Monday, July 25, 2011

Homemade Vanilla Ice Cream (without an ice cream maker!)

P1180922
Simply combine whipped cream (soft peak) with custard. Pour onto freezer proof container freeze for at lease half a day and that's it!!

Homemade Vanilla Ice Cream (without an ice cream maker)
makes about 300-350 ml

For vanilla custard
3 egg yolks
1 sachet vanilla sugar
1 Tbsp flour
150ml milk
60gm icing sugar

250ml Whipping cream (30% fat content)

Preparations

Mix together all custard ingredients well in a non-stick sauce pan, and cook it until it is thick custard like texture. Let it cool before adding into whipped cream (soft-peak)

Just pour the mixture into container and freeze for at least half a day.

Thursday, July 07, 2011

Hungarian sour cherries cake

P1180906_picnik
My favourite cakes are still simple yellow cake such as this :)

Hungarian Sour Cherries cake
Makes – 12-16 pcs

Ingredients
4 eggs, separated
140gm sugar
2 x 8 gm sachet vanilla sugar
100ml water
100ml vegetable oil
250gm flour
1 tsp baking powder
300-400 gm sour cherries , deseeded

Method
Pre-heat oven at 180°c. Grease and lightly flour baking tray (35x25cm)
Beat egg white with a pinch of salt until stiff peak. Set aside.
Mix together flour and baking powder.
Beat egg yolks with both sugars until creamy. Pour in oil , water and combine well. Next, add-in flour+baking powder and mix until you get smooth consistency. Fold-in egg white gently until well incorporated. Dot sour cherries onto cake batter.*
Pour cake batter into the baking tray and bake for 15 mins or until skewer comes out clean.

* To prevent cherries from sinking, you can dust sour cherries with a little flour prior to dotting into cake batter.



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Sunday, July 03, 2011

Malay cuisine ~ Paprik-style chicken & Pattaya fried rice

P1180872

I needed to use up some chicken breasts and thought of Nasi ayam paprik (Paprik style chicken rice). I don't know why as I hardly eat it back home in Malaysia. Then I combined the chicken dish with another Malay favourite - Nasi goreng pattaya (Pattaya fried rice).

It was hard to make this plate photogenic ; but you can view here for some delicious looking photos.

Paprik-style chicken
Adapted from petitchef

500gm Chicken breast fillet , cut into chunks/strips
1 stick of carrot , sliced
1 lemon grass (1 used 1 tsp dried lemon grass)
2 kafir lime leaves , slice finely (didn't have any, substitute with dried bay leave)
1 Small Onions, chopped finely
2 Garlic
1 tsp Chili paste, or to taste (I used Hungarian spicy paprika paste)
1 Tbsp Tomato ketchup (added 1 fresh tomatoes, quartered)
1/4 tsp Oyster sauce (didn't have any in the pantry but substitute with anchovy paste)
2 Tbsp Chili Sauce (omitted)
1 tsp Soya sauce
Salt as taste
Oil

Method

Heat oil in pan,add chopped onion and garlic,fry till brown .Then add chili paste,fry till it leaves the oil ,now add lemon grass and chicken.

Fry for few minutes,then add carrots, bay leave and all the sauces and some water.Close with lid and cook simmer till chicken and veggies is cook.

Remove from heat and serve hot.

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Monday, July 25, 2011

Homemade Vanilla Ice Cream (without an ice cream maker!)

P1180922
Simply combine whipped cream (soft peak) with custard. Pour onto freezer proof container freeze for at lease half a day and that's it!!

Homemade Vanilla Ice Cream (without an ice cream maker)
makes about 300-350 ml

For vanilla custard
3 egg yolks
1 sachet vanilla sugar
1 Tbsp flour
150ml milk
60gm icing sugar

250ml Whipping cream (30% fat content)

Preparations

Mix together all custard ingredients well in a non-stick sauce pan, and cook it until it is thick custard like texture. Let it cool before adding into whipped cream (soft-peak)

Just pour the mixture into container and freeze for at least half a day.

Thursday, July 07, 2011

Hungarian sour cherries cake

P1180906_picnik
My favourite cakes are still simple yellow cake such as this :)

Hungarian Sour Cherries cake
Makes – 12-16 pcs

Ingredients
4 eggs, separated
140gm sugar
2 x 8 gm sachet vanilla sugar
100ml water
100ml vegetable oil
250gm flour
1 tsp baking powder
300-400 gm sour cherries , deseeded

Method
Pre-heat oven at 180°c. Grease and lightly flour baking tray (35x25cm)
Beat egg white with a pinch of salt until stiff peak. Set aside.
Mix together flour and baking powder.
Beat egg yolks with both sugars until creamy. Pour in oil , water and combine well. Next, add-in flour+baking powder and mix until you get smooth consistency. Fold-in egg white gently until well incorporated. Dot sour cherries onto cake batter.*
Pour cake batter into the baking tray and bake for 15 mins or until skewer comes out clean.

* To prevent cherries from sinking, you can dust sour cherries with a little flour prior to dotting into cake batter.



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Sunday, July 03, 2011

Malay cuisine ~ Paprik-style chicken & Pattaya fried rice

P1180872

I needed to use up some chicken breasts and thought of Nasi ayam paprik (Paprik style chicken rice). I don't know why as I hardly eat it back home in Malaysia. Then I combined the chicken dish with another Malay favourite - Nasi goreng pattaya (Pattaya fried rice).

It was hard to make this plate photogenic ; but you can view here for some delicious looking photos.

Paprik-style chicken
Adapted from petitchef

500gm Chicken breast fillet , cut into chunks/strips
1 stick of carrot , sliced
1 lemon grass (1 used 1 tsp dried lemon grass)
2 kafir lime leaves , slice finely (didn't have any, substitute with dried bay leave)
1 Small Onions, chopped finely
2 Garlic
1 tsp Chili paste, or to taste (I used Hungarian spicy paprika paste)
1 Tbsp Tomato ketchup (added 1 fresh tomatoes, quartered)
1/4 tsp Oyster sauce (didn't have any in the pantry but substitute with anchovy paste)
2 Tbsp Chili Sauce (omitted)
1 tsp Soya sauce
Salt as taste
Oil

Method

Heat oil in pan,add chopped onion and garlic,fry till brown .Then add chili paste,fry till it leaves the oil ,now add lemon grass and chicken.

Fry for few minutes,then add carrots, bay leave and all the sauces and some water.Close with lid and cook simmer till chicken and veggies is cook.

Remove from heat and serve hot.

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