Halloween Orange & Chocolate Fudge Cake

Cake:

1 Box Betty Crocker (SuperMoist White)
1 Box Betty Crocker (SuperMoist Chocolate Fudge)
Yellow Icing color
Red Icing color
1/2 tsp Orange Paste
Gummy Candy Corn (Optional)

Frosting:
60oz semi-sweet dark chocolate
250g unsalted butter
1 extra-large egg yolk (I use 60g)
1 tsp pure vanilla extract
1-1/4 cups sifted confectioner sugar
2 tbsp hot coffee (2 tbsp water + 1 tbsp coffe)
Black Icing color

Directions:

1. Preheat oven at 160 deg C.  Grease and lightly flour bottoms and sides of three 9-inch round pans of checkerboard cake set. Place divider ring in one of the pans, following manufacturer’s directions.
2. Prepare the mix cake following the box's instruction. Spoon batter into each pan & using divider ring & bake according to the instructions.  Cool completely.
3. Using a thin layer of frosting between layers, stack cake layers so outside colors of cake alternate. Place cake on serving plate; frost side and top of cake with frosting. Store loosely covered.
4. As for the frosting, please refer to Chocolate Cake.

Singapore Hokkien Noodle

Ingredients:
250g yellow noodle
250g thick rice vermicelli
400g prawn
350g squid
200g Pork belly (I used fish cake)
40g green chives
750ml chicken stock
3 eggs
5g chopped garlic

Seasoning:
1/2 tbsp fish sauce
Dash white pepper
Dash sesame oil

Directions:

1. Peel the prawn head, shelves & leave the tail intact.  In a hot wok, add a tbsp oil & fry the prawn head & shelves until fragrant.   Add fried prawn into the chicken stock & boil for 30 mins or 1 hour.
2. Add the pork belly into the stock & boil for 45 mins.  Remove the pork belly & cool.  Cut pork belly into strips (I omitted this step)
3. Blanch prawns, squids & fish cake in boiling water.  Drain & cut the squid into rings.
4. Into a wok, add 1 tbsp of oil, fry garlic until fragrant.   Add in egg & scramble.
5. Add in both noodles & fry for a few mins until noodles just begin to sear. (Use high heat)
6. Add 1/3 of prawn stock & seasoning.  Fry until stock is almost dry.
7. Add another 1/3 prawn stock.  Cover wok to braise the noodles on medium-low heat about 5-7 mins.
8. Lastly add in prawns, squids, fish cakes, chives & fry together.  Add remaining stock, fry for 1 min & plate.  Serve with sambal chili & lime!

BBQ Fish In Red Curry Spices

Ingredients:
750g Fish fillets ~ sliced into strips abt 1/2" thick
4-6 pcs banana leaves ~ cut into abt 16" squre
15g Thai basil leaves
10g Coriander / Cilantro leaves
1 fresh red chili ~ thinly sliced
2 limes ~ cut wedges

Marinate:
2 tbsp red curry paste
100ml coconut milk
1 tsp fish sauce
1 tbsp rice / cornstarch flour
1 tbsp brown sugar
1/4 tsp sea salt
4 kaffir lime leaves ~ thinly sliced

Directions:

1. In a large bowl, mix all the marinate mixture till smooth paste.  Toss the fish in this mixture until coated well to ensure even seasoning.
2. On a clean work-surface, arrange a banana leaf (shiny side down) & place about 4 Thai basi leaves in the center of the bottom 1/4 of the leaf.  Top the basil with 4-6 slices of fish per package, shingling them tightly.  Gently, yet tightly, roll the fish in the banana leaf, creating several layers around fish & securing it with toothpicks or skewers.
3. Cook the fish on a preheated grill, griddle, or skillet over medium heat for about 3-5 mins on each side, until the leaf is lightly-charred & fish is cooked through.  (If doubt about doneness, use an instant read thermometer for 135 F / 57 C)
4. To serve, carefully open the packets, drizzle with coconut milk & sprnkle with coriander leaves & chilies.  Serve with lime wedges.

Watermelon Chiffon Cake (2nd Version)

1st time I made Watermelon Chiffon Cake was not long ago, it's a trial & error because I'm curious.  You heard about Orange Chiffon, Banana Chiffon, Mango Chiffon but not Watermelon!  My daughter ate all the cakes within 2 days & she asked me to bake more.  Since I've more watermelon fruits, I bake them again late night but this time round, I twist some.

Ingredient A:
115ml watermelon ~ mashed
2 tbsp sugar
1/2 tsp cornstarch

Ingredient B:
5 egg yolks
85ml canola oil
60g caster sugar
180g cake flour / HK flour
1/8 tsp salt
1 tsp baking powder
Few drops of pink/red colour

Ingredient C:
6 egg whites
1/8 tsp cream of tartar
80g caster sugar

Directions:

1. In a pot, add mashed watermelon & sugar on medium heat.  Keep stirring the mixture till sugar dissolve then add cornstarch & continue stirring.  Once the watermelon thicken, remove from the heat & let it cool competely.
2. In a bowl, beat egg yolks & sugar together till creamy.   Then add the watermelon mixture & sift in all the dry ingredients & add few drops of pink food colouring.  Stir till smooth.
3. Whisk egg white with cream of tartar then gradually add sugar & whisk till medium-stiff peak.
4. Fold mixture (2) & (3) together & pour into a 23cm tube pan.
5. Bake @ 160 deg C. for about 45 mins or till cake is cooked through.
6. Overturn cake (still in the pan) onto a wire rack & have it to cool down completely.
7. Remove cake from tube pan, slice & serve!

Spicy Coconut Flower Crabs aka Ketam Masak Lemak Chili Padi

Ingredients:
4-5 medium flower crabs
400g coconut milk
1 pcs dried tamarind
1 lemongrass ~ bruised
1 tomato ~ quartered (Optional)
1 sliced pineapple ~ cut cubes (Optional)
Salt & sugar to taste

Paste
5 shallots
3 cloves garlic
1" fresh turmeric
1" ginger
10-15 bird eye chilies (more if prefer hotter)

Directions:

1. Heat a wok over a medium-high.  Add in the coconut milk, lemongrass & dried tamarind.  Let it boil then add the paste & stir to corporate.
2. When the gravy starts boiling, add in crabs.  Mix well & cook the crabs till all the crabs turn orangy.   Then add tomatoes & stir the mixture well.  (If using sliced pineapple, add in as well)
3. Add salt & sugar to taste.  Let it cook for a couple of mins.
4. Remove from heat & serve with steamed white rice.

Blackened Salmon

Ingredients:
Salmon ~ boneless
2 tbsp butter
2 tbsp grapeseed oil / olive oil

Seasoning:
1 tbsp Italian seasoning
1 tsp black pepper
2 tbsp paprika
2 tbsp salt
1-1/2 tbsp cayenne pepper

Directions:

1. Preheat oven on 200 deg C.
2. In a small bowl, combine all the seasoning & season the Salmon with the rub & set aside for about 15-30 mins.
3. Heat a skillet over medium-high & add the butter & oil.  Once butter has melted, add the Salmon & cook about 2 mins per side.
4. Transfer the whole pan to the oven & cook for another 4-6 mins.
5. Remove from the oven & let it set for about 15 mins & serve with white steam rice or any sauce.

Watermelon Chiffon Cake

Ingredient (A):
4 egg yolks
115ml watermelon juice
85ml canola / veg oil
50g sugar
150g cake flour / HK flour (I used cake flour)
1/8 tsp salt
1 tsp baking powder

Ingredient (B):
5 egg whites
1/8 tsp cream of tartar
100g sugar (I used 80g)

Directions:

1. Mix all the (A) together & stir till smooth.
2. Whisk egg white with cream of tartar then add sugar bit by bit.  Whisk till medium-stiff peak.
3. Fold mixture (1) & (2) together & pour into a 23cm tube pan.
4. Bake @ 160 deg preheat oven for about 45 mins or till cake is cooked through.
5. Overturn cake (still in the pan) onto a wire rack & leave it to cool down completely.
6. Remove cake from the tube pan, slice & serve!

The batter turn into bright orange!

Teriyaki Beef Short Ribs

Ingredients:
500g beef short ribs
1 tbsp cornstarch
1 tbsp water

Marinate:

1/3 cup soy sauce (Used Kikkoman)
1/3 cup brown sugar
1/4 cup cooking sake
1/4 cup Mirin
8 cloves garlic ~ minced/grated
2 tbsp fresh ginger juice

Directions:

1. Marinate the beef short ribs for 2 hours or overnight.
2. Pan fry the ribs for 3 mins on both side and set aside.
3. In small sauce pan, whisk together the marinate sauce & add the cornstarch solution.  Simmer the sauce till thickened.  Make sure to stir every few sec to keep from burning.
4. Once sauce thickened, drizzle over the beef short ribs.   Serve with steam white rice.

Broccoli Fried Rice

Ingredients:
Cooked rice
Broccoli ~ broken small florets
10 prawn ~ cut small
2 eggs ~ beat lightly
1 small carrot ~ cut cubes
3 clove garlic ~ minced
1 tsp chicken powder
1 tbsp light soy sauce
5 tbsp butter

Directions:

1. Heat butter on a wok, saute garlic till fragrance.
2. Add carrots and broccoli, stir fry till the carrots are soft.  Then add prawns and cook for about 2 mins or the prawn turns pink.
3. Make a well in the middle of the wok, add the beaten eggs and rice.   Stir the rice mixture together.
4. Then add the chicken powder, soy sauce & mix the rice mixture for about 2-3 mins.   Serve immediately.

Durian Chiffon Cake (w/o Durian Puree)

Ingredients (A)
6 egg yolks
150ml coconut milk
4 tbsp corn oil
1/4 tsp salt
1 tsp durian paste
1/4 tsp durian essence
80g caster sugar
140g cake flour

Ingredients (B)
6 egg whites
1/4 tsp cream of Tartar
100g caster sugar

Directions:

1. Mix all the ingredients (A).  Stir till smooth.
2. Whisk egg whites till slightly frosthy then gradually spoon in the sugar till finish.  Beat on high speed until stiff peak foam.
3. Gently fold beaten egg white into egg yolk batter.
4. Pour batter into a 22cm chiffon cake pan.  Bake at 160 deg C for about 45 mins or until cooled.
5. Remove cake from oven & invert the pan onto a wire rack & leave it to cool completely.
6. Remove cake from pan & serve.

Green Rendang Chicken aka Rendang Ayam Hijau

Ingredients:
1 whole chicken ~ cut into 8-12 pcs (I used skinless chicken breast)
250ml coconut cream
2 tbsp grated coconut ~ roasted & pound to paste
2 pcs tamarind peel
2 pcs turmeric leaves ~ sliced thinly
Salt to taste
1/4 cup cooking oil

Blended:
4 lemongrass
1" ginger
1" galangal
1" fresh turmeric
15-20 fresh green chilies
10 shallots
1 large red onion
5 cloves garlic

Directions:

1. Heat oil in a wok on medium, saute the blended ingredients till fragrant & oil surface.
2. Add the chicken pieces & coated the mixture.  Then add coconut cream, tamarind peel & coconut paste.  Stir well.
3. Cook the chicken on simmer & add the turmeric leaves, salt to taste.  Let it simmer till the gravy thicken.
4. Serve with steam rice.

Green Chicken with Carrot Rice

Watermelon Chocolate Chip Bread

Ingredients:
2-1/2 cups bread flour
1-1/2 tbsp granulated sugar
1 packet active dry yeast
1 egg ~ beaten
30g unsalted butter ~ softened
3/4 tsp salt
3/4 cup buttermilk
1/4 cup chocolate chips
Red/Green food coloring

Directions:

1. In a large bowl of stand mixer, stir together the flour, sugar & yeast.
2. Add in egg, butter, salt & buttermilk.  Mix on low speed until just combined.
3. Divide dough into 2 pcs, 1 pcs twice as large as the other, stir chocolate chips & enough red coloring to dye dough to a deep pink color.   Add upto 1/4 cup remaining flour as needed until dough is smooth & elastic & pulls away from sides of bowl (about 5 mins).  Remove red dough from bowl & place in another bowl.   Cover & let rise until doubled, about 1-1/2 - 2 hours.
4. In a clean bowl, stir enough green food coloring to completely dye-dough into smaller piece, adding upto 1/4 cup remaining flour as needed until dough is smooth & elastic & pulls aways from sides of bowl (about 5 mins).  Remove green dough from bowl & place in another bowl.  Cover & let rise until doubled, about 1-1.5 - 2 hours.
5. Remove risen red dough from bowl & place on a lightly floured surface.   Flatten, using fingers, into a rectangle about 6x8 inches.   Roll the dough from the short end like a jelly roll, pinching the seam closed as rolled to tighten the top of the loaf.
6. Remove risen green dough from bowl & flatten into a rectangle about 3x8 inches.   Carefully dome green dough over red dough, stretching as needed until long edges of green dough completely cover red dough.
7. Carefully place loaf in a lightly greased 8x4 inch loaf pan.   Cover & let rise until doubled, about 1-1.5 hours.
8. Preheat oven to 350 deg F.   Uncover risen loaf & bake 30-40 mins or until a golden brown.   The dough should also register about 190 deg F inside & make a holow thumping ound when thwasked on the bottom.
9. Remove from loaf pan & allow to cool completely on a cooling rack before slicing.

Roll like a swiss roll

Mochi Ice-cream

Flavors: Strawberry, Vanilla & Chocolate

Ingredients:
1-1/2 cup Mochi Flour / glutinous rice flour
300g sugar
300g hot water
Ice-cream
Cornstarch (as needed)

Directions:

1. Spread cornstarch onto a baking tray (use plenty so the mochi dough does not stick to the baking tray)
2. Place the mochi flour into a glass bowl.   Whisk sugar & water till sugar is dissolved.   Add the sugar liquid little at a time until it is mixed well.
3. Cover the bowl with plastic food wrap (leave a breather gap) & cook in the microwave - medium for 5 minutes.  Mix with a wooden spoon (dip it in water) & cook for additional 2 minutes.  The mochi dough is ready when it turns shiny & smooth.
4. Dip a wooden spoon in water then spread the mochi dough onto the baking tray as flat as possible.  Remember the dough is hot so take care.
5. Cover the dough with corn starch and then flip it over. Then pull and stretch the edges & make the dough thinner.   Leave to cool a little & when the dough is cool enough, cut it into rounds, use a bowl for the size.
6. To freeze the dough, cover each layer of mochi sheet with plastic wrap and dusted with cornstarch then put it into the freezer.
7. Put the ice cream onto the centre of the mochi sheet, using an ice cream scoop.  Fold & pinch the edges, then back in the freezer until it’s ready to be serve.

Left: Hot water, Japanese Sweet Rice Flour or Mochi & sugar

Homemade Mochi Ice-cream - Chocolate, Vanilla & Strawberry

Basic Crepe

Make 3 pcs on 9" pan

Ingredients:
1 egg
1/2 cup milk
1 tbsp water
1/4 cup AP flour
1/8 tsp salt
1 tsp brown sugar

Directions:

1. Mix all the ingredients with a whisk in a bowl or jug till smooth & lump-free.   Set aside for 15 mins.
2. Heat pan with 1/2 tsp of butter to coat the base of the pan.   Pour 1/3 cup of the batter & swirl it so it fills up the base of the pan.   When it's almost done (about 1-2 mins), colour of the batter change & some spots become slightly translucent, flip over to the other side & let it cook for 10 sec.
3. Flip onto a plate & fold in a quartered shape.   Serve with icing sugar, honey, lemon, ice-cream, whipped cream, anything.