Banana Chiffon Cake

Using 6.5" mould

Ashley has been asking me to bake her Banana Chiffon Cake & happen to be, I've 1 banana left in the fruit bowl. And also gives me an opportunity to try my new 6.5" cake mould I bought from Penang. I modified alot on the ingredients for 6.5" mould and surprise to see this.....I'm so happy with the end result!

Group (A)
70g Cake flour

1/16 tsp of salt

Group (B)
2 egg yolks

14g castor sugar

25g vegetable oil

35g milk

1 ripe banana (mashed)

Group (C)
2 egg whites

40g castor sugar

¼ tsp cream of tartar

Directions:

1. Pre-heat oven to 160C.  Sieve the entire (A) ingredient in a mixing bowl until well combined.
2. Mix ingredient (B) until well blended and then add in ingredient (A) and mix until smooth. Set it aside.
3. Beat ingredient (C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.
4. Pour batter into ungreased 6.5” tube pan and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should come out clean.
5. Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan and remove cake.

Hainanese Chili Sauce

Ingredients:
8-10 fresh red chilies

3-4 bird’s eyes

1½” ginger

5 cloves garlic

¼ cup rice vinegar

1 tbsp lime juice

2 tsp salt

1 tsp sugar

1 tbsp sesame oil

4-5 tbsp chicken broth

Directions:

1. Place all the ingredients above in a food processor & blitz to a vivid, red sauce, with no chunky bits.
2. Add sesame oil & whizz again.  Add the chicken broth & whizz.  The final result should be hot but not overpowering, tangy & gingery.
3. Steam a clean jam jar to sterilize it & bottle the sauce.
4. Should keep in the fridge for a couple of weeks.

Mini Orange Chocolate Chip / Chunk Cake ~ Barefoot Contessa

Source: Barefoot Contessa

Ingredients:
113g unsalted butter (SCS)
1 cup sugar
2 eggs
2 tbsp grated orange zest
1½ cup AP flour
¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¼ cup freshly squeezed orange juice
1/3 cup or 3oz butter milk
1 tsp vanilla extract
1 cup semi-sweet chocolate chips / chunks

Syrup:
¼ cup sugar
¼ cup fresh orange juice

Chocolate Ganache:
¼ cup semi-sweet chocolate chips
¼ cup heavy cream
½ tsp instant coffee granules

Directions:

1. Preheat the oven to 180 deg C.   Spray non-stick canola oil on muffins pan.
2. Cream the butter & sugar in the bowl of an electric mixed fitted with the paddle attachment for about 5 mins or until light & fluffy.   Add the eggs one at a time, then the orange zest.
3. Sift all the dry ingredients in a large bowl.  In another bowl, combine the wet ingredients.   Add the flour & buttermilk mixtures alternately in 3rd to the creamed butter, begining & ending with flour.   Toss the chocolate chucks / chips with 1 tbsp flour & add to the batter.
4. Pour into the muffins pan, smooth the tops & bake for 30 mins until a cake tester comes out clean.   Let the cakes cool in molds on a wire rack for 10 mins.

Making Syrup ~ In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves.   Remove the cake from the pan, put them on a rack over a tray & scoop the orange syrup over the cakes.   Allow the cakes to cool completely.

Make Ganache ~ Melt the chocolate, heavy cream & coffee in the top of a double boiler over simmering water until smooth & warm, stirring occasionally.   Drizzel or dip over the top of the cakes.

Carousel Birthday Cake

Ingredients:
2 boxes Betty Crocker (Yellow Cake) ~ follow the instruction on the box

Vanilla Buttercream (2 Layer 9" cake / 2 dozen cupcakes)
227g unsalted butter ~ softened
6-8 cups confectioners' sugar
1/2 cup milk
2 tsp vanilla extract

Directions:

1. Place the butter in a large mixing bowl.   Add in 4 cups ugar, then the milk & vanilla.
2. On medium speed of an electric mixer, beat about 3-5 mins or until smooth & creamy.
3. Gradually add the remaining sugar, 1 cup a time, beating well (about 2 mins) after each addition, until icing is thick enough for good spreading consitency. (May not need all the sugar)
4. If desidered, add a few drops of food coloring & mix thoroughly.   Use & store the icing at room temperature because icing will set if chilled.   The icing can be stored in an air tight container for up to 3 day.

My lil Lauren 2 yrs old celebrates @ Elfa ChildCare Centre (Simei)
March 19, 2012

Note: Making 3-layer cake, use the following proportions:

• 1-1/2 cups unsalted butter,
• 8-10 cups confectioner's sugar
• 3/4 cup milk
• 1 tbsp vanilla extract

Orange Chiffon Cake

Just finish baking Orange Chiffon Cake....I've so many oranges, not sure what to do with it since the kids do not eat any fruits on the counter. Before baking Orange Chiffon Cake, I baked another Whoopie Pies - Orange Whoopie Pies for tomorrow breakfast. Ashley love whoopie pies that she asked me to bake again for her. I still have 4 oranges left....maybe I'll try to bake meringue kisses next week.

Group (A)
1¾ Self Rising Flour

1/8 tsp of salt

Group (B)
6 egg yolks

½ cup of sugar

¾ cup Orange juice

1 orange zest

¼ cup canola oil

Group (C)
¾ cup of sugar

6 egg whites

1 tsp cream of tartar

Directions:

1. Pre-heat oven to 325 degree F.  Sieve the entire (A) ingredient in a mixing bowl until well combined.
2. Mix ingredient (B) until well blended and then add in ingredient (A) and mix until smooth. Set it aside.
3. Beat ingredient (C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.
4. Pour batter into ungreased 10" tube pan and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should come out clean.
5. Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan and remove cake.

Bergedil Kentang aka Potato Patties

Daddy asked my son what he wants for dinner tonight & Colin requested for "yellow" rice (mean briyani rice). Looked into the fridge & found a couple of baked potatoes leftover last night. Since the whole families are going for a vacation (5 days), I've to be sure no leftover food. Kids not so vote on baked potatoes, so I decided to make "bergedil" or mini potato patties.

Ingredients:
3 Potatoes ~ sliced & deep fried

3 cloves garlic ~ thinly sliced

1 large onion (Red) ~ thinly sliced

1 tsp white pepper

1 spring onion ~ minced

1 large egg

Salt to taste

Oil for frying

Directions:

1. Peel the potatoes & cut wedges.  Wash & set aside.
2. Heat oil in a pan, fry the potatoes wedges till brownish or cook.  Drained fried potatoes on paper towel & set aside.  Then fried the garlic & red onion till brown & drained on paper towel.  Set aside.
3. Used mortar to pound all the fried potatoes till smooth mashed.  Scoop & put it in a big bowl.  Pound the fried onions & mix together with the mashed potatoes.  Add minced spring onion, white pepper & salt.  Corporate altogether. 
4. Scoop the mixture with a tablespoon, make a ball shape & patted slightly & set aside.
5. Heat oil in a pan, dip the patties into the beaten egg then into the hot oil & cook for 1-2 mins for both sides.  Drained on paper towel.

Deep Fried Stuffed Olive With Cheese

Lunchtime, lunchtime, what's for lunch? I decided to look in the fridge for anything that I could make for my lunch today. I found a couple of ingredients and decided to make a snack called Fried Olives stuffed with cheese. Here is the result of my snack!

Ingredients:
1 jar (21 oz) stuffed Olives
2oz Mozarella cheese ~ cut cube/bite size
1 cup cheese curly ~ crush finely
1 large egg ~ beaten
1/2 cup All purpose flour
Oil for deep frying.

Directions:

1. Drain the olives & rinse under cold running water.  Carefully stuff a cube/bite size of cheese into each olives.
2. In separate bowls, crushed cheese curly, egg beaten & flour.  Coated the olives oil in the flour, transfer to egg beaten & coat all over.  Then transfer the coated olives into the crushed cheese curly to coat completely.
3. Please a medium saucepan over medium high heat & add enough oil to reach halfway up.  Heat the oil to 350 deg.  Fry the breaded olives for 2 mins, or until golden brown.
4. Transfer them to paper towel to drain.  Serve.

Banoffee Cake

Source: Salwah Omar (Wedding by Salwah)

Y'day I tried to bake Banoffee Cake. It's my 2nd attempt as I'm so determined how this Banoffee Cake turn out with my own baking. 1st attempted was last week which I've failed bcos I'd mis-read the content which is my weakest subject (Malay). 1st mistake was I weight cocoa 200g instead of 20g, 2nd mistake I made over beated the batter bcos my cake shrunk half the size after cooling on the rack, 3rd mistake I made the caramel cream, I left on the stove for a second b4 stirring & becames clogged on the bottom and 4th mistake was the whipping cream bcos the whipped was separated when I whipped.

So, the whole batch I had to throw down the bin shoot & was disappointed with my failure I'd made. So, here is my 2nd attempt of MY Banoffee Cake, it looks more like lopsided cake instead (LOL)...Salwah Omar, I promise to make it better next time.

Ingredients:

(A) 5 egg whites ~ 60g ea

      70g castor sugar

      ¼ tsp cream of tartar

(B) 5 egg yolks

      30g brown sugar

      40g Canola oil

      40g fresh milk

      200g bananas ~ mashed

(C) ½ tsp baking powder

      100g HK flour/Cake flour

      20g cocoa powder

      ½ tsp vanilla essence

      Pinch of salt

Dulce de Leche Cream:

5 egg yolks

80g muscovado sugar

60g Corn flour

500g fresh milk

¼ tsp vanilla essence

120g Caramel (Brand: Seriously Butter Caramel Dipping Sauce)

250g Whipping Cream ~ whisk firm peak

Chocolate Ganache:

200g Dark Couverture (Valrhona)

180g Dairy Cream (Greenfield)

Direction:

1. Preheat the oven to 170 deg.  Line 3 7" round cake pan with paper liners.
2. In a large bowl, use a balloon whisk to thoroughly combine ingredients (A) till firm peaks.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the egg yolks & sugar.  Then add in the wet ingredient (B) & mix until combined.
4. Using a spatula fold in (A) gently into (B) mixture is incorporated.
5. Divide into 3 equal 7" round cake pan (weight abt 200g ea) & bake for about 15-20 mins until a toothpick inserted in the centers comes out clean.  Cool completely in the pans.
6. Place one layer, flat side up on a flat plate.  With a knife or offset spatula, spread the top with frosting & arrange cut banana.  Place the second & third layer on top (rounded side up) & spread the frosting evenly on the top & sides of the cakes.   Set the frosting cake in fridge before pour the chocolate Ganache & decorate as you wish.
   
   To make the cream ~ Whisk egg yolks muscovado sugar, corn flour & ¼ cup fresh milk till combined & set aside.  Heat the balance of the fresh milk & pour into the yolks batter & mixture is incorporated.  On the stove, keep stirring the mixture until thicken & removed.  Then add caramel sauce & set aside to completely cool before add in the whipping cream.
   To make the Ganache ~ Heat the dairy cream & pour into the chopped chocolate & mix until all melted.

Chocolate Whoopie Pies

Source: Salwah Omar (Wedding by Salwah)

Attended a baking class with Katsncakes last Saturday & can't wait to try this Whoopie Pies. Woke early today & begin to bake these pies, chocolate & orange Marshmallow cream....I ate 8 mini whoopie pies & had to stop as this is out of my diet.

Ingredients:
40g dark couverture ~ melted

120g brown sugar

1 large egg

20g Canola oil

40g butter (SCS)

120g All-purpose flour

20g cocoa powder

½ tsp baking powder

½ tsp bicarbonate soda

½ tsp vanilla essence

100g buttermilk

Mashmallow Cream

(A) 2 egg whites

      30g fine sugar

      1/8 tsp cream of tartar

(B) 80g corn syrup

      30g water

      70g fine sugar

(C) 200g cold butter

      50g icing sugar

      ½ tsp vanilla essence

70g dark couverture ~ melted or any 1 tbsp favor

Directions:

1. Preheat the oven to 200 deg.  Line a baking tray with parchment sheet.
2. In a small bowl, sift all dry ingredients together and in a large measuring cup, combine all the wet ingredients.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar & canola oil on medium speed for 3 mins until light & fluffy.  Then add melted chocolate & mix till combined.
4. With the mixer on low speed, add the dry & wet ingredients alternately in 3 parts, beginning & ending with the dry ingredients & mix until combined.  Stir with a rubber spatula to be sure the batter is mixed. 
5. Pipe onto a baking tray with the attached nozzle (Wilton 2A) on the baking paper & bake for about 7-10 mins.

To make the Marshmallow cream ~ Boil ingredients (B) to 240 deg.  In a large bowl, use a balloon whisk thoroughly combines egg whites & cream of tartar until frothy.  Then add the sugar into the egg whites & continue to whisk at medium/high speed to medium peaks.  Pour the syrup (B) in (A) slowly at slow speed.  Beat till the batter cool then add cold butter & icing sugar till smooth frost.  Add any favor, color & mix well.   Sandwich them with marshmallow cream.

Orange Whoopie Pie

This is my Orange Whoopie Pies......Ashley & I have been eating them since breakfast!

Sausage-Stuffed Portobello Mushrooms With Mozzarella Cheese

Ingredients:
5 Portabella mushroom ~ removed & minced stems

10 oz Italian sausages ~ casings removed

Dash Tabasco sauce

1 tbsp minced garlic

½ cup grated parmesan cheese

Mozzarella cheese ~ grated

Chopped:
3 green onions or 1 large onion

2-4 tsp fresh parsley

2 tsp Italian herbs/fresh basil

Directions:

1. Lightly brush olive oil on both sides of the portabella mushroom caps then sprinkle the inside lightly with salt & pepper.
2. In a skilled brown the sausage meat with finely chopped onions until browned.  Then add parsley, basil, fresh garlic & hot sauce until well combined.
3. Add in the Parmesan cheese; mix with a wooden spoon until combined.  Then season mixture with black pepper to taste.
4. Spoon the sausage mixture evenly between the portabella mushroom tops.
5. Place on a lightly greased baking sheet & bake in a 350 degree oven for about 15-20 minutes.
6. Sprinkle the tops with grated mozzarella cheese & bake another 5 mins till the cheese melted.

Valentine Red Velvet Cake ~ Barefoot Contessa

Source: Barefoot Contessa

Ingredients:
2½ cups all-purpose flour

¼ cup unsweetened cocoa powder

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup buttermilk

1 tbsp liquid red food coloring

1 tsp white vinegar

1 tsp pure vanilla extract

¼ pound (1 stick) unsalted butter ~ room temperature

1½ cups sugar

2 extra-large eggs ~ room temperature

Classic Cream Cheese Frosting:

8 oz cream cheese ~ room temperature

1½ sticks (12 tbsp) unsalted butter ~ room temperature

½ tsp pure vanilla extract

3½ cups sifted confectioners’ sugar

Directions:

1. Preheat the oven to 170 deg.  Line muffin tins with paper liners.
2. In a small bowl, sift all dry ingredients together and in a large measuring cup, combine all the wet ingredients.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter & sugar on medium speed for 1 min until light & fluffy.  Add the eggs, one at a time & beat until combined. 
4. With the mixer on low speed, add the dry & wet ingredients alternately in 3 parts, beginning & ending with the dry ingredients & mix until combined.  Stir with a rubber spatula to be sure the batter is mixed.
5. Pour the batter into the prepared pans & bake for 15-20 mins until a toothpick inserted in the centers comes out clean.  Cool completely in the pans.
6. To make the frosting ~ place all the ingredients in the bowl of an electric mixer fitted with the paddle attachment & mix on medium speed just until combined.  Don’t whip!  Add the confectioner sugar & mix until smooth.  Then frost the cupcakes with the classic cream cheese frosting.

Honey Chicken Wings

Ingredients:
6-8 pcs of chicken wing

2 tbsp sesame oil

2 tbsp honey

1 tbsp oyster sauce

2 tbsp dark soy sauce

2 tbsp sugar

1 tsp white ground pepper

1 tsp salt

Oil for frying

Directions:

1. Marinate all the above ingredients together with the chicken wing; over night or 1 hour atleast.
2. Heat oil in wok for deep fry the chicken on a medium heat.  Serve with steam rice or eat itself.

Nasi Lemak Hijau aka Green Coconut Rice

Ingredients:
3 cup rice
3 1/2 cup coconut milk
1" ginger ~ sliced
1 tsp salt
1 tsp fenugeek (halba)
1 shallots ~ whole
1 cloves garlic ~ whole
1 tbsp butter
2 cup screw pine juice
1 screw pine ~ tie knot

Directions:

1. Wash the rice & set aside.
2. In a rice cooker, on the switch & heat butter, saute the ginger, whole shallots, garlic, fenugreek & add washed rice.  Mix the mixture together.  Stir & coated well.
3. Add the screw pine juice together with coconut milk & salt.   Cook as normal as you cook your rice.

Option: Eggs, Fried Anchovies, Fishcake, Roast/Fried Chicken

 

Click Honey Chicken recipe shown in the picture.

Red Chicken aka Ayam Masak Merah

What's for dinner tonight? I'm craving for "red" chicken but none too spicy for my kids. So, I posted on FB walls request to share a recipe for "ayam masak merah" aka "red" chicken. And one of the FBians suggested going with tomato rice & share with me her version recipe. I'm skeptical about these dishes....especially I've 3 fussy kids. However, am so glad when they said they love it! Ally asked me if I can cook red rice? Since they have tried "yellow" rice (biryani) & am wonder if there's a bowl of red rice...

Ingredients:
½ chickens (Marinate with Turmeric powder + salt)

1 tomato ~ small diced

½ cup tomato sauce

1 Large onion ~ cut ringlet

½ cup green pea

1 cinnamon sticks

2 anise star

3 cloves

3 cardamom

2 tbsp sugar

Salt to taste

Paste:

4-5 dried chili (soak with hot water)

1cm ginger

2 cloves garlic

1 large red onion or 6 shallots

Directions:

1. Marinate the chicken with turmeric & salt for about 15-20 mins.  Fried the chicken & set aside.
2. Heat cooking oil in a work & sauté the 4 spices (cinnamon, anise star, cloves & cardamom).  Add blended ingredients & stir fry the ingredients till fragrance.  Then add the diced tomatoes, tomato sauce, sugar & salt.  Keep stirring till the oil is surface.
3. After that adds fried chicken & let it cooks till the gravy thicken.  Lastly, add the onion & green peas & cook for another 2 mins.  Best to be served with “Tomato Rice”

Tomato Rice aka Nasi Tomato

What's for dinner tonight? I'm craving "red" chicken but none too spicy for my kids. So, I posted a request to share a recipe for "ayam masak merah" aka "red" chicken on FB walls. And one of the FBians suggested to goes with tomato rice & share with me her version recipe. I'm skeptical about these dishes....especially I've 3 fussy kids. However, I am so glad when they said they love it! Ally asked me if I can cooked red rice? Since they have tried "yellow" rice (briyani) & am wonder if there's a red rice...

Ingredients:
2 cups Basmathi rice

2 tomatoes ~ diced cubes

2½ cups fresh milk

3 tbsp tomato sauce

1 screwpine ~ knotted

6 shallots ~ sliced thinly

2 cloves garlic ~ sliced thinly

2 tbsp ghee

1 cinnamon stick

1 aniseed star

3 cardamoms

Salt for taste

Directions:

1. Wash the Basmathi rice & soak for about 15 mins, then drain & set aside.
2. Heat the ghee in the rice cooker, sauté the spices, shallots, garlic & screwpine till fragrance.
3. Add the rice & mix well for about 1 min then add the tomato sauce, diced tomatoes, fresh milk & salt to taste.  Stir the rice well.
4. Then cover the rice cooker & let it cook.  Serve this rice together with “Red chicken”.

Fried "Maggi" Indian Style aka Maggi Goreng Mamak

My version of an Indian fried noodle for dinner called "Mee Goreng Mama". I'm using instant noodles called "Maggi" noodles as my guy likes this type of noodle.

Sambal:

2 large onions (sliced thinly)

3-4 screw pine leaves

1 cup oil

Salt & sugar

1-2 tsp red food color

Paste:

2 cup dried chili or chili boh

2 large onions

5 cloves garlic

100gm dried shrimp

30gm belacan / shrimp paste

Ingredients for Noodle:

Maggi Instant Noodle (see instruction)

1 large onion ~ cut cubes

Potato ~ Boil, cut cubes

Tomato ~ cut wedges

Cabbage ~ sliced thinly

Chye Sim / Sawi

Bean Sprout

2 green chillis ~ cut diagonally

1 tbsp soy sauce

1 tbsp dark soy sauce

1 tbsp vinegar (optional)

3 tbsp tomato sauce

Eggs

Salt

Oil for cooking

Directions:

1. Heat oil in a wok.  Sauté the sliced onion & screw pine leaves till the onion is translucent
2. Add the blend ingredients & stir-fried on medium heat for about 40-50 mins
3. Add salt, sugar & food color & stir for another minute.  Then off the heat & set aside.
4. Heat oil, sauté the onion, cabbage, green chili, bean sprout & sawi.  Keep stirring the vegetables till its soft.
5. Add the noodle, sambal, tomato & potatoes.  Mix well the ingredients.
6. Add the soy sauce, dark soy sauce, vinegar & tomato sauce.  Mix the ingredients thoroughly & add a little salt to taste.
7. Make a well in the middle, break eggs & scramble.  Mix again the ingredients with the scramble eggs.  If you think the noodles are too dry, u can add a little water & stir well.
8. Serve with sliced cucumber & tomato sauce.

"Tempe" Crackers aka Tempe Kerepek

I'm so craving some to munch and I have this recipe given by my Indonesian friend a year ago and now I decided to have a homemade "tempe" crackers.  When giant supermarket yesterday to look for tempe & found but not the one that am looking for.  However, this will do as it's a trial version.  So, this morning I began my experiment & it's worth my effort as it's turn out to be like the stall selling.  The next time around, I'll go to Geylang to look for square "tempe" & sliced them very thin since I have a meat slicer.....

Ingredients:
200g Tempe ~ thinly sliced

100g Rice flour

1 tbsp Tapioca flour or cornstarch

1 large egg

200ml water

Oil for deep fry

Blended:

½ tsp coriander seed

3 cloves garlic

2 candlenuts (buah keras)

¼ tsp turmeric powder

1 tsp salt

2 lime leaves

Directions:

1. Make the batter: Mix the blended ingredient with all the flours, egg & water to smooth batter.
2. Dip the “tempe” into the smooth batter & set aside for about 3 mins.
3. Heat oil in a medium, deep fry till golden brown & crispy in batches.
4. Cool the batches before storing them in an air-tight container.

Roasted Asian Chicken Wings

Ingredients:
Chicken wings
1 tbsp Emeril's Asian Essence
1 tsp salt
½ tsp ground white pepper
2 cup canned pineapple juice
1 cup sugar
½ cup soy sauce
2 tbsp orange zest
2 tbsp minced garlic
2 tbsp minced fresh ginger
2 tbsp minced green onions
1 tbsp sesame oil
¾ tsp crushed red pepper
2 tbsp sesame seeds
2 tbsp diagonally sliced green onions ~ garnish

Directions:

1. Preheat the oven to 200 deg. C & line a baking sheet with 1" sides with aluminum foil.
2. In a large bowl, season the chicken wings with the Essence, salt & pepper, tosing to coat well.  Spread the seasoned wings in the prepared roasting pan evenly & bake until browned about 35 minutes.
3. While the wings are baking, in a large skillet, combine the remaining ingredients set over medium-high heat, except the sesame seeds & green onions.  Bring to a boil, stirring occasionally, until the sugar is dissolved & the liquid has reduced to syrup (7-8 mins).   Remove from the heat & cover to keep warm until ready to use.
4. Remove the wings from the oven & reduce the oven temperature 180 deg. C
5. Place the wings in a large, heat-proof bowl.   Drizzle half the prepared sauce over the wings, reserving the other half, tossing to coat well.   Sprinkle the sesame seeds over the wings & toss again.   Place a wire cooling rack inside a large baking sheet lined with aluminum foil & arrange the coated wings on top of the rack.    Return the pan to the oven & bake an additional 20-25 mins. or until cooked through & crispy.
6. Arrange the wings on a large serving platter & top with sliced green onions.   Serve immediately with the remaining sauce passed on the side for dipping.

Fried Macaroni aka Makaroni Goreng

Ingredients:
250g Macaroni

200g mince chicken/seafood

½ large onions ~ sliced thinly

2 cloves garlic ~ minced

2-3 tbsp Chilli sauce

3 tbsp tomato sauce

2 tbsp Oyster sauce

1 cube chicken knorr

1 red chilli ~ sliced diagonal

1 green chilli ~ sliced diagonal

Oil for cooking

Directions:

1. Boil the macaroni till soft.  Drain the macaroni & add little olive oil to prevent it from getting sticky.
2. Heat oil in work, sauté the onion & garlic till fragrant.  Add the sauces and chicken knorr into the work and stir the mixture evenly for about 2 mins.
3. Add the mince chicken / seafood & mixed well.  Add a little of water into the sauce & stirred another min.
4. Add red/green chilli & macaroni & mix the mixture till all coated well.
5. Served with fried eggs & spring onion.

Chocolate Cake ~ Barefoot Contessa

Source: Barefoot Contessa

Ingredients:
1¾ cups all-purpose flour ~ plus more for pans

2 cups sugar

¾ cups cocoa powder

2 tsp baking soda

1 tsp baking powder

1 cup buttermilk

½ cup vegetable oil

2 extra-large eggs

1 tsp pure vanilla extract

1 cup freshly brewed hot coffee

Frosting:

6oz semi-sweet chocolate

250g unsalted butter

1 extra-large egg yolk

1 tsp pure vanilla extract

1 ¼ cups sifted confectioner sugar

2 tbsp hot coffee (2 tbsp water + 1 tbsp coffee)

Directions:

1. Preheat the oven to 350 degrees.  Butter two 8” round cake pans.  Line with parchment paper then butter & flour the pans.
2. Sift all the dry ingredients into the bowl of an electric mixer fitted with a paddle attachment & mix on low speed until combined.
3. In another bowl, combine all wet ingredients.  With the mixer on low speed, slowly add the wet ingredients to the dry.  With mixer still on low, add the coffee & stir just to combine, scraping the bottom of the bowl with a rubber spatula.
4. Pour the batter into the prepared pans & bake for 35-40 mins until a cake tester comes out clean.  Cool in the pans for 30 mins, then turn them out onto a cooling rack & cool completely.
5. Place one layer, flat side up on a flat plate.  With a knife or offset spatula, spread the top with frosting.  Place the second layer on top (rounded side up) and spread the frosting evenly on the top & sides of the cake.

Method for Frosting:

1. Chop the chocolate & place it in a heat-proof bowl set over a pan of simmering water.  Stir until just melted & set aside until cooled to room temperature.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow & fluffy.  Add the egg yolk & vanilla & continue beating.  Turn the mixer to low, gradually add the icing sugar, then beat at medium speed, scraping down the bowl as necessary until smooth & creamy.  On low speed, add the chocolate & coffee to the batter mixture & mix until blended.  Don’t whip!  Spread immediately on the cooled cake.

We'd great time having our 1st family portrait taken by a friend of mine, Juriah Mosin Photography. Appreciated for her tight schedule to slot us in, I'd baked a Chocolate cake with a deco of "Duck Marshmallow"