My sister-in-law, Tracy and brother-in-law, Jason rented a chalet at Pasir Ris on 23 Dec 2007. It's a family gathering for Christmas. We had to leave early as our son, Ray Han was tired and sleepy. Here are some photos taken by me. This layered cake is spongy, moist and yummy! It was baked by my sister-in-law, Lian Choo's colleague. This is something new to me. I didn't eat this as I was busy with my son, also I have forgotten all about it. :P My hubby told me it's very yummy! This was prepared by my sister-in-law, Ching Lian. Not sure where they got this otak-otak from? It's very "hot" and "spicy", everyone likes it.
This "bee-hoon" (rice vermicelli) was fried by me. I manage to take a shot when eaten half-way.
These cookies are quite small. Specially baked for my daughter's friends.
Jasmin from M4M shared this recipe with us. This recipe is taken from a past issue of Donna Hay magazine featuring Christmas treats.
Donna Hay's Star Cookies Makes 32.
Ingredients: 250g butter,softened 175g castor sugar 2 tsp vanilla extract 1 egg yolk 337g plain flour, sifted 1/2 cup clear sanding sugar ( I use 1000's & 100's)
Method: 1. Preheat the oven to 180C. 2. Place the butter and sugar in an electric mixer and beat until pale and creamy. 3. Add the vanilla and egg yolk and beat well to combine. 4. Add the flour and beat until a smooth dough forms. 5. Divide the dough into four portions and wrap each portion in plastic wrap. Place in the refrigerator for 15 minutes or until dough is firm. 6. Roll out each portion of dough between two sheets of non-stick baking paper until 3mm thick. 7. Remove the baking paper and use a 7cm star-shaped cookie cutter to cut out eight rounds from each sheet. 8. Place the cookies on baking trays lined with baking paper, sprinkle with the clear sanding sugar and bake for 8 minutes or until the cookies are light golden. 9. Cool on wire racks.
Method: Combine all the ingredients and marinate the chicken wings for about 2 hours or overnight (keep in the fridge). Grill the chicken wings in the preheated oven at 200 deg C for about 30 minutes or until cooked and golden brown (reduce the temperature to 160 deg C after 20 minutes of cooking). Rotate the tray around in every 10 minutes and flip the chicken wings using a thong or a pair of wooden chopsticks.
Tips: I bought a packet of chicken wings (2 kg) consists of 21 wings in total. I divide them into 3 portions. Wash them thoroughly in running water, drain and put them in 3 plastic bags (2 layers each), that is 7 wings in a plastic bag (2 layers). I put all the ingredients in the bag of wings and shake it. No mess.
I also have two more recipes for BBQ.
BBQ Wings/Meat Ingredients: 1 kg Chicken Wings/Meat 2 cloves garlic a thumb sized of ginger 2 tbsp chilli powder 2 tbsp oyster sauce 2 tbsp honey 1 tsp salt
Method: Grind garlic, ginger to a paste. Add the rest of the ingredients and mix well. Marinade the wings/meat in the fridge for at least 2 hours before barbequing. ---------------- BBQ Prawns/fish Ingredients: 1 kg prawns/fish 2 tbsp light soya sauce 1 tsp tumeric powder 1 tsp ground black pepper 2 tsp sesame oil 1 tsp salt Some curry leaves
Method: Marinade the prawns/fish in the fridge for at least 2 hours before barbequing.
Aging A process in which meat is tenderised by keeping it a t temperatures of between 0 deg C and 20 deg C for a period of time. This allows enzymes to break down it's tough connective tissues.
Bouquet Garni A small bundle of herbs, usually comprising bay leaf, parsley and thyme, used to enhance the flavour of a soup or stew.
Butterfly To slit a piece of food in half horizontally, cutting it almost through, so that it resembles butterful wings when opened up. Chops, large prawns and fish fillets are often done this way so that they cook more quickly.
Reduction To cook over very high heat, uncovered, until the liquid is reduced by evaporation. This will enhance the flavour of the food.
Sambal forever. Make a batch of this to eat with everything -- mee siam, mee rebus, lontong, nasi lemak (add ikan bilis, a.k.a. anchovis) and fried rice. This is the sambal staple of hawkers. It keeps for ages -- up to three months refrigerated, or a year frozen.
Ingredients: 40 dried chillies, soaked in water for 1 hour 15 shallots 40g toasted belacan(shrimp paste) 100g dried shrimps, soaked in water 5 tsps sugar 1 tsp salt 3 tbsps tamarind mixed with 100ml water and strained 80 ml thick coconut milk 8 tbsps cooking oil
Method: Blend dried chillies, shallots, belacan and dried shrimps in as little water as possible. Heat oil and saute the blended ingredients over a low flame till aromatic and oil separates. Add the remaining ingredients and simmer till oil surfaces. Cool thoroughly before storing. Don't skim off oil from the sambal. The oil helps preserve the sambal.
I have this "Marble Cake" recipe for almost 20 years. Thought of baking it today since I have so much baking ingredients in my fridge. keke..
Yay!! I'm so happy! Ray Han likes to eat this cake. All my effort is not wasted. hehe...
The texture of this cake is very soft, not too sweet. This recipe makes about 12 cupcakes
Ingredients: 310g cake flour (original recipe call for self-raising flour) 2 tsp baking powder (Omit this if using self-raising flour) 250g salted butter 250g castor sugar 4 eggs(beaten) 45g baking chocolate melted with 1 tbsp milk(I use double-boil method) 1 tbsp cocoa powder(I add this to make it more chocolate flavour) 1/2 tsp vanilla essence 3 tbsp milk
Method: Cream butter and sugar till light and fluffy. Add egg mixture gradually, beat well after each addition. Fold in sifted flour lightly into the mixture. Add a little milk and vanilla essence and mix well. Divide mixture into two equal portions. Add melted chocolate and cocoa powder to one portion. Scoop a tablespoon of batter into the paper cup, add the chocolate batter over it, repeat the process till all the paper cups filled with 1/2 full of batter. Use a teaspoon or sharp object to stir the batter in the paper cups lightly, but don't overmix. Bake in a preheated oven at 170 deg C for about 25 minutes or till the test skewer comes out clean.
The "kuihs" and "epok epok" are very yummy! By just looking at this "nasi bryani" makes you drool... all of us love this dish! My neighbour invited us to their 2nd son's wedding ceremony today. We knew them for about 8 years, they are very friendly people. I have taken some photos of the food we ate to show you.