Q's Butter Mango Cake

Q's Butter Mango Cake

Ingredients and Methods
Whisk 250 gms butter and 180gms icing sugar till fluffy
Add 4 eggs (one at a time)
Pour 1 tbsp vanilla essence
Stir in 250 gms multi purpose flour with 1 tsp baking powder
Lastly add chopped chuncky 400gms ripe mango

Preheat oven at 180 degree celcius for 10 mins. Once mixture is ready, pour it into a line/grease cake tin. Bake for 50mins or till cake tester come out clean when poke.

Q's Mixed Fruits Cake

Q's Mixed Fruits Cake
This recipe is suitable for either bake or steam

Ingredients and Methods
Whisk 250 gms butter and 180gms icing sugar till fluffy
Add 4 eggs (one at a time)
Pour 1 tbsp vanilla essence
Stir in 300 gms multi purpose flour with 1 tsp baking powder
Blend in 400gms mixed fruits with flour coating

Pour mixture into a cake mould.

Place mould in steamer.
Place a cloth/towel on the second layer of the steamer tray to avoid water drop on the cake.
Steam at high hear for 50 minutes or until cooked
Remove and let it fully cool before cut and serve.

For baking, preheat oven at 180 degree celcius for 10 mins. Once mixture is ready, pour it into a line/grease cake tin. Bake for 50mins or till cake tester come out clean when poke.
Note:
1. Temperature and cooking time different from one oven to another.
2. If you like you can soak the mixed fruits in rum, brandy, whiskie or red wine for at least a month. After baking, once totally cool brush the cake with the balance of the rum, brandy, whiskie or red wine alternate days for at least 2 weeks. During the process store cake in airtight container and fridge it.

Q's Glutinous Tumeric Rice with Nyonya Chicken Kapitan

Two weeks ago my colleague order Pulut Kunyit set from Nyonya Color. The set look and taste nice but the portion is small.

Since I have all the ingredients, why not cook it for dinner

Tumeric Glutinous Rice (Pulut Kunyit):-

Wash and soak over night 400gm glutinous rice with water mix with 1.5 tbsp turmeric powder

Prepare a steamer pot and place a stainless steel plate into the second deck

Drain the soak glutinous rice and pour it into the stainless steel plate in the steamer

In a bowl, mixed 500ml coconut milk with 1tbsp sugar and 1tsp  

During steaming, pour 100ml coconut milk over the glutinous rice and mix well. Repeat this step every 5 minutes till the last drop of the coconut milk is used up. Let it steam for another 5 minutes and then off the fire.

Nyonya Chicken Kapitan

 2 nos medium size chicken (Cut to 16 pcs, clean and wash)

Drain all access water from the chicken.

Place the chicken parts in a mixing bowl and add 2tbsp tumeric powder and 1tsp salt. Mixed and leave it in the fridge till time to fried.

Prepare a wok and oil enough for frying. Lightly fried the chicken. Remove and drain the oil on the kitchen towel

Blend  5 stalk lemon grass, 180gm shallots, 60gm garlic, 5 candle nuts, 100gm chili paste, 1/2 tsp turmeric powder, 1tsp belacan powder.

Heatup wok and oil for saute the blended paste till aromatic. Add in the chicken and stir till the paste and chicken is well blend. Add in 500ml coconut milk and 100ml water. Simmer till cooked. Don't forget seasoning to taste. Lastly slice finely the tumeric leave and add it in. Off the fire and let it set for at least 2-3 hours before serve.

Happy cooking.......

Q's Pie Tee

This is one of my late mum's Pie Tee recipes.

Q's Pie Tee
Ingredients for Pie Tee casing
Using a mixing bowl and whisked:-
130gms Corn Flour (Brand- Brown & Polson)
1tbsp Flour (Brand-Ros)
1 Egg
1/4 tsp fine Salt
1/4 tsp White Pepper
200ml water
Oil for frying
Pie Tee mould
Methods
Using a medium size low pot
Heatup oil enough to cover the mould
Dipped the mould in the hot oil
Remove the mould and dipped in the batter
Dipped the mould with batter into the hot oil
The Pie Tee casing will drop from the mould
Fried till light golden brown or till thr oil surround the casing no more bubble
Remove and drain the oil on the kitchen towel
Continue the process till all the batter finish
Store in an airtight container

Ingredients for Pie Tee filing
(A- Shredded)
1kg Sweet Turnip
300gms Carrot
(B-Finely Sliced)
150gms French Bean
2pcs Hard Beancurd(fried till golden brown)
(C-Finely Chopped)
100gms Garlic
(D-Coarsely Chopped)
500gm Shrimp
(E-Seasoning)
1/2cups Sugar
1/2tsp Salt
2tbsp Maggi Seasoning
300ml Water
1tbsp Sesame Oil
200ml Olive Oil
Methods
Heat up wok and oil
Once oil hot, frying beancurd till golden brown.
Remove and drain on kitchen towel.
Remove balance oil.
In the wok pour 200ml Olive Oil
Sautee chopped garlic till golden brown n fragant
Add in chopped shrimp stir for a while till semi cook
Add in carrot n french beans stir till mixed
Add in sweet turnip  stir till all mixed
Add in water n seasoning and steamer on medium heat
Add in the fried bean curd and mixed
Stir till dry and remove
Let it cool in room tempreature
Fill the filing in the casing when time to serve

Ingredients for Pie Tee sauce
Blend all below ingredients
500gms Red Chilli (Remove 90% seed)
200gms Garlic
3/4cups Sugar
1.5 tbsp Salt
1.5cups Rice Vinegar

Q's Macha Muffin

Today try out the plain butter cake recipe from mykitchen101en.com.my

I modify a bit from the recipe I follow by subsitute

- 200gm granulated sugar to 180gm icing sugar

- add in 10gm macha powder

- chunky dark chocolate as filling

The texture is smooth and fluffy. Thank You mykitchen101en.com.my for sharing the recipe.

Q's Pineapple Fried Rice

My own version of Pineapple Fried Rice for today lunch.

This are all the ingredients
3 cups of rice (cook and leave it over night)
5 eggs
1 yellow onion (you can also use big bombay onion)
200 gm chicken fillet cut cubes
1 small can pineapple cubes or tidbits
Season to taste
Note: some like to sprinkle tumeric powder and or chille flakes.

Sultana Samolina

I normally used King Brand Samolina flour. But now cannot find it anywhere. Possible the company have stop producing it. 

Sigh !...... I love sugee or samolina cake and lots of my friends also love it. Christmas and Chinese New Year just round the corner. It would not be the same without it.

This bake I try out Alaggapas brand and ...... am not to happy with it. Hope can find the King Brand before these two festival.

Sultana Samolina

The ingredients I used 

(A)

180 gms brown sugar cos my family doesn't like too sweet

375 gm Butter

(B)

55 gms cake flour plus 1 tsp baking powder

250 gms sugee or samolina flour

(C)

15 nos  eggs yolk grade A

(D)

250 gms mixed  dry fruits or just raisins

Optional for non muslim members

Soak the dry fixed fruits in a 300ml brandy/rum/whisky for about at least 2 weeks or till the dry fruits all puff up.

Methods is put the ingredients

Whipped (A) till light and fluffy

Add (B) then cling it up and let it rest for at least 5 hours

Whisk(C) and then combine mix with the (A&B) mixture till all is evenly mix

Lastly add in (D)

Pour mixture to a cake tin 8" by  3". I line my pyrex  pan. My advise is best use normal cake tin as not to have the side and bottom if this cake "crispy look"

Bake in 175 degree celcius for 50 minites or till cake tester come out clean. Oven temperature depend on individual setting.

Happy baking......😀

Cempedak Ice Cream

I 😍😍😍 it. DIY Chempedak Cake topup with Chempedak Ice Cream. WOW!!!!!! 😋😋😋

Firstly I would like to thanks Chef Ghazali for this basis recipe.  Without it I would not be able to whip this out. 

Basic ingredient you need are
2 nos Egg Yolk,
300 ml Whipping Cream,
300 ml Low Fat Milk,
50 gm Icing Sugar
and the most important piece of equipment that is the Ice Cream Maker.

Methods
1. In a clean dry saucepan stir sugar, cream, and milk over low heat until sugar has dissolved or just until mix is hot and foam a small ring appears around the edge.
2. Transfer cream mixture to a pour able jug. Leave it to cool at room temperature for at least 2 hours before transfer the jug of the mixture for it to chill in the fridge overnight
3. Pour cold ice cream mix into an ice cream maker, turn on the machine, and let it whip for about 25 minutes or the mixture soft frozen
4. Transfer to an air-tight container or leave it in the ice cream mixer bowl. Place it in the freezer for about 3 hours or until time to serve

Note:
For flavor or fruits ice cream, I just add on the flavor or fruits to my basic ice cream recipe.

In this case I use 200 gm fresh cempedak flesh and mix it in to the basic ice cream before turn on the ice cream machine.

Cempedak Cake

Cempedak cake anyone......
All you need is butter, sugar, eggs, flour, fresh milk and cempedak. Is easy as ABC........

The ingredients I used
(A)
170 gms icing sugar cos my family doesn't like too sweet
250 gm Butter
(B)
4 nos  eggs grade A
(C)
250 gms cake flour plus 1 tsp baking powder
(D)
150-200 gms cempedak (remove seed and shreded into thin strip)
Optional
50ml fresh milk (if mixture look thick or cannot drop from S/S spoon in 3 counts)

Methods is put the ingredients
Whipped (A) till light and fluffy
Add (B) and (C) in between each other mixed till tge mixture is smooth and no more flour
Lastly mix in (D)
Pour mixture to a cake tin 8" by  3". I use the silicon type.
Bake in 175 degree celcius for 40 minites or till cake tester come out clean. Oven temperature depend on individual setting.

Happy baking......😀

Banana Walnut Muffin

Baking Banana Walnut Muffin for tomorrow Exco Meeting in HQ.
Hope all enjoy it 😀

The ingredients I used
(A)
170 gms icing sugar cos my family doesn't like too sweet
250 gm Butter
(B)
4 nos  eggs grade A
(C)
300 gms cake flour plus 1 tsp baking powder
(D)
200 gms Banana- Smash chunky  (I use ripe Pisang Susu at that time as I want to try it out. )
(E)
Walnut or Almond or Hazelnut as topping
Optional
50ml fresh milk (if mixture look thick or cannot drop from S/S spoon in 3 counts)

Methods is put the ingredients
1) Whipped (A) till light and fluffy

2) Add (B) and (C) in between each other mixed till the mixture is smooth and no more flour

3) Lastly mix in (D)

4) Portion the mixture into 24 muffin cups or a cake tin 8" by  3". I use the silicon type and sprinkle the topping on the mixture.

5) Bake in 175 degree celcius for 40 minites or till cake tester come out clean. Oven temperature depend on individual setting.

Happy baking......😀

Banana and Orange Loaf

Normally I use  Pisang Raja but it is difficult to find it in KL. So I switch it to Pisang Berangan or Pisang Mas. While choosing for nice ripe banana saw a comb look like Pisang Mas but the seller say it is Pisang Susu and it is nice for making dessert like cucur or cake.

Already cool off and ready to cut. Well as you can see it has a smooth and soft texture.

The ingredients I used
(A)
170 gms icing sugar cos my family doesn't like too sweet
4 nos  eggs grade A
250 ml corn oil daisy
(B)
250 gms cake flour plus 1 tsp baking powder
(C)
8 nos banana about 150-200 gms
(D)
80 gms preserved orange peel

Methods is put the ingredients (A) then (B) in a blender and mix till smooth and no lumpy texture. Then add in the banana and blend for about 30 seconds. Lastly mix in the orange peel.
Pour mixture to a cake tin 8" by  3". I use the silicon type.
Bake in 175 degree celcius for 40 minites or till cake tester come out clean. Oven temperature depend on individual setting.

Happy baking......😀

EGGLESS MOIST CHOCOLATE CAKE (STEAM)

Ingredient

(A)
186 gm Flour (MFM Brand Ros)
83 gm Cocoa Powder
120gm Icing Sugar
1.25 tbsp Baking Powder
300 gm Chocolate Chips
(B)
225 ml UHT Full cream milk
225 ml Daisy Corn Oil



(C )
1.25 tbsp Vanilla essence


Methods
1. Prepare steamer
2. Mix ingredient (A) in a mixing bowl
3. Add in ingredient (B) – milk and then corn oil
4. Mix till all ingredients become like thick smooth batter
5. Add in vanilla essence
6. Pour batter into small container or any mold that you like
7. Place the mold in the steamer once water in steamer boil
8. Steam for about 10 min or still cake tester clean
9. Remove and let it cool
10. While waiting for the cake to fully cool, prepare the chocolate toping.
11. Pour the chocolate toping onto the cake and decorate it will color rice chip


CHOCOLATE TOPING

Ingredients
250 gm Dark Compound Chocolate
150 ml UHT Full cream milk
20 ml butter
Methods
1. Place milk and butter in a small pot to boil
2. Break chocolate into a mixing bowl
3. Pour hot milk over the chocolate and stir till chocolate melt

Q's Nyonya Huat Kuey

Ingredients
350g rice flour
25g green bean flour (lek tau hoon)
500ml coconut water
350g sugar
1tbsp instant yeast

50ml coconut milk
A few drops of pink coloring

Note: Can substitute yeast with toddy.
Reduce the coconut water to 250ml
Toddy 150ml

Method


1. Mix rice flour and green bean flour with coconut water and blend well to form a smooth batter.
2. Put aside to leaven for 30 minutes.
3. Add sugar, toddy/yeast and coloring.
4. Allow to leaven for eight hours. Cover with a piece of damp cloth. If the weather is fine and hot, close the container and put it in the sun for about four hours.
5. Add coconut milk and mix well.
6. Prepare small patty cups by steaming them empty for five minutes. Pour batter into cups three-quarters full and steam for 20-25 minutes in high heat over rapid boiling water.

Q's Palm Sugar Huat Kueh

Ingredients-A

125g palm sugar

125g icing sugar (Original recipe using normal sugar. I find it too sweet so I change to icing sugar)

150ml water

Ingredients-B

250g plain flour (Rose Flour or Blue Key Self Raising Flour) - Shifted

1/2tsp royal baking powder

1/2tsp yeast (mauri-pan instant yeast)

Ingredients-C

1 egg

100ml daisy corn oil

Method:

1. Boil ingredients-A till sugar dissolves. Strain and leave to cool.

2. Mix the ingredients-B with the cool sugar solution and mix well, then add in egg and corn oil.

3. Mix well to form a smooth batter.

4. Pour mixture into cups three-quarters full and steam for 20-25 minutes in high heat over rapid boiling or till the surface “cracked” 

Sarah's Marble Cake

Ingredients

250 gm                  Butter

200 gm                  Blue key flour

150 gm                  Icing Sugar

5 no.                      Egg (Grad B)

1 tsp                      Baking powder

1 pkt                      Orange peel

50 gm                    Chocolate powder

      Method

1.                               1.          Mixed butter and icing sugar till fluffy.

2.       Add egg one by one.

3.       Heat-up oven at 180°C for 15 minutes

4.       Add in flour

5.       Divide the mixture to 2 portion (3/4 and ¼)

6.       Add in the orange peel to the ¾ portion

7.       Pour into the grease cake tray.

8.       Add the chocolate powder into the ¼ portion

9.       Pour on the top of the ¾ portion

10.  Bake at 180°C for 40 minutes or test if it is done by inserting a satay skewer into the cake. It's done when the stick comes out clean.

Cream Crackers Mixed Fruits Cake

Ingredients

200 gm            Cream Crackers (Hup Seng)

50 gm              Blue key flour

200 ml             Corn Oil (Daisy)

150 gm            Icing Sugar

5 no.                Egg (Grad B)

1 tsp                Baking powder

150 gm            Mixed Fruits (Nona)

Method

1.      Blend the Cream Cracker till it turn like flour.

2.      Heat-up oven at 160°C for 15 minutes

3.      Beat eggs and icing sugar till fluffy.

4.      Add in flour and Mixed Fruits

5.      Pour into the grease cake tray.

6.      Bake at 160°C for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.

Q's - Moist Red Velvet

Ingredients

(A)

4 no. Egg (Grad A)

(B)

280gm Blue key flour

160gm Icing Sugar

1tsp Baking powder

1tbsp Red color powder

20gm Chocolate powder

            (C )

200ml Corn Oil (Daisy)

150ml Water (room Temperature)

1tbsp Vanilla Essence

For decorating the cupcake

200ml Whipping cream

Some cherries, chocolate rice, M&M, or any deco depend on individual

Method

·         Sieve ingredients (B)

·         Heat-up oven at 180°C for 10 minutes

·         Use high speed whip eggs till fluffy

·         Stir in ingredients (B)

·         Add in ingredients (C) stir till all mixed

·         Pour into the grease 8” x 8” cake tray.

·         Bake at 180°C for 40 minutes or test if it is done by inserting a satay skewer into the cake. It's done when the stick comes out clean.