Cantonese egg tarts { 蛋挞 }

Egg Tarts is a popular dessert amongst the Cantonese community. The tart shell should be flaky and light while the egg custard silky smooth. As you can see from mine, it is neither :D. I'm still in the process of refining my technique. The reason I'm posting here is to note down the recipes that I've followed.
 
Cantonese Egg Tart { 蛋挞 }
For the tart shells, recipe from Anncoo Journal

125g Cold butter - cut to cubes

120g Icing sugar, sifted

1 Egg

1/4 tsp vanilla extract

320g Plain flour - sifted

• Cream butter and icing until light and fluffy. Add in egg and mix well.
• Pour in flour and mix for few seconds, stop machine.
• Use a rubber spatula to fold the flour mixture into a soft dough.
• Put soft dough in a plastic bag and chill in the fridge for 30 mins or freezer for 20 mins.
• Divide the pastry into 15 small balls and evenly press into 15 tart moulds. If you find the pastry is too soft and sticky, just return it to the fridge to harden a little.
• Prick the bottom of the pastry with a fork to allow steam to escape as the shell bakes.
• Bake in preheated oven at 180C for 10 minutes or until lightly brown. Remove from oven and leave to cool.

For the filling , recipe from Yummy Bakes
200g boiling water

150g sugar

5 eggs

250g fresh milk

1. Dissolve sugar in boiling water, let it cool, add egg and fresh milk.  Do not beat, just stir and mix.
2. Strain the mixture and pour into the pre-baked tart shells  Bake at 180C for 20 mins or until cooked.

Hungarian crepe { Palacsinta }

Hungarian crepe is not as thin as the French ones; but it is still very light. I love them with ground walnuts, cinnamon and sweetened with sugar. My husband prefers them with custard and jam but you can fill them with any sweet/savoury combo. It will work .

Hungarian Crepe {Palacsinta}
serves : 12 crepes
Ingredients
125gm plain flour
2 eggs
1 sachet vanilla sugar
1 pinch of salt
250ml milk, cold
40gm butter, melted
vegetable oil, for greasing
Preparation
1) In a bowl, place flour, eggs, vanilla sugar and salt. Add in the milk gradually, mix until you get a smooth batter. Finally add in the melted butter (not hot) and mix well. Let it rest in the fridge for minimum of 30 minutes.
2) Once batter has rested, heat round non-stick frying pan with a little oil. Take a ladle and spoon approx a ladle of batter onto frying pan. Adjust the quantity of batter according to the size of frying pan. When the edge of the crepe starts to crisp, flip over and let it heat for few seconds and the crepe is ready. Repeat process until you finish the batter.

Steamed pumpkin cake

This traditional steamed cake is normally flavoured with yam; which is not easily available to me. Imagine my joy when I found out that it works with pumpkin as well.

Steamed Pumpkin Cake 
via Babe in the city KL
 
Ingredients :-
4 tbsp oil
6 cloves garlic, chopped
6 shallots, chopped
60 g dried prawns, soaked, rinsed and roughly chopped **substitute w anchovy paste 1 pair Chinese sausages, diced **didn't add
200 g minced pork meat ** didn't add
800 g pumpkin, seeded with skin removed will yield about 600 g, coarsely grated
Salt and ground white pepper to taste
Batter (mix them together):-
300 g rice flour
60 g tapioca flour
1 litre water
1 tsp salt
1/2 tsp ground white pepper
Garnishing:
Spring onion, chopped
Fried shallots
  Preparation :- In a fairly large pan or wok, heat oil and fry up chopped garlic and shallots till soft and fragrant. Add dried prawns and continue to stir fry till fragrant. Next add in sausages and minced meat. Stir fry until meat is cooked and season with salt and pepper to taste.
Give the batter a stir before pouring into the stir fried mixture together with the grated pumpkin. Add in salt and pepper. Keep stirring until batter became thick. Taste and adjust seasonings. Turn off the heat.
Pour mixture into a 22 cm square or even round tray. Even the surface with the back of a spoon or spatula. Steam on high heat for about 45 minutes. The surface should be quite firm. Remove and leave to cool completely.
Garnish the cake by scattering chopped spring onion and fried shallots on the surface before slicing. Serve with garlic chilli sauce.

Hungarian sour cherry cake { Meggyes Lepeny }

When you freeze lots of sour cherries during the summer season, you get to make this simple yet delicious cake through out the year! Okay, the frozen sour cherries that I used to make this cake was given by my MIL though :D  As appreciation I made her this cake when she visited last weekend.
In my archive I already have a similar cake, but I find this version more to my liking as I prefer crumbly texture as opposed to the tighter crumb version. Therefore, this will be my go-to sour cherry cake recipe from this day forward.
Hungarian sour cherry cake {Meggyes Lepeny}
via About.com
Ingredients

450gm pitted sour cherries (left whole), fresh or frozen

170gm unsalted butter, room temperature

3/4 cup granulated sugar

3 large eggs, separated

1 cup all-purpose flour

Pinch salt

1/4 cup bread crumbs

Vanilla sugar

Preparation :-

1. Heat oven to 190°c / Gas 4. Butter a 10x6-inch rectangular tart pan, or a 9-inch square or a 9-inch round cake pan and dust with bread crumbs.
2. In a large bowl, cream butter and half the granulated sugar until light and fluffy. Add egg yolks and continue creaming until well incorporated. Add the flour and salt, mixing well.
3. With clean, grease-free beaters, whip egg whites with remaining granulated sugar until stiff. Gently fold whites into cake batter.
4. Transfer batter to prepared pan. Top with cherries, stem side down. Bake 30 minutes. The batter will partially bubble up and cover the fruit. Cool in pan. Sprinkle with vanilla sugar. Cut into squares or wedges and serve.

Choux pastry

Choux pastry is not just easy but versatile for sweet and savoury fillings. I'm going to experiment more with ways to fill and decorate these delicate and tasty parcels.

Choux Pastry

via GBBO masterclass

Makes: 12 eclaires

Ingredients

50gm butter

150ml water

65gm plain flour

2 eggs, beaten

Method

1. Pre-heat oven at 200°c / Gas 6
2. In a sauce pan, bring the water and butter to a full boil. In goes the flour. Beat the mixture until smooth. When it come together into a ball shape, remove from heat. Loosen the dough and add a little of the beaten egg at a time. Combine well.
3. Prepare piping bag with a 1cm nozzlel. Put the dough into piping bag and pipe out 6” strip on to baking dish lined with grease proof paper. You should get 12 strips. Spray some water on to the dough by using a spray bottle. This will create steam.
4. Place baking dish in the oven and bake for 10 mins. Then lower to 170°c and bake for another 20 mins. Or until it is light golden colour.

Once fully cooled, fill with desired fillings.

One-bowl Chocolate fudge cake with chocolate sour cream frosting

In the last minute, I've decided to try out this chocolate cake for a birthday cake since my first bake (another chocolate cake recipe) failed! This cake turned out moist and stable, great with my go-to chocolate sour cream frosting. The left over also freezes well. PERFECT!
I've declared this as my go-to chocolate cake recipe from now on. No more fussing about with other recipes :p

Chocolate Cake

via kitchencorner

2 cups all-purpose flour

2 cups sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 cup milk

½ cup vegetable oil

2 eggs

2 teaspoons vanilla extract

1 cup boiling water

2 teaspoon granulated coffee

Chocolate sour-cream frosting

adapted from kwanster

100g chocolate, break into pieces
64g unsalted butter, at room temperature
50-64gm confectioners’ sugar, sifted
3 Tbsp unsweetened cocoa powder, sifted
Pinch of salt, sifted
1/2 cup plus 1 tbsp. sour cream , room temperature **12 or 20% fat
added rum for extra flavour

For the cake:-

1) Pre-heat oven at 180°c.

2) Add flour, sugar, cocoa, baking powder, baking soda and salt to a large bowl. Whisk through to combine using a hand whisk to stir through flour mixture until combined well. 

3) Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together until well combined. Mix the granulated coffee with  boiling water then pour into the cake batter and mix well combine. 

4) Distribute cake batter evenly between the two prepared cake pans or one cake pan where you can cut horizontally after the cake is baked and cooled down. 

5) Bake for 30-35 minutes if using two pans or 1 hour until a toothpick or cake tester inserted in the center comes out clean. 

6)Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

For chocolate frosting :-
1) Melt the chocolate in a heat-proof bowl set over a pot of simmering water. Set aside to cool until just barely warm.
2) In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until pale.
3) Gradually mix in the sifted confectioners’ sugar, cocoa powder and salt, beat until light and fluffy.
4) Beat in the melted and cooled chocolate and then the sour cream.
5) Continue beating until the mixture is smooth and well blended.

Frost cake and decorate as you desire.

Home-made pot stickers { Gyōza } { 餃子}

 

I've halved the following recipe which yield 20 wrappers

Gyoza Wrapper Recipe

via justonecookbook

Author: Namiko Chen

Serves: 42-44 wrappers (thin wrappers)

Ingredients

240gm plain flour

½ tsp. salt

120 ml just-boiled water plus more if necessary (should be around 120 - 150 ml)

You will also need:

Potato starch (corn starch) for dusting
3" (8 cm) cookie cutter

While for the filling, I've just followed a rough guide from this video.

No bake biscuit cake

No-bake desserts are ideal for hot summer days; which this is one of them. This "cake" takes very little effort but delivers on flavours.  Get this done a day ahead of serving.

No-bake Biscuit cake

Ingredients

For the "cake" layer
adapted from Padhuskitchen

1x220gm packet of wheat biscuits, like the Marie biscuits. Used only 24 pcs. I used local brand "Albert"
1 cup of strong expresso / instant coffee

For the Chocolate frosting
adapted from Kwanster

100g chocolate, break into pieces
64g unsalted butter, at room temperature
50-64gm confectioners’ sugar, sifted
3 Tbsp unsweetened cocoa powder, sifted
Pinch of salt, sifted
1/2 cup plus 1 tbsp. sour cream , room temperature **12 or 20% fat
added rum for extra flavour


Preparation :-

1) Brew/ make 1 cup strong coffee, set it aside to cool.
2) Line loaf baking tin with cling film for easy removal when it is ready.
3) Once coffee is cooled, get started with the chocolate frosting :-

1. Melt the chocolate in a heat-proof bowl set over a pot of simmering water. Set aside to cool until just barely warm.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until pale.
3. Gradually mix in the sifted confectioners’ sugar, cocoa powder and salt, beat until light and fluffy.
4. Beat in the melted and cooled chocolate and then the sour cream.
5. Continue beating until the mixture is smooth and well blended.

4) Start assembling the "cake" by dipping biscuit into coffee to soften biscuit a little. Dip piece by piece to create a base layer for the cake. Once first layer is form, spread 1/3 of the frosting over it.
5) Create second biscuit layer by dipping into coffee followed by spreading the second portion of the frosting.
6) Finally create the third layer and spread on the last portion of the frosting.
7) Leave it in the fridge for at least few hours to let it set. You can make this one day ahead before serving.
8) Serve this cold or slightly below room temperature.

Mixed nuts mookcake 月饼

Pardon the indelicate looking mooncakes :D If you couldn't tell, they were supposed to be rose shape! For a while, it looked great until I egg-washed it and return it to the oven for the second bake.
Never mind the shape, because I am very happy with the results seeing that this is my first ever batch of baked mooncakes :) As highlighted in the title, after baking these need to sit for two days in a container before the date of serving.
As per usual, I've combined 2 recipes for this bake. Here are the links and I suggest you go direct to the links for detailed tutorials as the texts below are mainly for my future reference.
 
Mixed Nuts Mooncake
Ingredients
For the pastry
via Kirbie's Cravings
100 grams all purpose flour
60 grams golden syrup (I used Honey)
1/2 tsp alkaline water (forgotten to get this at the store, so I've mix a little water with baking soda)
28 grams vegetable oil
1 egg (for eggwash)
 
1. In a large bowl, mix the golden syrup, alkaline water and oil. Sift in the flour and stir until all ingredients mixed. Gently knead the dough with hands until it comes together. Cover bowl with plastic wrap and let dough rest for 40 minutes. *Note : 20 mins. into resting time, start pre-heating the oven at 180°c/350°F/Gas4.
2. Take 35 grams of dough, roll into a ball, then flatten with a rolling pin. Roll until dough is very thin and big enough to wrap around the 65 gram of filling. Take 65 gram of filling, make into a ball and put in the center of the dough. Wrap dough around the filling until it is a thin layer covering the entire filling, and seal dough around filling. You may need to roll and maneuver the dough a little to completely cover the filling. One side of your dough ball will be somewhat lumpy from connecting the ends together. The other side should be smooth.
3. Place mooncakes on a baking sheet lined with parchment paper or silpat mat, spacing about 2 inches apart. Bake for about 20-25 minutes. About five minutes before mooncakes are ready, remove and quickly brush the mooncake tops with egg wash. Place back in oven and bake until golden brown, about 5-10 minutes.
4. Let mooncakes cool. Place in container and let sit for about 2 days. This will allow the mooncake skin to soften and become darker and developer a shiny exterior from the oils being released.

For the filling
via youtube  Helena's Recipes
Ingredients (makes 4x200g cakes; or 10x100g, or 8x150g cakes)
*For the filling*
150g mixed nuts, roughly chopped
100g candied lime peel, roughly chopped
100g candied orange peel, roughly chopped
50g ginger jam
150g Chinese sausages, fat rendered and diced
4 tbsp sesame seeds
1 tsp sesame oil
3 tbsp cooked glutinous rice flour
3 tbsp simple/corn syrup
Since I couldn't exactly find all items listed in the filling above, mine consist of these :-

Easy shortcrusrt pastry biscuits

This is a great nibble for parties and for family and friends who are visiting. You should also check out the link below to see how the recipe creator uses the dough to make sweet treats.
 
Easy shortcrust pastry biscuits  
translated from Web Cukrászda
 
Ingredients
150gm unsalted butter, cold
250gm flour
pinch of salr
5-7 Tbsp cold soda water
egg yolks, for egg wash
sesame seeds, grated cheese etc as garnish
 
Preparation :-
1) Pre-heat oven at 190°c.
2) Freeze butter for about 15 mins.
3) Pour flour in a glass bowl, sprinkle in a pinch of salt, grate over (medium size) frozen butter on to flour. Use a fork or your fingers, combine the mixture until it resembles large of bread crumbs. Make a well in the middle, add in little by little cold soda water, knead until mixture just combine, do not over work it!
4) You can rest the dough for 15-20 mins. in the fridge or immediately roll it out. *I rested it.
5) Roll out dough into the thickness of 0.5cm. cut in to desired shapes. brush egg wash. Sprinkle your chosen garnish.
6) Bake in the pre-heated oven for around 12-16 mins. or until golden brown and crispy.
7) Keep in air-tight container to maintain crispness. What I did was freeze them in freezer safe bags until I need it. Just defrose on serving plate about 1 hours before guests arrive. and reheat in low oven for 5 mins.

Steamed savoury egg custard

Steamed eggs custard regularly appear on my mom's diner table; however, I have never have the urge to make one since moving out. Then I stumbled upon this recipe ; which looks so simple and manageable plus promises a smooth silky finish, so I say why not make it?
Verdict : wow, so smooooth plus an extremely easy recipe! The most attention you need is making sure the water do not get too hot. That only takes up 15 mins. of your time.
Go here for the recipe at The Kitchn

Korean-Style Steamed Eggs (Gyeran Jjim)

Serves 1-2

2 large eggs
1/4 teaspoon salt
1/2 cup water, plus more for filling pot
1/2 scallion, chopped
1/4 teaspoon toasted sesame seeds
Combine the eggs, salt, and 1/2 cup water in a heat-safe ceramic bowl, such as a ramekin or small ddukbaegi. Whisk until well combined and foamy.
Place the bowl in a pot. Fill the pot with hot (not boiling) water to come halfway up the sides of the bowl. Cover the pot, preferably with a clear glass lid so you can easily watch the water and eggs. Cook over low-medium heat for 12 minutes, making sure the water stays at a gentle simmer.
Sprinkle the scallions and sesame seeds on top of the eggs and continue to cook for about 3 minutes or until the eggs are set. They should be firm but jiggly.
Carefully lift the bowl from the pot and serve.
Some variations:
• Add chopped vegetables like red bell peppers, carrots, zucchini, mushrooms, or onions to the egg and water mixture
• Add gochugaru (red pepper) along with the scallions and sesame seeds
• Substitute brined baby shrimp, fish sauce, or soy sauce for salt
• Substitute stock for water
 

Savoury Chinese 5-spice doughnut { Ham chim paeng }

Deep-fried savoury doughnut is typical hawker fare back home; which is usually consumed in the morning or during tea.time. To make this deep-fried savoury doughnuts at home has been on my to-try list for the longest time! I'm so glad that it has been crossed-off from the list.
Please visit My Kitchen Snippets for the recipe.

Pancake Hortobágy style { Hortobágyi palacsinta }

The other day I taste for the first time Hortobágyi palacsinta. It was melt in the mouth pancake and filling, drizzled with velvety sauce. The next day I've decided to recreate it in my own kitchen. I've got to say, it wasn't far from what I remember!
Hortobágyi pancake
serves 4 pax
Video tutorial by Miele cooking school http://www.youtube.com/watch?v=KO8_maUoWEc
Crepe/ Pancake via No salty
Ingredients
Filling (Chicken paprikash/stew)
Vegetable oil, for cooking
5 pcs of chicken thigh meat, bone-in, cleaned
1 onion, minced
1 clove garlic, minced
4-5 tsp smoked paprika, to taste
1 tomato, diced
1 Hungarian wax pepper
salt, to taste
water, just enough to cover meat
To thicken
100ml sour cream, room temeprature
1 Tbsp flour

Crepe/pancakes
2 large eggs, room temerature
125gm flour
a pinch of salt
250ml cold milk, room temperature
40g butter, melted
oil for cooking
Method

For stew :-
1)  Heat oil in sauce pan, sauté onion and garlic until translucent. Add in diced tomato, diced paprika and smoked paprika. Stir it a bit and put in the chicken thigh meat and salt to taste. Pour in enough water to cover meat, not too much as the meat will release some juices as well. Put on the cover and cook for 30 mins.
2) Once chicken is fully cooked and tomatoes and paprika have cooked down. Remove chicken thigh meat from the sauce, and by using a strainer remove the bits and pieces of onions,tomatoes etc from the sauce. Put the sauce back on the heat. We need to thicken the sauce by mixing together soul cream and flour, mix well before pouring into the chicken stew sauce. Bring it to boil for few minutes. Once thicken the sauce is ready.
For crepe/pancakes
1) In mixing bowl, crack in the eggs, mix in the salt. Then gradually add in flour and milk , alternately until the mixture is well combine, no lumps. Finally pour in the melted butter. Let the batter rest in fridge for at least 30 mins.
2) Take out batter from fridge after 30 mins. Mix it a little. Heat a flat pan over medium heat with some oil. Brush away excess oil. Use a ladle, pour the pancake batter onto the hot pan and swirl it around the pan to get a thin and even batter around the pan. Cook the pancake until just colour, not too much as the pancake should be soft with just a little bite to it. Cook until the batter is finish.
Assembling :-
1) Warm up the chicken meat and sauce by using microwave or stove.
Place chicken pieces onto pancake. Not too much. Wrap it. up and pour sauce over the pan cake, and serve immediately!

Gerbeaud Slice { Zserbó }

Yay, Another Hungarian classic cross-off my "to-bake" list! Like many things, something that seemed daunting was actually manageable and I would go as far as saying easy! Of course, I'm not saying I did a perfect job. I was a bit dry and crumbly. To suit my taste and my family's, this recipe still needs tweaking, but it is a very good base to work on.
Gerbeaud Walnut Slice ( Zserbó)
source : citromhab
step by step tutorial : aprosef

Ingredients
250g Flour
100g butter, room temperature
50g sugar + 1 sachet vanilla sugar
1 egg yolk
50ml Milk
10g fresh yeast (**I had no fresh; so, sub. with instant. Will lessen the quantity on next bake)
salt, a pinch
Filling
150g Ground walnuts
100g sugar (reduced to 70g)
1 sachet vanilla sugar
 200g apricot jam
+++ Lemon zest
Note :- I'll add some milk next time to the dry filling**
Chocolate icing
100g chocolate (used 1x60g bar)
1 Tbsp vegetable oil (not olive oil!)
+++ Rum
Ground walnuts to garnish
Method :-
1) Get ready the filling by mixing together ground walnuts, sugar, vanilla sugar and lemon zest +**.Set aside.
2) Start dough by bring milk to luke warm, add in instant yeast and a little sugar. Let it sit for 10 mins. until yeast mixture starts to foam/come alive.
3) Once yeast mixture is reading. In mixing bowl, mix together flour, sugar, salt. Then work in the butter until it resembles bread crumbs. Then add in the egg yolk and yeast mixture. Combine well and start to knead until smooth. Let it rest in a covered bowl for an hour.
4) 30 mins. into the dough resting time, start pre-heating the oven at 180°c.
5) Once dough full rest, divide it into 4. Start rolling out the 1 dough ball, enough to cover a 18cm round cake tin. Lay the rolled out dough into the the cake tin. Spread the apricot jam evenly and then sprinkle the walnut filling (1). Repeat this process for 3 layers and cover it with final rolled out dough. Pierce the layers with a knife all the way through to let any steam out when baking.
6) Bake for 30-35 mins. until golden brown.
7) Once the cake is cooled, start making the chocolate icing by melting chocolate by using double boiler or microwave (max 1min) and add in vegetable oil to loosen. Spread all over the cake and let it set in room temperature.

Note:-
It is best to let the cake sit over night to let the flavour melts together.

Hungarian Fried dough { Lángos }

Yes! I finally decided not to be lazy anymore and venture into making lángos at home. It is not difficult at all! Just like making pizza, except it is fried. Don't get me wrong, I'll still be buying ready-made ones from my Sunday market. However, if you need to feed or serve a hugh crowd doing it at home, will be more economical.
Lángos
Via visitbudapest.travel
300 g all-purpose flour, sifted
7 g dried (instant) yeast
250 ml water (*** I used luke warm)
1/2 teaspoon salt
sunflower oil (for frying)
toppings: sour cream, grated cheese, garlic
Method
1) Dissolve instant yeast in luke warm water. Set aside for 10 mins or until yeast has been activated (froth / foaming)
2) In a bowl, sift together flour and salt. Add in the activated yeast water. Mix together by using your hand or wooden spoon. The dough is very sticky! Just mix it until the dough is smooth and not stick to bowl.
3) Let the dough rest , covered, for 30-40 mins. or until the size of dough doubled.
4) Stretch out the dough onto a floured surface, into square shape. Cut rounds by using a round cutter of 10cm or any desired size. Stretch the round doughs a little , thinning the centre. Let it rest for 30 mins.
5) After 30 mins. Heat oil in deep fryer. Fry until golden brown.
6) Serve hot with the suggested toppings.
Updated : Oct 18, 2015
I've come across another easy fried dough recipe  ; which is fluffier and faster http://www.kingarthurflour.com/recipes/county-fair-fried-dough-recipe
2 cups King Arthur Unbleached All-Purpose Flour*

2 teaspoons baking powde 

3/4 teaspoon salt

2 tablespoons cold unsalted butter, in 1/2" cubes

3/4 cup lukewarm water

  Mix the flour, baking powder, and salt.

2) Work in the cold butter, using a pastry blender, your fingers, or a mixer.

3) Stir in the warm water to make a soft dough. Cover and let rest for 15 minutes.

4) Divide the dough into eight pieces. Working with one piece at a time, roll into a thin 5" round, about 3/8" thick.

5) Heat about 3/8" vegetable oil to 375°F in an electric frying pan, or in a pan over a burner. If you're using a 10" diameter pan, this is 2 cups of vegetable oil. If you're not using an electric frying pan, use a candy thermometer to take the temperature of the oil; or guesstimate it by seeing if the first piece of dough fries nicely in the time specified.

6) Pick up one dough disk, and carefully lower it into the pan. Let it cook for 60 seconds (it'll puff up on top and become light brown on the bottom), then flip it over and cook until light brown on the other side, about 60 seconds. You don't want to cook these too dark; they'll become overly crisp.

7) Remove from the oil and set on a paper towel-lined baking sheet. Place in a 200°F oven to keep warm while you make the remaining fried doughs.

8) Serve warm, with maple syrup or cider syrup; confectioners' sugar, or cinnamon sugar; or the topping of your choice — some folks enjoy a savory version, with marinara sauce and cheese.

Yield: 8 servings.

Simple chocolate cake with chestnut frosting

Get the simple chocolate cake recipe from Joy of Baking

Spaetzle { nokedli }

Spaetzle (Nokedli)
via for detail instructions check aprosef

For 1 serving (*I've doubled the recipe and it was good for 3-4 pax)

Ingredients

100gm Plain flour
1 large egg
60ml water
salt, to taste
a pot of boiling water

Method :-
1) Bring a pot of water to a rolling boil, don't forget to season water with salt.

2) In a bowl , place the flour, and the crack the egg in the middle. Add a little water, and with a wooden spoon combine by pushing the flour towards the egg. Add water as you go until a not too runny consistency.

3) When water boiling, place spaetzle maker over the pot (see link for instructions) and push the mixture over the hot water.

4) You should be doing in batches, and remove dumplings which have floated.

5) Rinse with cold water to get rid of some starch, drain and serve.

Steamed Coconut custard Glutinous Rice dessert { Malay cuisine : Seri Muka }

Kuih Seri Muka
serves : 8-10 pax
Base :-
1 cup Glutinous Rice, washed and soaked over night
150ml coconut milk
1/4 tsp salt

Coconut custard
2 egg yolks
3 Tbsp sugar
1 packet vanilla sugar
2.5 Tbsp plain flour
250 ml coconut milk

Method

1) Wash and soak glutinous rice the night before you intend to serve the "kuih"
2) Get the steamer ready.
3) Drain soaked glutinous rice, mix in the coconut milk and salt. Mix well. Pour into a greased square steaming pan**. I used about .........., which I think makes the base too thick. Next time I'll use a slightly bigger pan for thinner layer of rice.
4) Steamed for 30 mins. or until the rice is cooked. Do not fluff the rice, just leave it as is.
5) Make the custard by placing 2 egg yolks in sauce pan. Beat in the sugar and add a little coconut milk and slowly beat in the plain flour, ensuring no lumps. when you get a smooth paste, then add in the rest of the coconut milk.
6) Cook the custard until thicken, then pour onto the glutinous rice base. Place the square pan back to the steamer and steam for 15 mins. If it is not quite set, steam a bit longer. When it is wobbly, remove steamer from heat and let the rice in for another 10 mins. before removing from steamer.
7) After 10 mins. remove from steamer and let it cool fully so that the custard to set fully.
8) Serve at room temperature. If you have left over , keep in the fridge and steam lightly when you want to eat again.

Check out the video if you're still unclear http://www.abc.net.au/tv/pohskitchen/stories/s2924623.htm

Stained glass biscuits

Stained Glass Biscuits via   You too can cook  
 ** I have copy and paste the whole recipe for my easy reference. Please visit the link provided for detailed step-by-step
Ingredients 250gm All purpose flour 100gm Granulated sugar 100gm Unsalted butter, slightly cold 1 Egg 1/2 tsp Vanilla extract 2 Tbsp Milk , or as required 2 pinches Salt 1/2 tsp Baking powder Hard candies - As required (Different flavors and colors preferably) 

• Take a mixing bowl add flour, salt, baking powder and sugar, whisk well using a hand whisk. 

• Add butter and mix well to this flour mix and mix well using your fingers. 

• Lightly beat egg using a spoon and add it to the mixture, mix well. If your dough is crumbly add milk and knead well to make a soft dough.

• Now wrap the dough in a plastic wrap or just place in a bowl and cover with a lid, then let it rest in a refrigerator for half an hour or until the dough chills and is not soft. 
• Then line a baking tray with parchment or butter paper and set aside. 
• Now place the chilled dough on a rolling board (pastry board / chapati board) and roll it flat until it is thin. 

• After rolling, cut into shapes using a cookie cutter. 

• Then cut out some shapes, in the center using a smaller cookie cutter/mini moulds/any bottle caps. You can be creative here with the design and use your own ideas. (You can prick some holes using a skewer or toothpick or a straw on the cookies to hang it and use as decorators) 

• Then transfer the cut out cookies carefully onto the lined baking trays. 
• After transferring the cookies onto the lined baking tray, place the tray in refrigerator for 10 minutes. Meanwhile preheat the oven to 175°C (350 F) for 10 minutes. 
• After chilling, remove the tray from refrigerator and slide the tray into the center rack of the preheated oven. 
• Bake the cookies for 8 minutes at 175°C (350 F). (If your cookies are too thin then bake for 5-6 minutes)
• Meanwhile, unwrap the candies, separate them color-wise into individual plastic bags or ziplock bags and crush the candies using the rolling pin or meat tenderizer, set them aside.
• Now after 8 minutes, remove the cookie tray from the oven.
• Spoon small amount of crushed candies onto the center of the cookies inside the cutout holes. Do not load too much.
• Now slide the tray again into the oven and bake for another 5 minutes or just until the cookies start to brown on sides and the candies gets melted well. It will be bubbling at this stage. (If you take long to fill the cookies with candies then preheat the oven for 5 minutes before baking again)
• Now remove the tray from the oven and set aside until the cookies cool down completely. When done gently remove the cookies from the parchment paper or butter paper. 
• Then set the cookies aside for it to cool completely. Do not attempt to remove the cookies before they completely cool down. (Do the same with the rest of the dough and bake the cookies similarly)
• Store in airtight containers, use as decorators or gift wrap them.