Homemade Coleslaw

Last night my hubby made a homemade coleslaw & we are having this again tonight! It tastes just like KFC but our version is low carb!

Ingredients:
8 cups cabage (1 small cabage average)
1/4 carrot

Dressing:
1/2 cup mayonise
1/3 cup of sugar or 16 drops of liquid Splande
1/4 cup fresh milk
1/4 cup buttermilk
2 1/2 tbsp lemon juice
1 1/2 tbsp vinegar
1/2 tsp salt
1/18 tsp ground black pepper
1 tsp onion powder
1 tsp Morton Nature's Seasons' (Optional)

Directions:

1. Chop cabage finely & grated carrot.  Set aside.
2. To do the dressing, mix all the ingredients.  Pour the dressing over the mix vegetables.  Mix well then chill in the fridge.  Best serve chill.

 

Lapis Nyonya aka Nyonya Layered Cake

Source: Izamarina Harun-Taylor

Ingredients:
(A) 150g rice flour
       30g Hoen Kwe
       400ml coconut milk
       160ml water

(B) 160g sugar
      150ml water
      1/4 tsp salt
      2 pcs pandan leaves ~ tie knots

Colors: Green / Red / White

Directions:

1. Bring together all ingredients (B), cook till sugar dissolved.  Set aside, allow to cool then discard pandan leaves.
2. In a mixing bowl, mix together ingredients (A).  Whisk till well blended then set aside for 30 mins.
3. Bring (A) & (B) together, whisk till well combined.    Strain the mixture.
4. Divide mixture into 7 equal portions, 3 portions for Red, 2 portions for Green & White.
5. Preheat steamer, grease bottom & sides of the pan with margarine.   Steam for 5 mins to preheat.
6. Pour 1 portion of red colour mixture into pan, steam for 5 mins.  Repeat this step for all other layers with alternate colours ~ Red, Green & White.   Ends with Red for top layer.
7. Steam for additional 10 mins.  Cool completely before cutting.

Homemade Snowskin "Hello Kitty" Ice-cream

Ingredients:
90g Kao Fen (fried glutinous rice)
10g Tang Mien flour (Wheat starch)
30g shortening (Vegetable)
40g icing sugar
200g ice-cream soda or 7-up
Ice-cream

Directions:

1. Sift the glutinuos rice flour & wheat starch into a mould.
2. Add in icing sugar & shortening & mix till thoroughly mixed.
3. Pour soda & mix into a soft pliable dough.   Divide the dough into 8 equal portions.  Flatten the dough between plastic sheets & set aside in the fridge.
4. Scoop ice-cream into any mould shape & freeze the ice-cream for about 30 mins.
5. Roll the dough on a plate & dish out the ice-cream moulded, wrap & press back into a mould then back to the freeze.
6. Chill before serving.

Tiara/Crown Sugar Cookies

Source: Salwah Omar (Wedding by Salwah)

Ingredients:

280g All-purpose flour

80g castor sugar

50g icing sugar

150g butter

45g egg (lightly beaten & weight as indicated)

1 tsp vanilla essence

Icing Cookie:

1 cup icing sugar

2 tsp milk

2 tsp corn syrup

1/4 tsp vanilla/almond essence

Directions:

1. Mix flour & sugar in a bowl.
2. Using K-beater, turn on mixer on low speed & add in butter.   Add in egg & vanilla essence.  Mix till dough formed.  Don't overmix.
3. Roll out dough on tracing paper about 1" thick.  Cling wrap it.  Chill about 1 hour.
4. Preheat oven to 170-180 deg C
5. Roll out dough to quarter inch thick.  Using your favorite cookie cutter, cut out dough into desired shapes.
6. Bake for 12 mins.  Cookie should be slightly browned around the edge.

Method for icing:

1. In a bowl, add milk then add icing sugar & mix them together till smooth.  Then add corn syrup & essence, mix well.

Note: If the icing is too thick, add 1/4 tsp of milk till you get the consistency you desire.

Keep in an airtight container before icing.

Oreo Vanilla Ice-cream Sandwich Cookie Cake

Sponge (A)

3 egg yolks
60ml fresh milk
60ml canola oil / veg oil
100g sponge cake mix
50g cake flour
20g cocoa powder
1/2 tsp bicarbonate soda

Sponge (B)
3 egg whites
60g castor sugar
1/2 tsp cream of tartar

Direction:

1. Sieve dry ingredients (A) together in a bowl.   Add in all the wet ingredients & mix well.   Set aside.
2. In a stand mixer bowl, beat the egg whites till frosty then add cream of tartar & beat it till soft peak.  Add sugar bit by bit & beat till stiff peak.
3. Fold in egg yolk mixture into batter mixture.   The pour the batter into the "Oreo" mold.
4. Baked the cake in preheat oven at 200 deg C for about 10 mins.   Remove from the oven & let it cool for about 10 mins & transfer to the cooling rack & let it cool completely before assemble the cake.

I opt out the oreo as my daughter does not like oreo

Oreo Ice-cream
3 egg yolks
50g fine sugar
220ml fresh milk
240ml dairy cream (Greenfield) ~ beat soft peak
100g Oreo cookies ~ crush
1/2 tsp vanilla essence

Directions:

1. In a pot, heat 100ml fresh milk just over a simmer. Do not boil.
2. In another bowl, whisk together the egg yolks, sugar & the balance half of fresh milk.
3. To temper the egg yolks mixture, pour slowly the hot milk into the egg yolks & whisk at the same time. Then return the egg yolks mixture back into the pot.
4. Cook, being careful not to boil, until the mixture begins to thicken (about 80-86 deg C) into a custard and will coat the back of a spoon. You do not want to over cook this or the eggs will start to scramble.
5. Pour the custard though the strainer set over the bowl on ice. The strainer will catch any bits of egg which might have over-cooked. Stir the custard until cool and then cover and refrigerate until completely cold about 1-2 hours or overnight.
6. Whipped the heavy cream till foamy & fold in the custard mixture & vanilla essence.
7. Freeze the ice cream according to the manufacturer’s instructions and add the crushed oreo in at the end during the last 5 minutes of churning.

Cranberry Cakelette

Source: Salwah Omar (Wedding by Salwah)

Finally my cakelettes turn out pretty good! Salwah Omar, I modified some of your recipe....my gals don't like cranberry so I opt out instead I put strawberry jam & swirl. I don't have any chocolate to scrapes, I used rice chocolate instead.

Ingredients:
2 eggs

160g butter

120g castor sugar

120ml milk

160g All-purpose flour

½ tsp baking powder

1 tsp vanilla essence

40g chocolate rice

Directions:

1. Preheat oven 160-180 deg C
2. Sift flour & baking powder together.
3. In the mixer, beat butter & sugar till light & creamy.  Add vanilla essence & mix well.
4. Add egg into the mixture, one at a time & incorporate the mixture to smooth batter.
5. Add flour alternate with milk & ends with flour into the butter mixture.
6. Fold in the chocolate rice into the batter & scoop with ice-cream scoop into the rose cakelettes or into a muffin pan.
7. Bake for about 15-20 minutes.

Bought this baking pan specially for my "Cranberry Cakelette". Found at CK Tang which left 1 pce & cost S$40.85 after discount....Definitely will make use of this pan for Ally's upcoming birthday to give to her classmate as goodies!

60 rose cakelettes for my doter's classmates as requested by birthday girl (Jul 17, 2012)

Deep Fried Tom Yam Chicken

Source: Asmah Laili

Today's dinner is a new recipe I tried...it's call Deep Fried Tom Yam Chicken.

Ingredients:
3-6 pcs whole chicken legs

Cooking oil for deep frying

Marinate:

3 tbsp Thai Tom Yam Paste

1 egg

1 tsp kaffir lime leaves ~ finely chopped

1 lemongrass ~ finely chopped

2 cloves garlic ~ finely chopped

2 tbsp cooking oil

2 tbsp rice flour

2 tbsp plain flour

1 tbsp corn flour

Directions:

1. Combine chicken with marinate & set aside for about 3 hours in fridge.  Heat oil for deep frying.
2. Deep fry chicken until golden brown & thoroughly cooked.  Arrange on a serving platter & garnish with coriander leaves, tomato wedges & sliced red chillies.  Squeeze lime juice before serving.