A fun day in Quay Po's 1st cooking class at Pantry Magic KL

When Veronica (Quay Po Cooks) told me Pantry Magic Bangsar is inviting us to a cooking class. I quickly went to check their website and i know i must accept this invitation. I love to visit this kind of place where selling all kind of kitchen related products. Later I text to Quay Po ask her who will be the chef and what we are going to learn. Quay Po text back to me and said she will be the chef. Wow!! my blogger friend now become instructor to conduct cooking class. She is from a non cooking mom to a chef in a year, this is a big achievement!! proud of you Veron!


Here are some of the products selling in Pantry Magic Bangsar KL. I wish all these items could be found in my pantry ^^

See Quay Po in action!

Here are all yummy foods that prepared by Quay Po.

Meat loaf before putting into oven..

Yummy meat loaf is done.

We enjoyed our lunch with these yummy meat loaf and mashed potato, YUM YUM!

I have never try a chewy and big chocolate cookie. Earlier i saw Quay Po's recipe but never think to try out as i thought my family will not like chewy cookie as they always prefer crunchy cookie. When i brought back this cookie home, it was well received by my family..

I was so happy to see French bread pan is selling here. I remembered few of my readers was asking me where to get this pan after they saw my French bread post. The size of the pan selling here is 23cmx40cm. Quickly go and grap one..

Quay Po is so kind sharing all the recipes that she taught in the class with us, check out her recipes here...

Classic Meat Loaf

Mashed Potatoes

American Chocolate chips cookies

If you like cooking and baking, i'm sure you would like to visit Pantry Magic KL. Here are the address and contact:-

Pantry Magic Kuala Lumpur
49, Jalan Telawi Tiga, Bangsar Baru, 59100 Kuala Lumpur.
Tel: +60322011578 Fax: 03 22823887
Open everyday 10am - 9pm
Website : http://www.pantry-magic.com/kuala_lumpur/

**These are the items i bought from Pantry Magic. Finally i got the colour ramekins and silicone egg brush that i have been looking forward to buy.

Thank you to Tania from Pantry Magic for this invite, and Thank you to Veron for kind sharing all delicious recipes.

Warm Molten-Centered Chocolate Cupcakes

The other day my daughter told me that she started to like baking. Yesterday I chosen this simple recipe from the “Simple & Delicious Cupcakes” book and taught her how to prepare this cupcake. This recipe is very simple, just beat all ingredients together. So this is my daughter 1st cupcake, hope you will like it.

Warm Molten-Centered Chocolate Cupcakes
(recipe source: adapted from Sweet & Delicious Cupcakes book)
*makes 8

140g soft margarine
200g caster sugar
2 large eggs
120g self-rising flour
2tbsp unsweetened cocoa

110g semisweet chocolate
Confectioner’s sugar for dusting

Method
1. Preheat the oven to 190c.
2. Put the margarine, sugar, egg, flour and cocoa in a large bowl and using a handheld electric mixer, beat together until just smooth.
3. Spoon half of the batter in the paper liners. Break the chocolate evenly into 8 squares and place a piece in each cup, then spoon the remaining cake batter on top.
4. Bake the cupcakes in the preheated oven for 20mins, or until well risen and springy to the touch. Leave the cupcakes for 5-10mins before serving warm, dusted with sifted confectioner’s sugar.

If you wish to try out this recipe, please try to reduce the sugar amount as we found this cupcake was too sweet..Also place the semi-sweet chocolate piece after you fill to 3/4 full but not half as suggested as i found the chocolate in our cupcake was not at the center.

Tomorrow i going to attend a Angry Birds cupcake class, with my poor cake decoration skill, I hope it will not turned out like Funny Birds cupcake, hahaha, do come back for my update.

I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) which hosted by Min of Min's Blog.

Red Bean Pau (steamed buns)

Usually when i cook red bean dessert soup, my kids just drink soup and left out the red bean. As not to waste food, i save the cooked red bean and add more sugar and continue cook to become thick red bean paste. So i made this red bean Pau (steaming bun) using the homemade red bean paste..




I seldom buy red bean pau from outside store, because very high sugar content..Love the homemade red bean paste, the right sweetness that suit our taste.

Red bean Pau (steamed buns)
(recipe source: by Sonia aka Nasi Lemak Lover)

350g Hong Kong flour
1/4tsp salt
1 and 1/2tsp instant yeast
60g caster sugar
160ml-180ml water
2tbsp Crisco shortening

400g red bean paste (I use homemade)

Method
1. Weight red bean paste 40g and lightly shape into ball. Set aside.
Mix yeast with 1tbsp lukewarm water, set aside for 5mins.
2. Add all ingredients in a mixing bowl except shortening and combine well.
3. Add shortening and knead till dough became smooth and no sticky to hands.
4. Cover with damp cloth and rest for 60mins.
5. Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.
6. Weigh out 50 gm of dough and roughly shape into a ball and rest for 10mins.
7. Fatten and roll out the dough into a circle. Place red bean ball onto the center, wrap and pleat up the sides and seal.
8. Place the pau (pleat area face down) onto a piece of greaseproof paper, on the rack for steaming. Cover with a piece of damp cloth and let rise for another 10-15 mins.
9. Steam the pau under rapidly boiling water on high heat for about 10 to 12 mins.
10. Remove from steamer and serve, hot.
11. Store in the fridge for left over pau, steam again before serve.

Taro and rice vermicelli noodle soup

This morning i was tried to search this recipe in my blog list, i seen in a Chinese blog before but i couldn't recall which blog. Bakeling was laughing at me while I msn with her. She said who asked you to list so many blogs in the blog list, hahaha..Anyway, i tried to recall the recipe and create this noodle soup and serve for dinner tonight! This is quite an old fashion of noodle soup, last time our Ah Mah (grandmother) like to cook this noodle soup. Anyway, this noodle soup was yummy!

I serve this noodle with a new type of veggi, it was strongly recommended by veggie store owner. The name of this veggi is call Green Dragon leaf, it taste quite similar to leek and it was good. You may replaced with spring onion or coriander leaves..

Also advise to cook this soup with thick Meehoon (rice vermicilli)..

Enjoy!! and Happy 111111....

Taro and rice vermicelli noodle soup
(recipe source: by Sonia aka Nasi Lemak Lover)
Stock
2 chicken carcasses
500g pork ribs
100g cabbage
1 onion
3 slices ginger
5lts water
-boil over low heat for 3hours, remove the bones and strain the stock

Stir fried minced meat
400g minced meat
2tbsp fish sauce
1tbsp dark caramel sauce
1/2tsp salt or to taste
1tsp sugar or to taste
-Heat oil in a pan, add in the minced meat, stir well for 1-2mins, add in seasonings. Dish out and set aside

500g taro/yam, cubed
100g dried shrimps (hae bi), washed
3cloves garlic, chopped
2tsp salt or to taste
A dash of pepper

450g thick Meehoon (rice vermicelli)

Shallot oil, for garnish
Green Dragon leaf (stir fry with garlic, season with salt) or spring onion or coriander leaves, for garnish

Method
1. Heat oil in a pan, sauté garlic and dried shrimps till fragrant.
2. Remove some fried shrimps for garnishing later, add taro cubes and stir fry for 2mins.
3. Add taro and dried shrimps mixture into the stock, boil until taro tendered.
4. Add in rice vermicelli, season with salt and pepper, cook till soft.
5. Dish out in a bowl, garnish with fried dried shrimps, fried minced meat, shallot oil and veggie, serve hot.

Blueberry crumble cupcakes

Thinking to make blueberry crumble muffins as seen in Okashi book, but i decided to change it to blueberry crumble cupcakes as I wish to submit to Aspiring bakers#13-Enjoying cupcakes!

My 1st time baking cake top with crumble, love the sweetness and buttery crumble. I will include more crumble topping in my future baking..

Also my 1st time made cupcake with fresh blueberries, tasted very refreshing. Last time i made with store bought blueberries filling, this is definitely can't compete with fresh blueberry.

Blueberry crumble cupcakes
(recipe source: Crumble topping adapted from okashi book, cupcake by Sonia aka Nasi Lemak Lover)
*makes 8

Crumble topping
20g cold butter
20g caster sugar
20g top flour or cake flour
10g ground almond

125g butter, room temperature
80g caster sugar
2 large eggs
1/2tsp vanilla extract
100g self-rising flour or 100g cake flour + 1tsp baking powder
2tbsp milk
80g fresh blueberries, dust with some flour

For the topping-fresh blueberries

Method
1. Make crumble topping. Combine ingredients in a bowl and mix with fingers until mixture resembles coarse breadcrumbs. Refrigerate until needed.
2. Preheat the oven to 180C. Put 8 paper cases in a muffin pan.
3. Put the butter and sugar in a mixing bowl, and beat together until light and fluffy.
4. Add egg one at a time, combine well.
5. Add in the flour and milk alternately, fold till well combine.
6. Add in blueberries, mix well.
7. Spoon the mixture into the paper cases. Top with few blueberries, then sprinkle crumble topping over.
8. Bake the cupcakes in the oven for 25-30mins, or until risen and firm to the touch.
9. Transfer to a wire rack and let cool.

Thanks all for your support about that "No manners person" , it seem a lot of bloggers has the same experience and look like is hard to eliminate this kind of fake bloggers..But I feel this kind of blogger will not last long as their recipe all are not genuine...

I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) which hosted by Min of Min's Blog.

Coconut buns

This buns was special requested by my husband who love coconut buns..

We prefer white coconut filling (use white sugar) more than brown coconut filling (use brown sugar or palm sugar)

Coconut buns
(recipe source: buns with Tangzhong method adapted from Honey Bee Sweet, coconut filling from My Kitchen Snippets, with minor changes)
*makes 20 buns

Coconut Filling
430g fresh grated coconut
50g of palm sugar (gula Melaka) – cut into chunks
130g coarse white sugar
75ml water
2 tsp of cornstarch + 2 tsp water

1. Cook the palm sugar, white sugar and water until sugar dissolved.
2. Add in the grated coconut, stir and cook until almost dry, then add in the cornstarch mixture and stir until the mixture thickens. Set it aside to cool.


Coconut bun

Tangzhong dough
45g bread flour
225ml water

Whisk the bread flour and the water together in a heat proof saucepan. Heat the mixture at low heat till it thickens and ribbons stage.

Main Dough
1 Tangzhong dough
400g bread flour
100g all purpose flour
1 large egg
80g caster sugar
2tsp instant active yeast + 2tbsp lukewarm water
60ml fresh milk
60g unsalted butter, room temperature

Method
1. Knead everything together except for the butter. Knead till the dough is no sticky. Add in the butter and continue to knead till it passes the window test. Takes about 15 to 20 minutes on stand mixer.
2. Let the dough proof covered for 1.5hrs or till double in volume. Punch out the air and let divide into 20 equal portions (50g each). Roll round and let rest for 10 minutes before shaping.
3. Grease the baking tin / pan and preheat the oven to 180C.
4. Flatten the dough and fill it with coconut filling (30g). Place all finished buns on a greased baking sheet, and let rise for 30mins.
5. Brush the top with egg wash and sprinkle some grated coconut on it. Then bake in the oven for 25-30mins or until golden brown.
6. Once baked, remove from oven and remove from the pan and let cool completely before serving.

At the same time, I would like to thanks to Smoky Wok (formerly Tastes of Home)who highlighted to me a "no manners person" steal my photo and recipe (an example of my original recipe and photo). This is not the first website that copied my posts, but those at least link back to my blog (they just copy and paste the photo and recipe). But this time, this "no manners person", take my photo, trim to smaller size, write a simple message, made minor changes to my recipe, and turned to become her/his post!!

I cooked, took photos and spent time posting my recipes, but this "no manners person" just take the credit, this is teribble! I feel like want to close my blog...

To my blogger friends, please go and check this site, your photos and recipes might be stolen too. I going to complaint this case to DMCA.