Wednesday, December 21, 2011

Fish & Chips

I seldom post my cookings as I cant cook very well...:-)) I almost always use premix ingredients to cook meals for my family as I find it very tedious to prepare from scratch. There are a few dishes that my children love it when I cook for them and usually its western food. This is one of the dish that they love and will usually have 2nd servings..:-))


4 pcs dory fillets (pat dry)
Salt & Pepper
Oil for frying

Batter: 200g Plain flour
           2 tsp baking powder
           1/2 tsp salt
           1/2 tsp pepper
           4 tbsp oil
           280 ml water

Extra: French fries
         tartare sauce
         Lemon Wedges

1. Season the dory fish with salt & pepper and set aside.
2. Mix all the batter ingredients together.
3. Heat plenty of oil in wok. Dip the fish fillet into the batter & fry till golden brown.
4. Serve fish with french fries and tartare sauce &  lemon wedges by the side.

Monday, December 19, 2011

Red Cherry Baked Cheese Cake

Wow..another cheesecake recipe again....(^.^). I found that after baking so many cheesecake, they use more or less the same method but of course the texture varies on what ingredients are used. Some use purely cream cheese and you get this dense and creamy texture while some mix in whipped cream and you get this fluffy texture.

For this Red Cherry Cheesecake, I got this recipe when I went to attend the 'Anchor' products cooking demo in my local bakery shop and decided to try it out after sampling the cake during the demo.

100g Digestive Biscuit, crushed
50g Butter, melted
375g Cream Cheese
115g Castor sugar
100g Sour Cream or plain yogurt
3 Eggs
200g Whipping Cream, whipped
2 tbsp Cornflour
Red Cherry filling (from tin)

1) Base: Mix the crushed biscuit & melted butter together & press onto the base of a 9" springform pan. Set aside.
2) Beat cream cheese & sugar together till light.
3) Add in eggs one at a time.
4) Add in the sour cream & cornflour.
5) Fold in the whipped whipping cream.
6) Put few tbsp of red cherry filling on the biscuit base and pour the cream cheese mixture over. Top with few tbsp cherry filling.
7) Steam bake at 160 degree C for 1 hr 30 mins.
8) Refrigerate overnight before removing from tin.

Saturday, December 17, 2011

Ooops! I did it again!

Ha..ha.. From the title, no, I'm not refering to Britney Spears song but rather on my neglected blog....Really, I do not know where the time went. It was a busy month for me in November because it was the end of the school year and also my daughter was facing her SPM examination. I did manage to do some baking and I will upload them one by one as soon as possible.

For this post, as promised previously, I'm giving you the recipe I used for making macarons. One thing I discovered when making macarons is that on a rainy day, the humidity is very high and the success of having a good macaron is slim. It was a waste of ingredients and time. Nevertheles, my macarons still have those 'feets' except that they are not as high as I want them to be nor are they dry on the inside.

110g Ground Almond
200g Icing Sugar
90g Egg Whites (best to age them overnight)
50g Castor Sugar

1) Sift ground almond & icing sugar together.
2) Beat egg whites till frothy, add castor sugar & beat till stiff peak. You may add some colouring at this point.
3) Add meringue to almond mixture. Carefully fold in till you get a sticky consistency. Do not overfold till its runny.
4) Pipe onto tray lined with parchment paper.
5) Bake at 130 degree C for 18 - 20 mins.
6) Match the macaron shells and fill it with buttercream or chocolate ganache.