ASPIRING BAKERS #29 : BANG KUANG CHAR ( STIR FRY TURNIP )

Bang Kuang Char ( Stir Fry Turnip ) is actually a very famous dish among Nyonya families. Well my mom used to say that it will be perfect to eat Bang Kuang Char with Tau Yu Bak .... deng........... I was telling myself " Neh , why make it so complicated , since Bang Kuang Char is a really tasty dish itself ". Now I have to admit that , I was very wrong . Bang Kuang Char is normally eaten wrap in lettuce with some sambal belacan. Mom's version of eating Bang Kuang Char will be wrapping it in lettuce with some sambal belacan, one bite of Bang Kuang Char wrap with one scoop of Tau Yu Bak on white steaming hot rice . Simply delicious. ( This shows that we should listen to the elderly, especially when it comes to food .LOL )      

Unlike the normal Bang Kuang Char which is also call Jiu Hu Char , my mom's version of Bang Kuang Char has no cuttlefish in it . We are able to taste the natural sweetness of the turnips and carrot which is really appetizing . I used to smile like as if I have just received a big fat present whenever my mom cook this dish for me, years back when I was still a school kid. Gosh , that kind of feel long time ago eh.... LOL... Shhhhh.... Mom was saying this to me last night when I prepare this for dinner , " I used to cook this for your meal, now it is the other way round. You are cooking all the dishes that I used to cook " ..... I was smiling to myself thinking , was that a compliment .. I guess the answer is "Yes ". 

  

BANG KUANG CHAR 

Ingredients 

2 medium size  Turnip/ Bang Kuang ( peel and finely shred  ) 

1 medium size  Carrot ( peel and finely shred  ) 

3 tbsp               Cooking Oil 

3 cloves            Garlic ( chopped ) 

3-4                    Dried Shitake Mushroom ( soak and thinly slice  ) 

1 tbsp                Water  

2-3 tbsp            Soya Sauce ( adjust according to own preference ) 

200g                 Pork ( cut into thin strips ) 

A dash of pepper to taste 

Method 

1/   Heat 2 tbsp oil and add in chopped garlic . Stir fry till fragrant . Add mushroom and pork. Stir fry till pork are dry . 

2/   Add shredded turnip and carrot . Stir lightly on medium high heat till all are well combine . Add in water bit by bit while stirring . 

3/   Keep stirring for another 5-7 minutes . Add soya sauce, a pinch of salt, pepper and the remaining 1 tbsp of cooking oil . Stir for another 3 minutes . 

4/ Dish up and serve immediately , wrap in lettuce and sambal belacan. 

Tips : Using a pair of chopstick on the right hand and a turner on the left hand will make stirring easier and avoid breaking the fine turnip shreds . 

I am submitting my post to Aspiring Bakers #29：Heirloom and Local Dialect Recipes 家传菜/ 籍贯菜 (March 2013 ) hosted by FHL of Faith Hope Love 

ASPIRING BAKERS #29 : TAU YU BAK ( BRAISED PORK BELLY )

Back to those days , where I used to tie my pony tails high up , it was really fun and stress free days . Well, not really stress free all the time , heehee.... gotcha. There were those " exam is coming " time where I feel extremely excited and stressful . Gosh ... time flies . Those were the day I look like some "kampung ah moi " ( village girl ) .

When I saw Aspiring Bakers Theme , "Tau Yu Bak" came to my mind. I have always love having this dish as my dinner .  Childhood memories are always happy and ... errrr childish . But who cares . It's the most precious memories we have during our younger years of growing up to become who we are now. Anyone still remember their most trendy outfit back at teenage times ? Man, I can't believe myself when I flip thru those photo albums. My most trendy outfit was my baggy jeans with a checkered long sleeve blouse . I was really LMAO when I saw that very photo of myself.

Every family will have their own version of "Tau Yu Bak". Whereas my mom's version is actually Fuss Free and easy to prepare . Trust me, you will never get bored of this dish anytime soon .

TAU YU BAK
Ingredients
1 strip      Pork Belly
3 cloves   Garlic ( wash and pat dry )
4 tbsp      Dark Soya Sauce/ Dark Caramel Sauce ( adjust accordingly )
2-3 tbsp   Light Soya Sauce ( adjust accordingly )
1 pc         Rock Sugar ( thumb size )
1 tbsp      Cooking Oil
Water ( enough to cover the pork belly )

Method
1/ Wash and pat dry pork belly . Cut into chunks about 1/2 cm thick
2/ Heat up 1 tbsp oil in a work over medium high heat.
3/ Add pork and stir fry till dry and oil turns clear ( oil turns clear when pork strips turns dry )
4/ Add in garlic cloves and stir fry for another minute , then turn to medium heat. Stir in dark soya sauce and light soya sauce . Stir fry for another minute to coat the pork.
5/ Add in water enough to cover the pork . Once boil turn to low heat and add in rock sugar . Cover with lid ( do not cover tight leave a 2 cm gap ) and simmer over low heat.
6/ Stir every 3-5 minutes . Once gravy turn sticky, turn off the heat and cover with lid for another 2 minutes before serving .

 I am submitting my post to Aspiring Bakers #29：Heirloom and Local Dialect Recipes 家传菜/ 籍贯菜 (March 2013 ) hosted by FHL of Faith Hope Love 

AB #18: Tiramisu ........ and an Award

Tiramisu.... Guess everyone is familiar with this cake. Out of the blue, I just feel like baking this , since mom really fancy coffee dishes and bakes. To warn those that can't take caffeine , avoid eating this cake after 8.00 pm at night... Of course there is always a reason for this.

This is one of my fail photography session. Guess I was really too tired with my brain ain't working right at that time . I just couldn't think of a way to make the cake looks good. So I have to settle with just these few shots that I think is 'ok' , compare to the others. This is actually an early Mother's Day Cake for mom as I assume I will be busy delivering cake orders on the actual day .

I actually can't wait to taste my very first Tiramisu. So after the photography and playing around with my Tiramisu cake, I immediately cut a slice and pamper myself with this piece of Tiramisu. Delicious, delicious, delicious and deliciously yummmy .......... I finish the whole slice whithout realising the after effect of caffeine . The result of eating Tiramisu cake late at night : I don't feel sleepy at all for the next 3 days... Gosh .. I can't believe this myself, but this is really what happen to me. Wee wee wee wee wee........... Yeah , guess most of my blog buddy will be laughing at me yeah.. Heehee . I couldn't help it tho. LOL

 I actually stack 3 layers of sponge into this compact Tiramisu cake brush with coffe + baileys syrup on top of the oreo base . Yum.. I have always love oreo base crumb.  

Recipe adapted from Kuali.com

Tiramisu
3 layers of vanilla sponge cake [ for recipe click here ]
Tiramisu Filling
    500g   Mascarpone Cheese
    125g   Icing Sugar
    500g   Whipping Cream
    1tbsp  Vanilla Extract
    2tbsp  Sherry (optional/ I omitted this )
    20g    Gelatine
    80g    Cold Water
Coffee Syrup
    4tbsp  Instant Coffee Powder ( I use Nescafe )
    150g   Hot Boiling Water
    4tbsp  Castor Sugar
    3tbsp  Kahlua (Optional/ I use Baileys as that is the only option I have )
Oreo Base
    250g  Oreo cookies crumb
    60g    Melted Butter

Tiramisu Layer
1/  Whisk mascarpone & icing sugar till smooth.
2/  Sprinkle gelatine on cold water,and allow gelatine to stand for 5 minutes. Place gelatine mixture in a double boiler method, heating until gelatine is dissolved. Cover and set aside for later use
3/  Using an electric mixerbeat whipping cream and vanilla until soft peak.
4/  Fold whipped cream into cheese mixture, add in sherry and melted gelatine lastly.
Coffee Syrup
1/  Dissolve instant coffee powder with sugar and hot water. Cool it and add in kahlua/baileys . Set aside for later use

Oreo Base
1/  Blend oreo cookies in a blender till fine . Mix in melted butter . Press oreo cookies mixture firmly on the base of an 8" loose base round pan . Chill in the fridge for 1 hour before assembling the cake.

To assemble Tiramisu Cake
1/  Place a layer of sponge cake on the oreo base. Brush 1/3 cup of the coffe mixture on the sponge cake. 
2/  Spread one portion of the cheese mixture on the cake.
3/  Place second layer of sponge cake on the cheese mixture.Brush with another 1/3 cup of the coffee mixture.
4/  Spread the second portion of the cheese mixture on the cake and place the last layer of sponge cake onto the cheese mixture , brush with the remainder 1/3 cup of coffee mixture
5/  Lastly, spread the remaining cheese mixture onto the cake and refrigerate for at least 6 hours or overnight to allow the tiramisu to set firm.

Unmold the cake, dust with a layer of cocoa powder or any frosting of your choice . You are ready to serve your Tiramisu cake. 

I am submitting this post to Aspiring Bakers #18: Layers of Love (April 2012) hosted by Sam of Sweet Samsations


I gotta really apologise for my being MIA , I was unable to make it for Free & Easy Bake Along #22, that is really a sad one. Much to my surprise , I have got an award again . This time I gotta share 26 things about myself which starts from A-Z ... Gosh ...
                                           
Here we go :

 To be continue as I am really tied up with work .... Till then ... Tata .........

AB # 18 : Vertically............... Blueberry Layer Cake

I wanted to bake something special for Mother's Day Celebration . So as usual, I did some research about Layer Cakes. To my surprise, there are so many types of layer cakes created . So beautifully done. I told myself , I need to bake something real stunning and special this time. Guess what I did , I bake a combination of horizontal layer cake with vertical  layer in the middle . I first got this idea from 'I am Baker' .

I simply love all her bakes. Stunning and gorgeous...... you just can't stop looking at them . Drop by " I am Baker" to see it for yourself. I was lazy to drive out to buy Whip Topping since I was out of it on weekend , I ended up layering this cake with blueberry filling without the Whip Topping. Honestly , if I were to bake this cake again, I will definitely layer it with whip topping .

I simply love the way I decorated this cake. This cake brings joy and happiness to everyone around me .  Makes life simpler and happier in a way . When mom saw this she went like " wah , why decorate till so pretty ?" ... I smile at her and say " Yeah , I decorated this for your Mother's Day " and she went like rolling her eyes cos she was thinking " Can't be waiting to eat this on Mother's Day. Its still few weeks away.. " LOL......

I did a different of version of Vertical Layer Cake on this . The Vertical Layer is only on the middle part which makes this whole cake looks stunning ... Heehee ... At least that is what I think ... Well, to be honest , I won't try to be different this time. I won't drag myself to write more than what I can say and write ... I am so boring, I think . LOL ... Lets just get back to the recipe ..

Vertical Layer Cake : Blueberry Layer Cake 
I have adapted the cake recipe from Chef Alex Goh's recipe book Fruity Cake with some minor changes
Vanilla Sponge Cake
Ingredients 
6          Large Eggs
100g    Caster Sugar [ Original recipe calls for 180g ]
2tsp     Pure Vanilla Extract [ Original recipe calls for 1/2 tsp ]
165g    All Purpose Flour [ I used Cake Flour ]
100g    Melted Butter
250g    Blueberry Filling

250g    Non Dairy Whip Topping ( Whip till stiff )

Method
1.   Pre heat oven to 180C . Grease and line one 2 7" round pan with parchment paper
2.   Mix eggs, sugar and vanilla extract in a mixing bowl. Beat at medium high speed until light and fluffy
3.  Fold in flour gently until all well combine . Pour in melted butter and mix well
4.  Pour batter into 2 prepared pan and bake at 180C for 35 minutes . Remove from oven and take out to  cool on wire rack immediately.

To assemble 
1.   Cut 1 cake horizontally into 2 layer . Place one layer of cake at the base on the cake board . Cut the other cake vertically into 3 layer . Please refer to " I am Baker "
2.   Spread 1/3 cup of whip topping on the cake . Scoop 2 tbsp blueberry evenly on the cake. Top with another 1/3 cup of whip topping .
3.   Top with another vertical layer of cake and repeat the above process until all vertical layer cake is finish. Spread 1/3 cup of whip topping on the cake after all vertical layer is finish . Scoop 2 tbsp blueberry filling on the cake and spread evenly. Top with another 1/3 cup of whip topping .Place another horizontal cake layer on the cake . Chill cake in the fridge for 2 hours before frosting with buttercream or any other frosting of your choice
Enjoy this yummy Vertical Layer Cake yeah  !!!!

I am submitting this post to Aspiring Bakers #18: Layers of Love (April 2012) hosted by Sam of Sweet Samsations

AB #18 : Drooling Lemon Layer Cake with Homemade Lemon Curd

What's more salivating , drooling and .............. than having a piece of chilled Lemon Layer Cake made from homemade Lemon Curd ? For those who follow my blog frequently will know that I actually can't resist Lemon. I love lemon from the head to the very tiny roundy toe ... if there is such word. LOL. The lemon scent is simply yummy .

I made the lemon curd a day ahead and chilled it in the fridge overnight. I actually leave it to reach roo,m temperature before using it for this layer cake. I am so happy with the results.. Stunningly Yummy Lemony Lemon Layer Cake ..

I was plain lazy to search for layer cake recipe online , as all I wanted was just a simple lemon layer cake. So I am actually trying to be creative. Seems that this is the easiest layer cake ever. I simply love this cake. Hmmm... Now that I realise I dun talk or brag a lot yeah ..LOL... Well I can't help it , born to be so ... LOL

Lemon Layer Cake 
I have adapted the cake recipe from Chef Alex Goh's recipe book Fruity Cake with some minor changes
Vanilla Sponge Cake
Ingredients 
6          Large Eggs
100g    Caster Sugar [ Original recipe calls for 180g ]
2tsp     Pure Vanilla Extract [ Original recipe calls for 1/2 tsp ]
165g    All Purpose Flour [ I used Cake Flour ]
100g    Melted Butter
Lemon Curd [ get the recipe here ]
Lemon Buttercream / any frosting of your choice

Method
1.   Pre heat oven to 180C . Grease and line one 2 7" round pan with parchment paper
2.   Mix eggs, sugar and vanilla extract in a mixing bowl. Beat at medium high speed until light and fluffy
3.  Fold in flour gently until all well combine . Pour in melted butter and mix well
4.  Pour batter into 2 prepared pan and bake at 180C for 35 minutes . Remove from oven and take out to  cool on wire rack immediately.

To assemble 
1.   Cut each cake into 2 layer . Place one payer of cake at the base on the cake board .
2.   Spread 1/3 cup of lemon curd evenly on the cake.
3.   Top with another layer of cake and repeat the above process until all cake is finish. Chill cake in the fridge for 2 hours before frosting with lemon buttercream or any other frosting of your choice
Enjoy this yummy Lemon Layer Cake yeah  !!!!

I am submitting this post to Aspiring Bakers #18: Layers of Love (April 2012) hosted by Sam of Sweet Samsations

AB #18 : Blueberry Torte

I have always love challenges especially baking . When I first saw the recipe for Blueberry Torte in one of the cookbook i bought months ago, I was thinking, I should really try this recipe with my own modification . I have never like to bake chocolate sponge cake . No idea why I hate it, so I have change the cake to Super Moist Chocolate Cake that I used to bake all this time.

I have to apologise for my poor photography this time as I am using a different camera this time. I am actually having had time trying to figure out the settings and all. But then its still not the perfect picture that I used to have... LOL... I have been in doubt , as I couldn't make up my mind whether I should post this photos or not. I seriously thinks that the colour is a bit dull. Since I am not good at photos editing, there is not much that I can do to edit all this photos .

This cake turns out to be tasty . Just the right combination . Maybe the next time I'll use vanilla sponge cake instead as this heavy moist chocolate cake really makes it difficult to stack the cake up high as the weight does matter... LOL... if you know what I mean.

BLUEBERRY TORTE
For the Super Moist Chocolate Cake 
Ingredients 
120g           Butter
1 cup          Flour
1/2 cups      Sugar ( Original recipe calls for 1 cup of sugar )
1/2 cup        Cocoa Powder
1 tsp            Baking Soda
1/2 tsp         Baking powder
1                 Eggs
1/2cup        Buttermilk ( I used milk )
1 tsp           Chocolate Emulco ( Original recipe calls for Vanilla Extract )
1/2 cup       Boiling Water

Method 

1. Preheat oven to 150C . Grease and flour two 5" round cake tin 
2. Place all the above ingredients except for boiling water into the mixer bowl. Beat at medium high speed for 1 minute
3. Add boiling water into the mixture and continue beating until smooth and well combine 
4. Pour batter evenly into 2 cake tin 
5. Bake at preheated oven for 1hour or until skewer inserted into the middle comes out clean
6. Remove from oven and leave to cool before frosting 

Recipe adapted from LOVE2COOK

To assemble : 
250g    Blueberry Filling
250g    Non Dairy Whip Topping ( Whip till stiff )

Method 

1. Slice each cake into 2 horizontally to get 4 portion of cake . Place one cake on a cake board and spread 1/3cup of whip topping evenly on the cake. 
2. Scoop 2tbsp of blueberry filling on the cream and spread evenly . Cover the filling with another 1/3 cup of whip topping and spread evenly . Top with another cake. 
3. Repeat the above step till the 4th cake . Spread the whole cake evenly with Whip Topping and decorate . Chill in the fridge for 2 hours or over-night before serving  .

Enjoy your Bluberry Torte !!!

Recipe ideas from Y3K CookBooks " Delicious Cake "

I am submitting this post to Aspiring Bakers #18: Layers of Love (April 2012) hosted by Sam of Sweet Samsations

AB # 18 : Peach Layer Cake ........

Guess its really been a while since I bake for Aspiring Bakers. Guilty and ................ you know how it feels anyway. I was having a very tight schedule with work and orders , its like almost impossible for me to include too many "to-do-list" into my daily task .

I was excited to bake this layer cake as this is my first time stacking a small cake to this height. I bake this in a 5 inch round pan. I have always love peach layer cake. I remember back then , I used to admire the bakery shops that sells fruit layer cake. Heehee.... just re-flashing back those time when baking and icing a cake seems impossible to achieve.

I love the look of this cake. Clean and elegant. My niece was very eager to try her hand on baking. So I have agree to let her bake this cake with my guidance. The cake turns out to be perfect . Guess I can be "si fu " now. I was not keen to let her do the frosting . So I did the frosting for this cake myself and let her scribble her name on the surface of this cake.

My piece of advice : It is not easy to to frosting and stacking small cake. Really takes time and requires some patience . The next time I were to bake this cake, I will include a sweet pastry base. Can't wait to try this cake with sweet pastry base.

I have adapted the cake recipe from Chef Alex Goh's recipe book Fruity Cakes

Basic Sponge Cake
Ingredients 
4        Large Eggs
70g    Caster Sugar [ Original recipe calls for 120g ]
1tsp    Pure Vanilla Extract [ Original recipe calls for 1/2 tsp ]
110g  All Purpose Flour [ I used Cake Flour ]
70g    Melted Butter
Non-Dairy Whip Topping ( whip till stiff )
1 can  Peach ( slice/cut into desired bite sizes )

Method
1.   Pre heat oven to 180C . Grease and line one 2 5" round pan with parchment paper
2.   Mix eggs, sugar and vanilla extract in a mixing bowl. Beat at medium high speed until light and fluffy
3.  Fold in flour gently until all well combine . Pour in melted butter and mix well
4.  Pour batter into 2 prepared pan and bake at 180C for 30 minutes . Remove from oven and take out to  cool on wire rack immediately.

To assemble 
1.   Cut each cake into 2 layer . Place one payer of cake at the base on the cake board .
2.   Spread 1/4 cup of whip topping evenly on the cake. Arrange the sliced peach evenly and spread with another 1/4 cup of whip topping to cover the peach.
3.  Top with another layer of cake and repeat the above process until all cake is finish. Chill cake in the fridge for 2 hours before frosting with whip topping or any other frosting of your choice
Enjoy your lovely Peach layer cake !!!!

I bake this cake at the same time for my best friend, Tracy's dad , as he will be celebrating his birthday today. I would like to wish Uncle Taw a very Happy Birthday . I really wish he love this cake too .... Keeping my finger cross now... LOL

I am submitting this post to Aspiring Bakers #18: Layers of Love (April 2012) hosted by Sam of Sweet Samsations