Wednesday, 21 March 2007

Chocolate Mint Cake With Fudge Topping

The 1st time I saw this Chocolate Mint Cake was in Taste Goblet blogsite. I was capture by the wonderful jade green colour and chocolate swirl design. The original recipe was from Aunty Yochana's blogsite where you can find the recipe.

I made this cake in smaller muffin size version instead of the 8" cake tin size used in the original recipe because I found it easier to do the fudge topping and it's kid's friendly to. I just need to give one serving portion to whoever that want to eat without cutting it into slices.... :) Lazy way of serving........

Reyon really enjoys every of our baking session. He loves to help me whip and beat up those necessary ingredients or help up in the stirring part when i pour in the Cocoa Powder or Milk. Guess very soon I can sit and relax while waiting for him to whip me some nice cookies or cake....... :)

I can't find any decent looking strawberries around in the supermarket so I melt some white chocolate to decorate the Chocolate Fudge Topping. As for the mini muffin, I sprinkle some colourful stars for my little Darling Reyon. Posted by Picasa

Monday, 19 March 2007

Sushi Chee Cheong Fun

This Sushi Chee Cheong Fun recipe had being sitting in my list to-make for a very long time. Then only till today I had the chance to grab hold the ingredients to make this light and health snack. But actually I also tried this snack in one of the Food Court vegetarian stall but the ingredients used was different from what mention below.

The main ingredients will be the Fresh Chee Cheong Fun which you can get hold from the supermarket or any bean sprout stall in the wet market. You can wrap it with any ingredients you prefer to suit your preference.Posted by Picasa

2 Fresh Chee Cheong Fun Roll
2 Nori Sheet(use for sushi)
1 Japanese Cucumber, cut into long strips
1 Medium Carrot, shredded into long strips
2 Hard Boiled Egg, mashed into crumbs
4 - 5 Tablespoons Of Pork Floss
Some Mayonnaise Cream

1) Slowly un-wrap the fresh chee cheong fun into a flat sheet.
2) Top it with a Nori Sheet then place the shredded carrot at the end towards you.
3) Add the cucumber strips, scatter the egg crumbs and pork floss evenly then drizzle with mayonnaise cream.(i use the Japanese style mayonnaise cream)
4) Slowly fold up the end that is towards you and hold on it firmly and roll it forward like making swiss roll.
5) Secure it tightly then cut it into serving size like sushi and serve with extra mayonnaise cream if prefer.

a) You can reheat the chee cheong fun by steaming it for a few minutes then un-wrap to use if you bought it a day before or you prefer to the sushi warm.
b) You can used any ingredients you prefer like: Shredded cooked chicken meat, tuna, prawn, crab meat or etc.

Friday, 16 March 2007

Sticky Glutinous Rice With Mango

Sticky Glutinous Rice With Fresh Mango(Kha Neo Ma Muang) is a marketplace favorite that is not to be missed when you visit any of the Thailand restaurant or food stall. The rice which is fragrant and soft taste sweet together with the aroma of coconut milk and fresh Mango slices.

200g Glutinous Rice
150ml Fresh Or Can Coconut
2 Tablespoons Of Sugar
1 Ripe Sweet Mango

Serving Sauce:
125ml Coconut Milk
1/4 Teaspoon Of Salt

1) Rinse the rice and soak at least 6 hours or overnight.
2) Drain the rice and steam for about 20 minutes, stir in the coconut milk with sugar and continue to steam for another 25 minutes or until rice is soft.
3) Cover and set the rice aside for 5 minutes then mould it into individual ramekins or mousse ring then cool it to room temperature.
4) Un-mould it on plate and serve it with Fresh Mango Slices and Coconut Sauce.Posted by Picasa

Notes:a) For the Coconut sauce, mix everything in a heat proof bowl and microwave on Medium Heat for 30 second or until just warm.

Wednesday, 14 March 2007

Stir-Fry Doufu With Egg

I saw a similar dish on TV show recently while they fry egg with doufu. So I decided to give it a try with whatever ingredients I can find in my fridge.

Other than the Main Ingredients like Doufu and Eggs, I added in shredded carrot, chopped spring onion and pork minced. Guess I am too greedy with the doufu as I used up the whole box with only two egg so it doesn't bind everything together like a omelet. But overall I still like this Doufu with Egg dish as it's light and simple with all the nutrition in it..... :) Posted by Picasa
1/2 - 1 Box Of Silken Doufu
2 - 3 Eggs, beaten
100g Pork Mince
1 Small Carrot, shredded
1 Sprig Of Spring Onion, finely chopped

1. Marinate the pork mince with some pepper, sesame oil and light soya sauce for about 5 - 10 minutes.
2. Cut the doufu into small or large cubes depend on your preference. (i cut mine into small cubes)
3. Add about 1 tablespoon of oil in a preheat pan, stir-fry the pork mince till almost done then add in the shredded carrot and spring onion.
4. Fry till fragrant then add in the doufu and stir till combine.
5. Slowly pour in the beaten egg and swirl around the pan to form an omelet.
6. Fry till egg and meat is cooked thru, dish up and serve.

a) You can used those egg doufu in tube form instead of the box.
b) The number of eggs used depend on the amount of doufu used.