Sour Cream Marble Chocolate Cake

Sorry for the interruption when some of you tried to leave a comment in my blog. I have just found the solution and rectify the problem by changing the comment setting to "pop up window" rather than "embedded below page". I hope you have no problem to leave me a comment from now, Thank you for you time. Ya, back to this post, I just done this cake which i have bookmakred long ago and only have a chance to do it today.













I chosen this recipe from Honey Bee Sweet which I think this recipe is best to bake using the "non'stick angel food heart cake pan " which i won from a giveaway by 鲸鱼蓝蓝小窝居 and also a cookbook. This is also the 1st time I won something from a blogger giveaway...Thanks so much to 鲸鱼 !!
This cake pan is so useful, i have no problem to remove the heart shape cake from cake pan.

Another reason was I never try using sour cream in baking, just like to experience it this time. Eventhough we couldn't taste sour cream in this cake, but this cake is very nice, very similar to a pound cake, dense and moist.

I saw my husband took one whole cake and wanted to eat by himself, i asked him whether can you finish this big cake (appx 3"x6" in size)!    He said "why not? " LOL!!
He actually finished the whole cake by himself, hehehe...he kind of like this cake..

Sour Cream Marble Chocolate Cake
(recipe source: adapted from Honey Bee Sweet with minor changes )

*makes 6 heart shapes cake or a bundt pan

Chocolate Paste
3 tbsp cocoa powder
3 tbsp hot water

Cake Batter
250g butter, room temperature
350g caster sugar
5 medium eggs
2tsp vanilla extract (I use homemade vanilla extract)
210g sour cream (you can replace with yogurt)
420g all purpose flour
2tsp baking powder
1/4tsp baking soda
1/3 cup chocolate chips

Method:
1. Preheat the oven to 180C. Sift flour, baking powder and baking soda.
2. In a small bowl, mix the cocoa powder and the hot water together to make a smooth paste.
3. In a large mixing bowl, cream the butter and sugar together till light and fluffy. Blend in the eggs and then vanilla. Then add in the sour cream, and scraping the bottom of the mixing bowl to make sure it is evenly combined.
4. Fold in the flour, baking powder, baking soda, salt and blend well. Lastly, mix in the chocolate chips or chopped chocolate chunks into the batter and mix well.
5. Remove 1/2 of the batter and mix in the chocolate paste in to it.
6. Spoon in big scoops of vanilla batter into the baking pan and alternating with some spoons on chocolate batter as well to create the marble effect. Repeat till all the batter has been put in.
7. Place in the oven to bake for 35mins or 40 to 50 minutes if you use a bundt pan, depending on your oven. Bake till golden brown and the tester comes out clean. If the top of the cake browns too quickly, cover with foil first until done.
8. Once baked, remove from oven and let cool on rack for 15 minutes, then remove from pan and let cool completely. Enjoy!!

I hope you can try this cake, very good indeed, Thanks to Bee Bee for kind sharing.

I am submitting this to Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested and Tasted.

Happy Baking !!

Chicken Ngoh Hiang (deep fried beancurd meat rolls) 五香

Another humble homecook dish from my kitchen, Hokkian style of Ngoh Hiang 五香 which the ground pork seasoned with five spice powder and snugly wrapped in dried beancurd skins and deep fry it. This time I changed to chicken meat and it still taste good.





Ngoh Hiang 五香 is mean Chinese five spice powder, and this is the important seasoning in Ngoh Hiang, without adding this spice powder, then we should not call this as Ngoh Hiang.

This time I did not use the big beancurd skin that special for Ngoh Hiang use but I just use the normal beancurd skin as I find the special beancurd skin is very salty eventhough i have wipe off the salt from the skin.

Chicken Ngoh Hiang (deep fried beancurd rolls) 五香
(recipe source: by Sonia aka Nasi Lemak Lover)
*makes 5 rolls

350g chicken breast, dice to very small (do not chop)
1/2 onion, chopped
30g carrot, chopped
4 water chestnuts, chopped
Chinese parsley, chopped

3pcs beancurd skin , soften in water, wipe off the water, cut to half

1tbsp light soy sauce
1tsp salt
1tsp Chinese five -spice powder
White Pepper
2tbsp cornstarch/tapioca flour
1tbsp water


Method
1. Mix all ingredients in a mixing bowl except beancurd skin, mix thoroughly till thick paste. Set aside to marinate for 1hour or more.
2. Spoon meat mixture onto each sheet and wrap tightly and seal the end with some flour that mix with water.
3. Deep fry in hot cooking oil over medium low flame till golden brown.
4. Serve hot.

Happy Cooking !!

Chocolate-Bottom Banana Square

This is another popular cake among bloggers...

Nothing will goes wrong when chocolate and banana added together, a very soft, moist and flavourful cake. When talk about the cake texture, i don't really appreciate it as I find it was too soft (Chinese better describe this -软绵绵), maybe due to i changed a bit of the recipe.

Chocolate-Bottom Banana Squares
(recipe source : adapted from Mins' blog, 1st posted by Hearty Bakes, with minor changes)

Ingredients:
125g butter, softened
120g sugar

1 egg (lightly beaten)
1 tsp vanilla / Rum
220g ripe bananas (mashed)

180g cake flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

2tbsp cocoa powder
1/2 cup chocolate chips

Method
1. Line the base of a 8” square baking pan (removable base) with baking paper.
2. Sieve flour, baking soda and baking powder, add in salt and set aside.
3. In mixing bowl, cream butter and sugar till light and fluffy.
4. Drizzle in the eggs, vanilla/Rum and mashed bananas, beating thoroughly.
5. Add in flour mixture and mix it well.
6. Divide the batter into half. Add the cocoa powder to one portion of the batter. Spread cocoa batter in the baking pan then followed by another half of plain batter. Smooth the top.
7. Sprinkle top with chocolate chips.
8. Bake at pre-heated oven at 180c for 30mins or test batter done with a toothpick or fork.
9. Cool and cut into squares to serve.

Since yesterday till now, i still couldn't leave message in other blog, do you encounter this problem or just my computer's problem? please tell me..Thanks.

Happy Baking !!

Japanese Grilled Saba/Mackerel

I like to order grilled Saba/mackerel when we take dinner at Sumi-ka Japanese restaurant which they serve very good charcoal grilled yakitori. As usual, when my family love something, i will try to imitate and cook it at home.

I bought this frozen Norwegian blue mackerel filles from Jusco, try to cut X into the skin of mackerel so it doesn’t shrink when it hits the heat.

Do not over cook the mackerel, so you can enjoy the juicy fish meat with sprinkle of lemon juices, dip with grated daikon and Japanese light soy saauce.

Japanese Grilled Saba/Mackerel
(recipe source: by Sonia aka Nasi Lemak Lover)
*serves 3-4

2pcs (350g) Mackerel fillets
Sea salt
1 lemon, cut into wedges
Daikon, grated
Japanese soy sauce

Method
1. Cut X into the skin of mackerel so it doesn’t shrink when it hits the heat.
2. Sprinkle sea salt on mackerel and let it sit aside for 30mins.
3. Wipe off any excess moisture on the fish.
4. Heat up a non-stick pan over medium low flame, add the mackerel, skin side down.
5. Cover and sear for 2-3mins for each side, do not overcook.
6. Sprinkle lemon juices and serve with a clump of grated daikon with few drops of soy sauce.

Happy Cooking !!

Baked Spaghetti with meat sauce

My kids not only like to eat Spaghetti with meat sauce, they also like to top up with a lot of mozzarella cheese and bake the spaghetti. So this is the baked spaghetti with meat sauce that i usually prepare for them for a quick and simple lunch.

Spaghetti ready to bake with cheese..

Mommy more cheese please...

Baked Spaghetti with meat sauce
(recipe souce: by Sonia aka Nasi Lemak Lover)

*serves 4-5

250g ground meat (beef or chicken)
350g Spaghetti
1 onion, chopped
4 garlics, chopped
1 and ½ cup pasta sauce
1 Bay leaf
3tbsp olive oil
1/2 green pepper, sliced
100g canned button mushroom, sliced
2tbsp parmesan cheese powder
Some parsley flakes
1tsp salt or to taste
1 and ½ sugar or to taste

2 cups shredded mozzarella cheese

Method
1. Cook spaghetti according to package directions.
2. Meanwhile, sauté onion and garlic with olive oil till brown.
3. Add in ground meat, stir fry for a while.
4. Add in pasta sauce, bay leaf, mushroom, green pepper and water, continue to cook for 10-15mins.
5. Add in seasonings, put cooked spaghetti into meat sauce, mix well (if sauce is dry, add some spaghetti water).
6. Turn off fire, sprinkle parmesan cheese powder and parsley flakes on top.
7. In a casserole dish, add in spaghetti with meat sauce, top with cheese. Bake 7-10mins at 200c pre-heated oven(set to grill function).
8. Serve hot, enjoy!

Happy Cooking and Happy Weekend ahead ....

He is 7 years old now ....

Nowadays, before my kids birthday, I will check with them what type of cake they want, no more buying from outside bakery shop. My little son Desmond requested a chocolate cake this time, a lot of cream and decorate with a lot of chocolate rice and colourful beads ( with a condition, he is the one who will decorate this !!).

Less headache this time, i baked a cocoa sponge cake, slice into two, apply blueberries filling and fresh cream on the layer and sides. I let him to decorate the rest !!

Everyone in the family love this simple cocoa sponge cake..This time i did not use the basic cocoa sponge cake that i use to bake, instead I created a sponge cake using chiffon method by separate the eggs as I prefer a moist and fluffy cake for Birthday cake and still maintain moist when keep in refrigerator 1-2 days..

Basic cocoa sponge cake
(recipe source: by Sonia aka Nasi Lemak Lover)

4 egg yolks
15g sugar
10g milk
40g corn oil
65g cake flour
2tbsp cocoa powder

4 eggs white
50g sugar

Method
1. Line the base and side with parchment paper.
2. Whisk egg yolk and sugar till creamy
3. Add in milk and corn oil, mix well
4. Sift in cake flour and cocoa powder, combine well, set aside
5. Beat egg white till foamy, gradually add in sugar, continue beat till soft peaks form.
6. Use a hand whisk, stir 1/3 egg white mixture with egg yolk batter, till light. Fold the rest of the egg white mixture using a spatula.
7. Pour egg batter in a 7” cake pan, bake at pre-heated oven at 170c for 40mins.
8. Remove cake from the cake pan, and cooling the sponge cake in a plastic bag as to helps it to retain its moisture.

** i use a new cake pan this time, a removable base heart shape cake pan.

Dear my son Desmond, mommy and daddy hope you stay healthy and happy forever !

Nasi Ayam Kampung goreng (Deep fried Chicken rice)

Usually I buy free range chicken / organic chicken (Ayam Kampung) to make Chinese herbs soup, never thought it can be deep fried till crispy as I thought the meat will be tough and hard after deep fried....


















Until I tried a plate of Nasi Ayam Kampung in a kopitiam ( cafe) near my area, love the crunchy skin and no doubt the meat is still hard but the meat is very flavourful and tasty. No wonder this is a famous Malay dish.

For your information:-
Ayam Kampung - free range chicken
Nasi - rice
goreng - deep fried

I served this with simple butter rice (this time i added more grated carrot, use Jasmine rice and did not add turmeric powder), you can serve this with nasi lemak too.

This is my version of Nasi Ayam Kampung goreng....

Nasi Ayam Kampung goreng (Deep fried Chicken and rice)
(recipe source: by Sonia aka Nasi Lemak Lover)

1 free range chicken (Ayam Kampung), about 1kg, cut into 4 chunks

Seasonings
1tbsp turmeric powder
1tsp chili powder
1tsp salt or to taste
1tbsp light soy sauce

Method
1. Mix all seasonings with chicken, marinate for 1hour or more.
2. Deep fry till crispy and really crunchy.
3. Serve hot with rice and vegetables.

Happy Cooking !!

Tiramisu

I noticed all earlier comments left in lady fingers /savoiardi biscuits are gone missing, i guess due to blogger system broke down yesterday. But don't worry, I had read all your lovely comments. Yesterday i just done this Tiramisu using homemade lady fingers/savoiardi biscuits.

I even rushed to nearby Starbuck coffee shop to buy a cup of fresh expresso to make this Tiramisu..I want good and fresh coffee since I also use homemade fresh lady fingers, resulted a very fresh and delicious Tiramisu.I adapted the Tiramisu recipe in one of my collection "a year of desserts' book which requires no egg yolks to be added.


Tiramisu cut after 4 hours, the cream is not yet firm..

Tiramisu cut after kept overnight, easy to cut as the cream has firm up.

I managed to make a 7" Tiramisu and also use the leftover filling to make another 1 wine glass of Tiramisu. Next time, I will be serving Tiramisu in individual glass, I found this way more handy and presentable.

Tiramisu
*makes a 7” Tiramisu
( recipe source: adapted from "a year of desserts " book with minor changes )

100ml chilled espresso (can be reduced as I got 25ml leftover)
3tbsp Kahlua

1tsp gelatin
3tsp hot water

250g Mascarpone cheese
30g icing sugar, sifted

250g heavy whipping cream (dairy)

about 40 homemade lady fingers (savoiardi)

chocolate shavings
Cocoa powder

Method
1. Mix chilled espresso with Kahlua in a shallow dish, set aside.
2. Sprinkle gelatin over the hot water in a bowl, stand the bowl over a pan of simmering hot water till dissolved and clear liquid.
3. With an electric mixer, beat mascarpone cheese with icing sugar for 1min. Stir in 2tbsp of the chilled coffee (No 1). Mix thoroughly.
4. With the same mixer, continue to beat whipping cream and 1tbsp coffee mixture (No 1) in another mixing clean bowl that place over a larger bowl filled with ice cubes and water, beat until soft peaks form.
5. Stir a spoonful into of cream into the mascarpone, then fold in the rest and gelatin mixture till smooth.
6. Slightly cut off the end of Savoiardi biscuit, line the side of a 7” with a removable base pan or use a springform pan and also line the base. Brush coffee mixture over the surface of savoiardi biscuit.
7. Spoon half the mixture into the cake pan and smooth the top.
8. Dip one side of each biscuit into the coffee mixture, then arrange on top of the mascarpone mixture in a singer layer.
9. Spoon the rest of the mascarpone mixture over the biscuit layer and smooth the top.
10. Cover with clear film and chill for at least 4 hours or preferably overnight.
11. Unmold the cake, sprinkle chocolate shavings and cocoa powder before serving.

Happy Baking and Happy weekend !!

Lady fingers / savoiardi biscuits

This morning, I have been busy making this lady fingers/savoiardi biscuits.

The 1st attempt was failed, the batter is runny and resulted a flat and wide ladyfingers. I suspected i did not beat the egg white well.

I did not give up, wash all the bowls and mixer again, try 2nd attempt. Yahoo ! I got a perfect lady fingers this time, crispy on the outside and spongy inside.

Lady fingers / savoiardi biscuits
Recipe source: adapted from dailydelicious which she adapted from Cordon Bleu At Home book, with minor changes)
*makes appx 45 small 2”-3” long ladyfingers

Ingredients
3 egg yolks (meidum), lightly beaten

90g cake flour

3 egg whites
75g caster sugar
1tbsp cornstarch (not in original recipe)

50g icing sugar, for dusting

Method

1. Preheat oven to 180c, line non-stick parchment paper in baking pan
2. Beat the egg white until foamy, gradually add sugar and cornstarch , continue beating until the egg whites become stiff peaks form, glossy and smooth.
3. Fold in egg yolks and lightly mix with egg white mixture with a spatula.
4. Sift the flour over this mixture and fold gently until just mixed.
5. Fit a pastry bag with a 1cm plain tip (or just snip the end off, this is what I did) and fill with the batter. Pipe the batter into long strips and leaving about 1" space in between the strips.
6. Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar.
7. Bake the ladyfingers for 10mins-13mins or turn light golden brown.
8. Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.
9. Store them in an airtight container till required. They should keep for 2 to 3 weeks.

Important notes
1. It is important to fold egg white mixture very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
2. Sprinkle sugar for two times as to helps to give the ladyfingers their characteristic crispness.


Store in an airtight container till required....

By now, I am sure you already know what am I going to make the next, hehehe, yes, I going to make Tiramisu  !!

Happy Baking !!

Minced meat & baked bean with rice

Yesterday I was run out of idea what to cook for dinner, checked inside kitchen cabinet and saw 1 can of baked bean and 1 can of luncheon meat. "Ting" i recall a recipe in Pig Pig's corner's and this recipe is her all time favourite, minced meat & baked bean with rice, and a sunny side up egg.

Now this rice also become my family's favourite, so simple to prepare and very delicious. Thanks to Pig Pig Corner's for sharing. I use to cook baked beans with minced meat too but her seasonings are difference from mine and resulted a very good baked bean dish.
Beside baked beans and egg, I also topped up with fried lunchen meat and brocolli (at least some green for this canned food meal)

Minced meat & baked bean with rice
*serves five
(recipe source: adapted from Pig Pig's corner with minor changes)


1 large onion, diced
1 can (450g) baked beans (I use baked beans in tomato paste AYAM brand)
250g minced meat ( I used pork)

Seasonings:
1/2tbsp Worcestershire sauce
2tbsp Thai sweet & sour chili sauce
1tbsp Oyster sauce
3/4tsp salt or to taste
1/2tsp black pepper powder
1tsp dark soy sauce, optional (just to make the sauce look darker)


Method
1. Heat oil in a non-stick pan, sauté onions till soft.
2. Add minced meat, stir fry until cooked and dry.
3. Mix in baked beans and some water.
4. Add seasonings to taste.
5. Cook the sauce till thicken.
6. Serve immediately with rice and a sunny side up egg, vegetables and fried luncheon meat (as per your choice).

Happy Cooking !!