The Great Chef

Yesterday I was up early in the morning and was gearing up to make a steamed nyonya kuih.  I spend in front of the stove for more than an hour steaming the kuih layer by layer....and in the end...the kuih was a disaster!!  Thought I could have a beautiful kuih lapis to share with you.  So tired in the end.... Anyway, I made something more easier today.  This muffin can be ready in just less than an hour. Jam-Doughnut Muffins (adapted from " How To Be A Domestic Goddess", Nigella Lawson ) Ingredients 125ml milk 85ml corn oil or vegetable oil, plus more for greasing 1 large egg 1/2 teaspoon vanilla extract 200gm self-raising flour 60gm caster sugar 12 teaspoons strawberry jam (or any of your favourite jam) Coating scant 1/2 cup unsalted butter 1/2 cup granulated sugar Method Preheat oven to 180°C and grease a 6-hole muffin pan. With a fork or hand whisk, beat together the milk, oil, egg and vanilla extract. Stir this into the flour and 60gm sugar to just combine. (It ...

Made this easy Banana Fritters for my tea break today as I have some left over banana.  Instead of making banana cake, this is super quick and super easy too. KUIH KODOK (MASHED BANANA FRITTERS) Ingredients 150g (net weight) ripe bananas (pisang emas) ½ tsp salt (or less) 1 tsp sugar 5 tbsp self-raising flour 1 tbsp rice flour 1 tbsp Quaker oats A pinch of bicarbonate of soda Method Mash ripe bananas well with a fork and combine with salt, sugar, self-raising flour, rice flour and oats. Sift in bicarbonate of soda. Mix until well combined into a batter. Heat wok with enough oil over medium heat. Spoon a tablespoon of batter and drop into the hot oil. Constantly turn the fritters around until they are golden brown.  Remove with a slotted ladle and drain on several layers of absorbent kitchen paper. Serve immediately. Recipe sourced from  kuali.com

When was the last time I made macarons?  Oh....that was years ago in 2011.  It was my first time trying out to bake macarons.  I can't believe it too....first time trying out and everything was smooth sailing for my macarons.  But.... it wasn't so the next time I try out again.  Never been successful after that.  Well, for me, I can say is baking macarons can be based on "luck".  Sometimes, the expertise can have their macarons cracked on top, right? There are many ways to bake macarons; the French, Italian and Swiss.  Which type you are most comfortable with? If you are keen to try out baking macaron, why not try making it in small amount ingredient.  Here I have used Kim of Macaron-Fetish as the ingredient yield only small amount and if it was not success, you won't have to worry of wastage and you can try out again too. My sister has made macarons using Kim's recipe.  Do check out her gorgeous Kitty Macarons. Chocolate Macaron Shells ...

Lately I have seen few bloggers have been raving about this Salted Caramel Sauce.  Was it good?  I got to try out since I have some left over whipping cream and it is just nice to use it all up. Salted Caramel Sauce Ingredients: 1 cup (200g) granulated sugar 6 tbsps (90g) salted butter, cut up into 6 pieces 1/2 cup (120ml) heavy cream (I used dairy whipping cream.) 1 tsp salt Method: Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula. Sugar will form clumps and eventually melt into a thick brown, amber-coloured liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble a...

I came across someone posting this Leopard Print Cuppies the other day in the Facebook Group members page.  Looking at these pretty leopard print top of the cupcakes captivated me immediately and I just got to try it out too. I'm sure these Leopard Print Cuppies makes a good choice for children's parties too and to impress your guests.  These cuppies are spongy and light and with some orange zest added, it just taste absolutely yummy! LEOPARD PRINT ORANGE CUPCAKES Ingredients   Meringue   5 egg whites (medium size) 80g caster sugar 10g corn flour Yolk batter   5 yolks 20g caster sugar 60g vegetable oil (canola or sunflower) 50g milk (warm) (You can substitute with orange juice) 1 tsp vanilla extract 90g cake flour 1 orange zest   Spot batter 1 tsp Chocolate powder 1 tsp Black powder or Charcoal powder Method Place cupcake liners into your muffin pan.   Set aside.   Combine the caster sugar and corn flour together.   Place the egg whites in...

October now ~ Pumpkin month too and seeing lots of pumpkin recipes in the internet recently.   PUMPKIN PIE Ingredients Pie Dough: 250g plain flour 1 tablespoon sugar 1/4 teaspoon salt 226g unsalted butter, cut into cubes 2 egg yolks 3 tablespoons milk Filling : 1 1/2 cups pumpkin puree 110g brown sugar 2/3 cup heavy cream 7 tablespoons sweetened condensed milk 6 1/2 tablespoons evaporated milk 1/4 teaspoon vanilla extract 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg Pinch ground clove Pinch salt 2 eggs 1 egg yolk Directions Make the Pie Dough: In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine. Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible. Meanwhile, whisk together the yolks and milk in small bowl. Add the yolk mixture to the flour mixture and mix until a dough forms. Transfer the dough...

Do you like sago desserts?  Oh..... there's another name for sago....tapioca pearl.   I remember there was a time when I was in overseas, I asked the shop assistant for sago, and they don't know what I am talking about.  Lucky there was another customer overheard me and told the shop assistant.... "tapioca pearl".    Sago Ruby With Grated Coconut     Ingredients (A) 150g Sago (washed and drained) 6 tbsp sugar 1 ½ cups water 2 pcs pandan leaves (knotted together) Few drops of red food colouring (B) ½ piece grated young coconut 1/8 tsp salt Method Mix the ingredients B together and steam over medium heat for 5 minutes. Set aside to cool. In a medium saucepan, bring sugar, water and pandan leaves together to a boil until sugar dissolves.   Add in sago and red food colouring, stir constantly until parboiled, and turn off heat. Pour parboiled sago into a preheated 8” round steaming tray.   Steam over low heat for 15 minutes and set asid...