Thursday, 18 June 2015

Chocolate Swirl Meringues

As end of the school year show approaching, we 'mum' will have this one important question in our mind..what are we going to prepare for the kermesse? Last year, as I was one of the main committee for the food table, I've proposed to prepared few dishes. And end up making curry puff, sausage rolls and chocolate coated marshmallow. It's all gone very fast, not only kids having fun with the buffet but the parents too.

But this year, I missed the initial meeting due to the surgery and stuck at home with my foot in the cast. Now two weeks after my cast was removed, I'm back to my old self, much to my family and friends delight.

So, what did I do for tomorrow kermesse? Something new of course. Though I've made few times, but not with this version of meringues. It does look pretty, just hope the taste too.

Chocolate Swirl Meringues

Basic Meringue Recipe from : West of the Loop, French Patisserie Meringues

Ingredients:
3 cups superfine sugar
10 oz egg whites, room temp 
1/2 tsp cream of tartar /white vinegar
2 tbsp vanilla extract
100 g melted dark chocolate

Preheat oven at 100 deg C. Line baking sheets with parchment paper.

Beat the egg whites until soft peaks hold. Gradually add in cream of tartar or vinegar. Increase speed and whip until they form stiff peaks and glossy.

Drizzle melted chocolate on top of the meringue mixture. Do not mix. 

Spoon out the meringue onto the baking sheet and bake for 2 hours until firms.

Store meringues in an airtight container.



Ramadhan Moubarak

Tuesday, 16 June 2015

Kuih Kaswi Gula Melaka

I was invited to M's house this morning for a coffee, a last one as everyone will be quite busy preparing stuff before heading home for a summer break. Okpo definitely will be very quite. Most of  the people I know will leave town except us and another girlfriend, as she's entering her third trimester of her pregnancy. We will have Okpo to ourselves!!

I made Kuih Kaswi, or Kosui, a traditional steamed nyonya kuih/cake, made from wheat and tapioca flour, gula melaka syrup and coat with grated coconut. I know M loves this kuih, she asked me last time if I know how to do it. In fact this was my second attempt to do it. And I found an excuse to use the mini mold given to me on my birthday by a another friend.



Kuih Kaswi Gula Melaka

Original Recipe : Azie's Kitchen Kuih Kaswi

Ingredients:
2 cup all purpose flour
1 cup tapioca flour
1 cup caster sugar
2-3 pandan leaves
2 pieces gula melaka (or 2 cups brown sugar)
7-8 cups water

1 cup grated coconut
Pinch of salt


In a sauce pan, add water, pandan leaves, gula melaka and sugar, heat over a medium heat until sugar is dissolve and it thickened. Remove from heat and discard the pandan leaves. Add flour (all purpose and tapioca flour). Mix the batter  until smooth and use sieve to remove lumps.

Prepare the steamer, greased molds and pour the batter into the molds and steam until it's set (15-20 mins). Remove from the steamer and let it cool completely.

Prepare the grated coconut, steamed in the microwave for about a minutes. 

Once the kuih has cooled down, remove from the molds and top with grated coconut.

Gula Melaka (Palm Sugar)


Sunday, 26 April 2015

Malaysian and Singaporean Food Fest, April 24th, 2015

A very successful event indeed. 

Thank you to my beautiful hardworking friends, for contributing their energies, times and money. 

No words can express my gratitude to you all...

Thank you, from the bottom of my heart

Saturday, 4 April 2015

Salted Caramel Popcorn

Another birthday party then I'm done..for the next 8 yrs, i hope.

This time he will celebrate it with a couple of friends in the bowling center. Still, i have to prepare 3 different cakes. One for the class, one for us and last but not least for the party today. The theme is Minecraft. I did the basic stuff, stickers on the chocolate wrappers, popcorn and bottles.


Salted Caramel Popcorn  

Ingredients:
2 quart pop popcorns
salt
4 tbsp butter
1 1/2 cup brown sugar
1/3 cup water
1/2 tsp baking soda
1 tbsp vanilla extract

Pop popcorn and lightly salt. Mel butter in a saucepan. Add brown sugar and stir until mixed. Add water, stirring constantly bring to boil. It will take at least 5-10 minutes.

Remove from heat and add baking soda and vanilla extract.

Drizzle over popcorn and stir.

Preheat oven at 100 deg C.

Lined baking dish with parchment paper and spread the popcorn. Bake for at least 3 minutes to dry out the caramel.

Store tightly in a container


Do take this away from me ASAP..I can't stop eating!!!



Original Recipe : Caramel Popcorn

Friday, 3 April 2015

Charlotte Royal with Strawberry Mousse

Making not one but 3 cakes in one day starting to taking a toll on my body! I have to admit I am no longer 20 yrs old..well when I was that age, I don't know how to cook, let alone baking.

I asked the birthday boy what he wanted to eat for his birthday cake. He wants so many things that I end up proposed to his this cake. Never did this before and why not give it a try.

Charlotte Royale with Strawberry Mousse


For the Swiss Roll (Sponge cake)
4 eggs, room temp
150 g icing sugar
1 tsp vanilla extract
150 g all purpose flour
1/2 tsp baking powder
Pinch of salt
25 g butter, melted
Strawberry jam 

Preheat oven at 180 deg C

Grease and line swiss roll tin with baking paper.

In a bowl, whisk together eggs, sugar and salt until thick and pale. Sift the flour and baking powder over the mixture and gently fold in. Add in the butter. Fold again the mixture.

Pour the batter into the prepared tin and bake for 15 mins

Sprinkle a large piece of baking paper with sugar, turn the sponge on this paper. Spread the strawberry jam and carefully roll up tightly. Keep aside

Strawberry Coulis
400 g strawberry
1 packet of agar agar powder

In a saucepan, bring to a boil over a medium heat for 10 minutes. 
Transfer to blender and puree until fine.

In a small bowl, take 50 g of the coulis, sprinkle the agar agar powder over the coulis and mix well. Add the agar agar mixture into the puree and heat it for about 5 minutes. Set aside to cool

Bavarian Cream
200 ml sweetened whipped cream
2 egg whites, room temp
40 g sugar

Whipped the cream and set aside. 

In a clean bowl, whipped egg white until fluffy, slowly add sugar, continue beating for few more minutes. Set aside

To assemble the cream:
Fold in slowly the puree into the whipped cream, Fold in now the whipped egg white, gently fold everything in.

To assemble the cake:
Cover the serving bowl with cling film and line with the swiss roll slices, pressing gently.

Pour the mousse into the mold and cover the mousse with the remaining swiss roll slices.

Refrigerate at least 4 hrs before serving.

To serve: 
put a serving dish on top of the mold and invert. Remove the cling film, 

The cake is best serve chill with some fresh fruits