Taiyaki (たい焼き)

Taiyaki (たい焼き) is a Japanese fish shaped pancake which is commonly filled with red bean paste that is made from sweetened azuki beans. But in these day, there are many other fillings such as custard, chocolate, cream cheese or even sausage in it.

As usual the creative and wonder members in Munch Ministry facebook group always bring up interesting kitchen gadgets to share with the rest of the members and just recently, there is a rave in making these cute Taiyaki in the group due to some promotion on the Taiyaki Pan shown above.

TAIYAKI

(たい焼き)

All related Photos and Recipes of Taiyaki are ©Copyright by Ellena Guan of Cuisine Paradise. All rights reserved.

These yummy little treat is actually very easy to make at home if you have a Taiyaki Pan. What you required is to get hold a pack of Pancake Premix plus some Instant Fillings such as Cream Cheese, Nutella, Peanut Butter, Kaya and etc.

(Make: 6 |            Preparation: 3 minutes |             Cooking: 20 minutes)

Ingredients:
150g (1 sachet) Morinaga Pancake Premix
1 Large Egg, 60g
100ml Fresh Milk
1/2 Tablespoon Cornflour
Some Nutella, Peanut Butter, Cream Cheese or etc
1 Taiyaki Pan

Method:-

1. Whisk egg and milk together in a mixing bowl or jug till combined. Add in 1 sachet of Morinaga pancake premix and stir till the mixture resemble cake batter.

2. Lightly brush oil on both inner sides of the Taiyaki pan. Preheat it 30 seconds before ladle a small amount of batter(refer to the step-by-step photo above) to the preheated pan (on one deeper print side).

3. Add your desire fillings such as 1 tablespoon of nutella/peanut. Next pour a little more batter just enough to cover the paste. Close the pan and cook for 1 minute 20 seconds on medium low heat.

4. Flip the pan over, cook for another 1 minute or more, open the pan slight and check the colour of the fish. Careful not to overcook and burn it as they should be golden brown on each side.

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NOTE:-

~ To get a nice evenly golden brown colour for your Taiyaki, the "secret" lies on the heat and timing for cooking the Taiyaki.

All related Photos and Recipes of Taiyaki are ©Copyright by Ellena Guan of Cuisine Paradise. All rights reserved.

Above is my first batch of assorted Taiyaki (たい焼き) made using Morinaga Pancake Premix filled with some of our favourite spread such as Cream Cheese and Nutella . And all these are made in less than 30 minutes where you can prepared a delicious and healthy breakfast or snack for your kids. I am sure nobody will be able to resists a piping hot Taiyaki with crispy outsider layer and soft inner texture with oozing filling in their mouth.

Tastes Of Penang At Sentosa

Tastes of Penang is the first of Sentosa's 40th anniversary food events to be held by the sea. And for the ongoing 11 days event, patrons can enjoy buffet spread and live cooking stations of Penang hawker favourites and scrumptious home-style dishes such as Char Mui(fried porridge), Char Hum(fried cockles), Nasi Kander and etc by a team of expert Penang chefs, who cook these authentic dishes that are not commonly found in Singapore.

TASTES OF PENANG AT SENTOSA

For appetizer, we start off with "Fruit Rojak" which consists chunks of fresh fruits such as pineapple and rose apple together with cucumber, stuffed beancurd puff and etc mixed with their special spicy sauce and generous amount of crashed peanuts. Just a note, this Penang style fruit rojak does not contain the usually "shrimp paste" like we we had in Singapore.

At the buffet spread you can find two different flavour of Char Hum(fried cockles) such as the Penang sweet version vs the Singapore spicy choice.

First we have Char Hum (fried cockles) with sweet sauce from Penang which is something new to me as I have never eaten cockles prepared in such manner before. The sauce is quiet tasty and it blends well with the fresh cockles to brings out it's flavour. Moreover these cockles are all opened so as to make it more convenience for everyone to consume.

Although the "sweet" version taste good with the extra nutty flavour from the crashed peanuts but we still preferred the "spicy" version where deep-fried pork lard and curry leaves are added to enhance the flavour.

Lok Bak or also known as "Ngo Hiang" (which we are more familiar) is made with mixture of minced and chunk of meat together with five-spice powder instead of minced meat, prawn, water chestnut, yam or etc that we used to eat in Singapore.

Char Mui (fried porridge) is one of the "unique" dish which is hard to find in Penang nowadays. This dish is made with some prawns, meats, dried cuttlefish, black soy sauce together with porridge and etc. The mixture is then "stir-fry" until thicken and fully absorbed the flavour from the cuttlefish and the rest of the ingredients before loading it with lots of chives (ku chai) and serve hot. Emmm perhaps I can try to replicate this at home.

Penang Bak Kut Teh  has a fragrant Chinese herbal broth that goes together with some Pork ribs, Pork Belly and black mushrooms . Each mouthful of the soup leaves your mouth lingering with the aroma from the nourishing herbs like dang gui and yuzhu. Personally I enjoyed the taste of this soup which is not very peppery as compared to some that I have tried.

Penang Hokkien Mee (Prawn Noodle Soup) has a flavorsome broth which simmer with pork ribs, prawn shells, prawn heads and etc. The bowl of noodle soup usually consists of prawn, sliced pork, kang kong(Chinese spinach), hard-boiled egg and yellow noodle served with generous amount of broth and topped with some crispy deep-fried pork lard.

Penang Char Kway Teow is a "must try" because it is individually fried upon order to maintain the taste and quality of each serving. We simply love this especially it's fragrant "wok hei" plus the thin rice smooth noodles which infused the flavour of the cockles, prawn and egg, definitely this has won our votes for second helping.

Nasi Kandar is a popular northern Malaysian dish which originates from Penang. It consists of steamed rice which served with a variety of curries and side dishes. Although I prefer to have individual dishes separated from the rice but the idea of eating this in a new way indeed surprised me with his unique combination of flavours when everything is mixed up before consuming. Somehow or rather it gives me a thought like eating "bibimbap" using different ingredients.

Above are some of the side dishes for the Nasi Kandar where you can see:- Sambal Fish, Udang Sambal, Spicy Cabbage, Curry Brinjal and etc.

Penang Assam Laksa has a bit different taste which is a little more spicy and sourish than those sold in Singapore. No wonder the Chef suggest that I should only eat this as the last dish so that it would not affect the taste apart from the rest of the dishes.

DESSERT AND BEVERAGE

Chendol is a very delicate and fragrant dessert which served with shaved ice and drizzled of Gula Melaka(coconut sweet) syrup and coconut milk. According to the chef, the Chendol strips used are imported from Penang instead of the usual darker colour chendol strips used in Singapore. Over the taste is quite but I would prefer less coconut milk so that I could enjoy the unique taste of the gula melaka syrup.

So excited to spot "Durian Pengat" at their dessert counter and I find this year's pengat is much better and stronger in taste compared to what I had last year during "The Ultimate Crab & Durian Buffet @ Sentosa Boardwalk".

Nothing fancy about these Assorted Nonya Kueh so you can left this out if you are too full for any dessert.

This is my favourite cooling drinks which I often grab from my market fruits' stall. To me, nothing beats some cold fresh coconut juice to quench your thirst during warm weather. And also this works well for the body while we gets to enjoy the spicy and strong flavour from the Penang food. Other than the refreshing juice, there are also some wobble jelly in it which makes you go "crazy" to scoop more and more, perhaps you might even go for a second order as this is definitely a refreshing drink.

For more photos related to the "Tastes of Penang At Sentosa" you can click on the facebook link HERE. Lastly I would like to thank Lisa from Sentosa Leisure Group for the tasting invites.

TASTES OF PENANG

Date: 10 - 20 May 2012
Time: 6pm - 11pm (Mon- Thu), 4pm to 11pm (Fri - Sun)
Venue: Tastes of Asia, Level 2 (near Beach Station)

Price: S$42.90++ per adult; S$19.90++ per child (5 to 11 years old)
(Includes admission to Images of Singapore and complimentary parking at Beach Station. Sentosa Island Admission charges apply.)

For reservations, call 6279 1767 or email carla_cardona@sentosa.com.sg.

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.