Sardine sandwiches

This is a common sandwiches in Malaysia, I eat this sandwiches since young. Now my son Desmond also like this too, he just requested me to prepare for him this morning.

I have planted a lot of trees and flowers in my garden. This morning I just picked up this frangipani flowers and decorated in this special plate, look lovely!

Sardine sandwiches
(recipe source: by Sonia aka Nasi Lemak Lover)

1 can sardines in tomato sauce ( i always use my favourite Ayam brand)
1 red onion, thinly sliced
1 tbsp light soy sauce
1 tbsp chili sauce (optional)
1 tbsp tomato ketchup
salt to taste
a squeeze of lime juices

1 loaf white sandwich bread
1 cucumber, finely sliced

Method

1. Mash the sardines with a fork.
2. Heat little oil in a pan, saute onion till browned and aroma.
3. Add in sardine together with the tomato sauce.
4. Seasoning with soy sauce, tomato ketchup, chili sauce and salt.
5. Last add in lime juices, dish out and set aside to cool.
6. To assemble the sardine sandwiches: Trim the crusts of the bread. Spread butter on a slice of bread, arrange cucumber slices and spread sardine evenly on top of the bread. Cover with another slice of bread. Cut into 2 equal size of triangles.

I am submitting this post to Aspiring Bakers #8 for June 2011-Bread Seduction, and you stand a chance to win a cookbook if you submit a bake.

Maple Syrup Cinnamon Loaf

I saw an article in the newspaper talked about a new bakery shop in KL, and this Maple syrup loaf is their best selling item. Since i have no chance to try this loaf from this shop (too far from my place), so i imitate this loaf at home using my own creation.

I was not sure what ingredients to make the nice swirl with maple syrup, i decided to add cinnamon powder as i think maple syrup should be match with cinnamon powder. But i ended with a loaf full of cinnamon aroma but can't really taste the maple syrup. My kids don't really appreciate this loaf, my husband and I have to finish whole loaf. I sliced and toasted it in the next morning, and ate it with maply syrup, that was nice and smell good.

I still need to improve on how to make the nice swirl..........



Maple Syrup Cinnamon Loaf
(recipe source: modified from Hazelnut coffee swirl loaf from My Little Space, with minor changes)

Bread dough
300gm bread flour
50gm all purpose flour
1tsp yeast
2 tbsp sugar
1/2tsp salt
160ml full cream milk
1 egg

Method
1. Mix all ingredients together and knead till smooth and elastic. Keep aside to prove for 1hr or until double in size.

Maple syrup and cinnamon paste :
2 tbsp maple syrup
2 tbsp all purpose flour
1 tsp cinnamon powder

Method
1. Add all ingredients together to form a paste.

To make maple syrup cinnamon loaf

1. Place the bread dough onto a slightly floured surface
2. Roll flat and then spread the paste onto it.
3. Then follow the pastry folding process.
4. Place the dough into bread tin, leave to prove for another 1hour.
5. Bake at pre-heated oven at 180c for 35-40mins.

I am submitting this post to Aspiring Bakers #8 for June 2011-Bread Seduction, and you have a chance to win a cookbook if you submit a bake.

A fun day in Academy of Pastry Arts, Malaysia (Quiches and Choux)- Day 1

Last weekend, I was invited to attend 2 days “Tarts” class at Academy of Pastry Arts Malaysia, along with Quay Po Cooks and The Sweet spot. Academy of Pasty Arts Malaysia is a premier institute offering you a unique opportunity to learn the Art of Bakery and Pastry making in a professional setting. Their team are consists of award winning Pastry chefs and every pastry Instructor has been selected with unique qualifications which match their aim to provide the best possible hands on training with highest standards.

We were taught on how to make Quiches and Choux on the 1st day. This was a full day class which start from 9am to 5pm, at first I was worried whether I can stand this long hour after I have retired from work for few years, hehehe. I was wrong!  Instead I was so enjoyed in this class and learnt a lot tips from Guillaume Lejeune (Director of Pastry Arts Malaysia).

I feel comfortable attended class here as I found their class rooms are all very spaces and also complete with baking tools, equipments and ingredients. They are also provide a comfortable and big resting room with drinks and beverages.

No wonder they call their institute name as Academy of Pastry Arts, see how they made these gorgeous cakes and it look like a piece of Art!

I am sure you also want to learn on how to make these yummy Quiches and Choux (I just learnt how to pronoun these as "Kissh" and “shoe” !!) . I will make these at home and will share the recipes soon. Let see some of the photos of making the Quiches and Choux.

Quay Po and Swee San are so hardworking making their pastry...

After the “hard work”, we were offered to bring home our own bakes, see so many Choux and Quichess that I brought home! YUM YUM !

For those who would like to enhance your baking and pastry skills, you might want to check out the courses they offer. Part of the July courses are:

July 2nd -Sat- Junior Chef Taste adventure for age 7-11 years (10am-12.30pm)

July 2 & 3 -Sat & Sun -Chocolate & Pralines (Level 1) Tempering & moulding of chocolate, different ganaches, cutting & dipping of ganache, truffles(hand rolled & piped), 6 types of chocolates

July 2 & 3- Sat & Sun- Mini Cake with Chef Hong Bake and decorate

7,8 & 9 July- Thu, Fri & Sat- Chocolate & Pralines (level 2) Tempering, different flavoured ganaches, work with textured sheets and transfer sheets, paste de fruit, soft ganache pralines, soft nougat, hard caramel filling, pralines based on marzipan, moulded chocolate with cocoa spray, 10-12 types

9 & 10 July -Sat & Sun -Cookies Sweet pastry, sebastopol, amaretti, diamond cookies, sables viennois, chocolate financier, biscottie, Florentine

or Check out the class schedules and pictures here-http://www.academyofpastryartsmalaysia.com/web/

Academy Of Pastry Arts Malaysia

Lot 2-A, 2nd Floor, WISMA THRIFTY,No. 19, JALAN BARAT,
46200 PETALING JAYA,SELANGOR DARUL EHSAN ,Malaysia
H/P: +60173252395
Tel: +603 7960 3846 / +603 7960 3848

Email: info@academyofpastryartsmalaysia.com
Website:  http://www.academyofpastryartsmalaysia.com/web/

Many Thanks to Jade ( Mustart Tree Communications) for the invite and Lejeune (Academy of Pastry Arts Malaysia) for the wonderful class. Also, I would like to thank my friend Quay Po Cooks of recommended me to Jade, and The Sweet Spot of driving me to the institute. It was truly a fun learning day and it is a delight to get to know new friends too.

In my next post, I will share with you what I have learnt on the 2nd day at Academy of Pastry Arts Malaysia, stay tuned! Check out more photos in Quay Po Cooks.

Egg tart with frozen puff pastry

When these egg tarts came out hot from the oven, it look so tempting and I ate 2 pieces at one go, no wonder my sore throat can not get well till now, hehehe..

I saw Jane's this yummy egg tarts in the afternoon the other day, I feel like want to eat it immediately but there is a type of ingredients that i need to confirm with her. But I still want to eat this egg tart, how? Luckily i recall an egg tart recipe using frozen puff pastry in a blog earlier (sorry, i can't recall the blog name)..And i make a right choice, this egg tart is so yummy, furthermore it is so easy and quick to be prepared..

Anyway, I will still try to make tart pastry one day, it look more authentic and homemade always the best.

Egg tart with frozen puff pastry
(recipe: largely adapted from Forbidden Garden )

Egg custard filling
240g hot water
100g coarse sugar ( i will reduce 10g next time as it taste quite sweet)
3 eggs
¼ tsp vanilla extract
¼ tsp white vinegar

12pcs frozen square puff pastry, thawed

Method
1. Dissolve sugar in hot water, set aside to cool.
2. Break eggs in a mixing bowl, lightly stir.
3. Add in syrup (no 1), vanilla extract and vinegar, lightly stir well to combine.
4. Sift twice, set aside.
5. Trim off about 1cm puff pastry (optional, you may use the whole piece), arrange in a 12 holes muffin pan.
6. Pour egg custard filling in the puff pastry case, about 90% full.
7. Bake at pre-heated oven at 180c for 35mins or till golden brown.
8. Remove from oven and leave to cool.

Happy Baking !!

The winners are.....

Thank you so much to all who participated in my 1st giveaway. I'm so touch for some of the comments left by your. With all your supports and encouragement, I will keep it up and hope to share with your more nice recipes in the future. I dedicate the lucky draws task to my 3 lovely kids, check out who are the winners as per below..

The winner from Malaysia category is "Under the sky"- her comment -i'm glad u decided to write in english....coz my mandarin is so bad ;) i enjoy coming here looking at photos and trying out recipe.... i'm from klang, selangor!!


The winner from Singapore category is " DG" - her comment- Congrats to you Sonia! I love giveaway .... I am your fans from Singapore :)


The winner from other countries category is from Sydney Australia Olivia CSY - her comment -I am currently living in Sydney.I miss Malaysian food crazily,talking about Nasi Lemak..And there you are.
Nasi Lemak Lover,dragged me into reading and using your blogs to satisfy my taste buds and desire of wanting Malaysian Cuisine, so badly! From Olivia CSY


Congratulations to all winners, please drop me an email to let me know your residing address. If i did not receive your email by Sunday 26th June 2011@ 12 midnight, i will make another draw.

I hope to conduct more giveaways in the future..Thanks again to all !

Baked Cassava cake

When I saw My Kitchen Snippets's baked cassava cake, i immediate bookmarked but I only managed to do it after 4 months later. I was curious how cassava can make into cake with butter and flour. The ingredients are slighlty difference from what the usual Bengka Ubi (see Jane's recipe here).

This cake is buttery and taste quite good. If next time I going to do this , I must grate cassava till finely as i find the grated cassava in this cake was a bit hard.

Baked Cassava cake
( recipe source: adapted from My Kitchen Snippets and Table for two or more , with minor changes)

300g well drained grated cassava (grate finely)

130gm butter, room temperature
160gm caster sugar
3 large eggs
1/2 tsp vanilla extract
½ cup thick coconut milk
140gm self-raising flour
1/4 tsp salt

1/3 cup of freshly grated coconut (optional , not in original recipe)

Method
1. Greased and line a 8” or 9” square cake tin.
2. Beat butter and sugar till creamy and light.
3. Add in egg one at a time, well combine.
4. Add in vanilla extract,salt and coconut milk, combine well
5. Add in flour, grated cassava and grated coconut, fold well.
6. Pour into the baking pan and bake until golden brown for 45 minutes or until the skewer inserted into the center comes out clean.
7. Remove from oven and let it cool completely before cutting into it.

Happy Baking !!

Braised bamboo shoot with chicken wings

My sister brought me some fresh bamboo shoots from her MIL house, i am glad that i can cook with these fresh bamboo shoots as those selling in wet market has some kind of awful smell...

Ya, one thing i need to clarify here. Recently i just realized that i should not write "dark soy sauce" in my recipe, actually i was meant " thick caramel sauce" as I just direct translated from Chinese 黑酱油. They are both difference sauces. I think only Malaysia and Singapore use widely of  "thick caramel sauce" but US & Europe hardly find this thick caramel sauce. This is the thick caramel sauce i use:-

Braised bamboo shoot with chicken wings
(reciep souce: by Sonia aka Nasi Lemak Lover)


600g chicken wing, cut into halves
500g bamboo shoots, sliced
3 stalks spring onion, cut 1” in length
5 slices young ginger
4 Chinese shiitake mushroom, soaked several hours, rinsed, sliced .
1 star anise

3tbsp light soy sauce
1 and ½ tbsp thick caramel sauce
1tbsp rock sugar
1tbsp Chinese Hua Tiao Chiew wine
Salt to taste

500ml water

Method
1. Boiled bamboo shoots in hot water for 5mins (add little salt) and rinsed.
2. Heat oil in a wok, sauté ginger and spring onion.
3. Sprinkle wine and light soy sauce, add in water and rock sugar.
4. Once water is boiled, add in star anise, chicken wings, mushroom and bamboo shoots and simmer till sauce is reduced, about 20mins.
5. Add in thick caramel sauce and adjust the taste.
6. Serve hot with steamed rice.

Have you ever tried bamboo shoots rice before? stay tuned for this recipe...

Happy Cooking !!

Samsen Villa Restaurant, Bangkok Thailand

We asked our tour guide to introduce us a Thai restaurant that not serve to tourist but well received by local peoples. She then introduced us this Samsen Villa restaurant (not operated by samseng (gangster in Malay), hehehe) ..

All foods served here were good and authentic except the pandan leaves chicken that a bit plain in taste. We love the Miang Kham (dried shrimp and other ingredients wrapped in cha plu leaves; often eaten as a snack or a starter).

-stir fried morning glory full of "wok hei", actually this is water spinach or kangkung in Malay..

-green curry, yummy!

-deep fried pandan chicken

-our tour guide told us she sure order this crab stick salad when take meal here. She is true, this salad is too good, fresh and delicious especially dip it with soy sauce and Japanese wasabi.

- crispy and fragrant German style of pork knuckles, goes well with the two dipping sauces.

- desserts (tab tim grob) , water chesnut in coconut milk, this was good too.

-forgot the name of this, mixed fruits with bean curd, not bad too.

Try this nice restaurant if you happen visit to Bangkok, check out  here for more details..