King of soy sauce prawn, Encore !!

I just realized that i have few dishes have yet to post it up, only so busy posting those baking items, hehehe. Today i would like to re-post this King of soy sauce prawn ( my old post here, poor quality of phone's photo) as this is one of our favourite prawn dish.

This small dried shrimps 蝦米(hae bi)  is crucial to this recipe, it add extra fragrant to this dish...

King of soy sauce prawn
(recipe souce: by Sonia aka Nasi Lemak Lover)

500g large prawns, clean and snip off the sharp points

10 cloves garlic, chopped

2tbsp good quality of light soy sauce, or to taste
1tsp sugar
10g dried shrimps, washed
2 stalks of spring onion, separate white part and green part, cut 1” in lengths
1 red chili, shredded

Method
1. Heat oil in a wok over high flame, sauté garlic, dried small shrimps and spring onion (white part only) till aroma.
2. Add in the prawns, put in light soy sauce and sugar, quickly toss well with prawns, cook for 1-2mins. Add in green onions, mix well and turn off the heat.
3. Dish out, garnish with red chili shredded, serve hot.

* sometime i will slightly fry the prawn first and set aside, later only add into the rest of ingredients.
* I forgot to add little thick caramel sauce, next time must remember to add this.
* remember to cook prawn over high heat and do not overcook it.

Happy Cooking !!

Strawberry Swiss roll

Here is another Swiss roll I did last week and this time i use fresh strawberry for the filling.

This recipe was adapted from "Okashi-sweet treats made with love" 's book. This recipe requires more steps and not easy to handle if compare to early chocolate swiss roll.

I adapted the souffle roll sponge from this book and I suspected i have handled the steps not well because the sponge texture must be light, springy and fluffy texture. But what i got was a dense and firm sponge.
Anyway, this sponge is super easy to roll as it is very flexible and elastic. My kids like this cake, for me i still prefer the sponge from 孟老师.

Strawberry Swiss roll
* make a 11" x 14" (28cm x 36cm) Swiss roll
(recipe source: adapted souffle roll sponge from "Okashi-sweet treats made with love" book, i modified the amount ingredients to suit the size of my cake pan)

Ingredients
1 whole egg
4 egg yolks
1 and 1/2tsp vanilla extract
46g unsalted butter
90g cake all purpose flour
90g milk

4 egg whites
113g castor sugar

Filling
Fresh strawberries, cut small pieces
Non-dairy whipped cream

Method
1. Combine egg, egg yolks and vanilla extract in a small bowl and beat lightly. Set aside.
2. Place butter in a small saucepan, and heat gently until melted. Add flour to melted butter and cook through. Transfer butter-flour mixture to a bowl, then add egg mixture a little at a time. With a spatula, mix into a smooth batter. Add milk and mix to incorporate. Strain batter and set aside. (do not skip strain batter, i found the batter is very thick and not easy to strain through)
3. To make meringue, place egg whites in a clean bowl and beat until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form.
4. Take one-third of egg whites mixture to mix with the egg yolk mixture using a hand whisk. Then fold in the remaining egg white using a spatula until well combined.
6. Pour the batter into baking tray lined with baking paper. Spread evenly with a scraper. Gently knock the tray on tabletop to remove air bubbles trapped in the batter.
7. Bake in preheated oven at 180C for 13mins (original recipe is 20mins)
8. When cake is done, remove from pan and place on a wire rack and put in a big plastic bag to cool.
9. To assemble Swiss roll, turned cooled sponge onto a clean work surface. Peel off parchment paper, spread evenly layer of whipping cream over top of sponge and place fresh strawberries on top.
10. Gently roll up the sponge to make a Swiss roll. Wrap with cling wrap and chill in the fridge to allow the Swiss roll to set. Slice to serve.

I am submitting this post to Aspiring Bakers #9 - Swiss Rolling Good Times hosted by Obsessedly Involved with Food

Longan Pudding/Jelly, and the new winner of my 1st giveaway for "other countries"

I made this Longan Pudding 2 days ago as the weather here was so hot and hazy, about 2 weeks no rain at my place. I need something to cool me down...



















You know what, after i made this jelly, my place started to rain, hahaha....

The original recipe is using soy milk, but soy milk was run out stock and i was lazy to go out to get some, I replaced evaporated milk with soy milk. I like the texture of this pudding, not too soft and not too firm. But my kids and hubby still prefer the soymilk pudding with palm sugar syrup and minced ginger that i prepared earlier.

Longan Pudding/Jelly
(recipe source: adapted from The Kitchen 70's with minor changes)

1 canned Longan fruit in syrup

1tsp agar-agar powder
1tsp gelatin powder
100g sugar
700ml water

200ml evaporated milk or soy milk
100ml Longan syrup (from canned longan)
3tsp lemon juices

Method
1. Mix agar-agar powder, gelatin powder, sugar and water in a saucepan, cook over low medium heat until bubbles form around the edges of the saucepan.
2. Add in milk and Longan syrup, stir and mix well. Add in lemon juices and turn off heat, keep aside to cool for 5mins.
3. Pour the mixture into prepared jelly cups, let it cool for 30mins and firm on top.
4. Spoon canned Longans and 1-2tbsp of Longan syrup on top, refrigerate until set.
5. Serve cool.

Ya, before I forgot, I draw again for new winner under "other countries" category for my 1st giveaway as the winner did not send me an email to claim the gifts from me. The new winner this time is " Three -cookies" from Sweden..quickly come to claim your gift as I don't want to draw again, hehehe..

Happy Weekend ahead to everyone ................

A fun day in Academy of Pastry Arts, Malaysia (Sweet Tarts)- Day 2

I have to quickly update what i learnt in Academy of Pastry Arts Malaysia in Day 2 since my memory still fresh..On the 2nd day, Chef Lejuene taught us on how to make the basic Sweet Pastry and Linzer dough, and few type of fillings-Ganache moelleuse, Almond cream, Lemon cream and Meringue Italienne.















Sweet pastry making,store in the fridge once done..

Preparing the lemon cream filling

We also learnt " Creme anglaise" and add chocolate into it, then it become Ganache moelleuse..

Chef showing us how to mould the tart

Chef showing us an example on how to decorate a Linzer tart.

This was my 1st time hold a culinary torch and Chef also taught us on how to operate this torch..After the class, immediately i look for one and I managed to found it. As i have been thinking to make creme brulee.

These are the tarts we learnt!

This is a box of sweet tarts prepared by one of the student here, so beautiful and tempting! I'm sure her family must be enjoyed very much when she brought these home.

I was caught by this poster, a very flexible sponge cake huh!

Here are some interesting classes that i personally hope to attend:-

Opera, Cream puffs and macaron on the 16th July -only RM 250

Croissant and danish on 30th July - only RM 250 ( I wanted to learn croissant long time ago, waiting for sponsor, hehehe...)

Modern cake (Opera cake, Raspberry chocolate cake, Cake with vanilla mousse and red fruit jelly) on 30& 31 Jul - only RM 500

For those who are interested to take out some courses here, check out the contact details here:-

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/

If you have not seen what i learnt on the day 1, check here.
Ya, you can also check out what the student learnt in this Academy, one of the student's blog via Crustz

Many Thanks to Jade ( Mustart Tree Communications) for the invite and Lejeune (Academy of Pastry Arts Malaysia) for the wonderful class. I promise i will try what i learnt from these 2 days class at home and hope to re-create with some new flavours.

Chocolate Swiss roll with blueberries filling

I made swiss roll not more than 3 times but all were failed. When i know Aspiring Bakers #9 calling us to challenge making Swiss roll, i quickly search for a 100% success recipe, and i got to know the best recipe is from 孟老师 “美味蛋糕卷”.

I don't own this book but I saw in 茄子's blog. Eventhough i have little hiccup as I overbeated the meringue and was hard to fold with egg yolk mixture. But the Swiss roll came out still perfect, easy to roll and no crack.



Chocolate Swiss roll with blueberries filling
(recipe souce : basic sponge adapted from 孟老师 “美味蛋糕卷”)
* make a 11" x 14" (28cm x 36cm) Swiss roll

Ingredients
26g unsalted butter, melted
84g egg yolk
26g caster sugar
3tsp cocoa powder
126g egg white
63g caster sugar
47g cake flour

Filling
Blueberries filling
Non-dairy whipped cream

Method
1. Whisk egg yolks and sugar over a pot of hot water till thicken and pale in color.
2. Add cocoa powder into egg yolk mixture, stir well and set aside.
3. In another clean bowl, beat egg whites on high speed until foamy, gradually add in sugar and beat till glossy and soft peaks form.
4. Take one-third of egg whites mixture to mix with the egg yolk mixture using a hand whisk. Then fold in the remaining egg white using a spatula until well combined.
5. Gently fold the sifted flour (in 3 batches) into the batter.  Add in melted butter and gently combine well.
6. Pour the batter into baking tray lined with baking paper. Spread evenly with a scraper. Gently knock the tray on tabletop to remove air bubbles trapped in the batter.
7. Bake in preheated oven at 180C for around 13mins.
8. When cake is done, remove from pan and place on a wire rack and put in a big plastic bag to cool.
9. To assemble Swiss roll, turned cooled sponge onto a clean work surface. Peel off parchment paper, spread evenly layer of whipping cream over top of sponge. Follow by spread a layer of blueberries filling.
10. Gently roll up the sponge to make a Swiss roll. Wrap with cling wrap and chill in the fridge to allow the Swiss roll to set. Slice to serve.

I just done another Swiss roll recipe from Keiko ishida's Okashi book just now, look like i have another success Swiss roll, hehehe, will share recipe soon.

I am submitting this post to Aspiring Bakers #9 - Swiss Rolling Good Times hosted by Obsessedly Involved with Food

Happy Baking !!

Choux with durian cream

Today, I made this choux with durian cream again after my family asking more as they have not eaten enough when i made this yesterday. They especially like the "Craquelin" that place on top of the choux, a thin layer of brown sugar crumbs. Thanks to Chef Guillaume Lejeune from Academy of Pastry Arts Malaysia for this lovely recipe which i learnt on the 1st day of "Tart" class that I attended last week.

If you are a durian lover, you will not resist this creamy and yummy durian choux!

Making choux pastry dough, when you see a film forms on the bottom of the pan, that means the dough is ready for the next step.

This is how Chef Guillaume Lejeune taught us on how to check the dough whether is ready for piping..see the recipe below for the tip. My advise do not add egg at one go, gradually add in till you get the desired texture.

Pipe into around 2" in diameter, but this is very much depend on your preference of size

Roll "Craquelin" - pronounce French as "kat-ker-leng" into thin layer, and use a thin plastic spatula to take and transfer craquelin and place on top of choux. It is hard to transfer by using hand as it easily break. This craquelin add extra texture to the choux, cripsy and nice aroma.

Choux with durian cream
(recipe source: adapted from Academy of Pastry Arts Malaysia)
*makes about 20-25 choux

Choux pastry

125g milk
125g water
125 salted butter (add 5g salt if you using unsalted butter (original recipe))
5g sugar
250g eggs ( 5 medium eggs ), lightly stir
163g all purpose flour (sifted)

Method
1. Boil together milk, water, butter and sugar in a saucepan over medium high flame.
2. Remove from heat, using a wooden spoon, quickly stir in sifted flour until combined and mixture comes together into a ball. Return to low heat and cook, stirring constantly until the mixture leaves the sides of the saucepan and film forms on the bottom of the pan (3-4mins).
3. Transfer the dough to a clean mixing bowl and stir the dough till reach room temperature(no steam).
4. Gradually add in egg mixture and stir to incorporate (you may use wooden spatula to stir or use a mixer with paddle attachement to beat). Mix thoroughly until desired texture ( to check-scooping it up using a wooden spoon, the batter should hang down about 20sec before drop down).
5. Pour batter into a piping bag fitted with a 1cm piping tip. Pipe on a baking tray line with non-stick baking paper, allow 2"-3" gap in between each batter.
6. Bake at preheated oven at 190c for 20mins.
7. Transfer to a wire rack to cool.

Craquelin

75g butter
75g brown sugar
90g all purpose flour, sifted

Method
1. Beat butter and brown sugar till light and creamy.
2. Add in sifted flour, mix to combine.
3. Keep in fridge to harden.
4. Place dough in between two sheets of plastic sheet, roll into thin sheet (1-2mm).
5. Cut into small square and place on top of the choux pastry.

Durian cream

100g non-dairy whipping cream
120g durian flesh, use fork to stir well

Method
1. Beat whipping cream over high speed till peak form.
2. Add in durian flesh, mix well.

** you may replaced with other type of fillings, your choice!

I will make this choux again and again as it is so yummy. I will try with difference fillings the next time i make this again.

Happy Baking !!

Tiger temple and River Kwai, Bangkok Thailand

When i posted Maeklong Railway market, few bloggers said this place look scary. Let me tell you this place i going to post here even more scary, see Desmond sitting on a tiger !!


About 3 hours from Bangkok by road (depending on traffic snarls) the Tiger Temple was an eye opener. It wasn't really a temple at all, but more a wildlife park with Buddhist Monks and lots of animals. There were deer, wild boar and other animals roaming the large enclosed land. They have about 90+ tigers in this temple.


















Our tour guide brought us there around 1pm as this is the time that visitors are allowed to walk with tiger.

Waiting for the walk..

Each one of us got a chance to hold the chain and walk with tiger, that was awesome!

tiger just pee in front of us, hahaha..

This place is for you to take picture with tigers...

My son Desmond look small if compare with this big tiger..this tiger must be complaint who is disturbing him for a afternoon nap, hehehehe..

If you want to take bath with tigers, just pay little extra money.

This place is worth to pay a visit, I really doubt you could get this any where else in the world. I know there are other places you can get close to tigers but not like this, so close and we even can touch the tiger..Actually is quite safe here, their well trained staffs will follow you all the time..


River Kwai

On the way back to Bangkok city after Tiger temple, we stopped by River Kwai.

Our tour guide told us the history of River Kwai