Nutella Horse Shoe

All time favourite cake because.................

it has NUTELLA!!!! Wooot woot!!!

Got this recipe from http://rozzan.blogspot.com/2006/11/kek-tapak-kuda.html

First attempt at baking it and I am darn proud that it was a success!!!
 :D :D :D

Might just bake somemore later. Hehe.

Sorry, no pics after cut. Cos once within that one second it's cut, it's gobbled up. Thanks to my four Chocolate Monsters at home. :p

Anyway, here's the recipe in English.

10 Egg Yolks

5 Egg White

225 Castor sugar

110g Hong Kong Flour

10g Full Cream Milk Powder

135ml Butter (melted)

1 tbsp ovalette

1 tsp vanilla essence

1 tsp chocolate emulco

1/2 tsp baking powder

Nutella

1. Mix eggs, sugar and ovalette slowly

2. Add flour, milk powder and baking powder, mix again

3. Mix in butter and vanilla essence

4. Take 5 scoops of mix and add the chocolate emulco in it. Mix well.

5. Prepare a thin square tin. Layer it with a baking sheet and spread butter on it.

6. Put a layer of chocolate mix and pipe the plain mix on it.

7. Bake in a pre-heated oven (180 degrees celcius) for about 20-25 min. (I'm gonna reduce the time next time cos I find mine a bit dry)

8. Leave it to cool

9. Turn the cake over and place it on a kitchen towel.

10. Cut the cake into two.

11. Spread Nutella on the cake

12. Fold. 

If I, a very clumsy and messy person can do it, you can too!!! :) 

 

Chilli Crabs

I had been procrastinating to cook this dish because for one,I know the only way to enjoy it is when I have it with my bunch of loved ones.

So when Hubby said his siblings were coming over last Sunday,to discuss something,I grabbed the opportunity to finally cook the dish.

2.24kg of fresh crabs,chosen by Hubby. To be eaten by mom,dad,myself,Hubby,Sis,Sis-in-laws,Brother-in-law and his wife.

Seriously,as I cooked the dish,I was looking forward to licking my fingers! :p

And a darling friend,Farah Aka CadyMcbronzie,suggested I buy mantou buns to dip in the chilli crab sauce. Well,what do you know...great suggestions like that,I would never not take! Hee! Thanks babe!

So yeah,mantou buns are readily available at Sheng Siong. Halal,for sure! :)

Here goes!

Ingredients

2kg flower crabs (Cut,scrubbed,cleaned and knocked on the pincers)
(A)
3 tablespoons tomato sauce
2 tablespoons chilli paste
2 tablespoons corn flour
1 tablespoon sugar
2 teaspoons salt
Half cup of water
(B)
2 eggs
3 tablespoons butter
1 onion,sliced

Method
1. Put (A) in a big bowl and stir well.
2. Heat butter in wok.
3. Add onions and sauté till fragrant
4. Add the combined (A) ingredients.
5. Stir till fragrant.
6. Add in the crabs.
7. Allow the crabs to change colour to make sure it's fully cooked.
8. Break the eggs in and stir well.
9. Serve, with corriander as garnishing.

Voilà! It was THAT easy!!!!!!



Chilli crab (centre) with mantou buns (top left).
The rest of the dishes in the pic above were Cereal Prawns,Ikan Tiga Rasa,Kangkong Belacan and Omelette. :)

A complete meal. *Burp*

- Posted using BlogPress from my iPhone

Spicy Lazy Kway Teow

One of my signature dishes. Cos I'm lazy like that. Please bear in mind that the ingredients used were not measured. This is according to what I think they measured up to cos I'm a 'campak-campak" cook. (it runs in the blood. Daddy is like tt too. :p ) Feel free to modify and share with me too!

Ingredients
1 pkt Kway Teow
Fishballs
Fishcake
1 tomato (cut into 4)
2 tbsp oil
1 tbsp minced garlic
1/2 tbsp garlin n ginger paste
1.5 tbsp shallots paste
2.5 tbsp blended dried chilli/ lada boh
1.5 tbsp oyster sauce
3 tbsp tomato ketchup
Salt and sugar to taste

Method
1. Heat oil in wok.
2. Throw in minced garlic,fry till fragrant
3. Add in GGP n SP (refer to prev entry)
4. Fry till fragrant
5. Add in chilli paste
6. Fry till oil is separated
7. Add oyster sauce n tomato ketchup
8. Throw in fishball and fishcake 9. Add salt and sugar to taste (I didn't use any salt this time cos the oyster sauce has given tt flavour)
10. Add in the Kway Teow and tomato




Best eaten while it's hot. I just did. ;)

The Base

I am a lazy person. Oh yes I am. I know you might not believe it simply because I cook almost everyday.
But do you know that, with a helper (who cleans the dishes and prepare the ingredients), I am able to cook within 15 minutes?
Impossible you say? Well, if I can, so can you. :))

I am a simple person. And I am training my kids to live humbly too.
We can't be eating a 3 to 4 dishes meal every day. But we can certainly eat a dish that contains the same ingredient as 4 or 5 other dishes that I can whip up on other days.

Still confused?

I'm sure those who who have learnt to cook from their moms or grannies would agree with me. Because, for one, my granny taught me this.

Always have 'the base' stored in your freezer or fridge.

There can be many kinds of bases.

Base 1- GG Paste (Garlic & Ginger Paste)

Let me emphasise again that I'm actually lazy. So, I would get a packet of peeled garlic from the supermarket. And a ginger about 5cm long would be enough.

1.Clean the peeled garlic.
2. Put half in the blender.
3.Peel the ginger and cut in chunks.
4. Put half of the ginger in the blender.
5. Blend well. (With a lil bit of water)
6. Add in the rest and blend again.

That paste, will last you for 2 weeks if you cook heavy duty everyday. And thinking of frying chicken? Use this paste and add turmeric, corriander, cumin and salt. Voila! :D

Base 2 - SP (Shallots Paste)

As the name suggests, it's just shallots. They have peeled ones too in supermarkets. Blend them well with a lil bit of water. :)

Keep these two bases in the fridge if you know you'll be using it frequently. It saves the hassle and more than half the time of defrosting them everyday.

Base 3 - Multi-dish Paste (MP)

All you need:-

1. 2 tablespoons of GG.
2. 4 tablespoons of SP.
3. 6 red chillis.
4. 3 green chillies.
5. A handful of dried shrimps (washed and tossed)
6. A piece of belachan (palm-sized)

Blend all ingredients well.

This multi-dish paste can be used to cook many dishes as the name suggests.
For example:-
1.Sotong Hitam. Just add yellow ginger in the paste before frying it.
2. Bening Ketola/Bayam. No need to add anything else.(Besides salt/pepper) Just water to make it soupy.
3. Nasi Goreng Kampung. Add pounded green chillies and minced cili padi for that extra kick. Fry the paste and the extra ingredients, add in fried ikan bilis and a lil bit of salt, add rice and voila!
4. Lauk Celok Manis. Now, if you have a Boyanese family member, you would know what this is. Will cook this sometime this week. :D

I hope this helps some of you out there!

Welcoming Feast

Today is the official day my parents and sister have moved in with me. :)

Mummy, daddy and Adik have not been eating proper food the last few days because of the packing and moving, therefore, I decided to cook up a feast for them today. Nothing so great but something I know my parents and husband would like to have after a long day, after a long time.

1st Dish

Asam Pedas Ikan Tenggiri

I have always loved Asam Pedas. Whether with steamed rice or plain bread, the texture of the gravy and the combined sour and spicy taste can make me sweat!

2nd dish

Ayam Lemak Cili Padi

(not so spicy-for the kids)

Credits to my grandmother for this dish. :) Nenek taught me how to cook the non-spicy version of this dish for the kids. The kids love it and so do I! Though many prefer the dish to be more spicy, I kinda like it this way. Saves me from cooking a separate dish for the kids. Besides, I have a 'superstar' husband who declares he cannot take too much spicy food to care for his vocals.  0_o Whatever it is, I cater to myself and my family. And for you hubby, not so spicy also not so spicy lah. (So, don't disturb my Asam Pedas later k. Heheh.)

and finally, the husband's favourite dish.

Sambal Goreng Mak

And this final dish, is my Mother-In-law's recipe.  :)

Credits to her, my second attempt looks and tastes much more delicious!

The only thing left to do now is to enjoy my food. But I shall wait till everyone's home. Afterall, I've always hated eating alone. :p

Daddy's storm

Hey,

pardon me for the absence. It's not that there hasn't been any smoke coming from my kitchen but the mood to snap, snap, snap the pics of the food cooked and baked has gone a little lot low. Hehe.

Anyway, mom and dad will start staying with me from today! Truly good news, truly excited to have them with us, here. Especially with abah, our resident chef. Hee!

Get ready for late night whip ups from my favourite chef, all!

Don't leave just yet cos I foresee tonight itself being the grand 'opening' of abah whipping up a storm in my kitchen. (And my sis is around to take the pictures for me. hehe.)

Curry Prawns

I love getting prawn drunk.

I just love prawns and it's not surprising if my cholesterol level shoots up during this pregnancy. I buy my prawns at very economical prices at Geylang wet market. (1kg @ $6.50 or less!!)

And mind you, they are as fresh as ever ok!! I would never waste my trip to Geylang market (at least once a month) for just a kilo of prawns. A minimum of 2 kg of prawns, 2 whole chickens or a kilo of beef and spices from my favourite Achi Rempah Jambu (yes! very pretty! her makeup stays put even after a whole day at the market!!) would I then consider my trip worthwhile. And of course, the 2nd floor, the food heaven, is the other reason. Hehe.

Ok, so here's my recipe to one of my favourite dish. Goes very well together with plain rice alone but for more flavour, with butter rice. :D

Ingredients

oil for frying prawns

olive oil

1 tbsp butter

I kg of prawns (Cleaned but do not remove the head and shell)

Curry leaves

About 1 cup of fish curry powder

minced garlic (i love lots of it)

1 large onion (sliced in rings)

1 cinnamon stick

1 star anise

2 cloves

some water

some salt and sugar to taste

Method

1. 
   
   Just like the Cereal Prawns recipe, fry the prawns (seasoned with salt and pepper) in hot oil and quickly take them out as soon as they turn colour. Do not overfry the prawns.
   
   
   
2. 
   
   Put the prawns aside.
   
   
   
3. 
   
   Heat the butter and pour in another tbsp of olive oil so that the butter doesn't get burnt.
   
   
   
4. 
   
   When it's hot enough, add in the garlic, curry leaves, cinnamon, star anise and cloves till fragrant.
   
   
   
5. 
   
   Add in the onions till they become soft
   
   
   
6. 
   
   Add in the curry powder and some water (do not add too much water as the recipe calls for a dry dish/ thick gravy)
   
   
   
7. 
   
   Add in the prawns under low heat.
   
   
   
8. 
   
   Add in salt and sugar to taste.
   
   
   

:D

Best eaten HOT.