Saturday 4 June 2005

Peach Marshmallow Cake

Made this Peach Marshmallow Cake from a recipe that I saw from Mum's website. The recipe is quite easy to follow and it is a non-baked cake too. All you need to do is boil the Marshmallow and Jelly Layer then chill it in the fridge to let it set.

As you can see my first attempt was not very successful because some of the Jelly Layer had sunk into the Marshmallow Layer. And this might because I did not wait long enough for the Marshmallow Layer to be harden before I pour in the jelly mixture. Besides that the overall taste was good with smooth marshmallow layer plus springy jelly on top.

Tuesday 24 May 2005

Pandan Kaya Cake

Made this Pandan Kaya Cake on Monday and the steps are rather easy to follow but it requires a lot of ingredients which might not be worth making if you have a small family.  As you can see from the above, my cutting skill to divide the layers of the cake is still not good enough with uneven layers.

Although I follow the recipe to dot but but I think the taste of the kaya was rather light as compared to those sold in the bakery. Perhaps I should have reduce the amount of water and increase the coconut milk for a more creamy taste. But overall this is still a "pass".

Ingredients For 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 minutes or when a skewer inserted in the centre and comes out clean.
5. When cake is cooled, slice cake horizontally into two or three layer and sandwich it with 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. Bring 1000ml water, sugar and butter to boil.
2. Mix coconut milk with water (300ml), hoon kueh powder, instant jelly and coloring 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 a layer of cake in then follow by kaya, then cake, then kaya, depend how many layer u want. Top must be kaya. (If you are using cake tin, then kaya first and then cake then kaya and last layer is cake)
4.Chill in fridge for at least an hour or when the kaya is firm before cutting.
5. Using a knife to go around the tin to loosen the cake, cut into slices and serve.

Thursday 5 May 2005

Coke Pork Ribs

  Coke Pork Ribs (using Happy Call Pan version) was one of the dishes that I cooked yesterday and we all agreed that it taste similar to  "Pai Gu Wang". Before trying this recipe I still have doubt that it might not taste nice by just using Coke as the main ingredients and also the smell of the dish also seems funny during the cooking process. But after about an hour of stewing in low heat, the colour starts to turn more appetizing instead of light pink and the sauce was thicken up too. So if you are curious with its taste, do try out this recipe since you only required 3 ingredients such as; spare ribs, coke and LKK Char Siu Sauce.

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

Methods:
1. Wash and pat dry the ribs then marinate it with char siu sauce, ½ Tablespoon cooking wine, 1 teaspoon dark soy sauce and dash of pepper.
2. Set aside in the fridge for at least an hour or overnight.
3. Pour all the spare ribs together with the marinade sauce into a non-stick saucepan or pot. Add in coke and simmer on low heat until meat is soften and sauce had thicken.

Notes:
a) You had to turn the ribs a few time so as to get it coated with the sauce in the pan.
b) If you want your pork ribs to have a nice dark brown colour, you can add another 1/2 teaspoon of dark soy sauce while simmering.

Saturday 30 April 2005

Steam Mini Pandan Kueh......


I saw this recipe from a forum known as Mum's website and without hesitate I bought all the necessary ingredients to try give it a try. The recipe was rather easy to follow and you can make around 50 pieces from the ingredients below. We find the taste was rather similar to "Kueh Tutu" but the different is on their fillings. "Kueh Tutu" had it's filling wrap inside whereas for this the coconut is used as the base for the sponge cake. My little boy likes this kueh very much and he can eat one whole piece all himself.

Friday 18 March 2005

Pear Tarts


This is the bake Pear Tarts that I invented together with my neighbour Taron during our stay in Australia. The tart itself was made using sweet shortcrust pastry and the filling inside was made using split green beans (mung bean) pastes. Although it was hard to shape each pastry into the same size but we still managed to do it in the end.

Monday 31 January 2005

My Favourite Sunflower.....

Among all the flowers, I prefer Sunflower which represents hope and warm in my heart. To me it looks like a smiley face that always fill your heart with happiness.

During my days in Australia years back, I grew quite a few variety of sunflowers from miniature to large size and I love the above giant sunflower the most. It is about the size or slightly bigger than the face of an adult which you definitely can't find such a big one in Singapore.

Saturday 29 January 2005

The Great Ocean Road

This is one of the pictures of the famous "The Twelve Apostles" in the Great Ocean Road, Australia. The route itself is just like a Merry-go-round as it goes goes round and round and round.... so if you are those who easily gets car-sick you should get ready with some medicine just in case. But the scenery is really very fantastic.

Friday 28 January 2005

Pyramid Rock


Such a great scenery of Pyramid Rock from Penguin Island, Australia. This is a place where penguins will swim off shore at night to the land and stay over night. Tourists from all over the world, came to this island to see the lifestyle of the Penguin.

Thursday 27 January 2005

MacKenzie Falls Victoria Australia

We went to this MacKenzie Falls in Victoria, Australia during our stay in Australia in 2001. It's such a beautiful place and you need to take bout 1.5hrs walk from the park to the fall. The route itself was quite steep with lot of up and down hills so you have to be prepared for a good work up during the trip.

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