Moist Mocha Loaves

This is a very easy to bake cake. Just follow closely to the recipe and yummy. I did not do the frosting but am going to learn how to do frosting soon so I just sprinkle some icing sugar on top of the cake.



Moist Mocha Loaves

1 tbsp cocoa powder+2 tbsp strong coffee granules diluted in 2 tbsp hot water.
225g butter softened
210g castor sugar
225g self raising flour
4 eggs
1 tsp baking powder

Method

Mix all ingredients with an electric mixer on high for 2-3 minutes till a smooth/creamy batter is formed. Divide into 3 9 inch loaf tins/cases. Bake in preheated 160 degree oven for 30-40 minutes or until skewer comes out clean. Leave to cool on wire rack.

Decorations

Can frost it or just like me (lazy) just sprinkle some icing sugar on top.

Note:

I baked half the ingredients cause I have a small oven and I substituted strong coffee granules with coffee flavoured emulco.

Recipe source: adapted from the girl who loves to cook
Photo source: alicecozycorner

Fried Rice with Nuts

Fried Rice can be fried in many different ways. Ingredients
Cooked Rice
Minced Garlic
Prawns
1 egg (well beaten)
Roasted Nuts
Spring Onion

Seasoning
Few drops of sesame oil
light soya sauce (to taste)
pinch of salt
dark soya sauce (optional)-add only if you like your rice to look darker

Method
1. Add oil in wok and fry garlic till fragrant but not burnt.
2. Add prawns and fried till prawns change colour.
3. Add cooked rice and mixed all together.
4. Add light soya sauce and sesame oil to taste to rice.
5. Keep frying and then add beaten egg and mixed well with rice to give rice a golden colour.
6. Keep frying till rice is light, fluffy and not stick together.
7. Throw in roasted nuts and mixed evenly.
8. Add spring onion and dish up.

Recipe source: alicecozycorner
Photo source: alicecozycorner

Char Liap Liap

I run out of long beans so I used carrots. Stir-fried bean curd with preserved radish and long beans.
Ingredients
1 tablespoon oil
5 pips garlic, minced
30g dried shrimps, soaked in water and drained
50g preserved radish (chai poh), diced
100g long beans, cut 1cm apart
2 pieces firm bean curd (tau kwa), diced
1 red chilli, sliced finely (optional)
2 teaspoons light soy sauce

Method
Heat 1 tablespoon oil in a wok to stir-fry the garlic, dried shrimps and preserved radish until aromatic.
Add in long beans.Stir-fry for a few seconds before adding the bean curd.
Continue to fry about 3 minutes more before adding the chilli and light soy sauce.
Season to taste with sugar and salt.
Dish out onto a serving plate.

NoteThis dish is usually served with plain porridge in many Hokkien homes.

Recipe Source:Mrs. Yong Eng Swee
Photo Source: alicecozycorner

Mango Pudding

d Wow, I am successful with this recipe in making mango pudding. I did not add mango cubes cause I was afraid my mango pudding is not successful. The next time I will definitely add mango cubes in. And I manage to find the mango flavour ice-cream. It is very easy to make but hate the washing part (lol). Yes, I am gonna make mango pudding for my family gathering on christmas eve (lol). If you find all these work too complicating, can buy the ready type of powder from phoon huat and just add water according to instructions. Ingredients
100 gm blended mango (puree)
100 gm mango cubes (can add more than that)
100 ml whipping cream (can substitute by 30 ml UHT milk, but this is optional)
20 gm gelatine (if you buy the box with 5 individual pkt type, use 2 pkts)
80-100 gm sugar ( don't like it too sweet so use 80 gm only)
300 ml water
250 gm of ice-cream (if you can find mango ice-cream the taste is even better but I don't think you can find it easily now so use vanilla flavour)

Method
1. Mix water, sugar and gelatine in pan. Boil over slow fire until sugar and gelatine dissolve.
2. Leave the mixture to cool. When cool, add mango puree, mango cubes, whip cream and ice-cream.
3. Stir mixture until all ice-cream is melted. Pour into small cups and leave in fridge to set.

Recipe source: Baking Mum
Photo source: alicecozycorner

Prime ribs in hoisin sauce

The prime ribs would be softer if cooked with a pressure cooker. Ingredients
400 gm prime ribs(about 4 pcs of ribs-cut into half for each pc)

Marinate sauce
1 tbsp sugar
1 tbsp dark soya sauce
1 tbsp wine

Seasoning sauce
few drops of sesame oil
1 tbsp vinegar
1 tbsp to 2 tbsp hoisin sauce (more if you like the taste of hoisin)
400 ml of water (more if necessary)

Method

1. Marinate prime ribs for at least half a day.
2. Heat wok with oil and brown prime ribs.
3. Add seasoning sauce and fry for a minute till all sauces are evenly mixed.
4. Add water and let it boil.
5. Once boiled, lower flame and simmer till prime ribs absored most water or till ribs are soft and tender. (keep stirring so that prime ribs would not be burnt)
6. Serve hot.

Recipe source: alicecozycorner
Photo source: alicecozycorner

Mee Swa with minced meat and pig's liver

Recipe:

Shredded gingers
minced pork
pigs liver (sliced thinly)
mee swa

Season to taste with soy sauce, salt.

Method:
1. Boil some water and add pinch of salt.
2. When boiled, add in the minced pork (drop it in like meat balls) and ginger. Boiled till the ground pork balls are cooked, season light soya sauce to taste .
3.Add the mee swa (washed already) and add pig liver and boil till pig liver almost cooked (do not boiled too long otherwise liver would be too tough).
Garnish with spring onion

Photo source: alicecozycorner
Recipe source: alicecozycorner

Minced Pork Ball with chestnut

Wanted to make minced pork ball with breadcrumbs but I run out of breadcrumbs and I just mixed the whole thing with self raising flour and it is yummy. Ingredients

200 gm minced pork
2 water chestnut (minced finely)
1 tsp light soya sauce
1 tsp sesame oil

Batter
2 tbsp self raising flour
3 tbsp to 4 tbsp water

Method

1. Mixed minced pork and water chestnut together.
2. Marinated with light soya sauce and sesame oil.
3. Add batter into it and mix together to give a gluey mixture.
4. Should not be watery.
5. Use two spoons to scoop into a ball and deep fry till golden brown.
6. Serve with chilli dip or sweet & sour sauce.

Photo Source: alicecozycorner
Recipe Source: alicecozycorner

Tau Kwa stir fry with leek

Ingredients

1 firm bean curd (tau kwa)-cut into 6 rectangles
1 stalk of leek (cut diagonally)
100 gm lean pork
1 clove garlic (minced)
1 tsp light soya sauce
1 tsp dark soya sauce
few drops of sesame oil
50 ml water (est)
tapioca flour (for dusting)

Thickening

1 tsp cornflour
1 tbsp water

Method

1. Dust tau kwa with tapioca flour.
2. Deep fry till golden and set aside. Drain oil.
3. Add some oil in wok and fry garlic till fragrant.
4. Add leek and fry for a while.
5. Add pork and sesame oil, light and dark soya sauce and fry for a minute.
6. Add water and let it boil and add thickening and simmer a while.
7. Pour over tau kwa and serve hot.

Recipe source: alicecozycorner
Photo source: alicecozycorner

Ee Fu Mee

This was cooked one of the days when the whole family decided not to eat rice. So I cooked a packet of ee fu mee. This ee fu mee is different from the previous HK ee fu mee. This thicker and rounder while the other is thinner and flat. Ingredients
1 packet ee fu mee,
hot boiling water
black mushroom, soaked to soften then sliced thinly
Chinese cabbage, sliced thinly
prawns
1 tsp sesame oil
1/2 tsp chopped garlic

Seasoning (combine):

1 tbsp oyster sauce
1/2 cup water (more if needed)

Thickening (combine):
1 tsp corn flour
1 tsp water

Method
Blanch noodles in hot boiling water for 30 to 40 seconds.
Drain, then refresh under running tap water.
Drain well and set aside.
Heat oil and sesame oil in a wok, then saute garlic till fragrant.
Add in mushrooms. Add chinese cabbage . Stir-fry well.
Add noodles and seasoning. Cover wok and cook for one to two minutes. Add thickening, stir-fry, then dish up and serve immediately with garnishing.

Note: Can add any other vegetables.

Recipe Source: alicecozycorner
Photo Source: alicecozycorner

Vegetarian Coin Tofu

My youngest son ask me to cook something healthy. So this is for him (lol). First time I see him eating broccoli and cauliflower. It tasted good and very healthy. 1 packet Japanese tofu, cut into slices of equal thickness
Tapioca flour for dusting
carrots, cut thinly into shapes
mushrooms (soaked in hot water till soft)-sliced
cauliflower (boil till almost cooked)
broccoli (boil till almost cooked)
1/2 tsp chopped ginger
few drops of sesame oil
1 tsp Shao Hsing Hua Tiao Chiew (Chinese cooking wine)
1 egg white

Seasoning (combined):
1 tbsp vegetarian oyster sauce
1/2 cup water

Thickening (combined):
1 tsp corn flour
1 tbsp water

Method
Coat sliced tofu pieces in tapioca flour.
Deep-fry in hot oil until lightly golden.
Remove and arrange on a serving platter.
Heat oil and sesame oil.
Saute ginger until fragrant.
Add cooking wine.
Stir in mushrooms and stir-fry well.
Add the rest of the vegetables.
Blend in combined sauce ingredients.
Bring to a quick boil.
Add thickening and pour 1 egg white over a fork and simmer for a while, then dish out and pour sauce over tofu slices.
Serve immediately.

Note: If you are not vegetarian, can use normal oyster sauce.

Recipe source: alicecozycorner
Photo source: alicecozycorner

Chilli cray fish

This is yummy and tasted good. Please adjust the sugar and salt according to taste.

Gravy with egg streak in it.

Ingredients
1/2 kg cray fish (wash and steam it for easier removal of shell-cut into halves)
8 fresh red chillies (optional)
5 cloves garlic
3 tbsp cooking oil
Coriander for garnishing
3 tbsp to 4 tbsp tomato ketchup
1 tbsp of sugar, or according to taste
Salt, according to taste
1 cup water
1 tbsp corn flour
1 tsp lime juice
Coriander leaves

Method
Pound garlic and chilli. (The chilli is optional-If you do not like it spicy)
Heat the oil in a wok, and fry the garlic and chilli till fragrant.
Then add in cray fish and stir-fry for a while.
Mix the tomato ketchup, salt, sugar, water and corn flour to make the sauce. Add the sauce mixture to the cray fish, and stir well for two minutes.
Break egg and pour over with a fork into the wok, simmer till cooked and add in the lime juice.
Garnish with coriander leaves and chilli slices.

Note: I steamed the cray fish on top of rice cooker so that it is easier to remove the shell without tearing the flesh.

Recipe Source: alicecozycorner
Photo source: alicecozycorner

Pineapple Tarts

Wow, this is yummy and tasted real good. The pastry really melts in your mouth. But it sure is a lot of work. Especially i make those open top type and the dough must be kept chilled otherwise it is difficult to create pattern with the cookie cutter. Roll pineapple fillings into balls first. Pineapple Tarts 2005 Version
Credit By Joshua (gan55)

Ingredients:
250g golden churn butter
170g cream
75g caster sugar
400g Top flour or Cake flour
30g Corn flour
50g cream cheese
3 egg yolks
1 additional egg yolk + 1 tsp caster sugar (for glazing)

Method:

1. Sift Top flour and corn flour together
2. Using a cake mixer, blend the cream, butter, cream cheese and sugar together till you get a creamy mixture. (10 minutes on speed 2)
3. Add the 3 egg yolks and sifted flour into the creamed butter mixture. using the cake mixer's dough mixer, mix till it becomes a smooth dough that is oily enough to not stick to your hand
4. Allow the dough to stand for 10 minutes. (Chilling helps if you are making the pineapple on top kind)
5. Divide dough into small balls and the pineapple filling into balls roughly 1/2 the size of the dough.
6. Wrap filling ball with dough ball and shape as desired. Glaze with the glazing mix.
7. Bake at 180 degrees Celsius for 15 minutes in a oven. (If using convection oven with turbo fan, lower temperature to 160 degrees Celsius)
8. Remove from oven and re-glaze again before baking for another 5 minutes till golden brown on top.

Pineapple Filling:
4 pineapples
9 cloves
Caster sugar

Method:
1. Peel the pineapple.
2. Grate the pineapple using a grater or using a juicer (grater better)
3. Squeeze out the juice from the grated pineapple fiber.
4. In a frying pan, put the pineapple fiber and heat using low flame.
5. Add cloves and fry till water has dried up halfway.
6. Add sugar to taste. (Amount depending on how sweet pineapple was originally and how sweet u want filling to be)
7. Continue frying till filling starts to dry and turns golden in colour (about 1 hr later)

Note: While frying, you have to stir continuously and remember to keep the flame small. It’s easier to add sugar by dissolving it in some of the unwanted pineapple juice and adding this to the grated pineapple.

Note:. I used ready-made pineapple filling from Phoon Huat.

Recipe Source: Joshua
Photo Source: alicecozycorner