Tuesday, 24 May 2005

Pandan Kaya Cake

Try to make this Pandan Kaya Cake on Monday, the steps are rather easy to follow but it requires a lot of ingredients which might not be worth making if only 2 or 3 person eating. From the photo above you can see that my cutting skills for the Sponge Cake still need to room for improvement as the layers are not evenly cut out.

So sad..... Although I follow the recipe given from the website but I think the kaya taste rather light as compared to those from bakery stores outside. Perhaps I should have reduce the water and add in more coconut milk.  But overall this is still a PASS!!!

Ingredients On Cake:
250g Sponge Mix Flour
4 eggs
1 Teaspoon Ovalette
50ml Coconut Milk/Water
80g Melted Butter
1.5 Teaspoon Pandan Essence

Methods On Cake:
1.Whisk Flour, ovalette and Eggs till creamy and thick
2.Slowly pour in the coconut milk or water then whip the batter till light and fluffy.
3.Next stir in the melted butter and pour into a 9" round mould.
4.Bake at 180 degree for 30 min (or poke with a skewer to see if it comes out clean)
5.When cake is cooled, slice the cake horizontally into two or three layer and sandwich the kaya jam.

Notes: You can obmit the ovalette if you don't have.

Ingredients For Kaya: (Use for 9” cake tin)
1000ml Water
400g Sugar
100g Butter (to make the texture more smooth)
300ml Water
500ml Coconut Milk
160g Hoon Kueh/Green Bean powder
1 Tablespoon Agar Agar Powder
1.5 Tablespoon Pandan Essence

Methods:1.Boil water(1000ml),sugar and butter till boiled.
2.Mix coconut milk with water(300ml), hoon kueh powder, instant jelly and colouing together and add into No.1 and cook till thick. MUST BE BOILED.(If you find that it is not thick enough, you can use a bit more hoon hueh to mix with some water and add in)
3.Surround the cake with a cake 9 inch cake ring and put layer of cake in then follow by kaya, then cake, then kaya, depend how many layer u want. Top must be kaya.
4.If you are using cake tin, then kaya first and then cake then kaya and last layer is cake.
5.Used a knife to go round the tin to loosen the cake
6.Chill in fridge for at least an hour or when the kaya is firm before cutting. Posted by Hello

Tuesday, 10 May 2005

Chicken Curry Bun

This Chicken Curry Bun is made by me when i was in Australia. Because during that time was really too free and got nothing to do. So i start learning how to make different kinds of bread from recipe books. And i still find that our Asian Bread are much more easy and nicer to eat and make.

Thursday, 5 May 2005

Coke Pork Ribs

This is the Coke Pork Ribs the I try to make yesterday for dinner. I taste just like "Pai Gu Wang". It taste nice and appetising. At first I still thought that it won't be nice because when I pour the coke in to stew the ribs. It smells and look funny. But after about an hour of stewing in slow heat, the colour started to turn more appetising instead of light pink. The ingredients are very little and easy. Just Pork ribs, coke and LKK Chao Shao Sauce.

500g Prime Pork Ribs, cut smaller pieces
2 Tablespoons Lee Kim Kiet Char Siew Sauce
½ Can Of Coke

1. Wash and pat dry the ribs then marinate it with Char Siew Sauce, ½ Tablespoon Hua Diao Jui, 1 Teaspoon Dark Soya Sauce and some pepper.
2.Mix till well-combined then set-aside in the fridge and let it marinate for at least 1 hour or overnight.
3. Pour all the marinate ribs into a non-stick pan or pot then add in the coke and simmer on low heat until the water dried up and thicken.

a) You had to turn the ribs a few time for it to coat with the sauce in the pan.
b) If you want your pork ribs to have a nicer dark brown colour, you can actually add about 1/2 tablespoon extra of dark soy sauce to simmer with the coke.Posted by Hello


Latest Kitchen Updates @ Cuisine Paradise

Click on the above photos or HERE for more kitchen pantry ideas.