BAKE ALONG #43 : TRES LECHES CAKE

I have to say, I didn't expect this cake to be sooooo delicious . Oh my , did I just say that . LOL . When I saw the posting about this cake, I have a mix feeling about this cake. I was curious to taste this and yet I was not confident if any of us will like the taste of this cake or not. 

Cake soak in 3 diff types of milk. Hmmmmmmm .... what do you think ? Interesting , doubtful , curious or let's do it ? ... Well I have always trusted my baking buddies . So I say " let's do it ". So I started searching around for some interesting recipe , when I saw Lena's post. So I decided to do the same . 

Honestly , I dun mind about the extra milk soaking the cake cos it's simply delicious ( that's because I was in a rush to finish up this cake before popping it into to the fridge as I need to go fetch my girl back home ) . The verdict : Everyone love this cake. Everyone ask for a second helping except for baby Ryan. Hee... Guess he prefer his own milk than this . I think my sponge cake didn't rise as much as its suppose to be , but it's still very delicious. 

I served each slice with extra dollop of DDL .... hmmm... yummy ... 


Recipe ( from frozen wings , who adapted from Table for 2..or more  )
Milk Mixture
600g Fresh milk
100g Dulce de Leche ( recipe for making DDL here )
115g Whipping cream

Put DDL in a heatproof bowl and stir in whipping cream. Bring fresh milk to a boil and pour over DDL and cream. Stir to melt DDL and leave to cool in the fridge.

For the Cake
4 large Eggs
133g    Sugar
1/2 tsp Vanilla extract
133g   Cake flour

Method:
1.Preheat oven to 180C and line the base of the pan 
2.Beat eggs, sugar on high speed for about 5 mins on a stand mixer
3.Beat in vanilla and sift cake flour over eggs and fold. Pour batter into pan and bake for 30mins or until cooked.
4.Let cake cool in pan for 5 mins , remove and let cool on wire rack.

Assemble:
1. Using a cake pan, place 2 sheets of cling wrap over-lapping each other over the pan. Scrap off the top of the cake . Then place the cake into the cake pan, top side up.
2. Pour the milk mixture over the cake all around, fold cling wrap over the cake and chill overnight. 
3. Next day, remove the cake from fridge and unwrap. Turn the cake over to a plate and turn it up again. Whip some cream and spread it on top on the cake.

I am submitting post to Bake Along #43 : Tres Leches Cake hosted by Lena of frozen wings , Joyce of kitchen flavours and Zoe of Bake for Happy Kids

BAKE ALONG #41 : CARAMELIZED ONION PULL PORK TURNOVER

Phewwww........... I remember it was only days away , and we are back to Bake Along again. This round , the theme will be baking turnovers . Oh my , they are so kind ya know. I am simply in love with puff pastry . Puff pastry is simply delicious to go with any fillings. I have tried so many varieties . Savory, spicy , sweet filling I have try most combination . Since I was feeling a bit adventurous this time, I was thinking maybe I can create my own version of pull pork to go with it .

I have to admit that I have never attempt to try any pull pork recipe before. I was browsing through some pull pork recipe online . Sigh..... all looks so delicious. Sadly , it's either I can only get 1 or 2 of the ingredients listed or none. My instinct told me to " Use whatever you can find in your fridge and kitchen ".. LOL... So I took out the smallest slow cooker I have and dump everything inside to cook for 12 hours . 

The smells of cooking pull pork is simply " Horrid " , I have to warn you, but I assure you the end results is simply so yummy you wouldn't mind the cooking smell at all . 

Caramelized Onion Pull Pork Turnover
Ingredients 
For the Pull Pork :
200g     Pork Loin ( or any pork you have ) 
1           Onion ( quartered ) 
2 cloves Garlic ( peel ) 
20g       Gula Melaka ( adjust according to own preference ) 
2 sprigs Fresh Rosemary / 1/2 tbsp dried rosemary ( chop ) 
2 sprigs Fresh Taragon ( chop ) 
1/3 cup  White wine
1cup     Chicken stock 
1tsp      Ground Cinnamon 

Method 
1/  Place pork into slow cooker follow by other ingredients . Cook on low for 8-10 hours 
2/  Dish up pork and shred with 2 works. Discard onion and garlic . 
3/  Return shredded pork into slow cooker and cook for another hour . 


For Turnover :
Store bought frozen puff pastry 
Pull Pork
BBQ sauce 
Cheese ( can be any cheese you have at home ) 
Caramelize Onion ( recipe from here ) 
Egg Wash 

Method 
1/  Preheat oven at 220C . Line and grease baking pan
2/  Place 1 tsp of pull pork in the middle of a square puff pastry , add some BBQ sauce , caramelized onion and cheese . 
3/  Brush sides of the puff pastry with egg wash . Fold over to form a triangle and seal the side of the puff pastry with a fork. Poke a few holes on the pastry with fork . Brush top with egg wash . 
4/  Bake in preheated oven for 10 minutes on the lower third rack . Reduce oven temperature to 190C move the turnover to the top rack and bake for another 12-15 minutes 
5/  Cool the turnovers slightly before serving with your favorite cup of black coffee . Enjoy  

Everyone love these turnovers. None was left for me :( ... LOL.. Even the small guy at home love this . 

                                                         

I am submitting post to Bake Along #41 : Turnovers hosted by Lena of frozen wings , Joyce of kitchen flavours and Zoe of Bake for Happy Kids

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 

MALACCA NONYA CURRY LAKSA .......... SIMPLY IRRESISTIBLE

Guess I have never mention before that I am actually a big fan of Curry Laksa. Give me anything that is curry laksa , I'll definitely "clean" it .. LOL.. My top most favorite will be Penang Curry Laksa and Malacca Nonya Curry Laksa . As I was browsing the web for some ideas to cook on Sunday , I stumble upon this yummy recipe about Malacca Nonya Curry Laksa . Browsing thru the recipe , the ingredients combination looks good and tasty , so I decided to give a try . 

The verdict : Mom says " very tasty " . Same answer from my brother and I love this so much . Will definitely cook this again . This curry laksa actually has a creamy and fragrant taste that will make anyone drooling even when you are cooking it. Believe it or not, it's actually super easy to prepare this curry laksa. Of course I won't give up tasting more diff laksa . Heehee.... Stay tune for more recipe soon .

MALACCA NONYA CURRY LAKSA recipe courtesy of The Serious Eat Team

Ingredients for paste:
10   Shallots, peeled and sliced
3"   segment Old turmeric , skinned
2"   segment Galangal 
8    stalks Lemongrass , sliced
20  stalks Dried chillies, soaked 
10   Candlenuts 
4 tsp Belacan 

Method : 
1/ Pulse all ingredients in a blender , add in some water if necessary 


For the broth:
1/2 cup Cooking oil
1litre     Prawn or chicken stock
2 cups   Coconut milk
20 pieces Tofu puffs, scalded in hot water to remove oil 
Salt to taste


Method : 
1/ In a large heavy-bottomed saucepan, heat 1/2 cup cooking oil. Sauté chilli paste till fragrant.
2/ Add stock and bring to a boil. Add coconut milk, tofu puffs, and salt. Stirring continuously, bring to a quick boil
3/ Turn off heat once broth comes to a boil.

To serve : 

Egg noodles
Vermicelli
200g   Beansprouts, blanched
1         Cucumber, julienned
500g   Prawns, boiled and peeled
Fishcake ( Optional ) 
20 Quail eggs, hard-boiled (Optional)
1 bunch polygonum leaves "daun kesum", 

Method : 

1/ Blanch noodles in boiling water and drain. Add noodles into a bowl, garnish with bean sprouts and cucumber. Ladle laksa broth over with some tofu puffs. Top with prawns, fish cake, quail eggs, and "daun kesum,". Serve with sambal.

For the Sambal:
10-12     Fresh red chillies ( adjust to own preference ) 
10 stalks Dried chillies, soaked
2 tsp       Belacan 
1 tsp       Salt
1/2 tsp    Sugar
6 tbsp     Cooking oil

Method : 
1/ Grind all ingredients into a fine paste . 
2/ Heat up oil , sauté sambal paste, stirring continuously till fragrant . Add salt and sugar . Dish up .  

Honestly , do you think you can say " No" to this pretty bowl of curry laksa? Nah , I won't for sure ... LOL 

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 

BAKE ALONG #40 : BANANA NUT BREAD..... my first post of the year

Guess I owe everyone an apology . Heehee.... Well here we go , this will be my first post of the year 2013. I am happy to be back on track again baking along with my friends . Feels like its been a long time since I ever written anything this long . My apologies to all for being away , I shall be back blogging again in no time.

Life - birth , old and death ... this really means a lot to me now. My old age dog of 10 years left us on the 5th of March 2013 . It was a very sad day to all of us. I might not be the best mom, but he has been my best pet for the past 10 years. R.I.P my little darling ......

Banana has always been one my favourite food . I simply love bananas. Same goes to my kids. Both my boys love bananas... give them anything bananas and they will love it. I have to admit that there might be some mistake while mixing the ingredient which has cause my bread to rise not as high, overall results- we love this bread. Well, do you mind me winding ? Just a little bit ? ermmm... ya maybe not this time ya. LOL

BANANA NUT BREAD
Recipe ( from The Williams Sonoma Baking Book )

95gm  Unsalted butter , softened
170gm Sugar ( original recipe calls for 250g )
280gm Bananas ( mash and set aside )
3 large eggs, lightly beaten
1/2cup Buttermilk
2cups Plain flour
1tsp  Baking soda
1tsp  Baking powder
1tsp  Ground nutmeg
1/2tsp Salt
90g   Walnuts, pecans or hazelnuts ( coarsely chop/ I use walnut )

Method:
1.Preheat oven to 180C. Grease and lightly flour  9x5 inch loaf pan.
2.In a stand mixer fitted with paddle attachment, beat the butter and sugar on medium speed until creamy.Add mashed bananas and eggs and beat until smooth. Add the buttermilk and beat until just combined.
3. In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts. Add the flour mixture to the banana mixture and beat just until combined. The batter should be slightly lumpy . Scrape down the sides of the bowl.
4.Pour the batter into the prepared pan. It should be no more than two thirds full. Bake until the top is dark golden brown and dry to the touch, about 55-60minutes ( this is the part I knew something went wrong when I was mixing . Mine took 1 1/2 hours to be done ) . A cake tester inserted into the center of the cake should come out clean. Let the bread cool in the pan for 5 minutes, then turn it out onto a wire rack and let cool completely.

                                                 



I am submitting post to Bake Along #40 : Banana Nut Bread hosted by Lena of frozen wings , Joyce of kitchen flavours and Zoe of Bake for Happy Kids

Bake Along #33 : Cream Puff With Lemon Rosemary Filling

Ok, guess its really time for me to update my blog just a little more... LOL . So sorry for being away for so long. Not gonna be long winding about my job again this time, guess everyone already knows....Heehee...It's time for our Bake Along again. This time around , we are gonna bake Cream Puff .  I gotta say I was lucky to succeed on my first attempt . The later was history .... gosh , I just couldn't stop baking cream puff ever since.

I knew I didn't do a good job this time around , brain jam for that split second as I was not able to capture the right angle . I keep playing around with the cream puff, arranging it on a plate , a box , a fork , well nothing really impress me . Guess my brain kind of need a break too yeah . Since I have some fresh rosemary in my garden , I have decided to make good use of it .Heehee....... fresh herbs in my garden always makes me feel good to bake ..... the aroma of the fresh herbs goodies baking in my oven makes me feels relaxing ...... 

If you have follow my blog all along, you will know how much I love lemon . I have opted to fill the cream puff with Lemon Rosemary Cream with a dollop of Lemon Curd in the middle. Yum yum.........

Please kindly hop over to Quay Po Cook's blogspot for the recipe . As usual , I am kind of in a rush to finish up everything . Again , I would like to apologize for being MIA . I promise to try to post more recipe as soon as time permits .

                                                            
I am submitting post to Bake Along #33 : Creme Puff hosted by Lena of frozen wings , Joyce of kitchen flavours and Zoe of Bake for Happy Kids