiling water ( half way up)
4. Steam on high heat for 20 minutes.


I am submitting this post to Malaysian Food Fest ( Pahang Month ) hosted by Wendyinkk of Table for 2...or more

Thursday, December 20, 2012

Ayam Golek Pahang ( Pahang Style Spicy Grilled Chicken )


Very glad that i tried this dish, it turned out really good. I havent tried cooking ayam golek other styles, other version so i cant tell the difference but if compared to the ayam percik Terengganu style, also another type of grilled spicy chicken, i think i like this even more. It uses a lot of onions in the gravy and together with the lemongrass and coconut milk , it makes a very tasty dish. If you cant really take hot, i would suggest you reduce the amount of dried chillies, to me i'm fine with this. I referred the recipe from Phong Hong's post here and she mentioned that she finds the sauce is a little sweet so i was very cautious about the sugar, i just added little by little. The gravy is delicious and as usual, most malaysians i believe will not forget our rice, so be sure to cook more rice unless you want to go on a diet. Also be prepared to use your fingers to eat the chicken unless you cut the chicken into bite sizes otherwise just break them apart and pick the flesh off them, finger licking good too! You will be forgiven for not practicing table manners ..at least for this dish..LOL!




it may appear dry but it isnt really...
the meat is just nice and tender..keep basting the chicken with gravy a few times in the oven. 

Recipe ( from Phong Hong Bakes, adapted from the book Rasa Malaysia ) with some adjustments made
Ingredients:
for marinating chicken
1 whole chicken, about 1.5kg ( i separated the wings and thighs and the rest cut into quarters )
2.5tsp salt
sedap!
1tsp turmeric powder

for gravy
1.5tbsp meat curry powder
2.5tsp salt
1.5tsp sugar
3 small pieces asam gelugur/ tamarind pieces, soaked in hot water for 5 mins
200ml thick santan diluted with 150ml water

Blended ingredients
20 dried chillies
300gm shallots
2 stalks lemongrass
1 thumbsize piece of ginger

Method:
1. Marinate the chicken with salt and turmeric powder for 15 minutes.
2.Mix blended ingredients, curry powder, asam gelugur, santan , sugar and salt in a small pot and simmer over low heat until thick. Turn off heat.
3.Grill chicken in oven until both sides are cooked. ( i grilled mine at 200C for 20mins ). Spoon the gravy onto chicken and continue to grill for 5 minutes. ( i reduced the temp to 180C , spoon the gravy over and grill for 5 minutes. After that, i continue to spoon the gravy again over chicken and grill for 10 minutes.Lastly , i brush the chicken with gravy and grill for another 10 minutes ) Note that i still have around 1/2 bowl of gravy left which i then use to further spoon over chicken upon serving.


I am submitting this post to Malaysian Food Fest ( Pahang Month) hosted by Wendyinkk of Table for 2 ...or more

Monday, December 17, 2012

Green Tea Shortbread Cookies


Alan from Travelling Foodies has chosen Creative Christmas Motifs Baking as the theme for Aspiring Bakers this month. Creative i'm not one. Motifs..err..not in my usual baking resume...but i still want to make something to give my support to Alan. I intended to make use of my cookie cutters this time to save work..and to save embarrassment .. i'm pretty sure for me using cookie cutter the result will be far more better than moulding a design using my hands..






As i've no intention to flood my cookies using royal icing, i decided to use green tea powder to 'green' my christmas tree. Really i just wanted a simple design as i  know how 'good' my decorating skills are! LOL! I decorated the cookies using royal icing made from meringue powder which i made a day earlier, just 2 colours, white and yellow. I have also used a portion of the dough using another cookie cutter to pipe out snowflakes design. I think my snowflakes looks better than the christmas tree, i also find it easier to pipe the snowflakes design. As for the flavour, this is really something very matcha. As you can see, the colour of the green tea powder is quite intense and the flavour too. If you love green tea, i think you will like these cookies too. Then again, you will have to see the quality of the green tea powder that you use. Some will not turn out as green or strong using the same quantity..oh, i'm sure you know what i mean..
i hope these look like at least some snowflakes to you...not spiderweb..or something..
look at the left one..i thought it looks like some fish bones spreaded out! LOL!

Recipe( from marthastewart.com)
half of the original recipe, with some adjustments made
Ingredients
11/8cup plain flour
9gm green tea powder
1/8 tsp salt
113gm butter, slightly softened
30gm icing sugar

Method:
1. Sift flour, green tea powder and salt into a small bowl, set aside. Place butter in the bowl of an electric mixer fitted with paddle attachment and cream on medium speed until fluffy, about 3 minutes. Add sugar and continue to beat until light, about 2 mins more. Add flour mixture, on low speed scraping sides of bowl if necessary until flour is just incorporated and dough sticks together when pressed with fingers.
2. Divide the dough into 2 portions and roll each portion between 2 plastic sheets into a disc with a thickness of 1/4 inch, chill in freezer till they are firm about 30 minutes.
3. If the dough is too hard, let them thaw for a while before cutting them into shapes. Line baking sheet with parchment paper and cut out desired shapes. Transfer them onto the baking sheet and chill them for about 15 minutes before baking. Bake in a preheated oven at 160C at 25-30mins ( mine for 30 minutes) rotating halfway through. Cool completely on wire rack and store them in an airtight container up to 3 weeks.

i'm not going to provide the recipe for royal icing here as you can find all over the internet. My recipe is based on the packaging label provided on that small tub of meringue powder.

I'm submitting this post to Aspiring Bakers #26- Creative Christmas Motif Bakes! hosted by Alan of Travellingfoodies

Also linking this post to Cook Like A Star ( Martha Stewart ) hosted by Zoe of Bake for Happy Kids, together with Baby Sumo from Eat Your Heart Out and Riceball from Riceball Eats


Friday, December 14, 2012

Frosted Chocolate Buttermilk Cupcakes


Pardon the super glaring photos today. Think i have pressed some 'wrong' buttons on my camera while trying to fix the glare while shooting. I've painted the photo blue hoping to reduce the glare. Sorry if these bring pain to your eyes!

Even though these photos might be painful to look at, the chocolate cupcakes here are definately not painful to eat LOL!.well, .i dont mean that they are spectacular but they are good considering not much of an effort to make these cupcakes, they are tender and light too. Instead of making some cream cheese icing for frosting in the original recipe,i made a simple buttercream icing. I didnt want to get a block of cream cheese just to make this frosting. You know, many times i was not able to finish the whole block of cream cheese on time and the remaining block will turn moldy even before expires. Has anyone of you tried freezing cream cheese before? Can it be freezed?




Recipe ( from marthastewart.com )
Ingredients
95gm cake flour/all purpose flour
110gm sugar
1 tsp baking powder
1/2 tsp baking soda
1/8tsp salt
6tbsps unsweetened cocoa powder, preferably dutch processed ( i got no dutch processed)
45gm melted butter
6 tbsps buttermilk
1 large egg
1 large egg white

Method:
1.Preheat oven to 350F/177C. Line a 12 hole muffin tin with paper liners. In a large bowl, combine flour, sugar, baking powder, baking soda and salt, set aside.
2.With an electric mixer, combine cocoa and 3tbsps ( or 4 tbsps) hot water till thick paste forms( this process intensifies the chocolate flavour ). Add melted butter, buttermilk, egg and egg whites and beat until combined. Whisk in flour mixture until combined.
3.Spoon batter into prepared cupliners. Bake until a toothpick inserted in the center of cupcake turns out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool down completely. Decorate if you wish.


I'm linking this post to Cook Like A Star ( Martha Stewart ) hosted by Zoe of Bake for Happy Kids along with Baby Sumo of Eat Your Heart Out and Riceball from Riceball Eats
Recipe Box hosted by Chaya of BizzyBakes
Food on Friday by Carole's Chatter


Tuesday, December 11, 2012

Chocolate Eclairs


Making chocolate eclairs are pretty much the same as making cream puffs or profiteroles except that they are shaped into long shapes instead of round. From our previous bake along with cream puffs as the theme in september, i've seen beautiful puffs baked by those who had  joined us. I decided to use Jasline's cream puffs recipe to make my eclairs this time. The puffs had risen well in the oven and i followed the recipe to bake a little longer to ensure that they stay puffed and crispy. Instead of splitting the choux buns to fill in the filling, i have used a nozzle here to poke hole at the back of the puffs and the pipe in the filling. If the buns have risen well and puffed well ,there will be no problem poking holes onto them and fill them. I have also used the same filling as what i did with my cream puffs the other time , vanilla custard cream . As these are called chocolate eclaires, i have made a simple chocolate sauce just to spoon it on top of the puffs. Eating these were such a treat!

these are the unfilled choux buns after baking..
poke 3 holes at the back of the puffs and pipe in the filling


Recipe ( from foodie baker )
Ingredients for choux buns
100gm milk
40gms butter, softened and chopped
1tsp sugar
1/2tsp salt ( i omitted )
70gms plain flour ( sifted )
100gms eggs , at room temperature whisked together

Method:
1.Combine milk, butter and sugar in a pot. Heat the mixture over medium high heat , stirring it with a wooden spoon and bring to a boil. The mixture should be boiling and bubbling until the layer of butter is no longer floating at the top.
2.Add in the flour all at once, turn off the heat and stir quickly with a wooden spoon. Turn on the heat to medium low and continue mixing with the wooden spoon until mixture turns into a soft dough  and that you can see a layer of dough at the bottom of the pot. Remove from heat and allow dough to cool down a little before adding in the eggs.Once cooled down a little, add the eggs little by little to ensure the dough absorbs the eggs fully. The dough will seem to separate but will come to a smooth paste and piping consistency.
3.Fill the paste into a piping bag with a 1cm wide hole and pipe a squashed 's' shape one on top of another.
Bale at a preheated oven at 200C for 20 minutes, reduce the heat to 175C and bake further for 20 minutes till the puff is golden brown and well risen. Turn off the oven and let the puffs sit in the oven for further 10-15 minutes. Remove from oven and  let the cool completely before putting in the filling.

Filling : vanilla custard cream from Quay Po Cooks
Using a pointed nozzle  or a knife, poke three holes at the back of the cooled puffs and pipe in the filling .
Then spread the chocolate sauce over the top of the eclairs, scattered some chopped toasted pistachios over.

Chocolate sauce
60gms chocolate chips
3tsp whipping cream

heat the chocolate chips over barely simmering water with the whipping cream. Keep stirring until choc has melted. Once cooled a little, spread over the tops of the eclairs.

This will be our last bake for our bake along this year. Thanks to everyone who has joined us baking along this year. We will come back in January with a cream cheese pound cake as our chosen recipe. The recipe can be found at Cake Keeper's Book by Lauren Chattman Page 114 and also here Now let's see how my baking buddies, Joyce and Zoe did their chocolate eclairs and also the rest of who are joining us for this round of bake along.






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Thursday, December 6, 2012

Spinach and Mushroom Quesadillas


Cook Like A Star blog hop event is back with Martha Stewart, the nominated chef for the month of December. For those of you who are new to this event, it is a blog hop whereby a chef will be nominated and based on the nominated chef, we will be cooking his or her recipes and then link it back to the event.
I'm sure everyone if not, most of us know who Martha Stewart is but not until this event, that i really took a look at her website. I must say that she really has an extensive list of recipes in her website..and then from one recipes it leads to another. With so many recipes to choose from, I actually got no problem finding something to make. It's only time..not that i'm very busy but as year end is approaching, i'm getting lazier and lazier and already in holiday mood. Will see.


Picked a few quick recipes to make and this is one of them. I always enjoy eating tortillas and quickly grab my hands to make this while i was still have the mood to make something. If you look at the picture in martha's site, there's a jar accompanying these quesadillas but it didnt mention what was that. Some said that it's salsa verde and i thought of making that too, bought the ingredients but forgot to make them. I only remembered after eating the quesadillas! Told you i'm in holiday mood..ha!But even without the salsa, i still enjoy eating these a lot. Btw, i just knew that Martha Stewart turned 70 last year when i was googling for her recipes on the website. Doesnt she look amazing at her age? i thought maybe she looks like 15-20 years younger!

Ingredients ( from marthastewart.com )
amount of ingredients was altered to serve 2-3 
1 medium red onion, thinly sliced
11/2 cup button or cremini mushroom, thinly sliced ( i used white button)
3 cups spinach, roughly cut or torn
coarse salt and pepper
4 flour tortillas
shredded cheese ( i used cheddar )
canola oil

Method:
1.Preheat oven to 400F/205C. In a skillet or pan over medium heat, pour a little oil and cook the onions, stirring occasionally, until light golden. Add the mushrooms, cook until they are tender about 5 minutes.
2.Add spinach, let cook until completely wilted and mixture is dry, about 3 minutes. Season with salt and pepper.
3.Brush one side of tortilla with some oil and place oiled side down on a baking sheet. Layer each tortilla with cheese, spinach mixture and more cheese, dividing evenly.Top with another piece of tortilla, oiled sides up and lightly press to seal. Do the same for the remaining 2 pieces of tortilla.
4.Bake until cheese is melted, turning them once, about 10 minutes. To serve, cut quesadillas into quarters or  more.


I'm linking this post to Cook Like A Star organised by Zoe of Bake for Happy Kids, co hosting with Baby Sumo of Eat Your Heart Out and Riceball of Riceball Eats
and also Recipe Box 26 hosted by Chaya

Friday, November 30, 2012

Apple Cinnamon Crumble Muffins - Twelve Loaves


Nice breakfast muffins for me. I rarely have muffins for breakfast but i had these on three separate mornings. They are dense and soft and just a little sweet. Some oats on the crumbles here also provide extra bites and texture to these muffins. Maybe it's the psychological thing in me, just a little oats in the bites makes me feel like i'm eating something wholesome. Half of the apples here are grated so if you do not like too much chunks in your muffins, you can consider grating some of them, they still gives a nice moist to the muffins. Most of the time i dont really bother much using salted and unsalted butter in my bakes because sometimes i cant really tell the difference but this time i can actually taste a little saltiness in these muffins, i think it's in the crumbles which surprisingly i find it pleasing and nice. Maybe it's also the butter, Ballantyne..probably they contain more salt? Anyway, these are easy and fast to make, i wish cooking dinner is as fast as making muffins :)




Recipe ( from ABC delicious magazine )
2 green apples, peeled
300gm self raising flour, sifted
80gm sugar
50gm unsalted butter, melted ( i used salted )
2 eggs, lightly beaten
2tbsp milk ( i used diary cream)
1tsp ground cinnamon
cinnamon sugar, to dust ( mixture of cinnamon plus sugar)
honey, to drizzle

Crumble topping
40gm chilled unsalted butter, chopped ( i used salted butter )
50gm self raising flour
2tbsp brown sugar
1tbsp rolled oats

Method:
1.Preheat oven to 180C. Line 8 holes of muffin tray with paper muffin cases.
2.Coarsely grate 1 apple and chop the other. Place the apple in a large bowl with the flour, sugar, butter, eggs , milk or cream and cinnamon. Mix until just combined ( dont overwork or muffins will be tough ). Divide the batter among the paper cases.
3. For the crumble, place the butter, flour, sugar and oats in a large bowl and rub in all together.
4.Scatter crumble over the batter and bake in the oven for 15-20 minutes until the muffins are cooked and golden. Cool in the pan for 5 mins, then transfer muffins to a wire rack to cool completely. Dust with cinnamon sugar and drizzle with honey to serve.


Happy to link this to post to Twelve Loaves ( theme : Autumn Fruits ) hosted by Lora, Cake Duchess and Creative Culinary
and also Recipe Box 25 hosted by Chaya

Tuesday, November 27, 2012

Designer Chocolate Baby Grands


If anyone of you who owns this book, "Rose's Heavenly Cakes" and have taken a look at the picture of these Designer Chocolate Baby Grands cupcakes in the book, i'm sure you agree with me that the cupcakes look very attractive, they have a nice flat top and a very smooth glaze.  The cupcake itself is a Chocolate cake,  brushed with chocolate ganache and lastly covered with chocolate glaze and Rose says that this chocolate glaze is the shiniest and most amazing of all chocolate glaze. After making these cupcakes, i also think the glaze indeed  gives the cupcakes a very attractive surface infact the glaze was actually the thing that i'm looking forward to see baking these cupcakes. I'm baking along with my buddies Joyce and Zoe this week and these designer chocolate baby grands were chosen by Zoe, and my dear zoe, i have to tell you this, these cupcakes are the most challenging bakes i've done in recent months!i have to read the recipe few times to understand it :D

the picture in the book..

Rose is usually very detailed in her recipes and this recipe alone comes in 4 pages. If Zoe didnt pick this recipe, i doubt i will make these cupcakes because of the long recipe and the work involved. Each step requires close monitoring, my half reliable thermometer was put to use here to achieve the consistency of the ganache and glaze that i was looking for. These cupcakes are very very delicious! They are very chocolatey , the crumbs are soft and tender, the ganache and the glaze are just incredibly delicious!even though you find there's chocolate here and there, i dont find it overly rich and that i can have another one after another, oops!

i'm happy with the shining glaze surface


As said, there are 3 parts to these cupcakes, the cake itself, the ganache and the glaze. I made the cake and the ganache on the first day and the glaze on the second day. Though the choc cake base is not difficult to make, there's something tricky about the cake base that i found when i googled and read those who had done this here,here,here and a few more.  It will rise up a lot during baking so if the cake rises very high, it will be a little difficult to apply the glaze at the finishing, you probably ended up no space for the glaze. One of the tips given is pour the cake batter to 20gms for each cupcake, i didnt weigh mine but i poured mine less than half full for each cupcake, it was actually quite little but unfortunately, it still risen up a lot , like a dome and i didnt get a nice flat top for all the cupcakes. The ganache was good and i poured the ganache over instead of brushing it over and over again.  You will have to get the ganache ready when the cake is out from the oven and pour or brush the ganache over when it's warm. And the glaze, they give a good shine, i'm happy :D



this is one of those that didnt manage to get a flat top, no matter how much ganache and
glaze i poured, it just cldnt hide the dome. 


let the ganache seep thru the cake when it's warm, it's so delicious with the chocolate glaze..
Recipe ( from the book Rose's Heavenly Cakes )
Chocolate Cake
33 g unsweetened (alkalized) cocoa powder
1/4 cup boiling water
1/4 cup canola or safflower oil, at room temperature 
2 large eggs, separated, plus 1 additional white, at room temperature
1/2 tsp vanilla extract
75 g cake flour
120 g superfine sugar
1 tsp baking powder
1/2 tsp baking soda 
1/8 tsp salt

Equipment:
14 foil cupcake liners, set in muffin pans

Preheat the oven 20 min or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C.

Mix the cocoa and liquid ingredients. In the bowl of a stand mixer, by hand, whisk the cocoa and boiling  water until smooth. Cover with plastic wrap to prevent evaporation and cool to room temperature, about 30 min. To speed cooling, place the mixture in the refrigerator. Bring it to room temperature before proceeding.

Add the oil and yolks to the chocolate mixture. Attach the whisk beater. Starting on low speed, gradually raise the speed to medium and beat for about 1 minute, or until smooth and shiny, and resembling a butter-cream. Scrape down the sides of the bowl. Beat in the vanilla for a few seconds.

Mix the dry ingredients. In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, and salt.

Make the batter. Add half the flour mixture to the chocolate mixture. Beat on low speed until the dry ingredients are moistened. Scrape down the sides of the bowl. Add the remain­ing flour mixture. Raise the speed to medium-high and beat for I minute. Scrape down the sides and bottom of the bowl. The mixture will be very thick.

Starting on low speed, add the egg whites. Gradually raise the speed to medium-high and beat for 2 mins. The batter will now be like a thick soup. Using a silicone spat­ula, scrape it into a 2-cup or larger cup with a spout. Pour the batter into the prepared cupcake liners. They will be just under half full, 3/4 inch from the tops.

Bake the cupcakes. Bake for 15 to 20 min, or until a wire cake tester inserted in the centers comes out clean and the cupcakes spring back when pressed lightly in the centers. While the cupcakes are baking, make the ganache syrup. When the cupcakes are baked, set the pans on a wire rack.

Milk Chocolate Ganache Syrup

Makes: about 2/3 cup

85g (3 ounces) milk chocolate, chopped
1/4 cup plus 2 tbsp heavy cream
1/2 tsp vanilla extract

Make the milk chocolate ganache syrup. In a food processor, process the chocolate until very fine. In a 1-cup or larger microwavable cup with a spout (or in a small saucepan over me­dium heat, stirring often), scald the cream (heat it to the boiling point; small bubbles will appear around the periphery). With the motor  of the food processor running, pour the cream through the feed tube in a steady stream. Process for a few seconds until smooth. (Alternatively, grate the chocolate, place it in a small bowl, and stir in the scalded cream until the mixture is uniform in color.)Transfer the chocolate syrup to a bowl and stir in the vanilla.

Apply the syrup.While they are still hot, poke about 12 deep holes in each cupcake with a wooden skewer. Brush the cupcakes with syrup. It penetrates most readily when at least 110°F/43°C almost hot to the touch. If necessary, reheat as it cools by giving it a few seconds on high power in the microwave. Allow them to sit for a few minutes, and then apply more syrup to fill the little holes left by the skewer. Continue applying the syrup until all of it has been used. There should be a thin coating covering the top of each cupcake. Allow the syrup to set until, when touched with a fingertip, it leaves no mark, about 1 hr. ( instead of brushing it with syrup,i poured the ganache over the cupcakes )

Lacquer Glaze

makes: 1 1/3 cups ( i had leftover )
1/4 cup cold water
2 tsp powdered gelatin
133 g sugar
1/3 cup water
28 g golden syrup or corn syrup ( i used golden syrup ) 
66g unsweetened (alkalized) cocoa powder
1/3 cup heavy cream

Make the lacquer glaze. Have ready a fine-mesh strainer suspended over a medium metal bowl. In a small bowl, place the 1/4 cup of cold water and sprinkle the gelatin over the top. Stir to moisten and soften the gelatin and allow it to sit for a minimum of 5 min. Cover tightly with plastic wrap to prevent evaporation and set aside. 

In a small heavy saucepan over medium heat, whisk together the sugar and 1/3 cup of water. Stir constantly with the whisk until the sugar dissolves.

Remove the pan from the heat and, with the whisk, gently stir in the golden syrup and then the cocoa until smooth, making sure to reach into the corners of the pan. The mixture will be glossy. Using a silicone spatula, stir in the heavy cream.

Return the pan to medium heat and, stirring constantly, bring the mixture to the boil­ing point (190°F/88°C). Bubbles will just start to form around the edges.

Remove the pan from the heat and strain the mixture into the medium bowl. Cool slightly, for about 10 minutes. An instant-read thermometer should register 122 to 140°F or 50 to 60°C. With the silicone spatula, stir in the softened gelatin until dissolved completely and no longer streaky.

Strain the glaze into a 2-cup heatproof glass measure or bowl. (Metal will impart an undesirable flavor if the glaze is stored in it.) Cool for a few minutes, stirring very gently so as not to incorporate any air. For these cupcakes, the glaze coats best when just made (80°F/26°C). If the glaze is made ahead and reheated. it will be thicker and should be used at 82 to 85°F or 28 to 29°C.

Use a regular tablespoon (not a measuring spoon) to coat the tops of the cupcakes with the lacquer glaze.  Allow  the glaze to set for about 1 hr, or until just barely tacky when touched lightly with a fingertip.  




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Saturday, November 24, 2012

Apple Walnut Mosaic Coffee Cake


Here we are at our 12th bake at THB ( The Home Bakers ) where we are currently baking from the book Coffee Cakes by Lou Seibert Pappas and we have now completed 1/5 of the book! After baking so many recipes from the book, i sort of getting used to Lou's cakes now. Many months ago, when i started baking the first two three recipes from the book, i was a little not used to Lou's style of cakes..to me it's neither the spongy type nor muffin type nor the creamy melt in your mouth type of texture but now as time goes by, knowing her style, i know that her recipes are indeed nice coffee cakes, not coffee flavoured cakes but perfect with coffee or any of your favourite hot drinks and am appreciating her recipes. They can be dense sometimes but always moist. Most of her cakes are typically flavoured with fruits and nuts and with some spices that goes in together or topped with streusel making them a delicious addition. Just like this apple walnut mosaic cake which was chosen by Mich of Piece of Cake, it is incredibly moist and very tasty. I did however skipped the nuts this time. Lou calls this a mosaic cake, i guess the obvious reason is because of the lookalike mosaic effect in the cake with a mixture of apples, nuts and cranberries. Mine didnt turn out to be 'mosaic' enough but i'm fine with that :) I made half a recipe in a small 18cm loaf pan. For full recipe, please hop over to Mich's blog, the host for this bake. Mich  has made these into nice cupcakes with streusel topping and to view group baking, click here.


At the same time, i would like to inform my new found friend, Shannon from Just as Delish is having a cookbook giveaway at her blog. She is offering 3 lucky readers a cookbook worth RM70 to any lucky Malaysian readers. The contest starts from Nov20 till Nov27, 2012. Try your luck, i just did. To find out what cookbook is Shannon giving away and the details of the contest, please click here. Good luck.


Wednesday, November 21, 2012

Laksa Kedah


I find that this Laksa Kedah quite resembles Penang Assam Laksa, i also think it's a quickie way to make assam laksa at home. Though i enjoy eating laksa a lot, i will never thought of doing it at home cos i find that
there's usually a lot of work or a long list of ingredients required to make a delicious pot of laksa. Although the broth here tastes quite like assam laksa, the condiments are a little different from the usual Penang Laksa. I referred to a few recipes from the internet and noticed that Laksa Kedah usually comes with hard boiled eggs and some local herbs like daun selom and daun gajus. I couldnt get daun gajus at that time when i made this so i left that out. Also instead of those chunks of fish that comes in the soup like Penang laksa, the fish meat here are blended or mashed till almost fine. Quite a nice bowl of assam laksa if you ask me.


the condiments and the laksa broth

Recipe ( from here and reference from resepi.mesra.net and here )
serves 2
3 whole fish ( i used mabong, mackarel), cleaned and marinate with a little salt
7 dried chillies
1/2 big onion
1 clove garlic
some laksa leaves ( daun kesom )
2 stalks torch gingerbud ( bunga kanthan ), halved each
2 pieces asam keping ( tamarind), i soaked in hot water for a few mins
belachan ( shrimp paste)
2 stalks lemongrass, bruised
900ml water
2.5tsp or more if needed
1tsp sugar
ajinomoto ( optional )
laksa noodles
Accompaniments
hard boiled egg
shredded cucumber
sliced onions
daun selom, shredded
cut chillies

Method:
1. Blend or pound dry chillies, onions, garlic and belachan. In a wok, add water and all the blended or pounded ingredients, laksa leaves, lemongrass and the torch gingerbud and bring it to a boil.
2.Add in the fish and the assam keping, simmer at medium low heat for 10 minutes.* alternatively, you can choose to boil the fish first to cook, then remove its meat.
3.Remove the fish. Remove its meat, mash it a little , discarding the bones and put the mashed meat back into the broth and let it boil again for another 10 minutes. Add ajinomoto ( if using ).Meanwhile, cook the laksa noodles in another pot. 
4.Serve laksa with the shredded cucumber, sliced onions, daun selom, cut chillies and serve in broth.


I am submitting this post to Malaysian Food Fest, Kedah and Perlis month hosted by Wendyinkk of Table for 2..or more