Sunday, 8 November 2015

Annual gathering with friends

This gathering becoming our yearly activity. Friend from far came down all the way from Seoul just for weekend. All that traveling for foods..yes, we Asian loves foods so much.

As we were busy stuffed our face with and husbands were left on their own to fend themselves ����. It's mummy time for us today.

Thank you Ilanee and family for coming all the way from Seoul. Lina, Eric, Elsa, Zahara and Azman..thank you to you all..

And thank you Ilanee for some of the photos.

Friday, 30 October 2015

Neapolitan Cake

It's been a week since the kids are home for holiday, and it's been a week I've been asking them almost 3 times a day what do they want to eat. And boy..they do eat a lot during holiday.

Sometimes I'm lucky if we have some leftover from the night before. And sometimes I'm not. And kid you not, my kids are difficult and they are picky eater. If one person agree to eat particular dishes/meal, the other one will said no and I will def tell them to go and fix your own meal. I'm not your personal chef. And normally they will oblige to eat, or rather force to eat.

But one thing they could agree would be the tea time or dessert. When I announced earlier that I'm making a Neapolitan, they were so happy. Actually I never make this cake before, and normally I would just buy  it from the shop when we were in France. Thinking of too much work and cleaning up...not my cup of tea of course.

Idea came up when I saw that I have a tub of leftover ganache from the football cake last week. And I was wondering what can I do with it. Suddenly I remember a friend of mine, Marion, told me that her daughter love neapolitan cake so much. So thank you to Marion..I will definitely think of Anne Sophie when I eat this later.

Neapolitan Cake

 For this recipe I used a basic sponge cake from Perfect Sponge Cake

Sponge Cake
 5 eggs
3/4 cup of sugar
1 cup all purpose flour

 *For the chocolate batter, I add 3 tbsp cocoa powder into the batter.

Royal Icing:
1 cup icing sugar (maybe more)
1 egg white

Chopped chocolate or chocolate rice for sprinkle

Beat egg white until foamy, and slowly add the icing sugar. Mix well until the mixture thickened.

  For the cake:
Preheat oven at 350 deg F or 180 deg C.

In a stand mixer, add all the 5 eggs and sugar. Whisk until it triple the volume.

Using a spatula, fold in 2 to 3 times the flour, slowly and don't over mix the batter.

Pour in a greased baking pan (i used 20 cm square pan) and bake for 30 minutes.

Let the cakes cool down.

Now you will have 2 plain and 1 chocolate sponge cake. 

*For this recipe, I double the ingredients and divided to 3 portions. 

  Ganache Recipe:
200 g dark chocolate
100 g heavy cream

Coarsely chop chocolate. Bring cream to boil and pour over chocolate, let it sit in for 10 minutes. 

Stir the cream and the chocolate until smooth and shiny. 

The ganache is ready to use. 

* If you have some ganache leftover, pop it in the fridge to hardened it a bit. Once it's a bit hardened, remove from the fridge, and turn it into a truffle. Roll the truffle in cocoa powder, or chopped nuts, desiccated coconuts or whatever fancy your taste.

To assemble:
Place the first plain cake on a serving plate. Spread ganache evenly. Top the second cake, this time with chocolate cake, spread evenly and place the last plain cake on top. Press the layers slowly. 

Trimmed the side of the cake. 

Spread the royal icing evenly, and sprinkle with chopped chocolate or chocolate rice.

Let the cake stand in room temperature at least for 30 minutes before serving.

Sunday, 25 October 2015

Football Cake

Prepared this cake last friday for a very sportive young lady..glad that her mom and the birthday girl love it especially they doesn't know what I'm preparing for her. I was given a liberty to do it.

Thank you Lina for having a complete confidence in me..

Sunday, 18 October 2015

Lego Cake

Another successful cake project. This time with Lego theme. What's make it more fun was that, moms participates to do the decorations .

Thank you Emna and Audrey. Hope to boys love it.

Tuesday, 13 October 2015

English Muffins

It's only a second month since school starting and I'm already out of idea what to do for lunch box. Every morning I asked them with the same mantra..what do you want to bring tommorow. And they will look at me like  "oh no...not the same question again...well, I got that look over and over again. If writers have a "writer's block" than I guess I have a "cook's block"
Normally I would just packed the same food that we had the night before but sometimes I just want to make something different and surprise them.

When they came in from school today, I'm proudly present the basket full of English muffins and they were so happy. YAY...English muffin with egg and cheese. Just like McDonald breakfast that we had sometimes when we were in Kuala Lumpur.

The first time I did months ago came out rather ugly and under cooked but this time I think I just nailed it. I  used a recipe from King Arthur Flour with easy instructions to follow. I will just put a direct link below.

Sunday, 11 October 2015

Geography theme birthday cakes

These was one of the reason that I didn't do any updates lately..been very busy with few public holidays here in Korea and I was busy running here and there doing chores.

Early this week, a friend of mine ordered 2 birthday cakes for her twin boys and the order was quite out of this world. Never in my mind that I would have accept this challenge..and I was quite happy with the results although I know I have a lot more to learn..

Here, I made a basic pound cake one with chocolate and the other is vanilla. Covered with thick ganached and marshmallow fondant. The toughest part was making the world map..which I had to finished it with a toothpick.

After the party, I got the feedback from the parents, they are happy that I managed to make the cakes as they wanted and the boys was so proud to show off their birthday cakes to their friends. And I'm so happy that I managed to do these even though I wasn't really sure in the beginning if I could do it

Cassava Leaves in Spicy Cream Sauce (Masak Lemak Tempoyak Pucuk Ubi)

I can count with one hand how many times I cook a typical kampung food like curries or sambal. I always choose to cook something simple that won't make me stand for a long time in front of the stove with exception of rendang. 
Recently a neighbour came back from Kuala Lumpur and hand me bag full with goodies..a preserved fish, turmeric leaves and young cassava leaves. I almost jump with joy as Masak Lemak come to my mind straight away. Once a foodies always a foodies isn't it. And I came up with a complete menu for the weekend. This cassava leaves in spicy coconut milk, grilled preserved fish, fresh cut cucumber with sambal and also chicken kurma in case somebody doesn't like the cassava leaves.

My heart melt when Miss 14 insisted to have the masak lemak for her tea time. As she told me, this sauce smell and taste funky..but delicious. I didn't tell her that I add some tempoyak (fermented durian). She was surprised when I told her once she finished her plate.

I should feed them more kampung dishes after this..

Masak Lemak Tempoyak Pucuk Ubi

2 bunch young cassava leaves
1/2 cup petai/stinky bean
1 cup prawn, peel and devein
1/2 cup dried anchovies, rinsed and drained
3 lemongrass, chopped roughly
1 tbsp turmeric powder
2 -3 bird eyes chili (optional)
400 ml cream
1 cup of tempoyak/fermented durian 
Salt to taste

Remove the leaves from the stem, wash and boil it for about 20 minutes. Drained and set aside. When the leaves are cool enough to touch, sliced them thinly.

In a food processor, add chopped lemongrass, turmeric powder, bird eye chili, drained anchovies and quarter of the coconut milk. Blend it finely. 

In a heavy base pot, add all the ingredients except prawn. Bring to boil over medium heat. Once it come to boil, reduce the heat and add prawn and salt. Let it simmer for few more minutes. 

Serve warm with nice steamed rice.

By this time, the kitchen smells so good, and the tempoyak give it an extra kick. Can't wait to serve it with my full kampung meal later