Black Glutinous Rice Cake

Like i said before, i'm not a big fan of steamed cake, but when it comes to leftover thingy, then i really have no choice.
I've been keep this leftover homemade black glutinous rice powder (from making this cookies) for about 4 months. Luckily it still fresh and fragrant, since it placed in the fridge. Never imagined before, that glutinous rice powder can be used for cake, until i found this recipe. I was quite sure that the cake will turned out hard and sticky. I'm so surprised when i opened my steamer, the cake rise beautifully, it has dark purpelish color and the combination of coconut milk - black glutinous rice powder smell heavenly.

Recipe for steamed black glutinous rice cake.
Source: NCC

Ingredients :
6 eggs
200 gr sugar
350 gr black glutinous rice powder
150 ml corn oil
200 ml coconut milk
1 tsp ovalette/cake emulsifier
¼ tsp salt

- Beat egg, sugar, salt and ovalette until white and fluffy, fold in black glutinous rice flour and stir lightly. Add corn oil and coconut milk, stir until well mixed. Pour the batter to 2 loaf pan and steam for 40 minutes( i halved the recipe and steam for 35 minutes)

Banana Oatmeal Quick Bread

I have 3 overripe bananas sit in my dinning table for two days, the sweet smell getting stronger and it will attract tiny fly's attention if i don't use it as soon as possible. Banana bread is the perfect way to used up overripe bananas. Easy, healthy and delicious and it bursting with flavor of bananas.

Ingredients:
3 large banana, mashed
1/2 cup unsalted butter, melted and cooled
2 eggs
1 1/4 cup all purpose flour
1 cup quick cooking oats
3/4 cup sugar
3/4 cup chocolate chips
1/2 tsp salt
1 tsp baking soda

- Whisk banana and melted butter, stir in egg, sugar, salt and baking soda, mix well. Add in oats and chocolate chips, fold in flour, stir until well mixed. Bake at 175 for 50-60 minutes.

Indonesian Style Soy Sauced Milk Fish

It's been a month or two since my last time of cooking seafood. I hate cleaning oily and fishy stuffs and that become the main reason of my laziness. I was inspired by my last weekend dinner in Vinna's place, one of my good friend who is great in cooking but refused to join foodblog community with loads of reason, such as work, pregnancy and recently her new born cute baby. She made Indonesian soy sauced chicken and it tasted great, i ask her if i can replace chicken with seafood, and it really went well with fish.

Recipe for Indonesian Soy Sauced Fish, courtesy of Vinna.
Ingredients:

1 large milk fish
3 tbsp Indonesian sweet soy sauce
3 clove shallot
2 clove garlic
3 red chilli
1 cup water
1 tsp cornstarch, diluted in 1 tbsp water.
salt to taste
juice of 1 lemon

- Clean and chop fish, rub with lemon juice and let it stand for 30 minutes, fry till golden brown on both side. Saute sliced shallot and garlic in 1 tbsp oil till fragrant, stir in chili and pour a cup of water, add soy sauce/salt. Let it simmer for 5 minutes, add corn starch solution to thicken. Add in fish and remove from heat. Serve while its hot.

Flower Butter Cookies

I do enjoy making cookies so much, though i'm not a big fan cookies. Moulding and shaping cookies is kinda fun. My first interest in baking was chocolate chips cookies, around two years ago. I was shopping in nearby supermarket, turning round and round dunno what to buy, till my eyes caught a pack of hersheys chocolate chips. And unfortunately it has cookie recipe written on the package. So, thanks to hersheys chocolate chips for giving me inspiration in baking.

Basic taiwanese butter cookies recipe,
Ingredients:

120 g unsalted butter, room tempature
60 g icing sugar
200 g cake flour
50 g bread flour
1 whole egg
1/2 tsp vanilla extract
melted chocolate as required (i use banana flavoured chocolate)

- Beat butter and sugar until slightly pale (do not beat too long, otherwise the cookies won't hold its shape). Beat in egg and vanilla extract, mix well. Sift cake flour and bread flour together and add to the butter mixture.
Roll out the dough and cut with flower shaped cookie cutter. Bake at 175 for 15-18 minutes till golden brown. Decorate with melted chocolate once it cooled off. Store in air tight container.

Spaghetti With Homemade Meat Sauce

What would you do if you have a bag of tomatoes sitting beautifully in your fridge for a week?

I turned mine into this delicious meat sauce using this easy recipe.


And serve it over spaghetti, sprinkled with freshly grated parmigiano.


Yummy!!!

Coffee and Almond Cookies

Cookies or baked potato?? Hehee...these are cookies for a friend who just quit from coffee. To me, coffee is like something magic that giving me energy and power to do my daily activities. How can i wake up without morning coffee? I've tried to quit few times and all i got is headache and yawning for whole day. And guess what, i use my potato slicer to get that shape, smart eh... hahaa
Recipe adapted from DIY hand made cookies by Lucy Wu

Ingredients:

350 g cake flour
150 g unsalted butter
100 g lard/shortening
80 g icing sugar
1 egg
1/2 cup sliced almond
10 g coffee granules (dissolved in 1 tbsp hot water)

- Beat butter, shortening and sugar till fluffy, add egg and beat for another minute. Stir in coffee and mix well. Sift in cake flour and add almond. Mix well to form dough. Shape dough into log/rectangle and refrigerate for 1-2 hours till dough is hardened. Cut into any shape you like, bake at preheated oven at 180 for 12-15 minutes.

Steamed Smiling Cake (Bolu Kukus)

Few months ago, i joined this group and for this past few days, everyone was talking about this smiling steamed cake. I get hooked, curious and challenged by reading their post. In the end, i push myself to try to make this cake, though i'm not a big fan of steamed cake.
It took me 6 times to make the cake smile beautifully. Yeah, 6 TIMES, with 5 fails and 1 success. I wasted countless eggs, sugar, milk, flour and my precious energy and time. Everything went to the trash.
This cake is similar to chinese fa gau, only different in taste and texture, it has smoother and softer texture compared to fa gau which is made from rice flour. And this smiling cake also suitable for vegetarian.
So, here is the recipe, adapted from Vania modified by me.

Ingredients:
2 egg white
4 egg yolk
240 g caster sugar
250 g all purpose flour
175 ml fresh milk
Few drops of pandan essence/any food colouring

- Heat up steamer and muffin tin(lined with paper cup) for 10 minutes. Beat egg and sugar at high speed until white and fluffy, add milk stir well. Fold in flour and stir until well mixed. Reserve a cup of the batter and add pandan essence. Spoon the plain batter into lined muffin tin topped with 2 tsp green batter.
Steam at HIGH heat for 17-20 minutes. DO NOT open the steamer in first 10 minutes, otherwise it will not smile at all.

** From my(6 times) experience, cake emulsifier(ovalette) is not required as long as you can beat egg and sugar until thick and fluffy.