Tuesday, June 30, 2009

Fried Stuffed Eggplant

This happened to be one of my husband and his family favourite dish. You can see this serve on the dining table during special occasion. These fried egg plants are actually stuffed with fish paste. Fish paste is something that not easily seen and get in western country; but in Asia, you can easily buy or eat at any food corner or market place. Or we made our own fish paste. Normally, fish paste is used in making stuff bean curd or fish ball which is very famous over here. Though, still not many of them can make this recipe successfully. For me, I'm the lucky one! I've learned this recipe from my mom-in-law. This just happened to be one of their traditional recipe.

And here's the recipe. Firstly, we need to prepare the fish paste.

Fish Paste ingredients :

500gm spotted doggie mackerel fish meat (most suitable one)
2-1/2 tspn salt
1/2 tspn pepper powder
1/2 cup sherry/shao xing wine
some onion minced

- combine 1-1/2tspn salt into shao xing wine and set aside.
Firstly, pound the meat for about 2-3 minustes or untill the meat doesn't stick to the handle. Of course, you can use the electrical chopper or mixer to prepare this but the texture is far difference from handmade.

Then, add in 1 tspn salt and pepper powder and mix well. Next, add in a tbsp of wine mixture and mix to combine by pressing the meat over & over again. It will take a little while in this mixing process. So, you need to be very patience.

Add in another tbsp of wine mixture once the fish paste already well combined from the mixing. Repeat the process untill the fish paste became a little shinny and solid. Try to stir in the wine mixture one at a time and don't have to finish up the wine mixture once the paste became spongy solid.

The fish paste should be looking like this when it's ready. Then prepare some eggplants and slice them into oval shape about 2cm in thickness.

After that, cut the sliced eggplant in the middle till three quarter deep so that we can flip open the egg plant to stuff in the fish paste. Finally, fry the stuff egg plant untill cook. Of course, you can serve them with either gravy or chili sauce.

Gravy Ingredients :

1 cup water
1/2 tbsp tapioca flour
3 tbsp vegetarian oyster sauce
1 tspn light soya sauce
1 tspn preserved soya bean paste (optional)
some pepper
some pound ginger & onion

- combine water and tapioca flour, and mix well.
- fry the ginger & onion with 2 tbsp cooking oil until fregrant.
- add in oyster sauce, light soya sauce, pepper and soya minced paste; stir under medium heat.
- pour in the water mixture and simmer untill thicken, then off the heat.
- pour the gravy over the fried stuff egg plant.

Here is the preserved soya bean paste. I think probably you can get this from the Asian food store.

Monday, June 29, 2009

Rainbow Choco Chips Cookies



I guess chocolate chip cookies almost everyone's favourite especially children. And I'm sure my kids will love it. Today menu, I'm making Rainbow Choco Chip Cookies. I'm using colourful chocolate candies to replace chocolate chips instead; and it did make a lot of difference. It's a very easy and fast to make recipe.

Ingredients :

125gm butter
1 tspn vanilla essence
1/3 cup brown sugar
1/3 cup castor sugar
1 egg
1-1/4 cup all purpose flour
1/2 tspn baking soda
1 cup chocolate candy (m & m chocolate candy)

- beat butter, sugar, egg and vanilla essence untill smooth.
- stir in flour, baking soda and chocolate candy untill combine.
- drop a tbsp of mixture on baking tray and press down lightly.
- bake at 190'c for 10 mins or untill brown lightly.
- leave to cool for 3 mins before lifting the cookies.

The chocolate candies are so attractive. How can the kids not crazy about it !
Finally, I can filled up my empty cookies' jar with all these lovely bake.

Sunday, June 28, 2009

Seafood Vermicelli with Sour Soup

I love sour soup especially cooking with vermicelli. It can really rise up your appetite ! Sour soup isn't something new for the chinese. The recipe normally included pickled mustard, salted plum, tomatoes, ginger, bean curd (tofu) and meat or seafood, or maybe some carrots. I bet you guy haven't try out this recipe yet. Today, I have cooked the sour soap vermicelli with seafood. Eventually, I'll cook it with fried fish meat slices. Oh, that goes fantastically well with the sour soup.

Ingredients :

200gm vermicelli (soaked till soft)

2.5L water

250gm sliced chicken meat

(or you can use sliced pork meat, instead of that fried ikan bilis & fried fish bones also can)

a few slices of ginger

3 tomatoes, cut in quarters

100gm pickled mustard (ham choy), cut small

1 pce salted plum (slightly pressed)

some seafood or crab stick or fish cake or fish ball

a little dried seaweed

some lettuce

some salt and pepper to taste

Preparation for Soup :
- marinade sliced meat with a little oyster sauce, pepper & corn starch.
- boiled water then add in sliced meat, tomatoes and ginger.
- leave to boil under medium heat for 1/2 hour.
- next add in sour plum, seafood and pickled mustard (ham choy), cook for 5 mins.
- finally, add in vermicelli and leave to cook for 2mins.
- off the heat, serve hot with seaweed and some lettuce.

This is the pickled mustard I mentioned about. You need to soak them in water before used.

And this is the salted plum. It normally comes in one whole pce. This can also be used in steam fish with pickled mustard.

Saturday, June 27, 2009

Flaky Croissant

Croissant is something that I've heard and seen and eating for a long time but have not yet try making it out. Since this weekend I am not going anywhere, so I've decided to try out the croissant recipe. It's been a while after googling around for the recipes. I've found a few but don't know which one is the best. I guess this probably my favourite one 'Flaky Croissant' coz of the 'flaky' sound ! May we begin....

Ingredients :
(A)
1 cup milk, very warmed
1 cup very warmed water
1 tbsp sugar
1 tbsp yeast
1 cup all purpose flour
- add sugar and yeast into warmed milk, rest for 5 mins.
- then add in flour and stir to combine, let it proof for 1/2 hour.
(B)
200gm butter
2 tbsp all purpose flour
- roughly mix them up and roll flat in between a plastic sheet.
- then keep in fridge untill your mixture (A) is ready.
(C)
4-1/2 cup all purpose flour/bread flour/mixed
1/3 cup sugar
2 tspn salt
2 tbsp butter/margerine
- combined flour, sugar and salt in a big bowl.
- add in mixture (A) slowly untill well mixed, the dough should a little sticky.
- then add in butter and knead till combine, to form a soft dough.
- now roll the dough into square and place in the cold flat butter.
*Please follow the instruction in my previous posting under Denmark Toast.
(with pictures)
- remember always keep the folding dough back to the fridge whenever you feel that is difficult to handle.

- when the dough is ready, roll flat into rectangle shape then divide & cut into triangle shape.
- roll the triangle dough from base to the point.
- then let them rest for about 15-30 mins.
- brush on the egg glaze to all the croissants.
- bake for 15-20mins at 185'c-195'c, depends on your oven.
- serve hot with jam or to make sandwiches.
Here's my very first homemade croissant. I'm soooo.....happy ! Finally, I did it. It turned out exactly what I wanted it to be.

Friday, June 26, 2009

Why Women In China Do Not Get Breast Cancer ??

At all a certain, I feel like wanted to do something after knowing that our legendary idol; Michael Jackson already passed away, gone forever !!! I'm not a big fan of his but I do like his songs. Eventually, I've decided to put up a very interesting article into my today's post. This article was actually sent to me from someone whom I love dearly. Eventhough, there isn't any solid proves related to the following issue; but I'm hoping this will brings caution to the women all over the world. There is something what we called "PREVENT IS BETTER THAN CURE" !!! Enyoy & have a nice weekend !

Here, may the story begin....
************************************************************************************
Why women in China do not get breast cancer...because they do not take dairy products...read on..

By Prof. Jane Plant, PhD, CBE ¡­ " Why I believe that giving up milk is the key to beating breast cancer...." Extracted from Your Life in Your Hands, by Professor Jane Plant.

I had no alternative but to die or to try to find a cure for myself. I am a scientist - surely there was a rational explanation for this cruel illness that affects one in 12 women in the UK ?

I had suffered the loss of one breast, and undergone radiotherapy. I was now receiving painful chemotherapy, and had been seen by some of the country's most eminent specialists. But, deep down, I felt certain I was facing death. I had a loving husband, a beautiful home and two young children to care for. I desperately wanted to live.

Fortunately, this desire drove me to unearth the facts, some of which were known only to a handful of scientists at the time.

Anyone who has come into contact with breast cancer will know that certain risk factors - such as increasing age, early onset of womanhood, late onset of menopause and a family history of breast cancer - are completely out of our control. But there are many risk factors, which we can control easily.

These "controllable" risk factors readily translate into simple changes that we can all make in our day-to-day lives to help prevent or treat breast cancer. My message is that even advanced breast cancer can be overcome because I have done it.

The first clue to understanding what was promoting my breast cancer came when my husband Peter, who was also a scientist, arrived back from working in China while I was being plugged in for a chemotherapy session.

He had brought with him cards and letters, as well as some amazing herbal suppositories, sent by my friends and science colleagues in China .

The suppositories were sent to me as a cure for breast cancer. Despite the awfulness of the situation, we both had a good belly laugh, and I remember saying that this was the treatment for breast cancer in China , then it was little wonder that Chinese women avoided getting the disease.
Those words echoed in my mind.. Why didn't Chinese women in China get breast cancer? I had collaborated once with Chinese colleagues on a study of links between soil chemistry and disease, and I remembered some of the statistics.

The disease was virtually non-existent throughout the whole country. Only one in 10,000 women in China will die from it, compared to that terrible figure of one in 12 in Britain and the even grimmer average of one in 10 across most Western countries. It is not just a matter of China being a more rural country, with less urban pollution. In highly urbanized Hong Kong , the rate rises to 34 women in every 10,000 but still puts the West to shame.

The Japanese cities of Hiroshima and Nagasaki have similar rates. And remember, both cities were attacked with nuclear weapons, so in addition to the usual pollution-related cancers, one would also expect to find some radiation-related cases, too.

The conclusion we can draw from these statistics strikes you with some force. If a Western woman were to move to industrialized, irradiated Hiroshima , she would slash her risk of contracting breast cancer by half.
Obviously this is absurd. It seemed obvious to me that some lifestyle factor not related to pollution, urbanization or the environment is seriously increasing the Western woman's chance of contracting breast cancer.

I then discovered that whatever causes the huge differences in breast cancer rates between oriental and Western countries, it isn't genetic.

Scientific research showed that when Chinese or Japanese people move to the West, within one or two generations their rates of breast cancer approach those of their host community.

The same thing happens when oriental people adopt a completely Western lifestyle in Hong Kong . In fact, the slang name for breast cancer in China translates as 'Rich Woman's Disease'. This is because, in China , only the better off can afford to eat what is termed ' Hong Kong food'.

The Chinese describe all Western food, including everything from ice cream and chocolate bars to spaghetti and feta cheese, as "Hong Kong food", because of its availability in the former British colony and its scarcity, in the past, in mainland China .

So it made perfect sense to me that whatever was causing my breast cancer and the shockingly high incidence in this country generally, it was almost certainly something to do with our better-off, middle-class, Western lifestyle.

There is an important point for men here, too. I have observed in my research that much of the data about prostate cancer leads to similar conclusions.

According to figures from the World Health Organization, the number of men contracting prostate cancer in rural China is negligible, only 0.5 men in every 100,000. In England , Scotland and Wales , however, this figure is 70 times higher. Like breast cancer, it is a middle-class disease that primarily attacks the wealthier and higher socio-economic groups ¨C those that can afford to eat rich foods.

I remember saying to my husband, "Come on Peter, you have just come back from China . What is it about the Chinese way of life that is so different?"

Why don't they get breast cancer?'
We decided to utilize our joint scientific backgrounds and approach it logically.

We examined scientific data that pointed us in the general direction of fats in diets. Researchers had discovered in the 1980s that only l4% of calories in the average Chinese diet were from fat, compared to almost 36% in the West.
But the diet I had been living on for years before I contracted breast cancer was very low in fat and high in fibre. Besides, I knew as a scientist that fat intake in adults has not been shown to increase risk for breast cancer in most investigations that have followed large groups of women for up to a dozen years.

Then one day something rather special happened. Peter and I have worked together so closely over the years that I am not sure which one of us first said: "The Chinese don't eat dairy produce!"

It is hard to explain to a non-scientist the sudden mental and emotional 'buzz' you get when you know you have had an important insight. It's as if you have had a lot of pieces of a jigsaw in your mind, and suddenly, in a few seconds, they all fall into place and the whole picture is clear.

Suddenly I recalled how many Chinese people were physically unable to tolerate milk, how the Chinese people I had worked with had always said that milk was only for babies, and how one of my close friends, who is of Chinese origin, always politely turned down the cheese course at dinner parties.

I knew of no Chinese people who lived a traditional Chinese life who ever used cow or other dairy food to feed their babies. The tradition was to use a wet nurse but never, ever, dairy products.

Culturally, the Chinese find our Western preoccupation with milk and milk products very strange. I remember entertaining a large delegation of Chinese scientists shortly after the ending of the Cultural Revolution in the 1980s.

On advice from the Foreign Office, we had asked the caterer to provide a pudding that contained a lot of ice cream. After inquiring what the pudding consisted of, all of the Chinese, including their interpreter, politely but firmly refused to eat it, and they could not be persuaded to change their minds.

At the time we were all delighted and ate extra portions!

Milk, I discovered, is one of the most common causes of food allergies . Over 70% of the world's population are unable to digest the milk sugar, lactose, which has led nutritionists to believe that this is the normal condition for adults, not some sort of deficiency.
Perhaps nature is trying to tell us that we are eating the wrong food.

Before I had breast cancer for the first time, I had eaten a lot of dairy produce, such as skimmed milk, low-fat cheese and yoghurt. I had used it as my main source of protein. I also ate cheap but lean minced beef, which I now realized was probably often ground-up dairy cow.

In order to cope with the chemotherapy I received for my fifth case of cancer, I had been eating organic yoghurts as a way of helping my digestive tract to recover and repopulate my gut with 'good' bacteria.

Recently, I discovered that way back in 1989 yoghurt had been implicated in ovarian cancer . Dr Daniel Cramer of Harvard University studied hundreds of women with ovarian cancer, and had them record in detail what they normally ate. wish I'd been made aware of his findings when he had first discovered them.
Following Peter's and my insight into the Chinese diet, I decided to give up not just yoghurt but all dairy produce immediately. Cheese, butter, milk and yoghurt and anything else that contained dairy produce - it went down the sink or in the rubbish.
It is surprising how many products, including commercial soups, biscuits and cakes, contain some form of dairy produce. Even many proprietary brands of margarine marketed as soya, sunflower or olive oil spreads can contain dairy produce .
I therefore became an avid reader of the small print on food labels.

Up to this point, I had been steadfastly measuring the progress of my fifth cancerous lump with callipers and plotting the results. Despite all the encouraging comments and positive feedback from my doctors and nurses, my own precise observations told me the bitter truth.

My first chemotherapy sessions had produced no effect - the lump was still the same size.
Then I eliminated dairy products. Within days, the lump started to shrink .
About two weeks after my second chemotherapy session and one week after giving up dairy produce, the lump in my neck started to itch. Then it began to soften and to reduce in size. The line on the graph, which had shown no change, was now pointing downwards as the tumour got smaller and smaller.

And, very significantly, I noted that instead of declining exponentially (a graceful curve) as cancer is meant to do, the tumour's decrease in size was plotted on a straight line heading off the bottom of the graph, indicating a cure, not suppression (or remission) of the tumour.

One Saturday afternoon after about six weeks of excluding all dairy produce from my diet, I practised an hour of meditation then felt for what was left of the lump. I couldn't find it. Yet I was very experienced at detecting cancerous lumps - I had discovered all five cancers on my own.. I went downstairs and asked my husband to feel my neck. He could not find any trace of the lump either.

On the following Thursday I was due to be seen by my cancer specialist at Charing Cross Hospital in London . He examined me thoroughly, especially my neck where the tumour had been. He was initially bemused and then delighted as he said, "I cannot find it."
None of my doctors, it appeared, had expected someone with my type and stage of cancer (which had clearly spread to the lymph system) to survive, let alone be so hale and hearty.

My specialist was as overjoyed as I was. When I first discussed my ideas with him he was understandably skeptical. But I understand that he now uses maps showing cancer portality in China in his lectures, and recommends a non-dairy diet to his cancer patients.

I now believe that the link between dairy produce and breast cancer is similar to the link between smoking and lung cancer. I believe that identifying the link between breast cancer and dairy produce, and then developing a diet specifically targeted at maintaining the health of my breast and hormone system, cured me.

It was difficult for me, as it may be for you, to accept that a substance as 'natural' as milk might have such ominous health implications. But I am a living proof that it works and, starting from tomorrow, I shall reveal the secrets of my revolutionary action plan.

Extracted from Your Life in Your Hands, by Professor Jane Plant
*************************************************************************************

Wednesday, June 24, 2009

Chocolate Mousse Cake With Coconut Shortbread Crust

This is my first attempt in making mousse cake without using cream cheese and whip cream or gelatine. During the whole process, I was thinking I got to get this cake done perfectly. I'm so excited and really wanted to see the out come of the cake .....tik...tik...tik....Ding!! Alright, the cake is done. I quickly ran to the oven and take a real good look at it. Oooo....it looks so lovely. I'm glad I tried this recipe.


Ingredients :

Base Crust

110gm all purpose flour
1/2 tspn baking powder
1/4 cup brown sugar
80gm butter, melted
2 tbsp desiccated coconut

- add all ingredients together and mix to combine.
- press the mixture onto a 9" round springfoam pan.
(but I used 8"round tray)
- bake at 180'c for 20 mins.

Chocolate Mousse Filling

450gm semisweet chocolate
1 cup thick cream
6 eggs
1 tspn vanilla essence
1/2 cup all purpose flour
1/3 cup sugar

Method :

- stir chocolate and cream over low heat untill melted, leave cool.
- beat all eggs and vanilla essence untill foamy.
- gradually add flour and sugar into egg mixture, beat untill thick and smooth
- fold chocolate mixture into egg mixture little by little.
- stir all ingredients untill well mix.
- finally, pour the batter onto the coconut crust and bake for 45mins at 170'c.
(cover the bottom cake tray with alluminium foil)
- leave the cake rest for 1/2 hour then remove the side pan.

Lemon Frosting

3/4 cup icing sugar

1 tspn lemon juice & rind

1-1/2 tbsp milk

- mix all ingredients together untill combine.

- spread the mixture onto the cake.

- chill the cake for a few hours before serving.

Tuesday, June 23, 2009

Kaya Jam Puff Pastry

I have some leftover pastry dough in my freezer and thought of making some sweet puff. Since, I still keeping some kaya jam (steamed egg custard jam) in my fridge too. Well, this should save me a lot of time. I just rolled out the pastry dough and cut them into rectangle shape. Then spread on the kaya jam and sealed all edges neatly with a folk. Finally, brush egg glaze onto the pastry and bake for 20-25mins or untill golden brown at 195'c.

*Please enter my kaya jam (i) or (ii) section for recipes.

Sunday, June 21, 2009

Denmark Toast

I've planned to make this recipe since a long time ago. At the beginning, I don't have much confidence and wondering if I can do this. After so many times of trying out danish pastry and puff pastry. I think I'm ready for this. So, I started lining out all the ingredients and here I go.....

Ingredients :
(A)

1-3/4 cups milk, warmed
2 tspn yeast
1 tbsp sugar
1 egg
1 cup all purpose flour

- add in sugar and yeast to the warmed milk and rest for 5 mins.
- add in egg and stir to combine.
- then stir into the flour and mix well, leave to rest for 1/2 hour.

(B)

4 cups all purpose flour / bread flour
1/3 cup sugar
2 tspn salt
3 tbsp butter

(C)

200gm butter
3 tbsp flour

- roughly mix the ingredients together.
- place the mixture in between a plastic sheet and roll out flat.
- keep in fridge.

Method :

- add in mixture (A) into (B) to form a soft dough, except butter.
- knead well and then add in butter, knead another few mins.
- roll out flat to make a square shape.
- place item (C) onto the flat dough and seal all edges.
- then roll out flat to make a rectangle shape.
- fold in three and roll flat again to make another rectangle shape again.
- then wrap it up with a plastic sheet and keep in fridge for 30mins.
- repeat the folding for about another 3-4 times.
- chill out the dough whenever you feel that is difficult to handle.
- keep in the fridge for an hour after the final folding.
- then shape up the dough and place it to the tray.
- final prove : 1/2 hour.
- brush on the egg glaze.
- bake at 200'c for 25-30 mins or untill golden brown.

I have added on some cheddar cheese to one of the toast. Oh dear, the one with cheese tasted absolutely wonderful. Since this is my mother-in-law's favourite, I'm planning to bring these home to visit my parents-in-law later in this evening.

Crispy outer layer plus soft inner layer, additional of the heavy cheese and butter aroma ! Just think about it !!

Friday, June 19, 2009

Organic All Purpose Cleaner


Guess what is in the bottle??? Something new in the market!!! NO, it is just a bottle of my homemade organic all purpose cleaner / soap. SURPRISE !? In every single day, we tried to take whatever actions or do whatever we can just to safe the earth from being polluted. We used recycle bottles, recycle plastics, cut down the usage of papers, stop using plastic begs and so on. Basically, all these started at home. And there is still something else that we can actually do at home to help. **PLEASE FULLY UTILIZE ALL YOUR UNUSED OR LEFT OVER (UNCOOKED) FRUITS & VEGETABLES** !!! It will gives you an incredible pay back. Can you see what I have done to those fruits and vegetables? Though, it is not my invention but I've done my part.


You can actually produce what so we called ORGANIC SOAP / CLEANER from using all those left over fruits & vegetables. Believe me, you going to love it especially for those whom are allergy to chemical soap and detergent! And it smell terribly fruity yummy.


I'm using a 18litre plastic container with cover and filled in 1/3 of water. Then mixed with 2kg of light brown sugar. After that you can start dumping in all the unused fruits and vegetables (except green leaves, coz it produce uncomfortable smell) from your daily cooking ingredients; for instance, you can throw in orange, lemon & lime skin after squeezing out the juice, banana skin, pineapple skin, carrot & radish skin and so and so and.......(make sure it's clean). Finally, add in another 1/2kg of brown sugar on top when the dumping reached 3/4 of the container and then cover to ferment for 3 months. If I am not mistaken, the actual ratio for that is 1:3:10.



Here is half way of my dumping. You can actually see lots of bubble during the fermentation started. The whole process takes about more or less 4 months. Make sure the container is fully covered at all times.



Finally, it's done. Guess what?? The fruits can still be used as fertilizer. Try to dig some holes around your gardening area and throw in all the fruits then cover it nicely. There, you see ! Do you feel great about it ? Every single things are fully utilize. And the organic soap can be used as hand soap, household all purpose cleaner or to soak your white clothing. Let me know if you've tried this !


Wednesday, June 17, 2009

Pin Wheel Yam Bread

We were out of bread yesterday. So, I have made some to feed my family. Never thought of making pin wheel bread ! Not even tried once before. I've got to give it a go, since I have some yam paste stored in my fridge for so long already. At the end, I came out with this pin wheel yam bread top with vanilla frosting. Oh... boy, just think of the heavy yam aroma plus vanilla frosting ! How can you resist !


Ingredients :


Yam Paste

800gm-1kg mashed yam
1/2 cup cooking oil
140gm sugar

1/2 tspn salt

- preheat the non stick pan.

- add all ingredients into pan and stir till combine over medium heat.

- leave cool and then keep in fridge overnight.

- then wrap 1/2 yam paste with plastic wrap and roll flat.

- do the same to the other half and keep them back to the fridge again .


Ingredients :

Bread dough

(A) Sponge

1-1/2 cup warmed milk

1 tbsp sugar

3 tspn yeast

1 cup all purpose flour

- add sugar & yeast to the warmed milk and let to rest under cover for 5 mins.

- then add in flour and mix well, leave to prove for 1/2 hour or till double the size.


(B) Dough

4 cups all purpose flour

1/3 cups sugar

1 tspn salt

4 tbsp butter


- mix flour, sugar & salt in a big bowl.

- add mixture (A) into the dry mixture to form a dough.
(the dough should be a little sticky at this stage)

- then add in butter and mix to combine.

- the dough should easier to handle after adding in butter.
- knead the dough for about 5 mins.

- place dough onto a plastic sheet and roll flat & thin.
- then place the yam paste onto the flat dough.
- hold on one side of the plastic sheet and starts rolling it up.


- the rolling should be nice and firm. You see, not messy at all.
- then shape it into ring on a parchment paper.
- make cuts on its side to expose the swirled fillings.


- let it rest for 30-45 mins or untill double it size.
- brush on the egg glaze and bake at 185'c for 40mins or untill golden brown.
- leave cool and top with vanilla frosting.

Ingredients :


Vanilla Frosting

1/2 cup icing sugar

1 tbsp water / milk

1/2 tspn vanilla essence


- final touch up, spread frosting over the bread and serve.

Tuesday, June 16, 2009

Peanut Butter Cherry Square



Week days always busy busy busy. I'm making simple recipe today, peanut butter cherry square. Easy to prepare and fast to cook ! Sounds like a lazy mom, ha ha ha !


Ingredients :


1/2 cup creamy peanut butter
1/2 cup butter
3/4 cup light brown sugar
2 eggs
1 tspn vanilla essence
1 cup all purpose flour
1-1/2 tspn baking powder
1 cup cherries (I'm using dried cherries)


Methods :


- cook dried cherries in a saucepan with water over medium heat, untill turned soft.
- separate the cherries and leave cool.
- melt butter and peanut butter over low heat.
- leave cool then add in sugar, beaten eggs and vanilla, mix till combine.
- add in flour and baking powder and mix well.
- finally, mix in the cherries.
- pour mixture into a 9x13" pan (remember to put in patchment paper).
- bake at 180'cfor 25mins.


I actually cut down the sugar from 1-1/2 cup to 3/4 cup. The sweetness is just good enough. Not too sweet.





Monday, June 15, 2009

Apple Strudel

Here, it is ! My baked apple strudel as I have promised to show you in my today posting. I'm using the flaky pastry dough for skin. I always kept extra homemade pastry in my freezer; so that I don't have to do it at the same day when I need them. As you know, you need to spend lots of time in proceeding the folding process.

Ingredients :

Pastry Dough

250gm all purpose flour
130ml ice water
15gm shortening
1 tbsp vinegar
200gm butter, leave to room temperature

Method :
- mix flour and shortening in a mixing bowl untill well combined.
- slowly add in ice water mixed with vinegar untill form a dough.
- knead the dough untill smooth and elastic and then rest for 10 mins.
- sprinkle some flour onto butter and wrap it with a large plastic wrapper.
- slightly roll flat the butter and place it back to the fridge to rest for 10 mins.

- then roll flat the pastry dough and place in the cold butter.
- fold in the edge and seal well.
- then roll out the dough nice and flat, not too thin.
- fold the short sides to the middle but don't overlap.
- roll out flat again after the folding.
- whenever you feel the dough is sticky, chill in fridge and let it harden again.
- continue the folding process for 2-3 times.
- after the final folding, wrap the pastry dough with a plastic wrap and let it rest in the fridge for an hour or keep it into the freezer for further use.

Ingredients :

Apple fillings

6 small apples, cut into small cubes
1/2 cup raisins
1/2 tbsp butter
2 tbsp sugar
1 tbsp brown sugar
2 tspn cinnamon powder
1/2 tspn lemon rind
2 tbsp tapioca flour

Methods :

- add all ingredients (except tapioca flour) into a saucepan.
- and simmer over medium heat untill the apple turned soft.
- off the heat and add in the tapioca flour, stir to combine.
- leave cool.
- roll flat the pastry dough and place it onto a baking tray.
- pour the apple mixtures onto the pastry dough and wrap it up.
- brush on the egg glaze and bake for 25 mins at 210'c.

- finally, sprinkle the top with some icing sugar and serve hot.

You know what my son told me after eating it! He said :"This is super yummy, mom! You can open up a shop or something !". Oh.... how sweet of him!
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