Guava with Sour Plum

I brought 2 organic guava which cost me RM5. Cheap? Expensive? Honestly i do not know, as i only know i feel like eating so i brought it. This is simple yet delicious to eat especially eating it straight out from fridge.. yum yum... cooling.

There are no special receipe for this because it just need guave (skined and sliced it) and sour plum. Toss both together and chill in the Fridge  Remember to cover it, else you will get 'smell' from the fridge, unless your fridge is ONLY store fruits then you can leave it open. ^ ^

 

Came across this article and find it very interesting and worth keeping and sharing 

I do not know about you, but for me this is very true 

and i use this powerful words once in a while and especially FINE to end the argument

In case you cannot read it probably, here you go:-

5 Deadly Words used by Women

1. FINE = This is the word women use to end an argument when she knows she is RIGHT and YOU need to SHUT UP

2. NOTHING = means SOMETHING & u need to be WORRIED

3. GO AHEAD = this is a DARE, not permission. DO NOT do it.

4.WHATEVER = is a women's way of saying SCREW YOU

5. THAT'S OK = she is thinking long and hard on HOW & WHEN you will pay for your mistake.

But for men... no substance and not like women so sensible and complicated

5 Deadly words used by the Men

1. FINE - this is word men use when he surrender eventhough he is right 

2. NOTHING = means exactly NOTHING

3. GO AHEAD = this is a permission to do. But if you have any trouble do not come see me

4. WHATEVER = actually this is a word to describe he's so lazy to have a fight with women

5. THAT'S OK = actually this is a buildup word for somebody... ex: That's OK you can try it again. 

See why men are so fragile and destructible when confronting a women, it is because they are so INNOCENT.. pui

Moist Chocolate Cupcake

I have one of the colleague who is leaper because his birthday fall on 29th Feb and it only happens once in 4 years (Leap February) (Leap Year Information). For me birthday is a very special day regardless of your birthday falls on special or non-special date. This date is the SPECIAL date itself, because you brought to this world, and without this date. WHO ARE YOU and WHERE ARE YOU?!

So i chatted with him and he requesting me to bake him this Moist Chocolate Cuppy. WoW, someone is requesting me to bake him something (outsider i mean)... hehe.... i kind of prove of myself so i agreed. hohoho... and also i can practice more on my baking skills 

Ingredients:

110gm  cake flour

25gm cocoa powder

1/2 tsp baking powder (heap)

1/4 tsp baking soda (level)

1/4 tsp salt (level) ~ i ignore this since i am using salted butter

100gm butter

170gm fine granulated sugar

1 tsp vanilla essense

2 eggs (B size)

125ml cold milk/water

Method:

1. Mix butter about 1 min, add in sugar and vanilla essence and cream until till fluffy

2. Add in egg 1 at a time. Beating well after each addiction

3. Add shifted dry ingredients and milk alternately, mix well combined

4. Pour batter into lined and greased 12 muffin pan

5. Bake at 180C for 25mins

Noted: Leave cupcake completely cold before frost with desire frosting.

This time i frost with chocolate ganache, and you can find the recipe here. 

How To Make Chocolate Ganache

This is the easier and delicious chocolate ganache. You can make and frost on anything you like :) from cake to cupcake or you even can eat it with biscuit :) yummy-licious

Ingredients

113gm of Semisweet Chocolate Chips
75gm of Heavy Cream
1 tsp of Butter, softened at room temperature
1/8 tsp of Salt (I omit this as i using salted butter)

Method:

1) Heat the cream in a small pan over medium heat until just below boiling point.
2) Pour cream over chocolate chips and let sit for 1 minute. Add the softened butter and whisk the whole thing together until the chocolate has fully melted. Let it sit for a few minutes before frosting or decorating any cookie or any other type of pastry.

Japanese Cotton Cheese Cake with Fresh Fruit Topping

This cake is my HB favorite so far. He has been pestering me for quite sometime and finally i move my a** to bake him this cake on Valentine day with the exchange of nice and expensive dinner. hohoho 

This cake is delicious enough to just eat plain and those not cheese lover will also love this cake (myself) because of the fluffy-ness, delicious-ness of the cake. hahahaha

Ingredients for cake:

125gm cream cheese

90ml milk

15gm butter

30gm flour

24gm cornstarch

3 egg yolks

3 egg whites
pinch of salt

1/8 tsp cream of tartar

75gm sugar

Method:

1. In a heavy saucepan, cook cream cheese, milk and butter until thick and smooth. Set aside.

2. Preheat oven at 160C. Boil some water.
3. After the cheese mixture has turned warm and mix in both flours. Stir with a whisk until smooth.
4. Put egg yolks into the cheese mixture and stir until well combined.
5. In another clean bowl, beat egg whites until frothy. Put in cream of tartar and beat until soft peaks, add in sugar gradually and beat until stiff

6. Fold 1/4 of egg whites into cheese mixture, and then another 1/4 of the egg whites.

7. Pour the cheese mixture into the remaining egg whites and fold.

8. Pour batter into a lined pan

9. Place cake pan into a slightly bigger, shallower pan. Fill the bigger pan with boiling water and put in oven to bake at 150C for 45 mins.

10. Unmould cake immediately upon removal from oven, if not, the cake will shrink a lot.

Ingredients for Topping:

1/2 tsp gelatin

1 Tbsp water

150ml whipping cream

2 tbsp sugar

Mixed fresh fruits, mango, orange, apple (basically any fruit you like)

1 Tbsp instant jelly
100ml water
1 tbsp sugar

Method:

1. Put water into a heatproof bowl. Sprinkle gelatin onto water. Wait for 2 minutes. Either heat it by double boiling or zap it in the microwave on high for 25 seconds. Leave gelatin mixture to cool down totally.

2. Freeze mixing bowl and beaters for 5 minutes. Remove mixing bowl and pour in cold whipping cream.

3. Beat whipping cream until visible streams can be seen. Pour in cooled gelatin mixture and sugar and beat until stiff peaks. Do not overbeat.

4. Mound whipping cream onto cooled cake. Top with diced mixed fruits. Chill cake in freezer for 10 minutes while you make the jelly topping.

5. Put water and sugar into a small saucepan, on medium heat, bring to a boil. Put in instant jelly powder and stir until fully dissolved.
6. Remove cake from freezer and glaze fruits with instant jelly solution. The jelly will firm up upon contact with the cold fruits.
7. Return cake to fridge and chill for another 2 hours before serving.

Recipe from :  Table for 2 or more

Egg Drop Jelly

I have not eaten jelly cook with egg before and once i read about this, immediately i want to make this to try it out. Actually i got attracted by the photos from Anncoo Journal and the super simple recipe.

Look at this, very beautiful color

The texture is just nice and the sweetness also good. If you think this is not sweet enough, you can eat it with honey.

Here's the recipe and adpated from Anncoo Journal 
Ingredient:
13g Agar-Agar powder
1200ml water
100ml fresh milk
190 sugar
4 pandan leaves (to give the frangrant since this is just a plain jelly)
1 egg

Method:
1. In a pot add 1200ml water, sugar, agar-agar powder, pandan leaves together and bring to boil
2. Keep stirring until boil at medium heat, off heat once agar-agar powder all melted
3. Discard pandan leaves, add a drop of rose pink coloring (any color you like) and stir 2 -3 mins
4. Measure 250ml agar-agar mixture and combine with 100ml fresh milk and pour into desire mould
5. Leave it to set and scratch gently (NOT to the bottom). This is to make sure both level agar-agar stick
6. Re-boil remaining agar-agar and add another drop od rose pink coloring
7. Beat egg until frosthy, and drop the egg in thin stream straight into agar-agar mixture and stir with hand whish in 1 direction
8. Gently pour the egg mixture onto the white agar-agar
9. Leave it to cool and set before serve 

Ice Calamansi (Limau Ais)

Well, i use to made this drink whenever my dad brought back Calamansi. Do not know why everytime he brought a lot, 1 whole big plastic bag. hehe... 爽了我 because i can made my all time favourite drink and popsicle  

Nothing fancy about the ingredient or method because this is super mega easy to made. 

Ingredient ~ Calamansi (of course) and Sugar ~ That's it? Yes... that's it. ^ ^ simple right

*Not specifying how many gram/piece to use because all depend on personal preference. Some like it sour (more Calamansi then), some like it sweet (more Sugar then) some like ngam-ngam (taste it lor when you made... haha) and some like it plain (suggest drink plain water ... wakakaka)

Method: Make some syrup water (Sugar + hot water), squeeze juices from Calamansi and combine

Serve cold with ice or chill it in the fridge for few hours and you can 加料 with sour plum. 

Perfect for Hot Hot day ... enjoy

Honey Ginger Tea 蜜糖姜茶

HB is coughing badly today, so i made this tea to soothing his throat and he love it.

Recipe is super easy:-

Ingredient:

2 inches of Ginger - Skin on and smash (If you prefer 'hotter' then you can put more ginger)

1 tbsp Honey to sweeten (Using regular soup spoon, and if prefer sweeter then can put more)

Method:

Put ginger and water in a small saucepan. Bring to a boil and simmer on low heat for 5 minutes.
Pour tea into a cup and put in honey to sweeten.

Inspired by Table for 2 or more 

SoyMilk Longan Jelly

Always see this desert when we have our Dim Sum breakfast 

and i always refuse to buy because feel not worth the $

RM2.50 kind of expensive... 

Kedekut-ness kick in again... LOL

Well, this is the 1st time i made this and the texture is so HARD...... :'( My brother even throw it away after he ate the longan .... huhuhu.... but i guest this is my own fault because ori recipe called for Yeo's brand of soya and i am using better high quality of soya milk which is quite pricy type and the soya taste is overwhelming i quest...

I am following this recipe No-Frills 

Apricot Slice

Let the photo do the talking 1st :) 

i notice i like cake with fruit very much because it will not make you feel so full even after have 2nd pieces. This is the 2nd attempt and i change it to use cake flour which original recipe call for plain flour. Well, for my personal preference i will go for cake flour because plain flour has more 口 感 ~ harder  :) The cake become nicer after few hours in the fridge :)

Refer original recipe : Anncoo Journal

Ingredients:

150g Soft butter

150g Caster sugar

1/2tsp Vanilla extract
1 tsp Lemon juice (from half lemon)

1/4tsp Salt (ignore this is using salted butter)

3 large eggs

175g Cake flour

100g Dried apricot

Method: 
1. Dice dried apricot and mix with 1 teaspoon plain flour, set aside. 
2. Beat soft butter, sugar, salt and vanilla extract till white and fluffy at medium speed. 
3. Lower speed add eggs one at a time and beat well until incorporated and add in lemon juice
4. Stop machine and pour in plain flour and fold well with a rubber spatula. 
5. Lastly add in dried apricot and mix well. 
8. Pour batter into a 8 inch square tray (lined all sides up) and bake at preheated oven 170C for about 30 mins or skewer inserted comes out clean.

Orange Chiffon Cake 香橙戚风蛋糕

Chiffon cake is the type of cake that i never failed to bake even with my previous 10 years unused RM10 handheld mixture. ^ ^ sound so action hor. But now with my new KA heavy duty mixture, of course this is a easy and 100% success cake already. And my family member adore it so much.

 

Original recipe from   Table for 2 or more

Ingredients: 

(A)
115ml fresh orange juice
4 egg yolks
75ml corn oil
80gm sugar
150gm flour
1 tsp baking powder
1 Tbsp orange zest

(B)
4 egg whites
90gm sugar
1/8 tsp cream of tartar

Method:
1. Combine egg yolks, oil, orange juice and sugar. Mix well.
2. Sift flour with baking powder and put into (1)and combine.
3. Stir in orange zest. Set aside

4. Place egg whites into a clean bowl and beat on low speed until it froths. Add in cream of tartar and  continue to beat at high speed until soft peaks

5. Put in sugar at 3 intervals and beat until stiff peaks.

6. The peaks should be fat and pointy, and not short and thin. If they are short and thin, you have overbeaten them, and you cake might fall out from the pan when you overturn it.

7. Put in 1/4 of egg whites into (3). Fold the egg whites into the batter. Repeat step (7).
8. Pour the whole of batter onto remaining egg whites and fold well. Please don't stir, must fold.

9. Pour (8) into a (22 or 25cm) ungreased clean tube pan. Lightly shake it left and right to level cake

10. Bake in a preheated oven at 170/180C for 40 minutes.

11. Invert pan immediately after removing from oven. Leave cake to cool down totally this way.