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Friday, July 30, 2010

【很香的】椰丝蛋挞 Coconut Egg Tart

我很喜欢吃蛋挞(西式的,不是中式酥皮那种),想做蛋挞已经很久了,但奈何家人都不爱吃,所以久久都没动手。看到月亮分享的椰丝蛋挞,椰子制成的东西家人都爱,我想这个加入了椰丝的蛋挞一定能骗爸爸妈妈多吃几个(帮我分担卡路里嘛!)。

询问了妈妈意见她说喜欢椰丝多一点,所以我用了原食谱1.5倍的椰丝。吃时每一口都充满椰丝,有点像在吃椰子挞,但因为加入了蛋液口感是软软嫩嫩的,不像一般椰子挞比较干。


这是我第一次做蛋挞,制作方面比我想像中容易,但挞的外形就有待改善。告诉自己下次要用心点捏,还有不要贪心想做多几个。这次的挞皮我觉得我捏得太薄了。这个份量的面团用我的挞模做九或十个就好了,我却做了十一个。

顺带提一提挞模是姑姑传给我的,算是古董了。姑姑现在没有做烘培了,她的烘培用具大多是我接收,我很珍惜因为它们装载着我美好的童年回忆。说起来姑姑可是开启我烘培兴趣的始祖和启蒙老师。

I am sharing my adapted recipe from here.

Ingredients:

Pastry
150g plain flour
1 tbsp custard powder
1 tbsp milk powder
½ tbsp sugar
½ egg (approx. 25-30g, lightly beaten)
100g cold butter (cut into small cubes)

Filling

20g butter
130g whole milk (evaporated milk will be a good substitute)
80g sugar

50g beaten egg
1/8 tsp vanilla extract
½ tbsp plain flour
½ tsp baking powder
100g fresh grated coconut (adjust the amount according to your liking)

Method:1) For the pastry, combine all dry ingredients and mix well. With fingertip, rub in the cold butter and add beaten egg, mix to form a soft dough (do not knead). Wrap with cling wrap and refrigerate.
2) Now start to prepare the filling. Heat up milk and butter over low fire till butter is melted. Add sugar, beaten egg, vanilla extract and mix well. Sift in plain flour and baking powder mixture, mix till just incorporated. Then add the grated coconut.
3) Remove dough from fridge. Divide the dough into 11pcs (depend on your mould size), roll into ball and press the dough into tart moulds. Spoon in the fillings.
4) Bake in preheated oven at 180C for 25-30 mins. Leave to cool on wire rack. To unmold, just knock the side lightly, the tart will come out easily.


Note:
1) The amount of pastry and filling still need to be adjusted to accommodate my tart mould size of 4.5cm in diameter.
- according to the original recipe, the recipe yields 11 tarts. After diving the dough into 11pcs, the pastry is too thin for my tart mould (but I still go ahead to make 11pcs).
- I still have excess fillings after filling in 11 tarts. I think for my mould size the amount of fillings is good for 14 tarts.
2) I added some additional flour and sugar into the excess fillings to make some small cupcakes. Taste good.

HaPPy TaRTing!

Wednesday, July 28, 2010

Pandan Kaya Wholemeal Roll 班兰咖椰全麦卷

I have 2kg of wholemeal flour which is going to expire in Oct and 2 jars of home-made pandan kaya which have short shelf life, that's the reason I came out with this - Pandan Kaya Wholemeal Roll. (So HHB, if you are reading this post, I am answering to your question. )

(By the way I always buy Prima brand wholemeal flour from supermarket, I didn't seem to see other brand on the shelf. If you also like to bake with wholemeal flour, please share with me your favourite brand and where you got it. Thank you in advance.)

The last time I made bread roll was in May 2009 (refer to Walnut & Raisin Cinnamon Roll), this explains my uneven (aka ugly) rolls (full of excuses, haha)(I am that type of person who everything wants fast fast type, basically I just want to quickly roll the bread and pop it into oven and enjoy the hot bread in 15-20 mins time . I am shame that I don't even try to improve my shaping skill!)

I omitted the egg wash as I preferred my bread to be rustic looking.

Cosmetics issue apart, I am quite happy with this batch of wholemeal rolls. Though the wholemeal flour ratio is 35% the bread turned out to be fluffy and soft, even after 2 days. I particularly like the nutty texture.

Ingredients:
1 cup (240ml) cold milk
2 tbsp honey
1 tbsp sugar
1 tsp salt
2 tbsp olive oil
250g bread flour
130g wholemeal flour
1 tsp instant yeast
Adequate Pandan Kaya (I used Home-made Pandan Kaya)

Method:

1) Mix all dry ingredients in a mixing bowl. Make a well in the centre, pour the wet ingredients the well. Mix the ingredients to form soft dough.

2) Turn out the dough onto a lightly floured work surface, continue to knead until the dough becomes smooth, elastic and non-sticky.

3) Form the dough into round ball, place it into a big mixing bowl and cover with cling wrap, let it rise in room temperature for about 60 mins or till double in size.

4) Punch out the gas in the dough. Turn the dough onto a lightly floured work surface. Roll out the dough into a big rectangle (about 25x30cm) with a floured rolling pin. Spread kaya on the dough (avoid 1cm from the edge). Roll up tightly to form a long log (like making swiss roll). Pinch the dough to seal the seam tightly.

6) Cut the roll into 9 equal pieces (mine is not equal). Place the small rolls in a greased or lined 20cm square pan. Cover with cling wrap and let it proof for 50 - 60mins or till double in size.

7) Bake in preheated oven at 180C for about 15-20 mins. Remove bread from pan immediately and cool on wire rack.

Note:
1) I used the "Knead" function of my bread machine to do the kneading.
2) During second proofing I kept the dough inside the oven with a cup of hot water.

Tip:
There is a great tip shared by HHB in her blog on how to get even rolls. To get even rolls, use a dental floss to slice the log. Position a long string of dental floss under the log, hold the two free ends, criss-cross over the top of the log, pull the two ends to cut the roll.

Tuesday, July 27, 2010

Olive Oil Marble Cake 橄榄油云石蛋糕

在一个凉爽的星期六上午,趁Lucius小睡时我很舒服的赖在床上使用Iphone上网游览我喜爱的food blogs。当我看到这个Lily分享的Oil Pound Cake时,我马上有股冲动想要立刻尝试。心里挣扎了一下,我选择放弃片刻的宁静,跳下床到厨房里劳作。

Lily的食谱使用food processor,我很假厉害的跟着使用家里小小的blender。明明看到我的blender很幸苦的劳作我还不放过它,继续的虐待它,结果加入面粉后我闻到了股烧焦味,我的blender竟然冒烟了!

我故作镇定赶紧关电,拿出mixer继续完成这个蛋糕,算是有惊无险。我还犯了另一个错误,就是没依照食谱里的烤盘尺寸。我用8寸圆盘,结果过了一小时,蛋糕中间的部分还是没完全熟透。烤了80分钟后我不管有没有熟透就把蛋糕拿出烤箱了。

这蛋糕完全不油腻,吃起来透着淡淡的柠檬香(我用柠檬和牛奶代替了橙皮和橙汁),非常清爽, 吃了一再想吃。(P/S: 这个柠檬的版本没有拍到照片,下次做时拍了照再分享食谱。)

隔了两天我又再做这款蛋糕。这回玩云石,主要是想消耗掉家里乏人问津的Nutella。我用鲜橙来搭配,出来的效果比我想像中好吃,竟像足小时侯我很喜欢吃的一款香橙巧克力威化饼的味道。

我把制作方法换成使用mixer的方法。不知道是不是用了刚从冰箱拿出来的鸡蛋,鸡蛋未能打发得很好,也不知道这会否影响蛋糕的口感。下次买新鲜的鸡蛋再试做。

这蛋糕是属于pound cake(磅蛋糕)那一类别,口感比较扎实,但放心绝对不会硬邦邦,是一款我会用来当早餐的蛋糕,配上一杯热茶就更棒了。

I am sharing my adapted recipe from here.

Ingredients:
(A)
3 large eggs
185g sugar
Orange zest from one large orange (about 2 tbsp)
1 tsp vanilla extract
(B)
160ml olive oil (can be replaced by other cooking oil)
(C)
280g plain flour
1 ½ tsp baking powder
¼ tsp salt
(D)
Orange juice from one large orange + milk = 1 cup*
*May use one whole cup of orange juice or milk.
(E)
2 tbsp Nutella hazelnut choc spread (can be replaced by cocoa powder)
1 tbsp cocoa powder
2 – 3 tbsp hot water

Method:
1) Preheat oven to 180C. Grease and flour a Bundt pan (I used 10") or 12"x4" loaf pan.
2) Mix and sift together (C). Mix and dissolve (E) in hot water, leave to cool.
3) Beat (A) at high speed till fluffy and add (B), continue to beat till well combined.
4) Add (C) in 3 parts, alternating with (D), beat at low speed till just incorporated.
5) Take about ¼ of batter to mix with (E).
6) Pour half of the original batter in the prepared pan, then add the cocoa batter and add the balance original batter. Bake in preheated oven for 40- 50 minutes or till an inserted cake tester comes out clean.
7) Leave on rack to cool for 10 minutes before removing cake from pan.

Sunday, July 25, 2010

Happy 5 months Lucius!

25th July 2010

Lucius今天满五个月了,没有新玩具,也没有生日礼物,陪伴他的是一罐罐的抗生素。

经医生证实Lucius患上了尿道炎(Urinary tract infection),接下来的一个半月Lucius都要吃抗生素。每次喂药的时间对Lucius和对妈咪来说都是个折腾,虽然不愿看到Lucius这么痛苦,为了让Lucius早点康复妈咪也只好硬下心肠灌药。

五个月的Lucius已学会翻身,现在只会翻一次,看他这么频密的“练习”,连翻几个圈指日可待。

Lucius的hand-eye coordination更上一层楼了,握在手里的东西掉了会捡起来。他也学会更灵活的运用双手,包括用手去拉他rocker上的玩具。

Lucius很爱出门,只要抱着他一靠近大门,他的身体就会往前倾,双脚往后踢,像足超人的姿势。

越大越古灵精怪的Lucius是家里的开心果,常常逗得我们哈哈大笑。

Mommy's little precious, you are the apple in mommy's eyes, the joy in mommy's heart and the love of mommy's life.

Promise mommy you will get well soon.

Saturday, July 24, 2010

Mango Yogurt Pudding 芒果优格布丁 (重贴-添加中文食谱)

(应读者要求添加了中文食谱。)
母亲节当天我做了这款好吃的芒果优格布丁当饭后甜点。

原本我打算做HHBMango Yogurt Pudding Cake但是我没想到一顿Dim Sum brunch再加上到超市购买材料,回到家打点好Lucius后时间已所剩无几,所以我当机立断改为做小杯子的布丁,不然甜点变宵夜。哈哈。

这个布丁非常容易做而且好好吃,加入了我喜欢的yogurt,吃起来感觉健康多了。连从来不不吃布丁的爸妈都赞不绝口,D更不用说,不管是芒果还是芒果做的甜点他都喜欢。

Recipe adapted from the filling of this cake with some minor changes.

Ingredients:300g fresh mango flesh (use ripped fruits)
200g yogurt (I used apple-pamelo flavour)
2 tbsp sugar
2 tbsp gelatin powder (see note)
4 tbsp water
½ - 1 fresh mango for topping (cut into small cubes)

Method:1) Measure water into a bowl and sprinkle in the gelatin (without stirring). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
2) Blend mangoes with yogurt and sugar till smooth. Add in the gelatin solution, mix well.
3) Pour the mixture in cups or moulds and add in fresh mango cubes. Tap the cups/moulds lightly on a table top to get rid of any trapped air bubbles. Cover with cling wrap and leave to chill in the fridge for at least 4 hours or till the pudding is set. Serve immediately once remove from fridge.

Note:
1) As D prefers a firmer texture, so I added slightly more gelatin powder, reduce to 1-½ tbsp if you like it softer.
2) Besides mango cubes, you may also use other fruits as topping.
3) Total I used 3 mangoes and about 1-½ small tubs of yogurt, made 5 small cups.

材料:
300克 新鲜芒果肉(选用熟透的芒果)
200克 优格(我用苹果柚子口味,可使用原味或其他口味)
2汤匙 糖
2汤匙 鱼胶粉(如果喜欢软软的布丁使用1-1/2汤匙)
4汤匙 清水
½ - 1 粒 芒果(切粒状)

方法:
1) 把清水倒入碗中撒上鱼胶粉碗搁10分钟(不要搅拌)。把碗移到已盛入热水的锅中,小火隔水搅拌至鱼胶粉溶化,离火待冷。
2) 用搅拌机把芒果肉和优格打至顺滑。加入(1)的鱼胶粉液体,搅拌均匀。
3) 把布丁糊倒入小杯子或模型中,加入芒果粒。盖上保鲜膜,放入冰箱冷冻至少4小时或至布丁凝固。拿出冰箱后马上享用。

Friday, July 23, 2010

Baby Tiger

只有天真无邪的baby才会有的眼神。
是什么吸引了Lucius的目光?

傻傻的笑,看了让人好不开心。

全神贯注的样子。

怎么好像被吓到酱。。。

呆呆的样子。我喜欢!

小老虎入睡咯!

在旁看着Lucius甜甜的入睡有一种幸福的感觉。
怎么我一点也不觉得闷?

肚子饿了吃妈咪做的Nigella's Chocolate Chocolate-Chip Muffin


Thursday, July 22, 2010

Yum & Mixed Cereal Bread 紫山药黑米仁面包

这个面包是父亲节那天做的,整整一个月了,再不记录下来恐怕会忘记。

紫山药黑米仁是怀孕时买的,买时以为是饮料,冲泡后才知道是糊状的,我不怎么喜欢,家人也不爱,所以,我拿来做面包。第一次做不知道效果会如何,我只下了一小包。


这个紫山药黑米仁的原材料看起来很丰富,所以当时我才会买下来。材料很多,懒得抄写,拍了照片和大家分享。

照片是晚上拍的,效果很差,不过字体应该还看得懂。

面包沿用了这个绵绵甜土司的食谱,我稍作一些修改。和绵绵甜土司一样,这个面包也非常松软,但是紫山药黑米仁的味道并不显著。

接下来还想用它来烤蛋糕什么的,要在过期前消耗掉。

Ingredients:
300g bread flour
38g (1 sachet) yum & mixed cereal (Greenmax马玉山brand)
2 tbsp sugar
½ tsp salt
1 ½ tbsp olive oil
1 tsp instant yeast
1 egg (reserve a little bit for egg wash) + cold water = 200g (lightly beaten)

Method:
1) Mix all dry ingredients in mixing bowl, add wet ingredients, mix into a dough.
2) Knead until the dough becomes smooth and elastic.
3) Cover with cling wrap, let it ferment for 60 mins.
4) Take out the dough and punch out the gas. Let the dough rest for 20 mins.
5) On a lightly floured surface, flatten dough and roll out into longish shape. Roll up the dough like making a swiss-roll. Place the dough in a greased loaf pan, seams side down (I used a 9"x5" loaf pan as I do not own a bread tin), let it proof for another 50 - 60 mins.
6) Brush the top with whole egg mixture. Bake in a preheated oven at 180C for about 25 mins. Remove bread from pan immediately and cool on wire rack.

Note:

I used the "Knead" function of my bread machine to knead the dough, once done I removed the dough from the bread machine pan and let it proof in room temperature.

Wednesday, July 21, 2010

Soya Milk Pudding Experiment and Outcome 豆奶布丁实验与成果

I am referring to this soya milk pudding that I have raved about. In my post, I described it as "比豆花更好吃" (more delicious than soya bean curd).

Some times ago, a blog reader, *Ah Bii*, left me a comment to ask if the agar-agar powder in the recipe can be replaced by gelatin powder.

I promised to try it out and post the outcome.

Experiment 1: Substitute agar-agar powder with same amount of gelatin powder

As I read from some sources in the Internet that agar-agar powder and gelatin powder is substitute of each other, I went ahead to replace the same amount of agar-agar powder with gelatin powder.

I used 1 ½ tsp of gelatin powder, dissolved in 2 tbsp of water then added into the into hot soya milk/milk mixture.

Outcome: the pudding didn't set at all after refrigerating for one night. (Instead of using small cups, this time I only divided the pudding mixture into 3 portions and poured into 3 rectangle containers, I suspected this could be part of the reason that contributed to the failure as the pudding might be too thick to get set.)

Failed.

Experiment 2: Substitute agar-agar powder with 1 tbsp of konnyaku jelly powder

I found some konnyaku jelly powder in my fridge (I didn't measure but I estimated should be about one tbsp). In order not to waste, I re-cooked the pudding mixture, brought it to a boil and added in the konnayaku jelly powder, continued to cook for about 10 mins. This time I used small pudding moulds.

Outcome: the pudding set but only the surface, underneath the mixture was still watery.

Failed.

Conclusion

From now on, I will stick to agar-agar powder for this recipe.

So *Ah Bii* if you are reading this post, I suggest you follow the recipe to use agar-agar powder to avoid disappointment. :P

Tuesday, July 20, 2010

Nigella's Chocolate Chocolate-Chip Muffins 【Nigella的】双重巧克力松糕

Will weather influence your choice of food? The answer is yes to me.

This is my kind of comfort food during a raining or cooling day. The last time I baked with cocoa was during a raining day too. I baked a Chocolate Wet Cake that time.


I made this batch of muffin last Friday when the weather was cooling throughout the day. I told myself I was lucky enough to be off from work and stayed home with Lucius. We don't usually have such a nice weather in Singapore.

Thanks to SSB for sharing such a wonderful recipe. The muffin tasted very good, it is soft and moist (even after more than 24 hours). Expect melted chocolate chips all over the mouth in every bite. I like to warm it before serving so that I can have slight crisp top.

The cocoa powder used in this recipe is only 2 tbsp that is equivalent to 10g, 4% of the plain flour amount. If you have made other chocolate muffin or cake before, you may have noticed the cocoa powder ratio in this recipe is very low. I think that is the beauty of this recipe; the not so chocolaty batter is balanced by the generous amount of chocolate chips.

However, if you like your muffin to be super chocolaty, you can always increase the amount of cocoa powder.

This is definitely one of the best muffin recipes I have ever tried. The other reason I like about this recipe is that the batter exactly fit into my 12-hole muffin tray.

By the way, the 2 muffins with colourful chocolate rice on top are for my BIG baby. >.<


Ingredients: (makes 12 muffins)
250g plain flour
2 tsp baking powder
1/2 tsp baking soda
2 tbsp best quality cocoa powder
175g caster sugar (I used 170g)
150g chocolate chips (save 1/4 of the chips for sprinkling)
250ml milk
90ml vegetable oil
1 large egg
1 tsp pure vanilla extract

Method:
1) Preheat the oven to 200 deg C.
2) Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 of the chocolate chips into a large bowl and mix well.
3) Pour all the liquid ingredients into a measuring jug and mix well.
4) Add the wet ingredients to the dry ingredients and mix together with slow and gentle strokes. Stop stirring once the last traces of flour disappear. Do not over mix. A lumpy batter will ensure the muffins stay moist and fluffy.
5) Spoon the batter into paper muffin cases.
6) Sprinkle the remaining 1/4 chocolate chips on top and bake for 20 minutes or until the muffins are dark, risen and springy.

Note:
I lowered the oven temperature to 180C after 10 mins of baking when I noticed the top started to crack.



Friday, July 16, 2010

Tofu Pancake 豆腐煎饼 (Repost to Include English Recipe)

(Upon reader's request, I have added English recipe below)

这是昨天下午弄的点心,没有特别准备所以看到冰箱里有什么就就地取材。脆脆的外皮咬下去里面却是入口即化的豆腐,这煎饼还真的蛮好吃的。因为加入了虾米和香菇,味道有点像在吃煎萝卜糕。

这一次是实验作品,下次弄要准备新鲜的海鲜如小虾,墨鱼等再加入一些蔬菜丝,我想一定更美味。

我尝试两种煎法,第一种煎到比较薄,比较黑和脆。第二种则比较厚,煎到一变金黄色就捞起。大家吃了一致认为比较薄比较脆那个比较好吃。


材料:
日本豆腐 1条
鸡蛋 1粒
虾米 1大把(洗净浸水泡软)
香菇(大) 1个(洗净浸水泡软切丝)
小辣椒 2条(切碎)
茨粉(Tapioca Flour) 3汤匙
面粉 5-6汤匙左右(我没量,大概)
食油 1汤匙
浸泡虾米的水 1汤匙(随意)

调味料:
酱油 2汤匙
胡椒粉 ½ 茶匙
糖 ¼ 茶匙
盐 ¼ 茶匙
(我没有量调味料,以上份量只做参考,适量就是了。)

做法 :
1)豆腐放入碗里稍微用叉子弄碎,加入其他材料和调味料拌均。调出来的面糊应该是有点稀,但是拿起不会马上滴下。如果面糊太稠就加多点水,太稀就加多点面粉,就这么简单。调味料也要跟着调整。
2)热油,把一大匙面糊加入油里,煎一会儿后用锅铲的背稍微压扁,中火煎至两面金黄色,沥干油后即可捞起。


Ingredients:
1pc (250g) Japanese Silken Tofu
1 egg
1 handful of dried shrimp (wash and presoak in water)
1 big dried mushroom (wash, presoak in water and sliced)
2 chili padi (bird's eye chili) (chopped)
3 tbsp tapioca flour
5 - 6 tbsp plain flour (approx.)
1 tbsp cooking oil
1 tbsp water from soaking dried shrimp (optional)

Seasonings:
2 tbsp light soy sauce
½ tsp ground pepper
¼ tsp sugar
¼ tsp salt
(The above amount of seasonings is for reference only as I didn't measure by measuring spoon.)

Method:

1) Briefly smash tofu in a bowl with a fork, add the rest of ingredients and seasonings, mix well. The batter should be runny but will not drip immediately if hold up with a ladle. If it's too runny just add more flour, if it's too thick then add more water. Remember to adjust the seasonings accordingly.
2) Heat oil, add a scoop of batter, fry for a while before pressing down lightly with the back of the turner. Pan-fry over medium heat till both sides turn golden brown, drain and remove.

Cake Stencils & Two Lovely Awards

A reader, hociak, left a comment to ask how I "write" the wording on this simple birthday cake that I made for D.

I thought it is a good idea to take pictures to show hociak and also to share with you guys.

I guess many of you already know the answer.

You are right. I used cake stencil to create the wording and design.


I don't usually see cake stencils on sale, so when I saw it in NTUC Xtra, a local supermarket chain in Singapore, I grabbed both designs.

The other design I have is with wording "I Love You". I used it on this Father's Day cake.

These cake stencils were quite cheap; I remember I paid less than SGD2.00 each.

They are suitable for 8" round cake or bigger size cake.


How to use it? Simply place the cake stencil on the cake, dust with icing sugar (or cocoa powder, green tea powder..... whatever you can think of) and remove it carefully.

This thing is very good right? It turns a bare cake to a decent looking one (and meaningful one) in less than a minute time, especially useful for people like me who is lack of cake decoration skill.

If you are good in drawing, you can make your own cake stencil too. Just draw on a cardboard and cut out the design. I ever saw my secondary school classmate did that in our home econ class.

If you know of any places selling cake stencils please leave a comment to share ok?

Besides the exciting news of D returning home tomorrow after his long two weeks business trip, there is another reason to get excited.

I received two awards today! The awards are from Jess of Bakericious. Thank you, Jess.

I found out Jess's lovely blog when she started to leave comments in my blog. After which I became her reader too.

I would like to share these two awards with ALL of you. If I were to list down all there will be a very long list, so I try to limit to name only 10 blogs this time. They are either blogs that I have been following all these times or lovely blogs that I just discovered.

Anncoo
Blessed Homemaker
Hearty Bakes

Jane's Corner
Min's Blog
Nasi Lemak Lover
Small Small Baker
The Little Teochew
Tested and Tasted
我的厨房乐园

Please feel free to collect your awards from here when you are free ya! XOXO :)

Wednesday, July 14, 2010

Pandan Kaya with Honey (by Bread Machine) 班兰蜂蜜咖椰面包机轻松做

I used to see my 姑姑(aunt) cooking kaya in the kitchen when I was a child. Whenever my 姑姑 cooked kaya I liked to stand beside her watching her. I knew I would be rewarded, that was the finger-lickin' ood hot kaya. Yes, just eat by itself.

No recipe is needed. Just using one bowl of coconut milk, one bowl of eggs and one bowl of sugar. Besides that, pandan leaf is often used in kaya making to make the kaya more aromatic.

Besides this vegetarian pumpkin kaya, I have never tried making traditional kaya before. So when the store bought kaya at home is going to finish, I volunteer to make my own kaya.

My very first home-made traditional kaya was cooked in a non-traditional way. I used my bread machine to do the job. It is so simple and effortless. This is also my first time using the "Jam" function of my bread machine.


I didn' follow the one bowl rule. Instead, I twisted the recipe a bit to suit my own taste bud. Verdict? The kaya tasted very good, not overly sweet even if eaten by itself. Just like a child, I like to scoop a spoonful of kaya and eat by itself but I do it secretly now. :P

Ingredients:
300ml coconut milk
4 medium size eggs
60g brown sugar
140g sugar
2 tbsp honey
1 tsp pandan paste (use a good one, I strongly recommend this brand)
OR 8-10pcs pandan leaves
*If using pandan leaves, blend them with coconut milk and strain to discard the pulp.

Method:
By bread machine
1) Beat eggs and sugar lightly and add to bread machine pan together with the rest of the ingredients. Select "Jam" function.
2) Once done, let jam cool in bread pan slightly before transfer to a blender to blend till smooth (1 second will do).
3) Store in jar (preferably glass jar) and keep in fridge after completely cool down.

Traditional way
Generally there are 3 methods that I know of.
(1) Cook in a wok and keep stirring till become thick. Kaya will be done faster but the outcome is not as smooth.
(2) Cook in a double boiler and stir occasionally till become thick. Kaya will be smooth but take longer time.
(3) Using a slow cooker. This method takes very long time but do not need to stir regularly. Kaya will be smooth.

Note:
1) Kaya is done in 1 hrs 20 mins time by my bread machine. The first and last 15 mins is heating only without stirring.
2) When done the texture is not as smooth and there is some excess liquid. Not to worry, after blending the kaya will become very smooth. At this point of time, the kaya may be a bit watery but after cooling down it will become thicker.

3) I actually prefer a coarser texture, so next time I may not use a blender, will just whisk till slight smooth and remain the little bites.
4) You may scoop away the excess liquid if you like your kaya to be thicker and dryer. I like mine this way as it is easier to spread on bread.
5) Made 2 jars.
HaPPy KaYaing!

Tuesday, July 13, 2010

老神在在

喜欢这辑照片。

照片捕捉了Lucius少有的从容淡定模样。此刻他在想些什么呢?


(Photos taken on 26th June 2010. Lucius, 4 months 1 day)

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"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"