Monday, 6 July 2009

Coffee Chiffon

I'm soooooo into chiffon lately since my first success baking it :) Here's another one with coffee flavor. I got the recipe from Margaret - margie's corner. Overall.....hmm.. it was so so, the good thing is I couldn't smell the egg but honestly speaking I still prefer chiffon with coconut cream in the ingredients. Yum.....

Espresso Chiffon Cake
Source: Margaret

2 tablespoons instant espresso powder
2/3 cup water
1/2 cup unflavored vegetable oil (canola or safflower)
2 teaspoon pure vanilla extract or vanilla paste
2 1/4 cups cake flour (I used all purpose flour with no problem)
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups superfine sugar, separated
6 extra large eggs, at room temperature, separated
1/2 teaspoon cream of tartar

In a large measuring cup or medium bowl, dissolve the espresso powder in the water, Add the oil,vanilla and eggyolks. Whisk until well combined.

Over a large piece of parchment paper or bowl sift together the flour and baking powder. Add 1 cup of sugar and salt and stir together.Make a well in the center of the mixture by pushing the dry ingredients towards the side of the bowl. Add the espresso mixture. Using a rubber spatula, stir together until thoroughly combined.

Place the egg whites in the grease free bowl of an electric mixer or in a large grease free bowl. Using the wire whip attachment or a hand held mixer, whip the egg whites on medium speed until they are frothy. Add the cream of tartar. Slowly sprinkle the remaining 1/2 cup of sugar and continue whipping until the egg whites hold glossy and firm but not stiff, peaks, about 5 minutes.

Fold the egg whites into the cake batter in 3 to 4 stages, blending thoroughly after each addition. Transfer the batter to the tube pan. Use the rubber spatula to smooth and even the top.Bake for approx 1 hour( 50 mins to 1 hr) , or until the cake tester inserted in the centre of the cake comes out clean.

Monday, 29 June 2009

Cheese Chiffon

I'm in the mood for Chiffons lately. I made a pandan chiffon 2 weeks before with my sis. I brought her along cause I was afraid of another failure as my black sticky rice chiffon :p It was a success but I just didn't have time to take pictures. Even I brought it to DJ's family with the chiffon still upside down waiting for it to cool down and fall off from the pan. I waited, waited, and waited...... I kept on and off peeking hoping it fell off. Everybody have finished their lunch and I couldn't wait anymore so let the knife does its part.. hehehe.... The pandan fragrance was very tempting and the cake itself was a success too. This time I made Cheese Chiffon by MYSELF from the recipe I took from another fellow blogger. The chiffon turned out beautifully, thank God it didn't turn out like my first chiffon :) It was very different with the Pandan Chiffon, it won't last an hour. But this cheese chiffon last 2 days. Honestly, I didn't like it much too, so do the others :( Anyway, I'll manage to take pictures next time I make the pandan one and I'll post it with the recipe.

Cheese Chiffon
(Took from Rita Bellnad's)
Source: Seri Masak Femina Primarasa - Cake Istimewa Semua Yummy

150 g terigu protein rendah, ayak
100 g keju cheddar, parut
1/2 sdt soda kue
1 sdt baking powder
1/2 sdt garam
100 g gula kastor
100 ml minyak goreng
100 ml susu cair
 5 kuning telur (dari telur @ 70 g)
7 putih telur (dari telur @ 70 g)
1/2 sdt cream of tartar

Cara Membuat:

Panaskan oven pada 180 derajat Celcius. Siapkan loyang chiffon (aku sih pakek loyang biasa aja, abis belom punya) diameter 24 cm. Jika ada, gunakan loyang chiffon berkaki. Jangan olesi bagian dalamnya dengan minyak/margarin.

Campur terigu dengan keju parut, soda kue, baking powder, garam, dan 2 sdm gula kastor, aduk rata. Buat lubang di tengah campura tepung, tuangi minyak goreng, susu dan kuning telur. Aduk dengan pengocok kawat hingga licin, sisihkan.

Kocok putih telur dengan mikser berkecepatan sedang hingga berbusa, masukkan cream of tartar dan sisa gula dalam beberapa tahapan. Kocok hingga putih telur membentuk ujung yang tumpul waktu mikser diangkat.

Masukkan putih telur dalam beberapa tahapan ke dalam adonan tepung, aduk perlahan hingga rata.Perciki bagian dalam loyang dengan air masakTuang adonan ke dalam loyang.

Masukkan dalam oven, panggang hingga matang (lk 75 menit). Tandanya tidak ada sisa adonan yang menempel ketika ditusuk dengan lidi.Keluarkan kue dari oven, segera balikkan loyang hingga kue benar-benar dingin (lk 1 1/2 jam). Keluarkan kue dari loyang dengan bantuan spatula/pisau panjang.

Monday, 22 June 2009

Mini Quiche

This was the special request by the my friend. I normally don't take special order, just baking following my mood :p. It was an exception for her birthday. Here you go, gal... HAPPY BIRTHDAY... XXTH hehehehe.....

For recipe, please click here.

Thursday, 16 April 2009

Spaghetti Bolognaise

HAPPY EASTER everyone.....

...and long holiday too :) combining with the one day off due to election, so totaly we had 4 days to enjoy, sleep, eat and wonder around. Not much time for cooking..hahaha.. I turned 1kg of mince beef into bologneise sauce that u can freeze and warm up for every meals :p

I've posted before and it's practically the same everytime. So, clik here, okay?!

Monday, 23 March 2009

Sweet and Sour Chili Crab

I've been longing to do this dish ever, since d.j doesn't eat seafood. i miss eating seafood...... I and mom bought these really fresh crabs and alive with lots of eggs in it at the market that we visit every Saturday. It's unbelievably delicious. I couldn't imagine that I could do such dish myself :p

Sweet and Sour Chili Crab

3 medium size crabs, cleaned and parted
Red onion
Chilies, blended until smooth
Tomato sauce
Sweet Soy sauce / Kecap manis
Black pepper
Cooking oil

How to:

1. Heat oil and saute the garlic, red onion, onion, and scallion until softened and add in Chili paste. Keep in stirring.

2. Add in tomato sauce, sweet soy sauce, water, sugar, salt and black pepper. Give it a taste and it should be sweet with a bit of sourness and spicy.

3. Add in crabs and let it cook for a while until the they are cooked and sauce has thickened.

Strawberry Yoghurt Ice Pops

Me and d.j are so much into Sour Sally these days hehehe.... Everytime we visit a mall we'd look for Sour sally. We had it yesterday also at MTA after lunch, luckily the queu wasn't as crazy as Senci. But we spend our weekends mostly in Senci and the line's so unbelievable loooong. So, I tried to make these yoghurt pops for us to enjoy to satisy our craving for frozen yoghurt :p

Strawberry Yoghurt Ice Pops
A pack of fresh strawberries, washed and hulled
6 packs of yoghurt (I mixed 2 plains and 4 strawberry flavoured)
Honey to your sweetness
Ice pop mold (for me plastic will do, next time i'd buy the mold :p)

How to:

Place strawberries and honey into a blender and blend until it becomes smooth. Pour over a fine strainer and discard the seeds.

Mix in yoghurt and stir until well combined. Pour into ice pop mold and freeze. In case of using plastic like me, you need a funnel to help you out avoiding the mess. Spare some length for tide up at the plastic mouth and freeze. Just like our childhood snack, but we used sweetened tea or greenpeal instead *hmm......*

Monday, 2 February 2009

Fried Angel Hair Pasta

From so unlimited ingredients can turned out to be so delicious meal for Sunday's brunch *hihihi*

I've been wanting to cook this openned angel hair pasta package that already sit in the fridge for few months in fried noodle style. Just take out whatever you got in your fridge, don't have to be pork sausage or mushroom.

Fried Angel Hair Pasta

Angel Hair Pasta, cooked following the instruction on the package and drained
2-3 cloves of garlic, finely chopped
2 tbsps cooking oil
1/2 tsp sesame oil
2 "Lap Chiong" Hongkong pork sausages, thinly sliced
1/2 canned mushroom, sliced
Salt and pepper to taste

1. Heat cooking oil and saute garlic until fragrant then add in sesame oil.

2. Add in sausages and mushroom. Cook for a minute or so and add in the angel hair pasta. Season with salt and pepper.

Tuesday, 27 January 2009

Black Sticky Rice Chiffon, Upside Down Pineapple Cake & Banana Cake

GONG XI FA CAI...........
Welcome the year of OX

This year my mom incharged for the cooking for dinner on Chinese New Year's Eve and I prepared some Banana Cakes, Upside Down Pineapple Cake and Black Sticky Rice Chiffon. I didn't bake any cookies since we've already received too many jars of various cookies :)

I would like to share with you guys the recipes. For Banana Cakes, I've posted before in here. It's a fail prove recipe for me :p But for the Black Sticky Rice Chiffon, it was my first time to try out that recipe. It's supposed to be Chiffon but it turned out to be Brownies look alike :( I followed the recipe exactly as said *hiks hiks hiks* I couldn't figure out where went wrong. Hopefully it'd be a success next time ;) The Pineapple cake was delicious though, it has sweet and sour taste of a cake. Yummy...

Chiffon Ketan Item (Black Sticky Rice Chiffon)

Source: Kueh Ruri - adapted from NCC)

Ingredient 1:

200 ml Egg whites - around 5 eggs

150 g Sugar

1/2 tsp salt

Ingredient 2:

5 Egg yolks

100 ml Coconut cream

75 ml Vegetable oil

150 g Sticky rice flour, sifted


1. Place sticky rice flour in a large mixing bowl and make hole in the middle.

2. Pour in egg yolks, vegetable oil and coconut cream.

3. Whisk in one direction until smooth.

4. Mix together egg whites, sugar and salt. Beat in high speed until thickenned.

5. Mix egg whites mixture with flour mixture using a spatula until well combined.

6. Pour into ungreased chiffon pan. Bake with 180 C for +/- 50 minutes. You can touch the cake and if it springs back then it meant to be done.

7. Once done take out from oven immediately and place it upside down until cool, then release from the pan.

Upside Down Pineapple Cake

Source: v-recipes taken from Better Homes and Gardens India, April 2008


1/3 cup packed brown sugar

2 tbsp butter

1 tbsp water

6-8 1/2 inch thick slices fresh pineapple, cored and halved

2 cups all purpose flour

1 tbsp baking powder

1/2 tsp salt

1/2 tsp ground nutmeg (i skipped this one cause personally i'm not into the smell :p)

1/2 cup butter, softened

1 cup granulated sugar

2 eggs

1 tsp vanilla

3/4 cup milk

3 carrots, finely shredded (1 1/2 cups)


1. Preheat oven to 350 F. Lightly coat a 9x9x2 inch baking pan with non-stick cooking spray or oil; set aside.

2. In a small sauce pan, combine brown sugar, 2 tbsp butter, and water. Cook and stir over medium heat until mixture comes to boiling and is smooth. Pour in prepared pan; tilt to evenly coat bottom. Arrange pineapple slices over top.

3. In a medium bowl, combine flour, baking powder, salt and nutmeg; set aside.

4. In a large mixing bowl, beat 1/2 cup butter on medium-high for 30 seconds. Gradually add granulated sugar, beating until combined; beat 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and 3/4 cup milk; beat on low after each just until combined. Stir in carrots. Spread batter over pineapple.

5. Bake 45 minutes or until golden and wooden pick inserted in centre comes out clean. Cool in pan on the rack for 5 minutes. Invert on platter. Cool 30 minutes.

Banana Cake, please refer to here. For the last batch I added left over grated cheddar cheese from the time I made my carbonara :p.