Tuesday, September 29, 2009

Traditional Sponge Cake

4 eggs
100g caster sugar
120g plain flour, sifted
3tbsp melted butter

1. Put the eggs into a mixing bowl.

2. Use high speed to whisk until frothy. Add in sugar slowly.

3. Whisk mixture until very light and fluffy, test by dripping mixture into a "O" shape. Continue to use slow speed to beat for another 3 - 5 minutes until mixture is very fine and smooth.

4. Divide flour into 3 portions and sift flour onto the egg mixture.

5. Fold flour lightly into egg mixture in ONE direction.

6. Lightly mix in the butter in ONE direction, do not over-mix.

7. Pour into a lined and greased baking tin and bake in a pre-heated oven at 180deg C for 30 - 35 minutes until cooked and golden brown.

8. Remove and leave to cool.

Basic Sponge cake using sponge cake mix

The success of making sponge cake largely depends on the amount of air whisked into the mixture. There is no fixed time for beating the sponge cake mix and eggs. It depends on the type of cake mixer used. If using small cake mixer, it is better to use cold eggs and cold water from the fridge for easy rising.

Oven: Preheat oven for 15 minutes before baking

The Recipe:

250g sponge cake mix flour
4 eggs
4 tbsp water
4 tbsp melted butter/corn oil

1. Put sponge cake mix flour and eggs into a mixing bowl.

2. Use low speed to mix into smooth batter.

3. Increase to high speed and beat batter until white and creamy.

4. Add water and continue to beat until light and fluffy.

5. To Test, use mixture to drip into a "O" shape and it can keep the shape for 10 seconds.

6. Use a plastic spatula and mix in the melted butter in ONE DIRECTION until well-combined.
DONT over-mix the mixture . If mixture starts to break up and turns watery, it means air bubbles have broken up and the cake texture will be coarse and hard.

7. Pour the mixture into a lined and greased baking tin, bake in a pre-heated oven at 180degC for 30 to35 minutes or until cooked and golden brown.

8. Remove and leave to cool.

Add 1 tbsp instant coffee dissolved in 1 tbsp boiling water for Mocha Sponge Cake.
Add 1 tbsp thick pandan juice for Pandan Sponge Cake.
Add 1 tbsp Orange juice and 1 tsp grated orange rind to make Orange Sponge Cake.
All the flavours are added in the last after butter.

Happy Baking!!

Wednesday, September 2, 2009

Simply Delicious!!

Thanks Sonia for sharing your Lemongrass, Pandan leaves Chicken recipe. Indeed it's super simple and yet delicious. I prepared the chicken and left it in the pre-heat oven and went jogging with hubby, and when we return in 45mins later, it was just cooked!!
I didn't put too much of lemon grass and pandan leaves because I wanted
to add a bottle of "essence of chicken" to enhance the taste.
I heat up the essence of chicken in the microwave oven and pour into the chopped chicken and serve while it's hot. It's really yummy!!

Monday, June 15, 2009

Fish head "mee hoon"

I'm so blessed that I do not have to cook during week ends. It's either we eat out, or hubby will prepare something simple but special for us!!

So here goes..... the supposed to be clay pot fish head "mee hoon" served in "Ming Room", Bangsa!!

Saturday, June 6, 2009


This is an extremely easy recipe. Best still, it's really healthy food! The recipe is from "The Marks & Spencer Essentials Collection". They have simple and delicious easy-to-make pasta sauce recipes.
The sauce I prepared here is raw tomato sauce with olive oil, garlic and basil with ham and prawn. Yummy yummy.

Ingredients for the sauce:

500gm large, ripe tomatoes, peeled, de-seeded and diced.
125ml extra-virgin olive oil
4 garlic cloves, chopped very finely
large handful fresh basil leaves, shredded
3 tbsp chopped fresh oregano or marjoram
salt and pepper
450gm dried conchiglie

Combine the tomatoes, olive oil, garlic, basil and oregano in a bowl that is large enough to eventually accommodate the cooked pasta.

Season generously with salt and pepper. Cover the bowl with Clingfilm and leave to stand at room temperature for at least 30 minutes.

Cook the pasta in boiling salted water until cooked. Drain thoroughly and immediately add to the tomatoes.

Toss well to mix, ready to serve!

As you can see from the pictures, the 1st picture is served with grilled chicken. The 2nd and 3rd pictures, served with prawns and ham.

Note: The skin of the tomatoes can be easily peeled by putting the tomatoes in a bowl of boiling water and leave to stand for about 5 to 10 minutes.

Tuesday, May 26, 2009

Vietnamese Spring Rolls

This is a very simple dish, which we will have this almost once a week for lunch!! It's Ade's favorite food and I'm glad that she is well trained to eat healthy food at her young age!

These were wrapped by her for me...
Teriyaki chicken on the electric grill.... The ingredients are: I will only use vegetables that Ade loves, they are as pictures shown below; basil leaves (must have alot!! these are fresh from our garden), shredded carrot, shredded cucumber & mee hoon.

lettuce, teriyaki chicken & bean sprouts.
Most import ingredient: rice wrappers... ( my nephew who travels to Vietnam often, will always remember getting these for me. Tks CG, hehe stock running low already!!)

Finally, instead of the normal sauce, we preferred our own version of chili sauce which we use Maggie Thai chili sos, add some lemon juice to dilute it then add some sugar.

Simple and healthy Spring Rolls!!

Friday, May 22, 2009

Savoury Dumplings/Chang

Savoury Dumplings, contains of glutinous rice wrapped in bamboo leaves to form a pyramid shape. we can find different fillings in the rice, example, pork, roast pork, chestnut, salted egg yolks, mushroom, abalone & etc...

For me, I normally prepare simple savoury dumplings with ingredients which my family members preferred. The ingredients are, pork belly w/o skin, dried mushrooms, dried chestnuts, salted egg yolks, and green peas w/o skin.

The wrapping up of the dumplings is interesting!!

They are then put into an oval shaped pressure cooker, which is able to cook about 22 dumplings of average size. (1 kg of glutinous rice)

When the safety (red) button arises, it's time to turn down the fire to low, and continue to boil for about 1 hour.

Turn off the fire after 1 hour, but DO NOT OPEN THE COVER!!! Just leave the cooker as it is until the red button goes down as shown below:

Here goes... yummy yummy savoury dumplings!!