Saturday, April 12, 2014

Kikuo's Orange Butter Cake With Cream Cheese Topping

Kikuo's Orange Butter Cake
with Cream Cheese Topping

This recipe never fail me.  I have baked this Orange Butter Cake
so many times until I have lost count of it.
Baked it this afternoon and am so tired because yesterday night
went for midnight movie "Captain America" with my kids and 
reached home around 2.45 am.  Yes, indeed very late but we have enjoyed 
ourselves.  Woke up around 8.00 am to do some errands with my husband.
After that went shopping with him for few hours.  Now already am sleepy!!!







I am submitting this post to Little Thumbs Up event
with this month theme "Orange" organised by


Quote for the day :-

“Prayer is not asking. It is a longing of the soul. It is daily admission of one's weakness. It is better in prayer to have a heart without words than words without a heart.” 
― Mahatma Gandhi


Thai Sweet Sticky Rice with Mango

Thai Sweet Sticky Rice With Mango
Saw some left over of Glutinous Rice and since I have Mango inside
the fridge, without wasting any time, I cook this snack for my dear husband.
It is his favourite!  Everytime, whenever we visit Thailand, he won't
miss eating this snack.



 155g Glutinous Rice.
One ripe Mango.
One small carton 200 ml Coconut Milk.
1 tablespoon of Caster Sugar.
Pinch of salt.



Soak the Glutinous Rice with water, preferably overnight or more than 4 hours.
Wash the Glutinous Rice until the water is clear.



 Add in the Coconut Milk, Caster Sugar and Salt.



 Combine well.



 Steam for 20 minutes or until cooked.



 While it is hot, fluff the glutinous rice and let it cool.
If it is not enough sweet, please add Caster Sugar.

While waiting the Glutinous Rice to be cooled, peel the Mango 
and cut into desire sizes.



 At the end, my husband had two plates and told me that it is indeed delicious.
For me, the rice a bit soft.  Next try, will reduce the Coconut Milk
to 100 ml to 150 ml.



You won't regret making this snack because for sure your family
will give you this empty plate.  

Have a good and relaxing weekend.


Sunday, April 6, 2014

Spaghetti Aglio Olio with Sun Dried Tomato

Spaghetti Aglio Olio with
Sun Dried Tomato
My family love to eat pasta.  Cook this dish on Saturday for lunch 
for my son and myself.  It is flavourful and my son gave me a goodie nod.
The Sun Dried Tomato and Garlic very flavourful.



 1/3 cup of Extra Virgin Olive Oil
250g of Spaghetti
7 pieces of Sun Dried Tomato
6 cloves of sliced Garlic 
1/2 teaspoon of Chili Flakes



 1 hour before you start your cooking, pre-soak the Sun Dried Tomato
with some Extra Virgin Olive Oil, drained and slice into desire sizes.



 With pot of boiling water with some salt, cook the Spaghetti until 3/4 
cooked.  Drain and keep aside.  Remember to save some of the
paste water.



 Add 1/3 cup of the Extra Virgin Olive Oil into the pan and the 
sliced Garlic.  Slowly saute the Garlic (do not burn it).



 Once slightly brown, add in the soaked Sun Dried Tomato,
half of the Chili Flakes and some salt.



 Stir until well combined for less than 1 minute.



 Lastly, add in the cooked Spaghetti.
Turn off the fire.



 Stir until well combined and add in 2 tablespoons of the pasta
water to avoid the Spaghetti sticking to each other.



 Add in the balance of the Chili Flakes.



Serve immediately.  Delicious indeed!


Saturday, March 22, 2014

Marble Cake

Marble Cake
When I saw Zoe's blog Bake for Happy Kids and her baking pals will be
having Bake Along Theme "Marble Cake", I do not hesitate to join in because
we all Asian loves to eat Marble Cake.   This time I am not baking 
using my recipe but I am using recipe from Stephanie from Joy of Baking.  
This cake came out moist, bit of sweet, not happy with the swirls
but the taste still superb.  Next bake will reduce the sugar.
Lastly, I still prefer my recipe...hahaha (so bad of me) because
I wanted my Marble Cake to be full of butter taste and a bit dry.

Today, while preparing all those ingredients, I found myself to be
so unorganized. Told my son that maybe since today is a non working day, 
maybe my brain has been switched off to sleeping mode.
I told myself, hope the cake will come out great.
Well, at the end, it did not fail me.



 140g semisweet chocolate (chopped and melt).
295g Flour (shift together with baking powder and baking soda).
2 1/2 teaspoons Baking Powder and 1/4 teaspoon Baking Soda.
170g Butter (room temperature).
3 Eggs (room temperature).
1/3 cup (80 ml) Sour Cream or Plain Yogurt (room temperature).
1/2 cup (120 ml) Milk (room temperature).
1 1/2 teaspoons Vanilla Extract.
250g Caster Sugar (will reduce to 220g).



 Beat butter until smooth and well combined.



 Add in the caster sugar and beat until light and fluffy.



 Add in egg one at a time and beat until well combine.

Note : In between I add in 1 tablespoon of flour to avoid the batter from curdling.



 Add in vanilla extract and sour cream and beat until well combined.



 Beat in the flour mixture in three additions alternating with the milk to the 
batter and ending with the flour until well combined.



 Look like this after all the ingredients have been well combined.



 Transfer a little more than half of batter to another bowl.
Add in the melted chocolate to the lesser batter.



Mix the chocolate mixture and the lesser batter until well combined. 



With the plain batter and chocolate batter, put big spoonful of it 
into a prepared tin, alternating the two batters. 



Look like this before you use a skewer to draw swirls.



Look like this after you have drawn swirls. 



Bake for 45 minutes at 190 Degree Celsius (depends on individual oven). 
Let it cool for around 30 minutes before removing the cake. 



Since I wanted it to be dried in texture, I re-bake it.
So stubborn of me....what to do when I wanted to enjoy it with my
favourite drink green tea.

Have a Happy Weekend.




I am submitting this post, Marble Cake to Bake Along event
with theme "Marble Cake" organized by 


Saturday, March 15, 2014

Steamed Prawns

Steamed Prawns
Well, this is the balance of the 2nd batch of those prawns that
my boss gave me for Chinese New Year.  Those prawns look so
gorgeous and fresh, thus I steam it instead of stir frying it.
  Yeap! I was not wrong by steaming it because it was
sooooo delicious, yummy and fresh.



20 pieces of big Prawns (wash, clean and trim the head and leg)
Fresh Ginger (wash, scrap the skin and julienne)

Add some of the ginger on top of a plate.
Put those Prawns on top of those ginger.
Lastly, add the ginger on top of those prawns.
Pour in 1 tablespoon of Chinese cooking wine (I use Shaoxing).



Boil the water first before steaming the prawns.
 Steam for less than 15 minutes.
Note : After 8 minutes, open up the lid and see whether it is cook?
It is cooked when you noticed that the skin of the prawns is pinkish
in colour.  Turn off the fire.



Serve immediately while it is piping hot.
We were so engross eating those prawns that we have forgotten to
take photo of the prawns meat.

Well, sometimes we can't have everything.
As long as we have enjoyed it, will be good enough.




I am submitting this post to Little Thumbs Up "Prawn" event organized by


By now, the whole world knows about the Malaysia Airlines MH370
was missing while flying from Kuala Lumpur to Beijing.
Lets us all pray for the safe return of the MH370.


Sunday, March 9, 2014

Golden Stuffed Prawns Mushrooms with Broccoli

Golden  Stuffed Prawns Mushrooms
with Broccoli
My boss gave me a lot of prawns and I made this with some of them.  
My family gave me thumbs up.  Yipee!
You don't have to wait for big occasion to make this dish because
with the availability of those ingredients all year round, 
you can make it anytime of the day for lunch or dinner.



 One small size of carrot (wash, clean, peel and chop finely)
15 Big Size Prawns (shelled, wash and mince finely. I use food processor)
12 Dried Big Mushrooms (soak with water until soften and squeeze out the water)
1/2 tablespoon of corn flour.
1 teaspoon of salt and pepper.



 Mix the prawns paste with chopped carrot and season with salt and pepper
and mix thoroughly or until the paste became gooey.



 Flour the back of the mushroom with corn flour and 
stuffed the mushroom with the prawns paste.



 Round the top with spoon.



 Arrange on the plate and steam for 10 minutes or until done.



 While waiting for the stuffed mushrooms to be steamed.



 Boil the broccoli with salt water until cooked.
When the broccoli is cooked, arrange nicely with the cooked stuffed mushrooms.
To make the sauce, heat up the wok with 1 cup of stock or water, 
4 tablespoons of oyster sauce cooking and thicken with corn flour and 
pour onto the serving plate.



Now you have a yummy, delicious, mouth watering home cook dish.




I am submitting this post to Little Thumbs Up "Prawn" event organized by
Zoe From Bake For Happy Kids, Doreen From My Little Favourite DIY and
hosted by Moon From Food Playground.



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