My Very Own "Mango-filled Cupcake with Mango Buttercream"

This time no Anna Olson, no William Sonoma, no Nigella, no Jamie, no Good Housekeeping, no cookbook.. nuh-uh. This is my 'all mine recipe'.

Have always wanted to make my own cake or cupcake from scratch but afraid to try as I did not go to any culinary school or baking classes and have no idea on the ratio of dry and wet ingredients.  Then finally, due to desperation in looking for a 'retirement' plan, I decided to don the apron and challenge myself to come up with a signature recipe where I can start my own cupcake or baking business.  Although retirement is not happening anytime soon, there's no harm in planning.  I can however turn to floristry or teach the art of floral arrangement as I'm a qualified florist.  Actually have been doing part-time florist for the past 10 years and it's a lucrative one if you have a steady demand. But due to delivery challenges, decided to put it in the back seat for a while.  Not to mention, baking has always been my passion and to venture that into business has always been creeping at the back of my mind.

So, last night took out the pen and notebook and start writing down the recipe and the ingredients and flavors that I think will make a perfect match.  I also wanted to use local fruits which I can easily get all year round (if I have demand for my bake, that is..akkakkkkaa) and I love my cupcakes to be different from the ones you can get from the bakery or cafes.  I like mine to have a little treasure in it and a unique taste to it.  Here, I used all fresh ingredients, no food coloring what so ever!

However, sorry guys, not sharing the recipe as yet, as I want to make this really special and only me can bake this... selfish, huh..muahahhahaha....If you are thinking of what you gonna do after retirement then you will not blame me for being selfish right?  Anyway, if you really want to taste this, you know what to do..wink! wink!.

This, is a success recipe!  That I can share with you!  Well, at least, my family say so..hehehe.. am waiting for my bro-in-law to taste it and to get his feedback though.  Take a peek at my creation. 
I'm glad I took the courage to try. Even if I failed, I think will try and try until I get it right.  Looks like I'm now thinking of the next flavor..hmm mmm..

Homemade Chicken Pie

One of the long lists of things to make, is the homemade chicken pie.  Mmm..mmm.. so yummey!

But I have to admit that I cheated.  Cheated on the pastry. Hah! One thing that I am lazy with is making pastries and breads.  If you ever find me making those, then I'm in one of those rare moods to want to make  it.  So as I'm very lazy as usual, I used the frozen pastry puffs.  It worked, didn't it?  And most importantly, it tasted good and my family enjoyed it.

The filling is my own recipe.  You can have it a bit spicy if you like by adding curry powder or if you like it creamy, use cream and milk etc.  I like mine to be neither.  More like stew type.

 For the filling, you will need:
2 pieces of chicken breasts
1 big onion, diced
3 stalks celery, diced
1 can button mushrooms, sliced
1 small floret cauliflower, cut into small chunks
1 small can of green peas, drained
2 tbsp butter
dash of olive oil
1/4 cup water
salt and pepper
worchestershire sauce
white wine vinegar
dash of sugar

Store bought frozen pastry puff, thawed at room temperature
1 egg wash for pastry

Pre heat oven to 180dC.
1. Heat a saucepan with some olive oil and butter.  Add onion and fry till soft.  Add chicken and fry till chicken to half cooked.
2. Add in cauliflower and celery, add water and cover for 1 min.  Add in mushroom and green pea.
3. Add in salt, pepper, worchestershire sauce and white wine vinegar.  Cover and simmer for 2 mins.  Add in sugar to taste.
4. Once chicken is cooked and vegetables are soft, take off heat and let cool.
5. Line disposable pie foil with puff pastry if you like.  (You can omit this and just place the pastry on top to cover.)
6. Add in the filling and cover with puff pastry.  Brush with egg wash and place on baking tray and bake till pastry is puffed and golden.

Serve immediately.

Rendang Tok

My dear blogger friends, I have to apologize for not visiting you as often as I would have liked.  I've been so busy lately and didn't have time to even update my post as often as I like.

What choice do I have?  I have to earn a living and 3 mouths to feed etc etc etc.  Anyway, here's my mutton rendang which I cooked more than a month ago and now, would like to share the recipe with you.

I modified the recipe as I find that at times you can't follow it word for word.  You have to use your gut feel if that's the right way to cook it or not.  The original recipe boils everything together.  The meat, the ingredients and everything.  Well, I did that but I also add extra step by frying it at the end to get the 'dry' texture.  And I'm glad I did that.

This dish actually is more suited to use beef but since I don't eat beef, I used mutton instead and the result is just as good.

What you will need:
500g beef or mutton
300 ml coconut milk
50g curry powder
20g jintan manis powder (aniseed)
2 cinnamon sticks
50g big onion   }
50g garlic         } blended together
50g ginger        }
50g galangal     }
30g dried chili  }
50g kerisik (grated coconut, fry without oil until golden and crispy)
20g grated coconut
Salt to taste
Cooking oil to fry

1. Mix coconut milk and the blended ingredients in a wok and let boil over medium heat.
2. Add in the aniseed powder, curry powder and cinnamon sticks and mix well.
3. Put in the meat and the grated coconut and constantly stir until it's almost dry and meat is tender, add salt.
4. Lastly, add the kerisik and mix well.
5. Add in enough cooking oil (vegetable oil) and fry the rendang until it's dry.  Serve with hot fluffy rice or nasi himpit (rice cakes) or bread.

Kept well frozen up to several months.

White Chocolate Raspberry Lime Cheesecake

Who don't love cheesecake?  Most people do but a handful don't. Those who have dairy intolerance will not stand for it. To them it's disgusting. I know that some are affected by 'all-in-your-mind' syndrome when it comes to cheese.  I mean, if you make it into chocolate cheese or any other stronger flavor that covers the cheesy taste, it's alright for them.  They practically enjoy eating them but when it comes to plain cheesecake, they will go 'urgh! how disgusting'.. yeah yeah yeah.. so it's all-in-your-mind kind of thing, doesn't it?  Amazing at how the mind can play with your emotions and actions.

Anyway, I'll be happier if more people don't like cheesecake because I will get a bigger share in it..heehhehee.

This particular recipe is from my newly acquired Anna Olson's Back To Baking cookbook.  I love all her recipes and enjoyed watching her show in AFC.  The only thing that I change from this recipe is, substituting raspberries with blueberries since I have blueberries in my freezer and I used lemon instead of lime.  For the crust, I used my almost expired Famous Amos cookie biscuits which my neighbor gave us a couple of weeks ago.

This is very creamy, melt-in-the-mouth cheesecake.  If you love cheesecake the way I do, I highly encourage you to try this recipe.

THE recipe!

Crust:
2 1/2 cups cookie crumbs from other buttery sugar cookies (I used Famous Amos biscuit cookies)
1/4 cup (60ml) unsalted butter, melted

Filling:
2 pkg (250g each) cream cheese at room temperature
2 tbsp all purpose flour
1/4 cup sugar
1/2 cup sour cream
3 tbsp lime juice (I used lemon juice)
2 tsp finely grated lime zest (I used lemon zest)
1 tsp vanilla extract
2 eggs at room temperature
1 egg yolk
125g white chocolate, chopped
1 cup fresh raspberries (I used blueberries)

1. Pre-heat oven to175dC and great a 9 in springform pan.
2. Stir in the cookie crumbs with melted butter and press them into the bottom of the prepared pan.  Bake for 10mins and cool while preparing the filling.
3. Reduce the oven temp to 150dC. Beat the cream cheese and flour until light and fully. Slowly pour in the sugar while beating.  Beat in the sour cream, lime (lemon) juice, zest, vanilla until blended.  One at a time, add in the eggs and yolk, beating well. By hand, fold in the white chocolate and raspberries (blueberries).
Pour on to the crust.
4. Place the pan on a baking tray and bake for about 40 mins (I baked for 50 - 60 mins) until the outside edges of the cake are set but centre still a little jiggly.  Cool cheesecake at room temperature and then chillin the fridge.

Milk Chocolate Chunk Muffins

Can't decide what to bake this weekend.  Was thinking of making apple pie since I've got apples and frozen pastry puffs.  Then, thought about making good old butter cake.  Then, thought of muffins with chocolate chunks in it.  And the muffins won!  I love to make muffins or cupcakes that you can't buy right off from a bakery.  I love the ones that are more complicated which gives you a wonderful surprise as you take your first bite and discover the wonderful filling in it.

This muffin has chunks of milk chocolate in it, just like it's name.  At my daughter's special request, I add on marshmallow on top.  That gives the muffin a special twist especially if eat it warm, the lightly burnt marshmallow gives a crunchy top.  Fantastico!

 See the slightly burnt marshmallow!

The hidden treasure - chunky milk chocolate ... oo laa laa..

All you need to make these wonderful surprises is....

400g plain flour

1 tbsp baking powder

1/8 tsp salt

170g muscovado sugar

100g butter

185g milk

2 eggs

1 tsp vanilla essence

(Makes 11 large muffins)

Filling:  150g milk chocolate, rough chopped

Topping:  small marsmallows or big marshmallows cut into 2

1. Preheat oven to 180dC, prepare muffin tray with paper liners.

2. Sift the dry ingredients into a large bowl and mix together.

3. Melt the butter in a small bowl. In a medium bowl, beat together the milk, eggs and vanilla with a fork.

4. Add the wet ingredients to the dry and gently fold together with a large metal spoon until just moistened.

5. Gently fold in the milk chocolate chunk and spoon batter into the paper liners.   Put one or two marshmallows firmly on top of the batter. Bake for 20 mins or until muffins are done.

Udang Lemak Nenas (Prawns with Pineapples in Coconut Milk)

This is a typical dish served in most Peranakan homes during the Chinese New Year or any big gathering and celebrations.  Prawns symbolize happiness and good fortune and pineapples is called 'wong lai' in Chinese which means luck had arrived.  Hence, this dish is prepared during celebrations.  Not only does it 'brings' fortune, happiness and good luck, it tastes absolutely yummy but in my home, my family cook this whenever we want.   We are not going to wait till there's a reason to celebrate to eat this.  Nuh-uh..

The pineapple adds sourness and sweetness to the dish and it's so appetizing to the palate. If you don't like prawns, you can use homemade fish balls or with salted fish.

 Like this?

Here's how to cook it....

2 inch Galangal
2 inch Tumeric
10 shallots
5 Lemongrass - use only the white part
Handful of dried chilies
5 Candlenuts
1 inch square shrimp paste

Blend all ingredients to a paste.

300-500 gm medium to large size prawns, trimmed but with skin intact.
1 pineapple - skinned, de-eyes and cut into bite sizes
200 ml thick coconut milk
200 ml light coconut milk
kaffir leaves
salt to taste

- Heat oil in a deep pot, fry the paste till fragrant and oil separates.
- Add thin coconut milk and thick coconut milk and add in the pineapples.
- Simmer until the pineapples are soft.  Add salt to taste.
- Finally add in the prawns.  When prawns turn pink, take off heat.

Serve with hot fluffy white rice.

Strawberry and Mascarpone Cream Tart

This is my first tart.  Although I can do with more practice in making the pastry, but this'll do.  Family love it.  Mascarpone was out of stock so I substituted with cream cheese instead.  That is why I love baking.  If you don't have the ingredient that the recipe calls for, you can always use a similar substitute.  No hard rule about it.  Just be bold and try it out.  If it doesn't turn out well, then you know that you've used the wrong substitute and try again.  Having said this, do please take note that some recipes do not compromise with ingredient replacements.  So, read the recipes first and use your own good judgement.

The crust is called Rich Tart Pastry or also known as pate sucree.  It's very tender and similar to cookie dough.  You can prepare by making the crust a day ahead and keep it in the fridge.

Rich Tart Pastry
1 1/4 cups all purpose flour
1/2 cup icing sugar
1/4 tsp salt
1/2 cup cold butter, cut into 3/4 inch pieces
2 large egg yolks
1 tbsp heavy cream

1. Combine flour, sugar and salt in a food processor. Pulse 1 - 2times to mix. Add the butter pieces and pulse 7-8 times until the mixture forms large, coarse crumbs the size of large peas.
2. In a small bowl, lightly beat the egg yolks with a fork then stir in the cream until blended.
3. With motor running, add the egg mixture and process just until the dough begins to come together but does not form a ball.
4. On a work surface, shape the dough into 6 in disk. Wrap in plastic wrap and refrigerate until firm, at least 45 mins or for up to overnight.
5. When dough is ready, remove from refrigerator and if dough is too cold and hard to roll out, let stand at room temperature for 10-20 mins. Lightly dust a work surface and rolling pin with flour.
6. Roll dough into 13 inches in diameter and 5 mm thickness.  Use firm and steady pressure and work quickly to prevent dough from becoming warm.
7. Lift and turn the dough several times as you roll to prevent sticking and dust the surface and rolling pin with additional flour as needed.  If pastry round sticks, use a bench scraper or an icing spatula to loosen it.
8. Carefully roll the dough around the pin and position the pin over a tart pan with a removable bottom.  Unroll the dough and center it in the tart pan.
9. Roll the overhanging dough back over itself and press it into the sides of the pan, creating a double thickness to reinforce the sides of the tart crust.  Freeze the crust until it is firm, about 30 mins.

 Blind bake the crust
1. Pre-heat oven to 200dC, line the frozen tart crust with large piece of aluminium foil.
2. Fill the foil lined crust with dried beans, uncooked rice or ceramic or metal pie weights.
3. Bake until it dries out about 15 mins. Once crust dries out (when the foil no longer sticks to it), remove the foil carefully and reduce heat to 180dC. Bake until the crust is lightly browned on the edges, about 5 mins longer.  Transfer to wire rack until completely cool.
4. To unmold, place the pan on a large can or inverted bowl and carefully slide the outer ring down.  Using a spatula, carefully loosen the tart from the bottom of the tart pan and slide it into a serving platter.

Strawberry and Mascarpone Cream Filling
1 cup cold mascorpone cheese (I substituted with cream cheese)
3/4 cup cold heavy cream
1/4 cup icing sugar
1 tsp vanilla extract

3 tbsp strawberry jam (warm the jam in a saucepan, remove from heat and coat the strawberries with the jam)
Fresh Strawberries

1. In a large bowl, with an electric mixer or stand mixer, combine the mascarpone cheese, cream, icing sugar and vanilla. Beat until firm peaks form about 2 mins. Using an icing spatula, spread the filling evenly in the cooled crust.
2. Carefully arrange the jam coated strawberries on top of the filling.  Cover and refrigerate until cold, serve cold.

Loh Chi Sau (Braised Pork Trotters)

Today, I'm gonna share with you this melt-in-the-mouth braised pork trotters.  My family love this dish.  This is one of those dishes where it taste even better overnight.  The flavors seeped into the meat and the sauce will thicken up as the pork fat acts as a natural gelatin ..ooh just wonderful with hot steaming rice.

1 or 2 trotters cut into big pieces (Blanced with hot water as this will discard the strong odor of the pork. Strain and set aside)
2 pieces of 2 inches galangal - skinned and crushed lightly
A few pieces of Star Anise
2 tsp of cloves
2 tbsp of peppercorns - lightly crushed
2 bowls of water (you may need to more water until the pork is tender soft)
Chinese wine
Dark Soya Sauce
Light Soya Sauce
1-2 tbsp sugar (optional)

1. Heat a little oil in a pot.  Fry the star anise, cloves and galangal for a few minutes. Add the pork and fry for 1-2 mins.  Add the pepper.
2. Add the water, dark and light soya sauce and Chinese wine to taste.  If you'd like you can add a little sugar.
3. Simmer until the pork is tender.  May take an hour.

This dish is best cook in a claypot for enhanced flavor in the cooking.

Chocolate Opera Cake

Yesterday was my boy's 15th birthday.  A handsome, well-mannered, shy, responsible teenage boy any parents could ask for! Made this Opera Cake for him since he loves any cake I bake.  Took me 3 hours to make this cake but definitely worth it especially if it's for someone you love with all your heart.

We bought him the beginners guitar set for his birthday present and he was elated since he's picking up playing the guitar.  He also received his expensive 'Steven Gerard's' adidas football boots from his aunts & uncles.  Being a die-hard fan in football and an avid Liverpool supporter and also in his school's football team, he's more than happy in getting this wonderful present. To top it all, he received lots of angpows from more aunts & uncles and his godparents as well.  Last night he told me 'Mom, this is my best birthday ever!'.  Yes my son, have a blast birthday and enjoy just being 15!  Love you lots!

This recipe is from William Sonoma cook book.  No adjustments needed to the recipe.  It's perfect.  Not too sweet and it's spongy soft.  The espresso buttercream is so creamy, flavored with espresso and kahlua..simply irresistible.

Chocolate Opera Cake
4 large eggs
1/4 tsp cream of tartar
2 tbsp granulated sugar
1 cup blanched almonds
1 1/4 cups icing sugar
5 large eggs
1 tsp vanilla essence
1/2 cup all purpose flour
2 tbsp unsalted butter, melted

1. Pre heat oven to 180d C. Butter 2 9-inch cake pans, line bottom with parchment paper.
2. In large bowl, combine the egg whites and cream of tartar.  Using electric mixer, beat on medium speed until whites begin to thicken.  Increase the speed to medium-high and beat until soft peaks form. slowly add the granulated sugar and continue to beat until stiff, shiny peaks form.
3. Using a food processor, process the almonds and 1/2 cup of the icing sugar until the nuts are finely ground. In a large bow, combine the ground almond mixture, eggs and the remaining 3/4 cup icing sugar.
4. Using a wire whisk, beat vigorously until the mixture is light and thick, about 5 mins. Whisk in the vanilla, then whisk in the flour.
5. Using rubber spatula, fold in the beaten egg white mixture until incorporated. Fold in the melted butter.
6. Pour batter into prepared pans and bake for 25 mins or until cake is done.  Cool on wire rack and split each cake into 2 (horizontally).  You will have 4 layers of cake.

Assemble:
1. Using a pastry brush, coat one layer heavily with the espresso syrup. Using an icing spatula, spread a thin layer of espresso buttercream over the syrup. Repeat the process with 2 more cake layers.
2. Place the remaining cake layer on top and brush the top and sides of the entire cake with the syrup. Using a clean spatula, spread a thick layer of chocolate glaze over the top of the cake. Frost the sides of the cake with remaining buttercream.  Cool in refrigerator for up to 1 day.

 Espresso-flavored Cake Syrup:
1/3 cup sugar
1/3 cup water
Juice of 1/2 lemon, strained
2 tsp instant espresso powder and 1 tbsp Kahlua or brandy

1. In a small saucepan over high heat, combine the sugar and water and bring to a boil.
2. As soon as the sugar dissolves, remove the pan from the heat and stir in the lemon juice and espresso and kahlua.  Let cool before using.

Espresso Buttercream:
4 large eggs yolks
1/2 cup sugar
1/4 cup water
1 cup (250g) unsalted butter, at room temperature
2 tbsp instant epresso powder dissolved in 1 tbsp hot water
1 tbsp Kahlua (optional)

1. With a wire whisk, stir the egg yolks gently in the bowl of a stand mixer or another deep bowl.  Set aside.
2. In a small heave saucepan over medium-high heat, combine the sugar and water and bring to boil.
3. Cover and allow to boil for 1 min. (The steam created in the pan will wash the sugar crystals down the pan sides). Uncover and continue to boil until the syrup reaches soft-ball stage or 115dC on a candy thermometer, about 5 mins.  (To test without a thermometer, scoop up a few drops fo the syrup with a wooden spoon and immerse the spoon in a glass of ice water. When you trap the drops between your fingertips, you should be able to form them into a soft, pliable ball).
4. Once syrup is ready, begin beating the yolks with a stand mixer fitted with the whip attachment set on medium speed.  While beating continuously, slowly pour the hot syrup onto the yolks. Be careful not to burn yourself.
5. Beat until all of the syrup is incorporated then continue to beat until cool and thick.
6. Beat the butter into the egg mixture until smooth and satiny.  if mixture looks curdeled and the bowl feels cold, warm it over hot water and beat the mixture again until it looks shiny and smooth.
7. Beat in the espresso and Kahlua, if using.
(Makes 2 cups, enough to frost a 9-inch cake.

Chocolate Glaze:
375g semsweet chocolate, finely chopped
1 cup unsalted butter
2 tbsp corn syrup

1. Place the chocolate, butter and corn syrup in the top of a double boiler placed over (not touching) barely simmering water and heat until the chocolate and butter melt, stirring often.
2. Remove from heat and pour the glaze through a sieve. Let cool before using.
(Makes 1 1/2 cups)

 Brush syrup on cake

 Frost with Espresso Flavored Buttercream

Top with Chocolate Glaze

Super-duper-licious lip smacking yummy!

Happy 15th Birthday, Bry!

Family with lil cuz!

Today is the Chap Goh Mei, the 15th day of the Lunar Calendar which is the last day of the Chinese New Year.  Tonight all the single maidens and bachelors will be throwing oranges into the river or sea in the hope of finding their life partner.  Tradition has it that when the singles throw the oranges and gets pick by the opposite sex, then that is the one for him or her.  Although in this modern world many young ones don't believe in this tradition but they still participate in this orange throwing for the fun and the spirit of Chap Goh Mei.

Happy Chap Goh Mei to all and good luck if you are throwing oranges tonight.  Make sure to write your h/p no. on it.. you might get lucky! If you are looking for a rich partner, go throw into the pond in the golf course!! lol