CHOCOLATE ROCKY ROAD BANANA LOAF
0 Comments Published by pink dimple on Sunday, July 29, 2007 at 3:27 PM.
I must say this banana loaf is really good and easy to make! Kids will love it! ;) mainly because there's lots of chocolate chip in it, even my niece who doesn't really like banana find it really nice!!! Yipee!
Here's the recipe:
2 cups of all purpose flour
1/4 cup of brown sugar
1/3 cup of butter, softened
2 eggs
1 teaspoon vanilla extract
2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup low fat milk
2 large ripe bananas, mashed
Optional:
1 cup semi-sweet chocolate chip (I used hershey's semi-sweet chocolate chip)
1/2 cup walnuts, chopped
Method:
Pre-heat over to 180degreeC and grease your loaf pan or cake pan.
1. Combine softened butter, sugar, eggs and vanilla extract into a bowl and beat until light and fluffy.
2. Sift your flour, baking powder and baking soda. And then add gradually into the butter mixture. Mix well.
3. Add your mashed bananas and low fat milk in and mix well.
4. Add your chocolate chips and walnuts, reserve some for the topping.
5. Pour into the loaf/cake pan and bake for about 1 hour. Insert a stick into the cake, if it come out clean, your cake is done.
Here's the recipe:
2 cups of all purpose flour
1/4 cup of brown sugar
1/3 cup of butter, softened
2 eggs
1 teaspoon vanilla extract
2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup low fat milk
2 large ripe bananas, mashed
Optional:
1 cup semi-sweet chocolate chip (I used hershey's semi-sweet chocolate chip)
1/2 cup walnuts, chopped
Method:
Pre-heat over to 180degreeC and grease your loaf pan or cake pan.
1. Combine softened butter, sugar, eggs and vanilla extract into a bowl and beat until light and fluffy.
2. Sift your flour, baking powder and baking soda. And then add gradually into the butter mixture. Mix well.
3. Add your mashed bananas and low fat milk in and mix well.
4. Add your chocolate chips and walnuts, reserve some for the topping.
5. Pour into the loaf/cake pan and bake for about 1 hour. Insert a stick into the cake, if it come out clean, your cake is done.
SUNDAY IS MY COOKING AND BAKING DAY!
0 Comments Published by pink dimple on Sunday, July 22, 2007 at 5:57 PM.
It's Sunday again! I really look forward to this day because I get to do the one thing I like! Cooking and Baking!!! I promised my niece that I'll make char siew bao and oreo cheescake... so... I can't let her down right? he he:) Anyway, 'B' is out of town so I just have to keep myself occupied with all the cooking and baking.
STEAMED CHAR SIEW BAO
The Char Siew Bao all ready for steaming (I made about 16 Char Siew Bao)
The Char Siew Bao after steaming for 15 minutes! They look so nice right? And.. they taste good as well :P
The recipe:
For Dough:
1 1/2 tsp active dry yeast
1/2 cup warm water
1/4 cup superfine sugar
1 cup all-purpose flour
1/2 cup self-rising flour
3 teaspoons butter, melted
For Filling:
Ingredients:
500g char siew, diced
3 tbsp garlic oil
Parsley/Spring Onions, chopped till fine
1 tbsp Chinese wine
Seasonings
3/4 cup water
1 tsp sesame oil
2 tbsp oyster sauce
1 tbsp sugar
1 tbsp dark soy sauce
2 tbsp corn flour
2 tbsp peanut butter
pepper to taste
Method:
1. Mix all the seasonings together.
2. Heat garlic oil, add seasonings and bring to boil until gravy thickens.
3. Add in chopped char siew, parsley and Chinese wine. Mix well.
4. Remove and leave to cool before using it for fillings.
For the Dough:
In a small bowl, combine yeast with 2 tbsp warm water, I tsp sugar and I tsp all-purpose flour. Mix until well combined. Cover with a kitchen towel and let stand in a warm place until frothy, about 15 minutes.
Sift remaining all-purpose and self-rising flour into a big bowl. Add remaining sugar, yeast mixture, remaining warm water, and melted butter. Using a wooden spoon, mix to form a soft dough. Turn out onto a floured work surface and knead until smooth and elastic, 3-5 mins. Place dough in a large oil bowl, cover and let stand in a warm place until doubled in size, about 1 hour.
After 1 hour, punch down dough. Turn out onto a floured work surface and knead until smooth, about 5 mins. Divide dough into 16 pieces and roll or press out each piece to form a 6cm circle. Cover the dough with a damp kitchen towel. Working with one round of dough at a time, spoon 2 tsp of filling into the center. Gather edges together, twist to seal and cover with a kitchen towel. Repeat with the remaining dough.
Cut out 16 squares of parchment (baking paper) and place buns on paper and place them in a bamboo steamer and leave the bun to raise again for another 10 mins. Half fill a medium wok with water (steamer should not touch water) and bring to a boil. Steam the buns for 15 mins. Serve warm.
OREO CHEESECAKE
Recipe:
1 packet Oreo Chocolate Sandwich Cookies, divided
1/3 cup butter, melted
3 packet Philiadelphia Cream Cheese, softened
3/4 cup fine sugar
1 cup Light sour cream
1 tsp vanilla
4 eggs
Method:
PREHEAT over to 180degreeC (for dark nonstick 9-inch springform pan). Finely crush about 30 of the cookies, remove the cream inside. Coarsely chop remaining 15 cookies; set aside. Mix crushed cookies with melted butter. Press firmly onto the bottom and 2 inches up side of pan; set aside.
BEAT cream cheese and sugar in large bowl with electri mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in chopped cookies. Spread into prepared crust.
BAKE 55 minutes to 1 hour or until set. (If necessary to prevent top from overbrowning, tent with foil during last 15 or 20 mins of baking time.) Cool completely on wire rack.
REFRIGERATE at least 4 hours. Run knife around side of pan to loosen cake; remove side of pan before serving.
STEAMED CHAR SIEW BAO
The Char Siew Bao all ready for steaming (I made about 16 Char Siew Bao)
The Char Siew Bao after steaming for 15 minutes! They look so nice right? And.. they taste good as well :P
The recipe:
For Dough:
1 1/2 tsp active dry yeast
1/2 cup warm water
1/4 cup superfine sugar
1 cup all-purpose flour
1/2 cup self-rising flour
3 teaspoons butter, melted
For Filling:
Ingredients:
500g char siew, diced
3 tbsp garlic oil
Parsley/Spring Onions, chopped till fine
1 tbsp Chinese wine
Seasonings
3/4 cup water
1 tsp sesame oil
2 tbsp oyster sauce
1 tbsp sugar
1 tbsp dark soy sauce
2 tbsp corn flour
2 tbsp peanut butter
pepper to taste
Method:
1. Mix all the seasonings together.
2. Heat garlic oil, add seasonings and bring to boil until gravy thickens.
3. Add in chopped char siew, parsley and Chinese wine. Mix well.
4. Remove and leave to cool before using it for fillings.
For the Dough:
In a small bowl, combine yeast with 2 tbsp warm water, I tsp sugar and I tsp all-purpose flour. Mix until well combined. Cover with a kitchen towel and let stand in a warm place until frothy, about 15 minutes.
Sift remaining all-purpose and self-rising flour into a big bowl. Add remaining sugar, yeast mixture, remaining warm water, and melted butter. Using a wooden spoon, mix to form a soft dough. Turn out onto a floured work surface and knead until smooth and elastic, 3-5 mins. Place dough in a large oil bowl, cover and let stand in a warm place until doubled in size, about 1 hour.
After 1 hour, punch down dough. Turn out onto a floured work surface and knead until smooth, about 5 mins. Divide dough into 16 pieces and roll or press out each piece to form a 6cm circle. Cover the dough with a damp kitchen towel. Working with one round of dough at a time, spoon 2 tsp of filling into the center. Gather edges together, twist to seal and cover with a kitchen towel. Repeat with the remaining dough.
Cut out 16 squares of parchment (baking paper) and place buns on paper and place them in a bamboo steamer and leave the bun to raise again for another 10 mins. Half fill a medium wok with water (steamer should not touch water) and bring to a boil. Steam the buns for 15 mins. Serve warm.
OREO CHEESECAKE
Recipe:
1 packet Oreo Chocolate Sandwich Cookies, divided
1/3 cup butter, melted
3 packet Philiadelphia Cream Cheese, softened
3/4 cup fine sugar
1 cup Light sour cream
1 tsp vanilla
4 eggs
Method:
PREHEAT over to 180degreeC (for dark nonstick 9-inch springform pan). Finely crush about 30 of the cookies, remove the cream inside. Coarsely chop remaining 15 cookies; set aside. Mix crushed cookies with melted butter. Press firmly onto the bottom and 2 inches up side of pan; set aside.
BEAT cream cheese and sugar in large bowl with electri mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in chopped cookies. Spread into prepared crust.
BAKE 55 minutes to 1 hour or until set. (If necessary to prevent top from overbrowning, tent with foil during last 15 or 20 mins of baking time.) Cool completely on wire rack.
REFRIGERATE at least 4 hours. Run knife around side of pan to loosen cake; remove side of pan before serving.
Labels: Let's Eat
Met up with my ex-classmates and we had a good time catching up. It's been quite a long time since we last meet up, the whole evening we kept talking and talking... ha ha... It was fun :)
Just me and my "B" :)
It's a beautiful sunday! my nieces and nephew didn't come to my house! Peace and quiet..ahhhhh......! I wonder why they didn't turn up? They love to come here to play the computer games, probably they have too much homework to do. Yipee! good news for me.. ke keke;) 'B' and I decided to go to the beach and I made some snacks to bring along with us.
Ingredients:
For the Dough:
1 packet of pau ready mixed
1 cup milk
1/2 cup of sugar
Glaze - 2 egg yolk
For The Fillings:
500g Char Siew, diced
3 tbsp garlic oil
Parsley, chopped finely
1 tbsp of Chinese wine
Seasonings:
3/4 cup of water
1 tsp sesame oil
2 tbsp oyster sauce
1 tbsp sugar
1 tbsp dark soy sauce
2 tbsp corn flour
2 tbsp peanut butter
pepper to taste
Method:
1. Mix all the seasonings together.
2. Heat garlic oil, add seasonings and bring to boil until gravy thickens.
3. Add in chopped char siew, parsley and chinese wine. Mix well.
4. Removee and leave to cool before using it for filling.
5. Mixed the ingredients for the dough and knead till smooth and elastic. Leave in a bowl covered with damp cloth for 15 minutes.
6. Divide the dough into 24 pieces and roll each piece into a ball.
7. Press to flatten the dough and place 1 tsp of filling in the centre. Seal by pleating the edges.
8. Put paus on a baking tray and glaze with egg yolk. Preheat oven at 220 degreeC. and bake for 15 - 20 minutes.
Labels: Let's Eat
Spicy Fried Rice Cake! YUM YUM ;P
0 Comments Published by pink dimple on Saturday, July 14, 2007 at 2:17 PM.
My first encounter with this dish was at one of the Korean Restaurant at Temple Street in Chinatown, it was so good! I really like the rice cake, it was so 'Q' and tasty! It had barbeque pork in it too. I was craving for this dish for the past weeks and so today I decided to make my own version. My Ingredients includes: Rice Cake (I can't find the korean rice cake so I used our local carrot cake, it's taste ok but still can't compare to the korean rice cake), Green Pepper, Cabbage, Parsley, Onions, Garlic, Eggs and the most important thing, the Korean Chilli Pepper Sauce, it makes this dish really good!
Labels: Let's Eat
Finally after a long time, I have the time to do my 'experiment'. I was up early today, getting the ingredients from 'Seng Siong Supermarket', which is just near my place. Everything turn out great! My nieces and nephew love all of my 'experiment'. ha ha, I treat them as my 'guinea pig' ;P
CRUSTLESS QUICHE - VERSION 1 (pancake with sausages, tomatoes, onions, mushrooms, topped with mozzarella cheese and cheddar cheese)
CRUSTLESS QUICHE - VERSION 2 (basicallly, this one is the same as Version 1 but without onions and I added pineapple, just for the kids)
VEGETABLE PANCAKE (I used Gram Dhal Powder, Flour, green chilli, curry leaves and onions)
Actually I wanted to make Vadai, it's a indian snack but somehow it turned out to be like a vegetable pancake??? Anyway, my mum says it's quite good and my dad love it too.. ha ha:) It's very crispy on the outside but when you bite into it, it's soft and moist inside, the curry leaves and the green chilli make it very tasty too.
CRUSTLESS QUICHE - VERSION 1 (pancake with sausages, tomatoes, onions, mushrooms, topped with mozzarella cheese and cheddar cheese)
CRUSTLESS QUICHE - VERSION 2 (basicallly, this one is the same as Version 1 but without onions and I added pineapple, just for the kids)
VEGETABLE PANCAKE (I used Gram Dhal Powder, Flour, green chilli, curry leaves and onions)
Actually I wanted to make Vadai, it's a indian snack but somehow it turned out to be like a vegetable pancake??? Anyway, my mum says it's quite good and my dad love it too.. ha ha:) It's very crispy on the outside but when you bite into it, it's soft and moist inside, the curry leaves and the green chilli make it very tasty too.
Labels: Let's Eat
