Wednesday, April 18, 2018

Hurricane Chocolate Cake Roll

Its been ages I've baked a swiss roll. I like to eat swiss roll but do not like to bake it... hahaha I've phobia on rolling up the cake roll. ^0^ But today I managed to bake this beautiful hurricane cake roll after failing once the day before. Very moist and tender cake crumbs with simple vanilla frosting (frosty whip).

Ingredient (9"x9" pan)

Vanilla Batter
  • 2 egg yolks
  • 1 tsp vanilla paste
  • 25ml rice bran oil
  • 30ml fresh milk
  • 35gm cake flour
  • 2 egg whites
  • 30gm fine sugar
Cocoa Batter
  • 1 egg yolk
  • 1/2 tsp vanilla paste
  • 15ml rice bran oil
  • 20ml fresh milk
  • 15gm cake flour
  • 8gm cocoa powder
  • 1 egg white
  • 15gm fine sugar

  1. Whisk egg yolk with vanilla, oil and milk till well combined. Sift in cake flour and mix till a smooth batter is formed.
  2. In a clean dry bowl, beat egg whites till foamy. Add in sugar and beat till firm peaked formed. Fold the meringue into the yolk batter in three additions. Repeat the same steps for the cocoa batter.
  3. Spread vanilla batter onto lined cake pan evenly. Gently spread the cocoa batter on top of the vanilla batter. Use your index finger, draw vertical lines from left to right at one side. Repeat drawing from top to bottom. Tap the pan lightly on work top to remove excess air bubbles.
  4. Bake in preheated oven at 180 deg cel for 20-25 mins. Cool in pan for 5 mins. Place a clean baking paper on a baking sheet, flip the sheet cake over. Remove the baking paper at the bottom. Gently roll up like a swiss roll. Leave to cool completely before frosting. 
Recipe ref : baking_taitai instagram

Wednesday, April 11, 2018

Blue Pea Nasi Lemak Set

Blue Pea Coconut Milk Rice
  • 400gm long grain rice
  • 200ml coconut milk
  • 200ml water
  • 2 slices ginger, lightly crushed
  • 2 shallots,  sliced
  • 1 clove garlic,  sliced
  • 1 lemongrass, white section only, lightly crushed
  • 2 pandan leaves, knotted
  • pinch of salt
  • 2 tbsp concentrated blue pea water
  • Nasi Lemak sambal to serve

  1. Wash, rinse and drain the rice. Combine all the ingredients evenly in the rice cooker. Cook as per your rice cooker instructions.
  2. When the rice is half cooked, drizzle in blue pea water over the rice. Continue to cook till done. Remove pandan leaves, ginger and lemongrass. Fluff up the rice and mix well. Serve with sambal and sides like air fried crispy chicken wings , fried egg and  fried peanuts/anchovies.

Four Heavenly Kings (Stir-Fried Mixed Vegetables) 四大天王, a dish which I've been wanting to try for every long! I'm using my homemade dried shrimp sambal and rempah for the stir frying. Sedap! Trying to retain the purplish tone of the brinjal but not skilful enough. :P

  • 100gm petai, halved
  • 100gm long beans, cut into sections
  • 100gm brinjal, sliced
  • 100gm winged beans, sliced
  • 5 cloves garlic
  • 100gm homemade dried shrimp sambal
  • 2 heap tbsp homemade sambal rempah
  • 100ml tamarind water (dissolve 1 heap tbsp tamarind paste in water)

  1. Heat 1 cup oil in wok. Add in petai, long beans and wing beans. Blanch in oil for 1 min. Remove and drain well. With remaining oil in wok, add in brinjal and quickly toss in oil for a min. Remove and drain well.
  2. Retain 2 tbsp oil in wok. Saute garlic till fragrant. Add in dried shrimp sambal and rempah and fry briefly till fragrant. Stir in tamarind water.
  3. Add in all the vegetables and mix well for another minute until heated through.

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