Cempedak Pound Cake

 

Chempedak Pound Cake

250g salted butter

120g sugar

4 large eggs

250g self raising flour

1 tsp double action baking powder

50g fresh milk (may not use up all depending on the size of egg)

120g cempedak purée

120g cempedak cut into small pieces

Method

1) cream butter and sugar until light and fluffy

2) add eggs, one at a time until well mixed

3) mix in chempedak purée

4) fold in sifted dry ingredients

5) add fresh milk 

6) scoop into 2 small bread pan

7) arrange the top with the cut cempedak

8) bake in preheated oven 160’C for 60min until cooked

APPLE COBBLER

Apple Cobbler

made from fresh apples.

I have added some cranberries both for colour and taste.

This is a simple recipe.

It does not require many ingredients 

only those available in the pantry.

Apple Cobbler 

served with a scoop of Vanilla Ice Cream

If you are interested:

Apple cobbler

Filling:

5 cups apples, peeled & chopped

80g castor sugar

1 tsp cinnamon powder

1/2 tsp nutmeg powder

 2 Tablespoon plain flour

Topping:

60g castor sugar

60g cold butter, cut into flour

60g plain flour (I added 30g more)

Method:

1) combine all ingredients in the Filling and leave aside 

2) preheat oven to 180’C

3) combine sugar and flour in a small basin

4) cut the butter into flour mixture

5) crumbs with lumps is fine
6) pour the fruits into a baking tray, spread evenly
7) add the toppings to cover the fruits
8) bake for 40min until brown
9) serve warm with a scoop of vanilla ice cream

AGAR AGAR FRUIT JUICE CANDY

Have you tasted agar agar candy?

Crunchy on the outside and soft inside.

I am one for it!

Thanks to Linda Ooi for sharing making this, with added fruit juice.

So now agar agar candy comes with fruity flavour!

Let your imagination run wild

and 

have a variety of fruity candies on your table for this Chinese New Year!

Moreover,

these are made from agar agar powder 

instead of the strips which need longer time to prepare.

Agar agar Fruit Juice Candy

420g water

2 Tbsp or 12g agar agar powder

300g sugar

90-120g fruits juice, I used passion fruit juice

1) combine all ingredients & simmer until agar agar powder is dissolved, stirring often.

2) pour on to a baking tray 7" x 5" and leave to cool

3) refrigerate 1 hour to set 

4) cut into 1" x 1/2" thick pieces using a crinkle cutter

5) leave in fridge overnight de-hydrate

6) next day, put in the sun to dry (may take a few days) until the outside become crusty

GREEN PAPAYA PUR ER TEA

Green Papaya Pur Er Tea

is a natural remedy for joint pain 

found in http://abchomeopathy.com/forum2.php/363878

I have tried this recipe for my knee pain 

and osteoarthritis in both my middle fingers.

I find that the pain has been reduced after drinking daily for 2 weeks.

When the pain stopped, I also stopped boiling.

Now, whenever the pain comes back, I will boil again.

You may like to try if you have some pain in the joints.

The papaya should be green and firm to the touch.

Once cut, there will be 'papaya milk' 

 known as papaya enzymes

on the cut surface.

Green papaya can also be used

1) to boil soups with pork ribs 

2) to boil dessert with red dates, fungus & dried longan

3) new mothers drink green papaya soup boil with fish

Green Papaya Pur Er Tea

1. cut a green unripe papaya into small cubes, with skin on but seeds removed.

2. put 150g papaya cubes in 300ml of water and bring to a boil

3. add some pur er tea leaves to the boiling water & simmer for 5-10min

4. remove the papaya & tea leaves

5. Drink the tea

CRISPY DEEP FRIED CHEMPEDAK

Chempedak 

is a 'soft version' of the jackfruit.

It has a distinct smell you either like it or hate it
just like the King of Fruits, durians!

I bought the kampong type 

where there are many seeds covered with a thin layer of flesh.

If you come across a 'kahwin' type you may get less seeds but the flesh is thick!

A word of caution:
The fibre of the chempedak is quite difficult to bite and break,
so it is usually swallowed after chewing for sometime!

If you deep fry it, then it is easier to eat!
Like to try?
Here is the batter for deep frying:

Crispy Deep Fried Chempedak

batter enough for 20 pieces:

60g self raising flour

10g rice flour

1/8 tsp salt

1/8 tsp baking powder

90g water

1) mix all ingredients until smooth

2) heat up oil for deep frying

3) coat chempedak with the batter

4) lower the heat & drop the fruits individually into the hot oil

5) when it starts to brown, increase temperature & let it brown

6) remove & drain

7) serve warm

Note:

1) too high heat will not cook the seeds! Normally the seeds are eaten together!

PAPAYA SNOW FUNGUS DESSERT

PAPAYA SNOW FUNGUS DESSERT

木瓜雪耳糖水

Papaya has been quite popular recently, especially for aches & pain.

The green papayas are boiled in water,

either drink plain or added to fresh coconut water.

When eaten fresh, papaya helps in digestion

and improves constipation.

During confinement, many use it to boil soup with fish.

It is said that it helps to increase milk flow for bread-feeding moms.

Sharing with you a recipe that helps to improve your complexion:

Papaya Fungus Dessert

1 or 2 Snow Fungus, soaked & break into small pieces

1/2 small papaya, remove skin & seeds, cut into small pieces

6 red dates, cut 1/2

2 pandan leaves, knotted

8 dried longan

some rock sugar 

1) put red dates, pandan leaves & snow fungus into 1/2 pot of boiling water

    allow to simmer 20-30min

2) add papaya and longan, continue simmering another 15min

3) remove pandan leaves & add rock sugar to taste.

4) when sugar dissolved, remove from heat, let cool

Note:

either serve warm or chilled

HONEY LEMON BUTTER POUND CAKE

Honey Lemon Butter Pound Cake

is a simple and yet surprisingly flavourful cake.

Without using the egg separation method

the crumbs are not fine but

It is the signature of a pound cake!

I love the bright yellow colour.

I have adapted this recipe from Barry Apek's

Honey Lemon Butter Pound Cake

4 large eggs, weigh & remove enough egg white to leave

175g of egg

50g lemon juice

25g honey, stir into lemon juice above

250g unsalted butter

250g self-raising flour

200g caster sugar

1/2 tsp salt

1. cream butter, sugar and salt until light & fluffy

2. add eggs, one at a time, beat until well incorporated

3. fold in flour in 3 additions, alternate with honey-lemon mix

4. pour into a greased, bottom-lined, 8" round pan or 2 loaf pan

5. bake in preheated oven @ 170'C 

6. 1st 15min at high level, next 45min at the bottom level.

7. leave to cool on rack

PASSION FRUIT CAKE

Passion Fruit Cake

 I like the fragrance of Passion fruit.

The fragrance and the slight sourness in the cake makes it so special

This Passion Fruit Cake is done with Cooked Dough method,

baked in a 6" round cake mold.
Recipe is shared by Stephanie Pang

I have put a tablespoon of  passion fruit seeds and pulp into the batter

as you can see in the baked cake.

After eating, I prefer the well risen and smooth cake without these seeds.

This is the reason why I have left out this in my recipe.

Passion Fruit Cake

Egg Yolk Batter: 35g corn oil

                            55g cake flour

                            45g fresh passion fruits juice

                            3 egg yolk

                            1 whole egg

Meringue: 3 egg white

                  1/8 tsp cream of tartar

                  40g sugar

1. heat oil until just start to simmer, remove from heat

2. sift in cake flour & mix well

3. lightly whisk yolks & whole egg, add to the flour batter, whisk to combine

4. mix in fruit juice, and leave aside until required

5. beat egg white until foamy, add cream of tartar

6. add sugar in 3 additions, beat until still peaks

7. bring 1/3 meringue to the flour mix, mix until incorporated

8. use spatula to fold in another 1/3. Follow by the balance of the meringue

9. pour batter into a 6" pan, gently tap pan to remove any trapped air bubbles

10. put pan into another bigger pan, add hot water to the outside pan

11. water bath at 170"C for 15min, then lower to 150'C for 40min.

12. remove from oven and leave to cool a few minutes before unmoulding

PICKLED VEGETABLE

PICKLED VEGETABLE

is easy to prepare and nice to eat.

So colourful and appetizing that you would like to have a 2nd helping.

It is best served in a barbecue or buffet

where meat is plenty and vegetables are few.

It is so refreshing to take a bite into it!

I have tried making this sweetened with honey.

It is yummy, but 1/2 your bottle of honey is gone!

Perhaps you can try this basic recipe & do the adjustments next time.

Pickled Vegetable

1 cucumber

1/2 carrot

1 big onion

1/4 pineapple

1 red chilli

1/2-1 lemon, juiced

4 Tbsp sugar

1. peel away part of the skin from the cucumber, and cut it into 1/4s lengthwise.  Slice away the     seeds, then slice diagonally.

2. slice carrots into thin strips

3. combine cucumber & carrots, marinate with salt

4. slice thinly onions and chilli

5. cut pineapple into pieces

6. when cucumber is soft (about 15min), wash away the salt & squeeze dry

7. combine cucumber, carrots, onions, chilli and pineapple in a big bowl

8. add sugar and lime juice, adjust to you liking. Toss or mix with chopsticks

9. let sit for 15min and chill before serving

Notes:
1. lemon juice can be replaced with apple cider or vinegar
2. sugar can be replaced partially with honey
3. feel free to adjust the taste to your liking

2 INGREDIENTS PANCAKE

Pancakes are easy to prepare

and loved by many,

adults & children alike.

2 Ingredients Pancake

is easy to prepare, healthy and nutricious.

The little ones will love it because it is sweet and soft,

If you are interested:

2 Ingredients Pancake

1 egg

80-100g banana, mashed

1. combine both ingredients & fry as normal pancakes
2. enjoy

BLUE BERRY MUFFIN

When you do not have any fresh blue berries in the fridge.

but the little ones like to have a blue berry muffin,

what can you do?

No worries!

I always soak some dried berries e.g. blue berry or cranberry,

and freeze it until required!

Not in season?

Check my freezer, it is ever ready!

Blue Berry Muffin

A. 100g dried blue berry, soaked in orange juice, drained

B. 50g butter, melted

    10g oil

    70g sugar

    1/4 tsp salt

    1 egg

    110g yoghurt

C. 170g self raising flour

Method:

1. whip together B, add drained blue berries

2. sift in flour & mix to combine, lumpy is ok, do not over mix

3. scoop into muffin cups

4. bake in preheated oven 180'C for 30min until brown.

ORANGE OGURA CAKE

Ogura Cake

相思蛋糕

This Ogura Cake is soft and fluffy.
It wobbles when I remove it from the pan and place on the cooling rack.

This fluffy jiggling cake is so flexible
that you can twist and turn a slice of it without breaking it.

Thank you Jeannie Tay
for sharing her Pandan Ogura recipe.

I have replaced the pandan juice with orange juice.

If you are interested, this is her recipe:

Ogura Cake

Pan size: 7" square or 8" round

line bottom & slightly grease the sides of pan

Ingredient A

30g coconut oil

30g corn oil

5 egg yolks

1 whole egg (65g eggs)

70g cake flour/superfine

70g pandan juice/orange juice

1/4 tsp salt

Ingredient B

5 egg white

80g castor sugar

1/4 tsp cream of tartar

Method:

For ingredients A

1. In a bowl, hand whisk together eggs, oil, orange juice & salt until well combined

2. sift the the flour & mix until smooth, set aside

For ingredients B

3. In another bowl, using an electric whisk to whisk the egg white until foamy before adding cream        of tartar

4. continue whisking until thick foams, slowly adding sugar  & whisk to stiff peaks

5. fold meringue into egg yolks batter gently, 1/3 portion at a time until you get a nice creamy batter        that can be poured into your cake pan easily.

6. gently shake the pan from side to side to even out the batter before baking in a water bath for              90min at 160'C. Tent with foil if the top gets too brown.

REFRESHING SOURSOP JUICE

SOURSOP

紅毛榴槤

福州話：”破布榴槤”

My late grandmother had a soursop tree in her backyard.

Every time when she came from Sitiawan to visit us,

she would bring along some soursop for us.

She called it,"puay wo liu lian" in Hockchiew.

I do not know why it is called "durian in rags"

Do enlighten me if you know the reason.

Soursop has been found to be a superfruit!

It is great for the eyes,

 can treat infections

and

is a potential cancer fighting food,

These recent findings

 has contributed to the soaring price of this once humble fruit

commonly found in most homes.

Grandma just cut the fruits into slices to eat,

now I prefer it juiced instead.

How about you?

Soursop Juice

100g soursop pulp, seeds removed

250g cold water

sugar to taste, optional

1. blend all 3 together and you will have a refreshing drink

DATE CAKE OR KEK KURMA

Dates are nothing new to you and me.

If you ask google,

you will have a long list of its benefits!

Dates are rich in many of the vital nutrients for the body

to function effectively and well.

It is commonly known to promote digestive health

because of its high fibre content.

Other write out includes boosting heart health

and reduce blood pressure.

Recently I came across this recipe shared by Panasonic.

I have made some adjustments

and

would like to share with you here:

Date Cake or Kek Kurma

Date Cake or Kek Kurma

Dry Ingredients: (sifted together)

   225g self raising flour

   1 tsp baking soda

Wet Ingredients:

   120g butter   

   125g dark brown sugar

   2 eggs large

   10 dates

   30-40g milk

   1/2 tsp vanilla essence

Method:

1. remove seeds & stems from dates, chopped into small pieces

2. cream butter and sugar until light & fluffy

3. add vanilla essence

4. beat in eggs, one at a time

5. add chopped dates and mix until dates are evenly distributed

6. using the spatula, fold in the dry ingredients

7. while doing so, mix in the milk

8. pour batter into a line loaf tin, level

9. bake in preheated oven 170'C for 40-45min

EASY GUACAMOLE

Guacamole

is a traditional Mexican snack enjoyed by many.

I was overwhelmed with its unique taste and texture

when I was first introduced to it!

Its main ingredient is 

Avocado.

Avocado has often been referred to as a Superfood,

because it is loaded with healthy fats, fibre and various nutrients!

It is therefore popular among the health conscious individuals.

This creamy Avocado Dip

is easy to prepare 

and 

nice to eat with tortilla chips and crackers

I have 2 variant here:

One with chopped fresh cilantro 

and another without!

Enjoy it with crackers if you like!

Easy Guacamole

2 ripe avocado
2 lime, juiced
1 onion, diced
1 tomato, diced
1-2 Tbsp chopped fresh cilantro/coriander/parsley, optional
salt to taste

Method:
1. pit and take out the pulp from avocados
2. place the pulp avocado in a bowl and mash with the lime juice
3. add salt to taste (if you are serving with savoury crackers, you may omit the salt)
4. fold in tomatoes, onions and chopped cilantro if using
5. chill before serving

Note:
Guacamole can be served within 2 days

BANANA MUFFINS

Banana Muffin, anyone?

I never like Muffins

because of its soapy taste from Baking Soda.

My sister, Amelia likes baking Muffins.

Her favourite is Banana Muffins!

She told me it is the easiest thing to bake, and fail proof too

She said,

"No need Baking Soda" 

I have to prove her right when I have it on my table at last!

Soft and spongy,

deliciously flavourful from the mashed banana.

Sharing with you Amelia's recipe:

Banana Muffins

100g mashed banana

1 egg

35g fresh milk

60g melted butter

5g corn oil

30-35g light brown sugar

1/4 tsp salt

110g self-raising flour

3/4 tsp baking powder

1. whisk together dry ingredients, leave aside

2. lightly beat egg, add mashed banana & all the rest of the ingredients

3. gently fold in dry ingredients until just combined. Do not overmix!

4. pour into 4 muffin cups and bake in preheated oven 175'C for 30min

APPLE CAKE

Apple Cake

There are times when we just crave for a slice of

fragrant, spongy and juicy apple cake.

It is so refreshing.

You can never get tired of it.

It is easy to make too.

Just normal creaming method with pieces of apples added!

The aroma of baked apples & cinnamon fills the kitchen as you bake this cake.

I could not wait for the cake to cool completely before cutting it!

Simply irresistible!

Apple Cake

2 apples, peeled, cored & cut into 1/2" cubes

120g superfine flour

1 tsp baking powder

1/2 tsp cinnamon powder (or less if you prefer)

1/4 tsp salt

113g butter

135g sugar

2 large eggs

1 tsp vanilla extract

Optional: 

1 Tbsp granulated sugar to sprinkle on the cake before sending into oven

1. whisk together the flour, baking powder, cinnamon powder & salt, set aside

2. cream butter & sugar until light & fluffy

3. add eggs, one at a time, beating well after each addition

4. beat in vanilla and apples pieces

5. using a spatula, fold in the dry ingredients. Do not overmix!

6. scrape the batter into a 9" parchment lined pan, even the top.

7. bake in preheated oven, 175'C for 40min, until the cake is golden

    and tooth pick inserted comes out clean.

PANETTONE II

Panettone

If you love sweet loaf with dried fruits,

you will love its

super soft,

mildly sweet shredded crumbs!

I love its colour too.

The original Panettone takes days to make.

This one takes 2 days.

I wish to express my thanks to

Ng Mee Teng 

for sharing this easy recipe.

Panettone

(enough dough for 3 x 13cm mould
or 5 x 11cm mould)

(A) Sponge Dough

185g bread flour

1/2 tsp instant dry yeast

115g water

(B) Fruits

180g sultanas or raisins

40g rum or orange juice

100g mixed peel

(C) Main Dough

500g bread flour

1&1/2 tsp salt

115g sugar

1&1/4 tsp instant dry yeast

zest from 2 oranges

1&1/2 tsp orange juice

1&1/2 tsp pure vanilla extract

140g egg yolks (about 7 Nos)

120g water

115g butter, softened

Method

1) To prepare sponge dough 

     - mix all ingredients to form a dough

     - place in a bowl, cover & leave at room temperature min. 8 hours or overnight

2) To prepare fruits

     - mix all and toss to coat

     - cover & leave overnight

3) Next day, into the bread maker 

     - add main dough ingredients and sponge dough

     - bread dough cycle 1.30 hours including proofing time

     - last 2 min, add soaked fruits 

     - remove dough and place in an oiled large bowl, cover & leave for 45min

     - after 45min, fold the dough onto itself from 4 corners (twice)

     - leave to proof a second time for 30min

4) transfer dough to a lightly floured surface and divide dough into 3 portions

5) shape into a boule and place into a panettone mould

6) cover & leave to proof for 2 hours

7) cut a cross on the top of the risen panettone 

8) bake in preheated oven 170'C for 50-60min. Tent bread if brown too quickly

9) remove panettone from oven and brush its top with melted butter.

10) leave to cool and enjoy

GRAPEFRUIT ORANGE LEMON MARMALADE

Grapefruit Marmalade

is your choice if you want you marmalade

fruity, sweet and with a hint of bitterness.

I love its taste.

I spread it on bread and scones,

as fillings in cakes and muffins,

I even dilute it into a drink!

A warm and refreshing Grapefruit Drink!

The ingredients are simple

but you need a bit of patience to have it done.

If you are interested in this recipe...

Grapefruit Marmalade

1 large (290g) grapefruit

1 large (150g) lemon

2 (335g) oranges

450g sugar

600g water

1) wash fruits and boil whole in water in a saucepan

2) simmer uncovered for 40min, turning once or twice, until skin is soft

3) remove fruits to cool, retain the water

4) slice off rind from fruits and cut into thin  strips

5) discard the white part or pith

6) chop up the fruits, discard the seeds

7) put all fruits and rind back into the water

8) boil for 30min or until liquid is reduced to half

9) add sugar & stir over gentle heat until marmalade gels

10) test by dropping a small drop into a glass of water. 

       If the drop does not spread, it is ready.

Ding Mee Ling July 27 at 7:43 AM Such a delightful breakfast with your marmalade. A marvelous combination Katie Foong. Bringing Flashbacks of my late Father in law enjoying his crackers. Marmalade was one.

MANGO PUDDING

Mango Pudding

I love mangoes.

I love eating them freshly cut.

My grandson also likes mangoes.

I think he may like this mango pudding

which is fragrant, sweet and soft.

If you cannot finish all at one go,

it can last for the next 2 days!

Mango Pudding

350g mango puree (from freshly cut mango)

250g mango juice (store bought)

1 Tbsp gelatin

1 Tbsp water

1. sprinkle gelatin in 1 Tbsp water, double boil until fully dissolved and tranparent

2. stir to combine mango puree, juice and gelatin until well mixed

3. pour into serving bottles or cups, refrigerate until set

4. enjoy