Orange Vanilla Loaf Cake

Made this Orange Vanilla Loaf Cake for tea in order to try out the "Madagascar Vanilla Beans" that I received from one of my friends, Gertrude from My Kitchen Snippets. She is so kind and generous to offer her help to get some vanilla beans for me over at her end after knowing that I am keen in use it to bakes as well as making my own Vanilla Extract.

ORANGE VANILLA LOAF CAKE

This is my first time using vanilla beans in a baking recipe and I must admit it taste really wonderful with it's unique aroma that perfumed the pantry area during preparing and baking process. And when is out of the oven and ready to be served, you just can't help it but keep on picking one slice after another slice. 

Recipe adapted and modify from Food and Travel, Feb 2007 issue, Orange Loaf Cake.

(Make 2: 5.5 x 9.5 x 4.5cm | Preparation: 10 minutes | Cooking: 25 minutes)

Ingredients:
160g Cake Flour
180g Castor Sugar
Grated Rind from 2 Orange
60g Unsalted Butter, softened
3 Eggs(55g)
1 Teaspoon Baking Powder
Pinch of Salt
1 Vanilla Pod, halved
1/2 Cup Thickened Cream, optional

Method:-

1. In a mixing bowl, rub orange zest and sugar together using a spatula till moist and fragrant before adding butter and whisk using an electric mixer till well combined.

2. Add one egg at a time, beating well in between each addition. Next scrap the vanilla beans from the pod and stir it into the egg mixture.

3. Sift flour mixture(flour, baking powder and salt) together and fold into egg batter in batches alternately with thickened cream (or fresh orange juice) till there is no trace of flour. (do not over mix the batter)

4. Pour cake batter into prepared loaf pans and bake in preheated 175° Celsius oven for about 25 - 30 minutes until the top of cake is cracked and golden or a skewer inserted in the center and comes out clean.

5. Remove cake from oven and allow to cool on wire rack.

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HANDY TIPS:-

~ Thickened Cream can be replaced by 2 Tablespoons of freshly squeeze orange juice

~ You bake this recipe in muffin cups(medium size) or 1 loaf tin (20cm x 11cm x 7cm) instead of 2 mini loaf pan.

~ You can replace 1 teaspoon of Vanilla Extract instead of using the whole vanilla pod for this recipe.

Sometime a simple old school cake taste even better on it's own without having any fancy ingredients, frosting or toppings. I just simply adore butter cake on it's own, perhaps I should change this recipe further more into an Orange Vanilla Butter/Pound Cake to accompany my favourite Earl Grey Tea.

{Photo Friday} Mother's Day Special

Although there are different dates reserved for Mother's Day in many parts of the world which most commonly seen in March, April or May but the majority of the countries do celebrate this special day on every second Sunday of May each year. And since today is Friday, Mother's Day will be just two days around the corner on Sunday, 13 May 2012. I am sure most of you have either celebrated Mother's Day early to avoid the crowds or you have already planned something interesting ahead for your mum or wife.

In this post, I have pick some quick and easy recipe links for your reference if you prefer to cook or bake some warm and hearty for your mum or loved ones during this weekend. No matter you are a newbie in the kitchen or someone who can cooks well, I am sure some of these links below will be able to give you some ideas on how to surprised "Mum" with your new skills and creation in the kitchen.

My boy with his genius thoughts and funny act(s) always makes me feel warm and blessed no matter how difficult motherhood is through his growing years. 

SET MENU FOR MUM

Thai Dishes with Appetizer	Chicken Cutlet with Apple Salad and Soup	Garlic Spaghetti with Pistachio Chicken and Avocado Milkshake
Avocado Chicken Parmigiana	Watercress Soup and Hainanese Pork Chop Rice	Kimchi Tofu Soup And Japchae

SOUP FOR MUM

Samgyetang	Five Nuts Soup	Leek and Potato Soup
Cream Of Mushroom Soup	Cordyceps Herbal Soup	Pork Muscle with Burdock

DISHES FOR MUM

Hong Zao Ji(红槽鸡)	Sizzling Tofu (using Happy Call Pan)	Bitter Gourd and Chicken In Casserole
Salmon with Spicy Sweetcorn Salsa	Stir-Fry Leek with Firm Beancurd	Thai Green Curry

BAKES FOR MUM

Lemon Yogurt Butter Cake	Double Chocolate Madeleine	Chocolate Chiffon with Multigrains
Kiwifruit and Lime Cupcakes	Apple Upside-down Cake (using Happy Call Pan)	Pandan Chiffon Cake (using Happy Call Pan)

DESSERT FOR MUM

Soy Milk Beancurd Pudding	Durian Pancake	Sweet Potato Soup
Bubur Terigu(大麦)	Tau Suan(豆爽)	Steamed Milk with Egg Whites

For more recipe ideas, you can refer to my recipes link HERE.

Lastly I would like to wish everyone a Happy Mother's Day! Remember to love and pamper your mum in anyway that you can. Because "being a mom is the hardest job in the world", they don't get to rest and they work 24hr a week for 365 days. So during this coming Mother's Day, do give your mum a warm hug and a pat on her back to show your love and appreciation for her contribution to the family.

Pan-fried Anchovies(whitebaits) Using Happy Call Pan

Looking at this I am sure most of you would "shout out" it as one of the add-ons for Nasi Lemak, natural seasoning for toddlers or kids to be added in their porridge and etc. The above shown is known as Pan-fried Whitebaits/Anchovies in some saying. 

This crispy and fragrant sides is one of my kid's favourite when eating with porridge or even plain rice. I used to cook this quiet often during his toddler's days but due to the salt content and the "fishy" aroma that perfumed the whole kitchen/living room during frying process, I have stop cooking it for sometime.

PAN-FRIED ANCHOVIES (WHITEBAITS)

(using Happy Call Pan)

But recently, out of curiosity I decided to try frying some Whitebaits using Happy Call Pan (HCP) since this pan claim to be able to fry fish using NO OIL/Minimum amount of oil.  So after my small experiment on pan-frying this whitebaits without adding oil (but just lightly grease the pan), I am surprised with the end result which is turn out to be so crispy as compared to those using OIL fried.

(Make: 100g |     Preparation: 5 minutes |       Cooking: 10 - 15 minutes)

Ingredients:
100g Anchovies(江鱼仔)/Whitebaits(银鱼)
1 Teaspoon Cornflour
1 Teaspoon Oil(optional), to grease

Method:-

1. Rinse Anchovies/Whitebaits in a bowl with a few change of water, drain water and squeeze dry using some kitchen paper towel.

2. Add in 1 teaspoon of cornflour to the dried Anchovies/Whitebaits, using your fingers or chopsticks coat them evenly and set aside for 5 minutes.

3. Next lightly grease lower pan of the Happy Call Pan(HCP) with 1 teaspoon of oil, add in the prepared Anchovies/Whitebaits, cover(don't lock or else water vapour will form and make the content soggy) and cook on the lowest heat for about 10 minutes or until it turns golden brown in colour.

4. When done, remove HCP from stove and leave the Anchovies/Whitebaits to cool off at room temperature before storing them in air-tight containers.

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Note:-

~ During the cooking time, stir Anchovies/Whitebaits on and off about 3 minutes to prevent burning and achieve the even brown colours.

For those who owns a HCP, if you want to make some yummy fried Anchovies/whitebaits without oil or perfumed your kitchen with "fishy" smell. This post will be a great tip to enjoy your favourite anchovies/whitebaits" with peanuts or chilli in a healthy and "smells" free way.

Gochujang Chicken Stew - 닭도리탕

Gochujang Chicken Stew(DakDoriTang - 닭도리탕) is one of the warming Autumn stew which is filled with vegetable and spices to ward off the cold. The use of "chillies" and "gochujang" chilli paste supply a vivid red colour to this dish and it also give the chicken a fiery quality with a delicious hint of aftertaste sweetness.

Although this Korean Guchujang Chicken Stew(닭도리탕) recipe seems to use a lot of ingredients but it's fairly easy to prepare and cooks in about 30 minutes. And instead of using whole chicken mentioned in most of the recipes, you could also choose to use fillet, drumstick or wings according to your preference.

GOCHUJANG CHICKEN STEW

DakDoriTang - 닭도리탕

As you notice from the recipe below, the chicken pieces is marinated with either mirin or rice wine to enhance its flavour as well as get rid of any chicken smell. And in order to get that lovely "spicy red" colouring and fiery flavour of this Korean dish, both Gochujang(red chilli paste) and Gochugaru (red chilli powder) are a must for this dish. But if Gochugaru is not available at your area, you could also replace it with same or half the amount of ground paprika.

(Serves: 4 | Preparation: 10 minutes | Cooking: 30 minutes)

Ingredients:
1/2 Portion of Chicken, about 500g
2 Medium Potato, cut into 1" cubes
1 Medium Carrot, peeled cut into 1/2" thick
1 Medium Brown Onion, coarsely chopped
2 Garlic Cloves, lightly crushed
1 Tablespoon of Cooking Oil
1 Tablespoon of Sesame Oil
1 Green Chilli, thinly sliced
1 Red Chilli, thinly sliced
1 Spring Onion, finely chopped to garnish

Marinade:
1.5 Tablespoons of Mirin or Rice Wine
Salt and Freshly Ground Black Pepper

Seasoning Sauce:
1/2 Tablespoon Roasted Sesame Seeds
1/2 Tablespoon Light Soy Sauce
2 Tablespoons Gochujang Chilli Paste
1 - 2 Tablespoon Korean Chilli Powder(Gochugaru)

Method:-

1. Soak the potato cubes in cold water for about 15 minutes (to remove starch from the potato) and drained well. Set aside.

2. Combine the marinade ingredients and pour over the chicken pieces. Stir to coat thoroughly and leave it in the fridge for about 15 - 30 minutes.

3. Heat about 1 tablespoon of oil in a frying pan or Happy Call Pan(with 1/2 tablespoon oil) and do a quick stir-fry with the crushed garlic till fragrant. Add in marinated chicken(drained well) and fry for about 3 minutes on each side till lightly browned.

4. Remove the chicken and set aside on plate. Using the same pan, add in another 1/2 tablespoon of oil and stir in the the potatoes, carrot and onions. Cook on medium heat for about 3 minutes before adding back the chicken pieces.

5. Next pour in about 150ml of hot water so that about 2/3 of the meat and vegetables are immersed in water, bring the mixture to boil before adding in the chilli seasoning.

To make the chilli seasoning, combine the soy sauce, gochujang paste, chilli powder and sesame seeds in a bowl and mix together thoroughly.

6. Simmer the mixture until the liquid has reduce to about 1/3, add in the sliced green and red chilli. Continue to simmer for a another 3 - 5 minutes until liquid has thickened slightly.

7. Drizzle some sesame oil on it and transfer the mixture to serving bowl and garnish with chopped spring onion and serve hot with steamed rice.

This is a wonderful one pot dish which is full of flavour and it taste quiet similar to our Asian-style of Chicken With Potato Stew using dark soy sauce. And if your family can't take very spicy dishes, perhaps you can omit or cut down the amount of chilli powder used so that you could still enjoy this mouthwatering dish without fear of it's fiery taste.

Lastly hope you have enjoy reading and hopefully trying out these quick and and easy Korean dishes from my Korean Cooking Project posts.