Kaya

Ingredients
10 eggs
380g sugar
450ml coconut milk
80ml pandan juice
green colouring

Method
1. Mix eggs and sugar together till sugar dissolves.
2. Add all other ingredients and stir till well mixed.
3. Strain mixture into small pot.
4. Using double boil method, bring the water below to a boil.
5. Continuously stir the kaya till thick n sticky.
*Pandan juice = blend 4 piece of pandan leaves with water, strain.

I made half of the portion on Monday and we ate it with bread n waffles. Pretty good but the texture of my kaya was not so smooth.

Simple Baked Rice

It's been sometime since I updated this blog. Haha... getting a bit lazy. :p

This is what I had for dinner tonight. A small dish of simple baked rice.

- Left-over long grain brown rice

- 1/2 cup of cream of chicken soup (fat free)

- Shredded Cheese

- Baked in my toaster oven at 300 for 15 mins then 350 for 15 mins

One Pot Rice - Yam & Chicken

This is something nice and easy to cook, but I have not cooked it since the last US trip. Tried it again today and it still taste as nice as I remembered. (^_^)

One Pot Rice - Yam & Chicken

Ingredients

2 cups rice (washed n drained)

300g yam (cubed)

5 dried mushrooms (soaked n cubed)

30g dried cuttlefish (soaked n cut into strips)

200g chicken (cubed)

4 tbsp dried shrimp (soaked softed n drained)

4 pips garlic (chopped finely)

4 shallots (chopped finely)

Seasoning

1 tsp salt

1/2 tsp 5-spice powder (wu xiang fen)

1.5 cups chicken broth (or 1 cube chicken stock)

1/4 tsp pepper

Method

1. Fry garlic and shallots still fragrant. Add in dried cuttlefish and dried shrimp and fry till fragant.

2. Add in chicken, mushrooms and yam and fry till well mixed and fragrant.

3. Add rice and seasoning and mix well.

4. Transfer everything into rice cooker. Add enough water and mix well.

5. Taste and add more seasoning as required according to your preference.

6. Cover and cook till rice is dry n cooked.

P/S: as I used chicken breast, i marinated with light soy sauce and corn starch so that the chicken will not be tough when cooked. Also best to serve it with fried shallots and balachan chilli.

Random Food Pics

Fried Kway Teow

Noodle Soup with 5 Kinds of Mushrooms & Vegetables

Sushi Dinner @ I Love Sushi

Non-Bake Char Siew

Ham Sandwich

Hokkien Mee

T-Bone Steak @ Texas Roadhouse

Cactus Blossom @ Texas Roadhouse

Sweet Dinner Rolls @ Texas Roadhouse

Chicken with 5 Kinds of Mushrooms and Oyster Sauce

Sushi with Brown Rice, Avocado and Pork Floss

HAPPY CNY

Happy Lunar New Year!

(^_^)

Pandan Chiffon Cupcakes

Pandan Chiffon Cupcakes

Ingredients:
80g Cake Flour
1/4tsp Baking Powder
3 Large Eggs
75g Sugar
1/8tsp Cream of Tartar
30g Coconut Cream
35g Pandan Juice
1T Corn Oil
1T Evaporated Milk
1 drop Green Colouring

Method:

(1) Whisk egg white and pour in sugar gradually and continue to beat till thick

(2) In another bowl, whisk egg yolks lightly with a hand whisk and pour into the beating egg white.

(3) Pour the liquid ingredients in a slow steady stream into the egg mixture while still beating at the same time.

(4) Fold in sifted cake flour and baking powder in batches.

(5) Spoon mixture into paper cups and bake @ 175ºC or 345ºF for about 20 mins or till golden brown.

(6) Remove from oven and leave to cool on wire rack.

Butter Cheese Cake

Ingredients

225g Cake Flour

1 tsp Baking Powder

250g Butter

200g Sugar

100ml Fresh Milk

100g Shredded Cheese

5 Eggs

1 Tsp Vanilla Essence

Method

1. Cream butter with sugar till creamy.

2. Add eggs one at a time, mixing well before adding the next one.

3. Add shredded cheese and vanilla essence.

4. Fold in fresh milk, cake flour (sifted with baking powder) alternately in batches.

5. Pour into bundt cake mould and bake at 180ºC or 355ºF for 45 mins.

6. Remove from oven and leave in mould for 5 mins.

7. Remove from mould and leave to cool on a wire rack before slicing.