Monday, September 29th, 2009
Hi, it's Monday night and been 'pressured' to update my blog! Sigh! I've been requested by a few of my friends to publish recipes on my blog. Special request from them to 'reveal' the recipes for Pineapple Upside Down Cake and for the Blueberry and Lime Cake. Not bad eh, for a first time blogger that I am.
Hey friends, the picture looks good but the actual stuff, they tasted even better! Haa..haa.ha... There's an old Malay proverb that describe me as 'Angkat Bakul Sendiri' which means self-praise. But then, I have proof - my 6 G-Force friends from my office. They can vouch my claim! Muahaha! (so far no complains of tummy ache! phew!)
Ok, enough of bragging...here's the recipes, girls (you know who you are).
Pineapple Upside Down Cake (picture is in my previous post)
20g butter, melted
2 tbsp soft brown sugar
440 g can pineapple slices in natural juice
1/2 cup castor sugar
2 eggs, lightly beaten
1 tsp vanilla essence
1 cup self-raising flour
1. Preheat oven to moderate 180 C. Brush 20cm ring tin with oil or melted butter. Pour melted butter into base of tin, tip to coat evenly. Sprinkle brown sugar over butter. Drain pineapple, reserving 1/3 cup juice. Cut the pineapple pieces into halves (I prefer to use whole) and arrange over brown sugar.
2. Use electric beater, beat butter and sugar in a small bowl until light and creamy. Add eggs gradually, beating well after each addition. Add essence: beat until combined.
3. Transfer mixture to large bowl. Using metal spoon, fold in flour alternately with juice.
4. Spoon mixture evenly over pineapple; smooth surface. Bake for 35-40 mins or until skewer comes out clean. Leave in tin for 10 mins before turning onto a wire rack to cool.
Raspberry & Bluebbery Lime Drizzle Cake (picture is in my previous blog)
225g/8oz butter, softened
225g/8oz castor sugar
4 eggs 250g/9oz self-raising flour, sifted with a pinch of salt
grated zest and juice of 2 limes
25g/1oz ground almond
100g/4oz each blueberries and raspberries (i used blueberries only)
for the syrup:
8 tbsp lime juice (abt 4 limes)
grated zest of 1 lime
140g/5oz golden castor sugar
1. Preheat oven to 180C. Line the base and sides of a 20cm square cake tin and butter the paper.
2. Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little of the flour towards the end to prevent curdling. Beat in the lime zest, then fold in the rest of the flour and almonds. fold in about 3tbsp of lime juice, giving a good dropping consistency. Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. smooth, then scatter the remaining fruit on top. Bake for about 1 hour or until firm.
3. Gently heat the lime juice, zest and sugar in a saucepan, without allowing to bubble. While the cake is still hot, prick it all over with a skewer then spoon the syrup over it.
My first attempt at making a fondant icing cake for my son - Chocolate Moist Cake. Can be improved further with more practice. Anyone wants me to make a birthday cake? Anyone?
Lamb Stew and again, inspired by Jamie Oliver. This stew taste even better overnight as the gravy thickens and the celery, carrot, potatoes, onion and the lamb meat are so soft, it practically melts in the mouth. With lots of herbs and pepper, this is a great meal during cold rainy days and it goes well with garlic bread.
An all-time favorite Choc Chip Cookies. My nephews are crazy over these wonderful-licious cookies. And, it's one of my best seller! (So, don't ask for recipe, ok!)
This dish is called 'Pie Tee' which originates from the Penang Peranakans. The Penang Baba & Nyonya cuisine has more Chinese influence to their cooking which is less spicy than the ones you will find from the Malacca Peranakans. Do you know why these Pie Tees don't come cheap in the Nyonya Restaurants? Because it's such a tedious work to fry the 'hats' one-by-one. I found that out when I made these for my family. Well, there's no pain, no gain, rite?? But it's worth it! I take my hats off for this anytime.
What about some cool creamy dessert to whet your appetite after a satisfying meal? Ice cream of course! Here's one of my many many ice creams that I made...er..rather, it's my ice-cream maker that makes it. The best ever that I've made will be the Strawberry Ice Cream. Only fresh strawberries..no flavorings at all! It's creamy and yet refreshing and fruity. I'll post the picture in my next blog but here's my Double Chocolate Ice Cream. Can you taste the chocolate, huh, huh, can you??
Ok, now that I've made you hungry, go rummage your fridge and cook up a storm!