Beginner Cup Cake

My first attempt to bake and dress the cup cake in butter cream frosting.

Ingredients to make 12 cup cake:

125gm butter

125gm sugar

2 eggs

125gm flour

1 tsp baking powder

1/2 tsp bicarbonate soda

1 tsp vanilla essence

2 tbsp milk

Method:

1. Cream the butter and sugar till light in colour.

2. Add one egg at the time and mix well.

3. Shift in the flour, baking powder and bicarbonate soda. Mix will.

4. Add vanilla essence, milk and mix well.

5. Fill up to half cup cake mould.

6. Bake in a 180c preheat oven for 15mins.

7. Put the cup cake on a rack to cool.

Butter cream frosting:

70gm butter

1 cup icing sugar

1 tbsp milk

Method:

Mix all ingredient with a whisk.

Spread it over the cup cake and decorate it with colourful sugar rice.

Enjoy!

Spicy Fried Noodle ala tehhun's style

Ingredients:
Egg Noodle (yellow noodle)
Chicken fillet
Onion, sliced
Garlic, chopped
Sawi, cleaned and cut into 3cm length

Carrot, sliced and julienne into 3cm length
Egg
Oil
Lime wedges

Seasoning:

Fried Chili Paste
Light soy sauce
Dark soy sauce

Oyster sauce
salt & pepper to taste

sesame oil

Method:

1. Heat oil in wok and stir fry onion and garlic until fragrant.

2. Add chicken to cook for 1 minute.
3. Break in egg and stir to cook.
4. Add the sawi and carrot and mix well.

5. Add noodles and the seasoning then mix well.
6. Stir well until is hot and dry.
7. Serve hot with lime wedge.

P/s : You may fry the egg in advance and julienne it, then toss it in the noodle while cooking (step 5).

Stir Fry Lady Fingers with Soy

Ingredients:

250gm Lady fingers (cut into 1 cm)

4 Garlic (roughly chopped)

1 Onion (roughly chopped)

Seasoning:

Soy sauce

Salt & pepper to taste

Water

Drizzle of sesame oil

Method:

1. Heat some oil in the wok, put in chopped onion and garlic stir fry until slightly golden brown.

2. Put in the lady fingers and stir well.

3. Pour in the seasoning and cook for 1-2 minutes.

4. Ready to serve.

金针木耳冬菇蒸鸡 Steam Chicken with Dried Lily flower, Black Fungus and Mushroom

This is one of my favourite, simple yet delicious dish.

You can prepare this in advance and steam it when you are cooking the rice. Easy easy....

Ingredients:

500 gm Chicken with bone (cut into 1 inch pieces)

Ginger (sliced or julienne)

Spring onion (cut into 1 inch length)

10 gm Dried lily flower (金针)

10 gm Dried black fungus (木耳)

5 gm Dried shitake mushroom (冬菇)

Seasoning:

2 tbsp Oyster sauce

2 tbsp Soy sauce

1/2 tsp sugar

2 tbsp Chinese wine

1 tbsp Sesame oil

Salt & pepper to taste

1 tbsp Corn flour + 5 tbsp water

Method:

1. Mix all ingredient into a big mixing bowl. Let it rest for 30 minutes or so.

2. Pour it into a deep dish.

3. Steam over high fire for 20-30 minutes.

4. Serve with steam rice. The gravy is so yummy with just plain steam rice......

P/s:

1. I prefer to use drumstick, thigh and wing part, but you can also use chicken breast.

2. You may also use boneless chicken (300gm, cut into slice or chunck), and shorten the cooking time.

扣肉 Braised Pork Belly with Yam

Love to share this recipe which I got from a foodie magazine. However, I have made a bit of changes to suit my taste. It's not that difficult to make but it definately requires a bit of work. But the final result is worth every effort :)

Hope you will like it ....

Ingredients:

800gm - 1 kg Pork belly with skin

800gm - 1 kg Yam

1 tbsp Chopped garlic

1 tbsp Corn Flour + 3 tbsp water

Seasoning A:

2 pcs Red fermented tofu (南乳)

1 tbsp Sauce of red fermented tofu

1 1/2 tsp Soy bean paste (豆酱)

3 pcs Star anise (八角)

4 pcs Clove (丁香)

1 inch Cinnamon stick (桂皮)

Seasoning B:

1 tbsp Soy sauce

1 tbsp Oyster sauce

1 tsp Sesame oil

1 tbsp Sugar

1 tbsp Dark soy sauce

1 tbsp Chinese wine

1 tbsp Five spice powder (五香粉)

3 1/2 bowls Water

Method:

1. Blanch pork belly in boiling water for 10 minutes, then rub with some dark soy sauce while hot, then pierce the skin with needle or tip of the knife.

2. Heat frying pan with some oil, then pan fry the skin side until golden brown, dish out and rinse under tap water until the skin shows fine lines(curl a bit), then cut into 2 cm thick slices.

3. Cut yam as the same size of meat, then pan fry both side of the yam with little bit of oil until golden brown.

4. Arrange the yam and meat alternately in a deep bowl by skin side facing down.

4. Heat 2 tbsp oil, saute the garlic and seasoning A until fragrant, then pour in seasoning B and bring to boil, thicken with corn flour water. Pour gravy over the meat.

5. Steam the dish for 3-5 hours, until the meat is tender.

6. Serve hot with steam rice. I can assure you will love this! 开饭咯！！！

Pickled Green Chili (青辣椒酸）

I've some green chilies which has been sitting in the fridge for weeks....

so I have decided to turn them into something tasty :)

Ingredients:

Green chilies

Sugar

Vinegar

Method:

1. Slice the green chilies and blanch them in hot water for 1 minute only. Strain and leave it to cool and dry.

2. Put the chilies into a jar (make sure no excess water), put some sugar and pour some distilled vinegar just enough to cover the chilies.

3. Put on the lid and.... you have your pickled chilies ready...

4. This is how it looks, after one day. It can be kept up to a month or so.

Char Kuih Kak

Ingredient:

For Kuih Kak:

Rice flour

Tapioca starch

Salt

Oil

Water

For stir fry:

Chopped Garlic

Chopped preserved turnip

Dried shrimp, soak and chopped

Prawn (you may use marinated pork fillet, chicken fillet)

Egg

Bean sprout

Chives, cut into 2 inch length

Spring onion, cut into 2 inch length

Oyster sauce

Light soy sauce

Dark soy sauce

Sesame oil

Salt & pepper to taste

Method:

To make the Kuih Kak:

1. Mix rice flour, tapioca starch, salt, oil and water. Pour into a rectangular tray.

2. Steam the mixture for 45 minutes to 1 hour.

3. Remove from steamer and leave it to cool completely.

4. Cut the Kuih Kak into 1.5cm square cube. Keep a side.

To cook the Kuih Kak:

1. Pan fry the kuih kak with some oil in non-stick frying pan. Until all sides are golden brown. Keep a side.

2. Heat some oil in a wok saute the dried shrimp, chopped preserved turnip and garlic. Stir fry until golden brown.

3. Add the prawn and cook for 1 minute.

4. Crack in an egg, stir and break the egg and let it cook for 1 minute.

5. Add the pan fried Kuih Kak. Mix well.

6. Season with Oyster sauce, Light soy sauce, Dark soy sauce, sesame oil, salt & pepper.

7. Add the bean sprout, chives, spring onion and mix well for 1 minutes.

8. Ready to serve.

p/s:

1. Make the Kuih Kak in advance, it's much easier to cut and handle the cool Kuih Kak.

2. You can add some grind chili / chili boh / sambal tumis in "Step 3 of To Cook the Kuih Kak", cook the chili for 1 min, then add prawn.